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+The Project Gutenberg EBook of Woman's Institute Library of Cookery, Vol. 4
+by Woman's Institute of Domestic Arts and Sciences
+
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+Title: Woman's Institute Library of Cookery, Vol. 4
+       Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies
+
+Author: Woman's Institute of Domestic Arts and Sciences
+
+Release Date: February, 2006 [EBook #9938]
+[Yes, we are more than one year ahead of schedule]
+[This file was first posted on November 2, 2003]
+
+Edition: 10
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THE PROJECT GUTENBERG EBOOK LIBRARY OF COOKERY, VOL. 4 ***
+
+
+
+
+Produced by Charles Aldarondo, Keren Vergon, Steve Schulze and PG Distributed Proofreaders
+
+
+
+
+WOMAN'S INSTITUTE
+
+LIBRARY OF COOKERY
+
+
+
+SALADS AND SANDWICHES
+
+COLD AND FROZEN DESSERTS
+
+CAKES, COOKIES, AND PUDDINGS
+
+PASTRIES AND PIES
+
+
+
+WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
+
+
+
+
+PREFACE
+
+This volume, the fourth of the Woman's Institute Library of Cookery,
+deals with salads, sandwiches, cold desserts, cakes, both large and
+small, puddings, pastry, and pies. Such foods constitute some of the
+niceties of the diet, but skill in their preparation signifies at once a
+housewife's mastery of the science of cookery.
+
+In _Salads and Sandwiches_ are presented so simply the secrets of
+appetizing salads that they can be grasped by even a novice, and
+sandwiches of numerous varieties, from those appropriate for afternoon
+teas to those suitable for the main dish in the meal, are so treated
+that they appear to rise above the ordinary place usually accorded them.
+One need never hesitate to prepare a menu for an afternoon or evening
+social affair or the salad course in a luncheon or dinner after a study
+of this part of the volume.
+
+A glance through _Cold and Frozen Desserts_ will convince one very
+quickly that a large number of the desserts that complete our meals are
+served cold. The mere mention of custards, gelatine desserts, and such
+frozen mixtures as ice creams, ices, frappes, sherbets, mousses,
+parfaits, and biscuits, all of which are explained here, is sufficient
+to indicate that this is an extremely delightful part of the subject of
+cookery. Entertaining takes on a new and simplified meaning when one
+knows how to make and serve such dishes.
+
+To be able to make cakes and puddings well is one of the ambitions of
+the modern housewife, and she has an opportunity to realize it in a
+study of _Cakes, Cookies, and Puddings_, Parts 1 and 2. Sweet food in
+excess is undesirable, but in a moderate quantity it is required in each
+person's diet and may be obtained in this form without harm if it is
+properly prepared.
+
+The two classes of cakes--butter and sponge--are treated in detail both
+as to the methods of making and the required ingredients, and numerous
+recipes are given which will enable the housewife to provide both plain
+and fancy cakes for ordinary and special occasions. Puddings that are
+prepared by boiling, steaming, and baking, and the sauces that make them
+appetizing, receive a goodly share of attention.
+
+_Pastries and Pies_ completes this volume, rounding out, as it were, the
+housewife's understanding of dessert making. To many persons, pastry
+making is an intricate matter, but with the principles thoroughly
+explained and each step clearly illustrated, delicious pies of every
+variety, as well as puff-paste dainties, may be had with very
+little effort.
+
+Upon the completion of a study of this volume, the housewife will find
+herself equipped with a knowledge of the way to prepare many delicacies
+for her meals. While these are probably not so important in the diet as
+the more fundamental foods, they have a definite place and should
+receive the attention they deserve.
+
+
+
+CONTENTS
+
+SALADS AND SANDWICHES
+  Salads in the Diet,
+  Composition of Salads,
+  Ingredients of Salads,
+  Relation of Salads to Meals,
+  Principles of Salad Making,
+  Serving Salads,
+  Salad Dressings and Their Preparation,
+  Vegetable Salads,
+  Combination Fruit-and-Vegetable Salads,
+  Fruit Salads,
+  High-Protein Salads,
+  General Principles of Sandwich Making,
+  Bread-and-Butter Sandwiches,
+  Vegetable Sandwiches,
+  Fruit Sandwiches,
+  High-Protein Sandwiches,
+  Hot Sandwiches,
+  Open Sandwiches,
+  Canapes,
+
+COLD AND FROZEN DESSERTS
+  The Dessert in the Meal,
+  Composition and Food Value of Desserts,
+  Principles of Dessert Making,
+  Sauces and Whipped Cream,
+  Principles of Custard Making,
+  Recipes for Custards and Related Desserts,
+  Principles of Gelatine Making,
+  Recipes for Gelatine Desserts,
+  Principles of Frozen-Dessert Making,
+  Procedure in Freezing Desserts,
+  Ice Creams,
+  Frozen Custards,
+  Ices,
+  Frappes,
+  Sherbets,
+  Mousses, Parfaits, and Biscuits,
+  Molding Frozen Desserts,
+  Serving Frozen Desserts,
+
+CAKES, COOKIES, AND PUDDINGS
+  Cake and Pudding Mixtures in the Diet,
+  Ingredients Used in Cakes,
+  General Classes of Cakes,
+  General Equipment for Cake Making,
+  Procedure in Cake Making,
+  Sponge Cakes and Their Preparation,
+  Recipes for Sponge Cake and Its Variations,
+  Butter Cakes and Their Preparation,
+  Recipes for Butter Cakes,
+  Cake Icings and Fillings,
+  Varieties of Small Cakes,
+  Cup and Drop Cakes,
+  Cookies,
+  Kisses and Macaroons,
+  Ladyfingers and Sponge Drops,
+  Cakes Made With Yeast,
+  Cream Puffs and Eclairs,
+  Doughnuts and Crullers,
+  Pudding Sauces,
+  Preparation of Puddings,
+  Recipes for Puddings,
+
+PASTRIES AND PIES
+  Nature of Pastries and Pies,
+  Ingredients Used for Pastry,
+  Utensils for Pastry Making,
+  Methods of Mixing Pastry,
+  Making and Baking Pastry for Pies,
+  Utilizing Left-Over Pastry,
+  Recipes for Pastry,
+  Double-Crust Pies,
+  One-Crust Pies,
+  Puff Paste,
+  Serving Pastry,
+
+
+
+
+SALADS AND SANDWICHES
+
+       *       *       *       *       *
+
+SALADS
+
+SALADS IN THE DIET
+
+1. So much variety exists among salads that it is somewhat difficult to
+give a comprehensive definition of this class of foods. In general,
+however, salads may be considered as a dish of green herbs or
+vegetables, sometimes cooked, and usually chopped or sliced, sometimes
+mixed with fruit or with cooked and chopped cold meat, fish, etc., and
+generally served with a dressing. For the most part, salads take their
+name from their chief ingredient, as, for instance, chicken salad,
+tomato salad, pineapple salad, etc. Just what place salads have in the
+meal depends on the salad itself. A high-protein salad, such as lobster
+salad, should take the place of the meat course, whereas, a light salad
+of vegetables or fruits may be used as an additional course.
+
+2. IMPORTANCE OF SALADS. Salads are often considered to be a dish of
+little importance; that is, something that may be left out or added to a
+meal without affecting it to any great extent. While this may be the
+case in a meal that is composed of a sufficient variety of foods, salads
+have a definite place in meals as they are planned in the majority of
+households. Often there is a tendency to limit green vegetables or fresh
+fruits in the diet, but if the members of a family are to be fed an
+ideal diet it is extremely important that some of these foods enter into
+each day's meals, a fact that is often overlooked. There is no more
+effective nor appetizing way in which to include them in a meal than in
+the serving of salads. In addition, salads make a strong appeal to the
+appetite and at the same time are beneficial so far as the health of the
+family is concerned.
+
+3. PURPOSES OF SALADS.--Because of the wide variety of salads and the
+large number of ingredients from which a selection may be made in their
+preparation, salads can be used for various purposes. The housewife who
+gives much attention to the artistic side of the serving of food in her
+home will often use a salad to carry out a color scheme in her meal.
+This is, of course, the least valuable use that salads have, but it is a
+point that should not be overlooked. The chief purpose of salads in a
+meal is to provide something that the rest of the foods served in the
+meal lack.
+
+Even though it is not desired to use the salad to carry out a color
+scheme, it should always be made an attractive dish. As is well known,
+nothing is so unappetizing as a salad in which the ingredients have not
+been properly prepared, the garnish is not fresh and crisp, or the
+dressing and salad ingredients have been combined in such a way as to
+appear messy or stale looking. There is no excuse for such conditions,
+and they need not exist if proper attention is given to the preparation
+of the salad.
+
+4. SELECTION OF SALADS.--Although salads, through their variety, offer
+the housewife an opportunity to vary her meals, they require a little
+attention as to their selection if a properly balanced meal is to be the
+result. Salads that are high in food value or contain ingredients
+similar to those found in the other dishes served in the meal, should be
+avoided with dinners or with other heavy meals. For instance, a fish or
+a meat salad should not be served with a dinner, for it would supply a
+quantity of protein to a meal that is already sufficiently high in this
+food substance because of the fact that meat also is included. Such a
+salad, however, has a place in a very light luncheon or a supper, for it
+helps to balance such a meal. The correct salad to serve with a dinner
+that contains a number of heavy dishes is a vegetable salad, if enough
+vegetables are not already included, or a fruit salad, if the dessert
+does not consist of fruit. In case a fruit salad is selected, it is
+often made to serve for both the salad and the dessert course.
+
+5. SALAD ACCOMPANIMENTS.--In addition to the ingredients used in the
+preparation of salads, dressings usually form an important part. These
+vary greatly as to ingredients and consequently as to composition, but
+most of them contain considerable fat and therefore increase the food
+value of the salad. Then, too, an accompaniment of some kind is
+generally served with salads to make them more attractive and more
+pleasing to the taste. This may be a wafer or a cracker of some
+description or a small sandwich made of bread cut into thin slices and
+merely buttered or buttered and then spread with a filling of some sort.
+Such accompaniments, of course, are not a necessity, but they add enough
+to the salad to warrant their use.
+
+
+COMPOSITION OF SALADS
+
+6. The composition, as well as the total food value, of salads depends
+entirely on the ingredients of which they are composed. With an
+understanding of the composition of the ingredients used in salads, the
+housewife will be able to judge fairly accurately whether the salad is
+low, medium, or high in food value, and whether it is high in protein,
+fat, or carbohydrate. This matter is important, and should receive
+consideration from all who prepare this class of food.
+
+7. PROTEIN IN SALADS.--As may be expected, salads that are high in
+protein have for their basis, or contain, such ingredients as meat,
+fish, fowl, cheese, eggs, nuts, or dried beans. The amount of protein
+that such a salad contains naturally varies with the quantity of
+high-protein food that is used. For instance, a salad that has
+hard-cooked eggs for its foundation contains considerable protein, but
+one in which a slice or two of hard-cooked egg is used for a garnish
+cannot be said to be a high-protein salad.
+
+8. FAT IN SALADS.--The fat in salads is more often included as a part of
+the dressing than in any other way, but the quantity introduced may be
+very large. A French dressing or a mayonnaise dressing, as a rule,
+contains a sufficient proportion of some kind of oil to make the salad
+in which it is used somewhat high in fat. In fact, salads are often used
+as a means of introducing fat into a meal, and whenever this is done
+they should be considered as one of the dishes that supply
+energy-producing food material to the meals in which they are served.
+
+9. CARBOHYDRATE IN SALADS.--For the most part, salads do not contain
+carbohydrate in any quantity. If fruits are used, the salad will, of
+course, contain a certain amount of sugar. Salads in which potatoes,
+peas, beets, and other vegetables are used also contain starch or sugar
+in varying quantities. However, with the exception of potato salad,
+salads are probably never taken as a source of carbohydrate.
+
+10. MINERAL SALTS IN SALADS.--In the majority of salads, mineral salts
+are an important ingredient. Meat and fish salads are the only ones in
+which the mineral salts are not especially desirable, but they can be
+improved in this respect if a certain amount of vegetables are mixed
+with them. Green-vegetable salads are the most valuable sources of
+mineral salts, and fruit salads come next. In addition, these two
+varieties of salads contain vitamines, which are substances necessary to
+maintain health. Cheese and egg salads, which are high-protein salads,
+are also valuable for the vitamines they supply.
+
+11. CELLULOSE IN SALADS.--Vegetable and fruit salads serve to supply
+cellulose in the diet. Unless the meals contain sufficient cellulose in
+some other form, the use of such salads is an excellent way in which to
+introduce this material. Of course, the salads composed of foods high in
+cellulose are lower in food value than others, but the salad dressing
+usually helps to make up for this deficiency.
+
+
+INGREDIENTS OF SALADS
+
+12. VARIETY IN SALAD INGREDIENTS.--One of the advantages of salads is
+that the ingredients from which they can be made are large in number. In
+fact, almost any cooked or raw fruit or vegetable, or any meat, fowl, or
+fish, whether cooked expressly for this purpose or left over from a
+previous meal, may be utilized in the making of salads. Canned foods of
+these varieties may also be used to advantage for salads during the
+winter when fresh foods are expensive and difficult to procure. The idea
+that such foods cannot be used is wrong.
+
+13. As far as meats are concerned, they are not used so extensively in
+salads as are fruits and vegetables. Often, however, veal or pork may be
+used to increase the quantity of material needed to make certain salads,
+such as chicken salad. Canned fish or fish freshly cooked makes
+appetizing salads, and if there is not a sufficient quantity of one kind
+on hand, another may be added without impairing the quality of
+the salad.
+
+14. As has already been stated, almost any vegetable, raw, canned, or
+freshly cooked, can be used in the making of salads. In addition, these
+vegetables may be combined in almost any way. Small amounts of two,
+three, four, or more vegetables may be combined with an appetizing salad
+dressing and served as a luncheon or dinner salad. If no definite recipe
+is followed but whatever material that happens to be on hand is
+utilized, the result is not only an appetizing salad, but a saving of
+vegetables that might otherwise be wasted.
+
+[Illustration: FIG. 1]
+
+15. Fruits, both canned and raw, are largely used in the making of
+salads. As with vegetables, almost any combination of them makes a
+delicious salad when served with the proper dressing. Thus, a slice of
+pineapple, a canned peach or two, or a few spoonfuls of cherries may be
+added to grapefruit, oranges, bananas, or whatever fruit may happen to
+be most convenient or easy to procure and served with the salad dressing
+that is preferred. Vegetables are seldom used with fruits, celery being
+the only one that is ever employed in this way. On the other hand, nuts
+are much used with fruits, vegetables, meats, and fish in the making of
+salads and any variety may be utilized.
+
+16. SALAD GARNISHES.--The garnishing of salads, while it may seem to be
+an unimportant part of the preparation of this food, is really a matter
+that demands considerable attention. Lettuce is used oftenest for this
+purpose, but almost any edible green, such as endive, watercress, etc.,
+makes an excellent garnish. Generally when lettuce is the garnish, the
+leaves are used whole, but if they are not in good condition for
+garnishing or if use is to be made of the coarse outside leaves of the
+stalks, they may be arranged in a pile, rolled tight, and then, as
+shown in Fig. 1, cut with a sharp knife into narrow strips. Lettuce
+prepared in this way is said to be _shredded_, and a bed of it makes a
+very attractive garnish for many kinds of salad. Among the other foods
+used as a garnish are certain vegetables that give a contrast in color,
+such as pimiento, green peppers, radishes, and olives. Slices of
+hard-cooked eggs or the yolks of eggs forced through a ricer likewise
+offer a touch of attractive color.
+
+17. NATURE OF SALAD DRESSINGS.--When a salad is properly made, a salad
+dressing of some kind is usually added to the ingredients that are
+selected for the salad. This dressing generally has for its chief
+ingredient a salad oil of some kind, many satisfactory varieties of
+which are to be found on the market. Olive oil has always been the most
+popular oil used for this purpose, and in many respects it is the most
+desirable. It can be obtained in several grades, the price varying with
+the excellence of the quality. The best grades have a yellowish color,
+the poorest ones are somewhat green, and those of medium quality shade
+between these two colors. The best grades are also clear, while the
+poorer ones are usually cloudy, the better the quality the less cloudy
+the oil. Besides olive oil, however, there are oils made of cottonseed,
+corn, and nuts. Many of these products are cheaper than olive oil and
+are almost, if not quite, as satisfactory. In combination with the oil
+that is used for salad dressing, there is always an acid of some kind,
+such as vinegar or lemon juice. To these ingredients are added spices
+and flavoring. Such a dressing is prepared without cooking, the
+ingredients being combined by proper mixing or beating.
+
+18. Another kind of dressing that is much used is known as boiled salad
+dressing. Its ingredients are similar to those used in the uncooked
+salad dressing, but usually less fat is employed and eggs alone or eggs
+and some starchy material are used for thickening.
+
+Then, again, entirely different kinds of dressing may be made for fruit
+salads. Sometimes these dressings contain no fat, and other times they
+have for their basis sweet or sour cream, but usually they are made so
+that they are somewhat acid to the taste.
+
+
+RELATION OF SALADS TO MEALS
+
+19. Because of the large variety of ingredients that may be used in the
+making of salads, it is usually possible to make the salad correspond
+properly with the other dishes in the meal. This is a little more
+difficult to accomplish when left-over materials are used in salads,
+but, even in this event, the addition of ingredients that will make the
+salad more nearly approach what must be supplied is usually possible. If
+the meal is to be a light one and the salad is to serve as the principal
+dish, it should be sufficiently heavy and contain enough food value to
+serve the purpose for which it is intended. It should be decided on
+first, and then the rest of the dishes should be planned to correspond
+with the salad.
+
+On the other hand, when the meal is a heavy one and the salad is to be
+one of the lighter dishes, the main dishes should be decided on first
+and the salad planned so that it will correspond properly with the other
+dishes. For instance, with meat or fish as the main course of the meal,
+a fish, egg, or cheese salad would obviously be the wrong thing to
+serve. Instead, a light salad of vegetables or fruits should be selected
+for such a meal. It should be remembered, also, that if the other dishes
+of a meal contain sufficient food value to make the meal properly
+nourishing, a salad containing a rich dressing will provide more than a
+sufficient supply of calories and consequently should be avoided.
+
+20. Another point that should not be neglected in selecting a salad is
+that it should be a contrast to the rest of the meal as far as flavor is
+concerned. While several foods acid in flavor do not necessarily
+unbalance a meal so far as food substances and food value are concerned,
+they provide too much of the same flavor to be agreeable to most
+persons. For instance, if the meal contains an acid soup, such as
+tomato, and a vegetable with a sour dressing, such as beets, then a
+salad that is also acid will be likely to add more of a sour flavor than
+the majority of persons desire.
+
+Then, too, it is not a good plan to serve in the salad the same
+vegetable that is served in the soup or the dinner course. Thus, creamed
+celery and a salad containing celery, and tomato soup and tomato salad
+are bad combinations and should, like others similar to them, be
+carefully avoided. Even though such vegetables may be on hand in
+quantity, they can usually be kept for another meal.
+
+
+PRINCIPLES OF SALAD MAKING
+
+21. CONDITION OF SALAD INGREDIENTS.--When the kind of salad to be served
+is decided on, the selection and preparation of the materials are the
+next matters to receive attention. Very often materials that are on hand
+are utilized in this way, but if it is possible to select the
+ingredients expressly for the salad, they should be very carefully
+chosen. Any kind of salad, but particularly a vegetable or a fruit
+salad, becomes much more attractive if it is made with ingredients that
+are in good condition and that are attractive in appearance. They should
+therefore be fresh and crisp and never mushy, wilted, nor limp. Of
+course, this does not mean that material that is slightly unattractive
+must be discarded, for it can usually be prepared so that it can be
+utilized in some way. However, much of the deterioration of salad
+ingredients before they are used can be avoided if proper attention is
+given to them after they come into the home. Without doubt, the best way
+in which to keep radishes, celery, parsley, watercress, and other greens
+that are much used in salads is to wrap them loosely in a moist cloth as
+soon as they are received in the home and then put them in a cool place.
+Small muslin or linen bags having a draw-string in the top are very good
+for this purpose, but they are not a necessity, for old napkins or small
+pieces of worn cloth will do very well.
+
+22. CLEANING AND FRESHENING SALAD INGREDIENTS.--In the making of a
+salad, the cleaning of the ingredients used is a very important part of
+the work. While nothing should be wasted in the process of preparation,
+decayed or discolored leaves, stems, or parts of fruits and vegetables
+should, of course, be removed. Every lettuce leaf and every part of
+other salad vegetables should be looked over carefully and washed
+separately in cold water. To accomplish this, the stalks or leaves must
+be taken apart after the root is cut off. Then, before they are used,
+they should be examined carefully again in order to make sure that no
+small bugs nor worms and no dirt remain on them. Such vegetables will
+become crisp if they are allowed to remain in cold water long enough to
+bring back their natural freshness. A little ice added to the water
+helps to accomplish this more quickly. It should be remembered, however
+that lettuce leaves bruise and break easily and so must be handled
+carefully if the best appearance is desired.
+
+23. When cucumbers are to be used for salad, they should be peeled and
+put immediately into cold water to become crisp, or they may first be
+sliced or diced and then put into the cold water. They should never be
+allowed to stand for any length of time in salt water. If it is desired
+to season them with salt, a little may be added to the water in which
+they are made crisp, but it will also be necessary to add ice to make
+the water as cold as possible. The old idea that soaking cucumbers in
+salted water removes something injurious has been proved to be untrue,
+and they are just as satisfactory, so far as their flavor and condition
+are concerned, when they are not subjected to this treatment. Radishes,
+celery, and cabbage may be made crisp in the same way as are cucumbers
+and lettuce.
+
+In the event that any of these vegetables are allowed to stand in water,
+they must be properly drained before they are used in a salad, for any
+water that remains on them will dilute the dressing. If they must be
+dried very quickly, they may be patted carefully between folds of cloth,
+preferably linen or cheesecloth, or they may be allowed to stand for a
+few minutes in a wire basket or a colander. Care should be taken,
+however, not to allow them to stand until the good that has been
+accomplished by making them crisp in cold water is undone.
+
+24. PREPARING FRUITS FOR SALADS.--After fruits have been carefully
+cleaned, they are ready to be peeled and cut into pieces of the size
+desired for the salad. An effort should always be made to have the
+pieces equal in size, similar in shape, and not too small. They should
+be peeled in an economical way, but at the same time should be prepared
+as attractively as possible.
+
+25. In the preparation of oranges for a salad, the fruit is peeled as if
+it were an apple, the peeling being cut deeply enough to remove the skin
+that covers the sections. After the entire orange is peeled, the
+contents of each section should be removed by passing a sharp knife as
+closely as possible to the skin between the sections and then taking out
+the pulp without any of this skin. The sections may then be used whole
+or cut into pieces.
+
+Grapefruit may be prepared in the same way as oranges. Upon the removal
+of the whole sections, they may be left whole or they may be cut once or
+twice, depending on the kind of salad and the appearance desired. When
+grapefruit or oranges are prepared in this manner, they make a much more
+agreeable ingredient for fruit salad than when they are simply cut into
+chunks and the tough skin is allowed to remain on the pieces. No waste
+need be permitted in this process, for the juice may be extracted from
+what remains after the sections have been removed by pressing it in a
+fruit press or by any other means and then utilized in the making of the
+salad dressing or kept for some other purpose.
+
+Bananas, which are often used in salads, should be peeled, any bruised
+or decayed portions should be removed, and the surface should then be
+scraped slightly with a paring knife in order to remove the pithy
+surface, which, when eaten, has a puckery, disagreeable effect.
+
+26. When fruits of any kind have been prepared for salad and cannot be
+used at once, they may be kept from wilting and discoloring if they are
+put where they will keep cool and are sprinkled with a little lemon
+juice that is slightly diluted with water. Before the salad materials
+are mixed with the salad dressing, however, all juices or liquid of any
+kind should be carefully drained from them, for these will dilute the
+dressing and produce a salad that is less appetizing in both appearance
+and flavor.
+
+27. PREPARING NUTS FOR SALADS.--When nuts are to be used in a salad,
+they should never be ground in a grinder; rather, they should be chopped
+or cut into small pieces with a knife. After being so prepared, they
+should be added to the salad just before it is put on the table. This is
+a matter that should not be overlooked, for if the salad is allowed to
+stand very long after the nuts are added they will discolor the dressing
+and cause the salad to become dark and gray looking.
+
+28. MARINATING SALAD INGREDIENTS.--To improve the flavor of such salads
+as chicken, veal, lobster, or crab, the ingredients are usually
+marinated with a sour dressing of some description before the salad
+dressing is added. As is explained in Essentials of Cookery, Part 2,
+marinating involves the seasoning of meat or fish by means of vinegar or
+French dressing. The preparation used to marinate salad ingredients may
+be plain vinegar to which salt and pepper are added, or it may be a
+French dressing, which is prepared by mixing vinegar, olive oil, salt,
+and pepper in the proper proportions. Whichever preparation is used
+should be poured over the materials after they are cut or prepared for
+the salad, and only enough to moisten each piece slightly should be
+used. The ingredients should then be carefully mixed with the dressing
+to avoid breaking or crushing them and should be allowed to stand in a
+cold place for a few minutes. Then they should be drained so that none
+of the material used to marinate them remains on the salad when the
+other dressing is added. With this done, the salad is ready for whatever
+salad dressing is to be used.
+
+29. Potato salad and salads containing such vegetables as carrots, peas,
+string beans, etc. are also improved by being marinated in the same way
+as salads made of meat, fowl, and fish. This sort of preparation
+involves a little more work, it is true, but it usually produces such
+gratifying results that it justifies the expenditure of the extra
+effort. In the first place, a slightly smaller amount of salad dressing
+will be required when the ingredients are marinated and, in addition, a
+better looking dish can be made, for the dressing need not be mixed with
+the salad but merely placed on top.
+
+30. In case the housewife prefers not to take the time nor the trouble
+to marinate a salad, she should at least mix thoroughly with salt and
+pepper the ingredients that require seasoning. The fact that a salad
+should be a well and highly seasoned dish must never be overlooked. As
+can be readily understood, a bland salad without character is never so
+appetizing as one that is crisp, fresh, well made, and properly seasoned.
+
+
+SERVING SALADS
+
+31. Several different ways of serving salads are in practice. Perhaps
+the most convenient method of serving this dish is to prepare individual
+portions of it on salad plates in the kitchen and then set these on the
+table at each person's place. If a simple table service is followed, the
+salad may be put on the table at the same time as the rest of the meal.
+The correct position for the salad plate is at the left-hand side of the
+dinner plate and just a little nearer to the edge of the table than the
+bread-and-butter plate. The plates on which salad is served should be
+large enough to prevent the difficulty in eating that would be
+experienced if the plate were a trifle small. It should therefore be
+remembered that the salad plate is the next larger in size to the
+bread-and-butter plate.
+
+32. In case individual salads are to be prepared, the plate should
+first be garnished with whatever vegetable green is selected for this
+purpose. If lettuce is to be used, a single leaf, several very small
+center leaves, or a small quantity of shredded lettuce will be
+sufficient, for a great deal of garnish is never desirable. In case the
+leaves are very large, one may be divided in half and each part
+utilized. Then the salad ingredients, which have already been combined,
+should be piled in a neat heap on top of the garnish either with or
+without the salad dressing. If the salad dressing is not mixed with the
+materials, a spoonful or two of it should be placed on top of them.
+Sometimes, for the effect of color, additional garnish of some kind is
+used. For a vegetable or a meat salad, this may be egg yolk put through
+a sieve, slices of hard-cooked eggs, olives or radishes cut in fancy
+shapes, or strips of pimiento; and for fruit salad, it may be cherries
+or colored fruits cut into various fancy shapes.
+
+33. Another method of serving this dish is to place the entire salad on
+a rather large, deep plate, such as a chop plate or a regular salad
+dish, and then serve it at the table whenever it is desired. When this
+is done, the dish that is used should be well garnished with a bed of
+vegetable green in the same way that a small individual plate is
+garnished. Then the salad ingredients should be nicely arranged on this
+bed, and the dressing, if it has not already been mixed with them,
+should be poured over the whole. In serving salad in this way, there is
+much more chance of arranging the ingredients symmetrically and
+garnishing the salad attractively than when it is served on small
+plates. The large plate containing the salad, together with the small
+salad plates, should be placed before the hostess or whoever is to serve
+the salad. When it is served, a leaf of the lettuce or other green used
+for garnishing should first be put on each salad plate and the salad
+should be served on this. A large fork and a large spoon are needed when
+salad is served in this manner.
+
+34. Still another, way of serving salad, and perhaps a more attractive
+one than either of those already described, consists in arranging the
+ingredients in a salad bowl, placing this on the table, and serving from
+the bowl to the salad plates. In this method, a French dressing is
+generally used, and this is often mixed at the table and added to the
+salad just before it is put on the small plates. Such a salad can be
+made very attractive, and it should be remembered above all things that
+the appearance of a salad is its great asset until it is eaten and that
+an artistically made salad always helps to make the meal more
+satisfactory.
+
+35. In a dinner, the salad is generally served as a separate course, but
+in such a meal as luncheon it may be used as the main dish. If it is
+used as a separate course, it should be served immediately after the
+dinner course has been removed from the table. The salad plate should be
+placed directly before the person served. Forks especially designed with
+a wide prong on one side and known as _salad forks_ are the right type
+of fork to serve with this dish, but if none are available ordinary
+table forks of a small size may be used. It should be remembered that
+the salad should not be cut with the knife at the table, but should be
+eaten entirely with the fork.
+
+
+SALAD DRESSINGS AND THEIR PREPARATION
+
+36. As has been implied, various salad dressings may be made to serve
+with salads. The kind of dressing to select depends both on the variety
+of salad served and on the personal preference of those to whom it is
+served. Some of these contain only a few ingredients and are
+comparatively simple to make, while others are complex and involve
+considerable work in their making. Whether simple or elaborate, however,
+the salad dressing should be carefully chosen, so that it will blend
+well with the ingredients of the salad with which it is used.
+
+A number of recipes for salad dressings are here given. They are taken
+up before the recipes for salads so that the beginner will be familiar
+with the different varieties when they are mentioned in connection with
+the salads. As many of the recipes as possible should be tried, not only
+for the knowledge that will be gained, but also for the practical
+experience.
+
+37. FRENCH DRESSING.--A dressing that is very simply made and that can
+probably be used with a greater variety of salads than any other is
+French dressing. For instance, it may be used with any vegetable salad,
+with salads containing almost any combination of fruit, and with meat,
+fish, and egg salads. It is true, of course, that fruit-salad dressing
+blends very well with fruit salad and is considered by most persons to
+be more delicious than French dressing, but if one is pressed for time
+and does not have the necessary ingredients for making any other kind,
+this one may nearly always be utilized. In addition to these uses,
+French dressing, as has been previously explained, may also be used to
+marinate salads before mayonnaise or other dressing is mixed with them.
+A point that should always be remembered in the making of this dressing
+or any other dressing containing oil is that the flavor of the oil has
+much to do with the desirability of the finished dressing.
+
+FRENCH DRESSING
+
+3/4 tsp. salt
+1/4 tsp. mustard
+1/4 tsp. pepper
+3 Tb. vinegar
+1/4 tsp. paprika
+1/2 c. oil
+
+Measure the dry ingredients and place them in a bowl. Measure the
+vinegar and oil and add them to the dry ingredients. If possible, place
+a piece of ice the size of a walnut in the bowl. Beat with a fork until
+the ingredients are thoroughly mixed and the oil and vinegar form an
+emulsion that will remain for a short time. The ingredients will
+separate if the dressing is allowed to stand, but the colder they are,
+the more easily will the emulsion form and the longer will it remain. If
+ice cannot be used, have the ingredients as cold as possible before
+mixing them.
+
+38. Sometimes a more highly seasoned French dressing is desired. In such
+an event, there should be beaten into the dressing just described the
+following ingredients:
+
+2 Tb. finely chopped onion or 1 Tb. onion juice
+2 Tb. chopped pimiento
+1 large green pepper, chopped
+2 Tb. chopped parsley
+
+39. MAYONNAISE DRESSING.--Although mayonnaise dressing is prepared
+without the application of heat, it is not one of the simplest dressings
+to prepare. It meets with much favor, being used almost as extensively
+as French dressing, but it is perhaps less desirable with fruit salads
+than with others. It is also much used as a basis for numerous other
+dressings. Since it requires considerable time for its preparation, a
+wise plan is to make more than enough for one meal. However, it should
+not be made in large quantities, for the oil separates from the
+remainder of the ingredients if it is allowed to stand too long. If it
+is thoroughly beaten and kept extremely cold, it may perhaps keep for a
+week, but keeping it longer than that is not advisable. Before serving,
+it may be thinned by beating either sweet or sour cream into it. It may
+be made fluffy and light and its quantity may be increased by beating
+whipped cream into it.
+
+MAYONNAISE DRESSING
+
+1/2 tsp. salt
+2 egg yolks
+1/4 tsp. pepper
+1-1/2 c. oil
+1/4 tsp. mustard
+4 Tb. vinegar or lemon juice
+
+Mix the dry ingredients in a bowl. Separate the eggs and add the yolks
+to the dry ingredients. Beat these with a rotary egg beater until they
+are well mixed. To this mixture, add a few drops of oil and continue to
+beat. Add a drop of the vinegar or lemon juice, a few more drops of oil,
+and beat constantly. Gradually increase the quantity of oil added each
+time, but do not do this rapidly. As the oil is added and the beating is
+continued, it will be noted that the mixture grows thicker, but when
+vinegar is added the mixture is thinned. The quantity of vinegar is so
+much less than that of oil that the oil may be added in small amounts
+two or three times in succession before vinegar is added.
+
+This process is rather long and slow, but if the mixing is done
+correctly, the result will be a thick, smooth mixture that will not
+separate for possibly 6 or 7 days. Mayonnaise mixers, which may be
+procured for making this dressing, make the work easier, but they are
+not at all necessary. Mayonnaise may be made as successfully with a bowl
+and a rotary beater, if it will just be remembered that the liquid
+ingredients must be added slowly and that they must be as cold
+as possible.
+
+40. COOKED MAYONNAISE.--A dressing that is very similar both in texture
+and taste to the mayonnaise just explained and perhaps a little easier
+to make is known as cooked mayonnaise. This dressing, as will be noted
+from the accompanying recipe, may be made in larger quantities than the
+uncooked mayonnaise.
+
+COOKED MAYONNAISE
+
+2 Tb. oil
+1/4 tsp. mustard
+4 Tb. flour
+1/4 tsp. paprika
+1/2  c. vinegar
+2 eggs
+1 c. boiling water
+2 c. oil
+1 Tb. salt
+
+Mix the 2 tablespoonfuls of oil and the flour and pour in the vinegar.
+Add the boiling water and stir the mixture until it is perfectly smooth
+and well mixed. Place over the fire and cook for about 5 minutes.
+Remove from the fire and cool. When completely cooled, add the salt,
+mustard, and paprika. Separate the eggs and beat the yolks and whites
+separately. Add the egg yolks to the mixture. Add the 2 cupfuls of oil a
+little at a time, beating thoroughly with a rotary beater each time oil
+is added. When all of this is completely mixed and thoroughly beaten,
+fold in the stiffly beaten egg whites.
+
+41. THOUSAND ISLAND DRESSING.--By using the cooked or the uncooked
+mayonnaise dressing as a basis and adding to it the ingredients listed
+here, a very delightful salad dressing, called Thousand Island dressing,
+is the result. All the ingredients need not be added if it is
+inconvenient to do so, still the dressing is better when they are all
+used. This dressing is particularly good when served with plain lettuce
+salad, with lettuce and tomatoes, with lettuce, tomatoes, and cucumbers,
+or with any other plain-vegetable salad.
+
+THOUSAND ISLAND DRESSING
+
+1 c. mayonnaise dressing
+2 Tb. chopped green pepper
+1/4 c. chilli sauce
+1 Tb. chopped onion
+2 Tb. chopped pimento
+1 hard-cooked egg
+
+Into the mayonnaise stir the chilli sauce, pimiento, pepper, and onion,
+and lastly, add the hard-cooked egg chopped into fine pieces. Chill
+and serve.
+
+42. BOILED SALAD DRESSING.--Although boiled salad dressing is not so
+great a favorite as the uncooked mayonnaise dressing, it has the
+advantage of being less expensive. Then, too, it is one of the dressings
+that may be made without oil, and so finds favor with those to whom oil
+is not agreeable. However, oil may be substituted for the butter that is
+given in the recipe. It will be noted that the preparation of this
+dressing is similar to that of a custard with the addition of flour.
+Since the flour requires longer cooking than the eggs, they are added
+last so that there will be no danger of overcooking them. If the
+dressing curdles, it may be known that the eggs have cooked too long,
+but this condition may be remedied by placing the pan containing the
+dressing in a pan of cold water as soon as the curdling is observed and
+then beating vigorously with a rotary beater.
+
+BOILED SALAD DRESSING
+
+2 Tb. butter
+1 tsp. mustard
+2 Tb. flour
+1 c. milk
+1 tsp. salt
+2 eggs
+2 tsp. sugar
+1/4 c. vinegar
+
+Melt the butter in the inner pan of a double boiler, add the flour,
+salt, sugar, mustard, and milk. Cook over the flame until the mixture is
+thickened. Beat the eggs, stir them into the mixture, and add the
+vinegar, beating rapidly. Place in the large pan of the double boiler
+and allow this to cook until the eggs have thickened. Cool and serve.
+
+43. SOUR-CREAM DRESSING.--Sour-cream dressing is not a very economical
+one to make unless there happens to be sour cream on hand. It is,
+however, a very good dressing for both fruit and vegetable salad.
+
+SOUR-CREAM DRESSING
+
+2 Tb. butter
+1/3 c. vinegar
+3 Tb. flour
+1 c. sour cream
+2 Tb. sugar
+2 eggs
+1 tsp. salt
+1 c. whipped cream
+
+Melt the butter in the upper part of a double boiler, add the flour,
+sugar, salt, vinegar, and sour cream. Cook together over the flame until
+the mixture thickens. Beat the egg yolks and add them to this. Place in
+the lower part of the double boiler and cook until the egg yolks
+thicken. Beat the egg whites and fold them with the whipped cream into
+the salad dressing. Cool and serve.
+
+44. CREAM DRESSING.--A simple dressing that requires very little time or
+skill in preparation and that affords a means of using up cream that has
+soured is the one given in the accompanying recipe. Sweet cream may also
+be used in the same way if desired, and this makes an excellent dressing
+for cabbage salad, plain cucumber salad with lettuce, or fruit salad. If
+the dressing is to be used for fruit salad, lemon juice may be used in
+the place of vinegar.
+
+CREAM DRESSING
+
+1 c. sour cream
+1/2 tsp. salt
+2 Tb. sugar
+1/4 c. vinegar
+
+Whip the cream with a rotary beater until it is stiff. Then add the
+sugar, salt, and vinegar, and continue beating until the mixture is well
+blended. Cool and serve.
+
+
+VARIETIES OF SALADS AND THEIR PREPARATION
+
+       *       *       *       *       *
+
+VEGETABLE SALADS
+
+45. With the knowledge already obtained of the food value of the
+vegetables that are generally used as ingredients in vegetable salads,
+the housewife ought to have no difficulty in determining whether she is
+giving her family a salad that is high or low in food value. For
+instance, she should know that the food value of a plain lettuce or
+cucumber salad is lower than that of one made from potatoes because of
+the different values in the vegetables used.. In addition, she ought to
+be familiar with the fact that the dressing added to salads has, in most
+cases, greater food value than the other ingredients of the salad.
+Equipped with such knowledge, she will observe that the vegetable salads
+here given are comparatively low in food value. Consequently, nearly
+every one of them will lend itself nicely for use with a dinner or a
+comparatively heavy meal.
+
+46. In these recipes, as well as in those for the other kinds of salad,
+the proportion of ingredients may be varied according to the quantity of
+the particular food in supply. For instance, if a recipe for a salad of
+peas and celery calls for 1 cupful of each of these vegetables and only
+3/4 cupful of celery can be obtained, there is no reason why the
+difference cannot be made up by using 1 1/4 cupfuls of peas. But if such
+a change is to be made, the ingredients should be increased or decreased
+in the correct proportion. Then the quantity of salad that the recipe is
+intended to produce will not be altered and the housewife will know just
+how many the salad will serve. In the various recipes, about 1/2 cupful
+of salad is the quantity allowed for each person. This may be enlarged
+or made smaller in order to suit the quantity of other foods served at
+the same meal.
+
+47. ASPARAGUS SALAD--Salad in which asparagus is the chief ingredient is
+one that may be served during the entire year, for either freshly cooked
+or canned asparagus may be used; in fact, the canned asparagus is
+considered by many persons to be better than that which is freshly
+cooked. It may be cut into inch lengths or the tips may be cut down
+about 4 inches from the top or even farther.
+
+ASPARAGUS SALAD
+(Sufficient to Serve Five)
+
+Lettuce
+1 pimiento
+1 can asparagus
+Salad dressing
+
+Garnish salad plates with the lettuce. Place the asparagus tips in an
+orderly pile on the lettuce leaf. Cut a thin strip of the pimiento, and
+place this across the tips in the center. Just before serving, pour a
+spoonful or two of any desired salad dressing over this or place the
+salad on the table and serve the dressing, allowing each person to take
+what is desired.
+
+48. BEET-AND-BEAN SALAD.--An excellent winter salad and one that may be
+made from canned or left-over vegetables is beet-and-bean salad. If
+string beans happen to be left over or only part of a can remains, they
+may be combined with beets that are canned or freshly cooked for the
+purpose. This salad should be carefully combined just before serving,
+since the beets will discolor the rest of the ingredients if it is
+allowed to stand any length of time.
+
+BEET-AND-BEAN SALAD
+(Sufficient to Serve Four)
+
+1 c. string beans
+Lettuce
+1 c. beets
+Salad dressing
+
+Cut the string beans into half-inch lengths and cut the beets into
+half-inch dice. Season each well with salt and pepper. Just before
+serving, garnish salad plates with lettuce, combine the two vegetables,
+and place in a heap on a lettuce leaf. Pour French dressing or any other
+salad dressing desired over them, but do not mix the salad dressing with
+the vegetables.
+
+[Illustration: FIG. 2]
+
+49. CABBAGE SALAD.--A salad that always finds favor is made by combining
+cabbage with a boiled salad dressing or with an uncooked sour-cream
+dressing. Salad of this kind may be served in any desired way, but a
+rather novel way to serve it is illustrated in Fig. 2. The contents of a
+head of cabbage is removed, leaving four or five of the outside leaves
+intact. The shell thus formed is cut into points around the top and then
+filled with shredded cabbage and the dressing that is to be used. When
+this is placed on a bed of lettuce, an attractive dish is the result.
+
+To make cabbage salad, select a firm head of cabbage, pull off the
+outside leaves, and wash. Cut the head in half down through the heart
+and root and cut each half into quarters. Then, as shown in Fig. 3,
+place each quarter on a cutting board and with a sharp knife shave off
+the cabbage. If desired, however, the cabbage may be shredded with a
+cabbage cutter. If the cabbage, upon being cut, is found to be wilted,
+place it in cold water and let it stand until it becomes crisp. Drain
+off the water carefully and allow the cabbage to drip in a colander or
+dry it between pieces of old linen. With the cabbage thus prepared,
+season it with salt and mix it with the desired dressing. Serve on
+lettuce in a salad dish, on individual salad plates, or in the manner
+shown in Fig. 2.
+
+[Illustration: FIG. 3]
+
+50. CABBAGE-AND-CELERY SALAD.--Cabbage and celery combine very well, for
+they are similar in color and crispness. They can be procured at the
+same time of the year, and while celery is not cheap, cabbage is a
+comparatively inexpensive food and the two combined make an inexpensive
+salad. Because the color of both is very much the same, pimiento is
+added to give a contrasting color.
+
+CABBAGE-AND-CELERY SALAD
+(Sufficient to Serve Four)
+
+1 c. cabbage
+1 c. celery
+1 pimiento or green pepper
+1/2 tsp. salt
+2 Tb. vinegar
+Lettuce
+Salad dressing
+
+Cut the cabbage in the manner just explained, cut the celery into thin
+pieces across the stem, and dice the green pepper or pimiento or both
+into very small dice. Measure each of these, combine them, season with
+the salt and vinegar, and just before serving drain carefully. Serve on
+lettuce with any desired salad dressing.
+
+51. WINTER SALAD.--A salad made entirely of winter vegetables may be
+prepared when there are no fresh vegetables in supply. If any of the
+vegetables are left over, the others may be prepared to use with the
+left-over ones. A good plan to follow when carrots, turnips, or potatoes
+are being prepared for a meal is to cook more than is necessary for the
+one meal and then set aside part of them for a salad to be served at
+another meal.
+
+WINTER SALAD
+(Sufficient to Serve Six)
+
+1 c. turnips, diced
+1 c. carrots, diced
+1 c. potatoes, diced
+1 Tb. chopped onion
+French dressing
+Lettuce
+Salad dressing
+
+Cook turnips, carrots, and potatoes whole in boiling water until tender
+enough to be pierced with a fork. If they have not been peeled before
+cooking, peel and cut into small dice. Mix, add the onion, marinate with
+French dressing, and allow to stand for a short time. Garnish salad
+plates with lettuce leaves, pile the salad on the lettuce, and serve
+with any desired salad dressing.
+
+52. CAULIFLOWER SALAD.--Cauliflower makes a rather unusual salad, and
+for a change it will be found to be delightful. It does not combine with
+other vegetables very readily, but a cooked floweret or two may often be
+used to garnish another vegetable salad.
+
+CAULIFLOWER SALAD
+(Sufficient to Serve Six)
+
+Cauliflower
+Lettuce
+Salad dressing
+
+Prepare a head of cauliflower for cooking according to the directions
+given in _Vegetables_, Part 1. Cook in boiling salted water until
+tender, but quite firm. Drain and cool. Arrange the flowerets on a salad
+plate garnished with lettuce and serve with French dressing or any other
+desired salad dressing.
+
+53. CAULIFLOWER-AND-TOMATO SALAD.--A salad in which cauliflower and
+tomatoes are combined is attractive in appearance if it is nicely made.
+It also has the advantage of being simple to prepare. When cauliflower
+is cooked for salad, care must be taken not to cook it so long as to
+discolor it or cause it to fall to pieces.
+
+CAULIFLOWER-AND-TOMATO SALAD
+(Sufficient to Serve Six)
+
+3 tomatoes
+Lettuce
+6 cauliflower flowerets
+Dressing
+
+Select firm, ripe, medium-sized tomatoes. Place them in boiling water
+to scald them, and then dip them quickly into cold water and remove the
+skins. Cut out the stem ends and slice each tomato half way between the
+stem and blossom ends. Place each half tomato on a salad plate garnished
+with a lettuce leaf, stick a stem of the cauliflower into the center,
+and serve with boiled salad dressing or mayonnaise.
+
+54. CELERY SALAD.--One means of using stalks of celery that are just a
+little too coarse to serve nicely on the table is to combine them with
+radishes and make a salad. The more tender celery, of course, makes a
+better salad. If the radishes selected for the salad are of the red
+variety and they are used without peeling, they add a touch of color
+to the dish.
+
+CELERY SALAD
+(Sufficient to Serve Five)
+
+1-1/2 c. diced celery
+1/2 c. diced radishes
+2 Tb. chopped onion
+Salad dressing
+Lettuce
+
+Cut the celery into fine dice, and dice the radishes more finely than
+the celery. Mix the two together, add the onion, and just before serving
+mix with any desired salad dressing. Serve on salad plates garnished
+with lettuce.
+
+55. SLICED CUCUMBER-AND-ONION SALAD.--An attractive way in which to
+serve sliced cucumbers and onions is shown in Fig. 4. A single large
+cucumber should be selected for this salad, and Bermuda onions with a
+mild flavor will be found to be best.
+
+[Illustration: FIG. 4]
+
+With a sharp knife, peel the skin from the cucumber in narrow strips
+back to the stem end, but do not cut the strips loose from the end.
+After the peeling has all been removed, place the cucumber on a board
+and cut it into thin slices. Place on a small platter, as shown, arrange
+slices of onion around the edge, and pour French dressing over the
+whole. Dust with paprika and serve. A number of slices of cucumber and
+one or two slices of onion should be served to each person.
+
+[Illustration: FIG. 3]
+
+56. CUCUMBER SALAD.--Besides serving plain slices of cucumber on a
+lettuce leaf, as may be done at any time, cucumbers may be used as an
+ingredient in the making of many salads. A rather attractive way in
+which to use cucumbers is shown in Fig. 5 and is explained in the
+accompanying recipe.
+
+CUCUMBER SALAD
+(Sufficient to Serve Six)
+
+3 medium-sized cucumbers
+1 c. diced tomato
+1/2 c. diced celery
+Salad dressing
+Lettuce
+1 pimiento
+
+Peel the cucumbers, cut them into halves, and with a small spoon scoop
+out the cucumbers in chunks, so that a boat-shaped piece of cucumber
+that is about 1/4 inch thick remains. Dice the pieces of cucumber which
+have been scooped from the center, and place the cucumber shells in ice
+water so as to make them crisp. Mix the diced tomato, celery, and
+cucumber together, and just before serving drain them carefully so that
+no liquid remains. Mix with salad dressing, wipe the cucumber shells
+dry, fill them with the salad mixture, and place on salad plates
+garnished with lettuce leaves. Cut the pimiento into thin strips, and
+place three or four strips diagonally across the cucumber, as shown in
+the illustration.
+
+57. CUCUMBER-AND-TOMATO SALAD.--A salad made of cucumbers and tomatoes
+is very attractive because of the contrasting colors of the vegetables,
+and it is at the same time extremely palatable. When such a salad is to
+be made, small, firm tomatoes and rather large cucumbers that do not
+contain very large seeds should be selected. Peel the cucumbers and
+tomatoes and cut them into slices of any desired thickness. Garnish
+salad plates with lettuce, and on this place a ring of the slices,
+alternating the tomatoes with the cucumbers. In the center, put a slice
+of cucumber or tomato and serve with any desired salad dressing.
+
+58. ONION SALAD.--To persons who are fond of the flavor of onions, the
+salad given in the accompanying recipe is very agreeable, but it is a
+wise plan not to serve onions or salads containing onions unless every
+one who is served is certain to enjoy them. When a salad is made from
+onions, a mild onion, such as the Bermuda or Spanish onion, should
+be selected.
+
+ONION SALAD
+(Sufficient to Serve Six)
+
+3 onions
+French dressing
+Parsley
+Lettuce
+
+Peel the onions and slice them into thin slices. Chop the parsley and
+add it to 1 or 2 tablespoonfuls of French dressing. Use comparatively
+coarse leaves of lettuce and shred them. Arrange the slices of onion on
+a bed of the shredded lettuce, pour the French dressing with the parsley
+over all, and serve.
+
+59. PEAS-AND-CELERY SALAD.--Peas may be freshly cooked for
+peas-and-celery salad, but canned peas will do just as well. Left-over
+peas not prepared with cream sauce may also be utilized nicely in this
+way, or if a portion of a can of peas is needed for the meal, the
+remainder may be used for a smaller quantity of salad than here stated.
+Boiled salad dressing will be found to be best for this combination of
+vegetables.
+
+PEAS-AND-CELERY SALAD
+(Sufficient to Serve Four)
+
+1 c. peas
+Boiled salad dressing
+1 c. diced celery
+Lettuce
+
+Drain canned peas as dry as possible and mix with the diced celery. Just
+before serving, add the salad dressing and mix thoroughly. Serve on
+salad plates garnished with lettuce.
+
+60. TOMATO SALAD.--Fresh tomatoes make a delightful salad because of
+their appetizing appearance and color. In fact, when they are placed on
+a bed of green garnish, nothing can be more delightful. Tomatoes may be
+served whole on a lettuce leaf or they may be sliced. Then, again, as
+shown in Fig. 6, they may be cut from the center into sections that are
+allowed to fall part way open. In any of these forms, they may be served
+with French dressing, mayonnaise, or any cooked salad dressing.
+[Illustration: FIG. 6]
+
+[Illustration: FIG. 7] 61. STUFFED-TOMATO SALAD.--An attractive salad in
+which vegetables of almost any kind, fresh or canned, may be used to
+advantage is the stuffed-tomato salad shown in Fig. 7. Medium-sized,
+well-ripened tomatoes are best to select. The vegetables that may be
+used for the stuffing are celery, radishes, onions, cucumbers, cooked
+asparagus, green peas, and string beans. Any one or any desirable
+combination of these vegetables will make a satisfactory filling.
+
+STUFFED-TOMATO SALAD
+(Sufficient to Serve Six)
+
+6 medium-sized tomatoes
+French dressing
+1 1/2 c. diced vegetables
+Mayonnaise dressing
+
+Cut out the stem and blossom ends of the tomatoes and hollow out the
+center so as to leave a shell. Dice the contents of the tomatoes and mix
+with the other diced vegetables. Marinate the diced vegetables with
+French dressing and put into the tomato shells, heaping each one as
+shown. Place on lettuce leaves and serve with mayonnaise.
+
+62. COMBINATION SALAD.--A combination salad may be made of almost any
+combination of vegetables. The one given here contains only fresh
+vegetables, but, if desired, others may be added or some of those
+mentioned may be omitted. This will be found to be a very attractive way
+in which to make a large salad to be served from a bowl or a deep plate.
+
+COMBINATION SALAD
+
+Lettuce
+Radishes cut in rose shape
+Sliced tomatoes
+Celery
+Sliced onions
+Salad dressing
+Sliced peppers
+
+Garnish a bowl or a plate with lettuce, arrange on it slices of tomato,
+Spanish or Bermuda onions, and peppers. Garnish these with radishes cut
+into rose shape and stems of celery cut in any desired way. Be sure that
+the vegetables, which should all be crisp and fresh, are thoroughly
+cleaned and drained before being put on the plate. Add the salad
+dressing in the preferred way. It may be poured over the vegetables in
+the large dish, passed to each individual, or put on the salad plates by
+the person who serves. French dressing is without doubt the most
+suitable for combination salad, but mayonnaise or cooked salad dressing
+may be served with it if desired.
+
+63. POTATO SALAD NO. L.--Potato salad is usually considered to be an
+economical salad. It may be made with left-over potatoes or potatoes
+cooked especially for this purpose. If there are in supply a large
+number of small potatoes, which are difficult to use in ordinary ways,
+they may be cooked with the skins on and peeled to be used for salad
+when they have cooled. A boiled salad dressing is perhaps the most
+desirable for such a salad.
+
+POTATO SALAD No. 1
+(Sufficient to Serve Four)
+
+2 c. diced potatoes
+Salt
+1 medium-sized onion
+Boiled salad dressing
+1/2 tsp. celery seed
+Lettuce
+1 Tb. parsley, chopped
+1 hard-cooked egg
+
+Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the
+two. Add the celery seed and parsley and season the whole with salt.
+Just before serving, mix well with boiled dressing. Garnish a salad bowl
+or salad plates with lettuce, place the salad on the lettuce, and then
+garnish with slices of hard-cooked egg.
+
+64. POTATO SALAD NO. 2.--The salad given in the accompanying recipe is
+perhaps more of a combination of vegetables than it is a potato salad.
+However, if there is in supply a small amount of celery, or perhaps a
+cucumber, or both, this is an excellent way in which to make use of
+them. In addition to the ingredients given in the recipe, others may be
+added to this salad, such as a few diced radishes, a diced green pepper
+or two, or a pimiento.
+
+POTATO SALAD No. 2
+(Sufficient to Serve Six)
+
+1 1/2 c. diced potatoes
+Salt
+1/2 c. diced cucumber
+Boiled salad dressing
+1/2 c. diced celery
+Lettuce
+1 medium-sized onion
+
+Prepare the vegetables in the usual way, dicing them carefully, and just
+before serving mix them together, season well with salt, and add the
+salad dressing. Boiled dressing is preferable. Place in a salad bowl or
+on salad plates garnished with lettuce.
+
+65. OLD-FASHIONED POTATO SALAD.--The potato salad given in this recipe
+is agreeable to persons who like the flavor of smoked meat. It is an
+excellent salad to serve for a lunch or a supper with cold ham,
+frankfurters, or any cold sliced meat.
+
+OLD-FASHIONED POTATO SALAD
+(Sufficient to Serve Four)
+
+2 c. sliced boiled potatoes
+1/4 c. water
+2 thin slices bacon
+Salt
+1 Tb. flour
+Pepper
+1/2 c. vinegar
+2 Tb. parsley, chopped
+
+Slice cold boiled potatoes into medium thick slices. Cut the strips of
+bacon into small cubes and fry until crisp in a frying pan. Stir the
+flour into the hot fat, and to this add the vinegar and water. Season
+this dressing well with salt and pepper and pour it hot over the
+potatoes, mixing carefully so as not to break the slices. Add the
+chopped parsley last. Serve warm if desired, or allow it to cool
+before serving.
+
+66. TOMATO-AND-STRING BEAN SALAD.--Besides being appetizing in flavor
+and appearance, tomato-and-string-bean salad, which is illustrated in
+Fig. 8, has the advantage over some salads in that it can be made of
+either fresh or canned vegetables. For the salad here shown, tomatoes
+and beans canned by the cold-pack method were used. If it is desired to
+duplicate this salad, place a canned tomato or a peeled fresh tomato in
+the center of a plate garnished with lettuce and around it place several
+piles of three or four canned or freshly cooked beans. Serve with French
+dressing or any other desired salad dressing.
+
+[Illustration: FIG. 8]
+
+67. STRING-BEAN SALAD.--Either string or wax beans may be used for
+string-bean salad, which is shown in Fig. 9, and they may be cooked
+freshly for the purpose or be home canned or commercially canned beans.
+To make this salad, place a neat pile of beans on a lettuce leaf resting
+on a plate and moisten with a few drops of vinegar or lemon juice. Serve
+with mayonnaise or cooked salad dressing. If desired, the beans may be
+cut into inch lengths and mixed with the dressing, but this does not
+make so attractive a salad.
+
+68. GREEN-VEGETABLE SALAD.--There are a number of green vegetables that
+are much used for salad either alone or with other vegetables. All of
+them are used in practically the same way, but a point that should not
+be overlooked if an appetizing salad is desired is that they should
+always be fresh and crisp when served. Any salad dressing that is
+preferred may be served with them. Chief among these green vegetables
+come lettuce, including the ordinary leaf lettuce, head lettuce, and
+romaine lettuce, which is not so common as the other varieties. Several
+kinds of endive as well as watercress may also be used for salad.
+
+[Illustration: FIG. 9]
+
+
+COMBINATION FRUIT-AND-VEGETABLE SALADS
+
+69. Sometimes it is desired to make a salad that contains both fruits
+and vegetables. Various fruits can be used for this purpose, but celery,
+as has been stated, is about the only vegetable that combines well with
+fruit, unless, of course, the garnish, which is nearly always a
+vegetable, is considered a part of the salad. Recipes for several very
+appetizing salads containing both vegetables and fruits follow.
+
+70. APPLE-AND-CELERY SALAD.--If an excellent winter salad is desired,
+apple-and-celery salad should be selected, for both celery and apples
+are best during the winter months. As they are very similar in color,
+they are not especially appetizing in appearance when combined for a
+salad, but they make a very popular combination with most persons.
+
+APPLE-AND-CELERY SALAD
+(Sufficient to Serve Four)
+
+1 c. diced apples
+Boiled salad dressing
+1 c. diced celery
+Lettuce
+
+Prepare the apples and celery as short a time before serving as
+possible, but if it is necessary that the apples stand for any length of
+time, sprinkle them with a little lemon juice and water to keep them
+from turning brown. Just before serving, mix them with the salad
+dressing. Place on salad plates garnished with lettuce and serve.
+
+71. WALDORF SALAD.--If to the apple-and-celery salad just explained 1/2
+cupful of chopped English walnut meats is added, what is known as
+Waldorf salad will result. The nuts, which should be added to the
+mixture just before placing it on the table, may be mixed with the other
+ingredients or they may be placed on top. Nuts that are to be used for
+such a purpose should not be run through a grinder, but should be cut
+with a knife or chopped with a chopping knife and bowl.
+
+72. GRAPEFRUIT-AND-CELERY SALAD.--Celery is sometimes used with
+grapefruit to make a salad. This combination is most often served with
+French dressing, but any other desirable dressing may be used as well.
+Prepare the grapefruit in the same way as oranges are prepared for
+salad, and cut each section into three or four pieces. Add to this an
+equal amount of diced celery and serve on a lettuce leaf with any
+desired dressing.
+
+
+FRUIT SALADS
+
+73. Salads made of fruit are undoubtedly the most delicious that can be
+prepared. In addition to being delightful in both appearance and flavor,
+they afford another means of introducing fruit into the diet. As fruit
+is decidedly beneficial for all persons with a normal digestion, every
+opportunity to include it in the diet should be grasped.
+
+Some fruit salads are comparatively bland in flavor while others are
+much more acid, but the mild ones are neither so appetizing nor so
+beneficial as those which are somewhat tart. Advantage should be taken
+of the various kinds of fresh fruits during the seasons when they can be
+obtained, for usually very appetizing salads can be made of them.
+However, the family need not be deprived of fruit salads during the
+winter when fresh fruits cannot be secured, for delicious salads can be
+made from canned and dried fruits, as well as from bananas and citrus
+fruits, which are usually found in all markets.
+
+74. FRUIT-SALAD DRESSING.--Various dressings may be served with fruit
+salad, and usually the one selected depends on the preference of those
+to whom it is served. However, an excellent dressing for salad of this
+kind and one that most persons find delicious is made from fruit juices
+thickened by means of eggs. Whenever a recipe in this Section calls for
+a fruit-salad dressing, this is the one that is intended.
+
+FRUIT-SALAD DRESSING
+
+1/2 c. pineapple, peach, or pear juice
+1/2 c. orange juice
+1/4 c. lemon juice
+1/4 c. sugar
+2 eggs
+
+Mix the fruit juices, add the sugar, beat the eggs slightly, and add
+them. Put the whole into a double boiler and cook until the mixture
+begins to thicken. Remove from the fire and beat for a few seconds with
+a rotary egg beater. Cool and serve.
+
+75. COMBINATION FRUIT SALAD.--The combination of fruits given in the
+accompanying recipe makes a very good salad, but it need not be adhered
+to strictly. If one or more of the fruits is not in supply, it may be
+omitted and some other used. In case canned pineapple is used for the
+salad, the juice from the fruit may be utilized in making a
+fruit-salad dressing.
+
+COMBINATION FRUIT SALAD
+(Sufficient to Serve Six)
+
+1 grapefruit
+2 oranges
+1 banana
+2 apples
+2 slices pineapple
+Salad dressing
+Lettuce
+
+Prepare the grapefruit and oranges according to the directions
+previously given. Slice the banana crosswise into 1/4-inch slices and
+cut each slice into four sections. Dice the apples and cut the pineapple
+in narrow wedge-shaped pieces. Mix the fruit just before serving. Add
+the salad dressing, which may be fruit-salad dressing, French dressing,
+or some other desirable salad dressing, by mixing it with the fruit or
+merely pouring it over the top. Serve on salad plates garnished with
+lettuce leaves. Place a maraschino cherry on top.
+
+76. SUMMER COMBINATION SALAD.--Any agreeable combination of fruits which
+may be obtained during the same season will be suitable for summer
+combination salad. The combination given in the accompanying recipe
+includes strawberries, pineapple, and cherries. However, pineapple and
+cherries may be used alone, or strawberries and pineapple may be used
+without the cherries, or red raspberries may be used to garnish such
+a salad.
+
+SUMMER COMBINATION SALAD
+(Sufficient to Serve Six)
+
+3/4 c. strawberries, cut into halves
+3/4 c. pineapple, cut into dice
+3/4 c. sweet cherries, seeded
+Lettuce
+Fruit-salad dressing
+
+Prepare the fruits just before serving. Put them together, place on
+salad plates garnished with lettuce, and serve with the
+fruit-salad dressing.
+
+77. FILBERT-AND-CHERRY SALAD.--If something different in the way of
+salad is desired, cherries that have been seeded and then filled with
+filberts will prove a delightful change. With this salad, which is shown
+in Fig. 10, any salad dressing may be served, but fruit-salad dressing
+makes it especially delicious.
+
+[Illustration: FIG. 10]
+
+78. DATE-AND-ENGLISH-WALNUT SALAD.--Persons who are fond of dates will
+find a salad made of dates and walnuts very palatable. In addition, such
+a salad is high in food value. Select firm whole dates, wash, and dry
+between clean towels. Cut a slit in the side of each date and remove the
+seed. Place half an English walnut meat inside and press the date
+together. Garnish salad plates with lettuce and serve five or six of the
+dates in a star shape for each serving. In the center, pour a spoonful
+or two of cream salad dressing, boiled salad dressing, or any other
+dressing that may be desired.
+
+79. APPLE-DATE-AND-ORANGE SALAD.--The combination of fruits required by
+the accompanying recipe is an easy one to procure in the winter time.
+Apple-and-date salad is a combination much liked, but unless it is
+served with a rather sour dressing, it is found to be too bland and
+sweet for most persons. The addition of the orange gives just the acid
+touch that is necessary to relieve this monotonous sweetness.
+
+APPLE-DATE-AND-ORANGE SALAD
+(Sufficient to Serve Six)
+
+1 c. diced apples Lettuce
+3/4 c. dates, seeded Salad dressing
+2 oranges
+Lettuce
+Salad Dressing
+
+Peel the apples and dice them into fine pieces. Wash the dates, remove
+the seeds, and cut each date into six or eight pieces. Prepare the
+oranges as directed for preparing oranges for salad, and cut each
+section into two or three pieces. Just before serving, mix the fruits
+carefully so as not to make the salad look mushy, pile in a neat heap on
+garnished salad plates, and serve with any desired dressing.
+
+80. CALIFORNIA SALAD.--During the months in which California grapes can
+be found in the market, a very delicious salad can be made by combining
+them with grapefruit and oranges. Either Malaga or Tokay grapes may
+be used.
+
+CALIFORNIA SALAD
+(Sufficient to Serve Six)
+
+1-1/2 c. grapes
+2 oranges Salad
+1 grapefruit
+Lettuce
+Salad Dressing
+
+Prepare the grapes by washing them in cold water, cutting them into
+halves, and removing the seeds. Remove the sections from the oranges and
+grapefruit in the way previously directed, and cut each section into
+three or four pieces. Mix the fruits and drain carefully so that they
+contain no juice or liquid. Pile in a heap on salad plates garnished
+with lettuce and serve with any desired dressing.
+
+81. BANANA-AND-PEANUT SALAD.--A very good fruit-and-nut combination for
+a salad consists of bananas and ground peanuts. The bananas, after being
+cut in half lengthwise, are rolled in the peanuts, placed on a lettuce
+leaf, and served with dressing. If it is desired to improve the flavor,
+the bananas may be dipped into the salad dressing before being rolled in
+the peanuts.
+
+Peel the required number of bananas, scrape the pithy material from
+their surface, and cut in half lengthwise. Grind the peanuts rather fine
+and roll each half of banana in them. Place on a garnished salad plate
+and serve with boiled dressing.
+
+82. FRUIT IN CANTALOUPE SHELLS.--During cantaloupe season, a delightful
+fruit salad can be made by combining several different kinds of fruit
+with the meat of cantaloupe and serving the mixture in the cantaloupe
+shells. Such a salad is an excellent one to serve when dainty
+refreshments are desired or when something unusual is wanted for a
+nice luncheon.
+
+Cut cantaloupes in half crosswise, and, using the French cutter, cut
+some of the meat into round balls. Dice the remainder and mix with any
+combination of fruit desired. Place this in the cantaloupe shells after
+cutting points in the top edge. Garnish with the balls cut from the
+cantaloupe and serve with any desired dressing.
+
+83. PINEAPPLE-AND-NUT SALAD.--Because of its refreshing flavor,
+pineapple makes a delicious salad. It may be combined with various
+foods, but is very good when merely nuts and salad dressing are used, as
+in the accompanying recipe.
+
+Place slices of canned pineapple on salad plates garnished with lettuce
+leaves. Mix whipped cream with salad dressing until the dressing becomes
+stiff, and place a spoonful or two of this in the center of each slice
+of pineapple. Sprinkle generously with chopped nuts, English walnuts or
+pecans being preferable.
+
+HIGH-PROTEIN SALADS
+
+84. Salads that are made with cheese, eggs, fish, or meat may be classed
+as HIGH-PROTEIN SALADS, for, as has already been learned, these foods
+are characterized by the protein they contain. Of course, those made
+almost entirely of meat or fish are higher in this food substance than
+the others. However, the salads that contain a combination of cheese and
+fruit are comparatively high in protein, and at the same time they
+supply to the diet what is desirable in the way of a fruit salad.
+
+[Illustration: FIG. 11]
+
+85. POINSETTIA SALAD--Cream cheese, such as Neufchatel or Philadelphia
+cream cheese, combines very well with some fruits and vegetables. It is
+used with pineapple and cherries in the preparation of poinsettia salad,
+which is illustrated in Fig. 11. As can be imagined, this makes a pretty
+decoration for a Christmas table or a salad to be served around
+holiday time.
+
+POINSETTIA SALAD
+(Sufficient to Serve Six)
+
+1 pkg. cream cheese
+Lettuce
+2 Tb. cream
+4 maraschino cherries
+1/4 tsp. salt
+Salad dressing
+6 rounds pineapple
+
+Mix the cream cheese with the cream and salt, and form this into small
+round balls with the fingers. Place the rounds of pineapple on salad
+plates garnished with lettuce, and put the cheese ball in the center of
+the pineapple. Cut the maraschino cherries in half, and then cut each
+half into narrow strips that resemble petals of a flower. Place five or
+six of these over the top of the cream cheese with the points meeting in
+the center, as shown in the illustration. Serve with any desired
+dressing, but instead of adding the dressing to the salad put it in a
+mayonnaise bowl and allow each person at the table to add it.
+
+[Illustration: FIG. 12]
+
+
+SALADS AND SANDWICHES
+
+86. PEACH-AND-CREAM-CHEESE SALAD--An excellent way of using canned
+peaches is to combine them with cream cheese for a salad, as shown in
+Fig. 12. If a smaller salad is desired, half a peach may be used and the
+cheese placed on top of it. Firm yellow peaches are the best ones to use
+for this dish.
+
+PEACH-AND-CREAM-CHEESE SALAD
+(Sufficient to Serve Four)
+
+Lettuce
+Salad dressing
+8 halves of pecans or walnuts
+2 Tb. cream
+1/4 tsp. salt
+1 pkg. Cream cheese
+8 halves canned peaches
+
+Mix the cream and salt with the cheese and shape into balls. Place a
+ball between two peach halves, and press them together tightly. Place on
+garnished salad plates, pour salad dressing over the top, and garnish
+with two halves of the nuts. If desired, the nuts may be chopped and
+sprinkled over the top.
+
+[Illustration: FIG. 13]
+
+87. PEAR-AND-CHEESE SALAD--If other fruits are not in supply for use in
+salad and pears can be obtained, they may be utilized with cream cheese
+in a pleasing way, as Fig. 13 shows.
+
+PEAR-AND-CHEESE SALAD
+(Sufficient to Serve Four)
+
+2 Tb. cream
+Lettuce
+1/4 tsp. salt
+4 halves English walnuts
+1 pkg. cream cheese
+Salad dressing
+8 halves canned pears
+
+Mix the cream and salt with the cheese and shape into balls. Place
+one-half of a pear with the hollow side up on a salad plate garnished
+with a lettuce leaf and the other half with the hollow side down beside
+it. Put a ball of the cheese in the hollow of the upturned half and
+press half an English walnut on top of that. Add the dressing and serve.
+French dressing is recommended for this salad, but some other salad
+dressing will answer.
+
+[Illustration: FIG. 14]
+
+[Illustration: FIG. 15]
+
+88. Green-Pepper-and-Cheese Salad.-In Fig. 14 is shown a
+vegetable-and-cheese combination in the form of a salad made of green
+pepper and cheese. To make this kind of salad, select firm green
+peppers, one being sufficient if a large one can be obtained. Season
+cream cheese well with paprika and a little additional salt if
+necessary. Cut the top from the pepper, clean out the inside, and pack
+tight with the cheese. Cut the filled pepper into thin slices, place
+two or three of these slices on a salad plate garnished with lettuce
+leaves, and serve with French dressing.
+
+89. DAISY SALAD.--If an effective, somewhat ornamental salad is desired,
+daisy salad, which is illustrated in Fig. 15, will prove satisfactory.
+As will be observed, this salad resembles a daisy. To make it, cut
+celery into strips about 2 inches long and trim one end of each round.
+These strips will serve to represent the daisy petals. Place them on
+salad plates garnished with lettuce, laying them so that they radiate
+from the center and their round ends are toward the outside of the
+plate. Then, for the center of the daisy effect, cut the yolks of
+hard-cooked eggs into halves and place one half, with the rounded side
+up, on the ends of the celery. Serve with French dressing.
+
+[Illustration: FIG. 16]
+
+90. HUMPTY DUMPTY SALAD.--In Fig. 16 is shown an attractive-appearing
+and extremely appetizing salad known as Humpty Dumpty salad. It consists
+of tomatoes and hard-cooked eggs garnished with pieces of stuffed
+olives, the manner in which the egg is placed in each portion accounting
+for its name.
+
+For this salad, select rather small, firm, ripe tomatoes. Peel them in
+the usual way, and when cutting out the stem remove a sufficient portion
+of the tomato to accommodate the end of an egg. Place each tomato with
+this part uppermost on a salad plate garnished with lettuce. Cut the
+hard-cooked eggs into halves, crosswise, remove the yolk and mash and
+season it with salt, pepper, and a little vinegar. Replace the yolk in
+the white and force this into the depression in the tomato. Place a
+stuffed olive in the egg yolk and serve with French or other desired
+salad dressing.
+
+91. WATER-LILY SALAD.--A means of using eggs in salad without the
+addition of other foods is found in water-lily salad, which is
+illustrated in Fig. 17. If eggs are to be served for a luncheon or some
+other light meal, this method may add a little variety to the usual ways
+of serving them.
+
+[Illustration: Fig. 17]
+
+Hard-cook one egg for each person to be served, remove the shells, and
+cut the eggs into halves, lengthwise. Remove the yolks, mash them, and
+season with salt, pepper, and vinegar. Cut the halves of egg whites into
+three or four pointed pieces, cutting from end to end of the half. Place
+these in a star shape on salad plates garnished with lettuce. Form the
+seasoned egg yolk into a ball and place it in the center over the ends
+of the egg whites. Serve with any desired salad dressing.
+
+92. EASTER SALAD.--Cream cheese makes an attractive salad when formed
+into egg-shaped balls and served in a nest of shredded lettuce. To
+prepare this salad, which is known as Easter salad, shred lettuce finely
+and place it in the shape of a nest on salad plates. Make tiny
+egg-shaped balls of cream cheese moistened with sufficient cream to
+handle. Place three or four of these in the inside of the lettuce. Dust
+with paprika and serve with any desired dressing.
+
+93. SALMON SALAD.--Persons who are fond of salmon will find salmon salad
+a very agreeable dish. In addition to affording a means of varying the
+diet, this salad makes a comparatively cheap high-protein dish that is
+suitable for either supper or luncheon.
+
+SALMON SALAD
+(Sufficient to Serve Six)
+
+2 c. salmon
+1 c. diced celery
+1/4 c. diced Spanish onion
+3 or 4 sweet pickles, chopped fine
+French dressing
+Salad dressing
+Lettuce
+
+Look the salmon over carefully, removing any skin and bones. Break into
+medium-sized pieces and mix carefully with the celery, onion, and
+chopped pickles. Marinate this with the French dressing, taking care not
+to break up the salmon. Drain and serve with any desired salad dressing
+on salad plates garnished with lettuce.
+
+
+94. TUNA-FISH SALAD.--A salad that is both attractive and appetizing can
+be made by using tuna fish as a foundation. This fish, which is
+grayish-white in color, can be obtained in cans like salmon. As it is
+not high in price, it gives the housewife another opportunity to provide
+her family with an inexpensive protein dish.
+
+TUNA-FISH SALAD
+(Sufficient to Serve Six)
+
+1 c. tuna fish
+1/2 c. diced celery
+1 c. diced cucumber
+Salt and pepper
+Vinegar
+Lettuce
+Mayonnaise
+
+Open a can of tuna fish, measure 1 cupful, and place in a bowl. Dice the
+celery and cucumber, mix with the fish, and sprinkle with salt and
+pepper. Dilute some vinegar with water, using half as much water as
+vinegar, and sprinkle enough of this over the mixture to flavor it
+slightly. Allow the mixture to stand for about 1/2 hour in a
+refrigerator or some other cold place and just before serving pour off
+this liquid. Heap the salad on lettuce leaves, pour a spoonful of
+mayonnaise over each portion, and serve.
+
+
+95. LOBSTER OR CRAB SALAD.--Lobster salad and crab salad are made in
+practically the same way, so that a recipe for one may be used for the
+other. The meat may be either fresh or canned, but, of course, fresh
+lobster or crab meat is more desirable if it can be obtained.
+
+LOBSTER OR CRAB SALAD
+(Sufficient to Serve Six)
+
+2 c. lobster or crab meat
+1 c. diced celery
+French dressing
+Lettuce
+Mayonnaise
+1 hard-cooked egg
+
+Chill lobster or crab meat and add the diced celery. Marinate with
+French dressing, and allow this mixture to stand for 1/2 hour or so
+before serving. Keep as cold as possible. Drain off the French dressing
+and heap the salad mixture on garnished salad plates or in a salad bowl
+garnished with lettuce. Pour mayonnaise dressing over the top, garnish
+with slices of hard-cooked egg, and serve.
+
+
+[Illustration: Fig. 18]
+
+96. SHRIMP SALAD.--Shrimps may be used in an attractive salad in the
+manner shown in Fig. 18. Persons who care for sea food find this a most
+appetizing dish. Like lobster and crab, shrimp may be purchased in cans,
+and so it is possible to have this salad at any season.
+
+First marinate the shrimps with French dressing and then heap them on a
+plate garnished with lettuce leaves. Add thin slices of hard-cooked egg
+whites, and place a tender heart of celery in the center of the plate.
+If desired, some thin slices of celery may be marinated with the shrimp.
+Serve with mayonnaise dressing.
+
+
+97. CHICKEN SALAD.--A favored means of using left-over chicken is to
+make chicken salad of it. It is well, however, if the chicken can be
+prepared especially for the salad and the nicer pieces of meat used.
+This is usually done when chicken salad is to be served at a party or
+special dinner. If the chicken is scarce, veal or pork may be
+substituted for one-third or one-fourth of the meat.
+
+CHICKEN SALAD
+(Sufficient to Serve Six)
+
+2 c. chicken
+1 c. diced celery
+1 green pepper
+French dressing
+Lettuce
+Mayonnaise
+1 pimiento
+
+Cut the meat from the bones of a chicken and dice it. Dice the celery,
+clean the green pepper, and cut it into small pieces. Mix the pepper and
+the celery with the chicken. Marinate with French dressing, chill, and
+allow to stand for about 1/2 hour. Drain the dressing from the salad
+mixture, serve in a garnished salad bowl or on garnished salad plates,
+pour mayonnaise over the top, and garnish with strips of pimiento.
+
+[Illustration: FIG. 19]
+
+98. STUFFED CELERY.--An appetizing relish may be prepared by stuffing
+celery in the manner shown in Fig. 19. Stuffed celery is not exactly a
+salad, but it may be used to take the place of a salad in a meal. It is
+often served with soup as an appetizer, but since it is high in food
+value it deserves a place of greater prominence in the meal. Any
+desirable cheese may be used to make the stuffing. Roquefort cheese is
+probably the most popular one, but many persons do not care for it.
+Cream cheese, ordinary American cheese, or even cottage cheese finely
+mashed may be used for this purpose.
+
+Put into a bowl the quantity of cheese needed to fill the number of
+stalks of celery desired, mash it finely with a fork, and mix it with
+cream or salad dressing until it is of a thick, creamy consistency.
+Season highly with a dash of red pepper and salt and, if desired, mix
+with very finely chopped nuts. Fill the hollows of the stems of celery
+with the mixture, sprinkle with paprika, and serve on a plate garnished
+with lettuce.
+
+       *       *       *       *       *
+
+
+SANDWICHES
+
+NATURE OF SANDWICHES
+
+99. When salads are mentioned, Sandwiches naturally come to the mind,
+for while they have many other uses, they are often served as an
+accompaniment to a salad. Sandwiches are generally thought of as two
+thin slices of bread put together with a filling, such as meat, cheese,
+fruit, etc. However, there are as many varieties of sandwiches as of
+salads and they serve a large number of purposes. For instance, they may
+be merely two pieces of buttered bread put together or they may be
+elaborate both as to shape and contents. In reality, many different
+things are considered as sandwiches. Sometimes one piece of bread spread
+with a filling and usually decorated in some way is served with
+afternoon tea or a very light luncheon. Then, again, sandwiches often
+consist of three layers of bread instead of two, and for other kinds the
+bread is toasted instead of being used plain.
+
+As in the case of salads, the housewife must determine from their
+composition, the place that sandwiches should take in the meal, for
+their food value depends on what is used with the bread. A sandwich that
+is high in food value may be used as the main dish in a light meal,
+while one that is comparatively low in this respect generally
+accompanies another dish, as, for instance, a salad, or is used to take
+the place of plain bread.
+
+
+GENERAL PRINCIPLES OF SANDWICH MAKING
+
+100. BREAD FOR SANDWICHES.--Although sandwiches vary greatly in both
+form and contents, bread or something that may be substituted for it
+always forms the foundation of this class of food. White bread is much
+employed for this purpose, but rye, graham, brown, or whole-wheat bread,
+or in fact any other desirable kind, may be used, depending on the
+nature of the sandwich or the kind preferred. Several matters concerning
+the bread that is used, however, should receive attention if successful
+sandwiches are to be the result.
+
+101. In the first place, the bread used should be at least 24 hours old,
+as difficulty will be experienced in cutting bread that is any fresher.
+Another requirement is that the bread should be firm and of a
+comparatively fine texture. The shape of the loaf must also be taken
+into consideration. As is easily understood, there will be a
+considerable waste of bread if a round sandwich is made from a square
+loaf or a square sandwich is cut from a round loaf. When round
+sandwiches are desired, it is advisable to bake the bread in round
+loaves, unless some good use can be made of the bread that is trimmed
+off in cutting the sandwiches.
+
+[Illustration: Fig. 20]
+
+102. For sandwich making, bakers often sell special sandwich bread. Some
+persons prefer sandwiches made of such bread, but, as a rule, it will be
+found easier to use the ordinary bread baked by the baker or bread that
+is baked in the home for this purpose. When bread is being made for
+sandwiches, a good plan is to give the dough a little additional
+kneading and, toward the end of the kneading, to work in a small amount
+of flour, perhaps a little extra sugar, and, if desired, an egg. Then,
+if it is not allowed to rise as much as usual, it will make a bread that
+is finer in texture and easier to handle.
+
+103. UTENSILS FOR SANDWICH MAKING.--Very few utensils are required for
+the making of sandwiches, but those which are used must be of the right
+kind if well-made sandwiches are desired. To cut the bread, a large
+sharp knife must be used, for, generally, the bread is required to be
+cut thin and this cannot be done successfully unless the knife is
+sufficiently sharp. In addition, a case knife or a small spatula is
+needed for the spreading of the bread. If sandwiches in any quantity are
+to be spread with a filling besides butter, two case knives or a case
+knife and a spatula should be provided.
+
+104. MAKING SANDWICHES.--The point that should be remembered about
+sandwiches is that they should be as dainty as possible. Therefore, the
+[Illustration: Fig 21] bread should usually be cut thin and the crust
+should be removed. If a large number of sandwiches are to be made, it is
+often a good idea to remove the crust from the loaf, as shown in Fig.
+20, before slicing the bread. More frequently, however, the cutting is
+done first, as in Fig. 21. Then after the bread is spread, the crust is
+removed from a pile of slices at a time. A little difficulty will be
+experienced in making sandwiches unless care is taken in matching the
+slices. After being cut, they should be laid out in pairs with
+corresponding sides together, so that when they are spread two pieces
+that do not fit will not have to be put together.
+
+[Illustration: Fig. 22]
+
+The plan of spreading the end of the loaf and then slicing off the piece
+that is spread is sometimes advocated, but it is not recommended, for it
+has no special advantage and then, too, the bread is difficult to handle
+after it has been spread.
+
+105. No matter what kind of filling is to be used for sandwiches, the
+slices are usually buttered before the filling is applied. To make the
+butter soft enough to spread easily, it should be creamed with a spoon,
+as shown in Fig. 22, but it should never be melted. With the bread
+sliced and the butter creamed, one of a pair of slices should be spread
+with butter, as in Fig. 23, and the other with filling, and then the two
+slices should be put together. After a number of sandwiches have been
+made, they should be placed on top of one another and, as shown in Fig.
+24, the crusts should be cut from a small pile at one time.
+
+[Illustration: Fig. 23]
+
+Sometimes, if sandwiches are being made in quantity, the butter is
+worked into the filling instead of being spread on the bread. As this
+plan saves time and does not detract from the food value of the
+sandwich, it may be followed whenever it seems advisable.
+
+106. Variety can be obtained from time to time in the shapes of
+sandwiches by cutting the bread in different ways. For instance, one
+time it may be cut into strips lengthwise, another time into halves
+crosswise, and again, diagonally, so as to form triangular pieces. To
+vary the sandwich filling, a lettuce leaf may be placed on the buttered
+slice of the bread and the slice containing the filling put on top of
+this. Lettuce used in this way makes a delightful addition to cheese,
+meat, egg, or vegetable sandwiches.
+
+[Illustration: Fig. 24]
+
+107. It is often necessary to make sandwiches some time before they are
+to be served. In such an event, they should be kept moistened so that
+they will be fresh when they are served. To accomplish this, they may be
+wrapped first in oiled paper and then in a damp towel, or if oiled
+paper is not in supply, the towel alone will answer the purpose,
+provided it is not made too damp and a dry towel is wrapped on
+the outside.
+
+       *       *       *       *       *
+
+
+PREPARATION OF SANDWICHES
+
+BREAD-AND-BUTTER SANDWICHES
+
+108. Often it is desired to serve bread and butter with a certain dish
+and yet something more is wanted than just two pieces of bread spread
+with butter and put together. While bread-and-butter sandwiches are
+probably the simplest kind that can be made, variety can be obtained in
+them if the housewife will exercise a little ingenuity. Fig. 25 shows
+what can be done in the way of bread-and-butter sandwiches with very
+little effort, for the two plates on the left contain sandwiches made
+merely of bread and butter.
+
+[Illustration: Fig. 25]
+
+109. ROUND SANDWICHES.--The round sandwiches on the rear left plate in
+Fig. 25 can be made of brown bread or of white bread, or both varieties
+may be served in the event that some one does not care for brown bread.
+To make these, cut slices of bread from a loaf and, by means of a round
+cutter, cut them round in shape. Out of the top slice of each sandwich,
+cut a round hole with a small round cutter or a thimble. After spreading
+both slices with butter and placing them together, cut a thick slice
+from a stuffed olive and insert this in the hole in the top slice.
+
+110. RIBBON SANDWICHES.--The sandwiches on the plate in front in Fig.
+25 are known as ribbon sandwiches. To make these, cut white bread and
+graham bread in very thin slices, butter them, and then alternate a
+slice of white with a slice of graham until there are three or four
+layers. Place the pile under a weight until the butter becomes hard and
+then cut down in thin slices. The attractive sandwiches here shown will
+be the result.
+
+111. CHECKERBOARD SANDWICHES.--Another way of serving bread and butter
+is in the form of checkerboard sandwiches. These are no more difficult
+to make than the ribbon sandwiches, but the slices of the bread must be
+cut evenly and all must be of the same thickness. In addition, the bread
+should be firm and close-grained and the butter should be put on thickly
+enough to make the slices of bread stick together. Cut three slices each
+of graham bread and white bread 1/2 inch in thickness. Spread one side
+of each slice thickly with butter. Place a slice of graham between two
+slices of white bread and a slice of white between two slices of graham.
+Trim these piles evenly and cut them into 1/2-inch slices. Butter these
+slices and put them together so that brown bread will alternate with
+white and white with brown. Place the slices under a weight in a cool
+place until the butter becomes perfectly hard. Then cut them into thin
+slices for serving and they will be found to resemble a checkerboard.
+
+
+VEGETABLE SANDWICHES
+
+112. Certain vegetables may be used with bread and butter to make very
+appetizing sandwiches. The vegetables most often used for this purpose
+are lettuce, tomatoes, cucumbers, celery, and onions. Generally, when
+vegetables are to be used for sandwich filling, the sandwiches should be
+made immediately before they are to be served, as they are apt to become
+moist if they are allowed to stand very long. An exception to this is
+celery sandwiches, which are made in the form of rolls and which must
+stand piled close together for some time in order for the butter to
+become hard enough to stick them together.
+
+113. LETTUCE SANDWICHES.--Cut white bread into slices about 1/4 inch
+thick and spread these thinly with butter. Place a leaf or two of tender
+lettuce between each two slices and spread with thick salad dressing.
+Put the slices of bread together, trim off the edges of the lettuce and
+the crusts if desired, and serve.
+
+114. TOMATO SANDWICHES.--Slice bread about 1/4 inch thick and spread the
+slices with butter. Peel firm red tomatoes and cut them into thin
+slices. Cover one slice of bread with a slice of tomato, spread this
+with thick salad dressing, and, if desired, place a lettuce leaf over
+this. Cover with a second slice of bread, trim the edges, and serve.
+
+115. CUCUMBER SANDWICHES.--Peel and slice into thin slices a
+medium-sized cucumber that does not contain large seeds. Place the
+slices in very cold water to make them crisp. Slice bread about 1/4 inch
+thick and spread the slices with butter. Place thin slices of cucumber
+on one piece, spread with thick salad dressing, and put a lettuce leaf
+on top of this, if desired. Cover with the second slice of bread, trim
+the edges, and serve.
+
+[Illustration: Fig. 26]
+
+
+116. ROLLED CELERY SANDWICHES.--Cut 1/4-inch slices from a comparatively
+fresh loaf of bread. Trim the crusts and spread with butter. Cut the
+stems of tender celery into pieces that are as long as the bread is
+wide. Place the celery on one edge of the bread, fill the center of the
+stem with salad dressing, and roll the celery into the bread like a
+jelly roll. Place a moist napkin in the bottom of a bread pan and stack
+the rolls in rows, with the loose edge down, so that they will stay
+rolled. When all have been placed in the pan, fold the edges of the
+napkin across the top and allow them to stand for a few hours before
+serving. This cannot be done with bread that is dry. If the sandwiches
+are to be served at once, the edges will have to be tied or fastened
+with toothpicks.
+
+In case it is desired not to use celery in rolled sandwiches, a filling
+of cream cheese or jam may be added after the bread is buttered and each
+piece then rolled in the manner explained. An idea of how attractive
+rolled sandwiches are may be obtained from Fig. 26. When served in a
+decorated sandwich basket, as shown, these sandwiches give a very dainty
+touch to a luncheon or a tea.
+
+117. ONION-AND-PEPPER SANDWICHES.--Cut bread into slices about 1/4 inch
+thick and spread these with butter. Slice Spanish or Bermuda onions into
+thin slices and cut a green pepper into thin rings. Place a slice of the
+onion on one piece of buttered bread and on top of this put two or three
+rings of green pepper. If desired, spread with salad dressing, or merely
+season the onion with salt and pepper. Place the second slice of bread
+on top, trim the edges, and serve.
+
+
+FRUIT SANDWICHES
+
+118. Sandwiches that have fruit for their filling appeal to many
+persons. For the most part, dried fruits are used for this purpose and
+they usually require cooking. Another type of fruit sandwich is that
+which has jelly or marmalade for its filling. As fruit sandwiches are
+sweet and not very hearty, they are much served for afternoon tea or to
+provide variety when another kind of sandwich is being served.
+
+119. DATE SANDWICHES.--To any one who desires a sweet sandwich, the date
+sandwich in the accompanying recipe will be found to be very agreeable.
+Not all sandwich fillings seem to be satisfactory with other bread than
+white, but the filling here given can be utilized with white, graham, or
+whole-wheat bread.
+
+DATE FILLING
+
+3/4 c. dates
+1/4 c. nut meats
+1/2 lemon
+
+Wash the dates and remove the seeds. Steam them over hot water or in a
+double boiler until they are soft, and then mash them thoroughly.
+Squeeze the juice from the lemon, grate the yellow part of the rind and
+mix with the juice, and add both to the steamed dates. Then add the nut
+meats chopped very fine.
+
+To make the sandwiches, cut thin slices of bread and spread one slice
+with butter and the corresponding slice with the date filling. Place the
+two together, trim the crusts if desired, and serve.
+
+120. FRUIT SANDWICHES.--The three fruits mentioned in the accompanying
+recipe may be used in equal proportions as here given, only two of them
+may be utilized, or the proportions may be changed to suit the supply
+on hand. This sandwich may be made with white bread, brown bread, graham
+bread, or whole-wheat bread.
+
+FRUIT FILLING
+
+1/2 c. dates
+1/2 c. raisins
+1/2 c. figs
+1 orange
+
+Wash the dates, figs, and raisins, and remove the stones from the dates.
+Steam all together until they are soft, mash thoroughly, and add the
+juice and the grated rind of the orange.
+
+Cut thin slices of bread, spread one slice with butter, and spread the
+opposite slice with this filling. Place the two together, trim the edges
+if desired, and serve.
+
+121. APRICOT SANDWICHES.--To people who are fond of apricots, sandwiches
+containing apricot filling are very delicious. If jelly or marmalade is
+plentiful, it may be used in place of the apricots to make the sandwich.
+
+APRICOT FILLING
+
+1/2 c. dried apricots
+1/4 tsp. cinnamon
+1/2 c. sugar
+1 Tb. lemon juice
+
+Wash and soak the apricots, and when they are thoroughly softened cook
+them until tender in just enough water to keep them from burning. Put
+them through a sieve or a colander and add the sugar, cinnamon, and
+lemon juice to the pulp. Place over the fire and cook until the mixture
+becomes thick, stirring constantly to keep it from scorching. Set
+aside to cool.
+
+Cut bread into thin slices, butter one slice, and spread the other of
+each pair of slices with the apricot filling. Put each two slices
+together and trim the edges if desired. Serve.
+
+122. JELLY AND MARMALADE SANDWICHES.--Jelly and marmalade always make
+acceptable filling for sandwiches, and as these foods are usually in
+supply sandwiches containing them require less trouble to prepare than
+do most sandwiches. Then, too, if two kinds of sandwiches are to be
+served for a tea or a little lunch, sandwiches of this kind are very
+nice for the second one. They are made in the usual way, but if the
+jelly or marmalade is very thin, it is an excellent plan to spread each
+slice of bread used for the sandwich thinly with butter so that the
+filling will not soak into the bread.
+
+Slices of Boston brown bread steamed in small round cans, such as
+baking-powder cans, and a filling of jelly or marmalade make dainty
+little sandwiches for afternoon tea.
+
+
+HIGH-PROTEIN SANDWICHES
+
+123. When sandwiches of a substantial nature are desired, those in which
+high-protein foods are used as fillings will be found very acceptable.
+Here considerable variety may be had, for there are a number of these
+foods that make excellent fillings. Some sandwiches of this kind are
+suitable for serving with salads while others, such as those containing
+meat or chicken, are very satisfactory for picnics or light lunches.
+
+124. JELLY-AND-CREAM-CHEESE SANDWICHES.--A sandwich that is very dainty
+as well as unusually good is made by using both jelly and cream cheese
+for filling. Sandwiches of this kind are shown on the plate to the right
+in Fig. 25. If a red jelly, such as currant jelly, is used, the
+appearance of the sandwich will be better than if a light jelly or a
+very dark jelly is used.
+
+Cut the bread very thin and match three slices for the sandwich instead
+of two. Spread the first piece thinly with butter and spread the
+opposite side of the second piece with jelly. Place this on the buttered
+bread and spread the other side with cream cheese. Spread another piece
+with butter and place this on top of the cream cheese. Trim the edges if
+desired, and cut into narrow strips. Serve.
+
+125. RYE-BREAD-AND-CHEESE SANDWICHES.--Rye bread and cheese make a
+favored combination with many persons. Swiss cheese is an excellent kind
+to serve with rye bread, but the American-made Cheddar cheese does very
+nicely if the other cannot be procured.
+
+Cut rye bread into slices about 1/4 inch thick. Spread them very thinly
+with butter, and between each two slices place a thin slice of the
+cheese. Serve mustard with sandwiches of this kind for any one who may
+desire it.
+
+126. CHEESE SANDWICHES.--Cheese combined with pimiento, sweet pickles,
+olives, and nuts makes a filling that has an excellent flavor.
+Sandwiches containing this filling will be found to be very good for
+picnics or lunches. Their food value, which, of course, is high, depends
+somewhat on the amount of filling used.
+
+CHEESE FILLING
+
+1/4 lb. cheese
+1/4 c. English walnut meats
+1 pimiento
+1/2 doz. olives, cut from stones
+2 sweet pickles
+
+Put the cheese through a grinder unless it is soft enough to mash. Chop
+the pimiento, pickles, nuts, and olives quite fine and add the cheese.
+Work together with a spoon. Cut bread into thin slices, spread one piece
+with butter, the other one with the cheese filling, place the two
+together, trim if desired, and serve.
+
+127. CHEESE-AND-NUT SANDWICHES.--Cream cheese is used in the
+accompanying recipe, but other cheese may be substituted for it if
+desired. Sandwiches containing this filling are high in both protein and
+fat, and may be served very nicely with a vegetable salad.
+
+CHEESE-AND-NUT FILLING
+
+1 pkg. cream cheese
+1/3 c. English walnut meats
+4 Tb. salad dressing
+
+Mash the cheese with a spoon and add the salad dressing. Just before
+making the sandwiches, add the nut meats, which have been chopped very
+fine. If this mixture is put together and allowed to stand for any
+length of time before serving, the filling will grow dark.
+
+Cut bread thinly, butter one slice, place filling on the opposite slice,
+put together, trim if desired, and serve.
+
+128. PEANUT-BUTTER SANDWICHES.--Peanut butter alone makes a rather dry
+sandwich, as it has a peculiar consistency that makes it difficult to
+swallow without moistening. This condition can be overcome by adding a
+little salad dressing to the peanut butter.
+
+Place a few tablespoonfuls of peanut butter in a bowl and pour a
+sufficient amount of salad dressing into it to moisten it enough to
+spread. Season with salt. Cut slices of bread thin, spread one piece
+with butter, the opposite piece with peanut butter, place together, trim
+if desired, and serve.
+
+129. HARD-COOKED-EGG SANDWICHES.--An excellent sandwich filling can be
+made by seasoning hard-cooked eggs and combining them with vinegar. To
+make this filling, cook the desired number of eggs until they are hard.
+Remove them from the shells and put them through a sieve. Season well
+with salt and pepper and then add sufficient vinegar to make them of a
+good consistency to spread. Cut bread thin, spread one piece with
+butter, and the opposite piece with the egg mixture. Put them together,
+trim the edges if desired, and serve.
+
+130. MEAT SANDWICHES.--Cold cooked meat may be used in sandwiches in
+the usual way by putting thin slices between buttered bread, or it may
+be put through the grinder or chopped finely and then mixed with salad
+dressing until thin enough to spread. With the meat may also be chopped
+pickles, olives, a small amount of onion, green pepper, pimiento, or
+anything desired for flavoring. Left-over roast meat that will not slice
+very well and trimmings from ham may be utilized in this way.
+
+When a filling of chopped meat is to be used, slice bread thin, spread
+one slice with butter and the opposite slice with the meat filling. Put
+together, trim if desired, and serve.
+
+131. CHICKEN SANDWICHES.--Cold chicken sliced thinly, put between pieces
+of crisp toast, and spread with salad dressing, makes a sandwich that is
+most delicious and offers a pleasant change from the usual plain-bread
+sandwich. Cut bread 1/4 inch thick and toast it a delicate brown on both
+sides. Spread thinly with butter when it comes from the toaster. Between
+each two pieces place thin slices of chicken. Spread the chicken with a
+small amount of salad dressing, place a lettuce leaf on top of this, and
+cover with a second piece of toast. Serve.
+
+132. CHICKEN-SALAD SANDWICHES.--When there is on hand only a small
+amount of chicken that is perhaps not in the right condition for
+slicing, it is a good plan to make a salad of it and use this for
+sandwich filling. If necessary, a little veal or pork may be used with
+the chicken.
+
+CHICKEN-SALAD FILLING
+
+1 c. cold meat
+1 hard-cooked egg
+1/2 c. chopped celery
+Salad dressing
+1 small onion
+
+Chop all the ingredients very fine, mix together, and season well with
+salt and pepper. Add sufficient salad dressing to moisten well. Cut
+bread thin and spread a slice with butter and another slice with the
+sandwich mixture. Place a lettuce leaf over this, put the two pieces of
+bread together, trim and serve.
+
+
+HOT SANDWICHES
+
+133. All the sandwiches thus far discussed are served cold, but various
+hot sandwiches can also be made. As these generally have meat or a
+high-protein food for their filling, they may be used as the main dish
+in the meal in which they are served. Sandwiches of this kind are
+excellent for a light luncheon or for supper.
+
+134. HOT-MEAT SANDWICHES.--If both meat and gravy remain from a roast, a
+very excellent luncheon dish may be made by slicing the meat thin,
+placing it on slices of bread, and pouring the gravy, which has been
+heated, over both the bread and meat. There may be a second layer of
+bread on top of the meat if desired.
+
+135. HOT FRIED-EGG SANDWICHES.--A very good way in which to serve eggs
+is to saute them and then make sandwiches of them. Spread slices of
+bread thinly with butter. Break the desired number of eggs into a frying
+pan with melted butter or other fat, season with salt and pepper, and
+fry on one side. Then turn and fry on the other side until the yolk
+becomes quite hard. Place an egg on one slice of the buttered bread,
+place a second slice over this, and serve while hot.
+
+136. HAM-AND-EGG SANDWICHES.--The combination of ham and eggs is always
+a good one, but it becomes especially palatable when used in a sandwich,
+as here explained. Slice boiled ham into thin slices and saute in hot
+fat for a few minutes. Then break into a bowl as many eggs as will be
+required, beat slightly, and pour over the slices of ham in the frying
+pan. When the mass has cooked well on one side, turn and cook on the
+opposite side. There should not be sufficient egg to make this very
+thick. Season well with salt and pepper and when the mixture is
+thoroughly cooked, cut it into pieces of a size to fit the bread used
+for the sandwiches. Cut the bread, butter it slightly, place a piece of
+the ham-and-egg mixture between each two slices of bread, and serve hot.
+If desired, toast may be used in place of bread and a more delicious
+sandwich will be the result.
+
+137. CLUB SANDWICHES.--Nothing in the way of sandwiches is more
+delicious than club sandwiches if they are properly made. They involve a
+little more work than most sandwiches, but no difficulty will be
+experienced in making them if the directions here given are carefully
+followed. The ingredients necessary for sandwiches of this kind are
+bread, lettuce, salad dressing, bacon, and chicken. The quantity of each
+required will depend on whether a two- or a three-layer sandwich is made
+and the number of sandwiches to be served.
+
+Cut the bread into slices about 1/4 inch thick and cut each slice
+diagonally across to form two triangular pieces. Trim the crust and
+toast the bread on a toaster until it is a light brown on both sides and
+then butter slightly if desired. Slice chicken into thin slices. Broil
+strips of bacon until they are crisp. On a slice of toast, place a
+lettuce leaf and then a layer of sliced chicken, and spread over this a
+small quantity of salad dressing, preferably mayonnaise. On top of this,
+place strips of the broiled bacon and then a second slice of toast. If
+desired, repeat the first layer and place on top of it a third slice of
+toast. This should be served while the bacon is still hot. Thin slices
+of tomato may also be used in each layer of this sandwich if desired.
+
+138. CHEESE DREAMS.--With persons who are fond of melted cheese, a
+favorite kind of sandwich is that known as cheese dreams. These make a
+good dish for a Sunday evening supper or for an evening lunch.
+
+Cut bread about 1/4 inch thick. Cut slices of cheese about half as
+thick, and between each two slices of bread place a slice of the cheese.
+Place these on a broiler, broil first on one side and then on the other
+until the cheese is thoroughly melted, or saute the sandwiches in a
+frying pan with melted butter, first on one side and then on the other.
+Serve while hot.
+
+
+OPEN SANDWICHES
+
+139. If sandwiches that are entirely different and at the same time
+attractive are desired for an afternoon tea or to serve with a salad,
+open sandwiches will undoubtedly find favor. Fig. 27 illustrates several
+varieties of such sandwiches and shows how artistically they can be
+made. These are merely submitted as suggestions, but with a little
+ingenuity, the housewife may work out in designs any ideas she may have.
+To make such sandwiches attractive, fancy cutters of various shapes will
+be found helpful. As here shown, round, diamond-shaped, crescent-shaped,
+triangular, and star-shaped cutters have been used.
+
+140. The most suitable materials for open sandwiches include cream
+cheese, jam, stuffed olives, chopped parsley, hard-cooked eggs with the
+yolks or whites forced through a ricer, pimiento cut into attractive
+shapes, and any other material that will add either flavor or color.
+Either white or brown bread may be used. After cutting the bread in the
+preferred shapes, spread first with butter, if desired, and then with
+cream cheese, jam, or jelly. With this done, decorate the sandwiches in
+any desired way. Slices of stuffed olives are placed in the center of
+several here shown and strips or small pieces of pimiento are used for
+much of the decoration. On those that have jam or jelly for their
+foundation, cream cheese put through a pastry tube forms the decoration.
+
+[Illustration: FIG. 27, Plate of decorative open-faced sandwiches.]
+
+141. If an accompaniment for a salad is desired and time will not permit
+the making of open sandwiches, small crisp crackers, decorated with
+cream cheese, as shown in Fig. 28, will be a very good substitute. These
+are excellent with a vegetable or a fruit salad; also, when served after
+the dessert they make a good final course to a meal.
+
+[Illustration: FIG. 28, Plate of crackers decorated with cream cheese.]
+
+To prepare them, add cream to cream cheese until it is thin enough to be
+forced through a pastry bag. Using the rosette tube in the bag, make a
+single rosette in the center of each wafer. Dust with paprika and serve.
+
+142. CANAPES.--Although differing somewhat from the open sandwiches that
+have been described, canapes are usually placed under this head.
+_Canapes_ are small pieces of bread toasted or sauted in butter and then
+spread with some highly seasoned material, such as caviar, anchovy
+paste, well-seasoned smoked or canned salmon, or a vegetable mixture.
+They are served either hot or cold as an appetizer or as a first course
+for lunch or dinner.
+
+To make canapes, toast or saute slices of bread and cut them into any
+shape desired. Cover each piece with a thin layer of the material to be
+used and then decorate in any of the ways shown in Fig. 27 or in any
+other manner. Sometimes a thin layer of tomato is used, but often just a
+border of some material of contrasting color, such as the yolk of egg
+forced through a ricer, finely chopped parsley, a thin strip of
+pimiento, etc., is placed around the edge.
+
+       *       *       *       *       *
+
+SALADS AND SANDWICHES
+
+EXAMINATION QUESTIONS
+
+(1) Discuss the importance of salads and their value in the diet.
+
+(2) In planning meals to include salads, what rules should be observed
+in order to make the meals balance properly?
+
+(3) Of what value to the salads are the accompaniments often served with
+them?
+
+(4) What ingredients used in salads make them satisfactory as
+high-protein salads?
+
+(5) How is fat usually supplied in making salads?
+
+(6) What salad ingredients are of the most value for supplying mineral
+salts?
+
+(7) To what extent are vegetables and fruits combined in making salads?
+
+(8) Of what value are salads in the use of leftovers?
+
+(9) (a) What is meant by garnishing salads? (b) How may coarse lettuce
+be used to advantage for garnish?
+
+(10) (a) Describe the best quality of olive oil. (b) What other kinds of
+oils may be used as salad oils?
+
+(11) (a) What ingredients beside oil are included in the making of the
+various kinds of salad dressings? (b) What is the value of each?
+
+(12) Describe the ideal condition of ingredients used for salads.
+
+(13) How may salad ingredients be freshened if they have become wilted?
+
+(14) Describe the cleaning of lettuce for salad.
+
+(15) (a) When may a salad serve as a dessert? (b) In making a salad that
+contains nuts, when should they be added?
+
+(16) (a) Tell how and why marinating is done. (b) What kind of salads
+should always be marinated?
+
+(17) At what time during a meal is the salad served when it is used as a
+separate course?
+
+(18) (a) Give several points that must be observed if mayonnaise
+dressing is to be successfully made. (b) What utensil is best for the
+cooking of boiled salad dressing? Tell why.
+
+(19) (a) Describe the bread that may be used to best advantage for
+sandwiches. (b) Into what shapes may sandwiches be cut so that there
+will be no waste of bread?
+
+(20) (a) How should butter be prepared for spreading sandwiches? (b) How
+may sandwiches be kept moist when they are prepared some time before
+they are to be served?
+
+
+ADDITIONAL WORK
+
+Give a recipe for an original salad in which at least one ingredient is
+a left-over.
+
+
+
+
+COLD AND FROZEN DESSERTS
+
+       *       *       *       *       *
+
+THE DESSERT IN THE MEAL
+
+GENERAL DISCUSSION
+
+1. A dessert always consists of sweet food of some kind, and in the
+usual meal it is served as the last course. Sometimes, especially in
+more elaborate meals, another course, such as cheese and coffee, may
+follow, but ordinarily the dessert is the last food that is served.
+
+The eating of something sweet after the heavy course of a meal has
+undoubtedly become a habit with almost every person. At any rate, a
+dinner in which a dessert is not included generally leaves one
+unsatisfied and gives the feeling that the meal has not been properly
+completed. Some housewives, however, make the mistake of serving a heavy
+dessert after a large meal, with the result that those served leave the
+table feeling they have had too much to eat. If this occurs, the same
+combination of food should be avoided another time and a simple dessert
+used to follow a dinner that is already sufficiently heavy.
+
+2. There is nothing fixed about the dessert course of a meal. It may be
+very simple or it may be as complicated and elaborate as desired. To
+make an elaborate dessert usually requires a good deal of time, and
+unless time and care can be devoted to such a dessert it should not be
+attempted. However, whether a dessert is simple or elaborate, it should
+always be made sufficiently attractive to appeal to an appetite that is
+already almost satisfied. Besides providing a chance to end a meal in an
+attractive and appetizing way, it offers a splendid opportunity to carry
+out a color scheme that may be adopted for a meal. Of course, this is
+seldom done, except for a party or a company meal, for a color scheme
+has no particular value other than to appeal to the esthetic sense.
+
+3. The cost of desserts is also a matter that may be varied. For
+instance, it may be low, as in plain rice pudding, which contains merely
+rice and milk, or it may be high, as in such concoctions as mousse or
+parfait, which may contain cream, eggs, gelatine, and fruit. It is
+possible then, with correct planning, to make the price of the dessert
+equalize the cost of the meal. For example, if the previous courses have
+contained expensive foods, the dessert should be an economical one,
+whereas an expensive one is permissible either when an elaborate meal is
+desired or when the cheapness of the food served before the dessert
+warrants greater expense in the final dish.
+
+4. The fact that desserts are often a means of economically utilizing
+left-over foods should not be overlooked. A famous cooking expert is
+responsible for the statement that any edible left-over may be utilized
+in the making of soup, salad, or dessert. This is an important truth to
+keep in mind, for, with the exception of a knowledge of the correct
+purchase and cooking of foods, nothing makes so much for economy in
+cookery as the economical use of leftovers.
+
+5. Desserts are really of two kinds: those which are heavy, such as hot
+puddings and pastry, and those which are light or of a less substantial
+nature, such as gelatine, custards, ices, etc. In general, light
+desserts are either frozen or allowed to cool before they are used and
+consequently may be made some time before the serving of the meal. It is
+with desserts of this kind that this Section deals, the heavier desserts
+being discussed elsewhere.
+
+
+COMPOSITION AND FOOD VALUE OF DESSERTS
+
+6. Attention should be paid to the composition and food value of
+desserts in order that the meals in which they are served may be
+properly balanced. For instance, when a housewife understands the value
+of the ingredients used in the preparation of a dessert, she will be
+able to determine the kind of dessert necessary to supply what is
+lacking in the meal. Of course, if she first decides on a particular
+dessert that she wants to serve, it will be necessary for her to plan
+the other dishes accordingly. This, however, is not the logical way in
+which to plan meals. It is much more reasonable to have the dessert
+supply anything that the meal may lack in the way of food constituents.
+
+In considering the food value of desserts, it should be remembered that
+they are just as valuable as the ingredients they contain. The
+ingredients in which this class of foods is highest are carbohydrate in
+the form of starch or sugar or both, protein, especially when eggs in
+any quantity are used, and fat.
+
+7. CARBOHYDRATE IN DESSERTS.--As a rule, the carbohydrate in desserts is
+obtained from two sources. It is furnished by the sugar, honey, or other
+sweetening that is added to the mixture, or it is in the form of starch
+added to thicken, as in the case of corn starch, or material actually
+used as the basis of the dessert itself, such as rice, tapioca, bread,
+etc. These ingredients are, of course, easily digested if they are
+properly cooked. On the whole, desserts can therefore be regarded as
+high-carbohydrate foods.
+
+8. PROTEIN IN DESSERTS.--Protein is usually supplied in desserts by
+means of eggs and milk. Custard made almost exclusively of these two
+foods is sufficiently high in protein to be taken into account in the
+planning of the main dish for the meal. Because of the presence of this
+food substance in many desserts, proper cooking is a matter to which
+attention must be given, for it makes for digestibility as well as
+consistency. Cream added to desserts also supplies a little protein. If
+wheat flour is used, it adds a small amount of protein in the form of
+gluten. Most of the starchy preparations, such as tapioca, rice, corn
+starch, etc., however, are almost entirely devoid of protein material.
+Gelatine desserts are sometimes thought to be high-protein foods, but,
+as is explained elsewhere, gelatine is not regarded as true protein. If
+such desserts are to contain protein, it must come from some
+other source.
+
+9. FAT IN DESSERTS.--Fat is usually added to desserts in the form of
+cream. Sometimes, a little butter is used in the making of a dessert,
+but for the most part the chief source of fat in desserts is the plain
+or whipped cream that is added to them or served with them.
+
+
+PRINCIPLES OF DESSERT MAKING
+
+10. ATTRACTIVENESS OF DESSERTS.--Attractiveness, as has been mentioned,
+is essential in a dessert if it is to appeal to an appetite that may be
+nearly satisfied by the time the dessert course is reached. To render
+dessert attractive, it should be carefully made and artistically
+garnished and served. It may be made to appeal through a sense of
+beautiful proportion, an attractive color combination, or an attractive
+or artistic preparation. Because sweets are liked by most persons, it is
+seldom difficult to prepare attractive desserts. Indeed, the housewife
+who fails in this respect may be said to be unsuccessful in the easiest
+part of cookery.
+
+11. ECONOMICAL USE OF INGREDIENTS.--The ingredients required for dessert
+making are usually expensive ones, although there are some marked
+exceptions to this rule. In view of this fact, the housewife should
+strive to use economically the various ingredients she purchases. For
+instance, the first strawberries, which, because of their scarcity, are
+much more expensive than the later ones, may be made to go much further
+if they are used in shortcake than if they are served as plain fruit. In
+making a fruit gelatine, apples and bananas, while they may not be so
+attractive as canned pineapple and maraschino cherries, are much cheaper
+and may be used for a considerable portion of the fruit that is put into
+the gelatine. Then, too, it is well to remember that cream goes much
+further with desserts when it is whipped than when it is served plain.
+
+12. APPLYING COOKERY RULES TO DESSERTS.--If the best results in dessert
+making are to be obtained, the rules that govern the cooking of various
+ingredients in other dishes should be observed. For instance, eggs
+should not be cooked at a higher temperature in making desserts than
+when they are being poached. Then, again, starchy materials that are
+used to thicken desserts or that form a basis for these dishes must be
+thoroughly cooked in order to be agreeable and digestible. Therefore, to
+put both starchy materials and eggs into a dessert at the same time and
+give them the same amount of cooking at the same temperature, is, as the
+woman who understands cookery knows, not only a very poor plan, but a
+possible means of ruining good material. Another waste of good material
+results when a custard is so prepared that it is half water or when a
+rice or a bread pudding floats in liquid that was never intended to be
+served with it. Again, nothing is less tasty than a corn-starch pudding
+or a blanc mange in which the starch has not been thoroughly cooked or a
+tapioca pudding in which the centers of the tapioca are hard and
+uncooked. Such mistakes as these, however, can be avoided if the
+housewife will apply to desserts the principles she has learned in other
+parts of cookery, for knowledge coupled with care in preparation is the
+keynote of successful dessert making.
+
+The cookery methods usually applied in the preparation of desserts are
+boiling, steaming, dry steaming, and baking. As these methods are
+explained in _Essentials of Cookery_, Part 1, and are used constantly in
+the preparation of the majority of dishes served in a meal, they should
+by this time be so well understood that practically no difficulty will
+be experienced in applying them to desserts.
+
+       *       *       *       *       *
+
+
+COLD DESSERTS AND THEIR PREPARATION
+
+SAUCES AND WHIPPED CREAM
+
+13. SAUCES.--Many cold desserts may be served without any
+accompaniments, but very often they are much improved by the addition of
+a sauce of some kind. For instance, when a custard or a blanc mange is
+very thick and heavy, it can be made more agreeable to the taste if it
+is served with a sauce of some description. Several recipes for sauces
+that may be used with any cold dessert in need of an accompaniment are
+here given, so that the housewife will not be at a loss when she desires
+to serve a sauce with a dessert she has made.
+
+14. The sauce to use depends on the dessert that it is to accompany. The
+custard sauce here given could be used, for example, with plain
+corn-starch mixtures that do not contain eggs or with other desserts of
+this nature. It is also very satisfactory with chocolate or rather
+highly flavored desserts. On the other hand, the chocolate sauce may be
+served with custard mixtures or desserts that require additional flavor.
+The fruit sauce, in which may be utilized any left-over juice from
+canned or stewed fruit, may be served with any dessert with which it
+seems to blend well.
+
+CUSTARD SAUCE
+
+1 c. milk
+2 Tb. sugar
+1/2 Tb. corn starch
+Few grains of salt
+1 egg
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the sugar, corn starch, and salt, and moisten with the cold
+milk. Add this to the hot milk. Stir until thick and cook for about 15
+minutes. Beat the egg, add this to the mixture, and continue cooking
+until the egg has thickened. Add the vanilla, cool, and serve.
+
+CHOCOLATE SAUCE
+
+1 sq. chocolate
+1 c. milk
+4 Tb. sugar
+Few grains of salt
+3/4 Tb. corn starch
+1/2 tsp. vanilla
+
+Melt the chocolate over the fire, add half the milk, and cook together
+for a minute or two. Add the sugar and salt to the corn starch, and
+moisten with the remainder of the milk. Pour this into the chocolate and
+milk and cook until thickened. Place in a double boiler and cook for 10
+or 15 minutes. Add the vanilla and serve.
+
+FRUIT SAUCE
+
+1 Tb. corn starch
+Sugar
+Few grains of salt
+1 c. fruit juice
+
+Moisten the corn starch, sugar, and salt with the fruit juice, and cook
+together until the corn starch has thickened the mixture. Place in a
+double boiler and cook for 10 or 15 minutes. The amount of sugar must be
+gauged by the kind of fruit juice used. If it is very sour, a greater
+quantity of sugar will be needed. Cool and serve.
+
+BUTTERSCOTCH SAUCE
+
+1-1/2 c. brown sugar
+2/3 c. corn sirup
+4 Tb. butter
+3/4 c. cream
+
+Boil sugar, sirup, and butter until the mixture reaches 230 degrees F.
+or until it will form a very soft ball when tested in cold water. Remove
+from the fire and allow it to cool a little; then beat the cream
+into it.
+
+FUDGE SAUCE
+
+1 c. sugar
+1/2 c. water
+1 sq. chocolate
+1 Tb. butter
+1/2 tsp. vanilla
+
+Mix together the sugar, water, and melted chocolate. Boil the mixture
+for 5 minutes. Cool it slightly, then add the butter and vanilla.
+
+15. WHIPPED CREAM.--Whipped cream is frequently served with cold
+desserts in place of a sauce or as a garnish. If cream is too thin to
+whip, it will have to be served plain, but it is an economy to whip it,
+for whipped cream goes much further. To make whipping possible, the
+cream must have a comparatively high percentage of fat. The higher the
+percentage of fat, however, the more expensive will be the cream.
+
+16. One of the requirements of successfully whipped cream, especially in
+summer, is that it be as cold as possible. Warm cream does not whip
+nearly so readily as cold. If it is necessary to whip cream in warm
+weather or in a warm place, the bowl containing the cream may be packed
+in a larger one containing ice and salt and allowed to stand for some
+time before the whipping is begun.
+
+17. A bowl-shaped utensil with a round bottom is the best to use for
+whipping cream. Either an egg whip or a rotary beater may be used to do
+the beating, which should be done rapidly. If the cream does not show
+signs of whipping within a reasonable time, the result is likely to be
+the formation of little globules of butter. Cream that whips properly
+will become stiff and light in a short time. After cream has been
+whipped till stiff, it should be sweetened slightly with sugar and
+flavored with vanilla or any other desirable flavoring.
+
+       *       *       *       *       *
+
+
+CUSTARD DESSERTS
+
+PRINCIPLES OF CUSTARD MAKING
+
+18. Many of the desserts that are served cold come under the head of
+custards. These are dishes high in protein and consist of two varieties:
+those thickened entirely by eggs and known as _true custards_ and those
+in which a starchy material is used for part of the thickening. They may
+be cooked by steaming, dry steaming, or baking.
+
+19. In true custards there must be a sufficient number of eggs to
+thicken the desired amount of milk, for nothing else produces
+thickening. To these two ingredients may be added sweetening in the form
+of sugar, sirup, honey, etc. and flavoring of any desirable kind. The
+plain custard thus produced makes an excellent dessert and one that is
+easily digested. In fact, it can be digested with such ease that it is
+used perhaps more frequently in the diets of children and invalids than
+any other single dessert. For instance, when it is necessary that eggs
+and milk be taken in the diet, they usually become monotonous after a
+time, but a little variety may be added to the diet by serving them in
+the form of custard. While this is an expensive dessert when eggs are
+high in price, its value is such that it should be prepared frequently
+for children in spite of its cost.
+
+20. Although custards are considered to decrease in quality as fewer
+eggs are used and starch in some form is added for thickening, many
+excellent custard desserts are made in this way. Then, too, plain
+custard is often utilized in the making of desserts, such as tapioca,
+rice, and bread puddings. In such an event, fewer eggs are used and the
+starchy material is depended on for a certain amount of the thickening.
+Because the starchy foods used are generally cheaper than eggs, custard
+desserts that rely partly on starch for their thickening are more
+economical than those thickened entirely by eggs. They are also
+different in composition and texture, being lower in protein because of
+a smaller proportion of eggs and higher in carbohydrate because of
+additional starch; nevertheless, they are delicious desserts and find
+much favor.
+
+21. For its thickness, or solidity, a custard depends largely on the
+thickening property of the protein material in the eggs. Here, again, as
+in the preparation of other foods, only a certain proportion of milk and
+eggs will thicken, or solidify, upon being cooked. In general, the
+correct proportion for a plain custard is _1 egg to 1 cupful of milk_.
+So important is this proportion that it should be memorized. Before the
+eggs are added to the milk, they are, of course, beaten, but their
+beating is a matter of little consequence, for they are used merely to
+supply thickening and give richness and not to produce lightness.
+Therefore, they need only be mixed well and beaten slightly, as any
+increase in the amount of the beating adds nothing.
+
+The sweetening and flavoring used in custards should be in sufficient
+quantity to suit the tastes of those who are to eat the dessert.
+However, the usual proportion of sugar is _1 tablespoonful to 1 egg and
+1 cupful of milk_. A tiny pinch of salt added to a mixture of this kind
+always improves its flavor and should never be omitted.
+
+Because of the various ways of making custards, they differ somewhat
+when they are done. They may be thin enough to pour or they may be set
+and so thick that they can be cut. The consistency of the finished
+product depends, of course, on the proportion of the ingredients used
+and the method of cookery adopted.
+
+
+RECIPES FOR CUSTARDS AND RELATED DESSERTS
+
+22. BAKED CUSTARD.--Practically no skill is required in the preparation
+of baked custard, but care must be taken during the baking in order that
+the right temperature be applied for the proper length of time. Custard
+of this kind is quickly made and finds favor with most persons. It may
+be baked in individual baking dishes and then served in these or it may
+be cooked in a large baking dish and served either before or after it is
+placed on the table. Individual baking dishes are perhaps more
+satisfactory, for, as there is a smaller amount of material, the heat
+can penetrate more quickly and evenly to the center. Whatever kind of
+dish is used, however, should be placed in a pan of warm water, so that
+the custard will bake evenly. The water in the pan should not boil, as
+this tends to make the custard whey, or separate.
+
+[Illustration: FIG. 1, Testing doneness of custard with knife.]
+
+23. Several tests can be applied to custard to determine whether it is
+sufficiently baked. As the heat penetrates to the center last, this part
+is the last to cook and it is therefore the place where the testing
+should be done. One test consists in touching the center with the tip of
+the finger to find out whether it is firm or not. A more common test,
+however, is shown in Fig. 1. To perform this test, the blade of a silver
+knife is inserted in the center, as illustrated. If the blade comes out
+clean, it may be known that the custard is sufficiently baked, but if
+the mixture sticks to the knife, the custard requires more baking.
+Before the knife blade is inserted, however, the skin that covers the
+custard must be broken; if this is not done, the skin is sure to cling
+to the knife.
+
+24. The chief requirement of a successful custard is that its texture be
+right, and the temperature at which the baking is done is largely
+responsible for this point. Too high a temperature or too long cooking
+will cause the custard to curdle and leave the edges full of holes. A
+smoother texture may be obtained if egg yolks alone instead of the yolks
+and whites are used to thicken the custard. The proportions given in the
+accompanying recipe make a custard of very good texture, but if a
+greater proportion of eggs is used, the result will be a firmer,
+harder custard.
+
+BAKED CUSTARD
+(Sufficient to Serve Four)
+
+2 eggs
+2 Tb. sugar
+Pinch of salt
+2 c. milk
+1/2 tsp. vanilla
+
+Beat the eggs slightly, add the sugar and salt, and continue beating
+while adding the milk. Add the vanilla. Pour into a buttered baking dish
+or individual baking dishes, place in a moderately hot oven in a pan of
+warm water, and bake until the custard is set, testing with the finger
+or a silver knife. Remove from the heat, cool at once, and serve cold.
+
+25. CARAMEL CUSTARD.--Caramel is nothing more nor less than browned
+sugar, but if the process of caramelizing the sugar is performed
+carefully, the result will be a delicious flavoring material that may be
+used for desserts of any kind or for making sauces to serve with
+desserts. When the sugar is browned to make caramel, a certain amount of
+sweetness is lost, so that more sugar must be used than would ordinarily
+be needed to sweeten the same amount of custard.
+
+To make the caramel required in the accompanying recipe, place 1/2
+cupful of sugar in a small saucepan over the fire. Allow the sugar to
+melt slowly, stirring it as little as possible. When it has completely
+melted and no more of it remains white, add 1/2 cupful of boiling water.
+Allow this to cook until a heavy sirup is formed. Care must be taken not
+to burn the sugar black, for if this is done, the custard, or whatever
+is flavored with the caramel, will have a burnt taste. The color should
+be a clear reddish-brown. Maple sirup may be used in the same way as
+caramel by cooking it until it becomes thick.
+
+CARAMEL CUSTARD
+(Sufficient to Serve Six)
+
+2-1/2 c. milk
+Caramel
+3 eggs
+Pinch of salt
+Few drops of vanilla
+
+Heat the milk in a double boiler, add the caramel to the milk, and then
+cool the mixture. Beat the eggs and add them to the caramel and milk.
+Add the salt and vanilla. Pour the custard into buttered baking dishes,
+set in a pan of warm water, and bake in a moderate oven until firm. Cool
+and serve.
+
+26. SOFT CUSTARD.--The custard given in the accompanying recipe is
+commonly known as _boiled custard_, but this is in no sense a correct
+name, for the custard at no time reaches the boiling point. The common
+method of preparation is dry steaming, for which the double boiler is an
+essential utensil. If one is not in supply, however, a saucepan placed
+in a larger pan of water will serve the purpose. The custard should be
+stirred continuously during its cooking. Then it will not set nor
+thicken as does baked custard, even though the proportion of eggs and
+milk may be higher.
+
+[Illustration: FIG. 2, Testing doneness of soft custard with spoon.]
+
+The test for soft custard, which is exactly opposite from that for baked
+custard, is shown in Fig. 2. As soon as the custard mixture lightly
+coats a spoon it is done. Then it should be removed from the fire and
+the inner part of the double boiler removed from the outer part to avoid
+the application of any more heat. If too much heat has been applied or
+the custard has been cooked too long, the result will be a curdled mass.
+As soon as this is observed, the custard should be removed from the hot
+water, placed at once into a pan of cold water, and beaten vigorously
+with a rotary egg beater. To improve it further, it may be poured
+through a fine wire sieve or strainer. Unless the curding has gone too
+far or the egg has been cooked a great deal too long, this treatment
+will produce a very decided improvement in the custard and possibly
+bring it to a normal condition.
+
+SOFT CUSTARD
+(Sufficient to Serve Four)
+
+1 pt. milk
+3 eggs
+1/4 c. sugar
+1/4 tsp. salt
+1/4 tsp. vanilla
+1/4 tsp. lemon extract
+
+Heat the milk in the inner pan of a double boiler. Separate the eggs.
+Beat the yolks slightly, and to them add the sugar and salt. Dilute with
+a little of the hot milk. Blend well together and pour into the hot
+milk. Stir constantly until the mixture coats a spoon, and then remove
+from the fire. Beat the egg whites until they are stiff but not dry, and
+fold them into the mixture. Flavor with the vanilla and lemon extract,
+cool, and serve.
+
+To obtain variety in soft custards, chocolate, caramel, maple, and other
+flavors may be used in their preparation in the same way as for
+baked custards.
+
+27. FRENCH CREAM.--A custard dessert that is easily made and that most
+persons are fond of is French cream. As will be noted in the
+accompanying recipe, only one egg is used and corn starch is supplied
+for the remainder of the thickening. It is always necessary to salt
+mixtures containing starch, as any starchy food has a raw taste when it
+is prepared without salt.
+
+FRENCH CREAM
+(Sufficient to Serve Four)
+
+1 pt. milk
+1 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1 egg
+1/4 tsp. vanilla
+1/4 tsp. lemon extract
+
+Heat the milk in a double boiler, reserving a sufficient amount to
+moisten the corn starch. Mix the corn starch with the sugar and salt,
+moisten with the cold milk, and add to the milk in the double boiler
+when it has heated. Stir until the mixture has thickened very slightly.
+Cook in the double boiler for 20 or 30 minutes. Beat the egg, add a
+small amount of the hot mixture to the beaten egg, and then pour this
+into the thickened milk, stirring rapidly to keep the egg from curding.
+Cook for a minute or two, remove from the fire, add the flavoring, cool,
+and serve.
+
+28. FLOATING ISLAND.--The dessert known as Floating Island does not
+differ very much from soft custard. It is slightly thicker and contains
+whipped cream, which is used for the island. If whipped cream cannot be
+obtained, however, the white of egg may be substituted for it. In such
+an event, the white of the egg included in the recipe may be retained
+when the custard is made and used on top by sweetening it with sugar or
+perhaps by beating into it a small amount of pink jelly.
+
+FLOATING ISLAND
+(Sufficient to Serve Four)
+
+1 pt. milk
+1-1/2 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1 egg
+1/2 tsp. vanilla
+Whipped cream
+
+Heat the milk in a double boiler, retaining enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt, and moisten with the cold
+milk. Add this to the heated milk in the double boiler, stir until the
+mixture has thickened, and then cook for 20 to 30 minutes. Beat the egg,
+add to it a spoonful of the hot mixture, and then pour this into the
+double boiler, stirring to prevent the curding of the egg. Cook for a
+minute or two, or until the egg has had time to thicken, remove from the
+heat, and add the vanilla. When cold, serve in individual dishes or
+glasses with a spoonful of whipped cream on top of each portion.
+
+29. CORN-STARCH CUSTARD.--A dessert that is a little heavier than either
+French cream or Floating Island but not heavy enough to be molded is the
+corn-starch custard given in the accompanying recipe. If desired, it may
+be served with sauce, plain cream, or whipped cream, or it may be eaten
+without any of these.
+
+CORN-STARCH CUSTARD
+(Sufficient to Serve Four)
+
+1 pt. milk
+2 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1 egg
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt, and moisten with the cold
+milk. Add this to the hot milk, and stir until the mixture has
+thickened. Cook for 20 or 30 minutes. Beat the egg, add a spoonful of
+the hot mixture to the egg, pour this into the double boiler, and cook
+for a minute or two, or until the egg has thickened. Remove from the
+fire, add the vanilla, cool, and serve.
+
+30. COCONUT-CORN-STARCH CUSTARD.--The flavor of coconut in custard is
+agreeable, but the toughness of this ingredient with a soft custard is
+not always acceptable. In the preparation of the custard given in the
+accompanying recipe, the idea is to obtain the flavor without the use of
+the coconut in the custard.
+
+COCONUT-CORN-STARCH CUSTARD
+(Sufficient to Serve Four)
+
+1 pt. milk
+2 Tb. corn starch
+1/2 c. coconut
+1/4 c. sugar
+1/8 tsp. salt
+1 egg
+Vanilla
+
+Heat the milk in a double boiler, retaining enough of it to moisten the
+corn starch. Put the coconut into the milk while it is hot, and allow it
+to remain for 5 or 10 minutes after the milk has become heated. Then
+strain through a ricer or a strainer to remove all the liquid possible,
+and return the milk to the double boiler. Mix the sugar and salt with
+the corn starch and moisten with the cold milk. Add this to the hot milk
+and cook for 20 or 30 minutes after it has thickened. Beat the egg and
+add a little of the hot material to it; then pour it into the double
+boiler and cook for a minute or two, or until the egg has thickened.
+Flavor with a few drops of vanilla, remove from the fire, cool,
+and serve.
+
+31. SNOW PUDDING.--An excellent custard dessert called snow pudding can
+be made by following the directions here given. This pudding is
+especially attractive when served with chocolate sauce, as the sauce
+makes an agreeable contrast in color as well as in flavor. Other sauces,
+however, may be used with this dessert if desired. The yolks of the eggs
+may be made into a custard sauce and served with it, or a fruit sauce
+may be used.
+
+SNOW PUDDING
+(Sufficient to Serve Four)
+
+1 pt. milk
+2 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+2 egg whites
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving a sufficient amount to
+moisten the corn starch. Mix the corn starch, sugar, and salt and
+moisten with the cold milk. Add this to the hot milk and stir
+continuously until the corn starch thickens the milk. Cook for 20 to 30
+minutes and remove from the fire. Beat the egg whites until they are
+stiff and fold them into this mixture. Add the vanilla, pour into a
+serving dish or individual dishes, cool, and serve with chocolate or any
+desired sauce.
+
+32. PLAIN BLANC MANGE.--A blanc mange is usually a mixture thickened to
+such an extent with starchy material that it may be turned out of a mold
+or cut into cubes. The plain blanc mange given here requires a
+well-flavored sauce to relieve its bland taste.
+
+PLAIN BLANC MANGE
+(Sufficient to Serve Four)
+
+2 c. milk
+1/4 c. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt and moisten with the cold
+milk. Pour into the hot milk and stir until the corn starch has
+thickened. Allow this to cook for 30 to 35 minutes, beat to keep smooth,
+and then remove from the fire and add the vanilla. Moisten cups or molds
+with cold water and fill with the blanc mange. Cool, turn out of the
+molds, and serve with any desired sauce.
+
+[Illustration: FIG. 3, Chocolate Blanc Mange.]
+
+33. CHOCOLATE BLANC MANGE.--Chocolate added to blanc mange gives it an
+excellent flavor. If a sauce is desired with this blanc mange, custard
+sauce is the best one to use. An attractive way in which to serve
+chocolate blanc mange is shown in Fig. 3. The entire recipe is made into
+one mold, which, when cold, is turned out on a dish, surrounded with
+slices of banana, and garnished with whipped cream.
+
+CHOCOLATE BLANC MANGE
+(Sufficient to Serve Four)
+
+1/3 c. sugar
+1/4 c. cocoa
+1/4 tsp. salt
+2 c. milk
+1/4 c. corn starch
+1/2 tsp. vanilla
+
+Mix the sugar, cocoa, and salt and moisten with some of the milk. Place
+over the fire in the inner pan of a double boiler and allow it to come
+to a boil. Moisten the corn starch with some of the milk and add the
+rest to the cocoa mixture in the double boiler. Heat together in the
+boiler and stir the corn starch into this. Continue stirring until the
+corn starch has thickened the mixture, and then cook for 30 to 35
+minutes. Remove from the fire, add the vanilla, pour into a mold
+moistened with cold water, cool, and serve with sweetened cream, custard
+sauce, or as shown in Fig. 3.
+
+34. RICE CUSTARD.--A very good way in which to use left-over rice is to
+make a rice custard of it. If no cooked rice is on hand and rice is to
+be cooked for some other dish, it is not a bad plan to increase the
+amount slightly and use what remains for rice custard. The best method
+of preparing rice for this dessert it to steam it, but boiled or
+Japanese rice may also be used.
+
+RICE CUSTARD
+(Sufficient to Serve Six)
+
+2 eggs
+1/2 c. sugar
+1-1/2 c. hot milk
+1/4 tsp. salt
+1/4 tsp. grated nutmeg
+2 c. steamed rice
+
+Beat the eggs and to them add the sugar, hot milk, salt, and nutmeg.
+Pour this mixture over the rice. Place in a buttered baking dish, set
+the dish in a pan of warm water, and bake in a moderate oven until the
+custard is set. This will probably require about 45 minutes. Cool
+and serve.
+
+35. POOR MAN'S PUDDING.--If a very economical dessert is desired, poor
+man's pudding should be tried. However, this requires considerable fuel
+and some care in its preparation, for it needs long, slow cooking in
+order to make it a good pudding, but when it is properly made it is a
+very delicious dessert. If a coal stove is used, it is a good plan to
+make such a dessert as this on a day when the stove is heated for
+ironing or for some other purpose that requires the use of fuel covering
+a long period of time.
+
+POOR MAN'S PUDDING
+(Sufficient to Serve Six)
+
+1 c. rice
+2/3 c. sugar
+1 tsp. salt
+Nutmeg
+Lemon rind
+2 qt. milk
+1/2 c. raisins
+
+Wash the rice in the usual way and place it in a baking dish. Add the
+sugar, salt, a grating of nutmeg, and a few thin slices of lemon rind.
+Pour in the milk, place in a slow oven, and bake for several hours. Stir
+frequently to prevent the top surface from browning, and if there is any
+possibility of this occurring, cover the baking dish with a cover. One
+hour before the pudding has finished baking, clean the raisins and add
+them. When done, remove from the oven, cool, and serve. When the pudding
+is served, the grains of rice should be whole and the liquid should be
+of a creamy consistency. If the pudding is too dry when cool, add a
+little more milk and return to the oven for a few minutes.
+
+36. TAPIOCA CREAM.--In the dessert here given, as well as in several
+that follow, tapioca is used as the thickening material. TAPIOCA is
+practically a true starch and is taken from the roots of the cassava
+plant, which grows in tropical and subtropical regions. In the process
+of its manufacture, most of the starch cells are ruptured. It may be
+purchased in two forms: one that is large in size and called _pearl
+tapioca_ and the other, very small and known as _minute tapioca_. Pearl
+tapioca does not require as long cooking if it is first soaked in cold
+water for a number of hours. Minute tapioca cooks in much less time than
+pearl tapioca.
+
+Tapioca cream is a soft custard that should be thin enough to pour when
+it is cold. It may be served with whipped cream if desired or may merely
+be poured into dessert dishes or sherbet glasses and served plain. A
+spoonful of pink jelly on top of each serving makes a very
+attractive garnish.
+
+TAPIOCA CREAM
+(Sufficient to Serve Six)
+
+1/3 c. tapioca
+1 pt. milk
+1/2 c. sugar
+1/2 tsp. salt
+2 eggs
+1/2 tsp. vanilla
+
+Soak the tapioca in cold water for 4 or 5 hours before making the
+dessert, and then drain off all the water. Heat the milk in a double
+boiler, stir the tapioca into the hot milk, and cook until it is thick
+and transparent, being sure that none of the centers are uncooked. Add
+the sugar and salt. Separate the whites and yolks of the eggs. Beat the
+yolks, mix a small amount of the hot tapioca with them, and stir into
+the tapioca in the double boiler. Stir until the eggs have thickened and
+then remove from the fire. Beat the whites until they are stiff and
+fold, with the vanilla, into the tapioca. Cool and serve.
+
+37. TAPIOCA CUSTARD.--If something different in the way of a tapioca
+dessert is desired, tapioca custard will no doubt be very acceptable.
+This dessert has the consistency of a baked custard containing tapioca,
+and in preparation and proportion that is really what it is.
+
+TAPIOCA CUSTARD
+(Sufficient to Serve Six)
+
+1/2 c. tapioca
+2 c. milk
+2 eggs
+2/3 c. sugar
+1 tsp. salt
+1/2 tsp. vanilla
+
+Soak the tapioca for 4 or 5 hours and drain off the water. Cook the
+tapioca and the milk in a double boiler until it is transparent and
+remove from the fire. Beat the eggs and to them add the sugar, salt, and
+vanilla, and stir this into the tapioca. Turn into a buttered baking
+dish and bake until the custard mixture is set. Cool and serve.
+
+38. MINUTE-TAPIOCA CUSTARD.--Minute tapioca does not require soaking nor
+as long cooking as pearl tapioca, for the pieces of tapioca being much
+smaller may be more quickly penetrated by both heat and moisture. Then,
+too, a smaller proportion of it is required to thicken the same
+amount of milk.
+
+MINUTE-TAPIOCA CUSTARD
+(Sufficient to Serve Six)
+
+2 c. milk
+2 Tb. minute tapioca
+1 egg
+1/4 c. sugar
+1/2 tsp. salt
+Vanilla
+
+Heat the milk in a double boiler, add the tapioca, and cook for 15 or 20
+minutes. Beat the egg, add to it the sugar and salt, and pour the hot
+tapioca gradually into this. Flavor with vanilla, turn into a buttered
+baking dish, place in the oven in a pan of water, and bake for 20 to 30
+minutes. Cool and serve.
+
+39. APPLE TAPIOCA.--The combination of fruit and tapioca is agreeable to
+most persons. Peaches and apples, either fresh or canned, are used
+oftenest for this purpose. For the apple tapioca here given, the apples
+should be somewhat sour, as there will then be more character to the
+dessert. Canned or fresh peaches or canned pineapple may be used in
+exactly the same way as apples. If canned fruit is used, not so much
+sugar nor baking in the oven will be necessary.
+
+APPLE TAPIOCA
+(Sufficient to Serve Six)
+
+3/4 c. pearl tapioca or 1/2 c. minute tapioca
+2 c. boiling water
+1/2 tsp. salt
+6 apples
+1/2 c. brown sugar
+1 tsp. cinnamon
+1 Tb. butter
+
+If pearl tapioca is used, soak it for 4 or 5 hours and then drain off
+all the water. Minute tapioca will need no soaking. Add the tapioca to
+the boiling water and salt. Cook in a double boiler until the tapioca is
+entirely transparent. Pare and core the apples, place them in a buttered
+baking dish, fill each cavity with sugar and cinnamon, and place a piece
+of butter on top. Pour the hot tapioca over these, place in a hot oven,
+and bake until the apples are soft. Serve either hot or cold with sugar
+and cream.
+
+40. CARAMEL TAPIOCA.--Persons who care for caramel as a flavoring will
+find caramel tapioca a delicious dessert. The caramel for it should be
+made according to the directions given in Art. 25.
+
+CARAMEL TAPIOCA
+(Sufficient to Serve Six)
+
+1 c. pearl tapioca
+5 c. water
+2 c. sugar
+1/2 c. boiling water
+1 lemon
+
+Put the tapioca to soak overnight in the water. When ready to prepare,
+place in a baking dish with the water used to soak the tapioca and set
+in a very slow oven. Caramelize half the sugar and add to it the 1/2
+cupful of boiling water. Pour this with the remaining cup of sugar over
+the tapioca and continue to cook in the oven until the tapioca is
+perfectly clear and the liquid has evaporated sufficiently to make a
+dessert of the proper consistency to serve. Upon removing from the oven,
+squeeze the juice of the lemon over the tapioca and stir slowly so that
+this may penetrate throughout the dessert. Cool and serve with
+whipped cream.
+
+41. FARINA CUSTARD.--A means of using left-over breakfast cereals is
+given in the accompanying recipe. Farina is the cereal used, but vitos,
+cream of wheat, etc. may be used in the same way. Cereal may be cooked
+especially for the purpose if there is none on hand and the dessert is
+desired. In this event, it should be cooked in the usual way and may be
+used either warm or cold.
+
+FARINA CUSTARD
+(Sufficient to Serve Six)
+
+1-1/2 c. cooked farina
+1-1/2 c. milk
+1 egg
+1/3 c. sugar
+1/4 tsp. salt
+1/2 tsp. lemon
+1/2 tsp. vanilla
+
+Mix the farina with the milk. Beat the egg and to it add the sugar and
+salt. Add this to the farina and milk, stir in the flavoring, and pour
+in a buttered baking dish. Bake until the mixture is set. This will
+require about 45 minutes in a moderate oven.
+
+       *       *       *       *       *
+
+
+GELATINE DESSERTS
+
+PRINCIPLES OF GELATINE MAKING
+
+42. GELATINE DESSERTS are those in which gelatine forms the basis.
+GELATINE is an odorless, tasteless substance extracted from the bones
+and various tissues of animals. It is used in a variety of forms, such
+as glue and isinglass, but is also purified and prepared commercially
+for use in desserts. When it is to be used as a thickening agent in
+dessert making, it is ground and sold in this form, or it is mixed with
+sugar, flavoring, and acid, when all that is necessary to make it an
+appetizing dessert is that it be dissolved in hot water. In both of
+these forms, it is sold under different trade names. The gelatine itself
+does not provide any appreciable food value, but it is a means of
+conveying various foods, such as eggs, milk, sugar, and many kinds of
+fruit and fruit juices, all of which are more or less valuable for their
+constituents. In addition, it produces desserts that are appetizing and
+that may be garnished and served in many attractive ways.
+
+43. To be most satisfactory, gelatine desserts should usually be made
+just heavy enough with gelatine to retain the desired shape. The heavier
+they become, the more rubbery they are in consistency and the less
+dainty and agreeable. Their consistency can be regulated by the
+proportion of liquid to gelatine that is used.
+
+The general method of preparation followed when plain gelatine is used
+in desserts consists in first soaking the gelatine in sufficient cold
+water to moisten it, then dissolving it in hot liquid as near the
+boiling point as possible, and finally cooling it in order to allow it
+to solidify. As cold is absolutely essential for the mixture to
+solidify, it is often difficult to prepare a gelatine dessert in the
+summer time. Therefore, when a dessert of this kind is desired in the
+warm weather, it should always be begun long enough before it is to be
+served to allow it to become thoroughly solid. As it is usually
+difficult to tell how much time this requires on a warm day, even with a
+refrigerator or other cold place, it is much safer to overestimate the
+time required than to underestimate it.
+
+44. Boiling does not, as was formerly thought, destroy the power of
+coagulation in gelatine for at least some time. Therefore, when
+necessary, it may be boiled for 10 or 15 minutes without causing any
+change. One fruit that will prevent gelatine from solidifying, however,
+is raw pineapple. This is an important point to remember in connection
+with gelatine desserts. If it is desired to use fresh pineapple with
+gelatine, it will first be necessary to bring the pineapple to the
+boiling point in order to destroy the property that prevents the
+gelatine from solidifying.
+
+45. The proportion of liquid to gelatine is another factor to be
+reckoned with in the successful making of gelatine desserts. This
+differs in the various kinds of gelatine, but the proper proportion is
+usually stated on the package in which the gelatine comes or on a folder
+inside the package. The amount mentioned is usually what is considered
+to be ideal for the preparation of gelatine dishes and may generally be
+relied on. In hot weather, however, it is advisable to use just a little
+less liquid than the directions require.
+
+In using the different brands of unsweetened and unflavored gelatines,
+the proportion of liquid to gelatine is usually similar. 1/2 ounce of
+this granulated gelatine, which is 1/2 of the amount usually put up in a
+package, will solidify 1 quart of liquid. If this proportion is kept in
+mind, little difficulty will be experienced in using this form of
+gelatine. For convenience in measuring small amounts of the granulated
+gelatine, it will be well to remember that 1 ounce of this material
+equals 4-1/2 tablespoonfuls. Thus, if a recipe calls for 1/2 ounce of
+gelatine, it is simply necessary to measure 2-1/4 tablespoonfuls to get
+the required amount to solidify 1 quart of liquid.
+
+
+RECIPES FOR GELATINE DESSERTS
+
+46. PLAIN GELATINE.--A very good dessert can be made of fruit juice
+solidified by means of gelatine. Any canned fruit juice or any mixture
+of juices that will blend well and produce a jelly of agreeable flavor
+may be used for this purpose. These are usually brought to the boiling
+point before being added, but in case juices that may be injured by
+heating are used, they may be added cold and the gelatine dissolved in
+boiling water. When this is done, a little additional lemon will be
+necessary in order to increase the flavor.
+
+Plain jelly made according to the accompanying recipe may be served in
+various attractive ways. One method of serving it is shown in Fig. 4. To
+prepare it in this manner, pour the gelatine mixture into stemmed
+glasses and allow it to solidify. When partly solid, decorate the top
+with wedge-shaped pieces of pineapple and place a cherry in the center,
+as illustrated. When entirely solid, place the glass on a small plate
+and serve. The fruit may be omitted if desired and whipped cream served
+on the gelatine.
+
+[Illustration: FIG. 4, A dish of plain gelatine.]
+
+Plain jelly is also attractive when poured into a large mold, allowed to
+solidify, and then turned out on a plate. If the mold is moistened with
+cold water before the gelatine is poured into it, no difficulty will be
+experienced in removing the jelly when it becomes solid. The center of
+the mold may be filled with whipped cream before it is put on the table
+or the jelly may be served plain and the whipped cream then added to
+each serving from another dish.
+
+PLAIN GELATINE
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+3 c. fruit juice
+Juice of 1 lemon
+Sugar
+
+Soak the gelatine in the cold water until it is well moistened. Strain
+the fruit juices, heat to boiling point, and pour over the gelatine.
+Add the lemon juice and a sufficient amount of sugar to sweeten. Allow
+to solidify and serve in any desired manner.
+
+47. ORANGE JELLY.--An excellent dessert is the result when orange juice
+is used for flavoring and gelatine for thickening. This jelly may be
+poured into molds that have been moistened with cold water, or, as shown
+in Fig. 5, it may be poured into orange skins made to resemble baskets
+and then garnished with whipped cream.
+
+ORANGE JELLY
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+1 c. boiling water
+1 c. sugar
+1/2 c. lemon juice
+1-1/2 c. orange juice
+
+Soak the gelatine in the cold water until it is well moistened, and
+dissolve with the boiling water. Add the sugar and the lemon and orange
+juice strained. Pour into a large mold or individual molds and set aside
+to solidify. Serve in any desired way.
+
+[Illustration: FIG. 5, Orange jelly in orange-skin basket.]
+
+48. COFFEE JELLY.--If fruit juices are difficult to obtain, coffee
+jelly, which will be found to be very pleasing, may be used
+occasionally. However, it is necessary that whipped cream be served with
+coffee jelly in order to make it a really delightful dessert.
+
+COFFEE JELLY
+(Sufficient to Serve Six)
+
+2 c. clear, strong coffee
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+1 c. boiling water
+Three-quarters c. sugar
+
+Prepare the coffee freshly and make it stronger than that which would
+ordinarily be used for the table. Be sure that it contains no grounds.
+Soak the gelatine in the cold water, and dissolve in the boiling water.
+Add the sugar and coffee. Pour into moistened molds and allow to cool.
+Serve with sweetened whipped cream.
+
+49. FRUIT GELATINE.--Almost any combination of fruit juices, as well as
+any single fruit juice, may be used with gelatine in the making of fruit
+gelatine. The accompanying recipe contains fruits that may be used, but
+other fruits than those given may perhaps be found to be even more
+agreeable.
+
+FRUIT GELATINE
+(Sufficient to Serve Six)
+
+1/44 oz. or 1-1/8 Tb. unflavored gelatine
+1/4 c. cold water
+1/2 c. boiling water
+1/2 c. sugar
+1/2 c. pineapple juice
+1/4 c. orange juice
+1/4 c. lemon juice
+2 slices pineapple
+2 oranges
+1 banana
+6 English walnuts
+
+Moisten the gelatine in the cold water and dissolve in the boiling
+water. Add the sugar and the orange, pineapple, and lemon juice, and
+allow this to cool. Dice the pineapple. Prepare the oranges by peeling
+them, removing the pulp from the sections, and cutting it into small
+pieces. Slice or dice the banana and break each nut into six or eight
+pieces. Mix the fruits and nuts, place in a mold that has been moistened
+with cold water, and pour the cold jelly over them. Allow this to
+solidify, turn from the mold, and serve with whipped cream.
+
+50. LEMON SNOW.--If a light, spongy dessert to serve with a heavy dinner
+is desired, lemon snow should be tried. It may be made with other
+sour-fruit juice and is particularly agreeable if the color of the fruit
+juice used is a pretty one. Fruit coloring may be used in the
+preparation of dishes of this sort if desired.
+
+LEMON SNOW
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+1-1/2 c. boiling water
+1 c. sugar
+1/2 c. lemon juice
+Whites of two eggs
+
+Soak the gelatine in the cold water, dissolve it in the boiling water,
+and add the sugar. When cold, add the strained lemon juice. When the
+gelatine mixture is just beginning to solidify, add the egg whites,
+beating with a rotary beater until the mixture begins to hold its shape.
+If desired, a fruit of some kind may be placed in a mold that has been
+moistened with cold water and the mixture poured over it, or the plain
+mixture may be poured into the mold without the fruit. Whipped cream or
+custard sauce improves this dessert to a large extent.
+
+51. SPANISH CREAM.--A gelatine dish containing eggs is usually a
+delightful dessert, and Spanish cream is no exception to this rule. If
+it is properly made, a part of the mold will have the consistency of a
+custard, above this will be a layer of jelly, and on top will be a layer
+of fluffy material. This dessert is more attractive if a little pink
+coloring is used in its preparation.
+
+SPANISH CREAM
+(Sufficient to Serve Six)
+
+1 Tb. unflavored gelatine
+1/4 c. cold water
+1 pt. milk
+2 eggs
+1/4 c. sugar
+1/4 tsp. salt
+1/2 tsp. vanilla
+
+Soak the gelatine in the cold water. Heat the milk in a double boiler,
+add the gelatine, and cook until it is completely dissolved. Separate
+the eggs, beat the yolks, and to them add the sugar and salt. Stir into
+the mixture in the double boiler, and cook until the eggs have
+thickened. Remove from the fire, beat the egg whites until they are
+stiff, and fold them into the mixture. Add the vanilla. Pour into a mold
+that has been moistened with cold water, cool, and serve. If coloring is
+added, it may be put in upon removing the dessert from the stove.
+
+[Illustration: FIG. 6, Strawberry cream fluff with ladyfingers.]
+
+52. STRAWBERRY CREAM PUFF.--One of the most attractive desserts that can
+be made of gelatine is strawberry cream fluff. It is especially
+delicious in warm weather, but plenty of time must be allowed for it to
+solidify. Any desired way of serving it may be followed out, but a
+method that is always pleasing is illustrated in Fig. 6. The gelatine
+mixture is piled into stemmed glasses and then surrounded by thin pieces
+of sponge cake or ladyfingers, as here shown. A few fresh strawberries
+or strawberries that have been canned in thick sirup make an attractive
+garnish. If a deeper shade of pink is desired than the strawberry juice
+gives, pink coloring may be added before the whipped cream is beaten
+into the gelatine.
+
+STRAWBERRY CREAM FLUFF
+(Sufficient to Serve Six)
+
+1 Tb. unflavored gelatine
+1/4 c. cold water
+1-1/2 c. strawberry juice
+Juice of one lemon
+1/4 c. sugar
+1-1/2 c. whipped cream
+
+Soak the gelatine in the cold water. Heat the strawberry juice to the
+boiling point, and add it to the soaked gelatine. Add the lemon juice
+and sugar and place the gelatine where it will cool. When it has started
+to solidify, beat into it the whipped cream and continue beating until
+the mixture stands up well when dropped from a spoon. Place in a mold
+and cool. Serve in any desired way.
+
+53. PINEAPPLE CREAM FLUFF.--If pineapple is preferred to strawberries,
+pineapple cream fluff may be made according to the accompanying
+directions. Canned pineapple may be utilized nicely in the preparation
+of this dessert. If it is in rings, it should be chopped into small
+pieces, but grated pineapple needs no further preparation. Fresh
+pineapple used for the purpose must be cooked before it can be used in
+this dessert.
+
+PINEAPPLE CREAM FLUFF
+(Sufficient to Serve Six)
+
+1 Tb. unflavored gelatine
+1/4 c. cold water
+1-1/2 c. pineapple juice
+1/2 c. sugar
+1-1/2 c. whipped cream
+1 c. grated or chopped pineapple
+
+Soak the gelatine in the cold water. Heat the pineapple juice to the
+boiling point and add it to the soaked gelatine. Add the sugar and set
+aside to cool. After the gelatine has started to solidify, beat the
+whipped cream and the grated pineapple into it. When solidified and
+ready to use, turn out on a plate and serve with whipped cream. If
+desired, the pineapple may be left out of the dessert and, instead, a
+spoonful placed on the top of each serving.
+
+54. MARSHMALLOW WHIP.--Something rather unusual in the way of a gelatine
+dessert can be had by making marshmallow whip according to the
+accompanying recipe.
+
+MARSHMALLOW WHIP
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1 pt. water
+1 c. sugar
+3 egg whites
+Pink coloring
+Strawberry flavoring
+1/2 sq. chocolate
+Vanilla
+
+Soak the gelatine in 1/2 cupful of water. Bring 1 cupful of water to the
+boiling point, dissolve the gelatine in it, and place in ice water to
+cool. Put the sugar to cook with 1/2 cupful of water, and cook until the
+sirup will spin a thread or until it will form a firm ball when tried in
+cold water. Beat the egg whites, pour the hot sirup gradually over them,
+and continue beating. Add the gelatine, which by this time should be
+commencing to solidify. Divide the mixture into three equal parts. To
+one add a little pink coloring and some strawberry flavoring and pour
+into a mold that has been wet with cold water. To one of the remaining
+parts, add the chocolate, which has been melted, mixed with a
+tablespoonful or two of sugar and 2 tablespoonfuls of water, and cooked
+to a smooth paste. Continue beating this until it is stiff, and then
+pour it in the mold on top of the strawberry flavored whip. To the
+remaining third, add the vanilla, beat until it is stiff, and pour on
+top of the chocolate whip. These colors may be arranged in any desirable
+way, others may be used, or the whip may be made up simply in one color
+or in two. After it has become set and hardened, turn from the mold, and
+serve, using whipped cream if desired.
+
+       *       *       *       *       *
+
+
+FROZEN DESSERTS
+
+PRINCIPLES OF FROZEN-DESSERT MAKING
+
+55. NATURE OF FROZEN DESSERTS.--Frozen desserts were formerly confined
+almost entirely to warm weather, but they are now used during the entire
+year and served on almost any occasion. They are without doubt the
+daintiest dessert that can be served and are popular with almost every
+one. A very ordinary meal becomes much more attractive when a frozen
+dessert is served with it, and a dainty luncheon or an elaborate dinner
+seems incomplete without a dessert of this nature. In reality, it is
+quite impossible to serve, in either hot or cold weather, any dessert
+that is as pleasing as an ice or an ice cream of some kind.
+
+56. In addition to being delicious and finding favor with most persons,
+frozen desserts occur in unlimited variety. They include ice creams of
+various kinds, frozen custards and punches, sherbets, ices, frappes,
+mousses, parfaits, and biscuits. Recipes for several varieties of each
+of these kinds are given in this Section, and it will therefore not be a
+difficult matter to select a frozen dessert that will be suitable for
+any meal in which it may be served. The preparation of frozen desserts,
+however, need not be confined to a certain limited number of recipes, as
+a recipe may be devised to suit almost any occasion or condition. For
+instance, if there are certain fruits or fruit juices in supply that
+should be used, an excellent way in which to utilize them is in a frozen
+dessert of some kind. After a little experience, the housewife will find
+that she can produce excellent results by merely combining the
+ingredients she has on hand or those corresponding with the meal in
+which the frozen dessert is to be served.
+
+57. The food value of frozen desserts varies with the ingredients used
+in their preparation, it being extremely high in some and very low in
+others. Therefore, the particular one to select depends somewhat on the
+other dishes in the meal. On the whole, they contain very healthful
+ingredients, so that, if they are properly made, they may have a place
+in the diets of both children and grown ups, sick persons and well ones.
+Whether or not certain individuals should eat frozen desserts is
+sometimes a troublesome question. There may be conditions under which
+desserts of this kind should not be included in the diet, but these need
+not give the housewife any particular concern.
+
+58. Frozen desserts may be purchased ready made, but those made in the
+home cost less, are usually more delicious, and can be prepared in
+greater variety. As they are not difficult to make and are not
+necessarily an expensive dessert, the housewife should often include
+them in her meals. Therefore, an ice-cream freezer of a size that will
+accommodate the requirements of the members of the family is a good
+thing to add to the cookery equipment. Ices and ice creams can be made
+in a pail that has a cover and a bail, such as a lard pail, but this is
+not a very convenient equipment and does not produce such satisfactory
+results as those obtained with a good freezer. Some desserts of this
+kind may be frozen without the use of a freezer, but, as a rule, they
+contain materials that make them rather expensive.
+
+59. THEORY OF FREEZING.--So that the best results may be secured in the
+making of frozen desserts, it is well that the theory of freezing be
+thoroughly understood. The two things necessary for the freezing of such
+desserts are ice and salt. When these are brought together and the ice
+melts, a salt solution is formed, since salt has a tendency to combine
+with moisture whenever they come in contact with each other. In order to
+obtain this result in the freezing of desserts, it is necessary, of
+course, that the ice be melted. The warmth required to make this melting
+possible comes from the contents of the can inside the ice-cream
+freezer. When this warmth is absorbed by the ice, the cold temperature
+released by the melting of the ice passes into the ice-cream mixture.
+The result is that the ice tends to become liquid and the contents of
+the can solid by the exchange of temperatures. To make the mixture of
+uniform consistency, it is usually agitated by means of a dasher during
+the freezing process. This incorporates air into the mixture and
+consequently makes it light and increases its volume.
+
+60. PROPORTION OF ICE TO SALT.--The ingredients used in the mixture have
+much to do with the texture of the ice cream when it is frozen. For
+instance, a mixture that is thin and composed largely of water will not
+have so smooth a consistency when frozen as a heavier mixture in which
+cream or eggs or both are present and a smaller proportion of water is
+used. Another important factor in the texture of the finished product is
+the proportion of ice to salt, for this has much to do with the length
+of time required for freezing the mixture. The smaller the proportion of
+salt, the slower will be the freezing process, for the melting of the
+ice takes place more slowly; but the result of this slow freezing is a
+finer, smoother texture. Granular, coarse-grained frozen desserts, such
+as some sherbets and frappes, are frozen with a large proportion of
+salt, which permits the freezing to take place more quickly.
+
+61. On this rapidity in freezing also depends to a large extent the
+increase in quantity that takes place in the frozen mixture. Any one who
+has had experience in making ice cream knows that the can of the freezer
+cannot be filled before the freezing is begun or it will overflow during
+the freezing process. Even if it is only two-thirds or three-fourths
+full, it will be entirely full when the freezing is completed. This
+increase depends somewhat on the kind of mixture, as has been stated, as
+well as on the way in which the crank of the freezer is turned, but it
+is more largely determined by the proportion of ice and salt and
+consequently by the length of time required for the freezing. As can be
+readily understood, the more turning that is done, the greater will be
+the quantity of air incorporated into the mixture and naturally the more
+increase in volume.
+
+62. TABLE SHOWING DETAILS OF FREEZING.--As an aid to the housewife in
+the making of frozen desserts, Table I is presented. In it are given the
+names of the various kinds of frozen desserts, together with the usual
+texture of each, the proportion of ice and salt required to freeze each,
+the way in which it freezes, and the increase in volume that can be
+expected in each. In trying out the recipes that follow, it will be well
+for the housewife to refer to this table for the particular dessert that
+she is making, for then she will be able to carry out the freezing more
+successfully and will understand what to expect in the finished product.
+
+TABLE I
+
+FROZEN DESSERTS
+
+                                      Proportion  Manner    Increase
+Kind of Dessert           Texture     of Ice and   of      in Volume
+                                         Salt    Freezing   Per Cent
+
+Philadelphia ice cream      Fine        3 to 1     Slow      25 to 40
+Custard ice cream           Fine        3 to 1     Slow      25 to 40
+Frozen custard              Fine        3 to 1     Slow      25 to 40
+Sherbet               Slightly granular 2 to 1    Rapid      20 to 30
+Ice                   Slightly granular 2 to 1    Rapid      20 to 30
+Frappe                    Granular      1 to 1  Very rapid   10 to 20
+Frozen punch              Granular      1 to 1  Very rapid   10 to 20
+Mousse                        Fine      2 to 1  Very slow       None
+Parfait                       Fine      2 to 1  Very slow       None
+Biscuit                       Fine      2 to 1  Very slow       None
+
+
+
+PROCEDURE IN FREEZING DESSERTS
+
+63. The preparation of frozen desserts is comparatively simple in
+nature, for it usually involves nothing except the cooking of the raw
+ingredients and the proper combining of the materials required in the
+recipe. Sometimes a custard mixture containing starch is prepared, and
+other times a real custard is made. The same rules that apply to the
+preparation of these dishes under other conditions should be followed
+here. As the housewife is already familiar with these principles, she
+will find that there is very little to master about the preparation of
+frozen desserts up to the time of freezing. A point that should always
+be remembered, however, is that the mixture should be prepared long
+enough before the freezing to be entirely cold when it is put into the
+freezer, and that, if possible, it should be cooled in a refrigerator.
+No trouble will be experienced in preparing enough frozen dessert for
+the number that are to be served if it is remembered that 1 quart of
+unfrozen mixture will serve six to eight persons when it is frozen.
+
+64. FREEZING THE MIXTURE.--With the preparation of the mixture well
+understood, the housewife should turn her attention to the principles
+that are involved in its freezing. As has been explained, a can that has
+a cover and a bail may sometimes be used, especially if the dessert does
+not need turning, but a freezer is necessary for good results in the
+preparation of a frozen dessert that requires turning. In the case of
+those that need no turning, such as mousses, parfaits, etc., a mold of
+some kind or a vacuum freezer is required.
+
+The usual type of freezer consists of a pail, generally wooden, and a
+can of smaller size that sets inside of the pail. The space between the
+can and the pail is where the ice and salt that freeze the mixture are
+packed. The can, which is the container for the mixture, contains a
+removable dasher that is turned during the freezing and thus beats air
+into the mixture. It is covered with a top that has an opening in the
+center through which one end of the dasher extends, and a ring of cogs
+surrounding this opening. For the entire freezer there is a top piece
+that fastens to both sides of the wooden bucket. It contains a set of
+cogs that fit into the cogs on the cover of the can. To one side of this
+piece is attached a crank, which, upon being turned, moves both the can
+containing the mixture and the dasher inside the can.
+
+65. The first thing to be done in the freezing of any dessert is to get
+the ice ready for use. This may be done in numerous ways, but perhaps
+the most convenient one is shown in Fig. 7. A bag made of a heavy
+material, such as canvas or ticking, and wooden mallet are used for this
+purpose. Place the ice in the bag and, as here shown, hold the bag shut
+with one hand and pound it with the mallet held in the other. Continue
+the pounding until the ice is broken into small pieces, and then empty
+it into a dishpan or some other large pan. After the proportion of salt
+to ice has been decided upon, mix the salt with the ice in the manner
+shown in Fig. 8.
+
+[Illustration: FIG. 7]
+
+[Illustration: FIG. 8]
+
+[Illustration: FIG. 9]
+
+[Illustration: FIG. 10]
+
+66. Before the freezer is used, scald the can and the dasher thoroughly
+with boiling water as shown in Fig. 9, and then set them aside to cool.
+When entirely cold, fit the can into the freezer, and then, as shown in
+Fig. 10, pour the mixture into the can. Remember that the mixture should
+come to within only one-third or one-fourth of the top of the can. With
+the cover placed securely on the can and the top of the freezer
+attached, proceed to pack the ice and salt into the freezer. As shown in
+Fig. 11, fill the space between the can and the container with these
+materials, using a large spoon for this purpose. Work them down around
+the can with the small end of a potato masher or similar implement, as
+in Fig. 12, packing the freezer as tightly as possible and making sure
+that the ice comes higher than the surface of the mixture inside of
+the can.
+
+When the packing has been finished, see that the top is securely
+attached and that the hole in the side of the freezer is well stopped
+up. Then proceed to freeze the cream. Turn the crank slowly, for nothing
+is gained by turning the mixture rapidly at the temperature at which it
+is put into the freezer. After the temperature has been reduced
+considerably, and just as the mixture begins to thicken a trifle, start
+turning the crank more rapidly. The air incorporated just at this time
+by the turning of the dasher increases the volume considerably, for it
+will remain held in the mixture.
+
+[Illustration: FIG. 11]
+
+[Illustration: FIG. 12]
+
+67. PACKING THE MIXTURE.--If the frozen dessert is to be served at once,
+turn the crank until it is difficult to turn any longer. However, in
+case the dessert is not to be used as soon as it is made, it should be
+frozen only moderately hard and then packed and allowed to freeze more.
+During this second freezing process, a condition occurs that is known as
+_ripening_ and that improves the quality as well as the flavor of the
+dessert. After the freezing has been carried on to the desired degree,
+unfasten the top of the freezer, wipe the can thoroughly around the top
+with a cloth to make sure that all salt and ice are removed, and then
+remove the cover. Proceed at once to lift out the dasher and to scrape
+it clean with a knife or a spoon, as shown in Fig. 13. Push down the
+frozen dessert in the can carefully and tightly with the aid of a spoon.
+To prepare it for packing, stretch a piece of waxed paper over the top
+of the can, replace the cover, and fit a cork into the hole in the cover
+through which the top of the dasher extends, as Fig. 14 shows. With this
+done, remove the stopper from the hole in the side of the freezer and,
+as Fig. 15 shows, run off the brine that has formed by the melting of
+the ice. Then repack the freezer with a mixture of ice and salt in the
+proportion of 2 to 1 and set aside until needed.
+
+[Illustration: FIG. 13]
+
+[Illustration: FIG. 14]
+
+[Illustration: FIG. 15]
+
+68. USING A VACUUM FREEZER.--There are some frozen desserts that do not
+necessarily require the incorporation of air by means of a dasher to be
+satisfactory. For desserts of this kind, a vacuum freezer, that is, one
+that requires no turning, may be used.
+
+In such a freezer a container extends down through the center of the can
+and is surrounded by an air space. The mixture to be frozen is poured
+into this container from the top and the ice-and-salt mixture that does
+the freezing is put in from the bottom and takes up the air space.
+Covers fasten securely both the top and the bottom. A handle attached to
+one side makes the handling of such a freezer an easy matter.
+
+By many, a freezer of this kind is considered a decided advantage over
+the usual variety of freezer, for it requires no turning, but there are
+certain disadvantages about its use that should be understood before one
+is secured. In the first place, the expansion that is produced in the
+mixture by the incorporation of air when an ordinary freezer is used
+does not occur in a vacuum freezer. Also, the texture of the finished
+product is not, as a rule, equal to that of the dessert made in a
+freezer turned with a dasher. In addition, it is necessary to crack the
+ice somewhat finer for a vacuum freezer and to mix it thoroughly with
+the correct proportion of salt required for the particular kind of
+mixture frozen.
+
+[Illustration: FIG. 16]
+
+[Illustration: FIG. 17]
+
+[Illustration: FIG. 18]
+
+69. When a vacuum freezer is to be used, turn it upside down and insert
+the ice-and-salt mixture through the opening in the bottom. Then close
+it tight, turn it right side up, and with the top open, pour in the
+mixture as shown in Fig, 16. Screw the top on tightly in the manner
+shown in Fig. 17, just as the bottom is screwed on, and set the freezer
+aside. After the mixture has stood for about 15 minutes, open the
+freezer from the top and stir the contents down from the sides with a
+knife or a spoon, as in Fig. 18. Then replace the cover and allow the
+freezing to continue for 10 minutes more. At the end of this time, open
+the freezer again, repeat the stirring, refasten the cover, and continue
+the freezing for another 5 minutes. The mixture should then be ready
+to serve.
+
+       *       *       *       *       *
+
+
+RECIPES FOR FROZEN DESSERTS
+
+ICE CREAMS
+
+70. PHILADELPHIA ICE CREAM.--Perhaps the simplest of frozen desserts to
+make is Philadelphia ice cream, but it requires cream in order that its
+texture be good. For this reason, it is not so economical as some of
+those which are a trifle more complicated to prepare. It consists of
+cream sweetened, flavored, and then frozen. This is a particularly
+attractive way in which to make ice cream when strawberries, red
+raspberries, or peaches are in season, as these fresh fruits may be
+crushed and added to the cream, instead of plain flavoring.
+
+The recipe here given for the preparation of Philadelphia ice cream
+contains vanilla as the flavoring, but fresh fruit of any desirable kind
+may be added, this recipe being used merely as a basis. Usually 1 1/2
+cupfuls of crushed fruit is required for a quart of cream. It is
+necessary, however, to vary the quantity of sugar with the nature of the
+fruit used. For instance, if fresh strawberries are used, more sugar
+will be required than if canned ones are used, because sugar has already
+been added to these. The best plan is to test the mixture before
+freezing it, remembering always that more sugar is required for a frozen
+dessert than would be necessary if the mixture were not to be frozen.
+
+PHILADELPHIA ICE CREAM
+(Sufficient to Serve Six)
+
+1 qt. cream
+1 Tb. vanilla
+1 c. sugar
+
+Scald the cream in a double boiler, add the sugar and the vanilla, and
+cool. If desired, add 1 1/2 cupfuls of crushed fruit. If pineapple is
+used, it may be grated or shredded instead of being crushed. Place in a
+freezer and freeze according to the directions previously given.
+
+71. VANILLA ICE CREAM.--Plain ice cream is usually made from
+ingredients that are somewhat cheaper than those used to make
+Philadelphia ice cream. It consists usually of a custard foundation, to
+which are added flavoring, sometimes fruit, and usually thin cream. The
+custard foundation is often made with corn starch and a small amount of
+raw egg. The same rules must be observed in the preparation of this
+foundation for ice cream as have been learned in the making of custards.
+Frequently some starchy material, such as flour or corn starch, is used
+for thickening in the preparation of this dessert. Some persons prefer
+flour, as they believe that the presence of flour cannot be detected so
+easily as that of corn starch; however, a recipe using each is given.
+The mixtures used for this ice cream should not be boiled, but cooked in
+a double boiler. If desired, fruits, either cooked or raw, or nuts may
+be added to the ice cream for variety.
+
+VANILLA ICE CREAM No. 1
+(Sufficient to Serve Six)
+
+4 Tb. flour
+1 c. sugar
+1/4 tsp. salt
+4 c. milk
+2 c. thin cream
+2 eggs
+2 Tb. vanilla
+
+Mix the flour, sugar, and salt with sufficient cold liquid to moisten
+well. Add this to the remainder of the milk and the cream heated in a
+double boiler. Stir until thickened, and cook for about 20 minutes. Beat
+the eggs and add slowly to the mixture, stirring rapidly to prevent
+curding. Cook until the egg has thickened, strain, add the vanilla,
+cool, and freeze.
+
+VANILLA ICE CREAM No. 2
+(Sufficient to Serve Six)
+
+1 qt. milk
+3 Tb. corn starch
+1-1/2 c. sugar
+2 eggs
+1 pt. cream
+1 Tb. vanilla
+
+Scald the milk and stir into it the corn starch mixed with half the
+sugar. Stir constantly until thickened, and cook for 15 to 20 minutes.
+Beat the eggs, add the remaining sugar, mix with a little of the hot
+mixture, and stir into the double boiler. Remove from the heat, add the
+cream, strain, cool, add the flavoring, and freeze.
+
+72. CHOCOLATE ICE CREAM.--Next to vanilla ice cream, chocolate seems to
+be the most desired. Some persons think this variety is difficult to
+make, but if the accompanying directions are carefully followed, no
+difficulty will be experienced and a delicious dessert will be
+the result.
+
+CHOCOLATE ICE CREAM
+(Sufficient to Serve Six)
+
+2 c. sugar
+1/2 tsp. salt
+1/2 c. water
+4 Tb. flour
+3 sq. melted chocolate
+2 eggs
+5 c. milk
+4 tsp. vanilla
+2 c. thin cream
+
+Mix the sugar and water and cook until a sirup forms. Add this to the
+melted chocolate and cook together until the two are well blended. Add
+this mixture to the heated milk and cream, which have been seasoned with
+the salt and thickened with the flour. Beat the eggs and add to the hot
+mixture, stirring rapidly to prevent curding. Remove from the heat,
+cool, add the vanilla, strain, and freeze.
+
+73. MOCHA ICE CREAM.--As the flavor of coffee is usually well liked,
+Mocha ice cream, which has coffee for its flavoring, is a dessert that
+often finds a place in the meal. It is especially nice to serve in the
+hot weather when hot coffee is omitted from the meal.
+
+MOCHA ICE CREAM
+(Sufficient to Serve Six)
+
+1 c. water
+1-1/4 c. sugar
+1/3 3 c. ground coffee
+1/4 tsp. salt
+1-1/2 c. milk
+1 qt. cream
+2 eggs
+1 tsp. vanilla
+
+Heat the water and add it to the coffee. Allow this to stand on the back
+of the stove for about 1/2 hour, and then strain through cheesecloth.
+Heat the milk in a double boiler, and to it add the strained coffee.
+Beat the eggs and add the sugar and salt to them. Stir into this a
+spoonful of the hot milk and coffee and then add to the mixture in the
+double boiler. Cook until the eggs have thickened, stirring constantly
+to prevent curding. Remove from the heat, cool, add the cream and
+vanilla, strain through a fine sieve, and freeze.
+
+74. CARAMEL ICE CREAM.--No more delicious ice cream can be made than
+that flavored with caramel. It is usually very fine in texture and rich
+in flavor.
+
+CARAMEL ICE CREAM
+(Sufficient to Serve Six)
+
+1-1/2 c. sugar
+1 egg
+1/2 c. water
+1/4 tsp. salt
+2 c. milk
+1 qt. thin cream
+2 Tb. flour
+1 Tb. vanilla
+
+Caramelize 1/2 of the sugar and add the water. Cook to a sirup. Prepare
+a custard with the milk, remaining sugar, flour, egg, and salt. Remove
+from the heat, add the caramel and the cream, strain, add the vanilla,
+cool, and freeze.
+
+75. JUNKET ICE CREAM WITH PEACHES.--An attractive frozen dessert can be
+made by freezing junket and serving it with canned peaches and peach
+sirup. This may be made into a mold and the mold garnished with the
+peaches, or it may be served on individual plates and a half of a peach
+put on each plate.
+
+JUNKET ICE CREAM WITH PEACHES
+(Sufficient to Serve Six)
+
+1 c. cream
+1 Tb. cold water
+1-1/2 qt. milk
+1 Tb. vanilla
+1-1/2 c. sugar
+1 tsp. almond extract
+1/4 tsp. salt
+Green coloring
+2 junket tablets
+Canned peaches
+
+Mix the cream and milk, add the sugar and salt, and heat in a double
+boiler until lukewarm. Dissolve the junket tablets in the cold water and
+add to the lukewarm milk. Add the flavoring and the green coloring,
+making the junket a pale green, and stand in a warm place until set.
+Turn into a freezer and freeze. If desired, mold and garnish the mold
+with the peaches. Add sugar to the peach juice and cook until a thick
+sirup is formed. Pour this over the whole and serve. If it is desired
+not to mold the ice cream, serve it with a peach on individual serving
+plates and pour a spoonful of peach sirup over each portion.
+
+76. FRENCH ICE CREAM.--No more delicious ice cream can be made than that
+given in the accompanying recipe and known as French ice cream. It is
+especially nice for serving when something very attractive is desired,
+as at a dainty luncheon or an afternoon or evening party.
+
+FRENCH ICE CREAM
+(Sufficient to Serve Six)
+
+1 pt. milk
+1 qt. cream
+1 c. sugar
+1 Tb. vanilla
+Yolks of 8 eggs
+1 tsp. lemon
+
+Heat the milk and add the sugar and beaten yolks of the eggs. Cook until
+the mixture thickens, remove from the fire, add the cream, vanilla, and
+lemon. Cool and freeze.
+
+FROZEN CUSTARDS
+
+77. Frozen custard makes a very desirable kind of frozen dessert. If
+properly made, the result is a delightfully rich dessert of smooth
+texture. It may be frozen without turning or in the usual way. A similar
+mixture is used in some of the recipes of the more complicated frozen
+desserts given later. Fruits and nuts may be used in the preparation of
+frozen custard to procure variety. During the season when eggs are
+expensive, this dessert is a rather extravagant one, so that from the
+standpoint of economy it should be made in the spring and summer.
+
+78. PLAIN FROZEN CUSTARD.--If a frozen dessert that is easily made is
+desired, plain frozen custard should be tried. The accompanying recipe
+gives directions for custard of this kind.
+
+PLAIN FROZEN CUSTARD
+(Sufficient to Serve Six)
+
+1-1/2 qt. milk
+1/4 tsp. salt
+6 eggs
+1 Tb. vanilla
+1-1/4 c. sugar
+1 tsp. lemon extract
+
+Heat the milk in a double boiler. Separate the eggs, beat the yolks, and
+add the sugar and salt to them. Add this to the hot milk, stirring
+rapidly until the mixture thickens. Remove from the heat, beat the egg
+whites, and fold them into the mixture. Add the vanilla and lemon
+extract, cool, and freeze.
+
+79. FROZEN CUSTARD WITH NUTS.--Plain frozen custard can be greatly
+improved by the addition of nuts. The nuts used may be blanched almonds
+roasted in the oven until they are brown, hickory nuts, English walnuts,
+pecans, black walnuts, or a mixture of any of these. They should not be
+put through a grinder, but should be put into a chopping bowl and
+chopped fine with a chopping knife. Prepare the mixture and freeze to a
+mush, then open the freezer, add a cupful of chopped nuts, close the
+freezer, and complete the freezing.
+
+80. FROZEN CUSTARD WITH RAISINS.--Frozen custard is also delicious when
+maple sirup is used in its preparation and raisins are added before the
+freezing is complete.
+
+FROZEN CUSTARD WITH RAISINS
+(Sufficient to Serve Six)
+
+1 c. sultana raisins
+1-1/2 c. maple sirup
+1 qt. milk
+1 pt. thin cream
+6 eggs
+1 Tb. vanilla
+
+Steam the raisins until they are soft. Heat the milk in a double
+boiler. Beat the eggs, add the maple sirup, and add this to the milk.
+Cook until the mixture has thickened, remove from the heat, and stir in
+the cream and vanilla. Cool and freeze to a mush; then add the raisins
+and continue freezing until stiff. Serve.
+
+81. TUTTI-FRUTTI FROZEN CUSTARD.--A very rich dessert can be made by
+adding chopped nuts and several kinds of fruit to custard and then
+freezing it to make tutti-frutti custard. Such a dessert is high in food
+value and is suitable for a meal in which other rich food is not served.
+
+TUTTI-FRUTTI FROZEN CUSTARD
+(Sufficient to Serve Six)
+
+1 qt. milk
+6 egg yolks
+1 c. sugar
+1/8 tsp. salt
+1 Tb. vanilla
+1/4 c. chopped citron
+2 Tb. maraschino juice
+1/4 c. chopped maraschino cherries
+1/2 c. chopped nuts
+1/4 c. chopped candied pineapple
+1/2 c. shredded coconut
+
+Heat the milk in a double boiler. Beat the egg yolks and add the sugar
+and salt. Add this to the hot milk and stir until the custard has
+thickened. Cool, add the vanilla, chopped citron, maraschino juice,
+cherries, nuts, pineapple, and coconut. Place in a freezer and freeze
+until stiff. Pack and let stand until time to serve.
+
+
+ICES
+
+82. Ices are simple mixtures of fruit juice and sugar diluted with water
+and then frozen. They are expected to be somewhat sour, and, as a rule,
+lemon juice is relied on to assist in obtaining this flavor. In
+addition, lemon juice also helps to bring out the flavor of the fruit
+used as the basis of the ice.
+
+As a rule, a very smooth texture is not desired in this dessert;
+consequently, ice is frozen quite rapidly and, as will be noted in Table
+I, with a high proportion of salt. Unless the fruit used in an ice is
+expensive, this is probably the cheapest frozen dessert that can be
+made, for it seldom contains any other ingredients than those mentioned.
+It is usually clear, but occasionally the fruit pulp is used in addition
+to the fruit juice. When this is done, the mixture should not be frozen
+too hard, as the fruit is apt to become icy. Fresh, canned, or preserved
+fruit may be used. The sugar used for ices is usually cooked with the
+water to form a sirup. Otherwise, the sugar often fails to dissolve and
+remains granular, preventing the ice from being as sweet as it should be
+for the amount of sugar used.
+
+83. LEMON ICE.--The ice most frequently made is that flavored with
+lemon. It is very refreshing when served plain, but it can be improved
+by the addition of fruit. A very delightful way in which to serve it is
+to place a large spoonful in a sherbet glass, pour over this a spoonful
+or two of the sirup from maraschino cherries, and then garnish with
+diced bananas.
+
+LEMON ICE
+(Sufficient to Serve Six)
+
+4 c. water
+2-1/2 c. sugar
+3/4 c. lemon juice
+
+Mix the water and sugar, bring to a boil, and cool. Add the lemon juice,
+turn into a freezer, and freeze. Serve in any desired way.
+
+84. ORANGE ICE.--Persons fond of oranges generally welcome orange ice as
+a dessert. As orange ice is somewhat bland in flavor, it is improved by
+the addition of a little lemon juice.
+
+ORANGE ICE
+(Sufficient to Serve Six)
+
+2 c. sugar
+4 c. water
+2 c. orange juice
+1/2 c. lemon juice
+
+Cook the sugar and water until a thin sirup is formed, add the lemon and
+orange juice, and freeze.
+
+85. FRUIT ICE.--No more refreshing dessert for warm weather can be made
+than fruit ice. Orange and lemon juice are used as the foundation, and
+grated pineapple and crushed strawberries are added for flavoring.
+
+FRUIT ICE
+(Sufficient to Serve Six)
+
+1-1/2 c. sugar
+2 c. water
+3 oranges
+3 lemons
+1 c. grated pineapple
+1 c. crushed strawberries
+
+Cook the sugar and water until a thin sirup is formed, and then cool.
+Add the juice of the oranges and lemons, the grated pineapple, fresh if
+possible, and the crushed strawberries. Freeze and serve.
+
+86. FROZEN SPICED PUNCH.--Something entirely different in the way of a
+frozen dessert can be made by making frozen spiced punch according to
+the accompanying directions. A dessert of this kind is a fitting
+conclusion to a meal that is somewhat hearty and varied in its nature.
+
+FROZEN SPICED PUNCH
+(Sufficient to Serve Six)
+
+6 cloves
+2-in. stick cinnamon
+1 qt. water
+2 c. sugar
+1/2 c. pineapple juice
+1/2 c. orange juice
+1/2 c. lemon juice
+4 drops wintergreen oil
+
+Put the cloves and cinnamon into the water, place over the fire, bring
+to the boiling point, and then add the sugar. Cook together for a few
+minutes, remove from the fire, and cool. Add the pineapple, orange, and
+lemon juice, strain, add the wintergreen oil, and freeze.
+
+87. MINT PUNCH.--When meals containing rich meats and other rich foods
+are served, it will be found that mint punch adds just what is needed to
+balance them. It is an easy dessert to make, as will be seen from the
+accompanying recipe.
+
+MINT PUNCH
+(Sufficient to Serve Six)
+
+1 c. sugar
+1 qt. water
+3 lemons
+1 bunch fresh mint
+4 drops peppermint oil
+Green coloring
+
+Cook the sugar and water until a thin sirup is formed. Cool and add the
+juice of the lemons. Wash and chop the leaves of the mint into small
+pieces, and add these to the liquid. Add the peppermint oil and
+sufficient coloring to make it a pale green. Freeze. The fresh mint
+leaves may be omitted if desired.
+
+
+FRAPPES
+
+88. FRAPPES, in composition, are very similar to ices, consisting
+usually of crushed fruit or fruit juice, water, and sugar. They are
+granular when frozen, and, as they are never frozen as hard as ice cream
+and ices, they are of a mushy consistency. They are more often used for
+serving with a heavy course in a dinner or between two courses than as a
+dessert. The freezing of frappes is accomplished rapidly, for, as will
+be observed from Table I, the proportion of ice and salt used is 1 to 1.
+This, together with the fact that the mixture contains a large
+proportion of water, accounts for the granular nature of frappes. Any
+desirable fruit may be used in the preparation of this dessert. If it is
+a rather bland fruit, such as peaches, raspberries, etc., lemon juice
+should be added in order to give a sour taste and the mixture will need
+to be sweetened accordingly.
+
+89. CRANBERRY FRAPPE.--To the dinner course of a meal in which chicken,
+turkey, duck, or other fowl is served, cranberry frappe is often added.
+It may be used in place of the cranberry jelly and will be found to be a
+delightful change.
+
+CRANBERRY FRAPPE
+(Sufficient to Serve Six)
+
+1 qt. cranberries
+3 c. water
+2 c. sugar
+2 lemons
+
+Put the cranberries to cook with the water. When all the berries have
+become soft, force them through a colander, add the sugar, and put over
+the fire to cook until the sugar is completely dissolved. Remove from
+the fire and cool, add the juice of the lemons, and freeze.
+
+90. CIDER FRAPPE.--A delightful addition to a Thanksgiving dinner is
+cider frappe. It should be served with the dinner course rather than as
+a dessert.
+
+CIDER FRAPPE
+(Sufficient to Serve Six)
+
+1/4 c. water
+1/2 c. sugar
+1 qt. cider
+2 lemons
+
+Place the water and sugar over the fire and cook until the sugar is
+dissolved. Cool and then add the sirup to the cider and the juice of the
+lemons. Freeze.
+
+91. CHERRY FRAPPE.--No more attractive frappe can be served than that
+flavored with cherries and colored with a pink coloring. It is very
+refreshing and adds much to the meal in which it is served.
+
+CHERRY FRAPPE
+(Sufficient to Serve Six)
+
+1 c. sugar
+1 c. water
+2 lemons
+1 c. cherries, chopped
+1-1/2 c. juice from canned sour cherries
+Pink coloring
+
+Add the sugar to the water and cook until the sugar is dissolved. Cool,
+add the juice of the lemons, the chopped cherries, cherry juice, and
+sufficient pink coloring to make the mixture a pale pink. Freeze.
+
+
+SHERBETS
+
+92. SHERBETS, according to definition, are flavored water ices, but as
+they are now commonly understood, they have come to have a different
+meaning. Desserts now regarded as sherbets are ices to which are added
+egg whites, gelatine, milk, or any combination of these things. The
+addition of such ingredients improves the texture very much, for
+sherbets are less likely to be granular than ices.
+
+Sherbets may be made from fruits or fruit juices of any kind, and these
+may be either canned or fresh. Some mixtures of fruits are more
+agreeable than others, and an effort should be made to combine the
+fruits that make the best mixtures. When a bland fruit is used as the
+basis for a sherbet, a more acid one should be added to improve
+the flavor.
+
+93. MILK SHERBET.--The accompanying recipe for milk sherbet may be made
+as here given, or any desired kind of crushed fruit and fruit juice may
+be added to it to give a distinctive fruit flavor. The quantity of lemon
+used may be decreased slightly, especially if the fruit added is sour.
+If a large amount of unsweetened fruit is added, it may be necessary to
+increase the quantity of sugar. This point should be looked after
+carefully before freezing.
+
+MILK SHERBET
+(Sufficient to Serve Six)
+
+1-1/2 c. sugar
+1 qt. milk
+3 lemons
+
+Mix the sugar, milk, and juice of the lemons. Stir until the sugar is
+dissolved. The milk, of course, will curd, but when it is frozen the
+curd will have disappeared entirely. Place in a freezer and freeze
+until firm.
+
+94. RASPBERRY SHERBET.--If a delightful dessert is desired, raspberry
+sherbet should be made. Fresh raspberries are preferred in a dessert of
+this kind, but canned raspberries may be used if it is made out of the
+raspberry season.
+
+RASPBERRY SHERBET
+(Sufficient to Serve Six)
+
+3 c. milk
+2 c. crushed red raspberries
+1 lemon
+2 c. sugar
+
+Mix the milk, raspberries, juice of the lemon, and sugar. Stir until the
+sugar is dissolved. Freeze.
+
+95. PEAR SHERBET.--Pear juice is, of course, rather bland in flavor,
+but it makes a very appetizing sherbet if it is combined with
+lemon juice.
+
+PEAR SHERBET
+(Sufficient to Serve Six)
+
+2 c. pear juice
+Juice of 3 lemons
+2 c. water
+1 c. sugar
+1 Tb. gelatine
+1 egg white
+
+Mix the fruit juices and water and add the sugar. Soak the gelatine in a
+little cold water and add sufficient boiling water to dissolve it. Pour
+this into the mixture. Freeze until of a mushy consistency. Add the
+beaten egg white and continue to freeze until stiff.
+
+96. STRAWBERRY SHERBET.--As nearly every one is fond of strawberries, a
+sherbet in which this fruit is used will always be appreciated. Fresh
+strawberries are required in the accompanying recipe, and so this
+dessert must be made during strawberry season.
+
+STRAWBERRY SHERBET
+(Sufficient to Serve Six)
+
+2 c. fresh crushed strawberries
+1 lemon
+2 c. sugar
+1 qt. milk
+2 egg whites
+
+Crush the strawberries, add them with the juice of the lemon and sugar
+to the milk. Stir until the sugar is dissolved. Freeze to a mush, add
+the beaten egg whites, and continue to freeze until the sherbet
+is solid.
+
+97. GRAPE SHERBET.--Sherbet in which grape juice is used for flavoring
+makes a change from the usual kind of frozen desserts. A little lemon
+juice is used with the grape juice to make it more tart.
+
+GRAPE SHERBET
+(Sufficient to Serve Six)
+
+2 c. grape juice
+2 c. water
+2 c. milk
+1 Tb. gelatine
+2 c. sugar
+1 lemon
+
+Mix the grape juice, water, and milk. Soak the gelatine in a little cold
+water and add sufficient boiling water to dissolve. Pour this into the
+liquid and add the sugar and the juice of the lemon. Stir until the
+sugar is dissolved. Place in a freezer and freeze.
+
+MOUSSES, PARFAITS, AND BISCUITS
+
+98. Nature of Mousses, Parfaits, and Biscuits. Mousses, parfaits, and
+biscuits differ from other frozen desserts in that they are frozen in
+molds rather than in a freezer. Mousses and parfaits are similar in
+nature, and still there is a slight distinction between them. Mousses
+nearly always contain gelatine and are frequently made without eggs,
+while parfaits are composed largely of sirup, eggs, and cream. Biscuits
+are usually made of a mixture similar to mousses and parfaits, but are
+molded in individual molds.
+
+Since the desserts are frozen without being turned, they must be of a
+heavy, smooth texture, so that they will not be granular when they are
+frozen, as would be the case if a fine mixture were packed in a mold and
+frozen without turning. In many of them, whipped cream and beaten eggs
+are folded in to give lightness. In the ordinary manner of freezing,
+this lightness would be lost, but it is retained in this method because
+the mixture is undisturbed during the freezing process. Considerable
+time is required to freeze these heavy mixtures; in fact, if a mousse
+contains too large a proportion of gelatine, there is difficulty in
+freezing it at all.
+
+99. MOLDING: MOUSSES, PARFAITS, AND BISCUITS.--The molding of mousses,
+parfaits, and biscuits, while different from the freezing of other
+frozen desserts, is not a difficult matter. They are usually put in a
+mold of some kind and the mold is then covered with a mixture of ice and
+salt. After the mixture is prepared, crack the ice as previously
+explained, and mix it with salt in the proportion of 2 to 1. As a rule,
+a very large dish pan or other utensil that will hold a sufficient
+quantity of ice to cover the mold well is used for freezing the packed
+mold. Set the mold in the pan of ice and salt until it is thoroughly
+cooled, and then fill it with the mixture to be frozen. Often, to
+improve the appearance, the mold is first lined with a frappe or an ice
+and then filled with the heavier mixture. Such an arrangement provides
+an opportunity for a color scheme and at the same time facilitates the
+removal of the dessert from the mold.
+
+With the mold filled in the desired way, wrap several layers of oiled
+paper in a band around the edge and press the cover down tightly to
+prevent the entrance of any salt water. Then pack the closed mold in the
+pan of ice and salt, being careful to have it completely covered. It
+may be necessary to pour off the water and repack with ice and salt once
+during the freezing. Care should be taken not to freeze the mixture too
+long, for, at best, it is hard to remove these desserts from the mold
+and this difficulty is increased if they are frozen too hard.
+
+100. CARAMEL MOUSSE.--A melon mold makes a very attractive dessert when
+used for the molding of caramel mousse. After being turned out of the
+mold on a platter and garnished with peaches, this dessert will appear
+as in Fig. 19. In addition to being attractive, caramel mousse is so
+delicious that it appeals to practically every one.
+
+[Illustration: FIG. 19]
+
+CARAMEL MOUSSE
+(Sufficient to Serve Six)
+
+3/4 c. sugar
+1/2 c. water
+1 c. evaporated milk
+2 tsp. gelatine
+1/4 c. water
+1 egg white
+2 tsp. vanilla
+1/4 tsp. salt
+
+Make 1/2 cupful of the sugar and the 1/2 cupful of water into caramel.
+Place the can of evaporated milk into a pan of warm water, allow it to
+come to a boil over the flame, and then cool the can in the
+refrigerator. Soften the gelatine with the 1/4 cupful of water and then
+dissolve in the caramel while it is boiling hot. Pour the cold milk into
+a bowl, add the egg white, and beat together vigorously. When the
+gelatine and caramel have become cool and have started to set, gradually
+add the mixture to the milk and egg white, beating constantly. If it is
+desired to hasten the thickening process, set the bowl in which the
+mixture is being made into a pan of ice. Add the rest of the sugar, the
+vanilla, and the salt, and continue beating until the whole begins to
+thicken. Place in a mold and freeze in a pan of ice and salt. When
+frozen, turn from the mold onto a platter and garnish with canned
+peaches in the manner shown. Over each serving, pour some of the peach
+juice, which has been boiled down into a thick sirup.
+
+101. CHOCOLATE MOUSSE.--If persons to be served are fond of chocolate
+desserts, chocolate mousse should be prepared. This may be packed in a
+mold of any desired kind.
+
+CHOCOLATE MOUSSE
+(Sufficient to Serve Six)
+
+2 sq. unsweetened chocolate
+1-1/4 c. sugar
+1 c. water
+2 tsp. granulated gelatine
+3 c. thin cream
+1 tsp. vanilla
+1 c. whipping cream
+
+Melt the chocolate in a double boiler. Add the sugar and half of the
+water. Cook over the flame until the mixture is thick and smooth. Soften
+the gelatine in 1/4 cupful of water, bring the remaining 1/4 cupful of
+water to the boiling point, and dissolve the gelatine in it. Add this to
+the cooked chocolate and sugar, heat the thin cream in a double boiler,
+and mix the two. Add the vanilla, strain, and cool in a pan of ice
+water. When the mixture begins to thicken, whip the heavy cream and fold
+it in. Mold, pack in ice and salt, and freeze.
+
+102. BANANA-AND-APRICOT MOUSSE.--Mousses are sometimes made of fruits,
+but when this is done, the proper combination should be secured. Bananas
+and apricots combine very well. An excellent dessert will therefore
+result if the directions given in the accompanying recipe are
+carefully followed.
+
+BANANA-AND-APRICOT MOUSSE
+(Sufficient to Serve Six)
+
+1 c. banana puree
+1 c. apricot puree
+Juice of 1 lemon
+1 c. water
+1 c. sugar
+2 tsp. gelatine
+1 pt. heavy cream
+
+Force ripe bananas through a sieve to make the banana puree. Soak and
+stew dried apricots and force these through a sieve to make apricot
+puree. Mix the two and add the lemon juice. Add 1/2 cupful of the water
+to the sugar and cook until a thick sirup is formed. Add this to the
+fruit puree. Soften the gelatine in 1/4 cupful of cold water, heat the
+remaining 1/4 cupful to the boiling point, and dissolve the gelatine.
+Add the gelatine to the fruit mixture and place in a pan of ice water to
+cool. Whip the cream until it is stiff and fold this into the fruit
+mixture when it begins to thicken. Mold, pack in ice, and freeze.
+
+103. MAPLE PARFAIT.--Maple sirup may be combined with eggs and whipped
+cream to make maple parfait. As may be judged from the ingredients used,
+this is a very rich dessert; therefore, it should not be used in a meal
+in which the other dishes are hearty. Maple parfait makes an excellent
+dish to serve with cake that is not very rich as refreshments for
+a party.
+
+MAPLE PARFAIT
+(Sufficient to Serve Six)
+
+4 eggs
+1 c. maple sirup
+1 pt. heavy cream
+
+Beat the eggs. Cook the maple sirup for a few minutes only and pour this
+slowly over them. Stir constantly to prevent the curding of the eggs.
+Place in a double boiler and cook until the mixture thickens. Cool in a
+pan of ice water. Whip the cream until it is stiff and fold this into
+the mixture. Mold, pack in ice and salt, and freeze.
+
+104. CAFE PARFAIT.--Coffee used to flavor parfait makes a dessert that
+appeals to many. When hot coffee is not included in the meal on a warm
+day, this beverage need not be omitted altogether, for it may be used to
+flavor the dessert.
+
+CAFE PARFAIT
+(Sufficient to Serve Six)
+
+1/4 c. ground coffee
+1 c. milk
+1 c. sugar
+3 c. thin cream
+3 eggs
+1 c. heavy cream
+
+Scald the coffee and milk together for about 20 minutes, strain, and add
+the sugar and thin cream. Stir until the sugar dissolves. Beat the eggs
+and add them to the warm mixture. Cook together until the eggs have
+thickened and then cool. Whip the heavy cream, fold this into the
+custard, and freeze. Serve with sweetened whipped cream.
+
+105. STRAWBERRY ANGEL PARFAIT.--As the name implies, strawberry angel
+parfait is a very dainty dessert. Nothing more delightful can be made
+during the season when fresh strawberries can be obtained. It is
+suitable for serving at the conclusion of a meal, but it is especially
+satisfactory for a party or other social affair.
+
+STRAWBERRY ANGEL PARFAIT
+(Sufficient to Serve Six)
+
+1 c. sugar
+1 c. boiling water
+Whites of 2 eggs
+1 pt. whipping cream
+1 c. crushed strawberries
+2 tsp. vanilla
+
+Boil the sugar and water until the sirup threads. Beat the egg whites
+and pour the hot sirup over them, beating rapidly. Cool. Whip the cream
+and fold it in, add the crushed strawberries and vanilla, and freeze
+in a mold.
+
+106. CANTON PARFAIT.--Preserved Canton ginger is used for the flavoring
+of Canton parfait. The sirup that comes with the ginger is also used in
+the preparation of this dessert. Canton parfait is somewhat of a
+departure from the ordinary dessert, but is favored by many persons.
+
+CANTON PARFAIT
+(Sufficient to Serve Six)
+
+1 c. sugar
+1/2 c. water
+4 eggs
+2 c. thin cream
+1/2 c. preserved Canton ginger
+1/4 c. sirup from ginger
+1 tsp. vanilla
+2 Tb. lemon juice
+1 c. whipping cream
+
+Cook the sugar and water together until they form a thin sirup. Beat the
+eggs, pour the hot sirup over them, and add the thin cream. Cook in a
+double boiler until the eggs have thickened. Cool, add the ginger
+chopped into small pieces, the ginger sirup, vanilla, and lemon juice.
+Fold into this the heavy cream whipped until it is stiff. Freeze in
+a mold.
+
+107. BISCUIT TORTONI.--Something entirely different in the nature of a
+frozen dessert can be had by preparing biscuit tortoni. This is frozen
+in a mold as are parfaits and mousses, but instead of the entire mold
+being served, it is packed in paper cases, and one of these served to
+each person. Macaroons are used to flavor this dessert, and a layer of
+the crumbs is sprinkled over the top of each serving.
+
+BISCUIT TORTONI
+(Sufficient to Serve Six)
+
+1 c. sugar
+1/2 c. boiling water
+3 eggs
+1 pt. thin cream
+1 c. heavy cream
+1 c. macaroon crumbs
+1 tsp. vanilla
+
+Cook the sugar and water until it threads. Beat the eggs and add the
+sirup to the beaten eggs. Then add the thin cream, return to the fire,
+and cook until the mixture thickens. Set aside to cool. Beat the heavy
+cream until it is stiff, and fold this into the custard. Make macaroon
+crumbs by drying macaroons and beating them until they are quite fine.
+Add 1 cupful of these crumbs and the vanilla to the parfait mixture,
+place in a mold and freeze. When frozen, remove from the mold, pack in
+paper cases, cover with a layer of macaroon crumbs, and serve.
+
+
+MOLDING FROZEN DESSERTS
+
+108. After desserts have been frozen in the various ways that have been
+explained, they are often molded and then allowed to stand in ice and
+salt until they are well set. In this way, many attractive desserts can
+be made and numerous color schemes carried out. Some of the molds that
+are used for this purpose are shown in Fig. 20. The one in the center is
+known as a _melon mold_, and it is the one used in the preparation of
+the caramel mousse shown in Fig. 19. It may also be used for the molding
+of desserts that are already frozen. The mold to the left is known as a
+_brick mold_, and is much used for Neapolitan ice cream, while the
+small one to the right is an individual mold used for individual
+serving. Both the top and the bottom of the brick mold are in the form
+of covers that are removable. Directions for the molding of several
+desserts of this kind are here given and other frozen mixtures may be
+molded in a similar way.
+
+[Illustration: FIG. 20]
+
+[Illustration: FIG. 21]
+
+109. NEAPOLITAN ICE CREAM.--A combination of an ice and two kinds of ice
+cream, usually of different colors, makes what is known as Neapolitan
+ice cream. Various ways of combining these are in practice; for
+instance, chocolate ice cream and strawberry ice cream may be combined
+with lemon ice, or strawberry and vanilla ice cream and orange ice may
+be used together. The ice creams and ices must, of course, be thoroughly
+frozen before they are packed in the mold.
+
+Prepare the mold by placing a piece of oiled paper over the bottom cover
+and setting the mold in this. Then put a layer of ice cream of one color
+into the mold, as shown in Fig. 21, pack on top of this the second color
+of ice cream, and put the ice on top, or pack the ice between the two
+kinds of ice cream. Pack each layer tight and push the frozen mixtures
+well into the corners so that there will be no holes. Cover the top well
+with another piece of oiled paper, as shown in Fig. 22, place the cover
+on, and pack the mold into ice and salt, using a proportion of 2 to 1.
+Allow this to stand until it is well set. To serve, remove from the
+mold, cut slices from the brick, and place on plates, preferably those
+covered with paper doilies.
+
+[Illustration: FIG. 22]
+
+110. BOMBE GLACE.--A combination of an ice and a mousse or parfait
+mixture makes a delightful dessert known as Bombe glace. Contrasting
+colors should be used if possible in order to make a beautiful dessert.
+This is usually made in a melon-shaped mold, but it may be made in a
+round mold, such as a tin can, if the can is perfectly water-tight.
+
+Line the mold with an ice and fill the center with a mousse or a
+parfait. Place in a mixture of ice and salt and freeze. When it has
+become solid, turn out the entire mold on a suitable dish and serve it
+at the table.
+
+
+SERVING FROZEN DESSERTS
+
+111. Frozen desserts offer an opportunity for variety in serving,
+because they occur in so many different forms. The method of serving
+depends, of course, on the nature of the frozen dessert, but any one of
+them that may be served from a large plate or dish is always attractive.
+This may be done, as has been explained, if the frozen mixtures are
+molded either as a single kind or as a combination of two or more kinds.
+
+112. To remove a molded dessert from the mold before serving, first
+clean the mold thoroughly of ice and salt and wipe it dry with a cloth.
+Then remove the cover and allow it to stand for a few minutes in a warm
+place. This treatment will cause the outside of the frozen mixture to
+melt slightly and permit it to slip easily from the mold. A warm cloth
+or warm water is sometimes used to melt the surface, and it accomplishes
+the work more quickly; but when the mold is so treated it is likely not
+to look so well. As soon as the surface is a trifle soft, turn the mold
+out on a dish and serve it immediately.
+
+113. Receptacles of numerous kinds are in use for individual servings of
+frozen desserts. Slices of ice cream cut from a brick mold and
+individual molds are usually served on a small plate about the size of a
+bread-and-butter plate. It may be placed directly on the plate, or a
+paper doily of the proper size may be put on the plate and the frozen
+dessert set on this. Sherbet glasses are much used for individual
+portions and are very attractive for this purpose, especially when they
+have long stems. Paper cases, such as those shown in Fig. 23, also make
+excellent receptacles for individual servings. They may be plain or
+fancy and are generally used to carry out a color scheme or a decorative
+idea. Meringues having the bottom removed and the center scooped out are
+sometimes used as cases in which to serve ice cream. These are made of
+egg white and sugar and baked in the oven. They are not difficult to
+prepare, as the recipes for them in _Cakes, Cookies, and Puddings_, Part
+2, explain, and they are often garnished with whipped cream. All such
+receptacles are placed on a small plate either with or without a paper
+doily of the right size.
+
+[Illustration: FIG. 23]
+
+[Illustration: FIG. 24]
+
+114. It is a little more difficult to serve desserts frozen in a freezer
+than those which an molded. However, there are numerous ways of
+garnishing and serving such desserts to add to their attractiveness.
+Candied fruits, such as cherries and pineapple, candied violet, mint,
+and rose leaves, maraschino and creme-de-menthe cherries, fresh
+strawberries, preserved cherries, strawberries, and other fruits, sliced
+peaches or bananas, whipped cream, toasted coconut, chopped nuts of
+different kinds, and various kinds of fruit sirups may all be used to
+advantage with these desserts. Fig. 24 shows ice cream served in a
+stemmed sherbet glass with grape juice and garnished with whipped cream
+and a maraschino cherry. Then, too, a chocolate sirup made by cooking
+sugar, water, and chocolate or sugar, milk, and chocolate may be served
+hot or cold over ice cream and similar desserts. Another excellent dip
+is made of any kind of fruit juice thickened with sugar. The marshmallow
+whip explained in Art. 54 may be made in any desirable color and then
+used alone or with a dip as a garnish for ice cream.
+
+       *       *       *       *       *
+
+
+COLD AND FROZEN DESSERTS
+
+EXAMINATION QUESTIONS
+
+(1) Discuss briefly the value of desserts with meals.
+
+(2) What points should be considered in the selection of desserts?
+
+(3) What is the value of an attractive appearance in a dessert?
+
+(4) (_a_) How do the general rules of cookery apply in the preparation
+of desserts? (_b_) Give an example.
+
+(5) Of what value to desserts is: (_a_) a bland sauce? (_b_) a highly
+seasoned sauce?
+
+(6) (_a_) Mention the proportion of eggs and milk for a custard. (_b_)
+Describe the method of making and baking plain custard.
+
+(7) (_a_) Give a common test for determining when baked custard is done.
+(_b_) Give the test for soft custard.
+
+(8) (_a_) How should pearl tapioca be prepared for cooking? (_b_) What
+should be its appearance when it has been cooked?
+
+(9) How is gelatine prepared when it is to be used for desserts?
+
+(10) Give the theory for the freezing of desserts.
+
+(11) Give the proportion of ice to salt for: (_a_) ice cream; (_b_)
+sherbets; (_c_) ices; (_d_) frappes; (_e_) frozen punch; (_f_) frozen
+desserts that are packed and not turned to freeze.
+
+(12) Describe the procedure in getting a mixture ready to freeze.
+
+(13) To what is the increase in quantity during the freezing of a
+mixture due?
+
+(14) How does the rate of speed in turning the dasher affect the
+freezing of a dessert?
+
+(15) How can you determine when the mixture in a freezer is sufficiently
+frozen?
+
+(16) What should be done in making a frozen dessert when the freezing
+has been completed?
+
+(17) State the advantages and disadvantages of a vacuum freezer.
+
+(18) What are: (_a_) ices? (_b_) sherbets?
+
+(19) How is a mold of ice cream packed?
+
+(20) Describe an original way of serving ice cream.
+
+
+
+
+CAKES, COOKIES, AND PUDDINGS (PART 1)
+
+       *       *       *       *       *
+
+CAKE AND PUDDING MIXTURES IN THE DIET
+
+1. CAKE is a mixture of flour, eggs, sugar, butter, and liquid that is
+baked in the oven in a variety of forms and distinguished by a tender
+texture and a sweet flavor. Closely allied to cake mixtures proper are
+many others, including cookies, small cakes, puddings, etc. While these
+differ from cakes in some respects, they are similar in use,
+ingredients, or methods of preparation. Because of this similarity, a
+number of these related mixtures are taken up in connection with cakes.
+
+2. Foods of this class, which are usually served as dessert, are for the
+most part considered as luxuries and, of course, are not used so
+extensively in the diet as other classes of foods. However, sweet food
+is required to a certain extent in each person's diet, and it may be
+obtained in this agreeable form without overbalancing the food account
+if a little economy is practiced elsewhere. Thus, a small quantity of
+cake or pudding that is light, not too rich, and properly made may be
+served without injury to most persons as a dessert or as an
+accompaniment to a dessert. For children, the less rich and sweet
+mixtures, such as cookies, are preferable to rich cake and very sweet
+confections and may be fed to them occasionally.
+
+3. Because of the almost unlimited variation in the proportion of
+ingredients, considerable variety exists in desserts of this kind. Cakes
+range from those made with only eggs for leavening to those containing
+very few eggs and having the standard proportion of other leavening
+agents. For instance, there is sponge cake; which contains no shortening
+and no leavening except eggs, in contrast with butter cake, which has
+much shortening or little, as the case may be, and requires
+proportionate quantities of flour and leavening other than eggs. Then
+there are soft, rich cookies containing shortening and sugar and the
+harder, less rich ones containing a greater proportion of flour.
+
+4. In addition to cakes and puddings proper, there are many mixtures
+that can scarcely be classed as cakes at all. A few of them, such as
+meringues, are so sweet and delicate that they could be considered as
+confections, but they are discussed in connection with cakes because
+they take the place of cake in the meal. The peculiar pastes used for
+the making of cream puffs and eclairs are not in reality cakes, nor are
+they real pastry, but because they are served as desserts and belong
+somewhere in this class, they are included here. Doughnuts and crullers
+are perhaps more often thought of as quick breads than as cakes.
+However, the mixtures used for them are sweet. They differ from the
+mixtures for cakes only in being less rich, but by the peculiar method
+of their preparation in deep fat these foods become richer than the
+majority of cakes. Then there are a few varieties of cakes made with
+yeast which are related to cake in some respects and can well be taken
+up in this connection.
+
+5. The proportions of liquid to flour for the various kinds of cake
+mixtures do not differ materially from those of the batters and doughs
+given in _Hot Breads_. Still, the increased amount of sugar, eggs, and
+shortening must always be considered, for these ingredients make
+considerable variation in the general proportions. All that is said in
+_Hot Breads_ concerning leavening agents and the proportions in which
+they are used applies with equal force to the making of cakes.
+
+6. To be able to make foods of this nature well is one of the triumphs
+of the modern housewife. But this accomplishment is not beyond the
+limitations of any woman who masters the principles of cookery and
+diligently applies them to this part of the subject. In addition to
+making desserts that are merely palatable, she can, with a little
+practice, learn to decorate these foods, particularly cakes, both
+attractively and artistically. When she is equipped with such knowledge,
+she will be able to present her family with many varieties of this
+pleasing dessert.
+
+       *       *       *       *       *
+
+CAKES
+
+INGREDIENTS USED IN CAKES
+
+NECESSARY INGREDIENTS
+
+7. QUALITY OF INGREDIENTS.--The materials used in the making of cakes
+should be of as good quality as possible, and when put into the cake
+they should be in the best condition. In this phase of cookery, as in
+all others, better results are obtained when good materials are used.
+Besides possessing this general characteristic, certain of the
+ingredients require special attention.
+
+8. FAT FOR CAKES.--The fat used for cakes must necessarily be of an
+agreeable flavor, and for this reason butter is the kind in general use.
+There are, of course, other fats that may be used to advantage either as
+part or all of the fat required. However, when another fat is to take
+the place of butter, one that is practically flavorless should be
+chosen. Oleomargarine of various kinds, Crisco, and even some of the
+liquid fats are very satisfactory, especially in the making of cookies.
+
+9. SWEETENING FOR CAKES.--Numerous varieties of sugar may be employed in
+the making of cakes. Probably granulated sugar is used more frequently
+than any other, but brown sugar, soft sugar, and confectioner's sugar
+all have a place in cake making. Any of these may be used in the
+preparation of icing as well as for an ingredient of the cake itself.
+
+10. LEAVENING FOR CAKES.--An important source of leavening in cakes is
+eggs. For cakes to be most satisfactory, the eggs employed should be
+strictly fresh. During the season when they are scarce and consequently
+high in price, recipes that require only a few eggs should be prepared.
+
+Baking powder, which is also an important leavening in cakes, should be
+of an approved brand that can be relied on to do the work expected of
+it. Soda and cream of tartar are sometimes used together, and, again,
+soda is used alone with molasses or sour milk. For every 3 eggs in a
+cake mixture, 1 teaspoonful of the baking powder called for in the
+recipe may be omitted. Altitude affects the amount of baking powder
+required in cakes. The quantity given in the recipes is correct for
+altitudes varying from sea level to 1/2 mile high, but it should be
+reduced one-fifth at an elevation of 1 mile, and three-tenths at an
+elevation of 7,000 feet.
+
+11. LIQUID FOR CAKES.--Milk, as a rule, is the liquid used in cake
+making. It may be skim milk or whole milk, it may consist of part water
+and part milk, or it may be entirely water, depending on the kind of
+cake. When a large number of eggs are used in a cake, very little liquid
+is employed. Sometimes the liquid consists of molasses and sour milk
+used together, separately, or with some other liquid.
+
+12. FLOUR FOR CAKES.--The flour used in the preparation of cakes may be
+bread, pastry, or blend flour, depending on the kind of cake desired.
+While a blend, or an all-purpose, flour makes a satisfactory cake,
+pastry flour, which is milled from soft winter wheat, or better still,
+cake flour, is more nearly ideal as the excess gluten is removed, and it
+is much finer milled; hence it produces a lighter, finer, more delicate
+cake. Wheat flour is the kind that is generally used, but other flours,
+such as white corn meal, rice flour, and potato flour, though producing
+a drying effect, are sometimes combined with wheat. A tablespoonful of
+corn starch sifted with the bread or hard wheat flour is an improvement
+over straight bread flour, but as it has a drying effect, it is not to
+be recommended.
+
+
+MISCELLANEOUS INGREDIENTS
+
+13. In addition to the ingredients that have just been mentioned, there
+are numerous other ingredients that are often used in cakes. Some of
+them are used for the purpose of adding flavor and variety to otherwise
+plain cakes, while many of them are used entirely for the purpose of
+flavoring. These ingredients, like the necessary ones, should be of
+excellent quality. It is essential that their use and value be
+understood, for by means of them pleasing variety may often be secured
+with just a plain-cake recipe. For instance, a plain cake as a
+foundation may be varied by using with it raisins, nuts, spices,
+coconut, preserved fruits of various kinds, or flavoring of some sort.
+To be able to use these ingredients properly, it is well for the
+housewife to be familiar with their nature and the treatment that must
+be given to them before they can be used.
+
+14. CURRANTS AND RAISINS.--As has already been learned, currants and
+raisins are varieties of dried grapes. Currants do not contain seeds,
+but raisins come in both seeded and seedless varieties, and either of
+these are satisfactory for cake making. Currants are often dry and hard,
+and as they are usually very dirty they require considerable cleaning to
+prevent them from being gritty when the cake is eaten. Because of these
+facts, currants are not very satisfactory and consequently are usually
+replaced by raisins, which may be used, either chopped or whole, for any
+of the purposes currants are used. If small raisins are desired,
+sultanas, which are a small, light-colored, and mild-flavored variety,
+are the best to purchase. These two fruits increase the food value of
+the mixtures to which they are added. Raisins, being extremely high in
+carbohydrate, are especially valuable as an ingredient.
+
+Before currants and raisins are used in cake mixtures, they should be
+thoroughly cleaned. To clean them, place them in a colander, and then
+turn a stream of cold water over them and rub them between the fingers
+until all dirt or other foreign material is removed. When clean, allow
+them to dry as thoroughly as possible before using them.
+
+15. MISCELLANEOUS FRUITS.--Fruits other than currants and raisins are
+often used in the preparation of cakes and puddings. These, which may be
+dried, canned, or preserved, include dates, figs, citron, apricots,
+prunes, cherries, plums, pears, peaches, and pineapple. Candied orange
+and lemon peel are generally used in the preparation of fruit cake. All
+of these fruits add food value and flavor.
+
+A certain amount of preparation must be given to fruits before they can
+be used in cakes. All of them except the canned fruits must be
+thoroughly washed, and some of them, such as dates, must have the stones
+removed. Those which are very hard, as, for instance, figs and citron,
+may be steamed to make them soft. The steaming may be done by placing
+the fruit in a colander over a vessel of boiling water and covering the
+colander to retain the steam. When treated in this manner, these fruits
+will cut more easily and will be softer and more moist in the
+finished cake.
+
+16. NUTS.--In the making of cakes, nuts of almost any variety may be
+utilized. Not only do they add a large amount of food value in the form
+of fat, but they increase the richness of the cake and provide a very
+delightful flavor. The nut meats are generally too large in size to be
+used whole, and so they must be made smaller before they are added to
+the mixture. They may be put through a chopper, but usually it is
+preferable to chop them with a chopping knife in a bowl or cut them into
+pieces with a paring knife.
+
+It should be remembered, however, that the use of nuts in a cake adds
+greatly to the cost, for, with the exception of peanuts, they are rather
+expensive, particularly when they are bought shelled. As can readily be
+understood, both the nuts themselves and the labor involved in removing
+the shells must be paid for. The cost, of course, may be reduced by
+buying the nuts in the shells and shelling them at home.
+
+17. COCONUT.--The flesh of the coconut when shredded is much used in the
+preparation of cakes, being put in the cake mixture or used in
+connection with icing between the layers and over the top layer. Coconut
+may be purchased already shredded in boxes or cans, or it may be
+obtained in the shells and then shredded at home. That which is prepared
+commercially either is dried, when it will be found to be somewhat hard,
+or is mixed with the milk of the coconut or with glycerine, which keeps
+it soft. Much more satisfactory coconut can be secured by procuring a
+coconut, cracking open the shell, removing the flesh, and then grating
+or grinding it. Coconut of this kind will be found to be very delicious
+and will make excellent cake. In case coconut becomes dry and hard
+before it is used, it can be softened by steaming it in the manner in
+which dried fruits are steamed.
+
+18. CHOCOLATE AND COCOA.--Materials that are much used for flavoring
+cake mixtures and icings are chocolate and cocoa. Chocolate is sold in
+pound and half-pound cakes in both the bitter and the sweetened form,
+while cocoa is sold in packages or bottles in powder form. The bitter
+chocolate gives the greatest amount of food value and flavor and is
+therefore used the most. Cocoa is neither so strong in flavor nor so
+high in food value as chocolate, but it can be substituted for chocolate
+when this is not in supply.
+
+19. SPICES.--In many kinds of cake, spices are needed to give the
+desired flavor. When they are to be used for this purpose, they should
+be obtained in the ground form and then mixed with the dry ingredients.
+The principal varieties used in cakes are cinnamon, cloves, nutmeg, and
+allspice. Sometimes a combination of all these is added to the mixture,
+but very often just a little cinnamon or a mild flavoring of nutmeg is
+all that is required. When spices are purchased, the best possible
+brands should be selected, because these things are very easily
+adulterated with other materials and adulterated spices have not so much
+strength as the better kinds.
+
+20. FLAVORING EXTRACTS.--In cake preparation, almost more than in any
+other part of cookery, flavoring extracts have a place. They are used in
+plain cakes that do not contain any of the other miscellaneous
+ingredients, and some of them are also added to many cake mixtures and
+icings that contain fruits, nuts, spices, chocolate, etc. Vanilla, which
+is an alcoholic extract of the vanilla bean, is probably used more
+frequently than any other flavoring. The alcoholic extracts of orange,
+lemon, almond, pistachio, and various other flavors are also valuable in
+cake making. When any of these flavorings are used in cakes, it should
+be remembered that much of their strength is lost through the baking.
+Therefore, in order that the cake may be well flavored after it is
+baked, a comparatively large quantity of flavoring must be used.
+
+
+GENERAL CLASSES OF CAKES
+
+21. Although many varieties of cake can be made, they may all be put
+into two general classes: _sponge cake_ and _butter cake_. These classes
+may also be regarded as cake made without butter and cake made with
+butter, for it is the presence or absence of fat in a cake mixture that
+makes the difference in the method of mixing the ingredients and
+determines the texture after baking. While there are many true examples
+of each of these classes, it must be remembered that there are also
+numerous variations of the two which must be placed in either one or the
+other of these classes. For instance, a true sponge cake does not
+contain baking powder, but some recipes for sponge cake are given in
+which baking powder is included. Such recipes must be regarded as
+variations of sponge cake, for they are more similar to that than to
+butter cake.
+
+The ingredients are not, however, the only source of difference between
+these two general classes of cakes. They also differ as to the method
+used to combine the ingredients, the correct oven temperature for
+baking, and the length of time required for the baking. All these
+differences must be thoroughly understood if successful cake making is
+to be the result.
+
+
+GENERAL EQUIPMENT FOR CAKE MAKING
+
+22. The different forms of cake require, of course, different utensils,
+and these are taken up in connection with the preparation of each class.
+However, it is well for the housewife to be familiar at the outset with
+the general equipment used in the making of cakes and similar foods.
+
+23. The utensils required for the mixing of the ingredients are somewhat
+similar to those used in the preparation of hot breads. An earthen bowl
+is preferable for the mixing of the batter. If this kind is not
+available, an enamel one rather than an aluminum one should be used.
+When cake dough is stirred in an aluminum dish, the sides usually become
+darkened and are liable to discolor the mixture.
+
+Spoons for the mixing of the ingredients are also important. Enameled
+spoons are not very satisfactory, because the enamel is likely to chip
+off the edges. Aluminum spoons may be used. In fact, they have lightness
+in weight which recommends their use, but if much stirring is done, a
+slight discoloration is apt to occur from the spoon. Wooden spoons or
+spatulas are found to be the most satisfactory for this purpose. They
+are light in weight, cause no discoloration, and do not chip nor
+wear off.
+
+24. Two measuring cups, one for the dry ingredients and one for the wet
+materials, should be provided, as they will prove a convenience. A
+tablespoon, a teaspoon, and a case knife are also necessary for
+measuring. To remove any foreign material from the flour and at the same
+time make it light, a flour sifter is required.
+
+25. Certain utensils are required for the beating of the eggs used in
+cakes. If they are to be beaten separately before being put into the
+mixture, a bowl and a rotary egg beater should be provided. In case the
+eggs are to be separated and the whites beaten alone, a flat dish, such
+as a platter or a soup plate, and an egg whip are the most satisfactory.
+
+26. The kind of pan required for the baking of cakes depends entirely
+on the kind of cake that is to be prepared. Fig. 1 shows the types of
+pans for which the housewife will have the most use. The square pan at
+the left is suitable for any kind of cake that is to be baked in the
+form of a loaf. In front of this is a layer-cake pan with a removable
+bottom. This type of layer-cake pan is the most satisfactory, for the
+cake may be lifted right out of the pan rim on the cake-pan bottom and
+the bottom then easily removed from the cake after it has been placed on
+the cooler. Of course, pans without false bottoms may also be used
+successfully with a little care. The large flat pan at the right is a
+pan for the baking of all kinds of cookies. On this is shown a round pan
+having a removable bottom, to the center of which is attached a tube.
+Sponge cakes, although they may be baked in loaf-cake pans, are
+generally baked in a pan of this kind. Pans for individual cakes range
+in size from large muffin pans, like the one shown at the right front,
+to pans that produce cakes very small in size.
+
+[Illustration: FIG. 1: cake pans.]
+
+       *       *       *       *       *
+
+PROCEDURE IN CAKE MAKING
+
+PREPARATION OF INGREDIENTS
+
+27. In cake making, as in the preparation of other dishes, a systematic
+plan must be followed if good results are desired. A housewife cannot
+expect to have a successful cake if she has to stop during the mixing to
+get some of the ingredients or some of the utensils ready. Before the
+mixing is begun, all the utensils and ingredients should be collected
+and any of the ingredients that require special preparation should be
+prepared. Then, if the recipe is correct, if the ingredients are
+measured accurately and combined correctly, and if the baking is done
+properly, success in cake making is assured.
+
+28. The first thing to be done, when a cake is to be made, is to read
+the recipe to determine just what is required and to find out whether
+all the ingredients called for are in supply. With this done, all the
+utensils should be placed conveniently on the table and the ingredients
+collected and measured. Some authorities advise the weighing of the
+ingredients in cake because weight is always regarded as more accurate
+than measure. If a recipe calls for weights, it will be found easier to
+use them than to try to change them to measure; but when a recipe
+requires measures, and does not state weights, it would be unwise to
+attempt to use scales for measuring.
+
+29. The measuring of the fat often requires a little attention. For
+instance, if only 1/4 cupful of butter or some other fat is required, it
+may perhaps be more convenient to measure it with a tablespoon than with
+a cup. Otherwise, unless the recipe calls for melted fat, the fat should
+be measured by pressing it down tight into the cup until it reaches the
+mark indicating the required amount. If the fat is hard and cold, as is
+usually the case when it is first taken from the refrigerator or other
+cold place, it will be difficult to cream. A good plan is to let the fat
+stand until it is 70 degrees Fahrenheit, or ordinary room temperature,
+before the mixing is begun.
+
+30. The dry ingredients used in cakes include the sugar, flour, baking
+powder, spices, etc. Granulated sugar seldom requires any preparation
+except measuring. However, sugar other than granulated, particularly
+brown sugar and pulverized sugar, should be rolled with a rolling pin
+and then sifted in order to free it from any lumps it might contain.
+Flour should be sifted once before measuring and again with the baking
+powder, or soda and cream of tartar, and salt in order to mix them.
+Other dry ingredients, such as spices and occasionally pulverized sugar,
+may also be sifted with the flour and other dry ingredients. If the dry
+leavening agent appears to be lumpy when the cover is removed from the
+can, it should be worked smooth with a spoon and sifted before it is
+measured. A very small mesh wire sieve may be used for this purpose.
+
+31. The liquid should be measured by pouring it into the measuring cup
+with the cup stationary and level. The eggs, which are, of course, one
+of the liquid ingredients, should be neither broken until just before
+they are to be used, nor beaten until the mixture is brought to the
+point where the eggs are to be added. If the whites are to be used for
+the preparation of icing after the cake is baked, they should be kept in
+a cool place until they are beaten.
+
+32. Fruits, nuts, and other miscellaneous ingredients should be prepared
+before the mixing of the cake is begun; that is, they should be
+cleansed, cut, ground, or chopped, as the case may be, so that it will
+not be necessary to stop the mixing of the cake to do any of this work.
+If they are to be dredged with flour, this may be done at the time they
+are prepared.
+
+
+PREPARATION OF PANS
+
+33. The pan or pans in which the cake is to be baked should also be
+prepared before the mixing is begun. The treatment to be given to the
+pans depends to a large extent on the cake that is to be put into them.
+Butter cake or any of its variations requires greased pans, whereas
+sponge cake should be put in pans that are not greased.
+
+34. BUTTER-CAKE PANS.--The fat used to grease pans of any kind should be
+a clean, tasteless fat. Less will be required to cover the surface of
+the pan if an oil rather than a solid fat is used. In case butter is
+selected for this purpose, it should first be melted and then allowed to
+stand until the clear fat that rises to the top can be gathered.
+However, fats that are less expensive than butter are perfectly
+satisfactory for greasing pans, and so butter should not be used unless
+other fats are not available.
+
+35. Muffin pans or individual pans of any kind should first be greased
+with a brush or a small piece of clean paper dipped into the fat that is
+to be used, and then dusted with flour. The flour should cover the
+surface of the pan, but should be shaken out so that no more than just a
+film remains over the grease. A brush may also be used for the greasing
+of other pans, but it is not recommended, as the fat is apt to become
+rancid in the brush, and if it is cleansed as often as is necessary to
+keep it in good condition, a great deal of fat, which clings to the
+brush, will be wasted. A small piece of paper dipped in fat will be
+found much more economical and quite as satisfactory for this work.
+
+36. Loaf-cake pans, that is, pans that make cake in the form of a loaf,
+should first be greased and then, as shown in Fig. 2, have the bottom
+covered with a piece of oiled paper or light wrapping paper that may be
+oiled after being put into the pan. This paper should be the exact width
+of the bottom of the pan and should be long enough to cover the bottom
+and extend up to the top of each end. The sides of the pan need not be
+covered, as it is a simple matter to loosen the cake from them with a
+knife. When the cake is turned out of the pan, the paper will stick to
+the cake, but it may be easily removed by merely pulling it off.
+
+[Illustration: FIG. 2: loaf pan.]
+
+37. Layer-cake pans, whether they have false bottoms or not, should be
+greased and then covered with a light layer of flour, just as is done
+with individual pans. If such a pan does not have a false bottom and the
+cake seems to stick to it, the best plan is to turn the pan upside down
+and place a cold damp towel on it for a few minutes. This will moisten
+the surface of the bottom sufficiently to permit the pan to be removed
+without difficulty.
+
+38. SPONGE-CAKE PANS.--The preparation of sponge-cake pans differs from
+that for butter-cake pans because of the nature of the cake. No grease
+of any sort should be applied to the surface of sponge-cake pans. If
+desired, they may be dusted with flour, but even this is not necessary,
+as very satisfactory results are obtained by putting the cake mixture
+into the bare pan.
+
+       *       *       *       *       *
+
+SPONGE CAKES AND THEIR PREPARATION
+
+METHOD OF PROCEDURE
+
+39. With the ingredients and utensils gathered and prepared, the mixing
+of the cake may be begun at once. The method of mixing depends entirely
+on the kind of cake that is being made, sponge cake involving a
+different procedure from butter cake. These methods should be thoroughly
+mastered, so that there will be no danger of confusing them and so that
+the recipe will not need to be referred to constantly during the mixing
+of the cake. When an ingredient that is not usually included in the
+ordinary butter or sponge cake is found in the recipe, the way in which
+this ingredient is added to the mixture should be carefully noted, so
+that no mistake will be made.
+
+40. NATURE OF SPONGE CAKE.--A true sponge cake contains nothing besides
+eggs, sugar, flour, and flavoring material. The eggs, sugar, and flour
+are used in equal amounts, the eggs and sugar being about the same by
+weight or measure and the flour half as much by weight. For instance, a
+successful sponge cake can be made with a cupful each of eggs, sugar,
+and flour. To these ingredients the juice of 1/2 lemon is usually added,
+and sometimes the grated rind of the lemon is used also. The simple
+variation in sponge-cake mixtures is the addition of liquid, which is
+usually water, sometimes cold and sometimes hot. In the true sponge
+cake, eggs supply all the leavening, but it is possible to economize in
+the number of eggs by using leavening of some other kind, such as soda
+and cream of tartar or baking powder. The texture of a sponge cake in
+which leavening other than eggs is used is not so good as that of the
+true sponge cake, but if this leavening is used discreetly, it is
+possible to decrease the number of eggs somewhat without sacrificing too
+much in texture. However, it is useless to try to make a good sponge
+cake with fewer than three eggs, for the other ingredients--flour,
+sugar, leavening, and liquid--are not sufficient to produce a
+delicious cake.
+
+[Illustration: FIG. 3]
+
+41. COMBINING THE INGREDIENTS.--The ingredients required for a true
+sponge cake and the utensils used in making such a cake are shown in
+Fig. 3. As will be observed, both the utensils and the materials are so
+placed on the table in front of the one who is to make the cake that the
+work may be performed with the least amount of effort.
+
+[Illustration: FIG. 4, Using the rotary egg beater.]
+
+If the whole eggs are to be used, break them into the mixing bowl and
+beat them with a rotary egg beater, as shown in Fig. 4, until they are
+thick and lemon-colored. In case only the whites are to be used, beat
+them with an egg whip on a flat dish or in a large bowl until they are
+stiff. To the beaten egg, add the sugar a little at a time, as shown in
+Fig. 5, beating it into the egg with the rotary beater.
+
+[Illustration: FIG. 5, Beating in the sugar.]
+
+Either granulated or pulverized sugar may be used, but pulverized is the
+better of the two, because it is lighter. When the sugar is added at
+this time, sift the flour several times, and, as in Fig. 6, add it last,
+folding it into the mixture with a wire egg whip. However, if it is
+desired to do so, the sugar and flour may be sifted together and added
+at the same time, or both the sugar and flour may be sifted separately
+and then added to the eggs alternately. Then add the flavoring and, if
+liquid is to be used, put it in at this time. In case leavening is
+supplied, sift it in with the flour. The mixture is then ready for the
+pan. Place the ungreased pan conveniently on the table and then, as
+shown in Fig. 7, pour the mixture from the bowl into it. Scrape the
+sides of the bowl well, so that there will be no more waste than is
+necessary.
+
+[Illustration: FIG. 6]
+
+42. BAKING SPONGE CAKE.--As soon as the mixture has been poured into the
+pan, set it in a moderate oven to bake. The temperature should be about
+300 degrees Fahrenheit when the cake is put into the oven, but it may be
+gradually increased to 350 or 400 degrees. If the temperature cannot be
+determined, the paper test may be applied. This consists in placing a
+piece of white paper in the oven. To be right for sponge cake, the heat
+should turn this paper a moderate brown in 4 minutes. The time for
+baking depends, of course, on the size of the cake, but usually more
+time is required than for butter cake.
+
+[Illustration: FIG. 7]
+
+In putting the cake into the oven, set it on the lower rack, as here the
+mixture will be in a position to come up with the heat of the oven,
+which, as is known, has a general tendency to rise. If it is placed on
+the top rack where the heated air is necessarily passing down toward the
+outside walls because of the circulation that is established, there will
+be a certain amount of pressure on top of the cake which will prevent it
+from rising. Allow the cake to remain on the lower rack until it has
+risen to its fullest extent, and then, if necessary, remove it to the
+top rack for browning.
+
+[Illustration: FIG. 8]
+
+43. Several tests to determine whether sponge cake is ready to remove
+from the oven can be applied. One of these consists in observing the
+cake in the pan. After it has risen as much as it will rise, a small
+amount of shrinkage will, as shown in Fig. 8, loosen the cake from the
+sides of the pan. Another test, which is known as the finger test,
+consists in making a depression in the center of the cake. If the cake
+is baked sufficiently, it will spring back to fill the depression, but
+if it is not done, the depression will remain.
+
+[Illustration: FIG. 9]
+
+44. REMOVING SPONGE CAKE FROM PAN.--When sponge cake is taken from the
+oven, it requires different treatment from that of butter cake. Instead
+of removing it from the pan immediately, turn it upside down on a cooler
+to sweat, as shown in Fig. 9. Allow it to remain in this way until it
+has shrunken sufficiently from the pan, and then lift off the pan. If
+necessary, the cake may become completely cold before the pan is taken
+from it. Close adherence to these directions will prevent any trouble
+that may arise in removing sponge cake from the pan.
+
+
+RECIPES FOR SPONGE CAKE AND ITS VARIATIONS
+
+45. PLAIN SPONGE CAKE.--The ideal proportions for a sponge cake are
+given in the accompanying recipe and upon these proportions the other
+recipes are based.
+
+PLAIN SPONGE CAKE
+
+4 eggs
+1 c. sugar
+1 c. flour
+Juice and rind of 1/2 lemon
+
+Beat the eggs until they are thick and lemon-colored. Add the sugar
+gradually and continue to beat. Sift the flour several times and fold
+into the mixture. When the ingredients are thoroughly mixed, add the
+grated rind and the juice of the lemon, pour into a sponge-cake pan,
+and bake.
+
+46. COLD-WATER SPONGE CAKE.--The accompanying recipe is a slight
+variation from the true sponge cake, for it contains leavening other
+than eggs and a small amount of cold water. No difficulty will be
+experienced in making a cake according to this recipe if the directions
+are carefully followed.
+
+COLD-WATER SPONGE CAKE
+
+3 eggs
+1-1/2 c. sugar
+Rind and juice of 1 lemon
+1/2 c. cold water
+2 tsp. baking powder
+1-1/2 c. flour
+
+Beat the eggs until they are thick and lemon-colored. Add the sugar
+gradually and continue beating. Grate the yellow part from the lemon
+rind and add it with the juice. Pour in the cold water, continuing to
+beat. Sift in the baking powder with the flour and add to the egg
+mixture. Pour into a sponge-cake pan and bake.
+
+47. HOT-WATER SPONGE CAKE.--Hot water and leavening in the form of soda
+and cream of tartar are used in the accompanying recipe for sponge
+cake. The texture is not just the same as that of a plain sponge cake,
+but if the recipe is carefully followed an excellent cake will be
+the result.
+
+HOT-WATER SPONGE CAKE
+
+4 eggs
+2 c. flour
+1-1/2 c. powdered sugar
+1/2 tsp. soda
+1-1/4 tsp. cream of tartar
+1/4 c. hot water
+1 tsp. vanilla
+
+Beat the eggs with a rotary beater until they are thick and
+lemon-colored. Sift the flour, powdered sugar, soda, and cream of tartar
+together several times. Sift these into the eggs and continue beating.
+When all of the dry ingredients have been added, pour in the boiling
+water, flavor with the vanilla, and pour into a sponge-cake pan
+and bake.
+
+
+48. ORANGE SPONGE CAKE.--Sponge cake is delicious when it is flavored
+with orange. No leavening except the eggs is used in the recipe for cake
+of this kind. Lemon may be used in place of orange and 1/2 cupful of
+finely chopped nuts may be added.
+
+ORANGE SPONGE CAKE
+
+4 eggs
+1 c. granulated sugar
+3/4 c. flour
+2 Tb. orange juice
+1/2 tsp. orange extract
+
+Beat the eggs with a rotary beater until they are light and
+lemon-colored. Add the granulated sugar gradually. Sift into this the
+flour, and continue the beating until all are mixed. Add the orange
+juice and extract, pour into a sponge-cake pan, and bake.
+
+
+49. SUNSHINE CAKE.--Nothing more delicious in the way of cake can be
+made than sunshine cake. It is especially nice to serve with a frozen
+dessert of some kind, for it is not too rich and it is attractive
+in color.
+
+SUNSHINE CAKE
+
+6 eggs
+1/3 tsp. cream of tartar
+1 c. sugar
+3/4 c. flour
+1 tsp. lemon juice
+1 tsp. vanilla
+
+Separate the eggs. Beat the yolks with a rotary beater until they are
+thick and lemon-colored. Beat the egg whites until they are foamy, add
+the cream of tartar, and continue beating until they are dry. Fold the
+sugar into the egg whites and then fold the yolks into this mixture.
+Sift the flour several times and add it. Add the lemon juice and
+vanilla, pour into a sponge-cake pan, and bake.
+
+50. ANGEL CAKE NO. 1.--A variety of sponge cake in which only the egg
+whites are used is known as angel cake. Some persons hesitate to make
+cake of this kind because of the number of eggs it takes, but usually
+the yolks that remain can be put to very good use and so the cake is no
+more expensive than most others.
+
+ANGEL CAKE No. 1
+
+1 c. flour
+1 c. powdered sugar
+10 egg whites
+1/2 tsp. cream of tartar
+1 tsp. vanilla
+
+Sift the flour and powdered sugar together four or five times in order
+to make them very light. Beat the egg whites with a whip until they are
+foamy. Add the cream of tartar, and continue beating until they are
+stiff enough to heap up in a mound and stay this way. Sift the mixture
+of flour and sugar a little at a time into the egg whites and continue
+beating until all is added. Flavor with the vanilla, place in a
+sponge-cake pan with a tube in the center, and bake in a very
+moderate oven.
+
+51. ANGEL CAKE NO. 2.--If a slightly larger cake than the first
+angel-cake recipe will make is desired, the accompanying recipe should
+be followed. Its texture is practically the same as that of the
+other cake.
+
+ANGEL CAKE No. 2
+
+1-1/4 c. flour
+1-3/4 c. powdered sugar
+12 egg whites
+1 tsp. cream of tartar
+
+Sift the flour and sugar separately four or five times. Beat the egg
+whites until they are foamy and add the cream of tartar, continuing to
+beat until they are stiff. Add the powdered sugar gradually, continuing
+the beating. When all this has been added, sift in the flour, and fold
+it in with as light a motion as possible. Pour into a sponge-cake pan
+with a tube in the center, and bake in a very moderate oven, raising the
+temperature slightly at the end.
+
+52. POTATO-FLOUR SPONGE CAKE.--When a substitute for wheat flour must be
+used and the supply of eggs is not large, the family need not be
+deprived of excellent cake, for potato sponge cake can be made. This
+resembles angel food to a certain extent, as it is white in color and
+tender in texture. It is a splendid cake to serve with rich
+frozen desserts.
+
+POTATO-FLOUR SPONGE CAKE
+
+5 egg whites
+1-1/2 c. sugar
+1/2 c. water
+2/3 c. potato flour
+1/3 c. wheat flour
+1/2 tsp. cream of tartar
+1 tsp. lemon extract
+
+Beat the egg whites until stiff. Cook the sugar and water until the
+sirup threads. Add this sirup to the egg whites and beat well. Sift the
+potato flour, wheat flour, and cream of tartar three times, and then
+fold into the mixture. Add the flavoring, turn into a pan, and bake for
+about 40 minutes.
+
+53. SPONGE CAKE WITH POTATO FLOUR.--The accompanying recipe for sponge
+cake contains honey for part of the sweetening, both the yolks and the
+whites of the eggs, and potato flour. When sugar and wheat flour are
+scarce, this is a very good cake to make.
+
+SPONGE CAKE WITH POTATO FLOUR
+
+1/2 c. honey
+1/2 c. granulated sugar
+1/2 c. water
+5 eggs
+Grated rind and juice of 1/2 lemon
+1/2 c. potato flour
+
+Boil the honey, sugar, and water to the soft-ball stage. Separate the
+eggs, beat the yolks until thick and lemon-colored, and then beat the
+sirup into them. Add the grated lemon rind and juice, stir in the potato
+flour, and finally fold in the whites of the eggs, beaten very light.
+Bake in a tube pan for about 50 minutes.
+
+
+BUTTER CAKES AND THEIR PREPARATION
+
+METHOD OF PROCEDURE
+
+54. NATURE OF BUTTER CAKE.--The ingredients for a simple butter cake
+consist of butter or other fat, sugar, flour, eggs, leavening, and
+liquid. The proportion of flour and liquid in cake of this kind is
+similar to that of a thick, or muffin, batter, that is, 2 measures of
+flour and 1 measure of liquid; but it should be remembered that the
+addition of other ingredients, such as butter, sugar, and eggs, alter
+this proportion to a certain extent. However, it is possible to make up
+a cake recipe from a muffin recipe by using 1/2 as much sugar as flour
+and 1/2 as much butter as sugar. With a knowledge of these proportions,
+the housewife will be able to judge how near a new recipe comes to
+being a reasonable one and what the possibilities of its success are.
+
+[Illustration: FIG. 10]
+
+55. COMBINING THE INGREDIENTS.--The method of mixing all cakes that
+include butter as an ingredient is similar. It is explained and
+illustrated in detail, so that the housewife may become thoroughly
+familiar with it and thus be prepared to apply it in the preparation of
+any variety of butter cake. In case a recipe contains additional
+ingredients, the way in which these are combined should be noted
+carefully and then carried out.
+
+[Illustration: FIG. 11]
+
+56. In the making of any kind of butter cake, the ingredients and
+utensils should be collected and conveniently placed if the best results
+are desired. Fig. 10 shows these assembled ready to begin the mixing. As
+will be observed, layer-cake pans are included in the equipment, but
+these may be replaced by pans of other kinds if it is not desired to
+make a layer cake. Before the mixing begins, grease whatever pans are to
+be used and then dust them lightly with flour so that they will be
+ready when the mixture is prepared.
+
+[Illustration. Fig. 12]
+
+[Illustration. Fig. 13]
+
+57. As the first step in the making of butter cake, cream the butter in
+the mixing bowl, as shown in Fig. 11; that is, work it with a wooden
+spoon until it is soft and creamy. Then add the sugar from the measuring
+cup very slowly, as in Fig. 12, stirring continually so that the mixture
+will remain creamy. The eggs are the next ingredient to be added. These
+are put in whole and unbeaten, whole and beaten, or they are separated
+and the yolks and whites beaten separately. If the whole eggs or the
+yolks are to be beaten, break them into a bowl and beat them with a
+rotary egg beater as Fig. 13 shows. As has already been learned, the
+whites, when added alone, should be beaten with an egg whip. When the
+eggs have been added to the mixture, beat it well so as to make it as
+light as possible and then stir in the liquid. The mixture will then
+appear as in Fig. 14. Next add all the dry ingredients to the flour,
+and, as illustrated in Fig. 15, carefully sift all into the mixture. If
+desired, the liquid and flour may be added alternately, a little at a
+time. With all the ingredients combined, beat the mixture vigorously for
+a short time to make sure that everything is thoroughly mixed, and then,
+as shown in Fig. 16, pour it into the pans that have been greased and
+floured. If a two-layer or a three-layer cake is to be made, it may be
+divided evenly to fill two pans or three pans, but if a loaf cake is
+desired, all of it should be poured into one pan.
+
+[Illustration: Fig. 14]
+
+[Illustration: Fig. 15]
+
+58. BAKING THE MIXTURE.--Place the pans containing the cake mixture on
+the bottom rack of the oven in order that it may have an opportunity to
+rise properly. The form in which the cake is made determines the correct
+temperature for the oven. Loaf cake requires more time for baking than
+small cakes or layer cake; consequently, the oven should not be so hot
+for cake of this kind as for the other types. A temperature of 350 to
+400 degrees Fahrenheit is suitable for loaf cake, while small cakes or
+layer cake should have a temperature of at least 400 to 450 degrees. Be
+careful not to move the cake in the oven until it has risen sufficiently
+and has set; otherwise, it may fall when it is moved. If this precaution
+is observed and the cake falls, it may be known that the falling is due
+to a wrong proportion of ingredients and not to a draft nor the slamming
+of the oven door, as many housewives think. A cake that rises in the
+center and cracks open contains either an insufficient quantity of
+liquid or too much flour. If, upon being baked, a layer is higher on one
+side than on the other, it was probably spread unevenly in the pan
+before it was put in the oven or the oven rack itself was not level.
+This condition may be caused by uneven heat in the oven.
+
+[Illustration: Fig. 16]
+
+[Illustration: Fig. 17]
+
+59. To determine whether a butter cake is baked sufficiently or not,
+several tests may be made. Cake of this kind does not shrink from the
+sides of the pan as does sponge cake, but the finger test mentioned may
+be applied, just as in the case of sponge cake. If, upon making a
+depression in the center of the butter cake, the surface springs back to
+fill the depression, it may be known that the cake is done. Another test
+consists in inserting a toothpick in the center of the cake. If it comes
+out clean, the cake has finished baking, but if some of the mixture
+sticks to the toothpick, more baking is required.
+
+60. CARE OF BUTTER CAKE AFTER BAKING.--As soon as a butter cake is
+sufficiently baked, take it from the oven and remove it from the pan at
+once. See that the cake is loosened from the bottom and sides of the pan
+before attempting to turn it out. It can be loosened around the sides by
+means of a knife, and usually a slight shaking of the pan up and down or
+the inserting of the knife a little under the cake will be sufficient to
+loosen it from the bottom. Here the advantage of pans having removable
+bottoms is evident. When such pans are used, lift the cake out of the
+pan on the removable bottom and, as shown in Fig. 17, run a long thin
+knife under the cake until it is entirely loosened from the pan. Then
+slip the bottom out from under the cake and allow the cake to cool. A
+cake cooler, such as the one here shown, is the most convenient thing to
+use for the cooling of cakes. If one of these is not available, clean
+towels spread on a flat surface make a very good substitute. Allow the
+cake to become entirely cool before attempting to ice it.
+
+
+RECIPES FOR BUTTER CAKES
+
+61. ONE-EGG CAKE.--One of the most economical cakes that can be made is
+the one-egg cake given in the accompanying recipe. However, when only
+one egg is used, a comparatively small quantity of cake mixture is the
+result. If it is desired to make a layer cake of this mixture, it will
+be necessary to double the quantities of the ingredients.
+
+ONE-EGG CAKE
+
+1/4 c. butter
+1/2 c. sugar
+1 egg
+1-1/2 c. flour
+3 tsp. baking powder
+1/2 c. milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, beat the egg, and add it. Mix
+and sift the flour and baking powder. Add the milk and the flour
+alternately until all the flour and liquid are added. Add the vanilla.
+Bake in a shallow loaf pan, making a single layer. Ice with any
+desirable icing.
+
+62. PLAIN LAYER CAKE.--As a layer cake is usually iced over the top and
+contains an icing or a filling of some kind between the layers, a
+plain-cake mixture, such as that given in the accompanying recipe, is
+the most suitable kind.
+
+PLAIN LAYER CAKE
+
+1/2 c. butter
+1-1/4 c. sugar
+3 eggs
+3 c. flour
+5 tsp. baking powder
+1 c. milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, beat the eggs well, and add
+to the mixture. Sift the flour and baking powder together and add
+alternately with the milk, adding milk first. Add the vanilla, pour into
+layer-cake pans and bake. Ice with any kind of icing.
+
+63. NUT LAYER CAKE.--A delicious cake can be made by adding nuts to the
+cake mixture given in the following recipe. This is baked in layers and
+then iced in any desired way.
+
+NUT LAYER CAKE
+
+1/2 c. butter
+1-1/2 c. sugar
+3 eggs
+3 c. flour
+5 tsp. baking powder
+1-1/4 c. milk
+3/4 c. chopped nuts
+1 tsp. vanilla
+
+Cream the butter and add the sugar gradually. Beat the eggs and add
+them. Sift the flour and baking powder together, and add the milk and
+the dry ingredients alternately. Fold in the chopped nuts, add the
+vanilla, pour into layer-cake pans, and bake.
+
+64. CHOCOLATE NUT CAKE.--Another delightful layer cake is the chocolate
+nut layer cake given in the accompanying recipe. The layers are put
+together with a thick layer of white boiled icing, and the top one is
+covered with a covering of the same.
+
+CHOCOLATE NUT CAKE
+
+1/4 c. butter
+1 c. sugar
+1 egg
+1 c. milk
+2 c. flour
+4 tsp. baking powder
+2 sq. chocolate
+1/2 c. chopped nuts
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, beat the egg, and add it to
+the mixture. Stir in alternately the milk and the flour and baking
+powder. Melt the chocolate in a double boiler and stir this into the
+dough. Fold in the chopped nuts, add the vanilla, and bake in a loaf or
+two rather thin layers. If baked in layers, remove them from the pans
+and cool. Ice the first layer with a very thick covering of white boiled
+icing almost as thick as the layer itself. Place the second layer of
+cake on top of this and cover with another thick layer of icing.
+
+65. SOUR-MILK CHOCOLATE CAKE.--A very good chocolate cake can be made
+by using sour milk instead of sweet milk. In such cake, soda takes the
+place of baking powder, for, as has already been learned, the leavening
+is produced by the action of the soda on the acid in the milk.
+
+SOUR-MILK CHOCOLATE CAKE
+
+1/2 c. butter
+1-1/4 c. sugar
+1 egg
+2 sq. chocolate
+2-1/4 c. flour
+3/4 tsp. soda
+1 c. sour milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar, and cream well together. Beat the egg
+and add to the butter and sugar. Melt the chocolate. Sift the flour and
+soda together, and add to the mixture alternately with the sour milk.
+Beat well together and add the vanilla and melted chocolate. Pour into a
+loaf-cake pan and bake.
+
+66. DEVIL'S FOOD.--Sometimes an entirely dark cake is desired. In such
+an event, devil's food, in which both chocolate and spices are used for
+flavoring, should be prepared. Such a cake is baked in a thick layer and
+is covered with chocolate icing.
+
+DEVIL'S FOOD
+
+1/4 c. butter
+1-1/4 c. sugar
+2 eggs
+2 c. flour
+4 tsp. baking powder
+1 tsp. cinnamon
+1/2 tsp. cloves
+1/2 tsp. ginger
+1/2 tsp. nutmeg
+3/4 c. milk
+2 sq. bitter chocolate
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, cinnamon, cloves, ginger, and
+nutmeg together, and add the milk alternately with these dry
+ingredients. Melt the chocolate in a double boiler and stir into the
+cake mixture. Add the vanilla. Bake in a flat pan in a thick layer. Ice
+with chocolate icing and cut into 2-inch squares.
+
+67. RAISIN SPICE CAKE.--Most persons are very fond of cake containing
+raisins and spices. A good combination of spices used for such cake is
+cloves, cinnamon, and nutmeg, cloves being used in the smallest quantity.
+
+RAISIN SPICE CAKE
+
+1/2 c. butter
+3/4 c. sugar
+2 eggs
+2-1/4 c. flour
+4 tsp. baking powder
+2-1/2 tsp. spices
+1 c. milk
+1/2 c. raisins
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, and spices together, and add these
+alternately with the milk, adding milk first. Fold in the raisins, pour
+the mixture into a loaf-cake pan, and bake in a moderate oven. This cake
+may be served with or without icing.
+
+68. NUT SPICE CAKE.--Nuts and spices combine very well in cake, as shown
+in the accompanying recipe. This cake is usually baked in a loaf pan,
+and may be served with or without icing.
+
+NUT SPICE CAKE
+
+1/4 c. butter
+1 c. sugar
+2 eggs
+2 c. flour
+4 tsp. baking powder
+1 tsp. cinnamon
+1/2 tsp. cloves
+1/2 tsp. ginger
+3/4 c. milk
+1/2 c. chopped nuts
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, and spices together. Add the milk
+and dry ingredients alternately, fold in the nuts, pour into a loaf-cake
+pan, and bake in a moderate oven.
+
+69. WAR CAKE.--Cakes of almost every description contain eggs, but very
+good cake can be made without eggs, as in the accompanying recipe. This
+cake, which is known as war cake, contains only a small quantity of
+butter. Raisins increase its food value and spices are used for
+flavoring.
+
+WAR CAKE
+
+2 c. sugar
+2 Tb. butter
+2 c. water
+1 lb. raisins
+3-1/2 c. flour
+1 tsp. salt
+1 tsp. cinnamon
+1 tsp. allspice
+1 tsp. mace
+1 tsp. nutmeg
+1/2 tsp. cloves
+1 tsp. soda
+
+Boil the sugar, butter, water, and raisins together, and cool. Then to
+the flour add the salt, spices, and soda, and sift these into the boiled
+mixture. Pour into a loaf-cake pan and bake.
+
+70. WHITE CAKE.--An ideal white cake can be made by using the whites of
+five eggs with the proper proportions of butter, sugar, flour, liquid,
+and leavening. Such a cake is usually baked in a large flat pan and then
+cut into squares.
+
+WHITE CAKE
+
+1/2 c. butter
+1-1/2 c. sugar
+5 egg whites
+2-1/2 c. flour
+4 tsp. baking powder
+3/4 c. milk
+Powdered sugar
+Shredded coconut
+
+Cream the butter and add gradually the sugar and the beaten whites of
+eggs. Sift the flour and baking powder together and add alternately with
+the milk. Beat this mixture well. Pour into a sheet-cake pan, 9 inches
+by 12 inches, and cover with powdered sugar and a rather thin layer of
+shredded coconut. Bake for about 40 minutes in a moderate oven. Remove
+from the pan, cool, and serve without icing.
+
+71. FEATHER CAKE.--A cake that is easily made and that is a general
+favorite is known as feather cake. As may be inferred from the name,
+such cake is very light in weight and tender in texture.
+
+FEATHER CAKE
+
+1/2 c. butter
+1 c. sugar
+3 eggs
+2 c. flour
+1-1/2 tsp. baking powder
+1/3 c. milk
+1 tsp. flavoring
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour and baking powder together, and add alternately
+with the milk to the mixture. Add the flavoring. Beat rapidly for a few
+minutes, pour into a loaf-cake pan, and bake. Ice with simple
+white icing.
+
+72. GOLD CAKE.--The cake given in the accompanying recipe and known as
+gold cake is very attractive in color, as well as appetizing in taste.
+To produce the gold color, only the yolks of the eggs are used. Orange
+extract is used for the flavoring.
+
+GOLD CAKE
+
+1/3 c. butter
+2/3 c. sugar
+4 egg yolks
+1-1/4 c. flour
+2 tsp. baking powder
+1/2 c. milk
+1 tsp. orange extract
+
+Cream the butter, add the sugar gradually, beat the yolks of the eggs
+until they are thick and lemon-colored, and add them. Sift the flour and
+baking powder together, and add alternately with the milk. Add the
+orange extract and bake in a loaf-cake pan. Cover with white icing
+and serve.
+
+73. ICE-CREAM CAKE.--Because of the nature of the cake here given, it
+is called ice-cream cake. Only the whites of the eggs are used, and so
+the cake is white in color. It is baked in layers and is frosted with
+white icing.
+
+ICE-CREAM CAKE
+
+1/2 c. butter
+2 c. sugar
+1 c. milk
+3 c. flour
+4 tsp. baking powder
+4 egg whites
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and pour in the milk. Sift
+the flour and baking powder together and add them. Beat the egg whites
+until they are stiff, fold these in, and add the vanilla. Bake in
+layers, and put marshmallow filling between the layers and on top.
+Chopped hickory nuts may also be put between the layers and spread on
+top if a more delicious ice-cream cake is desired.
+
+74. CORN-STARCH CAKE.--An excellent cake will result when the following
+recipe is carefully worked out. It gets its name from the fact that corn
+starch is used for a part of the thickening. This cake is usually baked
+in a loaf-cake pan and then covered with icing.
+
+CORN-STARCH CAKE
+
+1/2 c. butter
+1 c. sugar
+1/2 c. corn starch
+2 tsp. baking powder
+1-1/4 c. wheat flour
+1/2 c. milk
+3 egg whites
+1/2 tsp. vanilla
+1/2 tsp. lemon extract
+
+Cream the butter and add the sugar gradually. Sift the corn starch,
+baking powder, and flour together. Add the milk and then the dry
+ingredients. Beat the egg whites until they are stiff and fold them in.
+Add the vanilla and lemon extract. Bake in a loaf-cake pan. Ice with
+chocolate or caramel icing.
+
+75. CINNAMON CAKE.--A cake that is inexpensive and not very rich but at
+the same time favored by many persons is the cinnamon cake here given.
+It is slightly dark in color, due to the cinnamon that is used in it.
+Caramel icing seems to be the most suitable for cake of this kind, but
+if desired white icing may be used.
+
+CINNAMON CAKE
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+1/2 c. milk
+1-3/4 c. flour
+3 tsp. baking powder
+2 tsp. cinnamon
+
+Cream the butter and add the sugar gradually. Separate the eggs, beat
+the yolks, and add them to the mixture. Stir in the milk. Sift the
+flour, baking powder, and cinnamon together and add these. Beat the egg
+whites until they are stiff, and fold them into the cake dough. Bake in
+layers or in a loaf and ice with white or caramel icing.
+
+76. POUND CAKE.--Often a cake that will keep for some time is desired.
+In such an event, pound cake should be made, for it will remain fresh
+for a long period of time if it is stored in a closely covered
+receptacle. It is usually served without any icing and is cut into
+small, thin slices. The recipe here given makes enough cake for two
+loaf-cake pans.
+
+POUND CAKE
+
+1/2 c. finely cut citron
+5 eggs
+2/3 c. butter
+2 c. flour
+1-1/2 c. sugar
+1/2 tsp. mace
+
+Steam the citron until it is soft, cut into thin strips, and then into
+small pieces. Cream the butter until it is white, sift the sugar in
+slowly, and beat the two until the sugar is dissolved. Add the eggs one
+at a time without previously beating them, and beat each egg in
+thoroughly before the other is added. Stir in the flour and mace and
+bake in a very slow oven, in one large or two small loaf-cake pans.
+
+77. CARAMEL CAKE.--Cake flavored with caramel affords a change from the
+usual varieties of cake. The caramel used for this cake should be
+prepared in the manner explained in _Cold and Frozen Desserts_.
+
+CARAMEL CAKE
+
+1/2 c. butter
+2-1/2 c. flour
+1-1/2 c. sugar
+4 tsp. baking powder
+3 Tb. caramel
+1 tsp. vanilla
+2/3 c. water
+3 egg whites
+2 egg yolks
+
+Cream the butter and add the sugar gradually. Add the caramel, water,
+and beaten egg yolks. Stir in the flour and baking powder sifted
+together. Add the vanilla and fold in the stiffly beaten egg whites.
+Bake in layers. Ice with any kind of white icing.
+
+78. JELLY ROLL.--Many housewives do not attempt to make jelly roll,
+because they consider it a difficult matter. However, no trouble will
+be experienced in making excellent jelly roll if the following recipe is
+carried out explicitly.
+
+JELLY ROLL
+
+3 eggs
+1 tsp. baking powder
+1 c. sugar
+1/4 tsp. salt
+1/2 Tb. milk
+1 Tb. butter
+1 c. flour
+
+Beat the eggs until light, add the sugar gradually, and continue
+beating. Stir in the milk, and then add the flour, which has been sifted
+with the baking powder and salt. Melt the butter and beat into the cake
+mixture. Line the bottom of a flat pan with paper, and grease the paper
+and the sides of the pan. Cover the bottom of the pan with a thin layer
+of the mixture spread evenly. Bake until done in a moderate oven. Remove
+from the pan at once, and turn out on paper sprinkled thickly with
+powdered sugar. Remove the paper from the bottom of the cake, and cut
+off a thin strip as far as the crust extends in on the sides and ends of
+the cake. Spread with a thick layer of jelly and roll. After the cake
+has been rolled, place a piece of paper around it, wrap in a slightly
+dampened napkin or towel, and allow it to stand until it cools. Unless
+the rolling is done as soon as the paper has been removed from it, the
+cake is likely to crack.
+
+79. LADY BALTIMORE CAKE.--If an excellent cake for a special occasion is
+desired, Lady Baltimore cake should be served. It is made in layers,
+between which a filling containing fruit and nuts is spread. A white
+icing of any desirable kind is used to cover the cake.
+
+LADY BALTIMORE CAKE
+
+1/2 c. butter
+4 tsp. baking powder
+1 c. sugar
+3 egg whites
+3/4 c. milk
+1 tsp. vanilla
+2 c. flour
+
+Cream the butter, add the sugar gradually, and continue creaming. Stir
+in the milk. Sift the flour and baking powder together and add them.
+Fold in the stiffly beaten egg whites and add the vanilla. Bake in
+square layer pans or in two thick layers in loaf-cake pans. When cold,
+fill with the following filling and ice with any desirable white icing.
+
+FILLING FOR LADY BALTIMORE CAKE
+
+2 c. sugar
+1/2 c. figs or dates, chopped
+1/2 c. milk
+1 c. chopped nuts
+1 c. raisins, chopped
+
+Cook the sugar and milk until it forms a soft ball when dropped in cold
+water. Remove from the fire and cool. Beat until it begins to look
+creamy, and then add the raisins, figs or dates, and nuts. When stiff
+enough, spread a thick layer on one layer of the cake, place the other
+layer of cake on top, and cover with a thin layer of white icing.
+
+80. BRIDES CAKE.--When a bride's cake is mentioned, one naturally thinks
+of a large, round cake entirely covered with thick, white icing. The
+cake here given is one of this kind, and in addition may be ornamented
+in any desired way. Besides being very attractive in appearance, this
+cake is delicious in taste.
+
+BRIDE'S CAKE
+
+1/2 c. butter
+3 tsp. baking powder
+1-1/2 c. sugar
+6 egg whites
+1/2 c. milk
+1/4 tsp. cream of tartar
+2 and 1/2 c. flour
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and stir in the milk. Sift
+the flour and baking powder together and add to the mixture. Beat the
+egg whites until they are foamy. Add the cream of tartar to them and
+beat until stiff. Fold in the egg whites, add the vanilla, and bake in a
+deep, round pan. Cover with plain white frosting and ornament with icing
+in any desired way.
+
+81. FRUIT CAKE.--In the preparations for Christmas festivities, fruit
+cake usually has an important place. But besides being very appropriate
+cake for the holiday season, fruit cake is a splendid cake to make
+because of its keeping qualities. It may be kept for a long time if it
+is properly cared for. The best plan is to wrap it in oiled paper and
+then put it away in a closely covered receptacle, such as a tin box. In
+fact, fruit cake is much better if it is baked a month before it is to
+be eaten and is moistened several times during that time by pouring over
+it and allowing to soak in a few teaspoonfuls of orange juice or diluted
+grape juice.
+
+FRUIT CAKE
+
+3/4 c. raisins
+1/2 c. milk
+3/4 c. currants
+2 c. flour
+1/2 c. finely cut citron
+1/2 tsp. soda
+1/2 c. butter
+1 tsp. cinnamon
+3/4 c. sugar
+1/2 tsp. allspice
+2 eggs
+1/4 tsp. nutmeg
+1/2 c. molasses
+1/4 tsp. cloves
+
+First prepare the fruits for the cake. Cream the butter, stir in the
+sugar gradually, add the eggs unbeaten, and continue beating. Add the
+molasses, milk, and flour with which the soda and spices have been
+sifted, and then fold the fruits, which have been prepared, into this
+mixture. Another way of adding the fruit is to pour a layer of the cake
+mixture into the cake pan, sprinkle this generously with the fruit, then
+another layer of dough and another layer of fruit, and finally a layer
+of dough with just a little fruit sprinkled on top. Whichever plan is
+followed, prepare the pan by covering the bottom with 1/2 inch of flour
+and then placing a piece of greased paper over this. This heavy layer of
+flour prevents the cake from burning. Put the cake in a very moderate
+oven and bake for about 2 hours. If a fruit cake without a heavy crust
+is desired, the mixture may be steamed for 3 hours in an ordinary
+steamer and then placed in the oven just long enough to dry the surface.
+
+82. WHITE FRUIT CAKE.--While dark fruit cake is popular with the
+majority of persons, white fruit cake has been coming into favor for
+some time and is now made extensively. It contains a larger variety of
+fruit than the dark cake and nuts are also used. Cake of this kind may
+be baked in the oven or steamed.
+
+WHITE FRUIT CAKE
+
+1/4 lb. citron, cut into thin slices
+1/2 lb. apricots, dried, steamed, and chopped
+1/2 lb. raisins, chopped
+1/2 lb. candied cherries, cut into pieces
+1/2 lb. dates, chopped
+1/2 lb. almonds, blanched and cut into thin strips
+1 c. butter
+1 c. brown sugar
+1 egg
+1/2 c. milk
+1 Tb. baking powder
+1/2 tsp. cloves
+1 tsp. cinnamon
+1/2 tsp. nutmeg
+2 c. flour
+
+Steam the citron and apricots until they are soft, and then cut them in
+the required manner. Prepare the other fruits and the almonds. Cream the
+butter, add the sugar, egg, and milk, and beat thoroughly. Sift the
+baking powder and spices with the flour and add these. Dredge the fruits
+and nuts with flour and fold them into the mixture. Bake for 2 hours in
+a slow oven in small loaf pans lined with paper and containing about a
+1/2 inch layer of flour in the bottom, or steam for 3 hours and then
+bake for a short time in a moderate oven.
+
+83. WEDDING CAKE.--Fruit cake has been used so much for wedding cake
+that it has come to be the established cake for this purpose. However,
+when fruit cake is to be used for weddings, a richer variety is
+generally made, as will be observed from the ingredients listed in the
+accompanying recipe. Wedding cake is usually cut into small pieces and
+presented to the guests in dainty white boxes.
+
+WEDDING CAKE
+
+2 lb. sultana raisins
+1 lb. dates, chopped
+1 lb. citron, cut into thin strips
+1 lb. figs, chopped
+1 lb. butter
+1 lb. sugar
+8 eggs
+1 lb. flour
+1/2 tsp. soda
+2 tsp. cinnamon
+1/2 tsp. nutmeg
+1/2 tsp. allspice
+1/2 tsp. cloves
+1/2 c. grape juice
+
+Prepare the fruits and dredge with one-third cupful of the flour. Cream
+the butter, add the sugar gradually, and beat together thoroughly.
+Separate the eggs, beat the yolks until they are thick and
+lemon-colored, and add to the sugar and butter. Sift the flour, soda,
+and spices together, and add to the mixture. Fold in the egg whites
+beaten stiff, add the grape juice, and fold in the fruits. Bake in the
+same way as fruit cake.
+
+       *       *       *       *       *
+
+
+CAKE ICINGS AND FILLINGS
+
+NATURE, PURPOSE, AND APPLICATION
+
+84. Certain varieties of cakes are served plain, but the majority of
+cakes are usually covered with a sugar mixture of some description known
+as _icing_. In addition, if a cake is baked in layers, a _filling_,
+which may be either the same as the icing used for the covering or a
+mixture resembling a custard, is put between the layers to hold them
+together. These icings and fillings are used for the purpose of
+improving both the taste and the appearance of the cake, as well as for
+the purpose of retaining the moisture in it. Some of them are very
+simple, consisting merely of powdered sugar mixed with a liquid, while
+others are more elaborate and involve a number of ingredients. They may
+be spread over the cake, put on thick in a level manner, or arranged in
+fancy designs on a plain background of simple icing with the use of a
+pastry tube or a paper cornucopia. These decorations may be made in
+white or in various colors to suit the design selected for decoration.
+
+85. It is well to understand just what cakes may be served without
+icings and fillings and what ones are improved by these accompaniments.
+Sponge cakes, as a rule, are not iced elaborately, for a heavy icing
+does not harmonize with the light texture of this kind of cake. If
+anything is desired, a simple sugar icing is used or the surface of the
+cake is moistened with the white of egg and then sprinkled with sugar.
+Butter cakes, especially when baked in layers, although they are often
+much richer than sponge cakes, are usually iced. When they are baked in
+the form of loaf cakes, they may or may not be iced, as desired. Very
+rich cakes made in loaf-cake form are usually served without icing,
+unless they are served whole and it is desired to make them attractive
+for a special occasion.
+
+[Illustration: FIG. 18, Plain iced cake.]
+
+[Illustration: FIG. 19, Decorated cake.]
+
+86. For the most part, icings are put on plain, as in Fig. 18, but
+there are some occasions for which an attractively decorated cake is
+desired. For instance, birthday cakes, wedding cakes, or cakes for
+parties and dinners are often served whole from the table, and when this
+is done, the cake should be made as attractive as possible. The work of
+decorating such cakes may prove somewhat difficult at first, but just a
+little practice in this direction will produce surprising results. Figs.
+19 and 20 show what can be done in the way of decoration with very
+little effort. The cake shown in Fig. 19 is suitable for a special
+occasion, such as a party, while the one in Fig. 20 is a birthday cake.
+
+[Illustration: FIG. 20, Birthday cake with candles.]
+
+These cakes are first covered with a plain white icing and then
+decorated in any colors desired. The candle holders on the birthday
+cake, which may be purchased in various colors, correspond in color with
+the decoration on the cake. Original ideas and designs may thus be
+worked out in an attractive way to match a color scheme or carry out a
+decorative idea. A pastry tube is the most satisfactory utensil for this
+purpose, but a tiny paper cornucopia made of stiff white paper may be
+used to advantage for the decoration of small cakes and even for certain
+designs on large ones.
+
+87. The cake that comes out of the pan with a smooth surface is the one
+to which an icing or a filling may be applied most satisfactorily.
+Unless absolutely necessary, the cake should not be cut nor broken in
+any way before it is iced, as a cut surface is apt to crumble and
+produce a rough appearance. If the cake must be cut, as is the case when
+small fancy shapes are made out of baked cake, the pieces should be
+glazed with a coating of egg white mixed with a very small quantity of
+sugar and beaten just enough to incorporate the sugar. Then, if they are
+allowed to dry for 4 or 5 hours before being iced, no crumbs will mix
+with the icing.
+
+CAKE ICINGS AND THEIR PREPARATION
+
+88. VARIETIES OF ICINGS.--Icings are of two varieties: those which
+require cooking and those whose ingredients are not cooked. In uncooked
+icings, which are easily made, sugar, such as confectioner's, is
+moistened with a liquid of some kind and then flavored in various ways.
+The more common of the cooked varieties are made by beating a hot sugar
+sirup into well-beaten egg whites. After being flavored, icings of this
+kind may be used without the addition of other ingredients or they may
+be combined with fruits, nuts, coconut, etc.
+
+89. UNCOOKED ICINGS.--Confectioner's sugar is the most satisfactory for
+uncooked icings, and it is the kind most commonly used for this purpose.
+The finer this sugar can be secured, the better will the icing be, XXXX
+being the most desirable. As such sugar forms very hard lumps when it is
+allowed to stand, it should be rolled and sifted before it is mixed with
+the other ingredients. The material used to moisten the sugar may be
+lemon juice or some other fruit juice, water, milk, cream, egg white,
+butter, or a combination of these. Enough liquid should be used to make
+the icing thin enough to spread easily.
+
+90. The ingredients used in uncooked icings determine to a certain
+extent the utensils required to make the icings. A fine-mesh wire sifter
+should be used to sift the sugar. A bowl of the proper size to mix the
+materials should be selected, and a wooden spoon should also be secured
+for this purpose, although a silver spoon will answer if a wooden one is
+not in supply. To spread the mixture on the cake, a silver knife
+produces the best results. If the icing is to be put on in ornamental
+way, the equipment already mentioned, that is, a pastry bag or a paper
+cornucopia, should be provided.
+
+COLD-WATER ICING
+
+1 c. confectioner's sugar
+2 Tb. cold water
+1 tsp. lemon juice
+
+Add the sugar to the water and lemon juice, beat together thoroughly,
+and spread on any desired cake.
+
+PLAIN ICING
+
+1 egg white
+1-1/4 c. confectioner's sugar
+2 tsp. cold water
+1/2 tsp. vanilla
+
+Beat the white of the egg until it is stiff. Sift in the sugar and add
+a little of the water occasionally until all the water and sugar are
+added. Beat together thoroughly, add the flavoring, and spread on
+the cake.
+
+ORANGE ICING
+
+1-1/2 c. confectioner's sugar
+4 Tb. orange juice
+Few drops orange extract
+Orange coloring for tinting
+
+Sift the sugar into the orange juice and beat thoroughly. Add the orange
+extract and just a little of the orange coloring for an even tint.
+Spread on the cake.
+
+CHOCOLATE WATER ICING
+
+1 sq. chocolate
+3 Tb. boiling water
+1-1/2 c. pulverized sugar
+1/2 tsp. vanilla
+
+Melt the chocolate in a double boiler, add the boiling water and the
+sugar, and stir together until smooth. Add the vanilla. Spread on
+the cake.
+
+WHITE ICING
+
+2 egg whites
+1-1/4 c. confectioner's sugar
+1 tsp. vanilla
+
+Beat the egg whites until they are stiff, sift in the powdered sugar,
+add the vanilla, and beat together until the icing is of a consistency
+to spread.
+
+BUTTER ICING
+
+1 Tb. butter
+1-1/2 c. powdered sugar
+1 Tb. cream
+1/2 tsp. vanilla
+1 egg white
+
+Cream the butter, add the sugar, diluting it with the cream, and add the
+vanilla. Beat the egg white and add to the mixture, continuing the
+beating until the mixture is dry and ready to spread.
+
+CHOCOLATE BUTTER ICING
+
+1 Tb. butter
+1-1/2 c. powdered sugar
+3 Tb. milk
+1/2 egg
+1 oz. chocolate
+Vanilla
+
+Cream the butter and add the sugar gradually, moistening with the milk
+and egg to make the mixture thin enough to spread. Melt the chocolate in
+a saucepan over hot water and pour into the icing mixture. Add the
+vanilla. Beat thoroughly and if more sugar or liquid is needed to make
+the icing thicker or thinner, add until it is of the right consistency
+to spread.
+
+ORNAMENTAL ICING
+
+3 egg whites
+3 c. confectioner's sugar
+3 tsp. lemon juice
+
+Put the egg whites into a bowl, add a little of the sugar, and beat.
+Continue adding sugar until the mixture becomes too thick to beat well,
+and then add the lemon juice. Add the remainder of the sugar, and
+continue beating until the icing is thick enough to spread. Spread a
+thin layer over the cake and allow it to harden. When this is dry, cover
+it with another layer to make a smooth surface, and add more sugar to
+the remaining icing until it is of a very stiff consistency. Color and
+flavor as desired, place in a pastry bag, and force through pastry tubes
+to make any desired designs.
+
+91. COOKED ICINGS.--A few cooked icings are made without egg whites, but
+for the most part icings of this kind consist of a sugar sirup beaten
+into egg whites that have been whipped until they are stiff. Success in
+making icing of this kind depends largely on boiling the sirup to just
+the right degree, for when this is done the icing will remain for a
+short time in a condition to be handled. If the sirup is not cooked long
+enough, the icing will not stiffen and it will have to be mixed with
+powdered sugar to make it dry. In the event of its being boiled too
+long, the icing will have to be applied quickly, for it is likely to
+become sugary. A thermometer is a convenient utensil to use in making
+icings of this kind, for with it the housewife can determine just when
+the sirup is boiled to the right point. However, after the housewife has
+had a little experience, excellent results can be achieved in the way of
+icings without a thermometer if the mixture is tested carefully. The
+beating of cooked icings also has much to do with the nature of the
+finished product. They should be beaten until they are of just the
+proper consistency to spread and still will not run off the surface
+of the cake.
+
+92. Because of the nature of cooked icings, it is necessary that the
+work of applying them to cakes be completed as quickly as possible. A
+case knife or a spatula is the best utensil for this purpose.
+
+To ice a layer cake, pour some of the icing on the layer that is desired
+for the bottom and then spread it over the layer quickly until it is
+smooth and as thick as desired. If coconut or any other ingredient,
+such as chopped nuts or fruit, is to be used, sprinkle it on the icing
+as in Fig. 21. Then take up the second layer carefully, as shown, and
+place it on the iced first layer. Pour the remainder of the icing on
+this layer and spread it evenly over the top and down the sides, as
+shown in Fig. 22. The cake will then be covered with a plain white icing
+that will be sufficient in itself or that may serve as a basis for any
+desired ornament. If coconut, fruit, or nuts have been used between the
+layers, sprinkle the same over the top, as shown in Fig. 23, while the
+icing is still soft.
+
+[Illustration: FIG. 21, Assembling layer cake.]
+
+[Illustration: FIG. 22, Icing layer cake.]
+
+Sometimes, after the icing has been spread, it may be found that the
+surface is not so smooth as it should be. Any roughness that may occur,
+however, may be removed as soon as the icing has become entirely cold by
+dipping a clean silver knife into hot water and, as shown in Fig. 24,
+running it gently over the entire surface. This treatment takes only a
+little time and greatly improves the appearance of the cake.
+
+CARAMEL ICING
+
+1 1/2 c. brown sugar
+3/4 c. milk
+1/2 Tb. butter
+
+Boil the ingredients together until a soft ball is formed when the
+mixture is tried in cold water. Cool and beat until of the right
+consistency to spread. Spread this icing rather thin. If desired chopped
+nuts may be added to it while it is being beaten.
+
+MAPLE ICING
+
+Maple icing may be made by following the recipe given for caramel icing,
+with the exception of using maple sugar in place of the brown sugar.
+
+[Illustration: FIG. 23, Sprinkling iced cake with garnish.]
+
+BOILED ICING
+
+1 c. sugar
+1/2 c. water
+1 egg white
+Pinch of cream of tartar
+
+Put the sugar and water to cook in a saucepan. Boil until a fairly hard
+ball is formed when the sirup is tried in cold water or until it threads
+when dropped from a spoon, as shown in Fig. 25. If a thermometer is used
+to test the sirup, it should register 240 to 242 degrees Fahrenheit when
+the sirup is taken from the stove. Beat the egg white, add the cream of
+tartar, and continue beating until the egg white is stiff. Then, as in
+Fig. 26, pour the hot sirup over the beaten egg white very slowly, so as
+not to cook the egg, beating rapidly until all the sirup has been added.
+
+[Illustration: FIG. 24, Smoothing surface of icing with knife.]
+
+Continue to beat with a spoon or egg whip until the icing is light and
+almost stiff enough to spread on the cake, as in Fig. 27. Then place the
+bowl over a vessel containing boiling water, as in Fig. 28, and beat for
+3 or 4 minutes while the water boils rapidly underneath. With this
+treatment, the icing will not change in consistency, but will become
+easier to handle and will permit of being used for a longer period of
+time without becoming hard. In fact, it may be kept until the next day
+if desired by placing a moist cloth over the top of the bowl so as to
+prevent a crust from forming.
+
+[Illustration: FIG. 25, Testing hard ball stage of sirup.]
+
+CHOCOLATE ICING
+
+If chocolate icing is desired, a square of melted chocolate may be added
+to the icing given in the preceding recipe after the sirup has been
+added to the egg white.
+
+BROWN-SUGAR BOILED ICING
+
+1-1/4 c. brown sugar
+1/4 c. white sugar
+1/3 c. water
+2 egg whites
+Pinch of cream of tartar
+
+Boil the sugar and the water until it threads or forms a fairly hard
+ball when tried in cold water.
+
+[Illustration: FIG. 26, Pouring hot sirup over beaten egg whites.]
+
+Beat the egg whites until stiff, adding a pinch of cream of tartar while
+beating. Pour the hot sirup over the egg whites and continue beating.
+Flavor with vanilla if desired. Beat until stiff enough to spread and,
+if desired, cook over boiling water as described for boiled white icing.
+
+TIME-SAVING ICING
+
+7/8 c. granulated sugar
+3 Tb. water
+1 egg white
+
+Put the sugar, water, and egg white into the upper part of a small
+double boiler. Have the water in the lower part boiling rapidly. Set
+the part containing the ingredients in place and beat constantly for 7
+minutes with a rotary egg beater, when a cooked frosting that will
+remain in place will be ready for use. The water in the lower receptacle
+must be boiling rapidly throughout the 7 minutes.
+
+[Illustration: FIG. 27, Beating icing until light.]
+
+[Illustration: FIG. 28, Beating over rapidly boiling water.]
+
+
+CAKE FILLINGS
+
+93. As already explained, any icing used for the top of the cake may
+also be used for the filling that is put between the layers, but often,
+to obtain variety, an entirely different mixture is used for this
+purpose. A number of recipes for cake fillings are here given, and from
+these the housewife can select the one that seems best suited to the
+cake with which it is to be used. As will be noted, many of them are
+similar to custard mixtures, and these, in addition to being used for
+cakes, may be used for filling cream puffs and eclairs. Others contain
+fruit, or nuts, or both, while still others resemble icing, with the
+exception of being softer. No difficulty will be experienced in making
+any of these fillings if the directions are carefully followed. They
+should be applied to the cake in the same way as icings.
+
+FRENCH FILLING
+
+2 c. milk
+1 c. sugar
+1/2 c. flour
+1/8 tsp. salt
+2 eggs
+1 tsp. vanilla
+1/2 tsp. lemon extract
+
+Heat the milk to scalding in a double boiler. Mix the sugar, flour, and
+salt. Pour the hot milk over this, and stir rapidly to prevent the
+formation of lumps. Return to the double boiler and cook for 15 to 20
+minutes. Beat the eggs slightly and add them to the mixture. Cook for 5
+minutes longer. Add the flavoring, cool, and place between layers of
+cake or use for filling cream puffs or eclairs. Half of the recipe will
+be sufficient for cake filling.
+
+CHOCOLATE FILLING
+
+If chocolate filling is desired, melt 1-1/2 squares of chocolate and add
+to the French filling while it is hot.
+
+COFFEE FILLING
+
+A very good coffee filling may be made by scalding 2 tablespoonfuls of
+coffee with the milk, straining to remove the grounds, and then adding
+to French filling for flavoring.
+
+FRUIT CREAM FILLING
+
+2/3 c. heavy cream
+1/4 c. sugar
+1/2 c. crushed raspberries, strawberries, peaches,
+         or any desirable fresh fruit
+
+Whip the cream until stiff, add the sugar, and fold in the crushed
+fruit. Place between layers of cake.
+
+RAISIN-AND-NUT FILLING
+
+1/2 c. sugar
+1/4 c. water
+1/2 c. raisins
+1/4 c. chopped nuts
+
+Boil the sugar and water until they form a firm ball when tried in cold
+water. Chop the raisins and nuts and add them to the sirup. Cook until
+stiff enough not to run, and place between layers of cake.
+
+COCONUT FILLING
+
+1 c. milk
+1/2 c. shredded coconut
+1/3 c. sugar
+2 Tb. corn starch
+1 egg
+
+Heat the milk to scalding with the coconut. Mix the sugar and corn
+starch, pour the hot milk into it, and stir rapidly so as to prevent
+lumps from forming. Cook for 15 or 20 minutes. Beat the egg slightly,
+add to the mixture, and cook for 5 minutes more. Cool and spread between
+layers of cake.
+
+LEMON FILLING
+
+2 Tb. corn starch
+1/3 c. sugar
+1/2 c. boiling water
+1 Tb. butter
+1 lemon
+1 egg
+
+Mix the corn starch and sugar, and add to this the boiling water. Put to
+cook in a double boiler, add the butter, the grated rind of the lemon,
+and cook for 15 or 20 minutes. Beat the egg slowly, add to the mixture,
+and cook for 5 minutes more. Remove from the heat and add the juice of
+the lemon. Cool and spread between layers of cake.
+
+ORANGE FILLING
+
+Orange filling may be made by using grated orange rind in place of the
+lemon in the recipe for lemon filling and 1 tablespoonful of lemon juice
+and 2 tablespoonfuls of orange juice.
+
+MARSHMALLOW FILLING
+
+2-1/2 c. sugar
+3/4 c. hot water
+1/4 tsp. cream of tartar
+1 egg white
+
+Boil the sugar, water, and cream of tartar until the sirup threads. Beat
+the egg white until stiff, add the sirup slowly so as not to cook the
+egg, and beat constantly until thick enough to spread on the cake
+without running. This may be used for icing, as well as filling.
+
+       *       *       *       *       *
+
+
+CAKES, COOKIES, AND PUDDINGS (PART 1)
+
+EXAMINATION QUESTIONS
+
+(1) Discuss briefly the use of cake in the diet.
+
+(2) What leavening materials are used in cake making?
+
+(3) (_a_) What are the two general classes of cakes? (_b_) In what way
+do they differ?
+
+(4) Of what value in cake making are pans with removable bottoms?
+
+(5) Give the various steps up to mixing in making a cake.
+
+(6) How should pans be prepared for: (_a_) butter cakes? (_b_) sponge
+cakes?
+
+(7) Give the general proportion of ingredients for sponge cake.
+
+(8) Give the order necessary for combining the ingredients in sponge
+cake.
+
+(9) (_a_) Describe the baking of sponge cake. (_b_) How can you tell
+when sponge cake is ready to be taken out of the oven?
+
+(10) When and how is sponge cake taken from the pan in which it is
+baked?
+
+(11) (_a_) Give the general proportion of liquid and flour used for
+butter cake. (_b_) What makes this proportion vary?
+
+(12) Give the steps necessary for mixing the ingredients of butter cake.
+
+(13) Describe the baking of butter cake.
+
+(14) (_a_) How can you tell when butter cake is sufficiently baked?
+(_b_) How is it removed from the pan and cooled?
+
+(15) What is the value of cake icing?
+
+(16) (_a_) What ingredients are used to make the simplest icings? (_b_)
+What kind of sugar is best for uncooked icings?
+
+(17) What kind of icing should be used for sponge cake? Tell why.
+
+(18) How is the surface of a cake that is to be decorated with an
+ornamental design prepared?
+
+(19) (_a_) Describe the icing of a layer cake. (_b_) How may a rough
+surface of icing be made smooth?
+
+(20) (_a_) Tell how boiled icing is made. (_b_) What is the test for
+determining when the sirup is boiled sufficiently?
+
+
+
+
+CAKES, COOKIES, AND PUDDINGS (PART 2)
+
+       *       *       *       *       *
+
+SMALL CAKES
+
+VARIETIES OF SMALL CAKES
+
+1. Under the heading Small Cakes are included numerous varieties of
+cakes made of many different kinds of materials and baked in various
+shapes and sizes. Some of them, such as meringues and kisses, contain
+nothing except eggs and sugar and consequently are almost confections.
+On the other hand, many of them, including cookies of all kinds, drop
+cakes, ladyfingers, etc., are merely the usual sponge and butter-cake
+mixtures altered in such ways as may be desired. In addition, there are
+cream puffs and eclairs, the various kinds of cakes made with yeast, and
+doughnuts and crullers, all of which, while not exactly cake mixtures,
+are similar enough to small cakes in preparation and use to be discussed
+in connection with them.
+
+2. NATURE OF MIXTURES FOR SMALL CAKES.--The mixtures used for small
+cakes are made into batters and doughs of various thicknesses. For
+instance, the batter used for cup cakes is as thin as that for layer
+cake; that for drop cakes must be stiff enough to hold its shape when it
+is dropped on a flat sheet; while cookies require a dough that is stiff
+enough to be rolled out in a thin layer and then cut into various shapes
+with cutters. The mixing of cakes of this kind differs in no way from
+that of large cakes, the greater thickness being obtained merely by the
+addition of flour.
+
+
+3. BAKING SMALL CAKES.--Small cakes bake more quickly than large ones;
+consequently, a hotter oven is required for them. Cookies will bake in
+10 to 15 minutes. They should rise and start to brown in 1/2 of this
+time, and should finish browning and shrink slightly in the remaining
+half. Drop cakes require a little more time than cookies. They should
+rise during the first third of the time, brown slightly during the
+second, and finish browning and shrink during the last third. Cup cakes
+being larger require from 15 to 25 minutes to bake, depending on their
+size. They should rise and brown in the same way as drop cakes. The
+baking of most of the other varieties demands special attention and is
+discussed in connection with the cakes themselves.
+
+When the majority of small cakes, including cookies, are put into the
+oven to bake, they should be set on the lower rack. Then, when the
+browning has started, they should be changed to the upper rack, where
+they will brown more quickly. This transfer may also be necessary in the
+case of the larger sized cup cakes.
+
+Small cakes baked in muffin pans should be allowed to stand for several
+minutes after being removed from the oven in order to cool. Then a knife
+or a spatula should be run around the edge to loosen each cake from the
+pan. If the pan is then turned upside down and tapped lightly once or
+twice, the cakes will, as a rule, come out in good condition. Cookies
+and drop cakes should be taken from their pans or sheets while warm and
+then allowed to cool on a cake cooler or on clean towels spread on
+a table.
+
+       *       *       *       *       *
+
+
+PREPARATION OF SMALL CAKES
+
+CUP AND DROP CAKES
+
+4. NATURE OF CUP AND DROP CAKES.--CUP CAKES are a variety of small cakes
+baked in muffin pans. Many of the mixtures used for large cakes may be
+made into cup cakes by baking them in pans of this kind. Instead of
+pouring the mixture into the pans from the bowl, as is done in the case
+of large cakes, it is put into them by means of a spoon, as shown in
+Fig. 1. The pans should be filled only about half full in order to give
+the mixture an opportunity to rise. When the cakes are baked, they
+usually reach the top of the pans.
+
+[Illustration: FIG. 1]
+
+5. Cup cakes may be served plain or they may be iced in any desired way.
+Fig. 2 shows a group of cakes of this kind, the three on the right being
+cup cakes without any icing or decoration and the rest, cup cakes iced
+and then decorated in a variety of ways. As will be observed, cup cakes
+lend themselves well to decoration. The materials used here for the
+decorating are chiefly citron and maraschino cherries, both of which may
+be cut into a variety of shapes. The cakes are first covered with a
+white icing for a foundation, and the decorative materials are applied
+before it becomes dry. Other materials may, of course, be used for
+decorating cup cakes, and original designs may be worked out in a number
+of attractive ways.
+
+[Illustration: FIG. 2]
+
+6. DROP CAKES differ from cup cakes in that a stiffer batter is used and
+the mixture is then dropped from a spoon on a greased and floured cooky
+sheet. As shown in Fig. 3, which illustrates a plate of drop cakes
+ready to serve, cakes of this kind are not generally iced. However, the
+mixture used for them often contains fruits and nuts.
+
+7. RECIPES FOR CUP AND DROP CAKES.--Several recipes for cup cakes and
+drop cakes are here given. No difficulty will be experienced in carrying
+out any of them if the suggestions already given are applied. With each
+recipe is mentioned the approximate number of cakes the recipe will
+make. The exact number it will produce will depend, of course, on the
+size of the cakes; the smaller they are the greater will be
+their number.
+
+[Illustration: FIG. 3]
+
+CUP CAKES
+(Sufficient for 1-1/2 Dozen Cakes)
+
+2/3 c. butter
+2 c. sugar
+4 eggs
+3-1/4 c. flour
+4 tsp. baking powder
+1/4 tsp. mace
+1 c. milk
+1 tsp. vanilla
+
+Cream the butter and add the sugar. Beat the eggs and add them. Sift the
+flour, baking powder, and mace together, and add alternately with the
+milk. Flavor with the vanilla, put into greased and floured muffin pans,
+and bake. Cover with chocolate icing and serve.
+
+BROWNIES
+(Sufficient for 1 Dozen Cakes)
+
+1/3 c. butter
+1/3 c. sugar
+1/3 c. molasses
+1 egg
+1-1/4 c. flour
+1 tsp. baking powder
+1/3 tsp. soda
+1/2 c. chopped nut meats
+
+Cream the butter, add the sugar and molasses, beat the egg and add it.
+Mix the flour, baking powder, and soda together, and sift into the
+mixture. Fold in the chopped nut meats, put in thin layers into muffin
+pans, and bake in a hot oven until done. Remove from the pans, cool,
+and serve.
+
+CINNAMON CUP CAKES
+(Sufficient for 1 Dozen Cakes)
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+4 tsp. baking powder
+2 c. flour
+1 Tb. cinnamon
+1/2 c. milk
+
+Cream the butter and add the sugar. Beat the eggs and add them. Sift the
+baking powder, flour, and cinnamon together, and add alternately with
+the milk. Put into greased and floured muffin pans and bake.
+
+COCOA CUP CAKES
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1/3 c. shortening
+1-1/4 c. sugar
+2 eggs
+2 c. flour
+1/2 c. cocoa
+1/8 tsp. soda
+3 tsp. baking powder
+3/4 c. milk
+1 tsp. vanilla
+
+Cream the shortening and add the sugar. Beat the eggs and add them. Sift
+the flour, cocoa, soda, and baking powder together and add alternately
+with the milk. Flavor with the vanilla, put into greased and floured
+muffin pans, and bake in a hot oven. Remove from the pans, cool, and
+serve. If desired, these cakes may be iced with white icing and
+sprinkled with coconut.
+
+ROXBURY CAKES
+(Sufficient for 1 Dozen Cakes)
+
+1/4 c. butter
+1/2 c. sugar
+2 eggs
+1/2 c. molasses
+1/2 c. milk
+1-3/4 c. flour
+1/2 tsp. nutmeg
+1/2 tsp. cinnamon
+1/2 tsp. ground cloves
+1-1/2 tsp. baking powder
+1/2 tsp. soda
+3/4 c. raisins
+1/2 c. English walnut meats
+
+Cream the butter and add the sugar gradually. Beat the eggs and add
+them. Add the molasses and milk. Mix and sift the dry ingredients and
+stir these into the first mixture. Fold in the finely chopped raisins
+and nuts. Bake in a moderate oven and ice with white icing.
+
+APPLE-SAUCE CAKES
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1/4 c. butter
+1 c. sugar
+2 c. flour
+1/2 tsp. soda
+2 tsp. baking powder
+1-1/2 tsp. cinnamon
+1/4 tsp. cloves
+1 tsp. nutmeg
+1 c. apple sauce
+1 c. raisins
+
+Cream the butter and add the sugar gradually. Sift the dry ingredients
+together and add alternately with the apple sauce made according to the
+following directions. Stir in the raisins dredged with a little of the
+flour. Bake in muffin pans in a moderate oven for about 15 minutes.
+
+APPLE SAUCE
+
+1 qt. apples
+1/2 c. sugar
+1 c. water
+
+Peel and quarter the apples. Put them to cook in the water. When soft,
+force through a sieve, add the sugar, and return to the fire until the
+sugar is dissolved. Cool and use for the cakes.
+
+SOUR-MILK DROP CAKES
+(Sufficient for 3 Dozen Cakes)
+
+1/3 c. butter
+1 c. sugar
+1 egg
+1/2 c. sour milk
+2-1/2 c. flour
+1/2 tsp. soda
+1 tsp. baking powder
+1/2 c. nut meats
+1/2 c. raisins
+
+Cream the butter and add the sugar, the beaten egg, and the milk. Sift
+the flour, soda, and baking powder together and add them. Fold in the
+nuts and raisins. Drop by spoonfuls on a greased and floured cake sheet.
+Bake rather slowly, remove from the sheet, cool, and serve.
+
+FRUIT DROP CAKES
+(Sufficient for 2 Dozen Cakes)
+
+1/3 c. shortening
+2/3 c. sugar
+1 egg
+1/4 c. milk
+1-3/4 c. flour
+2 tsp. baking powder
+1 tsp. cinnamon
+1/4 tsp. cloves
+1/2 tsp. nutmeg
+1/2 c. raisins
+
+Cream the shortening and add the sugar, egg, and milk. Sift the flour,
+baking powder, and spices together. Sift these dry ingredients into the
+mixture and add the raisins. Drop by spoonfuls on a greased and floured
+cake sheet and bake in a hot oven until light brown.
+
+OAT-FLAKE DROP CAKES
+(Sufficient for 2 Dozen Cakes)
+
+1/2 c. shortening
+1 c. sugar
+1 egg
+2 c. oat flakes
+1 tsp. vanilla
+2 c. flour
+1/2 tsp. salt
+3 tsp. baking powder
+1 tsp. cinnamon
+1/2 c. milk
+
+Cream the shortening and add the sugar. Beat the egg and add to the
+mixture. Add the oat flakes and vanilla. Sift the flour, salt, baking
+powder, and cinnamon together and add alternately with the milk. Drop on
+greased pans to bake.
+
+GINGER DROP CAKES
+(Sufficient for 2 Dozen Cakes)
+
+1/2 c. shortening
+1/2 c. brown sugar
+1 egg
+2-1/2 c. flour
+1/2 tsp. soda
+1/2 tsp. salt
+1/2 Tb. ginger
+1/2 c. sour milk
+1/2 c. molasses
+
+Cream the shortening, add the sugar, and mix well. Beat the egg and add
+it. Sift the dry ingredients and add alternately with the milk and
+molasses. Drop on greased sheets and bake in a moderate oven for about
+15 or 20 minutes.
+
+8. APPLYING ORNAMENTAL ICING TO CUP CAKES.--Sometimes it is desired to
+put icing on cup cakes in an ornamental way. In such an event, an
+uncooked icing is used and it is usually applied by means of a pastry
+tube, although certain simple designs can be made with a small paper
+cornucopia. When icing is to be used for this purpose, it should be of
+the consistency shown in Fig. 4; that is, it should be so heavy that a
+large quantity of it will cling to the spoon, and when it drops it will
+fall in a mass rather than run off.
+
+[Illustration: FIG. 4]
+
+Have the pastry bag clean and dry, and make it ready for use by slipping
+the pastry tube inside of the bag, as shown in Fig. 5. The point of the
+tube should protrude from the narrow end of the bag, which is too small
+to allow the top of the tube to be pushed through. The cakes to be
+decorated with the aid of a pastry tube are usually prepared, as the
+cake in the illustration shows, by covering it with a perfectly smooth
+coating of uncooked icing of some kind.
+
+With the tube inserted and the cake coated, the work of decorating may
+be taken up. Roll the top of the bag down, as shown in Fig. 6, and into
+it put as much of the icing as is desired. See that the icing is pushed
+as far down into the end of the bag as possible. Then, as in Fig. 7,
+hold the top of the bag shut with one hand and with the other grasp it
+at the place where the contents end. When the hands have been so placed,
+press down on the bag so that the icing will be forced from the point of
+the tube. To make the decorations most satisfactorily, have the point of
+the tube pressed tightly against the surface of the cake and raise it
+very slowly as the icing comes out. Otherwise the shape of the design
+will not be good, as a little experimenting will prove. The rosette tube
+is used to make the decorations here shown, but if a different form of
+decoration is desired, one of the other tubes may be selected.
+
+[Illustration: FIG. 5]
+
+[Illustration: FIG. 6]
+
+9. With cakes of this kind, it is often desired to have a simple
+decoration without first applying the foundation icing. This can be
+done, as shown in Fig. 8, by pressing icing through a pastry bag
+containing the rosette tube and placing the decoration merely on the
+center of each cake. This is suggested as an economical use of icing
+and a decoration a little out of the ordinary. The points of the pastry
+tube should be bent toward the center in order to produce the rosettes
+in the manner here shown. In fact, the shape of a rosette can often be
+changed to some extent by opening or closing these points a trifle.
+
+[Illustration: Fig. 7]
+
+
+COOKIES
+
+10. CLASSES OF COOKIES.--Cookies are of two general classes: those which
+are made thick and are expected to be soft when they are served and
+those which are made thin and are intended to be crisp and brittle when
+eaten. Thin, crisp cookies are usually known as _wafers_ or _snaps_.
+Soft cookies are made from a dough that contains a little more liquid
+than that used for brittle cookies. The dough of which both varieties
+are made should be thick enough to remove from the mixing bowl in a lump
+and roll out on a board. After being rolled until it is the desired
+thickness, it is cut into pieces of any desired size and shape and baked
+in the oven on large flat pans.
+
+[Illustration: Fig. 8]
+
+11. INGREDIENTS IN COOKIES.--The ingredients used in the making of
+cookies are similar to those used for drop cakes, with the exception of
+the amount of flour. In fact, any cooky mixture that is made a little
+more moist by omitting some of the flour may be used for drop cakes.
+More flour is needed in cooky mixtures because they must be of a certain
+thickness in order to be rolled out successfully. The amount of flour
+needed varies with the kind that is used, more of some varieties of this
+ingredient being required than of others. It is usually advisable to add
+the last cup of flour with caution. If the mixture seems to be getting
+stiff before all the flour is added, what is not needed should be
+omitted; but if it does not become stiff enough to handle, more
+should be added.
+
+12. Considerable variety exists in the shortening that may be used in
+cooky mixtures. If desired, butter may be used, but for most cookies it
+is not at all necessary that the shortening consist entirely of butter,
+and for some no butter at all is required. Other fats and oils, such as
+lard, Crisco, lard compound, Mazola, cottoline, butterine, and any other
+tasteless shortening, may be substituted for all or part of the butter.
+Any of the following cooky recipes that contain butter do so because
+that particular cooky or cake is better when made with butter, but, if
+desired, some other fat may be used for a part or all of it. In case
+merely shortening is mentioned, any fat or mixture of fats preferred
+may be used.
+
+13. PROCEDURE IN MAKING COOKIES.--The combining of the ingredients in
+cooky mixtures need give the housewife very little concern, for it is
+accomplished in much the same way as for cup and drop cakes. When all of
+them have been combined, a dough that is stiff enough to handle and
+still not so stiff that it is tough should be formed. The chief
+precaution to be taken in the making of all kinds of cookies is to avoid
+getting too much flour into the mixture. To produce the best results,
+the mixture should be so soft that it is difficult to handle. A good
+plan is to allow it to become very cold, for then it will be much
+stiffer and may be handled more easily. Therefore, after the dough has
+been mixed, it is well to set it in a refrigerator or some other cool
+place and let it stand for several hours before attempting to roll it.
+In fact, a cooky mixture may be made in the evening and allowed to stand
+until the next morning before being rolled out and baked. As can readily
+be understood, such procedure is possible with a stiff mixture like that
+for cookies, while it would not be practicable with a thin mixture,
+such as cake batter, because the gas that is formed by the leavening
+agent would escape from a mixture that is not thick and the cake, after
+being baked, would have no lightness.
+
+14. With the dough ready to be rolled, divide it into amounts of a size
+that can be handled conveniently at one time. Take one of these from the
+mixing bowl and place it on a well-floured board. Work it with the
+fingers into a flat, round piece, using a little flour on the fingers
+during this process. Dust the top lightly with flour and, by means of a
+rolling pin, roll the dough into a flat piece that is as nearly round as
+possible. Continue rolling with a short, light stroke until the dough is
+as thin as desired. Remember that light, careful handling is always
+necessary when any kind of dough mixture is rolled on the board, and
+that as little handling as possible is advisable. Skill in this respect
+will come with practice, so the housewife need not be discouraged if she
+has difficulty at first. For cookies, 1/4 inch is the usual thickness of
+the dough after it is rolled; but for snaps or wafers the dough should
+be rolled as thin as possible. If the dough is as moist as it should be,
+it may be necessary, from time to time, to dust the top with flour as
+the rolling continues. However, no more flour should be used than is
+needed to keep the rolling pin from sticking; otherwise, the dough will
+become too thick and the cookies will be tough and dry.
+
+[Illustration: FIG. 9]
+
+15. When the dough has been rolled until it is of the right thickness,
+cut it in the manner shown in Fig. 9, using cooky cutters of any desired
+size and shape. The four cutters shown, which are heart, round,
+diamond, and star shapes, are the ones that are most commonly used. They
+are merely strips of tin bent into a particular shape and attached to a
+handle for convenience in using. In cutting the dough, try to cut it to
+the best possible advantage, leaving as little space between the cookies
+as possible. Very often, as, for instance, when diamond-shaped cookies
+are being cut, the line of one may be the exact line of the one next to
+it and thus no dough need be left between the cookies.
+
+16. However, as Fig. 9 shows, a certain amount of dough necessarily
+remains after all the cookies that can be made out of a piece of rolled
+dough have been cut. Put these scraps together and set them aside until
+all the fresh dough has been rolled. Then put them together carefully,
+roll them out again, and cut the piece thus formed into cookies just as
+the others were cut. Some persons are in the habit of working these
+scraps in with the next piece of dough that is rolled out, but this is
+not good practice, for by the time they are rolled on the board a second
+time, more flour will be worked into them than into the dough with which
+they were put and the texture will not be the same.
+
+[Illustration: FIG. 10]
+
+17. BAKING COOKIES.--Have a cooky sheet or other large shallow pan
+greased and floured, and as soon as all the cookies are cut from a piece
+of dough, pick them up with the aid of a spatula, as in Fig. 9, and
+arrange them on the pan. Do not place them too close together, or upon
+baking they will stick to one another and lose their shape. As soon as a
+pan is filled, set it in the oven, either directly on the bottom or on
+a low rack. If the temperature of the oven is correct, the cookies
+should begin to rise within 2 or 3 minutes after they are put into the
+oven. After they have baked on the bottom and have risen as much as they
+will, they will appear as shown in Fig. 10. At this point, set them on a
+higher rack to brown on top. In this browning, they will shrink to some
+extent, so that the finished cookies will not have so smooth an
+appearance as when they are placed on the top rack. When done, they
+should be slightly brown, and if it is found that they are too brown on
+top, it may be known that the oven temperature was a little too high or
+perhaps that they should have had a little less time on this rack.
+Molasses cookies require special care to prevent them from burning, for,
+as is explained in _Hot Breads_, any food containing molasses burns
+readily. A comparatively short time is necessary for the baking of
+cookies, but they should be left in the oven long enough to be
+thoroughly baked when removed. When ready to serve, properly baked
+cookies should appear as in Fig. 11.
+
+[Illustration: FIG. 11]
+
+18. RECIPES FOR COOKIES.--With the principles of cooky making well
+understood, the housewife is fully qualified to try any of the recipes
+that follow. As will be noted, a number of recipes are here given and so
+a pleasing variety may be had. Some of them are suitable for certain
+occasions and some for others. For instance, barley-molasses cookies are
+very good with coffee for breakfast, while filled cookies make an
+excellent cake for picnic lunches. Cream cookies or vanilla wafers could
+be served at an afternoon tea, while sand tarts make a very good
+accompaniment for ice cream or some other dainty dessert. The nature of
+the cooky will enable the housewife to determine when it should
+be served.
+
+GINGER SNAPS
+(Sufficient for 4 Dozen Snaps)
+
+1 c. molasses
+1/3 c. lard or other shortening
+1/4 c. butter
+3-1/4 c. flour
+1/2 tsp. soda
+1 Tb. ginger
+1 tsp. salt
+
+Heat the molasses to boiling and pour over the shortening. Sift the dry
+ingredients together and add these. Cool the mixture until it is stiff
+and cold, roll as thin as possible, cut with a small round cutter, and
+bake in a quick oven, being careful not to burn.
+
+CREAM COOKIES
+(Sufficient for 3 Dozen Cookies)
+
+1/3 c. butter
+1 c. sugar
+2 eggs
+1/2 c. thin cream
+1 tsp. vanilla
+4 tsp. baking powder
+1 tsp. salt
+1/2 tsp. mace
+3 c. flour
+
+Cream the butter, add the sugar, eggs, the cream, and vanilla. Sift the
+baking powder, salt, mace, and flour together and add these to the
+mixture. Roll about 1/4 inch thick and cut. Bake in a hot oven.
+
+VANILLA WAFERS
+(Sufficient for 6 Dozen Wafers)
+
+1/3 c. shortening
+1 c. sugar
+1 egg
+1/4 c. milk
+2 tsp. vanilla
+2 c. flour
+3 tsp. baking powder
+1/2 tsp. salt
+
+Cream the shortening, add the sugar and egg, and continue beating. Pour
+in the milk and add the vanilla. Sift the flour, baking powder, and salt
+into the mixture. Roll out as thin as possible, cut with a small round
+cutter, and bake in a hot oven. These wafers should be crisp and thin
+when finished.
+
+BARLEY-MOLASSES COOKIES
+(Sufficient for 3 Dozen Cookies)
+
+1 c. molasses
+1/2 c. shortening
+1/4 c. milk
+2 c. wheat flour
+1 c. barley flour
+2 tsp. ginger
+1 tsp. soda
+1/2 tsp. salt
+
+Heat the molasses, pour it over the shortening, and add the milk. Sift
+the dry ingredients together, and add to the mixture. Cool, roll about
+1/4 inch thick, cut, and bake in a quick oven, being careful not
+to burn.
+
+OATMEAL COOKIES
+(Sufficient for 3-1/2 Dozen Cookies)
+
+1 egg
+1/2 c. sugar
+1/4 c. thin cream
+1/4 c. milk
+1/2 c. oatmeal
+2 c. flour
+2 tsp. baking powder
+1 tsp. salt
+4 Tb. melted butter
+
+Beat the egg and add the sugar, cream, and milk. Run the oatmeal through
+a food chopper, and mix with the flour, baking powder, and salt. Stir
+all into the mixture, add the melted butter, and mix thoroughly. Roll
+thin, cut, and bake in a quick oven.
+
+SAND TARTS
+(Sufficient for 6 Dozen Tarts)
+
+1/2 c. shortening
+1 c. sugar
+1 egg
+1-3/4 c. flour
+2 tsp. baking powder
+1/4 tsp. cinnamon
+1 egg white
+Blanched almonds
+
+Cream the shortening and add the sugar and the egg. Sift together the
+flour, baking powder, and cinnamon, and add these to the mixture. Fold
+in the beaten egg white. Roll as thin as possible and cut. Split
+blanched almonds, and after putting the cookies on the cooky sheet,
+place several halves of almonds in any desirable position on the
+cookies. Bake in a quick oven until light brown.
+
+HIGHLAND DAINTIES
+(Sufficient for 3 Dozen Cookies)
+
+2 c. flour
+1/2 c. brown sugar
+3/4 c. butter
+1 egg yolk
+
+Mix and sift the flour and sugar and work in the butter with the
+fingers. Roll out about 1/3 inch thick and cut into any desirable shape
+with small cutters. Brush with the egg yolk to which has been added 1
+teaspoonful of water. Bake in a slow oven until light brown.
+
+FILLED COOKIES
+(Sufficient for 1-1/2 Dozen Cookies)
+
+1 c. shortening
+1 c. sugar
+1 egg
+1/2 c. milk
+3 c. flour
+3 tsp. baking powder
+1/2 tsp. salt
+2 tsp. vanilla
+
+Cream the shortening and add the sugar gradually. Next add the beaten
+egg and the milk. Sift the flour, baking powder, and salt together and
+add to the mixture. Add the vanilla. Roll very thin and cut into small
+round, square, or diamond shapes. Spread one cooky with the following
+filling, cover with a second, press the edges together, and bake in a
+quick oven.
+
+FILLING FOR COOKIES
+
+1 c. sugar
+1 Tb. flour
+1/2 c. boiling water
+1-1/4 c. chopped raisins
+3/4 c. nut meats
+
+Mix the sugar and flour and stir them into the boiling water. Add the
+raisins and let cook until thick enough to spread on the cookies. Remove
+from the fire and add the nut meats. Cool slightly and spread. Figs or
+dates may be used in place of the raisins.
+
+If it is not desired to prepare a filling for the cookies, jam makes a
+very good substitute.
+
+SOUR-CREAM COOKIES
+(Sufficient for 3 Dozen Cookies)
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+1/2 pt. thick sour cream
+1/2 tsp. soda
+1 tsp. baking powder
+3-1/2 c. flour
+1/2 tsp. lemon extract
+
+Cream the butter and sugar, add the eggs, and beat thoroughly. Add the
+cream. Sift the soda, baking powder, and flour and add to the first
+mixture. Add the lemon extract, roll out thick, and sprinkle with sugar.
+Cut with a round cutter, place on greased and floured tins, and bake.
+
+
+KISSES AND MACAROONS
+
+19. NATURE OF KISSES AND MACAROONS.--The varieties of small cakes known
+as kisses and macaroons are undoubtedly the daintiest ones that are
+made. Composed almost entirely of sugar, egg whites, and flavoring, they
+are very delicate in texture and are practically confections. Kisses do
+not contain any flour, but macaroons need a small amount of this
+ingredient and some varieties of them contain the yolks, as well as the
+whites, of eggs. Chopped or ground nuts, coconut, and various kinds of
+dried or candied fruits are added to these cakes to give them variety.
+
+20. The mixtures of which these cakes are made are either dropped by
+spoonfuls or forced through a pastry bag into little mounds or rosettes
+on an inverted pan or a cooky sheet and then baked in a very slow oven.
+An oven of this kind is necessary, for the mixtures must be practically
+dried out in the baking. _Meringues_, although made of a mixture similar
+to that used for kisses, are usually made in rather large, round, flat
+shapes, whereas kisses are smaller and are for the most part made in the
+shape of rosettes. Fig. 12 shows a plate of kisses ready to serve.
+
+21. _Marguerites_, while not exactly the same as either kisses or
+macaroons, are given in this connection because the mixture used for
+them is similar to that for kisses. These, as shown in Fig. 13, are in
+reality saltines covered with a mixture of egg and sugar to which nuts,
+coconut, flavoring, etc. may be added for variety. After the sugar
+covering has been applied, the saltines are set in the oven and baked
+until slightly brown on top. This variety of small cakes, as well as
+kisses and meringues, is excellent for serving with afternoon tea, or
+with ice cream at a party that is to be very dainty.
+
+[Illustration: FIG. 12]
+
+22. RECIPES FOR KISSES AND MACAROONS.--One recipe for kisses, several
+recipes for macaroons, and directions for the preparation of marguerites
+follow. If meringues are desired, the recipe for kisses may be followed
+and the mixture then dropped by spoonfuls, instead of being forced
+through a pastry tube.
+
+[Illustration: FIG. 13]
+
+KISSES OR MERINGUES
+(Sufficient for 1 to 2 Dozen Cakes)
+
+1/2 c. fine granulated sugar, or 1/2 c. and 2 Tb. powdered sugar
+2 egg whites
+1/2 tsp. vanilla
+
+Fine granulated or powdered sugar may be used for these cakes. If
+powdered sugar is selected, a little more will be required than of
+granulated. Only fresh eggs should be employed. Separate them and beat
+the whites with an egg whip, beating slowly at first and more rapidly as
+the eggs grow stiff. When they have become very stiff, add a
+tablespoonful of the sugar and continue the beating. When this has been
+beaten thoroughly, add another tablespoonful, and continue to add sugar
+in small amounts and to beat until all has been worked in. Add the
+vanilla. Moisten with cold water a board that is about 1 inch thick,
+place over it some heavy white paper, and force the mixture through a
+pastry bag or drop by spoonfuls on the paper. Place the board containing
+the kisses in a very slow oven, one so slow that instead of baking the
+kisses it will really dry them. If the oven is too warm, open the oven
+door slightly to prevent the temperature from rising too high. Bake
+until the kisses are dry and then remove them from the oven.
+
+If desired, the inside of the meringues, which is soft, may be removed
+and the shell filled with a filling of some kind. Plain whipped cream or
+whipped cream to which fresh strawberries and sugar are added makes an
+excellent filling for this purpose. In fact, meringues filled and
+garnished with whipped cream make a very delightful dessert.
+
+PECAN MACAROONS
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1 egg white
+1 c. brown sugar
+1 c. pecan meats
+1/4 tsp. salt
+
+Beat the egg white until stiff and add the sugar gradually, beating
+constantly. Fold in the nut meats, add the salt, and then drop from the
+tip of a spoon 1 or 2 inches apart on a cooky sheet covered with
+buttered paper. Bake in a moderate oven until delicately browned.
+
+ALMOND MACAROONS
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1/2 lb. almonds
+1 c. powdered sugar
+2 egg whites
+
+Blanch the almonds and force them through a food chopper. Mix the ground
+almonds and powdered sugar, and gradually add the beaten egg whites
+until a mixture of the consistency of a stiff dough is formed. Force
+through a pastry bag or drop with a spoon on a cooky sheet covered with
+buttered paper. The macaroon mixture spreads during the baking, so space
+will have to be left between the cakes. Bake in a very slow oven. After
+removing from the oven, cover for a few minutes with a moist cloth in
+order to loosen the macaroons.
+
+COCONUT MACAROONS
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1 c. powdered sugar
+1 c. shredded coconut
+2 egg whites
+
+Mix the sugar and coconut. Beat the egg whites and fold into the coconut
+and sugar. Drop by spoonfuls on a cooky sheet covered with waxed paper
+and bake in a slow oven.
+
+OATMEAL-FRUIT MACAROONS
+(Sufficient for 3 Dozen Cakes)
+
+2 eggs
+1/2 c. sugar
+1/4 c. corn sirup
+1 Tb. melted shortening
+1/2 c. raisins, cut in small pieces
+2-1/2 c. rolled oats
+1/2 tsp. salt
+
+Beat the eggs, add the sugar, sirup, and shortening. Fold in the fruit,
+rolled oats, and salt. Drop by spoonfuls on a greased cooky sheet and
+bake in a moderate oven.
+
+MARGUERITES
+(Sufficient for 3 Dozen Cakes)
+
+3/4 c. sugar
+1/3 c. water
+1 egg white
+1/4 c. shredded coconut
+1/4 c. chopped nuts
+
+Cook the sugar and water until it forms a hard ball when tested in cold
+water or threads from a spoon. Beat the egg white until stiff, pour the
+hot sirup into it, and continue beating until the mixture is stiff
+enough not to run. Add the coconut and chopped nuts and spread a thick
+layer on saltines. Place in a moderate oven and bake until
+slightly browned.
+
+
+LADYFINGERS AND SPONGE DROPS
+
+23. The mixture used for ladyfingers is in reality a sponge-cake
+mixture, but it is baked in a certain oblong shape known as a ladyfinger
+shape. Shallow pans that will bake the mixture in the required shape can
+be purchased, but these need not be secured, for much more satisfactory
+results can be obtained with a pastry bag and tube after a little
+practice. The same mixture may be dropped by spoonfuls and baked in
+small round cakes known as sponge drops. Both ladyfingers and sponge
+drops, after being baked, are put together in twos by means of a simple
+sugar icing. Care should be exercised in their baking to prevent them
+from burning.
+
+Small cakes of these varieties are very satisfactory to serve with a
+rich gelatine or cream dessert. Then, again, such cakes, especially
+ladyfingers, are sometimes molded into a frozen dessert or placed in a
+mold in which a gelatine dessert is solidified. Often they are served
+with sweetened and flavored whipped cream; in fact, no matter how stale
+or fresh they may be, they help to make very delicious desserts.
+
+LADYFINGERS No. 1
+(Sufficient for 1-1/2 Dozen Cakes)
+
+3 egg whites
+1/3 c. powdered sugar
+2 egg yolks
+1/4 tsp. vanilla
+1/3 c. flour
+1/8 tsp. salt
+
+[Illustration: FIG. 14]
+
+Beat the egg whites until they are stiff and dry. Add the sugar
+gradually and continue beating. Beat the two egg yolks until they are
+thick and lemon-colored and add them. Add the flavoring and fold in the
+flour mixed and sifted with the salt. Cover a cooky sheet with light
+wrapping paper that is perfectly smooth and marked into spaces 4-1/2 in.
+long by 1-1/2 in. wide, as shown in Fig. 14. With the aid of a spoon,
+as illustrated, fill the ladyfinger mixture into a pastry bag containing
+a plain pastry tube. Then, from the pastry tube, squeeze the cake
+mixture onto the marked spaces, as shown in Fig. 15, making the mass
+slightly narrower in the center than at the ends. When all the spaces
+have been filled, set the pan containing the sheet in a slow oven and
+bake until dry. Remove from the oven and take from the paper by slipping
+a sharp knife under each ladyfinger. If the ladyfingers are to be used
+for cake, they must be put together in pairs with the following simple
+filling, and they will then appear as in Fig. 16.
+
+[Illustration: FIG. 15]
+
+[Illustration: FIG. 16]
+
+FILLING FOR LADYFINGERS
+
+Juice of 1 orange
+Sufficient sugar to spread
+
+Beat the orange juice and sugar together until smooth. Place a layer of
+the mixture between each two ladyfingers.
+
+LADYFINGERS No. 2
+(Sufficient for 3 Dozen Cakes)
+
+6 eggs
+1-1/4 c. powdered sugar
+1 c. flour
+Juice of half a lemon
+
+Separate the eggs and beat the whites with an egg whip until stiff. Sift
+the sugar and flour together several times, add a little to the eggs,
+and continue beating. Continue to add the sugar and flour, a little at a
+time, until all has been added. Beat the egg yolks until they are light
+and lemon-colored and then beat them into the mixture. Add the lemon
+juice and force the mixture through a pastry tube in the same way as
+described in the preceding recipe. Bake in a slow oven. When cool, put
+together with the orange filling.
+
+
+CAKES MADE WITH YEAST
+
+24. A few varieties of cake are made light by means of yeast instead of
+being leavened with eggs or chemical leavening agents. These cakes are,
+of course, similar to bread in many respects, but they are sweeter and
+richer than bread and contain eggs. For this reason they are not
+economical mixtures and should not be made if economy must be practiced.
+Because of the sugar, butter, and eggs used in them, the action of the
+yeast is slow; consequently, the processes involved in making these
+mixtures are neither short nor simple. Often, after they have been baked
+in a mold, the center is removed and the shells are then filled with
+different mixtures to make a variety of desserts.
+
+BRIOCHE
+
+1 c. milk
+1-1/2 yeast cakes
+1/2 c. sugar
+2/3 c. butter
+4-1/2 c. flour
+3 egg yolks
+3 whole eggs
+1/2 tsp. lemon extract
+
+Scald the milk, cool until lukewarm, and then add the yeast cakes. When
+they are thoroughly dissolved, add the sugar, the butter, which has been
+softened but not melted, and half of the flour. Add the egg yolks and
+beat with the hands. Add the eggs one at a time and when all have been
+beaten in thoroughly, continue to add more flour. After all of the flour
+and also the lemon extract have been added and the mixture is of a
+consistency to knead, allow it to rise for 6 hours. Punch down and place
+in the ice box or some other cool place overnight. In the morning, the
+mixture will be ready to bake in whatever shape is desirable.
+
+The four recipes that follow show various ways in which the brioche may
+be used to make attractive as well as appetizing desserts.
+
+COFFEE CAKES
+
+Roll the brioche mixture into a long rectangular piece about 1/4 inch
+thick. Spread with softened butter, fold one-third of the side over the
+center and the opposite side on top of that, making three layers. Cut
+this into strips about 3/4 inch wide, cover, and let rise. When light,
+twist the ends of each piece in the opposite direction, coil, and bring
+the ends together on the top of the cake. Let rise in pans for 20
+minutes, and bake in a moderate oven for about 20 minutes. Upon removing
+from the oven, brush with confectioner's sugar moistened with enough
+water to allow it to spread.
+
+BRIOCHE BUNS
+
+Work 1/2 cupful of raisins and 1/2 cupful of chopped nut meats into half
+of the brioche mixture. Shape into balls about the size of a walnut, and
+then place close together in a buttered pan. Brush over the top with 1
+tablespoonful of sugar dissolved in 2 tablespoonfuls of milk. Bake in a
+moderate oven for about 25 minutes. Brush a second time with the
+sugar-and-milk mixture and allow the buns to remain in the oven until
+they are well browned.
+
+BRIOCHE DESSERT
+
+Fill muffin pans about 1/2 full with the brioche mixture. Allow it to
+rise nearly to the top, bake in a slow oven, remove when sufficiently
+baked, and cool. Remove the center from each mold, leaving a shell. The
+centers may be toasted and served separately. Put a teaspoonful or two
+of any desirable preserves or marmalade into the shells, fill with
+sweetened and flavored whipped cream, and over the top sprinkle chopped
+nuts. This dessert should be prepared just before serving.
+
+BRIOCHE PUDDING
+
+Take enough of the brioche sponge to fill a good-sized mold two-thirds
+full. Work into this 1/2 cupful of raisins cut into small pieces, 1/4
+cupful of candied cherries, 1/2 cupful of chopped nuts, and 1/4 cupful
+of coconut. Place in a mold and allow it to rise until the mold is
+nearly full. Bake from 45 minutes to 1 hour, turn out of the mold, and
+allow to become cold. Cut into thick slices with a knife that has been
+heated in the flame, and serve with apricot or pineapple sauce.
+
+APPLE CAKE
+(Sufficient for Three Good-Sized Cakes)
+
+2 c. milk
+1 yeast cake
+1 tsp. salt
+1/2 c. sugar
+3/4 c. butter
+8-1/2 c. flour
+3 eggs
+Apples
+
+Scald the milk and cool it to lukewarm. Add the yeast, salt, sugar, and
+butter, which has been softened but not melted. Add half of the flour
+and beat in the eggs. When all has been mixed thoroughly, add sufficient
+flour to make a stiff dough. Knead for a short time and place in a bowl
+to rise. When risen until double in bulk, roll a piece of the dough 1/2
+inch thick to fit a rectangular pan. Allow this to rise until it is
+light. Peel apples, cut into halves and then into thick slices, and rub
+them with lemon so they will not discolor. When the bread mixture is
+light, place the apples on the top in rows. Sprinkle with sugar and
+cinnamon and bake in a quick oven. Serve with butter or sugar and cream.
+
+SWEDISH TEA RING
+
+Roll a large piece of the mixture used for apple cake into a rectangular
+shape from 1/4 to 1/2 inch thick, brush with butter, sprinkle with sugar
+and cinnamon and, if desired, with raisins or chopped nuts. Roll like a
+jelly roll, and place the two ends together on a cooky sheet so as to
+form a ring. Try, if possible, to conceal the joining by fastening the
+ends together carefully. The best way to do this is to cut a slice from
+each end before joining. Then, with a scissors, cut through the edge of
+the ring nearly to the center and slightly at a slant, as in Fig. 17.
+Make the cuts about 1 inch apart and turn the cut slices over so as to
+show the layers of dough. Brush with milk, dredge with sugar, and bake
+for about 1/2 hour. When baked, this cake should appear as shown in
+Fig. 18.
+
+[Illustration: FIG. 17]
+
+[Illustration: FIG. 18]
+
+
+CREAM PUFFS AND ECLAIRS
+
+25. A delicious form of dessert that is usually classed with small cakes
+includes cream puffs and eclairs. They are made of a special kind of
+paste that, when baked, becomes hollow in the center, very much as
+popovers do. The inside is then filled with a mixture similar to a
+custard mixture or with sweetened and flavored whipped cream. Many
+persons have an idea that these mixtures are very difficult to make, but
+the fact is that they may be easily made if the directions for preparing
+them are carefully followed.
+
+[Illustration: FIG. 19]
+
+26. After the paste has been mixed, the way it is to be treated will
+depend on whether cream puffs or eclairs are to be made. For cream
+puffs, which are shown in Fig. 19, it is dropped by spoonfuls on a cooky
+sheet or a large pan, while in the case of eclairs, several of which are
+shown in Fig. 20, it is forced through a large round pastry tube so as
+to form long strips. The shapes are then baked in a hot oven, and during
+this process they puff up and become hollow in the center. If, upon
+attempting to fill the shells thus made, the centers are found to
+contain a little moist, doughy material, this may be removed. The
+filling may then be introduced either by cutting a slit in the side and
+putting it in with a spoon or by inserting the end of a pastry tube into
+the shell and forcing it in with a pastry bag and tube. In addition to
+being filled with a filling of some kind, eclairs are covered, as here
+shown, with an icing that usually corresponds in flavor with the
+filling. For instance, chocolate eclairs are filled with a chocolate
+filling and covered with a chocolate icing, while coffee eclairs have a
+coffee filling and a coffee icing.
+
+[Illustration: FIG. 20]
+
+Very small cream puffs are attractive and are often served with small
+cakes for an afternoon tea or a buffet luncheon. These may be made by
+dropping the paste with a teaspoon on a cooky sheet, baking it until
+done, and then filling the shells with any desired paste.
+
+CREAM PUFFS
+(Sufficient for 1 Dozen Cream Puffs)
+
+1/2 c. butter
+1 C. boiling water
+1 c. flour
+4 eggs
+
+Boil the butter and water together until the butter is melted. Add the
+flour by pouring it all in at one time. Stir rapidly and cook until the
+mass does not stick to the sides of the pan. Continue the stirring so
+that it does not burn. Remove from the fire and cool, so as not to cook
+the eggs when they are added. Add one egg at a time and mix thoroughly
+with the mixture before adding another. Drop by spoonfuls on a greased
+cooky sheet, place close to the floor of the oven, and bake in a hot
+oven for about 30 minutes or until the puffs are dry and can be lifted
+from the sheet. Allow them to cool and then fill with whipped cream or a
+custard filling. Before serving, sprinkle powdered sugar over the top
+of each.
+
+ECLAIRS
+
+When eclairs are desired, make the paste as for cream puffs. Then
+through a large, round pastry tube, one having a diameter of at least
+1/2 inch, force this paste in strips 3-1/2 or 4 inches long, putting the
+paste on a cooky sheet or some other large pan. Bake in a hot oven in
+the same way as cream puffs. When cool, fill with a custard mixture of
+any desired flavoring and cover with an icing of the same flavor.
+
+ROYAL ECLAIRS
+
+Royal eclairs are especially delicious and make a very agreeable change
+from the usual variety. To make these, bake eclairs in the usual shape
+and set aside to cool. Cut canned peaches into pieces, add sugar to
+them, and cook down until the sirup becomes thick. Fill each eclair with
+several spoonfuls of this mixture and, if desired, serve with whipped
+cream over the top.
+
+CREAM FILLING FOR CREAM PUFFS
+
+1/3 c. flour
+2 c. milk
+1 egg
+3/4 c. sugar
+1/8 tsp. salt
+2 tsp. butter
+1 tsp. vanilla
+
+Moisten the flour with a little cold milk. Heat the remainder of the
+milk and add the moistened flour. Cook in a double boiler for 10 or 15
+minutes. Beat the egg, add the sugar and salt, and pour this into the
+hot mixture, stirring rapidly. Cook until the egg is thickened, and then
+add the butter and vanilla. Remove from the fire, cool, and fill into
+the cream puffs.
+
+CHOCOLATE FILLING FOR ECLAIRS
+
+1 sq. chocolate
+3/4 c. sugar
+1 c. water
+1/3 c. flour
+1 c. milk
+1 Tb. butter
+1 tsp. vanilla
+
+Cook the chocolate, sugar, and water over the flame until they are well
+blended. Mix the flour and milk and add to the hot mixture. Cook until
+the flour has thickened. Add the butter and vanilla. Cool and fill into
+the eclairs. Cover the tops with a plain chocolate icing.
+
+COFFEE FILLING FOR ECLAIRS
+
+1/3 c. ground coffee
+2 c. milk
+1/3 c. flour
+3/4 c. sugar
+1 Tb. butter
+1 tsp. vanilla
+
+Steep the coffee in the milk for 15 minutes. Strain and add the flour
+and sugar, which have been thoroughly mixed. Cook until the mixture is
+thickened, stirring constantly to prevent lumps from forming. Add the
+butter and vanilla, cool, and fill into the eclairs. Cover the top of
+the eclairs with icing made by thickening a little strong coffee with
+pulverized sugar.
+
+CARAMEL FILLING FOR ECLAIRS
+
+1 c. sugar
+1-1/4 c. boiling water
+1/3 c. flour
+1 c. milk
+1 Tb. butter
+1 tsp. vanilla
+
+Caramelize 1/2 cupful of the sugar, add the water, and cook until the
+caramel has dissolved. Mix the remainder of the sugar with the flour and
+moisten with the milk. Add this to the caramel and cook until the flour
+thickens completely, stirring constantly to prevent the formation of
+lumps. Add the butter and vanilla. Cool and fill into the eclairs. Cover
+the tops with a plain caramel icing.
+
+
+DOUGHNUTS AND CRULLERS
+
+27. NATURE OF DOUGHNUTS AND CRULLERS.--Some kinds of doughnuts and
+crullers are made of bread dough, and for this reason really belong to
+breakfast breads instead of to cakes. However, most of the recipes for
+these two foods include sugar, shortening, milk, eggs, and leavening,
+making doughnuts and crullers so similar to cake in their composition
+that they are usually regarded as cake mixtures. The shortening, which
+is in smaller amounts than is required for most cakes, is supplied
+largely by the method of preparation peculiar to these cakes; that is,
+by their being fried in deep fat. Consequently, some of the same
+conditions apply in their preparation as in the making of other foods
+that are cooked in this way. As has already been learned, such foods
+must either contain a sufficient amount of protein material, such as
+egg, for instance, or be coated with enough material of this kind to
+prevent the absorption of fat. In the case of doughnuts, this material
+is supplied as an ingredient.
+
+28. SHAPING DOUGHNUTS AND CRULLERS.--The ingredients used in the making
+of doughnuts are combined in much the same way as those used in other
+cake mixtures. A point to remember is that the mixture, like that for
+cookies, must be stiff enough to handle and roll out, but care should be
+taken not to use too much flour, for then the doughnuts are likely to be
+tough. Divide the dough into amounts of a convenient size, place one of
+these on a well-floured board, and roll out with a rolling pin until
+about 1/4 inch thick. Then, with a doughnut cutter, as shown in Fig. 21,
+cut as many doughnuts as possible from the rolled dough. If a regular
+doughnut cutter is not in supply, a round cookie cutter may be used and
+then a thimble or some other small round cutter applied to remove the
+center of the pieces thus cut. As here shown, a plate or some other
+small dish containing flour should be kept handy and the cutter dipped
+into this occasionally during the cutting to prevent it from sticking to
+the dough and marring the appearance of the doughnuts. Collect the
+centers and scraps that remain after the doughnuts have been cut from a
+piece and set these aside until all the fresh dough has been used. These
+may then be rolled out again and cut into doughnuts. If desired,
+however, the centers may be fried.
+
+[Illustration: FIG. 21]
+
+29. While doughnuts are usually round and have a hole in the center,
+they may, for variety, be made in other shapes. For instance, after the
+dough is rolled out, it is sometimes cut with a sharp knife Into
+rectangular pieces about 4 inches long and 2-1/2 inches wide and each
+one of these pieces then cut lengthwise into three strips attached at
+one end. When cut in this way, the strips are braided and then pinched
+together at the loose end. Or, the pieces may be made 4 inches long and
+2 inches wide, cut into two strips attached at one end, and the strips
+then twisted around each other and pinched together at the loose end.
+
+[Illustration: FIG. 22]
+
+30. FRYING DOUGHNUTS AND CRULLERS.--After the doughnuts have been cut in
+the desired shape, the next step is to fry them. The equipment required
+for this process consists of a pan or a kettle into which the fat is
+put, a long-handled frying basket into which the doughnuts are placed,
+and a receptacle containing hot water into which the doughnuts can be
+dipped after being fried. Put into the kettle a sufficient amount of
+fat, which may be any vegetable fat or oil, to cover the doughnuts well,
+allow it to become hot enough to brown an inch cube of bread in 40
+seconds, place several doughnuts in the bottom of the basket, as shown
+in Fig. 22, and then lower the basket into the hot fat, when it will be
+found that the doughnuts will rise quickly to the top of the fat. Allow
+them to brown on one side and then turn them over with a fork and let
+them brown on the other side. Be careful not to let the fat become too
+hot during the frying, or the doughnuts will become darker than is
+desirable before the inside is cooked. If it is found that the fat is
+getting too hot, turn off some of the heat or remove the deep-fat kettle
+from the excessive heat.
+
+[Illustration: FIG. 23]
+
+31. As soon as the doughnuts have become an even brown on both sides and
+have fried through thoroughly, lift the basket out of the fat and rest
+it on the edge of the frying kettle. Then, as shown in Fig. 23, remove
+the doughnuts one at a time from the basket with a fork and dip quickly
+into the pan of boiling water and remove again at once. Dipping the
+doughnuts into boiling water removes any excessive fat that may remain
+on the surface. Upon taking them from the water, place them, as in Fig.
+24, on a piece of paper that will absorb as much of the remaining fat as
+possible. When these precautions are taken, the doughnuts will be found
+to be less greasy and not so likely to disagree with the persons who eat
+them. After the surface has become dried, the doughnuts may be improved
+by sprinkling them with pulverized or granulated sugar.
+
+[Illustration: FIG. 24]
+
+32. If a large number of doughnuts are made and the hot-water method of
+drying them is adopted, it will be found that considerable fat will
+remain in the water. It will therefore pay to allow the fat to become
+cool and remove it from the surface of the water. Fat in which doughnuts
+and crullers are fried, after being poured from the dregs that collect
+in the bottom and reheated, may be clarified by adding several slices of
+raw potato to it and allowing these to become brown in it. This
+treatment will remove any foreign taste that the fat may have and make
+it possible to use the fat again for frying purposes. Fat in which
+croquettes have been fried may be treated in the same way and used the
+second time.
+
+33. RECIPES FOR DOUGHNUTS.--A variety of doughnuts that are made light
+by means of chemical leavening can be prepared, as the following recipes
+indicate. Sometimes yeast doughnuts are preferred, so a recipe for
+doughnuts of this kind is also given. If the directions previously given
+are carefully applied in carrying out any of these recipes, excellent
+results may be expected. Some persons are prejudiced against the use of
+doughnuts, claiming that they are indigestible. While this may be true
+of doughnuts improperly made, those made of good materials and by
+correct methods are always a favorite and justly so.
+
+DOUGHNUTS
+(Sufficient for 2 Dozen Doughnuts)
+
+3 Tb. butter
+1 c. sugar
+3 eggs
+1 c. milk
+4-1/2 c. flour
+6 tsp. baking powder
+1 tsp. salt
+1/4 tsp. nutmeg
+1/4 tsp. cinnamon
+
+Cream the butter, add the sugar and then the eggs, and beat thoroughly.
+Pour in the milk and sift the dry ingredients into this mixture. Divide
+into amounts that can be handled conveniently, roll out, cut, and fry
+in deep fat.
+
+POTATO-AND-BARLEY DOUGHNUTS
+(Sufficient for 2 Dozen Doughnuts)
+
+2 eggs
+1/2 c. sugar
+1/2 c. mashed potatoes
+1 Tb. fat
+1/3 c. sour milk
+1/2 c. barley flour
+1-1/2 c. wheat flour
+1/2 tsp. salt
+1/2 tsp. mace
+1/4 tsp. soda
+2 tsp. baking powder
+
+Beat the eggs and add the sugar and mashed potatoes. If solid shortening
+is used, melt it and add to the other ingredients. Pour in the sour
+milk, mix and sift the barley and wheat flour, salt, mace, soda, and
+baking powder, and add these to the mixture. Turn the dough out on a
+board in a quantity that can be handled at one time and knead for a
+little before rolling it for cutting. Cut and fry in deep fat.
+
+SOUR-MILK DOUGHNUTS
+(Sufficient for 3 Dozen Doughnuts)
+
+4 c. flour
+1-1/2 tsp. salt
+1/2 tsp. soda
+4 tsp. baking powder
+1/2 tsp. grated nutmeg
+1 c. sugar
+1 Tb. butter
+1 egg
+1-1/4 c. sour milk
+
+Mix and sift the dry ingredients and chop in the butter. Beat the egg,
+add the milk, and stir these into the dry ingredients. After mixing
+thoroughly, roll about 1/4 inch thick on a board, cut in the desired
+shape, and fry in deep fat.
+
+DROP DOUGHNUTS
+(Sufficient for 2 Dozen Doughnuts)
+
+2 c. flour
+3 tsp. baking powder
+1/2 tsp. salt
+1/4 tsp. nutmeg
+1/4 tsp. cinnamon
+1/2 c. sugar
+1 egg
+1/2 c. milk
+1 Tb. melted fat
+
+Mix and sift the dry ingredients. Beat the egg, add the milk to it, and
+pour the liquid into the dry ingredients. Add the melted fat. Drop by
+teaspoonfuls into hot fat and fry the same as for doughnuts.
+
+YEAST DOUGHNUTS
+(Sufficient for 3 Dozen Doughnuts)
+
+1 c. milk
+1 yeast cake
+5 c. flour
+2 eggs
+1/2 c. sugar
+1/4 c. melted butter
+1/2 tsp. salt
+1/2 tsp. mace
+
+Scald the milk and cool to lukewarm. Dissolve the yeast cake and add it
+to the milk and a sufficient amount of the flour to make a sponge. Allow
+this to rise until double in bulk. Then add the eggs, sugar, melted
+butter, salt, and mace. Beat thoroughly and add enough flour to make a
+dough. Knead this until it is smooth and elastic and let it rise until
+double in bulk. Roll out on a board into a sheet about 3/4 inch thick.
+Cut into long strips about 3/4 inch wide, twist, stretch, and shape like
+a figure 8. Let these stand on the board or in a pan until they are
+light and then fry in deep fat.
+
+       *       *       *       *       *
+
+
+PUDDINGS AND PUDDING SAUCES
+
+NATURE OF PUDDINGS
+
+34. Many kinds of puddings are used for desserts. Some of them closely
+resemble cake mixtures, while others are similar to custards, but are
+thickened with a cooked or a raw starchy material. Formerly, puddings
+were always boiled in a bag, but now desserts of this kind are prepared
+by boiling, steaming, or baking. To improve the flavor of puddings,
+sauces of a contrasting flavor are usually served with them.
+
+35. Puddings are often considered to be rather indigestible foods and in
+many cases this is true. For this reason, it is not wise to include them
+to any great extent in the diet of children. Because of the ingredients
+used in them, they are a heavy food and are usually high in food value.
+Consequently, some thought should be given to their selection so that
+they may be suitable for the rest of the meal in which they are served.
+It seems to be the custom to serve a rich dessert with a heavy meal,
+but, as is well known, it is less proper with such a meal than with a
+light meal. A little attention given to this matter will enable the
+housewife to prepare menus that will provide the family with a properly
+balanced meal.
+
+36. The time of day and the season of the year for the serving of
+puddings are also matters that should receive consideration. It is much
+better to serve desserts of this kind with a noon meal than with an
+evening meal. Then, too, warm puddings with sauce will be found much
+more appetizing in the cool season of the year than in warm weather. On
+the other hand, cool desserts or fruits served as desserts are very much
+more acceptable in warm weather than during the cold seasons.
+
+
+PUDDING SAUCES
+
+37. The sauces served with puddings deserve just as much attention as to
+selection and preparation as the puddings themselves. For instance, a
+sour sauce that is not rich, such as lemon sauce, should be served with
+a rich, sweet pudding, while a rich, hard sauce or perhaps a chocolate
+sauce is the proper kind to serve with a bland, flavorless pudding.
+
+So that the housewife may be perfectly familiar with a variety of sauces
+and thus know the nature of the sauces mentioned in connection with the
+puddings themselves, a number of recipes for pudding sauces are given.
+Some of these are intended to be served hot and others cold, while a few
+may be served either hot or cold, as preferred. Selection may be made
+from these for any pudding that is accompanied by a sauce when served.
+Care should be taken to have the sauce appropriate for the pudding and
+to follow explicitly the directions given for making it.
+
+LEMON SAUCE NO. 1
+
+1/2 c. sugar
+1 Tb. corn starch
+Few grains of salt
+1 c. boiling water
+2 Tb. butter
+2 Tb. lemon juice
+
+Mix the sugar, corn starch, and salt, and add the water gradually,
+stirring constantly. Boil 5 minutes, remove from the fire, add the
+butter and lemon juice, and serve.
+
+LEMON SAUCE NO. 2
+
+1/3 c.
+1 c. sugar
+3 egg yolks
+1/3 c. boiling water
+3 Tb. lemon juice
+Few gratings of lemon rind
+
+Cream the butter, add the sugar gradually, and stir in the yolks of the
+eggs slightly beaten. Then add the water and cook over boiling water
+until the mixture thickens. Add the lemon juice and rind and serve
+at once.
+
+VANILLA SAUCE
+
+1/3 c. butter
+1 c. sugar
+3 egg yolks
+1/3 c. boiling water
+Few gratings of nutmeg
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and stir in the egg yolks
+beaten slightly. Add the water and cook over boiling water until the
+mixture thickens. Add the nutmeg and vanilla and serve at once.
+
+HARD SAUCE
+
+1/3 c. butter
+1 c. powdered sugar
+1/3 tsp. lemon extract
+2/3 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and then add the flavoring.
+Beat until the sauce is light and creamy.
+
+STERLING SAUCE
+
+1/4 c. butter
+1 c. brown sugar
+4 Tb. cream or milk
+1 tsp. vanilla
+
+Cream the butter and add the sugar gradually. Add the milk and
+flavoring, drop by drop, to prevent separation. Beat until fluffy and
+smooth. Chill and serve.
+
+CHOCOLATE SAUCE
+
+1 c. milk
+1/2 sq. chocolate
+1/2 c. sugar
+2 Tb. flour
+1 Tb. butter
+1/2 tsp. vanilla
+
+Heat the milk and in it melt the chocolate. Mix the sugar and flour and
+stir into the mixture rapidly to prevent the formation of lumps. Cook
+until the sauce thickens, add the butter, and cook for a few minutes
+longer. Add the vanilla and serve either hot or cold, as desired.
+
+FRUIT SAUCE
+
+1 c. fruit juice
+1/4 c. sugar
+1-1/2 Tb. corn starch
+2 Tb. lemon juice
+
+Heat the fruit juice, which may be any left-over fruit juice. Mix the
+sugar and corn starch, add to the hot fruit juice, and cook until the
+corn starch thickens, stirring constantly to prevent the formation of
+lumps. Add the lemon juice. Remove from the heat and, if the sauce is
+desired to be more acid, add lemon juice to suit the taste.
+
+APRICOT SAUCE
+
+3/4 c. apricot pulp
+3/4 c. whipping cream
+Pulverized sugar
+
+Prepare apricot pulp by forcing cooked apricots through a sieve. Whip
+the cream and fold the apricot pulp into it. Add pulverized sugar to
+suit the taste.
+
+PINEAPPLE SAUCE
+
+Half c. sugar
+1-1/2 c. water
+1 c. grated pineapple
+1 Tb. corn starch
+
+Add the sugar to the water and bring to the boiling point. Add the
+pineapple and cook until it is tender. If canned pineapple is used, omit
+1/2 cupful of the water. Moisten the corn starch with a little water and
+add it. Cook until it thickens, stirring to prevent lumps.
+
+ORANGE SAUCE
+
+1/4 c. orange juice
+1 Tb. lemon juice
+Powdered sugar
+
+Into the fruit juices, beat the powdered sugar until the sauce is as
+sweet as desired.
+
+MARASCHINO SAUCE
+
+1/4 c. maraschino juice
+1 Tb. lemon juice
+6 cherries, chopped
+Powdered sugar
+
+Mix the fruit juices and chopped cherries, add the sugar, beat well, and
+serve.
+
+CUSTARD SAUCE
+
+2 c. milk
+1 Tb. corn starch
+1/3 c. sugar
+1/2 tsp. vanilla
+1/2 tsp. lemon extract
+Pinch of salt
+
+Heat the milk in a double boiler. Mix the corn starch and sugar and add
+to the milk, stirring so as to prevent the formation of lumps. Continue
+stirring until the corn starch has thickened and then cook for about 15
+minutes longer. Beat the egg, add it to the mixture, and cook for a few
+minutes longer. Add the vanilla, lemon, and salt. Serve hot or cold.
+
+COCONUT SAUCE
+
+2 c. milk
+1/2 c. shredded coconut
+1/3 c. sugar
+1-1/2 Tb. corn starch
+Pinch of salt
+1 egg white
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler with the coconut. Mix the sugar and
+corn starch and add to the hot milk and coconut. Stir until the corn
+starch has thickened and cook for 15 minutes. Add the salt to the egg
+white and beat until it is stiff. Pour the hot mixture over the egg
+white and continue beating until thoroughly blended. Add the vanilla and
+serve either hot or cold.
+
+JELLY SAUCE
+
+2 tsp. corn starch or arrowroot
+1 c. boiling water
+1/2 c. jelly or jam
+Juice of 1/2 lemon
+
+Cook the corn starch or arrowroot diluted with cold water, in the
+boiling water for 5 minutes. Add the jelly or jam, beaten smooth, and
+let simmer for 3 or 4 minutes. Add sugar, if needed, and the lemon
+juice. Strain and serve.
+
+       *       *       *       *       *
+
+
+PUDDINGS
+
+PREPARATION OF PUDDINGS
+
+38. As has already been learned, puddings are cooked by being boiled,
+steamed, or baked. No different utensils from those used in the making
+of custards and cakes need be provided for the making of puddings
+except, perhaps, a steamer. A utensil of this kind, which is required
+for steamed puddings, consists of a large pan, which sets directly over
+the flame and into which the water is poured; a second pan, which fits
+closely into the first one and into which the pudding is put; and a
+spout, into which the water may be poured. The steamer must be very
+closely covered in order that all the steam, which does the cooking, may
+be retained. An apparatus that will answer the purpose of a steamer may
+be improvised, however, if there are in the supply of household utensils
+a pan, a colander, and a cover that will fit tight enough to retain the
+steam; or, instead of putting the pudding directly in the second pan of
+the steamer, it may be put into individual molds or a pan that will hold
+a sufficient quantity to serve just the desired number of persons and
+these then set in the second pan to cook.
+
+[Illustration: FIG. 25]
+
+39. Steamed puddings ready to serve are shown in Figs. 25 and 26. The
+pudding in Fig. 25 shows how a pudding that has been steamed in one
+large mold will appear. The mold used may be just large enough for the
+number of persons to be served or it may be larger and what remains used
+for another meal. Fig. 26 shows a pudding that has been steamed in
+individual molds. Whichever one of these two methods of preparing
+steamed puddings is preferred may be adopted.
+
+When puddings are cooked by steaming, it should be remembered that the
+steaming process must be continuous. Therefore, if water must be added
+during the cooking, boiling water should be used so as not to lower the
+temperature and stop the formation of steam. After being steamed
+sufficiently, puddings of this kind are often placed in the oven for a
+short time in order to dry the surface.
+
+[Illustration: FIG. 26]
+
+40. The baking of puddings is so similar to the baking of cakes and
+custards that the same directions apply. A few points, however, should
+be kept well in mind if good puddings would be the result. The utensil
+in which a pudding that is to be baked is put may be of any desired
+shape, but it should always be greased. This also holds true in the case
+of puddings that are to be steamed. Puddings that contain an
+egg-and-milk mixture, as, for instance, bread pudding, must necessarily,
+as with custards, be baked at a temperature low enough to prevent them
+from curding.
+
+
+RECIPES FOR PUDDINGS
+
+41. In the preparation of many puddings here considered, left-over
+materials, such as bread, rolls, stale cake, cookies, etc., may be
+utilized to advantage. Consequently, when the housewife is making
+desserts, she should endeavor to make good use of all such things in
+case they cannot be used by themselves.
+
+42. INDIAN PUDDING.--As corn meal is the chief ingredient in the pudding
+given in the accompanying recipe, it is called Indian pudding, corn meal
+being a product of Indian corn. For persons who like food containing
+corn meal, this pudding will prove satisfactory. It has the advantage
+over other puddings in that it is inexpensive.
+
+INDIAN PUDDING
+(Sufficient to Serve Eight)
+
+1/3 c. corn meal
+5 c. milk
+1/2 c. molasses
+1/2 tsp. salt
+1 tsp. cinnamon
+
+Mix the corn meal with some of the milk, scald the remainder in a double
+boiler, and add the moistened corn meal to it. Pour in the molasses,
+salt, and cinnamon, cook for 15 or 20 minutes in a double boiler, and
+then pour into a buttered baking dish. Bake in a very slow oven for
+about 2 hours. Serve with cream or custard sauce.
+
+43. BROWN BETTY.--A baked pudding that always meets with favor among
+both old and young is Brown Betty. The flavor imparted by the apples and
+other ingredients to the bread crumbs is delightful, especially when the
+pudding is prepared according to the accompanying directions.
+
+BROWN BETTY
+(Sufficient to Serve Eight)
+
+1 qt. stale bread crumbs
+1 qt. sliced apples
+1/2 c. brown sugar
+1/2 c. sugar
+1/4 tsp. nutmeg
+1 tsp. cinnamon
+1/4 c. butter
+1/2 to 1 c. water
+Juice and rind of 1/2 lemon
+
+Butter a baking dish. Make coarse crumbs of the stale bread and place a
+layer on the bottom of the baking dish. Place on top of this a layer of
+half the sliced apples and sprinkle with 1/2 of the sugar, to which have
+been added the nutmeg and cinnamon. Dot with butter, sprinkle with
+another layer of crumbs, add the remaining apples, sugar, and spices,
+and dot again with butter. Cover with the remaining crumbs and dot this
+with the remaining butter. Pour over this the water, lemon juice, and
+the grated lemon rind. Bake in a moderate oven for about 45 minutes,
+covering the dish for the first half of the time and removing the cover
+for the latter part of the baking. Serve with cream, lemon sauce, or
+hard sauce. The quantity of water necessary depends on the dryness of
+the crumbs and the juiciness of the apples.
+
+44. BREAD PUDDING.--For utilizing bits of bread that might otherwise be
+wasted, there is no better plan than to make a bread pudding. This
+dessert may be used with any dinner or luncheon, as jams, jellies, and
+practically all kinds of sauce may be served with it to impart a
+suitable flavor.
+
+BREAD PUDDING
+(Sufficient to Serve Eight)
+
+1 qt. milk
+2 c. stale bread crumbs
+2 eggs
+1/2 c. sugar
+1 tsp. vanilla
+
+Heat the milk and pour it over the bread crumbs. Allow them to soak
+until they are soft. Beat the eggs, add the sugar and vanilla to them,
+and stir this into the mixture of crumbs and milk. Mix thoroughly, pour
+into a buttered baking dish, and bake in a moderate oven for about 45
+minutes. If desired, jelly or jam may be served with the bread pudding
+or any desirable sauce, such as lemon, vanilla, or custard, may be used
+and the pudding may be served either hot or cold.
+
+45. MAIZE PUDDING.--A pudding that has both corn starch and corn meal as
+its basis provides variety. This pudding, called maize pudding, is
+prepared in a double boiler and then turned into a mold to cool. Either
+raisins or dates may be added to it to increase its palatability.
+
+MAIZE PUDDING
+(Sufficient to Serve Eight)
+
+3-1/2 c. milk
+2 Tb. corn starch
+1/2 c. white corn meal
+1/2 tsp. salt
+1/3 c. sugar
+1/2 tsp. cinnamon
+3/4 c. raisins or dates
+
+Scald the milk in a double boiler, mix the corn starch, corn meal, salt,
+sugar, and cinnamon, and add this to the hot milk, stirring rapidly to
+prevent the formation of lumps. Continue to stir and cook directly over
+the fire until the mixture thickens. Then return to the double boiler
+and cook for about 2 hours. Fifteen minutes before removing from the
+fire, add the raisins or chopped dates, turn into a mold, and serve
+either hot or cold with custard sauce.
+
+46. PIERROT PUDDING.--A steamed pudding made of simple ingredients is
+often desired for serving with an elaborate meal. In such a case,
+Pierrot pudding will answer very well.
+
+PIERROT PUDDING
+(Sufficient to Serve Six)
+
+1/2 c. butter
+1 c. sugar
+3/4 c. milk
+2-1/2 c. flour
+5 tsp. baking powder
+2 egg whites
+1 tsp. vanilla
+
+Cream the butter and add the sugar gradually. Then add the milk
+alternately with the flour, to which has been added the baking powder.
+Beat the whites of the eggs until they are stiff and fold them into the
+mixture. Add the vanilla. Butter baking-powder cans or other molds, fill
+them half full with the mixture, adjust the covers, which should also be
+buttered, and place in a kettle of boiling water. Raise them from the
+bottom of the kettle by means of a rack, have the water come half way up
+around the molds, and cover closely. If small molds are used, steam them
+only 1 hour. If a large mold is used, steam from 1-1/2 to 2 hours, never
+allowing the water to get below the boiling point. Remove from the molds
+and serve with hot chocolate sauce.
+
+47. STEAMED GINGER PUDDING.--A steamed pudding in which the flavor of
+ginger predominates is given in the accompanying recipe. This kind of
+pudding is very popular among persons who like such flavor.
+
+STEAMED GINGER PUDDING
+(Sufficient to Serve Eight)
+
+1/2 c. shortening
+1/2 c. sugar
+2 eggs
+2-1/2 c. flour
+4 tsp. baking powder
+1/4 tsp. salt
+1 tsp. ginger
+1 c. milk
+
+Cream the shortening and add the sugar and the beaten eggs. Sift the dry
+ingredients with the flour and add alternately with the milk. Turn into
+a buttered mold and steam for about 2 hours. Remove from the mold and
+serve with sweetened whipped cream or any desired sauce.
+
+48. RAISIN PUFF.--Raisins always increase the food value of a meal, and
+they are especially good when combined with the ingredients required
+for the dessert known as raisin puff. This steamed pudding is rather
+rich and should not, of course, be served with a meal in which the other
+foods are rich.
+
+RAISIN PUFF
+(Sufficient to Serve Eight)
+
+1/2 c. shortening
+1/2 c. sugar
+1 egg
+2-1/4 c. flour
+4 tsp. baking powder
+1 tsp. cinnamon
+1/4 tsp. salt
+1 c. milk
+1 c. raisins
+
+Cream the shortening and add the sugar gradually and the beaten egg.
+Sift the dry ingredients with the flour and add alternately with the
+milk. Chop the raisins and fold them into the mixture. Turn into a
+buttered mold, cover, and steam for 1-1/2 or 2 hours. Remove from the
+mold and serve hot with whipped cream or any desired sauce.
+
+49. SUET-FRUIT PUDDING.--Steamed puddings in which suet and fruit form
+two of the ingredients are excellent cold-weather desserts. Such
+puddings are usually made around the holidays, and under proper
+conditions will keep for a long time. The accompanying recipe gives
+directions for making an excellent pudding of this kind.
+
+SUET-FRUIT PUDDING
+(Sufficient to Serve Eight)
+
+3/4 c. suet
+2-1/2 stale bread crumbs
+2 egg yolks
+1/4 c. milk
+1 c. brown sugar
+Grated rind of 1 lemon
+1 Tb. lemon juice
+1-1/2 c. raisins
+1/2 c. molasses
+1/2 tsp. salt
+1 tsp. cinnamon
+1/2 tsp. grated nutmeg
+1/4 tsp. cloves
+1/2 tsp. soda
+1/2 c. flour
+2 egg whites
+
+Force the suet through a food chopper or chop very fine. Then work it
+with the hands until it is creamy and to it add the bread crumbs. Beat
+the egg yolks until they are light and add them to the suet and bread
+crumbs. Add the milk. Add the sugar, grated lemon rind, lemon juice, the
+raisins, cut into pieces, the molasses, and milk. Sift together the
+salt, spices, soda, and flour, and sift these into the mixture. Mix
+thoroughly, fold in the whites of the eggs beaten until they are stiff,
+turn into a buttered mold, adjust the cover, and steam for about 3
+hours. Serve with any desired sauce.
+
+50. CHRISTMAS PUDDING.--A pudding much used during the holiday season
+is Christmas pudding. The ingredients for this dessert are similar to
+those for suet-fruit pudding. In fact, both may be used for the same
+purpose. Christmas pudding is especially good when served with hard
+sauce, although other sauce may be used with it.
+
+CHRISTMAS PUDDING
+(Sufficient to Serve Twelve)
+
+2-1/2 c. stale bread crumbs
+1/2 c. milk
+1 c. beef suet
+1/2 c. sugar
+1/2 c. molasses
+2 eggs
+1 c. chopped raisins
+1/2 c. chopped citron
+1/2 c. chopped nuts
+1 c. flour
+1/2 tsp. soda
+1 tsp. baking powder
+1 tsp. salt
+1/3 c. fruit juice
+
+Soak the bread crumbs in the milk. Work the suet with the hands until it
+is creamy, and to it add the sugar, molasses, and well-beaten eggs. Mix
+with the milk and bread crumbs, and add the fruit and nuts. Mix the dry
+ingredients and sift them into the mixture. Add the fruit juice, turn
+into a buttered mold, and steam for 3 hours. Serve hot with hard sauce
+or any other desired sauce.
+
+51. POCONO PUDDING.--Directions for still another steamed pudding in
+which suet is used are given in the accompanying recipe for Pocono
+pudding. This dessert does not require so many ingredients as suet-fruit
+or Christmas pudding, and in many cases will answer the same purpose.
+
+POCONO PUDDING
+(Sufficient to Serve Eight)
+
+3/4 c. suet
+2 c. apples
+2 c. stale bread crumbs
+3 eggs
+3/4 c. brown sugar
+1/2 c. milk
+1 tsp. salt
+Rind and juice of 1 lemon
+1/2 c. raisins
+
+Put the suet, apples, peeled and cored, and the bread crumbs through the
+food chopper. Beat the yolks of the eggs and add these with the sugar,
+milk, salt, and grated rind and juice of the lemon. Chop the raisins and
+add to the mixture. Beat the egg whites and fold these into the mixture.
+Pour the mixture into buttered molds and steam for 3 to 4 hours. Serve
+with any desired sauce.
+
+52. STEAMED FIG PUDDING.--A steamed pudding made according to the recipe
+here given never fails to please. As the name, steamed fig pudding,
+indicates, it is supposed to have chopped figs added to it, although
+raisins will answer if figs cannot be obtained.
+
+STEAMED FIG PUDDING
+(Sufficient to Serve Twelve)
+
+1/2 c. butter
+1/4 c. sugar
+1 c. molasses
+1 c. milk
+2-1/2 c. flour
+1/2 tsp. cinnamon
+1/4 tsp. nutmeg
+1/2 tsp. soda
+3 tsp. baking powder
+1/2 c. chopped figs or raisins
+
+Cream the butter and add the sugar, molasses, and milk. Mix and sift the
+dry ingredients and stir these into the mixture. Fold in the chopped
+figs or raisins and steam in buttered molds for 2 to 3 hours, depending
+on the size of the molds. Serve hot with any desired sauce.
+
+53. FRESH FRUIT PUDDING.--During berry or cherry season fresh-fruit
+pudding is an excellent one to make. This pudding is prepared in much
+the same way as a cake mixture, is combined with the fruit selected, and
+is then either steamed or baked.
+
+FRESH-FRUIT PUDDING
+(Sufficient to Serve Six)
+
+1/4 c. butter
+1/4 c. sugar
+2 c. flour
+1/4 tsp. salt
+3 tsp. baking powder
+1-1/4 c. milk
+2 egg whites
+1 c. berries or stoned cherries
+
+Cream the butter and add the sugar. Sift together the dry ingredients
+and add these alternately with the milk. Beat the egg whites and fold
+these in. Place a layer of dough in the bottom of a buttered baking
+dish, put a layer of fruit on top of this, add dough next and then
+fruit, and have a final layer of dough on top. Cover tight and steam for
+1-1/2 or 2 hours or bake without the cover in a moderate oven for about
+45 minutes. Serve with a fruit or a hard sauce.
+
+54. COCONUT PUFF.--A light pudding to which shredded coconut is added to
+give flavor is a satisfactory dessert for a heavy meal. As it is baked
+in muffin pans, it may be served in a dainty manner.
+
+COCONUT PUFF
+(Sufficient to Serve Eight)
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+2 c. flour
+1/2 tsp. soda
+2 tsp. baking powder
+1 c. sour milk
+1/2 c. shredded coconut
+
+Cream the butter and add the sugar. Beat the yolks of the eggs and add
+them. Sift the dry ingredients with the flour and add alternately with
+the milk. Fold in the coconut. Beat the egg whites until stiff and fold
+them in. Bake in buttered muffin pans in a quick oven for 20 minutes.
+Serve with coconut or any desired sauce.
+
+55. COTTAGE PUDDING.--When a simple baked pudding is desired, the
+housewife almost instinctively turns to cottage pudding. This pudding
+has been a favorite in the household for years and may be eaten by young
+or old. It is not very rich, and so should be served with an
+appetizing sauce.
+
+COTTAGE PUDDING
+(Sufficient to Serve Eight)
+
+1/4 c. butter
+1/2 c. sugar
+1 egg, well beaten
+1 1/2 c. flour
+3 tsp. baking powder
+1/2 c. milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar, and beat the egg and add it. Sift the
+flour and baking powder together and add alternately with the milk. Add
+the vanilla. Bake in a loaf-cake pan and serve hot with lemon, fruit, or
+chocolate sauce.
+
+[Illustration: FIG. 27]
+
+56. CHOCOLATE BREAD PUDDING.--To the majority of persons the flavor of
+chocolate is always pleasing. In chocolate bread pudding, this flavor is
+well blended with the ingredients. This pudding, when baked, may be cut
+into slices, as shown in Fig. 27, and then daintily served with either
+hard or custard sauce.
+
+CHOCOLATE BREAD PUDDING
+(Sufficient to Serve Eight)
+
+2 c. stale bread crumbs
+4 c. milk
+1 sq. unsweetened chocolate
+1/2 c. sugar
+2 eggs
+1/4 tsp. salt
+1 tsp. vanilla
+
+Soak the bread crumbs in 3 cupfuls of the milk. Melt the chocolate in a
+saucepan and add the sugar and the remaining cup of milk. Cook until the
+mixture is smooth and add this to the bread and milk. Beat the eggs and
+add them. Add the salt and vanilla. Pour into a buttered baking dish and
+bake for about 45 minutes in a moderate oven. Cut into slices and serve
+with hard or custard sauce.
+
+57. CHOCOLATE PUDDING.--Baked chocolate pudding provides another way in
+which to serve a dessert in which chocolate flavor predominates. This
+pudding, because of its food value and the pleasing way in which it may
+be served, is sure to answer for any meal in which a pudding dessert
+is desired.
+
+CHOCOLATE PUDDING
+(Sufficient to Serve Eight)
+
+1/4 c. butter
+3/4 c. sugar
+2 eggs
+1-1/2 c. milk
+1-1/2 c. flour
+3 tsp. baking powder
+1/4 tsp. soda
+1-1/4 sq. unsweetened chocolate
+1-1/2 tsp. vanilla
+
+Cream the butter, add the sugar, and beat the yolks of the eggs and add
+them. Add the milk alternately with the flour, which has been mixed and
+sifted with the baking powder and soda. Melt the chocolate in a saucepan
+and add. Beat the whites of the eggs until stiff and fold them into the
+mixture. Flavor with the vanilla. Bake in a pan that will leave a space
+in the center. It will require about 45 minutes to 1 hour for the
+baking. Remove from the pan, fill the center with whipped cream, and
+serve with chocolate sauce.
+
+58. BOSTON CREAM PIE.--Boston cream pie is a dessert that can be made up
+with some of the recipes already given. It is a favorite dessert with
+many people and is very high in food value.
+
+To make Boston cream pie, first bake two layers, each about 1 inch
+thick, in round pans, using the plain-cake or cottage-pudding recipe.
+Then, between these layers, put a filling about 1/2 inch thick. This
+filling should preferably be the one used for cream puffs, although any
+similar filling stiff enough to stand up well may be used instead. Cover
+the top layer with 1/2 to 1 inch of slightly sweetened and flavored
+whipped cream. The cake should not be put together until both the layers
+and the filling have cooled.
+
+EXAMINATION QUESTIONS
+
+(1) In what general way does the thickness of the dough mixture for
+large cakes differ from that for small cakes other than cup cakes?
+
+(2) (a) In baking small cakes, how does the oven temperature required
+compare with that required for large cakes? (b) How does the length of
+time required for baking large and small cakes differ?
+
+(3) If the time for baking small cakes is divided into halves, what
+should occur in the second half?
+
+(4) Where should the pans for the baking of small cakes be placed in the
+oven?
+
+(5) Describe an original way of decorating cup cakes.
+
+(6) Describe two classes of cookies.
+
+(7) What precaution must be taken with regard to the flour used in the
+mixing of cakes?
+
+(8) How thick should the dough be rolled for: (a) cookies? (b) ginger
+snaps?
+
+(9) Describe the baking of cookies.
+
+(10) Describe the frying of doughnuts and crullers.
+
+(11) Describe a method of removing the excess fat from the surface of
+doughnuts after they are fried.
+
+(12) By what methods may puddings be cooked?
+
+(13) With what kind of meal and during what kind of weather should
+heavy, rich pudding be served?
+
+(J4) Of what value are pudding sauces?
+
+(15) (a) Describe the method of steaming pudding. (b) How may the
+surface of steamed puddings be made dry?
+
+
+
+
+PASTRIES AND PIES
+
+       *       *       *       *       *
+
+REQUIREMENTS FOR PASTRY AND PIE MAKING
+
+NATURE OF PASTRIES AND PIES
+
+1. Pastry is a shortened dough that is made of flour, water, salt, and
+fat and used in the preparation of desserts. Chief among these deserts
+are pies. These are made by baking foods between two crusts of pastry or
+with a single crust, which may be an upper or a lower one. Originally
+pies were not intended for desserts. Rather, they were used as the main
+dish of the meal, as they contained a filling of meat or fish and
+vegetables. Such pies are still made, but they are not usually the ones
+intended when pastry for pies is mentioned. It should therefore be
+understood that the pastry considered in this Section is that which is
+used with sweet fillings and employed particularly in the making of pies
+and similar foods that are used for desserts.
+
+Some cooks, especially the French ones, regard as pastry such foods as
+certain small cakes, the paste used for cream puffs and eclairs, and the
+sweetened breads made with yeast, such as brioche. In reality, such
+desserts resemble cakes in use more than they do pastry, and for this
+reason are discussed in connection with them.
+
+2. Pastry desserts may be made in various fancy shapes for individual
+servings or in pies that will serve five or six persons. Pies having one
+crust usually contain a filling that consists of a custard mixture, a
+mixture thickened with corn starch or flour, or occasionally a fruit
+mixture. Some pies also have a top crust covering the filling, and when
+this is the case a fruit filling, either fresh or cooked, is the kind
+that is generally used.
+
+3. Because of the nature of the materials used in the preparation of
+pastry desserts, the finished product is necessarily high in food
+value. For instance, starchy material is provided by the flour, fat by
+the shortening, and sugar in comparatively large amounts by the filling,
+whether it be fruit of some kind or a material resembling custard. This
+fact, rather than the taste or the appetite, should aid in determining
+whether or not pastry desserts should be included in a meal. While the
+popularity of such desserts causes them to be used somewhat
+indiscriminately, their use should always be governed by the nature of
+the rest of the meal. Thus, if the other dishes served provide enough
+food value, then a dessert lighter than pie should be chosen; but if the
+rest of the meal is not sufficiently high in this respect, a wholesome
+pastry dessert will generally prove to be a wise selection.
+
+4. It is true, of course, that every person must determine for himself
+whether or not pastry desserts are wholesome enough to be eaten by him.
+Indigestion is almost sure to result from heavy, soggy, imperfectly
+baked pastry, because the quantities of fat it contains may be slow to
+digest and much of the starchy material may be imperfectly cooked.
+Consequently, it is often not the pie itself but the way in which it is
+made that is responsible for the bad reputation that this very
+attractive dessert has acquired. If the correct method of making pastry
+and pies is followed and the ingredients are handled properly in the
+making, the digestibility of the finished product need give the
+housewife very little concern. As a rule, a little experience is needed
+in order that good results in the making of pastry dishes may be
+attained, but one who becomes efficient in the other phases of cookery
+should have no difficulty with foods of this kind.
+
+5. Detailed instructions regarding the making of pastry desserts are
+given throughout this Section, but if the greatest degree of success is
+to be attained, it will be well from the very beginning to understand a
+few general rules that apply to this work. In the first place, the
+ingredients must be of the right sort and as cold as possible; then they
+must be handled and combined with dexterity; and, finally, a hot oven
+must be provided in order that these foods may be properly baked.
+
+
+INGREDIENTS USED FOR PASTRY
+
+6. The ingredients used in pastry making are neither numerous nor
+complicated, usually including only flour, salt, shortening, and liquid.
+If these are correctly combined, they will be all that is required to
+make a pastry that is light, flaky, and crisp. Occasionally a recipe
+requiring baking powder will be found and sometimes eggs are called for
+in mixtures of this kind, but neither of these ingredients is required
+for successful pastry making. Baking powder may be an advantage when it
+is used by one who is not experienced in the handling of pastry
+mixtures, for it helps to make pastry lighter. However, only a small
+quantity of this ingredient should be used, as a very little will bring
+about the desired result.
+
+7. FLOUR FOR PASTRY.--Pastry flour is the most desirable for pastry
+making. It is made from winter wheat, which, as has already been
+explained, contains less gluten and therefore lacks the gummy
+consistency of bread flour. For puff paste, which is prepared so as to
+hold air between thin layers of pastry, bread flour is often used
+because it retains air better. Flours made of other cereals may also be
+used. Pastry made of such flours is more difficult to handle, but good
+results may be obtained if patience and care are exercised. When corn
+flour, rice flour, and barley flour are used as part of the flour for
+pastry, it will be found that less shortening is needed than when wheat
+flour alone is used. The dark flours, such as barley, produce a pastry
+that is dark in color, but this is no particular disadvantage so long as
+the quality is not impaired.
+
+No matter what kind of flour is used for the pastry, it should be as dry
+as possible. At times, putting the flour in a warm oven and allowing it
+to dry will prove to be advantageous. However, flour so treated should
+be cooled before it is used, since the cooler the ingredients are the
+better will be the pastry.
+
+Cereal products of different kinds, such as corn meal, for instance, may
+be moistened, spread into pans in thin layers, and then baked. The
+shells thus produced may be filled with various kinds of filling and
+used very successfully. Such shells, however, can scarcely be considered
+as real pastry.
+
+8. SHORTENING FOR PASTRY.--A solid fat, that is, one that will remain
+solid at ordinary room temperature, is the best shortening for pastry
+making. Oils of various kinds may be used, but in most cases the results
+are not so successful. If pastry is to have the desired flakiness, the
+shortening must not be broken into such minute particles and the flour
+must not be saturated with fat, as is more likely to be the case if oil
+is used in place of solid fat. In addition to being solid, the fat
+should be just as cold as possible.
+
+Butter is the fat that is used for puff paste, but for other varieties
+of pastry almost any desirable fat may be utilized. Lard has always been
+a particular favorite for pastry making; still, for ordinary pastry
+making, there are various combinations of fat of both animal and
+vegetable origin which serve the purpose.
+
+Certain fats left over from various cooking processes in the home can be
+utilized to advantage in the making of pastry. Chicken fat is a very
+satisfactory one. A mixture of lard and tried-out beef suet also makes
+an ideal fat for pastry, the hard flakiness of the suet being
+particularly desirable. In fact, almost any fat without a disagreeable
+odor or flavor may be used as all or part of the fat required. As has
+already been learned, fats may be clarified and freed of their odor by
+first heating them and then allowing a few slices of raw potato to
+become hot in them.
+
+9. LIQUID FOR PASTRY.--Water is the only liquid used in pastry making.
+Water in which small pieces of ice are allowed to melt is especially
+desirable for this purpose, but if ice cannot be obtained, the water
+used should be as cold as possible.
+
+10. PROPORTION OF INGREDIENTS.--The proportion of ingredients for the
+making of pastry varies with the kinds of flour used and the kinds of
+pastry desired. Some varieties can be made with a comparatively small
+amount of fat, while others require a large amount. The use to which the
+paste is to be put will determine the proportion of fat to be used. It
+varies from the minimum amount of one-sixth as much fat as flour, by
+measure, or one-third, by weight, which is the proportion for economy
+paste, to one-half, by measure, or an equal amount by weight, which is
+the proportion used in the making of puff paste. For the ordinary
+preparation of pies, an amount midway between the two extremes is
+usually sufficient, while oftentimes less may be used to advantage. It
+should be remembered that fat is the most expensive ingredient in pastry
+making and should be used with discretion.
+
+11. The amount of liquid in proportion to the amount of flour is about
+one-fourth, by measure, for, as is explained in _Hot Breads_, pie crust
+is an example of a stiff dough, and such dough requires four times as
+much flour as liquid. However, liquid should be added to the other
+ingredients until the correct consistency is obtained, regardless of the
+quantity used. The consistency is not right until the flour and the fat
+cling together in such a way that the mixture may be rolled out to form
+the crust for a pie. The less liquid used to accomplish this condition,
+the flakier will be the crust when it is baked. More skill is required
+in the handling of pastry when the smallest amount of water that can
+possibly be used is added, but the results achieved usually justify the
+care that is taken.
+
+
+UTENSILS FOR PASTRY MAKING
+
+12. The utensils needed for pastry making are few in number and simple
+in use. They consist of a mixing bowl, two case knives, a spatula, a
+rolling pin, a flour sieve, two measuring cups, two measuring spoons,
+and pie tins. Fig. 1 shows the way in which these necessary utensils as
+well as the required ingredients for pastry should be placed so as to be
+handy for the person who is to use them. It will be well to observe the
+placing of these, for much depends on their convenient arrangement. The
+kind of utensils to use requires consideration, also.
+
+[Illustration: FIG. 1]
+
+13. A bowl of any description may be used for the mixing, the usual
+cake-making bowl being very satisfactory. As the illustration shows,
+this utensil should have a round bottom, as the ingredients may be kept
+together better in such a bowl than in a pan of another kind. The two
+case knives are needed for mixing the ingredients in the bowl, and the
+spatula is used in handling the paste. The rolling pin, which is used
+for rolling out the dough to the required thickness, may be made of any
+material, but it should be one that will revolve while the handles
+remain stationary. With such a utensil it is possible to procure a
+lighter touch than with one that has fixed handles. The flour sieve is
+an absolute necessity, because the flour for pastry must be made as
+light as possible by sifting. One of the measuring cups is needed for
+the flour, or dry ingredient, and the other for the water, or wet
+ingredient. The two measuring spoons, which should be of different
+sizes, are used for measuring the salt and the shortening.
+
+The kind of pans to use for pies depends largely on the opinion of the
+person making the pies. Ordinary tin pans will answer the purpose, but
+aluminum, baking-glass, or earthenware pans will prove to be more
+satisfactory because they retain the heat longer than do pans made of
+other materials. If desired, enamelware pans may be used, but this
+material chips easily and consequently is not very satisfactory.
+
+The enamel top of a pastry table or the zinc-covered or vitrolite top of
+a kitchen cabinet will be satisfactory for the rolling out of the
+pastry, as will also a hardwood molding board. Whichever one of these is
+used should, of course, be perfectly clean and dry.
+
+       *       *       *       *       *
+
+
+PASTRY AND PIE MAKING
+
+METHODS OF MIXING PASTRY
+
+14. Several methods of mixing the ingredients used in pastry are
+followed, each one producing a different effect in the finished product.
+The method employed in the making of plain pastry, such as is commonly
+used for pies, consists in first mixing the shortening and the flour and
+then adding the liquid.
+
+Another method is adopted for pastries that are intended to be somewhat
+flakier and of a little better quality than plain pastry. In this
+method, half of the fat is mixed with the flour and the water is then
+added to the mixture. With this done, the dough that is formed is rolled
+out, the remaining fat placed on it, and the pastry then folded and
+rolled repeatedly in such a way as to incorporate all the fat.
+
+Still another method is followed when puff paste or fancy pastry dishes
+are desired. Only a very small quantity of fat is mixed with the flour
+or flour alone is prepared. Water is then added and the mixture is
+kneaded until it becomes smooth and elastic. When the kneading is done,
+the dough is rolled out in a certain shape, the fat is placed on it,
+and, after it is folded over the fat, it is put through a series of
+foldings and rollings until all the fat is incorporated.
+
+The first and the third of these methods are explained and illustrated
+here in detail, so that the housewife ought not have any difficulty in
+producing splendid results. As the second method is practically a
+combination of the other two, familiarity with them will insure
+success with it.
+
+Pastry ingredients may be mixed by methods that differ from the three
+just mentioned. One of these is illustrated in the method given later
+for the making of easy pastry. This seems to be a complete reversal of
+the rules observed in making pastry in the usual ways. The water is hot
+and the fat is melted in it. The flour is added to the liquid and the
+fat instead of the liquid being added to the flour and the fat. In spite
+of the fact that all this appears to be contrary, the results obtained
+by this method are satisfactory.
+
+       *       *       *       *       *
+
+
+PASTRY FOR PIES
+
+MAKING AND BAKING
+
+15. PROCEDURE IN MAKING PLAIN PASTRY.--The first step in the making of
+plain pastry consists in sifting the flour with the salt into the mixing
+bowl. After this has been done, the fat should be worked into the flour,
+an operation that may be accomplished in three ways.
+
+The method most commonly adopted is to work in the fat with the fingers;
+but this plan has its disadvantages in that it is not a very agreeable
+way and the fat becomes so warmed by the higher temperature of the
+fingers that it is liable to impair the finished product.
+
+Again, some persons mix the fat with the flour by means of a fork, using
+this utensil to crush the lumps of fat against the sides of the bowl.
+
+[Illustration: FIG. 2]
+
+By far the most satisfactory method and the one that produces the best
+results is that shown in Fig. 2. Put the required amount of fat into the
+bowl containing the flour and the salt, and then, with two knives, as
+shown, cut the fat into the flour until the particles of fat are about
+the size of a small pea. As can readily be seen, this method, which is
+perhaps as speedy as any method that may be adopted, has the advantage
+of being entirely sanitary.
+
+16. The next step is that of adding the liquid to the mixture of flour
+and fat. Heap the particles up in the center of the bowl, make a
+depression in the mixture, and, as shown in Fig. 3, pour the water into
+this in a thin stream, stirring the mixture all the time with a knife or
+a spatula. Be careful to add just enough water to make the mass of fat
+and flour barely cling together. As soon as the water has been added,
+gather the mixture into a mass preparatory to rolling it out on
+the board.
+
+17. At this point, flour the molding board or other surface slightly,
+shape enough of the dough mixture to cover a pie pan into a rounded
+mass, and place it on the floured space. Then, as shown in Fig. 4, roll
+it out with the rolling pin until it is about 1/8 inch in thickness,
+using a light, careful motion and keeping the piece of dough as nearly
+round as possible, so that it will fit the pan it is intended to cover.
+
+[Illustration: FIG. 3]
+
+When the rolling has been completed, roll the edge of the pastry over
+the rolling pin, hold it carefully over the pie pan, and, as shown in
+Fig. 5, unroll it gradually so that it will fall in the right place and
+cover the pan properly. With the paste in the pan, press it lightly with
+the fingers in order to make it cling closely to the bottom and the
+sides. Then, as shown in Fig. 6, trim the paste evenly by running a
+knife around the edge of the pan. When this is done, the pan is properly
+covered with paste for a one-crust pie or with the bottom crust for a
+pie that is to have two crusts.
+
+[Illustration: FIG. 4]
+
+[Illustration: FIG. 5]
+
+18. In case a one-crust pie is to be made, the kind of filling to be
+used determines whether the crust should be baked first or not. For pies
+that require comparatively long baking, such as pumpkin pie, for
+instance, the raw crust is filled with the mixture and the two, crust
+and mixture, are then baked in the oven together. However, if the
+filling is one that does not require baking for any length of time, that
+is, time sufficient to bake the pastry, or if the filling requires a
+temperature that would be too low to bake the pastry, the crust should
+be baked first. In such an event, it is necessary to prick very
+thoroughly the bottom and the sides of the crust with a fork, as shown
+in Fig. 7, so that the air that is confined in the pastry will not make
+bubbles by pushing the pastry up as it expands in baking. A perforated
+pie tin is an advantage in the baking of shells or single-crust pies,
+for it prevents the air from becoming confined between the pan and the
+crust and producing air spaces that would cause blisters to form as the
+pie is baked. If desired, the crust may be placed over the back of the
+pan and baked, thus forming a shell that may be filled with a cooked
+filling and served.
+
+[Illustration: FIG. 6]
+
+19. When a double-crust pie is to be made, place the filling, which is
+usually fruit, on the bottom crust, but do not prick the crust in the
+manner just described. With this done, roll out the top crust and, as
+shown in Fig. 8, mark it with a knife in any design. The design serves
+as an outlet for the steam that generally forms inside of the pie as the
+filling cooks; if no provision is made for the steam to pass out, it
+will push up the crust and thus spoil the appearance of the pie. Next
+moisten the edge of the lower crust with a little water, putting it on
+with the finger, as shown in Fig. 9. Then carefully pick up the marked
+crust, place it over the filling, and press it down so that the edges of
+the bottom and the top crust cling together well. In applying the top
+crust, be careful not to stretch it. If it is put on loosely and pressed
+down on the edge of the lower crust without being pulled, the contents
+will not be so apt to cook out of the pie. Trim off the uneven edge with
+a knife and finish the edges of the top and bottom crusts in any desired
+way. This may be done by fluting the edge with the fingers or, as shown
+in Fig. 10, making marks with the tines of a fork. When this has been
+completed, the pie is ready to bake.
+
+[Illustration: FIG. 7]
+
+[Illustration: FIG. 8]
+
+20. BAKING THE PLAIN-PASTRY MIXTURE.--As soon as the pie or other pastry
+dessert has been prepared, the next step is to bake it. To produce the
+best results, the pastry should be baked as quickly as possible;
+consequently, a hot oven is necessary. The baking can be accomplished
+most successfully in the case of a single crust baked without the
+filling or a pie containing a mixture that does not require long
+cooking. Otherwise, the temperature must be sufficiently low to cook the
+filling so that it will be palatable, and for this reason the pastry is
+not baked under entirely ideal conditions. The correct temperature for
+most pastry is from 500 to 600 degrees; that is, the oven should be just
+about as hot as it can be made. The length of time required for the
+baking depends entirely on the heat of the oven and the contents of the
+pie. It should be remembered, however, that to be properly baked, the
+crust should be neither burned nor pale looking when taken from the
+oven, but should be a golden brown. Fig. 11 shows a two-crust pie that
+has had just the right amount of baking.
+
+[Illustration: FIG. 9]
+
+21. When the filling of the pie does not require so much baking as the
+crust, it is well to bake the crust partly before putting the filling
+in. This is particularly advisable in the case of custard pie, for the
+custard is put in as an uncooked mixture and requires the low
+temperature necessary for solidifying eggs without causing them to curd.
+On the other hand, pies containing certain kinds of filling must be
+baked slowly. When this condition exists, it is advisable to start the
+baking in a very hot oven, so that the crusts will have the benefit of
+the high temperature. Then the heat should be gradually reduced until
+the filling will cook and the crust will not burn.
+
+[Illustration: FIG. 10]
+
+[Illustration: FIG. 11]
+
+22. Often, especially in the baking of fresh berry or cherry pie, the
+juice that forms inside the pie cooks out. This is a condition that must
+be overcome if satisfactory pies are to be the result. Various means of
+preventing it have been suggested, but one of the successful ones
+consists in rolling a small piece of paper into a funnel shape, leaving
+both ends open, and inserting the small end in one of the openings in
+the top crust. This arrangement provides a vent for the steam, and so
+the juice is less likely to cook out of the crust while the pie
+is baking.
+
+
+UTILIZING LEFT-OVER PASTRY
+
+23. In making pies, it is well to mix only the quantity of paste that is
+desired for the number of pies to be made. Usually, 1-1/2 cupfuls of
+flour will make sufficient paste for one double-crust pie, provided the
+pan in which it is made is not too large. In case it is necessary to
+make fresh pie on two consecutive days, a good plan is to make at one
+time enough paste for both days, for what remains after the first pie is
+made may be allowed to stand in the refrigerator or some other cool
+place. Then it may be rolled out on the second day and used in exactly
+the same way as on the first. However, it is a rather difficult matter
+to make the exact amount of paste for the pies needed. If nothing more
+remains, there are usually small scraps left over from the trimming of
+the edge. These should by all means be put to some good use, for the
+material is equally as good as that which has been used in the pie and
+there is no reason why it should be wasted.
+
+24. TARTS.-A very good way in which to utilize these scraps is to make
+tarts of various kinds and shapes out of them. There are a number of
+attractive ways in which jam, jelly, marmalade, fruit butter, fresh
+fruits, apple sauce, stewed prunes, or other cooked or canned fruit may
+be utilized for the making of tarts. These little pastry desserts are
+the delight of children, most of whom may be permitted occasionally to
+eat such a satisfactory delicacy.
+
+25. Before attempting to use the pastry scraps, work them together with
+the hands. Then roll the piece out with the rolling pin until it is the
+required thickness and cut it out in the shape desired. To make a simple
+variety of tart, cut two rounds of the paste with a cooky cutter. In one
+of these, whichever is to be used for the top, make three or four small
+holes, using a thimble or some other small cutter. Bake these shapes in
+the oven separately, and after baking spread the whole one with jelly or
+jam and over this place the one containing the holes.
+
+[Illustration: FIG. 12]
+
+26. Another attractive way in which to make tarts is to cut rounds of
+the paste, as shown in Fig. 12, cover small pans with these rounds, and
+then bake them. Upon taking them from the oven, remove them from the
+pans and fill them with any desired filling in the form of stewed fruit,
+jam, custards, etc. If canned or stewed fruit is used, cook it down
+until it is somewhat thick. These little tarts are delicious when they
+have had a spoonful of meringue baked on the fruit or are served with a
+spoonful of whipped cream.
+
+27. Still another variety of tart may be made with very little trouble.
+Cut the rolled paste into pieces about 4 inches square, and, on a
+triangular half of the square, place several spoonfuls of fruit with
+additional sugar, if necessary, and add a little flour to thicken the
+juice that forms. Fold the other triangular half over the fruit to cover
+it, turn the edges of the bottom half over the edges of the top, and
+press them down to keep the fruit from running out. Set in the oven and
+bake until the paste is brown and the filling of the tart is cooked.
+
+28. SMALL PIES.--Sometimes there may be enough paste remaining to make
+one crust for a small pie. In such an event, cover the pan with the
+paste, add a fruit filling of some kind, such as cranberries, apple
+sauce, marmalade, or fruit butter, and then, out of the scraps that
+remain, cut several narrow strips and place them over the filling. Such
+an arrangement makes an agreeable change in the appearance of
+this dessert.
+
+29. CHEESE STRAWS.--Small pieces of pastry that are left over may also
+be used to make cheese straws, which are one of the accompaniments often
+served with salads. To make them, roll grated cheese into the mixture
+until it is well blended. Then roll out the paste until it is about 1/4
+inch thick, cut into narrow strips of the desired length, and bake in
+a hot oven.
+
+       *       *       *       *       *
+
+
+RECIPES FOR PASTRY AND PIES
+
+PASTRY
+
+30. Several recipes for pastry that may be used in pie making are here
+given. These recipes differ as regards the ingredients used and will
+serve to offer variety in the making of pie crust. With the exception of
+the recipe for easy pastry, the principles of pastry making already set
+forth apply to all these recipes alike.
+
+31. PLAIN PASTRY.--Pastry made according to the accompanying directions
+is the kind that is most frequently used. It requires only a medium
+amount of shortening, and wheat flour is used in its preparation. It is
+very satisfactory for any kind of pie desired.
+
+PLAIN PASTRY
+
+1-1/2 c. flour
+1 tsp. salt
+1/3 c. shortening
+1/4 to 3/8 c. water
+
+Sift the flour and salt into a mixing bowl. Chop the shortening into the
+flour with knives. When the fat has been chopped into pieces the size
+of a small pea, add sufficient cold water to make all the particles
+adhere, mixing them together with a case knife. There should not be
+enough water added to make the paste stick to either the bowl or the
+knife. Divide the mass into halves and press each into a round piece
+with the fingers. Flour the board slightly and roll out about 1/8 inch
+thick for the pie crust.
+
+32. ECONOMY PASTE.--When both wheat flour and fat must be saved, economy
+paste should be tried. Barley flour is substituted for part of the wheat
+flour, and this with the wheat makes an excellent combination.
+
+ECONOMY PASTE
+
+1 c. wheat flour
+1/2 c. barley flour
+1/2 tsp. salt
+1/4 c. shortening
+1/4 to 3/8 c. water
+
+Sift the flour and salt into a mixing bowl. Chop in the shortening until
+it is in particles about the size of a small pea. Add water until the
+mass will cling together. Roll into sheets about 1/8 inch thick for
+pie crust.
+
+33. QUALITY PASTE.--The accompanying recipe gives directions for a very
+good quality of paste. As will be noted, the lard, which is used for
+part of the shortening, is added to the flour, and the butter, which
+forms the other part, is worked into the dough. If the directions here
+given are carefully followed, excellent results can be expected.
+
+QUALITY PASTE
+
+2 c. flour
+1/4 tsp. salt
+1/4 c. lard
+1/3 to 1/2 c. water
+1/2 c. butter
+
+Sift the flour and salt into a mixing bowl. Add the lard and chop very
+fine. Add enough water to make a stiff dough. This will require just a
+little more water than the pastes previously given. Roll the paste in a
+rectangular form, spread the butter evenly over the paste, and fold so
+as to make three layers. Turn half way round and roll out so as to make
+a rectangle in the opposite direction. Fold, turn, and roll in this way
+four times, handling the rolling pin and paste as lightly as possible.
+Use to cover the pan and bake in a quick oven.
+
+34. SOUR-CREAM PASTRY.--A slightly different kind of pastry can be made
+by using sour cream for the liquid and adding a small quantity of soda
+to neutralize the acid in the cream. Besides providing a means of using
+up cream that has become sour, this recipe makes a pastry that appeals
+to most persons.
+
+SOUR-CREAM PASTRY
+
+1 1/4 c. flour
+1/3 tsp. salt
+1/4 tsp. soda
+3 Tb. shortening
+1/4 to 3/4 c. thick sour cream
+
+Sift the flour, salt, and soda together in a mixing bowl. Chop in the
+shortening and add the cream. Knead the paste slightly and after taking
+it out on the board, divide it into halves. Proceed in the usual manner
+for making pastry.
+
+35. EASY PASTRY.--A departure from the usual kind of pastry is easy
+pastry, directions for which are given in the accompanying recipe. It is
+more moist and a little more difficult to handle than pastry made in the
+usual way; consequently, it is more ideal for single-crust pies than for
+double-crust ones. Besides being easy to make, pastry of this kind will
+stand a great deal more handling without injury than any other kind. It
+may be placed on the pan and patted out where it seems too thick or
+patched where it pulls apart. The amounts given here will make one
+double-crust pie or two single-crust pies of medium size.
+
+EASY PASTRY
+
+1/2 c. fat
+1/4 c. boiling water
+1 3/4 c. flour
+1/4 tsp. baking powder
+1/2 tsp. salt
+
+Measure the fat into a mixing bowl, pour the boiling water over it, and
+stir until all the fat is softened and melted. Sift together the flour,
+baking powder, and salt, and stir into the water and fat. Divide into
+two portions and roll for crusts. If the crusts are to be baked before
+they are filled, prick them well with a fork to prevent the formation
+of bubbles.
+
+
+DOUBLE-CRUST PIES
+
+36. As has already been learned, double-crust pies are pies that have
+both a bottom and a top crust and contain a filling of some kind. The
+amounts given in the recipes for pastry are sufficient to make the two
+crusts required for pies of this kind. Any of these recipes may be
+followed, depending on the variety of pastry desired.
+
+37. APPLE PIE NO. 1.--To make the best possible apple pie, tart apples
+should be used, for besides giving a good flavor they cook soft inside
+the pie much more readily than do apples that are more nearly sweet. If
+sour apples cannot be obtained, lemon juice sprinkled over the apples
+after they are placed in the crust will help to make them tender. The
+amount of lemon juice depends, of course, on the sourness of the apples.
+Any desirable spices may be used for flavoring, cinnamon and nutmeg
+being the most popular ones. If the apples are very juicy, a little
+flour mixed with the sugar and sprinkled over them will help to thicken
+the juice, but usually this is not necessary. A little butter dotted
+over the apples before the top crust is put on also helps to improve
+the flavor.
+
+For pie, the apples may be cut in as large or as small pieces as
+desired. However, it is best to cut them into thick slices or about
+sixteenths, that is, to cut each quarter into four pieces.
+
+APPLE PIE No. 1
+
+1 qt. apples
+1/2 to 3/4 c. sugar
+Salt
+1/2 tsp. cinnamon or 1/4 tsp. nutmeg
+Lemon juice
+
+After the pan has been covered with the paste, peel the apples, cut them
+into pieces of the desired size, and place them into the paste in
+sufficient quantity to heap the pan. In the process of cooking, there
+will be a certain amount of shrinkage caused by the apple juice filling
+in the spaces as the apples cook and soften; therefore, in order to have
+a pie thick enough when it is baked, the apples must be heaped in the
+pan before baking. Sprinkle the apples with the sugar, to which has been
+added the nutmeg or the cinnamon. Sprinkle lightly with salt, add 1
+teaspoonful of lemon juice, and, if the apples seem dry, a few
+tablespoonfuls of water. Dot with butter, wet the edges of the under
+crust, and place the top crust in position. Bake for about 45 minutes in
+a moderate oven.
+
+38. APPLE PIE NO. 2.--Another variety of apple pie is made by cooking
+the apples, putting them between crusts, and then baking the whole. This
+pie does not require so much time in the oven, but it needs a hot oven.
+It has a somewhat richer flavor than the preceding pie, due to the brown
+sugar used in making it.
+
+APPLE PIE No. 2
+
+Apples
+1/3 c. water
+2/3 c. brown sugar
+Cinnamon
+
+Prepare the required number of apples for one pie, place in a baking
+dish with the water and brown sugar, and bake in the oven until the
+apples are tender and the water has sufficiently evaporated. This should
+be done in a slow oven, so as not to burn the apples and to give them
+rather long cooking. Remove from the oven, place on the lower crust,
+sprinkle with cinnamon, and cover with the upper crust. Bake in a hot
+oven until the crusts are sufficiently baked and brown.
+
+39. BERRY PIE.--Blackberries, blueberries or huckleberries, and red and
+black raspberries may be used for pie in the same way by merely varying
+the amount of sugar with the sourness of the berries. For instance,
+blackberries will probably require a little more sugar than raspberries,
+while blueberries will require the least.
+
+BERRY PIE
+
+3 to 4 c. berries
+1/2 to 3/4 c. sugar
+3 Tb. flour
+Pinch of salt
+
+Look the berries over carefully and remove any spoiled ones, leaves, and
+stems. Wash thoroughly and fill the lower crust. Add the sugar mixed
+with the flour and salt. Cover with the top crust and bake for about 30
+minutes in a moderately hot oven.
+
+40. CHERRY PIE.--Both sweet and sour cherries may be used for making
+pie, but sour cherries are by far the more desirable. Their only
+disadvantage is that they require a rather large amount of sugar.
+Cherries used for pies should always be seeded. Canned cherries may be
+used for this purpose as well as fresh ones, but they are not so
+delicious. The proportion of sugar used for making cherry pie will, of
+course, need to be varied according to the sourness of the
+cherries used.
+
+CHERRY PIE
+
+4 c. seeded cherries
+1 1/4 c. sugar
+4 Tb. flour
+Pinch of salt
+
+Fill the lower crust of the pie with the cherries. Mix the sugar, flour,
+and salt and sprinkle over the top. Moisten the edge of the lower crust,
+place the top crust in position, and bake in a moderately hot oven for
+about 30 or 35 minutes.
+
+41. PEACH PIE.--Fresh peaches make a very delicious pie. Canned peaches
+may be used as well, but they do not make so good a pie. Less sugar will
+be needed if canned peaches are used instead of fresh ones because they
+are usually canned with sugar. Clingstone peaches may be used rather
+advantageously for making pie because the fact that they cannot be cut
+from the stones in uniform pieces makes less difference for pie than
+for serving in almost any other way.
+
+PEACH PIE
+
+1 qt. sliced peaches
+3/4 c. sugar
+Pinch of salt
+3 Tb. flour
+
+Fill the lower crust with the sliced peaches and sprinkle with the
+sugar, salt, and flour, which have been previously mixed. Moisten the
+edge of the lower crust, cover with the top crust, and bake in a
+moderately hot oven for 30 to 40 minutes. Peach pie served hot with
+whipped cream makes a very delicious dessert.
+
+42. THICKENING JUICY FRUITS FOR PIES.--When particularly juicy fruit,
+such as berries, cherries, peaches, etc., is used for pie, flour or
+other starchy material must necessarily be used to thicken the juice and
+thus prevent it from running out when the pie is served. If the fruit is
+very sour, a proportionately larger quantity of flour will be necessary.
+This is due to the fact that the acid of the fruit reduces the starch in
+the flour to dextrine, and this form of carbohydrate does not have so
+much thickening power as the starch in its original form had.
+
+The same thing takes place when browned flour is used in making sauce or
+gravy. As experience will prove, browned flour must be used in greater
+quantity than white flour or a thinner sauce will be the result. The
+browned flour and the flour cooked with the acid of fruits are similar
+so far as their thickening power is concerned, for the one is reduced to
+dextrine by the application of dry heat or hot fat and the other by
+moist heat and the presence of acid.
+
+43. RHUBARB PIE.--Rhubarb is practically the first fresh material for
+pie that can be purchased in the spring and is therefore very much
+appreciated. The most popular form in which it is served is probably in
+pie. It requires considerable sugar in order to make it palatable and
+should be thickened with starchy material so that it will not be too
+juicy when it is served.
+
+RHUBARB PIE
+
+1 qt. rhubarb
+1-1/2 c. sugar
+2 Tb. corn starch
+Pinch of salt
+
+Cut the rhubarb into inch lengths without removing the skin and place in
+the lower crust. Mix the sugar, corn starch, and salt, and sprinkle over
+the top. Cover with a top crust and bake in a moderately hot oven for
+about 35 minutes. If desired, some lemon rind may be grated into the pie
+to give additional flavor.
+
+44. MINCE PIE.--Mince meat, which is much used for pies during the fall
+and winter season, is a concoction that finds favor with most people. It
+may be comparatively simple or it may contain a large variety of
+ingredients, and in accordance with this variation it may be cheap or
+expensive. However, the ingredients generally used in this mixture are
+apples, dried fruits, sugar, molasses, cider, and chopped beef and suet.
+Other fruits, such as quinces, oranges, and citron, and various spices
+are also often used for flavoring. The cheaper cuts of meat, such as the
+neck, shoulder, brisket, etc., are suitable for this purpose, because
+the meat is ground so fine in making the mince meat that the fact that
+it was at all tough can be very readily concealed. Such expensive
+material as citron can be omitted altogether if desired and greater
+quantities of apples, which are the cheapest ingredient, used. A slight
+variation in the ingredients does not make any material difference in
+this mixture and the recipes given are submitted merely as a basis from
+which to work. If used just as they are given, they will be found to be
+excellent; but if it is necessary to practice greater economy or if it
+is not possible to secure all the ingredients called for, they may be
+varied to suit conditions. The juice from pickled fruits, jelly, or the
+juice from preserves or canned cherries may be used in any desired
+proportion in the making of mince meat to replace some of the cider.
+
+45. Mince pie is most palatable when served warm, but it is entirely
+permissible to make several pies at a time and then warm them in the
+oven before serving. In this way they may be kept over for several days.
+Pie of this kind made with the usual ingredients is a heavy dessert, for
+it contains a certain amount of protein material and is high in fat and
+carbohydrate. This fact should be taken into consideration in meal
+planning, so that the dessert may balance properly with the other food.
+
+MINCE PIE
+
+4 lb. beef
+15 medium-size apples
+4 quinces, chopped
+1/2 lb. citron
+3 lb. raisins, seeded
+6 oranges
+2 c. suet
+1 lb. sugar
+1 c. vinegar
+3 c. cider
+1-1/2 c. molasses
+2 Tb. cinnamon
+2 tsp. cloves
+2 tsp. nutmeg
+
+Let the beef simmer in sufficient water to cover it well until it is
+tender, and then allow it to cool in the water in which it was cooked.
+This broth may be used as part of the liquid in the mince meat if
+desired. Chop the meat very fine with a chopping knife and bowl or put
+it through a food chopper. Chop the apples and quinces, cut the citron,
+and wash the raisins. Squeeze the juice from the oranges and grate the
+rinds. Force the suet through a food chopper or chop it with a chopping
+knife. Mix all these ingredients, add the sugar, liquids, and spices,
+and place in a large vessel. Simmer slowly for 1 hour. Stir frequently
+to prevent scorching. If the mince meat is cooked in the oven, it is
+less likely to scorch. Seal in fruit jars the same as for canned fruit
+and store for future use.
+
+To bake mince pie, fill the lower crust with the mince-meat mixture,
+place the upper crust in position, and put the pie into a hot oven.
+Gradually reduce the heat, baking the pie for about 45 minutes.
+
+46. MOCK MINCE PIE.--If a slightly more economical mince pie than the
+preceding one is desired, the recipe here given for mock mince pie may
+be followed. The various ingredients in the quantities mentioned will
+make enough for four or five pies of regular size. To make up more than
+this is not advisable because the material will not keep so well, nor is
+it intended to be stored for future use.
+
+MOCK MINCE PIE
+
+2 c. suet
+8 apples
+8 crackers
+1 c. sugar
+1 c. molasses
+1-1/2 c. corn sirup
+2 c. cider
+1/2 c. vinegar
+1 lb. raisins
+1 Tb. cinnamon
+1 tsp. cloves
+1 tsp. nutmeg
+1 tsp. salt
+
+Force the suet and apples through a food chopper or chop them in a
+chopping bowl. Crush the crackers with a rolling pin and add them. Add
+the sugar, molasses, corn sirup, cider, vinegar, raisins, spices, and
+salt. Cook together very slowly for about 1 hour, stirring to prevent
+burning. If more liquid is required, add cider or some other fruit
+juice, or, if these are not available, add plain water. Fill the lower
+crust of the pie with this mixture, cover with the top crust, and start
+baking in a hot oven, gradually lowering the temperature and continuing
+to bake for 40 to 50 minutes.
+
+47. MOCK CHERRY PIE.--A pie that closely resembles cherry pie in both
+flavor and appearance may be had by combining cranberries and raisins.
+This is an excellent substitute for cherry pie and may be made at times
+when fresh cherries cannot be obtained and canned cherries are not
+in supply.
+
+MOCK CHERRY PIE
+
+2 c. cranberries
+3/4 c. sultana raisins
+3/4 c. water
+1 c. sugar
+2 Tb. flour
+1 Tb. butter
+
+Wash the cranberries and cut them in half. Wash the raisins and mix them
+with the cranberries. Add the water and cook until the fruit is soft.
+Mix the sugar, flour, and butter and add to the mixture. Cook until the
+flour thickens, place the mixture in the lower crust, cover with a top
+crust, and bake in a hot oven until nicely browned.
+
+48. DRIED-FRUIT PIES.--Dried fruits may be used very successfully for
+pies if they are properly prepared. At any time that it is impossible to
+obtain fresh fruits and no fruits have been canned for pie making, dried
+fruits will prove to be very satisfactory. Dried apples, apricots,
+peaches, prunes, and raisins make delicious pies. With the exception of
+raisins, for which a special recipe is given, the same directions may be
+used for any of the pies made with dried fruits.
+
+Look the fruit over carefully, wash, and put in sufficient warm water to
+cover. Soak overnight. Put to cook in the water in which the fruit has
+been soaked and simmer slowly until tender. Sweeten to taste. The
+filling is then ready for a pie. Fill the lower crust with the stewed
+fruit, add about 2 tablespoonfuls of flour, unless a large quantity of
+juice is used, when more flour will be necessary, cover with a top
+crust, and bake in a hot oven.
+
+49. RAISIN PIE.--Pie in which raisins are used for the filling is one
+that may be made at any season of the year and that finds favor with
+most persons. In pie of this kind, spices are used to add flavor.
+
+RAISIN PIE
+
+1-1/2 c. raisins
+2 c. water
+1/2 c. sugar
+4 Tb. flour
+1/2 tsp. cinnamon
+1/4 tsp. cloves
+1/4 tsp. salt
+
+Clean the raisins and soak them overnight in the water. Put to cook in
+the same water and simmer gently until tender. Mix the sugar, flour,
+spices, and salt and add to the raisins. Cook until the mixture is
+thick, fill the lower crust of a pie, cover with the top crust, and bake
+in a hot oven.
+
+
+ONE-CRUST PIES
+
+50. Many varieties of pies are made with only one crust, and these
+usually prove more attractive than those having two crusts. As a rule,
+the filling is a custard or a corn-starch mixture, but often fruits of
+various kinds, as well as pumpkin and squash, are used in the making of
+pies of this kind. Frequently, meringue is used as a covering for
+one-crust pies; or, if an especially delicious dessert is desired, a
+thick layer of stiffly beaten and sweetened whipped cream is often added
+to the pie just before serving. Again, a partly open pie is sometimes
+made, this being done by putting strips or pieces of paste over the
+filling before the pie is baked. Individual pies of this kind are
+attractive for special occasions and may be made to advantage if small
+pie pans are in supply.
+
+The crust for one-crust pies is often placed over the back of the pan
+and baked. It is then removed, filled with the desired filling, and
+returned to the oven to complete the baking. Whether the lower crust
+should not be baked or should be partly or entirely baked before the
+filling is put into it depends on the character of the filling and the
+degree of temperature required to cook it.
+
+51. MERINGUE FOR ONE-CRUST PIES.--Since meringue is often used as a
+garnish for one-crust pies, the housewife should understand its nature
+and the proper procedure in its making. When it is correctly made and
+properly baked, it is very attractive and improves the appearance of the
+dessert, but failure in these respects is likely to result in a tough,
+shrunken meringue, which had better be omitted, as it detracts from the
+appearance of the pie and is not agreeable to the taste.
+
+If an attractive, appetizing meringue is to be the result, the eggs that
+are used must be in good condition and very cold; also, they must be
+properly beaten so that there will be no loss of air in manipulating the
+whites when they are placed on top of the pie mixture. The baking is
+important, too, both the length of time the meringue remains in the oven
+and the temperature to which it is subjected having a direct bearing on
+the finished meringue.
+
+52. To make meringue, first separate the whites from the yolks and
+chill them thoroughly. Beat them with a fork or an egg whip until they
+are almost stiff, that is, until they will hold their shape fairly well
+but will drop from the fork or whip when it is raised. At this point,
+begin to add the sugar, which, if possible, should be either
+confectioner's or pulverized, although granulated sugar may be used if
+the others cannot be obtained. Add the sugar slowly and continue the
+beating until all of it has been incorporated. The meringue is then
+ready to place on the filling. It should be remembered that the filling
+must be partly or entirely cooked before the meringue is applied, so
+that when the pie is returned to the oven nothing but the meringue will
+require cooking.
+
+[Illustration: FIG. 13]
+
+53. The manner in which meringue is placed on pie has much to do with
+the appearance of the pie. If it is spread on the filling in an even
+layer, the pie will invariably look stiff and unattractive. By far the
+better way is to drop it by spoonfuls roughly over the top of the
+filling, or first to spread a thin layer over the top in order to cover
+the entire surface and then to drop the remainder of the meringue over
+this by spoonfuls. Or, it may be forced through a pastry tube into
+rosettes or frills of any preferred design. The advantage of applying it
+unevenly rather than in a thin layer is that the rough surface will
+brown where the spots are high and the depressions will be a lighter
+brown or white. When the pie has been covered with meringue, set it in a
+moderate oven and let it bake for 12 to 15 minutes, or until it is
+properly browned, when it will appear as in Fig. 13. By no means allow
+the meringue to remain in the oven longer than this, for as soon as the
+baking is completed, it will immediately begin to shrink and toughen.
+
+MERINGUE FOR PIES
+
+2 egg whites
+2 Tb. pulverized or granulated sugar
+Vanilla or lemon juice
+
+Beat the egg whites according to the directions given, add the sugar
+slowly, and continue the beating. Then add the flavoring. Cover the
+filling, place in a moderate oven, and bake for 12 to 15 minutes.
+
+54. BUTTERSCOTCH PIE.--A sweet dessert that is usually a favorite may be
+had by making butterscotch pie. The necessary ingredients for this kind
+of pie are few and simple. When served with whipped cream in place of
+meringue, it makes a very rich and delicious dessert.
+
+BUTTERSCOTCH PIE
+
+1 c. brown sugar
+1/3 c. corn starch
+1/8 tsp. salt
+1 c. water, boiling
+1-1/2 c. milk
+2 Tb. butter
+1/2 tsp. vanilla
+
+Mix the sugar, corn starch, and salt, and add the boiling water to them.
+Cook until the mixture has thickened and in the meantime heat the milk.
+Stir in the butter, add the milk, and cook the entire mixture in a
+double boiler for 15 minutes. Add the vanilla. Pour into the baked pie
+crust, cover with meringue, and bake in a moderate oven, or cook without
+the meringue, then cool and cover with whipped cream before serving.
+
+55. CHOCOLATE PIE.--Chocolate corn-starch pudding or chocolate blanc
+mange thickened with any starchy material and poured into a baked crust
+makes chocolate pie. This may be made as strong with chocolate as
+desired, but care should be taken not to make it too stiff or it will
+be pasty.
+
+CHOCOLATE PIE
+
+2-1/2 c. milk
+1 c. sugar
+2/3 c. flour
+1/8 tsp. salt
+1-1/2 sq. bitter chocolate
+1 egg
+1/2 tsp. vanilla
+
+Heat the milk to scalding in a double boiler. Mix the sugar, flour, and
+salt and add to the milk. Cook over the flame until the flour has
+thickened. Return to the double boiler and cook for 10 or 15 minutes
+longer. Melt the chocolate over hot water and add to the mixture. Beat
+the egg and add slowly to the mixture, remove from the fire, and add the
+vanilla. Pour into a baked pie crust, cover with meringue, if desired,
+and bake in a moderate oven for 10 to 15 minutes. If the meringue is
+omitted, cool and cover with whipped cream just before serving.
+
+56. COCONUT PIE.--The flavor of coconut added to an already delicious
+corn-starch custard makes a pie that never fails to tempt the appetite
+of every one. The crust for a pie of this kind should always be baked in
+a deep pan.
+
+COCONUT PIE
+
+2 c. milk
+1 c. coconut
+2/3 c. sugar
+1/3 c. corn starch
+1/8 tsp. salt
+1/2 tsp. vanilla
+
+Put the milk in a double boiler and steep the coconut in it until the
+milk is hot. Mix the sugar, corn starch, and salt, add to the milk, and
+cook directly over the flame until the mixture has thickened. Return to
+the double boiler and cook for 10 or 15 minutes longer. Remove from the
+heat, add the vanilla, and pour into a baked pie crust. Cover with
+meringue, if desired.
+
+57. CRANBERRY PIE.--Persons who are fond of cranberries are always
+pleased when cranberry pie is served. As these berries are somewhat tart
+in flavor, more sugar than is generally used for pie is needed. Before
+the berries are put on to cook, they should be cleaned according to the
+directions given in _Fruit and Fruit Desserts_.
+
+CRANBERRY PIE
+
+1 qt. cranberries
+1-1/2 c. water
+2 c. sugar
+
+Cook the cranberries and water in a closed vessel until the skins have
+cracked and then add the sugar. Cook for a few minutes longer to allow
+the sugar to dissolve. Pour into an unbaked pie crust and cover with
+half-inch strips of paste placed over the top to form a lattice effect.
+Place in a moderate oven and bake until the crust is nicely browned.
+
+58. CREAM PIE.--The plain corn-starch custard mixture used for cream pie
+may be flavored as desired. The combination of lemon and vanilla is
+suggested here to give something a little unusual. If the pie is to be
+eaten at once upon being made, a layer of sliced bananas or other fresh
+fruit may be placed on the crust and the custard poured over it after
+being cooked sufficiently not to affect the fruit. In such an event,
+the meringue must be baked very quickly, or whipped cream may be used in
+place of it. This pie may be made with one egg if desired.
+
+CREAM PIE
+
+2-1/2 c. milk
+1 c. sugar
+1/2 c. flour
+1/8 tsp. salt
+2 eggs
+1/2 tsp. vanilla
+1/2 tsp. lemon extract
+
+Scald the milk in a double boiler. Mix the sugar, flour, and salt and
+stir into the hot milk. Cook over the fire until the flour has
+thickened. Place in a double boiler and cook for 10 or 15 minutes
+longer. Beat the yolks of the eggs and add them to the mixture. Remove
+from the heat, add the flavoring, and pour into the baked crust of a
+pie. Make meringue of the whites of the eggs, cover the mixture, place
+in a moderate oven, and bake for 10 to 15 minutes.
+
+59. CUSTARD PIE.--Custard pie is made with the usual proportion of milk
+and eggs necessary for thickening. A dash of nutmeg is considered to
+improve the flavor and it also makes the surface of the pie a little
+more attractive.
+
+CUSTARD PIE
+
+3 eggs
+3 c. milk
+3/4 c. sugar
+1/8 tsp. salt
+1 tsp. vanilla
+
+Beat the eggs slightly and add the milk, sugar, salt, and vanilla.
+Partly bake the crust for the custard, but remove it from the oven
+before it has begun to get crisp. Pour in the custard, place in a
+moderate oven, and bake until a knife will come out clean when inserted.
+The custard should by no means be overbaked, as the result will be the
+same curding that occurs in an ordinary baked custard.
+
+60. DATE CREAM PIE.--Using dates for pie is a rather unusual means of
+adding them to the diet, but it is a very good one and produces an
+excellent dessert. If desired, more of the date puree may be added to
+the mixture that is given in the recipe. The result will be a filling
+that has more of the date flavor.
+
+DATE CREAM PIE
+
+1-1/2 c. stoned dates
+1/2 c. water
+2 eggs
+2 c. milk
+1/4 c. sugar
+1/2 tsp. salt
+1/8 tsp. cinnamon
+
+Steam the dates in the water in a double boiler until they are soft.
+Rub through a sieve. Beat the eggs slightly and add them with the milk
+to the dates. Add the sugar, salt, and cinnamon. Pour into a partly
+baked pie crust, place in a moderate oven, and continue the baking as
+for custard pie.
+
+61. LEMON PIE NO. 1.--A plain lemon pie that is comparatively
+inexpensive may be made by following the directions given here. More
+eggs, of course, will make a better pie and they may be added if
+desired. Grating the rind of the lemon adds flavor to the filling, but
+too much will give a bitter taste. Lemon juice should never be cooked
+with the corn starch, as the filling will gradually become thinner and
+the starch will lose its value as a thickening agent.
+
+LEMON PIE NO. 1
+
+2 c. water
+1 c. sugar
+1/4 tsp. salt
+1/3 c. corn starch
+2 eggs
+1/4 c. lemon juice
+Grated rind of 1 lemon
+
+Bring the water to the boiling point. Mix the sugar, salt, and corn
+starch and add to the water. Cook directly over the flame until the
+mixture is thickened and then place in a double boiler. Separate the
+eggs, beat the yolks, and to them add the lemon juice and the grated
+rind of the lemon. Beat all well and add to the corn-starch mixture.
+Remove from the fire and pour into the baked crust of a pie. Make
+meringue of the egg whites and place on top of the filling. Brown in the
+oven, cool, and serve.
+
+62. LEMON PIE NO. 2.--The accompanying recipe is similar to lemon pie
+No. 1, except that it contains some butter and in quantity is a larger
+recipe. If more than one pie is desired at a time, it is easy to
+multiply the quantities given.
+
+LEMON PIE NO. 2
+
+1-1/2 c. sugar
+1/4 tsp. salt
+2/3 c. corn starch
+3 c. water
+2 eggs
+Grated rind of 1 lemon
+1/2 c. lemon juice
+2 Tb. butter
+
+Mix the sugar, salt, and corn starch and add to the boiling water. Cook
+directly over the flame until the mixture becomes thick. Then place in a
+double boiler. Separate the eggs, beat the yolks, and add to them the
+grated rind of lemon and the lemon juice. Stir all into the corn-starch
+mixture. Add the butter, and when it has melted remove from the heat.
+Pour the mixture into the baked crust of a pie. Make meringue of the egg
+whites, cover the filling with the meringue, and bake in a moderate oven
+until a delicate brown.
+
+63. ORANGE PIE.--An orange pie is similar to a lemon pie, except that
+orange juice, together with grated orange rind, is used to give flavor
+and a little lemon juice is added for acidity. Pie of this kind makes a
+pleasing change from the desserts usually served.
+
+ORANGE PIE
+
+2 c. water
+1/2 c. corn starch
+1 c. sugar
+1/4 tsp. salt
+2 eggs
+Grated rind of 1 orange
+1/2 c. orange juice
+2 Tb. lemon juice
+
+Bring the water to the boiling point. Mix the corn starch, sugar, and
+salt and add to the water. Cook directly over the flame until the corn
+starch has thickened. Place in a double boiler. Separate the eggs, beat
+the yolks, and to them add the grated rind of the orange and the orange
+and lemon juice. Beat well and add to the corn-starch mixture. Remove
+from the heat and pour into a baked crust of a pie. Make meringue of the
+egg whites, cover the filling, and bake until a delicate brown in a
+moderate oven.
+
+64. PINEAPPLE PIE.--Nothing more delicious in the way of a one-crust pie
+can be made than pineapple pie. It is similar to lemon pie, but differs
+in that a certain amount of the fruit is used in the filling. Therefore,
+unless the fruit is cut very fine, the pie will be difficult to cut.
+
+PINEAPPLE PIE
+
+1-1/2 c. water
+1/2 c. corn starch
+1 c. sugar
+1/4 tsp. salt
+1 egg
+1/2 c. pineapple juice
+2 Tb. lemon juice
+1 c. shredded or finely chopped pineapple
+
+Bring the water to the boiling point. Mix the corn starch, sugar, and
+salt and add to the boiling water. Cook directly over the flame until
+the mixture has thickened. Separate the egg, beat the yolk, and add to
+the pineapple and lemon juice. Stir this into the corn-starch mixture,
+remove from the heat, and add the pineapple. Fill a baked crust of a
+pie, make meringue of the egg white, cover the filling, and bake in a
+moderate oven until delicately browned.
+
+65. PUMPKIN PIE NO. 1.--There are very few persons with whom pumpkin pie
+is not a favorite. While it is especially popular in the autumn, it may
+be made at any time of the year. Sometimes pumpkin is dried or canned in
+the household or commercially for this purpose. Then, too, pumpkins may
+be kept all winter if they are stored in a cool, dry place and are not
+bruised when put away.
+
+
+PUMPKIN PIE NO. 1
+
+1-1/2 c. pumpkin
+1 c. milk
+1 egg
+1/2 c. sugar
+1/2 tsp. salt
+1/4 tsp. ginger
+1 tsp. cinnamon
+1/4 tsp. cloves
+1 Tb. corn starch
+
+The preparation of the pumpkin is the first step in the making of
+pumpkin pie. First chop the pumpkin into 3- or 4-inch pieces, remove the
+seeds, and peel off the skin. Cut the peeled pulp into cubes about 1
+inch square and cook with just enough water to start the cooking or
+steam until the pumpkin is soft. When it has become soft, mash
+thoroughly or force through a sieve, and then cook again, stirring
+frequently to prevent the pumpkin from burning. Cook until as much water
+as possible has been evaporated and the mass of pumpkin seems quite dry.
+With the pumpkin prepared, mix the milk with it and add the beaten egg.
+Stir in the sugar, salt, spices, and corn starch. Fill partly baked pie
+crust with this mixture and bake in a moderate oven until the filling is
+cooked thoroughly and the crust is baked.
+
+66. PUMPKIN PIE NO. 2.--Pumpkin pie is in reality a form of custard to
+which spice is added, but much of the original flavor of the pumpkin is
+lost if too much spice is used. The finished product should not be dark
+in color, but a golden brown. This dessert becomes much more delicious
+by adding a layer of whipped cream to it just before serving.
+
+PUMPKIN PIE NO. 2
+
+2 c. pumpkin
+1-1/2 c. milk
+3 eggs
+1/2 c. sugar
+1/4 tsp. salt
+1 tsp. cinnamon
+1/2 tsp. cloves
+1/2 tsp. nutmeg
+
+Prepare the pumpkin as directed in Art. 65 and add the milk to it. Beat
+the eggs and add to them the sugar, salt, and spices. Stir this into the
+mixture. Fill partly baked pie crust and bake in a moderate oven until
+the mixture is set and the crust is baked. Serve plain or spread a layer
+of whipped cream over the pie when it has cooled.
+
+67. SQUASH PIE.--Pie that is similar to pumpkin pie may be made by
+using winter squash instead of pumpkin. It is somewhat finer in texture
+than pumpkin, and most persons consider it to be superior in flavor.
+When squash is desired for pies, it should be prepared in the same way
+as pumpkin.
+
+SQUASH PIE
+
+2 c. squash
+1 c. milk
+1 egg
+1/2 c. sugar
+1/4 tsp. salt
+1 tsp. cinnamon
+1/2 tsp. nutmeg
+
+Mix the squash and milk and add the beaten egg, sugar, salt, and spices.
+Fill an unbaked pie crust, place in a moderate oven, and bake until the
+mixture is set and the crust is brown.
+
+68. STRAWBERRY PIE.--The season for strawberries being short, it is
+usually desired to use them in as many ways as possible. Strawberry pie
+is offered as one of the more unusual ways. Made into individual pies or
+tarts and served with whipped cream, this furnishes a very
+attractive dessert.
+
+STRAWBERRY PIE
+
+1 qt. strawberries
+1-1/2 c. sugar
+3 Tb. flour
+
+Spread the strawberries on a single unbaked crust of a pie. Mix the
+sugar and flour and sprinkle over the berries. Put half-inch strips of
+paste across the top in the form of a lattice. Place in the oven and
+bake until the crust is brown, the strawberries are well cooked, and the
+juice is thick.
+
+69. SWEET-POTATO PIE.--The amount of milk needed for making sweet-potato
+pie varies according to the dryness of the potatoes. Before they can be
+used for pie, the sweet potatoes must be cooked until they are tender
+and then mashed. The quantities given in the accompanying recipe will
+make enough filling for two pies.
+
+SWEET-POTATO PIE
+
+3 c. sweet potato
+3/4 c. sugar
+1 tsp. salt
+1/2 tsp. nutmeg
+1/2 tsp. cloves
+1 tsp. cinnamon
+1/2 tsp. ginger
+2 eggs
+2 c. milk
+
+To the sweet potatoes add the dry ingredients and the unbeaten eggs, and
+then beat the mixture thoroughly. Pour in the milk and stir well. Turn
+into a partly baked pie crust, place in a moderate oven, and bake until
+the filling is set.
+
+70. OPEN PEACH PIE.--Pare sufficient peaches to cover a single-crust
+pie. Cut them into halves, remove the seeds, and place in a single layer
+over an unbaked pie crust. Cover with 1 cupful of sugar to which have
+been added 3 tablespoonfuls of flour. Dot well with butter, add 1/4
+cupful of water, and place in the oven. Bake until the crust is brown
+and the peaches are well cooked. Apples used in the same way make a
+delicious dessert.
+
+
+PUFF PASTE
+
+71. PROCEDURE IN MAKING PUFF PASTE.--The making of puff paste differs
+somewhat from the making of plain pastry. If puff paste is to be
+successful, it must be made carefully and with close attention to every
+detail. Even then the first attempt may not prove to be entirely
+successful, for often considerable experience is required before one
+becomes expert in the making of this delicate pastry.
+
+[Illustration: FIG. 14]
+
+The best time to make puff paste is in the cold weather, as the butter,
+which is the fat used, can be handled more easily and rolled into the
+paste with greater success if it, as well as the other ingredients, are
+cold. If puff paste is desired in weather that is not cold, the mixture
+will have to be placed on ice at various intervals, for it positively
+must be kept as cold as possible. However, it is always preferable to
+make puff paste without the assistance of ice. Further essentials in the
+making of successful puff paste are a light touch and as little handling
+as possible. Heavy pressure with the rolling pin and rolling in the
+wrong direction are mistakes that result in an inferior product. The
+desirable light, tender qualities of puff paste can be obtained only by
+giving attention to these details.
+
+72. Before beginning the mixing of puff paste, wash the bowl, spoon,
+and hands first in hot water to insure perfect cleanliness and then in
+cold water to make them as cold as possible. Measure the ingredients
+very carefully, or, better, weigh them if possible.
+
+[Illustration: FIG. 15]
+
+Put the butter in a mass in the bowl and, as shown in Fig. 14, wash out
+the salt by running cold water over the piece and working it with a
+wooden spoon or a butter paddle. When it becomes hard and waxy and may
+be handled with the hands, take it from the bowl and remove the water by
+patting it vigorously, first on one side and then on the other. Finally,
+form it into a flat, oblong piece and set it into the refrigerator
+to harden.
+
+73. With the butter ready, break off a tablespoonful or two and mix it
+with all of the flour except 2 tablespoonfuls, which must be retained
+for flouring the board, in the same way as for plain pastry. Then add
+the water, and, when a mass is formed, remove it to a well-floured board
+and knead it as shown in Fig. 15. When the mixture has become somewhat
+elastic, cover it with a towel, as shown in Fig. 16, and allow it to
+remain covered for 3 to 5 minutes.
+
+[Illustration: FIG 16]
+
+Then roll it into an oblong piece, and, as in Fig. 17, place the butter
+on one end of it. Bring the opposite end down over the butter and press
+the edges together with the tips of the fingers, as shown in Fig. 18.
+Then, with the rolling pin, make several dents in the dough mixture and
+the butter, as shown in Fig. 19, and begin to roll, being careful to
+roll in one direction and not to allow the butter to come through the
+paste. If it should come through, it will have to be treated until it
+becomes perfectly cold and hard again before the making can go on.
+
+[Illustration: FIG. 17]
+
+The quickest and most satisfactory way in which to accomplish this is to
+wrap it in a piece of linen, set it on a plate in a pan of crushed ice,
+and place another pan of crushed ice over the top of it. In case this is
+done once, it will have to be done each time the paste is rolled.
+
+Continue to roll until a rectangular piece is formed, always being
+careful to move the rolling pin in the same direction and never to roll
+backwards and forwards. With a long, narrow piece of dough formed, fold
+about one-third under and one-third over, as shown in Fig. 20, turn the
+open end toward you, and roll lightly and carefully in one direction
+until another long, narrow piece of dough is formed. Fold this in the
+same way, turn it half way around, and roll again. Continue in this
+manner until the piece has been rolled about six times and, during the
+entire process, try, if possible, to keep the butter from coming
+through. As may be readily understood, this can be accomplished only
+with light, careful handling.
+
+[Illustration: FIG. 18]
+
+As soon as the rolling has been completed in the manner described, cut
+the puff paste into the desired shapes and place them on the ice for
+about 1/2 hour or until they are thoroughly chilled. They are then ready
+to be baked. If time is too limited to keep the paste on ice for 1/2
+hour, chill it as long as possible before baking.
+
+74. BAKING PUFF PASTE.--A very hot oven is required for successful puff
+paste. In fact, the colder the pastry and the hotter the oven, the
+better will be the chances for light pastry. The air incorporated
+between the layers of the paste by the folding and rolling expands in
+the heat of the oven, causing the paste to rise and producing the
+characteristic lightness.
+
+[Illustration: FIG. 19]
+
+For instance, if the pieces of paste are about 1/4 inch thick before
+baking, they should be 2 inches thick when baked. Set the pan containing
+the pieces on the floor of the oven in order to give the paste every
+opportunity to rise. If it seems to rise unevenly, turn it around so
+that it will get the same heat on all sides. Should there be any danger
+of the paste burning on the bottom, put pieces of heavy paper or
+asbestos under the pan and should it appear to burn on top, put pieces
+of paper directly over the paste on the rack above. Bake until light and
+nicely browned and then remove from the oven.
+
+75. RECIPE FOR PUFF PASTE.--Either bread or pastry flour may be used in
+the preparation of puff paste, but if pastry flour is used a
+tablespoonful or two more will be required.
+
+[Illustration: FIG. 20]
+
+The amount of cold water needed varies with the absorbing power of the
+flour. However, only enough should be used to make it possible to knead
+the mass of dough that forms so that it may become elastic. Kneading
+develops the gluten in the flour and helps to hold in the fat thus
+making the paste easier to handle.
+
+PUFF PASTE
+
+2 c. flour
+1 c. butter
+Cold water
+
+Put the flour into a mixing bowl and chop a tablespoonful of the butter
+into it. Add cold water until a mass that may be removed to a baking
+board is formed. Then proceed in the manner explained for the making of
+puff paste.
+
+76. USES OF PUFF PASTE.--Puff paste is seldom used in the making of
+single- or double-crust pies; instead, it is usually employed for
+daintier desserts commonly known as _French pastry_. However, there are
+really innumerable uses to which it may be put in addition to those for
+which ordinary pastry can be used. In fact, after the art of making this
+kind of pastry is mastered, it will prove to be invaluable for serving
+on special occasions.
+
+77. With puff paste may be made tarts of any kind or shape. Particularly
+attractive tarts can be made by covering small tins in the manner shown
+in Fig. 12 and then, after the shapes have been baked, filling each one
+with half of a peach or half of an apricot and juice that has boiled
+thick and piling sweetened whipped cream over it.
+
+Puff paste made into the same shapes as those just mentioned for tarts
+may have placed in it a layer of cake, on top of which may be spread a
+layer of jam; and, to add a dainty touch, either whipped cream or
+chopped nuts may be put over the jam. The cake used for such a dessert
+should preferably be simple butter cake or sponge cake, such as might be
+baked in a loaf.
+
+Puff paste in the form of tubes and shells may be used for serving foods
+daintily. Thus, a hollow tube may be made by rolling the paste very
+thin, cutting it into rectangular pieces, placing each piece over a
+round stick about 1-1/2 inches in diameter, and then baking. After the
+baked tube is slipped off the stick, it may be filled with sweetened and
+flavored whipped cream, to which may be added chopped nuts, chopped
+fruit, or jam. Small baked shells of puff paste answer very well as
+timbale cases, which may be filled with creamed mushrooms, creamed
+sweetbreads, or other delicate creamed food. If shells are not desired,
+small triangular or round pieces may be cut and baked and creamed food
+served over them as it would be served over toast.
+
+An attractive dessert may be prepared by baking several rectangular
+pieces of puff paste in the oven and then arranging them in two or three
+layers with custard between. Simple sugar icings into which some butter
+is beaten may also be utilized to advantage in making French pastry of
+this kind.
+
+Puff paste may also be used as the covering for small individual pies.
+
+
+SERVING PASTRY
+
+78. To be most palatable, pastry should be served as soon as possible
+after it is baked. When it is allowed to stand for any length of time,
+the lower crust becomes soaked with moisture from the filling used, and
+in this state the pie is not only unpalatable, but to a certain extent
+indigestible. Consequently, whenever it is possible, only enough for one
+meal should be baked at a time.
+
+After a pie is taken from the oven, it should not be removed from the
+pan in which it is baked until it is served. In fact, pie with a tender
+crust cannot be handled easily and so should be cut while it is still in
+the pan. Often it is best to serve a pie warm. When this is to be done,
+it can be served immediately upon being taken from the oven, or if it
+has been baked for some time and is cold, it may be set in the oven and
+reheated before serving. Such treatment will freshen any pie that has
+become more or less stale and, as is well known, pie is much more
+palatable when it is warm and fresh than when it is cold or stale. In
+case pies must be kept before being served, they should be stored in a
+place that is both cold and dry. A refrigerator is too damp and for this
+reason should not be used; but any other cool place that is sufficiently
+dry will be satisfactory.
+
+79. Several ways of serving pie are in practice. This dessert may be
+baked in attractive dishes especially designed for this purpose and then
+served from them at the table, or it may be baked in an ordinary pie pan
+and then placed on a plate larger than the pan for serving. Pie of the
+usual size is generally divided into five or six pieces, a sharp knife
+being used to cut it. If possible, a pie knife, which is narrow at the
+end of the blade and gradually grows broader until the handle is
+reached, where it is very broad, should be provided for the serving of
+this dessert, for it helps very much in handling the triangular pieces
+that are cut from a large pie. The plates on which pie is served should
+be at least as large as salad plates. Very often, instead of serving it
+from the pan at the table, it is put on plates in the kitchen and passed
+at the table. Pie is always eaten with a fork, one that is smaller than
+a dinner fork being used.
+
+80. With most pies containing fruit filling, a small piece of cheese,
+preferably highly flavored cheese, may be served. This makes a very good
+accompaniment so far as flavor is concerned, but is omitted in some
+meals because it may supply too much food value or too much protein.
+However, if the fact that a high-protein food is to be served at the end
+of the meal is taken into account when the remainder of the meal is
+planned, there need be no hesitancy in serving cheese with pie. Of
+course, when cheese is to be included in the meal in this way, the
+portions of the protein foods served with the main course should
+be smaller.
+
+81. A very attractive as well as appetizing way in which to serve pie is
+known as _pie a la mode_. This method of serving, which is often
+resorted to when something extra is desired, consists in placing a
+spoonful or two of ice cream of any flavor on each serving of apple or
+other fruit pie. Pie served in this way is high in food value and is a
+general favorite with persons who are fond of both ice cream and pie.
+
+       *       *       *       *       *
+
+
+PASTRIES AND PIES
+
+EXAMINATION QUESTIONS
+
+(1) (_a_) What is pastry? (_b_) What is the principal use of pastry?
+
+(2) How should the use of pastry with meals be governed?
+
+(3) What may be said of the flour used for pastry?
+
+(4) Discuss the shortenings that may be used for pastry.
+
+(5) Give the proportions of fat and flour that may be used for pastry.
+
+(6) What may be said of the handling of pastry in its preparation for
+baking?
+
+(7) Describe a method of mixing fat and flour for pastry.
+
+(8) How is the liquid added to the fat and flour for pastry?
+
+(9) Describe the rolling of pie crust.
+
+(10) How is a pan covered with paste for pies?
+
+(11) How may a single crust that is to be baked before it is filled be
+kept from blistering?
+
+(12) Describe the making of a top crust and the covering of a pie with
+it.
+
+(13) What oven temperature is best for baking pastry? Tell why.
+
+(14) On what does the length of time for baking pastry depend?
+
+(15) Describe briefly the making of puff paste.
+
+(16) What may be done with bits of paste not utilized in making pies?
+
+(17) If more than sufficient paste for use at one time is mixed, what
+may be done with that which remains?
+
+(18) How should pastry be cared for after baking?
+
+(19) Describe the serving of pastry.
+
+(20) Why should starchy material used for thickening not be cooked with
+acid fruit juice for any length of time if this can be avoided?
+
+
+
+
+INDEX
+
+
+A
+
+Almond macaroons,
+Angel cake,
+Apple-and-celery salad,
+  cakes,
+  -date-and-orange salad,
+  pie,
+  sauce,
+  -sauce cakes,
+  tapioca,
+Apricot mousse, Banana-and-,
+  sandwiches,
+  sauce,
+Asparagus salad,
+
+B
+
+Baked custard,
+Baking butter cake,
+  cookies,
+  plain pastry,
+  puff paste,
+  small cakes,
+  sponge cake,
+Banana-and-apricot mousse,
+  -and-peanut salad,
+Barley-molasses cookies,
+Beet-and-bean salad,
+Berry pie,
+Biscuit tortoni,
+Biscuits, Definition of,
+  Molding,
+Blanc mange, Chocolate,
+  mange, Plain,
+Boiled icing,
+  icing, Brown-sugar,
+  salad dressing,
+Bomebe glace,
+Boston cream pie,
+Bread-and-butter sandwiches,
+  -and-cheese sandwiches, Rye-,
+  for sandwiches,
+Bread pudding,
+  pudding, Chocolate,
+Bride's cake,
+Brioche,
+  buns,
+  dessert,
+  pudding,
+Brown Betty,
+  -sugar boiled icing,
+Brownies,
+Butter cake,
+  cake after baking, Care of,
+  cake, Baking,
+  -cake ingredients, Combining the,
+  cake, Nature of,
+  -cake pans,
+  cakes and their preparation,
+  cakes, Procedure in making,
+  icing,
+  icing, Chocolate,
+Butterscotch pie,
+
+C
+
+Cabbage-and-celery salad,
+  salad,
+Cafe parfait,
+Cake after baking, Care of butter,
+  after baking, Care of sponge,
+  and pudding mixtures in the diet,
+  Angel,
+  Apple,
+  Baking butter,
+  Baking sponge,
+  Bride's,
+  Butter,
+  Caramel,
+  Chocolate nut,
+  Cinnamon,
+  Cocoa and chocolate in,
+  Coconut in,
+  Cold-water sponge,
+Cake, Corn-starch,
+  Devil's food,
+  Feather,
+  fillings,
+  Flavoring extracts in,
+  from pan, Removing sponge,
+  Fruit,
+  Gold,
+  Hot-water sponge,
+  Ice-cream,
+  icings and fillings,
+  icings, Preparation of,
+  ingredients, Combining butter-,
+  ingredients, Combining sponge-,
+  ingredients, Preparation of,
+  ingredients, Quality of,
+  Lady Baltimore,
+  making, Equipment for,
+  making, Procedure in,
+  Miscellaneous fruits in,
+  mixture, Baking the butter-,
+  mixture, Baking the sponge-,
+  Nature of butter,
+  Nature of sponge,
+  Nut layer,
+  Nut spice,
+  Nuts in,
+  One-egg,
+  Orange sponge,
+  pans, Preparation of,
+  pans, Sponge-,
+  Plain layer,
+  Plain sponge,
+  Potato-flour sponge,
+  Pound,
+  Raisin spice,
+  Raisins and currants in,
+  Sour-milk chocolate,
+  Sponge,
+  Sunshine,
+  War,
+  Wedding,
+  White,
+  White fruit,
+  with potato flour, Sponge,
+
+Cakes, Apple-sauce,
+  Baking small,
+  Cinnamon cup,
+  Cocoa cup,
+  Coffee,
+  cookies, and puddings,
+  Cup,
+  Cup and drop,
+  Drop,
+  Fat for,
+  Flour for,
+  Fruit drop,
+  General classes of,
+  Ginger drop,
+  Ingredients used in,
+Cakes, leavening for,
+  Liquid for,
+  made with yeast,
+  Nature of mixture for small,
+  Oat-flake drop,
+  Ornamental icing for cup,
+  Preparation of small,
+  Procedure in making butter,
+  Procedure in making sponge,
+  Roxbury,
+  Small,
+  Sour-milk drop,
+  Spices in,
+  Sweetening for,
+  Varieties of small,
+California salad,
+Canapes,
+Cantaloupe shells, Fruit in,
+Canton parfait,
+Caramel cake,
+  custard,
+  filling for eclairs,
+  ice cream,
+  icing,
+  mousse,
+  tapioca,
+Carbohydrate in desserts,
+  in salads,
+Care of butter cake after baking,
+  of salad greens,
+  of sandwiches after making,
+  of sponge cake after baking,
+Cauliflower-and-tomato salad,
+  salad,
+Celery salad,
+  salad, Apple-and-,
+  salad, Grapefruit-and-,
+  sandwiches, Rolled,
+  Stuffed,
+Cellulose in salads,
+Checkerboard sandwiches,
+Cheese-and-nut sandwiches,
+  dreams,
+  filling for sandwiches,
+  salad, Green-pepper-and-,
+  salad, Peach-and-cream-,
+  salad, Pear-and-,
+  sandwiches,
+  sandwiches, Jelly-and-cream-,
+  sandwiches, Rye-bread-and-,
+  straws,
+Cherry frappe,
+  pie,
+  pie, Mock,
+  salad, Filbert-and-,
+Chicken salad,
+  -salad filling for sandwiches,
+  -salad sandwiches,
+  sandwiches,
+Chocolate and cocoa in cake,
+Chocolate blanc mange,
+  bread pudding,
+  butter icing,
+  cake, Sour-milk,
+  filling,
+  filling for eclairs,
+  ice cream,
+  icing,
+  mousse,
+  nut cake,
+  pie,
+  pudding,
+  sauce,
+  water icing,
+Christmas pudding,
+Cider frappe,
+Cinnamon cake,
+  cup cakes,
+Classes of cookies,
+Cleaning and freshening salad ingredients,
+Club sandwiches,
+Cocoa and chocolate in cake,
+  cup cakes,
+Coconut-corn-starch custard,
+  filling,
+  in cake,
+  macaroons,
+  pie,
+  puff,
+  sauce,
+Coffee cakes,
+  filling,
+  filling for eclairs,
+  jelly,
+Cold and frozen desserts,
+  desserts and their preparation,
+  -water icing,
+  -water sponge cake,
+Combination fruit-and-vegetable salads,
+  fruit salad,
+  salad,
+  salad, Summer,
+Combining butter-cake ingredients,
+  sponge-cake ingredients,
+Composition and food value of desserts,
+  of salads,
+Cooked icings,
+  mayonnaise,
+Cookery rules to desserts, Applying,
+Cookies,
+  and puddings, Cakes,
+  Baking,
+  Barley-molasses,
+  Classes of,
+  Cream,
+  Filled,
+  Filling for,
+Cookies, Ingredients in,
+  Oatmeal,
+  Procedure in making,
+  Sour-cream,
+Cooky recipes,
+Corn oil,
+  -starch cake,
+  -starch custard,
+Cottage pudding,
+Cottonseed oil,
+Crab salad, Lobster or,
+Cranberry frappe,
+  pie,
+Cream, Caramel ice,
+  -cheese salad, Peach-and-,
+  -cheese sandwiches, Jelly-and-,
+  Chocolate ice,
+  cookies,
+  Dessert sauces and whipped,
+  dressing,
+  filling for cream puffs,
+  filling, Fruit,
+  fluff, Pineapple,
+  fluff, Strawberry,
+  French,
+  Mocha ice,
+  Neapolitan ice,
+  Philadelphia ice,
+  pie,
+  pie, Boston,
+  pie, Date,
+  puffs,
+  puffs and eclairs,
+  puffs, Cream filling for,
+  Spanish,
+  Tapioca,
+  Vanilla ice,
+  Whipped,
+Crullers, Frying doughnuts and,
+  Nature of doughnuts and,
+  Shaping doughnuts and,
+Cucumber-and-onion salad, Sliced,
+  -and-tomato salad,
+  salad,
+  sandwiches,
+Cup and drop cakes,
+  cakes,
+  cakes, Cinnamon,
+  cakes, Cocoa,
+  cakes, Ornamental icing for,
+Currants and raisins in cake,
+Custard, Baked,
+  Caramel,
+  Corn-starch,
+  desserts,
+  Farina,
+  Frozen,
+  Minute-tapioca,
+  pie,
+  Plain frozen,
+Custard, Rice,
+  sauce,
+  Soft,
+  Tapioca,
+  Tutti-frutti frozen,
+  with nuts, Frozen,
+  with raisins, Frozen,
+Custards, True,
+
+D
+
+Daisy salad,
+Date-and-English-walnut salad,
+  -and-orange salad, Apple-,
+  cream pie,
+  sandwiches,
+Dessert in the meal,
+  ingredients, Economical use of,
+  making, Principles of,
+  making, Principles of frozen-,
+  Packing a frozen,
+  sauces and whipped cream,
+Desserts and their preparation, Cold,
+  Applying cookery rules to,
+  Attractiveness of,
+  Carbohydrate in,
+  Cold and frozen,
+  Composition and food value of,
+  Custard,
+  Fat in,
+  Frozen,
+  Gelatine,
+  General discussion of,
+  Method of freezing,
+  Molding frozen,
+  Principles of making gelatine,
+  Procedure in freezing,
+  Proportion of ice to salt in frozen,
+  Protein in,
+  Recipes for frozen,
+  Recipes for gelatine,
+  Serving frozen,
+Devil's food cake,
+Diet, Cake and pudding mixtures in the,
+  Purposes of salads in the,
+  Salads in the,
+Double-crust pies,
+Doughnuts,
+  and crullers, Frying,
+  and crullers, Nature of,
+  and crullers, Shaping,
+  Drop,
+  Potato-and-barley,
+  Sour-milk,
+  Yeast,
+Dreams, Cheese,
+Dressing, Boiled salad,
+  Cream,
+Dressing, French,
+  Fruit-salad,
+  Mayonnaise,
+  Sour-cream,
+  Thousand Island,
+Dressings and their preparation, Salad,
+  Nature of salad,
+Dried-fruit pies,
+Drop cakes,
+  cakes, Cup and,
+  cakes, Fruit,
+  cakes, Ginger,
+  cakes, Oat-flake,
+  cakes, Sour-milk,
+  doughnuts,
+
+E
+
+Easter salad,
+Easy pastry,
+Eclairs,
+  and cream puffs,
+  Caramel filling for,
+  Chocolate filling for,
+  Coffee filling for,
+  Royal,
+Economical use of dessert ingredients,
+Economy paste,
+Egg sandwiches, Ham-and-,
+  sandwiches, Hard-cooked-,
+  sandwiches, Hot fried-,
+English-walnut salad, Date-and-,
+Equipment for cake making,
+Extracts in cake, Flavoring,
+
+F
+
+Farina custard,
+Fat for cakes,
+  in desserts,
+  in salads,
+Feather cake,
+Fig pudding, Steamed,
+Filbert-and-cherry salad,
+Filled cookies,
+Filling, Chocolate,
+  Coconut,
+  Coffee,
+  for cookies,
+  for cream puffs, Cream,
+  for eclairs, Caramel,
+  for eclairs, Chocolate,
+  for eclairs, Coffee,
+  for ladyfingers,
+  for sandwiches, Cheese,
+  for sandwiches, Chicken-salad,
+  for sandwiches, Fruit,
+  Fruit cream,
+  Lemon,
+  Marshmallow,
+Filling, Orange
+  Raisin-and-nut
+Fillings and icings, Cake
+  Cake
+  French
+Flavoring extracts in cake
+Floating island
+Flour for cakes
+  for pastry
+Fluff, Pineapple cream
+  Strawberry cream
+Food value of desserts, Composition and
+Forks, Salad
+Frappe, Cherry
+  Cider
+  Cranberry
+Freezer, Using a vacuum
+Freezing desserts, Method of
+  desserts, Procedure in
+  Table showing details of
+  Theory of
+French cream
+  dressing
+  fillings
+  ice cream
+Fresh-fruit pudding
+Freshening salad ingredients, Cleaning and
+Fried-egg sandwiches
+Frozen custard, Plain
+  custard, Tutti-frutti
+  custard with nuts
+  custard with raisins
+  custards
+  --dessert making, Principles of
+  dessert, Packing a
+  desserts
+  desserts, Cold and
+  desserts, Molding
+  desserts, Proportion of ice to salt in
+  desserts, Recipes for
+  desserts, Serving
+  spiced punch
+Fruit-and-vegetable salads, Combination of
+  cake
+  cake, White
+  cream filling
+  drop cakes
+  filling for sandwiches
+  gelatine
+  ice
+  in cantaloupe shells
+  salad, Combination
+  --salad dressing
+   salads
+  sandwiches
+  sauce
+Fruits in cake, Miscellaneous
+Frying doughnuts and crullers
+
+G
+
+Garnishes, Salad
+  Gelatine desserts
+  desserts, Principles of making
+  desserts, Recipes for
+  Fruit
+  Plain
+Ginger drop cakes
+  pudding, Steamed
+  snaps
+Glace, Bomebe
+Gold cake
+Grape sherbet
+Grapefruit-and-celery salad
+Green-pepper-and-cheese salad
+  -vegetable salad
+
+H
+
+Ham-and-egg sandwiches
+Hard-cooked-egg sandwiches
+  sauce
+High-protein salads
+  -protein sandwiches
+Highland dainties
+Hot fried-egg sandwiches
+  -meat sandwiches
+  sandwiches
+  -water sponge cake
+Humpty Dumpty salad
+
+I
+
+Ice-cream cake
+  cream, Caramel
+  cream, Chocolate
+  cream, French
+  cream, Mocha
+  cream, Neapolitan
+  cream, Philadelphia
+  cream, Vanilla
+  cream with peaches, Junket
+  Fruit
+  Lemon
+  Orange
+Ices
+Icing, Boiled
+  Butter
+  Caramel
+  Chocolate
+  Chocolate butter
+  Chocolate water
+  Cold-water
+  for cup cakes, Ornamental
+  Maple
+  Orange
+  Ornamental
+  Plain
+  Time-saving
+  Icing, White
+Icings and fillings, Cake
+  Cooked
+  Kinds of
+  Preparation of cake
+  Uncooked
+Indian pudding
+Ingredients, Condition of salad
+  in cookies
+  Marinating salad
+  of salads
+  Quality of cake
+  Variety in salad
+
+J
+
+Jelly-and-cream-cheese sandwiches
+  and marmalade sandwiches
+  Coffee
+  Orange
+  roll
+  sauce
+Junket ice cream with peaches
+
+K
+
+Kisses and macaroons
+  or meringues
+
+L
+
+Lady Baltimore cake
+Lady fingers
+  and sponge drops
+  Filling for
+Layer cake, Nut
+  -cake pans
+  cake, Plain
+Leavening for cakes
+Left-over pastry, Utilizing
+Lemon filling
+  ice
+  pie
+  sauce
+  snow
+Lettuce sandwiches
+  Shredded
+Liquid for cakes
+  for pastry
+Loaf-cake pans
+Lobster or crab salad
+
+M
+
+Macaroons, Almond
+  Coconut
+  Oatmeal-fruit
+  Pecan
+Maize pudding
+Maple icing
+  parfait
+Maraschino sauce
+Marguerites
+Marinating salad ingredients
+Marmalade sandwiches, Jelly and
+Marshmallow filling
+  whip
+Mayonnaise, Cooked
+  dressing
+Meal, Dessert in the
+Meals, Relation of salads to
+Meat sandwiches
+  sandwiches, Hot-
+  used for pastry
+  used in cakes
+Meringue
+  for one-crust pies
+Meringues or kisses
+Milk sherbet
+Mince pie
+  pie, Mock
+Mineral salts and salads
+Mint punch
+Minute tapioca
+  -tapioca custard
+Miscellaneous fruits in cake
+Mixtures for small cakes, Nature of
+Mocha ice cream
+Mock cherry pie
+  mince pie
+Molding frozen deserts
+Mousses, parfaits, and biscuits
+Mousse, Banana-and-apricot
+  Caramel
+  Chocolate
+Mousses, Definition of
+Molding
+  parfaits, and biscuits
+
+N
+
+Nature of butter cake
+  of doughnuts and crullers
+  of mixtures for small cakes
+  of salad dressings
+  of sandwiches
+  of sponge cake
+Neapolitan ice cream
+Nut cake, Chocolate
+  filling, Raisin-and-
+  layer cake
+  salad, Pineapple-and-
+  sandwiches, Cheese-and-
+  spice cake
+Nuts in cake
+
+O
+
+Oat-flake drop cakes
+Oatmeal cookies
+  -fruit macaroons
+Old-fashioned potato salad
+Olive oil, Characteristics of
+One-crust pies,
+  -egg cake,
+Onion-and-pepper sandwiches,
+  salad,
+Open peach pie,
+  sandwiches,
+Orange filling,
+  ice,
+  icing,
+  jelly,
+  pie,
+  salad, Apple-date-and-,
+  sauce,
+  sponge cake,
+Ornamental icing,
+  icing for cup cakes,
+
+P
+
+Packing a frozen dessert,
+Pans, Layer-cake,
+  Loaf-cake,
+  Preparation of cake,
+Parfait, Cafe,
+  Canton,
+  Maple,
+  Strawberry angel,
+Parfaits, Definition of,
+Molding,
+Paste, Baking puff,
+  Economy,
+  Procedure in making puff,
+  Puff,
+  Quality,
+Pastries and pies,
+  and pies, Requirements for,
+Pastry,
+  Baking plain,
+  Definition of,
+  Easy,
+  Flour for,
+  for pies,
+  ingredients, Proportion of,
+  Ingredients used for,
+  Liquid for,
+  making, Utensils for,
+  Methods of mixing,
+  Plain,
+  Procedure in making plain,
+  Serving,
+  Shortening for,
+  Sour-cream,
+  Utilizing left-over,
+Peach-and-cream-cheese salad,
+pie,
+pie, Open,
+Peaches, Junket ice cream with,
+Peanut-butter sandwiches,
+  salad, Banana-and-,
+Pear-and-cheese salad,
+  sherbet,
+Pearl tapioca,
+Peas-and-celery salad,
+Pecan macaroons,
+Philadelphia ice cream,
+Pie a la mode,
+  Apple,
+  Berry,
+  Boston cream,
+  Butterscotch,
+  Cherry,
+  Chocolate,
+  Coconut,
+  Cranberry,
+  Cream,
+  Custard,
+  Date cream,
+  Lemon,
+  Mince,
+  Mock cherry,
+  Mock mince,
+  Open peach,
+  Orange,
+  Peach,
+  Pineapple,
+  Pumpkin,
+  Raisin,
+  Rhubarb,
+  Squash,
+  Strawberry,
+  Sweet-potato,
+Pierrot pudding,
+Pies and pastries,
+  and pastries, Requirements for,
+  Double-crust,
+  Dried-fruit,
+  Meringue for one-crust,
+  One-crust,
+  Pastry for,
+Pineapple-and-nut salad,
+  cream fluff,
+  pie,
+  sauce,
+Plain blanc mange,
+  frozen custard,
+  gelatine,
+  icing,
+  layer cake,
+  pastry,
+  pastry, Baking,
+  pastry, Procedure in making,
+  sponge cake,
+Pocono pudding,
+Poinsettia salad,
+Poor man's pudding,
+Potato-and-barley doughnuts,
+  -flour sponge cake,
+  flour, Sponge cake with,
+  salad,
+  salad, Old-fashioned,
+Pound cake,
+Preparation of butter cake,
+  of cake icings,
+  of cake ingredients,
+  of cake pans,
+  of sandwiches,
+  of small cakes,
+  of sponge cakes,
+  Salad dressings and their,
+  Varieties of salads and their,
+Preparing fruits for salads
+  nuts for salads,
+Principles of dessert making,
+ of frozen-dessert making,
+  of making gelatine desserts,
+  of salad making,
+  of sandwich making,
+Procedure in cake making,
+  in freezing desserts,
+  in making butter cakes,
+  in making cookies,
+  in making puff paste,
+  in making sponge cake,
+Proportion of pastry ingredients,
+Protein in desserts,
+  in salads,
+Pudding, Bread,
+  Chocolate,
+  Chocolate bread,
+  Christmas,
+  Cottage,
+  Fresh-fruit,
+  Indian,
+  Maize,
+  mixtures in the diet, Cake and,
+  Pierrot,
+  Pocono,
+  Poor man's,
+  sauces,
+  Snow,
+  Steamed fig,
+  Steamed ginger,
+  Suet-fruit,
+Puddings and pudding sauces,
+  Cakes, cookies, and,
+  Nature of,
+  Preparation of,
+Puff paste,
+paste, Baking,
+  paste, Procedure in making,
+  paste, Recipe for,
+  paste, Uses of,
+  Raisin,
+Pumpkin pie,
+Punch, Frozen spice,
+  Mint,
+Purposes of salads in the diet,
+
+Q
+
+Quality of cake ingredients,
+  paste,
+
+R
+
+Raisin-and-nut filling,
+  pie,
+  puff,
+  spice cake,
+Raisins and currants in cake,
+Raspberry sherbet,
+Relation of salads to meals,
+Removing sponge cake from pans,
+Rhubarb pie,
+Ribbon sandwiches,
+Rice custard,
+Ring, Swedish tea,
+Ripening the frozen mixture,
+Roll, Jelly,
+Rolled celery sandwiches,
+Round sandwiches,
+Roxbury cakes,
+Royal eclairs,
+Rye-bread-and-cheese sandwiches,
+
+
+S
+
+Salad accompaniments,
+  Apple-and-celery,
+  Asparagus,
+  Banana-and-peanut,
+  Beet-and-bean,
+  Cabbage,
+  Cabbage and celery,
+  California,
+  Cauliflower,
+  Cauliflower-and-tomato,
+  Celery,
+  Chicken,
+  Combination,
+  Combination fruit,
+  Crab,
+  Cucumber,
+  Cucumber-and-tomato,
+  Daisy,
+  Date-and-English-walnut,
+  dressing, Boiled,
+  dressings and their preparation,
+  dressings, Nature of,
+  Easter,
+  Filbert-and-cherry,
+  filling for sandwiches, Chicken-,
+  forks,
+  garnishes,
+  Grapefruit-and-celery,
+  Green-pepper-and-cheese,
+  Green-vegetable,
+  greens, Care of,
+  Humpty Dumpty,
+  ingredients, Cleaning and freshening,
+  ingredients, Condition of,
+  ingredients, Marinating,
+  ingredients, Variety in,
+  Lobster or crab,
+Salad making, Principles of,
+  Onion,
+  Peach-and-cream-cheese,
+  Pear-and-cheese,
+  Peas-and-celery,
+  Pineapple-and-nut,
+  Poinsettia,
+  Potato,
+  Salmon,
+  sandwiches, Chicken-,
+  Shrimp,
+  Sliced cucumber-and-onion,
+  String-bean,
+  Stuffed-tomato,
+  Summer combination,
+  Tomato,
+  Tomato-and-string-bean,
+  Tuna-fish,
+  Waldorf,
+  Water-lily,
+  Winter,
+Salads and sandwiches,
+  and their preparation, Varieties of,
+  Carbohydrates in,
+  Cellulose in,
+  Definition of,
+  Fat in,
+  Fruit,
+  High-protein,
+  in the diet,
+  in the diet, Purposes of,
+  ingredients,
+  Mineral salts in,
+  Preparing nuts for,
+  Protein in,
+  Selection of,
+  Serving,
+  to meals, Relation of,
+  Vegetable,
+Salmon salad,
+Salts in salads, Mineral,
+Sand tarts,
+Sandwich making, Principles of,
+  making, Utensils for,
+Sandwiches,
+  after making, Care of,
+  Apricot,
+  Bread-and-butter,
+  Bread for,
+  Checkerboard,
+  Cheese,
+  Cheese-and-nut,
+  Cheese filling for,
+  Chicken,
+  Chicken-salad,
+  Chicken-salad filling for,
+  Club,
+  Cucumber,
+  Date,
+Sandwiches, Fruit,
+  Fruit filling for,
+  Jelly-and-cream-cheese,
+  Jelly and marmalade,
+  Ham-and-egg,
+  Hard-cooked-egg,
+  Hot,
+  Hot fried-egg,
+  Hot-meat,
+  Lettuce,
+  Making,
+  Meat,
+  Nature of,
+  Onion-and-pepper,
+  Open,
+  Peanut-butter,
+  Ribbon,
+  Rolled celery,
+  Round,
+  Salads and,
+  Tomato,
+  Variety in,
+Sauce, Apricot,
+  Chocolate,
+  Coconut,
+  Custard,
+  Fruit,
+  Jelly,
+  Hard,
+  Lemon,
+  Maraschino,
+  Orange,
+  Pineapple,
+  Sterling,
+  Vanilla,
+Sauces and whipped cream, Dessert,
+  Pudding,
+Selection of salads,
+Serving frozen desserts,
+  pastry,
+  salads,
+Sherbet, Grape,
+  Milk,
+  Pear,
+  Raspberry,
+  Strawberry,
+Sherbets,
+Shortening for pastry,
+Shredded lettuce,
+Shrimp salad,
+Sliced cucumber-and-onion salad,
+Small cakes,
+  pies,
+Snow pudding,
+Soft custard,
+Sour-cream cookies,
+  -cream dressing,
+  -cream pastry,
+  -milk chocolate cake,
+  -milk doughnuts,
+Sour-milk drop cakes,
+Spanish cream,
+Spice cake, Nut,
+  cake, Raisin,
+Spices in cake,
+Sponge cake,
+  cake, Baking,
+  cake, Cold-water,
+  cake from pans, Removing,
+  cake, Hot-water,
+  -cake ingredients, Combining the,
+  cake, Nature of,
+  cake, Orange,
+  -cake pans,
+  cake, Plain,
+  cake, Potato-flour,
+  cake, Procedure in making,
+  cake with potato flour,
+  cakes, Preparation of,
+  drops, Ladyfingers and,
+Squash pie,
+Steamed fig pudding,
+  ginger pudding,
+Sterling sauce,
+Strawberry angel parfait,
+  cream fluff,
+  pie,
+  sherbet,
+Straws, Cheese,
+String-bean salad,
+  bean salad, Tomato-and-,
+Stuffed celery,
+  -tomato salad,
+Suet-fruit pudding,
+Summer combination salad,
+Sunshine cake,
+Swedish tea ring,
+Sweet-potato pie,
+Sweetening for cakes,
+
+
+T
+
+Table showing details of freezing,
+Tapioca, Apple,
+  Caramel,
+  cream,
+  custard,
+  Minute,
+  Pearl,
+Tarts,
+Tea ring, Swedish,
+Theory of freezing,
+Thickened juicy fruit for pies,
+
+Thousand Island dressing,
+Time-saving icing,
+Tomato-and-string-bean salad,
+  salad,
+  salad, Stuffed-,
+  sandwiches,
+Tortoni, Biscuit,
+True custard,
+Tuna-fish salad,
+Tutti-frutti frozen custard,
+
+U
+
+Uncooked icings,
+Use of dessert ingredients, Economical,
+Using a vacuum freezer,
+Utensils for pastry making,
+  for sandwich making,
+Utilizing left-over pastry,
+
+V
+
+Vacuum freezer, Using a,
+Value of desserts, Composition and food,
+Vanilla cream,
+  sauce,
+  wafers,
+Varieties of salads and their preparation,
+  of small cakes,
+Variety in salad ingredients,
+  in sandwiches,
+Vegetable salad, Green-,
+  salads,
+  salads, Combination fruit-and-,
+  sandwiches,
+
+W
+
+Wafers, Vanilla
+Waldorf salad,
+War cake,
+Water icing, Chocolate,
+  -lily salad,
+Wedding cake,
+Whip, Marshmallow,
+Whipped cream,
+  cream, Dessert sauces and,
+White cake,
+  fruit cake,
+  icing,
+Winter salad,
+
+
+
+
+
+End of the Project Gutenberg EBook of Woman's Institute Library of Cookery,
+Vol. 4, by Woman's Institute of Domestic Arts and Sciences
+
+*** END OF THE PROJECT GUTENBERG EBOOK LIBRARY OF COOKERY, VOL. 4 ***
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+The Project Gutenberg EBook of Woman's Institute Library of Cookery, Vol. 4
+by Woman's Institute of Domestic Arts and Sciences
+
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+
+Title: Woman's Institute Library of Cookery, Vol. 4
+       Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies
+
+Author: Woman's Institute of Domestic Arts and Sciences
+
+Release Date: February, 2006 [EBook #9938]
+[Yes, we are more than one year ahead of schedule]
+[This file was first posted on November 2, 2003]
+
+Edition: 10
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THE PROJECT GUTENBERG EBOOK LIBRARY OF COOKERY, VOL. 4 ***
+
+
+
+
+Produced by Charles Aldarondo, Keren Vergon, Steve Schulze and PG Distributed Proofreaders
+
+
+
+
+WOMAN'S INSTITUTE
+
+LIBRARY OF COOKERY
+
+
+
+SALADS AND SANDWICHES
+
+COLD AND FROZEN DESSERTS
+
+CAKES, COOKIES, AND PUDDINGS
+
+PASTRIES AND PIES
+
+
+
+WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
+
+
+
+
+PREFACE
+
+This volume, the fourth of the Woman's Institute Library of Cookery,
+deals with salads, sandwiches, cold desserts, cakes, both large and
+small, puddings, pastry, and pies. Such foods constitute some of the
+niceties of the diet, but skill in their preparation signifies at once a
+housewife's mastery of the science of cookery.
+
+In _Salads and Sandwiches_ are presented so simply the secrets of
+appetizing salads that they can be grasped by even a novice, and
+sandwiches of numerous varieties, from those appropriate for afternoon
+teas to those suitable for the main dish in the meal, are so treated
+that they appear to rise above the ordinary place usually accorded them.
+One need never hesitate to prepare a menu for an afternoon or evening
+social affair or the salad course in a luncheon or dinner after a study
+of this part of the volume.
+
+A glance through _Cold and Frozen Desserts_ will convince one very
+quickly that a large number of the desserts that complete our meals are
+served cold. The mere mention of custards, gelatine desserts, and such
+frozen mixtures as ice creams, ices, frappés, sherbets, mousses,
+parfaits, and biscuits, all of which are explained here, is sufficient
+to indicate that this is an extremely delightful part of the subject of
+cookery. Entertaining takes on a new and simplified meaning when one
+knows how to make and serve such dishes.
+
+To be able to make cakes and puddings well is one of the ambitions of
+the modern housewife, and she has an opportunity to realize it in a
+study of _Cakes, Cookies, and Puddings_, Parts 1 and 2. Sweet food in
+excess is undesirable, but in a moderate quantity it is required in each
+person's diet and may be obtained in this form without harm if it is
+properly prepared.
+
+The two classes of cakes--butter and sponge--are treated in detail both
+as to the methods of making and the required ingredients, and numerous
+recipes are given which will enable the housewife to provide both plain
+and fancy cakes for ordinary and special occasions. Puddings that are
+prepared by boiling, steaming, and baking, and the sauces that make them
+appetizing, receive a goodly share of attention.
+
+_Pastries and Pies_ completes this volume, rounding out, as it were, the
+housewife's understanding of dessert making. To many persons, pastry
+making is an intricate matter, but with the principles thoroughly
+explained and each step clearly illustrated, delicious pies of every
+variety, as well as puff-paste dainties, may be had with very
+little effort.
+
+Upon the completion of a study of this volume, the housewife will find
+herself equipped with a knowledge of the way to prepare many delicacies
+for her meals. While these are probably not so important in the diet as
+the more fundamental foods, they have a definite place and should
+receive the attention they deserve.
+
+
+
+CONTENTS
+
+SALADS AND SANDWICHES
+  Salads in the Diet,
+  Composition of Salads,
+  Ingredients of Salads,
+  Relation of Salads to Meals,
+  Principles of Salad Making,
+  Serving Salads,
+  Salad Dressings and Their Preparation,
+  Vegetable Salads,
+  Combination Fruit-and-Vegetable Salads,
+  Fruit Salads,
+  High-Protein Salads,
+  General Principles of Sandwich Making,
+  Bread-and-Butter Sandwiches,
+  Vegetable Sandwiches,
+  Fruit Sandwiches,
+  High-Protein Sandwiches,
+  Hot Sandwiches,
+  Open Sandwiches,
+  Canapes,
+
+COLD AND FROZEN DESSERTS
+  The Dessert in the Meal,
+  Composition and Food Value of Desserts,
+  Principles of Dessert Making,
+  Sauces and Whipped Cream,
+  Principles of Custard Making,
+  Recipes for Custards and Related Desserts,
+  Principles of Gelatine Making,
+  Recipes for Gelatine Desserts,
+  Principles of Frozen-Dessert Making,
+  Procedure in Freezing Desserts,
+  Ice Creams,
+  Frozen Custards,
+  Ices,
+  Frappés,
+  Sherbets,
+  Mousses, Parfaits, and Biscuits,
+  Molding Frozen Desserts,
+  Serving Frozen Desserts,
+
+CAKES, COOKIES, AND PUDDINGS
+  Cake and Pudding Mixtures in the Diet,
+  Ingredients Used in Cakes,
+  General Classes of Cakes,
+  General Equipment for Cake Making,
+  Procedure in Cake Making,
+  Sponge Cakes and Their Preparation,
+  Recipes for Sponge Cake and Its Variations,
+  Butter Cakes and Their Preparation,
+  Recipes for Butter Cakes,
+  Cake Icings and Fillings,
+  Varieties of Small Cakes,
+  Cup and Drop Cakes,
+  Cookies,
+  Kisses and Macaroons,
+  Ladyfingers and Sponge Drops,
+  Cakes Made With Yeast,
+  Cream Puffs and Éclairs,
+  Doughnuts and Crullers,
+  Pudding Sauces,
+  Preparation of Puddings,
+  Recipes for Puddings,
+
+PASTRIES AND PIES
+  Nature of Pastries and Pies,
+  Ingredients Used for Pastry,
+  Utensils for Pastry Making,
+  Methods of Mixing Pastry,
+  Making and Baking Pastry for Pies,
+  Utilizing Left-Over Pastry,
+  Recipes for Pastry,
+  Double-Crust Pies,
+  One-Crust Pies,
+  Puff Paste,
+  Serving Pastry,
+
+
+
+
+SALADS AND SANDWICHES
+
+       *       *       *       *       *
+
+SALADS
+
+SALADS IN THE DIET
+
+1. So much variety exists among salads that it is somewhat difficult to
+give a comprehensive definition of this class of foods. In general,
+however, salads may be considered as a dish of green herbs or
+vegetables, sometimes cooked, and usually chopped or sliced, sometimes
+mixed with fruit or with cooked and chopped cold meat, fish, etc., and
+generally served with a dressing. For the most part, salads take their
+name from their chief ingredient, as, for instance, chicken salad,
+tomato salad, pineapple salad, etc. Just what place salads have in the
+meal depends on the salad itself. A high-protein salad, such as lobster
+salad, should take the place of the meat course, whereas, a light salad
+of vegetables or fruits may be used as an additional course.
+
+2. IMPORTANCE OF SALADS. Salads are often considered to be a dish of
+little importance; that is, something that may be left out or added to a
+meal without affecting it to any great extent. While this may be the
+case in a meal that is composed of a sufficient variety of foods, salads
+have a definite place in meals as they are planned in the majority of
+households. Often there is a tendency to limit green vegetables or fresh
+fruits in the diet, but if the members of a family are to be fed an
+ideal diet it is extremely important that some of these foods enter into
+each day's meals, a fact that is often overlooked. There is no more
+effective nor appetizing way in which to include them in a meal than in
+the serving of salads. In addition, salads make a strong appeal to the
+appetite and at the same time are beneficial so far as the health of the
+family is concerned.
+
+3. PURPOSES OF SALADS.--Because of the wide variety of salads and the
+large number of ingredients from which a selection may be made in their
+preparation, salads can be used for various purposes. The housewife who
+gives much attention to the artistic side of the serving of food in her
+home will often use a salad to carry out a color scheme in her meal.
+This is, of course, the least valuable use that salads have, but it is a
+point that should not be overlooked. The chief purpose of salads in a
+meal is to provide something that the rest of the foods served in the
+meal lack.
+
+Even though it is not desired to use the salad to carry out a color
+scheme, it should always be made an attractive dish. As is well known,
+nothing is so unappetizing as a salad in which the ingredients have not
+been properly prepared, the garnish is not fresh and crisp, or the
+dressing and salad ingredients have been combined in such a way as to
+appear messy or stale looking. There is no excuse for such conditions,
+and they need not exist if proper attention is given to the preparation
+of the salad.
+
+4. SELECTION OF SALADS.--Although salads, through their variety, offer
+the housewife an opportunity to vary her meals, they require a little
+attention as to their selection if a properly balanced meal is to be the
+result. Salads that are high in food value or contain ingredients
+similar to those found in the other dishes served in the meal, should be
+avoided with dinners or with other heavy meals. For instance, a fish or
+a meat salad should not be served with a dinner, for it would supply a
+quantity of protein to a meal that is already sufficiently high in this
+food substance because of the fact that meat also is included. Such a
+salad, however, has a place in a very light luncheon or a supper, for it
+helps to balance such a meal. The correct salad to serve with a dinner
+that contains a number of heavy dishes is a vegetable salad, if enough
+vegetables are not already included, or a fruit salad, if the dessert
+does not consist of fruit. In case a fruit salad is selected, it is
+often made to serve for both the salad and the dessert course.
+
+5. SALAD ACCOMPANIMENTS.--In addition to the ingredients used in the
+preparation of salads, dressings usually form an important part. These
+vary greatly as to ingredients and consequently as to composition, but
+most of them contain considerable fat and therefore increase the food
+value of the salad. Then, too, an accompaniment of some kind is
+generally served with salads to make them more attractive and more
+pleasing to the taste. This may be a wafer or a cracker of some
+description or a small sandwich made of bread cut into thin slices and
+merely buttered or buttered and then spread with a filling of some sort.
+Such accompaniments, of course, are not a necessity, but they add enough
+to the salad to warrant their use.
+
+
+COMPOSITION OF SALADS
+
+6. The composition, as well as the total food value, of salads depends
+entirely on the ingredients of which they are composed. With an
+understanding of the composition of the ingredients used in salads, the
+housewife will be able to judge fairly accurately whether the salad is
+low, medium, or high in food value, and whether it is high in protein,
+fat, or carbohydrate. This matter is important, and should receive
+consideration from all who prepare this class of food.
+
+7. PROTEIN IN SALADS.--As may be expected, salads that are high in
+protein have for their basis, or contain, such ingredients as meat,
+fish, fowl, cheese, eggs, nuts, or dried beans. The amount of protein
+that such a salad contains naturally varies with the quantity of
+high-protein food that is used. For instance, a salad that has
+hard-cooked eggs for its foundation contains considerable protein, but
+one in which a slice or two of hard-cooked egg is used for a garnish
+cannot be said to be a high-protein salad.
+
+8. FAT IN SALADS.--The fat in salads is more often included as a part of
+the dressing than in any other way, but the quantity introduced may be
+very large. A French dressing or a mayonnaise dressing, as a rule,
+contains a sufficient proportion of some kind of oil to make the salad
+in which it is used somewhat high in fat. In fact, salads are often used
+as a means of introducing fat into a meal, and whenever this is done
+they should be considered as one of the dishes that supply
+energy-producing food material to the meals in which they are served.
+
+9. CARBOHYDRATE IN SALADS.--For the most part, salads do not contain
+carbohydrate in any quantity. If fruits are used, the salad will, of
+course, contain a certain amount of sugar. Salads in which potatoes,
+peas, beets, and other vegetables are used also contain starch or sugar
+in varying quantities. However, with the exception of potato salad,
+salads are probably never taken as a source of carbohydrate.
+
+10. MINERAL SALTS IN SALADS.--In the majority of salads, mineral salts
+are an important ingredient. Meat and fish salads are the only ones in
+which the mineral salts are not especially desirable, but they can be
+improved in this respect if a certain amount of vegetables are mixed
+with them. Green-vegetable salads are the most valuable sources of
+mineral salts, and fruit salads come next. In addition, these two
+varieties of salads contain vitamines, which are substances necessary to
+maintain health. Cheese and egg salads, which are high-protein salads,
+are also valuable for the vitamines they supply.
+
+11. CELLULOSE IN SALADS.--Vegetable and fruit salads serve to supply
+cellulose in the diet. Unless the meals contain sufficient cellulose in
+some other form, the use of such salads is an excellent way in which to
+introduce this material. Of course, the salads composed of foods high in
+cellulose are lower in food value than others, but the salad dressing
+usually helps to make up for this deficiency.
+
+
+INGREDIENTS OF SALADS
+
+12. VARIETY IN SALAD INGREDIENTS.--One of the advantages of salads is
+that the ingredients from which they can be made are large in number. In
+fact, almost any cooked or raw fruit or vegetable, or any meat, fowl, or
+fish, whether cooked expressly for this purpose or left over from a
+previous meal, may be utilized in the making of salads. Canned foods of
+these varieties may also be used to advantage for salads during the
+winter when fresh foods are expensive and difficult to procure. The idea
+that such foods cannot be used is wrong.
+
+13. As far as meats are concerned, they are not used so extensively in
+salads as are fruits and vegetables. Often, however, veal or pork may be
+used to increase the quantity of material needed to make certain salads,
+such as chicken salad. Canned fish or fish freshly cooked makes
+appetizing salads, and if there is not a sufficient quantity of one kind
+on hand, another may be added without impairing the quality of
+the salad.
+
+14. As has already been stated, almost any vegetable, raw, canned, or
+freshly cooked, can be used in the making of salads. In addition, these
+vegetables may be combined in almost any way. Small amounts of two,
+three, four, or more vegetables may be combined with an appetizing salad
+dressing and served as a luncheon or dinner salad. If no definite recipe
+is followed but whatever material that happens to be on hand is
+utilized, the result is not only an appetizing salad, but a saving of
+vegetables that might otherwise be wasted.
+
+[Illustration: FIG. 1]
+
+15. Fruits, both canned and raw, are largely used in the making of
+salads. As with vegetables, almost any combination of them makes a
+delicious salad when served with the proper dressing. Thus, a slice of
+pineapple, a canned peach or two, or a few spoonfuls of cherries may be
+added to grapefruit, oranges, bananas, or whatever fruit may happen to
+be most convenient or easy to procure and served with the salad dressing
+that is preferred. Vegetables are seldom used with fruits, celery being
+the only one that is ever employed in this way. On the other hand, nuts
+are much used with fruits, vegetables, meats, and fish in the making of
+salads and any variety may be utilized.
+
+16. SALAD GARNISHES.--The garnishing of salads, while it may seem to be
+an unimportant part of the preparation of this food, is really a matter
+that demands considerable attention. Lettuce is used oftenest for this
+purpose, but almost any edible green, such as endive, watercress, etc.,
+makes an excellent garnish. Generally when lettuce is the garnish, the
+leaves are used whole, but if they are not in good condition for
+garnishing or if use is to be made of the coarse outside leaves of the
+stalks, they may be arranged in a pile, rolled tight, and then, as
+shown in Fig. 1, cut with a sharp knife into narrow strips. Lettuce
+prepared in this way is said to be _shredded_, and a bed of it makes a
+very attractive garnish for many kinds of salad. Among the other foods
+used as a garnish are certain vegetables that give a contrast in color,
+such as pimiento, green peppers, radishes, and olives. Slices of
+hard-cooked eggs or the yolks of eggs forced through a ricer likewise
+offer a touch of attractive color.
+
+17. NATURE OF SALAD DRESSINGS.--When a salad is properly made, a salad
+dressing of some kind is usually added to the ingredients that are
+selected for the salad. This dressing generally has for its chief
+ingredient a salad oil of some kind, many satisfactory varieties of
+which are to be found on the market. Olive oil has always been the most
+popular oil used for this purpose, and in many respects it is the most
+desirable. It can be obtained in several grades, the price varying with
+the excellence of the quality. The best grades have a yellowish color,
+the poorest ones are somewhat green, and those of medium quality shade
+between these two colors. The best grades are also clear, while the
+poorer ones are usually cloudy, the better the quality the less cloudy
+the oil. Besides olive oil, however, there are oils made of cottonseed,
+corn, and nuts. Many of these products are cheaper than olive oil and
+are almost, if not quite, as satisfactory. In combination with the oil
+that is used for salad dressing, there is always an acid of some kind,
+such as vinegar or lemon juice. To these ingredients are added spices
+and flavoring. Such a dressing is prepared without cooking, the
+ingredients being combined by proper mixing or beating.
+
+18. Another kind of dressing that is much used is known as boiled salad
+dressing. Its ingredients are similar to those used in the uncooked
+salad dressing, but usually less fat is employed and eggs alone or eggs
+and some starchy material are used for thickening.
+
+Then, again, entirely different kinds of dressing may be made for fruit
+salads. Sometimes these dressings contain no fat, and other times they
+have for their basis sweet or sour cream, but usually they are made so
+that they are somewhat acid to the taste.
+
+
+RELATION OF SALADS TO MEALS
+
+19. Because of the large variety of ingredients that may be used in the
+making of salads, it is usually possible to make the salad correspond
+properly with the other dishes in the meal. This is a little more
+difficult to accomplish when left-over materials are used in salads,
+but, even in this event, the addition of ingredients that will make the
+salad more nearly approach what must be supplied is usually possible. If
+the meal is to be a light one and the salad is to serve as the principal
+dish, it should be sufficiently heavy and contain enough food value to
+serve the purpose for which it is intended. It should be decided on
+first, and then the rest of the dishes should be planned to correspond
+with the salad.
+
+On the other hand, when the meal is a heavy one and the salad is to be
+one of the lighter dishes, the main dishes should be decided on first
+and the salad planned so that it will correspond properly with the other
+dishes. For instance, with meat or fish as the main course of the meal,
+a fish, egg, or cheese salad would obviously be the wrong thing to
+serve. Instead, a light salad of vegetables or fruits should be selected
+for such a meal. It should be remembered, also, that if the other dishes
+of a meal contain sufficient food value to make the meal properly
+nourishing, a salad containing a rich dressing will provide more than a
+sufficient supply of calories and consequently should be avoided.
+
+20. Another point that should not be neglected in selecting a salad is
+that it should be a contrast to the rest of the meal as far as flavor is
+concerned. While several foods acid in flavor do not necessarily
+unbalance a meal so far as food substances and food value are concerned,
+they provide too much of the same flavor to be agreeable to most
+persons. For instance, if the meal contains an acid soup, such as
+tomato, and a vegetable with a sour dressing, such as beets, then a
+salad that is also acid will be likely to add more of a sour flavor than
+the majority of persons desire.
+
+Then, too, it is not a good plan to serve in the salad the same
+vegetable that is served in the soup or the dinner course. Thus, creamed
+celery and a salad containing celery, and tomato soup and tomato salad
+are bad combinations and should, like others similar to them, be
+carefully avoided. Even though such vegetables may be on hand in
+quantity, they can usually be kept for another meal.
+
+
+PRINCIPLES OF SALAD MAKING
+
+21. CONDITION OF SALAD INGREDIENTS.--When the kind of salad to be served
+is decided on, the selection and preparation of the materials are the
+next matters to receive attention. Very often materials that are on hand
+are utilized in this way, but if it is possible to select the
+ingredients expressly for the salad, they should be very carefully
+chosen. Any kind of salad, but particularly a vegetable or a fruit
+salad, becomes much more attractive if it is made with ingredients that
+are in good condition and that are attractive in appearance. They should
+therefore be fresh and crisp and never mushy, wilted, nor limp. Of
+course, this does not mean that material that is slightly unattractive
+must be discarded, for it can usually be prepared so that it can be
+utilized in some way. However, much of the deterioration of salad
+ingredients before they are used can be avoided if proper attention is
+given to them after they come into the home. Without doubt, the best way
+in which to keep radishes, celery, parsley, watercress, and other greens
+that are much used in salads is to wrap them loosely in a moist cloth as
+soon as they are received in the home and then put them in a cool place.
+Small muslin or linen bags having a draw-string in the top are very good
+for this purpose, but they are not a necessity, for old napkins or small
+pieces of worn cloth will do very well.
+
+22. CLEANING AND FRESHENING SALAD INGREDIENTS.--In the making of a
+salad, the cleaning of the ingredients used is a very important part of
+the work. While nothing should be wasted in the process of preparation,
+decayed or discolored leaves, stems, or parts of fruits and vegetables
+should, of course, be removed. Every lettuce leaf and every part of
+other salad vegetables should be looked over carefully and washed
+separately in cold water. To accomplish this, the stalks or leaves must
+be taken apart after the root is cut off. Then, before they are used,
+they should be examined carefully again in order to make sure that no
+small bugs nor worms and no dirt remain on them. Such vegetables will
+become crisp if they are allowed to remain in cold water long enough to
+bring back their natural freshness. A little ice added to the water
+helps to accomplish this more quickly. It should be remembered, however
+that lettuce leaves bruise and break easily and so must be handled
+carefully if the best appearance is desired.
+
+23. When cucumbers are to be used for salad, they should be peeled and
+put immediately into cold water to become crisp, or they may first be
+sliced or diced and then put into the cold water. They should never be
+allowed to stand for any length of time in salt water. If it is desired
+to season them with salt, a little may be added to the water in which
+they are made crisp, but it will also be necessary to add ice to make
+the water as cold as possible. The old idea that soaking cucumbers in
+salted water removes something injurious has been proved to be untrue,
+and they are just as satisfactory, so far as their flavor and condition
+are concerned, when they are not subjected to this treatment. Radishes,
+celery, and cabbage may be made crisp in the same way as are cucumbers
+and lettuce.
+
+In the event that any of these vegetables are allowed to stand in water,
+they must be properly drained before they are used in a salad, for any
+water that remains on them will dilute the dressing. If they must be
+dried very quickly, they may be patted carefully between folds of cloth,
+preferably linen or cheesecloth, or they may be allowed to stand for a
+few minutes in a wire basket or a colander. Care should be taken,
+however, not to allow them to stand until the good that has been
+accomplished by making them crisp in cold water is undone.
+
+24. PREPARING FRUITS FOR SALADS.--After fruits have been carefully
+cleaned, they are ready to be peeled and cut into pieces of the size
+desired for the salad. An effort should always be made to have the
+pieces equal in size, similar in shape, and not too small. They should
+be peeled in an economical way, but at the same time should be prepared
+as attractively as possible.
+
+25. In the preparation of oranges for a salad, the fruit is peeled as if
+it were an apple, the peeling being cut deeply enough to remove the skin
+that covers the sections. After the entire orange is peeled, the
+contents of each section should be removed by passing a sharp knife as
+closely as possible to the skin between the sections and then taking out
+the pulp without any of this skin. The sections may then be used whole
+or cut into pieces.
+
+Grapefruit may be prepared in the same way as oranges. Upon the removal
+of the whole sections, they may be left whole or they may be cut once or
+twice, depending on the kind of salad and the appearance desired. When
+grapefruit or oranges are prepared in this manner, they make a much more
+agreeable ingredient for fruit salad than when they are simply cut into
+chunks and the tough skin is allowed to remain on the pieces. No waste
+need be permitted in this process, for the juice may be extracted from
+what remains after the sections have been removed by pressing it in a
+fruit press or by any other means and then utilized in the making of the
+salad dressing or kept for some other purpose.
+
+Bananas, which are often used in salads, should be peeled, any bruised
+or decayed portions should be removed, and the surface should then be
+scraped slightly with a paring knife in order to remove the pithy
+surface, which, when eaten, has a puckery, disagreeable effect.
+
+26. When fruits of any kind have been prepared for salad and cannot be
+used at once, they may be kept from wilting and discoloring if they are
+put where they will keep cool and are sprinkled with a little lemon
+juice that is slightly diluted with water. Before the salad materials
+are mixed with the salad dressing, however, all juices or liquid of any
+kind should be carefully drained from them, for these will dilute the
+dressing and produce a salad that is less appetizing in both appearance
+and flavor.
+
+27. PREPARING NUTS FOR SALADS.--When nuts are to be used in a salad,
+they should never be ground in a grinder; rather, they should be chopped
+or cut into small pieces with a knife. After being so prepared, they
+should be added to the salad just before it is put on the table. This is
+a matter that should not be overlooked, for if the salad is allowed to
+stand very long after the nuts are added they will discolor the dressing
+and cause the salad to become dark and gray looking.
+
+28. MARINATING SALAD INGREDIENTS.--To improve the flavor of such salads
+as chicken, veal, lobster, or crab, the ingredients are usually
+marinated with a sour dressing of some description before the salad
+dressing is added. As is explained in Essentials of Cookery, Part 2,
+marinating involves the seasoning of meat or fish by means of vinegar or
+French dressing. The preparation used to marinate salad ingredients may
+be plain vinegar to which salt and pepper are added, or it may be a
+French dressing, which is prepared by mixing vinegar, olive oil, salt,
+and pepper in the proper proportions. Whichever preparation is used
+should be poured over the materials after they are cut or prepared for
+the salad, and only enough to moisten each piece slightly should be
+used. The ingredients should then be carefully mixed with the dressing
+to avoid breaking or crushing them and should be allowed to stand in a
+cold place for a few minutes. Then they should be drained so that none
+of the material used to marinate them remains on the salad when the
+other dressing is added. With this done, the salad is ready for whatever
+salad dressing is to be used.
+
+29. Potato salad and salads containing such vegetables as carrots, peas,
+string beans, etc. are also improved by being marinated in the same way
+as salads made of meat, fowl, and fish. This sort of preparation
+involves a little more work, it is true, but it usually produces such
+gratifying results that it justifies the expenditure of the extra
+effort. In the first place, a slightly smaller amount of salad dressing
+will be required when the ingredients are marinated and, in addition, a
+better looking dish can be made, for the dressing need not be mixed with
+the salad but merely placed on top.
+
+30. In case the housewife prefers not to take the time nor the trouble
+to marinate a salad, she should at least mix thoroughly with salt and
+pepper the ingredients that require seasoning. The fact that a salad
+should be a well and highly seasoned dish must never be overlooked. As
+can be readily understood, a bland salad without character is never so
+appetizing as one that is crisp, fresh, well made, and properly seasoned.
+
+
+SERVING SALADS
+
+31. Several different ways of serving salads are in practice. Perhaps
+the most convenient method of serving this dish is to prepare individual
+portions of it on salad plates in the kitchen and then set these on the
+table at each person's place. If a simple table service is followed, the
+salad may be put on the table at the same time as the rest of the meal.
+The correct position for the salad plate is at the left-hand side of the
+dinner plate and just a little nearer to the edge of the table than the
+bread-and-butter plate. The plates on which salad is served should be
+large enough to prevent the difficulty in eating that would be
+experienced if the plate were a trifle small. It should therefore be
+remembered that the salad plate is the next larger in size to the
+bread-and-butter plate.
+
+32. In case individual salads are to be prepared, the plate should
+first be garnished with whatever vegetable green is selected for this
+purpose. If lettuce is to be used, a single leaf, several very small
+center leaves, or a small quantity of shredded lettuce will be
+sufficient, for a great deal of garnish is never desirable. In case the
+leaves are very large, one may be divided in half and each part
+utilized. Then the salad ingredients, which have already been combined,
+should be piled in a neat heap on top of the garnish either with or
+without the salad dressing. If the salad dressing is not mixed with the
+materials, a spoonful or two of it should be placed on top of them.
+Sometimes, for the effect of color, additional garnish of some kind is
+used. For a vegetable or a meat salad, this may be egg yolk put through
+a sieve, slices of hard-cooked eggs, olives or radishes cut in fancy
+shapes, or strips of pimiento; and for fruit salad, it may be cherries
+or colored fruits cut into various fancy shapes.
+
+33. Another method of serving this dish is to place the entire salad on
+a rather large, deep plate, such as a chop plate or a regular salad
+dish, and then serve it at the table whenever it is desired. When this
+is done, the dish that is used should be well garnished with a bed of
+vegetable green in the same way that a small individual plate is
+garnished. Then the salad ingredients should be nicely arranged on this
+bed, and the dressing, if it has not already been mixed with them,
+should be poured over the whole. In serving salad in this way, there is
+much more chance of arranging the ingredients symmetrically and
+garnishing the salad attractively than when it is served on small
+plates. The large plate containing the salad, together with the small
+salad plates, should be placed before the hostess or whoever is to serve
+the salad. When it is served, a leaf of the lettuce or other green used
+for garnishing should first be put on each salad plate and the salad
+should be served on this. A large fork and a large spoon are needed when
+salad is served in this manner.
+
+34. Still another, way of serving salad, and perhaps a more attractive
+one than either of those already described, consists in arranging the
+ingredients in a salad bowl, placing this on the table, and serving from
+the bowl to the salad plates. In this method, a French dressing is
+generally used, and this is often mixed at the table and added to the
+salad just before it is put on the small plates. Such a salad can be
+made very attractive, and it should be remembered above all things that
+the appearance of a salad is its great asset until it is eaten and that
+an artistically made salad always helps to make the meal more
+satisfactory.
+
+35. In a dinner, the salad is generally served as a separate course, but
+in such a meal as luncheon it may be used as the main dish. If it is
+used as a separate course, it should be served immediately after the
+dinner course has been removed from the table. The salad plate should be
+placed directly before the person served. Forks especially designed with
+a wide prong on one side and known as _salad forks_ are the right type
+of fork to serve with this dish, but if none are available ordinary
+table forks of a small size may be used. It should be remembered that
+the salad should not be cut with the knife at the table, but should be
+eaten entirely with the fork.
+
+
+SALAD DRESSINGS AND THEIR PREPARATION
+
+36. As has been implied, various salad dressings may be made to serve
+with salads. The kind of dressing to select depends both on the variety
+of salad served and on the personal preference of those to whom it is
+served. Some of these contain only a few ingredients and are
+comparatively simple to make, while others are complex and involve
+considerable work in their making. Whether simple or elaborate, however,
+the salad dressing should be carefully chosen, so that it will blend
+well with the ingredients of the salad with which it is used.
+
+A number of recipes for salad dressings are here given. They are taken
+up before the recipes for salads so that the beginner will be familiar
+with the different varieties when they are mentioned in connection with
+the salads. As many of the recipes as possible should be tried, not only
+for the knowledge that will be gained, but also for the practical
+experience.
+
+37. FRENCH DRESSING.--A dressing that is very simply made and that can
+probably be used with a greater variety of salads than any other is
+French dressing. For instance, it may be used with any vegetable salad,
+with salads containing almost any combination of fruit, and with meat,
+fish, and egg salads. It is true, of course, that fruit-salad dressing
+blends very well with fruit salad and is considered by most persons to
+be more delicious than French dressing, but if one is pressed for time
+and does not have the necessary ingredients for making any other kind,
+this one may nearly always be utilized. In addition to these uses,
+French dressing, as has been previously explained, may also be used to
+marinate salads before mayonnaise or other dressing is mixed with them.
+A point that should always be remembered in the making of this dressing
+or any other dressing containing oil is that the flavor of the oil has
+much to do with the desirability of the finished dressing.
+
+FRENCH DRESSING
+
+3/4 tsp. salt
+1/4 tsp. mustard
+1/4 tsp. pepper
+3 Tb. vinegar
+1/4 tsp. paprika
+1/2 c. oil
+
+Measure the dry ingredients and place them in a bowl. Measure the
+vinegar and oil and add them to the dry ingredients. If possible, place
+a piece of ice the size of a walnut in the bowl. Beat with a fork until
+the ingredients are thoroughly mixed and the oil and vinegar form an
+emulsion that will remain for a short time. The ingredients will
+separate if the dressing is allowed to stand, but the colder they are,
+the more easily will the emulsion form and the longer will it remain. If
+ice cannot be used, have the ingredients as cold as possible before
+mixing them.
+
+38. Sometimes a more highly seasoned French dressing is desired. In such
+an event, there should be beaten into the dressing just described the
+following ingredients:
+
+2 Tb. finely chopped onion or 1 Tb. onion juice
+2 Tb. chopped pimiento
+1 large green pepper, chopped
+2 Tb. chopped parsley
+
+39. MAYONNAISE DRESSING.--Although mayonnaise dressing is prepared
+without the application of heat, it is not one of the simplest dressings
+to prepare. It meets with much favor, being used almost as extensively
+as French dressing, but it is perhaps less desirable with fruit salads
+than with others. It is also much used as a basis for numerous other
+dressings. Since it requires considerable time for its preparation, a
+wise plan is to make more than enough for one meal. However, it should
+not be made in large quantities, for the oil separates from the
+remainder of the ingredients if it is allowed to stand too long. If it
+is thoroughly beaten and kept extremely cold, it may perhaps keep for a
+week, but keeping it longer than that is not advisable. Before serving,
+it may be thinned by beating either sweet or sour cream into it. It may
+be made fluffy and light and its quantity may be increased by beating
+whipped cream into it.
+
+MAYONNAISE DRESSING
+
+1/2 tsp. salt
+2 egg yolks
+1/4 tsp. pepper
+1-1/2 c. oil
+1/4 tsp. mustard
+4 Tb. vinegar or lemon juice
+
+Mix the dry ingredients in a bowl. Separate the eggs and add the yolks
+to the dry ingredients. Beat these with a rotary egg beater until they
+are well mixed. To this mixture, add a few drops of oil and continue to
+beat. Add a drop of the vinegar or lemon juice, a few more drops of oil,
+and beat constantly. Gradually increase the quantity of oil added each
+time, but do not do this rapidly. As the oil is added and the beating is
+continued, it will be noted that the mixture grows thicker, but when
+vinegar is added the mixture is thinned. The quantity of vinegar is so
+much less than that of oil that the oil may be added in small amounts
+two or three times in succession before vinegar is added.
+
+This process is rather long and slow, but if the mixing is done
+correctly, the result will be a thick, smooth mixture that will not
+separate for possibly 6 or 7 days. Mayonnaise mixers, which may be
+procured for making this dressing, make the work easier, but they are
+not at all necessary. Mayonnaise may be made as successfully with a bowl
+and a rotary beater, if it will just be remembered that the liquid
+ingredients must be added slowly and that they must be as cold
+as possible.
+
+40. COOKED MAYONNAISE.--A dressing that is very similar both in texture
+and taste to the mayonnaise just explained and perhaps a little easier
+to make is known as cooked mayonnaise. This dressing, as will be noted
+from the accompanying recipe, may be made in larger quantities than the
+uncooked mayonnaise.
+
+COOKED MAYONNAISE
+
+2 Tb. oil
+1/4 tsp. mustard
+4 Tb. flour
+1/4 tsp. paprika
+1/2  c. vinegar
+2 eggs
+1 c. boiling water
+2 c. oil
+1 Tb. salt
+
+Mix the 2 tablespoonfuls of oil and the flour and pour in the vinegar.
+Add the boiling water and stir the mixture until it is perfectly smooth
+and well mixed. Place over the fire and cook for about 5 minutes.
+Remove from the fire and cool. When completely cooled, add the salt,
+mustard, and paprika. Separate the eggs and beat the yolks and whites
+separately. Add the egg yolks to the mixture. Add the 2 cupfuls of oil a
+little at a time, beating thoroughly with a rotary beater each time oil
+is added. When all of this is completely mixed and thoroughly beaten,
+fold in the stiffly beaten egg whites.
+
+41. THOUSAND ISLAND DRESSING.--By using the cooked or the uncooked
+mayonnaise dressing as a basis and adding to it the ingredients listed
+here, a very delightful salad dressing, called Thousand Island dressing,
+is the result. All the ingredients need not be added if it is
+inconvenient to do so, still the dressing is better when they are all
+used. This dressing is particularly good when served with plain lettuce
+salad, with lettuce and tomatoes, with lettuce, tomatoes, and cucumbers,
+or with any other plain-vegetable salad.
+
+THOUSAND ISLAND DRESSING
+
+1 c. mayonnaise dressing
+2 Tb. chopped green pepper
+1/4 c. chilli sauce
+1 Tb. chopped onion
+2 Tb. chopped pimento
+1 hard-cooked egg
+
+Into the mayonnaise stir the chilli sauce, pimiento, pepper, and onion,
+and lastly, add the hard-cooked egg chopped into fine pieces. Chill
+and serve.
+
+42. BOILED SALAD DRESSING.--Although boiled salad dressing is not so
+great a favorite as the uncooked mayonnaise dressing, it has the
+advantage of being less expensive. Then, too, it is one of the dressings
+that may be made without oil, and so finds favor with those to whom oil
+is not agreeable. However, oil may be substituted for the butter that is
+given in the recipe. It will be noted that the preparation of this
+dressing is similar to that of a custard with the addition of flour.
+Since the flour requires longer cooking than the eggs, they are added
+last so that there will be no danger of overcooking them. If the
+dressing curdles, it may be known that the eggs have cooked too long,
+but this condition may be remedied by placing the pan containing the
+dressing in a pan of cold water as soon as the curdling is observed and
+then beating vigorously with a rotary beater.
+
+BOILED SALAD DRESSING
+
+2 Tb. butter
+1 tsp. mustard
+2 Tb. flour
+1 c. milk
+1 tsp. salt
+2 eggs
+2 tsp. sugar
+1/4 c. vinegar
+
+Melt the butter in the inner pan of a double boiler, add the flour,
+salt, sugar, mustard, and milk. Cook over the flame until the mixture is
+thickened. Beat the eggs, stir them into the mixture, and add the
+vinegar, beating rapidly. Place in the large pan of the double boiler
+and allow this to cook until the eggs have thickened. Cool and serve.
+
+43. SOUR-CREAM DRESSING.--Sour-cream dressing is not a very economical
+one to make unless there happens to be sour cream on hand. It is,
+however, a very good dressing for both fruit and vegetable salad.
+
+SOUR-CREAM DRESSING
+
+2 Tb. butter
+1/3 c. vinegar
+3 Tb. flour
+1 c. sour cream
+2 Tb. sugar
+2 eggs
+1 tsp. salt
+1 c. whipped cream
+
+Melt the butter in the upper part of a double boiler, add the flour,
+sugar, salt, vinegar, and sour cream. Cook together over the flame until
+the mixture thickens. Beat the egg yolks and add them to this. Place in
+the lower part of the double boiler and cook until the egg yolks
+thicken. Beat the egg whites and fold them with the whipped cream into
+the salad dressing. Cool and serve.
+
+44. CREAM DRESSING.--A simple dressing that requires very little time or
+skill in preparation and that affords a means of using up cream that has
+soured is the one given in the accompanying recipe. Sweet cream may also
+be used in the same way if desired, and this makes an excellent dressing
+for cabbage salad, plain cucumber salad with lettuce, or fruit salad. If
+the dressing is to be used for fruit salad, lemon juice may be used in
+the place of vinegar.
+
+CREAM DRESSING
+
+1 c. sour cream
+1/2 tsp. salt
+2 Tb. sugar
+1/4 c. vinegar
+
+Whip the cream with a rotary beater until it is stiff. Then add the
+sugar, salt, and vinegar, and continue beating until the mixture is well
+blended. Cool and serve.
+
+
+VARIETIES OF SALADS AND THEIR PREPARATION
+
+       *       *       *       *       *
+
+VEGETABLE SALADS
+
+45. With the knowledge already obtained of the food value of the
+vegetables that are generally used as ingredients in vegetable salads,
+the housewife ought to have no difficulty in determining whether she is
+giving her family a salad that is high or low in food value. For
+instance, she should know that the food value of a plain lettuce or
+cucumber salad is lower than that of one made from potatoes because of
+the different values in the vegetables used.. In addition, she ought to
+be familiar with the fact that the dressing added to salads has, in most
+cases, greater food value than the other ingredients of the salad.
+Equipped with such knowledge, she will observe that the vegetable salads
+here given are comparatively low in food value. Consequently, nearly
+every one of them will lend itself nicely for use with a dinner or a
+comparatively heavy meal.
+
+46. In these recipes, as well as in those for the other kinds of salad,
+the proportion of ingredients may be varied according to the quantity of
+the particular food in supply. For instance, if a recipe for a salad of
+peas and celery calls for 1 cupful of each of these vegetables and only
+3/4 cupful of celery can be obtained, there is no reason why the
+difference cannot be made up by using 1 1/4 cupfuls of peas. But if such
+a change is to be made, the ingredients should be increased or decreased
+in the correct proportion. Then the quantity of salad that the recipe is
+intended to produce will not be altered and the housewife will know just
+how many the salad will serve. In the various recipes, about 1/2 cupful
+of salad is the quantity allowed for each person. This may be enlarged
+or made smaller in order to suit the quantity of other foods served at
+the same meal.
+
+47. ASPARAGUS SALAD--Salad in which asparagus is the chief ingredient is
+one that may be served during the entire year, for either freshly cooked
+or canned asparagus may be used; in fact, the canned asparagus is
+considered by many persons to be better than that which is freshly
+cooked. It may be cut into inch lengths or the tips may be cut down
+about 4 inches from the top or even farther.
+
+ASPARAGUS SALAD
+(Sufficient to Serve Five)
+
+Lettuce
+1 pimiento
+1 can asparagus
+Salad dressing
+
+Garnish salad plates with the lettuce. Place the asparagus tips in an
+orderly pile on the lettuce leaf. Cut a thin strip of the pimiento, and
+place this across the tips in the center. Just before serving, pour a
+spoonful or two of any desired salad dressing over this or place the
+salad on the table and serve the dressing, allowing each person to take
+what is desired.
+
+48. BEET-AND-BEAN SALAD.--An excellent winter salad and one that may be
+made from canned or left-over vegetables is beet-and-bean salad. If
+string beans happen to be left over or only part of a can remains, they
+may be combined with beets that are canned or freshly cooked for the
+purpose. This salad should be carefully combined just before serving,
+since the beets will discolor the rest of the ingredients if it is
+allowed to stand any length of time.
+
+BEET-AND-BEAN SALAD
+(Sufficient to Serve Four)
+
+1 c. string beans
+Lettuce
+1 c. beets
+Salad dressing
+
+Cut the string beans into half-inch lengths and cut the beets into
+half-inch dice. Season each well with salt and pepper. Just before
+serving, garnish salad plates with lettuce, combine the two vegetables,
+and place in a heap on a lettuce leaf. Pour French dressing or any other
+salad dressing desired over them, but do not mix the salad dressing with
+the vegetables.
+
+[Illustration: FIG. 2]
+
+49. CABBAGE SALAD.--A salad that always finds favor is made by combining
+cabbage with a boiled salad dressing or with an uncooked sour-cream
+dressing. Salad of this kind may be served in any desired way, but a
+rather novel way to serve it is illustrated in Fig. 2. The contents of a
+head of cabbage is removed, leaving four or five of the outside leaves
+intact. The shell thus formed is cut into points around the top and then
+filled with shredded cabbage and the dressing that is to be used. When
+this is placed on a bed of lettuce, an attractive dish is the result.
+
+To make cabbage salad, select a firm head of cabbage, pull off the
+outside leaves, and wash. Cut the head in half down through the heart
+and root and cut each half into quarters. Then, as shown in Fig. 3,
+place each quarter on a cutting board and with a sharp knife shave off
+the cabbage. If desired, however, the cabbage may be shredded with a
+cabbage cutter. If the cabbage, upon being cut, is found to be wilted,
+place it in cold water and let it stand until it becomes crisp. Drain
+off the water carefully and allow the cabbage to drip in a colander or
+dry it between pieces of old linen. With the cabbage thus prepared,
+season it with salt and mix it with the desired dressing. Serve on
+lettuce in a salad dish, on individual salad plates, or in the manner
+shown in Fig. 2.
+
+[Illustration: FIG. 3]
+
+50. CABBAGE-AND-CELERY SALAD.--Cabbage and celery combine very well, for
+they are similar in color and crispness. They can be procured at the
+same time of the year, and while celery is not cheap, cabbage is a
+comparatively inexpensive food and the two combined make an inexpensive
+salad. Because the color of both is very much the same, pimiento is
+added to give a contrasting color.
+
+CABBAGE-AND-CELERY SALAD
+(Sufficient to Serve Four)
+
+1 c. cabbage
+1 c. celery
+1 pimiento or green pepper
+1/2 tsp. salt
+2 Tb. vinegar
+Lettuce
+Salad dressing
+
+Cut the cabbage in the manner just explained, cut the celery into thin
+pieces across the stem, and dice the green pepper or pimiento or both
+into very small dice. Measure each of these, combine them, season with
+the salt and vinegar, and just before serving drain carefully. Serve on
+lettuce with any desired salad dressing.
+
+51. WINTER SALAD.--A salad made entirely of winter vegetables may be
+prepared when there are no fresh vegetables in supply. If any of the
+vegetables are left over, the others may be prepared to use with the
+left-over ones. A good plan to follow when carrots, turnips, or potatoes
+are being prepared for a meal is to cook more than is necessary for the
+one meal and then set aside part of them for a salad to be served at
+another meal.
+
+WINTER SALAD
+(Sufficient to Serve Six)
+
+1 c. turnips, diced
+1 c. carrots, diced
+1 c. potatoes, diced
+1 Tb. chopped onion
+French dressing
+Lettuce
+Salad dressing
+
+Cook turnips, carrots, and potatoes whole in boiling water until tender
+enough to be pierced with a fork. If they have not been peeled before
+cooking, peel and cut into small dice. Mix, add the onion, marinate with
+French dressing, and allow to stand for a short time. Garnish salad
+plates with lettuce leaves, pile the salad on the lettuce, and serve
+with any desired salad dressing.
+
+52. CAULIFLOWER SALAD.--Cauliflower makes a rather unusual salad, and
+for a change it will be found to be delightful. It does not combine with
+other vegetables very readily, but a cooked floweret or two may often be
+used to garnish another vegetable salad.
+
+CAULIFLOWER SALAD
+(Sufficient to Serve Six)
+
+Cauliflower
+Lettuce
+Salad dressing
+
+Prepare a head of cauliflower for cooking according to the directions
+given in _Vegetables_, Part 1. Cook in boiling salted water until
+tender, but quite firm. Drain and cool. Arrange the flowerets on a salad
+plate garnished with lettuce and serve with French dressing or any other
+desired salad dressing.
+
+53. CAULIFLOWER-AND-TOMATO SALAD.--A salad in which cauliflower and
+tomatoes are combined is attractive in appearance if it is nicely made.
+It also has the advantage of being simple to prepare. When cauliflower
+is cooked for salad, care must be taken not to cook it so long as to
+discolor it or cause it to fall to pieces.
+
+CAULIFLOWER-AND-TOMATO SALAD
+(Sufficient to Serve Six)
+
+3 tomatoes
+Lettuce
+6 cauliflower flowerets
+Dressing
+
+Select firm, ripe, medium-sized tomatoes. Place them in boiling water
+to scald them, and then dip them quickly into cold water and remove the
+skins. Cut out the stem ends and slice each tomato half way between the
+stem and blossom ends. Place each half tomato on a salad plate garnished
+with a lettuce leaf, stick a stem of the cauliflower into the center,
+and serve with boiled salad dressing or mayonnaise.
+
+54. CELERY SALAD.--One means of using stalks of celery that are just a
+little too coarse to serve nicely on the table is to combine them with
+radishes and make a salad. The more tender celery, of course, makes a
+better salad. If the radishes selected for the salad are of the red
+variety and they are used without peeling, they add a touch of color
+to the dish.
+
+CELERY SALAD
+(Sufficient to Serve Five)
+
+1-1/2 c. diced celery
+1/2 c. diced radishes
+2 Tb. chopped onion
+Salad dressing
+Lettuce
+
+Cut the celery into fine dice, and dice the radishes more finely than
+the celery. Mix the two together, add the onion, and just before serving
+mix with any desired salad dressing. Serve on salad plates garnished
+with lettuce.
+
+55. SLICED CUCUMBER-AND-ONION SALAD.--An attractive way in which to
+serve sliced cucumbers and onions is shown in Fig. 4. A single large
+cucumber should be selected for this salad, and Bermuda onions with a
+mild flavor will be found to be best.
+
+[Illustration: FIG. 4]
+
+With a sharp knife, peel the skin from the cucumber in narrow strips
+back to the stem end, but do not cut the strips loose from the end.
+After the peeling has all been removed, place the cucumber on a board
+and cut it into thin slices. Place on a small platter, as shown, arrange
+slices of onion around the edge, and pour French dressing over the
+whole. Dust with paprika and serve. A number of slices of cucumber and
+one or two slices of onion should be served to each person.
+
+[Illustration: FIG. 3]
+
+56. CUCUMBER SALAD.--Besides serving plain slices of cucumber on a
+lettuce leaf, as may be done at any time, cucumbers may be used as an
+ingredient in the making of many salads. A rather attractive way in
+which to use cucumbers is shown in Fig. 5 and is explained in the
+accompanying recipe.
+
+CUCUMBER SALAD
+(Sufficient to Serve Six)
+
+3 medium-sized cucumbers
+1 c. diced tomato
+1/2 c. diced celery
+Salad dressing
+Lettuce
+1 pimiento
+
+Peel the cucumbers, cut them into halves, and with a small spoon scoop
+out the cucumbers in chunks, so that a boat-shaped piece of cucumber
+that is about 1/4 inch thick remains. Dice the pieces of cucumber which
+have been scooped from the center, and place the cucumber shells in ice
+water so as to make them crisp. Mix the diced tomato, celery, and
+cucumber together, and just before serving drain them carefully so that
+no liquid remains. Mix with salad dressing, wipe the cucumber shells
+dry, fill them with the salad mixture, and place on salad plates
+garnished with lettuce leaves. Cut the pimiento into thin strips, and
+place three or four strips diagonally across the cucumber, as shown in
+the illustration.
+
+57. CUCUMBER-AND-TOMATO SALAD.--A salad made of cucumbers and tomatoes
+is very attractive because of the contrasting colors of the vegetables,
+and it is at the same time extremely palatable. When such a salad is to
+be made, small, firm tomatoes and rather large cucumbers that do not
+contain very large seeds should be selected. Peel the cucumbers and
+tomatoes and cut them into slices of any desired thickness. Garnish
+salad plates with lettuce, and on this place a ring of the slices,
+alternating the tomatoes with the cucumbers. In the center, put a slice
+of cucumber or tomato and serve with any desired salad dressing.
+
+58. ONION SALAD.--To persons who are fond of the flavor of onions, the
+salad given in the accompanying recipe is very agreeable, but it is a
+wise plan not to serve onions or salads containing onions unless every
+one who is served is certain to enjoy them. When a salad is made from
+onions, a mild onion, such as the Bermuda or Spanish onion, should
+be selected.
+
+ONION SALAD
+(Sufficient to Serve Six)
+
+3 onions
+French dressing
+Parsley
+Lettuce
+
+Peel the onions and slice them into thin slices. Chop the parsley and
+add it to 1 or 2 tablespoonfuls of French dressing. Use comparatively
+coarse leaves of lettuce and shred them. Arrange the slices of onion on
+a bed of the shredded lettuce, pour the French dressing with the parsley
+over all, and serve.
+
+59. PEAS-AND-CELERY SALAD.--Peas may be freshly cooked for
+peas-and-celery salad, but canned peas will do just as well. Left-over
+peas not prepared with cream sauce may also be utilized nicely in this
+way, or if a portion of a can of peas is needed for the meal, the
+remainder may be used for a smaller quantity of salad than here stated.
+Boiled salad dressing will be found to be best for this combination of
+vegetables.
+
+PEAS-AND-CELERY SALAD
+(Sufficient to Serve Four)
+
+1 c. peas
+Boiled salad dressing
+1 c. diced celery
+Lettuce
+
+Drain canned peas as dry as possible and mix with the diced celery. Just
+before serving, add the salad dressing and mix thoroughly. Serve on
+salad plates garnished with lettuce.
+
+60. TOMATO SALAD.--Fresh tomatoes make a delightful salad because of
+their appetizing appearance and color. In fact, when they are placed on
+a bed of green garnish, nothing can be more delightful. Tomatoes may be
+served whole on a lettuce leaf or they may be sliced. Then, again, as
+shown in Fig. 6, they may be cut from the center into sections that are
+allowed to fall part way open. In any of these forms, they may be served
+with French dressing, mayonnaise, or any cooked salad dressing.
+[Illustration: FIG. 6]
+
+[Illustration: FIG. 7] 61. STUFFED-TOMATO SALAD.--An attractive salad in
+which vegetables of almost any kind, fresh or canned, may be used to
+advantage is the stuffed-tomato salad shown in Fig. 7. Medium-sized,
+well-ripened tomatoes are best to select. The vegetables that may be
+used for the stuffing are celery, radishes, onions, cucumbers, cooked
+asparagus, green peas, and string beans. Any one or any desirable
+combination of these vegetables will make a satisfactory filling.
+
+STUFFED-TOMATO SALAD
+(Sufficient to Serve Six)
+
+6 medium-sized tomatoes
+French dressing
+1 1/2 c. diced vegetables
+Mayonnaise dressing
+
+Cut out the stem and blossom ends of the tomatoes and hollow out the
+center so as to leave a shell. Dice the contents of the tomatoes and mix
+with the other diced vegetables. Marinate the diced vegetables with
+French dressing and put into the tomato shells, heaping each one as
+shown. Place on lettuce leaves and serve with mayonnaise.
+
+62. COMBINATION SALAD.--A combination salad may be made of almost any
+combination of vegetables. The one given here contains only fresh
+vegetables, but, if desired, others may be added or some of those
+mentioned may be omitted. This will be found to be a very attractive way
+in which to make a large salad to be served from a bowl or a deep plate.
+
+COMBINATION SALAD
+
+Lettuce
+Radishes cut in rose shape
+Sliced tomatoes
+Celery
+Sliced onions
+Salad dressing
+Sliced peppers
+
+Garnish a bowl or a plate with lettuce, arrange on it slices of tomato,
+Spanish or Bermuda onions, and peppers. Garnish these with radishes cut
+into rose shape and stems of celery cut in any desired way. Be sure that
+the vegetables, which should all be crisp and fresh, are thoroughly
+cleaned and drained before being put on the plate. Add the salad
+dressing in the preferred way. It may be poured over the vegetables in
+the large dish, passed to each individual, or put on the salad plates by
+the person who serves. French dressing is without doubt the most
+suitable for combination salad, but mayonnaise or cooked salad dressing
+may be served with it if desired.
+
+63. POTATO SALAD NO. L.--Potato salad is usually considered to be an
+economical salad. It may be made with left-over potatoes or potatoes
+cooked especially for this purpose. If there are in supply a large
+number of small potatoes, which are difficult to use in ordinary ways,
+they may be cooked with the skins on and peeled to be used for salad
+when they have cooled. A boiled salad dressing is perhaps the most
+desirable for such a salad.
+
+POTATO SALAD No. 1
+(Sufficient to Serve Four)
+
+2 c. diced potatoes
+Salt
+1 medium-sized onion
+Boiled salad dressing
+1/2 tsp. celery seed
+Lettuce
+1 Tb. parsley, chopped
+1 hard-cooked egg
+
+Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the
+two. Add the celery seed and parsley and season the whole with salt.
+Just before serving, mix well with boiled dressing. Garnish a salad bowl
+or salad plates with lettuce, place the salad on the lettuce, and then
+garnish with slices of hard-cooked egg.
+
+64. POTATO SALAD NO. 2.--The salad given in the accompanying recipe is
+perhaps more of a combination of vegetables than it is a potato salad.
+However, if there is in supply a small amount of celery, or perhaps a
+cucumber, or both, this is an excellent way in which to make use of
+them. In addition to the ingredients given in the recipe, others may be
+added to this salad, such as a few diced radishes, a diced green pepper
+or two, or a pimiento.
+
+POTATO SALAD No. 2
+(Sufficient to Serve Six)
+
+1 1/2 c. diced potatoes
+Salt
+1/2 c. diced cucumber
+Boiled salad dressing
+1/2 c. diced celery
+Lettuce
+1 medium-sized onion
+
+Prepare the vegetables in the usual way, dicing them carefully, and just
+before serving mix them together, season well with salt, and add the
+salad dressing. Boiled dressing is preferable. Place in a salad bowl or
+on salad plates garnished with lettuce.
+
+65. OLD-FASHIONED POTATO SALAD.--The potato salad given in this recipe
+is agreeable to persons who like the flavor of smoked meat. It is an
+excellent salad to serve for a lunch or a supper with cold ham,
+frankfurters, or any cold sliced meat.
+
+OLD-FASHIONED POTATO SALAD
+(Sufficient to Serve Four)
+
+2 c. sliced boiled potatoes
+1/4 c. water
+2 thin slices bacon
+Salt
+1 Tb. flour
+Pepper
+1/2 c. vinegar
+2 Tb. parsley, chopped
+
+Slice cold boiled potatoes into medium thick slices. Cut the strips of
+bacon into small cubes and fry until crisp in a frying pan. Stir the
+flour into the hot fat, and to this add the vinegar and water. Season
+this dressing well with salt and pepper and pour it hot over the
+potatoes, mixing carefully so as not to break the slices. Add the
+chopped parsley last. Serve warm if desired, or allow it to cool
+before serving.
+
+66. TOMATO-AND-STRING BEAN SALAD.--Besides being appetizing in flavor
+and appearance, tomato-and-string-bean salad, which is illustrated in
+Fig. 8, has the advantage over some salads in that it can be made of
+either fresh or canned vegetables. For the salad here shown, tomatoes
+and beans canned by the cold-pack method were used. If it is desired to
+duplicate this salad, place a canned tomato or a peeled fresh tomato in
+the center of a plate garnished with lettuce and around it place several
+piles of three or four canned or freshly cooked beans. Serve with French
+dressing or any other desired salad dressing.
+
+[Illustration: FIG. 8]
+
+67. STRING-BEAN SALAD.--Either string or wax beans may be used for
+string-bean salad, which is shown in Fig. 9, and they may be cooked
+freshly for the purpose or be home canned or commercially canned beans.
+To make this salad, place a neat pile of beans on a lettuce leaf resting
+on a plate and moisten with a few drops of vinegar or lemon juice. Serve
+with mayonnaise or cooked salad dressing. If desired, the beans may be
+cut into inch lengths and mixed with the dressing, but this does not
+make so attractive a salad.
+
+68. GREEN-VEGETABLE SALAD.--There are a number of green vegetables that
+are much used for salad either alone or with other vegetables. All of
+them are used in practically the same way, but a point that should not
+be overlooked if an appetizing salad is desired is that they should
+always be fresh and crisp when served. Any salad dressing that is
+preferred may be served with them. Chief among these green vegetables
+come lettuce, including the ordinary leaf lettuce, head lettuce, and
+romaine lettuce, which is not so common as the other varieties. Several
+kinds of endive as well as watercress may also be used for salad.
+
+[Illustration: FIG. 9]
+
+
+COMBINATION FRUIT-AND-VEGETABLE SALADS
+
+69. Sometimes it is desired to make a salad that contains both fruits
+and vegetables. Various fruits can be used for this purpose, but celery,
+as has been stated, is about the only vegetable that combines well with
+fruit, unless, of course, the garnish, which is nearly always a
+vegetable, is considered a part of the salad. Recipes for several very
+appetizing salads containing both vegetables and fruits follow.
+
+70. APPLE-AND-CELERY SALAD.--If an excellent winter salad is desired,
+apple-and-celery salad should be selected, for both celery and apples
+are best during the winter months. As they are very similar in color,
+they are not especially appetizing in appearance when combined for a
+salad, but they make a very popular combination with most persons.
+
+APPLE-AND-CELERY SALAD
+(Sufficient to Serve Four)
+
+1 c. diced apples
+Boiled salad dressing
+1 c. diced celery
+Lettuce
+
+Prepare the apples and celery as short a time before serving as
+possible, but if it is necessary that the apples stand for any length of
+time, sprinkle them with a little lemon juice and water to keep them
+from turning brown. Just before serving, mix them with the salad
+dressing. Place on salad plates garnished with lettuce and serve.
+
+71. WALDORF SALAD.--If to the apple-and-celery salad just explained 1/2
+cupful of chopped English walnut meats is added, what is known as
+Waldorf salad will result. The nuts, which should be added to the
+mixture just before placing it on the table, may be mixed with the other
+ingredients or they may be placed on top. Nuts that are to be used for
+such a purpose should not be run through a grinder, but should be cut
+with a knife or chopped with a chopping knife and bowl.
+
+72. GRAPEFRUIT-AND-CELERY SALAD.--Celery is sometimes used with
+grapefruit to make a salad. This combination is most often served with
+French dressing, but any other desirable dressing may be used as well.
+Prepare the grapefruit in the same way as oranges are prepared for
+salad, and cut each section into three or four pieces. Add to this an
+equal amount of diced celery and serve on a lettuce leaf with any
+desired dressing.
+
+
+FRUIT SALADS
+
+73. Salads made of fruit are undoubtedly the most delicious that can be
+prepared. In addition to being delightful in both appearance and flavor,
+they afford another means of introducing fruit into the diet. As fruit
+is decidedly beneficial for all persons with a normal digestion, every
+opportunity to include it in the diet should be grasped.
+
+Some fruit salads are comparatively bland in flavor while others are
+much more acid, but the mild ones are neither so appetizing nor so
+beneficial as those which are somewhat tart. Advantage should be taken
+of the various kinds of fresh fruits during the seasons when they can be
+obtained, for usually very appetizing salads can be made of them.
+However, the family need not be deprived of fruit salads during the
+winter when fresh fruits cannot be secured, for delicious salads can be
+made from canned and dried fruits, as well as from bananas and citrus
+fruits, which are usually found in all markets.
+
+74. FRUIT-SALAD DRESSING.--Various dressings may be served with fruit
+salad, and usually the one selected depends on the preference of those
+to whom it is served. However, an excellent dressing for salad of this
+kind and one that most persons find delicious is made from fruit juices
+thickened by means of eggs. Whenever a recipe in this Section calls for
+a fruit-salad dressing, this is the one that is intended.
+
+FRUIT-SALAD DRESSING
+
+1/2 c. pineapple, peach, or pear juice
+1/2 c. orange juice
+1/4 c. lemon juice
+1/4 c. sugar
+2 eggs
+
+Mix the fruit juices, add the sugar, beat the eggs slightly, and add
+them. Put the whole into a double boiler and cook until the mixture
+begins to thicken. Remove from the fire and beat for a few seconds with
+a rotary egg beater. Cool and serve.
+
+75. COMBINATION FRUIT SALAD.--The combination of fruits given in the
+accompanying recipe makes a very good salad, but it need not be adhered
+to strictly. If one or more of the fruits is not in supply, it may be
+omitted and some other used. In case canned pineapple is used for the
+salad, the juice from the fruit may be utilized in making a
+fruit-salad dressing.
+
+COMBINATION FRUIT SALAD
+(Sufficient to Serve Six)
+
+1 grapefruit
+2 oranges
+1 banana
+2 apples
+2 slices pineapple
+Salad dressing
+Lettuce
+
+Prepare the grapefruit and oranges according to the directions
+previously given. Slice the banana crosswise into 1/4-inch slices and
+cut each slice into four sections. Dice the apples and cut the pineapple
+in narrow wedge-shaped pieces. Mix the fruit just before serving. Add
+the salad dressing, which may be fruit-salad dressing, French dressing,
+or some other desirable salad dressing, by mixing it with the fruit or
+merely pouring it over the top. Serve on salad plates garnished with
+lettuce leaves. Place a maraschino cherry on top.
+
+76. SUMMER COMBINATION SALAD.--Any agreeable combination of fruits which
+may be obtained during the same season will be suitable for summer
+combination salad. The combination given in the accompanying recipe
+includes strawberries, pineapple, and cherries. However, pineapple and
+cherries may be used alone, or strawberries and pineapple may be used
+without the cherries, or red raspberries may be used to garnish such
+a salad.
+
+SUMMER COMBINATION SALAD
+(Sufficient to Serve Six)
+
+3/4 c. strawberries, cut into halves
+3/4 c. pineapple, cut into dice
+3/4 c. sweet cherries, seeded
+Lettuce
+Fruit-salad dressing
+
+Prepare the fruits just before serving. Put them together, place on
+salad plates garnished with lettuce, and serve with the
+fruit-salad dressing.
+
+77. FILBERT-AND-CHERRY SALAD.--If something different in the way of
+salad is desired, cherries that have been seeded and then filled with
+filberts will prove a delightful change. With this salad, which is shown
+in Fig. 10, any salad dressing may be served, but fruit-salad dressing
+makes it especially delicious.
+
+[Illustration: FIG. 10]
+
+78. DATE-AND-ENGLISH-WALNUT SALAD.--Persons who are fond of dates will
+find a salad made of dates and walnuts very palatable. In addition, such
+a salad is high in food value. Select firm whole dates, wash, and dry
+between clean towels. Cut a slit in the side of each date and remove the
+seed. Place half an English walnut meat inside and press the date
+together. Garnish salad plates with lettuce and serve five or six of the
+dates in a star shape for each serving. In the center, pour a spoonful
+or two of cream salad dressing, boiled salad dressing, or any other
+dressing that may be desired.
+
+79. APPLE-DATE-AND-ORANGE SALAD.--The combination of fruits required by
+the accompanying recipe is an easy one to procure in the winter time.
+Apple-and-date salad is a combination much liked, but unless it is
+served with a rather sour dressing, it is found to be too bland and
+sweet for most persons. The addition of the orange gives just the acid
+touch that is necessary to relieve this monotonous sweetness.
+
+APPLE-DATE-AND-ORANGE SALAD
+(Sufficient to Serve Six)
+
+1 c. diced apples Lettuce
+3/4 c. dates, seeded Salad dressing
+2 oranges
+Lettuce
+Salad Dressing
+
+Peel the apples and dice them into fine pieces. Wash the dates, remove
+the seeds, and cut each date into six or eight pieces. Prepare the
+oranges as directed for preparing oranges for salad, and cut each
+section into two or three pieces. Just before serving, mix the fruits
+carefully so as not to make the salad look mushy, pile in a neat heap on
+garnished salad plates, and serve with any desired dressing.
+
+80. CALIFORNIA SALAD.--During the months in which California grapes can
+be found in the market, a very delicious salad can be made by combining
+them with grapefruit and oranges. Either Malaga or Tokay grapes may
+be used.
+
+CALIFORNIA SALAD
+(Sufficient to Serve Six)
+
+1-1/2 c. grapes
+2 oranges Salad
+1 grapefruit
+Lettuce
+Salad Dressing
+
+Prepare the grapes by washing them in cold water, cutting them into
+halves, and removing the seeds. Remove the sections from the oranges and
+grapefruit in the way previously directed, and cut each section into
+three or four pieces. Mix the fruits and drain carefully so that they
+contain no juice or liquid. Pile in a heap on salad plates garnished
+with lettuce and serve with any desired dressing.
+
+81. BANANA-AND-PEANUT SALAD.--A very good fruit-and-nut combination for
+a salad consists of bananas and ground peanuts. The bananas, after being
+cut in half lengthwise, are rolled in the peanuts, placed on a lettuce
+leaf, and served with dressing. If it is desired to improve the flavor,
+the bananas may be dipped into the salad dressing before being rolled in
+the peanuts.
+
+Peel the required number of bananas, scrape the pithy material from
+their surface, and cut in half lengthwise. Grind the peanuts rather fine
+and roll each half of banana in them. Place on a garnished salad plate
+and serve with boiled dressing.
+
+82. FRUIT IN CANTALOUPE SHELLS.--During cantaloupe season, a delightful
+fruit salad can be made by combining several different kinds of fruit
+with the meat of cantaloupe and serving the mixture in the cantaloupe
+shells. Such a salad is an excellent one to serve when dainty
+refreshments are desired or when something unusual is wanted for a
+nice luncheon.
+
+Cut cantaloupes in half crosswise, and, using the French cutter, cut
+some of the meat into round balls. Dice the remainder and mix with any
+combination of fruit desired. Place this in the cantaloupe shells after
+cutting points in the top edge. Garnish with the balls cut from the
+cantaloupe and serve with any desired dressing.
+
+83. PINEAPPLE-AND-NUT SALAD.--Because of its refreshing flavor,
+pineapple makes a delicious salad. It may be combined with various
+foods, but is very good when merely nuts and salad dressing are used, as
+in the accompanying recipe.
+
+Place slices of canned pineapple on salad plates garnished with lettuce
+leaves. Mix whipped cream with salad dressing until the dressing becomes
+stiff, and place a spoonful or two of this in the center of each slice
+of pineapple. Sprinkle generously with chopped nuts, English walnuts or
+pecans being preferable.
+
+HIGH-PROTEIN SALADS
+
+84. Salads that are made with cheese, eggs, fish, or meat may be classed
+as HIGH-PROTEIN SALADS, for, as has already been learned, these foods
+are characterized by the protein they contain. Of course, those made
+almost entirely of meat or fish are higher in this food substance than
+the others. However, the salads that contain a combination of cheese and
+fruit are comparatively high in protein, and at the same time they
+supply to the diet what is desirable in the way of a fruit salad.
+
+[Illustration: FIG. 11]
+
+85. POINSETTIA SALAD--Cream cheese, such as Neufchâtel or Philadelphia
+cream cheese, combines very well with some fruits and vegetables. It is
+used with pineapple and cherries in the preparation of poinsettia salad,
+which is illustrated in Fig. 11. As can be imagined, this makes a pretty
+decoration for a Christmas table or a salad to be served around
+holiday time.
+
+POINSETTIA SALAD
+(Sufficient to Serve Six)
+
+1 pkg. cream cheese
+Lettuce
+2 Tb. cream
+4 maraschino cherries
+1/4 tsp. salt
+Salad dressing
+6 rounds pineapple
+
+Mix the cream cheese with the cream and salt, and form this into small
+round balls with the fingers. Place the rounds of pineapple on salad
+plates garnished with lettuce, and put the cheese ball in the center of
+the pineapple. Cut the maraschino cherries in half, and then cut each
+half into narrow strips that resemble petals of a flower. Place five or
+six of these over the top of the cream cheese with the points meeting in
+the center, as shown in the illustration. Serve with any desired
+dressing, but instead of adding the dressing to the salad put it in a
+mayonnaise bowl and allow each person at the table to add it.
+
+[Illustration: FIG. 12]
+
+
+SALADS AND SANDWICHES
+
+86. PEACH-AND-CREAM-CHEESE SALAD--An excellent way of using canned
+peaches is to combine them with cream cheese for a salad, as shown in
+Fig. 12. If a smaller salad is desired, half a peach may be used and the
+cheese placed on top of it. Firm yellow peaches are the best ones to use
+for this dish.
+
+PEACH-AND-CREAM-CHEESE SALAD
+(Sufficient to Serve Four)
+
+Lettuce
+Salad dressing
+8 halves of pecans or walnuts
+2 Tb. cream
+1/4 tsp. salt
+1 pkg. Cream cheese
+8 halves canned peaches
+
+Mix the cream and salt with the cheese and shape into balls. Place a
+ball between two peach halves, and press them together tightly. Place on
+garnished salad plates, pour salad dressing over the top, and garnish
+with two halves of the nuts. If desired, the nuts may be chopped and
+sprinkled over the top.
+
+[Illustration: FIG. 13]
+
+87. PEAR-AND-CHEESE SALAD--If other fruits are not in supply for use in
+salad and pears can be obtained, they may be utilized with cream cheese
+in a pleasing way, as Fig. 13 shows.
+
+PEAR-AND-CHEESE SALAD
+(Sufficient to Serve Four)
+
+2 Tb. cream
+Lettuce
+1/4 tsp. salt
+4 halves English walnuts
+1 pkg. cream cheese
+Salad dressing
+8 halves canned pears
+
+Mix the cream and salt with the cheese and shape into balls. Place
+one-half of a pear with the hollow side up on a salad plate garnished
+with a lettuce leaf and the other half with the hollow side down beside
+it. Put a ball of the cheese in the hollow of the upturned half and
+press half an English walnut on top of that. Add the dressing and serve.
+French dressing is recommended for this salad, but some other salad
+dressing will answer.
+
+[Illustration: FIG. 14]
+
+[Illustration: FIG. 15]
+
+88. Green-Pepper-and-Cheese Salad.-In Fig. 14 is shown a
+vegetable-and-cheese combination in the form of a salad made of green
+pepper and cheese. To make this kind of salad, select firm green
+peppers, one being sufficient if a large one can be obtained. Season
+cream cheese well with paprika and a little additional salt if
+necessary. Cut the top from the pepper, clean out the inside, and pack
+tight with the cheese. Cut the filled pepper into thin slices, place
+two or three of these slices on a salad plate garnished with lettuce
+leaves, and serve with French dressing.
+
+89. DAISY SALAD.--If an effective, somewhat ornamental salad is desired,
+daisy salad, which is illustrated in Fig. 15, will prove satisfactory.
+As will be observed, this salad resembles a daisy. To make it, cut
+celery into strips about 2 inches long and trim one end of each round.
+These strips will serve to represent the daisy petals. Place them on
+salad plates garnished with lettuce, laying them so that they radiate
+from the center and their round ends are toward the outside of the
+plate. Then, for the center of the daisy effect, cut the yolks of
+hard-cooked eggs into halves and place one half, with the rounded side
+up, on the ends of the celery. Serve with French dressing.
+
+[Illustration: FIG. 16]
+
+90. HUMPTY DUMPTY SALAD.--In Fig. 16 is shown an attractive-appearing
+and extremely appetizing salad known as Humpty Dumpty salad. It consists
+of tomatoes and hard-cooked eggs garnished with pieces of stuffed
+olives, the manner in which the egg is placed in each portion accounting
+for its name.
+
+For this salad, select rather small, firm, ripe tomatoes. Peel them in
+the usual way, and when cutting out the stem remove a sufficient portion
+of the tomato to accommodate the end of an egg. Place each tomato with
+this part uppermost on a salad plate garnished with lettuce. Cut the
+hard-cooked eggs into halves, crosswise, remove the yolk and mash and
+season it with salt, pepper, and a little vinegar. Replace the yolk in
+the white and force this into the depression in the tomato. Place a
+stuffed olive in the egg yolk and serve with French or other desired
+salad dressing.
+
+91. WATER-LILY SALAD.--A means of using eggs in salad without the
+addition of other foods is found in water-lily salad, which is
+illustrated in Fig. 17. If eggs are to be served for a luncheon or some
+other light meal, this method may add a little variety to the usual ways
+of serving them.
+
+[Illustration: Fig. 17]
+
+Hard-cook one egg for each person to be served, remove the shells, and
+cut the eggs into halves, lengthwise. Remove the yolks, mash them, and
+season with salt, pepper, and vinegar. Cut the halves of egg whites into
+three or four pointed pieces, cutting from end to end of the half. Place
+these in a star shape on salad plates garnished with lettuce. Form the
+seasoned egg yolk into a ball and place it in the center over the ends
+of the egg whites. Serve with any desired salad dressing.
+
+92. EASTER SALAD.--Cream cheese makes an attractive salad when formed
+into egg-shaped balls and served in a nest of shredded lettuce. To
+prepare this salad, which is known as Easter salad, shred lettuce finely
+and place it in the shape of a nest on salad plates. Make tiny
+egg-shaped balls of cream cheese moistened with sufficient cream to
+handle. Place three or four of these in the inside of the lettuce. Dust
+with paprika and serve with any desired dressing.
+
+93. SALMON SALAD.--Persons who are fond of salmon will find salmon salad
+a very agreeable dish. In addition to affording a means of varying the
+diet, this salad makes a comparatively cheap high-protein dish that is
+suitable for either supper or luncheon.
+
+SALMON SALAD
+(Sufficient to Serve Six)
+
+2 c. salmon
+1 c. diced celery
+1/4 c. diced Spanish onion
+3 or 4 sweet pickles, chopped fine
+French dressing
+Salad dressing
+Lettuce
+
+Look the salmon over carefully, removing any skin and bones. Break into
+medium-sized pieces and mix carefully with the celery, onion, and
+chopped pickles. Marinate this with the French dressing, taking care not
+to break up the salmon. Drain and serve with any desired salad dressing
+on salad plates garnished with lettuce.
+
+
+94. TUNA-FISH SALAD.--A salad that is both attractive and appetizing can
+be made by using tuna fish as a foundation. This fish, which is
+grayish-white in color, can be obtained in cans like salmon. As it is
+not high in price, it gives the housewife another opportunity to provide
+her family with an inexpensive protein dish.
+
+TUNA-FISH SALAD
+(Sufficient to Serve Six)
+
+1 c. tuna fish
+1/2 c. diced celery
+1 c. diced cucumber
+Salt and pepper
+Vinegar
+Lettuce
+Mayonnaise
+
+Open a can of tuna fish, measure 1 cupful, and place in a bowl. Dice the
+celery and cucumber, mix with the fish, and sprinkle with salt and
+pepper. Dilute some vinegar with water, using half as much water as
+vinegar, and sprinkle enough of this over the mixture to flavor it
+slightly. Allow the mixture to stand for about 1/2 hour in a
+refrigerator or some other cold place and just before serving pour off
+this liquid. Heap the salad on lettuce leaves, pour a spoonful of
+mayonnaise over each portion, and serve.
+
+
+95. LOBSTER OR CRAB SALAD.--Lobster salad and crab salad are made in
+practically the same way, so that a recipe for one may be used for the
+other. The meat may be either fresh or canned, but, of course, fresh
+lobster or crab meat is more desirable if it can be obtained.
+
+LOBSTER OR CRAB SALAD
+(Sufficient to Serve Six)
+
+2 c. lobster or crab meat
+1 c. diced celery
+French dressing
+Lettuce
+Mayonnaise
+1 hard-cooked egg
+
+Chill lobster or crab meat and add the diced celery. Marinate with
+French dressing, and allow this mixture to stand for 1/2 hour or so
+before serving. Keep as cold as possible. Drain off the French dressing
+and heap the salad mixture on garnished salad plates or in a salad bowl
+garnished with lettuce. Pour mayonnaise dressing over the top, garnish
+with slices of hard-cooked egg, and serve.
+
+
+[Illustration: Fig. 18]
+
+96. SHRIMP SALAD.--Shrimps may be used in an attractive salad in the
+manner shown in Fig. 18. Persons who care for sea food find this a most
+appetizing dish. Like lobster and crab, shrimp may be purchased in cans,
+and so it is possible to have this salad at any season.
+
+First marinate the shrimps with French dressing and then heap them on a
+plate garnished with lettuce leaves. Add thin slices of hard-cooked egg
+whites, and place a tender heart of celery in the center of the plate.
+If desired, some thin slices of celery may be marinated with the shrimp.
+Serve with mayonnaise dressing.
+
+
+97. CHICKEN SALAD.--A favored means of using left-over chicken is to
+make chicken salad of it. It is well, however, if the chicken can be
+prepared especially for the salad and the nicer pieces of meat used.
+This is usually done when chicken salad is to be served at a party or
+special dinner. If the chicken is scarce, veal or pork may be
+substituted for one-third or one-fourth of the meat.
+
+CHICKEN SALAD
+(Sufficient to Serve Six)
+
+2 c. chicken
+1 c. diced celery
+1 green pepper
+French dressing
+Lettuce
+Mayonnaise
+1 pimiento
+
+Cut the meat from the bones of a chicken and dice it. Dice the celery,
+clean the green pepper, and cut it into small pieces. Mix the pepper and
+the celery with the chicken. Marinate with French dressing, chill, and
+allow to stand for about 1/2 hour. Drain the dressing from the salad
+mixture, serve in a garnished salad bowl or on garnished salad plates,
+pour mayonnaise over the top, and garnish with strips of pimiento.
+
+[Illustration: FIG. 19]
+
+98. STUFFED CELERY.--An appetizing relish may be prepared by stuffing
+celery in the manner shown in Fig. 19. Stuffed celery is not exactly a
+salad, but it may be used to take the place of a salad in a meal. It is
+often served with soup as an appetizer, but since it is high in food
+value it deserves a place of greater prominence in the meal. Any
+desirable cheese may be used to make the stuffing. Roquefort cheese is
+probably the most popular one, but many persons do not care for it.
+Cream cheese, ordinary American cheese, or even cottage cheese finely
+mashed may be used for this purpose.
+
+Put into a bowl the quantity of cheese needed to fill the number of
+stalks of celery desired, mash it finely with a fork, and mix it with
+cream or salad dressing until it is of a thick, creamy consistency.
+Season highly with a dash of red pepper and salt and, if desired, mix
+with very finely chopped nuts. Fill the hollows of the stems of celery
+with the mixture, sprinkle with paprika, and serve on a plate garnished
+with lettuce.
+
+       *       *       *       *       *
+
+
+SANDWICHES
+
+NATURE OF SANDWICHES
+
+99. When salads are mentioned, Sandwiches naturally come to the mind,
+for while they have many other uses, they are often served as an
+accompaniment to a salad. Sandwiches are generally thought of as two
+thin slices of bread put together with a filling, such as meat, cheese,
+fruit, etc. However, there are as many varieties of sandwiches as of
+salads and they serve a large number of purposes. For instance, they may
+be merely two pieces of buttered bread put together or they may be
+elaborate both as to shape and contents. In reality, many different
+things are considered as sandwiches. Sometimes one piece of bread spread
+with a filling and usually decorated in some way is served with
+afternoon tea or a very light luncheon. Then, again, sandwiches often
+consist of three layers of bread instead of two, and for other kinds the
+bread is toasted instead of being used plain.
+
+As in the case of salads, the housewife must determine from their
+composition, the place that sandwiches should take in the meal, for
+their food value depends on what is used with the bread. A sandwich that
+is high in food value may be used as the main dish in a light meal,
+while one that is comparatively low in this respect generally
+accompanies another dish, as, for instance, a salad, or is used to take
+the place of plain bread.
+
+
+GENERAL PRINCIPLES OF SANDWICH MAKING
+
+100. BREAD FOR SANDWICHES.--Although sandwiches vary greatly in both
+form and contents, bread or something that may be substituted for it
+always forms the foundation of this class of food. White bread is much
+employed for this purpose, but rye, graham, brown, or whole-wheat bread,
+or in fact any other desirable kind, may be used, depending on the
+nature of the sandwich or the kind preferred. Several matters concerning
+the bread that is used, however, should receive attention if successful
+sandwiches are to be the result.
+
+101. In the first place, the bread used should be at least 24 hours old,
+as difficulty will be experienced in cutting bread that is any fresher.
+Another requirement is that the bread should be firm and of a
+comparatively fine texture. The shape of the loaf must also be taken
+into consideration. As is easily understood, there will be a
+considerable waste of bread if a round sandwich is made from a square
+loaf or a square sandwich is cut from a round loaf. When round
+sandwiches are desired, it is advisable to bake the bread in round
+loaves, unless some good use can be made of the bread that is trimmed
+off in cutting the sandwiches.
+
+[Illustration: Fig. 20]
+
+102. For sandwich making, bakers often sell special sandwich bread. Some
+persons prefer sandwiches made of such bread, but, as a rule, it will be
+found easier to use the ordinary bread baked by the baker or bread that
+is baked in the home for this purpose. When bread is being made for
+sandwiches, a good plan is to give the dough a little additional
+kneading and, toward the end of the kneading, to work in a small amount
+of flour, perhaps a little extra sugar, and, if desired, an egg. Then,
+if it is not allowed to rise as much as usual, it will make a bread that
+is finer in texture and easier to handle.
+
+103. UTENSILS FOR SANDWICH MAKING.--Very few utensils are required for
+the making of sandwiches, but those which are used must be of the right
+kind if well-made sandwiches are desired. To cut the bread, a large
+sharp knife must be used, for, generally, the bread is required to be
+cut thin and this cannot be done successfully unless the knife is
+sufficiently sharp. In addition, a case knife or a small spatula is
+needed for the spreading of the bread. If sandwiches in any quantity are
+to be spread with a filling besides butter, two case knives or a case
+knife and a spatula should be provided.
+
+104. MAKING SANDWICHES.--The point that should be remembered about
+sandwiches is that they should be as dainty as possible. Therefore, the
+[Illustration: Fig 21] bread should usually be cut thin and the crust
+should be removed. If a large number of sandwiches are to be made, it is
+often a good idea to remove the crust from the loaf, as shown in Fig.
+20, before slicing the bread. More frequently, however, the cutting is
+done first, as in Fig. 21. Then after the bread is spread, the crust is
+removed from a pile of slices at a time. A little difficulty will be
+experienced in making sandwiches unless care is taken in matching the
+slices. After being cut, they should be laid out in pairs with
+corresponding sides together, so that when they are spread two pieces
+that do not fit will not have to be put together.
+
+[Illustration: Fig. 22]
+
+The plan of spreading the end of the loaf and then slicing off the piece
+that is spread is sometimes advocated, but it is not recommended, for it
+has no special advantage and then, too, the bread is difficult to handle
+after it has been spread.
+
+105. No matter what kind of filling is to be used for sandwiches, the
+slices are usually buttered before the filling is applied. To make the
+butter soft enough to spread easily, it should be creamed with a spoon,
+as shown in Fig. 22, but it should never be melted. With the bread
+sliced and the butter creamed, one of a pair of slices should be spread
+with butter, as in Fig. 23, and the other with filling, and then the two
+slices should be put together. After a number of sandwiches have been
+made, they should be placed on top of one another and, as shown in Fig.
+24, the crusts should be cut from a small pile at one time.
+
+[Illustration: Fig. 23]
+
+Sometimes, if sandwiches are being made in quantity, the butter is
+worked into the filling instead of being spread on the bread. As this
+plan saves time and does not detract from the food value of the
+sandwich, it may be followed whenever it seems advisable.
+
+106. Variety can be obtained from time to time in the shapes of
+sandwiches by cutting the bread in different ways. For instance, one
+time it may be cut into strips lengthwise, another time into halves
+crosswise, and again, diagonally, so as to form triangular pieces. To
+vary the sandwich filling, a lettuce leaf may be placed on the buttered
+slice of the bread and the slice containing the filling put on top of
+this. Lettuce used in this way makes a delightful addition to cheese,
+meat, egg, or vegetable sandwiches.
+
+[Illustration: Fig. 24]
+
+107. It is often necessary to make sandwiches some time before they are
+to be served. In such an event, they should be kept moistened so that
+they will be fresh when they are served. To accomplish this, they may be
+wrapped first in oiled paper and then in a damp towel, or if oiled
+paper is not in supply, the towel alone will answer the purpose,
+provided it is not made too damp and a dry towel is wrapped on
+the outside.
+
+       *       *       *       *       *
+
+
+PREPARATION OF SANDWICHES
+
+BREAD-AND-BUTTER SANDWICHES
+
+108. Often it is desired to serve bread and butter with a certain dish
+and yet something more is wanted than just two pieces of bread spread
+with butter and put together. While bread-and-butter sandwiches are
+probably the simplest kind that can be made, variety can be obtained in
+them if the housewife will exercise a little ingenuity. Fig. 25 shows
+what can be done in the way of bread-and-butter sandwiches with very
+little effort, for the two plates on the left contain sandwiches made
+merely of bread and butter.
+
+[Illustration: Fig. 25]
+
+109. ROUND SANDWICHES.--The round sandwiches on the rear left plate in
+Fig. 25 can be made of brown bread or of white bread, or both varieties
+may be served in the event that some one does not care for brown bread.
+To make these, cut slices of bread from a loaf and, by means of a round
+cutter, cut them round in shape. Out of the top slice of each sandwich,
+cut a round hole with a small round cutter or a thimble. After spreading
+both slices with butter and placing them together, cut a thick slice
+from a stuffed olive and insert this in the hole in the top slice.
+
+110. RIBBON SANDWICHES.--The sandwiches on the plate in front in Fig.
+25 are known as ribbon sandwiches. To make these, cut white bread and
+graham bread in very thin slices, butter them, and then alternate a
+slice of white with a slice of graham until there are three or four
+layers. Place the pile under a weight until the butter becomes hard and
+then cut down in thin slices. The attractive sandwiches here shown will
+be the result.
+
+111. CHECKERBOARD SANDWICHES.--Another way of serving bread and butter
+is in the form of checkerboard sandwiches. These are no more difficult
+to make than the ribbon sandwiches, but the slices of the bread must be
+cut evenly and all must be of the same thickness. In addition, the bread
+should be firm and close-grained and the butter should be put on thickly
+enough to make the slices of bread stick together. Cut three slices each
+of graham bread and white bread 1/2 inch in thickness. Spread one side
+of each slice thickly with butter. Place a slice of graham between two
+slices of white bread and a slice of white between two slices of graham.
+Trim these piles evenly and cut them into 1/2-inch slices. Butter these
+slices and put them together so that brown bread will alternate with
+white and white with brown. Place the slices under a weight in a cool
+place until the butter becomes perfectly hard. Then cut them into thin
+slices for serving and they will be found to resemble a checkerboard.
+
+
+VEGETABLE SANDWICHES
+
+112. Certain vegetables may be used with bread and butter to make very
+appetizing sandwiches. The vegetables most often used for this purpose
+are lettuce, tomatoes, cucumbers, celery, and onions. Generally, when
+vegetables are to be used for sandwich filling, the sandwiches should be
+made immediately before they are to be served, as they are apt to become
+moist if they are allowed to stand very long. An exception to this is
+celery sandwiches, which are made in the form of rolls and which must
+stand piled close together for some time in order for the butter to
+become hard enough to stick them together.
+
+113. LETTUCE SANDWICHES.--Cut white bread into slices about 1/4 inch
+thick and spread these thinly with butter. Place a leaf or two of tender
+lettuce between each two slices and spread with thick salad dressing.
+Put the slices of bread together, trim off the edges of the lettuce and
+the crusts if desired, and serve.
+
+114. TOMATO SANDWICHES.--Slice bread about 1/4 inch thick and spread the
+slices with butter. Peel firm red tomatoes and cut them into thin
+slices. Cover one slice of bread with a slice of tomato, spread this
+with thick salad dressing, and, if desired, place a lettuce leaf over
+this. Cover with a second slice of bread, trim the edges, and serve.
+
+115. CUCUMBER SANDWICHES.--Peel and slice into thin slices a
+medium-sized cucumber that does not contain large seeds. Place the
+slices in very cold water to make them crisp. Slice bread about 1/4 inch
+thick and spread the slices with butter. Place thin slices of cucumber
+on one piece, spread with thick salad dressing, and put a lettuce leaf
+on top of this, if desired. Cover with the second slice of bread, trim
+the edges, and serve.
+
+[Illustration: Fig. 26]
+
+
+116. ROLLED CELERY SANDWICHES.--Cut 1/4-inch slices from a comparatively
+fresh loaf of bread. Trim the crusts and spread with butter. Cut the
+stems of tender celery into pieces that are as long as the bread is
+wide. Place the celery on one edge of the bread, fill the center of the
+stem with salad dressing, and roll the celery into the bread like a
+jelly roll. Place a moist napkin in the bottom of a bread pan and stack
+the rolls in rows, with the loose edge down, so that they will stay
+rolled. When all have been placed in the pan, fold the edges of the
+napkin across the top and allow them to stand for a few hours before
+serving. This cannot be done with bread that is dry. If the sandwiches
+are to be served at once, the edges will have to be tied or fastened
+with toothpicks.
+
+In case it is desired not to use celery in rolled sandwiches, a filling
+of cream cheese or jam may be added after the bread is buttered and each
+piece then rolled in the manner explained. An idea of how attractive
+rolled sandwiches are may be obtained from Fig. 26. When served in a
+decorated sandwich basket, as shown, these sandwiches give a very dainty
+touch to a luncheon or a tea.
+
+117. ONION-AND-PEPPER SANDWICHES.--Cut bread into slices about 1/4 inch
+thick and spread these with butter. Slice Spanish or Bermuda onions into
+thin slices and cut a green pepper into thin rings. Place a slice of the
+onion on one piece of buttered bread and on top of this put two or three
+rings of green pepper. If desired, spread with salad dressing, or merely
+season the onion with salt and pepper. Place the second slice of bread
+on top, trim the edges, and serve.
+
+
+FRUIT SANDWICHES
+
+118. Sandwiches that have fruit for their filling appeal to many
+persons. For the most part, dried fruits are used for this purpose and
+they usually require cooking. Another type of fruit sandwich is that
+which has jelly or marmalade for its filling. As fruit sandwiches are
+sweet and not very hearty, they are much served for afternoon tea or to
+provide variety when another kind of sandwich is being served.
+
+119. DATE SANDWICHES.--To any one who desires a sweet sandwich, the date
+sandwich in the accompanying recipe will be found to be very agreeable.
+Not all sandwich fillings seem to be satisfactory with other bread than
+white, but the filling here given can be utilized with white, graham, or
+whole-wheat bread.
+
+DATE FILLING
+
+3/4 c. dates
+1/4 c. nut meats
+1/2 lemon
+
+Wash the dates and remove the seeds. Steam them over hot water or in a
+double boiler until they are soft, and then mash them thoroughly.
+Squeeze the juice from the lemon, grate the yellow part of the rind and
+mix with the juice, and add both to the steamed dates. Then add the nut
+meats chopped very fine.
+
+To make the sandwiches, cut thin slices of bread and spread one slice
+with butter and the corresponding slice with the date filling. Place the
+two together, trim the crusts if desired, and serve.
+
+120. FRUIT SANDWICHES.--The three fruits mentioned in the accompanying
+recipe may be used in equal proportions as here given, only two of them
+may be utilized, or the proportions may be changed to suit the supply
+on hand. This sandwich may be made with white bread, brown bread, graham
+bread, or whole-wheat bread.
+
+FRUIT FILLING
+
+1/2 c. dates
+1/2 c. raisins
+1/2 c. figs
+1 orange
+
+Wash the dates, figs, and raisins, and remove the stones from the dates.
+Steam all together until they are soft, mash thoroughly, and add the
+juice and the grated rind of the orange.
+
+Cut thin slices of bread, spread one slice with butter, and spread the
+opposite slice with this filling. Place the two together, trim the edges
+if desired, and serve.
+
+121. APRICOT SANDWICHES.--To people who are fond of apricots, sandwiches
+containing apricot filling are very delicious. If jelly or marmalade is
+plentiful, it may be used in place of the apricots to make the sandwich.
+
+APRICOT FILLING
+
+1/2 c. dried apricots
+1/4 tsp. cinnamon
+1/2 c. sugar
+1 Tb. lemon juice
+
+Wash and soak the apricots, and when they are thoroughly softened cook
+them until tender in just enough water to keep them from burning. Put
+them through a sieve or a colander and add the sugar, cinnamon, and
+lemon juice to the pulp. Place over the fire and cook until the mixture
+becomes thick, stirring constantly to keep it from scorching. Set
+aside to cool.
+
+Cut bread into thin slices, butter one slice, and spread the other of
+each pair of slices with the apricot filling. Put each two slices
+together and trim the edges if desired. Serve.
+
+122. JELLY AND MARMALADE SANDWICHES.--Jelly and marmalade always make
+acceptable filling for sandwiches, and as these foods are usually in
+supply sandwiches containing them require less trouble to prepare than
+do most sandwiches. Then, too, if two kinds of sandwiches are to be
+served for a tea or a little lunch, sandwiches of this kind are very
+nice for the second one. They are made in the usual way, but if the
+jelly or marmalade is very thin, it is an excellent plan to spread each
+slice of bread used for the sandwich thinly with butter so that the
+filling will not soak into the bread.
+
+Slices of Boston brown bread steamed in small round cans, such as
+baking-powder cans, and a filling of jelly or marmalade make dainty
+little sandwiches for afternoon tea.
+
+
+HIGH-PROTEIN SANDWICHES
+
+123. When sandwiches of a substantial nature are desired, those in which
+high-protein foods are used as fillings will be found very acceptable.
+Here considerable variety may be had, for there are a number of these
+foods that make excellent fillings. Some sandwiches of this kind are
+suitable for serving with salads while others, such as those containing
+meat or chicken, are very satisfactory for picnics or light lunches.
+
+124. JELLY-AND-CREAM-CHEESE SANDWICHES.--A sandwich that is very dainty
+as well as unusually good is made by using both jelly and cream cheese
+for filling. Sandwiches of this kind are shown on the plate to the right
+in Fig. 25. If a red jelly, such as currant jelly, is used, the
+appearance of the sandwich will be better than if a light jelly or a
+very dark jelly is used.
+
+Cut the bread very thin and match three slices for the sandwich instead
+of two. Spread the first piece thinly with butter and spread the
+opposite side of the second piece with jelly. Place this on the buttered
+bread and spread the other side with cream cheese. Spread another piece
+with butter and place this on top of the cream cheese. Trim the edges if
+desired, and cut into narrow strips. Serve.
+
+125. RYE-BREAD-AND-CHEESE SANDWICHES.--Rye bread and cheese make a
+favored combination with many persons. Swiss cheese is an excellent kind
+to serve with rye bread, but the American-made Cheddar cheese does very
+nicely if the other cannot be procured.
+
+Cut rye bread into slices about 1/4 inch thick. Spread them very thinly
+with butter, and between each two slices place a thin slice of the
+cheese. Serve mustard with sandwiches of this kind for any one who may
+desire it.
+
+126. CHEESE SANDWICHES.--Cheese combined with pimiento, sweet pickles,
+olives, and nuts makes a filling that has an excellent flavor.
+Sandwiches containing this filling will be found to be very good for
+picnics or lunches. Their food value, which, of course, is high, depends
+somewhat on the amount of filling used.
+
+CHEESE FILLING
+
+1/4 lb. cheese
+1/4 c. English walnut meats
+1 pimiento
+1/2 doz. olives, cut from stones
+2 sweet pickles
+
+Put the cheese through a grinder unless it is soft enough to mash. Chop
+the pimiento, pickles, nuts, and olives quite fine and add the cheese.
+Work together with a spoon. Cut bread into thin slices, spread one piece
+with butter, the other one with the cheese filling, place the two
+together, trim if desired, and serve.
+
+127. CHEESE-AND-NUT SANDWICHES.--Cream cheese is used in the
+accompanying recipe, but other cheese may be substituted for it if
+desired. Sandwiches containing this filling are high in both protein and
+fat, and may be served very nicely with a vegetable salad.
+
+CHEESE-AND-NUT FILLING
+
+1 pkg. cream cheese
+1/3 c. English walnut meats
+4 Tb. salad dressing
+
+Mash the cheese with a spoon and add the salad dressing. Just before
+making the sandwiches, add the nut meats, which have been chopped very
+fine. If this mixture is put together and allowed to stand for any
+length of time before serving, the filling will grow dark.
+
+Cut bread thinly, butter one slice, place filling on the opposite slice,
+put together, trim if desired, and serve.
+
+128. PEANUT-BUTTER SANDWICHES.--Peanut butter alone makes a rather dry
+sandwich, as it has a peculiar consistency that makes it difficult to
+swallow without moistening. This condition can be overcome by adding a
+little salad dressing to the peanut butter.
+
+Place a few tablespoonfuls of peanut butter in a bowl and pour a
+sufficient amount of salad dressing into it to moisten it enough to
+spread. Season with salt. Cut slices of bread thin, spread one piece
+with butter, the opposite piece with peanut butter, place together, trim
+if desired, and serve.
+
+129. HARD-COOKED-EGG SANDWICHES.--An excellent sandwich filling can be
+made by seasoning hard-cooked eggs and combining them with vinegar. To
+make this filling, cook the desired number of eggs until they are hard.
+Remove them from the shells and put them through a sieve. Season well
+with salt and pepper and then add sufficient vinegar to make them of a
+good consistency to spread. Cut bread thin, spread one piece with
+butter, and the opposite piece with the egg mixture. Put them together,
+trim the edges if desired, and serve.
+
+130. MEAT SANDWICHES.--Cold cooked meat may be used in sandwiches in
+the usual way by putting thin slices between buttered bread, or it may
+be put through the grinder or chopped finely and then mixed with salad
+dressing until thin enough to spread. With the meat may also be chopped
+pickles, olives, a small amount of onion, green pepper, pimiento, or
+anything desired for flavoring. Left-over roast meat that will not slice
+very well and trimmings from ham may be utilized in this way.
+
+When a filling of chopped meat is to be used, slice bread thin, spread
+one slice with butter and the opposite slice with the meat filling. Put
+together, trim if desired, and serve.
+
+131. CHICKEN SANDWICHES.--Cold chicken sliced thinly, put between pieces
+of crisp toast, and spread with salad dressing, makes a sandwich that is
+most delicious and offers a pleasant change from the usual plain-bread
+sandwich. Cut bread 1/4 inch thick and toast it a delicate brown on both
+sides. Spread thinly with butter when it comes from the toaster. Between
+each two pieces place thin slices of chicken. Spread the chicken with a
+small amount of salad dressing, place a lettuce leaf on top of this, and
+cover with a second piece of toast. Serve.
+
+132. CHICKEN-SALAD SANDWICHES.--When there is on hand only a small
+amount of chicken that is perhaps not in the right condition for
+slicing, it is a good plan to make a salad of it and use this for
+sandwich filling. If necessary, a little veal or pork may be used with
+the chicken.
+
+CHICKEN-SALAD FILLING
+
+1 c. cold meat
+1 hard-cooked egg
+1/2 c. chopped celery
+Salad dressing
+1 small onion
+
+Chop all the ingredients very fine, mix together, and season well with
+salt and pepper. Add sufficient salad dressing to moisten well. Cut
+bread thin and spread a slice with butter and another slice with the
+sandwich mixture. Place a lettuce leaf over this, put the two pieces of
+bread together, trim and serve.
+
+
+HOT SANDWICHES
+
+133. All the sandwiches thus far discussed are served cold, but various
+hot sandwiches can also be made. As these generally have meat or a
+high-protein food for their filling, they may be used as the main dish
+in the meal in which they are served. Sandwiches of this kind are
+excellent for a light luncheon or for supper.
+
+134. HOT-MEAT SANDWICHES.--If both meat and gravy remain from a roast, a
+very excellent luncheon dish may be made by slicing the meat thin,
+placing it on slices of bread, and pouring the gravy, which has been
+heated, over both the bread and meat. There may be a second layer of
+bread on top of the meat if desired.
+
+135. HOT FRIED-EGG SANDWICHES.--A very good way in which to serve eggs
+is to sauté them and then make sandwiches of them. Spread slices of
+bread thinly with butter. Break the desired number of eggs into a frying
+pan with melted butter or other fat, season with salt and pepper, and
+fry on one side. Then turn and fry on the other side until the yolk
+becomes quite hard. Place an egg on one slice of the buttered bread,
+place a second slice over this, and serve while hot.
+
+136. HAM-AND-EGG SANDWICHES.--The combination of ham and eggs is always
+a good one, but it becomes especially palatable when used in a sandwich,
+as here explained. Slice boiled ham into thin slices and sauté in hot
+fat for a few minutes. Then break into a bowl as many eggs as will be
+required, beat slightly, and pour over the slices of ham in the frying
+pan. When the mass has cooked well on one side, turn and cook on the
+opposite side. There should not be sufficient egg to make this very
+thick. Season well with salt and pepper and when the mixture is
+thoroughly cooked, cut it into pieces of a size to fit the bread used
+for the sandwiches. Cut the bread, butter it slightly, place a piece of
+the ham-and-egg mixture between each two slices of bread, and serve hot.
+If desired, toast may be used in place of bread and a more delicious
+sandwich will be the result.
+
+137. CLUB SANDWICHES.--Nothing in the way of sandwiches is more
+delicious than club sandwiches if they are properly made. They involve a
+little more work than most sandwiches, but no difficulty will be
+experienced in making them if the directions here given are carefully
+followed. The ingredients necessary for sandwiches of this kind are
+bread, lettuce, salad dressing, bacon, and chicken. The quantity of each
+required will depend on whether a two- or a three-layer sandwich is made
+and the number of sandwiches to be served.
+
+Cut the bread into slices about 1/4 inch thick and cut each slice
+diagonally across to form two triangular pieces. Trim the crust and
+toast the bread on a toaster until it is a light brown on both sides and
+then butter slightly if desired. Slice chicken into thin slices. Broil
+strips of bacon until they are crisp. On a slice of toast, place a
+lettuce leaf and then a layer of sliced chicken, and spread over this a
+small quantity of salad dressing, preferably mayonnaise. On top of this,
+place strips of the broiled bacon and then a second slice of toast. If
+desired, repeat the first layer and place on top of it a third slice of
+toast. This should be served while the bacon is still hot. Thin slices
+of tomato may also be used in each layer of this sandwich if desired.
+
+138. CHEESE DREAMS.--With persons who are fond of melted cheese, a
+favorite kind of sandwich is that known as cheese dreams. These make a
+good dish for a Sunday evening supper or for an evening lunch.
+
+Cut bread about 1/4 inch thick. Cut slices of cheese about half as
+thick, and between each two slices of bread place a slice of the cheese.
+Place these on a broiler, broil first on one side and then on the other
+until the cheese is thoroughly melted, or sauté the sandwiches in a
+frying pan with melted butter, first on one side and then on the other.
+Serve while hot.
+
+
+OPEN SANDWICHES
+
+139. If sandwiches that are entirely different and at the same time
+attractive are desired for an afternoon tea or to serve with a salad,
+open sandwiches will undoubtedly find favor. Fig. 27 illustrates several
+varieties of such sandwiches and shows how artistically they can be
+made. These are merely submitted as suggestions, but with a little
+ingenuity, the housewife may work out in designs any ideas she may have.
+To make such sandwiches attractive, fancy cutters of various shapes will
+be found helpful. As here shown, round, diamond-shaped, crescent-shaped,
+triangular, and star-shaped cutters have been used.
+
+140. The most suitable materials for open sandwiches include cream
+cheese, jam, stuffed olives, chopped parsley, hard-cooked eggs with the
+yolks or whites forced through a ricer, pimiento cut into attractive
+shapes, and any other material that will add either flavor or color.
+Either white or brown bread may be used. After cutting the bread in the
+preferred shapes, spread first with butter, if desired, and then with
+cream cheese, jam, or jelly. With this done, decorate the sandwiches in
+any desired way. Slices of stuffed olives are placed in the center of
+several here shown and strips or small pieces of pimiento are used for
+much of the decoration. On those that have jam or jelly for their
+foundation, cream cheese put through a pastry tube forms the decoration.
+
+[Illustration: FIG. 27, Plate of decorative open-faced sandwiches.]
+
+141. If an accompaniment for a salad is desired and time will not permit
+the making of open sandwiches, small crisp crackers, decorated with
+cream cheese, as shown in Fig. 28, will be a very good substitute. These
+are excellent with a vegetable or a fruit salad; also, when served after
+the dessert they make a good final course to a meal.
+
+[Illustration: FIG. 28, Plate of crackers decorated with cream cheese.]
+
+To prepare them, add cream to cream cheese until it is thin enough to be
+forced through a pastry bag. Using the rosette tube in the bag, make a
+single rosette in the center of each wafer. Dust with paprika and serve.
+
+142. CANAPES.--Although differing somewhat from the open sandwiches that
+have been described, canapes are usually placed under this head.
+_Canapes_ are small pieces of bread toasted or sautéd in butter and then
+spread with some highly seasoned material, such as caviar, anchovy
+paste, well-seasoned smoked or canned salmon, or a vegetable mixture.
+They are served either hot or cold as an appetizer or as a first course
+for lunch or dinner.
+
+To make canapes, toast or sauté slices of bread and cut them into any
+shape desired. Cover each piece with a thin layer of the material to be
+used and then decorate in any of the ways shown in Fig. 27 or in any
+other manner. Sometimes a thin layer of tomato is used, but often just a
+border of some material of contrasting color, such as the yolk of egg
+forced through a ricer, finely chopped parsley, a thin strip of
+pimiento, etc., is placed around the edge.
+
+       *       *       *       *       *
+
+SALADS AND SANDWICHES
+
+EXAMINATION QUESTIONS
+
+(1) Discuss the importance of salads and their value in the diet.
+
+(2) In planning meals to include salads, what rules should be observed
+in order to make the meals balance properly?
+
+(3) Of what value to the salads are the accompaniments often served with
+them?
+
+(4) What ingredients used in salads make them satisfactory as
+high-protein salads?
+
+(5) How is fat usually supplied in making salads?
+
+(6) What salad ingredients are of the most value for supplying mineral
+salts?
+
+(7) To what extent are vegetables and fruits combined in making salads?
+
+(8) Of what value are salads in the use of leftovers?
+
+(9) (a) What is meant by garnishing salads? (b) How may coarse lettuce
+be used to advantage for garnish?
+
+(10) (a) Describe the best quality of olive oil. (b) What other kinds of
+oils may be used as salad oils?
+
+(11) (a) What ingredients beside oil are included in the making of the
+various kinds of salad dressings? (b) What is the value of each?
+
+(12) Describe the ideal condition of ingredients used for salads.
+
+(13) How may salad ingredients be freshened if they have become wilted?
+
+(14) Describe the cleaning of lettuce for salad.
+
+(15) (a) When may a salad serve as a dessert? (b) In making a salad that
+contains nuts, when should they be added?
+
+(16) (a) Tell how and why marinating is done. (b) What kind of salads
+should always be marinated?
+
+(17) At what time during a meal is the salad served when it is used as a
+separate course?
+
+(18) (a) Give several points that must be observed if mayonnaise
+dressing is to be successfully made. (b) What utensil is best for the
+cooking of boiled salad dressing? Tell why.
+
+(19) (a) Describe the bread that may be used to best advantage for
+sandwiches. (b) Into what shapes may sandwiches be cut so that there
+will be no waste of bread?
+
+(20) (a) How should butter be prepared for spreading sandwiches? (b) How
+may sandwiches be kept moist when they are prepared some time before
+they are to be served?
+
+
+ADDITIONAL WORK
+
+Give a recipe for an original salad in which at least one ingredient is
+a left-over.
+
+
+
+
+COLD AND FROZEN DESSERTS
+
+       *       *       *       *       *
+
+THE DESSERT IN THE MEAL
+
+GENERAL DISCUSSION
+
+1. A dessert always consists of sweet food of some kind, and in the
+usual meal it is served as the last course. Sometimes, especially in
+more elaborate meals, another course, such as cheese and coffee, may
+follow, but ordinarily the dessert is the last food that is served.
+
+The eating of something sweet after the heavy course of a meal has
+undoubtedly become a habit with almost every person. At any rate, a
+dinner in which a dessert is not included generally leaves one
+unsatisfied and gives the feeling that the meal has not been properly
+completed. Some housewives, however, make the mistake of serving a heavy
+dessert after a large meal, with the result that those served leave the
+table feeling they have had too much to eat. If this occurs, the same
+combination of food should be avoided another time and a simple dessert
+used to follow a dinner that is already sufficiently heavy.
+
+2. There is nothing fixed about the dessert course of a meal. It may be
+very simple or it may be as complicated and elaborate as desired. To
+make an elaborate dessert usually requires a good deal of time, and
+unless time and care can be devoted to such a dessert it should not be
+attempted. However, whether a dessert is simple or elaborate, it should
+always be made sufficiently attractive to appeal to an appetite that is
+already almost satisfied. Besides providing a chance to end a meal in an
+attractive and appetizing way, it offers a splendid opportunity to carry
+out a color scheme that may be adopted for a meal. Of course, this is
+seldom done, except for a party or a company meal, for a color scheme
+has no particular value other than to appeal to the esthetic sense.
+
+3. The cost of desserts is also a matter that may be varied. For
+instance, it may be low, as in plain rice pudding, which contains merely
+rice and milk, or it may be high, as in such concoctions as mousse or
+parfait, which may contain cream, eggs, gelatine, and fruit. It is
+possible then, with correct planning, to make the price of the dessert
+equalize the cost of the meal. For example, if the previous courses have
+contained expensive foods, the dessert should be an economical one,
+whereas an expensive one is permissible either when an elaborate meal is
+desired or when the cheapness of the food served before the dessert
+warrants greater expense in the final dish.
+
+4. The fact that desserts are often a means of economically utilizing
+left-over foods should not be overlooked. A famous cooking expert is
+responsible for the statement that any edible left-over may be utilized
+in the making of soup, salad, or dessert. This is an important truth to
+keep in mind, for, with the exception of a knowledge of the correct
+purchase and cooking of foods, nothing makes so much for economy in
+cookery as the economical use of leftovers.
+
+5. Desserts are really of two kinds: those which are heavy, such as hot
+puddings and pastry, and those which are light or of a less substantial
+nature, such as gelatine, custards, ices, etc. In general, light
+desserts are either frozen or allowed to cool before they are used and
+consequently may be made some time before the serving of the meal. It is
+with desserts of this kind that this Section deals, the heavier desserts
+being discussed elsewhere.
+
+
+COMPOSITION AND FOOD VALUE OF DESSERTS
+
+6. Attention should be paid to the composition and food value of
+desserts in order that the meals in which they are served may be
+properly balanced. For instance, when a housewife understands the value
+of the ingredients used in the preparation of a dessert, she will be
+able to determine the kind of dessert necessary to supply what is
+lacking in the meal. Of course, if she first decides on a particular
+dessert that she wants to serve, it will be necessary for her to plan
+the other dishes accordingly. This, however, is not the logical way in
+which to plan meals. It is much more reasonable to have the dessert
+supply anything that the meal may lack in the way of food constituents.
+
+In considering the food value of desserts, it should be remembered that
+they are just as valuable as the ingredients they contain. The
+ingredients in which this class of foods is highest are carbohydrate in
+the form of starch or sugar or both, protein, especially when eggs in
+any quantity are used, and fat.
+
+7. CARBOHYDRATE IN DESSERTS.--As a rule, the carbohydrate in desserts is
+obtained from two sources. It is furnished by the sugar, honey, or other
+sweetening that is added to the mixture, or it is in the form of starch
+added to thicken, as in the case of corn starch, or material actually
+used as the basis of the dessert itself, such as rice, tapioca, bread,
+etc. These ingredients are, of course, easily digested if they are
+properly cooked. On the whole, desserts can therefore be regarded as
+high-carbohydrate foods.
+
+8. PROTEIN IN DESSERTS.--Protein is usually supplied in desserts by
+means of eggs and milk. Custard made almost exclusively of these two
+foods is sufficiently high in protein to be taken into account in the
+planning of the main dish for the meal. Because of the presence of this
+food substance in many desserts, proper cooking is a matter to which
+attention must be given, for it makes for digestibility as well as
+consistency. Cream added to desserts also supplies a little protein. If
+wheat flour is used, it adds a small amount of protein in the form of
+gluten. Most of the starchy preparations, such as tapioca, rice, corn
+starch, etc., however, are almost entirely devoid of protein material.
+Gelatine desserts are sometimes thought to be high-protein foods, but,
+as is explained elsewhere, gelatine is not regarded as true protein. If
+such desserts are to contain protein, it must come from some
+other source.
+
+9. FAT IN DESSERTS.--Fat is usually added to desserts in the form of
+cream. Sometimes, a little butter is used in the making of a dessert,
+but for the most part the chief source of fat in desserts is the plain
+or whipped cream that is added to them or served with them.
+
+
+PRINCIPLES OF DESSERT MAKING
+
+10. ATTRACTIVENESS OF DESSERTS.--Attractiveness, as has been mentioned,
+is essential in a dessert if it is to appeal to an appetite that may be
+nearly satisfied by the time the dessert course is reached. To render
+dessert attractive, it should be carefully made and artistically
+garnished and served. It may be made to appeal through a sense of
+beautiful proportion, an attractive color combination, or an attractive
+or artistic preparation. Because sweets are liked by most persons, it is
+seldom difficult to prepare attractive desserts. Indeed, the housewife
+who fails in this respect may be said to be unsuccessful in the easiest
+part of cookery.
+
+11. ECONOMICAL USE OF INGREDIENTS.--The ingredients required for dessert
+making are usually expensive ones, although there are some marked
+exceptions to this rule. In view of this fact, the housewife should
+strive to use economically the various ingredients she purchases. For
+instance, the first strawberries, which, because of their scarcity, are
+much more expensive than the later ones, may be made to go much further
+if they are used in shortcake than if they are served as plain fruit. In
+making a fruit gelatine, apples and bananas, while they may not be so
+attractive as canned pineapple and maraschino cherries, are much cheaper
+and may be used for a considerable portion of the fruit that is put into
+the gelatine. Then, too, it is well to remember that cream goes much
+further with desserts when it is whipped than when it is served plain.
+
+12. APPLYING COOKERY RULES TO DESSERTS.--If the best results in dessert
+making are to be obtained, the rules that govern the cooking of various
+ingredients in other dishes should be observed. For instance, eggs
+should not be cooked at a higher temperature in making desserts than
+when they are being poached. Then, again, starchy materials that are
+used to thicken desserts or that form a basis for these dishes must be
+thoroughly cooked in order to be agreeable and digestible. Therefore, to
+put both starchy materials and eggs into a dessert at the same time and
+give them the same amount of cooking at the same temperature, is, as the
+woman who understands cookery knows, not only a very poor plan, but a
+possible means of ruining good material. Another waste of good material
+results when a custard is so prepared that it is half water or when a
+rice or a bread pudding floats in liquid that was never intended to be
+served with it. Again, nothing is less tasty than a corn-starch pudding
+or a blanc mange in which the starch has not been thoroughly cooked or a
+tapioca pudding in which the centers of the tapioca are hard and
+uncooked. Such mistakes as these, however, can be avoided if the
+housewife will apply to desserts the principles she has learned in other
+parts of cookery, for knowledge coupled with care in preparation is the
+keynote of successful dessert making.
+
+The cookery methods usually applied in the preparation of desserts are
+boiling, steaming, dry steaming, and baking. As these methods are
+explained in _Essentials of Cookery_, Part 1, and are used constantly in
+the preparation of the majority of dishes served in a meal, they should
+by this time be so well understood that practically no difficulty will
+be experienced in applying them to desserts.
+
+       *       *       *       *       *
+
+
+COLD DESSERTS AND THEIR PREPARATION
+
+SAUCES AND WHIPPED CREAM
+
+13. SAUCES.--Many cold desserts may be served without any
+accompaniments, but very often they are much improved by the addition of
+a sauce of some kind. For instance, when a custard or a blanc mange is
+very thick and heavy, it can be made more agreeable to the taste if it
+is served with a sauce of some description. Several recipes for sauces
+that may be used with any cold dessert in need of an accompaniment are
+here given, so that the housewife will not be at a loss when she desires
+to serve a sauce with a dessert she has made.
+
+14. The sauce to use depends on the dessert that it is to accompany. The
+custard sauce here given could be used, for example, with plain
+corn-starch mixtures that do not contain eggs or with other desserts of
+this nature. It is also very satisfactory with chocolate or rather
+highly flavored desserts. On the other hand, the chocolate sauce may be
+served with custard mixtures or desserts that require additional flavor.
+The fruit sauce, in which may be utilized any left-over juice from
+canned or stewed fruit, may be served with any dessert with which it
+seems to blend well.
+
+CUSTARD SAUCE
+
+1 c. milk
+2 Tb. sugar
+1/2 Tb. corn starch
+Few grains of salt
+1 egg
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the sugar, corn starch, and salt, and moisten with the cold
+milk. Add this to the hot milk. Stir until thick and cook for about 15
+minutes. Beat the egg, add this to the mixture, and continue cooking
+until the egg has thickened. Add the vanilla, cool, and serve.
+
+CHOCOLATE SAUCE
+
+1 sq. chocolate
+1 c. milk
+4 Tb. sugar
+Few grains of salt
+3/4 Tb. corn starch
+1/2 tsp. vanilla
+
+Melt the chocolate over the fire, add half the milk, and cook together
+for a minute or two. Add the sugar and salt to the corn starch, and
+moisten with the remainder of the milk. Pour this into the chocolate and
+milk and cook until thickened. Place in a double boiler and cook for 10
+or 15 minutes. Add the vanilla and serve.
+
+FRUIT SAUCE
+
+1 Tb. corn starch
+Sugar
+Few grains of salt
+1 c. fruit juice
+
+Moisten the corn starch, sugar, and salt with the fruit juice, and cook
+together until the corn starch has thickened the mixture. Place in a
+double boiler and cook for 10 or 15 minutes. The amount of sugar must be
+gauged by the kind of fruit juice used. If it is very sour, a greater
+quantity of sugar will be needed. Cool and serve.
+
+BUTTERSCOTCH SAUCE
+
+1-1/2 c. brown sugar
+2/3 c. corn sirup
+4 Tb. butter
+3/4 c. cream
+
+Boil sugar, sirup, and butter until the mixture reaches 230 degrees F.
+or until it will form a very soft ball when tested in cold water. Remove
+from the fire and allow it to cool a little; then beat the cream
+into it.
+
+FUDGE SAUCE
+
+1 c. sugar
+1/2 c. water
+1 sq. chocolate
+1 Tb. butter
+1/2 tsp. vanilla
+
+Mix together the sugar, water, and melted chocolate. Boil the mixture
+for 5 minutes. Cool it slightly, then add the butter and vanilla.
+
+15. WHIPPED CREAM.--Whipped cream is frequently served with cold
+desserts in place of a sauce or as a garnish. If cream is too thin to
+whip, it will have to be served plain, but it is an economy to whip it,
+for whipped cream goes much further. To make whipping possible, the
+cream must have a comparatively high percentage of fat. The higher the
+percentage of fat, however, the more expensive will be the cream.
+
+16. One of the requirements of successfully whipped cream, especially in
+summer, is that it be as cold as possible. Warm cream does not whip
+nearly so readily as cold. If it is necessary to whip cream in warm
+weather or in a warm place, the bowl containing the cream may be packed
+in a larger one containing ice and salt and allowed to stand for some
+time before the whipping is begun.
+
+17. A bowl-shaped utensil with a round bottom is the best to use for
+whipping cream. Either an egg whip or a rotary beater may be used to do
+the beating, which should be done rapidly. If the cream does not show
+signs of whipping within a reasonable time, the result is likely to be
+the formation of little globules of butter. Cream that whips properly
+will become stiff and light in a short time. After cream has been
+whipped till stiff, it should be sweetened slightly with sugar and
+flavored with vanilla or any other desirable flavoring.
+
+       *       *       *       *       *
+
+
+CUSTARD DESSERTS
+
+PRINCIPLES OF CUSTARD MAKING
+
+18. Many of the desserts that are served cold come under the head of
+custards. These are dishes high in protein and consist of two varieties:
+those thickened entirely by eggs and known as _true custards_ and those
+in which a starchy material is used for part of the thickening. They may
+be cooked by steaming, dry steaming, or baking.
+
+19. In true custards there must be a sufficient number of eggs to
+thicken the desired amount of milk, for nothing else produces
+thickening. To these two ingredients may be added sweetening in the form
+of sugar, sirup, honey, etc. and flavoring of any desirable kind. The
+plain custard thus produced makes an excellent dessert and one that is
+easily digested. In fact, it can be digested with such ease that it is
+used perhaps more frequently in the diets of children and invalids than
+any other single dessert. For instance, when it is necessary that eggs
+and milk be taken in the diet, they usually become monotonous after a
+time, but a little variety may be added to the diet by serving them in
+the form of custard. While this is an expensive dessert when eggs are
+high in price, its value is such that it should be prepared frequently
+for children in spite of its cost.
+
+20. Although custards are considered to decrease in quality as fewer
+eggs are used and starch in some form is added for thickening, many
+excellent custard desserts are made in this way. Then, too, plain
+custard is often utilized in the making of desserts, such as tapioca,
+rice, and bread puddings. In such an event, fewer eggs are used and the
+starchy material is depended on for a certain amount of the thickening.
+Because the starchy foods used are generally cheaper than eggs, custard
+desserts that rely partly on starch for their thickening are more
+economical than those thickened entirely by eggs. They are also
+different in composition and texture, being lower in protein because of
+a smaller proportion of eggs and higher in carbohydrate because of
+additional starch; nevertheless, they are delicious desserts and find
+much favor.
+
+21. For its thickness, or solidity, a custard depends largely on the
+thickening property of the protein material in the eggs. Here, again, as
+in the preparation of other foods, only a certain proportion of milk and
+eggs will thicken, or solidify, upon being cooked. In general, the
+correct proportion for a plain custard is _1 egg to 1 cupful of milk_.
+So important is this proportion that it should be memorized. Before the
+eggs are added to the milk, they are, of course, beaten, but their
+beating is a matter of little consequence, for they are used merely to
+supply thickening and give richness and not to produce lightness.
+Therefore, they need only be mixed well and beaten slightly, as any
+increase in the amount of the beating adds nothing.
+
+The sweetening and flavoring used in custards should be in sufficient
+quantity to suit the tastes of those who are to eat the dessert.
+However, the usual proportion of sugar is _1 tablespoonful to 1 egg and
+1 cupful of milk_. A tiny pinch of salt added to a mixture of this kind
+always improves its flavor and should never be omitted.
+
+Because of the various ways of making custards, they differ somewhat
+when they are done. They may be thin enough to pour or they may be set
+and so thick that they can be cut. The consistency of the finished
+product depends, of course, on the proportion of the ingredients used
+and the method of cookery adopted.
+
+
+RECIPES FOR CUSTARDS AND RELATED DESSERTS
+
+22. BAKED CUSTARD.--Practically no skill is required in the preparation
+of baked custard, but care must be taken during the baking in order that
+the right temperature be applied for the proper length of time. Custard
+of this kind is quickly made and finds favor with most persons. It may
+be baked in individual baking dishes and then served in these or it may
+be cooked in a large baking dish and served either before or after it is
+placed on the table. Individual baking dishes are perhaps more
+satisfactory, for, as there is a smaller amount of material, the heat
+can penetrate more quickly and evenly to the center. Whatever kind of
+dish is used, however, should be placed in a pan of warm water, so that
+the custard will bake evenly. The water in the pan should not boil, as
+this tends to make the custard whey, or separate.
+
+[Illustration: FIG. 1, Testing doneness of custard with knife.]
+
+23. Several tests can be applied to custard to determine whether it is
+sufficiently baked. As the heat penetrates to the center last, this part
+is the last to cook and it is therefore the place where the testing
+should be done. One test consists in touching the center with the tip of
+the finger to find out whether it is firm or not. A more common test,
+however, is shown in Fig. 1. To perform this test, the blade of a silver
+knife is inserted in the center, as illustrated. If the blade comes out
+clean, it may be known that the custard is sufficiently baked, but if
+the mixture sticks to the knife, the custard requires more baking.
+Before the knife blade is inserted, however, the skin that covers the
+custard must be broken; if this is not done, the skin is sure to cling
+to the knife.
+
+24. The chief requirement of a successful custard is that its texture be
+right, and the temperature at which the baking is done is largely
+responsible for this point. Too high a temperature or too long cooking
+will cause the custard to curdle and leave the edges full of holes. A
+smoother texture may be obtained if egg yolks alone instead of the yolks
+and whites are used to thicken the custard. The proportions given in the
+accompanying recipe make a custard of very good texture, but if a
+greater proportion of eggs is used, the result will be a firmer,
+harder custard.
+
+BAKED CUSTARD
+(Sufficient to Serve Four)
+
+2 eggs
+2 Tb. sugar
+Pinch of salt
+2 c. milk
+1/2 tsp. vanilla
+
+Beat the eggs slightly, add the sugar and salt, and continue beating
+while adding the milk. Add the vanilla. Pour into a buttered baking dish
+or individual baking dishes, place in a moderately hot oven in a pan of
+warm water, and bake until the custard is set, testing with the finger
+or a silver knife. Remove from the heat, cool at once, and serve cold.
+
+25. CARAMEL CUSTARD.--Caramel is nothing more nor less than browned
+sugar, but if the process of caramelizing the sugar is performed
+carefully, the result will be a delicious flavoring material that may be
+used for desserts of any kind or for making sauces to serve with
+desserts. When the sugar is browned to make caramel, a certain amount of
+sweetness is lost, so that more sugar must be used than would ordinarily
+be needed to sweeten the same amount of custard.
+
+To make the caramel required in the accompanying recipe, place 1/2
+cupful of sugar in a small saucepan over the fire. Allow the sugar to
+melt slowly, stirring it as little as possible. When it has completely
+melted and no more of it remains white, add 1/2 cupful of boiling water.
+Allow this to cook until a heavy sirup is formed. Care must be taken not
+to burn the sugar black, for if this is done, the custard, or whatever
+is flavored with the caramel, will have a burnt taste. The color should
+be a clear reddish-brown. Maple sirup may be used in the same way as
+caramel by cooking it until it becomes thick.
+
+CARAMEL CUSTARD
+(Sufficient to Serve Six)
+
+2-1/2 c. milk
+Caramel
+3 eggs
+Pinch of salt
+Few drops of vanilla
+
+Heat the milk in a double boiler, add the caramel to the milk, and then
+cool the mixture. Beat the eggs and add them to the caramel and milk.
+Add the salt and vanilla. Pour the custard into buttered baking dishes,
+set in a pan of warm water, and bake in a moderate oven until firm. Cool
+and serve.
+
+26. SOFT CUSTARD.--The custard given in the accompanying recipe is
+commonly known as _boiled custard_, but this is in no sense a correct
+name, for the custard at no time reaches the boiling point. The common
+method of preparation is dry steaming, for which the double boiler is an
+essential utensil. If one is not in supply, however, a saucepan placed
+in a larger pan of water will serve the purpose. The custard should be
+stirred continuously during its cooking. Then it will not set nor
+thicken as does baked custard, even though the proportion of eggs and
+milk may be higher.
+
+[Illustration: FIG. 2, Testing doneness of soft custard with spoon.]
+
+The test for soft custard, which is exactly opposite from that for baked
+custard, is shown in Fig. 2. As soon as the custard mixture lightly
+coats a spoon it is done. Then it should be removed from the fire and
+the inner part of the double boiler removed from the outer part to avoid
+the application of any more heat. If too much heat has been applied or
+the custard has been cooked too long, the result will be a curdled mass.
+As soon as this is observed, the custard should be removed from the hot
+water, placed at once into a pan of cold water, and beaten vigorously
+with a rotary egg beater. To improve it further, it may be poured
+through a fine wire sieve or strainer. Unless the curding has gone too
+far or the egg has been cooked a great deal too long, this treatment
+will produce a very decided improvement in the custard and possibly
+bring it to a normal condition.
+
+SOFT CUSTARD
+(Sufficient to Serve Four)
+
+1 pt. milk
+3 eggs
+1/4 c. sugar
+1/4 tsp. salt
+1/4 tsp. vanilla
+1/4 tsp. lemon extract
+
+Heat the milk in the inner pan of a double boiler. Separate the eggs.
+Beat the yolks slightly, and to them add the sugar and salt. Dilute with
+a little of the hot milk. Blend well together and pour into the hot
+milk. Stir constantly until the mixture coats a spoon, and then remove
+from the fire. Beat the egg whites until they are stiff but not dry, and
+fold them into the mixture. Flavor with the vanilla and lemon extract,
+cool, and serve.
+
+To obtain variety in soft custards, chocolate, caramel, maple, and other
+flavors may be used in their preparation in the same way as for
+baked custards.
+
+27. FRENCH CREAM.--A custard dessert that is easily made and that most
+persons are fond of is French cream. As will be noted in the
+accompanying recipe, only one egg is used and corn starch is supplied
+for the remainder of the thickening. It is always necessary to salt
+mixtures containing starch, as any starchy food has a raw taste when it
+is prepared without salt.
+
+FRENCH CREAM
+(Sufficient to Serve Four)
+
+1 pt. milk
+1 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1 egg
+1/4 tsp. vanilla
+1/4 tsp. lemon extract
+
+Heat the milk in a double boiler, reserving a sufficient amount to
+moisten the corn starch. Mix the corn starch with the sugar and salt,
+moisten with the cold milk, and add to the milk in the double boiler
+when it has heated. Stir until the mixture has thickened very slightly.
+Cook in the double boiler for 20 or 30 minutes. Beat the egg, add a
+small amount of the hot mixture to the beaten egg, and then pour this
+into the thickened milk, stirring rapidly to keep the egg from curding.
+Cook for a minute or two, remove from the fire, add the flavoring, cool,
+and serve.
+
+28. FLOATING ISLAND.--The dessert known as Floating Island does not
+differ very much from soft custard. It is slightly thicker and contains
+whipped cream, which is used for the island. If whipped cream cannot be
+obtained, however, the white of egg may be substituted for it. In such
+an event, the white of the egg included in the recipe may be retained
+when the custard is made and used on top by sweetening it with sugar or
+perhaps by beating into it a small amount of pink jelly.
+
+FLOATING ISLAND
+(Sufficient to Serve Four)
+
+1 pt. milk
+1-1/2 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1 egg
+1/2 tsp. vanilla
+Whipped cream
+
+Heat the milk in a double boiler, retaining enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt, and moisten with the cold
+milk. Add this to the heated milk in the double boiler, stir until the
+mixture has thickened, and then cook for 20 to 30 minutes. Beat the egg,
+add to it a spoonful of the hot mixture, and then pour this into the
+double boiler, stirring to prevent the curding of the egg. Cook for a
+minute or two, or until the egg has had time to thicken, remove from the
+heat, and add the vanilla. When cold, serve in individual dishes or
+glasses with a spoonful of whipped cream on top of each portion.
+
+29. CORN-STARCH CUSTARD.--A dessert that is a little heavier than either
+French cream or Floating Island but not heavy enough to be molded is the
+corn-starch custard given in the accompanying recipe. If desired, it may
+be served with sauce, plain cream, or whipped cream, or it may be eaten
+without any of these.
+
+CORN-STARCH CUSTARD
+(Sufficient to Serve Four)
+
+1 pt. milk
+2 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1 egg
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt, and moisten with the cold
+milk. Add this to the hot milk, and stir until the mixture has
+thickened. Cook for 20 or 30 minutes. Beat the egg, add a spoonful of
+the hot mixture to the egg, pour this into the double boiler, and cook
+for a minute or two, or until the egg has thickened. Remove from the
+fire, add the vanilla, cool, and serve.
+
+30. COCONUT-CORN-STARCH CUSTARD.--The flavor of coconut in custard is
+agreeable, but the toughness of this ingredient with a soft custard is
+not always acceptable. In the preparation of the custard given in the
+accompanying recipe, the idea is to obtain the flavor without the use of
+the coconut in the custard.
+
+COCONUT-CORN-STARCH CUSTARD
+(Sufficient to Serve Four)
+
+1 pt. milk
+2 Tb. corn starch
+1/2 c. coconut
+1/4 c. sugar
+1/8 tsp. salt
+1 egg
+Vanilla
+
+Heat the milk in a double boiler, retaining enough of it to moisten the
+corn starch. Put the coconut into the milk while it is hot, and allow it
+to remain for 5 or 10 minutes after the milk has become heated. Then
+strain through a ricer or a strainer to remove all the liquid possible,
+and return the milk to the double boiler. Mix the sugar and salt with
+the corn starch and moisten with the cold milk. Add this to the hot milk
+and cook for 20 or 30 minutes after it has thickened. Beat the egg and
+add a little of the hot material to it; then pour it into the double
+boiler and cook for a minute or two, or until the egg has thickened.
+Flavor with a few drops of vanilla, remove from the fire, cool,
+and serve.
+
+31. SNOW PUDDING.--An excellent custard dessert called snow pudding can
+be made by following the directions here given. This pudding is
+especially attractive when served with chocolate sauce, as the sauce
+makes an agreeable contrast in color as well as in flavor. Other sauces,
+however, may be used with this dessert if desired. The yolks of the eggs
+may be made into a custard sauce and served with it, or a fruit sauce
+may be used.
+
+SNOW PUDDING
+(Sufficient to Serve Four)
+
+1 pt. milk
+2 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+2 egg whites
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving a sufficient amount to
+moisten the corn starch. Mix the corn starch, sugar, and salt and
+moisten with the cold milk. Add this to the hot milk and stir
+continuously until the corn starch thickens the milk. Cook for 20 to 30
+minutes and remove from the fire. Beat the egg whites until they are
+stiff and fold them into this mixture. Add the vanilla, pour into a
+serving dish or individual dishes, cool, and serve with chocolate or any
+desired sauce.
+
+32. PLAIN BLANC MANGE.--A blanc mange is usually a mixture thickened to
+such an extent with starchy material that it may be turned out of a mold
+or cut into cubes. The plain blanc mange given here requires a
+well-flavored sauce to relieve its bland taste.
+
+PLAIN BLANC MANGE
+(Sufficient to Serve Four)
+
+2 c. milk
+1/4 c. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt and moisten with the cold
+milk. Pour into the hot milk and stir until the corn starch has
+thickened. Allow this to cook for 30 to 35 minutes, beat to keep smooth,
+and then remove from the fire and add the vanilla. Moisten cups or molds
+with cold water and fill with the blanc mange. Cool, turn out of the
+molds, and serve with any desired sauce.
+
+[Illustration: FIG. 3, Chocolate Blanc Mange.]
+
+33. CHOCOLATE BLANC MANGE.--Chocolate added to blanc mange gives it an
+excellent flavor. If a sauce is desired with this blanc mange, custard
+sauce is the best one to use. An attractive way in which to serve
+chocolate blanc mange is shown in Fig. 3. The entire recipe is made into
+one mold, which, when cold, is turned out on a dish, surrounded with
+slices of banana, and garnished with whipped cream.
+
+CHOCOLATE BLANC MANGE
+(Sufficient to Serve Four)
+
+1/3 c. sugar
+1/4 c. cocoa
+1/4 tsp. salt
+2 c. milk
+1/4 c. corn starch
+1/2 tsp. vanilla
+
+Mix the sugar, cocoa, and salt and moisten with some of the milk. Place
+over the fire in the inner pan of a double boiler and allow it to come
+to a boil. Moisten the corn starch with some of the milk and add the
+rest to the cocoa mixture in the double boiler. Heat together in the
+boiler and stir the corn starch into this. Continue stirring until the
+corn starch has thickened the mixture, and then cook for 30 to 35
+minutes. Remove from the fire, add the vanilla, pour into a mold
+moistened with cold water, cool, and serve with sweetened cream, custard
+sauce, or as shown in Fig. 3.
+
+34. RICE CUSTARD.--A very good way in which to use left-over rice is to
+make a rice custard of it. If no cooked rice is on hand and rice is to
+be cooked for some other dish, it is not a bad plan to increase the
+amount slightly and use what remains for rice custard. The best method
+of preparing rice for this dessert it to steam it, but boiled or
+Japanese rice may also be used.
+
+RICE CUSTARD
+(Sufficient to Serve Six)
+
+2 eggs
+1/2 c. sugar
+1-1/2 c. hot milk
+1/4 tsp. salt
+1/4 tsp. grated nutmeg
+2 c. steamed rice
+
+Beat the eggs and to them add the sugar, hot milk, salt, and nutmeg.
+Pour this mixture over the rice. Place in a buttered baking dish, set
+the dish in a pan of warm water, and bake in a moderate oven until the
+custard is set. This will probably require about 45 minutes. Cool
+and serve.
+
+35. POOR MAN'S PUDDING.--If a very economical dessert is desired, poor
+man's pudding should be tried. However, this requires considerable fuel
+and some care in its preparation, for it needs long, slow cooking in
+order to make it a good pudding, but when it is properly made it is a
+very delicious dessert. If a coal stove is used, it is a good plan to
+make such a dessert as this on a day when the stove is heated for
+ironing or for some other purpose that requires the use of fuel covering
+a long period of time.
+
+POOR MAN'S PUDDING
+(Sufficient to Serve Six)
+
+1 c. rice
+2/3 c. sugar
+1 tsp. salt
+Nutmeg
+Lemon rind
+2 qt. milk
+1/2 c. raisins
+
+Wash the rice in the usual way and place it in a baking dish. Add the
+sugar, salt, a grating of nutmeg, and a few thin slices of lemon rind.
+Pour in the milk, place in a slow oven, and bake for several hours. Stir
+frequently to prevent the top surface from browning, and if there is any
+possibility of this occurring, cover the baking dish with a cover. One
+hour before the pudding has finished baking, clean the raisins and add
+them. When done, remove from the oven, cool, and serve. When the pudding
+is served, the grains of rice should be whole and the liquid should be
+of a creamy consistency. If the pudding is too dry when cool, add a
+little more milk and return to the oven for a few minutes.
+
+36. TAPIOCA CREAM.--In the dessert here given, as well as in several
+that follow, tapioca is used as the thickening material. TAPIOCA is
+practically a true starch and is taken from the roots of the cassava
+plant, which grows in tropical and subtropical regions. In the process
+of its manufacture, most of the starch cells are ruptured. It may be
+purchased in two forms: one that is large in size and called _pearl
+tapioca_ and the other, very small and known as _minute tapioca_. Pearl
+tapioca does not require as long cooking if it is first soaked in cold
+water for a number of hours. Minute tapioca cooks in much less time than
+pearl tapioca.
+
+Tapioca cream is a soft custard that should be thin enough to pour when
+it is cold. It may be served with whipped cream if desired or may merely
+be poured into dessert dishes or sherbet glasses and served plain. A
+spoonful of pink jelly on top of each serving makes a very
+attractive garnish.
+
+TAPIOCA CREAM
+(Sufficient to Serve Six)
+
+1/3 c. tapioca
+1 pt. milk
+1/2 c. sugar
+1/2 tsp. salt
+2 eggs
+1/2 tsp. vanilla
+
+Soak the tapioca in cold water for 4 or 5 hours before making the
+dessert, and then drain off all the water. Heat the milk in a double
+boiler, stir the tapioca into the hot milk, and cook until it is thick
+and transparent, being sure that none of the centers are uncooked. Add
+the sugar and salt. Separate the whites and yolks of the eggs. Beat the
+yolks, mix a small amount of the hot tapioca with them, and stir into
+the tapioca in the double boiler. Stir until the eggs have thickened and
+then remove from the fire. Beat the whites until they are stiff and
+fold, with the vanilla, into the tapioca. Cool and serve.
+
+37. TAPIOCA CUSTARD.--If something different in the way of a tapioca
+dessert is desired, tapioca custard will no doubt be very acceptable.
+This dessert has the consistency of a baked custard containing tapioca,
+and in preparation and proportion that is really what it is.
+
+TAPIOCA CUSTARD
+(Sufficient to Serve Six)
+
+1/2 c. tapioca
+2 c. milk
+2 eggs
+2/3 c. sugar
+1 tsp. salt
+1/2 tsp. vanilla
+
+Soak the tapioca for 4 or 5 hours and drain off the water. Cook the
+tapioca and the milk in a double boiler until it is transparent and
+remove from the fire. Beat the eggs and to them add the sugar, salt, and
+vanilla, and stir this into the tapioca. Turn into a buttered baking
+dish and bake until the custard mixture is set. Cool and serve.
+
+38. MINUTE-TAPIOCA CUSTARD.--Minute tapioca does not require soaking nor
+as long cooking as pearl tapioca, for the pieces of tapioca being much
+smaller may be more quickly penetrated by both heat and moisture. Then,
+too, a smaller proportion of it is required to thicken the same
+amount of milk.
+
+MINUTE-TAPIOCA CUSTARD
+(Sufficient to Serve Six)
+
+2 c. milk
+2 Tb. minute tapioca
+1 egg
+1/4 c. sugar
+1/2 tsp. salt
+Vanilla
+
+Heat the milk in a double boiler, add the tapioca, and cook for 15 or 20
+minutes. Beat the egg, add to it the sugar and salt, and pour the hot
+tapioca gradually into this. Flavor with vanilla, turn into a buttered
+baking dish, place in the oven in a pan of water, and bake for 20 to 30
+minutes. Cool and serve.
+
+39. APPLE TAPIOCA.--The combination of fruit and tapioca is agreeable to
+most persons. Peaches and apples, either fresh or canned, are used
+oftenest for this purpose. For the apple tapioca here given, the apples
+should be somewhat sour, as there will then be more character to the
+dessert. Canned or fresh peaches or canned pineapple may be used in
+exactly the same way as apples. If canned fruit is used, not so much
+sugar nor baking in the oven will be necessary.
+
+APPLE TAPIOCA
+(Sufficient to Serve Six)
+
+3/4 c. pearl tapioca or 1/2 c. minute tapioca
+2 c. boiling water
+1/2 tsp. salt
+6 apples
+1/2 c. brown sugar
+1 tsp. cinnamon
+1 Tb. butter
+
+If pearl tapioca is used, soak it for 4 or 5 hours and then drain off
+all the water. Minute tapioca will need no soaking. Add the tapioca to
+the boiling water and salt. Cook in a double boiler until the tapioca is
+entirely transparent. Pare and core the apples, place them in a buttered
+baking dish, fill each cavity with sugar and cinnamon, and place a piece
+of butter on top. Pour the hot tapioca over these, place in a hot oven,
+and bake until the apples are soft. Serve either hot or cold with sugar
+and cream.
+
+40. CARAMEL TAPIOCA.--Persons who care for caramel as a flavoring will
+find caramel tapioca a delicious dessert. The caramel for it should be
+made according to the directions given in Art. 25.
+
+CARAMEL TAPIOCA
+(Sufficient to Serve Six)
+
+1 c. pearl tapioca
+5 c. water
+2 c. sugar
+1/2 c. boiling water
+1 lemon
+
+Put the tapioca to soak overnight in the water. When ready to prepare,
+place in a baking dish with the water used to soak the tapioca and set
+in a very slow oven. Caramelize half the sugar and add to it the 1/2
+cupful of boiling water. Pour this with the remaining cup of sugar over
+the tapioca and continue to cook in the oven until the tapioca is
+perfectly clear and the liquid has evaporated sufficiently to make a
+dessert of the proper consistency to serve. Upon removing from the oven,
+squeeze the juice of the lemon over the tapioca and stir slowly so that
+this may penetrate throughout the dessert. Cool and serve with
+whipped cream.
+
+41. FARINA CUSTARD.--A means of using left-over breakfast cereals is
+given in the accompanying recipe. Farina is the cereal used, but vitos,
+cream of wheat, etc. may be used in the same way. Cereal may be cooked
+especially for the purpose if there is none on hand and the dessert is
+desired. In this event, it should be cooked in the usual way and may be
+used either warm or cold.
+
+FARINA CUSTARD
+(Sufficient to Serve Six)
+
+1-1/2 c. cooked farina
+1-1/2 c. milk
+1 egg
+1/3 c. sugar
+1/4 tsp. salt
+1/2 tsp. lemon
+1/2 tsp. vanilla
+
+Mix the farina with the milk. Beat the egg and to it add the sugar and
+salt. Add this to the farina and milk, stir in the flavoring, and pour
+in a buttered baking dish. Bake until the mixture is set. This will
+require about 45 minutes in a moderate oven.
+
+       *       *       *       *       *
+
+
+GELATINE DESSERTS
+
+PRINCIPLES OF GELATINE MAKING
+
+42. GELATINE DESSERTS are those in which gelatine forms the basis.
+GELATINE is an odorless, tasteless substance extracted from the bones
+and various tissues of animals. It is used in a variety of forms, such
+as glue and isinglass, but is also purified and prepared commercially
+for use in desserts. When it is to be used as a thickening agent in
+dessert making, it is ground and sold in this form, or it is mixed with
+sugar, flavoring, and acid, when all that is necessary to make it an
+appetizing dessert is that it be dissolved in hot water. In both of
+these forms, it is sold under different trade names. The gelatine itself
+does not provide any appreciable food value, but it is a means of
+conveying various foods, such as eggs, milk, sugar, and many kinds of
+fruit and fruit juices, all of which are more or less valuable for their
+constituents. In addition, it produces desserts that are appetizing and
+that may be garnished and served in many attractive ways.
+
+43. To be most satisfactory, gelatine desserts should usually be made
+just heavy enough with gelatine to retain the desired shape. The heavier
+they become, the more rubbery they are in consistency and the less
+dainty and agreeable. Their consistency can be regulated by the
+proportion of liquid to gelatine that is used.
+
+The general method of preparation followed when plain gelatine is used
+in desserts consists in first soaking the gelatine in sufficient cold
+water to moisten it, then dissolving it in hot liquid as near the
+boiling point as possible, and finally cooling it in order to allow it
+to solidify. As cold is absolutely essential for the mixture to
+solidify, it is often difficult to prepare a gelatine dessert in the
+summer time. Therefore, when a dessert of this kind is desired in the
+warm weather, it should always be begun long enough before it is to be
+served to allow it to become thoroughly solid. As it is usually
+difficult to tell how much time this requires on a warm day, even with a
+refrigerator or other cold place, it is much safer to overestimate the
+time required than to underestimate it.
+
+44. Boiling does not, as was formerly thought, destroy the power of
+coagulation in gelatine for at least some time. Therefore, when
+necessary, it may be boiled for 10 or 15 minutes without causing any
+change. One fruit that will prevent gelatine from solidifying, however,
+is raw pineapple. This is an important point to remember in connection
+with gelatine desserts. If it is desired to use fresh pineapple with
+gelatine, it will first be necessary to bring the pineapple to the
+boiling point in order to destroy the property that prevents the
+gelatine from solidifying.
+
+45. The proportion of liquid to gelatine is another factor to be
+reckoned with in the successful making of gelatine desserts. This
+differs in the various kinds of gelatine, but the proper proportion is
+usually stated on the package in which the gelatine comes or on a folder
+inside the package. The amount mentioned is usually what is considered
+to be ideal for the preparation of gelatine dishes and may generally be
+relied on. In hot weather, however, it is advisable to use just a little
+less liquid than the directions require.
+
+In using the different brands of unsweetened and unflavored gelatines,
+the proportion of liquid to gelatine is usually similar. 1/2 ounce of
+this granulated gelatine, which is 1/2 of the amount usually put up in a
+package, will solidify 1 quart of liquid. If this proportion is kept in
+mind, little difficulty will be experienced in using this form of
+gelatine. For convenience in measuring small amounts of the granulated
+gelatine, it will be well to remember that 1 ounce of this material
+equals 4-1/2 tablespoonfuls. Thus, if a recipe calls for 1/2 ounce of
+gelatine, it is simply necessary to measure 2-1/4 tablespoonfuls to get
+the required amount to solidify 1 quart of liquid.
+
+
+RECIPES FOR GELATINE DESSERTS
+
+46. PLAIN GELATINE.--A very good dessert can be made of fruit juice
+solidified by means of gelatine. Any canned fruit juice or any mixture
+of juices that will blend well and produce a jelly of agreeable flavor
+may be used for this purpose. These are usually brought to the boiling
+point before being added, but in case juices that may be injured by
+heating are used, they may be added cold and the gelatine dissolved in
+boiling water. When this is done, a little additional lemon will be
+necessary in order to increase the flavor.
+
+Plain jelly made according to the accompanying recipe may be served in
+various attractive ways. One method of serving it is shown in Fig. 4. To
+prepare it in this manner, pour the gelatine mixture into stemmed
+glasses and allow it to solidify. When partly solid, decorate the top
+with wedge-shaped pieces of pineapple and place a cherry in the center,
+as illustrated. When entirely solid, place the glass on a small plate
+and serve. The fruit may be omitted if desired and whipped cream served
+on the gelatine.
+
+[Illustration: FIG. 4, A dish of plain gelatine.]
+
+Plain jelly is also attractive when poured into a large mold, allowed to
+solidify, and then turned out on a plate. If the mold is moistened with
+cold water before the gelatine is poured into it, no difficulty will be
+experienced in removing the jelly when it becomes solid. The center of
+the mold may be filled with whipped cream before it is put on the table
+or the jelly may be served plain and the whipped cream then added to
+each serving from another dish.
+
+PLAIN GELATINE
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+3 c. fruit juice
+Juice of 1 lemon
+Sugar
+
+Soak the gelatine in the cold water until it is well moistened. Strain
+the fruit juices, heat to boiling point, and pour over the gelatine.
+Add the lemon juice and a sufficient amount of sugar to sweeten. Allow
+to solidify and serve in any desired manner.
+
+47. ORANGE JELLY.--An excellent dessert is the result when orange juice
+is used for flavoring and gelatine for thickening. This jelly may be
+poured into molds that have been moistened with cold water, or, as shown
+in Fig. 5, it may be poured into orange skins made to resemble baskets
+and then garnished with whipped cream.
+
+ORANGE JELLY
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+1 c. boiling water
+1 c. sugar
+1/2 c. lemon juice
+1-1/2 c. orange juice
+
+Soak the gelatine in the cold water until it is well moistened, and
+dissolve with the boiling water. Add the sugar and the lemon and orange
+juice strained. Pour into a large mold or individual molds and set aside
+to solidify. Serve in any desired way.
+
+[Illustration: FIG. 5, Orange jelly in orange-skin basket.]
+
+48. COFFEE JELLY.--If fruit juices are difficult to obtain, coffee
+jelly, which will be found to be very pleasing, may be used
+occasionally. However, it is necessary that whipped cream be served with
+coffee jelly in order to make it a really delightful dessert.
+
+COFFEE JELLY
+(Sufficient to Serve Six)
+
+2 c. clear, strong coffee
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+1 c. boiling water
+Three-quarters c. sugar
+
+Prepare the coffee freshly and make it stronger than that which would
+ordinarily be used for the table. Be sure that it contains no grounds.
+Soak the gelatine in the cold water, and dissolve in the boiling water.
+Add the sugar and coffee. Pour into moistened molds and allow to cool.
+Serve with sweetened whipped cream.
+
+49. FRUIT GELATINE.--Almost any combination of fruit juices, as well as
+any single fruit juice, may be used with gelatine in the making of fruit
+gelatine. The accompanying recipe contains fruits that may be used, but
+other fruits than those given may perhaps be found to be even more
+agreeable.
+
+FRUIT GELATINE
+(Sufficient to Serve Six)
+
+1/44 oz. or 1-1/8 Tb. unflavored gelatine
+1/4 c. cold water
+1/2 c. boiling water
+1/2 c. sugar
+1/2 c. pineapple juice
+1/4 c. orange juice
+1/4 c. lemon juice
+2 slices pineapple
+2 oranges
+1 banana
+6 English walnuts
+
+Moisten the gelatine in the cold water and dissolve in the boiling
+water. Add the sugar and the orange, pineapple, and lemon juice, and
+allow this to cool. Dice the pineapple. Prepare the oranges by peeling
+them, removing the pulp from the sections, and cutting it into small
+pieces. Slice or dice the banana and break each nut into six or eight
+pieces. Mix the fruits and nuts, place in a mold that has been moistened
+with cold water, and pour the cold jelly over them. Allow this to
+solidify, turn from the mold, and serve with whipped cream.
+
+50. LEMON SNOW.--If a light, spongy dessert to serve with a heavy dinner
+is desired, lemon snow should be tried. It may be made with other
+sour-fruit juice and is particularly agreeable if the color of the fruit
+juice used is a pretty one. Fruit coloring may be used in the
+preparation of dishes of this sort if desired.
+
+LEMON SNOW
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+1-1/2 c. boiling water
+1 c. sugar
+1/2 c. lemon juice
+Whites of two eggs
+
+Soak the gelatine in the cold water, dissolve it in the boiling water,
+and add the sugar. When cold, add the strained lemon juice. When the
+gelatine mixture is just beginning to solidify, add the egg whites,
+beating with a rotary beater until the mixture begins to hold its shape.
+If desired, a fruit of some kind may be placed in a mold that has been
+moistened with cold water and the mixture poured over it, or the plain
+mixture may be poured into the mold without the fruit. Whipped cream or
+custard sauce improves this dessert to a large extent.
+
+51. SPANISH CREAM.--A gelatine dish containing eggs is usually a
+delightful dessert, and Spanish cream is no exception to this rule. If
+it is properly made, a part of the mold will have the consistency of a
+custard, above this will be a layer of jelly, and on top will be a layer
+of fluffy material. This dessert is more attractive if a little pink
+coloring is used in its preparation.
+
+SPANISH CREAM
+(Sufficient to Serve Six)
+
+1 Tb. unflavored gelatine
+1/4 c. cold water
+1 pt. milk
+2 eggs
+1/4 c. sugar
+1/4 tsp. salt
+1/2 tsp. vanilla
+
+Soak the gelatine in the cold water. Heat the milk in a double boiler,
+add the gelatine, and cook until it is completely dissolved. Separate
+the eggs, beat the yolks, and to them add the sugar and salt. Stir into
+the mixture in the double boiler, and cook until the eggs have
+thickened. Remove from the fire, beat the egg whites until they are
+stiff, and fold them into the mixture. Add the vanilla. Pour into a mold
+that has been moistened with cold water, cool, and serve. If coloring is
+added, it may be put in upon removing the dessert from the stove.
+
+[Illustration: FIG. 6, Strawberry cream fluff with ladyfingers.]
+
+52. STRAWBERRY CREAM PUFF.--One of the most attractive desserts that can
+be made of gelatine is strawberry cream fluff. It is especially
+delicious in warm weather, but plenty of time must be allowed for it to
+solidify. Any desired way of serving it may be followed out, but a
+method that is always pleasing is illustrated in Fig. 6. The gelatine
+mixture is piled into stemmed glasses and then surrounded by thin pieces
+of sponge cake or ladyfingers, as here shown. A few fresh strawberries
+or strawberries that have been canned in thick sirup make an attractive
+garnish. If a deeper shade of pink is desired than the strawberry juice
+gives, pink coloring may be added before the whipped cream is beaten
+into the gelatine.
+
+STRAWBERRY CREAM FLUFF
+(Sufficient to Serve Six)
+
+1 Tb. unflavored gelatine
+1/4 c. cold water
+1-1/2 c. strawberry juice
+Juice of one lemon
+1/4 c. sugar
+1-1/2 c. whipped cream
+
+Soak the gelatine in the cold water. Heat the strawberry juice to the
+boiling point, and add it to the soaked gelatine. Add the lemon juice
+and sugar and place the gelatine where it will cool. When it has started
+to solidify, beat into it the whipped cream and continue beating until
+the mixture stands up well when dropped from a spoon. Place in a mold
+and cool. Serve in any desired way.
+
+53. PINEAPPLE CREAM FLUFF.--If pineapple is preferred to strawberries,
+pineapple cream fluff may be made according to the accompanying
+directions. Canned pineapple may be utilized nicely in the preparation
+of this dessert. If it is in rings, it should be chopped into small
+pieces, but grated pineapple needs no further preparation. Fresh
+pineapple used for the purpose must be cooked before it can be used in
+this dessert.
+
+PINEAPPLE CREAM FLUFF
+(Sufficient to Serve Six)
+
+1 Tb. unflavored gelatine
+1/4 c. cold water
+1-1/2 c. pineapple juice
+1/2 c. sugar
+1-1/2 c. whipped cream
+1 c. grated or chopped pineapple
+
+Soak the gelatine in the cold water. Heat the pineapple juice to the
+boiling point and add it to the soaked gelatine. Add the sugar and set
+aside to cool. After the gelatine has started to solidify, beat the
+whipped cream and the grated pineapple into it. When solidified and
+ready to use, turn out on a plate and serve with whipped cream. If
+desired, the pineapple may be left out of the dessert and, instead, a
+spoonful placed on the top of each serving.
+
+54. MARSHMALLOW WHIP.--Something rather unusual in the way of a gelatine
+dessert can be had by making marshmallow whip according to the
+accompanying recipe.
+
+MARSHMALLOW WHIP
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1 pt. water
+1 c. sugar
+3 egg whites
+Pink coloring
+Strawberry flavoring
+1/2 sq. chocolate
+Vanilla
+
+Soak the gelatine in 1/2 cupful of water. Bring 1 cupful of water to the
+boiling point, dissolve the gelatine in it, and place in ice water to
+cool. Put the sugar to cook with 1/2 cupful of water, and cook until the
+sirup will spin a thread or until it will form a firm ball when tried in
+cold water. Beat the egg whites, pour the hot sirup gradually over them,
+and continue beating. Add the gelatine, which by this time should be
+commencing to solidify. Divide the mixture into three equal parts. To
+one add a little pink coloring and some strawberry flavoring and pour
+into a mold that has been wet with cold water. To one of the remaining
+parts, add the chocolate, which has been melted, mixed with a
+tablespoonful or two of sugar and 2 tablespoonfuls of water, and cooked
+to a smooth paste. Continue beating this until it is stiff, and then
+pour it in the mold on top of the strawberry flavored whip. To the
+remaining third, add the vanilla, beat until it is stiff, and pour on
+top of the chocolate whip. These colors may be arranged in any desirable
+way, others may be used, or the whip may be made up simply in one color
+or in two. After it has become set and hardened, turn from the mold, and
+serve, using whipped cream if desired.
+
+       *       *       *       *       *
+
+
+FROZEN DESSERTS
+
+PRINCIPLES OF FROZEN-DESSERT MAKING
+
+55. NATURE OF FROZEN DESSERTS.--Frozen desserts were formerly confined
+almost entirely to warm weather, but they are now used during the entire
+year and served on almost any occasion. They are without doubt the
+daintiest dessert that can be served and are popular with almost every
+one. A very ordinary meal becomes much more attractive when a frozen
+dessert is served with it, and a dainty luncheon or an elaborate dinner
+seems incomplete without a dessert of this nature. In reality, it is
+quite impossible to serve, in either hot or cold weather, any dessert
+that is as pleasing as an ice or an ice cream of some kind.
+
+56. In addition to being delicious and finding favor with most persons,
+frozen desserts occur in unlimited variety. They include ice creams of
+various kinds, frozen custards and punches, sherbets, ices, frappés,
+mousses, parfaits, and biscuits. Recipes for several varieties of each
+of these kinds are given in this Section, and it will therefore not be a
+difficult matter to select a frozen dessert that will be suitable for
+any meal in which it may be served. The preparation of frozen desserts,
+however, need not be confined to a certain limited number of recipes, as
+a recipe may be devised to suit almost any occasion or condition. For
+instance, if there are certain fruits or fruit juices in supply that
+should be used, an excellent way in which to utilize them is in a frozen
+dessert of some kind. After a little experience, the housewife will find
+that she can produce excellent results by merely combining the
+ingredients she has on hand or those corresponding with the meal in
+which the frozen dessert is to be served.
+
+57. The food value of frozen desserts varies with the ingredients used
+in their preparation, it being extremely high in some and very low in
+others. Therefore, the particular one to select depends somewhat on the
+other dishes in the meal. On the whole, they contain very healthful
+ingredients, so that, if they are properly made, they may have a place
+in the diets of both children and grown ups, sick persons and well ones.
+Whether or not certain individuals should eat frozen desserts is
+sometimes a troublesome question. There may be conditions under which
+desserts of this kind should not be included in the diet, but these need
+not give the housewife any particular concern.
+
+58. Frozen desserts may be purchased ready made, but those made in the
+home cost less, are usually more delicious, and can be prepared in
+greater variety. As they are not difficult to make and are not
+necessarily an expensive dessert, the housewife should often include
+them in her meals. Therefore, an ice-cream freezer of a size that will
+accommodate the requirements of the members of the family is a good
+thing to add to the cookery equipment. Ices and ice creams can be made
+in a pail that has a cover and a bail, such as a lard pail, but this is
+not a very convenient equipment and does not produce such satisfactory
+results as those obtained with a good freezer. Some desserts of this
+kind may be frozen without the use of a freezer, but, as a rule, they
+contain materials that make them rather expensive.
+
+59. THEORY OF FREEZING.--So that the best results may be secured in the
+making of frozen desserts, it is well that the theory of freezing be
+thoroughly understood. The two things necessary for the freezing of such
+desserts are ice and salt. When these are brought together and the ice
+melts, a salt solution is formed, since salt has a tendency to combine
+with moisture whenever they come in contact with each other. In order to
+obtain this result in the freezing of desserts, it is necessary, of
+course, that the ice be melted. The warmth required to make this melting
+possible comes from the contents of the can inside the ice-cream
+freezer. When this warmth is absorbed by the ice, the cold temperature
+released by the melting of the ice passes into the ice-cream mixture.
+The result is that the ice tends to become liquid and the contents of
+the can solid by the exchange of temperatures. To make the mixture of
+uniform consistency, it is usually agitated by means of a dasher during
+the freezing process. This incorporates air into the mixture and
+consequently makes it light and increases its volume.
+
+60. PROPORTION OF ICE TO SALT.--The ingredients used in the mixture have
+much to do with the texture of the ice cream when it is frozen. For
+instance, a mixture that is thin and composed largely of water will not
+have so smooth a consistency when frozen as a heavier mixture in which
+cream or eggs or both are present and a smaller proportion of water is
+used. Another important factor in the texture of the finished product is
+the proportion of ice to salt, for this has much to do with the length
+of time required for freezing the mixture. The smaller the proportion of
+salt, the slower will be the freezing process, for the melting of the
+ice takes place more slowly; but the result of this slow freezing is a
+finer, smoother texture. Granular, coarse-grained frozen desserts, such
+as some sherbets and frappés, are frozen with a large proportion of
+salt, which permits the freezing to take place more quickly.
+
+61. On this rapidity in freezing also depends to a large extent the
+increase in quantity that takes place in the frozen mixture. Any one who
+has had experience in making ice cream knows that the can of the freezer
+cannot be filled before the freezing is begun or it will overflow during
+the freezing process. Even if it is only two-thirds or three-fourths
+full, it will be entirely full when the freezing is completed. This
+increase depends somewhat on the kind of mixture, as has been stated, as
+well as on the way in which the crank of the freezer is turned, but it
+is more largely determined by the proportion of ice and salt and
+consequently by the length of time required for the freezing. As can be
+readily understood, the more turning that is done, the greater will be
+the quantity of air incorporated into the mixture and naturally the more
+increase in volume.
+
+62. TABLE SHOWING DETAILS OF FREEZING.--As an aid to the housewife in
+the making of frozen desserts, Table I is presented. In it are given the
+names of the various kinds of frozen desserts, together with the usual
+texture of each, the proportion of ice and salt required to freeze each,
+the way in which it freezes, and the increase in volume that can be
+expected in each. In trying out the recipes that follow, it will be well
+for the housewife to refer to this table for the particular dessert that
+she is making, for then she will be able to carry out the freezing more
+successfully and will understand what to expect in the finished product.
+
+TABLE I
+
+FROZEN DESSERTS
+
+                                      Proportion  Manner    Increase
+Kind of Dessert           Texture     of Ice and   of      in Volume
+                                         Salt    Freezing   Per Cent
+
+Philadelphia ice cream      Fine        3 to 1     Slow      25 to 40
+Custard ice cream           Fine        3 to 1     Slow      25 to 40
+Frozen custard              Fine        3 to 1     Slow      25 to 40
+Sherbet               Slightly granular 2 to 1    Rapid      20 to 30
+Ice                   Slightly granular 2 to 1    Rapid      20 to 30
+Frappé                    Granular      1 to 1  Very rapid   10 to 20
+Frozen punch              Granular      1 to 1  Very rapid   10 to 20
+Mousse                        Fine      2 to 1  Very slow       None
+Parfait                       Fine      2 to 1  Very slow       None
+Biscuit                       Fine      2 to 1  Very slow       None
+
+
+
+PROCEDURE IN FREEZING DESSERTS
+
+63. The preparation of frozen desserts is comparatively simple in
+nature, for it usually involves nothing except the cooking of the raw
+ingredients and the proper combining of the materials required in the
+recipe. Sometimes a custard mixture containing starch is prepared, and
+other times a real custard is made. The same rules that apply to the
+preparation of these dishes under other conditions should be followed
+here. As the housewife is already familiar with these principles, she
+will find that there is very little to master about the preparation of
+frozen desserts up to the time of freezing. A point that should always
+be remembered, however, is that the mixture should be prepared long
+enough before the freezing to be entirely cold when it is put into the
+freezer, and that, if possible, it should be cooled in a refrigerator.
+No trouble will be experienced in preparing enough frozen dessert for
+the number that are to be served if it is remembered that 1 quart of
+unfrozen mixture will serve six to eight persons when it is frozen.
+
+64. FREEZING THE MIXTURE.--With the preparation of the mixture well
+understood, the housewife should turn her attention to the principles
+that are involved in its freezing. As has been explained, a can that has
+a cover and a bail may sometimes be used, especially if the dessert does
+not need turning, but a freezer is necessary for good results in the
+preparation of a frozen dessert that requires turning. In the case of
+those that need no turning, such as mousses, parfaits, etc., a mold of
+some kind or a vacuum freezer is required.
+
+The usual type of freezer consists of a pail, generally wooden, and a
+can of smaller size that sets inside of the pail. The space between the
+can and the pail is where the ice and salt that freeze the mixture are
+packed. The can, which is the container for the mixture, contains a
+removable dasher that is turned during the freezing and thus beats air
+into the mixture. It is covered with a top that has an opening in the
+center through which one end of the dasher extends, and a ring of cogs
+surrounding this opening. For the entire freezer there is a top piece
+that fastens to both sides of the wooden bucket. It contains a set of
+cogs that fit into the cogs on the cover of the can. To one side of this
+piece is attached a crank, which, upon being turned, moves both the can
+containing the mixture and the dasher inside the can.
+
+65. The first thing to be done in the freezing of any dessert is to get
+the ice ready for use. This may be done in numerous ways, but perhaps
+the most convenient one is shown in Fig. 7. A bag made of a heavy
+material, such as canvas or ticking, and wooden mallet are used for this
+purpose. Place the ice in the bag and, as here shown, hold the bag shut
+with one hand and pound it with the mallet held in the other. Continue
+the pounding until the ice is broken into small pieces, and then empty
+it into a dishpan or some other large pan. After the proportion of salt
+to ice has been decided upon, mix the salt with the ice in the manner
+shown in Fig. 8.
+
+[Illustration: FIG. 7]
+
+[Illustration: FIG. 8]
+
+[Illustration: FIG. 9]
+
+[Illustration: FIG. 10]
+
+66. Before the freezer is used, scald the can and the dasher thoroughly
+with boiling water as shown in Fig. 9, and then set them aside to cool.
+When entirely cold, fit the can into the freezer, and then, as shown in
+Fig. 10, pour the mixture into the can. Remember that the mixture should
+come to within only one-third or one-fourth of the top of the can. With
+the cover placed securely on the can and the top of the freezer
+attached, proceed to pack the ice and salt into the freezer. As shown in
+Fig. 11, fill the space between the can and the container with these
+materials, using a large spoon for this purpose. Work them down around
+the can with the small end of a potato masher or similar implement, as
+in Fig. 12, packing the freezer as tightly as possible and making sure
+that the ice comes higher than the surface of the mixture inside of
+the can.
+
+When the packing has been finished, see that the top is securely
+attached and that the hole in the side of the freezer is well stopped
+up. Then proceed to freeze the cream. Turn the crank slowly, for nothing
+is gained by turning the mixture rapidly at the temperature at which it
+is put into the freezer. After the temperature has been reduced
+considerably, and just as the mixture begins to thicken a trifle, start
+turning the crank more rapidly. The air incorporated just at this time
+by the turning of the dasher increases the volume considerably, for it
+will remain held in the mixture.
+
+[Illustration: FIG. 11]
+
+[Illustration: FIG. 12]
+
+67. PACKING THE MIXTURE.--If the frozen dessert is to be served at once,
+turn the crank until it is difficult to turn any longer. However, in
+case the dessert is not to be used as soon as it is made, it should be
+frozen only moderately hard and then packed and allowed to freeze more.
+During this second freezing process, a condition occurs that is known as
+_ripening_ and that improves the quality as well as the flavor of the
+dessert. After the freezing has been carried on to the desired degree,
+unfasten the top of the freezer, wipe the can thoroughly around the top
+with a cloth to make sure that all salt and ice are removed, and then
+remove the cover. Proceed at once to lift out the dasher and to scrape
+it clean with a knife or a spoon, as shown in Fig. 13. Push down the
+frozen dessert in the can carefully and tightly with the aid of a spoon.
+To prepare it for packing, stretch a piece of waxed paper over the top
+of the can, replace the cover, and fit a cork into the hole in the cover
+through which the top of the dasher extends, as Fig. 14 shows. With this
+done, remove the stopper from the hole in the side of the freezer and,
+as Fig. 15 shows, run off the brine that has formed by the melting of
+the ice. Then repack the freezer with a mixture of ice and salt in the
+proportion of 2 to 1 and set aside until needed.
+
+[Illustration: FIG. 13]
+
+[Illustration: FIG. 14]
+
+[Illustration: FIG. 15]
+
+68. USING A VACUUM FREEZER.--There are some frozen desserts that do not
+necessarily require the incorporation of air by means of a dasher to be
+satisfactory. For desserts of this kind, a vacuum freezer, that is, one
+that requires no turning, may be used.
+
+In such a freezer a container extends down through the center of the can
+and is surrounded by an air space. The mixture to be frozen is poured
+into this container from the top and the ice-and-salt mixture that does
+the freezing is put in from the bottom and takes up the air space.
+Covers fasten securely both the top and the bottom. A handle attached to
+one side makes the handling of such a freezer an easy matter.
+
+By many, a freezer of this kind is considered a decided advantage over
+the usual variety of freezer, for it requires no turning, but there are
+certain disadvantages about its use that should be understood before one
+is secured. In the first place, the expansion that is produced in the
+mixture by the incorporation of air when an ordinary freezer is used
+does not occur in a vacuum freezer. Also, the texture of the finished
+product is not, as a rule, equal to that of the dessert made in a
+freezer turned with a dasher. In addition, it is necessary to crack the
+ice somewhat finer for a vacuum freezer and to mix it thoroughly with
+the correct proportion of salt required for the particular kind of
+mixture frozen.
+
+[Illustration: FIG. 16]
+
+[Illustration: FIG. 17]
+
+[Illustration: FIG. 18]
+
+69. When a vacuum freezer is to be used, turn it upside down and insert
+the ice-and-salt mixture through the opening in the bottom. Then close
+it tight, turn it right side up, and with the top open, pour in the
+mixture as shown in Fig, 16. Screw the top on tightly in the manner
+shown in Fig. 17, just as the bottom is screwed on, and set the freezer
+aside. After the mixture has stood for about 15 minutes, open the
+freezer from the top and stir the contents down from the sides with a
+knife or a spoon, as in Fig. 18. Then replace the cover and allow the
+freezing to continue for 10 minutes more. At the end of this time, open
+the freezer again, repeat the stirring, refasten the cover, and continue
+the freezing for another 5 minutes. The mixture should then be ready
+to serve.
+
+       *       *       *       *       *
+
+
+RECIPES FOR FROZEN DESSERTS
+
+ICE CREAMS
+
+70. PHILADELPHIA ICE CREAM.--Perhaps the simplest of frozen desserts to
+make is Philadelphia ice cream, but it requires cream in order that its
+texture be good. For this reason, it is not so economical as some of
+those which are a trifle more complicated to prepare. It consists of
+cream sweetened, flavored, and then frozen. This is a particularly
+attractive way in which to make ice cream when strawberries, red
+raspberries, or peaches are in season, as these fresh fruits may be
+crushed and added to the cream, instead of plain flavoring.
+
+The recipe here given for the preparation of Philadelphia ice cream
+contains vanilla as the flavoring, but fresh fruit of any desirable kind
+may be added, this recipe being used merely as a basis. Usually 1 1/2
+cupfuls of crushed fruit is required for a quart of cream. It is
+necessary, however, to vary the quantity of sugar with the nature of the
+fruit used. For instance, if fresh strawberries are used, more sugar
+will be required than if canned ones are used, because sugar has already
+been added to these. The best plan is to test the mixture before
+freezing it, remembering always that more sugar is required for a frozen
+dessert than would be necessary if the mixture were not to be frozen.
+
+PHILADELPHIA ICE CREAM
+(Sufficient to Serve Six)
+
+1 qt. cream
+1 Tb. vanilla
+1 c. sugar
+
+Scald the cream in a double boiler, add the sugar and the vanilla, and
+cool. If desired, add 1 1/2 cupfuls of crushed fruit. If pineapple is
+used, it may be grated or shredded instead of being crushed. Place in a
+freezer and freeze according to the directions previously given.
+
+71. VANILLA ICE CREAM.--Plain ice cream is usually made from
+ingredients that are somewhat cheaper than those used to make
+Philadelphia ice cream. It consists usually of a custard foundation, to
+which are added flavoring, sometimes fruit, and usually thin cream. The
+custard foundation is often made with corn starch and a small amount of
+raw egg. The same rules must be observed in the preparation of this
+foundation for ice cream as have been learned in the making of custards.
+Frequently some starchy material, such as flour or corn starch, is used
+for thickening in the preparation of this dessert. Some persons prefer
+flour, as they believe that the presence of flour cannot be detected so
+easily as that of corn starch; however, a recipe using each is given.
+The mixtures used for this ice cream should not be boiled, but cooked in
+a double boiler. If desired, fruits, either cooked or raw, or nuts may
+be added to the ice cream for variety.
+
+VANILLA ICE CREAM No. 1
+(Sufficient to Serve Six)
+
+4 Tb. flour
+1 c. sugar
+1/4 tsp. salt
+4 c. milk
+2 c. thin cream
+2 eggs
+2 Tb. vanilla
+
+Mix the flour, sugar, and salt with sufficient cold liquid to moisten
+well. Add this to the remainder of the milk and the cream heated in a
+double boiler. Stir until thickened, and cook for about 20 minutes. Beat
+the eggs and add slowly to the mixture, stirring rapidly to prevent
+curding. Cook until the egg has thickened, strain, add the vanilla,
+cool, and freeze.
+
+VANILLA ICE CREAM No. 2
+(Sufficient to Serve Six)
+
+1 qt. milk
+3 Tb. corn starch
+1-1/2 c. sugar
+2 eggs
+1 pt. cream
+1 Tb. vanilla
+
+Scald the milk and stir into it the corn starch mixed with half the
+sugar. Stir constantly until thickened, and cook for 15 to 20 minutes.
+Beat the eggs, add the remaining sugar, mix with a little of the hot
+mixture, and stir into the double boiler. Remove from the heat, add the
+cream, strain, cool, add the flavoring, and freeze.
+
+72. CHOCOLATE ICE CREAM.--Next to vanilla ice cream, chocolate seems to
+be the most desired. Some persons think this variety is difficult to
+make, but if the accompanying directions are carefully followed, no
+difficulty will be experienced and a delicious dessert will be
+the result.
+
+CHOCOLATE ICE CREAM
+(Sufficient to Serve Six)
+
+2 c. sugar
+1/2 tsp. salt
+1/2 c. water
+4 Tb. flour
+3 sq. melted chocolate
+2 eggs
+5 c. milk
+4 tsp. vanilla
+2 c. thin cream
+
+Mix the sugar and water and cook until a sirup forms. Add this to the
+melted chocolate and cook together until the two are well blended. Add
+this mixture to the heated milk and cream, which have been seasoned with
+the salt and thickened with the flour. Beat the eggs and add to the hot
+mixture, stirring rapidly to prevent curding. Remove from the heat,
+cool, add the vanilla, strain, and freeze.
+
+73. MOCHA ICE CREAM.--As the flavor of coffee is usually well liked,
+Mocha ice cream, which has coffee for its flavoring, is a dessert that
+often finds a place in the meal. It is especially nice to serve in the
+hot weather when hot coffee is omitted from the meal.
+
+MOCHA ICE CREAM
+(Sufficient to Serve Six)
+
+1 c. water
+1-1/4 c. sugar
+1/3 3 c. ground coffee
+1/4 tsp. salt
+1-1/2 c. milk
+1 qt. cream
+2 eggs
+1 tsp. vanilla
+
+Heat the water and add it to the coffee. Allow this to stand on the back
+of the stove for about 1/2 hour, and then strain through cheesecloth.
+Heat the milk in a double boiler, and to it add the strained coffee.
+Beat the eggs and add the sugar and salt to them. Stir into this a
+spoonful of the hot milk and coffee and then add to the mixture in the
+double boiler. Cook until the eggs have thickened, stirring constantly
+to prevent curding. Remove from the heat, cool, add the cream and
+vanilla, strain through a fine sieve, and freeze.
+
+74. CARAMEL ICE CREAM.--No more delicious ice cream can be made than
+that flavored with caramel. It is usually very fine in texture and rich
+in flavor.
+
+CARAMEL ICE CREAM
+(Sufficient to Serve Six)
+
+1-1/2 c. sugar
+1 egg
+1/2 c. water
+1/4 tsp. salt
+2 c. milk
+1 qt. thin cream
+2 Tb. flour
+1 Tb. vanilla
+
+Caramelize 1/2 of the sugar and add the water. Cook to a sirup. Prepare
+a custard with the milk, remaining sugar, flour, egg, and salt. Remove
+from the heat, add the caramel and the cream, strain, add the vanilla,
+cool, and freeze.
+
+75. JUNKET ICE CREAM WITH PEACHES.--An attractive frozen dessert can be
+made by freezing junket and serving it with canned peaches and peach
+sirup. This may be made into a mold and the mold garnished with the
+peaches, or it may be served on individual plates and a half of a peach
+put on each plate.
+
+JUNKET ICE CREAM WITH PEACHES
+(Sufficient to Serve Six)
+
+1 c. cream
+1 Tb. cold water
+1-1/2 qt. milk
+1 Tb. vanilla
+1-1/2 c. sugar
+1 tsp. almond extract
+1/4 tsp. salt
+Green coloring
+2 junket tablets
+Canned peaches
+
+Mix the cream and milk, add the sugar and salt, and heat in a double
+boiler until lukewarm. Dissolve the junket tablets in the cold water and
+add to the lukewarm milk. Add the flavoring and the green coloring,
+making the junket a pale green, and stand in a warm place until set.
+Turn into a freezer and freeze. If desired, mold and garnish the mold
+with the peaches. Add sugar to the peach juice and cook until a thick
+sirup is formed. Pour this over the whole and serve. If it is desired
+not to mold the ice cream, serve it with a peach on individual serving
+plates and pour a spoonful of peach sirup over each portion.
+
+76. FRENCH ICE CREAM.--No more delicious ice cream can be made than that
+given in the accompanying recipe and known as French ice cream. It is
+especially nice for serving when something very attractive is desired,
+as at a dainty luncheon or an afternoon or evening party.
+
+FRENCH ICE CREAM
+(Sufficient to Serve Six)
+
+1 pt. milk
+1 qt. cream
+1 c. sugar
+1 Tb. vanilla
+Yolks of 8 eggs
+1 tsp. lemon
+
+Heat the milk and add the sugar and beaten yolks of the eggs. Cook until
+the mixture thickens, remove from the fire, add the cream, vanilla, and
+lemon. Cool and freeze.
+
+FROZEN CUSTARDS
+
+77. Frozen custard makes a very desirable kind of frozen dessert. If
+properly made, the result is a delightfully rich dessert of smooth
+texture. It may be frozen without turning or in the usual way. A similar
+mixture is used in some of the recipes of the more complicated frozen
+desserts given later. Fruits and nuts may be used in the preparation of
+frozen custard to procure variety. During the season when eggs are
+expensive, this dessert is a rather extravagant one, so that from the
+standpoint of economy it should be made in the spring and summer.
+
+78. PLAIN FROZEN CUSTARD.--If a frozen dessert that is easily made is
+desired, plain frozen custard should be tried. The accompanying recipe
+gives directions for custard of this kind.
+
+PLAIN FROZEN CUSTARD
+(Sufficient to Serve Six)
+
+1-1/2 qt. milk
+1/4 tsp. salt
+6 eggs
+1 Tb. vanilla
+1-1/4 c. sugar
+1 tsp. lemon extract
+
+Heat the milk in a double boiler. Separate the eggs, beat the yolks, and
+add the sugar and salt to them. Add this to the hot milk, stirring
+rapidly until the mixture thickens. Remove from the heat, beat the egg
+whites, and fold them into the mixture. Add the vanilla and lemon
+extract, cool, and freeze.
+
+79. FROZEN CUSTARD WITH NUTS.--Plain frozen custard can be greatly
+improved by the addition of nuts. The nuts used may be blanched almonds
+roasted in the oven until they are brown, hickory nuts, English walnuts,
+pecans, black walnuts, or a mixture of any of these. They should not be
+put through a grinder, but should be put into a chopping bowl and
+chopped fine with a chopping knife. Prepare the mixture and freeze to a
+mush, then open the freezer, add a cupful of chopped nuts, close the
+freezer, and complete the freezing.
+
+80. FROZEN CUSTARD WITH RAISINS.--Frozen custard is also delicious when
+maple sirup is used in its preparation and raisins are added before the
+freezing is complete.
+
+FROZEN CUSTARD WITH RAISINS
+(Sufficient to Serve Six)
+
+1 c. sultana raisins
+1-1/2 c. maple sirup
+1 qt. milk
+1 pt. thin cream
+6 eggs
+1 Tb. vanilla
+
+Steam the raisins until they are soft. Heat the milk in a double
+boiler. Beat the eggs, add the maple sirup, and add this to the milk.
+Cook until the mixture has thickened, remove from the heat, and stir in
+the cream and vanilla. Cool and freeze to a mush; then add the raisins
+and continue freezing until stiff. Serve.
+
+81. TUTTI-FRUTTI FROZEN CUSTARD.--A very rich dessert can be made by
+adding chopped nuts and several kinds of fruit to custard and then
+freezing it to make tutti-frutti custard. Such a dessert is high in food
+value and is suitable for a meal in which other rich food is not served.
+
+TUTTI-FRUTTI FROZEN CUSTARD
+(Sufficient to Serve Six)
+
+1 qt. milk
+6 egg yolks
+1 c. sugar
+1/8 tsp. salt
+1 Tb. vanilla
+1/4 c. chopped citron
+2 Tb. maraschino juice
+1/4 c. chopped maraschino cherries
+1/2 c. chopped nuts
+1/4 c. chopped candied pineapple
+1/2 c. shredded coconut
+
+Heat the milk in a double boiler. Beat the egg yolks and add the sugar
+and salt. Add this to the hot milk and stir until the custard has
+thickened. Cool, add the vanilla, chopped citron, maraschino juice,
+cherries, nuts, pineapple, and coconut. Place in a freezer and freeze
+until stiff. Pack and let stand until time to serve.
+
+
+ICES
+
+82. Ices are simple mixtures of fruit juice and sugar diluted with water
+and then frozen. They are expected to be somewhat sour, and, as a rule,
+lemon juice is relied on to assist in obtaining this flavor. In
+addition, lemon juice also helps to bring out the flavor of the fruit
+used as the basis of the ice.
+
+As a rule, a very smooth texture is not desired in this dessert;
+consequently, ice is frozen quite rapidly and, as will be noted in Table
+I, with a high proportion of salt. Unless the fruit used in an ice is
+expensive, this is probably the cheapest frozen dessert that can be
+made, for it seldom contains any other ingredients than those mentioned.
+It is usually clear, but occasionally the fruit pulp is used in addition
+to the fruit juice. When this is done, the mixture should not be frozen
+too hard, as the fruit is apt to become icy. Fresh, canned, or preserved
+fruit may be used. The sugar used for ices is usually cooked with the
+water to form a sirup. Otherwise, the sugar often fails to dissolve and
+remains granular, preventing the ice from being as sweet as it should be
+for the amount of sugar used.
+
+83. LEMON ICE.--The ice most frequently made is that flavored with
+lemon. It is very refreshing when served plain, but it can be improved
+by the addition of fruit. A very delightful way in which to serve it is
+to place a large spoonful in a sherbet glass, pour over this a spoonful
+or two of the sirup from maraschino cherries, and then garnish with
+diced bananas.
+
+LEMON ICE
+(Sufficient to Serve Six)
+
+4 c. water
+2-1/2 c. sugar
+3/4 c. lemon juice
+
+Mix the water and sugar, bring to a boil, and cool. Add the lemon juice,
+turn into a freezer, and freeze. Serve in any desired way.
+
+84. ORANGE ICE.--Persons fond of oranges generally welcome orange ice as
+a dessert. As orange ice is somewhat bland in flavor, it is improved by
+the addition of a little lemon juice.
+
+ORANGE ICE
+(Sufficient to Serve Six)
+
+2 c. sugar
+4 c. water
+2 c. orange juice
+1/2 c. lemon juice
+
+Cook the sugar and water until a thin sirup is formed, add the lemon and
+orange juice, and freeze.
+
+85. FRUIT ICE.--No more refreshing dessert for warm weather can be made
+than fruit ice. Orange and lemon juice are used as the foundation, and
+grated pineapple and crushed strawberries are added for flavoring.
+
+FRUIT ICE
+(Sufficient to Serve Six)
+
+1-1/2 c. sugar
+2 c. water
+3 oranges
+3 lemons
+1 c. grated pineapple
+1 c. crushed strawberries
+
+Cook the sugar and water until a thin sirup is formed, and then cool.
+Add the juice of the oranges and lemons, the grated pineapple, fresh if
+possible, and the crushed strawberries. Freeze and serve.
+
+86. FROZEN SPICED PUNCH.--Something entirely different in the way of a
+frozen dessert can be made by making frozen spiced punch according to
+the accompanying directions. A dessert of this kind is a fitting
+conclusion to a meal that is somewhat hearty and varied in its nature.
+
+FROZEN SPICED PUNCH
+(Sufficient to Serve Six)
+
+6 cloves
+2-in. stick cinnamon
+1 qt. water
+2 c. sugar
+1/2 c. pineapple juice
+1/2 c. orange juice
+1/2 c. lemon juice
+4 drops wintergreen oil
+
+Put the cloves and cinnamon into the water, place over the fire, bring
+to the boiling point, and then add the sugar. Cook together for a few
+minutes, remove from the fire, and cool. Add the pineapple, orange, and
+lemon juice, strain, add the wintergreen oil, and freeze.
+
+87. MINT PUNCH.--When meals containing rich meats and other rich foods
+are served, it will be found that mint punch adds just what is needed to
+balance them. It is an easy dessert to make, as will be seen from the
+accompanying recipe.
+
+MINT PUNCH
+(Sufficient to Serve Six)
+
+1 c. sugar
+1 qt. water
+3 lemons
+1 bunch fresh mint
+4 drops peppermint oil
+Green coloring
+
+Cook the sugar and water until a thin sirup is formed. Cool and add the
+juice of the lemons. Wash and chop the leaves of the mint into small
+pieces, and add these to the liquid. Add the peppermint oil and
+sufficient coloring to make it a pale green. Freeze. The fresh mint
+leaves may be omitted if desired.
+
+
+FRAPPÉS
+
+88. FRAPPÉS, in composition, are very similar to ices, consisting
+usually of crushed fruit or fruit juice, water, and sugar. They are
+granular when frozen, and, as they are never frozen as hard as ice cream
+and ices, they are of a mushy consistency. They are more often used for
+serving with a heavy course in a dinner or between two courses than as a
+dessert. The freezing of frappés is accomplished rapidly, for, as will
+be observed from Table I, the proportion of ice and salt used is 1 to 1.
+This, together with the fact that the mixture contains a large
+proportion of water, accounts for the granular nature of frappés. Any
+desirable fruit may be used in the preparation of this dessert. If it is
+a rather bland fruit, such as peaches, raspberries, etc., lemon juice
+should be added in order to give a sour taste and the mixture will need
+to be sweetened accordingly.
+
+89. CRANBERRY FRAPPÉ.--To the dinner course of a meal in which chicken,
+turkey, duck, or other fowl is served, cranberry frappé is often added.
+It may be used in place of the cranberry jelly and will be found to be a
+delightful change.
+
+CRANBERRY FRAPPÉ
+(Sufficient to Serve Six)
+
+1 qt. cranberries
+3 c. water
+2 c. sugar
+2 lemons
+
+Put the cranberries to cook with the water. When all the berries have
+become soft, force them through a colander, add the sugar, and put over
+the fire to cook until the sugar is completely dissolved. Remove from
+the fire and cool, add the juice of the lemons, and freeze.
+
+90. CIDER FRAPPÉ.--A delightful addition to a Thanksgiving dinner is
+cider frappé. It should be served with the dinner course rather than as
+a dessert.
+
+CIDER FRAPPÉ
+(Sufficient to Serve Six)
+
+1/4 c. water
+1/2 c. sugar
+1 qt. cider
+2 lemons
+
+Place the water and sugar over the fire and cook until the sugar is
+dissolved. Cool and then add the sirup to the cider and the juice of the
+lemons. Freeze.
+
+91. CHERRY FRAPPÉ.--No more attractive frappé can be served than that
+flavored with cherries and colored with a pink coloring. It is very
+refreshing and adds much to the meal in which it is served.
+
+CHERRY FRAPPÉ
+(Sufficient to Serve Six)
+
+1 c. sugar
+1 c. water
+2 lemons
+1 c. cherries, chopped
+1-1/2 c. juice from canned sour cherries
+Pink coloring
+
+Add the sugar to the water and cook until the sugar is dissolved. Cool,
+add the juice of the lemons, the chopped cherries, cherry juice, and
+sufficient pink coloring to make the mixture a pale pink. Freeze.
+
+
+SHERBETS
+
+92. SHERBETS, according to definition, are flavored water ices, but as
+they are now commonly understood, they have come to have a different
+meaning. Desserts now regarded as sherbets are ices to which are added
+egg whites, gelatine, milk, or any combination of these things. The
+addition of such ingredients improves the texture very much, for
+sherbets are less likely to be granular than ices.
+
+Sherbets may be made from fruits or fruit juices of any kind, and these
+may be either canned or fresh. Some mixtures of fruits are more
+agreeable than others, and an effort should be made to combine the
+fruits that make the best mixtures. When a bland fruit is used as the
+basis for a sherbet, a more acid one should be added to improve
+the flavor.
+
+93. MILK SHERBET.--The accompanying recipe for milk sherbet may be made
+as here given, or any desired kind of crushed fruit and fruit juice may
+be added to it to give a distinctive fruit flavor. The quantity of lemon
+used may be decreased slightly, especially if the fruit added is sour.
+If a large amount of unsweetened fruit is added, it may be necessary to
+increase the quantity of sugar. This point should be looked after
+carefully before freezing.
+
+MILK SHERBET
+(Sufficient to Serve Six)
+
+1-1/2 c. sugar
+1 qt. milk
+3 lemons
+
+Mix the sugar, milk, and juice of the lemons. Stir until the sugar is
+dissolved. The milk, of course, will curd, but when it is frozen the
+curd will have disappeared entirely. Place in a freezer and freeze
+until firm.
+
+94. RASPBERRY SHERBET.--If a delightful dessert is desired, raspberry
+sherbet should be made. Fresh raspberries are preferred in a dessert of
+this kind, but canned raspberries may be used if it is made out of the
+raspberry season.
+
+RASPBERRY SHERBET
+(Sufficient to Serve Six)
+
+3 c. milk
+2 c. crushed red raspberries
+1 lemon
+2 c. sugar
+
+Mix the milk, raspberries, juice of the lemon, and sugar. Stir until the
+sugar is dissolved. Freeze.
+
+95. PEAR SHERBET.--Pear juice is, of course, rather bland in flavor,
+but it makes a very appetizing sherbet if it is combined with
+lemon juice.
+
+PEAR SHERBET
+(Sufficient to Serve Six)
+
+2 c. pear juice
+Juice of 3 lemons
+2 c. water
+1 c. sugar
+1 Tb. gelatine
+1 egg white
+
+Mix the fruit juices and water and add the sugar. Soak the gelatine in a
+little cold water and add sufficient boiling water to dissolve it. Pour
+this into the mixture. Freeze until of a mushy consistency. Add the
+beaten egg white and continue to freeze until stiff.
+
+96. STRAWBERRY SHERBET.--As nearly every one is fond of strawberries, a
+sherbet in which this fruit is used will always be appreciated. Fresh
+strawberries are required in the accompanying recipe, and so this
+dessert must be made during strawberry season.
+
+STRAWBERRY SHERBET
+(Sufficient to Serve Six)
+
+2 c. fresh crushed strawberries
+1 lemon
+2 c. sugar
+1 qt. milk
+2 egg whites
+
+Crush the strawberries, add them with the juice of the lemon and sugar
+to the milk. Stir until the sugar is dissolved. Freeze to a mush, add
+the beaten egg whites, and continue to freeze until the sherbet
+is solid.
+
+97. GRAPE SHERBET.--Sherbet in which grape juice is used for flavoring
+makes a change from the usual kind of frozen desserts. A little lemon
+juice is used with the grape juice to make it more tart.
+
+GRAPE SHERBET
+(Sufficient to Serve Six)
+
+2 c. grape juice
+2 c. water
+2 c. milk
+1 Tb. gelatine
+2 c. sugar
+1 lemon
+
+Mix the grape juice, water, and milk. Soak the gelatine in a little cold
+water and add sufficient boiling water to dissolve. Pour this into the
+liquid and add the sugar and the juice of the lemon. Stir until the
+sugar is dissolved. Place in a freezer and freeze.
+
+MOUSSES, PARFAITS, AND BISCUITS
+
+98. Nature of Mousses, Parfaits, and Biscuits. Mousses, parfaits, and
+biscuits differ from other frozen desserts in that they are frozen in
+molds rather than in a freezer. Mousses and parfaits are similar in
+nature, and still there is a slight distinction between them. Mousses
+nearly always contain gelatine and are frequently made without eggs,
+while parfaits are composed largely of sirup, eggs, and cream. Biscuits
+are usually made of a mixture similar to mousses and parfaits, but are
+molded in individual molds.
+
+Since the desserts are frozen without being turned, they must be of a
+heavy, smooth texture, so that they will not be granular when they are
+frozen, as would be the case if a fine mixture were packed in a mold and
+frozen without turning. In many of them, whipped cream and beaten eggs
+are folded in to give lightness. In the ordinary manner of freezing,
+this lightness would be lost, but it is retained in this method because
+the mixture is undisturbed during the freezing process. Considerable
+time is required to freeze these heavy mixtures; in fact, if a mousse
+contains too large a proportion of gelatine, there is difficulty in
+freezing it at all.
+
+99. MOLDING: MOUSSES, PARFAITS, AND BISCUITS.--The molding of mousses,
+parfaits, and biscuits, while different from the freezing of other
+frozen desserts, is not a difficult matter. They are usually put in a
+mold of some kind and the mold is then covered with a mixture of ice and
+salt. After the mixture is prepared, crack the ice as previously
+explained, and mix it with salt in the proportion of 2 to 1. As a rule,
+a very large dish pan or other utensil that will hold a sufficient
+quantity of ice to cover the mold well is used for freezing the packed
+mold. Set the mold in the pan of ice and salt until it is thoroughly
+cooled, and then fill it with the mixture to be frozen. Often, to
+improve the appearance, the mold is first lined with a frappé or an ice
+and then filled with the heavier mixture. Such an arrangement provides
+an opportunity for a color scheme and at the same time facilitates the
+removal of the dessert from the mold.
+
+With the mold filled in the desired way, wrap several layers of oiled
+paper in a band around the edge and press the cover down tightly to
+prevent the entrance of any salt water. Then pack the closed mold in the
+pan of ice and salt, being careful to have it completely covered. It
+may be necessary to pour off the water and repack with ice and salt once
+during the freezing. Care should be taken not to freeze the mixture too
+long, for, at best, it is hard to remove these desserts from the mold
+and this difficulty is increased if they are frozen too hard.
+
+100. CARAMEL MOUSSE.--A melon mold makes a very attractive dessert when
+used for the molding of caramel mousse. After being turned out of the
+mold on a platter and garnished with peaches, this dessert will appear
+as in Fig. 19. In addition to being attractive, caramel mousse is so
+delicious that it appeals to practically every one.
+
+[Illustration: FIG. 19]
+
+CARAMEL MOUSSE
+(Sufficient to Serve Six)
+
+3/4 c. sugar
+1/2 c. water
+1 c. evaporated milk
+2 tsp. gelatine
+1/4 c. water
+1 egg white
+2 tsp. vanilla
+1/4 tsp. salt
+
+Make 1/2 cupful of the sugar and the 1/2 cupful of water into caramel.
+Place the can of evaporated milk into a pan of warm water, allow it to
+come to a boil over the flame, and then cool the can in the
+refrigerator. Soften the gelatine with the 1/4 cupful of water and then
+dissolve in the caramel while it is boiling hot. Pour the cold milk into
+a bowl, add the egg white, and beat together vigorously. When the
+gelatine and caramel have become cool and have started to set, gradually
+add the mixture to the milk and egg white, beating constantly. If it is
+desired to hasten the thickening process, set the bowl in which the
+mixture is being made into a pan of ice. Add the rest of the sugar, the
+vanilla, and the salt, and continue beating until the whole begins to
+thicken. Place in a mold and freeze in a pan of ice and salt. When
+frozen, turn from the mold onto a platter and garnish with canned
+peaches in the manner shown. Over each serving, pour some of the peach
+juice, which has been boiled down into a thick sirup.
+
+101. CHOCOLATE MOUSSE.--If persons to be served are fond of chocolate
+desserts, chocolate mousse should be prepared. This may be packed in a
+mold of any desired kind.
+
+CHOCOLATE MOUSSE
+(Sufficient to Serve Six)
+
+2 sq. unsweetened chocolate
+1-1/4 c. sugar
+1 c. water
+2 tsp. granulated gelatine
+3 c. thin cream
+1 tsp. vanilla
+1 c. whipping cream
+
+Melt the chocolate in a double boiler. Add the sugar and half of the
+water. Cook over the flame until the mixture is thick and smooth. Soften
+the gelatine in 1/4 cupful of water, bring the remaining 1/4 cupful of
+water to the boiling point, and dissolve the gelatine in it. Add this to
+the cooked chocolate and sugar, heat the thin cream in a double boiler,
+and mix the two. Add the vanilla, strain, and cool in a pan of ice
+water. When the mixture begins to thicken, whip the heavy cream and fold
+it in. Mold, pack in ice and salt, and freeze.
+
+102. BANANA-AND-APRICOT MOUSSE.--Mousses are sometimes made of fruits,
+but when this is done, the proper combination should be secured. Bananas
+and apricots combine very well. An excellent dessert will therefore
+result if the directions given in the accompanying recipe are
+carefully followed.
+
+BANANA-AND-APRICOT MOUSSE
+(Sufficient to Serve Six)
+
+1 c. banana purée
+1 c. apricot purée
+Juice of 1 lemon
+1 c. water
+1 c. sugar
+2 tsp. gelatine
+1 pt. heavy cream
+
+Force ripe bananas through a sieve to make the banana purée. Soak and
+stew dried apricots and force these through a sieve to make apricot
+purée. Mix the two and add the lemon juice. Add 1/2 cupful of the water
+to the sugar and cook until a thick sirup is formed. Add this to the
+fruit purée. Soften the gelatine in 1/4 cupful of cold water, heat the
+remaining 1/4 cupful to the boiling point, and dissolve the gelatine.
+Add the gelatine to the fruit mixture and place in a pan of ice water to
+cool. Whip the cream until it is stiff and fold this into the fruit
+mixture when it begins to thicken. Mold, pack in ice, and freeze.
+
+103. MAPLE PARFAIT.--Maple sirup may be combined with eggs and whipped
+cream to make maple parfait. As may be judged from the ingredients used,
+this is a very rich dessert; therefore, it should not be used in a meal
+in which the other dishes are hearty. Maple parfait makes an excellent
+dish to serve with cake that is not very rich as refreshments for
+a party.
+
+MAPLE PARFAIT
+(Sufficient to Serve Six)
+
+4 eggs
+1 c. maple sirup
+1 pt. heavy cream
+
+Beat the eggs. Cook the maple sirup for a few minutes only and pour this
+slowly over them. Stir constantly to prevent the curding of the eggs.
+Place in a double boiler and cook until the mixture thickens. Cool in a
+pan of ice water. Whip the cream until it is stiff and fold this into
+the mixture. Mold, pack in ice and salt, and freeze.
+
+104. CAFÉ PARFAIT.--Coffee used to flavor parfait makes a dessert that
+appeals to many. When hot coffee is not included in the meal on a warm
+day, this beverage need not be omitted altogether, for it may be used to
+flavor the dessert.
+
+CAFÉ PARFAIT
+(Sufficient to Serve Six)
+
+1/4 c. ground coffee
+1 c. milk
+1 c. sugar
+3 c. thin cream
+3 eggs
+1 c. heavy cream
+
+Scald the coffee and milk together for about 20 minutes, strain, and add
+the sugar and thin cream. Stir until the sugar dissolves. Beat the eggs
+and add them to the warm mixture. Cook together until the eggs have
+thickened and then cool. Whip the heavy cream, fold this into the
+custard, and freeze. Serve with sweetened whipped cream.
+
+105. STRAWBERRY ANGEL PARFAIT.--As the name implies, strawberry angel
+parfait is a very dainty dessert. Nothing more delightful can be made
+during the season when fresh strawberries can be obtained. It is
+suitable for serving at the conclusion of a meal, but it is especially
+satisfactory for a party or other social affair.
+
+STRAWBERRY ANGEL PARFAIT
+(Sufficient to Serve Six)
+
+1 c. sugar
+1 c. boiling water
+Whites of 2 eggs
+1 pt. whipping cream
+1 c. crushed strawberries
+2 tsp. vanilla
+
+Boil the sugar and water until the sirup threads. Beat the egg whites
+and pour the hot sirup over them, beating rapidly. Cool. Whip the cream
+and fold it in, add the crushed strawberries and vanilla, and freeze
+in a mold.
+
+106. CANTON PARFAIT.--Preserved Canton ginger is used for the flavoring
+of Canton parfait. The sirup that comes with the ginger is also used in
+the preparation of this dessert. Canton parfait is somewhat of a
+departure from the ordinary dessert, but is favored by many persons.
+
+CANTON PARFAIT
+(Sufficient to Serve Six)
+
+1 c. sugar
+1/2 c. water
+4 eggs
+2 c. thin cream
+1/2 c. preserved Canton ginger
+1/4 c. sirup from ginger
+1 tsp. vanilla
+2 Tb. lemon juice
+1 c. whipping cream
+
+Cook the sugar and water together until they form a thin sirup. Beat the
+eggs, pour the hot sirup over them, and add the thin cream. Cook in a
+double boiler until the eggs have thickened. Cool, add the ginger
+chopped into small pieces, the ginger sirup, vanilla, and lemon juice.
+Fold into this the heavy cream whipped until it is stiff. Freeze in
+a mold.
+
+107. BISCUIT TORTONI.--Something entirely different in the nature of a
+frozen dessert can be had by preparing biscuit tortoni. This is frozen
+in a mold as are parfaits and mousses, but instead of the entire mold
+being served, it is packed in paper cases, and one of these served to
+each person. Macaroons are used to flavor this dessert, and a layer of
+the crumbs is sprinkled over the top of each serving.
+
+BISCUIT TORTONI
+(Sufficient to Serve Six)
+
+1 c. sugar
+1/2 c. boiling water
+3 eggs
+1 pt. thin cream
+1 c. heavy cream
+1 c. macaroon crumbs
+1 tsp. vanilla
+
+Cook the sugar and water until it threads. Beat the eggs and add the
+sirup to the beaten eggs. Then add the thin cream, return to the fire,
+and cook until the mixture thickens. Set aside to cool. Beat the heavy
+cream until it is stiff, and fold this into the custard. Make macaroon
+crumbs by drying macaroons and beating them until they are quite fine.
+Add 1 cupful of these crumbs and the vanilla to the parfait mixture,
+place in a mold and freeze. When frozen, remove from the mold, pack in
+paper cases, cover with a layer of macaroon crumbs, and serve.
+
+
+MOLDING FROZEN DESSERTS
+
+108. After desserts have been frozen in the various ways that have been
+explained, they are often molded and then allowed to stand in ice and
+salt until they are well set. In this way, many attractive desserts can
+be made and numerous color schemes carried out. Some of the molds that
+are used for this purpose are shown in Fig. 20. The one in the center is
+known as a _melon mold_, and it is the one used in the preparation of
+the caramel mousse shown in Fig. 19. It may also be used for the molding
+of desserts that are already frozen. The mold to the left is known as a
+_brick mold_, and is much used for Neapolitan ice cream, while the
+small one to the right is an individual mold used for individual
+serving. Both the top and the bottom of the brick mold are in the form
+of covers that are removable. Directions for the molding of several
+desserts of this kind are here given and other frozen mixtures may be
+molded in a similar way.
+
+[Illustration: FIG. 20]
+
+[Illustration: FIG. 21]
+
+109. NEAPOLITAN ICE CREAM.--A combination of an ice and two kinds of ice
+cream, usually of different colors, makes what is known as Neapolitan
+ice cream. Various ways of combining these are in practice; for
+instance, chocolate ice cream and strawberry ice cream may be combined
+with lemon ice, or strawberry and vanilla ice cream and orange ice may
+be used together. The ice creams and ices must, of course, be thoroughly
+frozen before they are packed in the mold.
+
+Prepare the mold by placing a piece of oiled paper over the bottom cover
+and setting the mold in this. Then put a layer of ice cream of one color
+into the mold, as shown in Fig. 21, pack on top of this the second color
+of ice cream, and put the ice on top, or pack the ice between the two
+kinds of ice cream. Pack each layer tight and push the frozen mixtures
+well into the corners so that there will be no holes. Cover the top well
+with another piece of oiled paper, as shown in Fig. 22, place the cover
+on, and pack the mold into ice and salt, using a proportion of 2 to 1.
+Allow this to stand until it is well set. To serve, remove from the
+mold, cut slices from the brick, and place on plates, preferably those
+covered with paper doilies.
+
+[Illustration: FIG. 22]
+
+110. BOMBE GLACÉ.--A combination of an ice and a mousse or parfait
+mixture makes a delightful dessert known as Bombe glacé. Contrasting
+colors should be used if possible in order to make a beautiful dessert.
+This is usually made in a melon-shaped mold, but it may be made in a
+round mold, such as a tin can, if the can is perfectly water-tight.
+
+Line the mold with an ice and fill the center with a mousse or a
+parfait. Place in a mixture of ice and salt and freeze. When it has
+become solid, turn out the entire mold on a suitable dish and serve it
+at the table.
+
+
+SERVING FROZEN DESSERTS
+
+111. Frozen desserts offer an opportunity for variety in serving,
+because they occur in so many different forms. The method of serving
+depends, of course, on the nature of the frozen dessert, but any one of
+them that may be served from a large plate or dish is always attractive.
+This may be done, as has been explained, if the frozen mixtures are
+molded either as a single kind or as a combination of two or more kinds.
+
+112. To remove a molded dessert from the mold before serving, first
+clean the mold thoroughly of ice and salt and wipe it dry with a cloth.
+Then remove the cover and allow it to stand for a few minutes in a warm
+place. This treatment will cause the outside of the frozen mixture to
+melt slightly and permit it to slip easily from the mold. A warm cloth
+or warm water is sometimes used to melt the surface, and it accomplishes
+the work more quickly; but when the mold is so treated it is likely not
+to look so well. As soon as the surface is a trifle soft, turn the mold
+out on a dish and serve it immediately.
+
+113. Receptacles of numerous kinds are in use for individual servings of
+frozen desserts. Slices of ice cream cut from a brick mold and
+individual molds are usually served on a small plate about the size of a
+bread-and-butter plate. It may be placed directly on the plate, or a
+paper doily of the proper size may be put on the plate and the frozen
+dessert set on this. Sherbet glasses are much used for individual
+portions and are very attractive for this purpose, especially when they
+have long stems. Paper cases, such as those shown in Fig. 23, also make
+excellent receptacles for individual servings. They may be plain or
+fancy and are generally used to carry out a color scheme or a decorative
+idea. Meringues having the bottom removed and the center scooped out are
+sometimes used as cases in which to serve ice cream. These are made of
+egg white and sugar and baked in the oven. They are not difficult to
+prepare, as the recipes for them in _Cakes, Cookies, and Puddings_, Part
+2, explain, and they are often garnished with whipped cream. All such
+receptacles are placed on a small plate either with or without a paper
+doily of the right size.
+
+[Illustration: FIG. 23]
+
+[Illustration: FIG. 24]
+
+114. It is a little more difficult to serve desserts frozen in a freezer
+than those which an molded. However, there are numerous ways of
+garnishing and serving such desserts to add to their attractiveness.
+Candied fruits, such as cherries and pineapple, candied violet, mint,
+and rose leaves, maraschino and crème-de-menthe cherries, fresh
+strawberries, preserved cherries, strawberries, and other fruits, sliced
+peaches or bananas, whipped cream, toasted coconut, chopped nuts of
+different kinds, and various kinds of fruit sirups may all be used to
+advantage with these desserts. Fig. 24 shows ice cream served in a
+stemmed sherbet glass with grape juice and garnished with whipped cream
+and a maraschino cherry. Then, too, a chocolate sirup made by cooking
+sugar, water, and chocolate or sugar, milk, and chocolate may be served
+hot or cold over ice cream and similar desserts. Another excellent dip
+is made of any kind of fruit juice thickened with sugar. The marshmallow
+whip explained in Art. 54 may be made in any desirable color and then
+used alone or with a dip as a garnish for ice cream.
+
+       *       *       *       *       *
+
+
+COLD AND FROZEN DESSERTS
+
+EXAMINATION QUESTIONS
+
+(1) Discuss briefly the value of desserts with meals.
+
+(2) What points should be considered in the selection of desserts?
+
+(3) What is the value of an attractive appearance in a dessert?
+
+(4) (_a_) How do the general rules of cookery apply in the preparation
+of desserts? (_b_) Give an example.
+
+(5) Of what value to desserts is: (_a_) a bland sauce? (_b_) a highly
+seasoned sauce?
+
+(6) (_a_) Mention the proportion of eggs and milk for a custard. (_b_)
+Describe the method of making and baking plain custard.
+
+(7) (_a_) Give a common test for determining when baked custard is done.
+(_b_) Give the test for soft custard.
+
+(8) (_a_) How should pearl tapioca be prepared for cooking? (_b_) What
+should be its appearance when it has been cooked?
+
+(9) How is gelatine prepared when it is to be used for desserts?
+
+(10) Give the theory for the freezing of desserts.
+
+(11) Give the proportion of ice to salt for: (_a_) ice cream; (_b_)
+sherbets; (_c_) ices; (_d_) frappés; (_e_) frozen punch; (_f_) frozen
+desserts that are packed and not turned to freeze.
+
+(12) Describe the procedure in getting a mixture ready to freeze.
+
+(13) To what is the increase in quantity during the freezing of a
+mixture due?
+
+(14) How does the rate of speed in turning the dasher affect the
+freezing of a dessert?
+
+(15) How can you determine when the mixture in a freezer is sufficiently
+frozen?
+
+(16) What should be done in making a frozen dessert when the freezing
+has been completed?
+
+(17) State the advantages and disadvantages of a vacuum freezer.
+
+(18) What are: (_a_) ices? (_b_) sherbets?
+
+(19) How is a mold of ice cream packed?
+
+(20) Describe an original way of serving ice cream.
+
+
+
+
+CAKES, COOKIES, AND PUDDINGS (PART 1)
+
+       *       *       *       *       *
+
+CAKE AND PUDDING MIXTURES IN THE DIET
+
+1. CAKE is a mixture of flour, eggs, sugar, butter, and liquid that is
+baked in the oven in a variety of forms and distinguished by a tender
+texture and a sweet flavor. Closely allied to cake mixtures proper are
+many others, including cookies, small cakes, puddings, etc. While these
+differ from cakes in some respects, they are similar in use,
+ingredients, or methods of preparation. Because of this similarity, a
+number of these related mixtures are taken up in connection with cakes.
+
+2. Foods of this class, which are usually served as dessert, are for the
+most part considered as luxuries and, of course, are not used so
+extensively in the diet as other classes of foods. However, sweet food
+is required to a certain extent in each person's diet, and it may be
+obtained in this agreeable form without overbalancing the food account
+if a little economy is practiced elsewhere. Thus, a small quantity of
+cake or pudding that is light, not too rich, and properly made may be
+served without injury to most persons as a dessert or as an
+accompaniment to a dessert. For children, the less rich and sweet
+mixtures, such as cookies, are preferable to rich cake and very sweet
+confections and may be fed to them occasionally.
+
+3. Because of the almost unlimited variation in the proportion of
+ingredients, considerable variety exists in desserts of this kind. Cakes
+range from those made with only eggs for leavening to those containing
+very few eggs and having the standard proportion of other leavening
+agents. For instance, there is sponge cake; which contains no shortening
+and no leavening except eggs, in contrast with butter cake, which has
+much shortening or little, as the case may be, and requires
+proportionate quantities of flour and leavening other than eggs. Then
+there are soft, rich cookies containing shortening and sugar and the
+harder, less rich ones containing a greater proportion of flour.
+
+4. In addition to cakes and puddings proper, there are many mixtures
+that can scarcely be classed as cakes at all. A few of them, such as
+meringues, are so sweet and delicate that they could be considered as
+confections, but they are discussed in connection with cakes because
+they take the place of cake in the meal. The peculiar pastes used for
+the making of cream puffs and éclairs are not in reality cakes, nor are
+they real pastry, but because they are served as desserts and belong
+somewhere in this class, they are included here. Doughnuts and crullers
+are perhaps more often thought of as quick breads than as cakes.
+However, the mixtures used for them are sweet. They differ from the
+mixtures for cakes only in being less rich, but by the peculiar method
+of their preparation in deep fat these foods become richer than the
+majority of cakes. Then there are a few varieties of cakes made with
+yeast which are related to cake in some respects and can well be taken
+up in this connection.
+
+5. The proportions of liquid to flour for the various kinds of cake
+mixtures do not differ materially from those of the batters and doughs
+given in _Hot Breads_. Still, the increased amount of sugar, eggs, and
+shortening must always be considered, for these ingredients make
+considerable variation in the general proportions. All that is said in
+_Hot Breads_ concerning leavening agents and the proportions in which
+they are used applies with equal force to the making of cakes.
+
+6. To be able to make foods of this nature well is one of the triumphs
+of the modern housewife. But this accomplishment is not beyond the
+limitations of any woman who masters the principles of cookery and
+diligently applies them to this part of the subject. In addition to
+making desserts that are merely palatable, she can, with a little
+practice, learn to decorate these foods, particularly cakes, both
+attractively and artistically. When she is equipped with such knowledge,
+she will be able to present her family with many varieties of this
+pleasing dessert.
+
+       *       *       *       *       *
+
+CAKES
+
+INGREDIENTS USED IN CAKES
+
+NECESSARY INGREDIENTS
+
+7. QUALITY OF INGREDIENTS.--The materials used in the making of cakes
+should be of as good quality as possible, and when put into the cake
+they should be in the best condition. In this phase of cookery, as in
+all others, better results are obtained when good materials are used.
+Besides possessing this general characteristic, certain of the
+ingredients require special attention.
+
+8. FAT FOR CAKES.--The fat used for cakes must necessarily be of an
+agreeable flavor, and for this reason butter is the kind in general use.
+There are, of course, other fats that may be used to advantage either as
+part or all of the fat required. However, when another fat is to take
+the place of butter, one that is practically flavorless should be
+chosen. Oleomargarine of various kinds, Crisco, and even some of the
+liquid fats are very satisfactory, especially in the making of cookies.
+
+9. SWEETENING FOR CAKES.--Numerous varieties of sugar may be employed in
+the making of cakes. Probably granulated sugar is used more frequently
+than any other, but brown sugar, soft sugar, and confectioner's sugar
+all have a place in cake making. Any of these may be used in the
+preparation of icing as well as for an ingredient of the cake itself.
+
+10. LEAVENING FOR CAKES.--An important source of leavening in cakes is
+eggs. For cakes to be most satisfactory, the eggs employed should be
+strictly fresh. During the season when they are scarce and consequently
+high in price, recipes that require only a few eggs should be prepared.
+
+Baking powder, which is also an important leavening in cakes, should be
+of an approved brand that can be relied on to do the work expected of
+it. Soda and cream of tartar are sometimes used together, and, again,
+soda is used alone with molasses or sour milk. For every 3 eggs in a
+cake mixture, 1 teaspoonful of the baking powder called for in the
+recipe may be omitted. Altitude affects the amount of baking powder
+required in cakes. The quantity given in the recipes is correct for
+altitudes varying from sea level to 1/2 mile high, but it should be
+reduced one-fifth at an elevation of 1 mile, and three-tenths at an
+elevation of 7,000 feet.
+
+11. LIQUID FOR CAKES.--Milk, as a rule, is the liquid used in cake
+making. It may be skim milk or whole milk, it may consist of part water
+and part milk, or it may be entirely water, depending on the kind of
+cake. When a large number of eggs are used in a cake, very little liquid
+is employed. Sometimes the liquid consists of molasses and sour milk
+used together, separately, or with some other liquid.
+
+12. FLOUR FOR CAKES.--The flour used in the preparation of cakes may be
+bread, pastry, or blend flour, depending on the kind of cake desired.
+While a blend, or an all-purpose, flour makes a satisfactory cake,
+pastry flour, which is milled from soft winter wheat, or better still,
+cake flour, is more nearly ideal as the excess gluten is removed, and it
+is much finer milled; hence it produces a lighter, finer, more delicate
+cake. Wheat flour is the kind that is generally used, but other flours,
+such as white corn meal, rice flour, and potato flour, though producing
+a drying effect, are sometimes combined with wheat. A tablespoonful of
+corn starch sifted with the bread or hard wheat flour is an improvement
+over straight bread flour, but as it has a drying effect, it is not to
+be recommended.
+
+
+MISCELLANEOUS INGREDIENTS
+
+13. In addition to the ingredients that have just been mentioned, there
+are numerous other ingredients that are often used in cakes. Some of
+them are used for the purpose of adding flavor and variety to otherwise
+plain cakes, while many of them are used entirely for the purpose of
+flavoring. These ingredients, like the necessary ones, should be of
+excellent quality. It is essential that their use and value be
+understood, for by means of them pleasing variety may often be secured
+with just a plain-cake recipe. For instance, a plain cake as a
+foundation may be varied by using with it raisins, nuts, spices,
+coconut, preserved fruits of various kinds, or flavoring of some sort.
+To be able to use these ingredients properly, it is well for the
+housewife to be familiar with their nature and the treatment that must
+be given to them before they can be used.
+
+14. CURRANTS AND RAISINS.--As has already been learned, currants and
+raisins are varieties of dried grapes. Currants do not contain seeds,
+but raisins come in both seeded and seedless varieties, and either of
+these are satisfactory for cake making. Currants are often dry and hard,
+and as they are usually very dirty they require considerable cleaning to
+prevent them from being gritty when the cake is eaten. Because of these
+facts, currants are not very satisfactory and consequently are usually
+replaced by raisins, which may be used, either chopped or whole, for any
+of the purposes currants are used. If small raisins are desired,
+sultanas, which are a small, light-colored, and mild-flavored variety,
+are the best to purchase. These two fruits increase the food value of
+the mixtures to which they are added. Raisins, being extremely high in
+carbohydrate, are especially valuable as an ingredient.
+
+Before currants and raisins are used in cake mixtures, they should be
+thoroughly cleaned. To clean them, place them in a colander, and then
+turn a stream of cold water over them and rub them between the fingers
+until all dirt or other foreign material is removed. When clean, allow
+them to dry as thoroughly as possible before using them.
+
+15. MISCELLANEOUS FRUITS.--Fruits other than currants and raisins are
+often used in the preparation of cakes and puddings. These, which may be
+dried, canned, or preserved, include dates, figs, citron, apricots,
+prunes, cherries, plums, pears, peaches, and pineapple. Candied orange
+and lemon peel are generally used in the preparation of fruit cake. All
+of these fruits add food value and flavor.
+
+A certain amount of preparation must be given to fruits before they can
+be used in cakes. All of them except the canned fruits must be
+thoroughly washed, and some of them, such as dates, must have the stones
+removed. Those which are very hard, as, for instance, figs and citron,
+may be steamed to make them soft. The steaming may be done by placing
+the fruit in a colander over a vessel of boiling water and covering the
+colander to retain the steam. When treated in this manner, these fruits
+will cut more easily and will be softer and more moist in the
+finished cake.
+
+16. NUTS.--In the making of cakes, nuts of almost any variety may be
+utilized. Not only do they add a large amount of food value in the form
+of fat, but they increase the richness of the cake and provide a very
+delightful flavor. The nut meats are generally too large in size to be
+used whole, and so they must be made smaller before they are added to
+the mixture. They may be put through a chopper, but usually it is
+preferable to chop them with a chopping knife in a bowl or cut them into
+pieces with a paring knife.
+
+It should be remembered, however, that the use of nuts in a cake adds
+greatly to the cost, for, with the exception of peanuts, they are rather
+expensive, particularly when they are bought shelled. As can readily be
+understood, both the nuts themselves and the labor involved in removing
+the shells must be paid for. The cost, of course, may be reduced by
+buying the nuts in the shells and shelling them at home.
+
+17. COCONUT.--The flesh of the coconut when shredded is much used in the
+preparation of cakes, being put in the cake mixture or used in
+connection with icing between the layers and over the top layer. Coconut
+may be purchased already shredded in boxes or cans, or it may be
+obtained in the shells and then shredded at home. That which is prepared
+commercially either is dried, when it will be found to be somewhat hard,
+or is mixed with the milk of the coconut or with glycerine, which keeps
+it soft. Much more satisfactory coconut can be secured by procuring a
+coconut, cracking open the shell, removing the flesh, and then grating
+or grinding it. Coconut of this kind will be found to be very delicious
+and will make excellent cake. In case coconut becomes dry and hard
+before it is used, it can be softened by steaming it in the manner in
+which dried fruits are steamed.
+
+18. CHOCOLATE AND COCOA.--Materials that are much used for flavoring
+cake mixtures and icings are chocolate and cocoa. Chocolate is sold in
+pound and half-pound cakes in both the bitter and the sweetened form,
+while cocoa is sold in packages or bottles in powder form. The bitter
+chocolate gives the greatest amount of food value and flavor and is
+therefore used the most. Cocoa is neither so strong in flavor nor so
+high in food value as chocolate, but it can be substituted for chocolate
+when this is not in supply.
+
+19. SPICES.--In many kinds of cake, spices are needed to give the
+desired flavor. When they are to be used for this purpose, they should
+be obtained in the ground form and then mixed with the dry ingredients.
+The principal varieties used in cakes are cinnamon, cloves, nutmeg, and
+allspice. Sometimes a combination of all these is added to the mixture,
+but very often just a little cinnamon or a mild flavoring of nutmeg is
+all that is required. When spices are purchased, the best possible
+brands should be selected, because these things are very easily
+adulterated with other materials and adulterated spices have not so much
+strength as the better kinds.
+
+20. FLAVORING EXTRACTS.--In cake preparation, almost more than in any
+other part of cookery, flavoring extracts have a place. They are used in
+plain cakes that do not contain any of the other miscellaneous
+ingredients, and some of them are also added to many cake mixtures and
+icings that contain fruits, nuts, spices, chocolate, etc. Vanilla, which
+is an alcoholic extract of the vanilla bean, is probably used more
+frequently than any other flavoring. The alcoholic extracts of orange,
+lemon, almond, pistachio, and various other flavors are also valuable in
+cake making. When any of these flavorings are used in cakes, it should
+be remembered that much of their strength is lost through the baking.
+Therefore, in order that the cake may be well flavored after it is
+baked, a comparatively large quantity of flavoring must be used.
+
+
+GENERAL CLASSES OF CAKES
+
+21. Although many varieties of cake can be made, they may all be put
+into two general classes: _sponge cake_ and _butter cake_. These classes
+may also be regarded as cake made without butter and cake made with
+butter, for it is the presence or absence of fat in a cake mixture that
+makes the difference in the method of mixing the ingredients and
+determines the texture after baking. While there are many true examples
+of each of these classes, it must be remembered that there are also
+numerous variations of the two which must be placed in either one or the
+other of these classes. For instance, a true sponge cake does not
+contain baking powder, but some recipes for sponge cake are given in
+which baking powder is included. Such recipes must be regarded as
+variations of sponge cake, for they are more similar to that than to
+butter cake.
+
+The ingredients are not, however, the only source of difference between
+these two general classes of cakes. They also differ as to the method
+used to combine the ingredients, the correct oven temperature for
+baking, and the length of time required for the baking. All these
+differences must be thoroughly understood if successful cake making is
+to be the result.
+
+
+GENERAL EQUIPMENT FOR CAKE MAKING
+
+22. The different forms of cake require, of course, different utensils,
+and these are taken up in connection with the preparation of each class.
+However, it is well for the housewife to be familiar at the outset with
+the general equipment used in the making of cakes and similar foods.
+
+23. The utensils required for the mixing of the ingredients are somewhat
+similar to those used in the preparation of hot breads. An earthen bowl
+is preferable for the mixing of the batter. If this kind is not
+available, an enamel one rather than an aluminum one should be used.
+When cake dough is stirred in an aluminum dish, the sides usually become
+darkened and are liable to discolor the mixture.
+
+Spoons for the mixing of the ingredients are also important. Enameled
+spoons are not very satisfactory, because the enamel is likely to chip
+off the edges. Aluminum spoons may be used. In fact, they have lightness
+in weight which recommends their use, but if much stirring is done, a
+slight discoloration is apt to occur from the spoon. Wooden spoons or
+spatulas are found to be the most satisfactory for this purpose. They
+are light in weight, cause no discoloration, and do not chip nor
+wear off.
+
+24. Two measuring cups, one for the dry ingredients and one for the wet
+materials, should be provided, as they will prove a convenience. A
+tablespoon, a teaspoon, and a case knife are also necessary for
+measuring. To remove any foreign material from the flour and at the same
+time make it light, a flour sifter is required.
+
+25. Certain utensils are required for the beating of the eggs used in
+cakes. If they are to be beaten separately before being put into the
+mixture, a bowl and a rotary egg beater should be provided. In case the
+eggs are to be separated and the whites beaten alone, a flat dish, such
+as a platter or a soup plate, and an egg whip are the most satisfactory.
+
+26. The kind of pan required for the baking of cakes depends entirely
+on the kind of cake that is to be prepared. Fig. 1 shows the types of
+pans for which the housewife will have the most use. The square pan at
+the left is suitable for any kind of cake that is to be baked in the
+form of a loaf. In front of this is a layer-cake pan with a removable
+bottom. This type of layer-cake pan is the most satisfactory, for the
+cake may be lifted right out of the pan rim on the cake-pan bottom and
+the bottom then easily removed from the cake after it has been placed on
+the cooler. Of course, pans without false bottoms may also be used
+successfully with a little care. The large flat pan at the right is a
+pan for the baking of all kinds of cookies. On this is shown a round pan
+having a removable bottom, to the center of which is attached a tube.
+Sponge cakes, although they may be baked in loaf-cake pans, are
+generally baked in a pan of this kind. Pans for individual cakes range
+in size from large muffin pans, like the one shown at the right front,
+to pans that produce cakes very small in size.
+
+[Illustration: FIG. 1: cake pans.]
+
+       *       *       *       *       *
+
+PROCEDURE IN CAKE MAKING
+
+PREPARATION OF INGREDIENTS
+
+27. In cake making, as in the preparation of other dishes, a systematic
+plan must be followed if good results are desired. A housewife cannot
+expect to have a successful cake if she has to stop during the mixing to
+get some of the ingredients or some of the utensils ready. Before the
+mixing is begun, all the utensils and ingredients should be collected
+and any of the ingredients that require special preparation should be
+prepared. Then, if the recipe is correct, if the ingredients are
+measured accurately and combined correctly, and if the baking is done
+properly, success in cake making is assured.
+
+28. The first thing to be done, when a cake is to be made, is to read
+the recipe to determine just what is required and to find out whether
+all the ingredients called for are in supply. With this done, all the
+utensils should be placed conveniently on the table and the ingredients
+collected and measured. Some authorities advise the weighing of the
+ingredients in cake because weight is always regarded as more accurate
+than measure. If a recipe calls for weights, it will be found easier to
+use them than to try to change them to measure; but when a recipe
+requires measures, and does not state weights, it would be unwise to
+attempt to use scales for measuring.
+
+29. The measuring of the fat often requires a little attention. For
+instance, if only 1/4 cupful of butter or some other fat is required, it
+may perhaps be more convenient to measure it with a tablespoon than with
+a cup. Otherwise, unless the recipe calls for melted fat, the fat should
+be measured by pressing it down tight into the cup until it reaches the
+mark indicating the required amount. If the fat is hard and cold, as is
+usually the case when it is first taken from the refrigerator or other
+cold place, it will be difficult to cream. A good plan is to let the fat
+stand until it is 70 degrees Fahrenheit, or ordinary room temperature,
+before the mixing is begun.
+
+30. The dry ingredients used in cakes include the sugar, flour, baking
+powder, spices, etc. Granulated sugar seldom requires any preparation
+except measuring. However, sugar other than granulated, particularly
+brown sugar and pulverized sugar, should be rolled with a rolling pin
+and then sifted in order to free it from any lumps it might contain.
+Flour should be sifted once before measuring and again with the baking
+powder, or soda and cream of tartar, and salt in order to mix them.
+Other dry ingredients, such as spices and occasionally pulverized sugar,
+may also be sifted with the flour and other dry ingredients. If the dry
+leavening agent appears to be lumpy when the cover is removed from the
+can, it should be worked smooth with a spoon and sifted before it is
+measured. A very small mesh wire sieve may be used for this purpose.
+
+31. The liquid should be measured by pouring it into the measuring cup
+with the cup stationary and level. The eggs, which are, of course, one
+of the liquid ingredients, should be neither broken until just before
+they are to be used, nor beaten until the mixture is brought to the
+point where the eggs are to be added. If the whites are to be used for
+the preparation of icing after the cake is baked, they should be kept in
+a cool place until they are beaten.
+
+32. Fruits, nuts, and other miscellaneous ingredients should be prepared
+before the mixing of the cake is begun; that is, they should be
+cleansed, cut, ground, or chopped, as the case may be, so that it will
+not be necessary to stop the mixing of the cake to do any of this work.
+If they are to be dredged with flour, this may be done at the time they
+are prepared.
+
+
+PREPARATION OF PANS
+
+33. The pan or pans in which the cake is to be baked should also be
+prepared before the mixing is begun. The treatment to be given to the
+pans depends to a large extent on the cake that is to be put into them.
+Butter cake or any of its variations requires greased pans, whereas
+sponge cake should be put in pans that are not greased.
+
+34. BUTTER-CAKE PANS.--The fat used to grease pans of any kind should be
+a clean, tasteless fat. Less will be required to cover the surface of
+the pan if an oil rather than a solid fat is used. In case butter is
+selected for this purpose, it should first be melted and then allowed to
+stand until the clear fat that rises to the top can be gathered.
+However, fats that are less expensive than butter are perfectly
+satisfactory for greasing pans, and so butter should not be used unless
+other fats are not available.
+
+35. Muffin pans or individual pans of any kind should first be greased
+with a brush or a small piece of clean paper dipped into the fat that is
+to be used, and then dusted with flour. The flour should cover the
+surface of the pan, but should be shaken out so that no more than just a
+film remains over the grease. A brush may also be used for the greasing
+of other pans, but it is not recommended, as the fat is apt to become
+rancid in the brush, and if it is cleansed as often as is necessary to
+keep it in good condition, a great deal of fat, which clings to the
+brush, will be wasted. A small piece of paper dipped in fat will be
+found much more economical and quite as satisfactory for this work.
+
+36. Loaf-cake pans, that is, pans that make cake in the form of a loaf,
+should first be greased and then, as shown in Fig. 2, have the bottom
+covered with a piece of oiled paper or light wrapping paper that may be
+oiled after being put into the pan. This paper should be the exact width
+of the bottom of the pan and should be long enough to cover the bottom
+and extend up to the top of each end. The sides of the pan need not be
+covered, as it is a simple matter to loosen the cake from them with a
+knife. When the cake is turned out of the pan, the paper will stick to
+the cake, but it may be easily removed by merely pulling it off.
+
+[Illustration: FIG. 2: loaf pan.]
+
+37. Layer-cake pans, whether they have false bottoms or not, should be
+greased and then covered with a light layer of flour, just as is done
+with individual pans. If such a pan does not have a false bottom and the
+cake seems to stick to it, the best plan is to turn the pan upside down
+and place a cold damp towel on it for a few minutes. This will moisten
+the surface of the bottom sufficiently to permit the pan to be removed
+without difficulty.
+
+38. SPONGE-CAKE PANS.--The preparation of sponge-cake pans differs from
+that for butter-cake pans because of the nature of the cake. No grease
+of any sort should be applied to the surface of sponge-cake pans. If
+desired, they may be dusted with flour, but even this is not necessary,
+as very satisfactory results are obtained by putting the cake mixture
+into the bare pan.
+
+       *       *       *       *       *
+
+SPONGE CAKES AND THEIR PREPARATION
+
+METHOD OF PROCEDURE
+
+39. With the ingredients and utensils gathered and prepared, the mixing
+of the cake may be begun at once. The method of mixing depends entirely
+on the kind of cake that is being made, sponge cake involving a
+different procedure from butter cake. These methods should be thoroughly
+mastered, so that there will be no danger of confusing them and so that
+the recipe will not need to be referred to constantly during the mixing
+of the cake. When an ingredient that is not usually included in the
+ordinary butter or sponge cake is found in the recipe, the way in which
+this ingredient is added to the mixture should be carefully noted, so
+that no mistake will be made.
+
+40. NATURE OF SPONGE CAKE.--A true sponge cake contains nothing besides
+eggs, sugar, flour, and flavoring material. The eggs, sugar, and flour
+are used in equal amounts, the eggs and sugar being about the same by
+weight or measure and the flour half as much by weight. For instance, a
+successful sponge cake can be made with a cupful each of eggs, sugar,
+and flour. To these ingredients the juice of 1/2 lemon is usually added,
+and sometimes the grated rind of the lemon is used also. The simple
+variation in sponge-cake mixtures is the addition of liquid, which is
+usually water, sometimes cold and sometimes hot. In the true sponge
+cake, eggs supply all the leavening, but it is possible to economize in
+the number of eggs by using leavening of some other kind, such as soda
+and cream of tartar or baking powder. The texture of a sponge cake in
+which leavening other than eggs is used is not so good as that of the
+true sponge cake, but if this leavening is used discreetly, it is
+possible to decrease the number of eggs somewhat without sacrificing too
+much in texture. However, it is useless to try to make a good sponge
+cake with fewer than three eggs, for the other ingredients--flour,
+sugar, leavening, and liquid--are not sufficient to produce a
+delicious cake.
+
+[Illustration: FIG. 3]
+
+41. COMBINING THE INGREDIENTS.--The ingredients required for a true
+sponge cake and the utensils used in making such a cake are shown in
+Fig. 3. As will be observed, both the utensils and the materials are so
+placed on the table in front of the one who is to make the cake that the
+work may be performed with the least amount of effort.
+
+[Illustration: FIG. 4, Using the rotary egg beater.]
+
+If the whole eggs are to be used, break them into the mixing bowl and
+beat them with a rotary egg beater, as shown in Fig. 4, until they are
+thick and lemon-colored. In case only the whites are to be used, beat
+them with an egg whip on a flat dish or in a large bowl until they are
+stiff. To the beaten egg, add the sugar a little at a time, as shown in
+Fig. 5, beating it into the egg with the rotary beater.
+
+[Illustration: FIG. 5, Beating in the sugar.]
+
+Either granulated or pulverized sugar may be used, but pulverized is the
+better of the two, because it is lighter. When the sugar is added at
+this time, sift the flour several times, and, as in Fig. 6, add it last,
+folding it into the mixture with a wire egg whip. However, if it is
+desired to do so, the sugar and flour may be sifted together and added
+at the same time, or both the sugar and flour may be sifted separately
+and then added to the eggs alternately. Then add the flavoring and, if
+liquid is to be used, put it in at this time. In case leavening is
+supplied, sift it in with the flour. The mixture is then ready for the
+pan. Place the ungreased pan conveniently on the table and then, as
+shown in Fig. 7, pour the mixture from the bowl into it. Scrape the
+sides of the bowl well, so that there will be no more waste than is
+necessary.
+
+[Illustration: FIG. 6]
+
+42. BAKING SPONGE CAKE.--As soon as the mixture has been poured into the
+pan, set it in a moderate oven to bake. The temperature should be about
+300 degrees Fahrenheit when the cake is put into the oven, but it may be
+gradually increased to 350 or 400 degrees. If the temperature cannot be
+determined, the paper test may be applied. This consists in placing a
+piece of white paper in the oven. To be right for sponge cake, the heat
+should turn this paper a moderate brown in 4 minutes. The time for
+baking depends, of course, on the size of the cake, but usually more
+time is required than for butter cake.
+
+[Illustration: FIG. 7]
+
+In putting the cake into the oven, set it on the lower rack, as here the
+mixture will be in a position to come up with the heat of the oven,
+which, as is known, has a general tendency to rise. If it is placed on
+the top rack where the heated air is necessarily passing down toward the
+outside walls because of the circulation that is established, there will
+be a certain amount of pressure on top of the cake which will prevent it
+from rising. Allow the cake to remain on the lower rack until it has
+risen to its fullest extent, and then, if necessary, remove it to the
+top rack for browning.
+
+[Illustration: FIG. 8]
+
+43. Several tests to determine whether sponge cake is ready to remove
+from the oven can be applied. One of these consists in observing the
+cake in the pan. After it has risen as much as it will rise, a small
+amount of shrinkage will, as shown in Fig. 8, loosen the cake from the
+sides of the pan. Another test, which is known as the finger test,
+consists in making a depression in the center of the cake. If the cake
+is baked sufficiently, it will spring back to fill the depression, but
+if it is not done, the depression will remain.
+
+[Illustration: FIG. 9]
+
+44. REMOVING SPONGE CAKE FROM PAN.--When sponge cake is taken from the
+oven, it requires different treatment from that of butter cake. Instead
+of removing it from the pan immediately, turn it upside down on a cooler
+to sweat, as shown in Fig. 9. Allow it to remain in this way until it
+has shrunken sufficiently from the pan, and then lift off the pan. If
+necessary, the cake may become completely cold before the pan is taken
+from it. Close adherence to these directions will prevent any trouble
+that may arise in removing sponge cake from the pan.
+
+
+RECIPES FOR SPONGE CAKE AND ITS VARIATIONS
+
+45. PLAIN SPONGE CAKE.--The ideal proportions for a sponge cake are
+given in the accompanying recipe and upon these proportions the other
+recipes are based.
+
+PLAIN SPONGE CAKE
+
+4 eggs
+1 c. sugar
+1 c. flour
+Juice and rind of 1/2 lemon
+
+Beat the eggs until they are thick and lemon-colored. Add the sugar
+gradually and continue to beat. Sift the flour several times and fold
+into the mixture. When the ingredients are thoroughly mixed, add the
+grated rind and the juice of the lemon, pour into a sponge-cake pan,
+and bake.
+
+46. COLD-WATER SPONGE CAKE.--The accompanying recipe is a slight
+variation from the true sponge cake, for it contains leavening other
+than eggs and a small amount of cold water. No difficulty will be
+experienced in making a cake according to this recipe if the directions
+are carefully followed.
+
+COLD-WATER SPONGE CAKE
+
+3 eggs
+1-1/2 c. sugar
+Rind and juice of 1 lemon
+1/2 c. cold water
+2 tsp. baking powder
+1-1/2 c. flour
+
+Beat the eggs until they are thick and lemon-colored. Add the sugar
+gradually and continue beating. Grate the yellow part from the lemon
+rind and add it with the juice. Pour in the cold water, continuing to
+beat. Sift in the baking powder with the flour and add to the egg
+mixture. Pour into a sponge-cake pan and bake.
+
+47. HOT-WATER SPONGE CAKE.--Hot water and leavening in the form of soda
+and cream of tartar are used in the accompanying recipe for sponge
+cake. The texture is not just the same as that of a plain sponge cake,
+but if the recipe is carefully followed an excellent cake will be
+the result.
+
+HOT-WATER SPONGE CAKE
+
+4 eggs
+2 c. flour
+1-1/2 c. powdered sugar
+1/2 tsp. soda
+1-1/4 tsp. cream of tartar
+1/4 c. hot water
+1 tsp. vanilla
+
+Beat the eggs with a rotary beater until they are thick and
+lemon-colored. Sift the flour, powdered sugar, soda, and cream of tartar
+together several times. Sift these into the eggs and continue beating.
+When all of the dry ingredients have been added, pour in the boiling
+water, flavor with the vanilla, and pour into a sponge-cake pan
+and bake.
+
+
+48. ORANGE SPONGE CAKE.--Sponge cake is delicious when it is flavored
+with orange. No leavening except the eggs is used in the recipe for cake
+of this kind. Lemon may be used in place of orange and 1/2 cupful of
+finely chopped nuts may be added.
+
+ORANGE SPONGE CAKE
+
+4 eggs
+1 c. granulated sugar
+3/4 c. flour
+2 Tb. orange juice
+1/2 tsp. orange extract
+
+Beat the eggs with a rotary beater until they are light and
+lemon-colored. Add the granulated sugar gradually. Sift into this the
+flour, and continue the beating until all are mixed. Add the orange
+juice and extract, pour into a sponge-cake pan, and bake.
+
+
+49. SUNSHINE CAKE.--Nothing more delicious in the way of cake can be
+made than sunshine cake. It is especially nice to serve with a frozen
+dessert of some kind, for it is not too rich and it is attractive
+in color.
+
+SUNSHINE CAKE
+
+6 eggs
+1/3 tsp. cream of tartar
+1 c. sugar
+3/4 c. flour
+1 tsp. lemon juice
+1 tsp. vanilla
+
+Separate the eggs. Beat the yolks with a rotary beater until they are
+thick and lemon-colored. Beat the egg whites until they are foamy, add
+the cream of tartar, and continue beating until they are dry. Fold the
+sugar into the egg whites and then fold the yolks into this mixture.
+Sift the flour several times and add it. Add the lemon juice and
+vanilla, pour into a sponge-cake pan, and bake.
+
+50. ANGEL CAKE NO. 1.--A variety of sponge cake in which only the egg
+whites are used is known as angel cake. Some persons hesitate to make
+cake of this kind because of the number of eggs it takes, but usually
+the yolks that remain can be put to very good use and so the cake is no
+more expensive than most others.
+
+ANGEL CAKE No. 1
+
+1 c. flour
+1 c. powdered sugar
+10 egg whites
+1/2 tsp. cream of tartar
+1 tsp. vanilla
+
+Sift the flour and powdered sugar together four or five times in order
+to make them very light. Beat the egg whites with a whip until they are
+foamy. Add the cream of tartar, and continue beating until they are
+stiff enough to heap up in a mound and stay this way. Sift the mixture
+of flour and sugar a little at a time into the egg whites and continue
+beating until all is added. Flavor with the vanilla, place in a
+sponge-cake pan with a tube in the center, and bake in a very
+moderate oven.
+
+51. ANGEL CAKE NO. 2.--If a slightly larger cake than the first
+angel-cake recipe will make is desired, the accompanying recipe should
+be followed. Its texture is practically the same as that of the
+other cake.
+
+ANGEL CAKE No. 2
+
+1-1/4 c. flour
+1-3/4 c. powdered sugar
+12 egg whites
+1 tsp. cream of tartar
+
+Sift the flour and sugar separately four or five times. Beat the egg
+whites until they are foamy and add the cream of tartar, continuing to
+beat until they are stiff. Add the powdered sugar gradually, continuing
+the beating. When all this has been added, sift in the flour, and fold
+it in with as light a motion as possible. Pour into a sponge-cake pan
+with a tube in the center, and bake in a very moderate oven, raising the
+temperature slightly at the end.
+
+52. POTATO-FLOUR SPONGE CAKE.--When a substitute for wheat flour must be
+used and the supply of eggs is not large, the family need not be
+deprived of excellent cake, for potato sponge cake can be made. This
+resembles angel food to a certain extent, as it is white in color and
+tender in texture. It is a splendid cake to serve with rich
+frozen desserts.
+
+POTATO-FLOUR SPONGE CAKE
+
+5 egg whites
+1-1/2 c. sugar
+1/2 c. water
+2/3 c. potato flour
+1/3 c. wheat flour
+1/2 tsp. cream of tartar
+1 tsp. lemon extract
+
+Beat the egg whites until stiff. Cook the sugar and water until the
+sirup threads. Add this sirup to the egg whites and beat well. Sift the
+potato flour, wheat flour, and cream of tartar three times, and then
+fold into the mixture. Add the flavoring, turn into a pan, and bake for
+about 40 minutes.
+
+53. SPONGE CAKE WITH POTATO FLOUR.--The accompanying recipe for sponge
+cake contains honey for part of the sweetening, both the yolks and the
+whites of the eggs, and potato flour. When sugar and wheat flour are
+scarce, this is a very good cake to make.
+
+SPONGE CAKE WITH POTATO FLOUR
+
+1/2 c. honey
+1/2 c. granulated sugar
+1/2 c. water
+5 eggs
+Grated rind and juice of 1/2 lemon
+1/2 c. potato flour
+
+Boil the honey, sugar, and water to the soft-ball stage. Separate the
+eggs, beat the yolks until thick and lemon-colored, and then beat the
+sirup into them. Add the grated lemon rind and juice, stir in the potato
+flour, and finally fold in the whites of the eggs, beaten very light.
+Bake in a tube pan for about 50 minutes.
+
+
+BUTTER CAKES AND THEIR PREPARATION
+
+METHOD OF PROCEDURE
+
+54. NATURE OF BUTTER CAKE.--The ingredients for a simple butter cake
+consist of butter or other fat, sugar, flour, eggs, leavening, and
+liquid. The proportion of flour and liquid in cake of this kind is
+similar to that of a thick, or muffin, batter, that is, 2 measures of
+flour and 1 measure of liquid; but it should be remembered that the
+addition of other ingredients, such as butter, sugar, and eggs, alter
+this proportion to a certain extent. However, it is possible to make up
+a cake recipe from a muffin recipe by using 1/2 as much sugar as flour
+and 1/2 as much butter as sugar. With a knowledge of these proportions,
+the housewife will be able to judge how near a new recipe comes to
+being a reasonable one and what the possibilities of its success are.
+
+[Illustration: FIG. 10]
+
+55. COMBINING THE INGREDIENTS.--The method of mixing all cakes that
+include butter as an ingredient is similar. It is explained and
+illustrated in detail, so that the housewife may become thoroughly
+familiar with it and thus be prepared to apply it in the preparation of
+any variety of butter cake. In case a recipe contains additional
+ingredients, the way in which these are combined should be noted
+carefully and then carried out.
+
+[Illustration: FIG. 11]
+
+56. In the making of any kind of butter cake, the ingredients and
+utensils should be collected and conveniently placed if the best results
+are desired. Fig. 10 shows these assembled ready to begin the mixing. As
+will be observed, layer-cake pans are included in the equipment, but
+these may be replaced by pans of other kinds if it is not desired to
+make a layer cake. Before the mixing begins, grease whatever pans are to
+be used and then dust them lightly with flour so that they will be
+ready when the mixture is prepared.
+
+[Illustration. Fig. 12]
+
+[Illustration. Fig. 13]
+
+57. As the first step in the making of butter cake, cream the butter in
+the mixing bowl, as shown in Fig. 11; that is, work it with a wooden
+spoon until it is soft and creamy. Then add the sugar from the measuring
+cup very slowly, as in Fig. 12, stirring continually so that the mixture
+will remain creamy. The eggs are the next ingredient to be added. These
+are put in whole and unbeaten, whole and beaten, or they are separated
+and the yolks and whites beaten separately. If the whole eggs or the
+yolks are to be beaten, break them into a bowl and beat them with a
+rotary egg beater as Fig. 13 shows. As has already been learned, the
+whites, when added alone, should be beaten with an egg whip. When the
+eggs have been added to the mixture, beat it well so as to make it as
+light as possible and then stir in the liquid. The mixture will then
+appear as in Fig. 14. Next add all the dry ingredients to the flour,
+and, as illustrated in Fig. 15, carefully sift all into the mixture. If
+desired, the liquid and flour may be added alternately, a little at a
+time. With all the ingredients combined, beat the mixture vigorously for
+a short time to make sure that everything is thoroughly mixed, and then,
+as shown in Fig. 16, pour it into the pans that have been greased and
+floured. If a two-layer or a three-layer cake is to be made, it may be
+divided evenly to fill two pans or three pans, but if a loaf cake is
+desired, all of it should be poured into one pan.
+
+[Illustration: Fig. 14]
+
+[Illustration: Fig. 15]
+
+58. BAKING THE MIXTURE.--Place the pans containing the cake mixture on
+the bottom rack of the oven in order that it may have an opportunity to
+rise properly. The form in which the cake is made determines the correct
+temperature for the oven. Loaf cake requires more time for baking than
+small cakes or layer cake; consequently, the oven should not be so hot
+for cake of this kind as for the other types. A temperature of 350 to
+400 degrees Fahrenheit is suitable for loaf cake, while small cakes or
+layer cake should have a temperature of at least 400 to 450 degrees. Be
+careful not to move the cake in the oven until it has risen sufficiently
+and has set; otherwise, it may fall when it is moved. If this precaution
+is observed and the cake falls, it may be known that the falling is due
+to a wrong proportion of ingredients and not to a draft nor the slamming
+of the oven door, as many housewives think. A cake that rises in the
+center and cracks open contains either an insufficient quantity of
+liquid or too much flour. If, upon being baked, a layer is higher on one
+side than on the other, it was probably spread unevenly in the pan
+before it was put in the oven or the oven rack itself was not level.
+This condition may be caused by uneven heat in the oven.
+
+[Illustration: Fig. 16]
+
+[Illustration: Fig. 17]
+
+59. To determine whether a butter cake is baked sufficiently or not,
+several tests may be made. Cake of this kind does not shrink from the
+sides of the pan as does sponge cake, but the finger test mentioned may
+be applied, just as in the case of sponge cake. If, upon making a
+depression in the center of the butter cake, the surface springs back to
+fill the depression, it may be known that the cake is done. Another test
+consists in inserting a toothpick in the center of the cake. If it comes
+out clean, the cake has finished baking, but if some of the mixture
+sticks to the toothpick, more baking is required.
+
+60. CARE OF BUTTER CAKE AFTER BAKING.--As soon as a butter cake is
+sufficiently baked, take it from the oven and remove it from the pan at
+once. See that the cake is loosened from the bottom and sides of the pan
+before attempting to turn it out. It can be loosened around the sides by
+means of a knife, and usually a slight shaking of the pan up and down or
+the inserting of the knife a little under the cake will be sufficient to
+loosen it from the bottom. Here the advantage of pans having removable
+bottoms is evident. When such pans are used, lift the cake out of the
+pan on the removable bottom and, as shown in Fig. 17, run a long thin
+knife under the cake until it is entirely loosened from the pan. Then
+slip the bottom out from under the cake and allow the cake to cool. A
+cake cooler, such as the one here shown, is the most convenient thing to
+use for the cooling of cakes. If one of these is not available, clean
+towels spread on a flat surface make a very good substitute. Allow the
+cake to become entirely cool before attempting to ice it.
+
+
+RECIPES FOR BUTTER CAKES
+
+61. ONE-EGG CAKE.--One of the most economical cakes that can be made is
+the one-egg cake given in the accompanying recipe. However, when only
+one egg is used, a comparatively small quantity of cake mixture is the
+result. If it is desired to make a layer cake of this mixture, it will
+be necessary to double the quantities of the ingredients.
+
+ONE-EGG CAKE
+
+1/4 c. butter
+1/2 c. sugar
+1 egg
+1-1/2 c. flour
+3 tsp. baking powder
+1/2 c. milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, beat the egg, and add it. Mix
+and sift the flour and baking powder. Add the milk and the flour
+alternately until all the flour and liquid are added. Add the vanilla.
+Bake in a shallow loaf pan, making a single layer. Ice with any
+desirable icing.
+
+62. PLAIN LAYER CAKE.--As a layer cake is usually iced over the top and
+contains an icing or a filling of some kind between the layers, a
+plain-cake mixture, such as that given in the accompanying recipe, is
+the most suitable kind.
+
+PLAIN LAYER CAKE
+
+1/2 c. butter
+1-1/4 c. sugar
+3 eggs
+3 c. flour
+5 tsp. baking powder
+1 c. milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, beat the eggs well, and add
+to the mixture. Sift the flour and baking powder together and add
+alternately with the milk, adding milk first. Add the vanilla, pour into
+layer-cake pans and bake. Ice with any kind of icing.
+
+63. NUT LAYER CAKE.--A delicious cake can be made by adding nuts to the
+cake mixture given in the following recipe. This is baked in layers and
+then iced in any desired way.
+
+NUT LAYER CAKE
+
+1/2 c. butter
+1-1/2 c. sugar
+3 eggs
+3 c. flour
+5 tsp. baking powder
+1-1/4 c. milk
+3/4 c. chopped nuts
+1 tsp. vanilla
+
+Cream the butter and add the sugar gradually. Beat the eggs and add
+them. Sift the flour and baking powder together, and add the milk and
+the dry ingredients alternately. Fold in the chopped nuts, add the
+vanilla, pour into layer-cake pans, and bake.
+
+64. CHOCOLATE NUT CAKE.--Another delightful layer cake is the chocolate
+nut layer cake given in the accompanying recipe. The layers are put
+together with a thick layer of white boiled icing, and the top one is
+covered with a covering of the same.
+
+CHOCOLATE NUT CAKE
+
+1/4 c. butter
+1 c. sugar
+1 egg
+1 c. milk
+2 c. flour
+4 tsp. baking powder
+2 sq. chocolate
+1/2 c. chopped nuts
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, beat the egg, and add it to
+the mixture. Stir in alternately the milk and the flour and baking
+powder. Melt the chocolate in a double boiler and stir this into the
+dough. Fold in the chopped nuts, add the vanilla, and bake in a loaf or
+two rather thin layers. If baked in layers, remove them from the pans
+and cool. Ice the first layer with a very thick covering of white boiled
+icing almost as thick as the layer itself. Place the second layer of
+cake on top of this and cover with another thick layer of icing.
+
+65. SOUR-MILK CHOCOLATE CAKE.--A very good chocolate cake can be made
+by using sour milk instead of sweet milk. In such cake, soda takes the
+place of baking powder, for, as has already been learned, the leavening
+is produced by the action of the soda on the acid in the milk.
+
+SOUR-MILK CHOCOLATE CAKE
+
+1/2 c. butter
+1-1/4 c. sugar
+1 egg
+2 sq. chocolate
+2-1/4 c. flour
+3/4 tsp. soda
+1 c. sour milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar, and cream well together. Beat the egg
+and add to the butter and sugar. Melt the chocolate. Sift the flour and
+soda together, and add to the mixture alternately with the sour milk.
+Beat well together and add the vanilla and melted chocolate. Pour into a
+loaf-cake pan and bake.
+
+66. DEVIL'S FOOD.--Sometimes an entirely dark cake is desired. In such
+an event, devil's food, in which both chocolate and spices are used for
+flavoring, should be prepared. Such a cake is baked in a thick layer and
+is covered with chocolate icing.
+
+DEVIL'S FOOD
+
+1/4 c. butter
+1-1/4 c. sugar
+2 eggs
+2 c. flour
+4 tsp. baking powder
+1 tsp. cinnamon
+1/2 tsp. cloves
+1/2 tsp. ginger
+1/2 tsp. nutmeg
+3/4 c. milk
+2 sq. bitter chocolate
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, cinnamon, cloves, ginger, and
+nutmeg together, and add the milk alternately with these dry
+ingredients. Melt the chocolate in a double boiler and stir into the
+cake mixture. Add the vanilla. Bake in a flat pan in a thick layer. Ice
+with chocolate icing and cut into 2-inch squares.
+
+67. RAISIN SPICE CAKE.--Most persons are very fond of cake containing
+raisins and spices. A good combination of spices used for such cake is
+cloves, cinnamon, and nutmeg, cloves being used in the smallest quantity.
+
+RAISIN SPICE CAKE
+
+1/2 c. butter
+3/4 c. sugar
+2 eggs
+2-1/4 c. flour
+4 tsp. baking powder
+2-1/2 tsp. spices
+1 c. milk
+1/2 c. raisins
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, and spices together, and add these
+alternately with the milk, adding milk first. Fold in the raisins, pour
+the mixture into a loaf-cake pan, and bake in a moderate oven. This cake
+may be served with or without icing.
+
+68. NUT SPICE CAKE.--Nuts and spices combine very well in cake, as shown
+in the accompanying recipe. This cake is usually baked in a loaf pan,
+and may be served with or without icing.
+
+NUT SPICE CAKE
+
+1/4 c. butter
+1 c. sugar
+2 eggs
+2 c. flour
+4 tsp. baking powder
+1 tsp. cinnamon
+1/2 tsp. cloves
+1/2 tsp. ginger
+3/4 c. milk
+1/2 c. chopped nuts
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, and spices together. Add the milk
+and dry ingredients alternately, fold in the nuts, pour into a loaf-cake
+pan, and bake in a moderate oven.
+
+69. WAR CAKE.--Cakes of almost every description contain eggs, but very
+good cake can be made without eggs, as in the accompanying recipe. This
+cake, which is known as war cake, contains only a small quantity of
+butter. Raisins increase its food value and spices are used for
+flavoring.
+
+WAR CAKE
+
+2 c. sugar
+2 Tb. butter
+2 c. water
+1 lb. raisins
+3-1/2 c. flour
+1 tsp. salt
+1 tsp. cinnamon
+1 tsp. allspice
+1 tsp. mace
+1 tsp. nutmeg
+1/2 tsp. cloves
+1 tsp. soda
+
+Boil the sugar, butter, water, and raisins together, and cool. Then to
+the flour add the salt, spices, and soda, and sift these into the boiled
+mixture. Pour into a loaf-cake pan and bake.
+
+70. WHITE CAKE.--An ideal white cake can be made by using the whites of
+five eggs with the proper proportions of butter, sugar, flour, liquid,
+and leavening. Such a cake is usually baked in a large flat pan and then
+cut into squares.
+
+WHITE CAKE
+
+1/2 c. butter
+1-1/2 c. sugar
+5 egg whites
+2-1/2 c. flour
+4 tsp. baking powder
+3/4 c. milk
+Powdered sugar
+Shredded coconut
+
+Cream the butter and add gradually the sugar and the beaten whites of
+eggs. Sift the flour and baking powder together and add alternately with
+the milk. Beat this mixture well. Pour into a sheet-cake pan, 9 inches
+by 12 inches, and cover with powdered sugar and a rather thin layer of
+shredded coconut. Bake for about 40 minutes in a moderate oven. Remove
+from the pan, cool, and serve without icing.
+
+71. FEATHER CAKE.--A cake that is easily made and that is a general
+favorite is known as feather cake. As may be inferred from the name,
+such cake is very light in weight and tender in texture.
+
+FEATHER CAKE
+
+1/2 c. butter
+1 c. sugar
+3 eggs
+2 c. flour
+1-1/2 tsp. baking powder
+1/3 c. milk
+1 tsp. flavoring
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour and baking powder together, and add alternately
+with the milk to the mixture. Add the flavoring. Beat rapidly for a few
+minutes, pour into a loaf-cake pan, and bake. Ice with simple
+white icing.
+
+72. GOLD CAKE.--The cake given in the accompanying recipe and known as
+gold cake is very attractive in color, as well as appetizing in taste.
+To produce the gold color, only the yolks of the eggs are used. Orange
+extract is used for the flavoring.
+
+GOLD CAKE
+
+1/3 c. butter
+2/3 c. sugar
+4 egg yolks
+1-1/4 c. flour
+2 tsp. baking powder
+1/2 c. milk
+1 tsp. orange extract
+
+Cream the butter, add the sugar gradually, beat the yolks of the eggs
+until they are thick and lemon-colored, and add them. Sift the flour and
+baking powder together, and add alternately with the milk. Add the
+orange extract and bake in a loaf-cake pan. Cover with white icing
+and serve.
+
+73. ICE-CREAM CAKE.--Because of the nature of the cake here given, it
+is called ice-cream cake. Only the whites of the eggs are used, and so
+the cake is white in color. It is baked in layers and is frosted with
+white icing.
+
+ICE-CREAM CAKE
+
+1/2 c. butter
+2 c. sugar
+1 c. milk
+3 c. flour
+4 tsp. baking powder
+4 egg whites
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and pour in the milk. Sift
+the flour and baking powder together and add them. Beat the egg whites
+until they are stiff, fold these in, and add the vanilla. Bake in
+layers, and put marshmallow filling between the layers and on top.
+Chopped hickory nuts may also be put between the layers and spread on
+top if a more delicious ice-cream cake is desired.
+
+74. CORN-STARCH CAKE.--An excellent cake will result when the following
+recipe is carefully worked out. It gets its name from the fact that corn
+starch is used for a part of the thickening. This cake is usually baked
+in a loaf-cake pan and then covered with icing.
+
+CORN-STARCH CAKE
+
+1/2 c. butter
+1 c. sugar
+1/2 c. corn starch
+2 tsp. baking powder
+1-1/4 c. wheat flour
+1/2 c. milk
+3 egg whites
+1/2 tsp. vanilla
+1/2 tsp. lemon extract
+
+Cream the butter and add the sugar gradually. Sift the corn starch,
+baking powder, and flour together. Add the milk and then the dry
+ingredients. Beat the egg whites until they are stiff and fold them in.
+Add the vanilla and lemon extract. Bake in a loaf-cake pan. Ice with
+chocolate or caramel icing.
+
+75. CINNAMON CAKE.--A cake that is inexpensive and not very rich but at
+the same time favored by many persons is the cinnamon cake here given.
+It is slightly dark in color, due to the cinnamon that is used in it.
+Caramel icing seems to be the most suitable for cake of this kind, but
+if desired white icing may be used.
+
+CINNAMON CAKE
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+1/2 c. milk
+1-3/4 c. flour
+3 tsp. baking powder
+2 tsp. cinnamon
+
+Cream the butter and add the sugar gradually. Separate the eggs, beat
+the yolks, and add them to the mixture. Stir in the milk. Sift the
+flour, baking powder, and cinnamon together and add these. Beat the egg
+whites until they are stiff, and fold them into the cake dough. Bake in
+layers or in a loaf and ice with white or caramel icing.
+
+76. POUND CAKE.--Often a cake that will keep for some time is desired.
+In such an event, pound cake should be made, for it will remain fresh
+for a long period of time if it is stored in a closely covered
+receptacle. It is usually served without any icing and is cut into
+small, thin slices. The recipe here given makes enough cake for two
+loaf-cake pans.
+
+POUND CAKE
+
+1/2 c. finely cut citron
+5 eggs
+2/3 c. butter
+2 c. flour
+1-1/2 c. sugar
+1/2 tsp. mace
+
+Steam the citron until it is soft, cut into thin strips, and then into
+small pieces. Cream the butter until it is white, sift the sugar in
+slowly, and beat the two until the sugar is dissolved. Add the eggs one
+at a time without previously beating them, and beat each egg in
+thoroughly before the other is added. Stir in the flour and mace and
+bake in a very slow oven, in one large or two small loaf-cake pans.
+
+77. CARAMEL CAKE.--Cake flavored with caramel affords a change from the
+usual varieties of cake. The caramel used for this cake should be
+prepared in the manner explained in _Cold and Frozen Desserts_.
+
+CARAMEL CAKE
+
+1/2 c. butter
+2-1/2 c. flour
+1-1/2 c. sugar
+4 tsp. baking powder
+3 Tb. caramel
+1 tsp. vanilla
+2/3 c. water
+3 egg whites
+2 egg yolks
+
+Cream the butter and add the sugar gradually. Add the caramel, water,
+and beaten egg yolks. Stir in the flour and baking powder sifted
+together. Add the vanilla and fold in the stiffly beaten egg whites.
+Bake in layers. Ice with any kind of white icing.
+
+78. JELLY ROLL.--Many housewives do not attempt to make jelly roll,
+because they consider it a difficult matter. However, no trouble will
+be experienced in making excellent jelly roll if the following recipe is
+carried out explicitly.
+
+JELLY ROLL
+
+3 eggs
+1 tsp. baking powder
+1 c. sugar
+1/4 tsp. salt
+1/2 Tb. milk
+1 Tb. butter
+1 c. flour
+
+Beat the eggs until light, add the sugar gradually, and continue
+beating. Stir in the milk, and then add the flour, which has been sifted
+with the baking powder and salt. Melt the butter and beat into the cake
+mixture. Line the bottom of a flat pan with paper, and grease the paper
+and the sides of the pan. Cover the bottom of the pan with a thin layer
+of the mixture spread evenly. Bake until done in a moderate oven. Remove
+from the pan at once, and turn out on paper sprinkled thickly with
+powdered sugar. Remove the paper from the bottom of the cake, and cut
+off a thin strip as far as the crust extends in on the sides and ends of
+the cake. Spread with a thick layer of jelly and roll. After the cake
+has been rolled, place a piece of paper around it, wrap in a slightly
+dampened napkin or towel, and allow it to stand until it cools. Unless
+the rolling is done as soon as the paper has been removed from it, the
+cake is likely to crack.
+
+79. LADY BALTIMORE CAKE.--If an excellent cake for a special occasion is
+desired, Lady Baltimore cake should be served. It is made in layers,
+between which a filling containing fruit and nuts is spread. A white
+icing of any desirable kind is used to cover the cake.
+
+LADY BALTIMORE CAKE
+
+1/2 c. butter
+4 tsp. baking powder
+1 c. sugar
+3 egg whites
+3/4 c. milk
+1 tsp. vanilla
+2 c. flour
+
+Cream the butter, add the sugar gradually, and continue creaming. Stir
+in the milk. Sift the flour and baking powder together and add them.
+Fold in the stiffly beaten egg whites and add the vanilla. Bake in
+square layer pans or in two thick layers in loaf-cake pans. When cold,
+fill with the following filling and ice with any desirable white icing.
+
+FILLING FOR LADY BALTIMORE CAKE
+
+2 c. sugar
+1/2 c. figs or dates, chopped
+1/2 c. milk
+1 c. chopped nuts
+1 c. raisins, chopped
+
+Cook the sugar and milk until it forms a soft ball when dropped in cold
+water. Remove from the fire and cool. Beat until it begins to look
+creamy, and then add the raisins, figs or dates, and nuts. When stiff
+enough, spread a thick layer on one layer of the cake, place the other
+layer of cake on top, and cover with a thin layer of white icing.
+
+80. BRIDES CAKE.--When a bride's cake is mentioned, one naturally thinks
+of a large, round cake entirely covered with thick, white icing. The
+cake here given is one of this kind, and in addition may be ornamented
+in any desired way. Besides being very attractive in appearance, this
+cake is delicious in taste.
+
+BRIDE'S CAKE
+
+1/2 c. butter
+3 tsp. baking powder
+1-1/2 c. sugar
+6 egg whites
+1/2 c. milk
+1/4 tsp. cream of tartar
+2 and 1/2 c. flour
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and stir in the milk. Sift
+the flour and baking powder together and add to the mixture. Beat the
+egg whites until they are foamy. Add the cream of tartar to them and
+beat until stiff. Fold in the egg whites, add the vanilla, and bake in a
+deep, round pan. Cover with plain white frosting and ornament with icing
+in any desired way.
+
+81. FRUIT CAKE.--In the preparations for Christmas festivities, fruit
+cake usually has an important place. But besides being very appropriate
+cake for the holiday season, fruit cake is a splendid cake to make
+because of its keeping qualities. It may be kept for a long time if it
+is properly cared for. The best plan is to wrap it in oiled paper and
+then put it away in a closely covered receptacle, such as a tin box. In
+fact, fruit cake is much better if it is baked a month before it is to
+be eaten and is moistened several times during that time by pouring over
+it and allowing to soak in a few teaspoonfuls of orange juice or diluted
+grape juice.
+
+FRUIT CAKE
+
+3/4 c. raisins
+1/2 c. milk
+3/4 c. currants
+2 c. flour
+1/2 c. finely cut citron
+1/2 tsp. soda
+1/2 c. butter
+1 tsp. cinnamon
+3/4 c. sugar
+1/2 tsp. allspice
+2 eggs
+1/4 tsp. nutmeg
+1/2 c. molasses
+1/4 tsp. cloves
+
+First prepare the fruits for the cake. Cream the butter, stir in the
+sugar gradually, add the eggs unbeaten, and continue beating. Add the
+molasses, milk, and flour with which the soda and spices have been
+sifted, and then fold the fruits, which have been prepared, into this
+mixture. Another way of adding the fruit is to pour a layer of the cake
+mixture into the cake pan, sprinkle this generously with the fruit, then
+another layer of dough and another layer of fruit, and finally a layer
+of dough with just a little fruit sprinkled on top. Whichever plan is
+followed, prepare the pan by covering the bottom with 1/2 inch of flour
+and then placing a piece of greased paper over this. This heavy layer of
+flour prevents the cake from burning. Put the cake in a very moderate
+oven and bake for about 2 hours. If a fruit cake without a heavy crust
+is desired, the mixture may be steamed for 3 hours in an ordinary
+steamer and then placed in the oven just long enough to dry the surface.
+
+82. WHITE FRUIT CAKE.--While dark fruit cake is popular with the
+majority of persons, white fruit cake has been coming into favor for
+some time and is now made extensively. It contains a larger variety of
+fruit than the dark cake and nuts are also used. Cake of this kind may
+be baked in the oven or steamed.
+
+WHITE FRUIT CAKE
+
+1/4 lb. citron, cut into thin slices
+1/2 lb. apricots, dried, steamed, and chopped
+1/2 lb. raisins, chopped
+1/2 lb. candied cherries, cut into pieces
+1/2 lb. dates, chopped
+1/2 lb. almonds, blanched and cut into thin strips
+1 c. butter
+1 c. brown sugar
+1 egg
+1/2 c. milk
+1 Tb. baking powder
+1/2 tsp. cloves
+1 tsp. cinnamon
+1/2 tsp. nutmeg
+2 c. flour
+
+Steam the citron and apricots until they are soft, and then cut them in
+the required manner. Prepare the other fruits and the almonds. Cream the
+butter, add the sugar, egg, and milk, and beat thoroughly. Sift the
+baking powder and spices with the flour and add these. Dredge the fruits
+and nuts with flour and fold them into the mixture. Bake for 2 hours in
+a slow oven in small loaf pans lined with paper and containing about a
+1/2 inch layer of flour in the bottom, or steam for 3 hours and then
+bake for a short time in a moderate oven.
+
+83. WEDDING CAKE.--Fruit cake has been used so much for wedding cake
+that it has come to be the established cake for this purpose. However,
+when fruit cake is to be used for weddings, a richer variety is
+generally made, as will be observed from the ingredients listed in the
+accompanying recipe. Wedding cake is usually cut into small pieces and
+presented to the guests in dainty white boxes.
+
+WEDDING CAKE
+
+2 lb. sultana raisins
+1 lb. dates, chopped
+1 lb. citron, cut into thin strips
+1 lb. figs, chopped
+1 lb. butter
+1 lb. sugar
+8 eggs
+1 lb. flour
+1/2 tsp. soda
+2 tsp. cinnamon
+1/2 tsp. nutmeg
+1/2 tsp. allspice
+1/2 tsp. cloves
+1/2 c. grape juice
+
+Prepare the fruits and dredge with one-third cupful of the flour. Cream
+the butter, add the sugar gradually, and beat together thoroughly.
+Separate the eggs, beat the yolks until they are thick and
+lemon-colored, and add to the sugar and butter. Sift the flour, soda,
+and spices together, and add to the mixture. Fold in the egg whites
+beaten stiff, add the grape juice, and fold in the fruits. Bake in the
+same way as fruit cake.
+
+       *       *       *       *       *
+
+
+CAKE ICINGS AND FILLINGS
+
+NATURE, PURPOSE, AND APPLICATION
+
+84. Certain varieties of cakes are served plain, but the majority of
+cakes are usually covered with a sugar mixture of some description known
+as _icing_. In addition, if a cake is baked in layers, a _filling_,
+which may be either the same as the icing used for the covering or a
+mixture resembling a custard, is put between the layers to hold them
+together. These icings and fillings are used for the purpose of
+improving both the taste and the appearance of the cake, as well as for
+the purpose of retaining the moisture in it. Some of them are very
+simple, consisting merely of powdered sugar mixed with a liquid, while
+others are more elaborate and involve a number of ingredients. They may
+be spread over the cake, put on thick in a level manner, or arranged in
+fancy designs on a plain background of simple icing with the use of a
+pastry tube or a paper cornucopia. These decorations may be made in
+white or in various colors to suit the design selected for decoration.
+
+85. It is well to understand just what cakes may be served without
+icings and fillings and what ones are improved by these accompaniments.
+Sponge cakes, as a rule, are not iced elaborately, for a heavy icing
+does not harmonize with the light texture of this kind of cake. If
+anything is desired, a simple sugar icing is used or the surface of the
+cake is moistened with the white of egg and then sprinkled with sugar.
+Butter cakes, especially when baked in layers, although they are often
+much richer than sponge cakes, are usually iced. When they are baked in
+the form of loaf cakes, they may or may not be iced, as desired. Very
+rich cakes made in loaf-cake form are usually served without icing,
+unless they are served whole and it is desired to make them attractive
+for a special occasion.
+
+[Illustration: FIG. 18, Plain iced cake.]
+
+[Illustration: FIG. 19, Decorated cake.]
+
+86. For the most part, icings are put on plain, as in Fig. 18, but
+there are some occasions for which an attractively decorated cake is
+desired. For instance, birthday cakes, wedding cakes, or cakes for
+parties and dinners are often served whole from the table, and when this
+is done, the cake should be made as attractive as possible. The work of
+decorating such cakes may prove somewhat difficult at first, but just a
+little practice in this direction will produce surprising results. Figs.
+19 and 20 show what can be done in the way of decoration with very
+little effort. The cake shown in Fig. 19 is suitable for a special
+occasion, such as a party, while the one in Fig. 20 is a birthday cake.
+
+[Illustration: FIG. 20, Birthday cake with candles.]
+
+These cakes are first covered with a plain white icing and then
+decorated in any colors desired. The candle holders on the birthday
+cake, which may be purchased in various colors, correspond in color with
+the decoration on the cake. Original ideas and designs may thus be
+worked out in an attractive way to match a color scheme or carry out a
+decorative idea. A pastry tube is the most satisfactory utensil for this
+purpose, but a tiny paper cornucopia made of stiff white paper may be
+used to advantage for the decoration of small cakes and even for certain
+designs on large ones.
+
+87. The cake that comes out of the pan with a smooth surface is the one
+to which an icing or a filling may be applied most satisfactorily.
+Unless absolutely necessary, the cake should not be cut nor broken in
+any way before it is iced, as a cut surface is apt to crumble and
+produce a rough appearance. If the cake must be cut, as is the case when
+small fancy shapes are made out of baked cake, the pieces should be
+glazed with a coating of egg white mixed with a very small quantity of
+sugar and beaten just enough to incorporate the sugar. Then, if they are
+allowed to dry for 4 or 5 hours before being iced, no crumbs will mix
+with the icing.
+
+CAKE ICINGS AND THEIR PREPARATION
+
+88. VARIETIES OF ICINGS.--Icings are of two varieties: those which
+require cooking and those whose ingredients are not cooked. In uncooked
+icings, which are easily made, sugar, such as confectioner's, is
+moistened with a liquid of some kind and then flavored in various ways.
+The more common of the cooked varieties are made by beating a hot sugar
+sirup into well-beaten egg whites. After being flavored, icings of this
+kind may be used without the addition of other ingredients or they may
+be combined with fruits, nuts, coconut, etc.
+
+89. UNCOOKED ICINGS.--Confectioner's sugar is the most satisfactory for
+uncooked icings, and it is the kind most commonly used for this purpose.
+The finer this sugar can be secured, the better will the icing be, XXXX
+being the most desirable. As such sugar forms very hard lumps when it is
+allowed to stand, it should be rolled and sifted before it is mixed with
+the other ingredients. The material used to moisten the sugar may be
+lemon juice or some other fruit juice, water, milk, cream, egg white,
+butter, or a combination of these. Enough liquid should be used to make
+the icing thin enough to spread easily.
+
+90. The ingredients used in uncooked icings determine to a certain
+extent the utensils required to make the icings. A fine-mesh wire sifter
+should be used to sift the sugar. A bowl of the proper size to mix the
+materials should be selected, and a wooden spoon should also be secured
+for this purpose, although a silver spoon will answer if a wooden one is
+not in supply. To spread the mixture on the cake, a silver knife
+produces the best results. If the icing is to be put on in ornamental
+way, the equipment already mentioned, that is, a pastry bag or a paper
+cornucopia, should be provided.
+
+COLD-WATER ICING
+
+1 c. confectioner's sugar
+2 Tb. cold water
+1 tsp. lemon juice
+
+Add the sugar to the water and lemon juice, beat together thoroughly,
+and spread on any desired cake.
+
+PLAIN ICING
+
+1 egg white
+1-1/4 c. confectioner's sugar
+2 tsp. cold water
+1/2 tsp. vanilla
+
+Beat the white of the egg until it is stiff. Sift in the sugar and add
+a little of the water occasionally until all the water and sugar are
+added. Beat together thoroughly, add the flavoring, and spread on
+the cake.
+
+ORANGE ICING
+
+1-1/2 c. confectioner's sugar
+4 Tb. orange juice
+Few drops orange extract
+Orange coloring for tinting
+
+Sift the sugar into the orange juice and beat thoroughly. Add the orange
+extract and just a little of the orange coloring for an even tint.
+Spread on the cake.
+
+CHOCOLATE WATER ICING
+
+1 sq. chocolate
+3 Tb. boiling water
+1-1/2 c. pulverized sugar
+1/2 tsp. vanilla
+
+Melt the chocolate in a double boiler, add the boiling water and the
+sugar, and stir together until smooth. Add the vanilla. Spread on
+the cake.
+
+WHITE ICING
+
+2 egg whites
+1-1/4 c. confectioner's sugar
+1 tsp. vanilla
+
+Beat the egg whites until they are stiff, sift in the powdered sugar,
+add the vanilla, and beat together until the icing is of a consistency
+to spread.
+
+BUTTER ICING
+
+1 Tb. butter
+1-1/2 c. powdered sugar
+1 Tb. cream
+1/2 tsp. vanilla
+1 egg white
+
+Cream the butter, add the sugar, diluting it with the cream, and add the
+vanilla. Beat the egg white and add to the mixture, continuing the
+beating until the mixture is dry and ready to spread.
+
+CHOCOLATE BUTTER ICING
+
+1 Tb. butter
+1-1/2 c. powdered sugar
+3 Tb. milk
+1/2 egg
+1 oz. chocolate
+Vanilla
+
+Cream the butter and add the sugar gradually, moistening with the milk
+and egg to make the mixture thin enough to spread. Melt the chocolate in
+a saucepan over hot water and pour into the icing mixture. Add the
+vanilla. Beat thoroughly and if more sugar or liquid is needed to make
+the icing thicker or thinner, add until it is of the right consistency
+to spread.
+
+ORNAMENTAL ICING
+
+3 egg whites
+3 c. confectioner's sugar
+3 tsp. lemon juice
+
+Put the egg whites into a bowl, add a little of the sugar, and beat.
+Continue adding sugar until the mixture becomes too thick to beat well,
+and then add the lemon juice. Add the remainder of the sugar, and
+continue beating until the icing is thick enough to spread. Spread a
+thin layer over the cake and allow it to harden. When this is dry, cover
+it with another layer to make a smooth surface, and add more sugar to
+the remaining icing until it is of a very stiff consistency. Color and
+flavor as desired, place in a pastry bag, and force through pastry tubes
+to make any desired designs.
+
+91. COOKED ICINGS.--A few cooked icings are made without egg whites, but
+for the most part icings of this kind consist of a sugar sirup beaten
+into egg whites that have been whipped until they are stiff. Success in
+making icing of this kind depends largely on boiling the sirup to just
+the right degree, for when this is done the icing will remain for a
+short time in a condition to be handled. If the sirup is not cooked long
+enough, the icing will not stiffen and it will have to be mixed with
+powdered sugar to make it dry. In the event of its being boiled too
+long, the icing will have to be applied quickly, for it is likely to
+become sugary. A thermometer is a convenient utensil to use in making
+icings of this kind, for with it the housewife can determine just when
+the sirup is boiled to the right point. However, after the housewife has
+had a little experience, excellent results can be achieved in the way of
+icings without a thermometer if the mixture is tested carefully. The
+beating of cooked icings also has much to do with the nature of the
+finished product. They should be beaten until they are of just the
+proper consistency to spread and still will not run off the surface
+of the cake.
+
+92. Because of the nature of cooked icings, it is necessary that the
+work of applying them to cakes be completed as quickly as possible. A
+case knife or a spatula is the best utensil for this purpose.
+
+To ice a layer cake, pour some of the icing on the layer that is desired
+for the bottom and then spread it over the layer quickly until it is
+smooth and as thick as desired. If coconut or any other ingredient,
+such as chopped nuts or fruit, is to be used, sprinkle it on the icing
+as in Fig. 21. Then take up the second layer carefully, as shown, and
+place it on the iced first layer. Pour the remainder of the icing on
+this layer and spread it evenly over the top and down the sides, as
+shown in Fig. 22. The cake will then be covered with a plain white icing
+that will be sufficient in itself or that may serve as a basis for any
+desired ornament. If coconut, fruit, or nuts have been used between the
+layers, sprinkle the same over the top, as shown in Fig. 23, while the
+icing is still soft.
+
+[Illustration: FIG. 21, Assembling layer cake.]
+
+[Illustration: FIG. 22, Icing layer cake.]
+
+Sometimes, after the icing has been spread, it may be found that the
+surface is not so smooth as it should be. Any roughness that may occur,
+however, may be removed as soon as the icing has become entirely cold by
+dipping a clean silver knife into hot water and, as shown in Fig. 24,
+running it gently over the entire surface. This treatment takes only a
+little time and greatly improves the appearance of the cake.
+
+CARAMEL ICING
+
+1 1/2 c. brown sugar
+3/4 c. milk
+1/2 Tb. butter
+
+Boil the ingredients together until a soft ball is formed when the
+mixture is tried in cold water. Cool and beat until of the right
+consistency to spread. Spread this icing rather thin. If desired chopped
+nuts may be added to it while it is being beaten.
+
+MAPLE ICING
+
+Maple icing may be made by following the recipe given for caramel icing,
+with the exception of using maple sugar in place of the brown sugar.
+
+[Illustration: FIG. 23, Sprinkling iced cake with garnish.]
+
+BOILED ICING
+
+1 c. sugar
+1/2 c. water
+1 egg white
+Pinch of cream of tartar
+
+Put the sugar and water to cook in a saucepan. Boil until a fairly hard
+ball is formed when the sirup is tried in cold water or until it threads
+when dropped from a spoon, as shown in Fig. 25. If a thermometer is used
+to test the sirup, it should register 240 to 242 degrees Fahrenheit when
+the sirup is taken from the stove. Beat the egg white, add the cream of
+tartar, and continue beating until the egg white is stiff. Then, as in
+Fig. 26, pour the hot sirup over the beaten egg white very slowly, so as
+not to cook the egg, beating rapidly until all the sirup has been added.
+
+[Illustration: FIG. 24, Smoothing surface of icing with knife.]
+
+Continue to beat with a spoon or egg whip until the icing is light and
+almost stiff enough to spread on the cake, as in Fig. 27. Then place the
+bowl over a vessel containing boiling water, as in Fig. 28, and beat for
+3 or 4 minutes while the water boils rapidly underneath. With this
+treatment, the icing will not change in consistency, but will become
+easier to handle and will permit of being used for a longer period of
+time without becoming hard. In fact, it may be kept until the next day
+if desired by placing a moist cloth over the top of the bowl so as to
+prevent a crust from forming.
+
+[Illustration: FIG. 25, Testing hard ball stage of sirup.]
+
+CHOCOLATE ICING
+
+If chocolate icing is desired, a square of melted chocolate may be added
+to the icing given in the preceding recipe after the sirup has been
+added to the egg white.
+
+BROWN-SUGAR BOILED ICING
+
+1-1/4 c. brown sugar
+1/4 c. white sugar
+1/3 c. water
+2 egg whites
+Pinch of cream of tartar
+
+Boil the sugar and the water until it threads or forms a fairly hard
+ball when tried in cold water.
+
+[Illustration: FIG. 26, Pouring hot sirup over beaten egg whites.]
+
+Beat the egg whites until stiff, adding a pinch of cream of tartar while
+beating. Pour the hot sirup over the egg whites and continue beating.
+Flavor with vanilla if desired. Beat until stiff enough to spread and,
+if desired, cook over boiling water as described for boiled white icing.
+
+TIME-SAVING ICING
+
+7/8 c. granulated sugar
+3 Tb. water
+1 egg white
+
+Put the sugar, water, and egg white into the upper part of a small
+double boiler. Have the water in the lower part boiling rapidly. Set
+the part containing the ingredients in place and beat constantly for 7
+minutes with a rotary egg beater, when a cooked frosting that will
+remain in place will be ready for use. The water in the lower receptacle
+must be boiling rapidly throughout the 7 minutes.
+
+[Illustration: FIG. 27, Beating icing until light.]
+
+[Illustration: FIG. 28, Beating over rapidly boiling water.]
+
+
+CAKE FILLINGS
+
+93. As already explained, any icing used for the top of the cake may
+also be used for the filling that is put between the layers, but often,
+to obtain variety, an entirely different mixture is used for this
+purpose. A number of recipes for cake fillings are here given, and from
+these the housewife can select the one that seems best suited to the
+cake with which it is to be used. As will be noted, many of them are
+similar to custard mixtures, and these, in addition to being used for
+cakes, may be used for filling cream puffs and éclairs. Others contain
+fruit, or nuts, or both, while still others resemble icing, with the
+exception of being softer. No difficulty will be experienced in making
+any of these fillings if the directions are carefully followed. They
+should be applied to the cake in the same way as icings.
+
+FRENCH FILLING
+
+2 c. milk
+1 c. sugar
+1/2 c. flour
+1/8 tsp. salt
+2 eggs
+1 tsp. vanilla
+1/2 tsp. lemon extract
+
+Heat the milk to scalding in a double boiler. Mix the sugar, flour, and
+salt. Pour the hot milk over this, and stir rapidly to prevent the
+formation of lumps. Return to the double boiler and cook for 15 to 20
+minutes. Beat the eggs slightly and add them to the mixture. Cook for 5
+minutes longer. Add the flavoring, cool, and place between layers of
+cake or use for filling cream puffs or éclairs. Half of the recipe will
+be sufficient for cake filling.
+
+CHOCOLATE FILLING
+
+If chocolate filling is desired, melt 1-1/2 squares of chocolate and add
+to the French filling while it is hot.
+
+COFFEE FILLING
+
+A very good coffee filling may be made by scalding 2 tablespoonfuls of
+coffee with the milk, straining to remove the grounds, and then adding
+to French filling for flavoring.
+
+FRUIT CREAM FILLING
+
+2/3 c. heavy cream
+1/4 c. sugar
+1/2 c. crushed raspberries, strawberries, peaches,
+         or any desirable fresh fruit
+
+Whip the cream until stiff, add the sugar, and fold in the crushed
+fruit. Place between layers of cake.
+
+RAISIN-AND-NUT FILLING
+
+1/2 c. sugar
+1/4 c. water
+1/2 c. raisins
+1/4 c. chopped nuts
+
+Boil the sugar and water until they form a firm ball when tried in cold
+water. Chop the raisins and nuts and add them to the sirup. Cook until
+stiff enough not to run, and place between layers of cake.
+
+COCONUT FILLING
+
+1 c. milk
+1/2 c. shredded coconut
+1/3 c. sugar
+2 Tb. corn starch
+1 egg
+
+Heat the milk to scalding with the coconut. Mix the sugar and corn
+starch, pour the hot milk into it, and stir rapidly so as to prevent
+lumps from forming. Cook for 15 or 20 minutes. Beat the egg slightly,
+add to the mixture, and cook for 5 minutes more. Cool and spread between
+layers of cake.
+
+LEMON FILLING
+
+2 Tb. corn starch
+1/3 c. sugar
+1/2 c. boiling water
+1 Tb. butter
+1 lemon
+1 egg
+
+Mix the corn starch and sugar, and add to this the boiling water. Put to
+cook in a double boiler, add the butter, the grated rind of the lemon,
+and cook for 15 or 20 minutes. Beat the egg slowly, add to the mixture,
+and cook for 5 minutes more. Remove from the heat and add the juice of
+the lemon. Cool and spread between layers of cake.
+
+ORANGE FILLING
+
+Orange filling may be made by using grated orange rind in place of the
+lemon in the recipe for lemon filling and 1 tablespoonful of lemon juice
+and 2 tablespoonfuls of orange juice.
+
+MARSHMALLOW FILLING
+
+2-1/2 c. sugar
+3/4 c. hot water
+1/4 tsp. cream of tartar
+1 egg white
+
+Boil the sugar, water, and cream of tartar until the sirup threads. Beat
+the egg white until stiff, add the sirup slowly so as not to cook the
+egg, and beat constantly until thick enough to spread on the cake
+without running. This may be used for icing, as well as filling.
+
+       *       *       *       *       *
+
+
+CAKES, COOKIES, AND PUDDINGS (PART 1)
+
+EXAMINATION QUESTIONS
+
+(1) Discuss briefly the use of cake in the diet.
+
+(2) What leavening materials are used in cake making?
+
+(3) (_a_) What are the two general classes of cakes? (_b_) In what way
+do they differ?
+
+(4) Of what value in cake making are pans with removable bottoms?
+
+(5) Give the various steps up to mixing in making a cake.
+
+(6) How should pans be prepared for: (_a_) butter cakes? (_b_) sponge
+cakes?
+
+(7) Give the general proportion of ingredients for sponge cake.
+
+(8) Give the order necessary for combining the ingredients in sponge
+cake.
+
+(9) (_a_) Describe the baking of sponge cake. (_b_) How can you tell
+when sponge cake is ready to be taken out of the oven?
+
+(10) When and how is sponge cake taken from the pan in which it is
+baked?
+
+(11) (_a_) Give the general proportion of liquid and flour used for
+butter cake. (_b_) What makes this proportion vary?
+
+(12) Give the steps necessary for mixing the ingredients of butter cake.
+
+(13) Describe the baking of butter cake.
+
+(14) (_a_) How can you tell when butter cake is sufficiently baked?
+(_b_) How is it removed from the pan and cooled?
+
+(15) What is the value of cake icing?
+
+(16) (_a_) What ingredients are used to make the simplest icings? (_b_)
+What kind of sugar is best for uncooked icings?
+
+(17) What kind of icing should be used for sponge cake? Tell why.
+
+(18) How is the surface of a cake that is to be decorated with an
+ornamental design prepared?
+
+(19) (_a_) Describe the icing of a layer cake. (_b_) How may a rough
+surface of icing be made smooth?
+
+(20) (_a_) Tell how boiled icing is made. (_b_) What is the test for
+determining when the sirup is boiled sufficiently?
+
+
+
+
+CAKES, COOKIES, AND PUDDINGS (PART 2)
+
+       *       *       *       *       *
+
+SMALL CAKES
+
+VARIETIES OF SMALL CAKES
+
+1. Under the heading Small Cakes are included numerous varieties of
+cakes made of many different kinds of materials and baked in various
+shapes and sizes. Some of them, such as meringues and kisses, contain
+nothing except eggs and sugar and consequently are almost confections.
+On the other hand, many of them, including cookies of all kinds, drop
+cakes, ladyfingers, etc., are merely the usual sponge and butter-cake
+mixtures altered in such ways as may be desired. In addition, there are
+cream puffs and éclairs, the various kinds of cakes made with yeast, and
+doughnuts and crullers, all of which, while not exactly cake mixtures,
+are similar enough to small cakes in preparation and use to be discussed
+in connection with them.
+
+2. NATURE OF MIXTURES FOR SMALL CAKES.--The mixtures used for small
+cakes are made into batters and doughs of various thicknesses. For
+instance, the batter used for cup cakes is as thin as that for layer
+cake; that for drop cakes must be stiff enough to hold its shape when it
+is dropped on a flat sheet; while cookies require a dough that is stiff
+enough to be rolled out in a thin layer and then cut into various shapes
+with cutters. The mixing of cakes of this kind differs in no way from
+that of large cakes, the greater thickness being obtained merely by the
+addition of flour.
+
+
+3. BAKING SMALL CAKES.--Small cakes bake more quickly than large ones;
+consequently, a hotter oven is required for them. Cookies will bake in
+10 to 15 minutes. They should rise and start to brown in 1/2 of this
+time, and should finish browning and shrink slightly in the remaining
+half. Drop cakes require a little more time than cookies. They should
+rise during the first third of the time, brown slightly during the
+second, and finish browning and shrink during the last third. Cup cakes
+being larger require from 15 to 25 minutes to bake, depending on their
+size. They should rise and brown in the same way as drop cakes. The
+baking of most of the other varieties demands special attention and is
+discussed in connection with the cakes themselves.
+
+When the majority of small cakes, including cookies, are put into the
+oven to bake, they should be set on the lower rack. Then, when the
+browning has started, they should be changed to the upper rack, where
+they will brown more quickly. This transfer may also be necessary in the
+case of the larger sized cup cakes.
+
+Small cakes baked in muffin pans should be allowed to stand for several
+minutes after being removed from the oven in order to cool. Then a knife
+or a spatula should be run around the edge to loosen each cake from the
+pan. If the pan is then turned upside down and tapped lightly once or
+twice, the cakes will, as a rule, come out in good condition. Cookies
+and drop cakes should be taken from their pans or sheets while warm and
+then allowed to cool on a cake cooler or on clean towels spread on
+a table.
+
+       *       *       *       *       *
+
+
+PREPARATION OF SMALL CAKES
+
+CUP AND DROP CAKES
+
+4. NATURE OF CUP AND DROP CAKES.--CUP CAKES are a variety of small cakes
+baked in muffin pans. Many of the mixtures used for large cakes may be
+made into cup cakes by baking them in pans of this kind. Instead of
+pouring the mixture into the pans from the bowl, as is done in the case
+of large cakes, it is put into them by means of a spoon, as shown in
+Fig. 1. The pans should be filled only about half full in order to give
+the mixture an opportunity to rise. When the cakes are baked, they
+usually reach the top of the pans.
+
+[Illustration: FIG. 1]
+
+5. Cup cakes may be served plain or they may be iced in any desired way.
+Fig. 2 shows a group of cakes of this kind, the three on the right being
+cup cakes without any icing or decoration and the rest, cup cakes iced
+and then decorated in a variety of ways. As will be observed, cup cakes
+lend themselves well to decoration. The materials used here for the
+decorating are chiefly citron and maraschino cherries, both of which may
+be cut into a variety of shapes. The cakes are first covered with a
+white icing for a foundation, and the decorative materials are applied
+before it becomes dry. Other materials may, of course, be used for
+decorating cup cakes, and original designs may be worked out in a number
+of attractive ways.
+
+[Illustration: FIG. 2]
+
+6. DROP CAKES differ from cup cakes in that a stiffer batter is used and
+the mixture is then dropped from a spoon on a greased and floured cooky
+sheet. As shown in Fig. 3, which illustrates a plate of drop cakes
+ready to serve, cakes of this kind are not generally iced. However, the
+mixture used for them often contains fruits and nuts.
+
+7. RECIPES FOR CUP AND DROP CAKES.--Several recipes for cup cakes and
+drop cakes are here given. No difficulty will be experienced in carrying
+out any of them if the suggestions already given are applied. With each
+recipe is mentioned the approximate number of cakes the recipe will
+make. The exact number it will produce will depend, of course, on the
+size of the cakes; the smaller they are the greater will be
+their number.
+
+[Illustration: FIG. 3]
+
+CUP CAKES
+(Sufficient for 1-1/2 Dozen Cakes)
+
+2/3 c. butter
+2 c. sugar
+4 eggs
+3-1/4 c. flour
+4 tsp. baking powder
+1/4 tsp. mace
+1 c. milk
+1 tsp. vanilla
+
+Cream the butter and add the sugar. Beat the eggs and add them. Sift the
+flour, baking powder, and mace together, and add alternately with the
+milk. Flavor with the vanilla, put into greased and floured muffin pans,
+and bake. Cover with chocolate icing and serve.
+
+BROWNIES
+(Sufficient for 1 Dozen Cakes)
+
+1/3 c. butter
+1/3 c. sugar
+1/3 c. molasses
+1 egg
+1-1/4 c. flour
+1 tsp. baking powder
+1/3 tsp. soda
+1/2 c. chopped nut meats
+
+Cream the butter, add the sugar and molasses, beat the egg and add it.
+Mix the flour, baking powder, and soda together, and sift into the
+mixture. Fold in the chopped nut meats, put in thin layers into muffin
+pans, and bake in a hot oven until done. Remove from the pans, cool,
+and serve.
+
+CINNAMON CUP CAKES
+(Sufficient for 1 Dozen Cakes)
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+4 tsp. baking powder
+2 c. flour
+1 Tb. cinnamon
+1/2 c. milk
+
+Cream the butter and add the sugar. Beat the eggs and add them. Sift the
+baking powder, flour, and cinnamon together, and add alternately with
+the milk. Put into greased and floured muffin pans and bake.
+
+COCOA CUP CAKES
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1/3 c. shortening
+1-1/4 c. sugar
+2 eggs
+2 c. flour
+1/2 c. cocoa
+1/8 tsp. soda
+3 tsp. baking powder
+3/4 c. milk
+1 tsp. vanilla
+
+Cream the shortening and add the sugar. Beat the eggs and add them. Sift
+the flour, cocoa, soda, and baking powder together and add alternately
+with the milk. Flavor with the vanilla, put into greased and floured
+muffin pans, and bake in a hot oven. Remove from the pans, cool, and
+serve. If desired, these cakes may be iced with white icing and
+sprinkled with coconut.
+
+ROXBURY CAKES
+(Sufficient for 1 Dozen Cakes)
+
+1/4 c. butter
+1/2 c. sugar
+2 eggs
+1/2 c. molasses
+1/2 c. milk
+1-3/4 c. flour
+1/2 tsp. nutmeg
+1/2 tsp. cinnamon
+1/2 tsp. ground cloves
+1-1/2 tsp. baking powder
+1/2 tsp. soda
+3/4 c. raisins
+1/2 c. English walnut meats
+
+Cream the butter and add the sugar gradually. Beat the eggs and add
+them. Add the molasses and milk. Mix and sift the dry ingredients and
+stir these into the first mixture. Fold in the finely chopped raisins
+and nuts. Bake in a moderate oven and ice with white icing.
+
+APPLE-SAUCE CAKES
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1/4 c. butter
+1 c. sugar
+2 c. flour
+1/2 tsp. soda
+2 tsp. baking powder
+1-1/2 tsp. cinnamon
+1/4 tsp. cloves
+1 tsp. nutmeg
+1 c. apple sauce
+1 c. raisins
+
+Cream the butter and add the sugar gradually. Sift the dry ingredients
+together and add alternately with the apple sauce made according to the
+following directions. Stir in the raisins dredged with a little of the
+flour. Bake in muffin pans in a moderate oven for about 15 minutes.
+
+APPLE SAUCE
+
+1 qt. apples
+1/2 c. sugar
+1 c. water
+
+Peel and quarter the apples. Put them to cook in the water. When soft,
+force through a sieve, add the sugar, and return to the fire until the
+sugar is dissolved. Cool and use for the cakes.
+
+SOUR-MILK DROP CAKES
+(Sufficient for 3 Dozen Cakes)
+
+1/3 c. butter
+1 c. sugar
+1 egg
+1/2 c. sour milk
+2-1/2 c. flour
+1/2 tsp. soda
+1 tsp. baking powder
+1/2 c. nut meats
+1/2 c. raisins
+
+Cream the butter and add the sugar, the beaten egg, and the milk. Sift
+the flour, soda, and baking powder together and add them. Fold in the
+nuts and raisins. Drop by spoonfuls on a greased and floured cake sheet.
+Bake rather slowly, remove from the sheet, cool, and serve.
+
+FRUIT DROP CAKES
+(Sufficient for 2 Dozen Cakes)
+
+1/3 c. shortening
+2/3 c. sugar
+1 egg
+1/4 c. milk
+1-3/4 c. flour
+2 tsp. baking powder
+1 tsp. cinnamon
+1/4 tsp. cloves
+1/2 tsp. nutmeg
+1/2 c. raisins
+
+Cream the shortening and add the sugar, egg, and milk. Sift the flour,
+baking powder, and spices together. Sift these dry ingredients into the
+mixture and add the raisins. Drop by spoonfuls on a greased and floured
+cake sheet and bake in a hot oven until light brown.
+
+OAT-FLAKE DROP CAKES
+(Sufficient for 2 Dozen Cakes)
+
+1/2 c. shortening
+1 c. sugar
+1 egg
+2 c. oat flakes
+1 tsp. vanilla
+2 c. flour
+1/2 tsp. salt
+3 tsp. baking powder
+1 tsp. cinnamon
+1/2 c. milk
+
+Cream the shortening and add the sugar. Beat the egg and add to the
+mixture. Add the oat flakes and vanilla. Sift the flour, salt, baking
+powder, and cinnamon together and add alternately with the milk. Drop on
+greased pans to bake.
+
+GINGER DROP CAKES
+(Sufficient for 2 Dozen Cakes)
+
+1/2 c. shortening
+1/2 c. brown sugar
+1 egg
+2-1/2 c. flour
+1/2 tsp. soda
+1/2 tsp. salt
+1/2 Tb. ginger
+1/2 c. sour milk
+1/2 c. molasses
+
+Cream the shortening, add the sugar, and mix well. Beat the egg and add
+it. Sift the dry ingredients and add alternately with the milk and
+molasses. Drop on greased sheets and bake in a moderate oven for about
+15 or 20 minutes.
+
+8. APPLYING ORNAMENTAL ICING TO CUP CAKES.--Sometimes it is desired to
+put icing on cup cakes in an ornamental way. In such an event, an
+uncooked icing is used and it is usually applied by means of a pastry
+tube, although certain simple designs can be made with a small paper
+cornucopia. When icing is to be used for this purpose, it should be of
+the consistency shown in Fig. 4; that is, it should be so heavy that a
+large quantity of it will cling to the spoon, and when it drops it will
+fall in a mass rather than run off.
+
+[Illustration: FIG. 4]
+
+Have the pastry bag clean and dry, and make it ready for use by slipping
+the pastry tube inside of the bag, as shown in Fig. 5. The point of the
+tube should protrude from the narrow end of the bag, which is too small
+to allow the top of the tube to be pushed through. The cakes to be
+decorated with the aid of a pastry tube are usually prepared, as the
+cake in the illustration shows, by covering it with a perfectly smooth
+coating of uncooked icing of some kind.
+
+With the tube inserted and the cake coated, the work of decorating may
+be taken up. Roll the top of the bag down, as shown in Fig. 6, and into
+it put as much of the icing as is desired. See that the icing is pushed
+as far down into the end of the bag as possible. Then, as in Fig. 7,
+hold the top of the bag shut with one hand and with the other grasp it
+at the place where the contents end. When the hands have been so placed,
+press down on the bag so that the icing will be forced from the point of
+the tube. To make the decorations most satisfactorily, have the point of
+the tube pressed tightly against the surface of the cake and raise it
+very slowly as the icing comes out. Otherwise the shape of the design
+will not be good, as a little experimenting will prove. The rosette tube
+is used to make the decorations here shown, but if a different form of
+decoration is desired, one of the other tubes may be selected.
+
+[Illustration: FIG. 5]
+
+[Illustration: FIG. 6]
+
+9. With cakes of this kind, it is often desired to have a simple
+decoration without first applying the foundation icing. This can be
+done, as shown in Fig. 8, by pressing icing through a pastry bag
+containing the rosette tube and placing the decoration merely on the
+center of each cake. This is suggested as an economical use of icing
+and a decoration a little out of the ordinary. The points of the pastry
+tube should be bent toward the center in order to produce the rosettes
+in the manner here shown. In fact, the shape of a rosette can often be
+changed to some extent by opening or closing these points a trifle.
+
+[Illustration: Fig. 7]
+
+
+COOKIES
+
+10. CLASSES OF COOKIES.--Cookies are of two general classes: those which
+are made thick and are expected to be soft when they are served and
+those which are made thin and are intended to be crisp and brittle when
+eaten. Thin, crisp cookies are usually known as _wafers_ or _snaps_.
+Soft cookies are made from a dough that contains a little more liquid
+than that used for brittle cookies. The dough of which both varieties
+are made should be thick enough to remove from the mixing bowl in a lump
+and roll out on a board. After being rolled until it is the desired
+thickness, it is cut into pieces of any desired size and shape and baked
+in the oven on large flat pans.
+
+[Illustration: Fig. 8]
+
+11. INGREDIENTS IN COOKIES.--The ingredients used in the making of
+cookies are similar to those used for drop cakes, with the exception of
+the amount of flour. In fact, any cooky mixture that is made a little
+more moist by omitting some of the flour may be used for drop cakes.
+More flour is needed in cooky mixtures because they must be of a certain
+thickness in order to be rolled out successfully. The amount of flour
+needed varies with the kind that is used, more of some varieties of this
+ingredient being required than of others. It is usually advisable to add
+the last cup of flour with caution. If the mixture seems to be getting
+stiff before all the flour is added, what is not needed should be
+omitted; but if it does not become stiff enough to handle, more
+should be added.
+
+12. Considerable variety exists in the shortening that may be used in
+cooky mixtures. If desired, butter may be used, but for most cookies it
+is not at all necessary that the shortening consist entirely of butter,
+and for some no butter at all is required. Other fats and oils, such as
+lard, Crisco, lard compound, Mazola, cottoline, butterine, and any other
+tasteless shortening, may be substituted for all or part of the butter.
+Any of the following cooky recipes that contain butter do so because
+that particular cooky or cake is better when made with butter, but, if
+desired, some other fat may be used for a part or all of it. In case
+merely shortening is mentioned, any fat or mixture of fats preferred
+may be used.
+
+13. PROCEDURE IN MAKING COOKIES.--The combining of the ingredients in
+cooky mixtures need give the housewife very little concern, for it is
+accomplished in much the same way as for cup and drop cakes. When all of
+them have been combined, a dough that is stiff enough to handle and
+still not so stiff that it is tough should be formed. The chief
+precaution to be taken in the making of all kinds of cookies is to avoid
+getting too much flour into the mixture. To produce the best results,
+the mixture should be so soft that it is difficult to handle. A good
+plan is to allow it to become very cold, for then it will be much
+stiffer and may be handled more easily. Therefore, after the dough has
+been mixed, it is well to set it in a refrigerator or some other cool
+place and let it stand for several hours before attempting to roll it.
+In fact, a cooky mixture may be made in the evening and allowed to stand
+until the next morning before being rolled out and baked. As can readily
+be understood, such procedure is possible with a stiff mixture like that
+for cookies, while it would not be practicable with a thin mixture,
+such as cake batter, because the gas that is formed by the leavening
+agent would escape from a mixture that is not thick and the cake, after
+being baked, would have no lightness.
+
+14. With the dough ready to be rolled, divide it into amounts of a size
+that can be handled conveniently at one time. Take one of these from the
+mixing bowl and place it on a well-floured board. Work it with the
+fingers into a flat, round piece, using a little flour on the fingers
+during this process. Dust the top lightly with flour and, by means of a
+rolling pin, roll the dough into a flat piece that is as nearly round as
+possible. Continue rolling with a short, light stroke until the dough is
+as thin as desired. Remember that light, careful handling is always
+necessary when any kind of dough mixture is rolled on the board, and
+that as little handling as possible is advisable. Skill in this respect
+will come with practice, so the housewife need not be discouraged if she
+has difficulty at first. For cookies, 1/4 inch is the usual thickness of
+the dough after it is rolled; but for snaps or wafers the dough should
+be rolled as thin as possible. If the dough is as moist as it should be,
+it may be necessary, from time to time, to dust the top with flour as
+the rolling continues. However, no more flour should be used than is
+needed to keep the rolling pin from sticking; otherwise, the dough will
+become too thick and the cookies will be tough and dry.
+
+[Illustration: FIG. 9]
+
+15. When the dough has been rolled until it is of the right thickness,
+cut it in the manner shown in Fig. 9, using cooky cutters of any desired
+size and shape. The four cutters shown, which are heart, round,
+diamond, and star shapes, are the ones that are most commonly used. They
+are merely strips of tin bent into a particular shape and attached to a
+handle for convenience in using. In cutting the dough, try to cut it to
+the best possible advantage, leaving as little space between the cookies
+as possible. Very often, as, for instance, when diamond-shaped cookies
+are being cut, the line of one may be the exact line of the one next to
+it and thus no dough need be left between the cookies.
+
+16. However, as Fig. 9 shows, a certain amount of dough necessarily
+remains after all the cookies that can be made out of a piece of rolled
+dough have been cut. Put these scraps together and set them aside until
+all the fresh dough has been rolled. Then put them together carefully,
+roll them out again, and cut the piece thus formed into cookies just as
+the others were cut. Some persons are in the habit of working these
+scraps in with the next piece of dough that is rolled out, but this is
+not good practice, for by the time they are rolled on the board a second
+time, more flour will be worked into them than into the dough with which
+they were put and the texture will not be the same.
+
+[Illustration: FIG. 10]
+
+17. BAKING COOKIES.--Have a cooky sheet or other large shallow pan
+greased and floured, and as soon as all the cookies are cut from a piece
+of dough, pick them up with the aid of a spatula, as in Fig. 9, and
+arrange them on the pan. Do not place them too close together, or upon
+baking they will stick to one another and lose their shape. As soon as a
+pan is filled, set it in the oven, either directly on the bottom or on
+a low rack. If the temperature of the oven is correct, the cookies
+should begin to rise within 2 or 3 minutes after they are put into the
+oven. After they have baked on the bottom and have risen as much as they
+will, they will appear as shown in Fig. 10. At this point, set them on a
+higher rack to brown on top. In this browning, they will shrink to some
+extent, so that the finished cookies will not have so smooth an
+appearance as when they are placed on the top rack. When done, they
+should be slightly brown, and if it is found that they are too brown on
+top, it may be known that the oven temperature was a little too high or
+perhaps that they should have had a little less time on this rack.
+Molasses cookies require special care to prevent them from burning, for,
+as is explained in _Hot Breads_, any food containing molasses burns
+readily. A comparatively short time is necessary for the baking of
+cookies, but they should be left in the oven long enough to be
+thoroughly baked when removed. When ready to serve, properly baked
+cookies should appear as in Fig. 11.
+
+[Illustration: FIG. 11]
+
+18. RECIPES FOR COOKIES.--With the principles of cooky making well
+understood, the housewife is fully qualified to try any of the recipes
+that follow. As will be noted, a number of recipes are here given and so
+a pleasing variety may be had. Some of them are suitable for certain
+occasions and some for others. For instance, barley-molasses cookies are
+very good with coffee for breakfast, while filled cookies make an
+excellent cake for picnic lunches. Cream cookies or vanilla wafers could
+be served at an afternoon tea, while sand tarts make a very good
+accompaniment for ice cream or some other dainty dessert. The nature of
+the cooky will enable the housewife to determine when it should
+be served.
+
+GINGER SNAPS
+(Sufficient for 4 Dozen Snaps)
+
+1 c. molasses
+1/3 c. lard or other shortening
+1/4 c. butter
+3-1/4 c. flour
+1/2 tsp. soda
+1 Tb. ginger
+1 tsp. salt
+
+Heat the molasses to boiling and pour over the shortening. Sift the dry
+ingredients together and add these. Cool the mixture until it is stiff
+and cold, roll as thin as possible, cut with a small round cutter, and
+bake in a quick oven, being careful not to burn.
+
+CREAM COOKIES
+(Sufficient for 3 Dozen Cookies)
+
+1/3 c. butter
+1 c. sugar
+2 eggs
+1/2 c. thin cream
+1 tsp. vanilla
+4 tsp. baking powder
+1 tsp. salt
+1/2 tsp. mace
+3 c. flour
+
+Cream the butter, add the sugar, eggs, the cream, and vanilla. Sift the
+baking powder, salt, mace, and flour together and add these to the
+mixture. Roll about 1/4 inch thick and cut. Bake in a hot oven.
+
+VANILLA WAFERS
+(Sufficient for 6 Dozen Wafers)
+
+1/3 c. shortening
+1 c. sugar
+1 egg
+1/4 c. milk
+2 tsp. vanilla
+2 c. flour
+3 tsp. baking powder
+1/2 tsp. salt
+
+Cream the shortening, add the sugar and egg, and continue beating. Pour
+in the milk and add the vanilla. Sift the flour, baking powder, and salt
+into the mixture. Roll out as thin as possible, cut with a small round
+cutter, and bake in a hot oven. These wafers should be crisp and thin
+when finished.
+
+BARLEY-MOLASSES COOKIES
+(Sufficient for 3 Dozen Cookies)
+
+1 c. molasses
+1/2 c. shortening
+1/4 c. milk
+2 c. wheat flour
+1 c. barley flour
+2 tsp. ginger
+1 tsp. soda
+1/2 tsp. salt
+
+Heat the molasses, pour it over the shortening, and add the milk. Sift
+the dry ingredients together, and add to the mixture. Cool, roll about
+1/4 inch thick, cut, and bake in a quick oven, being careful not
+to burn.
+
+OATMEAL COOKIES
+(Sufficient for 3-1/2 Dozen Cookies)
+
+1 egg
+1/2 c. sugar
+1/4 c. thin cream
+1/4 c. milk
+1/2 c. oatmeal
+2 c. flour
+2 tsp. baking powder
+1 tsp. salt
+4 Tb. melted butter
+
+Beat the egg and add the sugar, cream, and milk. Run the oatmeal through
+a food chopper, and mix with the flour, baking powder, and salt. Stir
+all into the mixture, add the melted butter, and mix thoroughly. Roll
+thin, cut, and bake in a quick oven.
+
+SAND TARTS
+(Sufficient for 6 Dozen Tarts)
+
+1/2 c. shortening
+1 c. sugar
+1 egg
+1-3/4 c. flour
+2 tsp. baking powder
+1/4 tsp. cinnamon
+1 egg white
+Blanched almonds
+
+Cream the shortening and add the sugar and the egg. Sift together the
+flour, baking powder, and cinnamon, and add these to the mixture. Fold
+in the beaten egg white. Roll as thin as possible and cut. Split
+blanched almonds, and after putting the cookies on the cooky sheet,
+place several halves of almonds in any desirable position on the
+cookies. Bake in a quick oven until light brown.
+
+HIGHLAND DAINTIES
+(Sufficient for 3 Dozen Cookies)
+
+2 c. flour
+1/2 c. brown sugar
+3/4 c. butter
+1 egg yolk
+
+Mix and sift the flour and sugar and work in the butter with the
+fingers. Roll out about 1/3 inch thick and cut into any desirable shape
+with small cutters. Brush with the egg yolk to which has been added 1
+teaspoonful of water. Bake in a slow oven until light brown.
+
+FILLED COOKIES
+(Sufficient for 1-1/2 Dozen Cookies)
+
+1 c. shortening
+1 c. sugar
+1 egg
+1/2 c. milk
+3 c. flour
+3 tsp. baking powder
+1/2 tsp. salt
+2 tsp. vanilla
+
+Cream the shortening and add the sugar gradually. Next add the beaten
+egg and the milk. Sift the flour, baking powder, and salt together and
+add to the mixture. Add the vanilla. Roll very thin and cut into small
+round, square, or diamond shapes. Spread one cooky with the following
+filling, cover with a second, press the edges together, and bake in a
+quick oven.
+
+FILLING FOR COOKIES
+
+1 c. sugar
+1 Tb. flour
+1/2 c. boiling water
+1-1/4 c. chopped raisins
+3/4 c. nut meats
+
+Mix the sugar and flour and stir them into the boiling water. Add the
+raisins and let cook until thick enough to spread on the cookies. Remove
+from the fire and add the nut meats. Cool slightly and spread. Figs or
+dates may be used in place of the raisins.
+
+If it is not desired to prepare a filling for the cookies, jam makes a
+very good substitute.
+
+SOUR-CREAM COOKIES
+(Sufficient for 3 Dozen Cookies)
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+1/2 pt. thick sour cream
+1/2 tsp. soda
+1 tsp. baking powder
+3-1/2 c. flour
+1/2 tsp. lemon extract
+
+Cream the butter and sugar, add the eggs, and beat thoroughly. Add the
+cream. Sift the soda, baking powder, and flour and add to the first
+mixture. Add the lemon extract, roll out thick, and sprinkle with sugar.
+Cut with a round cutter, place on greased and floured tins, and bake.
+
+
+KISSES AND MACAROONS
+
+19. NATURE OF KISSES AND MACAROONS.--The varieties of small cakes known
+as kisses and macaroons are undoubtedly the daintiest ones that are
+made. Composed almost entirely of sugar, egg whites, and flavoring, they
+are very delicate in texture and are practically confections. Kisses do
+not contain any flour, but macaroons need a small amount of this
+ingredient and some varieties of them contain the yolks, as well as the
+whites, of eggs. Chopped or ground nuts, coconut, and various kinds of
+dried or candied fruits are added to these cakes to give them variety.
+
+20. The mixtures of which these cakes are made are either dropped by
+spoonfuls or forced through a pastry bag into little mounds or rosettes
+on an inverted pan or a cooky sheet and then baked in a very slow oven.
+An oven of this kind is necessary, for the mixtures must be practically
+dried out in the baking. _Meringues_, although made of a mixture similar
+to that used for kisses, are usually made in rather large, round, flat
+shapes, whereas kisses are smaller and are for the most part made in the
+shape of rosettes. Fig. 12 shows a plate of kisses ready to serve.
+
+21. _Marguerites_, while not exactly the same as either kisses or
+macaroons, are given in this connection because the mixture used for
+them is similar to that for kisses. These, as shown in Fig. 13, are in
+reality saltines covered with a mixture of egg and sugar to which nuts,
+coconut, flavoring, etc. may be added for variety. After the sugar
+covering has been applied, the saltines are set in the oven and baked
+until slightly brown on top. This variety of small cakes, as well as
+kisses and meringues, is excellent for serving with afternoon tea, or
+with ice cream at a party that is to be very dainty.
+
+[Illustration: FIG. 12]
+
+22. RECIPES FOR KISSES AND MACAROONS.--One recipe for kisses, several
+recipes for macaroons, and directions for the preparation of marguerites
+follow. If meringues are desired, the recipe for kisses may be followed
+and the mixture then dropped by spoonfuls, instead of being forced
+through a pastry tube.
+
+[Illustration: FIG. 13]
+
+KISSES OR MERINGUES
+(Sufficient for 1 to 2 Dozen Cakes)
+
+1/2 c. fine granulated sugar, or 1/2 c. and 2 Tb. powdered sugar
+2 egg whites
+1/2 tsp. vanilla
+
+Fine granulated or powdered sugar may be used for these cakes. If
+powdered sugar is selected, a little more will be required than of
+granulated. Only fresh eggs should be employed. Separate them and beat
+the whites with an egg whip, beating slowly at first and more rapidly as
+the eggs grow stiff. When they have become very stiff, add a
+tablespoonful of the sugar and continue the beating. When this has been
+beaten thoroughly, add another tablespoonful, and continue to add sugar
+in small amounts and to beat until all has been worked in. Add the
+vanilla. Moisten with cold water a board that is about 1 inch thick,
+place over it some heavy white paper, and force the mixture through a
+pastry bag or drop by spoonfuls on the paper. Place the board containing
+the kisses in a very slow oven, one so slow that instead of baking the
+kisses it will really dry them. If the oven is too warm, open the oven
+door slightly to prevent the temperature from rising too high. Bake
+until the kisses are dry and then remove them from the oven.
+
+If desired, the inside of the meringues, which is soft, may be removed
+and the shell filled with a filling of some kind. Plain whipped cream or
+whipped cream to which fresh strawberries and sugar are added makes an
+excellent filling for this purpose. In fact, meringues filled and
+garnished with whipped cream make a very delightful dessert.
+
+PECAN MACAROONS
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1 egg white
+1 c. brown sugar
+1 c. pecan meats
+1/4 tsp. salt
+
+Beat the egg white until stiff and add the sugar gradually, beating
+constantly. Fold in the nut meats, add the salt, and then drop from the
+tip of a spoon 1 or 2 inches apart on a cooky sheet covered with
+buttered paper. Bake in a moderate oven until delicately browned.
+
+ALMOND MACAROONS
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1/2 lb. almonds
+1 c. powdered sugar
+2 egg whites
+
+Blanch the almonds and force them through a food chopper. Mix the ground
+almonds and powdered sugar, and gradually add the beaten egg whites
+until a mixture of the consistency of a stiff dough is formed. Force
+through a pastry bag or drop with a spoon on a cooky sheet covered with
+buttered paper. The macaroon mixture spreads during the baking, so space
+will have to be left between the cakes. Bake in a very slow oven. After
+removing from the oven, cover for a few minutes with a moist cloth in
+order to loosen the macaroons.
+
+COCONUT MACAROONS
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1 c. powdered sugar
+1 c. shredded coconut
+2 egg whites
+
+Mix the sugar and coconut. Beat the egg whites and fold into the coconut
+and sugar. Drop by spoonfuls on a cooky sheet covered with waxed paper
+and bake in a slow oven.
+
+OATMEAL-FRUIT MACAROONS
+(Sufficient for 3 Dozen Cakes)
+
+2 eggs
+1/2 c. sugar
+1/4 c. corn sirup
+1 Tb. melted shortening
+1/2 c. raisins, cut in small pieces
+2-1/2 c. rolled oats
+1/2 tsp. salt
+
+Beat the eggs, add the sugar, sirup, and shortening. Fold in the fruit,
+rolled oats, and salt. Drop by spoonfuls on a greased cooky sheet and
+bake in a moderate oven.
+
+MARGUERITES
+(Sufficient for 3 Dozen Cakes)
+
+3/4 c. sugar
+1/3 c. water
+1 egg white
+1/4 c. shredded coconut
+1/4 c. chopped nuts
+
+Cook the sugar and water until it forms a hard ball when tested in cold
+water or threads from a spoon. Beat the egg white until stiff, pour the
+hot sirup into it, and continue beating until the mixture is stiff
+enough not to run. Add the coconut and chopped nuts and spread a thick
+layer on saltines. Place in a moderate oven and bake until
+slightly browned.
+
+
+LADYFINGERS AND SPONGE DROPS
+
+23. The mixture used for ladyfingers is in reality a sponge-cake
+mixture, but it is baked in a certain oblong shape known as a ladyfinger
+shape. Shallow pans that will bake the mixture in the required shape can
+be purchased, but these need not be secured, for much more satisfactory
+results can be obtained with a pastry bag and tube after a little
+practice. The same mixture may be dropped by spoonfuls and baked in
+small round cakes known as sponge drops. Both ladyfingers and sponge
+drops, after being baked, are put together in twos by means of a simple
+sugar icing. Care should be exercised in their baking to prevent them
+from burning.
+
+Small cakes of these varieties are very satisfactory to serve with a
+rich gelatine or cream dessert. Then, again, such cakes, especially
+ladyfingers, are sometimes molded into a frozen dessert or placed in a
+mold in which a gelatine dessert is solidified. Often they are served
+with sweetened and flavored whipped cream; in fact, no matter how stale
+or fresh they may be, they help to make very delicious desserts.
+
+LADYFINGERS No. 1
+(Sufficient for 1-1/2 Dozen Cakes)
+
+3 egg whites
+1/3 c. powdered sugar
+2 egg yolks
+1/4 tsp. vanilla
+1/3 c. flour
+1/8 tsp. salt
+
+[Illustration: FIG. 14]
+
+Beat the egg whites until they are stiff and dry. Add the sugar
+gradually and continue beating. Beat the two egg yolks until they are
+thick and lemon-colored and add them. Add the flavoring and fold in the
+flour mixed and sifted with the salt. Cover a cooky sheet with light
+wrapping paper that is perfectly smooth and marked into spaces 4-1/2 in.
+long by 1-1/2 in. wide, as shown in Fig. 14. With the aid of a spoon,
+as illustrated, fill the ladyfinger mixture into a pastry bag containing
+a plain pastry tube. Then, from the pastry tube, squeeze the cake
+mixture onto the marked spaces, as shown in Fig. 15, making the mass
+slightly narrower in the center than at the ends. When all the spaces
+have been filled, set the pan containing the sheet in a slow oven and
+bake until dry. Remove from the oven and take from the paper by slipping
+a sharp knife under each ladyfinger. If the ladyfingers are to be used
+for cake, they must be put together in pairs with the following simple
+filling, and they will then appear as in Fig. 16.
+
+[Illustration: FIG. 15]
+
+[Illustration: FIG. 16]
+
+FILLING FOR LADYFINGERS
+
+Juice of 1 orange
+Sufficient sugar to spread
+
+Beat the orange juice and sugar together until smooth. Place a layer of
+the mixture between each two ladyfingers.
+
+LADYFINGERS No. 2
+(Sufficient for 3 Dozen Cakes)
+
+6 eggs
+1-1/4 c. powdered sugar
+1 c. flour
+Juice of half a lemon
+
+Separate the eggs and beat the whites with an egg whip until stiff. Sift
+the sugar and flour together several times, add a little to the eggs,
+and continue beating. Continue to add the sugar and flour, a little at a
+time, until all has been added. Beat the egg yolks until they are light
+and lemon-colored and then beat them into the mixture. Add the lemon
+juice and force the mixture through a pastry tube in the same way as
+described in the preceding recipe. Bake in a slow oven. When cool, put
+together with the orange filling.
+
+
+CAKES MADE WITH YEAST
+
+24. A few varieties of cake are made light by means of yeast instead of
+being leavened with eggs or chemical leavening agents. These cakes are,
+of course, similar to bread in many respects, but they are sweeter and
+richer than bread and contain eggs. For this reason they are not
+economical mixtures and should not be made if economy must be practiced.
+Because of the sugar, butter, and eggs used in them, the action of the
+yeast is slow; consequently, the processes involved in making these
+mixtures are neither short nor simple. Often, after they have been baked
+in a mold, the center is removed and the shells are then filled with
+different mixtures to make a variety of desserts.
+
+BRIOCHE
+
+1 c. milk
+1-1/2 yeast cakes
+1/2 c. sugar
+2/3 c. butter
+4-1/2 c. flour
+3 egg yolks
+3 whole eggs
+1/2 tsp. lemon extract
+
+Scald the milk, cool until lukewarm, and then add the yeast cakes. When
+they are thoroughly dissolved, add the sugar, the butter, which has been
+softened but not melted, and half of the flour. Add the egg yolks and
+beat with the hands. Add the eggs one at a time and when all have been
+beaten in thoroughly, continue to add more flour. After all of the flour
+and also the lemon extract have been added and the mixture is of a
+consistency to knead, allow it to rise for 6 hours. Punch down and place
+in the ice box or some other cool place overnight. In the morning, the
+mixture will be ready to bake in whatever shape is desirable.
+
+The four recipes that follow show various ways in which the brioche may
+be used to make attractive as well as appetizing desserts.
+
+COFFEE CAKES
+
+Roll the brioche mixture into a long rectangular piece about 1/4 inch
+thick. Spread with softened butter, fold one-third of the side over the
+center and the opposite side on top of that, making three layers. Cut
+this into strips about 3/4 inch wide, cover, and let rise. When light,
+twist the ends of each piece in the opposite direction, coil, and bring
+the ends together on the top of the cake. Let rise in pans for 20
+minutes, and bake in a moderate oven for about 20 minutes. Upon removing
+from the oven, brush with confectioner's sugar moistened with enough
+water to allow it to spread.
+
+BRIOCHE BUNS
+
+Work 1/2 cupful of raisins and 1/2 cupful of chopped nut meats into half
+of the brioche mixture. Shape into balls about the size of a walnut, and
+then place close together in a buttered pan. Brush over the top with 1
+tablespoonful of sugar dissolved in 2 tablespoonfuls of milk. Bake in a
+moderate oven for about 25 minutes. Brush a second time with the
+sugar-and-milk mixture and allow the buns to remain in the oven until
+they are well browned.
+
+BRIOCHE DESSERT
+
+Fill muffin pans about 1/2 full with the brioche mixture. Allow it to
+rise nearly to the top, bake in a slow oven, remove when sufficiently
+baked, and cool. Remove the center from each mold, leaving a shell. The
+centers may be toasted and served separately. Put a teaspoonful or two
+of any desirable preserves or marmalade into the shells, fill with
+sweetened and flavored whipped cream, and over the top sprinkle chopped
+nuts. This dessert should be prepared just before serving.
+
+BRIOCHE PUDDING
+
+Take enough of the brioche sponge to fill a good-sized mold two-thirds
+full. Work into this 1/2 cupful of raisins cut into small pieces, 1/4
+cupful of candied cherries, 1/2 cupful of chopped nuts, and 1/4 cupful
+of coconut. Place in a mold and allow it to rise until the mold is
+nearly full. Bake from 45 minutes to 1 hour, turn out of the mold, and
+allow to become cold. Cut into thick slices with a knife that has been
+heated in the flame, and serve with apricot or pineapple sauce.
+
+APPLE CAKE
+(Sufficient for Three Good-Sized Cakes)
+
+2 c. milk
+1 yeast cake
+1 tsp. salt
+1/2 c. sugar
+3/4 c. butter
+8-1/2 c. flour
+3 eggs
+Apples
+
+Scald the milk and cool it to lukewarm. Add the yeast, salt, sugar, and
+butter, which has been softened but not melted. Add half of the flour
+and beat in the eggs. When all has been mixed thoroughly, add sufficient
+flour to make a stiff dough. Knead for a short time and place in a bowl
+to rise. When risen until double in bulk, roll a piece of the dough 1/2
+inch thick to fit a rectangular pan. Allow this to rise until it is
+light. Peel apples, cut into halves and then into thick slices, and rub
+them with lemon so they will not discolor. When the bread mixture is
+light, place the apples on the top in rows. Sprinkle with sugar and
+cinnamon and bake in a quick oven. Serve with butter or sugar and cream.
+
+SWEDISH TEA RING
+
+Roll a large piece of the mixture used for apple cake into a rectangular
+shape from 1/4 to 1/2 inch thick, brush with butter, sprinkle with sugar
+and cinnamon and, if desired, with raisins or chopped nuts. Roll like a
+jelly roll, and place the two ends together on a cooky sheet so as to
+form a ring. Try, if possible, to conceal the joining by fastening the
+ends together carefully. The best way to do this is to cut a slice from
+each end before joining. Then, with a scissors, cut through the edge of
+the ring nearly to the center and slightly at a slant, as in Fig. 17.
+Make the cuts about 1 inch apart and turn the cut slices over so as to
+show the layers of dough. Brush with milk, dredge with sugar, and bake
+for about 1/2 hour. When baked, this cake should appear as shown in
+Fig. 18.
+
+[Illustration: FIG. 17]
+
+[Illustration: FIG. 18]
+
+
+CREAM PUFFS AND ÉCLAIRS
+
+25. A delicious form of dessert that is usually classed with small cakes
+includes cream puffs and éclairs. They are made of a special kind of
+paste that, when baked, becomes hollow in the center, very much as
+popovers do. The inside is then filled with a mixture similar to a
+custard mixture or with sweetened and flavored whipped cream. Many
+persons have an idea that these mixtures are very difficult to make, but
+the fact is that they may be easily made if the directions for preparing
+them are carefully followed.
+
+[Illustration: FIG. 19]
+
+26. After the paste has been mixed, the way it is to be treated will
+depend on whether cream puffs or éclairs are to be made. For cream
+puffs, which are shown in Fig. 19, it is dropped by spoonfuls on a cooky
+sheet or a large pan, while in the case of éclairs, several of which are
+shown in Fig. 20, it is forced through a large round pastry tube so as
+to form long strips. The shapes are then baked in a hot oven, and during
+this process they puff up and become hollow in the center. If, upon
+attempting to fill the shells thus made, the centers are found to
+contain a little moist, doughy material, this may be removed. The
+filling may then be introduced either by cutting a slit in the side and
+putting it in with a spoon or by inserting the end of a pastry tube into
+the shell and forcing it in with a pastry bag and tube. In addition to
+being filled with a filling of some kind, éclairs are covered, as here
+shown, with an icing that usually corresponds in flavor with the
+filling. For instance, chocolate éclairs are filled with a chocolate
+filling and covered with a chocolate icing, while coffee éclairs have a
+coffee filling and a coffee icing.
+
+[Illustration: FIG. 20]
+
+Very small cream puffs are attractive and are often served with small
+cakes for an afternoon tea or a buffet luncheon. These may be made by
+dropping the paste with a teaspoon on a cooky sheet, baking it until
+done, and then filling the shells with any desired paste.
+
+CREAM PUFFS
+(Sufficient for 1 Dozen Cream Puffs)
+
+1/2 c. butter
+1 C. boiling water
+1 c. flour
+4 eggs
+
+Boil the butter and water together until the butter is melted. Add the
+flour by pouring it all in at one time. Stir rapidly and cook until the
+mass does not stick to the sides of the pan. Continue the stirring so
+that it does not burn. Remove from the fire and cool, so as not to cook
+the eggs when they are added. Add one egg at a time and mix thoroughly
+with the mixture before adding another. Drop by spoonfuls on a greased
+cooky sheet, place close to the floor of the oven, and bake in a hot
+oven for about 30 minutes or until the puffs are dry and can be lifted
+from the sheet. Allow them to cool and then fill with whipped cream or a
+custard filling. Before serving, sprinkle powdered sugar over the top
+of each.
+
+ÉCLAIRS
+
+When éclairs are desired, make the paste as for cream puffs. Then
+through a large, round pastry tube, one having a diameter of at least
+1/2 inch, force this paste in strips 3-1/2 or 4 inches long, putting the
+paste on a cooky sheet or some other large pan. Bake in a hot oven in
+the same way as cream puffs. When cool, fill with a custard mixture of
+any desired flavoring and cover with an icing of the same flavor.
+
+ROYAL ÉCLAIRS
+
+Royal éclairs are especially delicious and make a very agreeable change
+from the usual variety. To make these, bake éclairs in the usual shape
+and set aside to cool. Cut canned peaches into pieces, add sugar to
+them, and cook down until the sirup becomes thick. Fill each éclair with
+several spoonfuls of this mixture and, if desired, serve with whipped
+cream over the top.
+
+CREAM FILLING FOR CREAM PUFFS
+
+1/3 c. flour
+2 c. milk
+1 egg
+3/4 c. sugar
+1/8 tsp. salt
+2 tsp. butter
+1 tsp. vanilla
+
+Moisten the flour with a little cold milk. Heat the remainder of the
+milk and add the moistened flour. Cook in a double boiler for 10 or 15
+minutes. Beat the egg, add the sugar and salt, and pour this into the
+hot mixture, stirring rapidly. Cook until the egg is thickened, and then
+add the butter and vanilla. Remove from the fire, cool, and fill into
+the cream puffs.
+
+CHOCOLATE FILLING FOR ÉCLAIRS
+
+1 sq. chocolate
+3/4 c. sugar
+1 c. water
+1/3 c. flour
+1 c. milk
+1 Tb. butter
+1 tsp. vanilla
+
+Cook the chocolate, sugar, and water over the flame until they are well
+blended. Mix the flour and milk and add to the hot mixture. Cook until
+the flour has thickened. Add the butter and vanilla. Cool and fill into
+the éclairs. Cover the tops with a plain chocolate icing.
+
+COFFEE FILLING FOR ÉCLAIRS
+
+1/3 c. ground coffee
+2 c. milk
+1/3 c. flour
+3/4 c. sugar
+1 Tb. butter
+1 tsp. vanilla
+
+Steep the coffee in the milk for 15 minutes. Strain and add the flour
+and sugar, which have been thoroughly mixed. Cook until the mixture is
+thickened, stirring constantly to prevent lumps from forming. Add the
+butter and vanilla, cool, and fill into the éclairs. Cover the top of
+the éclairs with icing made by thickening a little strong coffee with
+pulverized sugar.
+
+CARAMEL FILLING FOR ÉCLAIRS
+
+1 c. sugar
+1-1/4 c. boiling water
+1/3 c. flour
+1 c. milk
+1 Tb. butter
+1 tsp. vanilla
+
+Caramelize 1/2 cupful of the sugar, add the water, and cook until the
+caramel has dissolved. Mix the remainder of the sugar with the flour and
+moisten with the milk. Add this to the caramel and cook until the flour
+thickens completely, stirring constantly to prevent the formation of
+lumps. Add the butter and vanilla. Cool and fill into the éclairs. Cover
+the tops with a plain caramel icing.
+
+
+DOUGHNUTS AND CRULLERS
+
+27. NATURE OF DOUGHNUTS AND CRULLERS.--Some kinds of doughnuts and
+crullers are made of bread dough, and for this reason really belong to
+breakfast breads instead of to cakes. However, most of the recipes for
+these two foods include sugar, shortening, milk, eggs, and leavening,
+making doughnuts and crullers so similar to cake in their composition
+that they are usually regarded as cake mixtures. The shortening, which
+is in smaller amounts than is required for most cakes, is supplied
+largely by the method of preparation peculiar to these cakes; that is,
+by their being fried in deep fat. Consequently, some of the same
+conditions apply in their preparation as in the making of other foods
+that are cooked in this way. As has already been learned, such foods
+must either contain a sufficient amount of protein material, such as
+egg, for instance, or be coated with enough material of this kind to
+prevent the absorption of fat. In the case of doughnuts, this material
+is supplied as an ingredient.
+
+28. SHAPING DOUGHNUTS AND CRULLERS.--The ingredients used in the making
+of doughnuts are combined in much the same way as those used in other
+cake mixtures. A point to remember is that the mixture, like that for
+cookies, must be stiff enough to handle and roll out, but care should be
+taken not to use too much flour, for then the doughnuts are likely to be
+tough. Divide the dough into amounts of a convenient size, place one of
+these on a well-floured board, and roll out with a rolling pin until
+about 1/4 inch thick. Then, with a doughnut cutter, as shown in Fig. 21,
+cut as many doughnuts as possible from the rolled dough. If a regular
+doughnut cutter is not in supply, a round cookie cutter may be used and
+then a thimble or some other small round cutter applied to remove the
+center of the pieces thus cut. As here shown, a plate or some other
+small dish containing flour should be kept handy and the cutter dipped
+into this occasionally during the cutting to prevent it from sticking to
+the dough and marring the appearance of the doughnuts. Collect the
+centers and scraps that remain after the doughnuts have been cut from a
+piece and set these aside until all the fresh dough has been used. These
+may then be rolled out again and cut into doughnuts. If desired,
+however, the centers may be fried.
+
+[Illustration: FIG. 21]
+
+29. While doughnuts are usually round and have a hole in the center,
+they may, for variety, be made in other shapes. For instance, after the
+dough is rolled out, it is sometimes cut with a sharp knife Into
+rectangular pieces about 4 inches long and 2-1/2 inches wide and each
+one of these pieces then cut lengthwise into three strips attached at
+one end. When cut in this way, the strips are braided and then pinched
+together at the loose end. Or, the pieces may be made 4 inches long and
+2 inches wide, cut into two strips attached at one end, and the strips
+then twisted around each other and pinched together at the loose end.
+
+[Illustration: FIG. 22]
+
+30. FRYING DOUGHNUTS AND CRULLERS.--After the doughnuts have been cut in
+the desired shape, the next step is to fry them. The equipment required
+for this process consists of a pan or a kettle into which the fat is
+put, a long-handled frying basket into which the doughnuts are placed,
+and a receptacle containing hot water into which the doughnuts can be
+dipped after being fried. Put into the kettle a sufficient amount of
+fat, which may be any vegetable fat or oil, to cover the doughnuts well,
+allow it to become hot enough to brown an inch cube of bread in 40
+seconds, place several doughnuts in the bottom of the basket, as shown
+in Fig. 22, and then lower the basket into the hot fat, when it will be
+found that the doughnuts will rise quickly to the top of the fat. Allow
+them to brown on one side and then turn them over with a fork and let
+them brown on the other side. Be careful not to let the fat become too
+hot during the frying, or the doughnuts will become darker than is
+desirable before the inside is cooked. If it is found that the fat is
+getting too hot, turn off some of the heat or remove the deep-fat kettle
+from the excessive heat.
+
+[Illustration: FIG. 23]
+
+31. As soon as the doughnuts have become an even brown on both sides and
+have fried through thoroughly, lift the basket out of the fat and rest
+it on the edge of the frying kettle. Then, as shown in Fig. 23, remove
+the doughnuts one at a time from the basket with a fork and dip quickly
+into the pan of boiling water and remove again at once. Dipping the
+doughnuts into boiling water removes any excessive fat that may remain
+on the surface. Upon taking them from the water, place them, as in Fig.
+24, on a piece of paper that will absorb as much of the remaining fat as
+possible. When these precautions are taken, the doughnuts will be found
+to be less greasy and not so likely to disagree with the persons who eat
+them. After the surface has become dried, the doughnuts may be improved
+by sprinkling them with pulverized or granulated sugar.
+
+[Illustration: FIG. 24]
+
+32. If a large number of doughnuts are made and the hot-water method of
+drying them is adopted, it will be found that considerable fat will
+remain in the water. It will therefore pay to allow the fat to become
+cool and remove it from the surface of the water. Fat in which doughnuts
+and crullers are fried, after being poured from the dregs that collect
+in the bottom and reheated, may be clarified by adding several slices of
+raw potato to it and allowing these to become brown in it. This
+treatment will remove any foreign taste that the fat may have and make
+it possible to use the fat again for frying purposes. Fat in which
+croquettes have been fried may be treated in the same way and used the
+second time.
+
+33. RECIPES FOR DOUGHNUTS.--A variety of doughnuts that are made light
+by means of chemical leavening can be prepared, as the following recipes
+indicate. Sometimes yeast doughnuts are preferred, so a recipe for
+doughnuts of this kind is also given. If the directions previously given
+are carefully applied in carrying out any of these recipes, excellent
+results may be expected. Some persons are prejudiced against the use of
+doughnuts, claiming that they are indigestible. While this may be true
+of doughnuts improperly made, those made of good materials and by
+correct methods are always a favorite and justly so.
+
+DOUGHNUTS
+(Sufficient for 2 Dozen Doughnuts)
+
+3 Tb. butter
+1 c. sugar
+3 eggs
+1 c. milk
+4-1/2 c. flour
+6 tsp. baking powder
+1 tsp. salt
+1/4 tsp. nutmeg
+1/4 tsp. cinnamon
+
+Cream the butter, add the sugar and then the eggs, and beat thoroughly.
+Pour in the milk and sift the dry ingredients into this mixture. Divide
+into amounts that can be handled conveniently, roll out, cut, and fry
+in deep fat.
+
+POTATO-AND-BARLEY DOUGHNUTS
+(Sufficient for 2 Dozen Doughnuts)
+
+2 eggs
+1/2 c. sugar
+1/2 c. mashed potatoes
+1 Tb. fat
+1/3 c. sour milk
+1/2 c. barley flour
+1-1/2 c. wheat flour
+1/2 tsp. salt
+1/2 tsp. mace
+1/4 tsp. soda
+2 tsp. baking powder
+
+Beat the eggs and add the sugar and mashed potatoes. If solid shortening
+is used, melt it and add to the other ingredients. Pour in the sour
+milk, mix and sift the barley and wheat flour, salt, mace, soda, and
+baking powder, and add these to the mixture. Turn the dough out on a
+board in a quantity that can be handled at one time and knead for a
+little before rolling it for cutting. Cut and fry in deep fat.
+
+SOUR-MILK DOUGHNUTS
+(Sufficient for 3 Dozen Doughnuts)
+
+4 c. flour
+1-1/2 tsp. salt
+1/2 tsp. soda
+4 tsp. baking powder
+1/2 tsp. grated nutmeg
+1 c. sugar
+1 Tb. butter
+1 egg
+1-1/4 c. sour milk
+
+Mix and sift the dry ingredients and chop in the butter. Beat the egg,
+add the milk, and stir these into the dry ingredients. After mixing
+thoroughly, roll about 1/4 inch thick on a board, cut in the desired
+shape, and fry in deep fat.
+
+DROP DOUGHNUTS
+(Sufficient for 2 Dozen Doughnuts)
+
+2 c. flour
+3 tsp. baking powder
+1/2 tsp. salt
+1/4 tsp. nutmeg
+1/4 tsp. cinnamon
+1/2 c. sugar
+1 egg
+1/2 c. milk
+1 Tb. melted fat
+
+Mix and sift the dry ingredients. Beat the egg, add the milk to it, and
+pour the liquid into the dry ingredients. Add the melted fat. Drop by
+teaspoonfuls into hot fat and fry the same as for doughnuts.
+
+YEAST DOUGHNUTS
+(Sufficient for 3 Dozen Doughnuts)
+
+1 c. milk
+1 yeast cake
+5 c. flour
+2 eggs
+1/2 c. sugar
+1/4 c. melted butter
+1/2 tsp. salt
+1/2 tsp. mace
+
+Scald the milk and cool to lukewarm. Dissolve the yeast cake and add it
+to the milk and a sufficient amount of the flour to make a sponge. Allow
+this to rise until double in bulk. Then add the eggs, sugar, melted
+butter, salt, and mace. Beat thoroughly and add enough flour to make a
+dough. Knead this until it is smooth and elastic and let it rise until
+double in bulk. Roll out on a board into a sheet about 3/4 inch thick.
+Cut into long strips about 3/4 inch wide, twist, stretch, and shape like
+a figure 8. Let these stand on the board or in a pan until they are
+light and then fry in deep fat.
+
+       *       *       *       *       *
+
+
+PUDDINGS AND PUDDING SAUCES
+
+NATURE OF PUDDINGS
+
+34. Many kinds of puddings are used for desserts. Some of them closely
+resemble cake mixtures, while others are similar to custards, but are
+thickened with a cooked or a raw starchy material. Formerly, puddings
+were always boiled in a bag, but now desserts of this kind are prepared
+by boiling, steaming, or baking. To improve the flavor of puddings,
+sauces of a contrasting flavor are usually served with them.
+
+35. Puddings are often considered to be rather indigestible foods and in
+many cases this is true. For this reason, it is not wise to include them
+to any great extent in the diet of children. Because of the ingredients
+used in them, they are a heavy food and are usually high in food value.
+Consequently, some thought should be given to their selection so that
+they may be suitable for the rest of the meal in which they are served.
+It seems to be the custom to serve a rich dessert with a heavy meal,
+but, as is well known, it is less proper with such a meal than with a
+light meal. A little attention given to this matter will enable the
+housewife to prepare menus that will provide the family with a properly
+balanced meal.
+
+36. The time of day and the season of the year for the serving of
+puddings are also matters that should receive consideration. It is much
+better to serve desserts of this kind with a noon meal than with an
+evening meal. Then, too, warm puddings with sauce will be found much
+more appetizing in the cool season of the year than in warm weather. On
+the other hand, cool desserts or fruits served as desserts are very much
+more acceptable in warm weather than during the cold seasons.
+
+
+PUDDING SAUCES
+
+37. The sauces served with puddings deserve just as much attention as to
+selection and preparation as the puddings themselves. For instance, a
+sour sauce that is not rich, such as lemon sauce, should be served with
+a rich, sweet pudding, while a rich, hard sauce or perhaps a chocolate
+sauce is the proper kind to serve with a bland, flavorless pudding.
+
+So that the housewife may be perfectly familiar with a variety of sauces
+and thus know the nature of the sauces mentioned in connection with the
+puddings themselves, a number of recipes for pudding sauces are given.
+Some of these are intended to be served hot and others cold, while a few
+may be served either hot or cold, as preferred. Selection may be made
+from these for any pudding that is accompanied by a sauce when served.
+Care should be taken to have the sauce appropriate for the pudding and
+to follow explicitly the directions given for making it.
+
+LEMON SAUCE NO. 1
+
+1/2 c. sugar
+1 Tb. corn starch
+Few grains of salt
+1 c. boiling water
+2 Tb. butter
+2 Tb. lemon juice
+
+Mix the sugar, corn starch, and salt, and add the water gradually,
+stirring constantly. Boil 5 minutes, remove from the fire, add the
+butter and lemon juice, and serve.
+
+LEMON SAUCE NO. 2
+
+1/3 c.
+1 c. sugar
+3 egg yolks
+1/3 c. boiling water
+3 Tb. lemon juice
+Few gratings of lemon rind
+
+Cream the butter, add the sugar gradually, and stir in the yolks of the
+eggs slightly beaten. Then add the water and cook over boiling water
+until the mixture thickens. Add the lemon juice and rind and serve
+at once.
+
+VANILLA SAUCE
+
+1/3 c. butter
+1 c. sugar
+3 egg yolks
+1/3 c. boiling water
+Few gratings of nutmeg
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and stir in the egg yolks
+beaten slightly. Add the water and cook over boiling water until the
+mixture thickens. Add the nutmeg and vanilla and serve at once.
+
+HARD SAUCE
+
+1/3 c. butter
+1 c. powdered sugar
+1/3 tsp. lemon extract
+2/3 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and then add the flavoring.
+Beat until the sauce is light and creamy.
+
+STERLING SAUCE
+
+1/4 c. butter
+1 c. brown sugar
+4 Tb. cream or milk
+1 tsp. vanilla
+
+Cream the butter and add the sugar gradually. Add the milk and
+flavoring, drop by drop, to prevent separation. Beat until fluffy and
+smooth. Chill and serve.
+
+CHOCOLATE SAUCE
+
+1 c. milk
+1/2 sq. chocolate
+1/2 c. sugar
+2 Tb. flour
+1 Tb. butter
+1/2 tsp. vanilla
+
+Heat the milk and in it melt the chocolate. Mix the sugar and flour and
+stir into the mixture rapidly to prevent the formation of lumps. Cook
+until the sauce thickens, add the butter, and cook for a few minutes
+longer. Add the vanilla and serve either hot or cold, as desired.
+
+FRUIT SAUCE
+
+1 c. fruit juice
+1/4 c. sugar
+1-1/2 Tb. corn starch
+2 Tb. lemon juice
+
+Heat the fruit juice, which may be any left-over fruit juice. Mix the
+sugar and corn starch, add to the hot fruit juice, and cook until the
+corn starch thickens, stirring constantly to prevent the formation of
+lumps. Add the lemon juice. Remove from the heat and, if the sauce is
+desired to be more acid, add lemon juice to suit the taste.
+
+APRICOT SAUCE
+
+3/4 c. apricot pulp
+3/4 c. whipping cream
+Pulverized sugar
+
+Prepare apricot pulp by forcing cooked apricots through a sieve. Whip
+the cream and fold the apricot pulp into it. Add pulverized sugar to
+suit the taste.
+
+PINEAPPLE SAUCE
+
+Half c. sugar
+1-1/2 c. water
+1 c. grated pineapple
+1 Tb. corn starch
+
+Add the sugar to the water and bring to the boiling point. Add the
+pineapple and cook until it is tender. If canned pineapple is used, omit
+1/2 cupful of the water. Moisten the corn starch with a little water and
+add it. Cook until it thickens, stirring to prevent lumps.
+
+ORANGE SAUCE
+
+1/4 c. orange juice
+1 Tb. lemon juice
+Powdered sugar
+
+Into the fruit juices, beat the powdered sugar until the sauce is as
+sweet as desired.
+
+MARASCHINO SAUCE
+
+1/4 c. maraschino juice
+1 Tb. lemon juice
+6 cherries, chopped
+Powdered sugar
+
+Mix the fruit juices and chopped cherries, add the sugar, beat well, and
+serve.
+
+CUSTARD SAUCE
+
+2 c. milk
+1 Tb. corn starch
+1/3 c. sugar
+1/2 tsp. vanilla
+1/2 tsp. lemon extract
+Pinch of salt
+
+Heat the milk in a double boiler. Mix the corn starch and sugar and add
+to the milk, stirring so as to prevent the formation of lumps. Continue
+stirring until the corn starch has thickened and then cook for about 15
+minutes longer. Beat the egg, add it to the mixture, and cook for a few
+minutes longer. Add the vanilla, lemon, and salt. Serve hot or cold.
+
+COCONUT SAUCE
+
+2 c. milk
+1/2 c. shredded coconut
+1/3 c. sugar
+1-1/2 Tb. corn starch
+Pinch of salt
+1 egg white
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler with the coconut. Mix the sugar and
+corn starch and add to the hot milk and coconut. Stir until the corn
+starch has thickened and cook for 15 minutes. Add the salt to the egg
+white and beat until it is stiff. Pour the hot mixture over the egg
+white and continue beating until thoroughly blended. Add the vanilla and
+serve either hot or cold.
+
+JELLY SAUCE
+
+2 tsp. corn starch or arrowroot
+1 c. boiling water
+1/2 c. jelly or jam
+Juice of 1/2 lemon
+
+Cook the corn starch or arrowroot diluted with cold water, in the
+boiling water for 5 minutes. Add the jelly or jam, beaten smooth, and
+let simmer for 3 or 4 minutes. Add sugar, if needed, and the lemon
+juice. Strain and serve.
+
+       *       *       *       *       *
+
+
+PUDDINGS
+
+PREPARATION OF PUDDINGS
+
+38. As has already been learned, puddings are cooked by being boiled,
+steamed, or baked. No different utensils from those used in the making
+of custards and cakes need be provided for the making of puddings
+except, perhaps, a steamer. A utensil of this kind, which is required
+for steamed puddings, consists of a large pan, which sets directly over
+the flame and into which the water is poured; a second pan, which fits
+closely into the first one and into which the pudding is put; and a
+spout, into which the water may be poured. The steamer must be very
+closely covered in order that all the steam, which does the cooking, may
+be retained. An apparatus that will answer the purpose of a steamer may
+be improvised, however, if there are in the supply of household utensils
+a pan, a colander, and a cover that will fit tight enough to retain the
+steam; or, instead of putting the pudding directly in the second pan of
+the steamer, it may be put into individual molds or a pan that will hold
+a sufficient quantity to serve just the desired number of persons and
+these then set in the second pan to cook.
+
+[Illustration: FIG. 25]
+
+39. Steamed puddings ready to serve are shown in Figs. 25 and 26. The
+pudding in Fig. 25 shows how a pudding that has been steamed in one
+large mold will appear. The mold used may be just large enough for the
+number of persons to be served or it may be larger and what remains used
+for another meal. Fig. 26 shows a pudding that has been steamed in
+individual molds. Whichever one of these two methods of preparing
+steamed puddings is preferred may be adopted.
+
+When puddings are cooked by steaming, it should be remembered that the
+steaming process must be continuous. Therefore, if water must be added
+during the cooking, boiling water should be used so as not to lower the
+temperature and stop the formation of steam. After being steamed
+sufficiently, puddings of this kind are often placed in the oven for a
+short time in order to dry the surface.
+
+[Illustration: FIG. 26]
+
+40. The baking of puddings is so similar to the baking of cakes and
+custards that the same directions apply. A few points, however, should
+be kept well in mind if good puddings would be the result. The utensil
+in which a pudding that is to be baked is put may be of any desired
+shape, but it should always be greased. This also holds true in the case
+of puddings that are to be steamed. Puddings that contain an
+egg-and-milk mixture, as, for instance, bread pudding, must necessarily,
+as with custards, be baked at a temperature low enough to prevent them
+from curding.
+
+
+RECIPES FOR PUDDINGS
+
+41. In the preparation of many puddings here considered, left-over
+materials, such as bread, rolls, stale cake, cookies, etc., may be
+utilized to advantage. Consequently, when the housewife is making
+desserts, she should endeavor to make good use of all such things in
+case they cannot be used by themselves.
+
+42. INDIAN PUDDING.--As corn meal is the chief ingredient in the pudding
+given in the accompanying recipe, it is called Indian pudding, corn meal
+being a product of Indian corn. For persons who like food containing
+corn meal, this pudding will prove satisfactory. It has the advantage
+over other puddings in that it is inexpensive.
+
+INDIAN PUDDING
+(Sufficient to Serve Eight)
+
+1/3 c. corn meal
+5 c. milk
+1/2 c. molasses
+1/2 tsp. salt
+1 tsp. cinnamon
+
+Mix the corn meal with some of the milk, scald the remainder in a double
+boiler, and add the moistened corn meal to it. Pour in the molasses,
+salt, and cinnamon, cook for 15 or 20 minutes in a double boiler, and
+then pour into a buttered baking dish. Bake in a very slow oven for
+about 2 hours. Serve with cream or custard sauce.
+
+43. BROWN BETTY.--A baked pudding that always meets with favor among
+both old and young is Brown Betty. The flavor imparted by the apples and
+other ingredients to the bread crumbs is delightful, especially when the
+pudding is prepared according to the accompanying directions.
+
+BROWN BETTY
+(Sufficient to Serve Eight)
+
+1 qt. stale bread crumbs
+1 qt. sliced apples
+1/2 c. brown sugar
+1/2 c. sugar
+1/4 tsp. nutmeg
+1 tsp. cinnamon
+1/4 c. butter
+1/2 to 1 c. water
+Juice and rind of 1/2 lemon
+
+Butter a baking dish. Make coarse crumbs of the stale bread and place a
+layer on the bottom of the baking dish. Place on top of this a layer of
+half the sliced apples and sprinkle with 1/2 of the sugar, to which have
+been added the nutmeg and cinnamon. Dot with butter, sprinkle with
+another layer of crumbs, add the remaining apples, sugar, and spices,
+and dot again with butter. Cover with the remaining crumbs and dot this
+with the remaining butter. Pour over this the water, lemon juice, and
+the grated lemon rind. Bake in a moderate oven for about 45 minutes,
+covering the dish for the first half of the time and removing the cover
+for the latter part of the baking. Serve with cream, lemon sauce, or
+hard sauce. The quantity of water necessary depends on the dryness of
+the crumbs and the juiciness of the apples.
+
+44. BREAD PUDDING.--For utilizing bits of bread that might otherwise be
+wasted, there is no better plan than to make a bread pudding. This
+dessert may be used with any dinner or luncheon, as jams, jellies, and
+practically all kinds of sauce may be served with it to impart a
+suitable flavor.
+
+BREAD PUDDING
+(Sufficient to Serve Eight)
+
+1 qt. milk
+2 c. stale bread crumbs
+2 eggs
+1/2 c. sugar
+1 tsp. vanilla
+
+Heat the milk and pour it over the bread crumbs. Allow them to soak
+until they are soft. Beat the eggs, add the sugar and vanilla to them,
+and stir this into the mixture of crumbs and milk. Mix thoroughly, pour
+into a buttered baking dish, and bake in a moderate oven for about 45
+minutes. If desired, jelly or jam may be served with the bread pudding
+or any desirable sauce, such as lemon, vanilla, or custard, may be used
+and the pudding may be served either hot or cold.
+
+45. MAIZE PUDDING.--A pudding that has both corn starch and corn meal as
+its basis provides variety. This pudding, called maize pudding, is
+prepared in a double boiler and then turned into a mold to cool. Either
+raisins or dates may be added to it to increase its palatability.
+
+MAIZE PUDDING
+(Sufficient to Serve Eight)
+
+3-1/2 c. milk
+2 Tb. corn starch
+1/2 c. white corn meal
+1/2 tsp. salt
+1/3 c. sugar
+1/2 tsp. cinnamon
+3/4 c. raisins or dates
+
+Scald the milk in a double boiler, mix the corn starch, corn meal, salt,
+sugar, and cinnamon, and add this to the hot milk, stirring rapidly to
+prevent the formation of lumps. Continue to stir and cook directly over
+the fire until the mixture thickens. Then return to the double boiler
+and cook for about 2 hours. Fifteen minutes before removing from the
+fire, add the raisins or chopped dates, turn into a mold, and serve
+either hot or cold with custard sauce.
+
+46. PIERROT PUDDING.--A steamed pudding made of simple ingredients is
+often desired for serving with an elaborate meal. In such a case,
+Pierrot pudding will answer very well.
+
+PIERROT PUDDING
+(Sufficient to Serve Six)
+
+1/2 c. butter
+1 c. sugar
+3/4 c. milk
+2-1/2 c. flour
+5 tsp. baking powder
+2 egg whites
+1 tsp. vanilla
+
+Cream the butter and add the sugar gradually. Then add the milk
+alternately with the flour, to which has been added the baking powder.
+Beat the whites of the eggs until they are stiff and fold them into the
+mixture. Add the vanilla. Butter baking-powder cans or other molds, fill
+them half full with the mixture, adjust the covers, which should also be
+buttered, and place in a kettle of boiling water. Raise them from the
+bottom of the kettle by means of a rack, have the water come half way up
+around the molds, and cover closely. If small molds are used, steam them
+only 1 hour. If a large mold is used, steam from 1-1/2 to 2 hours, never
+allowing the water to get below the boiling point. Remove from the molds
+and serve with hot chocolate sauce.
+
+47. STEAMED GINGER PUDDING.--A steamed pudding in which the flavor of
+ginger predominates is given in the accompanying recipe. This kind of
+pudding is very popular among persons who like such flavor.
+
+STEAMED GINGER PUDDING
+(Sufficient to Serve Eight)
+
+1/2 c. shortening
+1/2 c. sugar
+2 eggs
+2-1/2 c. flour
+4 tsp. baking powder
+1/4 tsp. salt
+1 tsp. ginger
+1 c. milk
+
+Cream the shortening and add the sugar and the beaten eggs. Sift the dry
+ingredients with the flour and add alternately with the milk. Turn into
+a buttered mold and steam for about 2 hours. Remove from the mold and
+serve with sweetened whipped cream or any desired sauce.
+
+48. RAISIN PUFF.--Raisins always increase the food value of a meal, and
+they are especially good when combined with the ingredients required
+for the dessert known as raisin puff. This steamed pudding is rather
+rich and should not, of course, be served with a meal in which the other
+foods are rich.
+
+RAISIN PUFF
+(Sufficient to Serve Eight)
+
+1/2 c. shortening
+1/2 c. sugar
+1 egg
+2-1/4 c. flour
+4 tsp. baking powder
+1 tsp. cinnamon
+1/4 tsp. salt
+1 c. milk
+1 c. raisins
+
+Cream the shortening and add the sugar gradually and the beaten egg.
+Sift the dry ingredients with the flour and add alternately with the
+milk. Chop the raisins and fold them into the mixture. Turn into a
+buttered mold, cover, and steam for 1-1/2 or 2 hours. Remove from the
+mold and serve hot with whipped cream or any desired sauce.
+
+49. SUET-FRUIT PUDDING.--Steamed puddings in which suet and fruit form
+two of the ingredients are excellent cold-weather desserts. Such
+puddings are usually made around the holidays, and under proper
+conditions will keep for a long time. The accompanying recipe gives
+directions for making an excellent pudding of this kind.
+
+SUET-FRUIT PUDDING
+(Sufficient to Serve Eight)
+
+3/4 c. suet
+2-1/2 stale bread crumbs
+2 egg yolks
+1/4 c. milk
+1 c. brown sugar
+Grated rind of 1 lemon
+1 Tb. lemon juice
+1-1/2 c. raisins
+1/2 c. molasses
+1/2 tsp. salt
+1 tsp. cinnamon
+1/2 tsp. grated nutmeg
+1/4 tsp. cloves
+1/2 tsp. soda
+1/2 c. flour
+2 egg whites
+
+Force the suet through a food chopper or chop very fine. Then work it
+with the hands until it is creamy and to it add the bread crumbs. Beat
+the egg yolks until they are light and add them to the suet and bread
+crumbs. Add the milk. Add the sugar, grated lemon rind, lemon juice, the
+raisins, cut into pieces, the molasses, and milk. Sift together the
+salt, spices, soda, and flour, and sift these into the mixture. Mix
+thoroughly, fold in the whites of the eggs beaten until they are stiff,
+turn into a buttered mold, adjust the cover, and steam for about 3
+hours. Serve with any desired sauce.
+
+50. CHRISTMAS PUDDING.--A pudding much used during the holiday season
+is Christmas pudding. The ingredients for this dessert are similar to
+those for suet-fruit pudding. In fact, both may be used for the same
+purpose. Christmas pudding is especially good when served with hard
+sauce, although other sauce may be used with it.
+
+CHRISTMAS PUDDING
+(Sufficient to Serve Twelve)
+
+2-1/2 c. stale bread crumbs
+1/2 c. milk
+1 c. beef suet
+1/2 c. sugar
+1/2 c. molasses
+2 eggs
+1 c. chopped raisins
+1/2 c. chopped citron
+1/2 c. chopped nuts
+1 c. flour
+1/2 tsp. soda
+1 tsp. baking powder
+1 tsp. salt
+1/3 c. fruit juice
+
+Soak the bread crumbs in the milk. Work the suet with the hands until it
+is creamy, and to it add the sugar, molasses, and well-beaten eggs. Mix
+with the milk and bread crumbs, and add the fruit and nuts. Mix the dry
+ingredients and sift them into the mixture. Add the fruit juice, turn
+into a buttered mold, and steam for 3 hours. Serve hot with hard sauce
+or any other desired sauce.
+
+51. POCONO PUDDING.--Directions for still another steamed pudding in
+which suet is used are given in the accompanying recipe for Pocono
+pudding. This dessert does not require so many ingredients as suet-fruit
+or Christmas pudding, and in many cases will answer the same purpose.
+
+POCONO PUDDING
+(Sufficient to Serve Eight)
+
+3/4 c. suet
+2 c. apples
+2 c. stale bread crumbs
+3 eggs
+3/4 c. brown sugar
+1/2 c. milk
+1 tsp. salt
+Rind and juice of 1 lemon
+1/2 c. raisins
+
+Put the suet, apples, peeled and cored, and the bread crumbs through the
+food chopper. Beat the yolks of the eggs and add these with the sugar,
+milk, salt, and grated rind and juice of the lemon. Chop the raisins and
+add to the mixture. Beat the egg whites and fold these into the mixture.
+Pour the mixture into buttered molds and steam for 3 to 4 hours. Serve
+with any desired sauce.
+
+52. STEAMED FIG PUDDING.--A steamed pudding made according to the recipe
+here given never fails to please. As the name, steamed fig pudding,
+indicates, it is supposed to have chopped figs added to it, although
+raisins will answer if figs cannot be obtained.
+
+STEAMED FIG PUDDING
+(Sufficient to Serve Twelve)
+
+1/2 c. butter
+1/4 c. sugar
+1 c. molasses
+1 c. milk
+2-1/2 c. flour
+1/2 tsp. cinnamon
+1/4 tsp. nutmeg
+1/2 tsp. soda
+3 tsp. baking powder
+1/2 c. chopped figs or raisins
+
+Cream the butter and add the sugar, molasses, and milk. Mix and sift the
+dry ingredients and stir these into the mixture. Fold in the chopped
+figs or raisins and steam in buttered molds for 2 to 3 hours, depending
+on the size of the molds. Serve hot with any desired sauce.
+
+53. FRESH FRUIT PUDDING.--During berry or cherry season fresh-fruit
+pudding is an excellent one to make. This pudding is prepared in much
+the same way as a cake mixture, is combined with the fruit selected, and
+is then either steamed or baked.
+
+FRESH-FRUIT PUDDING
+(Sufficient to Serve Six)
+
+1/4 c. butter
+1/4 c. sugar
+2 c. flour
+1/4 tsp. salt
+3 tsp. baking powder
+1-1/4 c. milk
+2 egg whites
+1 c. berries or stoned cherries
+
+Cream the butter and add the sugar. Sift together the dry ingredients
+and add these alternately with the milk. Beat the egg whites and fold
+these in. Place a layer of dough in the bottom of a buttered baking
+dish, put a layer of fruit on top of this, add dough next and then
+fruit, and have a final layer of dough on top. Cover tight and steam for
+1-1/2 or 2 hours or bake without the cover in a moderate oven for about
+45 minutes. Serve with a fruit or a hard sauce.
+
+54. COCONUT PUFF.--A light pudding to which shredded coconut is added to
+give flavor is a satisfactory dessert for a heavy meal. As it is baked
+in muffin pans, it may be served in a dainty manner.
+
+COCONUT PUFF
+(Sufficient to Serve Eight)
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+2 c. flour
+1/2 tsp. soda
+2 tsp. baking powder
+1 c. sour milk
+1/2 c. shredded coconut
+
+Cream the butter and add the sugar. Beat the yolks of the eggs and add
+them. Sift the dry ingredients with the flour and add alternately with
+the milk. Fold in the coconut. Beat the egg whites until stiff and fold
+them in. Bake in buttered muffin pans in a quick oven for 20 minutes.
+Serve with coconut or any desired sauce.
+
+55. COTTAGE PUDDING.--When a simple baked pudding is desired, the
+housewife almost instinctively turns to cottage pudding. This pudding
+has been a favorite in the household for years and may be eaten by young
+or old. It is not very rich, and so should be served with an
+appetizing sauce.
+
+COTTAGE PUDDING
+(Sufficient to Serve Eight)
+
+1/4 c. butter
+1/2 c. sugar
+1 egg, well beaten
+1 1/2 c. flour
+3 tsp. baking powder
+1/2 c. milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar, and beat the egg and add it. Sift the
+flour and baking powder together and add alternately with the milk. Add
+the vanilla. Bake in a loaf-cake pan and serve hot with lemon, fruit, or
+chocolate sauce.
+
+[Illustration: FIG. 27]
+
+56. CHOCOLATE BREAD PUDDING.--To the majority of persons the flavor of
+chocolate is always pleasing. In chocolate bread pudding, this flavor is
+well blended with the ingredients. This pudding, when baked, may be cut
+into slices, as shown in Fig. 27, and then daintily served with either
+hard or custard sauce.
+
+CHOCOLATE BREAD PUDDING
+(Sufficient to Serve Eight)
+
+2 c. stale bread crumbs
+4 c. milk
+1 sq. unsweetened chocolate
+1/2 c. sugar
+2 eggs
+1/4 tsp. salt
+1 tsp. vanilla
+
+Soak the bread crumbs in 3 cupfuls of the milk. Melt the chocolate in a
+saucepan and add the sugar and the remaining cup of milk. Cook until the
+mixture is smooth and add this to the bread and milk. Beat the eggs and
+add them. Add the salt and vanilla. Pour into a buttered baking dish and
+bake for about 45 minutes in a moderate oven. Cut into slices and serve
+with hard or custard sauce.
+
+57. CHOCOLATE PUDDING.--Baked chocolate pudding provides another way in
+which to serve a dessert in which chocolate flavor predominates. This
+pudding, because of its food value and the pleasing way in which it may
+be served, is sure to answer for any meal in which a pudding dessert
+is desired.
+
+CHOCOLATE PUDDING
+(Sufficient to Serve Eight)
+
+1/4 c. butter
+3/4 c. sugar
+2 eggs
+1-1/2 c. milk
+1-1/2 c. flour
+3 tsp. baking powder
+1/4 tsp. soda
+1-1/4 sq. unsweetened chocolate
+1-1/2 tsp. vanilla
+
+Cream the butter, add the sugar, and beat the yolks of the eggs and add
+them. Add the milk alternately with the flour, which has been mixed and
+sifted with the baking powder and soda. Melt the chocolate in a saucepan
+and add. Beat the whites of the eggs until stiff and fold them into the
+mixture. Flavor with the vanilla. Bake in a pan that will leave a space
+in the center. It will require about 45 minutes to 1 hour for the
+baking. Remove from the pan, fill the center with whipped cream, and
+serve with chocolate sauce.
+
+58. BOSTON CREAM PIE.--Boston cream pie is a dessert that can be made up
+with some of the recipes already given. It is a favorite dessert with
+many people and is very high in food value.
+
+To make Boston cream pie, first bake two layers, each about 1 inch
+thick, in round pans, using the plain-cake or cottage-pudding recipe.
+Then, between these layers, put a filling about 1/2 inch thick. This
+filling should preferably be the one used for cream puffs, although any
+similar filling stiff enough to stand up well may be used instead. Cover
+the top layer with 1/2 to 1 inch of slightly sweetened and flavored
+whipped cream. The cake should not be put together until both the layers
+and the filling have cooled.
+
+EXAMINATION QUESTIONS
+
+(1) In what general way does the thickness of the dough mixture for
+large cakes differ from that for small cakes other than cup cakes?
+
+(2) (a) In baking small cakes, how does the oven temperature required
+compare with that required for large cakes? (b) How does the length of
+time required for baking large and small cakes differ?
+
+(3) If the time for baking small cakes is divided into halves, what
+should occur in the second half?
+
+(4) Where should the pans for the baking of small cakes be placed in the
+oven?
+
+(5) Describe an original way of decorating cup cakes.
+
+(6) Describe two classes of cookies.
+
+(7) What precaution must be taken with regard to the flour used in the
+mixing of cakes?
+
+(8) How thick should the dough be rolled for: (a) cookies? (b) ginger
+snaps?
+
+(9) Describe the baking of cookies.
+
+(10) Describe the frying of doughnuts and crullers.
+
+(11) Describe a method of removing the excess fat from the surface of
+doughnuts after they are fried.
+
+(12) By what methods may puddings be cooked?
+
+(13) With what kind of meal and during what kind of weather should
+heavy, rich pudding be served?
+
+(J4) Of what value are pudding sauces?
+
+(15) (a) Describe the method of steaming pudding. (b) How may the
+surface of steamed puddings be made dry?
+
+
+
+
+PASTRIES AND PIES
+
+       *       *       *       *       *
+
+REQUIREMENTS FOR PASTRY AND PIE MAKING
+
+NATURE OF PASTRIES AND PIES
+
+1. Pastry is a shortened dough that is made of flour, water, salt, and
+fat and used in the preparation of desserts. Chief among these deserts
+are pies. These are made by baking foods between two crusts of pastry or
+with a single crust, which may be an upper or a lower one. Originally
+pies were not intended for desserts. Rather, they were used as the main
+dish of the meal, as they contained a filling of meat or fish and
+vegetables. Such pies are still made, but they are not usually the ones
+intended when pastry for pies is mentioned. It should therefore be
+understood that the pastry considered in this Section is that which is
+used with sweet fillings and employed particularly in the making of pies
+and similar foods that are used for desserts.
+
+Some cooks, especially the French ones, regard as pastry such foods as
+certain small cakes, the paste used for cream puffs and éclairs, and the
+sweetened breads made with yeast, such as brioche. In reality, such
+desserts resemble cakes in use more than they do pastry, and for this
+reason are discussed in connection with them.
+
+2. Pastry desserts may be made in various fancy shapes for individual
+servings or in pies that will serve five or six persons. Pies having one
+crust usually contain a filling that consists of a custard mixture, a
+mixture thickened with corn starch or flour, or occasionally a fruit
+mixture. Some pies also have a top crust covering the filling, and when
+this is the case a fruit filling, either fresh or cooked, is the kind
+that is generally used.
+
+3. Because of the nature of the materials used in the preparation of
+pastry desserts, the finished product is necessarily high in food
+value. For instance, starchy material is provided by the flour, fat by
+the shortening, and sugar in comparatively large amounts by the filling,
+whether it be fruit of some kind or a material resembling custard. This
+fact, rather than the taste or the appetite, should aid in determining
+whether or not pastry desserts should be included in a meal. While the
+popularity of such desserts causes them to be used somewhat
+indiscriminately, their use should always be governed by the nature of
+the rest of the meal. Thus, if the other dishes served provide enough
+food value, then a dessert lighter than pie should be chosen; but if the
+rest of the meal is not sufficiently high in this respect, a wholesome
+pastry dessert will generally prove to be a wise selection.
+
+4. It is true, of course, that every person must determine for himself
+whether or not pastry desserts are wholesome enough to be eaten by him.
+Indigestion is almost sure to result from heavy, soggy, imperfectly
+baked pastry, because the quantities of fat it contains may be slow to
+digest and much of the starchy material may be imperfectly cooked.
+Consequently, it is often not the pie itself but the way in which it is
+made that is responsible for the bad reputation that this very
+attractive dessert has acquired. If the correct method of making pastry
+and pies is followed and the ingredients are handled properly in the
+making, the digestibility of the finished product need give the
+housewife very little concern. As a rule, a little experience is needed
+in order that good results in the making of pastry dishes may be
+attained, but one who becomes efficient in the other phases of cookery
+should have no difficulty with foods of this kind.
+
+5. Detailed instructions regarding the making of pastry desserts are
+given throughout this Section, but if the greatest degree of success is
+to be attained, it will be well from the very beginning to understand a
+few general rules that apply to this work. In the first place, the
+ingredients must be of the right sort and as cold as possible; then they
+must be handled and combined with dexterity; and, finally, a hot oven
+must be provided in order that these foods may be properly baked.
+
+
+INGREDIENTS USED FOR PASTRY
+
+6. The ingredients used in pastry making are neither numerous nor
+complicated, usually including only flour, salt, shortening, and liquid.
+If these are correctly combined, they will be all that is required to
+make a pastry that is light, flaky, and crisp. Occasionally a recipe
+requiring baking powder will be found and sometimes eggs are called for
+in mixtures of this kind, but neither of these ingredients is required
+for successful pastry making. Baking powder may be an advantage when it
+is used by one who is not experienced in the handling of pastry
+mixtures, for it helps to make pastry lighter. However, only a small
+quantity of this ingredient should be used, as a very little will bring
+about the desired result.
+
+7. FLOUR FOR PASTRY.--Pastry flour is the most desirable for pastry
+making. It is made from winter wheat, which, as has already been
+explained, contains less gluten and therefore lacks the gummy
+consistency of bread flour. For puff paste, which is prepared so as to
+hold air between thin layers of pastry, bread flour is often used
+because it retains air better. Flours made of other cereals may also be
+used. Pastry made of such flours is more difficult to handle, but good
+results may be obtained if patience and care are exercised. When corn
+flour, rice flour, and barley flour are used as part of the flour for
+pastry, it will be found that less shortening is needed than when wheat
+flour alone is used. The dark flours, such as barley, produce a pastry
+that is dark in color, but this is no particular disadvantage so long as
+the quality is not impaired.
+
+No matter what kind of flour is used for the pastry, it should be as dry
+as possible. At times, putting the flour in a warm oven and allowing it
+to dry will prove to be advantageous. However, flour so treated should
+be cooled before it is used, since the cooler the ingredients are the
+better will be the pastry.
+
+Cereal products of different kinds, such as corn meal, for instance, may
+be moistened, spread into pans in thin layers, and then baked. The
+shells thus produced may be filled with various kinds of filling and
+used very successfully. Such shells, however, can scarcely be considered
+as real pastry.
+
+8. SHORTENING FOR PASTRY.--A solid fat, that is, one that will remain
+solid at ordinary room temperature, is the best shortening for pastry
+making. Oils of various kinds may be used, but in most cases the results
+are not so successful. If pastry is to have the desired flakiness, the
+shortening must not be broken into such minute particles and the flour
+must not be saturated with fat, as is more likely to be the case if oil
+is used in place of solid fat. In addition to being solid, the fat
+should be just as cold as possible.
+
+Butter is the fat that is used for puff paste, but for other varieties
+of pastry almost any desirable fat may be utilized. Lard has always been
+a particular favorite for pastry making; still, for ordinary pastry
+making, there are various combinations of fat of both animal and
+vegetable origin which serve the purpose.
+
+Certain fats left over from various cooking processes in the home can be
+utilized to advantage in the making of pastry. Chicken fat is a very
+satisfactory one. A mixture of lard and tried-out beef suet also makes
+an ideal fat for pastry, the hard flakiness of the suet being
+particularly desirable. In fact, almost any fat without a disagreeable
+odor or flavor may be used as all or part of the fat required. As has
+already been learned, fats may be clarified and freed of their odor by
+first heating them and then allowing a few slices of raw potato to
+become hot in them.
+
+9. LIQUID FOR PASTRY.--Water is the only liquid used in pastry making.
+Water in which small pieces of ice are allowed to melt is especially
+desirable for this purpose, but if ice cannot be obtained, the water
+used should be as cold as possible.
+
+10. PROPORTION OF INGREDIENTS.--The proportion of ingredients for the
+making of pastry varies with the kinds of flour used and the kinds of
+pastry desired. Some varieties can be made with a comparatively small
+amount of fat, while others require a large amount. The use to which the
+paste is to be put will determine the proportion of fat to be used. It
+varies from the minimum amount of one-sixth as much fat as flour, by
+measure, or one-third, by weight, which is the proportion for economy
+paste, to one-half, by measure, or an equal amount by weight, which is
+the proportion used in the making of puff paste. For the ordinary
+preparation of pies, an amount midway between the two extremes is
+usually sufficient, while oftentimes less may be used to advantage. It
+should be remembered that fat is the most expensive ingredient in pastry
+making and should be used with discretion.
+
+11. The amount of liquid in proportion to the amount of flour is about
+one-fourth, by measure, for, as is explained in _Hot Breads_, pie crust
+is an example of a stiff dough, and such dough requires four times as
+much flour as liquid. However, liquid should be added to the other
+ingredients until the correct consistency is obtained, regardless of the
+quantity used. The consistency is not right until the flour and the fat
+cling together in such a way that the mixture may be rolled out to form
+the crust for a pie. The less liquid used to accomplish this condition,
+the flakier will be the crust when it is baked. More skill is required
+in the handling of pastry when the smallest amount of water that can
+possibly be used is added, but the results achieved usually justify the
+care that is taken.
+
+
+UTENSILS FOR PASTRY MAKING
+
+12. The utensils needed for pastry making are few in number and simple
+in use. They consist of a mixing bowl, two case knives, a spatula, a
+rolling pin, a flour sieve, two measuring cups, two measuring spoons,
+and pie tins. Fig. 1 shows the way in which these necessary utensils as
+well as the required ingredients for pastry should be placed so as to be
+handy for the person who is to use them. It will be well to observe the
+placing of these, for much depends on their convenient arrangement. The
+kind of utensils to use requires consideration, also.
+
+[Illustration: FIG. 1]
+
+13. A bowl of any description may be used for the mixing, the usual
+cake-making bowl being very satisfactory. As the illustration shows,
+this utensil should have a round bottom, as the ingredients may be kept
+together better in such a bowl than in a pan of another kind. The two
+case knives are needed for mixing the ingredients in the bowl, and the
+spatula is used in handling the paste. The rolling pin, which is used
+for rolling out the dough to the required thickness, may be made of any
+material, but it should be one that will revolve while the handles
+remain stationary. With such a utensil it is possible to procure a
+lighter touch than with one that has fixed handles. The flour sieve is
+an absolute necessity, because the flour for pastry must be made as
+light as possible by sifting. One of the measuring cups is needed for
+the flour, or dry ingredient, and the other for the water, or wet
+ingredient. The two measuring spoons, which should be of different
+sizes, are used for measuring the salt and the shortening.
+
+The kind of pans to use for pies depends largely on the opinion of the
+person making the pies. Ordinary tin pans will answer the purpose, but
+aluminum, baking-glass, or earthenware pans will prove to be more
+satisfactory because they retain the heat longer than do pans made of
+other materials. If desired, enamelware pans may be used, but this
+material chips easily and consequently is not very satisfactory.
+
+The enamel top of a pastry table or the zinc-covered or vitrolite top of
+a kitchen cabinet will be satisfactory for the rolling out of the
+pastry, as will also a hardwood molding board. Whichever one of these is
+used should, of course, be perfectly clean and dry.
+
+       *       *       *       *       *
+
+
+PASTRY AND PIE MAKING
+
+METHODS OF MIXING PASTRY
+
+14. Several methods of mixing the ingredients used in pastry are
+followed, each one producing a different effect in the finished product.
+The method employed in the making of plain pastry, such as is commonly
+used for pies, consists in first mixing the shortening and the flour and
+then adding the liquid.
+
+Another method is adopted for pastries that are intended to be somewhat
+flakier and of a little better quality than plain pastry. In this
+method, half of the fat is mixed with the flour and the water is then
+added to the mixture. With this done, the dough that is formed is rolled
+out, the remaining fat placed on it, and the pastry then folded and
+rolled repeatedly in such a way as to incorporate all the fat.
+
+Still another method is followed when puff paste or fancy pastry dishes
+are desired. Only a very small quantity of fat is mixed with the flour
+or flour alone is prepared. Water is then added and the mixture is
+kneaded until it becomes smooth and elastic. When the kneading is done,
+the dough is rolled out in a certain shape, the fat is placed on it,
+and, after it is folded over the fat, it is put through a series of
+foldings and rollings until all the fat is incorporated.
+
+The first and the third of these methods are explained and illustrated
+here in detail, so that the housewife ought not have any difficulty in
+producing splendid results. As the second method is practically a
+combination of the other two, familiarity with them will insure
+success with it.
+
+Pastry ingredients may be mixed by methods that differ from the three
+just mentioned. One of these is illustrated in the method given later
+for the making of easy pastry. This seems to be a complete reversal of
+the rules observed in making pastry in the usual ways. The water is hot
+and the fat is melted in it. The flour is added to the liquid and the
+fat instead of the liquid being added to the flour and the fat. In spite
+of the fact that all this appears to be contrary, the results obtained
+by this method are satisfactory.
+
+       *       *       *       *       *
+
+
+PASTRY FOR PIES
+
+MAKING AND BAKING
+
+15. PROCEDURE IN MAKING PLAIN PASTRY.--The first step in the making of
+plain pastry consists in sifting the flour with the salt into the mixing
+bowl. After this has been done, the fat should be worked into the flour,
+an operation that may be accomplished in three ways.
+
+The method most commonly adopted is to work in the fat with the fingers;
+but this plan has its disadvantages in that it is not a very agreeable
+way and the fat becomes so warmed by the higher temperature of the
+fingers that it is liable to impair the finished product.
+
+Again, some persons mix the fat with the flour by means of a fork, using
+this utensil to crush the lumps of fat against the sides of the bowl.
+
+[Illustration: FIG. 2]
+
+By far the most satisfactory method and the one that produces the best
+results is that shown in Fig. 2. Put the required amount of fat into the
+bowl containing the flour and the salt, and then, with two knives, as
+shown, cut the fat into the flour until the particles of fat are about
+the size of a small pea. As can readily be seen, this method, which is
+perhaps as speedy as any method that may be adopted, has the advantage
+of being entirely sanitary.
+
+16. The next step is that of adding the liquid to the mixture of flour
+and fat. Heap the particles up in the center of the bowl, make a
+depression in the mixture, and, as shown in Fig. 3, pour the water into
+this in a thin stream, stirring the mixture all the time with a knife or
+a spatula. Be careful to add just enough water to make the mass of fat
+and flour barely cling together. As soon as the water has been added,
+gather the mixture into a mass preparatory to rolling it out on
+the board.
+
+17. At this point, flour the molding board or other surface slightly,
+shape enough of the dough mixture to cover a pie pan into a rounded
+mass, and place it on the floured space. Then, as shown in Fig. 4, roll
+it out with the rolling pin until it is about 1/8 inch in thickness,
+using a light, careful motion and keeping the piece of dough as nearly
+round as possible, so that it will fit the pan it is intended to cover.
+
+[Illustration: FIG. 3]
+
+When the rolling has been completed, roll the edge of the pastry over
+the rolling pin, hold it carefully over the pie pan, and, as shown in
+Fig. 5, unroll it gradually so that it will fall in the right place and
+cover the pan properly. With the paste in the pan, press it lightly with
+the fingers in order to make it cling closely to the bottom and the
+sides. Then, as shown in Fig. 6, trim the paste evenly by running a
+knife around the edge of the pan. When this is done, the pan is properly
+covered with paste for a one-crust pie or with the bottom crust for a
+pie that is to have two crusts.
+
+[Illustration: FIG. 4]
+
+[Illustration: FIG. 5]
+
+18. In case a one-crust pie is to be made, the kind of filling to be
+used determines whether the crust should be baked first or not. For pies
+that require comparatively long baking, such as pumpkin pie, for
+instance, the raw crust is filled with the mixture and the two, crust
+and mixture, are then baked in the oven together. However, if the
+filling is one that does not require baking for any length of time, that
+is, time sufficient to bake the pastry, or if the filling requires a
+temperature that would be too low to bake the pastry, the crust should
+be baked first. In such an event, it is necessary to prick very
+thoroughly the bottom and the sides of the crust with a fork, as shown
+in Fig. 7, so that the air that is confined in the pastry will not make
+bubbles by pushing the pastry up as it expands in baking. A perforated
+pie tin is an advantage in the baking of shells or single-crust pies,
+for it prevents the air from becoming confined between the pan and the
+crust and producing air spaces that would cause blisters to form as the
+pie is baked. If desired, the crust may be placed over the back of the
+pan and baked, thus forming a shell that may be filled with a cooked
+filling and served.
+
+[Illustration: FIG. 6]
+
+19. When a double-crust pie is to be made, place the filling, which is
+usually fruit, on the bottom crust, but do not prick the crust in the
+manner just described. With this done, roll out the top crust and, as
+shown in Fig. 8, mark it with a knife in any design. The design serves
+as an outlet for the steam that generally forms inside of the pie as the
+filling cooks; if no provision is made for the steam to pass out, it
+will push up the crust and thus spoil the appearance of the pie. Next
+moisten the edge of the lower crust with a little water, putting it on
+with the finger, as shown in Fig. 9. Then carefully pick up the marked
+crust, place it over the filling, and press it down so that the edges of
+the bottom and the top crust cling together well. In applying the top
+crust, be careful not to stretch it. If it is put on loosely and pressed
+down on the edge of the lower crust without being pulled, the contents
+will not be so apt to cook out of the pie. Trim off the uneven edge with
+a knife and finish the edges of the top and bottom crusts in any desired
+way. This may be done by fluting the edge with the fingers or, as shown
+in Fig. 10, making marks with the tines of a fork. When this has been
+completed, the pie is ready to bake.
+
+[Illustration: FIG. 7]
+
+[Illustration: FIG. 8]
+
+20. BAKING THE PLAIN-PASTRY MIXTURE.--As soon as the pie or other pastry
+dessert has been prepared, the next step is to bake it. To produce the
+best results, the pastry should be baked as quickly as possible;
+consequently, a hot oven is necessary. The baking can be accomplished
+most successfully in the case of a single crust baked without the
+filling or a pie containing a mixture that does not require long
+cooking. Otherwise, the temperature must be sufficiently low to cook the
+filling so that it will be palatable, and for this reason the pastry is
+not baked under entirely ideal conditions. The correct temperature for
+most pastry is from 500 to 600 degrees; that is, the oven should be just
+about as hot as it can be made. The length of time required for the
+baking depends entirely on the heat of the oven and the contents of the
+pie. It should be remembered, however, that to be properly baked, the
+crust should be neither burned nor pale looking when taken from the
+oven, but should be a golden brown. Fig. 11 shows a two-crust pie that
+has had just the right amount of baking.
+
+[Illustration: FIG. 9]
+
+21. When the filling of the pie does not require so much baking as the
+crust, it is well to bake the crust partly before putting the filling
+in. This is particularly advisable in the case of custard pie, for the
+custard is put in as an uncooked mixture and requires the low
+temperature necessary for solidifying eggs without causing them to curd.
+On the other hand, pies containing certain kinds of filling must be
+baked slowly. When this condition exists, it is advisable to start the
+baking in a very hot oven, so that the crusts will have the benefit of
+the high temperature. Then the heat should be gradually reduced until
+the filling will cook and the crust will not burn.
+
+[Illustration: FIG. 10]
+
+[Illustration: FIG. 11]
+
+22. Often, especially in the baking of fresh berry or cherry pie, the
+juice that forms inside the pie cooks out. This is a condition that must
+be overcome if satisfactory pies are to be the result. Various means of
+preventing it have been suggested, but one of the successful ones
+consists in rolling a small piece of paper into a funnel shape, leaving
+both ends open, and inserting the small end in one of the openings in
+the top crust. This arrangement provides a vent for the steam, and so
+the juice is less likely to cook out of the crust while the pie
+is baking.
+
+
+UTILIZING LEFT-OVER PASTRY
+
+23. In making pies, it is well to mix only the quantity of paste that is
+desired for the number of pies to be made. Usually, 1-1/2 cupfuls of
+flour will make sufficient paste for one double-crust pie, provided the
+pan in which it is made is not too large. In case it is necessary to
+make fresh pie on two consecutive days, a good plan is to make at one
+time enough paste for both days, for what remains after the first pie is
+made may be allowed to stand in the refrigerator or some other cool
+place. Then it may be rolled out on the second day and used in exactly
+the same way as on the first. However, it is a rather difficult matter
+to make the exact amount of paste for the pies needed. If nothing more
+remains, there are usually small scraps left over from the trimming of
+the edge. These should by all means be put to some good use, for the
+material is equally as good as that which has been used in the pie and
+there is no reason why it should be wasted.
+
+24. TARTS.-A very good way in which to utilize these scraps is to make
+tarts of various kinds and shapes out of them. There are a number of
+attractive ways in which jam, jelly, marmalade, fruit butter, fresh
+fruits, apple sauce, stewed prunes, or other cooked or canned fruit may
+be utilized for the making of tarts. These little pastry desserts are
+the delight of children, most of whom may be permitted occasionally to
+eat such a satisfactory delicacy.
+
+25. Before attempting to use the pastry scraps, work them together with
+the hands. Then roll the piece out with the rolling pin until it is the
+required thickness and cut it out in the shape desired. To make a simple
+variety of tart, cut two rounds of the paste with a cooky cutter. In one
+of these, whichever is to be used for the top, make three or four small
+holes, using a thimble or some other small cutter. Bake these shapes in
+the oven separately, and after baking spread the whole one with jelly or
+jam and over this place the one containing the holes.
+
+[Illustration: FIG. 12]
+
+26. Another attractive way in which to make tarts is to cut rounds of
+the paste, as shown in Fig. 12, cover small pans with these rounds, and
+then bake them. Upon taking them from the oven, remove them from the
+pans and fill them with any desired filling in the form of stewed fruit,
+jam, custards, etc. If canned or stewed fruit is used, cook it down
+until it is somewhat thick. These little tarts are delicious when they
+have had a spoonful of meringue baked on the fruit or are served with a
+spoonful of whipped cream.
+
+27. Still another variety of tart may be made with very little trouble.
+Cut the rolled paste into pieces about 4 inches square, and, on a
+triangular half of the square, place several spoonfuls of fruit with
+additional sugar, if necessary, and add a little flour to thicken the
+juice that forms. Fold the other triangular half over the fruit to cover
+it, turn the edges of the bottom half over the edges of the top, and
+press them down to keep the fruit from running out. Set in the oven and
+bake until the paste is brown and the filling of the tart is cooked.
+
+28. SMALL PIES.--Sometimes there may be enough paste remaining to make
+one crust for a small pie. In such an event, cover the pan with the
+paste, add a fruit filling of some kind, such as cranberries, apple
+sauce, marmalade, or fruit butter, and then, out of the scraps that
+remain, cut several narrow strips and place them over the filling. Such
+an arrangement makes an agreeable change in the appearance of
+this dessert.
+
+29. CHEESE STRAWS.--Small pieces of pastry that are left over may also
+be used to make cheese straws, which are one of the accompaniments often
+served with salads. To make them, roll grated cheese into the mixture
+until it is well blended. Then roll out the paste until it is about 1/4
+inch thick, cut into narrow strips of the desired length, and bake in
+a hot oven.
+
+       *       *       *       *       *
+
+
+RECIPES FOR PASTRY AND PIES
+
+PASTRY
+
+30. Several recipes for pastry that may be used in pie making are here
+given. These recipes differ as regards the ingredients used and will
+serve to offer variety in the making of pie crust. With the exception of
+the recipe for easy pastry, the principles of pastry making already set
+forth apply to all these recipes alike.
+
+31. PLAIN PASTRY.--Pastry made according to the accompanying directions
+is the kind that is most frequently used. It requires only a medium
+amount of shortening, and wheat flour is used in its preparation. It is
+very satisfactory for any kind of pie desired.
+
+PLAIN PASTRY
+
+1-1/2 c. flour
+1 tsp. salt
+1/3 c. shortening
+1/4 to 3/8 c. water
+
+Sift the flour and salt into a mixing bowl. Chop the shortening into the
+flour with knives. When the fat has been chopped into pieces the size
+of a small pea, add sufficient cold water to make all the particles
+adhere, mixing them together with a case knife. There should not be
+enough water added to make the paste stick to either the bowl or the
+knife. Divide the mass into halves and press each into a round piece
+with the fingers. Flour the board slightly and roll out about 1/8 inch
+thick for the pie crust.
+
+32. ECONOMY PASTE.--When both wheat flour and fat must be saved, economy
+paste should be tried. Barley flour is substituted for part of the wheat
+flour, and this with the wheat makes an excellent combination.
+
+ECONOMY PASTE
+
+1 c. wheat flour
+1/2 c. barley flour
+1/2 tsp. salt
+1/4 c. shortening
+1/4 to 3/8 c. water
+
+Sift the flour and salt into a mixing bowl. Chop in the shortening until
+it is in particles about the size of a small pea. Add water until the
+mass will cling together. Roll into sheets about 1/8 inch thick for
+pie crust.
+
+33. QUALITY PASTE.--The accompanying recipe gives directions for a very
+good quality of paste. As will be noted, the lard, which is used for
+part of the shortening, is added to the flour, and the butter, which
+forms the other part, is worked into the dough. If the directions here
+given are carefully followed, excellent results can be expected.
+
+QUALITY PASTE
+
+2 c. flour
+1/4 tsp. salt
+1/4 c. lard
+1/3 to 1/2 c. water
+1/2 c. butter
+
+Sift the flour and salt into a mixing bowl. Add the lard and chop very
+fine. Add enough water to make a stiff dough. This will require just a
+little more water than the pastes previously given. Roll the paste in a
+rectangular form, spread the butter evenly over the paste, and fold so
+as to make three layers. Turn half way round and roll out so as to make
+a rectangle in the opposite direction. Fold, turn, and roll in this way
+four times, handling the rolling pin and paste as lightly as possible.
+Use to cover the pan and bake in a quick oven.
+
+34. SOUR-CREAM PASTRY.--A slightly different kind of pastry can be made
+by using sour cream for the liquid and adding a small quantity of soda
+to neutralize the acid in the cream. Besides providing a means of using
+up cream that has become sour, this recipe makes a pastry that appeals
+to most persons.
+
+SOUR-CREAM PASTRY
+
+1 1/4 c. flour
+1/3 tsp. salt
+1/4 tsp. soda
+3 Tb. shortening
+1/4 to 3/4 c. thick sour cream
+
+Sift the flour, salt, and soda together in a mixing bowl. Chop in the
+shortening and add the cream. Knead the paste slightly and after taking
+it out on the board, divide it into halves. Proceed in the usual manner
+for making pastry.
+
+35. EASY PASTRY.--A departure from the usual kind of pastry is easy
+pastry, directions for which are given in the accompanying recipe. It is
+more moist and a little more difficult to handle than pastry made in the
+usual way; consequently, it is more ideal for single-crust pies than for
+double-crust ones. Besides being easy to make, pastry of this kind will
+stand a great deal more handling without injury than any other kind. It
+may be placed on the pan and patted out where it seems too thick or
+patched where it pulls apart. The amounts given here will make one
+double-crust pie or two single-crust pies of medium size.
+
+EASY PASTRY
+
+1/2 c. fat
+1/4 c. boiling water
+1 3/4 c. flour
+1/4 tsp. baking powder
+1/2 tsp. salt
+
+Measure the fat into a mixing bowl, pour the boiling water over it, and
+stir until all the fat is softened and melted. Sift together the flour,
+baking powder, and salt, and stir into the water and fat. Divide into
+two portions and roll for crusts. If the crusts are to be baked before
+they are filled, prick them well with a fork to prevent the formation
+of bubbles.
+
+
+DOUBLE-CRUST PIES
+
+36. As has already been learned, double-crust pies are pies that have
+both a bottom and a top crust and contain a filling of some kind. The
+amounts given in the recipes for pastry are sufficient to make the two
+crusts required for pies of this kind. Any of these recipes may be
+followed, depending on the variety of pastry desired.
+
+37. APPLE PIE NO. 1.--To make the best possible apple pie, tart apples
+should be used, for besides giving a good flavor they cook soft inside
+the pie much more readily than do apples that are more nearly sweet. If
+sour apples cannot be obtained, lemon juice sprinkled over the apples
+after they are placed in the crust will help to make them tender. The
+amount of lemon juice depends, of course, on the sourness of the apples.
+Any desirable spices may be used for flavoring, cinnamon and nutmeg
+being the most popular ones. If the apples are very juicy, a little
+flour mixed with the sugar and sprinkled over them will help to thicken
+the juice, but usually this is not necessary. A little butter dotted
+over the apples before the top crust is put on also helps to improve
+the flavor.
+
+For pie, the apples may be cut in as large or as small pieces as
+desired. However, it is best to cut them into thick slices or about
+sixteenths, that is, to cut each quarter into four pieces.
+
+APPLE PIE No. 1
+
+1 qt. apples
+1/2 to 3/4 c. sugar
+Salt
+1/2 tsp. cinnamon or 1/4 tsp. nutmeg
+Lemon juice
+
+After the pan has been covered with the paste, peel the apples, cut them
+into pieces of the desired size, and place them into the paste in
+sufficient quantity to heap the pan. In the process of cooking, there
+will be a certain amount of shrinkage caused by the apple juice filling
+in the spaces as the apples cook and soften; therefore, in order to have
+a pie thick enough when it is baked, the apples must be heaped in the
+pan before baking. Sprinkle the apples with the sugar, to which has been
+added the nutmeg or the cinnamon. Sprinkle lightly with salt, add 1
+teaspoonful of lemon juice, and, if the apples seem dry, a few
+tablespoonfuls of water. Dot with butter, wet the edges of the under
+crust, and place the top crust in position. Bake for about 45 minutes in
+a moderate oven.
+
+38. APPLE PIE NO. 2.--Another variety of apple pie is made by cooking
+the apples, putting them between crusts, and then baking the whole. This
+pie does not require so much time in the oven, but it needs a hot oven.
+It has a somewhat richer flavor than the preceding pie, due to the brown
+sugar used in making it.
+
+APPLE PIE No. 2
+
+Apples
+1/3 c. water
+2/3 c. brown sugar
+Cinnamon
+
+Prepare the required number of apples for one pie, place in a baking
+dish with the water and brown sugar, and bake in the oven until the
+apples are tender and the water has sufficiently evaporated. This should
+be done in a slow oven, so as not to burn the apples and to give them
+rather long cooking. Remove from the oven, place on the lower crust,
+sprinkle with cinnamon, and cover with the upper crust. Bake in a hot
+oven until the crusts are sufficiently baked and brown.
+
+39. BERRY PIE.--Blackberries, blueberries or huckleberries, and red and
+black raspberries may be used for pie in the same way by merely varying
+the amount of sugar with the sourness of the berries. For instance,
+blackberries will probably require a little more sugar than raspberries,
+while blueberries will require the least.
+
+BERRY PIE
+
+3 to 4 c. berries
+1/2 to 3/4 c. sugar
+3 Tb. flour
+Pinch of salt
+
+Look the berries over carefully and remove any spoiled ones, leaves, and
+stems. Wash thoroughly and fill the lower crust. Add the sugar mixed
+with the flour and salt. Cover with the top crust and bake for about 30
+minutes in a moderately hot oven.
+
+40. CHERRY PIE.--Both sweet and sour cherries may be used for making
+pie, but sour cherries are by far the more desirable. Their only
+disadvantage is that they require a rather large amount of sugar.
+Cherries used for pies should always be seeded. Canned cherries may be
+used for this purpose as well as fresh ones, but they are not so
+delicious. The proportion of sugar used for making cherry pie will, of
+course, need to be varied according to the sourness of the
+cherries used.
+
+CHERRY PIE
+
+4 c. seeded cherries
+1 1/4 c. sugar
+4 Tb. flour
+Pinch of salt
+
+Fill the lower crust of the pie with the cherries. Mix the sugar, flour,
+and salt and sprinkle over the top. Moisten the edge of the lower crust,
+place the top crust in position, and bake in a moderately hot oven for
+about 30 or 35 minutes.
+
+41. PEACH PIE.--Fresh peaches make a very delicious pie. Canned peaches
+may be used as well, but they do not make so good a pie. Less sugar will
+be needed if canned peaches are used instead of fresh ones because they
+are usually canned with sugar. Clingstone peaches may be used rather
+advantageously for making pie because the fact that they cannot be cut
+from the stones in uniform pieces makes less difference for pie than
+for serving in almost any other way.
+
+PEACH PIE
+
+1 qt. sliced peaches
+3/4 c. sugar
+Pinch of salt
+3 Tb. flour
+
+Fill the lower crust with the sliced peaches and sprinkle with the
+sugar, salt, and flour, which have been previously mixed. Moisten the
+edge of the lower crust, cover with the top crust, and bake in a
+moderately hot oven for 30 to 40 minutes. Peach pie served hot with
+whipped cream makes a very delicious dessert.
+
+42. THICKENING JUICY FRUITS FOR PIES.--When particularly juicy fruit,
+such as berries, cherries, peaches, etc., is used for pie, flour or
+other starchy material must necessarily be used to thicken the juice and
+thus prevent it from running out when the pie is served. If the fruit is
+very sour, a proportionately larger quantity of flour will be necessary.
+This is due to the fact that the acid of the fruit reduces the starch in
+the flour to dextrine, and this form of carbohydrate does not have so
+much thickening power as the starch in its original form had.
+
+The same thing takes place when browned flour is used in making sauce or
+gravy. As experience will prove, browned flour must be used in greater
+quantity than white flour or a thinner sauce will be the result. The
+browned flour and the flour cooked with the acid of fruits are similar
+so far as their thickening power is concerned, for the one is reduced to
+dextrine by the application of dry heat or hot fat and the other by
+moist heat and the presence of acid.
+
+43. RHUBARB PIE.--Rhubarb is practically the first fresh material for
+pie that can be purchased in the spring and is therefore very much
+appreciated. The most popular form in which it is served is probably in
+pie. It requires considerable sugar in order to make it palatable and
+should be thickened with starchy material so that it will not be too
+juicy when it is served.
+
+RHUBARB PIE
+
+1 qt. rhubarb
+1-1/2 c. sugar
+2 Tb. corn starch
+Pinch of salt
+
+Cut the rhubarb into inch lengths without removing the skin and place in
+the lower crust. Mix the sugar, corn starch, and salt, and sprinkle over
+the top. Cover with a top crust and bake in a moderately hot oven for
+about 35 minutes. If desired, some lemon rind may be grated into the pie
+to give additional flavor.
+
+44. MINCE PIE.--Mince meat, which is much used for pies during the fall
+and winter season, is a concoction that finds favor with most people. It
+may be comparatively simple or it may contain a large variety of
+ingredients, and in accordance with this variation it may be cheap or
+expensive. However, the ingredients generally used in this mixture are
+apples, dried fruits, sugar, molasses, cider, and chopped beef and suet.
+Other fruits, such as quinces, oranges, and citron, and various spices
+are also often used for flavoring. The cheaper cuts of meat, such as the
+neck, shoulder, brisket, etc., are suitable for this purpose, because
+the meat is ground so fine in making the mince meat that the fact that
+it was at all tough can be very readily concealed. Such expensive
+material as citron can be omitted altogether if desired and greater
+quantities of apples, which are the cheapest ingredient, used. A slight
+variation in the ingredients does not make any material difference in
+this mixture and the recipes given are submitted merely as a basis from
+which to work. If used just as they are given, they will be found to be
+excellent; but if it is necessary to practice greater economy or if it
+is not possible to secure all the ingredients called for, they may be
+varied to suit conditions. The juice from pickled fruits, jelly, or the
+juice from preserves or canned cherries may be used in any desired
+proportion in the making of mince meat to replace some of the cider.
+
+45. Mince pie is most palatable when served warm, but it is entirely
+permissible to make several pies at a time and then warm them in the
+oven before serving. In this way they may be kept over for several days.
+Pie of this kind made with the usual ingredients is a heavy dessert, for
+it contains a certain amount of protein material and is high in fat and
+carbohydrate. This fact should be taken into consideration in meal
+planning, so that the dessert may balance properly with the other food.
+
+MINCE PIE
+
+4 lb. beef
+15 medium-size apples
+4 quinces, chopped
+1/2 lb. citron
+3 lb. raisins, seeded
+6 oranges
+2 c. suet
+1 lb. sugar
+1 c. vinegar
+3 c. cider
+1-1/2 c. molasses
+2 Tb. cinnamon
+2 tsp. cloves
+2 tsp. nutmeg
+
+Let the beef simmer in sufficient water to cover it well until it is
+tender, and then allow it to cool in the water in which it was cooked.
+This broth may be used as part of the liquid in the mince meat if
+desired. Chop the meat very fine with a chopping knife and bowl or put
+it through a food chopper. Chop the apples and quinces, cut the citron,
+and wash the raisins. Squeeze the juice from the oranges and grate the
+rinds. Force the suet through a food chopper or chop it with a chopping
+knife. Mix all these ingredients, add the sugar, liquids, and spices,
+and place in a large vessel. Simmer slowly for 1 hour. Stir frequently
+to prevent scorching. If the mince meat is cooked in the oven, it is
+less likely to scorch. Seal in fruit jars the same as for canned fruit
+and store for future use.
+
+To bake mince pie, fill the lower crust with the mince-meat mixture,
+place the upper crust in position, and put the pie into a hot oven.
+Gradually reduce the heat, baking the pie for about 45 minutes.
+
+46. MOCK MINCE PIE.--If a slightly more economical mince pie than the
+preceding one is desired, the recipe here given for mock mince pie may
+be followed. The various ingredients in the quantities mentioned will
+make enough for four or five pies of regular size. To make up more than
+this is not advisable because the material will not keep so well, nor is
+it intended to be stored for future use.
+
+MOCK MINCE PIE
+
+2 c. suet
+8 apples
+8 crackers
+1 c. sugar
+1 c. molasses
+1-1/2 c. corn sirup
+2 c. cider
+1/2 c. vinegar
+1 lb. raisins
+1 Tb. cinnamon
+1 tsp. cloves
+1 tsp. nutmeg
+1 tsp. salt
+
+Force the suet and apples through a food chopper or chop them in a
+chopping bowl. Crush the crackers with a rolling pin and add them. Add
+the sugar, molasses, corn sirup, cider, vinegar, raisins, spices, and
+salt. Cook together very slowly for about 1 hour, stirring to prevent
+burning. If more liquid is required, add cider or some other fruit
+juice, or, if these are not available, add plain water. Fill the lower
+crust of the pie with this mixture, cover with the top crust, and start
+baking in a hot oven, gradually lowering the temperature and continuing
+to bake for 40 to 50 minutes.
+
+47. MOCK CHERRY PIE.--A pie that closely resembles cherry pie in both
+flavor and appearance may be had by combining cranberries and raisins.
+This is an excellent substitute for cherry pie and may be made at times
+when fresh cherries cannot be obtained and canned cherries are not
+in supply.
+
+MOCK CHERRY PIE
+
+2 c. cranberries
+3/4 c. sultana raisins
+3/4 c. water
+1 c. sugar
+2 Tb. flour
+1 Tb. butter
+
+Wash the cranberries and cut them in half. Wash the raisins and mix them
+with the cranberries. Add the water and cook until the fruit is soft.
+Mix the sugar, flour, and butter and add to the mixture. Cook until the
+flour thickens, place the mixture in the lower crust, cover with a top
+crust, and bake in a hot oven until nicely browned.
+
+48. DRIED-FRUIT PIES.--Dried fruits may be used very successfully for
+pies if they are properly prepared. At any time that it is impossible to
+obtain fresh fruits and no fruits have been canned for pie making, dried
+fruits will prove to be very satisfactory. Dried apples, apricots,
+peaches, prunes, and raisins make delicious pies. With the exception of
+raisins, for which a special recipe is given, the same directions may be
+used for any of the pies made with dried fruits.
+
+Look the fruit over carefully, wash, and put in sufficient warm water to
+cover. Soak overnight. Put to cook in the water in which the fruit has
+been soaked and simmer slowly until tender. Sweeten to taste. The
+filling is then ready for a pie. Fill the lower crust with the stewed
+fruit, add about 2 tablespoonfuls of flour, unless a large quantity of
+juice is used, when more flour will be necessary, cover with a top
+crust, and bake in a hot oven.
+
+49. RAISIN PIE.--Pie in which raisins are used for the filling is one
+that may be made at any season of the year and that finds favor with
+most persons. In pie of this kind, spices are used to add flavor.
+
+RAISIN PIE
+
+1-1/2 c. raisins
+2 c. water
+1/2 c. sugar
+4 Tb. flour
+1/2 tsp. cinnamon
+1/4 tsp. cloves
+1/4 tsp. salt
+
+Clean the raisins and soak them overnight in the water. Put to cook in
+the same water and simmer gently until tender. Mix the sugar, flour,
+spices, and salt and add to the raisins. Cook until the mixture is
+thick, fill the lower crust of a pie, cover with the top crust, and bake
+in a hot oven.
+
+
+ONE-CRUST PIES
+
+50. Many varieties of pies are made with only one crust, and these
+usually prove more attractive than those having two crusts. As a rule,
+the filling is a custard or a corn-starch mixture, but often fruits of
+various kinds, as well as pumpkin and squash, are used in the making of
+pies of this kind. Frequently, meringue is used as a covering for
+one-crust pies; or, if an especially delicious dessert is desired, a
+thick layer of stiffly beaten and sweetened whipped cream is often added
+to the pie just before serving. Again, a partly open pie is sometimes
+made, this being done by putting strips or pieces of paste over the
+filling before the pie is baked. Individual pies of this kind are
+attractive for special occasions and may be made to advantage if small
+pie pans are in supply.
+
+The crust for one-crust pies is often placed over the back of the pan
+and baked. It is then removed, filled with the desired filling, and
+returned to the oven to complete the baking. Whether the lower crust
+should not be baked or should be partly or entirely baked before the
+filling is put into it depends on the character of the filling and the
+degree of temperature required to cook it.
+
+51. MERINGUE FOR ONE-CRUST PIES.--Since meringue is often used as a
+garnish for one-crust pies, the housewife should understand its nature
+and the proper procedure in its making. When it is correctly made and
+properly baked, it is very attractive and improves the appearance of the
+dessert, but failure in these respects is likely to result in a tough,
+shrunken meringue, which had better be omitted, as it detracts from the
+appearance of the pie and is not agreeable to the taste.
+
+If an attractive, appetizing meringue is to be the result, the eggs that
+are used must be in good condition and very cold; also, they must be
+properly beaten so that there will be no loss of air in manipulating the
+whites when they are placed on top of the pie mixture. The baking is
+important, too, both the length of time the meringue remains in the oven
+and the temperature to which it is subjected having a direct bearing on
+the finished meringue.
+
+52. To make meringue, first separate the whites from the yolks and
+chill them thoroughly. Beat them with a fork or an egg whip until they
+are almost stiff, that is, until they will hold their shape fairly well
+but will drop from the fork or whip when it is raised. At this point,
+begin to add the sugar, which, if possible, should be either
+confectioner's or pulverized, although granulated sugar may be used if
+the others cannot be obtained. Add the sugar slowly and continue the
+beating until all of it has been incorporated. The meringue is then
+ready to place on the filling. It should be remembered that the filling
+must be partly or entirely cooked before the meringue is applied, so
+that when the pie is returned to the oven nothing but the meringue will
+require cooking.
+
+[Illustration: FIG. 13]
+
+53. The manner in which meringue is placed on pie has much to do with
+the appearance of the pie. If it is spread on the filling in an even
+layer, the pie will invariably look stiff and unattractive. By far the
+better way is to drop it by spoonfuls roughly over the top of the
+filling, or first to spread a thin layer over the top in order to cover
+the entire surface and then to drop the remainder of the meringue over
+this by spoonfuls. Or, it may be forced through a pastry tube into
+rosettes or frills of any preferred design. The advantage of applying it
+unevenly rather than in a thin layer is that the rough surface will
+brown where the spots are high and the depressions will be a lighter
+brown or white. When the pie has been covered with meringue, set it in a
+moderate oven and let it bake for 12 to 15 minutes, or until it is
+properly browned, when it will appear as in Fig. 13. By no means allow
+the meringue to remain in the oven longer than this, for as soon as the
+baking is completed, it will immediately begin to shrink and toughen.
+
+MERINGUE FOR PIES
+
+2 egg whites
+2 Tb. pulverized or granulated sugar
+Vanilla or lemon juice
+
+Beat the egg whites according to the directions given, add the sugar
+slowly, and continue the beating. Then add the flavoring. Cover the
+filling, place in a moderate oven, and bake for 12 to 15 minutes.
+
+54. BUTTERSCOTCH PIE.--A sweet dessert that is usually a favorite may be
+had by making butterscotch pie. The necessary ingredients for this kind
+of pie are few and simple. When served with whipped cream in place of
+meringue, it makes a very rich and delicious dessert.
+
+BUTTERSCOTCH PIE
+
+1 c. brown sugar
+1/3 c. corn starch
+1/8 tsp. salt
+1 c. water, boiling
+1-1/2 c. milk
+2 Tb. butter
+1/2 tsp. vanilla
+
+Mix the sugar, corn starch, and salt, and add the boiling water to them.
+Cook until the mixture has thickened and in the meantime heat the milk.
+Stir in the butter, add the milk, and cook the entire mixture in a
+double boiler for 15 minutes. Add the vanilla. Pour into the baked pie
+crust, cover with meringue, and bake in a moderate oven, or cook without
+the meringue, then cool and cover with whipped cream before serving.
+
+55. CHOCOLATE PIE.--Chocolate corn-starch pudding or chocolate blanc
+mange thickened with any starchy material and poured into a baked crust
+makes chocolate pie. This may be made as strong with chocolate as
+desired, but care should be taken not to make it too stiff or it will
+be pasty.
+
+CHOCOLATE PIE
+
+2-1/2 c. milk
+1 c. sugar
+2/3 c. flour
+1/8 tsp. salt
+1-1/2 sq. bitter chocolate
+1 egg
+1/2 tsp. vanilla
+
+Heat the milk to scalding in a double boiler. Mix the sugar, flour, and
+salt and add to the milk. Cook over the flame until the flour has
+thickened. Return to the double boiler and cook for 10 or 15 minutes
+longer. Melt the chocolate over hot water and add to the mixture. Beat
+the egg and add slowly to the mixture, remove from the fire, and add the
+vanilla. Pour into a baked pie crust, cover with meringue, if desired,
+and bake in a moderate oven for 10 to 15 minutes. If the meringue is
+omitted, cool and cover with whipped cream just before serving.
+
+56. COCONUT PIE.--The flavor of coconut added to an already delicious
+corn-starch custard makes a pie that never fails to tempt the appetite
+of every one. The crust for a pie of this kind should always be baked in
+a deep pan.
+
+COCONUT PIE
+
+2 c. milk
+1 c. coconut
+2/3 c. sugar
+1/3 c. corn starch
+1/8 tsp. salt
+1/2 tsp. vanilla
+
+Put the milk in a double boiler and steep the coconut in it until the
+milk is hot. Mix the sugar, corn starch, and salt, add to the milk, and
+cook directly over the flame until the mixture has thickened. Return to
+the double boiler and cook for 10 or 15 minutes longer. Remove from the
+heat, add the vanilla, and pour into a baked pie crust. Cover with
+meringue, if desired.
+
+57. CRANBERRY PIE.--Persons who are fond of cranberries are always
+pleased when cranberry pie is served. As these berries are somewhat tart
+in flavor, more sugar than is generally used for pie is needed. Before
+the berries are put on to cook, they should be cleaned according to the
+directions given in _Fruit and Fruit Desserts_.
+
+CRANBERRY PIE
+
+1 qt. cranberries
+1-1/2 c. water
+2 c. sugar
+
+Cook the cranberries and water in a closed vessel until the skins have
+cracked and then add the sugar. Cook for a few minutes longer to allow
+the sugar to dissolve. Pour into an unbaked pie crust and cover with
+half-inch strips of paste placed over the top to form a lattice effect.
+Place in a moderate oven and bake until the crust is nicely browned.
+
+58. CREAM PIE.--The plain corn-starch custard mixture used for cream pie
+may be flavored as desired. The combination of lemon and vanilla is
+suggested here to give something a little unusual. If the pie is to be
+eaten at once upon being made, a layer of sliced bananas or other fresh
+fruit may be placed on the crust and the custard poured over it after
+being cooked sufficiently not to affect the fruit. In such an event,
+the meringue must be baked very quickly, or whipped cream may be used in
+place of it. This pie may be made with one egg if desired.
+
+CREAM PIE
+
+2-1/2 c. milk
+1 c. sugar
+1/2 c. flour
+1/8 tsp. salt
+2 eggs
+1/2 tsp. vanilla
+1/2 tsp. lemon extract
+
+Scald the milk in a double boiler. Mix the sugar, flour, and salt and
+stir into the hot milk. Cook over the fire until the flour has
+thickened. Place in a double boiler and cook for 10 or 15 minutes
+longer. Beat the yolks of the eggs and add them to the mixture. Remove
+from the heat, add the flavoring, and pour into the baked crust of a
+pie. Make meringue of the whites of the eggs, cover the mixture, place
+in a moderate oven, and bake for 10 to 15 minutes.
+
+59. CUSTARD PIE.--Custard pie is made with the usual proportion of milk
+and eggs necessary for thickening. A dash of nutmeg is considered to
+improve the flavor and it also makes the surface of the pie a little
+more attractive.
+
+CUSTARD PIE
+
+3 eggs
+3 c. milk
+3/4 c. sugar
+1/8 tsp. salt
+1 tsp. vanilla
+
+Beat the eggs slightly and add the milk, sugar, salt, and vanilla.
+Partly bake the crust for the custard, but remove it from the oven
+before it has begun to get crisp. Pour in the custard, place in a
+moderate oven, and bake until a knife will come out clean when inserted.
+The custard should by no means be overbaked, as the result will be the
+same curding that occurs in an ordinary baked custard.
+
+60. DATE CREAM PIE.--Using dates for pie is a rather unusual means of
+adding them to the diet, but it is a very good one and produces an
+excellent dessert. If desired, more of the date purée may be added to
+the mixture that is given in the recipe. The result will be a filling
+that has more of the date flavor.
+
+DATE CREAM PIE
+
+1-1/2 c. stoned dates
+1/2 c. water
+2 eggs
+2 c. milk
+1/4 c. sugar
+1/2 tsp. salt
+1/8 tsp. cinnamon
+
+Steam the dates in the water in a double boiler until they are soft.
+Rub through a sieve. Beat the eggs slightly and add them with the milk
+to the dates. Add the sugar, salt, and cinnamon. Pour into a partly
+baked pie crust, place in a moderate oven, and continue the baking as
+for custard pie.
+
+61. LEMON PIE NO. 1.--A plain lemon pie that is comparatively
+inexpensive may be made by following the directions given here. More
+eggs, of course, will make a better pie and they may be added if
+desired. Grating the rind of the lemon adds flavor to the filling, but
+too much will give a bitter taste. Lemon juice should never be cooked
+with the corn starch, as the filling will gradually become thinner and
+the starch will lose its value as a thickening agent.
+
+LEMON PIE NO. 1
+
+2 c. water
+1 c. sugar
+1/4 tsp. salt
+1/3 c. corn starch
+2 eggs
+1/4 c. lemon juice
+Grated rind of 1 lemon
+
+Bring the water to the boiling point. Mix the sugar, salt, and corn
+starch and add to the water. Cook directly over the flame until the
+mixture is thickened and then place in a double boiler. Separate the
+eggs, beat the yolks, and to them add the lemon juice and the grated
+rind of the lemon. Beat all well and add to the corn-starch mixture.
+Remove from the fire and pour into the baked crust of a pie. Make
+meringue of the egg whites and place on top of the filling. Brown in the
+oven, cool, and serve.
+
+62. LEMON PIE NO. 2.--The accompanying recipe is similar to lemon pie
+No. 1, except that it contains some butter and in quantity is a larger
+recipe. If more than one pie is desired at a time, it is easy to
+multiply the quantities given.
+
+LEMON PIE NO. 2
+
+1-1/2 c. sugar
+1/4 tsp. salt
+2/3 c. corn starch
+3 c. water
+2 eggs
+Grated rind of 1 lemon
+1/2 c. lemon juice
+2 Tb. butter
+
+Mix the sugar, salt, and corn starch and add to the boiling water. Cook
+directly over the flame until the mixture becomes thick. Then place in a
+double boiler. Separate the eggs, beat the yolks, and add to them the
+grated rind of lemon and the lemon juice. Stir all into the corn-starch
+mixture. Add the butter, and when it has melted remove from the heat.
+Pour the mixture into the baked crust of a pie. Make meringue of the egg
+whites, cover the filling with the meringue, and bake in a moderate oven
+until a delicate brown.
+
+63. ORANGE PIE.--An orange pie is similar to a lemon pie, except that
+orange juice, together with grated orange rind, is used to give flavor
+and a little lemon juice is added for acidity. Pie of this kind makes a
+pleasing change from the desserts usually served.
+
+ORANGE PIE
+
+2 c. water
+1/2 c. corn starch
+1 c. sugar
+1/4 tsp. salt
+2 eggs
+Grated rind of 1 orange
+1/2 c. orange juice
+2 Tb. lemon juice
+
+Bring the water to the boiling point. Mix the corn starch, sugar, and
+salt and add to the water. Cook directly over the flame until the corn
+starch has thickened. Place in a double boiler. Separate the eggs, beat
+the yolks, and to them add the grated rind of the orange and the orange
+and lemon juice. Beat well and add to the corn-starch mixture. Remove
+from the heat and pour into a baked crust of a pie. Make meringue of the
+egg whites, cover the filling, and bake until a delicate brown in a
+moderate oven.
+
+64. PINEAPPLE PIE.--Nothing more delicious in the way of a one-crust pie
+can be made than pineapple pie. It is similar to lemon pie, but differs
+in that a certain amount of the fruit is used in the filling. Therefore,
+unless the fruit is cut very fine, the pie will be difficult to cut.
+
+PINEAPPLE PIE
+
+1-1/2 c. water
+1/2 c. corn starch
+1 c. sugar
+1/4 tsp. salt
+1 egg
+1/2 c. pineapple juice
+2 Tb. lemon juice
+1 c. shredded or finely chopped pineapple
+
+Bring the water to the boiling point. Mix the corn starch, sugar, and
+salt and add to the boiling water. Cook directly over the flame until
+the mixture has thickened. Separate the egg, beat the yolk, and add to
+the pineapple and lemon juice. Stir this into the corn-starch mixture,
+remove from the heat, and add the pineapple. Fill a baked crust of a
+pie, make meringue of the egg white, cover the filling, and bake in a
+moderate oven until delicately browned.
+
+65. PUMPKIN PIE NO. 1.--There are very few persons with whom pumpkin pie
+is not a favorite. While it is especially popular in the autumn, it may
+be made at any time of the year. Sometimes pumpkin is dried or canned in
+the household or commercially for this purpose. Then, too, pumpkins may
+be kept all winter if they are stored in a cool, dry place and are not
+bruised when put away.
+
+
+PUMPKIN PIE NO. 1
+
+1-1/2 c. pumpkin
+1 c. milk
+1 egg
+1/2 c. sugar
+1/2 tsp. salt
+1/4 tsp. ginger
+1 tsp. cinnamon
+1/4 tsp. cloves
+1 Tb. corn starch
+
+The preparation of the pumpkin is the first step in the making of
+pumpkin pie. First chop the pumpkin into 3- or 4-inch pieces, remove the
+seeds, and peel off the skin. Cut the peeled pulp into cubes about 1
+inch square and cook with just enough water to start the cooking or
+steam until the pumpkin is soft. When it has become soft, mash
+thoroughly or force through a sieve, and then cook again, stirring
+frequently to prevent the pumpkin from burning. Cook until as much water
+as possible has been evaporated and the mass of pumpkin seems quite dry.
+With the pumpkin prepared, mix the milk with it and add the beaten egg.
+Stir in the sugar, salt, spices, and corn starch. Fill partly baked pie
+crust with this mixture and bake in a moderate oven until the filling is
+cooked thoroughly and the crust is baked.
+
+66. PUMPKIN PIE NO. 2.--Pumpkin pie is in reality a form of custard to
+which spice is added, but much of the original flavor of the pumpkin is
+lost if too much spice is used. The finished product should not be dark
+in color, but a golden brown. This dessert becomes much more delicious
+by adding a layer of whipped cream to it just before serving.
+
+PUMPKIN PIE NO. 2
+
+2 c. pumpkin
+1-1/2 c. milk
+3 eggs
+1/2 c. sugar
+1/4 tsp. salt
+1 tsp. cinnamon
+1/2 tsp. cloves
+1/2 tsp. nutmeg
+
+Prepare the pumpkin as directed in Art. 65 and add the milk to it. Beat
+the eggs and add to them the sugar, salt, and spices. Stir this into the
+mixture. Fill partly baked pie crust and bake in a moderate oven until
+the mixture is set and the crust is baked. Serve plain or spread a layer
+of whipped cream over the pie when it has cooled.
+
+67. SQUASH PIE.--Pie that is similar to pumpkin pie may be made by
+using winter squash instead of pumpkin. It is somewhat finer in texture
+than pumpkin, and most persons consider it to be superior in flavor.
+When squash is desired for pies, it should be prepared in the same way
+as pumpkin.
+
+SQUASH PIE
+
+2 c. squash
+1 c. milk
+1 egg
+1/2 c. sugar
+1/4 tsp. salt
+1 tsp. cinnamon
+1/2 tsp. nutmeg
+
+Mix the squash and milk and add the beaten egg, sugar, salt, and spices.
+Fill an unbaked pie crust, place in a moderate oven, and bake until the
+mixture is set and the crust is brown.
+
+68. STRAWBERRY PIE.--The season for strawberries being short, it is
+usually desired to use them in as many ways as possible. Strawberry pie
+is offered as one of the more unusual ways. Made into individual pies or
+tarts and served with whipped cream, this furnishes a very
+attractive dessert.
+
+STRAWBERRY PIE
+
+1 qt. strawberries
+1-1/2 c. sugar
+3 Tb. flour
+
+Spread the strawberries on a single unbaked crust of a pie. Mix the
+sugar and flour and sprinkle over the berries. Put half-inch strips of
+paste across the top in the form of a lattice. Place in the oven and
+bake until the crust is brown, the strawberries are well cooked, and the
+juice is thick.
+
+69. SWEET-POTATO PIE.--The amount of milk needed for making sweet-potato
+pie varies according to the dryness of the potatoes. Before they can be
+used for pie, the sweet potatoes must be cooked until they are tender
+and then mashed. The quantities given in the accompanying recipe will
+make enough filling for two pies.
+
+SWEET-POTATO PIE
+
+3 c. sweet potato
+3/4 c. sugar
+1 tsp. salt
+1/2 tsp. nutmeg
+1/2 tsp. cloves
+1 tsp. cinnamon
+1/2 tsp. ginger
+2 eggs
+2 c. milk
+
+To the sweet potatoes add the dry ingredients and the unbeaten eggs, and
+then beat the mixture thoroughly. Pour in the milk and stir well. Turn
+into a partly baked pie crust, place in a moderate oven, and bake until
+the filling is set.
+
+70. OPEN PEACH PIE.--Pare sufficient peaches to cover a single-crust
+pie. Cut them into halves, remove the seeds, and place in a single layer
+over an unbaked pie crust. Cover with 1 cupful of sugar to which have
+been added 3 tablespoonfuls of flour. Dot well with butter, add 1/4
+cupful of water, and place in the oven. Bake until the crust is brown
+and the peaches are well cooked. Apples used in the same way make a
+delicious dessert.
+
+
+PUFF PASTE
+
+71. PROCEDURE IN MAKING PUFF PASTE.--The making of puff paste differs
+somewhat from the making of plain pastry. If puff paste is to be
+successful, it must be made carefully and with close attention to every
+detail. Even then the first attempt may not prove to be entirely
+successful, for often considerable experience is required before one
+becomes expert in the making of this delicate pastry.
+
+[Illustration: FIG. 14]
+
+The best time to make puff paste is in the cold weather, as the butter,
+which is the fat used, can be handled more easily and rolled into the
+paste with greater success if it, as well as the other ingredients, are
+cold. If puff paste is desired in weather that is not cold, the mixture
+will have to be placed on ice at various intervals, for it positively
+must be kept as cold as possible. However, it is always preferable to
+make puff paste without the assistance of ice. Further essentials in the
+making of successful puff paste are a light touch and as little handling
+as possible. Heavy pressure with the rolling pin and rolling in the
+wrong direction are mistakes that result in an inferior product. The
+desirable light, tender qualities of puff paste can be obtained only by
+giving attention to these details.
+
+72. Before beginning the mixing of puff paste, wash the bowl, spoon,
+and hands first in hot water to insure perfect cleanliness and then in
+cold water to make them as cold as possible. Measure the ingredients
+very carefully, or, better, weigh them if possible.
+
+[Illustration: FIG. 15]
+
+Put the butter in a mass in the bowl and, as shown in Fig. 14, wash out
+the salt by running cold water over the piece and working it with a
+wooden spoon or a butter paddle. When it becomes hard and waxy and may
+be handled with the hands, take it from the bowl and remove the water by
+patting it vigorously, first on one side and then on the other. Finally,
+form it into a flat, oblong piece and set it into the refrigerator
+to harden.
+
+73. With the butter ready, break off a tablespoonful or two and mix it
+with all of the flour except 2 tablespoonfuls, which must be retained
+for flouring the board, in the same way as for plain pastry. Then add
+the water, and, when a mass is formed, remove it to a well-floured board
+and knead it as shown in Fig. 15. When the mixture has become somewhat
+elastic, cover it with a towel, as shown in Fig. 16, and allow it to
+remain covered for 3 to 5 minutes.
+
+[Illustration: FIG 16]
+
+Then roll it into an oblong piece, and, as in Fig. 17, place the butter
+on one end of it. Bring the opposite end down over the butter and press
+the edges together with the tips of the fingers, as shown in Fig. 18.
+Then, with the rolling pin, make several dents in the dough mixture and
+the butter, as shown in Fig. 19, and begin to roll, being careful to
+roll in one direction and not to allow the butter to come through the
+paste. If it should come through, it will have to be treated until it
+becomes perfectly cold and hard again before the making can go on.
+
+[Illustration: FIG. 17]
+
+The quickest and most satisfactory way in which to accomplish this is to
+wrap it in a piece of linen, set it on a plate in a pan of crushed ice,
+and place another pan of crushed ice over the top of it. In case this is
+done once, it will have to be done each time the paste is rolled.
+
+Continue to roll until a rectangular piece is formed, always being
+careful to move the rolling pin in the same direction and never to roll
+backwards and forwards. With a long, narrow piece of dough formed, fold
+about one-third under and one-third over, as shown in Fig. 20, turn the
+open end toward you, and roll lightly and carefully in one direction
+until another long, narrow piece of dough is formed. Fold this in the
+same way, turn it half way around, and roll again. Continue in this
+manner until the piece has been rolled about six times and, during the
+entire process, try, if possible, to keep the butter from coming
+through. As may be readily understood, this can be accomplished only
+with light, careful handling.
+
+[Illustration: FIG. 18]
+
+As soon as the rolling has been completed in the manner described, cut
+the puff paste into the desired shapes and place them on the ice for
+about 1/2 hour or until they are thoroughly chilled. They are then ready
+to be baked. If time is too limited to keep the paste on ice for 1/2
+hour, chill it as long as possible before baking.
+
+74. BAKING PUFF PASTE.--A very hot oven is required for successful puff
+paste. In fact, the colder the pastry and the hotter the oven, the
+better will be the chances for light pastry. The air incorporated
+between the layers of the paste by the folding and rolling expands in
+the heat of the oven, causing the paste to rise and producing the
+characteristic lightness.
+
+[Illustration: FIG. 19]
+
+For instance, if the pieces of paste are about 1/4 inch thick before
+baking, they should be 2 inches thick when baked. Set the pan containing
+the pieces on the floor of the oven in order to give the paste every
+opportunity to rise. If it seems to rise unevenly, turn it around so
+that it will get the same heat on all sides. Should there be any danger
+of the paste burning on the bottom, put pieces of heavy paper or
+asbestos under the pan and should it appear to burn on top, put pieces
+of paper directly over the paste on the rack above. Bake until light and
+nicely browned and then remove from the oven.
+
+75. RECIPE FOR PUFF PASTE.--Either bread or pastry flour may be used in
+the preparation of puff paste, but if pastry flour is used a
+tablespoonful or two more will be required.
+
+[Illustration: FIG. 20]
+
+The amount of cold water needed varies with the absorbing power of the
+flour. However, only enough should be used to make it possible to knead
+the mass of dough that forms so that it may become elastic. Kneading
+develops the gluten in the flour and helps to hold in the fat thus
+making the paste easier to handle.
+
+PUFF PASTE
+
+2 c. flour
+1 c. butter
+Cold water
+
+Put the flour into a mixing bowl and chop a tablespoonful of the butter
+into it. Add cold water until a mass that may be removed to a baking
+board is formed. Then proceed in the manner explained for the making of
+puff paste.
+
+76. USES OF PUFF PASTE.--Puff paste is seldom used in the making of
+single- or double-crust pies; instead, it is usually employed for
+daintier desserts commonly known as _French pastry_. However, there are
+really innumerable uses to which it may be put in addition to those for
+which ordinary pastry can be used. In fact, after the art of making this
+kind of pastry is mastered, it will prove to be invaluable for serving
+on special occasions.
+
+77. With puff paste may be made tarts of any kind or shape. Particularly
+attractive tarts can be made by covering small tins in the manner shown
+in Fig. 12 and then, after the shapes have been baked, filling each one
+with half of a peach or half of an apricot and juice that has boiled
+thick and piling sweetened whipped cream over it.
+
+Puff paste made into the same shapes as those just mentioned for tarts
+may have placed in it a layer of cake, on top of which may be spread a
+layer of jam; and, to add a dainty touch, either whipped cream or
+chopped nuts may be put over the jam. The cake used for such a dessert
+should preferably be simple butter cake or sponge cake, such as might be
+baked in a loaf.
+
+Puff paste in the form of tubes and shells may be used for serving foods
+daintily. Thus, a hollow tube may be made by rolling the paste very
+thin, cutting it into rectangular pieces, placing each piece over a
+round stick about 1-1/2 inches in diameter, and then baking. After the
+baked tube is slipped off the stick, it may be filled with sweetened and
+flavored whipped cream, to which may be added chopped nuts, chopped
+fruit, or jam. Small baked shells of puff paste answer very well as
+timbale cases, which may be filled with creamed mushrooms, creamed
+sweetbreads, or other delicate creamed food. If shells are not desired,
+small triangular or round pieces may be cut and baked and creamed food
+served over them as it would be served over toast.
+
+An attractive dessert may be prepared by baking several rectangular
+pieces of puff paste in the oven and then arranging them in two or three
+layers with custard between. Simple sugar icings into which some butter
+is beaten may also be utilized to advantage in making French pastry of
+this kind.
+
+Puff paste may also be used as the covering for small individual pies.
+
+
+SERVING PASTRY
+
+78. To be most palatable, pastry should be served as soon as possible
+after it is baked. When it is allowed to stand for any length of time,
+the lower crust becomes soaked with moisture from the filling used, and
+in this state the pie is not only unpalatable, but to a certain extent
+indigestible. Consequently, whenever it is possible, only enough for one
+meal should be baked at a time.
+
+After a pie is taken from the oven, it should not be removed from the
+pan in which it is baked until it is served. In fact, pie with a tender
+crust cannot be handled easily and so should be cut while it is still in
+the pan. Often it is best to serve a pie warm. When this is to be done,
+it can be served immediately upon being taken from the oven, or if it
+has been baked for some time and is cold, it may be set in the oven and
+reheated before serving. Such treatment will freshen any pie that has
+become more or less stale and, as is well known, pie is much more
+palatable when it is warm and fresh than when it is cold or stale. In
+case pies must be kept before being served, they should be stored in a
+place that is both cold and dry. A refrigerator is too damp and for this
+reason should not be used; but any other cool place that is sufficiently
+dry will be satisfactory.
+
+79. Several ways of serving pie are in practice. This dessert may be
+baked in attractive dishes especially designed for this purpose and then
+served from them at the table, or it may be baked in an ordinary pie pan
+and then placed on a plate larger than the pan for serving. Pie of the
+usual size is generally divided into five or six pieces, a sharp knife
+being used to cut it. If possible, a pie knife, which is narrow at the
+end of the blade and gradually grows broader until the handle is
+reached, where it is very broad, should be provided for the serving of
+this dessert, for it helps very much in handling the triangular pieces
+that are cut from a large pie. The plates on which pie is served should
+be at least as large as salad plates. Very often, instead of serving it
+from the pan at the table, it is put on plates in the kitchen and passed
+at the table. Pie is always eaten with a fork, one that is smaller than
+a dinner fork being used.
+
+80. With most pies containing fruit filling, a small piece of cheese,
+preferably highly flavored cheese, may be served. This makes a very good
+accompaniment so far as flavor is concerned, but is omitted in some
+meals because it may supply too much food value or too much protein.
+However, if the fact that a high-protein food is to be served at the end
+of the meal is taken into account when the remainder of the meal is
+planned, there need be no hesitancy in serving cheese with pie. Of
+course, when cheese is to be included in the meal in this way, the
+portions of the protein foods served with the main course should
+be smaller.
+
+81. A very attractive as well as appetizing way in which to serve pie is
+known as _pie à la mode_. This method of serving, which is often
+resorted to when something extra is desired, consists in placing a
+spoonful or two of ice cream of any flavor on each serving of apple or
+other fruit pie. Pie served in this way is high in food value and is a
+general favorite with persons who are fond of both ice cream and pie.
+
+       *       *       *       *       *
+
+
+PASTRIES AND PIES
+
+EXAMINATION QUESTIONS
+
+(1) (_a_) What is pastry? (_b_) What is the principal use of pastry?
+
+(2) How should the use of pastry with meals be governed?
+
+(3) What may be said of the flour used for pastry?
+
+(4) Discuss the shortenings that may be used for pastry.
+
+(5) Give the proportions of fat and flour that may be used for pastry.
+
+(6) What may be said of the handling of pastry in its preparation for
+baking?
+
+(7) Describe a method of mixing fat and flour for pastry.
+
+(8) How is the liquid added to the fat and flour for pastry?
+
+(9) Describe the rolling of pie crust.
+
+(10) How is a pan covered with paste for pies?
+
+(11) How may a single crust that is to be baked before it is filled be
+kept from blistering?
+
+(12) Describe the making of a top crust and the covering of a pie with
+it.
+
+(13) What oven temperature is best for baking pastry? Tell why.
+
+(14) On what does the length of time for baking pastry depend?
+
+(15) Describe briefly the making of puff paste.
+
+(16) What may be done with bits of paste not utilized in making pies?
+
+(17) If more than sufficient paste for use at one time is mixed, what
+may be done with that which remains?
+
+(18) How should pastry be cared for after baking?
+
+(19) Describe the serving of pastry.
+
+(20) Why should starchy material used for thickening not be cooked with
+acid fruit juice for any length of time if this can be avoided?
+
+
+
+
+INDEX
+
+
+A
+
+Almond macaroons,
+Angel cake,
+Apple-and-celery salad,
+  cakes,
+  -date-and-orange salad,
+  pie,
+  sauce,
+  -sauce cakes,
+  tapioca,
+Apricot mousse, Banana-and-,
+  sandwiches,
+  sauce,
+Asparagus salad,
+
+B
+
+Baked custard,
+Baking butter cake,
+  cookies,
+  plain pastry,
+  puff paste,
+  small cakes,
+  sponge cake,
+Banana-and-apricot mousse,
+  -and-peanut salad,
+Barley-molasses cookies,
+Beet-and-bean salad,
+Berry pie,
+Biscuit tortoni,
+Biscuits, Definition of,
+  Molding,
+Blanc mange, Chocolate,
+  mange, Plain,
+Boiled icing,
+  icing, Brown-sugar,
+  salad dressing,
+Bomebe glacé,
+Boston cream pie,
+Bread-and-butter sandwiches,
+  -and-cheese sandwiches, Rye-,
+  for sandwiches,
+Bread pudding,
+  pudding, Chocolate,
+Bride's cake,
+Brioche,
+  buns,
+  dessert,
+  pudding,
+Brown Betty,
+  -sugar boiled icing,
+Brownies,
+Butter cake,
+  cake after baking, Care of,
+  cake, Baking,
+  -cake ingredients, Combining the,
+  cake, Nature of,
+  -cake pans,
+  cakes and their preparation,
+  cakes, Procedure in making,
+  icing,
+  icing, Chocolate,
+Butterscotch pie,
+
+C
+
+Cabbage-and-celery salad,
+  salad,
+Café parfait,
+Cake after baking, Care of butter,
+  after baking, Care of sponge,
+  and pudding mixtures in the diet,
+  Angel,
+  Apple,
+  Baking butter,
+  Baking sponge,
+  Bride's,
+  Butter,
+  Caramel,
+  Chocolate nut,
+  Cinnamon,
+  Cocoa and chocolate in,
+  Coconut in,
+  Cold-water sponge,
+Cake, Corn-starch,
+  Devil's food,
+  Feather,
+  fillings,
+  Flavoring extracts in,
+  from pan, Removing sponge,
+  Fruit,
+  Gold,
+  Hot-water sponge,
+  Ice-cream,
+  icings and fillings,
+  icings, Preparation of,
+  ingredients, Combining butter-,
+  ingredients, Combining sponge-,
+  ingredients, Preparation of,
+  ingredients, Quality of,
+  Lady Baltimore,
+  making, Equipment for,
+  making, Procedure in,
+  Miscellaneous fruits in,
+  mixture, Baking the butter-,
+  mixture, Baking the sponge-,
+  Nature of butter,
+  Nature of sponge,
+  Nut layer,
+  Nut spice,
+  Nuts in,
+  One-egg,
+  Orange sponge,
+  pans, Preparation of,
+  pans, Sponge-,
+  Plain layer,
+  Plain sponge,
+  Potato-flour sponge,
+  Pound,
+  Raisin spice,
+  Raisins and currants in,
+  Sour-milk chocolate,
+  Sponge,
+  Sunshine,
+  War,
+  Wedding,
+  White,
+  White fruit,
+  with potato flour, Sponge,
+
+Cakes, Apple-sauce,
+  Baking small,
+  Cinnamon cup,
+  Cocoa cup,
+  Coffee,
+  cookies, and puddings,
+  Cup,
+  Cup and drop,
+  Drop,
+  Fat for,
+  Flour for,
+  Fruit drop,
+  General classes of,
+  Ginger drop,
+  Ingredients used in,
+Cakes, leavening for,
+  Liquid for,
+  made with yeast,
+  Nature of mixture for small,
+  Oat-flake drop,
+  Ornamental icing for cup,
+  Preparation of small,
+  Procedure in making butter,
+  Procedure in making sponge,
+  Roxbury,
+  Small,
+  Sour-milk drop,
+  Spices in,
+  Sweetening for,
+  Varieties of small,
+California salad,
+Canapes,
+Cantaloupe shells, Fruit in,
+Canton parfait,
+Caramel cake,
+  custard,
+  filling for éclairs,
+  ice cream,
+  icing,
+  mousse,
+  tapioca,
+Carbohydrate in desserts,
+  in salads,
+Care of butter cake after baking,
+  of salad greens,
+  of sandwiches after making,
+  of sponge cake after baking,
+Cauliflower-and-tomato salad,
+  salad,
+Celery salad,
+  salad, Apple-and-,
+  salad, Grapefruit-and-,
+  sandwiches, Rolled,
+  Stuffed,
+Cellulose in salads,
+Checkerboard sandwiches,
+Cheese-and-nut sandwiches,
+  dreams,
+  filling for sandwiches,
+  salad, Green-pepper-and-,
+  salad, Peach-and-cream-,
+  salad, Pear-and-,
+  sandwiches,
+  sandwiches, Jelly-and-cream-,
+  sandwiches, Rye-bread-and-,
+  straws,
+Cherry frappé,
+  pie,
+  pie, Mock,
+  salad, Filbert-and-,
+Chicken salad,
+  -salad filling for sandwiches,
+  -salad sandwiches,
+  sandwiches,
+Chocolate and cocoa in cake,
+Chocolate blanc mange,
+  bread pudding,
+  butter icing,
+  cake, Sour-milk,
+  filling,
+  filling for éclairs,
+  ice cream,
+  icing,
+  mousse,
+  nut cake,
+  pie,
+  pudding,
+  sauce,
+  water icing,
+Christmas pudding,
+Cider frappé,
+Cinnamon cake,
+  cup cakes,
+Classes of cookies,
+Cleaning and freshening salad ingredients,
+Club sandwiches,
+Cocoa and chocolate in cake,
+  cup cakes,
+Coconut-corn-starch custard,
+  filling,
+  in cake,
+  macaroons,
+  pie,
+  puff,
+  sauce,
+Coffee cakes,
+  filling,
+  filling for éclairs,
+  jelly,
+Cold and frozen desserts,
+  desserts and their preparation,
+  -water icing,
+  -water sponge cake,
+Combination fruit-and-vegetable salads,
+  fruit salad,
+  salad,
+  salad, Summer,
+Combining butter-cake ingredients,
+  sponge-cake ingredients,
+Composition and food value of desserts,
+  of salads,
+Cooked icings,
+  mayonnaise,
+Cookery rules to desserts, Applying,
+Cookies,
+  and puddings, Cakes,
+  Baking,
+  Barley-molasses,
+  Classes of,
+  Cream,
+  Filled,
+  Filling for,
+Cookies, Ingredients in,
+  Oatmeal,
+  Procedure in making,
+  Sour-cream,
+Cooky recipes,
+Corn oil,
+  -starch cake,
+  -starch custard,
+Cottage pudding,
+Cottonseed oil,
+Crab salad, Lobster or,
+Cranberry frappé,
+  pie,
+Cream, Caramel ice,
+  -cheese salad, Peach-and-,
+  -cheese sandwiches, Jelly-and-,
+  Chocolate ice,
+  cookies,
+  Dessert sauces and whipped,
+  dressing,
+  filling for cream puffs,
+  filling, Fruit,
+  fluff, Pineapple,
+  fluff, Strawberry,
+  French,
+  Mocha ice,
+  Neapolitan ice,
+  Philadelphia ice,
+  pie,
+  pie, Boston,
+  pie, Date,
+  puffs,
+  puffs and éclairs,
+  puffs, Cream filling for,
+  Spanish,
+  Tapioca,
+  Vanilla ice,
+  Whipped,
+Crullers, Frying doughnuts and,
+  Nature of doughnuts and,
+  Shaping doughnuts and,
+Cucumber-and-onion salad, Sliced,
+  -and-tomato salad,
+  salad,
+  sandwiches,
+Cup and drop cakes,
+  cakes,
+  cakes, Cinnamon,
+  cakes, Cocoa,
+  cakes, Ornamental icing for,
+Currants and raisins in cake,
+Custard, Baked,
+  Caramel,
+  Corn-starch,
+  desserts,
+  Farina,
+  Frozen,
+  Minute-tapioca,
+  pie,
+  Plain frozen,
+Custard, Rice,
+  sauce,
+  Soft,
+  Tapioca,
+  Tutti-frutti frozen,
+  with nuts, Frozen,
+  with raisins, Frozen,
+Custards, True,
+
+D
+
+Daisy salad,
+Date-and-English-walnut salad,
+  -and-orange salad, Apple-,
+  cream pie,
+  sandwiches,
+Dessert in the meal,
+  ingredients, Economical use of,
+  making, Principles of,
+  making, Principles of frozen-,
+  Packing a frozen,
+  sauces and whipped cream,
+Desserts and their preparation, Cold,
+  Applying cookery rules to,
+  Attractiveness of,
+  Carbohydrate in,
+  Cold and frozen,
+  Composition and food value of,
+  Custard,
+  Fat in,
+  Frozen,
+  Gelatine,
+  General discussion of,
+  Method of freezing,
+  Molding frozen,
+  Principles of making gelatine,
+  Procedure in freezing,
+  Proportion of ice to salt in frozen,
+  Protein in,
+  Recipes for frozen,
+  Recipes for gelatine,
+  Serving frozen,
+Devil's food cake,
+Diet, Cake and pudding mixtures in the,
+  Purposes of salads in the,
+  Salads in the,
+Double-crust pies,
+Doughnuts,
+  and crullers, Frying,
+  and crullers, Nature of,
+  and crullers, Shaping,
+  Drop,
+  Potato-and-barley,
+  Sour-milk,
+  Yeast,
+Dreams, Cheese,
+Dressing, Boiled salad,
+  Cream,
+Dressing, French,
+  Fruit-salad,
+  Mayonnaise,
+  Sour-cream,
+  Thousand Island,
+Dressings and their preparation, Salad,
+  Nature of salad,
+Dried-fruit pies,
+Drop cakes,
+  cakes, Cup and,
+  cakes, Fruit,
+  cakes, Ginger,
+  cakes, Oat-flake,
+  cakes, Sour-milk,
+  doughnuts,
+
+E
+
+Easter salad,
+Easy pastry,
+Éclairs,
+  and cream puffs,
+  Caramel filling for,
+  Chocolate filling for,
+  Coffee filling for,
+  Royal,
+Economical use of dessert ingredients,
+Economy paste,
+Egg sandwiches, Ham-and-,
+  sandwiches, Hard-cooked-,
+  sandwiches, Hot fried-,
+English-walnut salad, Date-and-,
+Equipment for cake making,
+Extracts in cake, Flavoring,
+
+F
+
+Farina custard,
+Fat for cakes,
+  in desserts,
+  in salads,
+Feather cake,
+Fig pudding, Steamed,
+Filbert-and-cherry salad,
+Filled cookies,
+Filling, Chocolate,
+  Coconut,
+  Coffee,
+  for cookies,
+  for cream puffs, Cream,
+  for éclairs, Caramel,
+  for éclairs, Chocolate,
+  for éclairs, Coffee,
+  for ladyfingers,
+  for sandwiches, Cheese,
+  for sandwiches, Chicken-salad,
+  for sandwiches, Fruit,
+  Fruit cream,
+  Lemon,
+  Marshmallow,
+Filling, Orange
+  Raisin-and-nut
+Fillings and icings, Cake
+  Cake
+  French
+Flavoring extracts in cake
+Floating island
+Flour for cakes
+  for pastry
+Fluff, Pineapple cream
+  Strawberry cream
+Food value of desserts, Composition and
+Forks, Salad
+Frappé, Cherry
+  Cider
+  Cranberry
+Freezer, Using a vacuum
+Freezing desserts, Method of
+  desserts, Procedure in
+  Table showing details of
+  Theory of
+French cream
+  dressing
+  fillings
+  ice cream
+Fresh-fruit pudding
+Freshening salad ingredients, Cleaning and
+Fried-egg sandwiches
+Frozen custard, Plain
+  custard, Tutti-frutti
+  custard with nuts
+  custard with raisins
+  custards
+  --dessert making, Principles of
+  dessert, Packing a
+  desserts
+  desserts, Cold and
+  desserts, Molding
+  desserts, Proportion of ice to salt in
+  desserts, Recipes for
+  desserts, Serving
+  spiced punch
+Fruit-and-vegetable salads, Combination of
+  cake
+  cake, White
+  cream filling
+  drop cakes
+  filling for sandwiches
+  gelatine
+  ice
+  in cantaloupe shells
+  salad, Combination
+  --salad dressing
+   salads
+  sandwiches
+  sauce
+Fruits in cake, Miscellaneous
+Frying doughnuts and crullers
+
+G
+
+Garnishes, Salad
+  Gelatine desserts
+  desserts, Principles of making
+  desserts, Recipes for
+  Fruit
+  Plain
+Ginger drop cakes
+  pudding, Steamed
+  snaps
+Glacé, Bomebe
+Gold cake
+Grape sherbet
+Grapefruit-and-celery salad
+Green-pepper-and-cheese salad
+  -vegetable salad
+
+H
+
+Ham-and-egg sandwiches
+Hard-cooked-egg sandwiches
+  sauce
+High-protein salads
+  -protein sandwiches
+Highland dainties
+Hot fried-egg sandwiches
+  -meat sandwiches
+  sandwiches
+  -water sponge cake
+Humpty Dumpty salad
+
+I
+
+Ice-cream cake
+  cream, Caramel
+  cream, Chocolate
+  cream, French
+  cream, Mocha
+  cream, Neapolitan
+  cream, Philadelphia
+  cream, Vanilla
+  cream with peaches, Junket
+  Fruit
+  Lemon
+  Orange
+Ices
+Icing, Boiled
+  Butter
+  Caramel
+  Chocolate
+  Chocolate butter
+  Chocolate water
+  Cold-water
+  for cup cakes, Ornamental
+  Maple
+  Orange
+  Ornamental
+  Plain
+  Time-saving
+  Icing, White
+Icings and fillings, Cake
+  Cooked
+  Kinds of
+  Preparation of cake
+  Uncooked
+Indian pudding
+Ingredients, Condition of salad
+  in cookies
+  Marinating salad
+  of salads
+  Quality of cake
+  Variety in salad
+
+J
+
+Jelly-and-cream-cheese sandwiches
+  and marmalade sandwiches
+  Coffee
+  Orange
+  roll
+  sauce
+Junket ice cream with peaches
+
+K
+
+Kisses and macaroons
+  or meringues
+
+L
+
+Lady Baltimore cake
+Lady fingers
+  and sponge drops
+  Filling for
+Layer cake, Nut
+  -cake pans
+  cake, Plain
+Leavening for cakes
+Left-over pastry, Utilizing
+Lemon filling
+  ice
+  pie
+  sauce
+  snow
+Lettuce sandwiches
+  Shredded
+Liquid for cakes
+  for pastry
+Loaf-cake pans
+Lobster or crab salad
+
+M
+
+Macaroons, Almond
+  Coconut
+  Oatmeal-fruit
+  Pecan
+Maize pudding
+Maple icing
+  parfait
+Maraschino sauce
+Marguerites
+Marinating salad ingredients
+Marmalade sandwiches, Jelly and
+Marshmallow filling
+  whip
+Mayonnaise, Cooked
+  dressing
+Meal, Dessert in the
+Meals, Relation of salads to
+Meat sandwiches
+  sandwiches, Hot-
+  used for pastry
+  used in cakes
+Meringue
+  for one-crust pies
+Meringues or kisses
+Milk sherbet
+Mince pie
+  pie, Mock
+Mineral salts and salads
+Mint punch
+Minute tapioca
+  -tapioca custard
+Miscellaneous fruits in cake
+Mixtures for small cakes, Nature of
+Mocha ice cream
+Mock cherry pie
+  mince pie
+Molding frozen deserts
+Mousses, parfaits, and biscuits
+Mousse, Banana-and-apricot
+  Caramel
+  Chocolate
+Mousses, Definition of
+Molding
+  parfaits, and biscuits
+
+N
+
+Nature of butter cake
+  of doughnuts and crullers
+  of mixtures for small cakes
+  of salad dressings
+  of sandwiches
+  of sponge cake
+Neapolitan ice cream
+Nut cake, Chocolate
+  filling, Raisin-and-
+  layer cake
+  salad, Pineapple-and-
+  sandwiches, Cheese-and-
+  spice cake
+Nuts in cake
+
+O
+
+Oat-flake drop cakes
+Oatmeal cookies
+  -fruit macaroons
+Old-fashioned potato salad
+Olive oil, Characteristics of
+One-crust pies,
+  -egg cake,
+Onion-and-pepper sandwiches,
+  salad,
+Open peach pie,
+  sandwiches,
+Orange filling,
+  ice,
+  icing,
+  jelly,
+  pie,
+  salad, Apple-date-and-,
+  sauce,
+  sponge cake,
+Ornamental icing,
+  icing for cup cakes,
+
+P
+
+Packing a frozen dessert,
+Pans, Layer-cake,
+  Loaf-cake,
+  Preparation of cake,
+Parfait, Café,
+  Canton,
+  Maple,
+  Strawberry angel,
+Parfaits, Definition of,
+Molding,
+Paste, Baking puff,
+  Economy,
+  Procedure in making puff,
+  Puff,
+  Quality,
+Pastries and pies,
+  and pies, Requirements for,
+Pastry,
+  Baking plain,
+  Definition of,
+  Easy,
+  Flour for,
+  for pies,
+  ingredients, Proportion of,
+  Ingredients used for,
+  Liquid for,
+  making, Utensils for,
+  Methods of mixing,
+  Plain,
+  Procedure in making plain,
+  Serving,
+  Shortening for,
+  Sour-cream,
+  Utilizing left-over,
+Peach-and-cream-cheese salad,
+pie,
+pie, Open,
+Peaches, Junket ice cream with,
+Peanut-butter sandwiches,
+  salad, Banana-and-,
+Pear-and-cheese salad,
+  sherbet,
+Pearl tapioca,
+Peas-and-celery salad,
+Pecan macaroons,
+Philadelphia ice cream,
+Pie a la mode,
+  Apple,
+  Berry,
+  Boston cream,
+  Butterscotch,
+  Cherry,
+  Chocolate,
+  Coconut,
+  Cranberry,
+  Cream,
+  Custard,
+  Date cream,
+  Lemon,
+  Mince,
+  Mock cherry,
+  Mock mince,
+  Open peach,
+  Orange,
+  Peach,
+  Pineapple,
+  Pumpkin,
+  Raisin,
+  Rhubarb,
+  Squash,
+  Strawberry,
+  Sweet-potato,
+Pierrot pudding,
+Pies and pastries,
+  and pastries, Requirements for,
+  Double-crust,
+  Dried-fruit,
+  Meringue for one-crust,
+  One-crust,
+  Pastry for,
+Pineapple-and-nut salad,
+  cream fluff,
+  pie,
+  sauce,
+Plain blanc mange,
+  frozen custard,
+  gelatine,
+  icing,
+  layer cake,
+  pastry,
+  pastry, Baking,
+  pastry, Procedure in making,
+  sponge cake,
+Pocono pudding,
+Poinsettia salad,
+Poor man's pudding,
+Potato-and-barley doughnuts,
+  -flour sponge cake,
+  flour, Sponge cake with,
+  salad,
+  salad, Old-fashioned,
+Pound cake,
+Preparation of butter cake,
+  of cake icings,
+  of cake ingredients,
+  of cake pans,
+  of sandwiches,
+  of small cakes,
+  of sponge cakes,
+  Salad dressings and their,
+  Varieties of salads and their,
+Preparing fruits for salads
+  nuts for salads,
+Principles of dessert making,
+ of frozen-dessert making,
+  of making gelatine desserts,
+  of salad making,
+  of sandwich making,
+Procedure in cake making,
+  in freezing desserts,
+  in making butter cakes,
+  in making cookies,
+  in making puff paste,
+  in making sponge cake,
+Proportion of pastry ingredients,
+Protein in desserts,
+  in salads,
+Pudding, Bread,
+  Chocolate,
+  Chocolate bread,
+  Christmas,
+  Cottage,
+  Fresh-fruit,
+  Indian,
+  Maize,
+  mixtures in the diet, Cake and,
+  Pierrot,
+  Pocono,
+  Poor man's,
+  sauces,
+  Snow,
+  Steamed fig,
+  Steamed ginger,
+  Suet-fruit,
+Puddings and pudding sauces,
+  Cakes, cookies, and,
+  Nature of,
+  Preparation of,
+Puff paste,
+paste, Baking,
+  paste, Procedure in making,
+  paste, Recipe for,
+  paste, Uses of,
+  Raisin,
+Pumpkin pie,
+Punch, Frozen spice,
+  Mint,
+Purposes of salads in the diet,
+
+Q
+
+Quality of cake ingredients,
+  paste,
+
+R
+
+Raisin-and-nut filling,
+  pie,
+  puff,
+  spice cake,
+Raisins and currants in cake,
+Raspberry sherbet,
+Relation of salads to meals,
+Removing sponge cake from pans,
+Rhubarb pie,
+Ribbon sandwiches,
+Rice custard,
+Ring, Swedish tea,
+Ripening the frozen mixture,
+Roll, Jelly,
+Rolled celery sandwiches,
+Round sandwiches,
+Roxbury cakes,
+Royal éclairs,
+Rye-bread-and-cheese sandwiches,
+
+
+S
+
+Salad accompaniments,
+  Apple-and-celery,
+  Asparagus,
+  Banana-and-peanut,
+  Beet-and-bean,
+  Cabbage,
+  Cabbage and celery,
+  California,
+  Cauliflower,
+  Cauliflower-and-tomato,
+  Celery,
+  Chicken,
+  Combination,
+  Combination fruit,
+  Crab,
+  Cucumber,
+  Cucumber-and-tomato,
+  Daisy,
+  Date-and-English-walnut,
+  dressing, Boiled,
+  dressings and their preparation,
+  dressings, Nature of,
+  Easter,
+  Filbert-and-cherry,
+  filling for sandwiches, Chicken-,
+  forks,
+  garnishes,
+  Grapefruit-and-celery,
+  Green-pepper-and-cheese,
+  Green-vegetable,
+  greens, Care of,
+  Humpty Dumpty,
+  ingredients, Cleaning and freshening,
+  ingredients, Condition of,
+  ingredients, Marinating,
+  ingredients, Variety in,
+  Lobster or crab,
+Salad making, Principles of,
+  Onion,
+  Peach-and-cream-cheese,
+  Pear-and-cheese,
+  Peas-and-celery,
+  Pineapple-and-nut,
+  Poinsettia,
+  Potato,
+  Salmon,
+  sandwiches, Chicken-,
+  Shrimp,
+  Sliced cucumber-and-onion,
+  String-bean,
+  Stuffed-tomato,
+  Summer combination,
+  Tomato,
+  Tomato-and-string-bean,
+  Tuna-fish,
+  Waldorf,
+  Water-lily,
+  Winter,
+Salads and sandwiches,
+  and their preparation, Varieties of,
+  Carbohydrates in,
+  Cellulose in,
+  Definition of,
+  Fat in,
+  Fruit,
+  High-protein,
+  in the diet,
+  in the diet, Purposes of,
+  ingredients,
+  Mineral salts in,
+  Preparing nuts for,
+  Protein in,
+  Selection of,
+  Serving,
+  to meals, Relation of,
+  Vegetable,
+Salmon salad,
+Salts in salads, Mineral,
+Sand tarts,
+Sandwich making, Principles of,
+  making, Utensils for,
+Sandwiches,
+  after making, Care of,
+  Apricot,
+  Bread-and-butter,
+  Bread for,
+  Checkerboard,
+  Cheese,
+  Cheese-and-nut,
+  Cheese filling for,
+  Chicken,
+  Chicken-salad,
+  Chicken-salad filling for,
+  Club,
+  Cucumber,
+  Date,
+Sandwiches, Fruit,
+  Fruit filling for,
+  Jelly-and-cream-cheese,
+  Jelly and marmalade,
+  Ham-and-egg,
+  Hard-cooked-egg,
+  Hot,
+  Hot fried-egg,
+  Hot-meat,
+  Lettuce,
+  Making,
+  Meat,
+  Nature of,
+  Onion-and-pepper,
+  Open,
+  Peanut-butter,
+  Ribbon,
+  Rolled celery,
+  Round,
+  Salads and,
+  Tomato,
+  Variety in,
+Sauce, Apricot,
+  Chocolate,
+  Coconut,
+  Custard,
+  Fruit,
+  Jelly,
+  Hard,
+  Lemon,
+  Maraschino,
+  Orange,
+  Pineapple,
+  Sterling,
+  Vanilla,
+Sauces and whipped cream, Dessert,
+  Pudding,
+Selection of salads,
+Serving frozen desserts,
+  pastry,
+  salads,
+Sherbet, Grape,
+  Milk,
+  Pear,
+  Raspberry,
+  Strawberry,
+Sherbets,
+Shortening for pastry,
+Shredded lettuce,
+Shrimp salad,
+Sliced cucumber-and-onion salad,
+Small cakes,
+  pies,
+Snow pudding,
+Soft custard,
+Sour-cream cookies,
+  -cream dressing,
+  -cream pastry,
+  -milk chocolate cake,
+  -milk doughnuts,
+Sour-milk drop cakes,
+Spanish cream,
+Spice cake, Nut,
+  cake, Raisin,
+Spices in cake,
+Sponge cake,
+  cake, Baking,
+  cake, Cold-water,
+  cake from pans, Removing,
+  cake, Hot-water,
+  -cake ingredients, Combining the,
+  cake, Nature of,
+  cake, Orange,
+  -cake pans,
+  cake, Plain,
+  cake, Potato-flour,
+  cake, Procedure in making,
+  cake with potato flour,
+  cakes, Preparation of,
+  drops, Ladyfingers and,
+Squash pie,
+Steamed fig pudding,
+  ginger pudding,
+Sterling sauce,
+Strawberry angel parfait,
+  cream fluff,
+  pie,
+  sherbet,
+Straws, Cheese,
+String-bean salad,
+  bean salad, Tomato-and-,
+Stuffed celery,
+  -tomato salad,
+Suet-fruit pudding,
+Summer combination salad,
+Sunshine cake,
+Swedish tea ring,
+Sweet-potato pie,
+Sweetening for cakes,
+
+
+T
+
+Table showing details of freezing,
+Tapioca, Apple,
+  Caramel,
+  cream,
+  custard,
+  Minute,
+  Pearl,
+Tarts,
+Tea ring, Swedish,
+Theory of freezing,
+Thickened juicy fruit for pies,
+
+Thousand Island dressing,
+Time-saving icing,
+Tomato-and-string-bean salad,
+  salad,
+  salad, Stuffed-,
+  sandwiches,
+Tortoni, Biscuit,
+True custard,
+Tuna-fish salad,
+Tutti-frutti frozen custard,
+
+U
+
+Uncooked icings,
+Use of dessert ingredients, Economical,
+Using a vacuum freezer,
+Utensils for pastry making,
+  for sandwich making,
+Utilizing left-over pastry,
+
+V
+
+Vacuum freezer, Using a,
+Value of desserts, Composition and food,
+Vanilla cream,
+  sauce,
+  wafers,
+Varieties of salads and their preparation,
+  of small cakes,
+Variety in salad ingredients,
+  in sandwiches,
+Vegetable salad, Green-,
+  salads,
+  salads, Combination fruit-and-,
+  sandwiches,
+
+W
+
+Wafers, Vanilla
+Waldorf salad,
+War cake,
+Water icing, Chocolate,
+  -lily salad,
+Wedding cake,
+Whip, Marshmallow,
+Whipped cream,
+  cream, Dessert sauces and,
+White cake,
+  fruit cake,
+  icing,
+Winter salad,
+
+
+
+
+
+End of the Project Gutenberg EBook of Woman's Institute Library of Cookery,
+Vol. 4, by Woman's Institute of Domestic Arts and Sciences
+
+*** END OF THE PROJECT GUTENBERG EBOOK LIBRARY OF COOKERY, VOL. 4 ***
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+<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN">
+<html>
+  <head>
+    <meta http-equiv="Content-Type" content=
+    "text/html; charset=iso-8859-1">
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+      The Project Gutenberg eBook of TITLE, by AUTHOR.
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+    <!--
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+<pre>
+
+The Project Gutenberg EBook of Woman's Institute Library of Cookery, Vol. 4
+by Woman's Institute of Domestic Arts and Sciences
+
+Copyright laws are changing all over the world. Be sure to check the
+copyright laws for your country before downloading or redistributing
+this or any other Project Gutenberg eBook.
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+*****These eBooks Were Prepared By Thousands of Volunteers!*****
+
+
+Title: Woman's Institute Library of Cookery, Vol. 4
+       Volume 4: Salads and Sandwiches; Cold and Frozen Desserts;
+       Cakes, Cookies and Puddings; Pastries and Pies
+
+Author: Woman's Institute of Domestic Arts and Sciences
+
+Release Date: February, 2006 [EBook #9938]
+[Yes, we are more than one year ahead of schedule]
+[This file was first posted on November 2, 2003]
+
+Edition: 10
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THE PROJECT GUTENBERG EBOOK LIBRARY OF COOKERY, VOL. 4 ***
+
+
+
+
+Produced by Charles Aldarondo, Keren Vergon,
+Steve Schulze and PG Distributed Proofreaders
+
+
+
+
+
+</pre>
+
+
+<center>
+
+<br><br><hr style="width: 35%;"><br><br>
+<h1>WOMAN'S INSTITUTE LIBRARY OF COOKERY</h1>
+
+<h1>VOLUME FOUR</h1>
+<br>
+<h2>SALADS AND SANDWICHES</h2>
+
+<h2>COLD AND FROZEN DESSERTS</h2>
+
+<h2>CAKES, COOKIES, AND PUDDINGS</h2>
+
+<h2>PASTRIES AND PIES</h2>
+
+<br><br>
+<h3>WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.</h3>
+
+</center>
+<hr style="width: 25%;">
+
+<h2>PREFACE</h2>
+
+<p>This volume, the fourth of the Woman's Institute Library of Cookery,
+deals with salads, sandwiches, cold desserts, cakes, both large and
+small, puddings, pastry, and pies. Such foods constitute some of the
+niceties of the diet, but skill in their preparation signifies at once a
+housewife's mastery of the science of cookery.</p>
+
+<p>In <i>Salads and Sandwiches</i> are presented so simply the secrets of
+appetizing salads that they can be grasped by even a novice, and
+sandwiches of numerous varieties, from those appropriate for afternoon
+teas to those suitable for the main dish in the meal, are so treated
+that they appear to rise above the ordinary place usually accorded them.
+One need never hesitate to prepare a menu for an afternoon or evening
+social affair or the salad course in a luncheon or dinner after a study
+of this part of the volume.</p>
+
+<p>A glance through <i>Cold and Frozen Desserts</i> will convince one very
+quickly that a large number of the desserts that complete our meals are
+served cold. The mere mention of custards, gelatine desserts, and such
+frozen mixtures as ice creams, ices, frapp&eacute;s, sherbets, mousses,
+parfaits, and biscuits, all of which are explained here, is sufficient
+to indicate that this is an extremely delightful part of the subject of
+cookery. Entertaining takes on a new and simplified meaning when one
+knows how to make and serve such dishes.</p>
+
+<p>To be able to make cakes and puddings well is one of the ambitions of
+the modern housewife, and she has an opportunity to realize it in a
+study of <i>Cakes, Cookies, and Puddings</i>, Parts 1 and 2. Sweet food in
+excess is undesirable, but in a moderate quantity it is required in each
+person's diet and may be obtained in this form without harm if it is
+properly prepared.</p>
+
+<p>The two classes of cakes--butter and sponge--are treated in detail both
+as to the methods of making and the required ingredients, and numerous
+recipes are given which will enable the housewife to provide both plain
+and fancy cakes for ordinary and special occasions. Puddings that are
+prepared by boiling, steaming, and baking, and the sauces that make them
+appetizing, receive a goodly share of attention.</p>
+
+<p><i>Pastries and Pies</i> completes this volume, rounding out, as it were, the
+housewife's understanding of dessert making. To many persons, pastry
+making is an intricate matter, but with the principles thoroughly
+explained and each step clearly illustrated, delicious pies of every
+variety, as well as puff-paste dainties, may be had with very
+little effort.</p>
+
+<p>Upon the completion of a study of this volume, the housewife will find
+herself equipped with a knowledge of the way to prepare many delicacies
+for her meals. While these are probably not so important in the diet as
+the more fundamental foods, they have a definite place and should
+receive the attention they deserve.</p>
+<br>
+<hr style="width: 25%;"><br>
+
+
+<h2>CONTENTS</h2>
+
+<br>
+<h3><a href="#SALADS_AND_SANDWICHES">SALADS AND SANDWICHES</a></h3>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#SALADS_IN_THE_DIET">Salads in the Diet,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#COMPOSITION_OF_SALADS">Composition of Salads,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#INGREDIENTS_OF_SALADS">Ingredients of Salads,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#RELATION_OF_SALADS_TO_MEALS">Relation of Salads to Meals,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#PRINCIPLES_OF_SALAD_MAKING">Principles of Salad Making,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#SERVING_SALADS">Serving Salads,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#SALAD_DRESSINGS_AND_THEIR_PREPARATION">Salad Dressings and Their Preparation,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#VEGETABLE_SALADS">Vegetable Salads,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#COMBINATION_FRUIT-AND-VEGETABLE_SALADS">Combination Fruit-and-Vegetable Salads,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#FRUIT_SALADS">Fruit Salads,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#HIGH-PROTEIN_SALADS">High-Protein Salads,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#GENERAL_PRINCIPLES_OF_SANDWICH_MAKING">General Principles of Sandwich Making,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#BREAD-AND-BUTTER_SANDWICHES">Bread-and-Butter Sandwiches,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#VEGETABLE_SALADS">Vegetable Sandwiches,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#FRUIT_SANDWICHES">Fruit Sandwiches,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#HIGH-PROTEIN_SANDWICHES">High-Protein Sandwiches,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#HOT_SANDWICHES">Hot Sandwiches,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#OPEN_SANDWICHES">Open Sandwiches,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#CANAPES">Canapes,</a><br></span>
+<br>
+<h3><a href="#COLD_AND_FROZEN_DESSERTS">COLD AND FROZEN DESSERTS</a></h3>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#THE_DESSERT_IN_THE_MEAL">The Dessert in the Meal,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#COMPOSITION_AND_FOOD_VALUE_OF_DESSERTS">Composition and Food Value of Desserts,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#PRINCIPLES_OF_DESSERT_MAKING">Principles of Dessert Making,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#SAUCES_AND_WHIPPED_CREAM">Sauces and Whipped Cream,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#PRINCIPLES_OF_CUSTARD_MAKING">Principles of Custard Making,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#RECIPES_FOR_CUSTARDS_AND_RELATED_DESSERTS">Recipes for Custards and Related Desserts,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#PRINCIPLES_OF_GELATINE_MAKING">Principles of Gelatine Making,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#RECIPES_FOR_GELATINE_DESSERTS">Recipes for Gelatine Desserts,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#PRINCIPLES_OF_FROZEN-DESSERT_MAKING">Principles of Frozen-Dessert Making,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#PROCEDURE_IN_FREEZING_DESSERTS">Procedure in Freezing Desserts,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#ICE_CREAMS">Ice Creams,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#FROZEN_CUSTARDS">Frozen Custards,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#ICES">Ices,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#FRAPPES">Frapp&eacute;s,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#SHERBETS">Sherbets,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#MOUSSES,_PARFAITS,_AND_BISCUITS">Mousses, Parfaits, and Biscuits,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#MOLDING_FROZEN_DESSERTS">Molding Frozen Desserts,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#SERVING_FROZEN_DESSERTS">Serving Frozen Desserts,</a><br></span>
+<br>
+<h3><a href="#CAKES,_COOKIES,_AND_PUDDINGS">CAKES, COOKIES, AND PUDDINGS</a></h3>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#CAKE_AND_PUDDING_MIXTURES_IN_THE_DIET">Cake and Pudding Mixtures in the Diet,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#INGREDIENTS_USED_IN_CAKES">Ingredients Used in Cakes,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#GENERAL_CLASSES_OF_CAKES">General Classes of Cakes,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#GENERAL_EQUIPMENT_FOR_CAKE_MAKING">General Equipment for Cake Making,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#PROCEDURE_IN_CAKE_MAKING">Procedure in Cake Making,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#SPONGE_CAKES_AND_THEIR_PREPARATION">Sponge Cakes and Their Preparation,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#RECIPES_FOR_SPONGE_CAKE_AND_ITS_VARIATIONS">Recipes for Sponge Cake and Its Variations,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#BUTTER_CAKES_AND_THEIR_PREPARATION">Butter Cakes and Their Preparation,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#RECIPES_FOR_BUTTER_CAKES">Recipes for Butter Cakes,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#CAKE_ICINGS_AND_FILLINGS">Cake Icings and Fillings,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#VARIETIES_OF_SMALL_CAKES">Varieties of Small Cakes,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#CUP_AND_DROP_CAKES">Cup and Drop Cakes,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#COOKIES">Cookies,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#KISSES_AND_MACAROONS">Kisses and Macaroons,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#LADYFINGERS_AND_SPONGE_DROPS">Ladyfingers and Sponge Drops,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#CAKES_MADE_WITH_YEAST">Cakes Made With Yeast,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#CREAM_PUFFS_AND_ECLAIRS">Cream Puffs and &Eacute;clairs,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#DOUGHNUTS_AND_CRULLERS">Doughnuts and Crullers,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#PUDDING_SAUCES">Pudding Sauces,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#PREPARATION_OF_PUDDINGS">Preparation of Puddings,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#RECIPES_FOR_PUDDINGS">Recipes for Puddings,</a><br></span>
+<br>
+<h3><a href="#PASTRIES_AND_PIES">PASTRIES AND PIES</a></h3>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#NATURE_OF_PASTRIES_AND_PIES">Nature of Pastries and Pies,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#INGREDIENTS_USED_FOR_PASTRY">Ingredients Used for Pastry,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#UTENSILS_FOR_PASTRY_MAKING">Utensils for Pastry Making,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#METHODS_OF_MIXING_PASTRY">Methods of Mixing Pastry,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#MAKING_AND_BAKING">Making and Baking Pastry for Pies,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#UTILIZING_LEFT-OVER_PASTRY">Utilizing Left-Over Pastry,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#RECIPES_FOR_PASTRY_AND_PIES">Recipes for Pastry,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#DOUBLE-CRUST_PIES">Double-Crust Pies,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#ONE-CRUST_PIES">One-Crust Pies,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#PUFF_PASTE">Puff Paste,</a><br></span>
+<span style="layout-flow: horizontal; margin-left: 2em"><a href="#SERVING_PASTRY">Serving Pastry</a>,<br></span>
+
+
+
+<br><br><hr style="width: 35%;"><br><br>
+<a name="SALADS_AND_SANDWICHES"></a><center><h2>SALADS AND SANDWICHES</h2></center>
+
+<h3><a name="SALADS_IN_THE_DIET"></a>SALADS IN THE DIET</h3>
+
+<p><b>1.</b> So much variety exists among salads that it is somewhat difficult to
+give a comprehensive definition of this class of foods. In general,
+however, salads may be considered as a dish of green herbs or
+vegetables, sometimes cooked, and usually chopped or sliced, sometimes
+mixed with fruit or with cooked and chopped cold meat, fish, etc., and
+generally served with a dressing. For the most part, salads take their
+name from their chief ingredient, as, for instance, chicken salad,
+tomato salad, pineapple salad, etc. Just what place salads have in the
+meal depends on the salad itself. A high-protein salad, such as lobster
+salad, should take the place of the meat course, whereas, a light salad
+of vegetables or fruits may be used as an additional course.</p>
+
+<p><b>2. IMPORTANCE OF SALADS.</b>--Salads are often considered to be a dish of
+little importance; that is, something that may be left out or added to a
+meal without affecting it to any great extent. While this may be the
+case in a meal that is composed of a sufficient variety of foods, salads
+have a definite place in meals as they are planned in the majority of
+households. Often there is a tendency to limit green vegetables or fresh
+fruits in the diet, but if the members of a family are to be fed an
+ideal diet it is extremely important that some of these foods enter into
+each day's meals, a fact that is often overlooked. There is no more
+effective nor appetizing way in which to include them in a meal than in
+the serving of salads. In addition, salads make a strong appeal to the
+appetite and at the same time are beneficial so far as the health of the
+family is concerned.</p>
+
+<p><b>3. PURPOSES OF SALADS.</b>--Because of the wide variety of salads and the
+large number of ingredients from which a selection may be made in their
+preparation, salads can be used for various purposes. The housewife who
+gives much attention to the artistic side of the serving of food in her
+home will often use a salad to carry out a color scheme in her meal.
+This is, of course, the least valuable use that salads have, but it is a
+point that should not be overlooked. The chief purpose of salads in a
+meal is to provide something that the rest of the foods served in the
+meal lack.</p>
+
+<p>Even though it is not desired to use the salad to carry out a color
+scheme, it should always be made an attractive dish. As is well known,
+nothing is so unappetizing as a salad in which the ingredients have not
+been properly prepared, the garnish is not fresh and crisp, or the
+dressing and salad ingredients have been combined in such a way as to
+appear messy or stale looking. There is no excuse for such conditions,
+and they need not exist if proper attention is given to the preparation
+of the salad.</p>
+
+<p><b>4. SELECTION OF SALADS.</b>--Although salads, through their variety, offer
+the housewife an opportunity to vary her meals, they require a little
+attention as to their selection if a properly balanced meal is to be the
+result. Salads that are high in food value or contain ingredients
+similar to those found in the other dishes served in the meal, should be
+avoided with dinners or with other heavy meals. For instance, a fish or
+a meat salad should not be served with a dinner, for it would supply a
+quantity of protein to a meal that is already sufficiently high in this
+food substance because of the fact that meat also is included. Such a
+salad, however, has a place in a very light luncheon or a supper, for it
+helps to balance such a meal. The correct salad to serve with a dinner
+that contains a number of heavy dishes is a vegetable salad, if enough
+vegetables are not already included, or a fruit salad, if the dessert
+does not consist of fruit. In case a fruit salad is selected, it is
+often made to serve for both the salad and the dessert course.</p>
+
+<p><b>5. SALAD ACCOMPANIMENTS.</b>--In addition to the ingredients used in the
+preparation of salads, dressings usually form an important part. These
+vary greatly as to ingredients and consequently as to composition, but
+most of them contain considerable fat and therefore increase the food
+value of the salad. Then, too, an accompaniment of some kind is
+generally served with salads to make them more attractive and more
+pleasing to the taste. This may be a wafer or a cracker of some
+description or a small sandwich made of bread cut into thin slices and
+merely buttered or buttered and then spread with a filling of some sort.
+Such accompaniments, of course, are not a necessity, but they add enough
+to the salad to warrant their use.</p>
+<br>
+
+<h3><a name="COMPOSITION_OF_SALADS"></a>COMPOSITION OF SALADS</h3>
+
+<p><b>6.</b> The composition, as well as the total food value, of salads depends
+entirely on the ingredients of which they are composed. With an
+understanding of the composition of the ingredients used in salads, the
+housewife will be able to judge fairly accurately whether the salad is
+low, medium, or high in food value, and whether it is high in protein,
+fat, or carbohydrate. This matter is important, and should receive
+consideration from all who prepare this class of food.</p>
+
+<p><b>7. PROTEIN IN SALADS.</b>--As may be expected, salads that are high in
+protein have for their basis, or contain, such ingredients as meat,
+fish, fowl, cheese, eggs, nuts, or dried beans. The amount of protein
+that such a salad contains naturally varies with the quantity of
+high-protein food that is used. For instance, a salad that has
+hard-cooked eggs for its foundation contains considerable protein, but
+one in which a slice or two of hard-cooked egg is used for a garnish
+cannot be said to be a high-protein salad.</p>
+
+<p><b>8. FAT IN SALADS.</b>--The fat in salads is more often included as a part of
+the dressing than in any other way, but the quantity introduced may be
+very large. A French dressing or a mayonnaise dressing, as a rule,
+contains a sufficient proportion of some kind of oil to make the salad
+in which it is used somewhat high in fat. In fact, salads are often used
+as a means of introducing fat into a meal, and whenever this is done
+they should be considered as one of the dishes that supply
+energy-producing food material to the meals in which they are served.</p>
+
+<p><b>9. CARBOHYDRATE IN SALADS.</b>--For the most part, salads do not contain
+carbohydrate in any quantity. If fruits are used, the salad will, of
+course, contain a certain amount of sugar. Salads in which potatoes,
+peas, beets, and other vegetables are used also contain starch or sugar
+in varying quantities. However, with the exception of potato salad,
+salads are probably never taken as a source of carbohydrate.</p>
+
+<p><b>10. MINERAL SALTS IN SALADS.</b>--In the majority of salads, mineral salts
+are an important ingredient. Meat and fish salads are the only ones in
+which the mineral salts are not especially desirable, but they can be
+improved in this respect if a certain amount of vegetables are mixed
+with them. Green-vegetable salads are the most valuable sources of
+mineral salts, and fruit salads come next. In addition, these two
+varieties of salads contain vitamines, which are substances necessary to
+maintain health. Cheese and egg salads, which are high-protein salads,
+are also valuable for the vitamines they supply.</p>
+
+<p><b>11. CELLULOSE IN SALADS.</b>--Vegetable and fruit salads serve to supply
+cellulose in the diet. Unless the meals contain sufficient cellulose in
+some other form, the use of such salads is an excellent way in which to
+introduce this material. Of course, the salads composed of foods high in
+cellulose are lower in food value than others, but the salad dressing
+usually helps to make up for this deficiency.</p>
+<br>
+
+<h3><a name="INGREDIENTS_OF_SALADS"></a>INGREDIENTS OF SALADS</h3>
+
+<p><b>12. VARIETY IN SALAD INGREDIENTS.</b>--One of the advantages of salads is
+that the ingredients from which they can be made are large in number. In
+fact, almost any cooked or raw fruit or vegetable, or any meat, fowl, or
+fish, whether cooked expressly for this purpose or left over from a
+previous meal, may be utilized in the making of salads. Canned foods of
+these varieties may also be used to advantage for salads during the
+winter when fresh foods are expensive and difficult to procure. The idea
+that such foods cannot be used is wrong.</p>
+
+<p><b>13.</b> As far as meats are concerned, they are not used so extensively in
+salads as are fruits and vegetables. Often, however, veal or pork may be
+used to increase the quantity of material needed to make certain salads,
+such as chicken salad. Canned fish or fish freshly cooked makes
+appetizing salads, and if there is not a sufficient quantity of one kind
+on hand, another may be added without impairing the quality of
+the salad.</p>
+
+<p><b>14.</b> As has already been stated, almost any vegetable, raw, canned, or
+freshly cooked, can be used in the making of salads. In addition, these
+vegetables may be combined in almost any way. Small amounts of two,
+three, four, or more vegetables may be combined with an appetizing salad
+dressing and served as a luncheon or dinner salad. If no definite recipe
+is followed but whatever material that happens to be on hand is
+utilized, the result is not only an appetizing salad, but a saving of
+vegetables that might otherwise be wasted.</p>
+
+<p>[Illustration: FIG. 1]</p>
+
+<p><b>15.</b> Fruits, both canned and raw, are largely used in the making of
+salads. As with vegetables, almost any combination of them makes a
+delicious salad when served with the proper dressing. Thus, a slice of
+pineapple, a canned peach or two, or a few spoonfuls of cherries may be
+added to grapefruit, oranges, bananas, or whatever fruit may happen to
+be most convenient or easy to procure and served with the salad dressing
+that is preferred. Vegetables are seldom used with fruits, celery being
+the only one that is ever employed in this way. On the other hand, nuts
+are much used with fruits, vegetables, meats, and fish in the making of
+salads and any variety may be utilized.</p>
+
+<p><b>16. SALAD GARNISHES.</b>--The garnishing of salads, while it may seem to be
+an unimportant part of the preparation of this food, is really a matter
+that demands considerable attention. Lettuce is used oftenest for this
+purpose, but almost any edible green, such as endive, watercress, etc.,
+makes an excellent garnish. Generally when lettuce is the garnish, the
+leaves are used whole, but if they are not in good condition for
+garnishing or if use is to be made of the coarse outside leaves of the
+stalks, they may be arranged in a pile, rolled tight, and then, as
+shown in Fig. 1, cut with a sharp knife into narrow strips. Lettuce
+prepared in this way is said to be <i>shredded</i>, and a bed of it makes a
+very attractive garnish for many kinds of salad. Among the other foods
+used as a garnish are certain vegetables that give a contrast in color,
+such as pimiento, green peppers, radishes, and olives. Slices of
+hard-cooked eggs or the yolks of eggs forced through a ricer likewise
+offer a touch of attractive color.</p>
+
+<p><b>17. NATURE OF SALAD DRESSINGS.</b>--When a salad is properly made, a salad
+dressing of some kind is usually added to the ingredients that are
+selected for the salad. This dressing generally has for its chief
+ingredient a salad oil of some kind, many satisfactory varieties of
+which are to be found on the market. Olive oil has always been the most
+popular oil used for this purpose, and in many respects it is the most
+desirable. It can be obtained in several grades, the price varying with
+the excellence of the quality. The best grades have a yellowish color,
+the poorest ones are somewhat green, and those of medium quality shade
+between these two colors. The best grades are also clear, while the
+poorer ones are usually cloudy, the better the quality the less cloudy
+the oil. Besides olive oil, however, there are oils made of cottonseed,
+corn, and nuts. Many of these products are cheaper than olive oil and
+are almost, if not quite, as satisfactory. In combination with the oil
+that is used for salad dressing, there is always an acid of some kind,
+such as vinegar or lemon juice. To these ingredients are added spices
+and flavoring. Such a dressing is prepared without cooking, the
+ingredients being combined by proper mixing or beating.</p>
+
+<p><b>18.</b> Another kind of dressing that is much used is known as boiled salad
+dressing. Its ingredients are similar to those used in the uncooked
+salad dressing, but usually less fat is employed and eggs alone or eggs
+and some starchy material are used for thickening.</p>
+
+<p>Then, again, entirely different kinds of dressing may be made for fruit
+salads. Sometimes these dressings contain no fat, and other times they
+have for their basis sweet or sour cream, but usually they are made so
+that they are somewhat acid to the taste.</p>
+<br>
+
+<a name="RELATION_OF_SALADS_TO_MEALS"></a><h3>RELATION OF SALADS TO MEALS</h3>
+
+<p><b>19.</b> Because of the large variety of ingredients that may be used in the
+making of salads, it is usually possible to make the salad correspond
+properly with the other dishes in the meal. This is a little more
+difficult to accomplish when left-over materials are used in salads,
+but, even in this event, the addition of ingredients that will make the
+salad more nearly approach what must be supplied is usually possible. If
+the meal is to be a light one and the salad is to serve as the principal
+dish, it should be sufficiently heavy and contain enough food value to
+serve the purpose for which it is intended. It should be decided on
+first, and then the rest of the dishes should be planned to correspond
+with the salad.</p>
+
+<p>On the other hand, when the meal is a heavy one and the salad is to be
+one of the lighter dishes, the main dishes should be decided on first
+and the salad planned so that it will correspond properly with the other
+dishes. For instance, with meat or fish as the main course of the meal,
+a fish, egg, or cheese salad would obviously be the wrong thing to
+serve. Instead, a light salad of vegetables or fruits should be selected
+for such a meal. It should be remembered, also, that if the other dishes
+of a meal contain sufficient food value to make the meal properly
+nourishing, a salad containing a rich dressing will provide more than a
+sufficient supply of calories and consequently should be avoided.</p>
+
+<p><b>20.</b> Another point that should not be neglected in selecting a salad is
+that it should be a contrast to the rest of the meal as far as flavor is
+concerned. While several foods acid in flavor do not necessarily
+unbalance a meal so far as food substances and food value are concerned,
+they provide too much of the same flavor to be agreeable to most
+persons. For instance, if the meal contains an acid soup, such as
+tomato, and a vegetable with a sour dressing, such as beets, then a
+salad that is also acid will be likely to add more of a sour flavor than
+the majority of persons desire.</p>
+
+<p>Then, too, it is not a good plan to serve in the salad the same
+vegetable that is served in the soup or the dinner course. Thus, creamed
+celery and a salad containing celery, and tomato soup and tomato salad
+are bad combinations and should, like others similar to them, be
+carefully avoided. Even though such vegetables may be on hand in
+quantity, they can usually be kept for another meal.</p>
+<br>
+
+<h3><a name="PRINCIPLES_OF_SALAD_MAKING"></a>PRINCIPLES OF SALAD MAKING</h3>
+
+<p><b>21. CONDITION OF SALAD INGREDIENTS.</b>--When the kind of salad to be served
+is decided on, the selection and preparation of the materials are the
+next matters to receive attention. Very often materials that are on hand
+are utilized in this way, but if it is possible to select the
+ingredients expressly for the salad, they should be very carefully
+chosen. Any kind of salad, but particularly a vegetable or a fruit
+salad, becomes much more attractive if it is made with ingredients that
+are in good condition and that are attractive in appearance. They should
+therefore be fresh and crisp and never mushy, wilted, nor limp. Of
+course, this does not mean that material that is slightly unattractive
+must be discarded, for it can usually be prepared so that it can be
+utilized in some way. However, much of the deterioration of salad
+ingredients before they are used can be avoided if proper attention is
+given to them after they come into the home. Without doubt, the best way
+in which to keep radishes, celery, parsley, watercress, and other greens
+that are much used in salads is to wrap them loosely in a moist cloth as
+soon as they are received in the home and then put them in a cool place.
+Small muslin or linen bags having a draw-string in the top are very good
+for this purpose, but they are not a necessity, for old napkins or small
+pieces of worn cloth will do very well.</p>
+
+<p><b>22. CLEANING AND FRESHENING SALAD INGREDIENTS.</b>--In the making of a
+salad, the cleaning of the ingredients used is a very important part of
+the work. While nothing should be wasted in the process of preparation,
+decayed or discolored leaves, stems, or parts of fruits and vegetables
+should, of course, be removed. Every lettuce leaf and every part of
+other salad vegetables should be looked over carefully and washed
+separately in cold water. To accomplish this, the stalks or leaves must
+be taken apart after the root is cut off. Then, before they are used,
+they should be examined carefully again in order to make sure that no
+small bugs nor worms and no dirt remain on them. Such vegetables will
+become crisp if they are allowed to remain in cold water long enough to
+bring back their natural freshness. A little ice added to the water
+helps to accomplish this more quickly. It should be remembered, however
+that lettuce leaves bruise and break easily and so must be handled
+carefully if the best appearance is desired.</p>
+
+<p><b>23.</b> When cucumbers are to be used for salad, they should be peeled and
+put immediately into cold water to become crisp, or they may first be
+sliced or diced and then put into the cold water. They should never be
+allowed to stand for any length of time in salt water. If it is desired
+to season them with salt, a little may be added to the water in which
+they are made crisp, but it will also be necessary to add ice to make
+the water as cold as possible. The old idea that soaking cucumbers in
+salted water removes something injurious has been proved to be untrue,
+and they are just as satisfactory, so far as their flavor and condition
+are concerned, when they are not subjected to this treatment. Radishes,
+celery, and cabbage may be made crisp in the same way as are cucumbers
+and lettuce.</p>
+
+<p>In the event that any of these vegetables are allowed to stand in water,
+they must be properly drained before they are used in a salad, for any
+water that remains on them will dilute the dressing. If they must be
+dried very quickly, they may be patted carefully between folds of cloth,
+preferably linen or cheesecloth, or they may be allowed to stand for a
+few minutes in a wire basket or a colander. Care should be taken,
+however, not to allow them to stand until the good that has been
+accomplished by making them crisp in cold water is undone.</p>
+
+<p><b>24. PREPARING FRUITS FOR SALADS.</b>--After fruits have been carefully
+cleaned, they are ready to be peeled and cut into pieces of the size
+desired for the salad. An effort should always be made to have the
+pieces equal in size, similar in shape, and not too small. They should
+be peeled in an economical way, but at the same time should be prepared
+as attractively as possible.</p>
+
+<p><b>25.</b> In the preparation of oranges for a salad, the fruit is peeled as if
+it were an apple, the peeling being cut deeply enough to remove the skin
+that covers the sections. After the entire orange is peeled, the
+contents of each section should be removed by passing a sharp knife as
+closely as possible to the skin between the sections and then taking out
+the pulp without any of this skin. The sections may then be used whole
+or cut into pieces.</p>
+
+<p>Grapefruit may be prepared in the same way as oranges. Upon the removal
+of the whole sections, they may be left whole or they may be cut once or
+twice, depending on the kind of salad and the appearance desired. When
+grapefruit or oranges are prepared in this manner, they make a much more
+agreeable ingredient for fruit salad than when they are simply cut into
+chunks and the tough skin is allowed to remain on the pieces. No waste
+need be permitted in this process, for the juice may be extracted from
+what remains after the sections have been removed by pressing it in a
+fruit press or by any other means and then utilized in the making of the
+salad dressing or kept for some other purpose.</p>
+
+<p>Bananas, which are often used in salads, should be peeled, any bruised
+or decayed portions should be removed, and the surface should then be
+scraped slightly with a paring knife in order to remove the pithy
+surface, which, when eaten, has a puckery, disagreeable effect.</p>
+
+<p><b>26.</b> When fruits of any kind have been prepared for salad and cannot be
+used at once, they may be kept from wilting and discoloring if they are
+put where they will keep cool and are sprinkled with a little lemon
+juice that is slightly diluted with water. Before the salad materials
+are mixed with the salad dressing, however, all juices or liquid of any
+kind should be carefully drained from them, for these will dilute the
+dressing and produce a salad that is less appetizing in both appearance
+and flavor.</p>
+
+<p><b>27. PREPARING NUTS FOR SALADS.</b>--When nuts are to be used in a salad,
+they should never be ground in a grinder; rather, they should be chopped
+or cut into small pieces with a knife. After being so prepared, they
+should be added to the salad just before it is put on the table. This is
+a matter that should not be overlooked, for if the salad is allowed to
+stand very long after the nuts are added they will discolor the dressing
+and cause the salad to become dark and gray looking.</p>
+
+<p><b>28. MARINATING SALAD INGREDIENTS.</b>--To improve the flavor of such salads
+as chicken, veal, lobster, or crab, the ingredients are usually
+marinated with a sour dressing of some description before the salad
+dressing is added. As is explained in Essentials of Cookery, Part 2,
+marinating involves the seasoning of meat or fish by means of vinegar or
+French dressing. The preparation used to marinate salad ingredients may
+be plain vinegar to which salt and pepper are added, or it may be a
+French dressing, which is prepared by mixing vinegar, olive oil, salt,
+and pepper in the proper proportions. Whichever preparation is used
+should be poured over the materials after they are cut or prepared for
+the salad, and only enough to moisten each piece slightly should be
+used. The ingredients should then be carefully mixed with the dressing
+to avoid breaking or crushing them and should be allowed to stand in a
+cold place for a few minutes. Then they should be drained so that none
+of the material used to marinate them remains on the salad when the
+other dressing is added. With this done, the salad is ready for whatever
+salad dressing is to be used.</p>
+
+<p><b>29.</b> Potato salad and salads containing such vegetables as carrots, peas,
+string beans, etc. are also improved by being marinated in the same way
+as salads made of meat, fowl, and fish. This sort of preparation
+involves a little more work, it is true, but it usually produces such
+gratifying results that it justifies the expenditure of the extra
+effort. In the first place, a slightly smaller amount of salad dressing
+will be required when the ingredients are marinated and, in addition, a
+better looking dish can be made, for the dressing need not be mixed with
+the salad but merely placed on top.</p>
+
+<p><b>30.</b> In case the housewife prefers not to take the time nor the trouble
+to marinate a salad, she should at least mix thoroughly with salt and
+pepper the ingredients that require seasoning. The fact that a salad
+should be a well and highly seasoned dish must never be overlooked. As
+can be readily understood, a bland salad without character is never so
+appetizing as one that is crisp, fresh, well made, and
+properly seasoned.</p>
+<br>
+
+<h3><a name="SERVING_SALADS"></a>SERVING SALADS</h3>
+
+<p><b>31.</b> Several different ways of serving salads are in practice. Perhaps
+the most convenient method of serving this dish is to prepare individual
+portions of it on salad plates in the kitchen and then set these on the
+table at each person's place. If a simple table service is followed, the
+salad may be put on the table at the same time as the rest of the meal.
+The correct position for the salad plate is at the left-hand side of the
+dinner plate and just a little nearer to the edge of the table than the
+bread-and-butter plate. The plates on which salad is served should be
+large enough to prevent the difficulty in eating that would be
+experienced if the plate were a trifle small. It should therefore be
+remembered that the salad plate is the next larger in size to the
+bread-and-butter plate.</p>
+
+<p><b>32.</b> In case individual salads are to be prepared, the plate should
+first be garnished with whatever vegetable green is selected for this
+purpose. If lettuce is to be used, a single leaf, several very small
+center leaves, or a small quantity of shredded lettuce will be
+sufficient, for a great deal of garnish is never desirable. In case the
+leaves are very large, one may be divided in half and each part
+utilized. Then the salad ingredients, which have already been combined,
+should be piled in a neat heap on top of the garnish either with or
+without the salad dressing. If the salad dressing is not mixed with the
+materials, a spoonful or two of it should be placed on top of them.
+Sometimes, for the effect of color, additional garnish of some kind is
+used. For a vegetable or a meat salad, this may be egg yolk put through
+a sieve, slices of hard-cooked eggs, olives or radishes cut in fancy
+shapes, or strips of pimiento; and for fruit salad, it may be cherries
+or colored fruits cut into various fancy shapes.</p>
+
+<p><b>33.</b> Another method of serving this dish is to place the entire salad on
+a rather large, deep plate, such as a chop plate or a regular salad
+dish, and then serve it at the table whenever it is desired. When this
+is done, the dish that is used should be well garnished with a bed of
+vegetable green in the same way that a small individual plate is
+garnished. Then the salad ingredients should be nicely arranged on this
+bed, and the dressing, if it has not already been mixed with them,
+should be poured over the whole. In serving salad in this way, there is
+much more chance of arranging the ingredients symmetrically and
+garnishing the salad attractively than when it is served on small
+plates. The large plate containing the salad, together with the small
+salad plates, should be placed before the hostess or whoever is to serve
+the salad. When it is served, a leaf of the lettuce or other green used
+for garnishing should first be put on each salad plate and the salad
+should be served on this. A large fork and a large spoon are needed when
+salad is served in this manner.</p>
+
+<p><b>34.</b> Still another, way of serving salad, and perhaps a more attractive
+one than either of those already described, consists in arranging the
+ingredients in a salad bowl, placing this on the table, and serving from
+the bowl to the salad plates. In this method, a French dressing is
+generally used, and this is often mixed at the table and added to the
+salad just before it is put on the small plates. Such a salad can be
+made very attractive, and it should be remembered above all things that
+the appearance of a salad is its great asset until it is eaten and that
+an artistically made salad always helps to make the meal more
+satisfactory.</p>
+
+<p><b>35.</b> In a dinner, the salad is generally served as a separate course, but
+in such a meal as luncheon it may be used as the main dish. If it is
+used as a separate course, it should be served immediately after the
+dinner course has been removed from the table. The salad plate should be
+placed directly before the person served. Forks especially designed with
+a wide prong on one side and known as <i>salad forks</i> are the right type
+of fork to serve with this dish, but if none are available ordinary
+table forks of a small size may be used. It should be remembered that
+the salad should not be cut with the knife at the table, but should be
+eaten entirely with the fork.</p>
+<br>
+
+<h3><a name="SALAD_DRESSINGS_AND_THEIR_PREPARATION"></a>SALAD DRESSINGS AND THEIR PREPARATION</h3>
+
+<p><b>36.</b> As has been implied, various salad dressings may be made to serve
+with salads. The kind of dressing to select depends both on the variety
+of salad served and on the personal preference of those to whom it is
+served. Some of these contain only a few ingredients and are
+comparatively simple to make, while others are complex and involve
+considerable work in their making. Whether simple or elaborate, however,
+the salad dressing should be carefully chosen, so that it will blend
+well with the ingredients of the salad with which it is used.</p>
+
+<p>A number of recipes for salad dressings are here given. They are taken
+up before the recipes for salads so that the beginner will be familiar
+with the different varieties when they are mentioned in connection with
+the salads. As many of the recipes as possible should be tried, not only
+for the knowledge that will be gained, but also for the practical
+experience.</p>
+
+<p><b>37. FRENCH DRESSING.</b>--A dressing that is very simply made and that can
+probably be used with a greater variety of salads than any other is
+French dressing. For instance, it may be used with any vegetable salad,
+with salads containing almost any combination of fruit, and with meat,
+fish, and egg salads. It is true, of course, that fruit-salad dressing
+blends very well with fruit salad and is considered by most persons to
+be more delicious than French dressing, but if one is pressed for time
+and does not have the necessary ingredients for making any other kind,
+this one may nearly always be utilized. In addition to these uses,
+French dressing, as has been previously explained, may also be used to
+marinate salads before mayonnaise or other dressing is mixed with them.
+A point that should always be remembered in the making of this dressing
+or any other dressing containing oil is that the flavor of the oil has
+much to do with the desirability of the finished dressing.</p>
+
+
+<b>FRENCH DRESSING</b><br>
+<ul>
+<li>3/4 tsp. salt</li>
+<li>1/4 tsp. mustard</li>
+<li>1/4 tsp. pepper</li>
+<li>3 Tb. vinegar</li>
+<li>1/4 tsp. paprika</li>
+<li>1/2 c. oil</li></ul>
+
+
+<p>Measure the dry ingredients and place them in a bowl. Measure the
+vinegar and oil and add them to the dry ingredients. If possible, place
+a piece of ice the size of a walnut in the bowl. Beat with a fork until
+the ingredients are thoroughly mixed and the oil and vinegar form an
+emulsion that will remain for a short time. The ingredients will
+separate if the dressing is allowed to stand, but the colder they are,
+the more easily will the emulsion form and the longer will it remain. If
+ice cannot be used, have the ingredients as cold as possible before
+mixing them.</p>
+
+<p><b>38.</b> Sometimes a more highly seasoned French dressing is desired. In such
+an event, there should be beaten into the dressing just described the
+following ingredients:</p>
+
+<ul>
+<li>2 Tb. finely chopped onion or 1 Tb. onion juice</li>
+<li>2 Tb. chopped pimiento</li>
+<li>1 large green pepper, chopped</li>
+<li>2 Tb. chopped parsley</li>
+</ul>
+
+<p><b>39. MAYONNAISE DRESSING.</b>--Although mayonnaise dressing is prepared
+without the application of heat, it is not one of the simplest dressings
+to prepare. It meets with much favor, being used almost as extensively
+as French dressing, but it is perhaps less desirable with fruit salads
+than with others. It is also much used as a basis for numerous other
+dressings. Since it requires considerable time for its preparation, a
+wise plan is to make more than enough for one meal. However, it should
+not be made in large quantities, for the oil separates from the
+remainder of the ingredients if it is allowed to stand too long. If it
+is thoroughly beaten and kept extremely cold, it may perhaps keep for a
+week, but keeping it longer than that is not advisable. Before serving,
+it may be thinned by beating either sweet or sour cream into it. It may
+be made fluffy and light and its quantity may be increased by beating
+whipped cream into it.</p>
+
+
+<b>MAYONNAISE DRESSING</b><br>
+<ul>
+<li>1/2 tsp. salt</li>
+<li>2 egg yolks</li>
+<li>1/4 tsp. pepper</li>
+<li>1-1/2 c. oil</li>
+<li>1/4 tsp. mustard</li>
+<li>4 Tb. vinegar or lemon juice</li></ul>
+
+
+<p>Mix the dry ingredients in a bowl. Separate the eggs and add the yolks
+to the dry ingredients. Beat these with a rotary egg beater until they
+are well mixed. To this mixture, add a few drops of oil and continue to
+beat. Add a drop of the vinegar or lemon juice, a few more drops of oil,
+and beat constantly. Gradually increase the quantity of oil added each
+time, but do not do this rapidly. As the oil is added and the beating is
+continued, it will be noted that the mixture grows thicker, but when
+vinegar is added the mixture is thinned. The quantity of vinegar is so
+much less than that of oil that the oil may be added in small amounts
+two or three times in succession before vinegar is added.</p>
+
+<p>This process is rather long and slow, but if the mixing is done
+correctly, the result will be a thick, smooth mixture that will not
+separate for possibly 6 or 7 days. Mayonnaise mixers, which may be
+procured for making this dressing, make the work easier, but they are
+not at all necessary. Mayonnaise may be made as successfully with a bowl
+and a rotary beater, if it will just be remembered that the liquid
+ingredients must be added slowly and that they must be as cold
+as possible.</p>
+
+<p><b>40. COOKED MAYONNAISE.</b>--A dressing that is very similar both in texture
+and taste to the mayonnaise just explained and perhaps a little easier
+to make is known as cooked mayonnaise. This dressing, as will be noted
+from the accompanying recipe, may be made in larger quantities than the
+uncooked mayonnaise.</p>
+
+<b>COOKED MAYONNAISE</b><br>
+<ul>
+<li>2 Tb. oil</li>
+<li>1/4 tsp. mustard</li>
+<li>4 Tb. flour</li>
+<li>1/4 tsp. paprika</li>
+<li>1/2 c. vinegar</li>
+<li>2 eggs</li>
+<li>1 c. boiling water</li>
+<li>2 c. oil</li>
+<li>1 Tb. salt</li>
+</ul>
+
+<p>Mix the 2 tablespoonfuls of oil and the flour and pour in the vinegar.
+Add the boiling water and stir the mixture until it is perfectly smooth
+and well mixed. Place over the fire and cook for about 5 minutes.
+Remove from the fire and cool. When completely cooled, add the salt,
+mustard, and paprika. Separate the eggs and beat the yolks and whites
+separately. Add the egg yolks to the mixture. Add the 2 cupfuls of oil a
+little at a time, beating thoroughly with a rotary beater each time oil
+is added. When all of this is completely mixed and thoroughly beaten,
+fold in the stiffly beaten egg whites.</p>
+
+<p><b>41. THOUSAND ISLAND DRESSING.</b>--By using the cooked or the uncooked
+mayonnaise dressing as a basis and adding to it the ingredients listed
+here, a very delightful salad dressing, called Thousand Island dressing,
+is the result. All the ingredients need not be added if it is
+inconvenient to do so, still the dressing is better when they are all
+used. This dressing is particularly good when served with plain lettuce
+salad, with lettuce and tomatoes, with lettuce, tomatoes, and cucumbers,
+or with any other plain-vegetable salad.</p>
+
+<b>THOUSAND ISLAND DRESSING</b><br>
+<ul>
+<li>1 c. mayonnaise dressing</li>
+<li>2 Tb. chopped green pepper</li>
+<li>1/4 c. chilli sauce</li>
+<li>1 Tb. chopped onion</li>
+<li>2 Tb. chopped pimiento</li>
+<li>1 hard-cooked egg</li>
+</ul>
+
+<p>Into the mayonnaise stir the chilli sauce, pimiento, pepper, and onion,
+and lastly, add the hard-cooked egg chopped into fine pieces. Chill
+and serve.</p>
+
+<p><b>42. BOILED SALAD DRESSING.</b>--Although boiled salad dressing is not so
+great a favorite as the uncooked mayonnaise dressing, it has the
+advantage of being less expensive. Then, too, it is one of the dressings
+that may be made without oil, and so finds favor with those to whom oil
+is not agreeable. However, oil may be substituted for the butter that is
+given in the recipe. It will be noted that the preparation of this
+dressing is similar to that of a custard with the addition of flour.
+Since the flour requires longer cooking than the eggs, they are added
+last so that there will be no danger of overcooking them. If the
+dressing curdles, it may be known that the eggs have cooked too long,
+but this condition may be remedied by placing the pan containing the
+dressing in a pan of cold water as soon as the curdling is observed and
+then beating vigorously with a rotary beater.</p>
+
+<b>BOILED SALAD DRESSING</b><br>
+<ul>
+<li>2 Tb. butter</li>
+<li>1 tsp. mustard</li>
+<li>2 Tb. flour</li>
+<li>1 c. milk</li>
+<li>1 tsp. salt</li>
+<li>2 eggs</li>
+<li>2 tsp. sugar</li>
+<li>1/4 c. vinegar</li>
+</ul>
+
+<p>Melt the butter in the inner pan of a double boiler, add the flour,
+salt, sugar, mustard, and milk. Cook over the flame until the mixture is
+thickened. Beat the eggs, stir them into the mixture, and add the
+vinegar, beating rapidly. Place in the large pan of the double boiler
+and allow this to cook until the eggs have thickened. Cool and serve.</p>
+
+<p><b>43. SOUR-CREAM DRESSING.</b>--Sour-cream dressing is not a very economical
+one to make unless there happens to be sour cream on hand. It is,
+however, a very good dressing for both fruit and vegetable salad.</p>
+
+<b>SOUR-CREAM DRESSING</b><br
+<ul>
+<li>2 Tb. butter</li>
+<li>1/3 c. vinegar</li>
+<li>3 Tb. flour</li>
+<li>1 c. sour cream</li>
+<li>2 Tb. sugar</li>
+<li>2 eggs</li>
+<li>1 tsp. salt</li>
+<li>1 c. whipped cream</li>
+</ul>
+
+<p>Melt the butter in the upper part of a double boiler, add the flour,
+sugar, salt, vinegar, and sour cream. Cook together over the flame until
+the mixture thickens. Beat the egg yolks and add them to this. Place in
+the lower part of the double boiler and cook until the egg yolks
+thicken. Beat the egg whites and fold them with the whipped cream into
+the salad dressing. Cool and serve.</p>
+
+<p><b>44. CREAM DRESSING.</b>--A simple dressing that requires very little time or
+skill in preparation and that affords a means of using up cream that has
+soured is the one given in the accompanying recipe. Sweet cream may also
+be used in the same way if desired, and this makes an excellent dressing
+for cabbage salad, plain cucumber salad with lettuce, or fruit salad. If
+the dressing is to be used for fruit salad, lemon juice may be used in
+the place of vinegar.</p>
+
+
+<b>CREAM DRESSING</b><br>
+<ul>
+<li>1 c. sour cream</li>
+<li>1/2 tsp. salt</li>
+<li>2 Tb. sugar</li>
+<li>1/4 c. vinegar</li>
+</ul>
+
+<p>Whip the cream with a rotary beater until it is stiff. Then add the
+sugar, salt, and vinegar, and continue beating until the mixture is well
+blended. Cool and serve.</p>
+<br>
+
+<h3>VARIETIES OF SALADS AND THEIR PREPARATION</h3>
+
+<h3><a name="VEGETABLE_SALADS"></a>VEGETABLE SALADS</h3>
+
+<p><b>45.</b> With the knowledge already obtained of the food value of the
+vegetables that are generally used as ingredients in vegetable salads,
+the housewife ought to have no difficulty in determining whether she is
+giving her family a salad that is high or low in food value. For
+instance, she should know that the food value of a plain lettuce or
+cucumber salad is lower than that of one made from potatoes because of
+the different values in the vegetables used.. In addition, she ought to
+be familiar with the fact that the dressing added to salads has, in most
+cases, greater food value than the other ingredients of the salad.
+Equipped with such knowledge, she will observe that the vegetable salads
+here given are comparatively low in food value. Consequently, nearly
+every one of them will lend itself nicely for use with a dinner or a
+comparatively heavy meal.</p>
+
+<p><b>46.</b> In these recipes, as well as in those for the other kinds of salad,
+the proportion of ingredients may be varied according to the quantity of
+the particular food in supply. For instance, if a recipe for a salad of
+peas and celery calls for 1 cupful of each of these vegetables and only
+3/4 cupful of celery can be obtained, there is no reason why the
+difference cannot be made up by using 1 1/4 cupfuls of peas. But if such
+a change is to be made, the ingredients should be increased or decreased
+in the correct proportion. Then the quantity of salad that the recipe is
+intended to produce will not be altered and the housewife will know just
+how many the salad will serve. In the various recipes, about 1/2 cupful
+of salad is the quantity allowed for each person. This may be enlarged
+or made smaller in order to suit the quantity of other foods served at
+the same meal.</p>
+
+<p><b>47. ASPARAGUS SALAD</b>--Salad in which asparagus is the chief ingredient is
+one that may be served during the entire year, for either freshly cooked
+or canned asparagus may be used; in fact, the canned asparagus is
+considered by many persons to be better than that which is freshly
+cooked. It may be cut into inch lengths or the tips may be cut down
+about 4 inches from the top or even farther.</p>
+
+
+<b>ASPARAGUS SALAD</b><br>
+(<i>Sufficient to Serve Five</i>)<br>
+<ul>
+<li>Lettuce</li>
+<li>1 pimiento</li>
+<li>1 can asparagus</li>
+<li>Salad dressing</li>
+</ul>
+
+<p>Garnish salad plates with the lettuce. Place the asparagus tips in an
+orderly pile on the lettuce leaf. Cut a thin strip of the pimiento, and
+place this across the tips in the center. Just before serving, pour a
+spoonful or two of any desired salad dressing over this or place the
+salad on the table and serve the dressing, allowing each person to take
+what is desired.</p>
+
+<p><b>48. BEET-AND-BEAN SALAD.</b>--An excellent winter salad and one that may be
+made from canned or left-over vegetables is beet-and-bean salad. If
+string beans happen to be left over or only part of a can remains, they
+may be combined with beets that are canned or freshly cooked for the
+purpose. This salad should be carefully combined just before serving,
+since the beets will discolor the rest of the ingredients if it is
+allowed to stand any length of time.</p>
+
+
+<b>BEET-AND-BEAN SALAD</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+<ul>
+<li>1 c. string beans</li>
+<li>Lettuce</li>
+<li>1 c. beets</li>
+<li>Salad dressing</li>
+</ul>
+
+<p>Cut the string beans into half-inch lengths and cut the beets into
+half-inch dice. Season each well with salt and pepper. Just before
+serving, garnish salad plates with lettuce, combine the two vegetables,
+and place in a heap on a lettuce leaf. Pour French dressing or any other
+salad dressing desired over them, but do not mix the salad dressing with
+the vegetables.</p>
+
+<p>[Illustration: FIG. 2]</p>
+
+<p><b>49. CABBAGE SALAD.</b>--A salad that always finds favor is made by combining
+cabbage with a boiled salad dressing or with an uncooked sour-cream
+dressing. Salad of this kind may be served in any desired way, but a
+rather novel way to serve it is illustrated in Fig. 2. The contents of a
+head of cabbage is removed, leaving four or five of the outside leaves
+intact. The shell thus formed is cut into points around the top and then
+filled with shredded cabbage and the dressing that is to be used. When
+this is placed on a bed of lettuce, an attractive dish is the result.</p>
+
+<p>To make cabbage salad, select a firm head of cabbage, pull off the
+outside leaves, and wash. Cut the head in half down through the heart
+and root and cut each half into quarters. Then, as shown in Fig. 3,
+place each quarter on a cutting board and with a sharp knife shave off
+the cabbage. If desired, however, the cabbage may be shredded with a
+cabbage cutter. If the cabbage, upon being cut, is found to be wilted,
+place it in cold water and let it stand until it becomes crisp. Drain
+off the water carefully and allow the cabbage to drip in a colander or
+dry it between pieces of old linen. With the cabbage thus prepared,
+season it with salt and mix it with the desired dressing. Serve on
+lettuce in a salad dish, on individual salad plates, or in the manner
+shown in Fig. 2.</p>
+
+<p>[Illustration: FIG. 3]</p>
+
+<p><b>50. CABBAGE-AND-CELERY SALAD.</b>--Cabbage and celery combine very well, for
+they are similar in color and crispness. They can be procured at the
+same time of the year, and while celery is not cheap, cabbage is a
+comparatively inexpensive food and the two combined make an inexpensive
+salad. Because the color of both is very much the same, pimiento is
+added to give a contrasting color.</p>
+
+
+<b>CABBAGE-AND-CELERY SALAD</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+<ul>
+<li>1 c. cabbage</li>
+<li>1 c. celery</li>
+<li>1 pimiento or green pepper</li>
+<li>1/2 tsp. salt</li>
+<li>2 Tb. vinegar</li>
+<li>Lettuce</li>
+<li>Salad dressing</li>
+</ul>
+
+<p>Cut the cabbage in the manner just explained, cut the celery into thin
+pieces across the stem, and dice the green pepper or pimiento or both
+into very small dice. Measure each of these, combine them, season with
+the salt and vinegar, and just before serving drain carefully. Serve on
+lettuce with any desired salad dressing.</p>
+
+<p><b>51. WINTER SALAD.</b>--A salad made entirely of winter vegetables may be
+prepared when there are no fresh vegetables in supply. If any of the
+vegetables are left over, the others may be prepared to use with the
+left-over ones. A good plan to follow when carrots, turnips, or potatoes
+are being prepared for a meal is to cook more than is necessary for the
+one meal and then set aside part of them for a salad to be served at
+another meal.</p>
+
+
+<b>WINTER SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+<ul>
+<li>1 c. turnips, diced</li>
+<li>1 c. carrots, diced</li>
+<li>1 c. potatoes, diced</li>
+<li>1 Tb. chopped onion</li>
+<li>French dressing</li>
+<li>Lettuce</li>
+<li>Salad dressing</li>
+</ul>
+
+<p>Cook turnips, carrots, and potatoes whole in boiling water until tender
+enough to be pierced with a fork. If they have not been peeled before
+cooking, peel and cut into small dice. Mix, add the onion, marinate with
+French dressing, and allow to stand for a short time. Garnish salad
+plates with lettuce leaves, pile the salad on the lettuce, and serve
+with any desired salad dressing.</p>
+
+<p><b>52. CAULIFLOWER SALAD.</b>--Cauliflower makes a rather unusual salad, and
+for a change it will be found to be delightful. It does not combine with
+other vegetables very readily, but a cooked floweret or two may often be
+used to garnish another vegetable salad.</p>
+
+
+<b>CAULIFLOWER SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+<ul>
+<li>Cauliflower</li>
+<li>Lettuce</li>
+<li>Salad dressing</li>
+</ul>
+
+<p>Prepare a head of cauliflower for cooking according to the directions
+given in <i>Vegetables</i>, Part 1. Cook in boiling salted water until
+tender, but quite firm. Drain and cool. Arrange the flowerets on a salad
+plate garnished with lettuce and serve with French dressing or any other
+desired salad dressing.</p>
+
+<p><b>53. CAULIFLOWER-AND-TOMATO SALAD.</b>--A salad in which cauliflower and
+tomatoes are combined is attractive in appearance if it is nicely made.
+It also has the advantage of being simple to prepare. When cauliflower
+is cooked for salad, care must be taken not to cook it so long as to
+discolor it or cause it to fall to pieces.</p>
+
+
+<b>CAULIFLOWER-AND-TOMATO SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+<ul>
+<li>3 tomatoes</li>
+<li>Lettuce</li>
+<li>6 cauliflower flowerets</li>
+<li>Dressing</li>
+</ul>
+
+<p>Select firm, ripe, medium-sized tomatoes. Place them in boiling water
+to scald them, and then dip them quickly into cold water and remove the
+skins. Cut out the stem ends and slice each tomato half way between the
+stem and blossom ends. Place each half tomato on a salad plate garnished
+with a lettuce leaf, stick a stem of the cauliflower into the center,
+and serve with boiled salad dressing or mayonnaise.</p>
+
+<p><b>54. CELERY SALAD.</b>--One means of using stalks of celery that are just a
+little too coarse to serve nicely on the table is to combine them with
+radishes and make a salad. The more tender celery, of course, makes a
+better salad. If the radishes selected for the salad are of the red
+variety and they are used without peeling, they add a touch of color
+to the dish.</p>
+
+<b>CELERY SALAD</b><br>
+(<i>Sufficient to Serve Five</i>)<br>
+
+<ul>
+<li>1-1/2 c. diced celery</li>
+<li>1/2 c. diced radishes</li>
+<li>2 Tb. chopped onion</li>
+<li>Salad dressing</li>
+<li>Lettuce</li>
+</ul>
+
+<p>Cut the celery into fine dice, and dice the radishes more finely than
+the celery. Mix the two together, add the onion, and just before serving
+mix with any desired salad dressing. Serve on salad plates garnished
+with lettuce.</p>
+
+<p><b>55. SLICED CUCUMBER-AND-ONION SALAD.</b>--An attractive way in which to
+serve sliced cucumbers and onions is shown in Fig. 4. A single large
+cucumber should be selected for this salad, and Bermuda onions with a
+mild flavor will be found to be best.</p>
+
+<p>[Illustration: FIG. 4]</p>
+
+<p>With a sharp knife, peel the skin from the cucumber in narrow strips
+back to the stem end, but do not cut the strips loose from the end.
+After the peeling has all been removed, place the cucumber on a board
+and cut it into thin slices. Place on a small platter, as shown, arrange
+slices of onion around the edge, and pour French dressing over the
+whole. Dust with paprika and serve. A number of slices of cucumber and
+one or two slices of onion should be served to each person.</p>
+
+<p>[Illustration: FIG. 3]</p>
+
+<p><b>56. CUCUMBER SALAD.</b>--Besides serving plain slices of cucumber on a
+lettuce leaf, as may be done at any time, cucumbers may be used as an
+ingredient in the making of many salads. A rather attractive way in
+which to use cucumbers is shown in Fig. 5 and is explained in the
+accompanying recipe.</p>
+
+<b>CUCUMBER SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>3 medium-sized cucumbers</li>
+<li>1 c. diced tomato</li>
+<li>1/2 c. diced celery</li>
+<li>Salad dressing</li>
+<li>Lettuce</li>
+<li>1 pimiento</li>
+</ul>
+
+<p>Peel the cucumbers, cut them into halves, and with a small spoon scoop
+out the cucumbers in chunks, so that a boat-shaped piece of cucumber
+that is about 1/4 inch thick remains. Dice the pieces of cucumber which
+have been scooped from the center, and place the cucumber shells in ice
+water so as to make them crisp. Mix the diced tomato, celery, and
+cucumber together, and just before serving drain them carefully so that
+no liquid remains. Mix with salad dressing, wipe the cucumber shells
+dry, fill them with the salad mixture, and place on salad plates
+garnished with lettuce leaves. Cut the pimiento into thin strips, and
+place three or four strips diagonally across the cucumber, as shown in
+the illustration.</p>
+
+<p><b>57. CUCUMBER-AND-TOMATO SALAD.</b>--A salad made of cucumbers and tomatoes
+is very attractive because of the contrasting colors of the vegetables,
+and it is at the same time extremely palatable. When such a salad is to
+be made, small, firm tomatoes and rather large cucumbers that do not
+contain very large seeds should be selected. Peel the cucumbers and
+tomatoes and cut them into slices of any desired thickness. Garnish
+salad plates with lettuce, and on this place a ring of the slices,
+alternating the tomatoes with the cucumbers. In the center, put a slice
+of cucumber or tomato and serve with any desired salad dressing.</p>
+
+<p><b>58. ONION SALAD.</b>--To persons who are fond of the flavor of onions, the
+salad given in the accompanying recipe is very agreeable, but it is a
+wise plan not to serve onions or salads containing onions unless every
+one who is served is certain to enjoy them. When a salad is made from
+onions, a mild onion, such as the Bermuda or Spanish onion, should
+be selected.</p>
+
+<b>ONION SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>3 onions</li>
+<li>French dressing</li>
+<li>Parsley</li>
+<li>Lettuce</li>
+</ul>
+
+<p>Peel the onions and slice them into thin slices. Chop the parsley and
+add it to 1 or 2 tablespoonfuls of French dressing. Use comparatively
+coarse leaves of lettuce and shred them. Arrange the slices of onion on
+a bed of the shredded lettuce, pour the French dressing with the parsley
+over all, and serve.</p>
+
+<p><b>59. PEAS-AND-CELERY SALAD.</b>--Peas may be freshly cooked for
+peas-and-celery salad, but canned peas will do just as well. Left-over
+peas not prepared with cream sauce may also be utilized nicely in this
+way, or if a portion of a can of peas is needed for the meal, the
+remainder may be used for a smaller quantity of salad than here stated.
+Boiled salad dressing will be found to be best for this combination of
+vegetables.</p>
+
+<b>PEAS-AND-CELERY SALAD</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>1 c. peas</li>
+<li>Boiled salad dressing</li>
+<li>1 c. diced celery</li>
+<li>Lettuce</li>
+</ul>
+
+<p>Drain canned peas as dry as possible and mix with the diced celery. Just
+before serving, add the salad dressing and mix thoroughly. Serve on
+salad plates garnished with lettuce.</p>
+
+<p><b>60. TOMATO SALAD.</b>--Fresh tomatoes make a delightful salad because of
+their appetizing appearance and color. In fact, when they are placed on
+a bed of green garnish, nothing can be more delightful. Tomatoes may be
+served whole on a lettuce leaf or they may be sliced. Then, again, as
+shown in Fig. 6, they may be cut from the center into sections that are
+allowed to fall part way open. In any of these forms, they may be served
+with French dressing, mayonnaise, or any cooked salad dressing.
+[Illustration: FIG. 6]</p>
+
+<p>[Illustration: FIG. 7] 61. STUFFED-TOMATO SALAD.--An attractive salad in
+which vegetables of almost any kind, fresh or canned, may be used to
+advantage is the stuffed-tomato salad shown in Fig. 7. Medium-sized,
+well-ripened tomatoes are best to select. The vegetables that may be
+used for the stuffing are celery, radishes, onions, cucumbers, cooked
+asparagus, green peas, and string beans. Any one or any desirable
+combination of these vegetables will make a satisfactory filling.</p>
+
+<b>STUFFED-TOMATO SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>6 medium-sized tomatoes</li>
+<li>French dressing</li>
+<li>1 1/2 c. diced vegetables</li>
+<li>Mayonnaise dressing</li>
+</ul>
+
+<p>Cut out the stem and blossom ends of the tomatoes and hollow out the
+center so as to leave a shell. Dice the contents of the tomatoes and mix
+with the other diced vegetables. Marinate the diced vegetables with
+French dressing and put into the tomato shells, heaping each one as
+shown. Place on lettuce leaves and serve with mayonnaise.</p>
+
+<p><b>62. COMBINATION SALAD.</b>--A combination salad may be made of almost any
+combination of vegetables. The one given here contains only fresh
+vegetables, but, if desired, others may be added or some of those
+mentioned may be omitted. This will be found to be a very attractive way
+in which to make a large salad to be served from a bowl or a deep plate.</p>
+
+<b>COMBINATION SALAD</b><br>
+
+<ul>
+<li>Lettuce</li>
+<li>Radishes cut in rose shape</li>
+<li>Sliced tomatoes</li>
+<li>Celery</li>
+<li>Sliced onions</li>
+<li>Salad dressing</li>
+<li>Sliced peppers</li>
+</ul>
+
+<p>Garnish a bowl or a plate with lettuce, arrange on it slices of tomato,
+Spanish or Bermuda onions, and peppers. Garnish these with radishes cut
+into rose shape and stems of celery cut in any desired way. Be sure that
+the vegetables, which should all be crisp and fresh, are thoroughly
+cleaned and drained before being put on the plate. Add the salad
+dressing in the preferred way. It may be poured over the vegetables in
+the large dish, passed to each individual, or put on the salad plates by
+the person who serves. French dressing is without doubt the most
+suitable for combination salad, but mayonnaise or cooked salad dressing
+may be served with it if desired.</p>
+
+<p><b>63. POTATO SALAD NO. 1.</b>--Potato salad is usually considered to be an
+economical salad. It may be made with left-over potatoes or potatoes
+cooked especially for this purpose. If there are in supply a large
+number of small potatoes, which are difficult to use in ordinary ways,
+they may be cooked with the skins on and peeled to be used for salad
+when they have cooled. A boiled salad dressing is perhaps the most
+desirable for such a salad.</p>
+
+<b>POTATO SALAD No. 1</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>2 c. diced potatoes</li>
+<li>Salt</li>
+<li>1 medium-sized onion</li>
+<li>Boiled salad dressing</li>
+<li>1/2 tsp. celery seed</li>
+<li>Lettuce</li>
+<li>1 Tb. parsley, chopped</li>
+<li>1 hard-cooked egg</li>
+</ul>
+
+<p>Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the
+two. Add the celery seed and parsley and season the whole with salt.
+Just before serving, mix well with boiled dressing. Garnish a salad bowl
+or salad plates with lettuce, place the salad on the lettuce, and then
+garnish with slices of hard-cooked egg.</p>
+
+<p><b>64. POTATO SALAD NO. 2.</b>--The salad given in the accompanying recipe is
+perhaps more of a combination of vegetables than it is a potato salad.
+However, if there is in supply a small amount of celery, or perhaps a
+cucumber, or both, this is an excellent way in which to make use of
+them. In addition to the ingredients given in the recipe, others may be
+added to this salad, such as a few diced radishes, a diced green pepper
+or two, or a pimiento.</p>
+
+<b>POTATO SALAD No. 2</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 1/2 c. diced potatoes</li>
+<li>Salt</li>
+<li>1/2 c. diced cucumber</li>
+<li>Boiled salad dressing</li>
+<li>1/2 c. diced celery</li>
+<li>Lettuce</li>
+<li>1 medium-sized onion</li>
+</ul>
+
+<p>Prepare the vegetables in the usual way, dicing them carefully, and just
+before serving mix them together, season well with salt, and add the
+salad dressing. Boiled dressing is preferable. Place in a salad bowl or
+on salad plates garnished with lettuce.</p>
+
+<p><b>65. OLD-FASHIONED POTATO SALAD.</b>--The potato salad given in this recipe
+is agreeable to persons who like the flavor of smoked meat. It is an
+excellent salad to serve for a lunch or a supper with cold ham,
+frankfurters, or any cold sliced meat.</p>
+
+<b>OLD-FASHIONED POTATO SALAD</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>2 c. sliced boiled potatoes</li>
+<li>1/4 c. water</li>
+<li>2 thin slices bacon</li>
+<li>Salt</li>
+<li>1 Tb. flour</li>
+<li>Pepper</li>
+<li>1/2 c. vinegar</li>
+<li>2 Tb. parsley, chopped</li>
+</ul>
+
+<p>Slice cold boiled potatoes into medium thick slices. Cut the strips of
+bacon into small cubes and fry until crisp in a frying pan. Stir the
+flour into the hot fat, and to this add the vinegar and water. Season
+this dressing well with salt and pepper and pour it hot over the
+potatoes, mixing carefully so as not to break the slices. Add the
+chopped parsley last. Serve warm if desired, or allow it to cool
+before serving.</p>
+
+<p><b>66. TOMATO-AND-STRING BEAN SALAD.</b>--Besides being appetizing in flavor
+and appearance, tomato-and-string-bean salad, which is illustrated in
+Fig. 8, has the advantage over some salads in that it can be made of
+either fresh or canned vegetables. For the salad here shown, tomatoes
+and beans canned by the cold-pack method were used. If it is desired to
+duplicate this salad, place a canned tomato or a peeled fresh tomato in
+the center of a plate garnished with lettuce and around it place several
+piles of three or four canned or freshly cooked beans. Serve with French
+dressing or any other desired salad dressing.</p>
+
+<p>[Illustration: FIG. 8]</p>
+
+<p><b>67. STRING-BEAN SALAD.</b>--Either string or wax beans may be used for
+string-bean salad, which is shown in Fig. 9, and they may be cooked
+freshly for the purpose or be home canned or commercially canned beans.
+To make this salad, place a neat pile of beans on a lettuce leaf resting
+on a plate and moisten with a few drops of vinegar or lemon juice. Serve
+with mayonnaise or cooked salad dressing. If desired, the beans may be
+cut into inch lengths and mixed with the dressing, but this does not
+make so attractive a salad.</p>
+
+<p><b>68. GREEN-VEGETABLE SALAD.</b>--There are a number of green vegetables that
+are much used for salad either alone or with other vegetables. All of
+them are used in practically the same way, but a point that should not
+be overlooked if an appetizing salad is desired is that they should
+always be fresh and crisp when served. Any salad dressing that is
+preferred may be served with them. Chief among these green vegetables
+come lettuce, including the ordinary leaf lettuce, head lettuce, and
+romaine lettuce, which is not so common as the other varieties. Several
+kinds of endive as well as watercress may also be used for salad.</p>
+
+<p>[Illustration: FIG. 9]</p>
+<br>
+
+<h3><a name="COMBINATION_FRUIT-AND-VEGETABLE_SALADS"></a>COMBINATION FRUIT-AND-VEGETABLE SALADS</h3>
+
+<p><b>69.</b> Sometimes it is desired to make a salad that contains both fruits
+and vegetables. Various fruits can be used for this purpose, but celery,
+as has been stated, is about the only vegetable that combines well with
+fruit, unless, of course, the garnish, which is nearly always a
+vegetable, is considered a part of the salad. Recipes for several very
+appetizing salads containing both vegetables and fruits follow.</p>
+
+<p><b>70. APPLE-AND-CELERY SALAD.</b>--If an excellent winter salad is desired,
+apple-and-celery salad should be selected, for both celery and apples
+are best during the winter months. As they are very similar in color,
+they are not especially appetizing in appearance when combined for a
+salad, but they make a very popular combination with most persons.</p>
+
+<b>APPLE-AND-CELERY SALAD</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>1 c. diced apples</li>
+<li>Boiled salad dressing</li>
+<li>1 c. diced celery</li>
+<li>Lettuce</li>
+</ul>
+
+<p>Prepare the apples and celery as short a time before serving as
+possible, but if it is necessary that the apples stand for any length of
+time, sprinkle them with a little lemon juice and water to keep them
+from turning brown. Just before serving, mix them with the salad
+dressing. Place on salad plates garnished with lettuce and serve.</p>
+
+<p><b>71. WALDORF SALAD.</b>--If to the apple-and-celery salad just explained 1/2
+cupful of chopped English walnut meats is added, what is known as
+Waldorf salad will result. The nuts, which should be added to the
+mixture just before placing it on the table, may be mixed with the other
+ingredients or they may be placed on top. Nuts that are to be used for
+such a purpose should not be run through a grinder, but should be cut
+with a knife or chopped with a chopping knife and bowl.</p>
+
+<p><b>72. GRAPEFRUIT-AND-CELERY SALAD.</b>--Celery is sometimes used with
+grapefruit to make a salad. This combination is most often served with
+French dressing, but any other desirable dressing may be used as well.
+Prepare the grapefruit in the same way as oranges are prepared for
+salad, and cut each section into three or four pieces. Add to this an
+equal amount of diced celery and serve on a lettuce leaf with any
+desired dressing.</p>
+<br>
+
+<h3><a name="FRUIT_SALADS"></a>FRUIT SALADS</h3>
+
+<p><b>73.</b> Salads made of fruit are undoubtedly the most delicious that can be
+prepared. In addition to being delightful in both appearance and flavor,
+they afford another means of introducing fruit into the diet. As fruit
+is decidedly beneficial for all persons with a normal digestion, every
+opportunity to include it in the diet should be grasped.</p>
+
+<p>Some fruit salads are comparatively bland in flavor while others are
+much more acid, but the mild ones are neither so appetizing nor so
+beneficial as those which are somewhat tart. Advantage should be taken
+of the various kinds of fresh fruits during the seasons when they can be
+obtained, for usually very appetizing salads can be made of them.
+However, the family need not be deprived of fruit salads during the
+winter when fresh fruits cannot be secured, for delicious salads can be
+made from canned and dried fruits, as well as from bananas and citrus
+fruits, which are usually found in all markets.</p>
+
+<p><b>74. FRUIT-SALAD DRESSING.</b>--Various dressings may be served with fruit
+salad, and usually the one selected depends on the preference of those
+to whom it is served. However, an excellent dressing for salad of this
+kind and one that most persons find delicious is made from fruit juices
+thickened by means of eggs. Whenever a recipe in this Section calls for
+a fruit-salad dressing, this is the one that is intended.</p>
+
+<b>FRUIT-SALAD DRESSING</b><br>
+
+<ul>
+<li>1/2 c. pineapple, peach, or pear juice</li>
+<li>1/2 c. orange juice</li>
+<li>1/4 c. lemon juice</li>
+<li>1/4 c. sugar</li>
+<li>2 eggs</li>
+</ul>
+
+<p>Mix the fruit juices, add the sugar, beat the eggs slightly, and add
+them. Put the whole into a double boiler and cook until the mixture
+begins to thicken. Remove from the fire and beat for a few seconds with
+a rotary egg beater. Cool and serve.</p>
+
+<p><b>75. COMBINATION FRUIT SALAD.</b>--The combination of fruits given in the
+accompanying recipe makes a very good salad, but it need not be adhered
+to strictly. If one or more of the fruits is not in supply, it may be
+omitted and some other used. In case canned pineapple is used for the
+salad, the juice from the fruit may be utilized in making a
+fruit-salad dressing.</p>
+
+<b>COMBINATION FRUIT SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 grapefruit</li>
+<li>2 oranges</li>
+<li>1 banana</li>
+<li>2 apples</li>
+<li>2 slices pineapple</li>
+<li>Salad dressing</li>
+<li>Lettuce</li>
+</ul>
+
+<p>Prepare the grapefruit and oranges according to the directions
+previously given. Slice the banana crosswise into 1/4-inch slices and
+cut each slice into four sections. Dice the apples and cut the pineapple
+in narrow wedge-shaped pieces. Mix the fruit just before serving. Add
+the salad dressing, which may be fruit-salad dressing, French dressing,
+or some other desirable salad dressing, by mixing it with the fruit or
+merely pouring it over the top. Serve on salad plates garnished with
+lettuce leaves. Place a maraschino cherry on top.</p>
+
+<p><b>76. SUMMER COMBINATION SALAD.</b>--Any agreeable combination of fruits which
+may be obtained during the same season will be suitable for summer
+combination salad. The combination given in the accompanying recipe
+includes strawberries, pineapple, and cherries. However, pineapple and
+cherries may be used alone, or strawberries and pineapple may be used
+without the cherries, or red raspberries may be used to garnish such
+a salad.</p>
+
+<b>SUMMER COMBINATION SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>3/4 c. strawberries, cut into halves</li>
+<li>3/4 c. pineapple, cut into dice</li>
+<li>3/4 c. sweet cherries, seeded</li>
+<li>Lettuce</li>
+<li>Fruit-salad dressing</li>
+</ul>
+
+<p>Prepare the fruits just before serving. Put them together, place on
+salad plates garnished with lettuce, and serve with the
+fruit-salad dressing.</p>
+
+<p><b>77. FILBERT-AND-CHERRY SALAD.</b>--If something different in the way of
+salad is desired, cherries that have been seeded and then filled with
+filberts will prove a delightful change. With this salad, which is shown
+in Fig. 10, any salad dressing may be served, but fruit-salad dressing
+makes it especially delicious.</p>
+
+<p>[Illustration: FIG. 10]</p>
+
+<p><b>78. DATE-AND-ENGLISH-WALNUT SALAD.</b>--Persons who are fond of dates will
+find a salad made of dates and walnuts very palatable. In addition, such
+a salad is high in food value. Select firm whole dates, wash, and dry
+between clean towels. Cut a slit in the side of each date and remove the
+seed. Place half an English walnut meat inside and press the date
+together. Garnish salad plates with lettuce and serve five or six of the
+dates in a star shape for each serving. In the center, pour a spoonful
+or two of cream salad dressing, boiled salad dressing, or any other
+dressing that may be desired.</p>
+
+<p><b>79. APPLE-DATE-AND-ORANGE SALAD.</b>--The combination of fruits required by
+the accompanying recipe is an easy one to procure in the winter time.
+Apple-and-date salad is a combination much liked, but unless it is
+served with a rather sour dressing, it is found to be too bland and
+sweet for most persons. The addition of the orange gives just the acid
+touch that is necessary to relieve this monotonous sweetness.</p>
+
+<b>APPLE-DATE-AND-ORANGE SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 c. diced apples Lettuce</li>
+<li>3/4 c. dates, seeded Salad dressing</li>
+<li>2 oranges</li>
+<li>Lettuce</li>
+<li>Salad Dressing</li>
+</ul>
+
+<p>Peel the apples and dice them into fine pieces. Wash the dates, remove
+the seeds, and cut each date into six or eight pieces. Prepare the
+oranges as directed for preparing oranges for salad, and cut each
+section into two or three pieces. Just before serving, mix the fruits
+carefully so as not to make the salad look mushy, pile in a neat heap on
+garnished salad plates, and serve with any desired dressing.</p>
+
+<p><b>80. CALIFORNIA SALAD.</b>--During the months in which California grapes can
+be found in the market, a very delicious salad can be made by combining
+them with grapefruit and oranges. Either Malaga or Tokay grapes may
+be used.</p>
+
+<b>CALIFORNIA SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1-1/2 c. grapes</li>
+<li>2 oranges Salad</li>
+<li>1 grapefruit</li>
+<li>Lettuce</li>
+<li>Salad Dressing</li>
+</ul>
+
+<p>Prepare the grapes by washing them in cold water, cutting them into
+halves, and removing the seeds. Remove the sections from the oranges and
+grapefruit in the way previously directed, and cut each section into
+three or four pieces. Mix the fruits and drain carefully so that they
+contain no juice or liquid. Pile in a heap on salad plates garnished
+with lettuce and serve with any desired dressing.</p>
+
+<p><b>81. BANANA-AND-PEANUT SALAD.</b>--A very good fruit-and-nut combination for
+a salad consists of bananas and ground peanuts. The bananas, after being
+cut in half lengthwise, are rolled in the peanuts, placed on a lettuce
+leaf, and served with dressing. If it is desired to improve the flavor,
+the bananas may be dipped into the salad dressing before being rolled in
+the peanuts.</p>
+
+<p>Peel the required number of bananas, scrape the pithy material from
+their surface, and cut in half lengthwise. Grind the peanuts rather fine
+and roll each half of banana in them. Place on a garnished salad plate
+and serve with boiled dressing.</p>
+
+<p><b>82. FRUIT IN CANTALOUPE SHELLS.</b>--During cantaloupe season, a delightful
+fruit salad can be made by combining several different kinds of fruit
+with the meat of cantaloupe and serving the mixture in the cantaloupe
+shells. Such a salad is an excellent one to serve when dainty
+refreshments are desired or when something unusual is wanted for a
+nice luncheon.</p>
+
+<p>Cut cantaloupes in half crosswise, and, using the French cutter, cut
+some of the meat into round balls. Dice the remainder and mix with any
+combination of fruit desired. Place this in the cantaloupe shells after
+cutting points in the top edge. Garnish with the balls cut from the
+cantaloupe and serve with any desired dressing.</p>
+
+<p><b>83. PINEAPPLE-AND-NUT SALAD.</b>--Because of its refreshing flavor,
+pineapple makes a delicious salad. It may be combined with various
+foods, but is very good when merely nuts and salad dressing are used, as
+in the accompanying recipe.</p>
+
+<p>Place slices of canned pineapple on salad plates garnished with lettuce
+leaves. Mix whipped cream with salad dressing until the dressing becomes
+stiff, and place a spoonful or two of this in the center of each slice
+of pineapple. Sprinkle generously with chopped nuts, English walnuts or
+pecans being preferable.</p>
+
+<h3><a name="HIGH-PROTEIN_SALADS"></a>HIGH-PROTEIN SALADS</h3>
+
+<p><b>84.</b> Salads that are made with cheese, eggs, fish, or meat may be classed
+as HIGH-PROTEIN SALADS, for, as has already been learned, these foods
+are characterized by the protein they contain. Of course, those made
+almost entirely of meat or fish are higher in this food substance than
+the others. However, the salads that contain a combination of cheese and
+fruit are comparatively high in protein, and at the same time they
+supply to the diet what is desirable in the way of a fruit salad.</p>
+
+<p>[Illustration: FIG. 11]</p>
+
+<p><b>85. POINSETTIA SALAD</b>--Cream cheese, such as Neufch&acirc;tel or Philadelphia
+cream cheese, combines very well with some fruits and vegetables. It is
+used with pineapple and cherries in the preparation of poinsettia salad,
+which is illustrated in Fig. 11. As can be imagined, this makes a pretty
+decoration for a Christmas table or a salad to be served around
+holiday time.</p>
+
+<b>POINSETTIA SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 pkg. cream cheese</li>
+<li>Lettuce</li>
+<li>2 Tb. cream</li>
+<li>4 maraschino cherries</li>
+<li>1/4 tsp. salt</li>
+<li>Salad dressing</li>
+<li>6 rounds pineapple</li>
+</ul>
+
+<p>Mix the cream cheese with the cream and salt, and form this into small
+round balls with the fingers. Place the rounds of pineapple on salad
+plates garnished with lettuce, and put the cheese ball in the center of
+the pineapple. Cut the maraschino cherries in half, and then cut each
+half into narrow strips that resemble petals of a flower. Place five or
+six of these over the top of the cream cheese with the points meeting in
+the center, as shown in the illustration. Serve with any desired
+dressing, but instead of adding the dressing to the salad put it in a
+mayonnaise bowl and allow each person at the table to add it.</p>
+
+<p>[Illustration: FIG. 12]</p>
+<br>
+
+<h3>SALADS AND SANDWICHES</h3>
+
+<p><b>86. PEACH-AND-CREAM-CHEESE SALAD</b>--An excellent way of using canned
+peaches is to combine them with cream cheese for a salad, as shown in
+Fig. 12. If a smaller salad is desired, half a peach may be used and the
+cheese placed on top of it. Firm yellow peaches are the best ones to use
+for this dish.</p>
+
+<b>PEACH-AND-CREAM-CHEESE SALAD</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>Lettuce</li>
+<li>Salad dressing</li>
+<li>8 halves of pecans or walnuts</li>
+<li>2 Tb. cream</li>
+<li>1/4 tsp. salt</li>
+<li>1 pkg. Cream cheese</li>
+<li>8 halves canned peaches</li>
+</ul>
+
+<p>Mix the cream and salt with the cheese and shape into balls. Place a
+ball between two peach halves, and press them together tightly. Place on
+garnished salad plates, pour salad dressing over the top, and garnish
+with two halves of the nuts. If desired, the nuts may be chopped and
+sprinkled over the top.</p>
+
+<p>[Illustration: FIG. 13]</p>
+
+<p><b>87. PEAR-AND-CHEESE SALAD</b>--If other fruits are not in supply for use in
+salad and pears can be obtained, they may be utilized with cream cheese
+in a pleasing way, as Fig. 13 shows.</p>
+
+<b>PEAR-AND-CHEESE SALAD</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>2 Tb. cream</li>
+<li>Lettuce</li>
+<li>1/4 tsp. salt</li>
+<li>4 halves English walnuts</li>
+<li>1 pkg. cream cheese</li>
+<li>Salad dressing</li>
+<li>8 halves canned pears</li>
+</ul>
+
+<p>Mix the cream and salt with the cheese and shape into balls. Place
+one-half of a pear with the hollow side up on a salad plate garnished
+with a lettuce leaf and the other half with the hollow side down beside
+it. Put a ball of the cheese in the hollow of the upturned half and
+press half an English walnut on top of that. Add the dressing and serve.
+French dressing is recommended for this salad, but some other salad
+dressing will answer.</p>
+
+<p>[Illustration: FIG. 14]</p>
+
+<p>[Illustration: FIG. 15]</p>
+
+<p><b>88.</b> Green-Pepper-and-Cheese Salad.-In Fig. 14 is shown a
+vegetable-and-cheese combination in the form of a salad made of green
+pepper and cheese. To make this kind of salad, select firm green
+peppers, one being sufficient if a large one can be obtained. Season
+cream cheese well with paprika and a little additional salt if
+necessary. Cut the top from the pepper, clean out the inside, and pack
+tight with the cheese. Cut the filled pepper into thin slices, place
+two or three of these slices on a salad plate garnished with lettuce
+leaves, and serve with French dressing.</p>
+
+<p><b>89. DAISY SALAD.</b>--If an effective, somewhat ornamental salad is desired,
+daisy salad, which is illustrated in Fig. 15, will prove satisfactory.
+As will be observed, this salad resembles a daisy. To make it, cut
+celery into strips about 2 inches long and trim one end of each round.
+These strips will serve to represent the daisy petals. Place them on
+salad plates garnished with lettuce, laying them so that they radiate
+from the center and their round ends are toward the outside of the
+plate. Then, for the center of the daisy effect, cut the yolks of
+hard-cooked eggs into halves and place one half, with the rounded side
+up, on the ends of the celery. Serve with French dressing.</p>
+
+<p>[Illustration: FIG. 16]</p>
+
+<p><b>90. HUMPTY DUMPTY SALAD.</b>--In Fig. 16 is shown an attractive-appearing
+and extremely appetizing salad known as Humpty Dumpty salad. It consists
+of tomatoes and hard-cooked eggs garnished with pieces of stuffed
+olives, the manner in which the egg is placed in each portion accounting
+for its name.</p>
+
+<p>For this salad, select rather small, firm, ripe tomatoes. Peel them in
+the usual way, and when cutting out the stem remove a sufficient portion
+of the tomato to accommodate the end of an egg. Place each tomato with
+this part uppermost on a salad plate garnished with lettuce. Cut the
+hard-cooked eggs into halves, crosswise, remove the yolk and mash and
+season it with salt, pepper, and a little vinegar. Replace the yolk in
+the white and force this into the depression in the tomato. Place a
+stuffed olive in the egg yolk and serve with French or other desired
+salad dressing.</p>
+
+<p><b>91. WATER-LILY SALAD.</b>--A means of using eggs in salad without the
+addition of other foods is found in water-lily salad, which is
+illustrated in Fig. 17. If eggs are to be served for a luncheon or some
+other light meal, this method may add a little variety to the usual ways
+of serving them.</p>
+
+<p>[Illustration: Fig. 17]</p>
+
+<p>Hard-cook one egg for each person to be served, remove the shells, and
+cut the eggs into halves, lengthwise. Remove the yolks, mash them, and
+season with salt, pepper, and vinegar. Cut the halves of egg whites into
+three or four pointed pieces, cutting from end to end of the half. Place
+these in a star shape on salad plates garnished with lettuce. Form the
+seasoned egg yolk into a ball and place it in the center over the ends
+of the egg whites. Serve with any desired salad dressing.</p>
+
+<p><b>92. EASTER SALAD.</b>--Cream cheese makes an attractive salad when formed
+into egg-shaped balls and served in a nest of shredded lettuce. To
+prepare this salad, which is known as Easter salad, shred lettuce finely
+and place it in the shape of a nest on salad plates. Make tiny
+egg-shaped balls of cream cheese moistened with sufficient cream to
+handle. Place three or four of these in the inside of the lettuce. Dust
+with paprika and serve with any desired dressing.</p>
+
+<p><b>93. SALMON SALAD.</b>--Persons who are fond of salmon will find salmon salad
+a very agreeable dish. In addition to affording a means of varying the
+diet, this salad makes a comparatively cheap high-protein dish that is
+suitable for either supper or luncheon.</p>
+
+<b>SALMON SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>2 c. salmon</li>
+<li>1 c. diced celery</li>
+<li>1/4 c. diced Spanish onion</li>
+<li>3 or 4 sweet pickles, chopped fine</li>
+<li>French dressing</li>
+<li>Salad dressing</li>
+<li>Lettuce</li>
+</ul>
+
+<p>Look the salmon over carefully, removing any skin and bones. Break into
+medium-sized pieces and mix carefully with the celery, onion, and
+chopped pickles. Marinate this with the French dressing, taking care not
+to break up the salmon. Drain and serve with any desired salad dressing
+on salad plates garnished with lettuce.</p>
+
+<p><b>94. TUNA-FISH SALAD.</b>--A salad that is both attractive and appetizing can
+be made by using tuna fish as a foundation. This fish, which is
+grayish-white in color, can be obtained in cans like salmon. As it is
+not high in price, it gives the housewife another opportunity to provide
+her family with an inexpensive protein dish.</p>
+
+<b>TUNA-FISH SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 c. tuna fish</li>
+<li>1/2 c. diced celery</li>
+<li>1 c. diced cucumber</li>
+<li>Salt and pepper</li>
+<li>Vinegar</li>
+<li>Lettuce</li>
+<li>Mayonnaise</li>
+</ul>
+
+<p>Open a can of tuna fish, measure 1 cupful, and place in a bowl. Dice the
+celery and cucumber, mix with the fish, and sprinkle with salt and
+pepper. Dilute some vinegar with water, using half as much water as
+vinegar, and sprinkle enough of this over the mixture to flavor it
+slightly. Allow the mixture to stand for about 1/2 hour in a
+refrigerator or some other cold place and just before serving pour off
+this liquid. Heap the salad on lettuce leaves, pour a spoonful of
+mayonnaise over each portion, and serve.</p>
+
+<p><b>95. LOBSTER OR CRAB SALAD.</b>--Lobster salad and crab salad are made in
+practically the same way, so that a recipe for one may be used for the
+other. The meat may be either fresh or canned, but, of course, fresh
+lobster or crab meat is more desirable if it can be obtained.</p>
+
+<b>LOBSTER OR CRAB SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>2 c. lobster or crab meat</li>
+<li>1 c. diced celery</li>
+<li>French dressing</li>
+<li>Lettuce</li>
+<li>Mayonnaise</li>
+<li>1 hard-cooked egg</li>
+</ul>
+
+<p>Chill lobster or crab meat and add the diced celery. Marinate with
+French dressing, and allow this mixture to stand for 1/2 hour or so
+before serving. Keep as cold as possible. Drain off the French dressing
+and heap the salad mixture on garnished salad plates or in a salad bowl
+garnished with lettuce. Pour mayonnaise dressing over the top, garnish
+with slices of hard-cooked egg, and serve.</p>
+
+<p>[Illustration: Fig. 18]</p>
+
+<p><b>96. SHRIMP SALAD.</b>--Shrimps may be used in an attractive salad in the
+manner shown in Fig. 18. Persons who care for sea food find this a most
+appetizing dish. Like lobster and crab, shrimp may be purchased in cans,
+and so it is possible to have this salad at any season.</p>
+
+<p>First marinate the shrimps with French dressing and then heap them on a
+plate garnished with lettuce leaves. Add thin slices of hard-cooked egg
+whites, and place a tender heart of celery in the center of the plate.
+If desired, some thin slices of celery may be marinated with the shrimp.
+Serve with mayonnaise dressing.</p>
+
+<p><b>97. CHICKEN SALAD.</b>--A favored means of using left-over chicken is to
+make chicken salad of it. It is well, however, if the chicken can be
+prepared especially for the salad and the nicer pieces of meat used.
+This is usually done when chicken salad is to be served at a party or
+special dinner. If the chicken is scarce, veal or pork may be
+substituted for one-third or one-fourth of the meat.</p>
+
+<b>CHICKEN SALAD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>2 c. chicken</li>
+<li>1 c. diced celery</li>
+<li>1 green pepper</li>
+<li>French dressing</li>
+<li>Lettuce</li>
+<li>Mayonnaise</li>
+<li>1 pimiento</li>
+</ul>
+
+<p>Cut the meat from the bones of a chicken and dice it. Dice the celery,
+clean the green pepper, and cut it into small pieces. Mix the pepper and
+the celery with the chicken. Marinate with French dressing, chill, and
+allow to stand for about 1/2 hour. Drain the dressing from the salad
+mixture, serve in a garnished salad bowl or on garnished salad plates,
+pour mayonnaise over the top, and garnish with strips of pimiento.</p>
+
+<p>[Illustration: FIG. 19]</p>
+
+<p><b>98. STUFFED CELERY.</b>--An appetizing relish may be prepared by stuffing
+celery in the manner shown in Fig. 19. Stuffed celery is not exactly a
+salad, but it may be used to take the place of a salad in a meal. It is
+often served with soup as an appetizer, but since it is high in food
+value it deserves a place of greater prominence in the meal. Any
+desirable cheese may be used to make the stuffing. Roquefort cheese is
+probably the most popular one, but many persons do not care for it.
+Cream cheese, ordinary American cheese, or even cottage cheese finely
+mashed may be used for this purpose.</p>
+
+<p>Put into a bowl the quantity of cheese needed to fill the number of
+stalks of celery desired, mash it finely with a fork, and mix it with
+cream or salad dressing until it is of a thick, creamy consistency.
+Season highly with a dash of red pepper and salt and, if desired, mix
+with very finely chopped nuts. Fill the hollows of the stems of celery
+with the mixture, sprinkle with paprika, and serve on a plate garnished
+with lettuce.</p>
+<br>
+<h3>SANDWICHES</h3>
+
+<h3>NATURE OF SANDWICHES</h3>
+
+<p><b>99.</b> When salads are mentioned, Sandwiches naturally come to the mind,
+for while they have many other uses, they are often served as an
+accompaniment to a salad. Sandwiches are generally thought of as two
+thin slices of bread put together with a filling, such as meat, cheese,
+fruit, etc. However, there are as many varieties of sandwiches as of
+salads and they serve a large number of purposes. For instance, they may
+be merely two pieces of buttered bread put together or they may be
+elaborate both as to shape and contents. In reality, many different
+things are considered as sandwiches. Sometimes one piece of bread spread
+with a filling and usually decorated in some way is served with
+afternoon tea or a very light luncheon. Then, again, sandwiches often
+consist of three layers of bread instead of two, and for other kinds the
+bread is toasted instead of being used plain.</p>
+
+<p>As in the case of salads, the housewife must determine from their
+composition, the place that sandwiches should take in the meal, for
+their food value depends on what is used with the bread. A sandwich that
+is high in food value may be used as the main dish in a light meal,
+while one that is comparatively low in this respect generally
+accompanies another dish, as, for instance, a salad, or is used to take
+the place of plain bread.</p>
+<br>
+
+<a name="GENERAL_PRINCIPLES_OF_SANDWICH_MAKING"></a><h3>GENERAL PRINCIPLES OF SANDWICH MAKING</h3>
+
+<p><b>100. BREAD FOR SANDWICHES.</b>--Although sandwiches vary greatly in both
+form and contents, bread or something that may be substituted for it
+always forms the foundation of this class of food. White bread is much
+employed for this purpose, but rye, graham, brown, or whole-wheat bread,
+or in fact any other desirable kind, may be used, depending on the
+nature of the sandwich or the kind preferred. Several matters concerning
+the bread that is used, however, should receive attention if successful
+sandwiches are to be the result.</p>
+
+<p><b>101.</b> In the first place, the bread used should be at least 24 hours old,
+as difficulty will be experienced in cutting bread that is any fresher.
+Another requirement is that the bread should be firm and of a
+comparatively fine texture. The shape of the loaf must also be taken
+into consideration. As is easily understood, there will be a
+considerable waste of bread if a round sandwich is made from a square
+loaf or a square sandwich is cut from a round loaf. When round
+sandwiches are desired, it is advisable to bake the bread in round
+loaves, unless some good use can be made of the bread that is trimmed
+off in cutting the sandwiches.</p>
+
+<p>[Illustration: Fig. 20]</p>
+
+<p><b>102.</b> For sandwich making, bakers often sell special sandwich bread. Some
+persons prefer sandwiches made of such bread, but, as a rule, it will be
+found easier to use the ordinary bread baked by the baker or bread that
+is baked in the home for this purpose. When bread is being made for
+sandwiches, a good plan is to give the dough a little additional
+kneading and, toward the end of the kneading, to work in a small amount
+of flour, perhaps a little extra sugar, and, if desired, an egg. Then,
+if it is not allowed to rise as much as usual, it will make a bread that
+is finer in texture and easier to handle.</p>
+
+<p><b>103. UTENSILS FOR SANDWICH MAKING.</b>--Very few utensils are required for
+the making of sandwiches, but those which are used must be of the right
+kind if well-made sandwiches are desired. To cut the bread, a large
+sharp knife must be used, for, generally, the bread is required to be
+cut thin and this cannot be done successfully unless the knife is
+sufficiently sharp. In addition, a case knife or a small spatula is
+needed for the spreading of the bread. If sandwiches in any quantity are
+to be spread with a filling besides butter, two case knives or a case
+knife and a spatula should be provided.</p>
+
+<p><b>104. MAKING SANDWICHES.</b>--The point that should be remembered about
+sandwiches is that they should be as dainty as possible. Therefore, the
+[Illustration: Fig 21] bread should usually be cut thin and the crust
+should be removed. If a large number of sandwiches are to be made, it is
+often a good idea to remove the crust from the loaf, as shown in Fig.
+20, before slicing the bread. More frequently, however, the cutting is
+done first, as in Fig. 21. Then after the bread is spread, the crust is
+removed from a pile of slices at a time. A little difficulty will be
+experienced in making sandwiches unless care is taken in matching the
+slices. After being cut, they should be laid out in pairs with
+corresponding sides together, so that when they are spread two pieces
+that do not fit will not have to be put together.</p>
+
+<p>[Illustration: Fig. 22]</p>
+
+<p>The plan of spreading the end of the loaf and then slicing off the piece
+that is spread is sometimes advocated, but it is not recommended, for it
+has no special advantage and then, too, the bread is difficult to handle
+after it has been spread.</p>
+
+<p><b>105.</b> No matter what kind of filling is to be used for sandwiches, the
+slices are usually buttered before the filling is applied. To make the
+butter soft enough to spread easily, it should be creamed with a spoon,
+as shown in Fig. 22, but it should never be melted. With the bread
+sliced and the butter creamed, one of a pair of slices should be spread
+with butter, as in Fig. 23, and the other with filling, and then the two
+slices should be put together. After a number of sandwiches have been
+made, they should be placed on top of one another and, as shown in Fig.
+24, the crusts should be cut from a small pile at one time.</p>
+
+<p>[Illustration: Fig. 23]</p>
+
+<p>Sometimes, if sandwiches are being made in quantity, the butter is
+worked into the filling instead of being spread on the bread. As this
+plan saves time and does not detract from the food value of the
+sandwich, it may be followed whenever it seems advisable.</p>
+
+<p><b>106.</b> Variety can be obtained from time to time in the shapes of
+sandwiches by cutting the bread in different ways. For instance, one
+time it may be cut into strips lengthwise, another time into halves
+crosswise, and again, diagonally, so as to form triangular pieces. To
+vary the sandwich filling, a lettuce leaf may be placed on the buttered
+slice of the bread and the slice containing the filling put on top of
+this. Lettuce used in this way makes a delightful addition to cheese,
+meat, egg, or vegetable sandwiches.</p>
+
+<p>[Illustration: Fig. 24]</p>
+
+<p><b>107.</b> It is often necessary to make sandwiches some time before they are
+to be served. In such an event, they should be kept moistened so that
+they will be fresh when they are served. To accomplish this, they may be
+wrapped first in oiled paper and then in a damp towel, or if oiled
+paper is not in supply, the towel alone will answer the purpose,
+provided it is not made too damp and a dry towel is wrapped on
+the outside.</p>
+<br>
+
+<h3>PREPARATION OF SANDWICHES</h3>
+
+<a name="BREAD-AND-BUTTER_SANDWICHES"></a><h3>BREAD-AND-BUTTER SANDWICHES</h3>
+
+<p><b>108.</b> Often it is desired to serve bread and butter with a certain dish
+and yet something more is wanted than just two pieces of bread spread
+with butter and put together. While bread-and-butter sandwiches are
+probably the simplest kind that can be made, variety can be obtained in
+them if the housewife will exercise a little ingenuity. Fig. 25 shows
+what can be done in the way of bread-and-butter sandwiches with very
+little effort, for the two plates on the left contain sandwiches made
+merely of bread and butter.</p>
+
+<p>[Illustration: Fig. 25]</p>
+
+<p><b>109. ROUND SANDWICHES.</b>--The round sandwiches on the rear left plate in
+Fig. 25 can be made of brown bread or of white bread, or both varieties
+may be served in the event that some one does not care for brown bread.
+To make these, cut slices of bread from a loaf and, by means of a round
+cutter, cut them round in shape. Out of the top slice of each sandwich,
+cut a round hole with a small round cutter or a thimble. After spreading
+both slices with butter and placing them together, cut a thick slice
+from a stuffed olive and insert this in the hole in the top slice.</p>
+
+<p><b>110. RIBBON SANDWICHES.</b>--The sandwiches on the plate in front in Fig.
+25 are known as ribbon sandwiches. To make these, cut white bread and
+graham bread in very thin slices, butter them, and then alternate a
+slice of white with a slice of graham until there are three or four
+layers. Place the pile under a weight until the butter becomes hard and
+then cut down in thin slices. The attractive sandwiches here shown will
+be the result.</p>
+
+<p><b>111. CHECKERBOARD SANDWICHES.</b>--Another way of serving bread and butter
+is in the form of checkerboard sandwiches. These are no more difficult
+to make than the ribbon sandwiches, but the slices of the bread must be
+cut evenly and all must be of the same thickness. In addition, the bread
+should be firm and close-grained and the butter should be put on thickly
+enough to make the slices of bread stick together. Cut three slices each
+of graham bread and white bread 1/2 inch in thickness. Spread one side
+of each slice thickly with butter. Place a slice of graham between two
+slices of white bread and a slice of white between two slices of graham.
+Trim these piles evenly and cut them into 1/2-inch slices. Butter these
+slices and put them together so that brown bread will alternate with
+white and white with brown. Place the slices under a weight in a cool
+place until the butter becomes perfectly hard. Then cut them into thin
+slices for serving and they will be found to resemble a checkerboard.</p>
+<br>
+
+<a name="VEGETABLE_SANDWICHES"></a><h3>VEGETABLE SANDWICHES</h3>
+
+<p><b>112.</b> Certain vegetables may be used with bread and butter to make very
+appetizing sandwiches. The vegetables most often used for this purpose
+are lettuce, tomatoes, cucumbers, celery, and onions. Generally, when
+vegetables are to be used for sandwich filling, the sandwiches should be
+made immediately before they are to be served, as they are apt to become
+moist if they are allowed to stand very long. An exception to this is
+celery sandwiches, which are made in the form of rolls and which must
+stand piled close together for some time in order for the butter to
+become hard enough to stick them together.</p>
+
+<p><b>113. LETTUCE SANDWICHES.</b>--Cut white bread into slices about 1/4 inch
+thick and spread these thinly with butter. Place a leaf or two of tender
+lettuce between each two slices and spread with thick salad dressing.
+Put the slices of bread together, trim off the edges of the lettuce and
+the crusts if desired, and serve.</p>
+
+<p><b>114. TOMATO SANDWICHES.</b>--Slice bread about 1/4 inch thick and spread the
+slices with butter. Peel firm red tomatoes and cut them into thin
+slices. Cover one slice of bread with a slice of tomato, spread this
+with thick salad dressing, and, if desired, place a lettuce leaf over
+this. Cover with a second slice of bread, trim the edges, and serve.</p>
+
+<p><b>115. CUCUMBER SANDWICHES.</b>--Peel and slice into thin slices a
+medium-sized cucumber that does not contain large seeds. Place the
+slices in very cold water to make them crisp. Slice bread about 1/4 inch
+thick and spread the slices with butter. Place thin slices of cucumber
+on one piece, spread with thick salad dressing, and put a lettuce leaf
+on top of this, if desired. Cover with the second slice of bread, trim
+the edges, and serve.</p>
+
+<p>[Illustration: Fig. 26]</p>
+
+<p><b>116. ROLLED CELERY SANDWICHES.</b>--Cut 1/4-inch slices from a comparatively
+fresh loaf of bread. Trim the crusts and spread with butter. Cut the
+stems of tender celery into pieces that are as long as the bread is
+wide. Place the celery on one edge of the bread, fill the center of the
+stem with salad dressing, and roll the celery into the bread like a
+jelly roll. Place a moist napkin in the bottom of a bread pan and stack
+the rolls in rows, with the loose edge down, so that they will stay
+rolled. When all have been placed in the pan, fold the edges of the
+napkin across the top and allow them to stand for a few hours before
+serving. This cannot be done with bread that is dry. If the sandwiches
+are to be served at once, the edges will have to be tied or fastened
+with toothpicks.</p>
+
+<p>In case it is desired not to use celery in rolled sandwiches, a filling
+of cream cheese or jam may be added after the bread is buttered and each
+piece then rolled in the manner explained. An idea of how attractive
+rolled sandwiches are may be obtained from Fig. 26. When served in a
+decorated sandwich basket, as shown, these sandwiches give a very dainty
+touch to a luncheon or a tea.</p>
+
+<p><b>117. ONION-AND-PEPPER SANDWICHES.</b>--Cut bread into slices about 1/4 inch
+thick and spread these with butter. Slice Spanish or Bermuda onions into
+thin slices and cut a green pepper into thin rings. Place a slice of the
+onion on one piece of buttered bread and on top of this put two or three
+rings of green pepper. If desired, spread with salad dressing, or merely
+season the onion with salt and pepper. Place the second slice of bread
+on top, trim the edges, and serve.</p>
+<br>
+
+<a name="FRUIT_SANDWICHES"></a><h3>FRUIT SANDWICHES</h3>
+
+<p><b>118.</b> Sandwiches that have fruit for their filling appeal to many
+persons. For the most part, dried fruits are used for this purpose and
+they usually require cooking. Another type of fruit sandwich is that
+which has jelly or marmalade for its filling. As fruit sandwiches are
+sweet and not very hearty, they are much served for afternoon tea or to
+provide variety when another kind of sandwich is being served.</p>
+
+<p><b>119. DATE SANDWICHES.</b>--To any one who desires a sweet sandwich, the date
+sandwich in the accompanying recipe will be found to be very agreeable.
+Not all sandwich fillings seem to be satisfactory with other bread than
+white, but the filling here given can be utilized with white, graham, or
+whole-wheat bread.</p>
+
+<b>DATE FILLING</b><br>
+
+<ul>
+<li>3/4 c. dates</li>
+<li>1/4 c. nut meats</li>
+<li>1/2 lemon</li>
+</ul>
+
+<p>Wash the dates and remove the seeds. Steam them over hot water or in a
+double boiler until they are soft, and then mash them thoroughly.
+Squeeze the juice from the lemon, grate the yellow part of the rind and
+mix with the juice, and add both to the steamed dates. Then add the nut
+meats chopped very fine.</p>
+
+<p>To make the sandwiches, cut thin slices of bread and spread one slice
+with butter and the corresponding slice with the date filling. Place the
+two together, trim the crusts if desired, and serve.</p>
+
+<p><b>120. FRUIT SANDWICHES.</b>--The three fruits mentioned in the accompanying
+recipe may be used in equal proportions as here given, only two of them
+may be utilized, or the proportions may be changed to suit the supply
+on hand. This sandwich may be made with white bread, brown bread, graham
+bread, or whole-wheat bread.</p>
+
+<b>FRUIT FILLING</b><br>
+
+<ul>
+<li>1/2 c. dates</li>
+<li>1/2 c. raisins</li>
+<li>1/2 c. figs</li>
+<li>1 orange</li>
+</ul>
+
+<p>Wash the dates, figs, and raisins, and remove the stones from the dates.
+Steam all together until they are soft, mash thoroughly, and add the
+juice and the grated rind of the orange.</p>
+
+<p>Cut thin slices of bread, spread one slice with butter, and spread the
+opposite slice with this filling. Place the two together, trim the edges
+if desired, and serve.</p>
+
+<p><b>121. APRICOT SANDWICHES.</b>--To people who are fond of apricots, sandwiches
+containing apricot filling are very delicious. If jelly or marmalade is
+plentiful, it may be used in place of the apricots to make the sandwich.</p>
+
+<b>APRICOT FILLING</b><br>
+
+<ul>
+<li>1/2 c. dried apricots</li>
+<li>1/4 tsp. cinnamon</li>
+<li>1/2 c. sugar</li>
+<li>1 Tb. lemon juice</li>
+</ul>
+
+<p>Wash and soak the apricots, and when they are thoroughly softened cook
+them until tender in just enough water to keep them from burning. Put
+them through a sieve or a colander and add the sugar, cinnamon, and
+lemon juice to the pulp. Place over the fire and cook until the mixture
+becomes thick, stirring constantly to keep it from scorching. Set
+aside to cool.</p>
+
+<p>Cut bread into thin slices, butter one slice, and spread the other of
+each pair of slices with the apricot filling. Put each two slices
+together and trim the edges if desired. Serve.</p>
+
+<p><b>122. JELLY AND MARMALADE SANDWICHES.</b>--Jelly and marmalade always make
+acceptable filling for sandwiches, and as these foods are usually in
+supply sandwiches containing them require less trouble to prepare than
+do most sandwiches. Then, too, if two kinds of sandwiches are to be
+served for a tea or a little lunch, sandwiches of this kind are very
+nice for the second one. They are made in the usual way, but if the
+jelly or marmalade is very thin, it is an excellent plan to spread each
+slice of bread used for the sandwich thinly with butter so that the
+filling will not soak into the bread.</p>
+
+<p>Slices of Boston brown bread steamed in small round cans, such as
+baking-powder cans, and a filling of jelly or marmalade make dainty
+little sandwiches for afternoon tea.</p>
+<br>
+
+<a name="HIGH-PROTEIN_SANDWICHES"></a><h3>HIGH-PROTEIN SANDWICHES</h3>
+
+<p><b>123.</b> When sandwiches of a substantial nature are desired, those in which
+high-protein foods are used as fillings will be found very acceptable.
+Here considerable variety may be had, for there are a number of these
+foods that make excellent fillings. Some sandwiches of this kind are
+suitable for serving with salads while others, such as those containing
+meat or chicken, are very satisfactory for picnics or light lunches.</p>
+
+<p><b>124. JELLY-AND-CREAM-CHEESE SANDWICHES.</b>--A sandwich that is very dainty
+as well as unusually good is made by using both jelly and cream cheese
+for filling. Sandwiches of this kind are shown on the plate to the right
+in Fig. 25. If a red jelly, such as currant jelly, is used, the
+appearance of the sandwich will be better than if a light jelly or a
+very dark jelly is used.</p>
+
+<p>Cut the bread very thin and match three slices for the sandwich instead
+of two. Spread the first piece thinly with butter and spread the
+opposite side of the second piece with jelly. Place this on the buttered
+bread and spread the other side with cream cheese. Spread another piece
+with butter and place this on top of the cream cheese. Trim the edges if
+desired, and cut into narrow strips. Serve.</p>
+
+<p><b>125. RYE-BREAD-AND-CHEESE SANDWICHES.</b>--Rye bread and cheese make a
+favored combination with many persons. Swiss cheese is an excellent kind
+to serve with rye bread, but the American-made Cheddar cheese does very
+nicely if the other cannot be procured.</p>
+
+<p>Cut rye bread into slices about 1/4 inch thick. Spread them very thinly
+with butter, and between each two slices place a thin slice of the
+cheese. Serve mustard with sandwiches of this kind for any one who may
+desire it.</p>
+
+<p><b>126. CHEESE SANDWICHES.</b>--Cheese combined with pimiento, sweet pickles,
+olives, and nuts makes a filling that has an excellent flavor.
+Sandwiches containing this filling will be found to be very good for
+picnics or lunches. Their food value, which, of course, is high, depends
+somewhat on the amount of filling used.</p>
+
+<b>CHEESE FILLING</b><br>
+
+<ul>
+<li>1/4 lb. cheese</li>
+<li>1/4 c. English walnut meats</li>
+<li>1 pimiento</li>
+<li>1/2 doz. olives, cut from stones</li>
+<li>2 sweet pickles</li>
+</ul>
+
+<p>Put the cheese through a grinder unless it is soft enough to mash. Chop
+the pimiento, pickles, nuts, and olives quite fine and add the cheese.
+Work together with a spoon. Cut bread into thin slices, spread one piece
+with butter, the other one with the cheese filling, place the two
+together, trim if desired, and serve.</p>
+
+<p><b>127. CHEESE-AND-NUT SANDWICHES.</b>--Cream cheese is used in the
+accompanying recipe, but other cheese may be substituted for it if
+desired. Sandwiches containing this filling are high in both protein and
+fat, and may be served very nicely with a vegetable salad.</p>
+
+<b>CHEESE-AND-NUT FILLING</b><br>
+
+<ul>
+<li>1 pkg. cream cheese</li>
+<li>1/3 c. English walnut meats</li>
+<li>4 Tb. salad dressing</li>
+</ul>
+
+<p>Mash the cheese with a spoon and add the salad dressing. Just before
+making the sandwiches, add the nut meats, which have been chopped very
+fine. If this mixture is put together and allowed to stand for any
+length of time before serving, the filling will grow dark.</p>
+
+<p>Cut bread thinly, butter one slice, place filling on the opposite slice,
+put together, trim if desired, and serve.</p>
+
+<p><b>128. PEANUT-BUTTER SANDWICHES.</b>--Peanut butter alone makes a rather dry
+sandwich, as it has a peculiar consistency that makes it difficult to
+swallow without moistening. This condition can be overcome by adding a
+little salad dressing to the peanut butter.</p>
+
+<p>Place a few tablespoonfuls of peanut butter in a bowl and pour a
+sufficient amount of salad dressing into it to moisten it enough to
+spread. Season with salt. Cut slices of bread thin, spread one piece
+with butter, the opposite piece with peanut butter, place together, trim
+if desired, and serve.</p>
+
+<p><b>129. HARD-COOKED-EGG SANDWICHES.</b>--An excellent sandwich filling can be
+made by seasoning hard-cooked eggs and combining them with vinegar. To
+make this filling, cook the desired number of eggs until they are hard.
+Remove them from the shells and put them through a sieve. Season well
+with salt and pepper and then add sufficient vinegar to make them of a
+good consistency to spread. Cut bread thin, spread one piece with
+butter, and the opposite piece with the egg mixture. Put them together,
+trim the edges if desired, and serve.</p>
+
+<p><b>130. MEAT SANDWICHES.</b>--Cold cooked meat may be used in sandwiches in
+the usual way by putting thin slices between buttered bread, or it may
+be put through the grinder or chopped finely and then mixed with salad
+dressing until thin enough to spread. With the meat may also be chopped
+pickles, olives, a small amount of onion, green pepper, pimiento, or
+anything desired for flavoring. Left-over roast meat that will not slice
+very well and trimmings from ham may be utilized in this way.</p>
+
+<p>When a filling of chopped meat is to be used, slice bread thin, spread
+one slice with butter and the opposite slice with the meat filling. Put
+together, trim if desired, and serve.</p>
+
+<p><b>131. CHICKEN SANDWICHES.</b>--Cold chicken sliced thinly, put between pieces
+of crisp toast, and spread with salad dressing, makes a sandwich that is
+most delicious and offers a pleasant change from the usual plain-bread
+sandwich. Cut bread 1/4 inch thick and toast it a delicate brown on both
+sides. Spread thinly with butter when it comes from the toaster. Between
+each two pieces place thin slices of chicken. Spread the chicken with a
+small amount of salad dressing, place a lettuce leaf on top of this, and
+cover with a second piece of toast. Serve.</p>
+
+<p><b>132. CHICKEN-SALAD SANDWICHES.</b>--When there is on hand only a small
+amount of chicken that is perhaps not in the right condition for
+slicing, it is a good plan to make a salad of it and use this for
+sandwich filling. If necessary, a little veal or pork may be used with
+the chicken.</p>
+
+<b>CHICKEN-SALAD FILLING</b><br>
+
+<ul>
+<li>1 c. cold meat</li>
+<li>1 hard-cooked egg</li>
+<li>1/2 c. chopped celery</li>
+<li>Salad dressing</li>
+<li>1 small onion</li>
+</ul>
+
+<p>Chop all the ingredients very fine, mix together, and season well with
+salt and pepper. Add sufficient salad dressing to moisten well. Cut
+bread thin and spread a slice with butter and another slice with the
+sandwich mixture. Place a lettuce leaf over this, put the two pieces of
+bread together, trim and serve.</p>
+<br>
+
+<a name="HOT_SANDWICHES"></a><h3>HOT SANDWICHES</h3>
+
+<p><b>133.</b> All the sandwiches thus far discussed are served cold, but various
+hot sandwiches can also be made. As these generally have meat or a
+high-protein food for their filling, they may be used as the main dish
+in the meal in which they are served. Sandwiches of this kind are
+excellent for a light luncheon or for supper.</p>
+
+<p><b>134. HOT-MEAT SANDWICHES.</b>--If both meat and gravy remain from a roast, a
+very excellent luncheon dish may be made by slicing the meat thin,
+placing it on slices of bread, and pouring the gravy, which has been
+heated, over both the bread and meat. There may be a second layer of
+bread on top of the meat if desired.</p>
+
+<p><b>135. HOT FRIED-EGG SANDWICHES.</b>--A very good way in which to serve eggs
+is to saut&eacute; them and then make sandwiches of them. Spread slices of
+bread thinly with butter. Break the desired number of eggs into a frying
+pan with melted butter or other fat, season with salt and pepper, and
+fry on one side. Then turn and fry on the other side until the yolk
+becomes quite hard. Place an egg on one slice of the buttered bread,
+place a second slice over this, and serve while hot.</p>
+
+<p><b>136. HAM-AND-EGG SANDWICHES.</b>--The combination of ham and eggs is always
+a good one, but it becomes especially palatable when used in a sandwich,
+as here explained. Slice boiled ham into thin slices and saut&eacute; in hot
+fat for a few minutes. Then break into a bowl as many eggs as will be
+required, beat slightly, and pour over the slices of ham in the frying
+pan. When the mass has cooked well on one side, turn and cook on the
+opposite side. There should not be sufficient egg to make this very
+thick. Season well with salt and pepper and when the mixture is
+thoroughly cooked, cut it into pieces of a size to fit the bread used
+for the sandwiches. Cut the bread, butter it slightly, place a piece of
+the ham-and-egg mixture between each two slices of bread, and serve hot.
+If desired, toast may be used in place of bread and a more delicious
+sandwich will be the result.</p>
+
+<p><b>137. CLUB SANDWICHES.</b>--Nothing in the way of sandwiches is more
+delicious than club sandwiches if they are properly made. They involve a
+little more work than most sandwiches, but no difficulty will be
+experienced in making them if the directions here given are carefully
+followed. The ingredients necessary for sandwiches of this kind are
+bread, lettuce, salad dressing, bacon, and chicken. The quantity of each
+required will depend on whether a two- or a three-layer sandwich is made
+and the number of sandwiches to be served.</p>
+
+<p>Cut the bread into slices about 1/4 inch thick and cut each slice
+diagonally across to form two triangular pieces. Trim the crust and
+toast the bread on a toaster until it is a light brown on both sides and
+then butter slightly if desired. Slice chicken into thin slices. Broil
+strips of bacon until they are crisp. On a slice of toast, place a
+lettuce leaf and then a layer of sliced chicken, and spread over this a
+small quantity of salad dressing, preferably mayonnaise. On top of this,
+place strips of the broiled bacon and then a second slice of toast. If
+desired, repeat the first layer and place on top of it a third slice of
+toast. This should be served while the bacon is still hot. Thin slices
+of tomato may also be used in each layer of this sandwich if desired.</p>
+
+<p><b>138. CHEESE DREAMS.</b>--With persons who are fond of melted cheese, a
+favorite kind of sandwich is that known as cheese dreams. These make a
+good dish for a Sunday evening supper or for an evening lunch.</p>
+
+<p>Cut bread about 1/4 inch thick. Cut slices of cheese about half as
+thick, and between each two slices of bread place a slice of the cheese.
+Place these on a broiler, broil first on one side and then on the other
+until the cheese is thoroughly melted, or saut&eacute; the sandwiches in a
+frying pan with melted butter, first on one side and then on the other.
+Serve while hot.</p>
+<br>
+
+<a name="OPEN_SANDWICHES"></a><h3>OPEN SANDWICHES</h3>
+
+<p><b>139.</b> If sandwiches that are entirely different and at the same time
+attractive are desired for an afternoon tea or to serve with a salad,
+open sandwiches will undoubtedly find favor. Fig. 27 illustrates several
+varieties of such sandwiches and shows how artistically they can be
+made. These are merely submitted as suggestions, but with a little
+ingenuity, the housewife may work out in designs any ideas she may have.
+To make such sandwiches attractive, fancy cutters of various shapes will
+be found helpful. As here shown, round, diamond-shaped, crescent-shaped,
+triangular, and star-shaped cutters have been used.</p>
+
+<p><b>140.</b> The most suitable materials for open sandwiches include cream
+cheese, jam, stuffed olives, chopped parsley, hard-cooked eggs with the
+yolks or whites forced through a ricer, pimiento cut into attractive
+shapes, and any other material that will add either flavor or color.
+Either white or brown bread may be used. After cutting the bread in the
+preferred shapes, spread first with butter, if desired, and then with
+cream cheese, jam, or jelly. With this done, decorate the sandwiches in
+any desired way. Slices of stuffed olives are placed in the center of
+several here shown and strips or small pieces of pimiento are used for
+much of the decoration. On those that have jam or jelly for their
+foundation, cream cheese put through a pastry tube forms the decoration.</p>
+
+<p>[Illustration: FIG. 27, Plate of decorative open-faced sandwiches.]</p>
+
+<p><b>141.</b> If an accompaniment for a salad is desired and time will not permit
+the making of open sandwiches, small crisp crackers, decorated with
+cream cheese, as shown in Fig. 28, will be a very good substitute. These
+are excellent with a vegetable or a fruit salad; also, when served after
+the dessert they make a good final course to a meal.</p>
+
+<p>[Illustration: FIG. 28, Plate of crackers decorated with cream cheese.]</p>
+
+<p>To prepare them, add cream to cream cheese until it is thin enough to be
+forced through a pastry bag. Using the rosette tube in the bag, make a
+single rosette in the center of each wafer. Dust with paprika and serve.</p>
+
+<a name="CANAPES"></a><h3>CANAPES</h3>
+
+<p><b>142. CANAPES.</b>--Although differing somewhat from the open sandwiches that
+have been described, canapes are usually placed under this head.
+<i>Canapes</i> are small pieces of bread toasted or saut&eacute;d in butter and then
+spread with some highly seasoned material, such as caviar, anchovy
+paste, well-seasoned smoked or canned salmon, or a vegetable mixture.
+They are served either hot or cold as an appetizer or as a first course
+for lunch or dinner.</p>
+
+<p>To make canapes, toast or saut&eacute; slices of bread and cut them into any
+shape desired. Cover each piece with a thin layer of the material to be
+used and then decorate in any of the ways shown in Fig. 27 or in any
+other manner. Sometimes a thin layer of tomato is used, but often just a
+border of some material of contrasting color, such as the yolk of egg
+forced through a ricer, finely chopped parsley, a thin strip of
+pimiento, etc., is placed around the edge.</p>
+<br>
+
+<b>SALADS AND SANDWICHES</b><br><br>
+
+<b>EXAMINATION QUESTIONS</b><br><br>
+
+<p>(1) Discuss the importance of salads and their value in the diet.</p>
+
+<p>(2) In planning meals to include salads, what rules should be observed
+in order to make the meals balance properly?</p>
+
+<p>(3) Of what value to the salads are the accompaniments often served with
+them?</p>
+
+<p>(4) What ingredients used in salads make them satisfactory as
+high-protein salads?</p>
+
+<p>(5) How is fat usually supplied in making salads?</p>
+
+<p>(6) What salad ingredients are of the most value for supplying mineral
+salts?</p>
+
+<p>(7) To what extent are vegetables and fruits combined in making salads?</p>
+
+<p>(8) Of what value are salads in the use of leftovers?</p>
+
+<p>(9) (<i>a</i>) What is meant by garnishing salads? (<i>b</i>) How may coarse lettuce
+be used to advantage for garnish?</p>
+
+<p>(10) (<i>a</i>) Describe the best quality of olive oil. (<i>b</i>) What other kinds of
+oils may be used as salad oils?</p>
+
+<p>(11) (<i>a</i>) What ingredients beside oil are included in the making of the
+various kinds of salad dressings? (<i>b</i>) What is the value of each?</p>
+
+<p>(12) Describe the ideal condition of ingredients used for salads.</p>
+
+<p>(13) How may salad ingredients be freshened if they have become wilted?</p>
+
+<p>(14) Describe the cleaning of lettuce for salad.</p>
+
+<p>(15) (<i>a</i>) When may a salad serve as a dessert? (<i>b</i>) In making a salad that
+contains nuts, when should they be added?</p>
+
+<p>(16) (<i>a</i>) Tell how and why marinating is done. (<i>b</i>) What kind of salads
+should always be marinated?</p>
+
+<p>(17) At what time during a meal is the salad served when it is used as a
+separate course?</p>
+
+<p>(18) (<i>a</i>) Give several points that must be observed if mayonnaise
+dressing is to be successfully made. (<i>b</i>) What utensil is best for the
+cooking of boiled salad dressing? Tell why.</p>
+
+<p>(19) (<i>a</i>) Describe the bread that may be used to best advantage for
+sandwiches. (<i>b</i>) Into what shapes may sandwiches be cut so that there
+will be no waste of bread?</p>
+
+<p>(20) (<i>a</i>) How should butter be prepared for spreading sandwiches? (<i>b</i>) How
+may sandwiches be kept moist when they are prepared some time before
+they are to be served?</p>
+
+<b>ADDITIONAL WORK</b><br><br>
+
+<p>Give a recipe for an original salad in which at least one ingredient is
+a left-over.</p>
+
+
+
+<br><br><hr style="width: 35%;"><br><br>
+<a name="COLD_AND_FROZEN_DESSERTS"></a><h3>COLD AND FROZEN DESSERTS</h3>
+
+<a name="THE_DESSERT_IN_THE_MEAL"></a><h3>THE DESSERT IN THE MEAL</h3>
+
+<b>GENERAL DISCUSSION</b><br><br>
+
+<p><b>1.</b> A dessert always consists of sweet food of some kind, and in the
+usual meal it is served as the last course. Sometimes, especially in
+more elaborate meals, another course, such as cheese and coffee, may
+follow, but ordinarily the dessert is the last food that is served.</p>
+
+<p>The eating of something sweet after the heavy course of a meal has
+undoubtedly become a habit with almost every person. At any rate, a
+dinner in which a dessert is not included generally leaves one
+unsatisfied and gives the feeling that the meal has not been properly
+completed. Some housewives, however, make the mistake of serving a heavy
+dessert after a large meal, with the result that those served leave the
+table feeling they have had too much to eat. If this occurs, the same
+combination of food should be avoided another time and a simple dessert
+used to follow a dinner that is already sufficiently heavy.</p>
+
+<p><b>2.</b> There is nothing fixed about the dessert course of a meal. It may be
+very simple or it may be as complicated and elaborate as desired. To
+make an elaborate dessert usually requires a good deal of time, and
+unless time and care can be devoted to such a dessert it should not be
+attempted. However, whether a dessert is simple or elaborate, it should
+always be made sufficiently attractive to appeal to an appetite that is
+already almost satisfied. Besides providing a chance to end a meal in an
+attractive and appetizing way, it offers a splendid opportunity to carry
+out a color scheme that may be adopted for a meal. Of course, this is
+seldom done, except for a party or a company meal, for a color scheme
+has no particular value other than to appeal to the esthetic sense.</p>
+
+<p><b>3.</b> The cost of desserts is also a matter that may be varied. For
+instance, it may be low, as in plain rice pudding, which contains merely
+rice and milk, or it may be high, as in such concoctions as mousse or
+parfait, which may contain cream, eggs, gelatine, and fruit. It is
+possible then, with correct planning, to make the price of the dessert
+equalize the cost of the meal. For example, if the previous courses have
+contained expensive foods, the dessert should be an economical one,
+whereas an expensive one is permissible either when an elaborate meal is
+desired or when the cheapness of the food served before the dessert
+warrants greater expense in the final dish.</p>
+
+<p><b>4.</b> The fact that desserts are often a means of economically utilizing
+left-over foods should not be overlooked. A famous cooking expert is
+responsible for the statement that any edible left-over may be utilized
+in the making of soup, salad, or dessert. This is an important truth to
+keep in mind, for, with the exception of a knowledge of the correct
+purchase and cooking of foods, nothing makes so much for economy in
+cookery as the economical use of leftovers.</p>
+
+<p><b>5.</b> Desserts are really of two kinds: those which are heavy, such as hot
+puddings and pastry, and those which are light or of a less substantial
+nature, such as gelatine, custards, ices, etc. In general, light
+desserts are either frozen or allowed to cool before they are used and
+consequently may be made some time before the serving of the meal. It is
+with desserts of this kind that this Section deals, the heavier desserts
+being discussed elsewhere.</p>
+<br>
+
+<a name="COMPOSITION_AND_FOOD_VALUE_OF_DESSERTS"></a><h3>COMPOSITION AND FOOD VALUE OF DESSERTS</h3>
+
+<p><b>6.</b> Attention should be paid to the composition and food value of
+desserts in order that the meals in which they are served may be
+properly balanced. For instance, when a housewife understands the value
+of the ingredients used in the preparation of a dessert, she will be
+able to determine the kind of dessert necessary to supply what is
+lacking in the meal. Of course, if she first decides on a particular
+dessert that she wants to serve, it will be necessary for her to plan
+the other dishes accordingly. This, however, is not the logical way in
+which to plan meals. It is much more reasonable to have the dessert
+supply anything that the meal may lack in the way of food constituents.</p>
+
+<p>In considering the food value of desserts, it should be remembered that
+they are just as valuable as the ingredients they contain. The
+ingredients in which this class of foods is highest are carbohydrate in
+the form of starch or sugar or both, protein, especially when eggs in
+any quantity are used, and fat.</p>
+
+<p><b>7. CARBOHYDRATE IN DESSERTS.</b>--As a rule, the carbohydrate in desserts is
+obtained from two sources. It is furnished by the sugar, honey, or other
+sweetening that is added to the mixture, or it is in the form of starch
+added to thicken, as in the case of corn starch, or material actually
+used as the basis of the dessert itself, such as rice, tapioca, bread,
+etc. These ingredients are, of course, easily digested if they are
+properly cooked. On the whole, desserts can therefore be regarded as
+high-carbohydrate foods.</p>
+
+<p><b>8. PROTEIN IN DESSERTS.</b>--Protein is usually supplied in desserts by
+means of eggs and milk. Custard made almost exclusively of these two
+foods is sufficiently high in protein to be taken into account in the
+planning of the main dish for the meal. Because of the presence of this
+food substance in many desserts, proper cooking is a matter to which
+attention must be given, for it makes for digestibility as well as
+consistency. Cream added to desserts also supplies a little protein. If
+wheat flour is used, it adds a small amount of protein in the form of
+gluten. Most of the starchy preparations, such as tapioca, rice, corn
+starch, etc., however, are almost entirely devoid of protein material.
+Gelatine desserts are sometimes thought to be high-protein foods, but,
+as is explained elsewhere, gelatine is not regarded as true protein. If
+such desserts are to contain protein, it must come from some
+other source.</p>
+
+<p><b>9. FAT IN DESSERTS.</b>--Fat is usually added to desserts in the form of
+cream. Sometimes, a little butter is used in the making of a dessert,
+but for the most part the chief source of fat in desserts is the plain
+or whipped cream that is added to them or served with them.</p>
+<br>
+
+<a name="PRINCIPLES_OF_DESSERT_MAKING"></a><h3>PRINCIPLES OF DESSERT MAKING</h3>
+
+<p><b>10. ATTRACTIVENESS OF DESSERTS.</b>--Attractiveness, as has been mentioned,
+is essential in a dessert if it is to appeal to an appetite that may be
+nearly satisfied by the time the dessert course is reached. To render
+dessert attractive, it should be carefully made and artistically
+garnished and served. It may be made to appeal through a sense of
+beautiful proportion, an attractive color combination, or an attractive
+or artistic preparation. Because sweets are liked by most persons, it is
+seldom difficult to prepare attractive desserts. Indeed, the housewife
+who fails in this respect may be said to be unsuccessful in the easiest
+part of cookery.</p>
+
+<p><b>11. ECONOMICAL USE OF INGREDIENTS.</b>--The ingredients required for dessert
+making are usually expensive ones, although there are some marked
+exceptions to this rule. In view of this fact, the housewife should
+strive to use economically the various ingredients she purchases. For
+instance, the first strawberries, which, because of their scarcity, are
+much more expensive than the later ones, may be made to go much further
+if they are used in shortcake than if they are served as plain fruit. In
+making a fruit gelatine, apples and bananas, while they may not be so
+attractive as canned pineapple and maraschino cherries, are much cheaper
+and may be used for a considerable portion of the fruit that is put into
+the gelatine. Then, too, it is well to remember that cream goes much
+further with desserts when it is whipped than when it is served plain.</p>
+
+<p><b>12. APPLYING COOKERY RULES TO DESSERTS.</b>--If the best results in dessert
+making are to be obtained, the rules that govern the cooking of various
+ingredients in other dishes should be observed. For instance, eggs
+should not be cooked at a higher temperature in making desserts than
+when they are being poached. Then, again, starchy materials that are
+used to thicken desserts or that form a basis for these dishes must be
+thoroughly cooked in order to be agreeable and digestible. Therefore, to
+put both starchy materials and eggs into a dessert at the same time and
+give them the same amount of cooking at the same temperature, is, as the
+woman who understands cookery knows, not only a very poor plan, but a
+possible means of ruining good material. Another waste of good material
+results when a custard is so prepared that it is half water or when a
+rice or a bread pudding floats in liquid that was never intended to be
+served with it. Again, nothing is less tasty than a corn-starch pudding
+or a blanc mange in which the starch has not been thoroughly cooked or a
+tapioca pudding in which the centers of the tapioca are hard and
+uncooked. Such mistakes as these, however, can be avoided if the
+housewife will apply to desserts the principles she has learned in other
+parts of cookery, for knowledge coupled with care in preparation is the
+keynote of successful dessert making.</p>
+
+<p>The cookery methods usually applied in the preparation of desserts are
+boiling, steaming, dry steaming, and baking. As these methods are
+explained in <i>Essentials of Cookery</i>, Part 1, and are used constantly in
+the preparation of the majority of dishes served in a meal, they should
+by this time be so well understood that practically no difficulty will
+be experienced in applying them to desserts.</p>
+<br>
+
+
+<h3>COLD DESSERTS AND THEIR PREPARATION</h3>
+
+<a name="SAUCES_AND_WHIPPED_CREAM"></a><h3>SAUCES AND WHIPPED CREAM</h3>
+
+<p><b>13. SAUCES.</b>--Many cold desserts may be served without any
+accompaniments, but very often they are much improved by the addition of
+a sauce of some kind. For instance, when a custard or a blanc mange is
+very thick and heavy, it can be made more agreeable to the taste if it
+is served with a sauce of some description. Several recipes for sauces
+that may be used with any cold dessert in need of an accompaniment are
+here given, so that the housewife will not be at a loss when she desires
+to serve a sauce with a dessert she has made.</p>
+
+<p><b>14.</b> The sauce to use depends on the dessert that it is to accompany. The
+custard sauce here given could be used, for example, with plain
+corn-starch mixtures that do not contain eggs or with other desserts of
+this nature. It is also very satisfactory with chocolate or rather
+highly flavored desserts. On the other hand, the chocolate sauce may be
+served with custard mixtures or desserts that require additional flavor.
+The fruit sauce, in which may be utilized any left-over juice from
+canned or stewed fruit, may be served with any dessert with which it
+seems to blend well.</p>
+
+<b>CUSTARD SAUCE</b><br>
+
+<ul>
+<li>1 c. milk</li>
+<li>2 Tb. sugar</li>
+<li>1/2 Tb. corn starch</li>
+<li>Few grains of salt</li>
+<li>1 egg</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the sugar, corn starch, and salt, and moisten with the cold
+milk. Add this to the hot milk. Stir until thick and cook for about 15
+minutes. Beat the egg, add this to the mixture, and continue cooking
+until the egg has thickened. Add the vanilla, cool, and serve.</p>
+
+<b>CHOCOLATE SAUCE</b><br>
+
+<ul>
+<li>1 sq. chocolate</li>
+<li>1 c. milk</li>
+<li>4 Tb. sugar</li>
+<li>Few grains of salt</li>
+<li>3/4 Tb. corn starch</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Melt the chocolate over the fire, add half the milk, and cook together
+for a minute or two. Add the sugar and salt to the corn starch, and
+moisten with the remainder of the milk. Pour this into the chocolate and
+milk and cook until thickened. Place in a double boiler and cook for 10
+or 15 minutes. Add the vanilla and serve.</p>
+
+<b>FRUIT SAUCE</b><br>
+
+<ul>
+<li>1 Tb. corn starch</li>
+<li>Sugar</li>
+<li>Few grains of salt</li>
+<li>1 c. fruit juice</li>
+</ul>
+
+<p>Moisten the corn starch, sugar, and salt with the fruit juice, and cook
+together until the corn starch has thickened the mixture. Place in a
+double boiler and cook for 10 or 15 minutes. The amount of sugar must be
+gauged by the kind of fruit juice used. If it is very sour, a greater
+quantity of sugar will be needed. Cool and serve.</p>
+
+<b>BUTTERSCOTCH SAUCE</b><br>
+
+<ul>
+<li>1-1/2 c. brown sugar</li>
+<li>2/3 c. corn sirup</li>
+<li>4 Tb. butter</li>
+<li>3/4 c. cream</li>
+</ul>
+
+<p>Boil sugar, sirup, and butter until the mixture reaches 230 degrees F.
+or until it will form a very soft ball when tested in cold water. Remove
+from the fire and allow it to cool a little; then beat the cream
+into it.</p>
+
+<b>FUDGE SAUCE</b><br>
+
+<ul>
+<li>1 c. sugar</li>
+<li>1/2 c. water</li>
+<li>1 sq. chocolate</li>
+<li>1 Tb. butter</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Mix together the sugar, water, and melted chocolate. Boil the mixture
+for 5 minutes. Cool it slightly, then add the butter and vanilla.</p>
+
+<p><b>15. WHIPPED CREAM.</b>--Whipped cream is frequently served with cold
+desserts in place of a sauce or as a garnish. If cream is too thin to
+whip, it will have to be served plain, but it is an economy to whip it,
+for whipped cream goes much further. To make whipping possible, the
+cream must have a comparatively high percentage of fat. The higher the
+percentage of fat, however, the more expensive will be the cream.</p>
+
+<p><b>16.</b> One of the requirements of successfully whipped cream, especially in
+summer, is that it be as cold as possible. Warm cream does not whip
+nearly so readily as cold. If it is necessary to whip cream in warm
+weather or in a warm place, the bowl containing the cream may be packed
+in a larger one containing ice and salt and allowed to stand for some
+time before the whipping is begun.</p>
+
+<p><b>17.</b> A bowl-shaped utensil with a round bottom is the best to use for
+whipping cream. Either an egg whip or a rotary beater may be used to do
+the beating, which should be done rapidly. If the cream does not show
+signs of whipping within a reasonable time, the result is likely to be
+the formation of little globules of butter. Cream that whips properly
+will become stiff and light in a short time. After cream has been
+whipped till stiff, it should be sweetened slightly with sugar and
+flavored with vanilla or any other desirable flavoring.</p>
+
+
+<br><br><hr style="width: 35%;">
+<h3>CUSTARD DESSERTS</h3>
+
+<a name="PRINCIPLES_OF_CUSTARD_MAKING"></a><h3>PRINCIPLES OF CUSTARD MAKING</h3>
+
+<p><b>18.</b> Many of the desserts that are served cold come under the head of
+custards. These are dishes high in protein and consist of two varieties:
+those thickened entirely by eggs and known as <i>true custards</i> and those
+in which a starchy material is used for part of the thickening. They may
+be cooked by steaming, dry steaming, or baking.</p>
+
+<p><b>19.</b> In true custards there must be a sufficient number of eggs to
+thicken the desired amount of milk, for nothing else produces
+thickening. To these two ingredients may be added sweetening in the form
+of sugar, sirup, honey, etc. and flavoring of any desirable kind. The
+plain custard thus produced makes an excellent dessert and one that is
+easily digested. In fact, it can be digested with such ease that it is
+used perhaps more frequently in the diets of children and invalids than
+any other single dessert. For instance, when it is necessary that eggs
+and milk be taken in the diet, they usually become monotonous after a
+time, but a little variety may be added to the diet by serving them in
+the form of custard. While this is an expensive dessert when eggs are
+high in price, its value is such that it should be prepared frequently
+for children in spite of its cost.</p>
+
+<p><b>20.</b> Although custards are considered to decrease in quality as fewer
+eggs are used and starch in some form is added for thickening, many
+excellent custard desserts are made in this way. Then, too, plain
+custard is often utilized in the making of desserts, such as tapioca,
+rice, and bread puddings. In such an event, fewer eggs are used and the
+starchy material is depended on for a certain amount of the thickening.
+Because the starchy foods used are generally cheaper than eggs, custard
+desserts that rely partly on starch for their thickening are more
+economical than those thickened entirely by eggs. They are also
+different in composition and texture, being lower in protein because of
+a smaller proportion of eggs and higher in carbohydrate because of
+additional starch; nevertheless, they are delicious desserts and find
+much favor.</p>
+
+<p><b>21.</b> For its thickness, or solidity, a custard depends largely on the
+thickening property of the protein material in the eggs. Here, again, as
+in the preparation of other foods, only a certain proportion of milk and
+eggs will thicken, or solidify, upon being cooked. In general, the
+correct proportion for a plain custard is <i>1 egg to 1 cupful of milk</i>.
+So important is this proportion that it should be memorized. Before the
+eggs are added to the milk, they are, of course, beaten, but their
+beating is a matter of little consequence, for they are used merely to
+supply thickening and give richness and not to produce lightness.
+Therefore, they need only be mixed well and beaten slightly, as any
+increase in the amount of the beating adds nothing.</p>
+
+<p>The sweetening and flavoring used in custards should be in sufficient
+quantity to suit the tastes of those who are to eat the dessert.
+However, the usual proportion of sugar is <i>1 tablespoonful to 1 egg and
+1 cupful of milk</i>. A tiny pinch of salt added to a mixture of this kind
+always improves its flavor and should never be omitted.</p>
+
+<p>Because of the various ways of making custards, they differ somewhat
+when they are done. They may be thin enough to pour or they may be set
+and so thick that they can be cut. The consistency of the finished
+product depends, of course, on the proportion of the ingredients used
+and the method of cookery adopted.</p>
+<br>
+
+<a name="RECIPES_FOR_CUSTARDS_AND_RELATED_DESSERTS"></a><h3>RECIPES FOR CUSTARDS AND RELATED DESSERTS</h3>
+
+<p><b>22. BAKED CUSTARD.</b>--Practically no skill is required in the preparation
+of baked custard, but care must be taken during the baking in order that
+the right temperature be applied for the proper length of time. Custard
+of this kind is quickly made and finds favor with most persons. It may
+be baked in individual baking dishes and then served in these or it may
+be cooked in a large baking dish and served either before or after it is
+placed on the table. Individual baking dishes are perhaps more
+satisfactory, for, as there is a smaller amount of material, the heat
+can penetrate more quickly and evenly to the center. Whatever kind of
+dish is used, however, should be placed in a pan of warm water, so that
+the custard will bake evenly. The water in the pan should not boil, as
+this tends to make the custard whey, or separate.</p>
+
+<p>[Illustration: FIG. 1, Testing doneness of custard with knife.]</p>
+
+<p><b>23.</b> Several tests can be applied to custard to determine whether it is
+sufficiently baked. As the heat penetrates to the center last, this part
+is the last to cook and it is therefore the place where the testing
+should be done. One test consists in touching the center with the tip of
+the finger to find out whether it is firm or not. A more common test,
+however, is shown in Fig. 1. To perform this test, the blade of a silver
+knife is inserted in the center, as illustrated. If the blade comes out
+clean, it may be known that the custard is sufficiently baked, but if
+the mixture sticks to the knife, the custard requires more baking.
+Before the knife blade is inserted, however, the skin that covers the
+custard must be broken; if this is not done, the skin is sure to cling
+to the knife.</p>
+
+<p><b>24.</b> The chief requirement of a successful custard is that its texture be
+right, and the temperature at which the baking is done is largely
+responsible for this point. Too high a temperature or too long cooking
+will cause the custard to curdle and leave the edges full of holes. A
+smoother texture may be obtained if egg yolks alone instead of the yolks
+and whites are used to thicken the custard. The proportions given in the
+accompanying recipe make a custard of very good texture, but if a
+greater proportion of eggs is used, the result will be a firmer,
+harder custard.</p>
+
+<b>BAKED CUSTARD</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>2 eggs</li>
+<li>2 Tb. sugar</li>
+<li>Pinch of salt</li>
+<li>2 c. milk</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Beat the eggs slightly, add the sugar and salt, and continue beating
+while adding the milk. Add the vanilla. Pour into a buttered baking dish
+or individual baking dishes, place in a moderately hot oven in a pan of
+warm water, and bake until the custard is set, testing with the finger
+or a silver knife. Remove from the heat, cool at once, and serve cold.</p>
+
+<p><b>25. CARAMEL CUSTARD.</b>--Caramel is nothing more nor less than browned
+sugar, but if the process of caramelizing the sugar is performed
+carefully, the result will be a delicious flavoring material that may be
+used for desserts of any kind or for making sauces to serve with
+desserts. When the sugar is browned to make caramel, a certain amount of
+sweetness is lost, so that more sugar must be used than would ordinarily
+be needed to sweeten the same amount of custard.</p>
+
+<p>To make the caramel required in the accompanying recipe, place 1/2
+cupful of sugar in a small saucepan over the fire. Allow the sugar to
+melt slowly, stirring it as little as possible. When it has completely
+melted and no more of it remains white, add 1/2 cupful of boiling water.
+Allow this to cook until a heavy sirup is formed. Care must be taken not
+to burn the sugar black, for if this is done, the custard, or whatever
+is flavored with the caramel, will have a burnt taste. The color should
+be a clear reddish-brown. Maple sirup may be used in the same way as
+caramel by cooking it until it becomes thick.</p>
+
+<b>CARAMEL CUSTARD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>2-1/2 c. milk</li>
+<li>Caramel</li>
+<li>3 eggs</li>
+<li>Pinch of salt</li>
+<li>Few drops of vanilla</li>
+</ul>
+
+<p>Heat the milk in a double boiler, add the caramel to the milk, and then
+cool the mixture. Beat the eggs and add them to the caramel and milk.
+Add the salt and vanilla. Pour the custard into buttered baking dishes,
+set in a pan of warm water, and bake in a moderate oven until firm. Cool
+and serve.</p>
+
+<p><b>26. SOFT CUSTARD.</b>--The custard given in the accompanying recipe is
+commonly known as <i>boiled custard</i>, but this is in no sense a correct
+name, for the custard at no time reaches the boiling point. The common
+method of preparation is dry steaming, for which the double boiler is an
+essential utensil. If one is not in supply, however, a saucepan placed
+in a larger pan of water will serve the purpose. The custard should be
+stirred continuously during its cooking. Then it will not set nor
+thicken as does baked custard, even though the proportion of eggs and
+milk may be higher.</p>
+
+<p>[Illustration: FIG. 2, Testing doneness of soft custard with spoon.]</p>
+
+<p>The test for soft custard, which is exactly opposite from that for baked
+custard, is shown in Fig. 2. As soon as the custard mixture lightly
+coats a spoon it is done. Then it should be removed from the fire and
+the inner part of the double boiler removed from the outer part to avoid
+the application of any more heat. If too much heat has been applied or
+the custard has been cooked too long, the result will be a curdled mass.
+As soon as this is observed, the custard should be removed from the hot
+water, placed at once into a pan of cold water, and beaten vigorously
+with a rotary egg beater. To improve it further, it may be poured
+through a fine wire sieve or strainer. Unless the curding has gone too
+far or the egg has been cooked a great deal too long, this treatment
+will produce a very decided improvement in the custard and possibly
+bring it to a normal condition.</p>
+
+<b>SOFT CUSTARD</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>1 pt. milk</li>
+<li>3 eggs</li>
+<li>1/4 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>1/4 tsp. vanilla</li>
+<li>1/4 tsp. lemon extract</li>
+</ul>
+
+<p>Heat the milk in the inner pan of a double boiler. Separate the eggs.
+Beat the yolks slightly, and to them add the sugar and salt. Dilute with
+a little of the hot milk. Blend well together and pour into the hot
+milk. Stir constantly until the mixture coats a spoon, and then remove
+from the fire. Beat the egg whites until they are stiff but not dry, and
+fold them into the mixture. Flavor with the vanilla and lemon extract,
+cool, and serve.</p>
+
+<p>To obtain variety in soft custards, chocolate, caramel, maple, and other
+flavors may be used in their preparation in the same way as for
+baked custards.</p>
+
+<p><b>27. FRENCH CREAM.</b>--A custard dessert that is easily made and that most
+persons are fond of is French cream. As will be noted in the
+accompanying recipe, only one egg is used and corn starch is supplied
+for the remainder of the thickening. It is always necessary to salt
+mixtures containing starch, as any starchy food has a raw taste when it
+is prepared without salt.</p>
+
+<b>FRENCH CREAM</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>1 pt. milk</li>
+<li>1 Tb. corn starch</li>
+<li>1/4 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>1 egg</li>
+<li>1/4 tsp. vanilla</li>
+<li>1/4 tsp. lemon extract</li>
+</ul>
+
+<p>Heat the milk in a double boiler, reserving a sufficient amount to
+moisten the corn starch. Mix the corn starch with the sugar and salt,
+moisten with the cold milk, and add to the milk in the double boiler
+when it has heated. Stir until the mixture has thickened very slightly.
+Cook in the double boiler for 20 or 30 minutes. Beat the egg, add a
+small amount of the hot mixture to the beaten egg, and then pour this
+into the thickened milk, stirring rapidly to keep the egg from curding.
+Cook for a minute or two, remove from the fire, add the flavoring, cool,
+and serve.</p>
+
+<p><b>28. FLOATING ISLAND.</b>--The dessert known as Floating Island does not
+differ very much from soft custard. It is slightly thicker and contains
+whipped cream, which is used for the island. If whipped cream cannot be
+obtained, however, the white of egg may be substituted for it. In such
+an event, the white of the egg included in the recipe may be retained
+when the custard is made and used on top by sweetening it with sugar or
+perhaps by beating into it a small amount of pink jelly.</p>
+
+<b>FLOATING ISLAND</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>1 pt. milk</li>
+<li>1-1/2 Tb. corn starch</li>
+<li>1/4 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>1 egg</li>
+<li>1/2 tsp. vanilla</li>
+<li>Whipped cream</li>
+</ul>
+
+<p>Heat the milk in a double boiler, retaining enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt, and moisten with the cold
+milk. Add this to the heated milk in the double boiler, stir until the
+mixture has thickened, and then cook for 20 to 30 minutes. Beat the egg,
+add to it a spoonful of the hot mixture, and then pour this into the
+double boiler, stirring to prevent the curding of the egg. Cook for a
+minute or two, or until the egg has had time to thicken, remove from the
+heat, and add the vanilla. When cold, serve in individual dishes or
+glasses with a spoonful of whipped cream on top of each portion.</p>
+
+<p><b>29. CORN-STARCH CUSTARD.</b>--A dessert that is a little heavier than either
+French cream or Floating Island but not heavy enough to be molded is the
+corn-starch custard given in the accompanying recipe. If desired, it may
+be served with sauce, plain cream, or whipped cream, or it may be eaten
+without any of these.</p>
+
+<b>CORN-STARCH CUSTARD</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>1 pt. milk</li>
+<li>2 Tb. corn starch</li>
+<li>1/4 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>1 egg</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt, and moisten with the cold
+milk. Add this to the hot milk, and stir until the mixture has
+thickened. Cook for 20 or 30 minutes. Beat the egg, add a spoonful of
+the hot mixture to the egg, pour this into the double boiler, and cook
+for a minute or two, or until the egg has thickened. Remove from the
+fire, add the vanilla, cool, and serve.</p>
+
+<p><b>30. COCONUT-CORN-STARCH CUSTARD.</b>--The flavor of coconut in custard is
+agreeable, but the toughness of this ingredient with a soft custard is
+not always acceptable. In the preparation of the custard given in the
+accompanying recipe, the idea is to obtain the flavor without the use of
+the coconut in the custard.</p>
+
+<b>COCONUT-CORN-STARCH CUSTARD</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>1 pt. milk</li>
+<li>2 Tb. corn starch</li>
+<li>1/2 c. coconut</li>
+<li>1/4 c. sugar</li>
+<li>1/8 tsp. salt</li>
+<li>1 egg</li>
+<li>Vanilla</li>
+</ul>
+
+<p>Heat the milk in a double boiler, retaining enough of it to moisten the
+corn starch. Put the coconut into the milk while it is hot, and allow it
+to remain for 5 or 10 minutes after the milk has become heated. Then
+strain through a ricer or a strainer to remove all the liquid possible,
+and return the milk to the double boiler. Mix the sugar and salt with
+the corn starch and moisten with the cold milk. Add this to the hot milk
+and cook for 20 or 30 minutes after it has thickened. Beat the egg and
+add a little of the hot material to it; then pour it into the double
+boiler and cook for a minute or two, or until the egg has thickened.
+Flavor with a few drops of vanilla, remove from the fire, cool,
+and serve.</p>
+
+<p><b>31. SNOW PUDDING.</b>--An excellent custard dessert called snow pudding can
+be made by following the directions here given. This pudding is
+especially attractive when served with chocolate sauce, as the sauce
+makes an agreeable contrast in color as well as in flavor. Other sauces,
+however, may be used with this dessert if desired. The yolks of the eggs
+may be made into a custard sauce and served with it, or a fruit sauce
+may be used.</p>
+
+<b>SNOW PUDDING</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>1 pt. milk</li>
+<li>2 Tb. corn starch</li>
+<li>1/4 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>2 egg whites</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Heat the milk in a double boiler, reserving a sufficient amount to
+moisten the corn starch. Mix the corn starch, sugar, and salt and
+moisten with the cold milk. Add this to the hot milk and stir
+continuously until the corn starch thickens the milk. Cook for 20 to 30
+minutes and remove from the fire. Beat the egg whites until they are
+stiff and fold them into this mixture. Add the vanilla, pour into a
+serving dish or individual dishes, cool, and serve with chocolate or any
+desired sauce.</p>
+
+<p><b>32. PLAIN BLANC MANGE.</b>--A blanc mange is usually a mixture thickened to
+such an extent with starchy material that it may be turned out of a mold
+or cut into cubes. The plain blanc mange given here requires a
+well-flavored sauce to relieve its bland taste.</p>
+
+<b>PLAIN BLANC MANGE</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>2 c. milk</li>
+<li>1/4 c. corn starch</li>
+<li>1/4 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt and moisten with the cold
+milk. Pour into the hot milk and stir until the corn starch has
+thickened. Allow this to cook for 30 to 35 minutes, beat to keep smooth,
+and then remove from the fire and add the vanilla. Moisten cups or molds
+with cold water and fill with the blanc mange. Cool, turn out of the
+molds, and serve with any desired sauce.</p>
+
+<p>[Illustration: FIG. 3, Chocolate Blanc Mange.]</p>
+
+<p><b>33. CHOCOLATE BLANC MANGE.</b>--Chocolate added to blanc mange gives it an
+excellent flavor. If a sauce is desired with this blanc mange, custard
+sauce is the best one to use. An attractive way in which to serve
+chocolate blanc mange is shown in Fig. 3. The entire recipe is made into
+one mold, which, when cold, is turned out on a dish, surrounded with
+slices of banana, and garnished with whipped cream.</p>
+
+<b>CHOCOLATE BLANC MANGE</b><br>
+(<i>Sufficient to Serve Four</i>)<br>
+
+<ul>
+<li>1/3 c. sugar</li>
+<li>1/4 c. cocoa</li>
+<li>1/4 tsp. salt</li>
+<li>2 c. milk</li>
+<li>1/4 c. corn starch</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Mix the sugar, cocoa, and salt and moisten with some of the milk. Place
+over the fire in the inner pan of a double boiler and allow it to come
+to a boil. Moisten the corn starch with some of the milk and add the
+rest to the cocoa mixture in the double boiler. Heat together in the
+boiler and stir the corn starch into this. Continue stirring until the
+corn starch has thickened the mixture, and then cook for 30 to 35
+minutes. Remove from the fire, add the vanilla, pour into a mold
+moistened with cold water, cool, and serve with sweetened cream, custard
+sauce, or as shown in Fig. 3.</p>
+
+<p><b>34. RICE CUSTARD.</b>--A very good way in which to use left-over rice is to
+make a rice custard of it. If no cooked rice is on hand and rice is to
+be cooked for some other dish, it is not a bad plan to increase the
+amount slightly and use what remains for rice custard. The best method
+of preparing rice for this dessert it to steam it, but boiled or
+Japanese rice may also be used.</p>
+
+<b>RICE CUSTARD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>2 eggs</li>
+<li>1/2 c. sugar</li>
+<li>1-1/2 c. hot milk</li>
+<li>1/4 tsp. salt</li>
+<li>1/4 tsp. grated nutmeg</li>
+<li>2 c. steamed rice</li>
+</ul>
+
+<p>Beat the eggs and to them add the sugar, hot milk, salt, and nutmeg.
+Pour this mixture over the rice. Place in a buttered baking dish, set
+the dish in a pan of warm water, and bake in a moderate oven until the
+custard is set. This will probably require about 45 minutes. Cool
+and serve.</p>
+
+<p><b>35. POOR MAN'S PUDDING.</b>--If a very economical dessert is desired, poor
+man's pudding should be tried. However, this requires considerable fuel
+and some care in its preparation, for it needs long, slow cooking in
+order to make it a good pudding, but when it is properly made it is a
+very delicious dessert. If a coal stove is used, it is a good plan to
+make such a dessert as this on a day when the stove is heated for
+ironing or for some other purpose that requires the use of fuel covering
+a long period of time.</p>
+
+<b>POOR MAN'S PUDDING</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 c. rice</li>
+<li>2/3 c. sugar</li>
+<li>1 tsp. salt</li>
+<li>Nutmeg</li>
+<li>Lemon rind</li>
+<li>2 qt. milk</li>
+<li>1/2 c. raisins</li>
+</ul>
+
+<p>Wash the rice in the usual way and place it in a baking dish. Add the
+sugar, salt, a grating of nutmeg, and a few thin slices of lemon rind.
+Pour in the milk, place in a slow oven, and bake for several hours. Stir
+frequently to prevent the top surface from browning, and if there is any
+possibility of this occurring, cover the baking dish with a cover. One
+hour before the pudding has finished baking, clean the raisins and add
+them. When done, remove from the oven, cool, and serve. When the pudding
+is served, the grains of rice should be whole and the liquid should be
+of a creamy consistency. If the pudding is too dry when cool, add a
+little more milk and return to the oven for a few minutes.</p>
+
+<p><b>36. TAPIOCA CREAM.</b>--In the dessert here given, as well as in several
+that follow, tapioca is used as the thickening material. TAPIOCA is
+practically a true starch and is taken from the roots of the cassava
+plant, which grows in tropical and subtropical regions. In the process
+of its manufacture, most of the starch cells are ruptured. It may be
+purchased in two forms: one that is large in size and called <i>pearl
+tapioca</i> and the other, very small and known as <i>minute tapioca</i>. Pearl
+tapioca does not require as long cooking if it is first soaked in cold
+water for a number of hours. Minute tapioca cooks in much less time than
+pearl tapioca.</p>
+
+<p>Tapioca cream is a soft custard that should be thin enough to pour when
+it is cold. It may be served with whipped cream if desired or may merely
+be poured into dessert dishes or sherbet glasses and served plain. A
+spoonful of pink jelly on top of each serving makes a very
+attractive garnish.</p>
+
+<b>TAPIOCA CREAM</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1/3 c. tapioca</li>
+<li>1 pt. milk</li>
+<li>1/2 c. sugar</li>
+<li>1/2 tsp. salt</li>
+<li>2 eggs</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Soak the tapioca in cold water for 4 or 5 hours before making the
+dessert, and then drain off all the water. Heat the milk in a double
+boiler, stir the tapioca into the hot milk, and cook until it is thick
+and transparent, being sure that none of the centers are uncooked. Add
+the sugar and salt. Separate the whites and yolks of the eggs. Beat the
+yolks, mix a small amount of the hot tapioca with them, and stir into
+the tapioca in the double boiler. Stir until the eggs have thickened and
+then remove from the fire. Beat the whites until they are stiff and
+fold, with the vanilla, into the tapioca. Cool and serve.</p>
+
+<p><b>37. TAPIOCA CUSTARD.</b>--If something different in the way of a tapioca
+dessert is desired, tapioca custard will no doubt be very acceptable.
+This dessert has the consistency of a baked custard containing tapioca,
+and in preparation and proportion that is really what it is.</p>
+
+<b>TAPIOCA CUSTARD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1/2 c. tapioca</li>
+<li>2 c. milk</li>
+<li>2 eggs</li>
+<li>2/3 c. sugar</li>
+<li>1 tsp. salt</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Soak the tapioca for 4 or 5 hours and drain off the water. Cook the
+tapioca and the milk in a double boiler until it is transparent and
+remove from the fire. Beat the eggs and to them add the sugar, salt, and
+vanilla, and stir this into the tapioca. Turn into a buttered baking
+dish and bake until the custard mixture is set. Cool and serve.</p>
+
+<p><b>38. MINUTE-TAPIOCA CUSTARD.</b>--Minute tapioca does not require soaking nor
+as long cooking as pearl tapioca, for the pieces of tapioca being much
+smaller may be more quickly penetrated by both heat and moisture. Then,
+too, a smaller proportion of it is required to thicken the same
+amount of milk.</p>
+
+<b>MINUTE-TAPIOCA CUSTARD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>2 c. milk</li>
+<li>2 Tb. minute tapioca</li>
+<li>1 egg</li>
+<li>1/4 c. sugar</li>
+<li>1/2 tsp. salt</li>
+<li>Vanilla</li>
+</ul>
+
+<p>Heat the milk in a double boiler, add the tapioca, and cook for 15 or 20
+minutes. Beat the egg, add to it the sugar and salt, and pour the hot
+tapioca gradually into this. Flavor with vanilla, turn into a buttered
+baking dish, place in the oven in a pan of water, and bake for 20 to 30
+minutes. Cool and serve.</p>
+
+<p><b>39. APPLE TAPIOCA.</b>--The combination of fruit and tapioca is agreeable to
+most persons. Peaches and apples, either fresh or canned, are used
+oftenest for this purpose. For the apple tapioca here given, the apples
+should be somewhat sour, as there will then be more character to the
+dessert. Canned or fresh peaches or canned pineapple may be used in
+exactly the same way as apples. If canned fruit is used, not so much
+sugar nor baking in the oven will be necessary.</p>
+
+<b>APPLE TAPIOCA</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>3/4 c. pearl tapioca or 1/2 c. minute tapioca</li>
+<li>2 c. boiling water</li>
+<li>1/2 tsp. salt</li>
+<li>6 apples</li>
+<li>1/2 c. brown sugar</li>
+<li>1 tsp. cinnamon</li>
+<li>1 Tb. butter</li>
+</ul>
+
+<p>If pearl tapioca is used, soak it for 4 or 5 hours and then drain off
+all the water. Minute tapioca will need no soaking. Add the tapioca to
+the boiling water and salt. Cook in a double boiler until the tapioca is
+entirely transparent. Pare and core the apples, place them in a buttered
+baking dish, fill each cavity with sugar and cinnamon, and place a piece
+of butter on top. Pour the hot tapioca over these, place in a hot oven,
+and bake until the apples are soft. Serve either hot or cold with sugar
+and cream.</p>
+
+<p><b>40. CARAMEL TAPIOCA.</b>--Persons who care for caramel as a flavoring will
+find caramel tapioca a delicious dessert. The caramel for it should be
+made according to the directions given in Art. 25.</p>
+
+<b>CARAMEL TAPIOCA</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 c. pearl tapioca</li>
+<li>5 c. water</li>
+<li>2 c. sugar</li>
+<li>1/2 c. boiling water</li>
+<li>1 lemon</li>
+</ul>
+
+<p>Put the tapioca to soak overnight in the water. When ready to prepare,
+place in a baking dish with the water used to soak the tapioca and set
+in a very slow oven. Caramelize half the sugar and add to it the 1/2
+cupful of boiling water. Pour this with the remaining cup of sugar over
+the tapioca and continue to cook in the oven until the tapioca is
+perfectly clear and the liquid has evaporated sufficiently to make a
+dessert of the proper consistency to serve. Upon removing from the oven,
+squeeze the juice of the lemon over the tapioca and stir slowly so that
+this may penetrate throughout the dessert. Cool and serve with
+whipped cream.</p>
+
+<p><b>41. FARINA CUSTARD.</b>--A means of using left-over breakfast cereals is
+given in the accompanying recipe. Farina is the cereal used, but vitos,
+cream of wheat, etc. may be used in the same way. Cereal may be cooked
+especially for the purpose if there is none on hand and the dessert is
+desired. In this event, it should be cooked in the usual way and may be
+used either warm or cold.</p>
+
+<b>FARINA CUSTARD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1-1/2 c. cooked farina</li>
+<li>1-1/2 c. milk</li>
+<li>1 egg</li>
+<li>1/3 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>1/2 tsp. lemon</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Mix the farina with the milk. Beat the egg and to it add the sugar and
+salt. Add this to the farina and milk, stir in the flavoring, and pour
+in a buttered baking dish. Bake until the mixture is set. This will
+require about 45 minutes in a moderate oven.</p>
+<br>
+
+<h3>GELATINE DESSERTS</h3>
+
+<a name="PRINCIPLES_OF_GELATINE_MAKING"></a><h3>PRINCIPLES OF GELATINE MAKING</h3>
+
+<p><b>42.</b> GELATINE DESSERTS are those in which gelatine forms the basis.
+GELATINE is an odorless, tasteless substance extracted from the bones
+and various tissues of animals. It is used in a variety of forms, such
+as glue and isinglass, but is also purified and prepared commercially
+for use in desserts. When it is to be used as a thickening agent in
+dessert making, it is ground and sold in this form, or it is mixed with
+sugar, flavoring, and acid, when all that is necessary to make it an
+appetizing dessert is that it be dissolved in hot water. In both of
+these forms, it is sold under different trade names. The gelatine itself
+does not provide any appreciable food value, but it is a means of
+conveying various foods, such as eggs, milk, sugar, and many kinds of
+fruit and fruit juices, all of which are more or less valuable for their
+constituents. In addition, it produces desserts that are appetizing and
+that may be garnished and served in many attractive ways.</p>
+
+<p><b>43.</b> To be most satisfactory, gelatine desserts should usually be made
+just heavy enough with gelatine to retain the desired shape. The heavier
+they become, the more rubbery they are in consistency and the less
+dainty and agreeable. Their consistency can be regulated by the
+proportion of liquid to gelatine that is used.</p>
+
+<p>The general method of preparation followed when plain gelatine is used
+in desserts consists in first soaking the gelatine in sufficient cold
+water to moisten it, then dissolving it in hot liquid as near the
+boiling point as possible, and finally cooling it in order to allow it
+to solidify. As cold is absolutely essential for the mixture to
+solidify, it is often difficult to prepare a gelatine dessert in the
+summer time. Therefore, when a dessert of this kind is desired in the
+warm weather, it should always be begun long enough before it is to be
+served to allow it to become thoroughly solid. As it is usually
+difficult to tell how much time this requires on a warm day, even with a
+refrigerator or other cold place, it is much safer to overestimate the
+time required than to underestimate it.</p>
+
+<p><b>44.</b> Boiling does not, as was formerly thought, destroy the power of
+coagulation in gelatine for at least some time. Therefore, when
+necessary, it may be boiled for 10 or 15 minutes without causing any
+change. One fruit that will prevent gelatine from solidifying, however,
+is raw pineapple. This is an important point to remember in connection
+with gelatine desserts. If it is desired to use fresh pineapple with
+gelatine, it will first be necessary to bring the pineapple to the
+boiling point in order to destroy the property that prevents the
+gelatine from solidifying.</p>
+
+<p><b>45.</b> The proportion of liquid to gelatine is another factor to be
+reckoned with in the successful making of gelatine desserts. This
+differs in the various kinds of gelatine, but the proper proportion is
+usually stated on the package in which the gelatine comes or on a folder
+inside the package. The amount mentioned is usually what is considered
+to be ideal for the preparation of gelatine dishes and may generally be
+relied on. In hot weather, however, it is advisable to use just a little
+less liquid than the directions require.</p>
+
+<p>In using the different brands of unsweetened and unflavored gelatines,
+the proportion of liquid to gelatine is usually similar. 1/2 ounce of
+this granulated gelatine, which is 1/2 of the amount usually put up in a
+package, will solidify 1 quart of liquid. If this proportion is kept in
+mind, little difficulty will be experienced in using this form of
+gelatine. For convenience in measuring small amounts of the granulated
+gelatine, it will be well to remember that 1 ounce of this material
+equals 4-1/2 tablespoonfuls. Thus, if a recipe calls for 1/2 ounce of
+gelatine, it is simply necessary to measure 2-1/4 tablespoonfuls to get
+the required amount to solidify 1 quart of liquid.</p>
+<br>
+
+<a name="RECIPES_FOR_GELATINE_DESSERTS"></a><h3>RECIPES FOR GELATINE DESSERTS</h3>
+
+<p><b>46. PLAIN GELATINE.</b>--A very good dessert can be made of fruit juice
+solidified by means of gelatine. Any canned fruit juice or any mixture
+of juices that will blend well and produce a jelly of agreeable flavor
+may be used for this purpose. These are usually brought to the boiling
+point before being added, but in case juices that may be injured by
+heating are used, they may be added cold and the gelatine dissolved in
+boiling water. When this is done, a little additional lemon will be
+necessary in order to increase the flavor.</p>
+
+<p>Plain jelly made according to the accompanying recipe may be served in
+various attractive ways. One method of serving it is shown in Fig. 4. To
+prepare it in this manner, pour the gelatine mixture into stemmed
+glasses and allow it to solidify. When partly solid, decorate the top
+with wedge-shaped pieces of pineapple and place a cherry in the center,
+as illustrated. When entirely solid, place the glass on a small plate
+and serve. The fruit may be omitted if desired and whipped cream served
+on the gelatine.</p>
+
+<p>[Illustration: FIG. 4, A dish of plain gelatine.]</p>
+
+<p>Plain jelly is also attractive when poured into a large mold, allowed to
+solidify, and then turned out on a plate. If the mold is moistened with
+cold water before the gelatine is poured into it, no difficulty will be
+experienced in removing the jelly when it becomes solid. The center of
+the mold may be filled with whipped cream before it is put on the table
+or the jelly may be served plain and the whipped cream then added to
+each serving from another dish.</p>
+
+<b>PLAIN GELATINE</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1/2 oz. or 2-1/4 Tb. unflavored gelatine</li>
+<li>1/2 c. cold water</li>
+<li>3 c. fruit juice</li>
+<li>Juice of 1 lemon</li>
+<li>Sugar</li>
+</ul>
+
+<p>Soak the gelatine in the cold water until it is well moistened. Strain
+the fruit juices, heat to boiling point, and pour over the gelatine.
+Add the lemon juice and a sufficient amount of sugar to sweeten. Allow
+to solidify and serve in any desired manner.</p>
+
+<p><b>47. ORANGE JELLY.</b>--An excellent dessert is the result when orange juice
+is used for flavoring and gelatine for thickening. This jelly may be
+poured into molds that have been moistened with cold water, or, as shown
+in Fig. 5, it may be poured into orange skins made to resemble baskets
+and then garnished with whipped cream.</p>
+
+<b>ORANGE JELLY</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1/2 oz. or 2-1/4 Tb. unflavored gelatine</li>
+<li>1/2 c. cold water</li>
+<li>1 c. boiling water</li>
+<li>1 c. sugar</li>
+<li>1/2 c. lemon juice</li>
+<li>1-1/2 c. orange juice</li>
+</ul>
+
+<p>Soak the gelatine in the cold water until it is well moistened, and
+dissolve with the boiling water. Add the sugar and the lemon and orange
+juice strained. Pour into a large mold or individual molds and set aside
+to solidify. Serve in any desired way.</p>
+
+<p>[Illustration: FIG. 5, Orange jelly in orange-skin basket.]</p>
+
+<p><b>48. COFFEE JELLY.</b>--If fruit juices are difficult to obtain, coffee
+jelly, which will be found to be very pleasing, may be used
+occasionally. However, it is necessary that whipped cream be served with
+coffee jelly in order to make it a really delightful dessert.</p>
+
+<b>COFFEE JELLY</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>2 c. clear, strong coffee</li>
+<li>1/2 oz. or 2-1/4 Tb. unflavored gelatine</li>
+<li>1/2 c. cold water</li>
+<li>1 c. boiling water</li>
+<li>Three-quarters c. sugar</li>
+</ul>
+
+<p>Prepare the coffee freshly and make it stronger than that which would
+ordinarily be used for the table. Be sure that it contains no grounds.
+Soak the gelatine in the cold water, and dissolve in the boiling water.
+Add the sugar and coffee. Pour into moistened molds and allow to cool.
+Serve with sweetened whipped cream.</p>
+
+<p><b>49. FRUIT GELATINE.</b>--Almost any combination of fruit juices, as well as
+any single fruit juice, may be used with gelatine in the making of fruit
+gelatine. The accompanying recipe contains fruits that may be used, but
+other fruits than those given may perhaps be found to be even more
+agreeable.</p>
+
+<b>FRUIT GELATINE</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1/44 oz. or 1-1/8 Tb. unflavored gelatine</li>
+<li>1/4 c. cold water</li>
+<li>1/2 c. boiling water</li>
+<li>1/2 c. sugar</li>
+<li>1/2 c. pineapple juice</li>
+<li>1/4 c. orange juice</li>
+<li>1/4 c. lemon juice</li>
+<li>2 slices pineapple</li>
+<li>2 oranges</li>
+<li>1 banana</li>
+<li>6 English walnuts</li>
+</ul>
+
+<p>Moisten the gelatine in the cold water and dissolve in the boiling
+water. Add the sugar and the orange, pineapple, and lemon juice, and
+allow this to cool. Dice the pineapple. Prepare the oranges by peeling
+them, removing the pulp from the sections, and cutting it into small
+pieces. Slice or dice the banana and break each nut into six or eight
+pieces. Mix the fruits and nuts, place in a mold that has been moistened
+with cold water, and pour the cold jelly over them. Allow this to
+solidify, turn from the mold, and serve with whipped cream.</p>
+
+<p><b>50. LEMON SNOW.</b>--If a light, spongy dessert to serve with a heavy dinner
+is desired, lemon snow should be tried. It may be made with other
+sour-fruit juice and is particularly agreeable if the color of the fruit
+juice used is a pretty one. Fruit coloring may be used in the
+preparation of dishes of this sort if desired.</p>
+
+<b>LEMON SNOW</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1/2 oz. or 2-1/4 Tb. unflavored gelatine</li>
+<li>1/2 c. cold water</li>
+<li>1-1/2 c. boiling water</li>
+<li>1 c. sugar</li>
+<li>1/2 c. lemon juice</li>
+<li>Whites of two eggs</li>
+</ul>
+
+<p>Soak the gelatine in the cold water, dissolve it in the boiling water,
+and add the sugar. When cold, add the strained lemon juice. When the
+gelatine mixture is just beginning to solidify, add the egg whites,
+beating with a rotary beater until the mixture begins to hold its shape.
+If desired, a fruit of some kind may be placed in a mold that has been
+moistened with cold water and the mixture poured over it, or the plain
+mixture may be poured into the mold without the fruit. Whipped cream or
+custard sauce improves this dessert to a large extent.</p>
+
+<p><b>51. SPANISH CREAM.</b>--A gelatine dish containing eggs is usually a
+delightful dessert, and Spanish cream is no exception to this rule. If
+it is properly made, a part of the mold will have the consistency of a
+custard, above this will be a layer of jelly, and on top will be a layer
+of fluffy material. This dessert is more attractive if a little pink
+coloring is used in its preparation.</p>
+
+<b>SPANISH CREAM</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 Tb. unflavored gelatine</li>
+<li>1/4 c. cold water</li>
+<li>1 pt. milk</li>
+<li>2 eggs</li>
+<li>1/4 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Soak the gelatine in the cold water. Heat the milk in a double boiler,
+add the gelatine, and cook until it is completely dissolved. Separate
+the eggs, beat the yolks, and to them add the sugar and salt. Stir into
+the mixture in the double boiler, and cook until the eggs have
+thickened. Remove from the fire, beat the egg whites until they are
+stiff, and fold them into the mixture. Add the vanilla. Pour into a mold
+that has been moistened with cold water, cool, and serve. If coloring is
+added, it may be put in upon removing the dessert from the stove.</p>
+
+<p>[Illustration: FIG. 6, Strawberry cream fluff with ladyfingers.]</p>
+
+<p><b>52. STRAWBERRY CREAM PUFF.</b>--One of the most attractive desserts that can
+be made of gelatine is strawberry cream fluff. It is especially
+delicious in warm weather, but plenty of time must be allowed for it to
+solidify. Any desired way of serving it may be followed out, but a
+method that is always pleasing is illustrated in Fig. 6. The gelatine
+mixture is piled into stemmed glasses and then surrounded by thin pieces
+of sponge cake or ladyfingers, as here shown. A few fresh strawberries
+or strawberries that have been canned in thick sirup make an attractive
+garnish. If a deeper shade of pink is desired than the strawberry juice
+gives, pink coloring may be added before the whipped cream is beaten
+into the gelatine.</p>
+
+<b>STRAWBERRY CREAM FLUFF</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 Tb. unflavored gelatine</li>
+<li>1/4 c. cold water</li>
+<li>1-1/2 c. strawberry juice</li>
+<li>Juice of one lemon</li>
+<li>1/4 c. sugar</li>
+<li>1-1/2 c. whipped cream</li>
+</ul>
+
+<p>Soak the gelatine in the cold water. Heat the strawberry juice to the
+boiling point, and add it to the soaked gelatine. Add the lemon juice
+and sugar and place the gelatine where it will cool. When it has started
+to solidify, beat into it the whipped cream and continue beating until
+the mixture stands up well when dropped from a spoon. Place in a mold
+and cool. Serve in any desired way.</p>
+
+<p><b>53. PINEAPPLE CREAM FLUFF.</b>--If pineapple is preferred to strawberries,
+pineapple cream fluff may be made according to the accompanying
+directions. Canned pineapple may be utilized nicely in the preparation
+of this dessert. If it is in rings, it should be chopped into small
+pieces, but grated pineapple needs no further preparation. Fresh
+pineapple used for the purpose must be cooked before it can be used in
+this dessert.</p>
+
+<b>PINEAPPLE CREAM FLUFF</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 Tb. unflavored gelatine</li>
+<li>1/4 c. cold water</li>
+<li>1-1/2 c. pineapple juice</li>
+<li>1/2 c. sugar</li>
+<li>1-1/2 c. whipped cream</li>
+<li>1 c. grated or chopped pineapple</li>
+</ul>
+
+<p>Soak the gelatine in the cold water. Heat the pineapple juice to the
+boiling point and add it to the soaked gelatine. Add the sugar and set
+aside to cool. After the gelatine has started to solidify, beat the
+whipped cream and the grated pineapple into it. When solidified and
+ready to use, turn out on a plate and serve with whipped cream. If
+desired, the pineapple may be left out of the dessert and, instead, a
+spoonful placed on the top of each serving.</p>
+
+<p><b>54. MARSHMALLOW WHIP.</b>--Something rather unusual in the way of a gelatine
+dessert can be had by making marshmallow whip according to the
+accompanying recipe.</p>
+
+<b>MARSHMALLOW WHIP</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1/2 oz. or 2-1/4 Tb. unflavored gelatine</li>
+<li>1 pt. water</li>
+<li>1 c. sugar</li>
+<li>3 egg whites</li>
+<li>Pink coloring</li>
+<li>Strawberry flavoring</li>
+<li>1/2 sq. chocolate</li>
+<li>Vanilla</li>
+</ul>
+
+<p>Soak the gelatine in 1/2 cupful of water. Bring 1 cupful of water to the
+boiling point, dissolve the gelatine in it, and place in ice water to
+cool. Put the sugar to cook with 1/2 cupful of water, and cook until the
+sirup will spin a thread or until it will form a firm ball when tried in
+cold water. Beat the egg whites, pour the hot sirup gradually over them,
+and continue beating. Add the gelatine, which by this time should be
+commencing to solidify. Divide the mixture into three equal parts. To
+one add a little pink coloring and some strawberry flavoring and pour
+into a mold that has been wet with cold water. To one of the remaining
+parts, add the chocolate, which has been melted, mixed with a
+tablespoonful or two of sugar and 2 tablespoonfuls of water, and cooked
+to a smooth paste. Continue beating this until it is stiff, and then
+pour it in the mold on top of the strawberry flavored whip. To the
+remaining third, add the vanilla, beat until it is stiff, and pour on
+top of the chocolate whip. These colors may be arranged in any desirable
+way, others may be used, or the whip may be made up simply in one color
+or in two. After it has become set and hardened, turn from the mold, and
+serve, using whipped cream if desired.</p>
+<br>
+
+<hr style="width: 35%;">
+
+<h3>FROZEN DESSERTS</h3>
+
+<a name="PRINCIPLES_OF_FROZEN-DESSERT_MAKING"></a><h3>PRINCIPLES OF FROZEN-DESSERT MAKING</h3>
+
+<p><b>55. NATURE OF FROZEN DESSERTS.</b>--Frozen desserts were formerly confined
+almost entirely to warm weather, but they are now used during the entire
+year and served on almost any occasion. They are without doubt the
+daintiest dessert that can be served and are popular with almost every
+one. A very ordinary meal becomes much more attractive when a frozen
+dessert is served with it, and a dainty luncheon or an elaborate dinner
+seems incomplete without a dessert of this nature. In reality, it is
+quite impossible to serve, in either hot or cold weather, any dessert
+that is as pleasing as an ice or an ice cream of some kind.</p>
+
+<p><b>56.</b> In addition to being delicious and finding favor with most persons,
+frozen desserts occur in unlimited variety. They include ice creams of
+various kinds, frozen custards and punches, sherbets, ices, frapp&eacute;s,
+mousses, parfaits, and biscuits. Recipes for several varieties of each
+of these kinds are given in this Section, and it will therefore not be a
+difficult matter to select a frozen dessert that will be suitable for
+any meal in which it may be served. The preparation of frozen desserts,
+however, need not be confined to a certain limited number of recipes, as
+a recipe may be devised to suit almost any occasion or condition. For
+instance, if there are certain fruits or fruit juices in supply that
+should be used, an excellent way in which to utilize them is in a frozen
+dessert of some kind. After a little experience, the housewife will find
+that she can produce excellent results by merely combining the
+ingredients she has on hand or those corresponding with the meal in
+which the frozen dessert is to be served.</p>
+
+<p><b>57.</b> The food value of frozen desserts varies with the ingredients used
+in their preparation, it being extremely high in some and very low in
+others. Therefore, the particular one to select depends somewhat on the
+other dishes in the meal. On the whole, they contain very healthful
+ingredients, so that, if they are properly made, they may have a place
+in the diets of both children and grown ups, sick persons and well ones.
+Whether or not certain individuals should eat frozen desserts is
+sometimes a troublesome question. There may be conditions under which
+desserts of this kind should not be included in the diet, but these need
+not give the housewife any particular concern.</p>
+
+<p><b>58.</b> Frozen desserts may be purchased ready made, but those made in the
+home cost less, are usually more delicious, and can be prepared in
+greater variety. As they are not difficult to make and are not
+necessarily an expensive dessert, the housewife should often include
+them in her meals. Therefore, an ice-cream freezer of a size that will
+accommodate the requirements of the members of the family is a good
+thing to add to the cookery equipment. Ices and ice creams can be made
+in a pail that has a cover and a bail, such as a lard pail, but this is
+not a very convenient equipment and does not produce such satisfactory
+results as those obtained with a good freezer. Some desserts of this
+kind may be frozen without the use of a freezer, but, as a rule, they
+contain materials that make them rather expensive.</p>
+
+<p><b>59. THEORY OF FREEZING.</b>--So that the best results may be secured in the
+making of frozen desserts, it is well that the theory of freezing be
+thoroughly understood. The two things necessary for the freezing of such
+desserts are ice and salt. When these are brought together and the ice
+melts, a salt solution is formed, since salt has a tendency to combine
+with moisture whenever they come in contact with each other. In order to
+obtain this result in the freezing of desserts, it is necessary, of
+course, that the ice be melted. The warmth required to make this melting
+possible comes from the contents of the can inside the ice-cream
+freezer. When this warmth is absorbed by the ice, the cold temperature
+released by the melting of the ice passes into the ice-cream mixture.
+The result is that the ice tends to become liquid and the contents of
+the can solid by the exchange of temperatures. To make the mixture of
+uniform consistency, it is usually agitated by means of a dasher during
+the freezing process. This incorporates air into the mixture and
+consequently makes it light and increases its volume.</p>
+
+<p><b>60. PROPORTION OF ICE TO SALT.</b>--The ingredients used in the mixture have
+much to do with the texture of the ice cream when it is frozen. For
+instance, a mixture that is thin and composed largely of water will not
+have so smooth a consistency when frozen as a heavier mixture in which
+cream or eggs or both are present and a smaller proportion of water is
+used. Another important factor in the texture of the finished product is
+the proportion of ice to salt, for this has much to do with the length
+of time required for freezing the mixture. The smaller the proportion of
+salt, the slower will be the freezing process, for the melting of the
+ice takes place more slowly; but the result of this slow freezing is a
+finer, smoother texture. Granular, coarse-grained frozen desserts, such
+as some sherbets and frapp&eacute;s, are frozen with a large proportion of
+salt, which permits the freezing to take place more quickly.</p>
+
+<p><b>61.</b> On this rapidity in freezing also depends to a large extent the
+increase in quantity that takes place in the frozen mixture. Any one who
+has had experience in making ice cream knows that the can of the freezer
+cannot be filled before the freezing is begun or it will overflow during
+the freezing process. Even if it is only two-thirds or three-fourths
+full, it will be entirely full when the freezing is completed. This
+increase depends somewhat on the kind of mixture, as has been stated, as
+well as on the way in which the crank of the freezer is turned, but it
+is more largely determined by the proportion of ice and salt and
+consequently by the length of time required for the freezing. As can be
+readily understood, the more turning that is done, the greater will be
+the quantity of air incorporated into the mixture and naturally the more
+increase in volume.</p>
+
+<p><b>62. TABLE SHOWING DETAILS OF FREEZING.</b>--As an aid to the housewife in
+the making of frozen desserts, Table I is presented. In it are given the
+names of the various kinds of frozen desserts, together with the usual
+texture of each, the proportion of ice and salt required to freeze each,
+the way in which it freezes, and the increase in volume that can be
+expected in each. In trying out the recipes that follow, it will be well
+for the housewife to refer to this table for the particular dessert that
+she is making, for then she will be able to carry out the freezing more
+successfully and will understand what to expect in the finished product.</p>
+
+<center><h3>TABLE I</h3></center>
+
+<table border=1 align="center" cellpadding=2 cellspacing=0>
+<tr><td align="center" colspan="5"><b>FROZEN DESSERTS</b></td></tr>
+<tr><td align="center">Kind of Dessert</td><td align="center">Texture</td><td align="center">Proportion of Ice and Salt</td><td align="center">Manner of Freezing</td><td align="center">Increase in Volume Per Cent</td></tr>
+<tr><td align="center">Philadelphia ice cream</td><td align="center">Fine</td><td align="center">3 to 1</td><td align="center">Slow</td><td align="center">25 to 40</td></tr>
+<tr><td align="center">Custard ice cream</td><td align="center">Fine</td><td align="center">3 to 1</td><td align="center">Slow</td><td align="center">25 to 40</td></tr>
+<tr><td align="center">Frozen custard</td><td align="center">Fine</td><td align="center">3 to 1</td><td align="center">Slow</td><td align="center">25 to 40</td></tr>
+<tr><td align="center">Sherbet</td><td align="center">Slightly granular</td><td align="center">2 to 1</td><td align="center">Rapid</td><td align="center">20 to 30</td></tr>
+<tr><td align="center">Ice</td><td align="center">Slightly granular</td><td align="center">2 to 1</td><td align="center">Rapid</td><td align="center">20 to 30</td></tr>
+<tr><td align="center">Frapp&eacute;</td><td align="center">Granular</td><td align="center">1 to 1</td><td align="center">Very rapid</td><td align="center">10 to 20</td></tr>
+<tr><td align="center">Frozen punch</td><td align="center">Granular</td><td align="center">1 to 1</td><td align="center">Very rapid</td><td align="center">10 to 20</td></tr>
+<tr><td align="center">Mousse</td><td align="center">Fine</td><td align="center">2 to 1</td><td align="center">Very slow</td><td align="center">None</td></tr>
+<tr><td align="center">Parfait</td><td align="center">Fine</td><td align="center">2 to 1</td><td align="center">Very slow</td><td align="center">None</td></tr>
+<tr><td align="center">Biscuit</td><td align="center">Fine</td><td align="center">2 to 1</td><td align="center">Very slow</td><td align="center">None</td></tr>
+</table>
+
+
+<br><br><hr style="width: 35%;"><br><br>
+<a name="PROCEDURE_IN_FREEZING_DESSERTS"></a><h3>PROCEDURE IN FREEZING DESSERTS</h3>
+
+<p><b>63.</b> The preparation of frozen desserts is comparatively simple in
+nature, for it usually involves nothing except the cooking of the raw
+ingredients and the proper combining of the materials required in the
+recipe. Sometimes a custard mixture containing starch is prepared, and
+other times a real custard is made. The same rules that apply to the
+preparation of these dishes under other conditions should be followed
+here. As the housewife is already familiar with these principles, she
+will find that there is very little to master about the preparation of
+frozen desserts up to the time of freezing. A point that should always
+be remembered, however, is that the mixture should be prepared long
+enough before the freezing to be entirely cold when it is put into the
+freezer, and that, if possible, it should be cooled in a refrigerator.
+No trouble will be experienced in preparing enough frozen dessert for
+the number that are to be served if it is remembered that 1 quart of
+unfrozen mixture will serve six to eight persons when it is frozen.</p>
+
+<p><b>64. FREEZING THE MIXTURE.</b>--With the preparation of the mixture well
+understood, the housewife should turn her attention to the principles
+that are involved in its freezing. As has been explained, a can that has
+a cover and a bail may sometimes be used, especially if the dessert does
+not need turning, but a freezer is necessary for good results in the
+preparation of a frozen dessert that requires turning. In the case of
+those that need no turning, such as mousses, parfaits, etc., a mold of
+some kind or a vacuum freezer is required.</p>
+
+<p>The usual type of freezer consists of a pail, generally wooden, and a
+can of smaller size that sets inside of the pail. The space between the
+can and the pail is where the ice and salt that freeze the mixture are
+packed. The can, which is the container for the mixture, contains a
+removable dasher that is turned during the freezing and thus beats air
+into the mixture. It is covered with a top that has an opening in the
+center through which one end of the dasher extends, and a ring of cogs
+surrounding this opening. For the entire freezer there is a top piece
+that fastens to both sides of the wooden bucket. It contains a set of
+cogs that fit into the cogs on the cover of the can. To one side of this
+piece is attached a crank, which, upon being turned, moves both the can
+containing the mixture and the dasher inside the can.</p>
+
+<p><b>65.</b> The first thing to be done in the freezing of any dessert is to get
+the ice ready for use. This may be done in numerous ways, but perhaps
+the most convenient one is shown in Fig. 7. A bag made of a heavy
+material, such as canvas or ticking, and wooden mallet are used for this
+purpose. Place the ice in the bag and, as here shown, hold the bag shut
+with one hand and pound it with the mallet held in the other. Continue
+the pounding until the ice is broken into small pieces, and then empty
+it into a dishpan or some other large pan. After the proportion of salt
+to ice has been decided upon, mix the salt with the ice in the manner
+shown in Fig. 8.</p>
+
+<p>[Illustration: FIG. 7]</p>
+
+<p>[Illustration: FIG. 8]</p>
+
+<p>[Illustration: FIG. 9]</p>
+
+<p>[Illustration: FIG. 10]</p>
+
+<p><b>66.</b> Before the freezer is used, scald the can and the dasher thoroughly
+with boiling water as shown in Fig. 9, and then set them aside to cool.
+When entirely cold, fit the can into the freezer, and then, as shown in
+Fig. 10, pour the mixture into the can. Remember that the mixture should
+come to within only one-third or one-fourth of the top of the can. With
+the cover placed securely on the can and the top of the freezer
+attached, proceed to pack the ice and salt into the freezer. As shown in
+Fig. 11, fill the space between the can and the container with these
+materials, using a large spoon for this purpose. Work them down around
+the can with the small end of a potato masher or similar implement, as
+in Fig. 12, packing the freezer as tightly as possible and making sure
+that the ice comes higher than the surface of the mixture inside of
+the can.</p>
+
+<p>When the packing has been finished, see that the top is securely
+attached and that the hole in the side of the freezer is well stopped
+up. Then proceed to freeze the cream. Turn the crank slowly, for nothing
+is gained by turning the mixture rapidly at the temperature at which it
+is put into the freezer. After the temperature has been reduced
+considerably, and just as the mixture begins to thicken a trifle, start
+turning the crank more rapidly. The air incorporated just at this time
+by the turning of the dasher increases the volume considerably, for it
+will remain held in the mixture.</p>
+
+<p>[Illustration: FIG. 11]</p>
+
+<p>[Illustration: FIG. 12]</p>
+
+<p><b>67. PACKING THE MIXTURE.</b>--If the frozen dessert is to be served at once,
+turn the crank until it is difficult to turn any longer. However, in
+case the dessert is not to be used as soon as it is made, it should be
+frozen only moderately hard and then packed and allowed to freeze more.
+During this second freezing process, a condition occurs that is known as
+<i>ripening</i> and that improves the quality as well as the flavor of the
+dessert. After the freezing has been carried on to the desired degree,
+unfasten the top of the freezer, wipe the can thoroughly around the top
+with a cloth to make sure that all salt and ice are removed, and then
+remove the cover. Proceed at once to lift out the dasher and to scrape
+it clean with a knife or a spoon, as shown in Fig. 13. Push down the
+frozen dessert in the can carefully and tightly with the aid of a spoon.
+To prepare it for packing, stretch a piece of waxed paper over the top
+of the can, replace the cover, and fit a cork into the hole in the cover
+through which the top of the dasher extends, as Fig. 14 shows. With this
+done, remove the stopper from the hole in the side of the freezer and,
+as Fig. 15 shows, run off the brine that has formed by the melting of
+the ice. Then repack the freezer with a mixture of ice and salt in the
+proportion of 2 to 1 and set aside until needed.</p>
+
+<p>[Illustration: FIG. 13]</p>
+
+<p>[Illustration: FIG. 14]</p>
+
+<p>[Illustration: FIG. 15]</p>
+
+<p><b>68. USING A VACUUM FREEZER.</b>--There are some frozen desserts that do not
+necessarily require the incorporation of air by means of a dasher to be
+satisfactory. For desserts of this kind, a vacuum freezer, that is, one
+that requires no turning, may be used.</p>
+
+<p>In such a freezer a container extends down through the center of the can
+and is surrounded by an air space. The mixture to be frozen is poured
+into this container from the top and the ice-and-salt mixture that does
+the freezing is put in from the bottom and takes up the air space.
+Covers fasten securely both the top and the bottom. A handle attached to
+one side makes the handling of such a freezer an easy matter.</p>
+
+<p>By many, a freezer of this kind is considered a decided advantage over
+the usual variety of freezer, for it requires no turning, but there are
+certain disadvantages about its use that should be understood before one
+is secured. In the first place, the expansion that is produced in the
+mixture by the incorporation of air when an ordinary freezer is used
+does not occur in a vacuum freezer. Also, the texture of the finished
+product is not, as a rule, equal to that of the dessert made in a
+freezer turned with a dasher. In addition, it is necessary to crack the
+ice somewhat finer for a vacuum freezer and to mix it thoroughly with
+the correct proportion of salt required for the particular kind of
+mixture frozen.</p>
+
+<p>[Illustration: FIG. 16]</p>
+
+<p>[Illustration: FIG. 17]</p>
+
+<p>[Illustration: FIG. 18]</p>
+
+<p><b>69.</b> When a vacuum freezer is to be used, turn it upside down and insert
+the ice-and-salt mixture through the opening in the bottom. Then close
+it tight, turn it right side up, and with the top open, pour in the
+mixture as shown in Fig, 16. Screw the top on tightly in the manner
+shown in Fig. 17, just as the bottom is screwed on, and set the freezer
+aside. After the mixture has stood for about 15 minutes, open the
+freezer from the top and stir the contents down from the sides with a
+knife or a spoon, as in Fig. 18. Then replace the cover and allow the
+freezing to continue for 10 minutes more. At the end of this time, open
+the freezer again, repeat the stirring, refasten the cover, and continue
+the freezing for another 5 minutes. The mixture should then be ready
+to serve.</p>
+<br>
+
+<h3>RECIPES FOR FROZEN DESSERTS</h3>
+
+<a name="ICE_CREAMS"></a><h3>ICE CREAMS</h3>
+
+<p><b>70. PHILADELPHIA ICE CREAM.</b>--Perhaps the simplest of frozen desserts to
+make is Philadelphia ice cream, but it requires cream in order that its
+texture be good. For this reason, it is not so economical as some of
+those which are a trifle more complicated to prepare. It consists of
+cream sweetened, flavored, and then frozen. This is a particularly
+attractive way in which to make ice cream when strawberries, red
+raspberries, or peaches are in season, as these fresh fruits may be
+crushed and added to the cream, instead of plain flavoring.</p>
+
+<p>The recipe here given for the preparation of Philadelphia ice cream
+contains vanilla as the flavoring, but fresh fruit of any desirable kind
+may be added, this recipe being used merely as a basis. Usually 1 1/2
+cupfuls of crushed fruit is required for a quart of cream. It is
+necessary, however, to vary the quantity of sugar with the nature of the
+fruit used. For instance, if fresh strawberries are used, more sugar
+will be required than if canned ones are used, because sugar has already
+been added to these. The best plan is to test the mixture before
+freezing it, remembering always that more sugar is required for a frozen
+dessert than would be necessary if the mixture were not to be frozen.</p>
+
+<b>PHILADELPHIA ICE CREAM</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 qt. cream</li>
+<li>1 Tb. vanilla</li>
+<li>1 c. sugar</li>
+</ul>
+
+<p>Scald the cream in a double boiler, add the sugar and the vanilla, and
+cool. If desired, add 1 1/2 cupfuls of crushed fruit. If pineapple is
+used, it may be grated or shredded instead of being crushed. Place in a
+freezer and freeze according to the directions previously given.</p>
+
+<p><b>71. VANILLA ICE CREAM.</b>--Plain ice cream is usually made from
+ingredients that are somewhat cheaper than those used to make
+Philadelphia ice cream. It consists usually of a custard foundation, to
+which are added flavoring, sometimes fruit, and usually thin cream. The
+custard foundation is often made with corn starch and a small amount of
+raw egg. The same rules must be observed in the preparation of this
+foundation for ice cream as have been learned in the making of custards.
+Frequently some starchy material, such as flour or corn starch, is used
+for thickening in the preparation of this dessert. Some persons prefer
+flour, as they believe that the presence of flour cannot be detected so
+easily as that of corn starch; however, a recipe using each is given.
+The mixtures used for this ice cream should not be boiled, but cooked in
+a double boiler. If desired, fruits, either cooked or raw, or nuts may
+be added to the ice cream for variety.</p>
+
+<b>VANILLA ICE CREAM No. 1</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>4 Tb. flour</li>
+<li>1 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>4 c. milk</li>
+<li>2 c. thin cream</li>
+<li>2 eggs</li>
+<li>2 Tb. vanilla</li>
+</ul>
+
+<p>Mix the flour, sugar, and salt with sufficient cold liquid to moisten
+well. Add this to the remainder of the milk and the cream heated in a
+double boiler. Stir until thickened, and cook for about 20 minutes. Beat
+the eggs and add slowly to the mixture, stirring rapidly to prevent
+curding. Cook until the egg has thickened, strain, add the vanilla,
+cool, and freeze.</p>
+
+<b>VANILLA ICE CREAM No. 2</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 qt. milk</li>
+<li>3 Tb. corn starch</li>
+<li>1-1/2 c. sugar</li>
+<li>2 eggs</li>
+<li>1 pt. cream</li>
+<li>1 Tb. vanilla</li>
+</ul>
+
+<p>Scald the milk and stir into it the corn starch mixed with half the
+sugar. Stir constantly until thickened, and cook for 15 to 20 minutes.
+Beat the eggs, add the remaining sugar, mix with a little of the hot
+mixture, and stir into the double boiler. Remove from the heat, add the
+cream, strain, cool, add the flavoring, and freeze.</p>
+
+<p><b>72. CHOCOLATE ICE CREAM.</b>--Next to vanilla ice cream, chocolate seems to
+be the most desired. Some persons think this variety is difficult to
+make, but if the accompanying directions are carefully followed, no
+difficulty will be experienced and a delicious dessert will be
+the result.</p>
+
+<b>CHOCOLATE ICE CREAM</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>2 c. sugar</li>
+<li>1/2 tsp. salt</li>
+<li>1/2 c. water</li>
+<li>4 Tb. flour</li>
+<li>3 sq. melted chocolate</li>
+<li>2 eggs</li>
+<li>5 c. milk</li>
+<li>4 tsp. vanilla</li>
+<li>2 c. thin cream</li>
+</ul>
+
+<p>Mix the sugar and water and cook until a sirup forms. Add this to the
+melted chocolate and cook together until the two are well blended. Add
+this mixture to the heated milk and cream, which have been seasoned with
+the salt and thickened with the flour. Beat the eggs and add to the hot
+mixture, stirring rapidly to prevent curding. Remove from the heat,
+cool, add the vanilla, strain, and freeze.</p>
+
+<p><b>73. MOCHA ICE CREAM.</b>--As the flavor of coffee is usually well liked,
+Mocha ice cream, which has coffee for its flavoring, is a dessert that
+often finds a place in the meal. It is especially nice to serve in the
+hot weather when hot coffee is omitted from the meal.</p>
+
+<b>MOCHA ICE CREAM</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 c. water</li>
+<li>1-1/4 c. sugar</li>
+<li>1/3 3 c. ground coffee</li>
+<li>1/4 tsp. salt</li>
+<li>1-1/2 c. milk</li>
+<li>1 qt. cream</li>
+<li>2 eggs</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Heat the water and add it to the coffee. Allow this to stand on the back
+of the stove for about 1/2 hour, and then strain through cheesecloth.
+Heat the milk in a double boiler, and to it add the strained coffee.
+Beat the eggs and add the sugar and salt to them. Stir into this a
+spoonful of the hot milk and coffee and then add to the mixture in the
+double boiler. Cook until the eggs have thickened, stirring constantly
+to prevent curding. Remove from the heat, cool, add the cream and
+vanilla, strain through a fine sieve, and freeze.</p>
+
+<p><b>74. CARAMEL ICE CREAM.</b>--No more delicious ice cream can be made than
+that flavored with caramel. It is usually very fine in texture and rich
+in flavor.</p>
+
+<b>CARAMEL ICE CREAM</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1-1/2 c. sugar</li>
+<li>1 egg</li>
+<li>1/2 c. water</li>
+<li>1/4 tsp. salt</li>
+<li>2 c. milk</li>
+<li>1 qt. thin cream</li>
+<li>2 Tb. flour</li>
+<li>1 Tb. vanilla</li>
+</ul>
+
+<p>Caramelize 1/2 of the sugar and add the water. Cook to a sirup. Prepare
+a custard with the milk, remaining sugar, flour, egg, and salt. Remove
+from the heat, add the caramel and the cream, strain, add the vanilla,
+cool, and freeze.</p>
+
+<p><b>75. JUNKET ICE CREAM WITH PEACHES.</b>--An attractive frozen dessert can be
+made by freezing junket and serving it with canned peaches and peach
+sirup. This may be made into a mold and the mold garnished with the
+peaches, or it may be served on individual plates and a half of a peach
+put on each plate.</p>
+
+<b>JUNKET ICE CREAM WITH PEACHES</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 c. cream</li>
+<li>1 Tb. cold water</li>
+<li>1-1/2 qt. milk</li>
+<li>1 Tb. vanilla</li>
+<li>1-1/2 c. sugar</li>
+<li>1 tsp. almond extract</li>
+<li>1/4 tsp. salt</li>
+<li>Green coloring</li>
+<li>2 junket tablets</li>
+<li>Canned peaches</li>
+</ul>
+
+<p>Mix the cream and milk, add the sugar and salt, and heat in a double
+boiler until lukewarm. Dissolve the junket tablets in the cold water and
+add to the lukewarm milk. Add the flavoring and the green coloring,
+making the junket a pale green, and stand in a warm place until set.
+Turn into a freezer and freeze. If desired, mold and garnish the mold
+with the peaches. Add sugar to the peach juice and cook until a thick
+sirup is formed. Pour this over the whole and serve. If it is desired
+not to mold the ice cream, serve it with a peach on individual serving
+plates and pour a spoonful of peach sirup over each portion.</p>
+
+<p><b>76. FRENCH ICE CREAM.</b>--No more delicious ice cream can be made than that
+given in the accompanying recipe and known as French ice cream. It is
+especially nice for serving when something very attractive is desired,
+as at a dainty luncheon or an afternoon or evening party.</p>
+
+<b>FRENCH ICE CREAM</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 pt. milk</li>
+<li>1 qt. cream</li>
+<li>1 c. sugar</li>
+<li>1 Tb. vanilla</li>
+<li>Yolks of 8 eggs</li>
+<li>1 tsp. lemon</li>
+</ul>
+
+<p>Heat the milk and add the sugar and beaten yolks of the eggs. Cook until
+the mixture thickens, remove from the fire, add the cream, vanilla, and
+lemon. Cool and freeze.</p>
+
+<a name="FROZEN_CUSTARDS"></a><h3>FROZEN CUSTARDS</h3>
+
+<p><b>77.</b> Frozen custard makes a very desirable kind of frozen dessert. If
+properly made, the result is a delightfully rich dessert of smooth
+texture. It may be frozen without turning or in the usual way. A similar
+mixture is used in some of the recipes of the more complicated frozen
+desserts given later. Fruits and nuts may be used in the preparation of
+frozen custard to procure variety. During the season when eggs are
+expensive, this dessert is a rather extravagant one, so that from the
+standpoint of economy it should be made in the spring and summer.</p>
+
+<p><b>78. PLAIN FROZEN CUSTARD.</b>--If a frozen dessert that is easily made is
+desired, plain frozen custard should be tried. The accompanying recipe
+gives directions for custard of this kind.</p>
+
+<b>PLAIN FROZEN CUSTARD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1-1/2 qt. milk</li>
+<li>1/4 tsp. salt</li>
+<li>6 eggs</li>
+<li>1 Tb. vanilla</li>
+<li>1-1/4 c. sugar</li>
+<li>1 tsp. lemon extract</li>
+</ul>
+
+<p>Heat the milk in a double boiler. Separate the eggs, beat the yolks, and
+add the sugar and salt to them. Add this to the hot milk, stirring
+rapidly until the mixture thickens. Remove from the heat, beat the egg
+whites, and fold them into the mixture. Add the vanilla and lemon
+extract, cool, and freeze.</p>
+
+<p><b>79. FROZEN CUSTARD WITH NUTS.</b>--Plain frozen custard can be greatly
+improved by the addition of nuts. The nuts used may be blanched almonds
+roasted in the oven until they are brown, hickory nuts, English walnuts,
+pecans, black walnuts, or a mixture of any of these. They should not be
+put through a grinder, but should be put into a chopping bowl and
+chopped fine with a chopping knife. Prepare the mixture and freeze to a
+mush, then open the freezer, add a cupful of chopped nuts, close the
+freezer, and complete the freezing.</p>
+
+<p><b>80. FROZEN CUSTARD WITH RAISINS.</b>--Frozen custard is also delicious when
+maple sirup is used in its preparation and raisins are added before the
+freezing is complete.</p>
+
+<b>FROZEN CUSTARD WITH RAISINS</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 c. sultana raisins</li>
+<li>1-1/2 c. maple sirup</li>
+<li>1 qt. milk</li>
+<li>1 pt. thin cream</li>
+<li>6 eggs</li>
+<li>1 Tb. vanilla</li>
+</ul>
+
+<p>Steam the raisins until they are soft. Heat the milk in a double
+boiler. Beat the eggs, add the maple sirup, and add this to the milk.
+Cook until the mixture has thickened, remove from the heat, and stir in
+the cream and vanilla. Cool and freeze to a mush; then add the raisins
+and continue freezing until stiff. Serve.</p>
+
+<p><b>81. TUTTI-FRUTTI FROZEN CUSTARD.</b>--A very rich dessert can be made by
+adding chopped nuts and several kinds of fruit to custard and then
+freezing it to make tutti-frutti custard. Such a dessert is high in food
+value and is suitable for a meal in which other rich food is not served.</p>
+
+<b>TUTTI-FRUTTI FROZEN CUSTARD</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 qt. milk</li>
+<li>6 egg yolks</li>
+<li>1 c. sugar</li>
+<li>1/8 tsp. salt</li>
+<li>1 Tb. vanilla</li>
+<li>1/4 c. chopped citron</li>
+<li>2 Tb. maraschino juice</li>
+<li>1/4 c. chopped maraschino cherries</li>
+<li>1/2 c. chopped nuts</li>
+<li>1/4 c. chopped candied pineapple</li>
+<li>1/2 c. shredded coconut</li>
+</ul>
+
+<p>Heat the milk in a double boiler. Beat the egg yolks and add the sugar
+and salt. Add this to the hot milk and stir until the custard has
+thickened. Cool, add the vanilla, chopped citron, maraschino juice,
+cherries, nuts, pineapple, and coconut. Place in a freezer and freeze
+until stiff. Pack and let stand until time to serve.</p>
+<br>
+
+<a name="ICES"></a><h3>ICES</h3>
+
+<p><b>82.</b> Ices are simple mixtures of fruit juice and sugar diluted with water
+and then frozen. They are expected to be somewhat sour, and, as a rule,
+lemon juice is relied on to assist in obtaining this flavor. In
+addition, lemon juice also helps to bring out the flavor of the fruit
+used as the basis of the ice.</p>
+
+<p>As a rule, a very smooth texture is not desired in this dessert;
+consequently, ice is frozen quite rapidly and, as will be noted in Table
+I, with a high proportion of salt. Unless the fruit used in an ice is
+expensive, this is probably the cheapest frozen dessert that can be
+made, for it seldom contains any other ingredients than those mentioned.
+It is usually clear, but occasionally the fruit pulp is used in addition
+to the fruit juice. When this is done, the mixture should not be frozen
+too hard, as the fruit is apt to become icy. Fresh, canned, or preserved
+fruit may be used. The sugar used for ices is usually cooked with the
+water to form a sirup. Otherwise, the sugar often fails to dissolve and
+remains granular, preventing the ice from being as sweet as it should be
+for the amount of sugar used.</p>
+
+<p><b>83. LEMON ICE.</b>--The ice most frequently made is that flavored with
+lemon. It is very refreshing when served plain, but it can be improved
+by the addition of fruit. A very delightful way in which to serve it is
+to place a large spoonful in a sherbet glass, pour over this a spoonful
+or two of the sirup from maraschino cherries, and then garnish with
+diced bananas.</p>
+
+<b>LEMON ICE</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>4 c. water</li>
+<li>2-1/2 c. sugar</li>
+<li>3/4 c. lemon juice</li>
+</ul>
+
+<p>Mix the water and sugar, bring to a boil, and cool. Add the lemon juice,
+turn into a freezer, and freeze. Serve in any desired way.</p>
+
+<p><b>84. ORANGE ICE.</b>--Persons fond of oranges generally welcome orange ice as
+a dessert. As orange ice is somewhat bland in flavor, it is improved by
+the addition of a little lemon juice.</p>
+
+<b>ORANGE ICE</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>2 c. sugar</li>
+<li>4 c. water</li>
+<li>2 c. orange juice</li>
+<li>1/2 c. lemon juice</li>
+</ul>
+
+<p>Cook the sugar and water until a thin sirup is formed, add the lemon and
+orange juice, and freeze.</p>
+
+<p><b>85. FRUIT ICE.</b>--No more refreshing dessert for warm weather can be made
+than fruit ice. Orange and lemon juice are used as the foundation, and
+grated pineapple and crushed strawberries are added for flavoring.</p>
+
+<b>FRUIT ICE</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1-1/2 c. sugar</li>
+<li>2 c. water</li>
+<li>3 oranges</li>
+<li>3 lemons</li>
+<li>1 c. grated pineapple</li>
+<li>1 c. crushed strawberries</li></ul>
+
+
+<p>Cook the sugar and water until a thin sirup is formed, and then cool.
+Add the juice of the oranges and lemons, the grated pineapple, fresh if
+possible, and the crushed strawberries. Freeze and serve.</p>
+
+<p><b>86. FROZEN SPICED PUNCH.</b>--Something entirely different in the way of a
+frozen dessert can be made by making frozen spiced punch according to
+the accompanying directions. A dessert of this kind is a fitting
+conclusion to a meal that is somewhat hearty and varied in its nature.</p>
+
+<b>FROZEN SPICED PUNCH</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>6 cloves</li>
+<li>2-in. stick cinnamon</li>
+<li>1 qt. water</li>
+<li>2 c. sugar</li>
+<li>1/2 c. pineapple juice</li>
+<li>1/2 c. orange juice</li>
+<li>1/2 c. lemon juice</li>
+<li>4 drops wintergreen oil</li>
+</ul>
+
+<p>Put the cloves and cinnamon into the water, place over the fire, bring
+to the boiling point, and then add the sugar. Cook together for a few
+minutes, remove from the fire, and cool. Add the pineapple, orange, and
+lemon juice, strain, add the wintergreen oil, and freeze.</p>
+
+<p><b>87. MINT PUNCH.</b>--When meals containing rich meats and other rich foods
+are served, it will be found that mint punch adds just what is needed to
+balance them. It is an easy dessert to make, as will be seen from the
+accompanying recipe.</p>
+
+<b>MINT PUNCH</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 c. sugar</li>
+<li>1 qt. water</li>
+<li>3 lemons</li>
+<li>1 bunch fresh mint</li>
+<li>4 drops peppermint oil</li>
+<li>Green coloring</li>
+</ul>
+
+<p>Cook the sugar and water until a thin sirup is formed. Cool and add the
+juice of the lemons. Wash and chop the leaves of the mint into small
+pieces, and add these to the liquid. Add the peppermint oil and
+sufficient coloring to make it a pale green. Freeze. The fresh mint
+leaves may be omitted if desired.</p>
+<br>
+
+<a name="FRAPPES"></a><h3>FRAPP&Eacute;S</h3>
+
+<p><b>88.</b> FRAPP&Eacute;S, in composition, are very similar to ices, consisting
+usually of crushed fruit or fruit juice, water, and sugar. They are
+granular when frozen, and, as they are never frozen as hard as ice cream
+and ices, they are of a mushy consistency. They are more often used for
+serving with a heavy course in a dinner or between two courses than as a
+dessert. The freezing of frapp&eacute;s is accomplished rapidly, for, as will
+be observed from Table I, the proportion of ice and salt used is 1 to 1.
+This, together with the fact that the mixture contains a large
+proportion of water, accounts for the granular nature of frapp&eacute;s. Any
+desirable fruit may be used in the preparation of this dessert. If it is
+a rather bland fruit, such as peaches, raspberries, etc., lemon juice
+should be added in order to give a sour taste and the mixture will need
+to be sweetened accordingly.</p>
+
+<p><b>89. CRANBERRY FRAPP&Eacute;.</b>--To the dinner course of a meal in which chicken,
+turkey, duck, or other fowl is served, cranberry frapp&eacute; is often added.
+It may be used in place of the cranberry jelly and will be found to be a
+delightful change.</p>
+
+<b>CRANBERRY FRAPP&Eacute;</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 qt. cranberries</li>
+<li>3 c. water</li>
+<li>2 c. sugar</li>
+<li>2 lemons</li>
+</ul>
+
+<p>Put the cranberries to cook with the water. When all the berries have
+become soft, force them through a colander, add the sugar, and put over
+the fire to cook until the sugar is completely dissolved. Remove from
+the fire and cool, add the juice of the lemons, and freeze.</p>
+
+<p><b>90. CIDER FRAPP&Eacute;.</b>--A delightful addition to a Thanksgiving dinner is
+cider frapp&eacute;. It should be served with the dinner course rather than as
+a dessert.</p>
+
+<b>CIDER FRAPP&Eacute;</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1/4 c. water</li>
+<li>1/2 c. sugar</li>
+<li>1 qt. cider</li>
+<li>2 lemons</li>
+</ul>
+
+<p>Place the water and sugar over the fire and cook until the sugar is
+dissolved. Cool and then add the sirup to the cider and the juice of the
+lemons. Freeze.</p>
+
+<p><b>91. CHERRY FRAPP&Eacute;.</b>--No more attractive frapp&eacute; can be served than that
+flavored with cherries and colored with a pink coloring. It is very
+refreshing and adds much to the meal in which it is served.</p>
+
+CHERRY FRAPP&Eacute;<br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 c. sugar</li>
+<li>1 c. water</li>
+<li>2 lemons</li>
+<li>1 c. cherries, chopped</li>
+<li>1-1/2 c. juice from canned sour cherries</li>
+<li>Pink coloring</li>
+</ul>
+
+<p>Add the sugar to the water and cook until the sugar is dissolved. Cool,
+add the juice of the lemons, the chopped cherries, cherry juice, and
+sufficient pink coloring to make the mixture a pale pink. Freeze.</p>
+<br>
+
+<a name="SHERBETS"></a><h3>SHERBETS</h3>
+
+<p><b>92. SHERBETS</b>, according to definition, are flavored water ices, but as
+they are now commonly understood, they have come to have a different
+meaning. Desserts now regarded as sherbets are ices to which are added
+egg whites, gelatine, milk, or any combination of these things. The
+addition of such ingredients improves the texture very much, for
+sherbets are less likely to be granular than ices.</p>
+
+<p>Sherbets may be made from fruits or fruit juices of any kind, and these
+may be either canned or fresh. Some mixtures of fruits are more
+agreeable than others, and an effort should be made to combine the
+fruits that make the best mixtures. When a bland fruit is used as the
+basis for a sherbet, a more acid one should be added to improve
+the flavor.</p>
+
+<p><b>93. MILK SHERBET.</b>--The accompanying recipe for milk sherbet may be made
+as here given, or any desired kind of crushed fruit and fruit juice may
+be added to it to give a distinctive fruit flavor. The quantity of lemon
+used may be decreased slightly, especially if the fruit added is sour.
+If a large amount of unsweetened fruit is added, it may be necessary to
+increase the quantity of sugar. This point should be looked after
+carefully before freezing.</p>
+
+<b>MILK SHERBET</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1-1/2 c. sugar</li>
+<li>1 qt. milk</li>
+<li>3 lemons</li>
+</ul>
+
+<p>Mix the sugar, milk, and juice of the lemons. Stir until the sugar is
+dissolved. The milk, of course, will curd, but when it is frozen the
+curd will have disappeared entirely. Place in a freezer and freeze
+until firm.</p>
+
+<p><b>94. RASPBERRY SHERBET.</b>--If a delightful dessert is desired, raspberry
+sherbet should be made. Fresh raspberries are preferred in a dessert of
+this kind, but canned raspberries may be used if it is made out of the
+raspberry season.</p>
+
+<b>RASPBERRY SHERBET</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>3 c. milk</li>
+<li>2 c. crushed red raspberries</li>
+<li>1 lemon</li>
+<li>2 c. sugar</li>
+</ul>
+
+<p>Mix the milk, raspberries, juice of the lemon, and sugar. Stir until the
+sugar is dissolved. Freeze.</p>
+
+<p><b>95. PEAR SHERBET.</b>--Pear juice is, of course, rather bland in flavor,
+but it makes a very appetizing sherbet if it is combined with
+lemon juice.</p>
+
+<b>PEAR SHERBET</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>2 c. pear juice</li>
+<li>Juice of 3 lemons</li>
+<li>2 c. water</li>
+<li>1 c. sugar</li>
+<li>1 Tb. gelatine</li>
+<li>1 egg white</li>
+</ul>
+
+<p>Mix the fruit juices and water and add the sugar. Soak the gelatine in a
+little cold water and add sufficient boiling water to dissolve it. Pour
+this into the mixture. Freeze until of a mushy consistency. Add the
+beaten egg white and continue to freeze until stiff.</p>
+
+<p><b>96. STRAWBERRY SHERBET.</b>--As nearly every one is fond of strawberries, a
+sherbet in which this fruit is used will always be appreciated. Fresh
+strawberries are required in the accompanying recipe, and so this
+dessert must be made during strawberry season.</p>
+
+<b>STRAWBERRY SHERBET</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>2 c. fresh crushed strawberries</li>
+<li>1 lemon</li>
+<li>2 c. sugar</li>
+<li>1 qt. milk</li>
+<li>2 egg whites</li>
+</ul>
+
+<p>Crush the strawberries, add them with the juice of the lemon and sugar
+to the milk. Stir until the sugar is dissolved. Freeze to a mush, add
+the beaten egg whites, and continue to freeze until the sherbet
+is solid.</p>
+
+<p><b>97. GRAPE SHERBET.</b>--Sherbet in which grape juice is used for flavoring
+makes a change from the usual kind of frozen desserts. A little lemon
+juice is used with the grape juice to make it more tart.</p>
+
+<b>GRAPE SHERBET</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>2 c. grape juice</li>
+<li>2 c. water</li>
+<li>2 c. milk</li>
+<li>1 Tb. gelatine</li>
+<li>2 c. sugar</li>
+<li>1 lemon</li>
+</ul>
+
+<p>Mix the grape juice, water, and milk. Soak the gelatine in a little cold
+water and add sufficient boiling water to dissolve. Pour this into the
+liquid and add the sugar and the juice of the lemon. Stir until the
+sugar is dissolved. Place in a freezer and freeze.</p>
+
+<a name="MOUSSES,_PARFAITS,_AND_BISCUITS"></a><h3>MOUSSES, PARFAITS, AND BISCUITS</h3>
+
+<p><b>98.</b> Nature of Mousses, Parfaits, and Biscuits. Mousses, parfaits, and
+biscuits differ from other frozen desserts in that they are frozen in
+molds rather than in a freezer. Mousses and parfaits are similar in
+nature, and still there is a slight distinction between them. Mousses
+nearly always contain gelatine and are frequently made without eggs,
+while parfaits are composed largely of sirup, eggs, and cream. Biscuits
+are usually made of a mixture similar to mousses and parfaits, but are
+molded in individual molds.</p>
+
+<p>Since the desserts are frozen without being turned, they must be of a
+heavy, smooth texture, so that they will not be granular when they are
+frozen, as would be the case if a fine mixture were packed in a mold and
+frozen without turning. In many of them, whipped cream and beaten eggs
+are folded in to give lightness. In the ordinary manner of freezing,
+this lightness would be lost, but it is retained in this method because
+the mixture is undisturbed during the freezing process. Considerable
+time is required to freeze these heavy mixtures; in fact, if a mousse
+contains too large a proportion of gelatine, there is difficulty in
+freezing it at all.</p>
+
+<p><b>99. MOLDING: MOUSSES, PARFAITS, AND BISCUITS.</b>--The molding of mousses,
+parfaits, and biscuits, while different from the freezing of other
+frozen desserts, is not a difficult matter. They are usually put in a
+mold of some kind and the mold is then covered with a mixture of ice and
+salt. After the mixture is prepared, crack the ice as previously
+explained, and mix it with salt in the proportion of 2 to 1. As a rule,
+a very large dish pan or other utensil that will hold a sufficient
+quantity of ice to cover the mold well is used for freezing the packed
+mold. Set the mold in the pan of ice and salt until it is thoroughly
+cooled, and then fill it with the mixture to be frozen. Often, to
+improve the appearance, the mold is first lined with a frapp&eacute; or an ice
+and then filled with the heavier mixture. Such an arrangement provides
+an opportunity for a color scheme and at the same time facilitates the
+removal of the dessert from the mold.</p>
+
+<p>With the mold filled in the desired way, wrap several layers of oiled
+paper in a band around the edge and press the cover down tightly to
+prevent the entrance of any salt water. Then pack the closed mold in the
+pan of ice and salt, being careful to have it completely covered. It
+may be necessary to pour off the water and repack with ice and salt once
+during the freezing. Care should be taken not to freeze the mixture too
+long, for, at best, it is hard to remove these desserts from the mold
+and this difficulty is increased if they are frozen too hard.</p>
+
+<p><b>100. CARAMEL MOUSSE.</b>--A melon mold makes a very attractive dessert when
+used for the molding of caramel mousse. After being turned out of the
+mold on a platter and garnished with peaches, this dessert will appear
+as in Fig. 19. In addition to being attractive, caramel mousse is so
+delicious that it appeals to practically every one.</p>
+
+<p>[Illustration: FIG. 19]</p>
+
+<b>CARAMEL MOUSSE</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>3/4 c. sugar</li>
+<li>1/2 c. water</li>
+<li>1 c. evaporated milk</li>
+<li>2 tsp. gelatine</li>
+<li>1/4 c. water</li>
+<li>1 egg white</li>
+<li>2 tsp. vanilla</li>
+<li>1/4 tsp. salt</li>
+</ul>
+
+<p>Make 1/2 cupful of the sugar and the 1/2 cupful of water into caramel.
+Place the can of evaporated milk into a pan of warm water, allow it to
+come to a boil over the flame, and then cool the can in the
+refrigerator. Soften the gelatine with the 1/4 cupful of water and then
+dissolve in the caramel while it is boiling hot. Pour the cold milk into
+a bowl, add the egg white, and beat together vigorously. When the
+gelatine and caramel have become cool and have started to set, gradually
+add the mixture to the milk and egg white, beating constantly. If it is
+desired to hasten the thickening process, set the bowl in which the
+mixture is being made into a pan of ice. Add the rest of the sugar, the
+vanilla, and the salt, and continue beating until the whole begins to
+thicken. Place in a mold and freeze in a pan of ice and salt. When
+frozen, turn from the mold onto a platter and garnish with canned
+peaches in the manner shown. Over each serving, pour some of the peach
+juice, which has been boiled down into a thick sirup.</p>
+
+<p><b>101. CHOCOLATE MOUSSE.</b>--If persons to be served are fond of chocolate
+desserts, chocolate mousse should be prepared. This may be packed in a
+mold of any desired kind.</p>
+
+<b>CHOCOLATE MOUSSE</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>2 sq. unsweetened chocolate</li>
+<li>1-1/4 c. sugar</li>
+<li>1 c. water</li>
+<li>2 tsp. granulated gelatine</li>
+<li>3 c. thin cream</li>
+<li>1 tsp. vanilla</li>
+<li>1 c. whipping cream</li>
+</ul>
+
+<p>Melt the chocolate in a double boiler. Add the sugar and half of the
+water. Cook over the flame until the mixture is thick and smooth. Soften
+the gelatine in 1/4 cupful of water, bring the remaining 1/4 cupful of
+water to the boiling point, and dissolve the gelatine in it. Add this to
+the cooked chocolate and sugar, heat the thin cream in a double boiler,
+and mix the two. Add the vanilla, strain, and cool in a pan of ice
+water. When the mixture begins to thicken, whip the heavy cream and fold
+it in. Mold, pack in ice and salt, and freeze.</p>
+
+<p><b>102. BANANA-AND-APRICOT MOUSSE.</b>--Mousses are sometimes made of fruits,
+but when this is done, the proper combination should be secured. Bananas
+and apricots combine very well. An excellent dessert will therefore
+result if the directions given in the accompanying recipe are
+carefully followed.</p>
+
+<b>BANANA-AND-APRICOT MOUSSE</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 c. banana pur&eacute;e</li>
+<li>1 c. apricot pur&eacute;e</li>
+<li>Juice of 1 lemon</li>
+<li>1 c. water</li>
+<li>1 c. sugar</li>
+<li>2 tsp. gelatine</li>
+<li>1 pt. heavy cream</li>
+</ul>
+
+<p>Force ripe bananas through a sieve to make the banana pur&eacute;e. Soak and
+stew dried apricots and force these through a sieve to make apricot
+pur&eacute;e. Mix the two and add the lemon juice. Add 1/2 cupful of the water
+to the sugar and cook until a thick sirup is formed. Add this to the
+fruit pur&eacute;e. Soften the gelatine in 1/4 cupful of cold water, heat the
+remaining 1/4 cupful to the boiling point, and dissolve the gelatine.
+Add the gelatine to the fruit mixture and place in a pan of ice water to
+cool. Whip the cream until it is stiff and fold this into the fruit
+mixture when it begins to thicken. Mold, pack in ice, and freeze.</p>
+
+<p><b>103. MAPLE PARFAIT.</b>--Maple sirup may be combined with eggs and whipped
+cream to make maple parfait. As may be judged from the ingredients used,
+this is a very rich dessert; therefore, it should not be used in a meal
+in which the other dishes are hearty. Maple parfait makes an excellent
+dish to serve with cake that is not very rich as refreshments for
+a party.</p>
+
+<b>MAPLE PARFAIT</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>4 eggs</li>
+<li>1 c. maple sirup</li>
+<li>1 pt. heavy cream</li>
+</ul>
+
+<p>Beat the eggs. Cook the maple sirup for a few minutes only and pour this
+slowly over them. Stir constantly to prevent the curding of the eggs.
+Place in a double boiler and cook until the mixture thickens. Cool in a
+pan of ice water. Whip the cream until it is stiff and fold this into
+the mixture. Mold, pack in ice and salt, and freeze.</p>
+
+<p><b>104. CAF&Eacute; PARFAIT.</b>--Coffee used to flavor parfait makes a dessert that
+appeals to many. When hot coffee is not included in the meal on a warm
+day, this beverage need not be omitted altogether, for it may be used to
+flavor the dessert.</p>
+
+<b>CAF&Eacute; PARFAIT</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1/4 c. ground coffee</li>
+<li>1 c. milk</li>
+<li>1 c. sugar</li>
+<li>3 c. thin cream</li>
+<li>3 eggs</li>
+<li>1 c. heavy cream</li>
+</ul>
+
+<p>Scald the coffee and milk together for about 20 minutes, strain, and add
+the sugar and thin cream. Stir until the sugar dissolves. Beat the eggs
+and add them to the warm mixture. Cook together until the eggs have
+thickened and then cool. Whip the heavy cream, fold this into the
+custard, and freeze. Serve with sweetened whipped cream.</p>
+
+<p><b>105. STRAWBERRY ANGEL PARFAIT.</b>--As the name implies, strawberry angel
+parfait is a very dainty dessert. Nothing more delightful can be made
+during the season when fresh strawberries can be obtained. It is
+suitable for serving at the conclusion of a meal, but it is especially
+satisfactory for a party or other social affair.</p>
+
+<b>STRAWBERRY ANGEL PARFAIT</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 c. sugar</li>
+<li>1 c. boiling water</li>
+<li>Whites of 2 eggs</li>
+<li>1 pt. whipping cream</li>
+<li>1 c. crushed strawberries</li>
+<li>2 tsp. vanilla</li>
+</ul>
+
+<p>Boil the sugar and water until the sirup threads. Beat the egg whites
+and pour the hot sirup over them, beating rapidly. Cool. Whip the cream
+and fold it in, add the crushed strawberries and vanilla, and freeze
+in a mold.</p>
+
+<p><b>106. CANTON PARFAIT.</b>--Preserved Canton ginger is used for the flavoring
+of Canton parfait. The sirup that comes with the ginger is also used in
+the preparation of this dessert. Canton parfait is somewhat of a
+departure from the ordinary dessert, but is favored by many persons.</p>
+
+<b>CANTON PARFAIT</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 c. sugar</li>
+<li>1/2 c. water</li>
+<li>4 eggs</li>
+<li>2 c. thin cream</li>
+<li>1/2 c. preserved Canton ginger</li>
+<li>1/4 c. sirup from ginger</li>
+<li>1 tsp. vanilla</li>
+<li>2 Tb. lemon juice</li>
+<li>1 c. whipping cream</li>
+</ul>
+
+<p>Cook the sugar and water together until they form a thin sirup. Beat the
+eggs, pour the hot sirup over them, and add the thin cream. Cook in a
+double boiler until the eggs have thickened. Cool, add the ginger
+chopped into small pieces, the ginger sirup, vanilla, and lemon juice.
+Fold into this the heavy cream whipped until it is stiff. Freeze in
+a mold.</p>
+
+<p><b>107. BISCUIT TORTONI.</b>--Something entirely different in the nature of a
+frozen dessert can be had by preparing biscuit tortoni. This is frozen
+in a mold as are parfaits and mousses, but instead of the entire mold
+being served, it is packed in paper cases, and one of these served to
+each person. Macaroons are used to flavor this dessert, and a layer of
+the crumbs is sprinkled over the top of each serving.</p>
+
+<b>BISCUIT TORTONI</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1 c. sugar</li>
+<li>1/2 c. boiling water</li>
+<li>3 eggs</li>
+<li>1 pt. thin cream</li>
+<li>1 c. heavy cream</li>
+<li>1 c. macaroon crumbs</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cook the sugar and water until it threads. Beat the eggs and add the
+sirup to the beaten eggs. Then add the thin cream, return to the fire,
+and cook until the mixture thickens. Set aside to cool. Beat the heavy
+cream until it is stiff, and fold this into the custard. Make macaroon
+crumbs by drying macaroons and beating them until they are quite fine.
+Add 1 cupful of these crumbs and the vanilla to the parfait mixture,
+place in a mold and freeze. When frozen, remove from the mold, pack in
+paper cases, cover with a layer of macaroon crumbs, and serve.</p>
+<br>
+
+<a name="MOLDING_FROZEN_DESSERTS"></a><h3>MOLDING FROZEN DESSERTS</h3>
+
+<p><b>108.</b> After desserts have been frozen in the various ways that have been
+explained, they are often molded and then allowed to stand in ice and
+salt until they are well set. In this way, many attractive desserts can
+be made and numerous color schemes carried out. Some of the molds that
+are used for this purpose are shown in Fig. 20. The one in the center is
+known as a <i>melon mold</i>, and it is the one used in the preparation of
+the caramel mousse shown in Fig. 19. It may also be used for the molding
+of desserts that are already frozen. The mold to the left is known as a
+<i>brick mold</i>, and is much used for Neapolitan ice cream, while the
+small one to the right is an individual mold used for individual
+serving. Both the top and the bottom of the brick mold are in the form
+of covers that are removable. Directions for the molding of several
+desserts of this kind are here given and other frozen mixtures may be
+molded in a similar way.</p>
+
+<p>[Illustration: FIG. 20]</p>
+
+<p>[Illustration: FIG. 21]</p>
+
+<p><b>109. NEAPOLITAN ICE CREAM.</b>--A combination of an ice and two kinds of ice
+cream, usually of different colors, makes what is known as Neapolitan
+ice cream. Various ways of combining these are in practice; for
+instance, chocolate ice cream and strawberry ice cream may be combined
+with lemon ice, or strawberry and vanilla ice cream and orange ice may
+be used together. The ice creams and ices must, of course, be thoroughly
+frozen before they are packed in the mold.</p>
+
+<p>Prepare the mold by placing a piece of oiled paper over the bottom cover
+and setting the mold in this. Then put a layer of ice cream of one color
+into the mold, as shown in Fig. 21, pack on top of this the second color
+of ice cream, and put the ice on top, or pack the ice between the two
+kinds of ice cream. Pack each layer tight and push the frozen mixtures
+well into the corners so that there will be no holes. Cover the top well
+with another piece of oiled paper, as shown in Fig. 22, place the cover
+on, and pack the mold into ice and salt, using a proportion of 2 to 1.
+Allow this to stand until it is well set. To serve, remove from the
+mold, cut slices from the brick, and place on plates, preferably those
+covered with paper doilies.</p>
+
+<p>[Illustration: FIG. 22]</p>
+
+<p><b>110. BOMBE GLAC&Eacute;.</b>--A combination of an ice and a mousse or parfait
+mixture makes a delightful dessert known as Bombe glac&eacute;. Contrasting
+colors should be used if possible in order to make a beautiful dessert.
+This is usually made in a melon-shaped mold, but it may be made in a
+round mold, such as a tin can, if the can is perfectly water-tight.</p>
+
+<p>Line the mold with an ice and fill the center with a mousse or a
+parfait. Place in a mixture of ice and salt and freeze. When it has
+become solid, turn out the entire mold on a suitable dish and serve it
+at the table.</p>
+<br>
+
+<a name="SERVING_FROZEN_DESSERTS"></a><h3>SERVING FROZEN DESSERTS</h3>
+
+<p><b>111.</b> Frozen desserts offer an opportunity for variety in serving,
+because they occur in so many different forms. The method of serving
+depends, of course, on the nature of the frozen dessert, but any one of
+them that may be served from a large plate or dish is always attractive.
+This may be done, as has been explained, if the frozen mixtures are
+molded either as a single kind or as a combination of two or more kinds.</p>
+
+<p><b>112.</b> To remove a molded dessert from the mold before serving, first
+clean the mold thoroughly of ice and salt and wipe it dry with a cloth.
+Then remove the cover and allow it to stand for a few minutes in a warm
+place. This treatment will cause the outside of the frozen mixture to
+melt slightly and permit it to slip easily from the mold. A warm cloth
+or warm water is sometimes used to melt the surface, and it accomplishes
+the work more quickly; but when the mold is so treated it is likely not
+to look so well. As soon as the surface is a trifle soft, turn the mold
+out on a dish and serve it immediately.</p>
+
+<p><b>113.</b> Receptacles of numerous kinds are in use for individual servings of
+frozen desserts. Slices of ice cream cut from a brick mold and
+individual molds are usually served on a small plate about the size of a
+bread-and-butter plate. It may be placed directly on the plate, or a
+paper doily of the proper size may be put on the plate and the frozen
+dessert set on this. Sherbet glasses are much used for individual
+portions and are very attractive for this purpose, especially when they
+have long stems. Paper cases, such as those shown in Fig. 23, also make
+excellent receptacles for individual servings. They may be plain or
+fancy and are generally used to carry out a color scheme or a decorative
+idea. Meringues having the bottom removed and the center scooped out are
+sometimes used as cases in which to serve ice cream. These are made of
+egg white and sugar and baked in the oven. They are not difficult to
+prepare, as the recipes for them in <i>Cakes, Cookies, and Puddings</i>, Part
+2, explain, and they are often garnished with whipped cream. All such
+receptacles are placed on a small plate either with or without a paper
+doily of the right size.</p>
+
+<p>[Illustration: FIG. 23]</p>
+
+<p>[Illustration: FIG. 24]</p>
+
+<p><b>114.</b> It is a little more difficult to serve desserts frozen in a freezer
+than those which an molded. However, there are numerous ways of
+garnishing and serving such desserts to add to their attractiveness.
+Candied fruits, such as cherries and pineapple, candied violet, mint,
+and rose leaves, maraschino and cr&egrave;me-de-menthe cherries, fresh
+strawberries, preserved cherries, strawberries, and other fruits, sliced
+peaches or bananas, whipped cream, toasted coconut, chopped nuts of
+different kinds, and various kinds of fruit sirups may all be used to
+advantage with these desserts. Fig. 24 shows ice cream served in a
+stemmed sherbet glass with grape juice and garnished with whipped cream
+and a maraschino cherry. Then, too, a chocolate sirup made by cooking
+sugar, water, and chocolate or sugar, milk, and chocolate may be served
+hot or cold over ice cream and similar desserts. Another excellent dip
+is made of any kind of fruit juice thickened with sugar. The marshmallow
+whip explained in Art. 54 may be made in any desirable color and then
+used alone or with a dip as a garnish for ice cream.</p>
+<br>
+
+<b>COLD AND FROZEN DESSERTS</b><br><br>
+
+<b>EXAMINATION QUESTIONS</b><br><br>
+
+<p>(1) Discuss briefly the value of desserts with meals.</p>
+
+<p>(2) What points should be considered in the selection of desserts?</p>
+
+<p>(3) What is the value of an attractive appearance in a dessert?</p>
+
+<p>(4) (<i>a</i>) How do the general rules of cookery apply in the preparation
+of desserts? (<i>b</i>) Give an example.</p>
+
+<p>(5) Of what value to desserts is: (<i>a</i>) a bland sauce? (<i>b</i>) a highly
+seasoned sauce?</p>
+
+<p>(6) (<i>a</i>) Mention the proportion of eggs and milk for a custard. (<i>b</i>)
+Describe the method of making and baking plain custard.</p>
+
+<p>(7) (<i>a</i>) Give a common test for determining when baked custard is done.
+(<i>b</i>) Give the test for soft custard.</p>
+
+<p>(8) (<i>a</i>) How should pearl tapioca be prepared for cooking? (<i>b</i>) What
+should be its appearance when it has been cooked?</p>
+
+<p>(9) How is gelatine prepared when it is to be used for desserts?</p>
+
+<p>(10) Give the theory for the freezing of desserts.</p>
+
+<p>(11) Give the proportion of ice to salt for: (<i>a</i>) ice cream; (<i>b</i>)
+sherbets; (<i>c</i>) ices; (<i>d</i>) frapp&eacute;s; (<i>e</i>) frozen punch; (<i>f</i>) frozen
+desserts that are packed and not turned to freeze.</p>
+
+<p>(12) Describe the procedure in getting a mixture ready to freeze.</p>
+
+<p>(13) To what is the increase in quantity during the freezing of a
+mixture due?</p>
+
+<p>(14) How does the rate of speed in turning the dasher affect the
+freezing of a dessert?</p>
+
+<p>(15) How can you determine when the mixture in a freezer is sufficiently
+frozen?</p>
+
+<p>(16) What should be done in making a frozen dessert when the freezing
+has been completed?</p>
+
+<p>(17) State the advantages and disadvantages of a vacuum freezer.</p>
+
+<p>(18) What are: (<i>a</i>) ices? (<i>b</i>) sherbets?</p>
+
+<p>(19) How is a mold of ice cream packed?</p>
+
+<p>(20) Describe an original way of serving ice cream.</p>
+
+
+<br><hr style="width: 35%;"><br>
+<a name="CAKES,_COOKIES,_AND_PUDDINGS"></a><h2>CAKES, COOKIES, AND PUDDINGS (PART 1)</h2>
+
+<a name="CAKE_AND_PUDDING_MIXTURES_IN_THE_DIET"></a><h3>CAKE AND PUDDING MIXTURES IN THE DIET</h3>
+
+<p><b>1.</b> CAKE is a mixture of flour, eggs, sugar, butter, and liquid that is
+baked in the oven in a variety of forms and distinguished by a tender
+texture and a sweet flavor. Closely allied to cake mixtures proper are
+many others, including cookies, small cakes, puddings, etc. While these
+differ from cakes in some respects, they are similar in use,
+ingredients, or methods of preparation. Because of this similarity, a
+number of these related mixtures are taken up in connection with cakes.</p>
+
+<p><b>2.</b> Foods of this class, which are usually served as dessert, are for the
+most part considered as luxuries and, of course, are not used so
+extensively in the diet as other classes of foods. However, sweet food
+is required to a certain extent in each person's diet, and it may be
+obtained in this agreeable form without overbalancing the food account
+if a little economy is practiced elsewhere. Thus, a small quantity of
+cake or pudding that is light, not too rich, and properly made may be
+served without injury to most persons as a dessert or as an
+accompaniment to a dessert. For children, the less rich and sweet
+mixtures, such as cookies, are preferable to rich cake and very sweet
+confections and may be fed to them occasionally.</p>
+
+<p><b>3.</b> Because of the almost unlimited variation in the proportion of
+ingredients, considerable variety exists in desserts of this kind. Cakes
+range from those made with only eggs for leavening to those containing
+very few eggs and having the standard proportion of other leavening
+agents. For instance, there is sponge cake; which contains no shortening
+and no leavening except eggs, in contrast with butter cake, which has
+much shortening or little, as the case may be, and requires
+proportionate quantities of flour and leavening other than eggs. Then
+there are soft, rich cookies containing shortening and sugar and the
+harder, less rich ones containing a greater proportion of flour.</p>
+
+<p><b>4.</b> In addition to cakes and puddings proper, there are many mixtures
+that can scarcely be classed as cakes at all. A few of them, such as
+meringues, are so sweet and delicate that they could be considered as
+confections, but they are discussed in connection with cakes because
+they take the place of cake in the meal. The peculiar pastes used for
+the making of cream puffs and &eacute;clairs are not in reality cakes, nor are
+they real pastry, but because they are served as desserts and belong
+somewhere in this class, they are included here. Doughnuts and crullers
+are perhaps more often thought of as quick breads than as cakes.
+However, the mixtures used for them are sweet. They differ from the
+mixtures for cakes only in being less rich, but by the peculiar method
+of their preparation in deep fat these foods become richer than the
+majority of cakes. Then there are a few varieties of cakes made with
+yeast which are related to cake in some respects and can well be taken
+up in this connection.</p>
+
+<p><b>5.</b> The proportions of liquid to flour for the various kinds of cake
+mixtures do not differ materially from those of the batters and doughs
+given in <i>Hot Breads</i>. Still, the increased amount of sugar, eggs, and
+shortening must always be considered, for these ingredients make
+considerable variation in the general proportions. All that is said in
+<i>Hot Breads</i> concerning leavening agents and the proportions in which
+they are used applies with equal force to the making of cakes.</p>
+
+<p><b>6.</b> To be able to make foods of this nature well is one of the triumphs
+of the modern housewife. But this accomplishment is not beyond the
+limitations of any woman who masters the principles of cookery and
+diligently applies them to this part of the subject. In addition to
+making desserts that are merely palatable, she can, with a little
+practice, learn to decorate these foods, particularly cakes, both
+attractively and artistically. When she is equipped with such knowledge,
+she will be able to present her family with many varieties of this
+pleasing dessert.</p>
+<br>
+<hr style="width: 35%;">
+
+<h3>CAKES</h3>
+
+
+<a name="INGREDIENTS_USED_IN_CAKES"></a><h3>INGREDIENTS USED IN CAKES</h3>
+
+<b>NECESSARY INGREDIENTS</b><br><br>
+
+<p><b>7. QUALITY OF INGREDIENTS.</b>--The materials used in the making of cakes
+should be of as good quality as possible, and when put into the cake
+they should be in the best condition. In this phase of cookery, as in
+all others, better results are obtained when good materials are used.
+Besides possessing this general characteristic, certain of the
+ingredients require special attention.</p>
+
+<p><b>8. FAT FOR CAKES.</b>--The fat used for cakes must necessarily be of an
+agreeable flavor, and for this reason butter is the kind in general use.
+There are, of course, other fats that may be used to advantage either as
+part or all of the fat required. However, when another fat is to take
+the place of butter, one that is practically flavorless should be
+chosen. Oleomargarine of various kinds, Crisco, and even some of the
+liquid fats are very satisfactory, especially in the making of cookies.</p>
+
+<p><b>9. SWEETENING FOR CAKES.</b>--Numerous varieties of sugar may be employed in
+the making of cakes. Probably granulated sugar is used more frequently
+than any other, but brown sugar, soft sugar, and confectioner's sugar
+all have a place in cake making. Any of these may be used in the
+preparation of icing as well as for an ingredient of the cake itself.</p>
+
+<p><b>10. LEAVENING FOR CAKES.</b>--An important source of leavening in cakes is
+eggs. For cakes to be most satisfactory, the eggs employed should be
+strictly fresh. During the season when they are scarce and consequently
+high in price, recipes that require only a few eggs should be prepared.</p>
+
+<p>Baking powder, which is also an important leavening in cakes, should be
+of an approved brand that can be relied on to do the work expected of
+it. Soda and cream of tartar are sometimes used together, and, again,
+soda is used alone with molasses or sour milk. For every 3 eggs in a
+cake mixture, 1 teaspoonful of the baking powder called for in the
+recipe may be omitted. Altitude affects the amount of baking powder
+required in cakes. The quantity given in the recipes is correct for
+altitudes varying from sea level to 1/2 mile high, but it should be
+reduced one-fifth at an elevation of 1 mile, and three-tenths at an
+elevation of 7,000 feet.</p>
+
+<p><b>11. LIQUID FOR CAKES.</b>--Milk, as a rule, is the liquid used in cake
+making. It may be skim milk or whole milk, it may consist of part water
+and part milk, or it may be entirely water, depending on the kind of
+cake. When a large number of eggs are used in a cake, very little liquid
+is employed. Sometimes the liquid consists of molasses and sour milk
+used together, separately, or with some other liquid.</p>
+
+<p><b>12. FLOUR FOR CAKES.</b>--The flour used in the preparation of cakes may be
+bread, pastry, or blend flour, depending on the kind of cake desired.
+While a blend, or an all-purpose, flour makes a satisfactory cake,
+pastry flour, which is milled from soft winter wheat, or better still,
+cake flour, is more nearly ideal as the excess gluten is removed, and it
+is much finer milled; hence it produces a lighter, finer, more delicate
+cake. Wheat flour is the kind that is generally used, but other flours,
+such as white corn meal, rice flour, and potato flour, though producing
+a drying effect, are sometimes combined with wheat. A tablespoonful of
+corn starch sifted with the bread or hard wheat flour is an improvement
+over straight bread flour, but as it has a drying effect, it is not to
+be recommended.</p>
+<br>
+
+<b>MISCELLANEOUS INGREDIENTS</b><br><br>
+
+<p><b>13.</b> In addition to the ingredients that have just been mentioned, there
+are numerous other ingredients that are often used in cakes. Some of
+them are used for the purpose of adding flavor and variety to otherwise
+plain cakes, while many of them are used entirely for the purpose of
+flavoring. These ingredients, like the necessary ones, should be of
+excellent quality. It is essential that their use and value be
+understood, for by means of them pleasing variety may often be secured
+with just a plain-cake recipe. For instance, a plain cake as a
+foundation may be varied by using with it raisins, nuts, spices,
+coconut, preserved fruits of various kinds, or flavoring of some sort.
+To be able to use these ingredients properly, it is well for the
+housewife to be familiar with their nature and the treatment that must
+be given to them before they can be used.</p>
+
+<p><b>14. CURRANTS AND RAISINS.</b>--As has already been learned, currants and
+raisins are varieties of dried grapes. Currants do not contain seeds,
+but raisins come in both seeded and seedless varieties, and either of
+these are satisfactory for cake making. Currants are often dry and hard,
+and as they are usually very dirty they require considerable cleaning to
+prevent them from being gritty when the cake is eaten. Because of these
+facts, currants are not very satisfactory and consequently are usually
+replaced by raisins, which may be used, either chopped or whole, for any
+of the purposes currants are used. If small raisins are desired,
+sultanas, which are a small, light-colored, and mild-flavored variety,
+are the best to purchase. These two fruits increase the food value of
+the mixtures to which they are added. Raisins, being extremely high in
+carbohydrate, are especially valuable as an ingredient.</p>
+
+<p>Before currants and raisins are used in cake mixtures, they should be
+thoroughly cleaned. To clean them, place them in a colander, and then
+turn a stream of cold water over them and rub them between the fingers
+until all dirt or other foreign material is removed. When clean, allow
+them to dry as thoroughly as possible before using them.</p>
+
+<p><b>15. MISCELLANEOUS FRUITS.</b>--Fruits other than currants and raisins are
+often used in the preparation of cakes and puddings. These, which may be
+dried, canned, or preserved, include dates, figs, citron, apricots,
+prunes, cherries, plums, pears, peaches, and pineapple. Candied orange
+and lemon peel are generally used in the preparation of fruit cake. All
+of these fruits add food value and flavor.</p>
+
+<p>A certain amount of preparation must be given to fruits before they can
+be used in cakes. All of them except the canned fruits must be
+thoroughly washed, and some of them, such as dates, must have the stones
+removed. Those which are very hard, as, for instance, figs and citron,
+may be steamed to make them soft. The steaming may be done by placing
+the fruit in a colander over a vessel of boiling water and covering the
+colander to retain the steam. When treated in this manner, these fruits
+will cut more easily and will be softer and more moist in the
+finished cake.</p>
+
+<p><b>16. NUTS.</b>--In the making of cakes, nuts of almost any variety may be
+utilized. Not only do they add a large amount of food value in the form
+of fat, but they increase the richness of the cake and provide a very
+delightful flavor. The nut meats are generally too large in size to be
+used whole, and so they must be made smaller before they are added to
+the mixture. They may be put through a chopper, but usually it is
+preferable to chop them with a chopping knife in a bowl or cut them into
+pieces with a paring knife.</p>
+
+<p>It should be remembered, however, that the use of nuts in a cake adds
+greatly to the cost, for, with the exception of peanuts, they are rather
+expensive, particularly when they are bought shelled. As can readily be
+understood, both the nuts themselves and the labor involved in removing
+the shells must be paid for. The cost, of course, may be reduced by
+buying the nuts in the shells and shelling them at home.</p>
+
+<p><b>17. COCONUT.</b>--The flesh of the coconut when shredded is much used in the
+preparation of cakes, being put in the cake mixture or used in
+connection with icing between the layers and over the top layer. Coconut
+may be purchased already shredded in boxes or cans, or it may be
+obtained in the shells and then shredded at home. That which is prepared
+commercially either is dried, when it will be found to be somewhat hard,
+or is mixed with the milk of the coconut or with glycerine, which keeps
+it soft. Much more satisfactory coconut can be secured by procuring a
+coconut, cracking open the shell, removing the flesh, and then grating
+or grinding it. Coconut of this kind will be found to be very delicious
+and will make excellent cake. In case coconut becomes dry and hard
+before it is used, it can be softened by steaming it in the manner in
+which dried fruits are steamed.</p>
+
+<p><b>18. CHOCOLATE AND COCOA.</b>--Materials that are much used for flavoring
+cake mixtures and icings are chocolate and cocoa. Chocolate is sold in
+pound and half-pound cakes in both the bitter and the sweetened form,
+while cocoa is sold in packages or bottles in powder form. The bitter
+chocolate gives the greatest amount of food value and flavor and is
+therefore used the most. Cocoa is neither so strong in flavor nor so
+high in food value as chocolate, but it can be substituted for chocolate
+when this is not in supply.</p>
+
+<p><b>19. SPICES.</b>--In many kinds of cake, spices are needed to give the
+desired flavor. When they are to be used for this purpose, they should
+be obtained in the ground form and then mixed with the dry ingredients.
+The principal varieties used in cakes are cinnamon, cloves, nutmeg, and
+allspice. Sometimes a combination of all these is added to the mixture,
+but very often just a little cinnamon or a mild flavoring of nutmeg is
+all that is required. When spices are purchased, the best possible
+brands should be selected, because these things are very easily
+adulterated with other materials and adulterated spices have not so much
+strength as the better kinds.</p>
+
+<p><b>20. FLAVORING EXTRACTS.</b>--In cake preparation, almost more than in any
+other part of cookery, flavoring extracts have a place. They are used in
+plain cakes that do not contain any of the other miscellaneous
+ingredients, and some of them are also added to many cake mixtures and
+icings that contain fruits, nuts, spices, chocolate, etc. Vanilla, which
+is an alcoholic extract of the vanilla bean, is probably used more
+frequently than any other flavoring. The alcoholic extracts of orange,
+lemon, almond, pistachio, and various other flavors are also valuable in
+cake making. When any of these flavorings are used in cakes, it should
+be remembered that much of their strength is lost through the baking.
+Therefore, in order that the cake may be well flavored after it is
+baked, a comparatively large quantity of flavoring must be used.</p>
+<br>
+
+<a name="GENERAL_CLASSES_OF_CAKES"></a><h3>GENERAL CLASSES OF CAKES</h3>
+
+<p><b>21.</b> Although many varieties of cake can be made, they may all be put
+into two general classes: <i>sponge cake</i> and <i>butter cake</i>. These classes
+may also be regarded as cake made without butter and cake made with
+butter, for it is the presence or absence of fat in a cake mixture that
+makes the difference in the method of mixing the ingredients and
+determines the texture after baking. While there are many true examples
+of each of these classes, it must be remembered that there are also
+numerous variations of the two which must be placed in either one or the
+other of these classes. For instance, a true sponge cake does not
+contain baking powder, but some recipes for sponge cake are given in
+which baking powder is included. Such recipes must be regarded as
+variations of sponge cake, for they are more similar to that than to
+butter cake.</p>
+
+<p>The ingredients are not, however, the only source of difference between
+these two general classes of cakes. They also differ as to the method
+used to combine the ingredients, the correct oven temperature for
+baking, and the length of time required for the baking. All these
+differences must be thoroughly understood if successful cake making is
+to be the result.</p>
+<br>
+
+<a name="GENERAL_EQUIPMENT_FOR_CAKE_MAKING"></a><h3>GENERAL EQUIPMENT FOR CAKE MAKING</h3>
+
+<p><b>22.</b> The different forms of cake require, of course, different utensils,
+and these are taken up in connection with the preparation of each class.
+However, it is well for the housewife to be familiar at the outset with
+the general equipment used in the making of cakes and similar foods.</p>
+
+<p><b>23.</b> The utensils required for the mixing of the ingredients are somewhat
+similar to those used in the preparation of hot breads. An earthen bowl
+is preferable for the mixing of the batter. If this kind is not
+available, an enamel one rather than an aluminum one should be used.
+When cake dough is stirred in an aluminum dish, the sides usually become
+darkened and are liable to discolor the mixture.</p>
+
+<p>Spoons for the mixing of the ingredients are also important. Enameled
+spoons are not very satisfactory, because the enamel is likely to chip
+off the edges. Aluminum spoons may be used. In fact, they have lightness
+in weight which recommends their use, but if much stirring is done, a
+slight discoloration is apt to occur from the spoon. Wooden spoons or
+spatulas are found to be the most satisfactory for this purpose. They
+are light in weight, cause no discoloration, and do not chip nor
+wear off.</p>
+
+<p><b>24.</b> Two measuring cups, one for the dry ingredients and one for the wet
+materials, should be provided, as they will prove a convenience. A
+tablespoon, a teaspoon, and a case knife are also necessary for
+measuring. To remove any foreign material from the flour and at the same
+time make it light, a flour sifter is required.</p>
+
+<p><b>25.</b> Certain utensils are required for the beating of the eggs used in
+cakes. If they are to be beaten separately before being put into the
+mixture, a bowl and a rotary egg beater should be provided. In case the
+eggs are to be separated and the whites beaten alone, a flat dish, such
+as a platter or a soup plate, and an egg whip are the most satisfactory.</p>
+
+<p><b>26.</b> The kind of pan required for the baking of cakes depends entirely
+on the kind of cake that is to be prepared. Fig. 1 shows the types of
+pans for which the housewife will have the most use. The square pan at
+the left is suitable for any kind of cake that is to be baked in the
+form of a loaf. In front of this is a layer-cake pan with a removable
+bottom. This type of layer-cake pan is the most satisfactory, for the
+cake may be lifted right out of the pan rim on the cake-pan bottom and
+the bottom then easily removed from the cake after it has been placed on
+the cooler. Of course, pans without false bottoms may also be used
+successfully with a little care. The large flat pan at the right is a
+pan for the baking of all kinds of cookies. On this is shown a round pan
+having a removable bottom, to the center of which is attached a tube.
+Sponge cakes, although they may be baked in loaf-cake pans, are
+generally baked in a pan of this kind. Pans for individual cakes range
+in size from large muffin pans, like the one shown at the right front,
+to pans that produce cakes very small in size.</p>
+
+<p>[Illustration: FIG. 1: cake pans.]</p>
+<br>
+
+<a name="PROCEDURE_IN_CAKE_MAKING"></a><h3>PROCEDURE IN CAKE MAKING</h3>
+
+<b>PREPARATION OF INGREDIENTS</b><br><br>
+
+<p><b>27.</b> In cake making, as in the preparation of other dishes, a systematic
+plan must be followed if good results are desired. A housewife cannot
+expect to have a successful cake if she has to stop during the mixing to
+get some of the ingredients or some of the utensils ready. Before the
+mixing is begun, all the utensils and ingredients should be collected
+and any of the ingredients that require special preparation should be
+prepared. Then, if the recipe is correct, if the ingredients are
+measured accurately and combined correctly, and if the baking is done
+properly, success in cake making is assured.</p>
+
+<p><b>28.</b> The first thing to be done, when a cake is to be made, is to read
+the recipe to determine just what is required and to find out whether
+all the ingredients called for are in supply. With this done, all the
+utensils should be placed conveniently on the table and the ingredients
+collected and measured. Some authorities advise the weighing of the
+ingredients in cake because weight is always regarded as more accurate
+than measure. If a recipe calls for weights, it will be found easier to
+use them than to try to change them to measure; but when a recipe
+requires measures, and does not state weights, it would be unwise to
+attempt to use scales for measuring.</p>
+
+<p><b>29.</b> The measuring of the fat often requires a little attention. For
+instance, if only 1/4 cupful of butter or some other fat is required, it
+may perhaps be more convenient to measure it with a tablespoon than with
+a cup. Otherwise, unless the recipe calls for melted fat, the fat should
+be measured by pressing it down tight into the cup until it reaches the
+mark indicating the required amount. If the fat is hard and cold, as is
+usually the case when it is first taken from the refrigerator or other
+cold place, it will be difficult to cream. A good plan is to let the fat
+stand until it is 70 degrees Fahrenheit, or ordinary room temperature,
+before the mixing is begun.</p>
+
+<p><b>30.</b> The dry ingredients used in cakes include the sugar, flour, baking
+powder, spices, etc. Granulated sugar seldom requires any preparation
+except measuring. However, sugar other than granulated, particularly
+brown sugar and pulverized sugar, should be rolled with a rolling pin
+and then sifted in order to free it from any lumps it might contain.
+Flour should be sifted once before measuring and again with the baking
+powder, or soda and cream of tartar, and salt in order to mix them.
+Other dry ingredients, such as spices and occasionally pulverized sugar,
+may also be sifted with the flour and other dry ingredients. If the dry
+leavening agent appears to be lumpy when the cover is removed from the
+can, it should be worked smooth with a spoon and sifted before it is
+measured. A very small mesh wire sieve may be used for this purpose.</p>
+
+<p><b>31.</b> The liquid should be measured by pouring it into the measuring cup
+with the cup stationary and level. The eggs, which are, of course, one
+of the liquid ingredients, should be neither broken until just before
+they are to be used, nor beaten until the mixture is brought to the
+point where the eggs are to be added. If the whites are to be used for
+the preparation of icing after the cake is baked, they should be kept in
+a cool place until they are beaten.</p>
+
+<p><b>32.</b> Fruits, nuts, and other miscellaneous ingredients should be prepared
+before the mixing of the cake is begun; that is, they should be
+cleansed, cut, ground, or chopped, as the case may be, so that it will
+not be necessary to stop the mixing of the cake to do any of this work.
+If they are to be dredged with flour, this may be done at the time they
+are prepared.</p>
+<br>
+
+<b>PREPARATION OF PANS</b><br><br>
+
+<p><b>33.</b> The pan or pans in which the cake is to be baked should also be
+prepared before the mixing is begun. The treatment to be given to the
+pans depends to a large extent on the cake that is to be put into them.
+Butter cake or any of its variations requires greased pans, whereas
+sponge cake should be put in pans that are not greased.</p>
+
+<p><b>34. BUTTER-CAKE PANS.</b>--The fat used to grease pans of any kind should be
+a clean, tasteless fat. Less will be required to cover the surface of
+the pan if an oil rather than a solid fat is used. In case butter is
+selected for this purpose, it should first be melted and then allowed to
+stand until the clear fat that rises to the top can be gathered.
+However, fats that are less expensive than butter are perfectly
+satisfactory for greasing pans, and so butter should not be used unless
+other fats are not available.</p>
+
+<p><b>35.</b> Muffin pans or individual pans of any kind should first be greased
+with a brush or a small piece of clean paper dipped into the fat that is
+to be used, and then dusted with flour. The flour should cover the
+surface of the pan, but should be shaken out so that no more than just a
+film remains over the grease. A brush may also be used for the greasing
+of other pans, but it is not recommended, as the fat is apt to become
+rancid in the brush, and if it is cleansed as often as is necessary to
+keep it in good condition, a great deal of fat, which clings to the
+brush, will be wasted. A small piece of paper dipped in fat will be
+found much more economical and quite as satisfactory for this work.</p>
+
+<p><b>36.</b> Loaf-cake pans, that is, pans that make cake in the form of a loaf,
+should first be greased and then, as shown in Fig. 2, have the bottom
+covered with a piece of oiled paper or light wrapping paper that may be
+oiled after being put into the pan. This paper should be the exact width
+of the bottom of the pan and should be long enough to cover the bottom
+and extend up to the top of each end. The sides of the pan need not be
+covered, as it is a simple matter to loosen the cake from them with a
+knife. When the cake is turned out of the pan, the paper will stick to
+the cake, but it may be easily removed by merely pulling it off.</p>
+
+<p>[Illustration: FIG. 2: loaf pan.]</p>
+
+<p><b>37.</b> Layer-cake pans, whether they have false bottoms or not, should be
+greased and then covered with a light layer of flour, just as is done
+with individual pans. If such a pan does not have a false bottom and the
+cake seems to stick to it, the best plan is to turn the pan upside down
+and place a cold damp towel on it for a few minutes. This will moisten
+the surface of the bottom sufficiently to permit the pan to be removed
+without difficulty.</p>
+
+<p><b>38. SPONGE-CAKE PANS.</b>--The preparation of sponge-cake pans differs from
+that for butter-cake pans because of the nature of the cake. No grease
+of any sort should be applied to the surface of sponge-cake pans. If
+desired, they may be dusted with flour, but even this is not necessary,
+as very satisfactory results are obtained by putting the cake mixture
+into the bare pan.</p>
+<br>
+
+<a name="SPONGE_CAKES_AND_THEIR_PREPARATION"></a><h3>SPONGE CAKES AND THEIR PREPARATION</h3>
+
+<b>METHOD OF PROCEDURE</b><br><br>
+
+<p><b>39.</b> With the ingredients and utensils gathered and prepared, the mixing
+of the cake may be begun at once. The method of mixing depends entirely
+on the kind of cake that is being made, sponge cake involving a
+different procedure from butter cake. These methods should be thoroughly
+mastered, so that there will be no danger of confusing them and so that
+the recipe will not need to be referred to constantly during the mixing
+of the cake. When an ingredient that is not usually included in the
+ordinary butter or sponge cake is found in the recipe, the way in which
+this ingredient is added to the mixture should be carefully noted, so
+that no mistake will be made.</p>
+
+<p><b>40. NATURE OF SPONGE CAKE.</b>--A true sponge cake contains nothing besides
+eggs, sugar, flour, and flavoring material. The eggs, sugar, and flour
+are used in equal amounts, the eggs and sugar being about the same by
+weight or measure and the flour half as much by weight. For instance, a
+successful sponge cake can be made with a cupful each of eggs, sugar,
+and flour. To these ingredients the juice of 1/2 lemon is usually added,
+and sometimes the grated rind of the lemon is used also. The simple
+variation in sponge-cake mixtures is the addition of liquid, which is
+usually water, sometimes cold and sometimes hot. In the true sponge
+cake, eggs supply all the leavening, but it is possible to economize in
+the number of eggs by using leavening of some other kind, such as soda
+and cream of tartar or baking powder. The texture of a sponge cake in
+which leavening other than eggs is used is not so good as that of the
+true sponge cake, but if this leavening is used discreetly, it is
+possible to decrease the number of eggs somewhat without sacrificing too
+much in texture. However, it is useless to try to make a good sponge
+cake with fewer than three eggs, for the other ingredients--flour,
+sugar, leavening, and liquid--are not sufficient to produce a
+delicious cake.</p>
+
+<p>[Illustration: FIG. 3]</p>
+
+<p><b>41. COMBINING THE INGREDIENTS.</b>--The ingredients required for a true
+sponge cake and the utensils used in making such a cake are shown in
+Fig. 3. As will be observed, both the utensils and the materials are so
+placed on the table in front of the one who is to make the cake that the
+work may be performed with the least amount of effort.</p>
+
+<p>[Illustration: FIG. 4, Using the rotary egg beater.]</p>
+
+<p>If the whole eggs are to be used, break them into the mixing bowl and
+beat them with a rotary egg beater, as shown in Fig. 4, until they are
+thick and lemon-colored. In case only the whites are to be used, beat
+them with an egg whip on a flat dish or in a large bowl until they are
+stiff. To the beaten egg, add the sugar a little at a time, as shown in
+Fig. 5, beating it into the egg with the rotary beater.</p>
+
+<p>[Illustration: FIG. 5, Beating in the sugar.]</p>
+
+<p>Either granulated or pulverized sugar may be used, but pulverized is the
+better of the two, because it is lighter. When the sugar is added at
+this time, sift the flour several times, and, as in Fig. 6, add it last,
+folding it into the mixture with a wire egg whip. However, if it is
+desired to do so, the sugar and flour may be sifted together and added
+at the same time, or both the sugar and flour may be sifted separately
+and then added to the eggs alternately. Then add the flavoring and, if
+liquid is to be used, put it in at this time. In case leavening is
+supplied, sift it in with the flour. The mixture is then ready for the
+pan. Place the ungreased pan conveniently on the table and then, as
+shown in Fig. 7, pour the mixture from the bowl into it. Scrape the
+sides of the bowl well, so that there will be no more waste than is
+necessary.</p>
+
+<p>[Illustration: FIG. 6]</p>
+
+<p><b>42. BAKING SPONGE CAKE.</b>--As soon as the mixture has been poured into the
+pan, set it in a moderate oven to bake. The temperature should be about
+300 degrees Fahrenheit when the cake is put into the oven, but it may be
+gradually increased to 350 or 400 degrees. If the temperature cannot be
+determined, the paper test may be applied. This consists in placing a
+piece of white paper in the oven. To be right for sponge cake, the heat
+should turn this paper a moderate brown in 4 minutes. The time for
+baking depends, of course, on the size of the cake, but usually more
+time is required than for butter cake.</p>
+
+<p>[Illustration: FIG. 7]</p>
+
+<p>In putting the cake into the oven, set it on the lower rack, as here the
+mixture will be in a position to come up with the heat of the oven,
+which, as is known, has a general tendency to rise. If it is placed on
+the top rack where the heated air is necessarily passing down toward the
+outside walls because of the circulation that is established, there will
+be a certain amount of pressure on top of the cake which will prevent it
+from rising. Allow the cake to remain on the lower rack until it has
+risen to its fullest extent, and then, if necessary, remove it to the
+top rack for browning.</p>
+
+<p>[Illustration: FIG. 8]</p>
+
+<p><b>43.</b> Several tests to determine whether sponge cake is ready to remove
+from the oven can be applied. One of these consists in observing the
+cake in the pan. After it has risen as much as it will rise, a small
+amount of shrinkage will, as shown in Fig. 8, loosen the cake from the
+sides of the pan. Another test, which is known as the finger test,
+consists in making a depression in the center of the cake. If the cake
+is baked sufficiently, it will spring back to fill the depression, but
+if it is not done, the depression will remain.</p>
+
+<p>[Illustration: FIG. 9]</p>
+
+<p><b>44. REMOVING SPONGE CAKE FROM PAN.</b>--When sponge cake is taken from the
+oven, it requires different treatment from that of butter cake. Instead
+of removing it from the pan immediately, turn it upside down on a cooler
+to sweat, as shown in Fig. 9. Allow it to remain in this way until it
+has shrunken sufficiently from the pan, and then lift off the pan. If
+necessary, the cake may become completely cold before the pan is taken
+from it. Close adherence to these directions will prevent any trouble
+that may arise in removing sponge cake from the pan.</p>
+<br>
+
+<a name="RECIPES_FOR_SPONGE_CAKE_AND_ITS_VARIATIONS"></a><h3>RECIPES FOR SPONGE CAKE AND ITS VARIATIONS</h3>
+
+<p><b>45. PLAIN SPONGE CAKE.</b>--The ideal proportions for a sponge cake are
+given in the accompanying recipe and upon these proportions the other
+recipes are based.</p>
+
+<b>PLAIN SPONGE CAKE</b><br>
+
+<ul>
+<li>4 eggs</li>
+<li>1 c. sugar</li>
+<li>1 c. flour</li>
+<li>Juice and rind of 1/2 lemon</li>
+</ul>
+
+<p>Beat the eggs until they are thick and lemon-colored. Add the sugar
+gradually and continue to beat. Sift the flour several times and fold
+into the mixture. When the ingredients are thoroughly mixed, add the
+grated rind and the juice of the lemon, pour into a sponge-cake pan,
+and bake.</p>
+
+<p><b>46. COLD-WATER SPONGE CAKE.</b>--The accompanying recipe is a slight
+variation from the true sponge cake, for it contains leavening other
+than eggs and a small amount of cold water. No difficulty will be
+experienced in making a cake according to this recipe if the directions
+are carefully followed.</p>
+
+<b>COLD-WATER SPONGE CAKE</b><br>
+
+<ul>
+<li>3 eggs</li>
+<li>1-1/2 c. sugar</li>
+<li>Rind and juice of 1 lemon</li>
+<li>1/2 c. cold water</li>
+<li>2 tsp. baking powder</li>
+<li>1-1/2 c. flour</li>
+</ul>
+
+<p>Beat the eggs until they are thick and lemon-colored. Add the sugar
+gradually and continue beating. Grate the yellow part from the lemon
+rind and add it with the juice. Pour in the cold water, continuing to
+beat. Sift in the baking powder with the flour and add to the egg
+mixture. Pour into a sponge-cake pan and bake.</p>
+
+<p><b>47. HOT-WATER SPONGE CAKE.</b>--Hot water and leavening in the form of soda
+and cream of tartar are used in the accompanying recipe for sponge
+cake. The texture is not just the same as that of a plain sponge cake,
+but if the recipe is carefully followed an excellent cake will be
+the result.</p>
+
+<b>HOT-WATER SPONGE CAKE</b><br>
+
+<ul>
+<li>4 eggs</li>
+<li>2 c. flour</li>
+<li>1-1/2 c. powdered sugar</li>
+<li>1/2 tsp. soda</li>
+<li>1-1/4 tsp. cream of tartar</li>
+<li>1/4 c. hot water</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Beat the eggs with a rotary beater until they are thick and
+lemon-colored. Sift the flour, powdered sugar, soda, and cream of tartar
+together several times. Sift these into the eggs and continue beating.
+When all of the dry ingredients have been added, pour in the boiling
+water, flavor with the vanilla, and pour into a sponge-cake pan
+and bake.</p>
+<br>
+
+<p><b>48. ORANGE SPONGE CAKE.</b>--Sponge cake is delicious when it is flavored
+with orange. No leavening except the eggs is used in the recipe for cake
+of this kind. Lemon may be used in place of orange and 1/2 cupful of
+finely chopped nuts may be added.</p>
+
+<b>ORANGE SPONGE CAKE</b><br>
+
+<ul>
+<li>4 eggs</li>
+<li>1 c. granulated sugar</li>
+<li>3/4 c. flour</li>
+<li>2 Tb. orange juice</li>
+<li>1/2 tsp. orange extract</li>
+</ul>
+
+<p>Beat the eggs with a rotary beater until they are light and
+lemon-colored. Add the granulated sugar gradually. Sift into this the
+flour, and continue the beating until all are mixed. Add the orange
+juice and extract, pour into a sponge-cake pan, and bake.</p>
+
+
+<p><b>49. SUNSHINE CAKE.</b>--Nothing more delicious in the way of cake can be
+made than sunshine cake. It is especially nice to serve with a frozen
+dessert of some kind, for it is not too rich and it is attractive
+in color.</p>
+
+<b>SUNSHINE CAKE</b><br>
+
+<ul>
+<li>6 eggs</li>
+<li>1/3 tsp. cream of tartar</li>
+<li>1 c. sugar</li>
+<li>3/4 c. flour</li>
+<li>1 tsp. lemon juice</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Separate the eggs. Beat the yolks with a rotary beater until they are
+thick and lemon-colored. Beat the egg whites until they are foamy, add
+the cream of tartar, and continue beating until they are dry. Fold the
+sugar into the egg whites and then fold the yolks into this mixture.
+Sift the flour several times and add it. Add the lemon juice and
+vanilla, pour into a sponge-cake pan, and bake.</p>
+
+<p><b>50. ANGEL CAKE NO. 1.</b>--A variety of sponge cake in which only the egg
+whites are used is known as angel cake. Some persons hesitate to make
+cake of this kind because of the number of eggs it takes, but usually
+the yolks that remain can be put to very good use and so the cake is no
+more expensive than most others.</p>
+
+<b>ANGEL CAKE No. 1</b><br>
+
+<ul>
+<li>1 c. flour</li>
+<li>1 c. powdered sugar</li>
+<li>10 egg whites</li>
+<li>1/2 tsp. cream of tartar</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Sift the flour and powdered sugar together four or five times in order
+to make them very light. Beat the egg whites with a whip until they are
+foamy. Add the cream of tartar, and continue beating until they are
+stiff enough to heap up in a mound and stay this way. Sift the mixture
+of flour and sugar a little at a time into the egg whites and continue
+beating until all is added. Flavor with the vanilla, place in a
+sponge-cake pan with a tube in the center, and bake in a very
+moderate oven.</p>
+
+<p><b>51. ANGEL CAKE NO. 2.</b>--If a slightly larger cake than the first
+angel-cake recipe will make is desired, the accompanying recipe should
+be followed. Its texture is practically the same as that of the
+other cake.</p>
+
+<b>ANGEL CAKE No. 2</b><br>
+
+<ul>
+<li>1-1/4 c. flour</li>
+<li>1-3/4 c. powdered sugar</li>
+<li>12 egg whites</li>
+<li>1 tsp. cream of tartar</li>
+</ul>
+
+<p>Sift the flour and sugar separately four or five times. Beat the egg
+whites until they are foamy and add the cream of tartar, continuing to
+beat until they are stiff. Add the powdered sugar gradually, continuing
+the beating. When all this has been added, sift in the flour, and fold
+it in with as light a motion as possible. Pour into a sponge-cake pan
+with a tube in the center, and bake in a very moderate oven, raising the
+temperature slightly at the end.</p>
+
+<p><b>52. POTATO-FLOUR SPONGE CAKE.</b>--When a substitute for wheat flour must be
+used and the supply of eggs is not large, the family need not be
+deprived of excellent cake, for potato sponge cake can be made. This
+resembles angel food to a certain extent, as it is white in color and
+tender in texture. It is a splendid cake to serve with rich
+frozen desserts.</p>
+
+<b>POTATO-FLOUR SPONGE CAKE</b><br>
+
+<ul>
+<li>5 egg whites</li>
+<li>1-1/2 c. sugar</li>
+<li>1/2 c. water</li>
+<li>2/3 c. potato flour</li>
+<li>1/3 c. wheat flour</li>
+<li>1/2 tsp. cream of tartar</li>
+<li>1 tsp. lemon extract</li>
+</ul>
+
+<p>Beat the egg whites until stiff. Cook the sugar and water until the
+sirup threads. Add this sirup to the egg whites and beat well. Sift the
+potato flour, wheat flour, and cream of tartar three times, and then
+fold into the mixture. Add the flavoring, turn into a pan, and bake for
+about 40 minutes.</p>
+
+<p><b>53. SPONGE CAKE WITH POTATO FLOUR.</b>--The accompanying recipe for sponge
+cake contains honey for part of the sweetening, both the yolks and the
+whites of the eggs, and potato flour. When sugar and wheat flour are
+scarce, this is a very good cake to make.</p>
+
+<b>SPONGE CAKE WITH POTATO FLOUR</b><br>
+
+<ul>
+<li>1/2 c. honey</li>
+<li>1/2 c. granulated sugar</li>
+<li>1/2 c. water</li>
+<li>5 eggs</li>
+<li>Grated rind and juice of 1/2 lemon</li>
+<li>1/2 c. potato flour</li>
+</ul>
+
+<p>Boil the honey, sugar, and water to the soft-ball stage. Separate the
+eggs, beat the yolks until thick and lemon-colored, and then beat the
+sirup into them. Add the grated lemon rind and juice, stir in the potato
+flour, and finally fold in the whites of the eggs, beaten very light.
+Bake in a tube pan for about 50 minutes.</p>
+<br>
+
+<a name="BUTTER_CAKES_AND_THEIR_PREPARATION"></a><h3>BUTTER CAKES AND THEIR PREPARATION</h3>
+
+<b>METHOD OF PROCEDURE</b><br><br>
+
+<p><b>54. NATURE OF BUTTER CAKE.</b>--The ingredients for a simple butter cake
+consist of butter or other fat, sugar, flour, eggs, leavening, and
+liquid. The proportion of flour and liquid in cake of this kind is
+similar to that of a thick, or muffin, batter, that is, 2 measures of
+flour and 1 measure of liquid; but it should be remembered that the
+addition of other ingredients, such as butter, sugar, and eggs, alter
+this proportion to a certain extent. However, it is possible to make up
+a cake recipe from a muffin recipe by using 1/2 as much sugar as flour
+and 1/2 as much butter as sugar. With a knowledge of these proportions,
+the housewife will be able to judge how near a new recipe comes to
+being a reasonable one and what the possibilities of its success are.</p>
+
+<p>[Illustration: FIG. 10]</p>
+
+<p><b>55. COMBINING THE INGREDIENTS.</b>--The method of mixing all cakes that
+include butter as an ingredient is similar. It is explained and
+illustrated in detail, so that the housewife may become thoroughly
+familiar with it and thus be prepared to apply it in the preparation of
+any variety of butter cake. In case a recipe contains additional
+ingredients, the way in which these are combined should be noted
+carefully and then carried out.</p>
+
+<p>[Illustration: FIG. 11]</p>
+
+<p><b>56.</b> In the making of any kind of butter cake, the ingredients and
+utensils should be collected and conveniently placed if the best results
+are desired. Fig. 10 shows these assembled ready to begin the mixing. As
+will be observed, layer-cake pans are included in the equipment, but
+these may be replaced by pans of other kinds if it is not desired to
+make a layer cake. Before the mixing begins, grease whatever pans are to
+be used and then dust them lightly with flour so that they will be
+ready when the mixture is prepared.</p>
+
+<p>[Illustration. Fig. 12]</p>
+
+<p>[Illustration. Fig. 13]</p>
+
+<p><b>57.</b> As the first step in the making of butter cake, cream the butter in
+the mixing bowl, as shown in Fig. 11; that is, work it with a wooden
+spoon until it is soft and creamy. Then add the sugar from the measuring
+cup very slowly, as in Fig. 12, stirring continually so that the mixture
+will remain creamy. The eggs are the next ingredient to be added. These
+are put in whole and unbeaten, whole and beaten, or they are separated
+and the yolks and whites beaten separately. If the whole eggs or the
+yolks are to be beaten, break them into a bowl and beat them with a
+rotary egg beater as Fig. 13 shows. As has already been learned, the
+whites, when added alone, should be beaten with an egg whip. When the
+eggs have been added to the mixture, beat it well so as to make it as
+light as possible and then stir in the liquid. The mixture will then
+appear as in Fig. 14. Next add all the dry ingredients to the flour,
+and, as illustrated in Fig. 15, carefully sift all into the mixture. If
+desired, the liquid and flour may be added alternately, a little at a
+time. With all the ingredients combined, beat the mixture vigorously for
+a short time to make sure that everything is thoroughly mixed, and then,
+as shown in Fig. 16, pour it into the pans that have been greased and
+floured. If a two-layer or a three-layer cake is to be made, it may be
+divided evenly to fill two pans or three pans, but if a loaf cake is
+desired, all of it should be poured into one pan.</p>
+
+<p>[Illustration: Fig. 14]</p>
+
+<p>[Illustration: Fig. 15]</p>
+
+<p><b>58. BAKING THE MIXTURE.</b>--Place the pans containing the cake mixture on
+the bottom rack of the oven in order that it may have an opportunity to
+rise properly. The form in which the cake is made determines the correct
+temperature for the oven. Loaf cake requires more time for baking than
+small cakes or layer cake; consequently, the oven should not be so hot
+for cake of this kind as for the other types. A temperature of 350 to
+400 degrees Fahrenheit is suitable for loaf cake, while small cakes or
+layer cake should have a temperature of at least 400 to 450 degrees. Be
+careful not to move the cake in the oven until it has risen sufficiently
+and has set; otherwise, it may fall when it is moved. If this precaution
+is observed and the cake falls, it may be known that the falling is due
+to a wrong proportion of ingredients and not to a draft nor the slamming
+of the oven door, as many housewives think. A cake that rises in the
+center and cracks open contains either an insufficient quantity of
+liquid or too much flour. If, upon being baked, a layer is higher on one
+side than on the other, it was probably spread unevenly in the pan
+before it was put in the oven or the oven rack itself was not level.
+This condition may be caused by uneven heat in the oven.</p>
+
+<p>[Illustration: Fig. 16]</p>
+
+<p>[Illustration: Fig. 17]</p>
+
+<p><b>59.</b> To determine whether a butter cake is baked sufficiently or not,
+several tests may be made. Cake of this kind does not shrink from the
+sides of the pan as does sponge cake, but the finger test mentioned may
+be applied, just as in the case of sponge cake. If, upon making a
+depression in the center of the butter cake, the surface springs back to
+fill the depression, it may be known that the cake is done. Another test
+consists in inserting a toothpick in the center of the cake. If it comes
+out clean, the cake has finished baking, but if some of the mixture
+sticks to the toothpick, more baking is required.</p>
+
+<p><b>60. CARE OF BUTTER CAKE AFTER BAKING.</b>--As soon as a butter cake is
+sufficiently baked, take it from the oven and remove it from the pan at
+once. See that the cake is loosened from the bottom and sides of the pan
+before attempting to turn it out. It can be loosened around the sides by
+means of a knife, and usually a slight shaking of the pan up and down or
+the inserting of the knife a little under the cake will be sufficient to
+loosen it from the bottom. Here the advantage of pans having removable
+bottoms is evident. When such pans are used, lift the cake out of the
+pan on the removable bottom and, as shown in Fig. 17, run a long thin
+knife under the cake until it is entirely loosened from the pan. Then
+slip the bottom out from under the cake and allow the cake to cool. A
+cake cooler, such as the one here shown, is the most convenient thing to
+use for the cooling of cakes. If one of these is not available, clean
+towels spread on a flat surface make a very good substitute. Allow the
+cake to become entirely cool before attempting to ice it.</p>
+<br>
+
+<a name="RECIPES_FOR_BUTTER_CAKES"></a><h3>RECIPES FOR BUTTER CAKES</h3>
+
+<p><b>61. ONE-EGG CAKE.</b>--One of the most economical cakes that can be made is
+the one-egg cake given in the accompanying recipe. However, when only
+one egg is used, a comparatively small quantity of cake mixture is the
+result. If it is desired to make a layer cake of this mixture, it will
+be necessary to double the quantities of the ingredients.</p>
+
+<b>ONE-EGG CAKE</b><br>
+
+<ul>
+<li>1/4 c. butter</li>
+<li>1/2 c. sugar</li>
+<li>1 egg</li>
+<li>1-1/2 c. flour</li>
+<li>3 tsp. baking powder</li>
+<li>1/2 c. milk</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter, add the sugar gradually, beat the egg, and add it. Mix
+and sift the flour and baking powder. Add the milk and the flour
+alternately until all the flour and liquid are added. Add the vanilla.
+Bake in a shallow loaf pan, making a single layer. Ice with any
+desirable icing.</p>
+
+<p><b>62. PLAIN LAYER CAKE.</b>--As a layer cake is usually iced over the top and
+contains an icing or a filling of some kind between the layers, a
+plain-cake mixture, such as that given in the accompanying recipe, is
+the most suitable kind.</p>
+
+<b>PLAIN LAYER CAKE</b><br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>1-1/4 c. sugar</li>
+<li>3 eggs</li>
+<li>3 c. flour</li>
+<li>5 tsp. baking powder</li>
+<li>1 c. milk</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter, add the sugar gradually, beat the eggs well, and add
+to the mixture. Sift the flour and baking powder together and add
+alternately with the milk, adding milk first. Add the vanilla, pour into
+layer-cake pans and bake. Ice with any kind of icing.</p>
+
+<p><b>63. NUT LAYER CAKE.</b>--A delicious cake can be made by adding nuts to the
+cake mixture given in the following recipe. This is baked in layers and
+then iced in any desired way.</p>
+
+<b>NUT LAYER CAKE</b><br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>1-1/2 c. sugar</li>
+<li>3 eggs</li>
+<li>3 c. flour</li>
+<li>5 tsp. baking powder</li>
+<li>1-1/4 c. milk</li>
+<li>3/4 c. chopped nuts</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter and add the sugar gradually. Beat the eggs and add
+them. Sift the flour and baking powder together, and add the milk and
+the dry ingredients alternately. Fold in the chopped nuts, add the
+vanilla, pour into layer-cake pans, and bake.</p>
+
+<p><b>64. CHOCOLATE NUT CAKE.</b>--Another delightful layer cake is the chocolate
+nut layer cake given in the accompanying recipe. The layers are put
+together with a thick layer of white boiled icing, and the top one is
+covered with a covering of the same.</p>
+
+<b>CHOCOLATE NUT CAKE</b><br>
+
+<ul>
+<li>1/4 c. butter</li>
+<li>1 c. sugar</li>
+<li>1 egg</li>
+<li>1 c. milk</li>
+<li>2 c. flour</li>
+<li>4 tsp. baking powder</li>
+<li>2 sq. chocolate</li>
+<li>1/2 c. chopped nuts</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter, add the sugar gradually, beat the egg, and add it to
+the mixture. Stir in alternately the milk and the flour and baking
+powder. Melt the chocolate in a double boiler and stir this into the
+dough. Fold in the chopped nuts, add the vanilla, and bake in a loaf or
+two rather thin layers. If baked in layers, remove them from the pans
+and cool. Ice the first layer with a very thick covering of white boiled
+icing almost as thick as the layer itself. Place the second layer of
+cake on top of this and cover with another thick layer of icing.</p>
+
+<p><b>65. SOUR-MILK CHOCOLATE CAKE.</b>--A very good chocolate cake can be made
+by using sour milk instead of sweet milk. In such cake, soda takes the
+place of baking powder, for, as has already been learned, the leavening
+is produced by the action of the soda on the acid in the milk.</p>
+
+<b>SOUR-MILK CHOCOLATE CAKE</b><br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>1-1/4 c. sugar</li>
+<li>1 egg</li>
+<li>2 sq. chocolate</li>
+<li>2-1/4 c. flour</li>
+<li>3/4 tsp. soda</li>
+<li>1 c. sour milk</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter, add the sugar, and cream well together. Beat the egg
+and add to the butter and sugar. Melt the chocolate. Sift the flour and
+soda together, and add to the mixture alternately with the sour milk.
+Beat well together and add the vanilla and melted chocolate. Pour into a
+loaf-cake pan and bake.</p>
+
+<p><b>66. DEVIL'S FOOD.</b>--Sometimes an entirely dark cake is desired. In such
+an event, devil's food, in which both chocolate and spices are used for
+flavoring, should be prepared. Such a cake is baked in a thick layer and
+is covered with chocolate icing.</p>
+
+<b>DEVIL'S FOOD</b><br>
+
+<ul>
+<li>1/4 c. butter</li>
+<li>1-1/4 c. sugar</li>
+<li>2 eggs</li>
+<li>2 c. flour</li>
+<li>4 tsp. baking powder</li>
+<li>1 tsp. cinnamon</li>
+<li>1/2 tsp. cloves</li>
+<li>1/2 tsp. ginger</li>
+<li>1/2 tsp. nutmeg</li>
+<li>3/4 c. milk</li>
+<li>2 sq. bitter chocolate</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, cinnamon, cloves, ginger, and
+nutmeg together, and add the milk alternately with these dry
+ingredients. Melt the chocolate in a double boiler and stir into the
+cake mixture. Add the vanilla. Bake in a flat pan in a thick layer. Ice
+with chocolate icing and cut into 2-inch squares.</p>
+
+<p><b>67. RAISIN SPICE CAKE.</b>--Most persons are very fond of cake containing
+raisins and spices. A good combination of spices used for such cake is
+cloves, cinnamon, and nutmeg, cloves being used in the
+smallest quantity.</p>
+
+<b>RAISIN SPICE CAKE</b><br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>3/4 c. sugar</li>
+<li>2 eggs</li>
+<li>2-1/4 c. flour</li>
+<li>4 tsp. baking powder</li>
+<li>2-1/2 tsp. spices</li>
+<li>1 c. milk</li>
+<li>1/2 c. raisins</li>
+</ul>
+
+<p>Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, and spices together, and add these
+alternately with the milk, adding milk first. Fold in the raisins, pour
+the mixture into a loaf-cake pan, and bake in a moderate oven. This cake
+may be served with or without icing.</p>
+
+<p><b>68. NUT SPICE CAKE.</b>--Nuts and spices combine very well in cake, as shown
+in the accompanying recipe. This cake is usually baked in a loaf pan,
+and may be served with or without icing.</p>
+
+<b>NUT SPICE CAKE</b><br>
+
+<ul>
+<li>1/4 c. butter</li>
+<li>1 c. sugar</li>
+<li>2 eggs</li>
+<li>2 c. flour</li>
+<li>4 tsp. baking powder</li>
+<li>1 tsp. cinnamon</li>
+<li>1/2 tsp. cloves</li>
+<li>1/2 tsp. ginger</li>
+<li>3/4 c. milk</li>
+<li>1/2 c. chopped nuts</li>
+</ul>
+
+<p>Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, and spices together. Add the milk
+and dry ingredients alternately, fold in the nuts, pour into a loaf-cake
+pan, and bake in a moderate oven.</p>
+
+<p><b>69. WAR CAKE.</b>--Cakes of almost every description contain eggs, but very
+good cake can be made without eggs, as in the accompanying recipe. This
+cake, which is known as war cake, contains only a small quantity of
+butter. Raisins increase its food value and spices are used for
+flavoring.</p>
+
+<b>WAR CAKE</b><br>
+
+<ul>
+<li>2 c. sugar</li>
+<li>2 Tb. butter</li>
+<li>2 c. water</li>
+<li>1 lb. raisins</li>
+<li>3-1/2 c. flour</li>
+<li>1 tsp. salt</li>
+<li>1 tsp. cinnamon</li>
+<li>1 tsp. allspice</li>
+<li>1 tsp. mace</li>
+<li>1 tsp. nutmeg</li>
+<li>1/2 tsp. cloves</li>
+<li>1 tsp. soda</li>
+</ul>
+
+<p>Boil the sugar, butter, water, and raisins together, and cool. Then to
+the flour add the salt, spices, and soda, and sift these into the boiled
+mixture. Pour into a loaf-cake pan and bake.</p>
+
+<p><b>70. WHITE CAKE.</b>--An ideal white cake can be made by using the whites of
+five eggs with the proper proportions of butter, sugar, flour, liquid,
+and leavening. Such a cake is usually baked in a large flat pan and then
+cut into squares.</p>
+
+<b>WHITE CAKE</b><br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>1-1/2 c. sugar</li>
+<li>5 egg whites</li>
+<li>2-1/2 c. flour</li>
+<li>4 tsp. baking powder</li>
+<li>3/4 c. milk</li>
+<li>Powdered sugar</li>
+<li>Shredded coconut</li>
+</ul>
+
+<p>Cream the butter and add gradually the sugar and the beaten whites of
+eggs. Sift the flour and baking powder together and add alternately with
+the milk. Beat this mixture well. Pour into a sheet-cake pan, 9 inches
+by 12 inches, and cover with powdered sugar and a rather thin layer of
+shredded coconut. Bake for about 40 minutes in a moderate oven. Remove
+from the pan, cool, and serve without icing.</p>
+
+<p><b>71. FEATHER CAKE.</b>--A cake that is easily made and that is a general
+favorite is known as feather cake. As may be inferred from the name,
+such cake is very light in weight and tender in texture.</p>
+
+<b>FEATHER CAKE</b><br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>1 c. sugar</li>
+<li>3 eggs</li>
+<li>2 c. flour</li>
+<li>1-1/2 tsp. baking powder</li>
+<li>1/3 c. milk</li>
+<li>1 tsp. flavoring</li>
+</ul>
+
+<p>Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour and baking powder together, and add alternately
+with the milk to the mixture. Add the flavoring. Beat rapidly for a few
+minutes, pour into a loaf-cake pan, and bake. Ice with simple
+white icing.</p>
+
+<p><b>72. GOLD CAKE.</b>--The cake given in the accompanying recipe and known as
+gold cake is very attractive in color, as well as appetizing in taste.
+To produce the gold color, only the yolks of the eggs are used. Orange
+extract is used for the flavoring.</p>
+
+<b>GOLD CAKE</b><br>
+
+<ul>
+<li>1/3 c. butter</li>
+<li>2/3 c. sugar</li>
+<li>4 egg yolks</li>
+<li>1-1/4 c. flour</li>
+<li>2 tsp. baking powder</li>
+<li>1/2 c. milk</li>
+<li>1 tsp. orange extract</li>
+</ul>
+
+<p>Cream the butter, add the sugar gradually, beat the yolks of the eggs
+until they are thick and lemon-colored, and add them. Sift the flour and
+baking powder together, and add alternately with the milk. Add the
+orange extract and bake in a loaf-cake pan. Cover with white icing
+and serve.</p>
+
+<p><b>73. ICE-CREAM CAKE.</b>--Because of the nature of the cake here given, it
+is called ice-cream cake. Only the whites of the eggs are used, and so
+the cake is white in color. It is baked in layers and is frosted with
+white icing.</p>
+
+<b>ICE-CREAM CAKE</b><br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>2 c. sugar</li>
+<li>1 c. milk</li>
+<li>3 c. flour</li>
+<li>4 tsp. baking powder</li>
+<li>4 egg whites</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter, add the sugar gradually, and pour in the milk. Sift
+the flour and baking powder together and add them. Beat the egg whites
+until they are stiff, fold these in, and add the vanilla. Bake in
+layers, and put marshmallow filling between the layers and on top.
+Chopped hickory nuts may also be put between the layers and spread on
+top if a more delicious ice-cream cake is desired.</p>
+
+<p><b>74. CORN-STARCH CAKE.</b>--An excellent cake will result when the following
+recipe is carefully worked out. It gets its name from the fact that corn
+starch is used for a part of the thickening. This cake is usually baked
+in a loaf-cake pan and then covered with icing.</p>
+
+<b>CORN-STARCH CAKE</b><br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>1 c. sugar</li>
+<li>1/2 c. corn starch</li>
+<li>2 tsp. baking powder</li>
+<li>1-1/4 c. wheat flour</li>
+<li>1/2 c. milk</li>
+<li>3 egg whites</li>
+<li>1/2 tsp. vanilla</li>
+<li>1/2 tsp. lemon extract</li>
+</ul>
+
+<p>Cream the butter and add the sugar gradually. Sift the corn starch,
+baking powder, and flour together. Add the milk and then the dry
+ingredients. Beat the egg whites until they are stiff and fold them in.
+Add the vanilla and lemon extract. Bake in a loaf-cake pan. Ice with
+chocolate or caramel icing.</p>
+
+<p><b>75. CINNAMON CAKE.</b>--A cake that is inexpensive and not very rich but at
+the same time favored by many persons is the cinnamon cake here given.
+It is slightly dark in color, due to the cinnamon that is used in it.
+Caramel icing seems to be the most suitable for cake of this kind, but
+if desired white icing may be used.</p>
+
+<b>CINNAMON CAKE</b><br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>1 c. sugar</li>
+<li>2 eggs</li>
+<li>1/2 c. milk</li>
+<li>1-3/4 c. flour</li>
+<li>3 tsp. baking powder</li>
+<li>2 tsp. cinnamon</li>
+</ul>
+
+<p>Cream the butter and add the sugar gradually. Separate the eggs, beat
+the yolks, and add them to the mixture. Stir in the milk. Sift the
+flour, baking powder, and cinnamon together and add these. Beat the egg
+whites until they are stiff, and fold them into the cake dough. Bake in
+layers or in a loaf and ice with white or caramel icing.</p>
+
+<p><b>76. POUND CAKE.</b>--Often a cake that will keep for some time is desired.
+In such an event, pound cake should be made, for it will remain fresh
+for a long period of time if it is stored in a closely covered
+receptacle. It is usually served without any icing and is cut into
+small, thin slices. The recipe here given makes enough cake for two
+loaf-cake pans.</p>
+
+<b>POUND CAKE</b><br>
+
+<ul>
+<li>1/2 c. finely cut citron</li>
+<li>5 eggs</li>
+<li>2/3 c. butter</li>
+<li>2 c. flour</li>
+<li>1-1/2 c. sugar</li>
+<li>1/2 tsp. mace</li>
+</ul>
+
+<p>Steam the citron until it is soft, cut into thin strips, and then into
+small pieces. Cream the butter until it is white, sift the sugar in
+slowly, and beat the two until the sugar is dissolved. Add the eggs one
+at a time without previously beating them, and beat each egg in
+thoroughly before the other is added. Stir in the flour and mace and
+bake in a very slow oven, in one large or two small loaf-cake pans.</p>
+
+<p><b>77. CARAMEL CAKE.</b>--Cake flavored with caramel affords a change from the
+usual varieties of cake. The caramel used for this cake should be
+prepared in the manner explained in <i>Cold and Frozen Desserts</i>.</p>
+
+<b>CARAMEL CAKE</b><br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>2-1/2 c. flour</li>
+<li>1-1/2 c. sugar</li>
+<li>4 tsp. baking powder</li>
+<li>3 Tb. caramel</li>
+<li>1 tsp. vanilla</li>
+<li>2/3 c. water</li>
+<li>3 egg whites</li>
+<li>2 egg yolks</li>
+</ul>
+
+<p>Cream the butter and add the sugar gradually. Add the caramel, water,
+and beaten egg yolks. Stir in the flour and baking powder sifted
+together. Add the vanilla and fold in the stiffly beaten egg whites.
+Bake in layers. Ice with any kind of white icing.</p>
+
+<p><b>78. JELLY ROLL.</b>--Many housewives do not attempt to make jelly roll,
+because they consider it a difficult matter. However, no trouble will
+be experienced in making excellent jelly roll if the following recipe is
+carried out explicitly.</p>
+
+<b>JELLY ROLL</b><br>
+
+<ul>
+<li>3 eggs</li>
+<li>1 tsp. baking powder</li>
+<li>1 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>1/2 Tb. milk</li>
+<li>1 Tb. butter</li>
+<li>1 c. flour</li>
+</ul>
+
+<p>Beat the eggs until light, add the sugar gradually, and continue
+beating. Stir in the milk, and then add the flour, which has been sifted
+with the baking powder and salt. Melt the butter and beat into the cake
+mixture. Line the bottom of a flat pan with paper, and grease the paper
+and the sides of the pan. Cover the bottom of the pan with a thin layer
+of the mixture spread evenly. Bake until done in a moderate oven. Remove
+from the pan at once, and turn out on paper sprinkled thickly with
+powdered sugar. Remove the paper from the bottom of the cake, and cut
+off a thin strip as far as the crust extends in on the sides and ends of
+the cake. Spread with a thick layer of jelly and roll. After the cake
+has been rolled, place a piece of paper around it, wrap in a slightly
+dampened napkin or towel, and allow it to stand until it cools. Unless
+the rolling is done as soon as the paper has been removed from it, the
+cake is likely to crack.</p>
+
+<p><b>79. LADY BALTIMORE CAKE.</b>--If an excellent cake for a special occasion is
+desired, Lady Baltimore cake should be served. It is made in layers,
+between which a filling containing fruit and nuts is spread. A white
+icing of any desirable kind is used to cover the cake.</p>
+
+<b>LADY BALTIMORE CAKE</b><br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>4 tsp. baking powder</li>
+<li>1 c. sugar</li>
+<li>3 egg whites</li>
+<li>3/4 c. milk</li>
+<li>1 tsp. vanilla</li>
+<li>2 c. flour</li>
+</ul>
+
+<p>Cream the butter, add the sugar gradually, and continue creaming. Stir
+in the milk. Sift the flour and baking powder together and add them.
+Fold in the stiffly beaten egg whites and add the vanilla. Bake in
+square layer pans or in two thick layers in loaf-cake pans. When cold,
+fill with the following filling and ice with any desirable white icing.</p>
+
+<b>FILLING FOR LADY BALTIMORE CAKE</b><br>
+
+<ul>
+<li>2 c. sugar</li>
+<li>1/2 c. figs or dates, chopped</li>
+<li>1/2 c. milk</li>
+<li>1 c. chopped nuts</li>
+<li>1 c. raisins, chopped</li>
+</ul>
+
+<p>Cook the sugar and milk until it forms a soft ball when dropped in cold
+water. Remove from the fire and cool. Beat until it begins to look
+creamy, and then add the raisins, figs or dates, and nuts. When stiff
+enough, spread a thick layer on one layer of the cake, place the other
+layer of cake on top, and cover with a thin layer of white icing.</p>
+
+<p><b>80. BRIDES CAKE.</b>--When a bride's cake is mentioned, one naturally thinks
+of a large, round cake entirely covered with thick, white icing. The
+cake here given is one of this kind, and in addition may be ornamented
+in any desired way. Besides being very attractive in appearance, this
+cake is delicious in taste.</p>
+
+<b>BRIDE'S CAKE</b><br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>3 tsp. baking powder</li>
+<li>1-1/2 c. sugar</li>
+<li>6 egg whites</li>
+<li>1/2 c. milk</li>
+<li>1/4 tsp. cream of tartar</li>
+<li>2 and 1/2 c. flour</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter, add the sugar gradually, and stir in the milk. Sift
+the flour and baking powder together and add to the mixture. Beat the
+egg whites until they are foamy. Add the cream of tartar to them and
+beat until stiff. Fold in the egg whites, add the vanilla, and bake in a
+deep, round pan. Cover with plain white frosting and ornament with icing
+in any desired way.</p>
+
+<p><b>81. FRUIT CAKE.</b>--In the preparations for Christmas festivities, fruit
+cake usually has an important place. But besides being very appropriate
+cake for the holiday season, fruit cake is a splendid cake to make
+because of its keeping qualities. It may be kept for a long time if it
+is properly cared for. The best plan is to wrap it in oiled paper and
+then put it away in a closely covered receptacle, such as a tin box. In
+fact, fruit cake is much better if it is baked a month before it is to
+be eaten and is moistened several times during that time by pouring over
+it and allowing to soak in a few teaspoonfuls of orange juice or diluted
+grape juice.</p>
+
+<b>FRUIT CAKE</b><br>
+
+<ul>
+<li>3/4 c. raisins</li>
+<li>1/2 c. milk</li>
+<li>3/4 c. currants</li>
+<li>2 c. flour</li>
+<li>1/2 c. finely cut citron</li>
+<li>1/2 tsp. soda</li>
+<li>1/2 c. butter</li>
+<li>1 tsp. cinnamon</li>
+<li>3/4 c. sugar</li>
+<li>1/2 tsp. allspice</li>
+<li>2 eggs</li>
+<li>1/4 tsp. nutmeg</li>
+<li>1/2 c. molasses</li>
+<li>1/4 tsp. cloves</li>
+</ul>
+
+<p>First prepare the fruits for the cake. Cream the butter, stir in the
+sugar gradually, add the eggs unbeaten, and continue beating. Add the
+molasses, milk, and flour with which the soda and spices have been
+sifted, and then fold the fruits, which have been prepared, into this
+mixture. Another way of adding the fruit is to pour a layer of the cake
+mixture into the cake pan, sprinkle this generously with the fruit, then
+another layer of dough and another layer of fruit, and finally a layer
+of dough with just a little fruit sprinkled on top. Whichever plan is
+followed, prepare the pan by covering the bottom with 1/2 inch of flour
+and then placing a piece of greased paper over this. This heavy layer of
+flour prevents the cake from burning. Put the cake in a very moderate
+oven and bake for about 2 hours. If a fruit cake without a heavy crust
+is desired, the mixture may be steamed for 3 hours in an ordinary
+steamer and then placed in the oven just long enough to dry the surface.</p>
+
+<p><b>82. WHITE FRUIT CAKE.</b>--While dark fruit cake is popular with the
+majority of persons, white fruit cake has been coming into favor for
+some time and is now made extensively. It contains a larger variety of
+fruit than the dark cake and nuts are also used. Cake of this kind may
+be baked in the oven or steamed.</p>
+
+<b>WHITE FRUIT CAKE</b><br>
+
+<ul>
+<li>1/4 lb. citron, cut into thin slices</li>
+<li>1/2 lb. apricots, dried, steamed, and chopped</li>
+<li>1/2 lb. raisins, chopped</li>
+<li>1/2 lb. candied cherries, cut into pieces</li>
+<li>1/2 lb. dates, chopped</li>
+<li>1/2 lb. almonds, blanched and cut into thin strips</li>
+<li>1 c. butter</li>
+<li>1 c. brown sugar</li>
+<li>1 egg</li>
+<li>1/2 c. milk</li>
+<li>1 Tb. baking powder</li>
+<li>1/2 tsp. cloves</li>
+<li>1 tsp. cinnamon</li>
+<li>1/2 tsp. nutmeg</li>
+<li>2 c. flour</li>
+</ul>
+
+<p>Steam the citron and apricots until they are soft, and then cut them in
+the required manner. Prepare the other fruits and the almonds. Cream the
+butter, add the sugar, egg, and milk, and beat thoroughly. Sift the
+baking powder and spices with the flour and add these. Dredge the fruits
+and nuts with flour and fold them into the mixture. Bake for 2 hours in
+a slow oven in small loaf pans lined with paper and containing about a
+1/2 inch layer of flour in the bottom, or steam for 3 hours and then
+bake for a short time in a moderate oven.</p>
+
+<p><b>83. WEDDING CAKE.</b>--Fruit cake has been used so much for wedding cake
+that it has come to be the established cake for this purpose. However,
+when fruit cake is to be used for weddings, a richer variety is
+generally made, as will be observed from the ingredients listed in the
+accompanying recipe. Wedding cake is usually cut into small pieces and
+presented to the guests in dainty white boxes.</p>
+
+<b>WEDDING CAKE</b><br>
+
+<ul>
+<li>2 lb. sultana raisins</li>
+<li>1 lb. dates, chopped</li>
+<li>1 lb. citron, cut into thin strips</li>
+<li>1 lb. figs, chopped</li>
+<li>1 lb. butter</li>
+<li>1 lb. sugar</li>
+<li>8 eggs</li>
+<li>1 lb. flour</li>
+<li>1/2 tsp. soda</li>
+<li>2 tsp. cinnamon</li>
+<li>1/2 tsp. nutmeg</li>
+<li>1/2 tsp. allspice</li>
+<li>1/2 tsp. cloves</li>
+<li>1/2 c. grape juice</li>
+</ul>
+
+<p>Prepare the fruits and dredge with one-third cupful of the flour. Cream
+the butter, add the sugar gradually, and beat together thoroughly.
+Separate the eggs, beat the yolks until they are thick and
+lemon-colored, and add to the sugar and butter. Sift the flour, soda,
+and spices together, and add to the mixture. Fold in the egg whites
+beaten stiff, add the grape juice, and fold in the fruits. Bake in the
+same way as fruit cake.</p>
+<br>
+
+<a name="CAKE_ICINGS_AND_FILLINGS"></a><h3>CAKE ICINGS AND FILLINGS</h3>
+
+<b>NATURE, PURPOSE, AND APPLICATION</b><br><br>
+
+<p><b>84.</b> Certain varieties of cakes are served plain, but the majority of
+cakes are usually covered with a sugar mixture of some description known
+as <i>icing</i>. In addition, if a cake is baked in layers, a <i>filling</i>,
+which may be either the same as the icing used for the covering or a
+mixture resembling a custard, is put between the layers to hold them
+together. These icings and fillings are used for the purpose of
+improving both the taste and the appearance of the cake, as well as for
+the purpose of retaining the moisture in it. Some of them are very
+simple, consisting merely of powdered sugar mixed with a liquid, while
+others are more elaborate and involve a number of ingredients. They may
+be spread over the cake, put on thick in a level manner, or arranged in
+fancy designs on a plain background of simple icing with the use of a
+pastry tube or a paper cornucopia. These decorations may be made in
+white or in various colors to suit the design selected for decoration.</p>
+
+<p><b>85.</b> It is well to understand just what cakes may be served without
+icings and fillings and what ones are improved by these accompaniments.
+Sponge cakes, as a rule, are not iced elaborately, for a heavy icing
+does not harmonize with the light texture of this kind of cake. If
+anything is desired, a simple sugar icing is used or the surface of the
+cake is moistened with the white of egg and then sprinkled with sugar.
+Butter cakes, especially when baked in layers, although they are often
+much richer than sponge cakes, are usually iced. When they are baked in
+the form of loaf cakes, they may or may not be iced, as desired. Very
+rich cakes made in loaf-cake form are usually served without icing,
+unless they are served whole and it is desired to make them attractive
+for a special occasion.</p>
+
+<p>[Illustration: FIG. 18, Plain iced cake.]</p>
+
+<p>[Illustration: FIG. 19, Decorated cake.]</p>
+
+<p><b>86.</b> For the most part, icings are put on plain, as in Fig. 18, but
+there are some occasions for which an attractively decorated cake is
+desired. For instance, birthday cakes, wedding cakes, or cakes for
+parties and dinners are often served whole from the table, and when this
+is done, the cake should be made as attractive as possible. The work of
+decorating such cakes may prove somewhat difficult at first, but just a
+little practice in this direction will produce surprising results. Figs.
+19 and 20 show what can be done in the way of decoration with very
+little effort. The cake shown in Fig. 19 is suitable for a special
+occasion, such as a party, while the one in Fig. 20 is a birthday cake.</p>
+
+<p>[Illustration: FIG. 20, Birthday cake with candles.]</p>
+
+<p>These cakes are first covered with a plain white icing and then
+decorated in any colors desired. The candle holders on the birthday
+cake, which may be purchased in various colors, correspond in color with
+the decoration on the cake. Original ideas and designs may thus be
+worked out in an attractive way to match a color scheme or carry out a
+decorative idea. A pastry tube is the most satisfactory utensil for this
+purpose, but a tiny paper cornucopia made of stiff white paper may be
+used to advantage for the decoration of small cakes and even for certain
+designs on large ones.</p>
+
+<p><b>87.</b> The cake that comes out of the pan with a smooth surface is the one
+to which an icing or a filling may be applied most satisfactorily.
+Unless absolutely necessary, the cake should not be cut nor broken in
+any way before it is iced, as a cut surface is apt to crumble and
+produce a rough appearance. If the cake must be cut, as is the case when
+small fancy shapes are made out of baked cake, the pieces should be
+glazed with a coating of egg white mixed with a very small quantity of
+sugar and beaten just enough to incorporate the sugar. Then, if they are
+allowed to dry for 4 or 5 hours before being iced, no crumbs will mix
+with the icing.</p>
+
+<b>CAKE ICINGS AND THEIR PREPARATION</b><br><br>
+
+<p><b>88. VARIETIES OF ICINGS.</b>--Icings are of two varieties: those which
+require cooking and those whose ingredients are not cooked. In uncooked
+icings, which are easily made, sugar, such as confectioner's, is
+moistened with a liquid of some kind and then flavored in various ways.
+The more common of the cooked varieties are made by beating a hot sugar
+sirup into well-beaten egg whites. After being flavored, icings of this
+kind may be used without the addition of other ingredients or they may
+be combined with fruits, nuts, coconut, etc.</p>
+
+<p><b>89. UNCOOKED ICINGS.</b>--Confectioner's sugar is the most satisfactory for
+uncooked icings, and it is the kind most commonly used for this purpose.
+The finer this sugar can be secured, the better will the icing be, XXXX
+being the most desirable. As such sugar forms very hard lumps when it is
+allowed to stand, it should be rolled and sifted before it is mixed with
+the other ingredients. The material used to moisten the sugar may be
+lemon juice or some other fruit juice, water, milk, cream, egg white,
+butter, or a combination of these. Enough liquid should be used to make
+the icing thin enough to spread easily.</p>
+
+<p><b>90.</b> The ingredients used in uncooked icings determine to a certain
+extent the utensils required to make the icings. A fine-mesh wire sifter
+should be used to sift the sugar. A bowl of the proper size to mix the
+materials should be selected, and a wooden spoon should also be secured
+for this purpose, although a silver spoon will answer if a wooden one is
+not in supply. To spread the mixture on the cake, a silver knife
+produces the best results. If the icing is to be put on in ornamental
+way, the equipment already mentioned, that is, a pastry bag or a paper
+cornucopia, should be provided.</p>
+
+<b>COLD-WATER ICING</b><br>
+
+<ul>
+<li>1 c. confectioner's sugar</li>
+<li>2 Tb. cold water</li>
+<li>1 tsp. lemon juice</li>
+</ul>
+
+<p>Add the sugar to the water and lemon juice, beat together thoroughly,
+and spread on any desired cake.</p>
+
+<b>PLAIN ICING</b><br>
+
+<ul>
+<li>1 egg white</li>
+<li>1-1/4 c. confectioner's sugar</li>
+<li>2 tsp. cold water</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Beat the white of the egg until it is stiff. Sift in the sugar and add
+a little of the water occasionally until all the water and sugar are
+added. Beat together thoroughly, add the flavoring, and spread on
+the cake.</p>
+
+<b>ORANGE ICING</b><br>
+
+<ul>
+<li>1-1/2 c. confectioner's sugar</li>
+<li>4 Tb. orange juice</li>
+<li>Few drops orange extract</li>
+<li>Orange coloring for tinting</li></ul>
+
+
+<p>Sift the sugar into the orange juice and beat thoroughly. Add the orange
+extract and just a little of the orange coloring for an even tint.
+Spread on the cake.</p>
+
+<b>CHOCOLATE WATER ICING</b><br>
+
+<ul>
+<li>1 sq. chocolate</li>
+<li>3 Tb. boiling water</li>
+<li>1-1/2 c. pulverized sugar</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Melt the chocolate in a double boiler, add the boiling water and the
+sugar, and stir together until smooth. Add the vanilla. Spread on
+the cake.</p>
+
+<b>WHITE ICING</b><br>
+
+<ul>
+<li>2 egg whites</li>
+<li>1-1/4 c. confectioner's sugar</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Beat the egg whites until they are stiff, sift in the powdered sugar,
+add the vanilla, and beat together until the icing is of a consistency
+to spread.</p>
+
+<b>BUTTER ICING</b><br>
+
+<ul>
+<li>1 Tb. butter</li>
+<li>1-1/2 c. powdered sugar</li>
+<li>1 Tb. cream</li>
+<li>1/2 tsp. vanilla</li>
+<li>1 egg white</li>
+</ul>
+
+<p>Cream the butter, add the sugar, diluting it with the cream, and add the
+vanilla. Beat the egg white and add to the mixture, continuing the
+beating until the mixture is dry and ready to spread.</p>
+
+<b>CHOCOLATE BUTTER ICING</b><br>
+
+<ul>
+<li>1 Tb. butter</li>
+<li>1-1/2 c. powdered sugar</li>
+<li>3 Tb. milk</li>
+<li>1/2 egg</li>
+<li>1 oz. chocolate</li>
+<li>Vanilla</li>
+</ul>
+
+<p>Cream the butter and add the sugar gradually, moistening with the milk
+and egg to make the mixture thin enough to spread. Melt the chocolate in
+a saucepan over hot water and pour into the icing mixture. Add the
+vanilla. Beat thoroughly and if more sugar or liquid is needed to make
+the icing thicker or thinner, add until it is of the right consistency
+to spread.</p>
+
+<b>ORNAMENTAL ICING</b><br>
+
+<ul>
+<li>3 egg whites</li>
+<li>3 c. confectioner's sugar</li>
+<li>3 tsp. lemon juice</li>
+</ul>
+
+<p>Put the egg whites into a bowl, add a little of the sugar, and beat.
+Continue adding sugar until the mixture becomes too thick to beat well,
+and then add the lemon juice. Add the remainder of the sugar, and
+continue beating until the icing is thick enough to spread. Spread a
+thin layer over the cake and allow it to harden. When this is dry, cover
+it with another layer to make a smooth surface, and add more sugar to
+the remaining icing until it is of a very stiff consistency. Color and
+flavor as desired, place in a pastry bag, and force through pastry tubes
+to make any desired designs.</p>
+
+<p><b>91. COOKED ICINGS.</b>--A few cooked icings are made without egg whites, but
+for the most part icings of this kind consist of a sugar sirup beaten
+into egg whites that have been whipped until they are stiff. Success in
+making icing of this kind depends largely on boiling the sirup to just
+the right degree, for when this is done the icing will remain for a
+short time in a condition to be handled. If the sirup is not cooked long
+enough, the icing will not stiffen and it will have to be mixed with
+powdered sugar to make it dry. In the event of its being boiled too
+long, the icing will have to be applied quickly, for it is likely to
+become sugary. A thermometer is a convenient utensil to use in making
+icings of this kind, for with it the housewife can determine just when
+the sirup is boiled to the right point. However, after the housewife has
+had a little experience, excellent results can be achieved in the way of
+icings without a thermometer if the mixture is tested carefully. The
+beating of cooked icings also has much to do with the nature of the
+finished product. They should be beaten until they are of just the
+proper consistency to spread and still will not run off the surface
+of the cake.</p>
+
+<p><b>92.</b> Because of the nature of cooked icings, it is necessary that the
+work of applying them to cakes be completed as quickly as possible. A
+case knife or a spatula is the best utensil for this purpose.</p>
+
+<p>To ice a layer cake, pour some of the icing on the layer that is desired
+for the bottom and then spread it over the layer quickly until it is
+smooth and as thick as desired. If coconut or any other ingredient,
+such as chopped nuts or fruit, is to be used, sprinkle it on the icing
+as in Fig. 21. Then take up the second layer carefully, as shown, and
+place it on the iced first layer. Pour the remainder of the icing on
+this layer and spread it evenly over the top and down the sides, as
+shown in Fig. 22. The cake will then be covered with a plain white icing
+that will be sufficient in itself or that may serve as a basis for any
+desired ornament. If coconut, fruit, or nuts have been used between the
+layers, sprinkle the same over the top, as shown in Fig. 23, while the
+icing is still soft.</p>
+
+<p>[Illustration: FIG. 21, Assembling layer cake.]</p>
+
+<p>[Illustration: FIG. 22, Icing layer cake.]</p>
+
+<p>Sometimes, after the icing has been spread, it may be found that the
+surface is not so smooth as it should be. Any roughness that may occur,
+however, may be removed as soon as the icing has become entirely cold by
+dipping a clean silver knife into hot water and, as shown in Fig. 24,
+running it gently over the entire surface. This treatment takes only a
+little time and greatly improves the appearance of the cake.</p>
+
+<b>CARAMEL ICING</b><br>
+
+<ul>
+<li>1 1/2 c. brown sugar</li>
+<li>3/4 c. milk</li>
+<li>1/2 Tb. butter</li>
+</ul>
+
+<p>Boil the ingredients together until a soft ball is formed when the
+mixture is tried in cold water. Cool and beat until of the right
+consistency to spread. Spread this icing rather thin. If desired chopped
+nuts may be added to it while it is being beaten.</p>
+
+<b>MAPLE ICING</b><br><br>
+
+<p>Maple icing may be made by following the recipe given for caramel icing,
+with the exception of using maple sugar in place of the brown sugar.</p>
+
+<p>[Illustration: FIG. 23, Sprinkling iced cake with garnish.]</p>
+
+<b>BOILED ICING</b><br>
+
+<ul>
+<li>1 c. sugar</li>
+<li>1/2 c. water</li>
+<li>1 egg white</li>
+<li>Pinch of cream of tartar</li>
+</ul>
+
+<p>Put the sugar and water to cook in a saucepan. Boil until a fairly hard
+ball is formed when the sirup is tried in cold water or until it threads
+when dropped from a spoon, as shown in Fig. 25. If a thermometer is used
+to test the sirup, it should register 240 to 242 degrees Fahrenheit when
+the sirup is taken from the stove. Beat the egg white, add the cream of
+tartar, and continue beating until the egg white is stiff. Then, as in
+Fig. 26, pour the hot sirup over the beaten egg white very slowly, so as
+not to cook the egg, beating rapidly until all the sirup has been added.</p>
+
+<p>[Illustration: FIG. 24, Smoothing surface of icing with knife.]</p>
+
+<p>Continue to beat with a spoon or egg whip until the icing is light and
+almost stiff enough to spread on the cake, as in Fig. 27. Then place the
+bowl over a vessel containing boiling water, as in Fig. 28, and beat for
+3 or 4 minutes while the water boils rapidly underneath. With this
+treatment, the icing will not change in consistency, but will become
+easier to handle and will permit of being used for a longer period of
+time without becoming hard. In fact, it may be kept until the next day
+if desired by placing a moist cloth over the top of the bowl so as to
+prevent a crust from forming.</p>
+
+<p>[Illustration: FIG. 25, Testing hard ball stage of sirup.]</p>
+
+<b>CHOCOLATE ICING</b><br><br>
+
+<p>If chocolate icing is desired, a square of melted chocolate may be added
+to the icing given in the preceding recipe after the sirup has been
+added to the egg white.</p>
+
+<b>BROWN-SUGAR BOILED ICING</b><br>
+
+<ul>
+<li>1-1/4 c. brown sugar</li>
+<li>1/4 c. white sugar</li>
+<li>1/3 c. water</li>
+<li>2 egg whites</li>
+<li>Pinch of cream of tartar</li>
+</ul>
+
+<p>Boil the sugar and the water until it threads or forms a fairly hard
+ball when tried in cold water.</p>
+
+<p>[Illustration: FIG. 26, Pouring hot sirup over beaten egg whites.]</p>
+
+<p>Beat the egg whites until stiff, adding a pinch of cream of tartar while
+beating. Pour the hot sirup over the egg whites and continue beating.
+Flavor with vanilla if desired. Beat until stiff enough to spread and,
+if desired, cook over boiling water as described for boiled white icing.</p>
+
+<b>TIME-SAVING ICING</b><br>
+
+<ul>
+<li>7/8 c. granulated sugar</li>
+<li>3 Tb. water</li>
+<li>1 egg white</li>
+</ul>
+
+<p>Put the sugar, water, and egg white into the upper part of a small
+double boiler. Have the water in the lower part boiling rapidly. Set
+the part containing the ingredients in place and beat constantly for 7
+minutes with a rotary egg beater, when a cooked frosting that will
+remain in place will be ready for use. The water in the lower receptacle
+must be boiling rapidly throughout the 7 minutes.</p>
+
+<p>[Illustration: FIG. 27, Beating icing until light.]</p>
+
+<p>[Illustration: FIG. 28, Beating over rapidly boiling water.]</p>
+<br>
+
+<b>CAKE FILLINGS</b><br><br>
+
+<p><b>93.</b> As already explained, any icing used for the top of the cake may
+also be used for the filling that is put between the layers, but often,
+to obtain variety, an entirely different mixture is used for this
+purpose. A number of recipes for cake fillings are here given, and from
+these the housewife can select the one that seems best suited to the
+cake with which it is to be used. As will be noted, many of them are
+similar to custard mixtures, and these, in addition to being used for
+cakes, may be used for filling cream puffs and &eacute;clairs. Others contain
+fruit, or nuts, or both, while still others resemble icing, with the
+exception of being softer. No difficulty will be experienced in making
+any of these fillings if the directions are carefully followed. They
+should be applied to the cake in the same way as icings.</p>
+
+<b>FRENCH FILLING</b><br>
+
+<ul>
+<li>2 c. milk</li>
+<li>1 c. sugar</li>
+<li>1/2 c. flour</li>
+<li>1/8 tsp. salt</li>
+<li>2 eggs</li>
+<li>1 tsp. vanilla</li>
+<li>1/2 tsp. lemon extract</li>
+</ul>
+
+<p>Heat the milk to scalding in a double boiler. Mix the sugar, flour, and
+salt. Pour the hot milk over this, and stir rapidly to prevent the
+formation of lumps. Return to the double boiler and cook for 15 to 20
+minutes. Beat the eggs slightly and add them to the mixture. Cook for 5
+minutes longer. Add the flavoring, cool, and place between layers of
+cake or use for filling cream puffs or &eacute;clairs. Half of the recipe will
+be sufficient for cake filling.</p>
+
+<b>CHOCOLATE FILLING</b><br><br>
+
+<p>If chocolate filling is desired, melt 1-1/2 squares of chocolate and add
+to the French filling while it is hot.</p>
+
+<b>COFFEE FILLING</b><br><br>
+
+<p>A very good coffee filling may be made by scalding 2 tablespoonfuls of
+coffee with the milk, straining to remove the grounds, and then adding
+to French filling for flavoring.</p>
+
+<b>FRUIT CREAM FILLING</b><br>
+
+<ul>
+<li>2/3 c. heavy cream</li>
+<li>1/4 c. sugar</li>
+<li>1/2 c. crushed raspberries, strawberries, peaches, or any desirable fresh fruit</li>
+</ul>
+
+<p>Whip the cream until stiff, add the sugar, and fold in the crushed
+fruit. Place between layers of cake.</p>
+
+<b>RAISIN-AND-NUT FILLING</b><br>
+
+<ul>
+<li>1/2 c. sugar</li>
+<li>1/4 c. water</li>
+<li>1/2 c. raisins</li>
+<li>1/4 c. chopped nuts</li></ul>
+
+
+<p>Boil the sugar and water until they form a firm ball when tried in cold
+water. Chop the raisins and nuts and add them to the sirup. Cook until
+stiff enough not to run, and place between layers of cake.</p>
+
+<b>COCONUT FILLING</b><br>
+
+<ul>
+<li>1 c. milk</li>
+<li>1/2 c. shredded coconut</li>
+<li>1/3 c. sugar</li>
+<li>2 Tb. corn starch</li>
+<li>1 egg</li>
+</ul>
+
+<p>Heat the milk to scalding with the coconut. Mix the sugar and corn
+starch, pour the hot milk into it, and stir rapidly so as to prevent
+lumps from forming. Cook for 15 or 20 minutes. Beat the egg slightly,
+add to the mixture, and cook for 5 minutes more. Cool and spread between
+layers of cake.</p>
+
+<b>LEMON FILLING</b><br>
+
+<ul>
+<li>2 Tb. corn starch</li>
+<li>1/3 c. sugar</li>
+<li>1/2 c. boiling water</li>
+<li>1 Tb. butter</li>
+<li>1 lemon</li>
+<li>1 egg</li>
+</ul>
+
+<p>Mix the corn starch and sugar, and add to this the boiling water. Put to
+cook in a double boiler, add the butter, the grated rind of the lemon,
+and cook for 15 or 20 minutes. Beat the egg slowly, add to the mixture,
+and cook for 5 minutes more. Remove from the heat and add the juice of
+the lemon. Cool and spread between layers of cake.</p>
+
+<b>ORANGE FILLING</b><br><br>
+
+<p>Orange filling may be made by using grated orange rind in place of the
+lemon in the recipe for lemon filling and 1 tablespoonful of lemon juice
+and 2 tablespoonfuls of orange juice.</p>
+
+<b>MARSHMALLOW FILLING</b><br>
+
+<ul>
+<li>2-1/2 c. sugar</li>
+<li>3/4 c. hot water</li>
+<li>1/4 tsp. cream of tartar</li>
+<li>1 egg white</li>
+</ul>
+
+<p>Boil the sugar, water, and cream of tartar until the sirup threads. Beat
+the egg white until stiff, add the sirup slowly so as not to cook the
+egg, and beat constantly until thick enough to spread on the cake
+without running. This may be used for icing, as well as filling.</p>
+<br>
+
+<b>CAKES, COOKIES, AND PUDDINGS (PART 1)</b><br><br>
+
+<b>EXAMINATION QUESTIONS</b><br><br>
+
+<p>(1) Discuss briefly the use of cake in the diet.</p>
+
+<p>(2) What leavening materials are used in cake making?</p>
+
+<p>(3) (<i>a</i>) What are the two general classes of cakes? (<i>b</i>) In what way
+do they differ?</p>
+
+<p>(4) Of what value in cake making are pans with removable bottoms?</p>
+
+<p>(5) Give the various steps up to mixing in making a cake.</p>
+
+<p>(6) How should pans be prepared for: (<i>a</i>) butter cakes? (<i>b</i>) sponge
+cakes?</p>
+
+<p>(7) Give the general proportion of ingredients for sponge cake.</p>
+
+<p>(8) Give the order necessary for combining the ingredients in sponge
+cake.</p>
+
+<p>(9) (<i>a</i>) Describe the baking of sponge cake. (<i>b</i>) How can you tell
+when sponge cake is ready to be taken out of the oven?</p>
+
+<p>(10) When and how is sponge cake taken from the pan in which it is
+baked?</p>
+
+<p>(11) (<i>a</i>) Give the general proportion of liquid and flour used for
+butter cake. (<i>b</i>) What makes this proportion vary?</p>
+
+<p>(12) Give the steps necessary for mixing the ingredients of butter cake.</p>
+
+<p>(13) Describe the baking of butter cake.</p>
+
+<p>(14) (<i>a</i>) How can you tell when butter cake is sufficiently baked?
+(<i>b</i>) How is it removed from the pan and cooled?</p>
+
+<p>(15) What is the value of cake icing?</p>
+
+<p>(16) (<i>a</i>) What ingredients are used to make the simplest icings? (<i>b</i>)
+What kind of sugar is best for uncooked icings?</p>
+
+<p>(17) What kind of icing should be used for sponge cake? Tell why.</p>
+
+<p>(18) How is the surface of a cake that is to be decorated with an
+ornamental design prepared?</p>
+
+<p>(19) (<i>a</i>) Describe the icing of a layer cake. (<i>b</i>) How may a rough
+surface of icing be made smooth?</p>
+
+<p>(20) (<i>a</i>) Tell how boiled icing is made. (<i>b</i>) What is the test for
+determining when the sirup is boiled sufficiently?</p>
+
+
+
+
+<br><hr style="width: 35%;"><br>
+<h3>CAKES, COOKIES, AND PUDDINGS (PART 2)</h3>
+
+<b>SMALL CAKES</b><br><br>
+
+<a name="VARIETIES_OF_SMALL_CAKES"></a><h3>VARIETIES OF SMALL CAKES</h3>
+
+<p><b>1.</b> Under the heading Small Cakes are included numerous varieties of
+cakes made of many different kinds of materials and baked in various
+shapes and sizes. Some of them, such as meringues and kisses, contain
+nothing except eggs and sugar and consequently are almost confections.
+On the other hand, many of them, including cookies of all kinds, drop
+cakes, ladyfingers, etc., are merely the usual sponge and butter-cake
+mixtures altered in such ways as may be desired. In addition, there are
+cream puffs and &eacute;clairs, the various kinds of cakes made with yeast, and
+doughnuts and crullers, all of which, while not exactly cake mixtures,
+are similar enough to small cakes in preparation and use to be discussed
+in connection with them.</p>
+
+<p><b>2. NATURE OF MIXTURES FOR SMALL CAKES.</b>--The mixtures used for small
+cakes are made into batters and doughs of various thicknesses. For
+instance, the batter used for cup cakes is as thin as that for layer
+cake; that for drop cakes must be stiff enough to hold its shape when it
+is dropped on a flat sheet; while cookies require a dough that is stiff
+enough to be rolled out in a thin layer and then cut into various shapes
+with cutters. The mixing of cakes of this kind differs in no way from
+that of large cakes, the greater thickness being obtained merely by the
+addition of flour.</p>
+
+
+<p><b>3. BAKING SMALL CAKES.</b>--Small cakes bake more quickly than large ones;
+consequently, a hotter oven is required for them. Cookies will bake in
+10 to 15 minutes. They should rise and start to brown in 1/2 of this
+time, and should finish browning and shrink slightly in the remaining
+half. Drop cakes require a little more time than cookies. They should
+rise during the first third of the time, brown slightly during the
+second, and finish browning and shrink during the last third. Cup cakes
+being larger require from 15 to 25 minutes to bake, depending on their
+size. They should rise and brown in the same way as drop cakes. The
+baking of most of the other varieties demands special attention and is
+discussed in connection with the cakes themselves.</p>
+
+<p>When the majority of small cakes, including cookies, are put into the
+oven to bake, they should be set on the lower rack. Then, when the
+browning has started, they should be changed to the upper rack, where
+they will brown more quickly. This transfer may also be necessary in the
+case of the larger sized cup cakes.</p>
+
+<p>Small cakes baked in muffin pans should be allowed to stand for several
+minutes after being removed from the oven in order to cool. Then a knife
+or a spatula should be run around the edge to loosen each cake from the
+pan. If the pan is then turned upside down and tapped lightly once or
+twice, the cakes will, as a rule, come out in good condition. Cookies
+and drop cakes should be taken from their pans or sheets while warm and
+then allowed to cool on a cake cooler or on clean towels spread on
+a table.</p>
+<br>
+
+<b>PREPARATION OF SMALL CAKES</b><br><br>
+
+<a name="CUP_AND_DROP_CAKES"></a><h3>CUP AND DROP CAKES</h3>
+
+<p><b>4. NATURE OF CUP AND DROP CAKES.</b>--CUP CAKES are a variety of small cakes
+baked in muffin pans. Many of the mixtures used for large cakes may be
+made into cup cakes by baking them in pans of this kind. Instead of
+pouring the mixture into the pans from the bowl, as is done in the case
+of large cakes, it is put into them by means of a spoon, as shown in
+Fig. 1. The pans should be filled only about half full in order to give
+the mixture an opportunity to rise. When the cakes are baked, they
+usually reach the top of the pans.</p>
+
+<p>[Illustration: FIG. 1]</p>
+
+<p><b>5.</b> Cup cakes may be served plain or they may be iced in any desired way.
+Fig. 2 shows a group of cakes of this kind, the three on the right being
+cup cakes without any icing or decoration and the rest, cup cakes iced
+and then decorated in a variety of ways. As will be observed, cup cakes
+lend themselves well to decoration. The materials used here for the
+decorating are chiefly citron and maraschino cherries, both of which may
+be cut into a variety of shapes. The cakes are first covered with a
+white icing for a foundation, and the decorative materials are applied
+before it becomes dry. Other materials may, of course, be used for
+decorating cup cakes, and original designs may be worked out in a number
+of attractive ways.</p>
+
+<p>[Illustration: FIG. 2]</p>
+
+<p><b>6.</b> DROP CAKES differ from cup cakes in that a stiffer batter is used and
+the mixture is then dropped from a spoon on a greased and floured cooky
+sheet. As shown in Fig. 3, which illustrates a plate of drop cakes
+ready to serve, cakes of this kind are not generally iced. However, the
+mixture used for them often contains fruits and nuts.</p>
+
+<p><b>7. RECIPES FOR CUP AND DROP CAKES.</b>--Several recipes for cup cakes and
+drop cakes are here given. No difficulty will be experienced in carrying
+out any of them if the suggestions already given are applied. With each
+recipe is mentioned the approximate number of cakes the recipe will
+make. The exact number it will produce will depend, of course, on the
+size of the cakes; the smaller they are the greater will be
+their number.</p>
+
+<p>[Illustration: FIG. 3]</p>
+
+<b>CUP CAKES</b><br>
+(<i>Sufficient for 1-1/2 Dozen Cakes</i>)<br>
+
+<ul>
+<li>2/3 c. butter</li>
+<li>2 c. sugar</li>
+<li>4 eggs</li>
+<li>3-1/4 c. flour</li>
+<li>4 tsp. baking powder</li>
+<li>1/4 tsp. mace</li>
+<li>1 c. milk</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter and add the sugar. Beat the eggs and add them. Sift the
+flour, baking powder, and mace together, and add alternately with the
+milk. Flavor with the vanilla, put into greased and floured muffin pans,
+and bake. Cover with chocolate icing and serve.</p>
+
+<b>BROWNIES</b><br>
+(<i>Sufficient for 1 Dozen Cakes</i>)<br>
+
+<ul>
+<li>1/3 c. butter</li>
+<li>1/3 c. sugar</li>
+<li>1/3 c. molasses</li>
+<li>1 egg</li>
+<li>1-1/4 c. flour</li>
+<li>1 tsp. baking powder</li>
+<li>1/3 tsp. soda</li>
+<li>1/2 c. chopped nut meats</li>
+</ul>
+
+<p>Cream the butter, add the sugar and molasses, beat the egg and add it.
+Mix the flour, baking powder, and soda together, and sift into the
+mixture. Fold in the chopped nut meats, put in thin layers into muffin
+pans, and bake in a hot oven until done. Remove from the pans, cool,
+and serve.</p>
+
+<b>CINNAMON CUP CAKES</b><br>
+(<i>Sufficient for 1 Dozen Cakes</i>)<br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>1 c. sugar</li>
+<li>2 eggs</li>
+<li>4 tsp. baking powder</li>
+<li>2 c. flour</li>
+<li>1 Tb. cinnamon</li>
+<li>1/2 c. milk</li>
+</ul>
+
+<p>Cream the butter and add the sugar. Beat the eggs and add them. Sift the
+baking powder, flour, and cinnamon together, and add alternately with
+the milk. Put into greased and floured muffin pans and bake.</p>
+
+<b>COCOA CUP CAKES</b><br>
+(<i>Sufficient for 1-1/2 Dozen Cakes</i>)<br>
+
+<ul>
+<li>1/3 c. shortening</li>
+<li>1-1/4 c. sugar</li>
+<li>2 eggs</li>
+<li>2 c. flour</li>
+<li>1/2 c. cocoa</li>
+<li>1/8 tsp. soda</li>
+<li>3 tsp. baking powder</li>
+<li>3/4 c. milk</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cream the shortening and add the sugar. Beat the eggs and add them. Sift
+the flour, cocoa, soda, and baking powder together and add alternately
+with the milk. Flavor with the vanilla, put into greased and floured
+muffin pans, and bake in a hot oven. Remove from the pans, cool, and
+serve. If desired, these cakes may be iced with white icing and
+sprinkled with coconut.</p>
+
+<b>ROXBURY CAKES</b><br>
+(<i>Sufficient for 1 Dozen Cakes</i>)<br>
+
+<ul>
+<li>1/4 c. butter</li>
+<li>1/2 c. sugar</li>
+<li>2 eggs</li>
+<li>1/2 c. molasses</li>
+<li>1/2 c. milk</li>
+<li>1-3/4 c. flour</li>
+<li>1/2 tsp. nutmeg</li>
+<li>1/2 tsp. cinnamon</li>
+<li>1/2 tsp. ground cloves</li>
+<li>1-1/2 tsp. baking powder</li>
+<li>1/2 tsp. soda</li>
+<li>3/4 c. raisins</li>
+<li>1/2 c. English walnut meats</li>
+</ul>
+
+<p>Cream the butter and add the sugar gradually. Beat the eggs and add
+them. Add the molasses and milk. Mix and sift the dry ingredients and
+stir these into the first mixture. Fold in the finely chopped raisins
+and nuts. Bake in a moderate oven and ice with white icing.</p>
+
+<b>APPLE-SAUCE CAKES</b><br>
+(<i>Sufficient for 1-1/2 Dozen Cakes</i>)<br>
+
+<ul>
+<li>1/4 c. butter</li>
+<li>1 c. sugar</li>
+<li>2 c. flour</li>
+<li>1/2 tsp. soda</li>
+<li>2 tsp. baking powder</li>
+<li>1-1/2 tsp. cinnamon</li>
+<li>1/4 tsp. cloves</li>
+<li>1 tsp. nutmeg</li>
+<li>1 c. apple sauce</li>
+<li>1 c. raisins</li>
+</ul>
+
+<p>Cream the butter and add the sugar gradually. Sift the dry ingredients
+together and add alternately with the apple sauce made according to the
+following directions. Stir in the raisins dredged with a little of the
+flour. Bake in muffin pans in a moderate oven for about 15 minutes.</p>
+
+<b>APPLE SAUCE</b><br>
+
+<ul>
+<li>1 qt. apples</li>
+<li>1/2 c. sugar</li>
+<li>1 c. water</li>
+</ul>
+
+<p>Peel and quarter the apples. Put them to cook in the water. When soft,
+force through a sieve, add the sugar, and return to the fire until the
+sugar is dissolved. Cool and use for the cakes.</p>
+
+<b>SOUR-MILK DROP CAKES</b><br>
+(<i>Sufficient for 3 Dozen Cakes</i>)<br>
+
+<ul>
+<li>1/3 c. butter</li>
+<li>1 c. sugar</li>
+<li>1 egg</li>
+<li>1/2 c. sour milk</li>
+<li>2-1/2 c. flour</li>
+<li>1/2 tsp. soda</li>
+<li>1 tsp. baking powder</li>
+<li>1/2 c. nut meats</li>
+<li>1/2 c. raisins</li>
+</ul>
+
+<p>Cream the butter and add the sugar, the beaten egg, and the milk. Sift
+the flour, soda, and baking powder together and add them. Fold in the
+nuts and raisins. Drop by spoonfuls on a greased and floured cake sheet.
+Bake rather slowly, remove from the sheet, cool, and serve.</p>
+
+<b>FRUIT DROP CAKES</b><br>
+(<i>Sufficient for 2 Dozen Cakes</i>)<br>
+
+<ul>
+<li>1/3 c. shortening</li>
+<li>2/3 c. sugar</li>
+<li>1 egg</li>
+<li>1/4 c. milk</li>
+<li>1-3/4 c. flour</li>
+<li>2 tsp. baking powder</li>
+<li>1 tsp. cinnamon</li>
+<li>1/4 tsp. cloves</li>
+<li>1/2 tsp. nutmeg</li>
+<li>1/2 c. raisins</li>
+</ul>
+
+<p>Cream the shortening and add the sugar, egg, and milk. Sift the flour,
+baking powder, and spices together. Sift these dry ingredients into the
+mixture and add the raisins. Drop by spoonfuls on a greased and floured
+cake sheet and bake in a hot oven until light brown.</p>
+
+<b>OAT-FLAKE DROP CAKES</b><br>
+(<i>Sufficient for 2 Dozen Cakes</i>)<br>
+
+<ul>
+<li>1/2 c. shortening</li>
+<li>1 c. sugar</li>
+<li>1 egg</li>
+<li>2 c. oat flakes</li>
+<li>1 tsp. vanilla</li>
+<li>2 c. flour</li>
+<li>1/2 tsp. salt</li>
+<li>3 tsp. baking powder</li>
+<li>1 tsp. cinnamon</li>
+<li>1/2 c. milk</li>
+</ul>
+
+<p>Cream the shortening and add the sugar. Beat the egg and add to the
+mixture. Add the oat flakes and vanilla. Sift the flour, salt, baking
+powder, and cinnamon together and add alternately with the milk. Drop on
+greased pans to bake.</p>
+
+<b>GINGER DROP CAKES</b><br>
+(<i>Sufficient for 2 Dozen Cakes</i>)<br>
+
+<ul>
+<li>1/2 c. shortening</li>
+<li>1/2 c. brown sugar</li>
+<li>1 egg</li>
+<li>2-1/2 c. flour</li>
+<li>1/2 tsp. soda</li>
+<li>1/2 tsp. salt</li>
+<li>1/2 Tb. ginger</li>
+<li>1/2 c. sour milk</li>
+<li>1/2 c. molasses</li>
+</ul>
+
+<p>Cream the shortening, add the sugar, and mix well. Beat the egg and add
+it. Sift the dry ingredients and add alternately with the milk and
+molasses. Drop on greased sheets and bake in a moderate oven for about
+15 or 20 minutes.</p>
+
+<p><b>8. APPLYING ORNAMENTAL ICING TO CUP CAKES.</b>--Sometimes it is desired to
+put icing on cup cakes in an ornamental way. In such an event, an
+uncooked icing is used and it is usually applied by means of a pastry
+tube, although certain simple designs can be made with a small paper
+cornucopia. When icing is to be used for this purpose, it should be of
+the consistency shown in Fig. 4; that is, it should be so heavy that a
+large quantity of it will cling to the spoon, and when it drops it will
+fall in a mass rather than run off.</p>
+
+<p>[Illustration: FIG. 4]</p>
+
+<p>Have the pastry bag clean and dry, and make it ready for use by slipping
+the pastry tube inside of the bag, as shown in Fig. 5. The point of the
+tube should protrude from the narrow end of the bag, which is too small
+to allow the top of the tube to be pushed through. The cakes to be
+decorated with the aid of a pastry tube are usually prepared, as the
+cake in the illustration shows, by covering it with a perfectly smooth
+coating of uncooked icing of some kind.</p>
+
+<p>With the tube inserted and the cake coated, the work of decorating may
+be taken up. Roll the top of the bag down, as shown in Fig. 6, and into
+it put as much of the icing as is desired. See that the icing is pushed
+as far down into the end of the bag as possible. Then, as in Fig. 7,
+hold the top of the bag shut with one hand and with the other grasp it
+at the place where the contents end. When the hands have been so placed,
+press down on the bag so that the icing will be forced from the point of
+the tube. To make the decorations most satisfactorily, have the point of
+the tube pressed tightly against the surface of the cake and raise it
+very slowly as the icing comes out. Otherwise the shape of the design
+will not be good, as a little experimenting will prove. The rosette tube
+is used to make the decorations here shown, but if a different form of
+decoration is desired, one of the other tubes may be selected.</p>
+
+<p>[Illustration: FIG. 5]</p>
+
+<p>[Illustration: FIG. 6]</p>
+
+<p><b>9.</b> With cakes of this kind, it is often desired to have a simple
+decoration without first applying the foundation icing. This can be
+done, as shown in Fig. 8, by pressing icing through a pastry bag
+containing the rosette tube and placing the decoration merely on the
+center of each cake. This is suggested as an economical use of icing
+and a decoration a little out of the ordinary. The points of the pastry
+tube should be bent toward the center in order to produce the rosettes
+in the manner here shown. In fact, the shape of a rosette can often be
+changed to some extent by opening or closing these points a trifle.</p>
+
+<p>[Illustration: Fig. 7]</p>
+<br>
+
+<a name="COOKIES"></a><h3>COOKIES</h3>
+
+<p><b>10. CLASSES OF COOKIES.</b>--Cookies are of two general classes: those which
+are made thick and are expected to be soft when they are served and
+those which are made thin and are intended to be crisp and brittle when
+eaten. Thin, crisp cookies are usually known as <i>wafers</i> or <i>snaps</i>.
+Soft cookies are made from a dough that contains a little more liquid
+than that used for brittle cookies. The dough of which both varieties
+are made should be thick enough to remove from the mixing bowl in a lump
+and roll out on a board. After being rolled until it is the desired
+thickness, it is cut into pieces of any desired size and shape and baked
+in the oven on large flat pans.</p>
+
+<p>[Illustration: Fig. 8]</p>
+
+<p><b>11. INGREDIENTS IN COOKIES.</b>--The ingredients used in the making of
+cookies are similar to those used for drop cakes, with the exception of
+the amount of flour. In fact, any cooky mixture that is made a little
+more moist by omitting some of the flour may be used for drop cakes.
+More flour is needed in cooky mixtures because they must be of a certain
+thickness in order to be rolled out successfully. The amount of flour
+needed varies with the kind that is used, more of some varieties of this
+ingredient being required than of others. It is usually advisable to add
+the last cup of flour with caution. If the mixture seems to be getting
+stiff before all the flour is added, what is not needed should be
+omitted; but if it does not become stiff enough to handle, more
+should be added.</p>
+
+<p><b>12.</b> Considerable variety exists in the shortening that may be used in
+cooky mixtures. If desired, butter may be used, but for most cookies it
+is not at all necessary that the shortening consist entirely of butter,
+and for some no butter at all is required. Other fats and oils, such as
+lard, Crisco, lard compound, Mazola, cottoline, butterine, and any other
+tasteless shortening, may be substituted for all or part of the butter.
+Any of the following cooky recipes that contain butter do so because
+that particular cooky or cake is better when made with butter, but, if
+desired, some other fat may be used for a part or all of it. In case
+merely shortening is mentioned, any fat or mixture of fats preferred
+may be used.</p>
+
+<p><b>13. PROCEDURE IN MAKING COOKIES.</b>--The combining of the ingredients in
+cooky mixtures need give the housewife very little concern, for it is
+accomplished in much the same way as for cup and drop cakes. When all of
+them have been combined, a dough that is stiff enough to handle and
+still not so stiff that it is tough should be formed. The chief
+precaution to be taken in the making of all kinds of cookies is to avoid
+getting too much flour into the mixture. To produce the best results,
+the mixture should be so soft that it is difficult to handle. A good
+plan is to allow it to become very cold, for then it will be much
+stiffer and may be handled more easily. Therefore, after the dough has
+been mixed, it is well to set it in a refrigerator or some other cool
+place and let it stand for several hours before attempting to roll it.
+In fact, a cooky mixture may be made in the evening and allowed to stand
+until the next morning before being rolled out and baked. As can readily
+be understood, such procedure is possible with a stiff mixture like that
+for cookies, while it would not be practicable with a thin mixture,
+such as cake batter, because the gas that is formed by the leavening
+agent would escape from a mixture that is not thick and the cake, after
+being baked, would have no lightness.</p>
+
+<p><b>14.</b> With the dough ready to be rolled, divide it into amounts of a size
+that can be handled conveniently at one time. Take one of these from the
+mixing bowl and place it on a well-floured board. Work it with the
+fingers into a flat, round piece, using a little flour on the fingers
+during this process. Dust the top lightly with flour and, by means of a
+rolling pin, roll the dough into a flat piece that is as nearly round as
+possible. Continue rolling with a short, light stroke until the dough is
+as thin as desired. Remember that light, careful handling is always
+necessary when any kind of dough mixture is rolled on the board, and
+that as little handling as possible is advisable. Skill in this respect
+will come with practice, so the housewife need not be discouraged if she
+has difficulty at first. For cookies, 1/4 inch is the usual thickness of
+the dough after it is rolled; but for snaps or wafers the dough should
+be rolled as thin as possible. If the dough is as moist as it should be,
+it may be necessary, from time to time, to dust the top with flour as
+the rolling continues. However, no more flour should be used than is
+needed to keep the rolling pin from sticking; otherwise, the dough will
+become too thick and the cookies will be tough and dry.</p>
+
+<p>[Illustration: FIG. 9]</p>
+
+<p><b>15.</b> When the dough has been rolled until it is of the right thickness,
+cut it in the manner shown in Fig. 9, using cooky cutters of any desired
+size and shape. The four cutters shown, which are heart, round,
+diamond, and star shapes, are the ones that are most commonly used. They
+are merely strips of tin bent into a particular shape and attached to a
+handle for convenience in using. In cutting the dough, try to cut it to
+the best possible advantage, leaving as little space between the cookies
+as possible. Very often, as, for instance, when diamond-shaped cookies
+are being cut, the line of one may be the exact line of the one next to
+it and thus no dough need be left between the cookies.</p>
+
+<p><b>16.</b> However, as Fig. 9 shows, a certain amount of dough necessarily
+remains after all the cookies that can be made out of a piece of rolled
+dough have been cut. Put these scraps together and set them aside until
+all the fresh dough has been rolled. Then put them together carefully,
+roll them out again, and cut the piece thus formed into cookies just as
+the others were cut. Some persons are in the habit of working these
+scraps in with the next piece of dough that is rolled out, but this is
+not good practice, for by the time they are rolled on the board a second
+time, more flour will be worked into them than into the dough with which
+they were put and the texture will not be the same.</p>
+
+<p>[Illustration: FIG. 10]</p>
+
+<p><b>17. BAKING COOKIES.</b>--Have a cooky sheet or other large shallow pan
+greased and floured, and as soon as all the cookies are cut from a piece
+of dough, pick them up with the aid of a spatula, as in Fig. 9, and
+arrange them on the pan. Do not place them too close together, or upon
+baking they will stick to one another and lose their shape. As soon as a
+pan is filled, set it in the oven, either directly on the bottom or on
+a low rack. If the temperature of the oven is correct, the cookies
+should begin to rise within 2 or 3 minutes after they are put into the
+oven. After they have baked on the bottom and have risen as much as they
+will, they will appear as shown in Fig. 10. At this point, set them on a
+higher rack to brown on top. In this browning, they will shrink to some
+extent, so that the finished cookies will not have so smooth an
+appearance as when they are placed on the top rack. When done, they
+should be slightly brown, and if it is found that they are too brown on
+top, it may be known that the oven temperature was a little too high or
+perhaps that they should have had a little less time on this rack.
+Molasses cookies require special care to prevent them from burning, for,
+as is explained in <i>Hot Breads</i>, any food containing molasses burns
+readily. A comparatively short time is necessary for the baking of
+cookies, but they should be left in the oven long enough to be
+thoroughly baked when removed. When ready to serve, properly baked
+cookies should appear as in Fig. 11.</p>
+
+<p>[Illustration: FIG. 11]</p>
+
+<p><b>18. RECIPES FOR COOKIES.</b>--With the principles of cooky making well
+understood, the housewife is fully qualified to try any of the recipes
+that follow. As will be noted, a number of recipes are here given and so
+a pleasing variety may be had. Some of them are suitable for certain
+occasions and some for others. For instance, barley-molasses cookies are
+very good with coffee for breakfast, while filled cookies make an
+excellent cake for picnic lunches. Cream cookies or vanilla wafers could
+be served at an afternoon tea, while sand tarts make a very good
+accompaniment for ice cream or some other dainty dessert. The nature of
+the cooky will enable the housewife to determine when it should
+be served.</p>
+
+<b>GINGER SNAPS</b><br>
+(<i>Sufficient for 4 Dozen Snaps</i>)<br>
+
+<ul>
+<li>1 c. molasses</li>
+<li>1/3 c. lard or other shortening</li>
+<li>1/4 c. butter</li>
+<li>3-1/4 c. flour</li>
+<li>1/2 tsp. soda</li>
+<li>1 Tb. ginger</li>
+<li>1 tsp. salt</li>
+</ul>
+
+<p>Heat the molasses to boiling and pour over the shortening. Sift the dry
+ingredients together and add these. Cool the mixture until it is stiff
+and cold, roll as thin as possible, cut with a small round cutter, and
+bake in a quick oven, being careful not to burn.</p>
+
+<b>CREAM COOKIES</b><br>
+(<i>Sufficient for 3 Dozen Cookies</i>)<br>
+
+<ul>
+<li>1/3 c. butter</li>
+<li>1 c. sugar</li>
+<li>2 eggs</li>
+<li>1/2 c. thin cream</li>
+<li>1 tsp. vanilla</li>
+<li>4 tsp. baking powder</li>
+<li>1 tsp. salt</li>
+<li>1/2 tsp. mace</li>
+<li>3 c. flour</li>
+</ul>
+
+<p>Cream the butter, add the sugar, eggs, the cream, and vanilla. Sift the
+baking powder, salt, mace, and flour together and add these to the
+mixture. Roll about 1/4 inch thick and cut. Bake in a hot oven.</p>
+
+<b>VANILLA WAFERS</b><br>
+(<i>Sufficient for 6 Dozen Wafers</i>)<br>
+
+<ul>
+<li>1/3 c. shortening</li>
+<li>1 c. sugar</li>
+<li>1 egg</li>
+<li>1/4 c. milk</li>
+<li>2 tsp. vanilla</li>
+<li>2 c. flour</li>
+<li>3 tsp. baking powder</li>
+<li>1/2 tsp. salt</li>
+</ul>
+
+<p>Cream the shortening, add the sugar and egg, and continue beating. Pour
+in the milk and add the vanilla. Sift the flour, baking powder, and salt
+into the mixture. Roll out as thin as possible, cut with a small round
+cutter, and bake in a hot oven. These wafers should be crisp and thin
+when finished.</p>
+
+<b>BARLEY-MOLASSES COOKIES</b><br>
+(<i>Sufficient for 3 Dozen Cookies</i>)<br>
+
+<ul>
+<li>1 c. molasses</li>
+<li>1/2 c. shortening</li>
+<li>1/4 c. milk</li>
+<li>2 c. wheat flour</li>
+<li>1 c. barley flour</li>
+<li>2 tsp. ginger</li>
+<li>1 tsp. soda</li>
+<li>1/2 tsp. salt</li>
+</ul>
+
+<p>Heat the molasses, pour it over the shortening, and add the milk. Sift
+the dry ingredients together, and add to the mixture. Cool, roll about
+1/4 inch thick, cut, and bake in a quick oven, being careful not
+to burn.</p>
+
+<b>OATMEAL COOKIES</b><br>
+(<i>Sufficient for 3-1/2 Dozen Cookies</i>)<br>
+
+<ul>
+<li>1 egg</li>
+<li>1/2 c. sugar</li>
+<li>1/4 c. thin cream</li>
+<li>1/4 c. milk</li>
+<li>1/2 c. oatmeal</li>
+<li>2 c. flour</li>
+<li>2 tsp. baking powder</li>
+<li>1 tsp. salt</li>
+<li>4 Tb. melted butter</li>
+</ul>
+
+<p>Beat the egg and add the sugar, cream, and milk. Run the oatmeal through
+a food chopper, and mix with the flour, baking powder, and salt. Stir
+all into the mixture, add the melted butter, and mix thoroughly. Roll
+thin, cut, and bake in a quick oven.</p>
+
+<b>SAND TARTS</b><br>
+(<i>Sufficient for 6 Dozen Tarts</i>)<br>
+
+<ul>
+<li>1/2 c. shortening</li>
+<li>1 c. sugar</li>
+<li>1 egg</li>
+<li>1-3/4 c. flour</li>
+<li>2 tsp. baking powder</li>
+<li>1/4 tsp. cinnamon</li>
+<li>1 egg white</li>
+<li>Blanched almonds</li>
+</ul>
+
+<p>Cream the shortening and add the sugar and the egg. Sift together the
+flour, baking powder, and cinnamon, and add these to the mixture. Fold
+in the beaten egg white. Roll as thin as possible and cut. Split
+blanched almonds, and after putting the cookies on the cooky sheet,
+place several halves of almonds in any desirable position on the
+cookies. Bake in a quick oven until light brown.</p>
+
+<b>HIGHLAND DAINTIES</b><br>
+(<i>Sufficient for 3 Dozen Cookies</i>)<br>
+
+<ul>
+<li>2 c. flour</li>
+<li>1/2 c. brown sugar</li>
+<li>3/4 c. butter</li>
+<li>1 egg yolk</li>
+</ul>
+
+<p>Mix and sift the flour and sugar and work in the butter with the
+fingers. Roll out about 1/3 inch thick and cut into any desirable shape
+with small cutters. Brush with the egg yolk to which has been added 1
+teaspoonful of water. Bake in a slow oven until light brown.</p>
+
+<b>FILLED COOKIES</b><br>
+(<i>Sufficient for 1-1/2 Dozen Cookies</i>)<br>
+
+<ul>
+<li>1 c. shortening</li>
+<li>1 c. sugar</li>
+<li>1 egg</li>
+<li>1/2 c. milk</li>
+<li>3 c. flour</li>
+<li>3 tsp. baking powder</li>
+<li>1/2 tsp. salt</li>
+<li>2 tsp. vanilla</li>
+</ul>
+
+<p>Cream the shortening and add the sugar gradually. Next add the beaten
+egg and the milk. Sift the flour, baking powder, and salt together and
+add to the mixture. Add the vanilla. Roll very thin and cut into small
+round, square, or diamond shapes. Spread one cooky with the following
+filling, cover with a second, press the edges together, and bake in a
+quick oven.</p>
+
+<b>FILLING FOR COOKIES</b><br>
+
+<ul>
+<li>1 c. sugar</li>
+<li>1 Tb. flour</li>
+<li>1/2 c. boiling water</li>
+<li>1-1/4 c. chopped raisins</li>
+<li>3/4 c. nut meats</li>
+</ul>
+
+<p>Mix the sugar and flour and stir them into the boiling water. Add the
+raisins and let cook until thick enough to spread on the cookies. Remove
+from the fire and add the nut meats. Cool slightly and spread. Figs or
+dates may be used in place of the raisins.</p>
+
+<p>If it is not desired to prepare a filling for the cookies, jam makes a
+very good substitute.</p>
+
+<b>SOUR-CREAM COOKIES</b><br>
+(<i>Sufficient for 3 Dozen Cookies</i>)<br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>1 c. sugar</li>
+<li>2 eggs</li>
+<li>1/2 pt. thick sour cream</li>
+<li>1/2 tsp. soda</li>
+<li>1 tsp. baking powder</li>
+<li>3-1/2 c. flour</li>
+<li>1/2 tsp. lemon extract</li>
+</ul>
+
+<p>Cream the butter and sugar, add the eggs, and beat thoroughly. Add the
+cream. Sift the soda, baking powder, and flour and add to the first
+mixture. Add the lemon extract, roll out thick, and sprinkle with sugar.
+Cut with a round cutter, place on greased and floured tins, and bake.</p>
+<br>
+
+<a name="KISSES_AND_MACAROONS"></a><h3>KISSES AND MACAROONS</h3>
+
+<p><b>19. NATURE OF KISSES AND MACAROONS.</b>--The varieties of small cakes known
+as kisses and macaroons are undoubtedly the daintiest ones that are
+made. Composed almost entirely of sugar, egg whites, and flavoring, they
+are very delicate in texture and are practically confections. Kisses do
+not contain any flour, but macaroons need a small amount of this
+ingredient and some varieties of them contain the yolks, as well as the
+whites, of eggs. Chopped or ground nuts, coconut, and various kinds of
+dried or candied fruits are added to these cakes to give them variety.</p>
+
+<p><b>20.</b> The mixtures of which these cakes are made are either dropped by
+spoonfuls or forced through a pastry bag into little mounds or rosettes
+on an inverted pan or a cooky sheet and then baked in a very slow oven.
+An oven of this kind is necessary, for the mixtures must be practically
+dried out in the baking. <i>Meringues</i>, although made of a mixture similar
+to that used for kisses, are usually made in rather large, round, flat
+shapes, whereas kisses are smaller and are for the most part made in the
+shape of rosettes. Fig. 12 shows a plate of kisses ready to serve.</p>
+
+<p><b>21.</b> <i>Marguerites</i>, while not exactly the same as either kisses or
+macaroons, are given in this connection because the mixture used for
+them is similar to that for kisses. These, as shown in Fig. 13, are in
+reality saltines covered with a mixture of egg and sugar to which nuts,
+coconut, flavoring, etc. may be added for variety. After the sugar
+covering has been applied, the saltines are set in the oven and baked
+until slightly brown on top. This variety of small cakes, as well as
+kisses and meringues, is excellent for serving with afternoon tea, or
+with ice cream at a party that is to be very dainty.</p>
+
+<p>[Illustration: FIG. 12]</p>
+
+<p><b>22. RECIPES FOR KISSES AND MACAROONS.</b>--One recipe for kisses, several
+recipes for macaroons, and directions for the preparation of marguerites
+follow. If meringues are desired, the recipe for kisses may be followed
+and the mixture then dropped by spoonfuls, instead of being forced
+through a pastry tube.</p>
+
+<p>[Illustration: FIG. 13]</p>
+
+<b>KISSES OR MERINGUES</b><br>
+(<i>Sufficient for 1 to 2 Dozen Cakes</i>)<br>
+
+<ul>
+<li>1/2 c. fine granulated sugar, or 1/2 c. and 2 Tb. powdered sugar</li>
+<li>2 egg whites</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Fine granulated or powdered sugar may be used for these cakes. If
+powdered sugar is selected, a little more will be required than of
+granulated. Only fresh eggs should be employed. Separate them and beat
+the whites with an egg whip, beating slowly at first and more rapidly as
+the eggs grow stiff. When they have become very stiff, add a
+tablespoonful of the sugar and continue the beating. When this has been
+beaten thoroughly, add another tablespoonful, and continue to add sugar
+in small amounts and to beat until all has been worked in. Add the
+vanilla. Moisten with cold water a board that is about 1 inch thick,
+place over it some heavy white paper, and force the mixture through a
+pastry bag or drop by spoonfuls on the paper. Place the board containing
+the kisses in a very slow oven, one so slow that instead of baking the
+kisses it will really dry them. If the oven is too warm, open the oven
+door slightly to prevent the temperature from rising too high. Bake
+until the kisses are dry and then remove them from the oven.</p>
+
+<p>If desired, the inside of the meringues, which is soft, may be removed
+and the shell filled with a filling of some kind. Plain whipped cream or
+whipped cream to which fresh strawberries and sugar are added makes an
+excellent filling for this purpose. In fact, meringues filled and
+garnished with whipped cream make a very delightful dessert.</p>
+
+<b>PECAN MACAROONS</b><br>
+(<i>Sufficient for 1-1/2 Dozen Cakes</i>)<br>
+
+<ul>
+<li>1 egg white</li>
+<li>1 c. brown sugar</li>
+<li>1 c. pecan meats</li>
+<li>1/4 tsp. salt</li>
+</ul>
+
+<p>Beat the egg white until stiff and add the sugar gradually, beating
+constantly. Fold in the nut meats, add the salt, and then drop from the
+tip of a spoon 1 or 2 inches apart on a cooky sheet covered with
+buttered paper. Bake in a moderate oven until delicately browned.</p>
+
+<b>ALMOND MACAROONS</b><br>
+(<i>Sufficient for 1-1/2 Dozen Cakes</i>)<br>
+
+<ul>
+<li>1/2 lb. almonds</li>
+<li>1 c. powdered sugar</li>
+<li>2 egg whites</li>
+</ul>
+
+<p>Blanch the almonds and force them through a food chopper. Mix the ground
+almonds and powdered sugar, and gradually add the beaten egg whites
+until a mixture of the consistency of a stiff dough is formed. Force
+through a pastry bag or drop with a spoon on a cooky sheet covered with
+buttered paper. The macaroon mixture spreads during the baking, so space
+will have to be left between the cakes. Bake in a very slow oven. After
+removing from the oven, cover for a few minutes with a moist cloth in
+order to loosen the macaroons.</p>
+
+<b>COCONUT MACAROONS</b><br>
+(<i>Sufficient for 1-1/2 Dozen Cakes</i>)<br>
+
+<ul>
+<li>1 c. powdered sugar</li>
+<li>1 c. shredded coconut</li>
+<li>2 egg whites</li>
+</ul>
+
+<p>Mix the sugar and coconut. Beat the egg whites and fold into the coconut
+and sugar. Drop by spoonfuls on a cooky sheet covered with waxed paper
+and bake in a slow oven.</p>
+
+<b>OATMEAL-FRUIT MACAROONS</b><br>
+(<i>Sufficient for 3 Dozen Cakes</i>)<br>
+
+<ul>
+<li>2 eggs</li>
+<li>1/2 c. sugar</li>
+<li>1/4 c. corn sirup</li>
+<li>1 Tb. melted shortening</li>
+<li>1/2 c. raisins, cut in small pieces</li>
+<li>2-1/2 c. rolled oats</li>
+<li>1/2 tsp. salt</li>
+</ul>
+
+<p>Beat the eggs, add the sugar, sirup, and shortening. Fold in the fruit,
+rolled oats, and salt. Drop by spoonfuls on a greased cooky sheet and
+bake in a moderate oven.</p>
+
+<b>MARGUERITES</b><br>
+(<i>Sufficient for 3 Dozen Cakes</i>)<br>
+
+<ul>
+<li>3/4 c. sugar</li>
+<li>1/3 c. water</li>
+<li>1 egg white</li>
+<li>1/4 c. shredded coconut</li>
+<li>1/4 c. chopped nuts</li>
+</ul>
+
+<p>Cook the sugar and water until it forms a hard ball when tested in cold
+water or threads from a spoon. Beat the egg white until stiff, pour the
+hot sirup into it, and continue beating until the mixture is stiff
+enough not to run. Add the coconut and chopped nuts and spread a thick
+layer on saltines. Place in a moderate oven and bake until
+slightly browned.</p>
+<br>
+
+<a name="LADYFINGERS_AND_SPONGE_DROPS"></a><h3>LADYFINGERS AND SPONGE DROPS</h3>
+
+<p><b>23.</b> The mixture used for ladyfingers is in reality a sponge-cake
+mixture, but it is baked in a certain oblong shape known as a ladyfinger
+shape. Shallow pans that will bake the mixture in the required shape can
+be purchased, but these need not be secured, for much more satisfactory
+results can be obtained with a pastry bag and tube after a little
+practice. The same mixture may be dropped by spoonfuls and baked in
+small round cakes known as sponge drops. Both ladyfingers and sponge
+drops, after being baked, are put together in twos by means of a simple
+sugar icing. Care should be exercised in their baking to prevent them
+from burning.</p>
+
+<p>Small cakes of these varieties are very satisfactory to serve with a
+rich gelatine or cream dessert. Then, again, such cakes, especially
+ladyfingers, are sometimes molded into a frozen dessert or placed in a
+mold in which a gelatine dessert is solidified. Often they are served
+with sweetened and flavored whipped cream; in fact, no matter how stale
+or fresh they may be, they help to make very delicious desserts.</p>
+
+<b>LADYFINGERS No. 1</b><br>
+(<i>Sufficient for 1-1/2 Dozen Cakes</i>)<br>
+
+<ul>
+<li>3 egg whites</li>
+<li>1/3 c. powdered sugar</li>
+<li>2 egg yolks</li>
+<li>1/4 tsp. vanilla</li>
+<li>1/3 c. flour</li>
+<li>1/8 tsp. salt</li>
+</ul>
+
+<p>[Illustration: FIG. 14]</p>
+
+<p>Beat the egg whites until they are stiff and dry. Add the sugar
+gradually and continue beating. Beat the two egg yolks until they are
+thick and lemon-colored and add them. Add the flavoring and fold in the
+flour mixed and sifted with the salt. Cover a cooky sheet with light
+wrapping paper that is perfectly smooth and marked into spaces 4-1/2 in.
+long by 1-1/2 in. wide, as shown in Fig. 14. With the aid of a spoon,
+as illustrated, fill the ladyfinger mixture into a pastry bag containing
+a plain pastry tube. Then, from the pastry tube, squeeze the cake
+mixture onto the marked spaces, as shown in Fig. 15, making the mass
+slightly narrower in the center than at the ends. When all the spaces
+have been filled, set the pan containing the sheet in a slow oven and
+bake until dry. Remove from the oven and take from the paper by slipping
+a sharp knife under each ladyfinger. If the ladyfingers are to be used
+for cake, they must be put together in pairs with the following simple
+filling, and they will then appear as in Fig. 16.</p>
+
+<p>[Illustration: FIG. 15]</p>
+
+<p>[Illustration: FIG. 16]</p>
+
+<b>FILLING FOR LADYFINGERS</b><br>
+
+<ul>
+<li>Juice of 1 orange</li>
+<li>Sufficient sugar to spread</li>
+</ul>
+
+<p>Beat the orange juice and sugar together until smooth. Place a layer of
+the mixture between each two ladyfingers.</p>
+
+<b>LADYFINGERS No. 2</b><br>
+(<i>Sufficient for 3 Dozen Cakes</i>)<br>
+
+<ul>
+<li>6 eggs</li>
+<li>1-1/4 c. powdered sugar</li>
+<li>1 c. flour</li>
+<li>Juice of half a lemon</li>
+</ul>
+
+<p>Separate the eggs and beat the whites with an egg whip until stiff. Sift
+the sugar and flour together several times, add a little to the eggs,
+and continue beating. Continue to add the sugar and flour, a little at a
+time, until all has been added. Beat the egg yolks until they are light
+and lemon-colored and then beat them into the mixture. Add the lemon
+juice and force the mixture through a pastry tube in the same way as
+described in the preceding recipe. Bake in a slow oven. When cool, put
+together with the orange filling.</p>
+<br>
+
+<a name="CAKES_MADE_WITH_YEAST"></a><h3>CAKES MADE WITH YEAST</h3>
+
+<p><b>24.</b> A few varieties of cake are made light by means of yeast instead of
+being leavened with eggs or chemical leavening agents. These cakes are,
+of course, similar to bread in many respects, but they are sweeter and
+richer than bread and contain eggs. For this reason they are not
+economical mixtures and should not be made if economy must be practiced.
+Because of the sugar, butter, and eggs used in them, the action of the
+yeast is slow; consequently, the processes involved in making these
+mixtures are neither short nor simple. Often, after they have been baked
+in a mold, the center is removed and the shells are then filled with
+different mixtures to make a variety of desserts.</p>
+
+<b>BRIOCHE</b><br>
+
+<ul>
+<li>1 c. milk</li>
+<li>1-1/2 yeast cakes</li>
+<li>1/2 c. sugar</li>
+<li>2/3 c. butter</li>
+<li>4-1/2 c. flour</li>
+<li>3 egg yolks</li>
+<li>3 whole eggs</li>
+<li>1/2 tsp. lemon extract</li>
+</ul>
+
+<p>Scald the milk, cool until lukewarm, and then add the yeast cakes. When
+they are thoroughly dissolved, add the sugar, the butter, which has been
+softened but not melted, and half of the flour. Add the egg yolks and
+beat with the hands. Add the eggs one at a time and when all have been
+beaten in thoroughly, continue to add more flour. After all of the flour
+and also the lemon extract have been added and the mixture is of a
+consistency to knead, allow it to rise for 6 hours. Punch down and place
+in the ice box or some other cool place overnight. In the morning, the
+mixture will be ready to bake in whatever shape is desirable.</p>
+
+<p>The four recipes that follow show various ways in which the brioche may
+be used to make attractive as well as appetizing desserts.</p>
+
+<b>COFFEE CAKES</b><br><br>
+
+<p>Roll the brioche mixture into a long rectangular piece about 1/4 inch
+thick. Spread with softened butter, fold one-third of the side over the
+center and the opposite side on top of that, making three layers. Cut
+this into strips about 3/4 inch wide, cover, and let rise. When light,
+twist the ends of each piece in the opposite direction, coil, and bring
+the ends together on the top of the cake. Let rise in pans for 20
+minutes, and bake in a moderate oven for about 20 minutes. Upon removing
+from the oven, brush with confectioner's sugar moistened with enough
+water to allow it to spread.</p>
+
+<b>BRIOCHE BUNS</b><br><br>
+
+<p>Work 1/2 cupful of raisins and 1/2 cupful of chopped nut meats into half
+of the brioche mixture. Shape into balls about the size of a walnut, and
+then place close together in a buttered pan. Brush over the top with 1
+tablespoonful of sugar dissolved in 2 tablespoonfuls of milk. Bake in a
+moderate oven for about 25 minutes. Brush a second time with the
+sugar-and-milk mixture and allow the buns to remain in the oven until
+they are well browned.</p>
+
+<b>BRIOCHE DESSERT</b><br><br>
+
+<p>Fill muffin pans about 1/2 full with the brioche mixture. Allow it to
+rise nearly to the top, bake in a slow oven, remove when sufficiently
+baked, and cool. Remove the center from each mold, leaving a shell. The
+centers may be toasted and served separately. Put a teaspoonful or two
+of any desirable preserves or marmalade into the shells, fill with
+sweetened and flavored whipped cream, and over the top sprinkle chopped
+nuts. This dessert should be prepared just before serving.</p>
+
+<b>BRIOCHE PUDDING</b><br><br>
+
+<p>Take enough of the brioche sponge to fill a good-sized mold two-thirds
+full. Work into this 1/2 cupful of raisins cut into small pieces, 1/4
+cupful of candied cherries, 1/2 cupful of chopped nuts, and 1/4 cupful
+of coconut. Place in a mold and allow it to rise until the mold is
+nearly full. Bake from 45 minutes to 1 hour, turn out of the mold, and
+allow to become cold. Cut into thick slices with a knife that has been
+heated in the flame, and serve with apricot or pineapple sauce.</p>
+
+<b>APPLE CAKE</b><br>
+(<i>Sufficient for Three Good-Sized Cakes</i>)<br>
+
+<ul>
+<li>2 c. milk</li>
+<li>1 yeast cake</li>
+<li>1 tsp. salt</li>
+<li>1/2 c. sugar</li>
+<li>3/4 c. butter</li>
+<li>8-1/2 c. flour</li>
+<li>3 eggs</li>
+<li>Apples</li>
+</ul>
+
+<p>Scald the milk and cool it to lukewarm. Add the yeast, salt, sugar, and
+butter, which has been softened but not melted. Add half of the flour
+and beat in the eggs. When all has been mixed thoroughly, add sufficient
+flour to make a stiff dough. Knead for a short time and place in a bowl
+to rise. When risen until double in bulk, roll a piece of the dough 1/2
+inch thick to fit a rectangular pan. Allow this to rise until it is
+light. Peel apples, cut into halves and then into thick slices, and rub
+them with lemon so they will not discolor. When the bread mixture is
+light, place the apples on the top in rows. Sprinkle with sugar and
+cinnamon and bake in a quick oven. Serve with butter or sugar and cream.</p>
+
+<b>SWEDISH TEA RING</b><br><br>
+
+<p>Roll a large piece of the mixture used for apple cake into a rectangular
+shape from 1/4 to 1/2 inch thick, brush with butter, sprinkle with sugar
+and cinnamon and, if desired, with raisins or chopped nuts. Roll like a
+jelly roll, and place the two ends together on a cooky sheet so as to
+form a ring. Try, if possible, to conceal the joining by fastening the
+ends together carefully. The best way to do this is to cut a slice from
+each end before joining. Then, with a scissors, cut through the edge of
+the ring nearly to the center and slightly at a slant, as in Fig. 17.
+Make the cuts about 1 inch apart and turn the cut slices over so as to
+show the layers of dough. Brush with milk, dredge with sugar, and bake
+for about 1/2 hour. When baked, this cake should appear as shown in
+Fig. 18.</p>
+
+<p>[Illustration: FIG. 17]</p>
+
+<p>[Illustration: FIG. 18]</p>
+
+
+<a name="CREAM_PUFFS_AND_ECLAIRS"></a><h3>CREAM PUFFS AND &Eacute;CLAIRS</h3>
+
+<p><b>25.</b> A delicious form of dessert that is usually classed with small cakes
+includes cream puffs and &eacute;clairs. They are made of a special kind of
+paste that, when baked, becomes hollow in the center, very much as
+popovers do. The inside is then filled with a mixture similar to a
+custard mixture or with sweetened and flavored whipped cream. Many
+persons have an idea that these mixtures are very difficult to make, but
+the fact is that they may be easily made if the directions for preparing
+them are carefully followed.</p>
+
+<p>[Illustration: FIG. 19]</p>
+
+<p><b>26.</b> After the paste has been mixed, the way it is to be treated will
+depend on whether cream puffs or &eacute;clairs are to be made. For cream
+puffs, which are shown in Fig. 19, it is dropped by spoonfuls on a cooky
+sheet or a large pan, while in the case of &eacute;clairs, several of which are
+shown in Fig. 20, it is forced through a large round pastry tube so as
+to form long strips. The shapes are then baked in a hot oven, and during
+this process they puff up and become hollow in the center. If, upon
+attempting to fill the shells thus made, the centers are found to
+contain a little moist, doughy material, this may be removed. The
+filling may then be introduced either by cutting a slit in the side and
+putting it in with a spoon or by inserting the end of a pastry tube into
+the shell and forcing it in with a pastry bag and tube. In addition to
+being filled with a filling of some kind, &eacute;clairs are covered, as here
+shown, with an icing that usually corresponds in flavor with the
+filling. For instance, chocolate &eacute;clairs are filled with a chocolate
+filling and covered with a chocolate icing, while coffee &eacute;clairs have a
+coffee filling and a coffee icing.</p>
+
+<p>[Illustration: FIG. 20]</p>
+
+<p>Very small cream puffs are attractive and are often served with small
+cakes for an afternoon tea or a buffet luncheon. These may be made by
+dropping the paste with a teaspoon on a cooky sheet, baking it until
+done, and then filling the shells with any desired paste.</p>
+
+<b>CREAM PUFFS</b><br>
+(<i>Sufficient for 1 Dozen Cream Puffs</i>)<br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>1 C. boiling water</li>
+<li>1 c. flour</li>
+<li>4 eggs</li>
+</ul>
+
+<p>Boil the butter and water together until the butter is melted. Add the
+flour by pouring it all in at one time. Stir rapidly and cook until the
+mass does not stick to the sides of the pan. Continue the stirring so
+that it does not burn. Remove from the fire and cool, so as not to cook
+the eggs when they are added. Add one egg at a time and mix thoroughly
+with the mixture before adding another. Drop by spoonfuls on a greased
+cooky sheet, place close to the floor of the oven, and bake in a hot
+oven for about 30 minutes or until the puffs are dry and can be lifted
+from the sheet. Allow them to cool and then fill with whipped cream or a
+custard filling. Before serving, sprinkle powdered sugar over the top
+of each.</p>
+
+<b>&Eacute;CLAIRS</b><br><br>
+
+<p>When &eacute;clairs are desired, make the paste as for cream puffs. Then
+through a large, round pastry tube, one having a diameter of at least
+1/2 inch, force this paste in strips 3-1/2 or 4 inches long, putting the
+paste on a cooky sheet or some other large pan. Bake in a hot oven in
+the same way as cream puffs. When cool, fill with a custard mixture of
+any desired flavoring and cover with an icing of the same flavor.</p>
+
+<b>ROYAL &Eacute;CLAIRS</b><br><br>
+
+<p>Royal &eacute;clairs are especially delicious and make a very agreeable change
+from the usual variety. To make these, bake &eacute;clairs in the usual shape
+and set aside to cool. Cut canned peaches into pieces, add sugar to
+them, and cook down until the sirup becomes thick. Fill each &eacute;clair with
+several spoonfuls of this mixture and, if desired, serve with whipped
+cream over the top.</p>
+
+<b>CREAM FILLING FOR CREAM PUFFS</b><br>
+
+<ul>
+<li>1/3 c. flour</li>
+<li>2 c. milk</li>
+<li>1 egg</li>
+<li>3/4 c. sugar</li>
+<li>1/8 tsp. salt</li>
+<li>2 tsp. butter</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Moisten the flour with a little cold milk. Heat the remainder of the
+milk and add the moistened flour. Cook in a double boiler for 10 or 15
+minutes. Beat the egg, add the sugar and salt, and pour this into the
+hot mixture, stirring rapidly. Cook until the egg is thickened, and then
+add the butter and vanilla. Remove from the fire, cool, and fill into
+the cream puffs.</p>
+
+<b>CHOCOLATE FILLING FOR &Eacute;CLAIRS</b><br>
+
+<ul>
+<li>1 sq. chocolate</li>
+<li>3/4 c. sugar</li>
+<li>1 c. water</li>
+<li>1/3 c. flour</li>
+<li>1 c. milk</li>
+<li>1 Tb. butter</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cook the chocolate, sugar, and water over the flame until they are well
+blended. Mix the flour and milk and add to the hot mixture. Cook until
+the flour has thickened. Add the butter and vanilla. Cool and fill into
+the &eacute;clairs. Cover the tops with a plain chocolate icing.</p>
+
+<b>COFFEE FILLING FOR &Eacute;CLAIRS</b><br>
+
+<ul>
+<li>1/3 c. ground coffee</li>
+<li>2 c. milk</li>
+<li>1/3 c. flour</li>
+<li>3/4 c. sugar</li>
+<li>1 Tb. butter</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Steep the coffee in the milk for 15 minutes. Strain and add the flour
+and sugar, which have been thoroughly mixed. Cook until the mixture is
+thickened, stirring constantly to prevent lumps from forming. Add the
+butter and vanilla, cool, and fill into the &eacute;clairs. Cover the top of
+the &eacute;clairs with icing made by thickening a little strong coffee with
+pulverized sugar.</p>
+
+<b>CARAMEL FILLING FOR &Eacute;CLAIRS</b><br>
+
+<ul>
+<li>1 c. sugar</li>
+<li>1-1/4 c. boiling water</li>
+<li>1/3 c. flour</li>
+<li>1 c. milk</li>
+<li>1 Tb. butter</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Caramelize 1/2 cupful of the sugar, add the water, and cook until the
+caramel has dissolved. Mix the remainder of the sugar with the flour and
+moisten with the milk. Add this to the caramel and cook until the flour
+thickens completely, stirring constantly to prevent the formation of
+lumps. Add the butter and vanilla. Cool and fill into the &eacute;clairs. Cover
+the tops with a plain caramel icing.</p>
+<br>
+
+<a name="DOUGHNUTS_AND_CRULLERS"></a><h3>DOUGHNUTS AND CRULLERS</h3>
+
+<p><b>27. NATURE OF DOUGHNUTS AND CRULLERS.</b>--Some kinds of doughnuts and
+crullers are made of bread dough, and for this reason really belong to
+breakfast breads instead of to cakes. However, most of the recipes for
+these two foods include sugar, shortening, milk, eggs, and leavening,
+making doughnuts and crullers so similar to cake in their composition
+that they are usually regarded as cake mixtures. The shortening, which
+is in smaller amounts than is required for most cakes, is supplied
+largely by the method of preparation peculiar to these cakes; that is,
+by their being fried in deep fat. Consequently, some of the same
+conditions apply in their preparation as in the making of other foods
+that are cooked in this way. As has already been learned, such foods
+must either contain a sufficient amount of protein material, such as
+egg, for instance, or be coated with enough material of this kind to
+prevent the absorption of fat. In the case of doughnuts, this material
+is supplied as an ingredient.</p>
+
+<p><b>28. SHAPING DOUGHNUTS AND CRULLERS.</b>--The ingredients used in the making
+of doughnuts are combined in much the same way as those used in other
+cake mixtures. A point to remember is that the mixture, like that for
+cookies, must be stiff enough to handle and roll out, but care should be
+taken not to use too much flour, for then the doughnuts are likely to be
+tough. Divide the dough into amounts of a convenient size, place one of
+these on a well-floured board, and roll out with a rolling pin until
+about 1/4 inch thick. Then, with a doughnut cutter, as shown in Fig. 21,
+cut as many doughnuts as possible from the rolled dough. If a regular
+doughnut cutter is not in supply, a round cookie cutter may be used and
+then a thimble or some other small round cutter applied to remove the
+center of the pieces thus cut. As here shown, a plate or some other
+small dish containing flour should be kept handy and the cutter dipped
+into this occasionally during the cutting to prevent it from sticking to
+the dough and marring the appearance of the doughnuts. Collect the
+centers and scraps that remain after the doughnuts have been cut from a
+piece and set these aside until all the fresh dough has been used. These
+may then be rolled out again and cut into doughnuts. If desired,
+however, the centers may be fried.</p>
+
+<p>[Illustration: FIG. 21]</p>
+
+<p><b>29.</b> While doughnuts are usually round and have a hole in the center,
+they may, for variety, be made in other shapes. For instance, after the
+dough is rolled out, it is sometimes cut with a sharp knife Into
+rectangular pieces about 4 inches long and 2-1/2 inches wide and each
+one of these pieces then cut lengthwise into three strips attached at
+one end. When cut in this way, the strips are braided and then pinched
+together at the loose end. Or, the pieces may be made 4 inches long and
+2 inches wide, cut into two strips attached at one end, and the strips
+then twisted around each other and pinched together at the loose end.</p>
+
+<p>[Illustration: FIG. 22]</p>
+
+<p><b>30. FRYING DOUGHNUTS AND CRULLERS.</b>--After the doughnuts have been cut in
+the desired shape, the next step is to fry them. The equipment required
+for this process consists of a pan or a kettle into which the fat is
+put, a long-handled frying basket into which the doughnuts are placed,
+and a receptacle containing hot water into which the doughnuts can be
+dipped after being fried. Put into the kettle a sufficient amount of
+fat, which may be any vegetable fat or oil, to cover the doughnuts well,
+allow it to become hot enough to brown an inch cube of bread in 40
+seconds, place several doughnuts in the bottom of the basket, as shown
+in Fig. 22, and then lower the basket into the hot fat, when it will be
+found that the doughnuts will rise quickly to the top of the fat. Allow
+them to brown on one side and then turn them over with a fork and let
+them brown on the other side. Be careful not to let the fat become too
+hot during the frying, or the doughnuts will become darker than is
+desirable before the inside is cooked. If it is found that the fat is
+getting too hot, turn off some of the heat or remove the deep-fat kettle
+from the excessive heat.</p>
+
+<p>[Illustration: FIG. 23]</p>
+
+<p><b>31.</b> As soon as the doughnuts have become an even brown on both sides and
+have fried through thoroughly, lift the basket out of the fat and rest
+it on the edge of the frying kettle. Then, as shown in Fig. 23, remove
+the doughnuts one at a time from the basket with a fork and dip quickly
+into the pan of boiling water and remove again at once. Dipping the
+doughnuts into boiling water removes any excessive fat that may remain
+on the surface. Upon taking them from the water, place them, as in Fig.
+24, on a piece of paper that will absorb as much of the remaining fat as
+possible. When these precautions are taken, the doughnuts will be found
+to be less greasy and not so likely to disagree with the persons who eat
+them. After the surface has become dried, the doughnuts may be improved
+by sprinkling them with pulverized or granulated sugar.</p>
+
+<p>[Illustration: FIG. 24]</p>
+
+<p><b>32.</b> If a large number of doughnuts are made and the hot-water method of
+drying them is adopted, it will be found that considerable fat will
+remain in the water. It will therefore pay to allow the fat to become
+cool and remove it from the surface of the water. Fat in which doughnuts
+and crullers are fried, after being poured from the dregs that collect
+in the bottom and reheated, may be clarified by adding several slices of
+raw potato to it and allowing these to become brown in it. This
+treatment will remove any foreign taste that the fat may have and make
+it possible to use the fat again for frying purposes. Fat in which
+croquettes have been fried may be treated in the same way and used the
+second time.</p>
+
+<p><b>33. RECIPES FOR DOUGHNUTS.</b>--A variety of doughnuts that are made light
+by means of chemical leavening can be prepared, as the following recipes
+indicate. Sometimes yeast doughnuts are preferred, so a recipe for
+doughnuts of this kind is also given. If the directions previously given
+are carefully applied in carrying out any of these recipes, excellent
+results may be expected. Some persons are prejudiced against the use of
+doughnuts, claiming that they are indigestible. While this may be true
+of doughnuts improperly made, those made of good materials and by
+correct methods are always a favorite and justly so.</p>
+
+<b>DOUGHNUTS</b><br>
+(<i>Sufficient for 2 Dozen Doughnuts</i>)<br>
+
+<ul>
+<li>3 Tb. butter</li>
+<li>1 c. sugar</li>
+<li>3 eggs</li>
+<li>1 c. milk</li>
+<li>4-1/2 c. flour</li>
+<li>6 tsp. baking powder</li>
+<li>1 tsp. salt</li>
+<li>1/4 tsp. nutmeg</li>
+<li>1/4 tsp. cinnamon</li>
+</ul>
+
+<p>Cream the butter, add the sugar and then the eggs, and beat thoroughly.
+Pour in the milk and sift the dry ingredients into this mixture. Divide
+into amounts that can be handled conveniently, roll out, cut, and fry
+in deep fat.</p>
+
+<b>POTATO-AND-BARLEY DOUGHNUTS</b><br>
+(<i>Sufficient for 2 Dozen Doughnuts</i>)<br>
+
+<ul>
+<li>2 eggs</li>
+<li>1/2 c. sugar</li>
+<li>1/2 c. mashed potatoes</li>
+<li>1 Tb. fat</li>
+<li>1/3 c. sour milk</li>
+<li>1/2 c. barley flour</li>
+<li>1-1/2 c. wheat flour</li>
+<li>1/2 tsp. salt</li>
+<li>1/2 tsp. mace</li>
+<li>1/4 tsp. soda</li>
+<li>2 tsp. baking powder</li>
+</ul>
+
+<p>Beat the eggs and add the sugar and mashed potatoes. If solid shortening
+is used, melt it and add to the other ingredients. Pour in the sour
+milk, mix and sift the barley and wheat flour, salt, mace, soda, and
+baking powder, and add these to the mixture. Turn the dough out on a
+board in a quantity that can be handled at one time and knead for a
+little before rolling it for cutting. Cut and fry in deep fat.</p>
+
+<b>SOUR-MILK DOUGHNUTS</b><br>
+(<i>Sufficient for 3 Dozen Doughnuts</i>)<br>
+
+<ul>
+<li>4 c. flour</li>
+<li>1-1/2 tsp. salt</li>
+<li>1/2 tsp. soda</li>
+<li>4 tsp. baking powder</li>
+<li>1/2 tsp. grated nutmeg</li>
+<li>1 c. sugar</li>
+<li>1 Tb. butter</li>
+<li>1 egg</li>
+<li>1-1/4 c. sour milk</li>
+</ul>
+
+<p>Mix and sift the dry ingredients and chop in the butter. Beat the egg,
+add the milk, and stir these into the dry ingredients. After mixing
+thoroughly, roll about 1/4 inch thick on a board, cut in the desired
+shape, and fry in deep fat.</p>
+
+<b>DROP DOUGHNUTS</b><br>
+(<i>Sufficient for 2 Dozen Doughnuts</i>)<br>
+
+<ul>
+<li>2 c. flour</li>
+<li>3 tsp. baking powder</li>
+<li>1/2 tsp. salt</li>
+<li>1/4 tsp. nutmeg</li>
+<li>1/4 tsp. cinnamon</li>
+<li>1/2 c. sugar</li>
+<li>1 egg</li>
+<li>1/2 c. milk</li>
+<li>1 Tb. melted fat</li>
+</ul>
+
+<p>Mix and sift the dry ingredients. Beat the egg, add the milk to it, and
+pour the liquid into the dry ingredients. Add the melted fat. Drop by
+teaspoonfuls into hot fat and fry the same as for doughnuts.</p>
+
+<b>YEAST DOUGHNUTS</b><br>
+(<i>Sufficient for 3 Dozen Doughnuts</i>)<br>
+
+<ul>
+<li>1 c. milk</li>
+<li>1 yeast cake</li>
+<li>5 c. flour</li>
+<li>2 eggs</li>
+<li>1/2 c. sugar</li>
+<li>1/4 c. melted butter</li>
+<li>1/2 tsp. salt</li>
+<li>1/2 tsp. mace</li>
+</ul>
+
+<p>Scald the milk and cool to lukewarm. Dissolve the yeast cake and add it
+to the milk and a sufficient amount of the flour to make a sponge. Allow
+this to rise until double in bulk. Then add the eggs, sugar, melted
+butter, salt, and mace. Beat thoroughly and add enough flour to make a
+dough. Knead this until it is smooth and elastic and let it rise until
+double in bulk. Roll out on a board into a sheet about 3/4 inch thick.
+Cut into long strips about 3/4 inch wide, twist, stretch, and shape like
+a figure 8. Let these stand on the board or in a pan until they are
+light and then fry in deep fat.</p>
+<br>
+
+<h3>PUDDINGS AND PUDDING SAUCES</h3>
+
+<b>NATURE OF PUDDINGS</b><br><br>
+
+<p><b>34.</b> Many kinds of puddings are used for desserts. Some of them closely
+resemble cake mixtures, while others are similar to custards, but are
+thickened with a cooked or a raw starchy material. Formerly, puddings
+were always boiled in a bag, but now desserts of this kind are prepared
+by boiling, steaming, or baking. To improve the flavor of puddings,
+sauces of a contrasting flavor are usually served with them.</p>
+
+<p><b>35.</b> Puddings are often considered to be rather indigestible foods and in
+many cases this is true. For this reason, it is not wise to include them
+to any great extent in the diet of children. Because of the ingredients
+used in them, they are a heavy food and are usually high in food value.
+Consequently, some thought should be given to their selection so that
+they may be suitable for the rest of the meal in which they are served.
+It seems to be the custom to serve a rich dessert with a heavy meal,
+but, as is well known, it is less proper with such a meal than with a
+light meal. A little attention given to this matter will enable the
+housewife to prepare menus that will provide the family with a properly
+balanced meal.</p>
+
+<p><b>36.</b> The time of day and the season of the year for the serving of
+puddings are also matters that should receive consideration. It is much
+better to serve desserts of this kind with a noon meal than with an
+evening meal. Then, too, warm puddings with sauce will be found much
+more appetizing in the cool season of the year than in warm weather. On
+the other hand, cool desserts or fruits served as desserts are very much
+more acceptable in warm weather than during the cold seasons.</p>
+<br>
+
+<a name="PUDDING_SAUCES"></a><h3>PUDDING SAUCES</h3>
+
+<p><b>37.</b> The sauces served with puddings deserve just as much attention as to
+selection and preparation as the puddings themselves. For instance, a
+sour sauce that is not rich, such as lemon sauce, should be served with
+a rich, sweet pudding, while a rich, hard sauce or perhaps a chocolate
+sauce is the proper kind to serve with a bland, flavorless pudding.</p>
+
+<p>So that the housewife may be perfectly familiar with a variety of sauces
+and thus know the nature of the sauces mentioned in connection with the
+puddings themselves, a number of recipes for pudding sauces are given.
+Some of these are intended to be served hot and others cold, while a few
+may be served either hot or cold, as preferred. Selection may be made
+from these for any pudding that is accompanied by a sauce when served.
+Care should be taken to have the sauce appropriate for the pudding and
+to follow explicitly the directions given for making it.</p>
+
+<b>LEMON SAUCE NO. 1</b><br>
+
+<ul>
+<li>1/2 c. sugar</li>
+<li>1 Tb. corn starch</li>
+<li>Few grains of salt</li>
+<li>1 c. boiling water</li>
+<li>2 Tb. butter</li>
+<li>2 Tb. lemon juice</li>
+</ul>
+
+<p>Mix the sugar, corn starch, and salt, and add the water gradually,
+stirring constantly. Boil 5 minutes, remove from the fire, add the
+butter and lemon juice, and serve.</p>
+
+<b>LEMON SAUCE NO. 2</b><br>
+
+<ul>
+<li>1/3 c.</li>
+<li>1 c. sugar</li>
+<li>3 egg yolks</li>
+<li>1/3 c. boiling water</li>
+<li>3 Tb. lemon juice</li>
+<li>Few gratings of lemon rind</li>
+</ul>
+
+<p>Cream the butter, add the sugar gradually, and stir in the yolks of the
+eggs slightly beaten. Then add the water and cook over boiling water
+until the mixture thickens. Add the lemon juice and rind and serve
+at once.</p>
+
+<b>VANILLA SAUCE</b><br>
+
+<ul>
+<li>1/3 c. butter</li>
+<li>1 c. sugar</li>
+<li>3 egg yolks</li>
+<li>1/3 c. boiling water</li>
+<li>Few gratings of nutmeg</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter, add the sugar gradually, and stir in the egg yolks
+beaten slightly. Add the water and cook over boiling water until the
+mixture thickens. Add the nutmeg and vanilla and serve at once.</p>
+
+<b>HARD SAUCE</b><br>
+
+<ul>
+<li>1/3 c. butter</li>
+<li>1 c. powdered sugar</li>
+<li>1/3 tsp. lemon extract</li>
+<li>2/3 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter, add the sugar gradually, and then add the flavoring.
+Beat until the sauce is light and creamy.</p>
+
+<b>STERLING SAUCE</b><br>
+
+<ul>
+<li>1/4 c. butter</li>
+<li>1 c. brown sugar</li>
+<li>4 Tb. cream or milk</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter and add the sugar gradually. Add the milk and
+flavoring, drop by drop, to prevent separation. Beat until fluffy and
+smooth. Chill and serve.</p>
+
+<b>CHOCOLATE SAUCE</b><br>
+
+<ul>
+<li>1 c. milk</li>
+<li>1/2 sq. chocolate</li>
+<li>1/2 c. sugar</li>
+<li>2 Tb. flour</li>
+<li>1 Tb. butter</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Heat the milk and in it melt the chocolate. Mix the sugar and flour and
+stir into the mixture rapidly to prevent the formation of lumps. Cook
+until the sauce thickens, add the butter, and cook for a few minutes
+longer. Add the vanilla and serve either hot or cold, as desired.</p>
+
+<b>FRUIT SAUCE</b><br>
+
+<ul>
+<li>1 c. fruit juice</li>
+<li>1/4 c. sugar</li>
+<li>1-1/2 Tb. corn starch</li>
+<li>2 Tb. lemon juice</li>
+</ul>
+
+<p>Heat the fruit juice, which may be any left-over fruit juice. Mix the
+sugar and corn starch, add to the hot fruit juice, and cook until the
+corn starch thickens, stirring constantly to prevent the formation of
+lumps. Add the lemon juice. Remove from the heat and, if the sauce is
+desired to be more acid, add lemon juice to suit the taste.</p>
+
+<b>APRICOT SAUCE</b><br>
+
+<ul>
+<li>3/4 c. apricot pulp</li>
+<li>3/4 c. whipping cream</li>
+<li>Pulverized sugar</li>
+</ul>
+
+<p>Prepare apricot pulp by forcing cooked apricots through a sieve. Whip
+the cream and fold the apricot pulp into it. Add pulverized sugar to
+suit the taste.</p>
+
+<b>PINEAPPLE SAUCE</b><br>
+
+<ul>
+<li>Half c. sugar</li>
+<li>1-1/2 c. water</li>
+<li>1 c. grated pineapple</li>
+<li>1 Tb. corn starch</li>
+</ul>
+
+<p>Add the sugar to the water and bring to the boiling point. Add the
+pineapple and cook until it is tender. If canned pineapple is used, omit
+1/2 cupful of the water. Moisten the corn starch with a little water and
+add it. Cook until it thickens, stirring to prevent lumps.</p>
+
+<b>ORANGE SAUCE</b><br>
+
+<ul>
+<li>1/4 c. orange juice</li>
+<li>1 Tb. lemon juice</li>
+<li>Powdered sugar</li>
+</ul>
+
+<p>Into the fruit juices, beat the powdered sugar until the sauce is as
+sweet as desired.</p>
+
+<b>MARASCHINO SAUCE</b><br>
+
+<ul>
+<li>1/4 c. maraschino juice</li>
+<li>1 Tb. lemon juice</li>
+<li>6 cherries, chopped</li>
+<li>Powdered sugar</li>
+</ul>
+
+<p>Mix the fruit juices and chopped cherries, add the sugar, beat well, and
+serve.</p>
+
+<b>CUSTARD SAUCE</b><br>
+
+<ul>
+<li>2 c. milk</li>
+<li>1 Tb. corn starch</li>
+<li>1/3 c. sugar</li>
+<li>1/2 tsp. vanilla</li>
+<li>1/2 tsp. lemon extract</li>
+<li>Pinch of salt</li>
+</ul>
+
+<p>Heat the milk in a double boiler. Mix the corn starch and sugar and add
+to the milk, stirring so as to prevent the formation of lumps. Continue
+stirring until the corn starch has thickened and then cook for about 15
+minutes longer. Beat the egg, add it to the mixture, and cook for a few
+minutes longer. Add the vanilla, lemon, and salt. Serve hot or cold.</p>
+
+<b>COCONUT SAUCE</b><br>
+
+<ul>
+<li>2 c. milk</li>
+<li>1/2 c. shredded coconut</li>
+<li>1/3 c. sugar</li>
+<li>1-1/2 Tb. corn starch</li>
+<li>Pinch of salt</li>
+<li>1 egg white</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Heat the milk in a double boiler with the coconut. Mix the sugar and
+corn starch and add to the hot milk and coconut. Stir until the corn
+starch has thickened and cook for 15 minutes. Add the salt to the egg
+white and beat until it is stiff. Pour the hot mixture over the egg
+white and continue beating until thoroughly blended. Add the vanilla and
+serve either hot or cold.</p>
+
+<b>JELLY SAUCE</b><br>
+
+<ul>
+<li>2 tsp. corn starch or arrowroot</li>
+<li>1 c. boiling water</li>
+<li>1/2 c. jelly or jam</li>
+<li>Juice of 1/2 lemon</li>
+</ul>
+
+<p>Cook the corn starch or arrowroot diluted with cold water, in the
+boiling water for 5 minutes. Add the jelly or jam, beaten smooth, and
+let simmer for 3 or 4 minutes. Add sugar, if needed, and the lemon
+juice. Strain and serve.</p>
+<br>
+
+<h3>PUDDINGS</h3>
+
+<a name="PREPARATION_OF_PUDDINGS"></a><h3>PREPARATION OF PUDDINGS</h3>
+
+<p><b>38.</b> As has already been learned, puddings are cooked by being boiled,
+steamed, or baked. No different utensils from those used in the making
+of custards and cakes need be provided for the making of puddings
+except, perhaps, a steamer. A utensil of this kind, which is required
+for steamed puddings, consists of a large pan, which sets directly over
+the flame and into which the water is poured; a second pan, which fits
+closely into the first one and into which the pudding is put; and a
+spout, into which the water may be poured. The steamer must be very
+closely covered in order that all the steam, which does the cooking, may
+be retained. An apparatus that will answer the purpose of a steamer may
+be improvised, however, if there are in the supply of household utensils
+a pan, a colander, and a cover that will fit tight enough to retain the
+steam; or, instead of putting the pudding directly in the second pan of
+the steamer, it may be put into individual molds or a pan that will hold
+a sufficient quantity to serve just the desired number of persons and
+these then set in the second pan to cook.</p>
+
+<p>[Illustration: FIG. 25]</p>
+
+<p><b>39.</b> Steamed puddings ready to serve are shown in Figs. 25 and 26. The
+pudding in Fig. 25 shows how a pudding that has been steamed in one
+large mold will appear. The mold used may be just large enough for the
+number of persons to be served or it may be larger and what remains used
+for another meal. Fig. 26 shows a pudding that has been steamed in
+individual molds. Whichever one of these two methods of preparing
+steamed puddings is preferred may be adopted.</p>
+
+<p>When puddings are cooked by steaming, it should be remembered that the
+steaming process must be continuous. Therefore, if water must be added
+during the cooking, boiling water should be used so as not to lower the
+temperature and stop the formation of steam. After being steamed
+sufficiently, puddings of this kind are often placed in the oven for a
+short time in order to dry the surface.</p>
+
+<p>[Illustration: FIG. 26]</p>
+
+<p><b>40.</b> The baking of puddings is so similar to the baking of cakes and
+custards that the same directions apply. A few points, however, should
+be kept well in mind if good puddings would be the result. The utensil
+in which a pudding that is to be baked is put may be of any desired
+shape, but it should always be greased. This also holds true in the case
+of puddings that are to be steamed. Puddings that contain an
+egg-and-milk mixture, as, for instance, bread pudding, must necessarily,
+as with custards, be baked at a temperature low enough to prevent them
+from curding.</p>
+<br>
+
+<a name="RECIPES_FOR_PUDDINGS"></a><h3>RECIPES FOR PUDDINGS</h3>
+
+<p><b>41.</b> In the preparation of many puddings here considered, left-over
+materials, such as bread, rolls, stale cake, cookies, etc., may be
+utilized to advantage. Consequently, when the housewife is making
+desserts, she should endeavor to make good use of all such things in
+case they cannot be used by themselves.</p>
+
+<p><b>42. INDIAN PUDDING.</b>--As corn meal is the chief ingredient in the pudding
+given in the accompanying recipe, it is called Indian pudding, corn meal
+being a product of Indian corn. For persons who like food containing
+corn meal, this pudding will prove satisfactory. It has the advantage
+over other puddings in that it is inexpensive.</p>
+
+<b>INDIAN PUDDING</b><br>
+(<i>Sufficient to Serve Eight</i>)<br>
+
+<ul>
+<li>1/3 c. corn meal</li>
+<li>5 c. milk</li>
+<li>1/2 c. molasses</li>
+<li>1/2 tsp. salt</li>
+<li>1 tsp. cinnamon</li>
+</ul>
+
+<p>Mix the corn meal with some of the milk, scald the remainder in a double
+boiler, and add the moistened corn meal to it. Pour in the molasses,
+salt, and cinnamon, cook for 15 or 20 minutes in a double boiler, and
+then pour into a buttered baking dish. Bake in a very slow oven for
+about 2 hours. Serve with cream or custard sauce.</p>
+
+<p><b>43. BROWN BETTY.</b>--A baked pudding that always meets with favor among
+both old and young is Brown Betty. The flavor imparted by the apples and
+other ingredients to the bread crumbs is delightful, especially when the
+pudding is prepared according to the accompanying directions.</p>
+
+<b>BROWN BETTY</b><br>
+(<i>Sufficient to Serve Eight</i>)<br>
+
+<ul>
+<li>1 qt. stale bread crumbs</li>
+<li>1 qt. sliced apples</li>
+<li>1/2 c. brown sugar</li>
+<li>1/2 c. sugar</li>
+<li>1/4 tsp. nutmeg</li>
+<li>1 tsp. cinnamon</li>
+<li>1/4 c. butter</li>
+<li>1/2 to 1 c. water</li>
+<li>Juice and rind of 1/2 lemon</li>
+</ul>
+
+<p>Butter a baking dish. Make coarse crumbs of the stale bread and place a
+layer on the bottom of the baking dish. Place on top of this a layer of
+half the sliced apples and sprinkle with 1/2 of the sugar, to which have
+been added the nutmeg and cinnamon. Dot with butter, sprinkle with
+another layer of crumbs, add the remaining apples, sugar, and spices,
+and dot again with butter. Cover with the remaining crumbs and dot this
+with the remaining butter. Pour over this the water, lemon juice, and
+the grated lemon rind. Bake in a moderate oven for about 45 minutes,
+covering the dish for the first half of the time and removing the cover
+for the latter part of the baking. Serve with cream, lemon sauce, or
+hard sauce. The quantity of water necessary depends on the dryness of
+the crumbs and the juiciness of the apples.</p>
+
+<p><b>44. BREAD PUDDING.</b>--For utilizing bits of bread that might otherwise be
+wasted, there is no better plan than to make a bread pudding. This
+dessert may be used with any dinner or luncheon, as jams, jellies, and
+practically all kinds of sauce may be served with it to impart a
+suitable flavor.</p>
+
+<b>BREAD PUDDING</b><br>
+(<i>Sufficient to Serve Eight</i>)<br>
+
+<ul>
+<li>1 qt. milk</li>
+<li>2 c. stale bread crumbs</li>
+<li>2 eggs</li>
+<li>1/2 c. sugar</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Heat the milk and pour it over the bread crumbs. Allow them to soak
+until they are soft. Beat the eggs, add the sugar and vanilla to them,
+and stir this into the mixture of crumbs and milk. Mix thoroughly, pour
+into a buttered baking dish, and bake in a moderate oven for about 45
+minutes. If desired, jelly or jam may be served with the bread pudding
+or any desirable sauce, such as lemon, vanilla, or custard, may be used
+and the pudding may be served either hot or cold.</p>
+
+<p><b>45. MAIZE PUDDING.</b>--A pudding that has both corn starch and corn meal as
+its basis provides variety. This pudding, called maize pudding, is
+prepared in a double boiler and then turned into a mold to cool. Either
+raisins or dates may be added to it to increase its palatability.</p>
+
+<b>MAIZE PUDDING</b><br>
+(<i>Sufficient to Serve Eight</i>)<br>
+
+<ul>
+<li>3-1/2 c. milk</li>
+<li>2 Tb. corn starch</li>
+<li>1/2 c. white corn meal</li>
+<li>1/2 tsp. salt</li>
+<li>1/3 c. sugar</li>
+<li>1/2 tsp. cinnamon</li>
+<li>3/4 c. raisins or dates</li>
+</ul>
+
+<p>Scald the milk in a double boiler, mix the corn starch, corn meal, salt,
+sugar, and cinnamon, and add this to the hot milk, stirring rapidly to
+prevent the formation of lumps. Continue to stir and cook directly over
+the fire until the mixture thickens. Then return to the double boiler
+and cook for about 2 hours. Fifteen minutes before removing from the
+fire, add the raisins or chopped dates, turn into a mold, and serve
+either hot or cold with custard sauce.</p>
+
+<p><b>46. PIERROT PUDDING.</b>--A steamed pudding made of simple ingredients is
+often desired for serving with an elaborate meal. In such a case,
+Pierrot pudding will answer very well.</p>
+
+<b>PIERROT PUDDING</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>1 c. sugar</li>
+<li>3/4 c. milk</li>
+<li>2-1/2 c. flour</li>
+<li>5 tsp. baking powder</li>
+<li>2 egg whites</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter and add the sugar gradually. Then add the milk
+alternately with the flour, to which has been added the baking powder.
+Beat the whites of the eggs until they are stiff and fold them into the
+mixture. Add the vanilla. Butter baking-powder cans or other molds, fill
+them half full with the mixture, adjust the covers, which should also be
+buttered, and place in a kettle of boiling water. Raise them from the
+bottom of the kettle by means of a rack, have the water come half way up
+around the molds, and cover closely. If small molds are used, steam them
+only 1 hour. If a large mold is used, steam from 1-1/2 to 2 hours, never
+allowing the water to get below the boiling point. Remove from the molds
+and serve with hot chocolate sauce.</p>
+
+<p><b>47. STEAMED GINGER PUDDING.</b>--A steamed pudding in which the flavor of
+ginger predominates is given in the accompanying recipe. This kind of
+pudding is very popular among persons who like such flavor.</p>
+
+<b>STEAMED GINGER PUDDING</b><br>
+(<i>Sufficient to Serve Eight</i>)<br>
+
+<ul>
+<li>1/2 c. shortening</li>
+<li>1/2 c. sugar</li>
+<li>2 eggs</li>
+<li>2-1/2 c. flour</li>
+<li>4 tsp. baking powder</li>
+<li>1/4 tsp. salt</li>
+<li>1 tsp. ginger</li>
+<li>1 c. milk</li>
+</ul>
+
+<p>Cream the shortening and add the sugar and the beaten eggs. Sift the dry
+ingredients with the flour and add alternately with the milk. Turn into
+a buttered mold and steam for about 2 hours. Remove from the mold and
+serve with sweetened whipped cream or any desired sauce.</p>
+
+<p><b>48. RAISIN PUFF.</b>--Raisins always increase the food value of a meal, and
+they are especially good when combined with the ingredients required
+for the dessert known as raisin puff. This steamed pudding is rather
+rich and should not, of course, be served with a meal in which the other
+foods are rich.</p>
+
+<b>RAISIN PUFF</b><br>
+(<i>Sufficient to Serve Eight</i>)<br>
+
+<ul>
+<li>1/2 c. shortening</li>
+<li>1/2 c. sugar</li>
+<li>1 egg</li>
+<li>2-1/4 c. flour</li>
+<li>4 tsp. baking powder</li>
+<li>1 tsp. cinnamon</li>
+<li>1/4 tsp. salt</li>
+<li>1 c. milk</li>
+<li>1 c. raisins</li>
+</ul>
+
+<p>Cream the shortening and add the sugar gradually and the beaten egg.
+Sift the dry ingredients with the flour and add alternately with the
+milk. Chop the raisins and fold them into the mixture. Turn into a
+buttered mold, cover, and steam for 1-1/2 or 2 hours. Remove from the
+mold and serve hot with whipped cream or any desired sauce.</p>
+
+<p><b>49. SUET-FRUIT PUDDING.</b>--Steamed puddings in which suet and fruit form
+two of the ingredients are excellent cold-weather desserts. Such
+puddings are usually made around the holidays, and under proper
+conditions will keep for a long time. The accompanying recipe gives
+directions for making an excellent pudding of this kind.</p>
+
+<b>SUET-FRUIT PUDDING</b><br>
+(<i>Sufficient to Serve Eight</i>)<br>
+
+<ul>
+<li>3/4 c. suet</li>
+<li>2-1/2 stale bread crumbs</li>
+<li>2 egg yolks</li>
+<li>1/4 c. milk</li>
+<li>1 c. brown sugar</li>
+<li>Grated rind of 1 lemon</li>
+<li>1 Tb. lemon juice</li>
+<li>1-1/2 c. raisins</li>
+<li>1/2 c. molasses</li>
+<li>1/2 tsp. salt</li>
+<li>1 tsp. cinnamon</li>
+<li>1/2 tsp. grated nutmeg</li>
+<li>1/4 tsp. cloves</li>
+<li>1/2 tsp. soda</li>
+<li>1/2 c. flour</li>
+<li>2 egg whites</li>
+</ul>
+
+<p>Force the suet through a food chopper or chop very fine. Then work it
+with the hands until it is creamy and to it add the bread crumbs. Beat
+the egg yolks until they are light and add them to the suet and bread
+crumbs. Add the milk. Add the sugar, grated lemon rind, lemon juice, the
+raisins, cut into pieces, the molasses, and milk. Sift together the
+salt, spices, soda, and flour, and sift these into the mixture. Mix
+thoroughly, fold in the whites of the eggs beaten until they are stiff,
+turn into a buttered mold, adjust the cover, and steam for about 3
+hours. Serve with any desired sauce.</p>
+
+<p><b>50. CHRISTMAS PUDDING.</b>--A pudding much used during the holiday season
+is Christmas pudding. The ingredients for this dessert are similar to
+those for suet-fruit pudding. In fact, both may be used for the same
+purpose. Christmas pudding is especially good when served with hard
+sauce, although other sauce may be used with it.</p>
+
+<b>CHRISTMAS PUDDING</b><br>
+(<i>Sufficient to Serve Twelve</i>)<br>
+
+<ul>
+<li>2-1/2 c. stale bread crumbs</li>
+<li>1/2 c. milk</li>
+<li>1 c. beef suet</li>
+<li>1/2 c. sugar</li>
+<li>1/2 c. molasses</li>
+<li>2 eggs</li>
+<li>1 c. chopped raisins</li>
+<li>1/2 c. chopped citron</li>
+<li>1/2 c. chopped nuts</li>
+<li>1 c. flour</li>
+<li>1/2 tsp. soda</li>
+<li>1 tsp. baking powder</li>
+<li>1 tsp. salt</li>
+<li>1/3 c. fruit juice</li>
+</ul>
+
+<p>Soak the bread crumbs in the milk. Work the suet with the hands until it
+is creamy, and to it add the sugar, molasses, and well-beaten eggs. Mix
+with the milk and bread crumbs, and add the fruit and nuts. Mix the dry
+ingredients and sift them into the mixture. Add the fruit juice, turn
+into a buttered mold, and steam for 3 hours. Serve hot with hard sauce
+or any other desired sauce.</p>
+
+<p><b>51. POCONO PUDDING.</b>--Directions for still another steamed pudding in
+which suet is used are given in the accompanying recipe for Pocono
+pudding. This dessert does not require so many ingredients as suet-fruit
+or Christmas pudding, and in many cases will answer the same purpose.</p>
+
+<b>POCONO PUDDING</b><br>
+(<i>Sufficient to Serve Eight</i>)<br>
+
+<ul>
+<li>3/4 c. suet</li>
+<li>2 c. apples</li>
+<li>2 c. stale bread crumbs</li>
+<li>3 eggs</li>
+<li>3/4 c. brown sugar</li>
+<li>1/2 c. milk</li>
+<li>1 tsp. salt</li>
+<li>Rind and juice of 1 lemon</li>
+<li>1/2 c. raisins</li>
+</ul>
+
+<p>Put the suet, apples, peeled and cored, and the bread crumbs through the
+food chopper. Beat the yolks of the eggs and add these with the sugar,
+milk, salt, and grated rind and juice of the lemon. Chop the raisins and
+add to the mixture. Beat the egg whites and fold these into the mixture.
+Pour the mixture into buttered molds and steam for 3 to 4 hours. Serve
+with any desired sauce.</p>
+
+<p><b>52. STEAMED FIG PUDDING.</b>--A steamed pudding made according to the recipe
+here given never fails to please. As the name, steamed fig pudding,
+indicates, it is supposed to have chopped figs added to it, although
+raisins will answer if figs cannot be obtained.</p>
+
+<b>STEAMED FIG PUDDING</b><br>
+(<i>Sufficient to Serve Twelve</i>)<br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>1/4 c. sugar</li>
+<li>1 c. molasses</li>
+<li>1 c. milk</li>
+<li>2-1/2 c. flour</li>
+<li>1/2 tsp. cinnamon</li>
+<li>1/4 tsp. nutmeg</li>
+<li>1/2 tsp. soda</li>
+<li>3 tsp. baking powder</li>
+<li>1/2 c. chopped figs or raisins</li>
+</ul>
+
+<p>Cream the butter and add the sugar, molasses, and milk. Mix and sift the
+dry ingredients and stir these into the mixture. Fold in the chopped
+figs or raisins and steam in buttered molds for 2 to 3 hours, depending
+on the size of the molds. Serve hot with any desired sauce.</p>
+
+<p><b>53. FRESH FRUIT PUDDING.</b>--During berry or cherry season fresh-fruit
+pudding is an excellent one to make. This pudding is prepared in much
+the same way as a cake mixture, is combined with the fruit selected, and
+is then either steamed or baked.</p>
+
+<b>FRESH-FRUIT PUDDING</b><br>
+(<i>Sufficient to Serve Six</i>)<br>
+
+<ul>
+<li>1/4 c. butter</li>
+<li>1/4 c. sugar</li>
+<li>2 c. flour</li>
+<li>1/4 tsp. salt</li>
+<li>3 tsp. baking powder</li>
+<li>1-1/4 c. milk</li>
+<li>2 egg whites</li>
+<li>1 c. berries or stoned cherries</li>
+</ul>
+
+<p>Cream the butter and add the sugar. Sift together the dry ingredients
+and add these alternately with the milk. Beat the egg whites and fold
+these in. Place a layer of dough in the bottom of a buttered baking
+dish, put a layer of fruit on top of this, add dough next and then
+fruit, and have a final layer of dough on top. Cover tight and steam for
+1-1/2 or 2 hours or bake without the cover in a moderate oven for about
+45 minutes. Serve with a fruit or a hard sauce.</p>
+
+<p><b>54. COCONUT PUFF.</b>--A light pudding to which shredded coconut is added to
+give flavor is a satisfactory dessert for a heavy meal. As it is baked
+in muffin pans, it may be served in a dainty manner.</p>
+
+<b>COCONUT PUFF</b><br>
+(<i>Sufficient to Serve Eight</i>)<br>
+
+<ul>
+<li>1/2 c. butter</li>
+<li>1 c. sugar</li>
+<li>2 eggs</li>
+<li>2 c. flour</li>
+<li>1/2 tsp. soda</li>
+<li>2 tsp. baking powder</li>
+<li>1 c. sour milk</li>
+<li>1/2 c. shredded coconut</li>
+</ul>
+
+<p>Cream the butter and add the sugar. Beat the yolks of the eggs and add
+them. Sift the dry ingredients with the flour and add alternately with
+the milk. Fold in the coconut. Beat the egg whites until stiff and fold
+them in. Bake in buttered muffin pans in a quick oven for 20 minutes.
+Serve with coconut or any desired sauce.</p>
+
+<p><b>55. COTTAGE PUDDING.</b>--When a simple baked pudding is desired, the
+housewife almost instinctively turns to cottage pudding. This pudding
+has been a favorite in the household for years and may be eaten by young
+or old. It is not very rich, and so should be served with an
+appetizing sauce.</p>
+
+<b>COTTAGE PUDDING</b><br>
+(<i>Sufficient to Serve Eight</i>)<br>
+
+<ul>
+<li>1/4 c. butter</li>
+<li>1/2 c. sugar</li>
+<li>1 egg, well beaten</li>
+<li>1 1/2 c. flour</li>
+<li>3 tsp. baking powder</li>
+<li>1/2 c. milk</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter, add the sugar, and beat the egg and add it. Sift the
+flour and baking powder together and add alternately with the milk. Add
+the vanilla. Bake in a loaf-cake pan and serve hot with lemon, fruit, or
+chocolate sauce.</p>
+
+<p>[Illustration: FIG. 27]</p>
+
+<p><b>56. CHOCOLATE BREAD PUDDING.</b>--To the majority of persons the flavor of
+chocolate is always pleasing. In chocolate bread pudding, this flavor is
+well blended with the ingredients. This pudding, when baked, may be cut
+into slices, as shown in Fig. 27, and then daintily served with either
+hard or custard sauce.</p>
+
+<b>CHOCOLATE BREAD PUDDING</b><br>
+(<i>Sufficient to Serve Eight</i>)<br>
+
+<ul>
+<li>2 c. stale bread crumbs</li>
+<li>4 c. milk</li>
+<li>1 sq. unsweetened chocolate</li>
+<li>1/2 c. sugar</li>
+<li>2 eggs</li>
+<li>1/4 tsp. salt</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Soak the bread crumbs in 3 cupfuls of the milk. Melt the chocolate in a
+saucepan and add the sugar and the remaining cup of milk. Cook until the
+mixture is smooth and add this to the bread and milk. Beat the eggs and
+add them. Add the salt and vanilla. Pour into a buttered baking dish and
+bake for about 45 minutes in a moderate oven. Cut into slices and serve
+with hard or custard sauce.</p>
+
+<p><b>57. CHOCOLATE PUDDING.</b>--Baked chocolate pudding provides another way in
+which to serve a dessert in which chocolate flavor predominates. This
+pudding, because of its food value and the pleasing way in which it may
+be served, is sure to answer for any meal in which a pudding dessert
+is desired.</p>
+
+<b>CHOCOLATE PUDDING</b><br>
+(<i>Sufficient to Serve Eight</i>)<br>
+
+<ul>
+<li>1/4 c. butter</li>
+<li>3/4 c. sugar</li>
+<li>2 eggs</li>
+<li>1/2 c. milk</li>
+<li>1-1/2 c. flour</li>
+<li>3 tsp. baking powder</li>
+<li>1/4 tsp. soda</li>
+<li>1-1/4 sq. unsweetened chocolate</li>
+<li>1-1/2 tsp. vanilla</li>
+</ul>
+
+<p>Cream the butter, add the sugar, and beat the yolks of the eggs and add
+them. Add the milk alternately with the flour, which has been mixed and
+sifted with the baking powder and soda. Melt the chocolate in a saucepan
+and add. Beat the whites of the eggs until stiff and fold them into the
+mixture. Flavor with the vanilla. Bake in a pan that will leave a space
+in the center. It will require about 45 minutes to 1 hour for the
+baking. Remove from the pan, fill the center with whipped cream, and
+serve with chocolate sauce.</p>
+
+<p><b>58. BOSTON CREAM PIE.</b>--Boston cream pie is a dessert that can be made up
+with some of the recipes already given. It is a favorite dessert with
+many people and is very high in food value.</p>
+
+<p>To make Boston cream pie, first bake two layers, each about 1 inch
+thick, in round pans, using the plain-cake or cottage-pudding recipe.
+Then, between these layers, put a filling about 1/2 inch thick. This
+filling should preferably be the one used for cream puffs, although any
+similar filling stiff enough to stand up well may be used instead. Cover
+the top layer with 1/2 to 1 inch of slightly sweetened and flavored
+whipped cream. The cake should not be put together until both the layers
+and the filling have cooled.</p>
+
+
+
+<b>EXAMINATION QUESTIONS</b><br><br>
+
+<p>(1) In what general way does the thickness of the dough mixture for
+large cakes differ from that for small cakes other than cup cakes?</p>
+
+<p>(2) (<i>a</i>) In baking small cakes, how does the oven temperature required
+compare with that required for large cakes? (<i>b</i>) How does the length of
+time required for baking large and small cakes differ?</p>
+
+<p>(3) If the time for baking small cakes is divided into halves, what
+should occur in the second half?</p>
+
+<p>(4) Where should the pans for the baking of small cakes be placed in the
+oven?</p>
+
+<p>(5) Describe an original way of decorating cup cakes.</p>
+
+<p>(6) Describe two classes of cookies.</p>
+
+<p>(7) What precaution must be taken with regard to the flour used in the
+mixing of cakes?</p>
+
+<p>(8) How thick should the dough be rolled for: (<i>a</i>) cookies? (<i>b</i>) ginger
+snaps?</p>
+
+<p>(9) Describe the baking of cookies.</p>
+
+<p>(10) Describe the frying of doughnuts and crullers.</p>
+
+<p>(11) Describe a method of removing the excess fat from the surface of
+doughnuts after they are fried.</p>
+
+<p>(12) By what methods may puddings be cooked?</p>
+
+<p>(13) With what kind of meal and during what kind of weather should
+heavy, rich pudding be served?</p>
+
+<p>(J4) Of what value are pudding sauces?</p>
+
+<p>(15) (<i>a</i>) Describe the method of steaming pudding. (<i>b</i>) How may the
+surface of steamed puddings be made dry?</p>
+
+
+<br><hr style="width: 35%;"><br>
+<a name="PASTRIES_AND_PIES"></a><h2>PASTRIES AND PIES</h2>
+
+<b>REQUIREMENTS FOR PASTRY AND PIE MAKING</b><br><br>
+
+
+<a name="NATURE_OF_PASTRIES_AND_PIES"></a><h3>NATURE OF PASTRIES AND PIES</h3>
+
+<p><b>1.</b> Pastry is a shortened dough that is made of flour, water, salt, and
+fat and used in the preparation of desserts. Chief among these deserts
+are pies. These are made by baking foods between two crusts of pastry or
+with a single crust, which may be an upper or a lower one. Originally
+pies were not intended for desserts. Rather, they were used as the main
+dish of the meal, as they contained a filling of meat or fish and
+vegetables. Such pies are still made, but they are not usually the ones
+intended when pastry for pies is mentioned. It should therefore be
+understood that the pastry considered in this Section is that which is
+used with sweet fillings and employed particularly in the making of pies
+and similar foods that are used for desserts.</p>
+
+<p>Some cooks, especially the French ones, regard as pastry such foods as
+certain small cakes, the paste used for cream puffs and &eacute;clairs, and the
+sweetened breads made with yeast, such as brioche. In reality, such
+desserts resemble cakes in use more than they do pastry, and for this
+reason are discussed in connection with them.</p>
+
+<p><b>2.</b> Pastry desserts may be made in various fancy shapes for individual
+servings or in pies that will serve five or six persons. Pies having one
+crust usually contain a filling that consists of a custard mixture, a
+mixture thickened with corn starch or flour, or occasionally a fruit
+mixture. Some pies also have a top crust covering the filling, and when
+this is the case a fruit filling, either fresh or cooked, is the kind
+that is generally used.</p>
+
+<p><b>3.</b> Because of the nature of the materials used in the preparation of
+pastry desserts, the finished product is necessarily high in food
+value. For instance, starchy material is provided by the flour, fat by
+the shortening, and sugar in comparatively large amounts by the filling,
+whether it be fruit of some kind or a material resembling custard. This
+fact, rather than the taste or the appetite, should aid in determining
+whether or not pastry desserts should be included in a meal. While the
+popularity of such desserts causes them to be used somewhat
+indiscriminately, their use should always be governed by the nature of
+the rest of the meal. Thus, if the other dishes served provide enough
+food value, then a dessert lighter than pie should be chosen; but if the
+rest of the meal is not sufficiently high in this respect, a wholesome
+pastry dessert will generally prove to be a wise selection.</p>
+
+<p><b>4.</b> It is true, of course, that every person must determine for himself
+whether or not pastry desserts are wholesome enough to be eaten by him.
+Indigestion is almost sure to result from heavy, soggy, imperfectly
+baked pastry, because the quantities of fat it contains may be slow to
+digest and much of the starchy material may be imperfectly cooked.
+Consequently, it is often not the pie itself but the way in which it is
+made that is responsible for the bad reputation that this very
+attractive dessert has acquired. If the correct method of making pastry
+and pies is followed and the ingredients are handled properly in the
+making, the digestibility of the finished product need give the
+housewife very little concern. As a rule, a little experience is needed
+in order that good results in the making of pastry dishes may be
+attained, but one who becomes efficient in the other phases of cookery
+should have no difficulty with foods of this kind.</p>
+
+<p><b>5.</b> Detailed instructions regarding the making of pastry desserts are
+given throughout this Section, but if the greatest degree of success is
+to be attained, it will be well from the very beginning to understand a
+few general rules that apply to this work. In the first place, the
+ingredients must be of the right sort and as cold as possible; then they
+must be handled and combined with dexterity; and, finally, a hot oven
+must be provided in order that these foods may be properly baked.</p>
+<br>
+
+<a name="INGREDIENTS_USED_FOR_PASTRY"></a><h3>INGREDIENTS USED FOR PASTRY</h3>
+
+<p><b>6.</b> The ingredients used in pastry making are neither numerous nor
+complicated, usually including only flour, salt, shortening, and liquid.
+If these are correctly combined, they will be all that is required to
+make a pastry that is light, flaky, and crisp. Occasionally a recipe
+requiring baking powder will be found and sometimes eggs are called for
+in mixtures of this kind, but neither of these ingredients is required
+for successful pastry making. Baking powder may be an advantage when it
+is used by one who is not experienced in the handling of pastry
+mixtures, for it helps to make pastry lighter. However, only a small
+quantity of this ingredient should be used, as a very little will bring
+about the desired result.</p>
+
+<p><b>7. FLOUR FOR PASTRY.</b>--Pastry flour is the most desirable for pastry
+making. It is made from winter wheat, which, as has already been
+explained, contains less gluten and therefore lacks the gummy
+consistency of bread flour. For puff paste, which is prepared so as to
+hold air between thin layers of pastry, bread flour is often used
+because it retains air better. Flours made of other cereals may also be
+used. Pastry made of such flours is more difficult to handle, but good
+results may be obtained if patience and care are exercised. When corn
+flour, rice flour, and barley flour are used as part of the flour for
+pastry, it will be found that less shortening is needed than when wheat
+flour alone is used. The dark flours, such as barley, produce a pastry
+that is dark in color, but this is no particular disadvantage so long as
+the quality is not impaired.</p>
+
+<p>No matter what kind of flour is used for the pastry, it should be as dry
+as possible. At times, putting the flour in a warm oven and allowing it
+to dry will prove to be advantageous. However, flour so treated should
+be cooled before it is used, since the cooler the ingredients are the
+better will be the pastry.</p>
+
+<p>Cereal products of different kinds, such as corn meal, for instance, may
+be moistened, spread into pans in thin layers, and then baked. The
+shells thus produced may be filled with various kinds of filling and
+used very successfully. Such shells, however, can scarcely be considered
+as real pastry.</p>
+
+<p><b>8. SHORTENING FOR PASTRY.</b>--A solid fat, that is, one that will remain
+solid at ordinary room temperature, is the best shortening for pastry
+making. Oils of various kinds may be used, but in most cases the results
+are not so successful. If pastry is to have the desired flakiness, the
+shortening must not be broken into such minute particles and the flour
+must not be saturated with fat, as is more likely to be the case if oil
+is used in place of solid fat. In addition to being solid, the fat
+should be just as cold as possible.</p>
+
+<p>Butter is the fat that is used for puff paste, but for other varieties
+of pastry almost any desirable fat may be utilized. Lard has always been
+a particular favorite for pastry making; still, for ordinary pastry
+making, there are various combinations of fat of both animal and
+vegetable origin which serve the purpose.</p>
+
+<p>Certain fats left over from various cooking processes in the home can be
+utilized to advantage in the making of pastry. Chicken fat is a very
+satisfactory one. A mixture of lard and tried-out beef suet also makes
+an ideal fat for pastry, the hard flakiness of the suet being
+particularly desirable. In fact, almost any fat without a disagreeable
+odor or flavor may be used as all or part of the fat required. As has
+already been learned, fats may be clarified and freed of their odor by
+first heating them and then allowing a few slices of raw potato to
+become hot in them.</p>
+
+<p><b>9. LIQUID FOR PASTRY.</b>--Water is the only liquid used in pastry making.
+Water in which small pieces of ice are allowed to melt is especially
+desirable for this purpose, but if ice cannot be obtained, the water
+used should be as cold as possible.</p>
+
+<p><b>10. PROPORTION OF INGREDIENTS.</b>--The proportion of ingredients for the
+making of pastry varies with the kinds of flour used and the kinds of
+pastry desired. Some varieties can be made with a comparatively small
+amount of fat, while others require a large amount. The use to which the
+paste is to be put will determine the proportion of fat to be used. It
+varies from the minimum amount of one-sixth as much fat as flour, by
+measure, or one-third, by weight, which is the proportion for economy
+paste, to one-half, by measure, or an equal amount by weight, which is
+the proportion used in the making of puff paste. For the ordinary
+preparation of pies, an amount midway between the two extremes is
+usually sufficient, while oftentimes less may be used to advantage. It
+should be remembered that fat is the most expensive ingredient in pastry
+making and should be used with discretion.</p>
+
+<p><b>11.</b> The amount of liquid in proportion to the amount of flour is about
+one-fourth, by measure, for, as is explained in <i>Hot Breads</i>, pie crust
+is an example of a stiff dough, and such dough requires four times as
+much flour as liquid. However, liquid should be added to the other
+ingredients until the correct consistency is obtained, regardless of the
+quantity used. The consistency is not right until the flour and the fat
+cling together in such a way that the mixture may be rolled out to form
+the crust for a pie. The less liquid used to accomplish this condition,
+the flakier will be the crust when it is baked. More skill is required
+in the handling of pastry when the smallest amount of water that can
+possibly be used is added, but the results achieved usually justify the
+care that is taken.</p>
+<br>
+
+<a name="UTENSILS_FOR_PASTRY_MAKING"></a><h3>UTENSILS FOR PASTRY MAKING</h3>
+
+<p><b>12.</b> The utensils needed for pastry making are few in number and simple
+in use. They consist of a mixing bowl, two case knives, a spatula, a
+rolling pin, a flour sieve, two measuring cups, two measuring spoons,
+and pie tins. Fig. 1 shows the way in which these necessary utensils as
+well as the required ingredients for pastry should be placed so as to be
+handy for the person who is to use them. It will be well to observe the
+placing of these, for much depends on their convenient arrangement. The
+kind of utensils to use requires consideration, also.</p>
+
+<p>[Illustration: FIG. 1]</p>
+
+<p><b>13.</b> A bowl of any description may be used for the mixing, the usual
+cake-making bowl being very satisfactory. As the illustration shows,
+this utensil should have a round bottom, as the ingredients may be kept
+together better in such a bowl than in a pan of another kind. The two
+case knives are needed for mixing the ingredients in the bowl, and the
+spatula is used in handling the paste. The rolling pin, which is used
+for rolling out the dough to the required thickness, may be made of any
+material, but it should be one that will revolve while the handles
+remain stationary. With such a utensil it is possible to procure a
+lighter touch than with one that has fixed handles. The flour sieve is
+an absolute necessity, because the flour for pastry must be made as
+light as possible by sifting. One of the measuring cups is needed for
+the flour, or dry ingredient, and the other for the water, or wet
+ingredient. The two measuring spoons, which should be of different
+sizes, are used for measuring the salt and the shortening.</p>
+
+<p>The kind of pans to use for pies depends largely on the opinion of the
+person making the pies. Ordinary tin pans will answer the purpose, but
+aluminum, baking-glass, or earthenware pans will prove to be more
+satisfactory because they retain the heat longer than do pans made of
+other materials. If desired, enamelware pans may be used, but this
+material chips easily and consequently is not very satisfactory.</p>
+
+<p>The enamel top of a pastry table or the zinc-covered or vitrolite top of
+a kitchen cabinet will be satisfactory for the rolling out of the
+pastry, as will also a hardwood molding board. Whichever one of these is
+used should, of course, be perfectly clean and dry.</p>
+<br>
+
+<h3>PASTRY AND PIE MAKING</h3>
+
+<a name="METHODS_OF_MIXING_PASTRY"></a><h3>METHODS OF MIXING PASTRY</h3>
+
+<p><b>14.</b> Several methods of mixing the ingredients used in pastry are
+followed, each one producing a different effect in the finished product.
+The method employed in the making of plain pastry, such as is commonly
+used for pies, consists in first mixing the shortening and the flour and
+then adding the liquid.</p>
+
+<p>Another method is adopted for pastries that are intended to be somewhat
+flakier and of a little better quality than plain pastry. In this
+method, half of the fat is mixed with the flour and the water is then
+added to the mixture. With this done, the dough that is formed is rolled
+out, the remaining fat placed on it, and the pastry then folded and
+rolled repeatedly in such a way as to incorporate all the fat.</p>
+
+<p>Still another method is followed when puff paste or fancy pastry dishes
+are desired. Only a very small quantity of fat is mixed with the flour
+or flour alone is prepared. Water is then added and the mixture is
+kneaded until it becomes smooth and elastic. When the kneading is done,
+the dough is rolled out in a certain shape, the fat is placed on it,
+and, after it is folded over the fat, it is put through a series of
+foldings and rollings until all the fat is incorporated.</p>
+
+<p>The first and the third of these methods are explained and illustrated
+here in detail, so that the housewife ought not have any difficulty in
+producing splendid results. As the second method is practically a
+combination of the other two, familiarity with them will insure
+success with it.</p>
+
+<p>Pastry ingredients may be mixed by methods that differ from the three
+just mentioned. One of these is illustrated in the method given later
+for the making of easy pastry. This seems to be a complete reversal of
+the rules observed in making pastry in the usual ways. The water is hot
+and the fat is melted in it. The flour is added to the liquid and the
+fat instead of the liquid being added to the flour and the fat. In spite
+of the fact that all this appears to be contrary, the results obtained
+by this method are satisfactory.</p>
+<br>
+
+<h3>PASTRY FOR PIES</h3>
+
+<a name="MAKING_AND_BAKING"></a><h3>MAKING AND BAKING</h3>
+
+<p><b>15. PROCEDURE IN MAKING PLAIN PASTRY.</b>--The first step in the making of
+plain pastry consists in sifting the flour with the salt into the mixing
+bowl. After this has been done, the fat should be worked into the flour,
+an operation that may be accomplished in three ways.</p>
+
+<p>The method most commonly adopted is to work in the fat with the fingers;
+but this plan has its disadvantages in that it is not a very agreeable
+way and the fat becomes so warmed by the higher temperature of the
+fingers that it is liable to impair the finished product.</p>
+
+<p>Again, some persons mix the fat with the flour by means of a fork, using
+this utensil to crush the lumps of fat against the sides of the bowl.</p>
+
+<p>[Illustration: FIG. 2]</p>
+
+<p>By far the most satisfactory method and the one that produces the best
+results is that shown in Fig. 2. Put the required amount of fat into the
+bowl containing the flour and the salt, and then, with two knives, as
+shown, cut the fat into the flour until the particles of fat are about
+the size of a small pea. As can readily be seen, this method, which is
+perhaps as speedy as any method that may be adopted, has the advantage
+of being entirely sanitary.</p>
+
+<p><b>16.</b> The next step is that of adding the liquid to the mixture of flour
+and fat. Heap the particles up in the center of the bowl, make a
+depression in the mixture, and, as shown in Fig. 3, pour the water into
+this in a thin stream, stirring the mixture all the time with a knife or
+a spatula. Be careful to add just enough water to make the mass of fat
+and flour barely cling together. As soon as the water has been added,
+gather the mixture into a mass preparatory to rolling it out on
+the board.</p>
+
+<p><b>17.</b> At this point, flour the molding board or other surface slightly,
+shape enough of the dough mixture to cover a pie pan into a rounded
+mass, and place it on the floured space. Then, as shown in Fig. 4, roll
+it out with the rolling pin until it is about 1/8 inch in thickness,
+using a light, careful motion and keeping the piece of dough as nearly
+round as possible, so that it will fit the pan it is intended to cover.</p>
+
+<p>[Illustration: FIG. 3]</p>
+
+<p>When the rolling has been completed, roll the edge of the pastry over
+the rolling pin, hold it carefully over the pie pan, and, as shown in
+Fig. 5, unroll it gradually so that it will fall in the right place and
+cover the pan properly. With the paste in the pan, press it lightly with
+the fingers in order to make it cling closely to the bottom and the
+sides. Then, as shown in Fig. 6, trim the paste evenly by running a
+knife around the edge of the pan. When this is done, the pan is properly
+covered with paste for a one-crust pie or with the bottom crust for a
+pie that is to have two crusts.</p>
+
+<p>[Illustration: FIG. 4]</p>
+
+<p>[Illustration: FIG. 5]</p>
+
+<p><b>18.</b> In case a one-crust pie is to be made, the kind of filling to be
+used determines whether the crust should be baked first or not. For pies
+that require comparatively long baking, such as pumpkin pie, for
+instance, the raw crust is filled with the mixture and the two, crust
+and mixture, are then baked in the oven together. However, if the
+filling is one that does not require baking for any length of time, that
+is, time sufficient to bake the pastry, or if the filling requires a
+temperature that would be too low to bake the pastry, the crust should
+be baked first. In such an event, it is necessary to prick very
+thoroughly the bottom and the sides of the crust with a fork, as shown
+in Fig. 7, so that the air that is confined in the pastry will not make
+bubbles by pushing the pastry up as it expands in baking. A perforated
+pie tin is an advantage in the baking of shells or single-crust pies,
+for it prevents the air from becoming confined between the pan and the
+crust and producing air spaces that would cause blisters to form as the
+pie is baked. If desired, the crust may be placed over the back of the
+pan and baked, thus forming a shell that may be filled with a cooked
+filling and served.</p>
+
+<p>[Illustration: FIG. 6]</p>
+
+<p><b>19.</b> When a double-crust pie is to be made, place the filling, which is
+usually fruit, on the bottom crust, but do not prick the crust in the
+manner just described. With this done, roll out the top crust and, as
+shown in Fig. 8, mark it with a knife in any design. The design serves
+as an outlet for the steam that generally forms inside of the pie as the
+filling cooks; if no provision is made for the steam to pass out, it
+will push up the crust and thus spoil the appearance of the pie. Next
+moisten the edge of the lower crust with a little water, putting it on
+with the finger, as shown in Fig. 9. Then carefully pick up the marked
+crust, place it over the filling, and press it down so that the edges of
+the bottom and the top crust cling together well. In applying the top
+crust, be careful not to stretch it. If it is put on loosely and pressed
+down on the edge of the lower crust without being pulled, the contents
+will not be so apt to cook out of the pie. Trim off the uneven edge with
+a knife and finish the edges of the top and bottom crusts in any desired
+way. This may be done by fluting the edge with the fingers or, as shown
+in Fig. 10, making marks with the tines of a fork. When this has been
+completed, the pie is ready to bake.</p>
+
+<p>[Illustration: FIG. 7]</p>
+
+<p>[Illustration: FIG. 8]</p>
+
+<p><b>20. BAKING THE PLAIN-PASTRY MIXTURE.</b>--As soon as the pie or other pastry
+dessert has been prepared, the next step is to bake it. To produce the
+best results, the pastry should be baked as quickly as possible;
+consequently, a hot oven is necessary. The baking can be accomplished
+most successfully in the case of a single crust baked without the
+filling or a pie containing a mixture that does not require long
+cooking. Otherwise, the temperature must be sufficiently low to cook the
+filling so that it will be palatable, and for this reason the pastry is
+not baked under entirely ideal conditions. The correct temperature for
+most pastry is from 500 to 600 degrees; that is, the oven should be just
+about as hot as it can be made. The length of time required for the
+baking depends entirely on the heat of the oven and the contents of the
+pie. It should be remembered, however, that to be properly baked, the
+crust should be neither burned nor pale looking when taken from the
+oven, but should be a golden brown. Fig. 11 shows a two-crust pie that
+has had just the right amount of baking.</p>
+
+<p>[Illustration: FIG. 9]</p>
+
+<p><b>21.</b> When the filling of the pie does not require so much baking as the
+crust, it is well to bake the crust partly before putting the filling
+in. This is particularly advisable in the case of custard pie, for the
+custard is put in as an uncooked mixture and requires the low
+temperature necessary for solidifying eggs without causing them to curd.
+On the other hand, pies containing certain kinds of filling must be
+baked slowly. When this condition exists, it is advisable to start the
+baking in a very hot oven, so that the crusts will have the benefit of
+the high temperature. Then the heat should be gradually reduced until
+the filling will cook and the crust will not burn.</p>
+
+<p>[Illustration: FIG. 10]</p>
+
+<p>[Illustration: FIG. 11]</p>
+
+<p><b>22.</b> Often, especially in the baking of fresh berry or cherry pie, the
+juice that forms inside the pie cooks out. This is a condition that must
+be overcome if satisfactory pies are to be the result. Various means of
+preventing it have been suggested, but one of the successful ones
+consists in rolling a small piece of paper into a funnel shape, leaving
+both ends open, and inserting the small end in one of the openings in
+the top crust. This arrangement provides a vent for the steam, and so
+the juice is less likely to cook out of the crust while the pie
+is baking.</p>
+<br>
+
+<a name="UTILIZING_LEFT-OVER_PASTRY"></a><h3>UTILIZING LEFT-OVER PASTRY</h3>
+
+<p><b>23.</b> In making pies, it is well to mix only the quantity of paste that is
+desired for the number of pies to be made. Usually, 1-1/2 cupfuls of
+flour will make sufficient paste for one double-crust pie, provided the
+pan in which it is made is not too large. In case it is necessary to
+make fresh pie on two consecutive days, a good plan is to make at one
+time enough paste for both days, for what remains after the first pie is
+made may be allowed to stand in the refrigerator or some other cool
+place. Then it may be rolled out on the second day and used in exactly
+the same way as on the first. However, it is a rather difficult matter
+to make the exact amount of paste for the pies needed. If nothing more
+remains, there are usually small scraps left over from the trimming of
+the edge. These should by all means be put to some good use, for the
+material is equally as good as that which has been used in the pie and
+there is no reason why it should be wasted.</p>
+
+<p><b>24.</b> TARTS.-A very good way in which to utilize these scraps is to make
+tarts of various kinds and shapes out of them. There are a number of
+attractive ways in which jam, jelly, marmalade, fruit butter, fresh
+fruits, apple sauce, stewed prunes, or other cooked or canned fruit may
+be utilized for the making of tarts. These little pastry desserts are
+the delight of children, most of whom may be permitted occasionally to
+eat such a satisfactory delicacy.</p>
+
+<p><b>25.</b> Before attempting to use the pastry scraps, work them together with
+the hands. Then roll the piece out with the rolling pin until it is the
+required thickness and cut it out in the shape desired. To make a simple
+variety of tart, cut two rounds of the paste with a cooky cutter. In one
+of these, whichever is to be used for the top, make three or four small
+holes, using a thimble or some other small cutter. Bake these shapes in
+the oven separately, and after baking spread the whole one with jelly or
+jam and over this place the one containing the holes.
+[Illustration: FIG. 12]</p>
+
+<p><b>26.</b> Another attractive way in which to make tarts is to cut rounds of
+the paste, as shown in Fig. 12, cover small pans with these rounds, and
+then bake them. Upon taking them from the oven, remove them from the
+pans and fill them with any desired filling in the form of stewed fruit,
+jam, custards, etc. If canned or stewed fruit is used, cook it down
+until it is somewhat thick. These little tarts are delicious when they
+have had a spoonful of meringue baked on the fruit or are served with a
+spoonful of whipped cream.</p>
+
+<p><b>27.</b> Still another variety of tart may be made with very little trouble.
+Cut the rolled paste into pieces about 4 inches square, and, on a
+triangular half of the square, place several spoonfuls of fruit with
+additional sugar, if necessary, and add a little flour to thicken the
+juice that forms. Fold the other triangular half over the fruit to cover
+it, turn the edges of the bottom half over the edges of the top, and
+press them down to keep the fruit from running out. Set in the oven and
+bake until the paste is brown and the filling of the tart is cooked.</p>
+
+<p><b>28. SMALL PIES.</b>--Sometimes there may be enough paste remaining to make
+one crust for a small pie. In such an event, cover the pan with the
+paste, add a fruit filling of some kind, such as cranberries, apple
+sauce, marmalade, or fruit butter, and then, out of the scraps that
+remain, cut several narrow strips and place them over the filling. Such
+an arrangement makes an agreeable change in the appearance of
+this dessert.</p>
+
+<p><b>29. CHEESE STRAWS.</b>--Small pieces of pastry that are left over may also
+be used to make cheese straws, which are one of the accompaniments often
+served with salads. To make them, roll grated cheese into the mixture
+until it is well blended. Then roll out the paste until it is about 1/4
+inch thick, cut into narrow strips of the desired length, and bake in
+a hot oven.</p>
+<br>
+
+<a name="RECIPES_FOR_PASTRY_AND_PIES"></a><h3>RECIPES FOR PASTRY AND PIES</h3>
+
+<b>PASTRY</b><br><br>
+
+<p><b>30.</b> Several recipes for pastry that may be used in pie making are here
+given. These recipes differ as regards the ingredients used and will
+serve to offer variety in the making of pie crust. With the exception of
+the recipe for easy pastry, the principles of pastry making already set
+forth apply to all these recipes alike.</p>
+
+<p><b>31. PLAIN PASTRY.</b>--Pastry made according to the accompanying directions
+is the kind that is most frequently used. It requires only a medium
+amount of shortening, and wheat flour is used in its preparation. It is
+very satisfactory for any kind of pie desired.</p>
+
+<b>PLAIN PASTRY</b><br>
+
+<ul>
+<li>1-1/2 c. flour</li>
+<li>1 tsp. salt</li>
+<li>1/3 c. shortening</li>
+<li>1/4 to 3/8 c. water</li>
+</ul>
+
+<p>Sift the flour and salt into a mixing bowl. Chop the shortening into the
+flour with knives. When the fat has been chopped into pieces the size
+of a small pea, add sufficient cold water to make all the particles
+adhere, mixing them together with a case knife. There should not be
+enough water added to make the paste stick to either the bowl or the
+knife. Divide the mass into halves and press each into a round piece
+with the fingers. Flour the board slightly and roll out about 1/8 inch
+thick for the pie crust.</p>
+
+<p><b>32. ECONOMY PASTE.</b>--When both wheat flour and fat must be saved, economy
+paste should be tried. Barley flour is substituted for part of the wheat
+flour, and this with the wheat makes an excellent combination.</p>
+
+<b>ECONOMY PASTE</b><br>
+
+<ul>
+<li>1 c. wheat flour</li>
+<li>1/2 c. barley flour</li>
+<li>1/2 tsp. salt</li>
+<li>1/4 c. shortening</li>
+<li>1/4 to 3/8 c. water</li>
+</ul>
+
+<p>Sift the flour and salt into a mixing bowl. Chop in the shortening until
+it is in particles about the size of a small pea. Add water until the
+mass will cling together. Roll into sheets about 1/8 inch thick for
+pie crust.</p>
+
+<p><b>33. QUALITY PASTE.</b>--The accompanying recipe gives directions for a very
+good quality of paste. As will be noted, the lard, which is used for
+part of the shortening, is added to the flour, and the butter, which
+forms the other part, is worked into the dough. If the directions here
+given are carefully followed, excellent results can be expected.</p>
+
+<b>QUALITY PASTE</b><br>
+
+<ul>
+<li>2 c. flour</li>
+<li>1/4 tsp. salt</li>
+<li>1/4 c. lard</li>
+<li>1/3 to 1/2 c. water</li>
+<li>1/2 c. butter</li>
+</ul>
+
+<p>Sift the flour and salt into a mixing bowl. Add the lard and chop very
+fine. Add enough water to make a stiff dough. This will require just a
+little more water than the pastes previously given. Roll the paste in a
+rectangular form, spread the butter evenly over the paste, and fold so
+as to make three layers. Turn half way round and roll out so as to make
+a rectangle in the opposite direction. Fold, turn, and roll in this way
+four times, handling the rolling pin and paste as lightly as possible.
+Use to cover the pan and bake in a quick oven.</p>
+
+<p><b>34. SOUR-CREAM PASTRY.</b>--A slightly different kind of pastry can be made
+by using sour cream for the liquid and adding a small quantity of soda
+to neutralize the acid in the cream. Besides providing a means of using
+up cream that has become sour, this recipe makes a pastry that appeals
+to most persons.</p>
+
+<b>SOUR-CREAM PASTRY</b><br>
+
+<ul>
+<li>1 1/4 c. flour</li>
+<li>1/3 tsp. salt</li>
+<li>1/4 tsp. soda</li>
+<li>3 Tb. shortening</li>
+<li>1/4 to 3/4 c. thick sour cream</li>
+</ul>
+
+<p>Sift the flour, salt, and soda together in a mixing bowl. Chop in the
+shortening and add the cream. Knead the paste slightly and after taking
+it out on the board, divide it into halves. Proceed in the usual manner
+for making pastry.</p>
+
+<p><b>35. EASY PASTRY.</b>--A departure from the usual kind of pastry is easy
+pastry, directions for which are given in the accompanying recipe. It is
+more moist and a little more difficult to handle than pastry made in the
+usual way; consequently, it is more ideal for single-crust pies than for
+double-crust ones. Besides being easy to make, pastry of this kind will
+stand a great deal more handling without injury than any other kind. It
+may be placed on the pan and patted out where it seems too thick or
+patched where it pulls apart. The amounts given here will make one
+double-crust pie or two single-crust pies of medium size.</p>
+
+<b>EASY PASTRY</b><br>
+
+<ul>
+<li>1/2 c. fat</li>
+<li>1/4 c. boiling water</li>
+<li>1 3/4 c. flour</li>
+<li>1/4 tsp. baking powder</li>
+<li>1/2 tsp. salt</li>
+</ul>
+
+<p>Measure the fat into a mixing bowl, pour the boiling water over it, and
+stir until all the fat is softened and melted. Sift together the flour,
+baking powder, and salt, and stir into the water and fat. Divide into
+two portions and roll for crusts. If the crusts are to be baked before
+they are filled, prick them well with a fork to prevent the formation
+of bubbles.</p>
+<br>
+
+<a name="DOUBLE-CRUST_PIES"></a><h3>DOUBLE-CRUST PIES</h3>
+
+<p><b>36.</b> As has already been learned, double-crust pies are pies that have
+both a bottom and a top crust and contain a filling of some kind. The
+amounts given in the recipes for pastry are sufficient to make the two
+crusts required for pies of this kind. Any of these recipes may be
+followed, depending on the variety of pastry desired.</p>
+
+<p><b>37. APPLE PIE NO. 1.</b>--To make the best possible apple pie, tart apples
+should be used, for besides giving a good flavor they cook soft inside
+the pie much more readily than do apples that are more nearly sweet. If
+sour apples cannot be obtained, lemon juice sprinkled over the apples
+after they are placed in the crust will help to make them tender. The
+amount of lemon juice depends, of course, on the sourness of the apples.
+Any desirable spices may be used for flavoring, cinnamon and nutmeg
+being the most popular ones. If the apples are very juicy, a little
+flour mixed with the sugar and sprinkled over them will help to thicken
+the juice, but usually this is not necessary. A little butter dotted
+over the apples before the top crust is put on also helps to improve
+the flavor.</p>
+
+<p>For pie, the apples may be cut in as large or as small pieces as
+desired. However, it is best to cut them into thick slices or about
+sixteenths, that is, to cut each quarter into four pieces.</p>
+
+<b>APPLE PIE No. 1</b><br>
+
+<ul>
+<li>1 qt. apples</li>
+<li>1/2 to 3/4 c. sugar</li>
+<li>Salt</li>
+<li>1/2 tsp. cinnamon or 1/4 tsp. nutmeg</li>
+<li>Lemon juice</li>
+</ul>
+
+<p>After the pan has been covered with the paste, peel the apples, cut them
+into pieces of the desired size, and place them into the paste in
+sufficient quantity to heap the pan. In the process of cooking, there
+will be a certain amount of shrinkage caused by the apple juice filling
+in the spaces as the apples cook and soften; therefore, in order to have
+a pie thick enough when it is baked, the apples must be heaped in the
+pan before baking. Sprinkle the apples with the sugar, to which has been
+added the nutmeg or the cinnamon. Sprinkle lightly with salt, add 1
+teaspoonful of lemon juice, and, if the apples seem dry, a few
+tablespoonfuls of water. Dot with butter, wet the edges of the under
+crust, and place the top crust in position. Bake for about 45 minutes in
+a moderate oven.</p>
+
+<p><b>38. APPLE PIE NO. 2.</b>--Another variety of apple pie is made by cooking
+the apples, putting them between crusts, and then baking the whole. This
+pie does not require so much time in the oven, but it needs a hot oven.
+It has a somewhat richer flavor than the preceding pie, due to the brown
+sugar used in making it.</p>
+
+<b>APPLE PIE No. 2</b><br>
+
+<ul>
+<li>Apples</li>
+<li>1/3 c. water</li>
+<li>2/3 c. brown sugar</li>
+<li>Cinnamon</li>
+</ul>
+
+<p>Prepare the required number of apples for one pie, place in a baking
+dish with the water and brown sugar, and bake in the oven until the
+apples are tender and the water has sufficiently evaporated. This should
+be done in a slow oven, so as not to burn the apples and to give them
+rather long cooking. Remove from the oven, place on the lower crust,
+sprinkle with cinnamon, and cover with the upper crust. Bake in a hot
+oven until the crusts are sufficiently baked and brown.</p>
+
+<p><b>39. BERRY PIE.</b>--Blackberries, blueberries or huckleberries, and red and
+black raspberries may be used for pie in the same way by merely varying
+the amount of sugar with the sourness of the berries. For instance,
+blackberries will probably require a little more sugar than raspberries,
+while blueberries will require the least.</p>
+
+<b>BERRY PIE</b><br>
+
+<ul>
+<li>3 to 4 c. berries</li>
+<li>1/2 to 3/4 c. sugar</li>
+<li>3 Tb. flour</li>
+<li>Pinch of salt</li>
+</ul>
+
+<p>Look the berries over carefully and remove any spoiled ones, leaves, and
+stems. Wash thoroughly and fill the lower crust. Add the sugar mixed
+with the flour and salt. Cover with the top crust and bake for about 30
+minutes in a moderately hot oven.</p>
+
+<p><b>40. CHERRY PIE.</b>--Both sweet and sour cherries may be used for making
+pie, but sour cherries are by far the more desirable. Their only
+disadvantage is that they require a rather large amount of sugar.
+Cherries used for pies should always be seeded. Canned cherries may be
+used for this purpose as well as fresh ones, but they are not so
+delicious. The proportion of sugar used for making cherry pie will, of
+course, need to be varied according to the sourness of the
+cherries used.</p>
+
+<b>CHERRY PIE</b><br>
+
+<ul>
+<li>4 c. seeded cherries</li>
+<li>1 1/4 c. sugar</li>
+<li>4 Tb. flour</li>
+<li>Pinch of salt</li>
+</ul>
+
+<p>Fill the lower crust of the pie with the cherries. Mix the sugar, flour,
+and salt and sprinkle over the top. Moisten the edge of the lower crust,
+place the top crust in position, and bake in a moderately hot oven for
+about 30 or 35 minutes.</p>
+
+<p><b>41. PEACH PIE.</b>--Fresh peaches make a very delicious pie. Canned peaches
+may be used as well, but they do not make so good a pie. Less sugar will
+be needed if canned peaches are used instead of fresh ones because they
+are usually canned with sugar. Clingstone peaches may be used rather
+advantageously for making pie because the fact that they cannot be cut
+from the stones in uniform pieces makes less difference for pie than
+for serving in almost any other way.</p>
+
+<b>PEACH PIE</b><br>
+
+<ul>
+<li>1 qt. sliced peaches</li>
+<li>3/4 c. sugar</li>
+<li>Pinch of salt</li>
+<li>3 Tb. flour</li>
+</ul>
+
+<p>Fill the lower crust with the sliced peaches and sprinkle with the
+sugar, salt, and flour, which have been previously mixed. Moisten the
+edge of the lower crust, cover with the top crust, and bake in a
+moderately hot oven for 30 to 40 minutes. Peach pie served hot with
+whipped cream makes a very delicious dessert.</p>
+
+<p><b>42. THICKENING JUICY FRUITS FOR PIES.</b>--When particularly juicy fruit,
+such as berries, cherries, peaches, etc., is used for pie, flour or
+other starchy material must necessarily be used to thicken the juice and
+thus prevent it from running out when the pie is served. If the fruit is
+very sour, a proportionately larger quantity of flour will be necessary.
+This is due to the fact that the acid of the fruit reduces the starch in
+the flour to dextrine, and this form of carbohydrate does not have so
+much thickening power as the starch in its original form had.</p>
+
+<p>The same thing takes place when browned flour is used in making sauce or
+gravy. As experience will prove, browned flour must be used in greater
+quantity than white flour or a thinner sauce will be the result. The
+browned flour and the flour cooked with the acid of fruits are similar
+so far as their thickening power is concerned, for the one is reduced to
+dextrine by the application of dry heat or hot fat and the other by
+moist heat and the presence of acid.</p>
+
+<p><b>43. RHUBARB PIE.</b>--Rhubarb is practically the first fresh material for
+pie that can be purchased in the spring and is therefore very much
+appreciated. The most popular form in which it is served is probably in
+pie. It requires considerable sugar in order to make it palatable and
+should be thickened with starchy material so that it will not be too
+juicy when it is served.</p>
+
+<b>RHUBARB PIE</b><br>
+
+<ul>
+<li>1 qt. rhubarb</li>
+<li>1-1/2 c. sugar</li>
+<li>2 Tb. corn starch</li>
+<li>Pinch of salt</li>
+</ul>
+
+<p>Cut the rhubarb into inch lengths without removing the skin and place in
+the lower crust. Mix the sugar, corn starch, and salt, and sprinkle over
+the top. Cover with a top crust and bake in a moderately hot oven for
+about 35 minutes. If desired, some lemon rind may be grated into the pie
+to give additional flavor.</p>
+
+<p><b>44. MINCE PIE.</b>--Mince meat, which is much used for pies during the fall
+and winter season, is a concoction that finds favor with most people. It
+may be comparatively simple or it may contain a large variety of
+ingredients, and in accordance with this variation it may be cheap or
+expensive. However, the ingredients generally used in this mixture are
+apples, dried fruits, sugar, molasses, cider, and chopped beef and suet.
+Other fruits, such as quinces, oranges, and citron, and various spices
+are also often used for flavoring. The cheaper cuts of meat, such as the
+neck, shoulder, brisket, etc., are suitable for this purpose, because
+the meat is ground so fine in making the mince meat that the fact that
+it was at all tough can be very readily concealed. Such expensive
+material as citron can be omitted altogether if desired and greater
+quantities of apples, which are the cheapest ingredient, used. A slight
+variation in the ingredients does not make any material difference in
+this mixture and the recipes given are submitted merely as a basis from
+which to work. If used just as they are given, they will be found to be
+excellent; but if it is necessary to practice greater economy or if it
+is not possible to secure all the ingredients called for, they may be
+varied to suit conditions. The juice from pickled fruits, jelly, or the
+juice from preserves or canned cherries may be used in any desired
+proportion in the making of mince meat to replace some of the cider.</p>
+
+<p><b>45.</b> Mince pie is most palatable when served warm, but it is entirely
+permissible to make several pies at a time and then warm them in the
+oven before serving. In this way they may be kept over for several days.
+Pie of this kind made with the usual ingredients is a heavy dessert, for
+it contains a certain amount of protein material and is high in fat and
+carbohydrate. This fact should be taken into consideration in meal
+planning, so that the dessert may balance properly with the other food.</p>
+
+<b>MINCE PIE</b><br>
+
+<ul>
+<li>4 lb. beef</li>
+<li>15 medium-size apples</li>
+<li>4 quinces, chopped</li>
+<li>1/2 lb. citron</li>
+<li>3 lb. raisins, seeded</li>
+<li>6 oranges</li>
+<li>2 c. suet</li>
+<li>1 lb. sugar</li>
+<li>1 c. vinegar</li>
+<li>3 c. cider</li>
+<li>1-1/2 c. molasses</li>
+<li>2 Tb. cinnamon</li>
+<li>2 tsp. cloves</li>
+<li>2 tsp. nutmeg</li>
+</ul>
+
+<p>Let the beef simmer in sufficient water to cover it well until it is
+tender, and then allow it to cool in the water in which it was cooked.
+This broth may be used as part of the liquid in the mince meat if
+desired. Chop the meat very fine with a chopping knife and bowl or put
+it through a food chopper. Chop the apples and quinces, cut the citron,
+and wash the raisins. Squeeze the juice from the oranges and grate the
+rinds. Force the suet through a food chopper or chop it with a chopping
+knife. Mix all these ingredients, add the sugar, liquids, and spices,
+and place in a large vessel. Simmer slowly for 1 hour. Stir frequently
+to prevent scorching. If the mince meat is cooked in the oven, it is
+less likely to scorch. Seal in fruit jars the same as for canned fruit
+and store for future use.</p>
+
+<p>To bake mince pie, fill the lower crust with the mince-meat mixture,
+place the upper crust in position, and put the pie into a hot oven.
+Gradually reduce the heat, baking the pie for about 45 minutes.</p>
+
+<p><b>46. MOCK MINCE PIE.</b>--If a slightly more economical mince pie than the
+preceding one is desired, the recipe here given for mock mince pie may
+be followed. The various ingredients in the quantities mentioned will
+make enough for four or five pies of regular size. To make up more than
+this is not advisable because the material will not keep so well, nor is
+it intended to be stored for future use.</p>
+
+<b>MOCK MINCE PIE</b><br>
+
+<ul>
+<li>2 c. suet</li>
+<li>8 apples</li>
+<li>8 crackers</li>
+<li>1 c. sugar</li>
+<li>1 c. molasses</li>
+<li>1-1/2 c. corn sirup</li>
+<li>2 c. cider</li>
+<li>1/2 c. vinegar</li>
+<li>1 lb. raisins</li>
+<li>1 Tb. cinnamon</li>
+<li>1 tsp. cloves</li>
+<li>1 tsp. nutmeg</li>
+<li>1 tsp. salt</li>
+</ul>
+
+<p>Force the suet and apples through a food chopper or chop them in a
+chopping bowl. Crush the crackers with a rolling pin and add them. Add
+the sugar, molasses, corn sirup, cider, vinegar, raisins, spices, and
+salt. Cook together very slowly for about 1 hour, stirring to prevent
+burning. If more liquid is required, add cider or some other fruit
+juice, or, if these are not available, add plain water. Fill the lower
+crust of the pie with this mixture, cover with the top crust, and start
+baking in a hot oven, gradually lowering the temperature and continuing
+to bake for 40 to 50 minutes.</p>
+
+<p><b>47. MOCK CHERRY PIE.</b>--A pie that closely resembles cherry pie in both
+flavor and appearance may be had by combining cranberries and raisins.
+This is an excellent substitute for cherry pie and may be made at times
+when fresh cherries cannot be obtained and canned cherries are not
+in supply.</p>
+
+<b>MOCK CHERRY PIE</b><br>
+
+<ul>
+<li>2 c. cranberries</li>
+<li>3/4 c. sultana raisins</li>
+<li>3/4 c. water</li>
+<li>1 c. sugar</li>
+<li>2 Tb. flour</li>
+<li>1 Tb. butter</li>
+</ul>
+
+<p>Wash the cranberries and cut them in half. Wash the raisins and mix them
+with the cranberries. Add the water and cook until the fruit is soft.
+Mix the sugar, flour, and butter and add to the mixture. Cook until the
+flour thickens, place the mixture in the lower crust, cover with a top
+crust, and bake in a hot oven until nicely browned.</p>
+
+<p><b>48. DRIED-FRUIT PIES.</b>--Dried fruits may be used very successfully for
+pies if they are properly prepared. At any time that it is impossible to
+obtain fresh fruits and no fruits have been canned for pie making, dried
+fruits will prove to be very satisfactory. Dried apples, apricots,
+peaches, prunes, and raisins make delicious pies. With the exception of
+raisins, for which a special recipe is given, the same directions may be
+used for any of the pies made with dried fruits.</p>
+
+<p>Look the fruit over carefully, wash, and put in sufficient warm water to
+cover. Soak overnight. Put to cook in the water in which the fruit has
+been soaked and simmer slowly until tender. Sweeten to taste. The
+filling is then ready for a pie. Fill the lower crust with the stewed
+fruit, add about 2 tablespoonfuls of flour, unless a large quantity of
+juice is used, when more flour will be necessary, cover with a top
+crust, and bake in a hot oven.</p>
+
+<p><b>49. RAISIN PIE.</b>--Pie in which raisins are used for the filling is one
+that may be made at any season of the year and that finds favor with
+most persons. In pie of this kind, spices are used to add flavor.</p>
+
+<b>RAISIN PIE</b><br>
+
+<ul>
+<li>1-1/2 c. raisins</li>
+<li>2 c. water</li>
+<li>1/2 c. sugar</li>
+<li>4 Tb. flour</li>
+<li>1/2 tsp. cinnamon</li>
+<li>1/4 tsp. cloves</li>
+<li>1/4 tsp. salt</li>
+</ul>
+
+<p>Clean the raisins and soak them overnight in the water. Put to cook in
+the same water and simmer gently until tender. Mix the sugar, flour,
+spices, and salt and add to the raisins. Cook until the mixture is
+thick, fill the lower crust of a pie, cover with the top crust, and bake
+in a hot oven.</p>
+<br>
+
+<a name="ONE-CRUST_PIES"></a><h3>ONE-CRUST PIES</h3>
+
+<p><b>50.</b> Many varieties of pies are made with only one crust, and these
+usually prove more attractive than those having two crusts. As a rule,
+the filling is a custard or a corn-starch mixture, but often fruits of
+various kinds, as well as pumpkin and squash, are used in the making of
+pies of this kind. Frequently, meringue is used as a covering for
+one-crust pies; or, if an especially delicious dessert is desired, a
+thick layer of stiffly beaten and sweetened whipped cream is often added
+to the pie just before serving. Again, a partly open pie is sometimes
+made, this being done by putting strips or pieces of paste over the
+filling before the pie is baked. Individual pies of this kind are
+attractive for special occasions and may be made to advantage if small
+pie pans are in supply.</p>
+
+<p>The crust for one-crust pies is often placed over the back of the pan
+and baked. It is then removed, filled with the desired filling, and
+returned to the oven to complete the baking. Whether the lower crust
+should not be baked or should be partly or entirely baked before the
+filling is put into it depends on the character of the filling and the
+degree of temperature required to cook it.</p>
+
+<p><b>51. MERINGUE FOR ONE-CRUST PIES.</b>--Since meringue is often used as a
+garnish for one-crust pies, the housewife should understand its nature
+and the proper procedure in its making. When it is correctly made and
+properly baked, it is very attractive and improves the appearance of the
+dessert, but failure in these respects is likely to result in a tough,
+shrunken meringue, which had better be omitted, as it detracts from the
+appearance of the pie and is not agreeable to the taste.</p>
+
+<p>If an attractive, appetizing meringue is to be the result, the eggs that
+are used must be in good condition and very cold; also, they must be
+properly beaten so that there will be no loss of air in manipulating the
+whites when they are placed on top of the pie mixture. The baking is
+important, too, both the length of time the meringue remains in the oven
+and the temperature to which it is subjected having a direct bearing on
+the finished meringue.</p>
+
+<p><b>52.</b> To make meringue, first separate the whites from the yolks and
+chill them thoroughly. Beat them with a fork or an egg whip until they
+are almost stiff, that is, until they will hold their shape fairly well
+but will drop from the fork or whip when it is raised. At this point,
+begin to add the sugar, which, if possible, should be either
+confectioner's or pulverized, although granulated sugar may be used if
+the others cannot be obtained. Add the sugar slowly and continue the
+beating until all of it has been incorporated. The meringue is then
+ready to place on the filling. It should be remembered that the filling
+must be partly or entirely cooked before the meringue is applied, so
+that when the pie is returned to the oven nothing but the meringue will
+require cooking.</p>
+
+<p>[Illustration: FIG. 13]</p>
+
+<p><b>53.</b> The manner in which meringue is placed on pie has much to do with
+the appearance of the pie. If it is spread on the filling in an even
+layer, the pie will invariably look stiff and unattractive. By far the
+better way is to drop it by spoonfuls roughly over the top of the
+filling, or first to spread a thin layer over the top in order to cover
+the entire surface and then to drop the remainder of the meringue over
+this by spoonfuls. Or, it may be forced through a pastry tube into
+rosettes or frills of any preferred design. The advantage of applying it
+unevenly rather than in a thin layer is that the rough surface will
+brown where the spots are high and the depressions will be a lighter
+brown or white. When the pie has been covered with meringue, set it in a
+moderate oven and let it bake for 12 to 15 minutes, or until it is
+properly browned, when it will appear as in Fig. 13. By no means allow
+the meringue to remain in the oven longer than this, for as soon as the
+baking is completed, it will immediately begin to shrink and toughen.</p>
+
+<b>MERINGUE FOR PIES</b><br>
+
+<ul>
+<li>2 egg whites</li>
+<li>2 Tb. pulverized or granulated sugar</li>
+<li>Vanilla or lemon juice</li>
+</ul>
+
+<p>Beat the egg whites according to the directions given, add the sugar
+slowly, and continue the beating. Then add the flavoring. Cover the
+filling, place in a moderate oven, and bake for 12 to 15 minutes.</p>
+
+<p><b>54. BUTTERSCOTCH PIE.</b>--A sweet dessert that is usually a favorite may be
+had by making butterscotch pie. The necessary ingredients for this kind
+of pie are few and simple. When served with whipped cream in place of
+meringue, it makes a very rich and delicious dessert.</p>
+
+<b>BUTTERSCOTCH PIE</b><br>
+
+<ul>
+<li>1 c. brown sugar</li>
+<li>1/3 c. corn starch</li>
+<li>1/8 tsp. salt</li>
+<li>1 c. water, boiling</li>
+<li>1-1/2 c. milk</li>
+<li>2 Tb. butter</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Mix the sugar, corn starch, and salt, and add the boiling water to them.
+Cook until the mixture has thickened and in the meantime heat the milk.
+Stir in the butter, add the milk, and cook the entire mixture in a
+double boiler for 15 minutes. Add the vanilla. Pour into the baked pie
+crust, cover with meringue, and bake in a moderate oven, or cook without
+the meringue, then cool and cover with whipped cream before serving.</p>
+
+<p><b>55. CHOCOLATE PIE.</b>--Chocolate corn-starch pudding or chocolate blanc
+mange thickened with any starchy material and poured into a baked crust
+makes chocolate pie. This may be made as strong with chocolate as
+desired, but care should be taken not to make it too stiff or it will
+be pasty.</p>
+
+<b>CHOCOLATE PIE</b><br>
+
+<ul>
+<li>2-1/2 c. milk</li>
+<li>1 c. sugar</li>
+<li>2/3 c. flour</li>
+<li>1/8 tsp. salt</li>
+<li>1-1/2 sq. bitter chocolate</li>
+<li>1 egg</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Heat the milk to scalding in a double boiler. Mix the sugar, flour, and
+salt and add to the milk. Cook over the flame until the flour has
+thickened. Return to the double boiler and cook for 10 or 15 minutes
+longer. Melt the chocolate over hot water and add to the mixture. Beat
+the egg and add slowly to the mixture, remove from the fire, and add the
+vanilla. Pour into a baked pie crust, cover with meringue, if desired,
+and bake in a moderate oven for 10 to 15 minutes. If the meringue is
+omitted, cool and cover with whipped cream just before serving.</p>
+
+<p><b>56. COCONUT PIE.</b>--The flavor of coconut added to an already delicious
+corn-starch custard makes a pie that never fails to tempt the appetite
+of every one. The crust for a pie of this kind should always be baked in
+a deep pan.</p>
+
+<b>COCONUT PIE</b><br>
+
+<ul>
+<li>2 c. milk</li>
+<li>1 c. coconut</li>
+<li>2/3 c. sugar</li>
+<li>1/3 c. corn starch</li>
+<li>1/8 tsp. salt</li>
+<li>1/2 tsp. vanilla</li>
+</ul>
+
+<p>Put the milk in a double boiler and steep the coconut in it until the
+milk is hot. Mix the sugar, corn starch, and salt, add to the milk, and
+cook directly over the flame until the mixture has thickened. Return to
+the double boiler and cook for 10 or 15 minutes longer. Remove from the
+heat, add the vanilla, and pour into a baked pie crust. Cover with
+meringue, if desired.</p>
+
+<p><b>57. CRANBERRY PIE.</b>--Persons who are fond of cranberries are always
+pleased when cranberry pie is served. As these berries are somewhat tart
+in flavor, more sugar than is generally used for pie is needed. Before
+the berries are put on to cook, they should be cleaned according to the
+directions given in <i>Fruit and Fruit Desserts</i>.</p>
+
+<b>CRANBERRY PIE</b><br>
+
+<ul>
+<li>1 qt. cranberries</li>
+<li>1-1/2 c. water</li>
+<li>2 c. sugar</li>
+</ul>
+
+<p>Cook the cranberries and water in a closed vessel until the skins have
+cracked and then add the sugar. Cook for a few minutes longer to allow
+the sugar to dissolve. Pour into an unbaked pie crust and cover with
+half-inch strips of paste placed over the top to form a lattice effect.
+Place in a moderate oven and bake until the crust is nicely browned.</p>
+
+<p><b>58. CREAM PIE.</b>--The plain corn-starch custard mixture used for cream pie
+may be flavored as desired. The combination of lemon and vanilla is
+suggested here to give something a little unusual. If the pie is to be
+eaten at once upon being made, a layer of sliced bananas or other fresh
+fruit may be placed on the crust and the custard poured over it after
+being cooked sufficiently not to affect the fruit. In such an event,
+the meringue must be baked very quickly, or whipped cream may be used in
+place of it. This pie may be made with one egg if desired.</p>
+
+<b>CREAM PIE</b><br>
+
+<ul>
+<li>2-1/2 c. milk</li>
+<li>1 c. sugar</li>
+<li>1/2 c. flour</li>
+<li>1/8 tsp. salt</li>
+<li>2 eggs</li>
+<li>1/2 tsp. vanilla</li>
+<li>1/2 tsp. lemon extract</li>
+</ul>
+
+<p>Scald the milk in a double boiler. Mix the sugar, flour, and salt and
+stir into the hot milk. Cook over the fire until the flour has
+thickened. Place in a double boiler and cook for 10 or 15 minutes
+longer. Beat the yolks of the eggs and add them to the mixture. Remove
+from the heat, add the flavoring, and pour into the baked crust of a
+pie. Make meringue of the whites of the eggs, cover the mixture, place
+in a moderate oven, and bake for 10 to 15 minutes.</p>
+
+<p><b>59. CUSTARD PIE.</b>--Custard pie is made with the usual proportion of milk
+and eggs necessary for thickening. A dash of nutmeg is considered to
+improve the flavor and it also makes the surface of the pie a little
+more attractive.</p>
+
+<b>CUSTARD PIE</b><br>
+
+<ul>
+<li>3 eggs</li>
+<li>3 c. milk</li>
+<li>3/4 c. sugar</li>
+<li>1/8 tsp. salt</li>
+<li>1 tsp. vanilla</li>
+</ul>
+
+<p>Beat the eggs slightly and add the milk, sugar, salt, and vanilla.
+Partly bake the crust for the custard, but remove it from the oven
+before it has begun to get crisp. Pour in the custard, place in a
+moderate oven, and bake until a knife will come out clean when inserted.
+The custard should by no means be overbaked, as the result will be the
+same curding that occurs in an ordinary baked custard.</p>
+
+<p><b>60. DATE CREAM PIE.</b>--Using dates for pie is a rather unusual means of
+adding them to the diet, but it is a very good one and produces an
+excellent dessert. If desired, more of the date pur&eacute;e may be added to
+the mixture that is given in the recipe. The result will be a filling
+that has more of the date flavor.</p>
+
+<b>DATE CREAM PIE</b><br>
+
+<ul>
+<li>1-1/2 c. stoned dates</li>
+<li>1/2 c. water</li>
+<li>2 eggs</li>
+<li>2 c. milk</li>
+<li>1/4 c. sugar</li>
+<li>1/2 tsp. salt</li>
+<li>1/8 tsp. cinnamon</li>
+</ul>
+
+<p>Steam the dates in the water in a double boiler until they are soft.
+Rub through a sieve. Beat the eggs slightly and add them with the milk
+to the dates. Add the sugar, salt, and cinnamon. Pour into a partly
+baked pie crust, place in a moderate oven, and continue the baking as
+for custard pie.</p>
+
+<p><b>61. LEMON PIE NO. 1.</b>--A plain lemon pie that is comparatively
+inexpensive may be made by following the directions given here. More
+eggs, of course, will make a better pie and they may be added if
+desired. Grating the rind of the lemon adds flavor to the filling, but
+too much will give a bitter taste. Lemon juice should never be cooked
+with the corn starch, as the filling will gradually become thinner and
+the starch will lose its value as a thickening agent.</p>
+
+<b>LEMON PIE NO. 1</b><br>
+
+<ul>
+<li>2 c. water</li>
+<li>1 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>1/3 c. corn starch</li>
+<li>2 eggs</li>
+<li>1/4 c. lemon juice</li>
+<li>Grated rind of 1 lemon</li>
+</ul>
+
+<p>Bring the water to the boiling point. Mix the sugar, salt, and corn
+starch and add to the water. Cook directly over the flame until the
+mixture is thickened and then place in a double boiler. Separate the
+eggs, beat the yolks, and to them add the lemon juice and the grated
+rind of the lemon. Beat all well and add to the corn-starch mixture.
+Remove from the fire and pour into the baked crust of a pie. Make
+meringue of the egg whites and place on top of the filling. Brown in the
+oven, cool, and serve.</p>
+
+<p><b>62. LEMON PIE NO. 2.</b>--The accompanying recipe is similar to lemon pie
+No. 1, except that it contains some butter and in quantity is a larger
+recipe. If more than one pie is desired at a time, it is easy to
+multiply the quantities given.</p>
+
+<b>LEMON PIE NO. 2</b><br>
+
+<ul>
+<li>1-1/2 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>2/3 c. corn starch</li>
+<li>3 c. water</li>
+<li>2 eggs</li>
+<li>Grated rind of 1 lemon</li>
+<li>1/2 c. lemon juice</li>
+<li>2 Tb. butter</li>
+</ul>
+
+<p>Mix the sugar, salt, and corn starch and add to the boiling water. Cook
+directly over the flame until the mixture becomes thick. Then place in a
+double boiler. Separate the eggs, beat the yolks, and add to them the
+grated rind of lemon and the lemon juice. Stir all into the corn-starch
+mixture. Add the butter, and when it has melted remove from the heat.
+Pour the mixture into the baked crust of a pie. Make meringue of the egg
+whites, cover the filling with the meringue, and bake in a moderate oven
+until a delicate brown.</p>
+
+<p><b>63. ORANGE PIE.</b>--An orange pie is similar to a lemon pie, except that
+orange juice, together with grated orange rind, is used to give flavor
+and a little lemon juice is added for acidity. Pie of this kind makes a
+pleasing change from the desserts usually served.</p>
+
+<b>ORANGE PIE</b><br>
+
+<ul>
+<li>2 c. water</li>
+<li>1/2 c. corn starch</li>
+<li>1 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>2 eggs</li>
+<li>Grated rind of 1 orange</li>
+<li>1/2 c. orange juice</li>
+<li>2 Tb. lemon juice</li>
+</ul>
+
+<p>Bring the water to the boiling point. Mix the corn starch, sugar, and
+salt and add to the water. Cook directly over the flame until the corn
+starch has thickened. Place in a double boiler. Separate the eggs, beat
+the yolks, and to them add the grated rind of the orange and the orange
+and lemon juice. Beat well and add to the corn-starch mixture. Remove
+from the heat and pour into a baked crust of a pie. Make meringue of the
+egg whites, cover the filling, and bake until a delicate brown in a
+moderate oven.</p>
+
+<p><b>64. PINEAPPLE PIE.</b>--Nothing more delicious in the way of a one-crust pie
+can be made than pineapple pie. It is similar to lemon pie, but differs
+in that a certain amount of the fruit is used in the filling. Therefore,
+unless the fruit is cut very fine, the pie will be difficult to cut.</p>
+
+<b>PINEAPPLE PIE</b><br>
+
+<ul>
+<li>1-1/2 c. water</li>
+<li>1/2 c. corn starch</li>
+<li>1 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>1 egg</li>
+<li>1/2 c. pineapple juice</li>
+<li>2 Tb. lemon juice</li>
+<li>1 c. shredded or finely chopped pineapple</li>
+</ul>
+
+<p>Bring the water to the boiling point. Mix the corn starch, sugar, and
+salt and add to the boiling water. Cook directly over the flame until
+the mixture has thickened. Separate the egg, beat the yolk, and add to
+the pineapple and lemon juice. Stir this into the corn-starch mixture,
+remove from the heat, and add the pineapple. Fill a baked crust of a
+pie, make meringue of the egg white, cover the filling, and bake in a
+moderate oven until delicately browned.</p>
+
+<p><b>65. PUMPKIN PIE NO. 1.</b>--There are very few persons with whom pumpkin pie
+is not a favorite. While it is especially popular in the autumn, it may
+be made at any time of the year. Sometimes pumpkin is dried or canned in
+the household or commercially for this purpose. Then, too, pumpkins may
+be kept all winter if they are stored in a cool, dry place and are not
+bruised when put away.</p>
+
+
+<b>PUMPKIN PIE NO. 1</b><br>
+
+<ul>
+<li>1-1/2 c. pumpkin</li>
+<li>1 c. milk</li>
+<li>1 egg</li>
+<li>1/2 c. sugar</li>
+<li>1/2 tsp. salt</li>
+<li>1/4 tsp. ginger</li>
+<li>1 tsp. cinnamon</li>
+<li>1/4 tsp. cloves</li>
+<li>1 Tb. corn starch</li>
+</ul>
+
+<p>The preparation of the pumpkin is the first step in the making of
+pumpkin pie. First chop the pumpkin into 3- or 4-inch pieces, remove the
+seeds, and peel off the skin. Cut the peeled pulp into cubes about 1
+inch square and cook with just enough water to start the cooking or
+steam until the pumpkin is soft. When it has become soft, mash
+thoroughly or force through a sieve, and then cook again, stirring
+frequently to prevent the pumpkin from burning. Cook until as much water
+as possible has been evaporated and the mass of pumpkin seems quite dry.
+With the pumpkin prepared, mix the milk with it and add the beaten egg.
+Stir in the sugar, salt, spices, and corn starch. Fill partly baked pie
+crust with this mixture and bake in a moderate oven until the filling is
+cooked thoroughly and the crust is baked.</p>
+
+<p><b>66. PUMPKIN PIE NO. 2.</b>--Pumpkin pie is in reality a form of custard to
+which spice is added, but much of the original flavor of the pumpkin is
+lost if too much spice is used. The finished product should not be dark
+in color, but a golden brown. This dessert becomes much more delicious
+by adding a layer of whipped cream to it just before serving.</p>
+
+<b>PUMPKIN PIE NO. 2</b><br>
+
+<ul>
+<li>2 c. pumpkin</li>
+<li>1-1/2 c. milk</li>
+<li>3 eggs</li>
+<li>1/2 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>1 tsp. cinnamon</li>
+<li>1/2 tsp. cloves</li>
+<li>1/2 tsp. nutmeg</li>
+</ul>
+
+<p>Prepare the pumpkin as directed in Art. 65 and add the milk to it. Beat
+the eggs and add to them the sugar, salt, and spices. Stir this into the
+mixture. Fill partly baked pie crust and bake in a moderate oven until
+the mixture is set and the crust is baked. Serve plain or spread a layer
+of whipped cream over the pie when it has cooled.</p>
+
+<p><b>67. SQUASH PIE.</b>--Pie that is similar to pumpkin pie may be made by
+using winter squash instead of pumpkin. It is somewhat finer in texture
+than pumpkin, and most persons consider it to be superior in flavor.
+When squash is desired for pies, it should be prepared in the same way
+as pumpkin.</p>
+
+<b>SQUASH PIE</b><br>
+
+<ul>
+<li>2 c. squash</li>
+<li>1 c. milk</li>
+<li>1 egg</li>
+<li>1/2 c. sugar</li>
+<li>1/4 tsp. salt</li>
+<li>1 tsp. cinnamon</li>
+<li>1/2 tsp. nutmeg</li>
+</ul>
+
+<p>Mix the squash and milk and add the beaten egg, sugar, salt, and spices.
+Fill an unbaked pie crust, place in a moderate oven, and bake until the
+mixture is set and the crust is brown.</p>
+
+<p><b>68. STRAWBERRY PIE.</b>--The season for strawberries being short, it is
+usually desired to use them in as many ways as possible. Strawberry pie
+is offered as one of the more unusual ways. Made into individual pies or
+tarts and served with whipped cream, this furnishes a very
+attractive dessert.</p>
+
+<b>STRAWBERRY PIE</b><br>
+
+<ul>
+<li>1 qt. strawberries</li>
+<li>1-1/2 c. sugar</li>
+<li>3 Tb. flour</li>
+</ul>
+
+<p>Spread the strawberries on a single unbaked crust of a pie. Mix the
+sugar and flour and sprinkle over the berries. Put half-inch strips of
+paste across the top in the form of a lattice. Place in the oven and
+bake until the crust is brown, the strawberries are well cooked, and the
+juice is thick.</p>
+
+<p><b>69. SWEET-POTATO PIE.</b>--The amount of milk needed for making sweet-potato
+pie varies according to the dryness of the potatoes. Before they can be
+used for pie, the sweet potatoes must be cooked until they are tender
+and then mashed. The quantities given in the accompanying recipe will
+make enough filling for two pies.</p>
+
+<b>SWEET-POTATO PIE</b><br>
+
+<ul>
+<li>3 c. sweet potato</li>
+<li>3/4 c. sugar</li>
+<li>1 tsp. salt</li>
+<li>1/2 tsp. nutmeg</li>
+<li>1/2 tsp. cloves</li>
+<li>1 tsp. cinnamon</li>
+<li>1/2 tsp. ginger</li>
+<li>2 eggs</li>
+<li>2 c. milk</li>
+</ul>
+
+<p>To the sweet potatoes add the dry ingredients and the unbeaten eggs, and
+then beat the mixture thoroughly. Pour in the milk and stir well. Turn
+into a partly baked pie crust, place in a moderate oven, and bake until
+the filling is set.</p>
+
+<p><b>70. OPEN PEACH PIE.</b>--Pare sufficient peaches to cover a single-crust
+pie. Cut them into halves, remove the seeds, and place in a single layer
+over an unbaked pie crust. Cover with 1 cupful of sugar to which have
+been added 3 tablespoonfuls of flour. Dot well with butter, add 1/4
+cupful of water, and place in the oven. Bake until the crust is brown
+and the peaches are well cooked. Apples used in the same way make a
+delicious dessert.</p>
+<br>
+
+<a name="PUFF_PASTE"></a><h3>PUFF PASTE</h3>
+
+<p><b>71. PROCEDURE IN MAKING PUFF PASTE.</b>--The making of puff paste differs
+somewhat from the making of plain pastry. If puff paste is to be
+successful, it must be made carefully and with close attention to every
+detail. Even then the first attempt may not prove to be entirely
+successful, for often considerable experience is required before one
+becomes expert in the making of this delicate pastry.</p>
+
+<p>[Illustration: FIG. 14]</p>
+
+<p>The best time to make puff paste is in the cold weather, as the butter,
+which is the fat used, can be handled more easily and rolled into the
+paste with greater success if it, as well as the other ingredients, are
+cold. If puff paste is desired in weather that is not cold, the mixture
+will have to be placed on ice at various intervals, for it positively
+must be kept as cold as possible. However, it is always preferable to
+make puff paste without the assistance of ice. Further essentials in the
+making of successful puff paste are a light touch and as little handling
+as possible. Heavy pressure with the rolling pin and rolling in the
+wrong direction are mistakes that result in an inferior product. The
+desirable light, tender qualities of puff paste can be obtained only by
+giving attention to these details.</p>
+
+<p><b>72.</b> Before beginning the mixing of puff paste, wash the bowl, spoon,
+and hands first in hot water to insure perfect cleanliness and then in
+cold water to make them as cold as possible. Measure the ingredients
+very carefully, or, better, weigh them if possible.</p>
+
+<p>[Illustration: FIG. 15]</p>
+
+<p>Put the butter in a mass in the bowl and, as shown in Fig. 14, wash out
+the salt by running cold water over the piece and working it with a
+wooden spoon or a butter paddle. When it becomes hard and waxy and may
+be handled with the hands, take it from the bowl and remove the water by
+patting it vigorously, first on one side and then on the other. Finally,
+form it into a flat, oblong piece and set it into the refrigerator
+to harden.</p>
+
+<p><b>73.</b> With the butter ready, break off a tablespoonful or two and mix it
+with all of the flour except 2 tablespoonfuls, which must be retained
+for flouring the board, in the same way as for plain pastry. Then add
+the water, and, when a mass is formed, remove it to a well-floured board
+and knead it as shown in Fig. 15. When the mixture has become somewhat
+elastic, cover it with a towel, as shown in Fig. 16, and allow it to
+remain covered for 3 to 5 minutes.</p>
+
+<p>[Illustration: FIG 16]</p>
+
+<p>Then roll it into an oblong piece, and, as in Fig. 17, place the butter
+on one end of it. Bring the opposite end down over the butter and press
+the edges together with the tips of the fingers, as shown in Fig. 18.
+Then, with the rolling pin, make several dents in the dough mixture and
+the butter, as shown in Fig. 19, and begin to roll, being careful to
+roll in one direction and not to allow the butter to come through the
+paste. If it should come through, it will have to be treated until it
+becomes perfectly cold and hard again before the making can go on.</p>
+
+<p>[Illustration: FIG. 17]</p>
+
+<p>The quickest and most satisfactory way in which to accomplish this is to
+wrap it in a piece of linen, set it on a plate in a pan of crushed ice,
+and place another pan of crushed ice over the top of it. In case this is
+done once, it will have to be done each time the paste is rolled.</p>
+
+<p>Continue to roll until a rectangular piece is formed, always being
+careful to move the rolling pin in the same direction and never to roll
+backwards and forwards. With a long, narrow piece of dough formed, fold
+about one-third under and one-third over, as shown in Fig. 20, turn the
+open end toward you, and roll lightly and carefully in one direction
+until another long, narrow piece of dough is formed. Fold this in the
+same way, turn it half way around, and roll again. Continue in this
+manner until the piece has been rolled about six times and, during the
+entire process, try, if possible, to keep the butter from coming
+through. As may be readily understood, this can be accomplished only
+with light, careful handling.</p>
+
+<p>[Illustration: FIG. 18]</p>
+
+<p>As soon as the rolling has been completed in the manner described, cut
+the puff paste into the desired shapes and place them on the ice for
+about 1/2 hour or until they are thoroughly chilled. They are then ready
+to be baked. If time is too limited to keep the paste on ice for 1/2
+hour, chill it as long as possible before baking.</p>
+
+<p><b>74. BAKING PUFF PASTE.</b>--A very hot oven is required for successful puff
+paste. In fact, the colder the pastry and the hotter the oven, the
+better will be the chances for light pastry. The air incorporated
+between the layers of the paste by the folding and rolling expands in
+the heat of the oven, causing the paste to rise and producing the
+characteristic lightness.</p>
+
+<p>[Illustration: FIG. 19]</p>
+
+<p>For instance, if the pieces of paste are about 1/4 inch thick before
+baking, they should be 2 inches thick when baked. Set the pan containing
+the pieces on the floor of the oven in order to give the paste every
+opportunity to rise. If it seems to rise unevenly, turn it around so
+that it will get the same heat on all sides. Should there be any danger
+of the paste burning on the bottom, put pieces of heavy paper or
+asbestos under the pan and should it appear to burn on top, put pieces
+of paper directly over the paste on the rack above. Bake until light and
+nicely browned and then remove from the oven.</p>
+
+<p><b>75. RECIPE FOR PUFF PASTE.</b>--Either bread or pastry flour may be used in
+the preparation of puff paste, but if pastry flour is used a
+tablespoonful or two more will be required.</p>
+
+<p>[Illustration: FIG. 20]</p>
+
+<p>The amount of cold water needed varies with the absorbing power of the
+flour. However, only enough should be used to make it possible to knead
+the mass of dough that forms so that it may become elastic. Kneading
+develops the gluten in the flour and helps to hold in the fat thus
+making the paste easier to handle.</p>
+
+<b>PUFF PASTE</b><br>
+
+<ul>
+<li>2 c. flour</li>
+<li>1 c. butter</li>
+<li>Cold water</li>
+</ul>
+
+<p>Put the flour into a mixing bowl and chop a tablespoonful of the butter
+into it. Add cold water until a mass that may be removed to a baking
+board is formed. Then proceed in the manner explained for the making of
+puff paste.</p>
+
+<p><b>76. USES OF PUFF PASTE.</b>--Puff paste is seldom used in the making of
+single- or double-crust pies; instead, it is usually employed for
+daintier desserts commonly known as <i>French pastry</i>. However, there are
+really innumerable uses to which it may be put in addition to those for
+which ordinary pastry can be used. In fact, after the art of making this
+kind of pastry is mastered, it will prove to be invaluable for serving
+on special occasions.</p>
+
+<p><b>77.</b> With puff paste may be made tarts of any kind or shape. Particularly
+attractive tarts can be made by covering small tins in the manner shown
+in Fig. 12 and then, after the shapes have been baked, filling each one
+with half of a peach or half of an apricot and juice that has boiled
+thick and piling sweetened whipped cream over it.</p>
+
+<p>Puff paste made into the same shapes as those just mentioned for tarts
+may have placed in it a layer of cake, on top of which may be spread a
+layer of jam; and, to add a dainty touch, either whipped cream or
+chopped nuts may be put over the jam. The cake used for such a dessert
+should preferably be simple butter cake or sponge cake, such as might be
+baked in a loaf.</p>
+
+<p>Puff paste in the form of tubes and shells may be used for serving foods
+daintily. Thus, a hollow tube may be made by rolling the paste very
+thin, cutting it into rectangular pieces, placing each piece over a
+round stick about 1-1/2 inches in diameter, and then baking. After the
+baked tube is slipped off the stick, it may be filled with sweetened and
+flavored whipped cream, to which may be added chopped nuts, chopped
+fruit, or jam. Small baked shells of puff paste answer very well as
+timbale cases, which may be filled with creamed mushrooms, creamed
+sweetbreads, or other delicate creamed food. If shells are not desired,
+small triangular or round pieces may be cut and baked and creamed food
+served over them as it would be served over toast.</p>
+
+<p>An attractive dessert may be prepared by baking several rectangular
+pieces of puff paste in the oven and then arranging them in two or three
+layers with custard between. Simple sugar icings into which some butter
+is beaten may also be utilized to advantage in making French pastry of
+this kind.</p>
+
+<p>Puff paste may also be used as the covering for small individual pies.</p>
+<br>
+
+<a name="SERVING_PASTRY"></a><h3>SERVING PASTRY</h3>
+
+<p><b>78.</b> To be most palatable, pastry should be served as soon as possible
+after it is baked. When it is allowed to stand for any length of time,
+the lower crust becomes soaked with moisture from the filling used, and
+in this state the pie is not only unpalatable, but to a certain extent
+indigestible. Consequently, whenever it is possible, only enough for one
+meal should be baked at a time.</p>
+
+<p>After a pie is taken from the oven, it should not be removed from the
+pan in which it is baked until it is served. In fact, pie with a tender
+crust cannot be handled easily and so should be cut while it is still in
+the pan. Often it is best to serve a pie warm. When this is to be done,
+it can be served immediately upon being taken from the oven, or if it
+has been baked for some time and is cold, it may be set in the oven and
+reheated before serving. Such treatment will freshen any pie that has
+become more or less stale and, as is well known, pie is much more
+palatable when it is warm and fresh than when it is cold or stale. In
+case pies must be kept before being served, they should be stored in a
+place that is both cold and dry. A refrigerator is too damp and for this
+reason should not be used; but any other cool place that is sufficiently
+dry will be satisfactory.</p>
+
+<p><b>79.</b> Several ways of serving pie are in practice. This dessert may be
+baked in attractive dishes especially designed for this purpose and then
+served from them at the table, or it may be baked in an ordinary pie pan
+and then placed on a plate larger than the pan for serving. Pie of the
+usual size is generally divided into five or six pieces, a sharp knife
+being used to cut it. If possible, a pie knife, which is narrow at the
+end of the blade and gradually grows broader until the handle is
+reached, where it is very broad, should be provided for the serving of
+this dessert, for it helps very much in handling the triangular pieces
+that are cut from a large pie. The plates on which pie is served should
+be at least as large as salad plates. Very often, instead of serving it
+from the pan at the table, it is put on plates in the kitchen and passed
+at the table. Pie is always eaten with a fork, one that is smaller than
+a dinner fork being used.</p>
+
+<p><b>80.</b> With most pies containing fruit filling, a small piece of cheese,
+preferably highly flavored cheese, may be served. This makes a very good
+accompaniment so far as flavor is concerned, but is omitted in some
+meals because it may supply too much food value or too much protein.
+However, if the fact that a high-protein food is to be served at the end
+of the meal is taken into account when the remainder of the meal is
+planned, there need be no hesitancy in serving cheese with pie. Of
+course, when cheese is to be included in the meal in this way, the
+portions of the protein foods served with the main course should
+be smaller.</p>
+
+<p><b>81.</b> A very attractive as well as appetizing way in which to serve pie is
+known as <i>pie &agrave; la mode</i>. This method of serving, which is often
+resorted to when something extra is desired, consists in placing a
+spoonful or two of ice cream of any flavor on each serving of apple or
+other fruit pie. Pie served in this way is high in food value and is a
+general favorite with persons who are fond of both ice cream and pie.</p>
+<br>
+
+<b>PASTRIES AND PIES</b><br><br>
+
+<b>EXAMINATION QUESTIONS</b><br><br>
+
+<p>(1) (<i>a</i>) What is pastry? (<i>b</i>) What is the principal use of pastry?</p>
+
+<p>(2) How should the use of pastry with meals be governed?</p>
+
+<p>(3) What may be said of the flour used for pastry?</p>
+
+<p>(4) Discuss the shortenings that may be used for pastry.</p>
+
+<p>(5) Give the proportions of fat and flour that may be used for pastry.</p>
+
+<p>(6) What may be said of the handling of pastry in its preparation for
+baking?</p>
+
+<p>(7) Describe a method of mixing fat and flour for pastry.</p>
+
+<p>(8) How is the liquid added to the fat and flour for pastry?</p>
+
+<p>(9) Describe the rolling of pie crust.</p>
+
+<p>(10) How is a pan covered with paste for pies?</p>
+
+<p>(11) How may a single crust that is to be baked before it is filled be
+kept from blistering?</p>
+
+<p>(12) Describe the making of a top crust and the covering of a pie with
+it.</p>
+
+<p>(13) What oven temperature is best for baking pastry? Tell why.</p>
+
+<p>(14) On what does the length of time for baking pastry depend?</p>
+
+<p>(15) Describe briefly the making of puff paste.</p>
+
+<p>(16) What may be done with bits of paste not utilized in making pies?</p>
+
+<p>(17) If more than sufficient paste for use at one time is mixed, what
+may be done with that which remains?</p>
+
+<p>(18) How should pastry be cared for after baking?</p>
+
+<p>(19) Describe the serving of pastry.</p>
+
+<p>(20) Why should starchy material used for thickening not be cooked with
+acid fruit juice for any length of time if this can be avoided?</p>
+
+
+
+<br><br><hr style="width: 35%;"><br><br>
+<h2>INDEX</h2>
+
+<br>
+<b>A</b><br>
+<br>
+Almond macaroons,<br>
+Angel cake,<br>
+Apple-and-celery salad,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">cakes,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-date-and-orange salad,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pie,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sauce,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-sauce cakes,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">tapioca,<br></span>
+Apricot mousse, Banana-and-,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sauce,<br></span>
+Asparagus salad,<br>
+<br>
+<b>B</b><br>
+<br>
+Baked custard,<br>
+Baking butter cake,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">cookies,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">plain pastry,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">puff paste,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">small cakes,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sponge cake,<br></span>
+Banana-and-apricot mousse,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-and-peanut salad,<br></span>
+Barley-molasses cookies,<br>
+Beet-and-bean salad,<br>
+Berry pie,<br>
+Biscuit tortoni,<br>
+Biscuits, Definition of,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Molding,<br></span>
+Blanc mange, Chocolate,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">mange, Plain,<br></span>
+Boiled icing,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">icing, Brown-sugar,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad dressing,<br></span>
+Bomebe glac&eacute;,<br>
+Boston cream pie,<br>
+Bread-and-butter sandwiches,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-and-cheese sandwiches, Rye-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">for sandwiches,<br></span>
+Bread pudding,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">pudding, Chocolate,<br></span>
+Bride's cake,<br>
+Brioche,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">buns,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">dessert,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pudding,<br></span>
+Brown Betty,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-sugar boiled icing,<br></span>
+Brownies,<br>
+Butter cake,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">cake after baking, Care of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cake, Baking,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-cake ingredients, Combining the,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cake, Nature of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-cake pans,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cakes and their preparation,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cakes, Procedure in making,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">icing,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">icing, Chocolate,<br></span>
+Butterscotch pie,<br>
+<br>
+<b>C</b><br>
+<br>
+Cabbage-and-celery salad,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">salad,<br></span>
+Caf&eacute; parfait,<br>
+Cake after baking, Care of butter,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">after baking, Care of sponge,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">and pudding mixtures in the diet,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Angel,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Apple,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Baking butter,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Baking sponge,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Bride's,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Butter,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Caramel,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Chocolate nut,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cinnamon,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cocoa and chocolate in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Coconut in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cold-water sponge,<br></span>
+Cake, Corn-starch,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Devil's food,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Feather,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">fillings,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Flavoring extracts in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">from pan, Removing sponge,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Fruit,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Gold,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Hot-water sponge,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Ice-cream,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">icings and fillings,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">icings, Preparation of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">ingredients, Combining butter-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">ingredients, Combining sponge-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">ingredients, Preparation of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">ingredients, Quality of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Lady Baltimore,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">making, Equipment for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">making, Procedure in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Miscellaneous fruits in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">mixture, Baking the butter-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">mixture, Baking the sponge-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Nature of butter,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Nature of sponge,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Nut layer,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Nut spice,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Nuts in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">One-egg,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Orange sponge,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pans, Preparation of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pans, Sponge-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Plain layer,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Plain sponge,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Potato-flour sponge,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Pound,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Raisin spice,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Raisins and currants in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Sour-milk chocolate,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Sponge,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Sunshine,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">War,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Wedding,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">White,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">White fruit,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">with potato flour, Sponge,<br></span>
+<br>
+Cakes, Apple-sauce,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Baking small,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cinnamon cup,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cocoa cup,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Coffee,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cookies, and puddings,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cup,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cup and drop,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Drop,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Fat for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Flour for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Fruit drop,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">General classes of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Ginger drop,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Ingredients used in,<br></span>
+Cakes, leavening for,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Liquid for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">made with yeast,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Nature of mixture for small,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Oat-flake drop,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Ornamental icing for cup,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Preparation of small,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Procedure in making butter,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Procedure in making sponge,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Roxbury,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Small,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Sour-milk drop,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Spices in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Sweetening for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Varieties of small,<br></span>
+California salad,<br>
+Canapes,<br>
+Cantaloupe shells, Fruit in,<br>
+Canton parfait,<br>
+Caramel cake,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">custard,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">filling for &eacute;clairs,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">ice cream,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">icing,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">mousse,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">tapioca,<br></span>
+Carbohydrate in desserts,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">in salads,<br></span>
+Care of butter cake after baking,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">of salad greens,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">of sandwiches after making,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">of sponge cake after baking,<br></span>
+Cauliflower-and-tomato salad,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">salad,<br></span>
+Celery salad,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">salad, Apple-and-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad, Grapefruit-and-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches, Rolled,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Stuffed,<br></span>
+Cellulose in salads,<br>
+Checkerboard sandwiches,<br>
+Cheese-and-nut sandwiches,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">dreams,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">filling for sandwiches,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad, Green-pepper-and-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad, Peach-and-cream-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad, Pear-and-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches, Jelly-and-cream-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches, Rye-bread-and-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">straws,<br></span>
+Cherry frapp&eacute;,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">pie,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pie, Mock,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad, Filbert-and-,<br></span>
+Chicken salad,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-salad filling for sandwiches,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-salad sandwiches,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches,<br></span>
+Chocolate and cocoa in cake,<br>
+Chocolate blanc mange,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">bread pudding,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">butter icing,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cake, Sour-milk,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">filling,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">filling for &eacute;clairs,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">ice cream,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">icing,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">mousse,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">nut cake,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pie,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pudding,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sauce,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">water icing,<br></span>
+Christmas pudding,<br>
+Cider frapp&eacute;,<br>
+Cinnamon cake,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">cup cakes,<br></span>
+Classes of cookies,<br>
+Cleaning and freshening salad ingredients,<br>
+Club sandwiches,<br>
+Cocoa and chocolate in cake,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">cup cakes,<br></span>
+Coconut-corn-starch custard,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">filling,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">in cake,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">macaroons,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pie,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">puff,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sauce,<br></span>
+Coffee cakes,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">filling,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">filling for &eacute;clairs,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">jelly,<br></span>
+Cold and frozen desserts,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">desserts and their preparation,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-water icing,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-water sponge cake,<br></span>
+Combination fruit-and-vegetable salads,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">fruit salad,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad, Summer,<br></span>
+Combining butter-cake ingredients,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">sponge-cake ingredients,<br></span>
+Composition and food value of desserts,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">of salads,<br></span>
+Cooked icings,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">mayonnaise,<br></span>
+Cookery rules to desserts, Applying,<br>
+Cookies,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">and puddings, Cakes,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Baking,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Barley-molasses,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Classes of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cream,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Filled,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Filling for,<br></span>
+Cookies, Ingredients in,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Oatmeal,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Procedure in making,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Sour-cream,<br></span>
+Cooky recipes,<br>
+Corn oil,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-starch cake,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-starch custard,<br></span>
+Cottage pudding,<br>
+Cottonseed oil,<br>
+Crab salad, Lobster or,<br>
+Cranberry frapp&eacute;,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">pie,<br></span>
+Cream, Caramel ice,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-cheese salad, Peach-and-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-cheese sandwiches, Jelly-and-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Chocolate ice,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cookies,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Dessert sauces and whipped,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">dressing,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">filling for cream puffs,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">filling, Fruit,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">fluff, Pineapple,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">fluff, Strawberry,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">French,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Mocha ice,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Neapolitan ice,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Philadelphia ice,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pie,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pie, Boston,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pie, Date,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">puffs,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">puffs and &eacute;clairs,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">puffs, Cream filling for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Spanish,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Tapioca,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Vanilla ice,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Whipped,<br></span>
+Crullers, Frying doughnuts and,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Nature of doughnuts and,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Shaping doughnuts and,<br></span>
+Cucumber-and-onion salad, Sliced,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-and-tomato salad,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches,<br></span>
+Cup and drop cakes,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">cakes,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cakes, Cinnamon,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cakes, Cocoa,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cakes, Ornamental icing for,<br></span>
+Currants and raisins in cake,<br>
+Custard, Baked,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Caramel,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Corn-starch,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">desserts,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Farina,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Frozen,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Minute-tapioca,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pie,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Plain frozen,<br></span>
+Custard, Rice,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">sauce,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Soft,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Tapioca,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Tutti-frutti frozen,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">with nuts, Frozen,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">with raisins, Frozen,<br></span>
+Custards, True,<br>
+<br>
+<b>D</b><br>
+<br>
+Daisy salad,<br>
+Date-and-English-walnut salad,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-and-orange salad, Apple-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cream pie,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches,<br></span>
+Dessert in the meal,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">ingredients, Economical use of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">making, Principles of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">making, Principles of frozen-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Packing a frozen,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sauces and whipped cream,<br></span>
+Desserts and their preparation, Cold,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Applying cookery rules to,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Attractiveness of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Carbohydrate in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cold and frozen,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Composition and food value of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Custard,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Fat in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Frozen,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Gelatine,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">General discussion of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Method of freezing,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Molding frozen,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Principles of making gelatine,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Procedure in freezing,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Proportion of ice to salt in frozen,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Protein in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Recipes for frozen,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Recipes for gelatine,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Serving frozen,<br></span>
+Devil's food cake,<br>
+Diet, Cake and pudding mixtures in the,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Purposes of salads in the,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Salads in the,<br></span>
+Double-crust pies,<br>
+Doughnuts,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">and crullers, Frying,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">and crullers, Nature of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">and crullers, Shaping,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Drop,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Potato-and-barley,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Sour-milk,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Yeast,<br></span>
+Dreams, Cheese,<br>
+Dressing, Boiled salad,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Cream,<br></span>
+Dressing, French,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Fruit-salad,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Mayonnaise,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Sour-cream,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Thousand Island,<br></span>
+Dressings and their preparation, Salad,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Nature of salad,<br></span>
+Dried-fruit pies,<br>
+Drop cakes,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">cakes, Cup and,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cakes, Fruit,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cakes, Ginger,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cakes, Oat-flake,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cakes, Sour-milk,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">doughnuts,<br></span>
+<br>
+<b>E</b><br>
+<br>
+Easter salad,<br>
+Easy pastry,<br>
+&Eacute;clairs,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">and cream puffs,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Caramel filling for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Chocolate filling for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Coffee filling for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Royal,<br></span>
+Economical use of dessert ingredients,<br>
+Economy paste,<br>
+Egg sandwiches, Ham-and-,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches, Hard-cooked-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches, Hot fried-,<br></span>
+English-walnut salad, Date-and-,<br>
+Equipment for cake making,<br>
+Extracts in cake, Flavoring,<br>
+<br>
+<b>F</b><br>
+<br>
+Farina custard,<br>
+Fat for cakes,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">in desserts,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">in salads,<br></span>
+Feather cake,<br>
+Fig pudding, Steamed,<br>
+Filbert-and-cherry salad,<br>
+Filled cookies,<br>
+Filling, Chocolate,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Coconut,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Coffee,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">for cookies,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">for cream puffs, Cream,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">for &eacute;clairs, Caramel,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">for &eacute;clairs, Chocolate,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">for &eacute;clairs, Coffee,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">for ladyfingers,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">for sandwiches, Cheese,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">for sandwiches, Chicken-salad,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">for sandwiches, Fruit,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Fruit cream,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Lemon,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Marshmallow,<br></span>
+Filling, Orange<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Raisin-and-nut<br></span>
+Fillings and icings, Cake<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Cake<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">French<br></span>
+Flavoring extracts in cake<br>
+Floating island<br>
+Flour for cakes<br>
+<span style="layout-flow: horizontal; margin-left: 2em">for pastry<br></span>
+Fluff, Pineapple cream<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Strawberry cream<br></span>
+Food value of desserts, Composition and<br>
+Forks, Salad<br>
+Frapp&eacute;, Cherry<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Cider<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cranberry<br></span>
+Freezer, Using a vacuum<br>
+Freezing desserts, Method of<br>
+<span style="layout-flow: horizontal; margin-left: 2em">desserts, Procedure in<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Table showing details of<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Theory of<br></span>
+French cream<br>
+<span style="layout-flow: horizontal; margin-left: 2em">dressing<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">fillings<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">ice cream<br></span>
+Fresh-fruit pudding<br>
+Freshening salad ingredients, Cleaning and<br>
+Fried-egg sandwiches<br>
+Frozen custard, Plain<br>
+<span style="layout-flow: horizontal; margin-left: 2em">custard, Tutti-frutti<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">custard with nuts<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">custard with raisins<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">custards<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">--dessert making, Principles of<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">dessert, Packing a<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">desserts<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">desserts, Cold and<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">desserts, Molding<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">desserts, Proportion of ice to salt in<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">desserts, Recipes for<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">desserts, Serving<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">spiced punch<br></span>
+Fruit-and-vegetable salads, Combination of<br>
+<span style="layout-flow: horizontal; margin-left: 2em">cake<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cake, White<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cream filling<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">drop cakes<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">filling for sandwiches<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">gelatine<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">ice<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">in cantaloupe shells<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad, Combination<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">--salad dressing<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">&nbsp;salads<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sauce<br></span>
+Fruits in cake, Miscellaneous<br>
+Frying doughnuts and crullers<br>
+<br>
+<b>G</b><br>
+<br>
+Garnishes, Salad<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Gelatine desserts<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">desserts, Principles of making<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">desserts, Recipes for<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Fruit<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Plain<br></span>
+Ginger drop cakes<br>
+<span style="layout-flow: horizontal; margin-left: 2em">pudding, Steamed<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">snaps<br></span>
+Glac&eacute;, Bomebe<br>
+Gold cake<br>
+Grape sherbet<br>
+Grapefruit-and-celery salad<br>
+Green-pepper-and-cheese salad<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-vegetable salad<br></span>
+<br>
+<b>H</b><br>
+<br>
+Ham-and-egg sandwiches<br>
+Hard-cooked-egg sandwiches<br>
+<span style="layout-flow: horizontal; margin-left: 2em">sauce<br></span>
+High-protein salads<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-protein sandwiches<br></span>
+Highland dainties<br>
+Hot fried-egg sandwiches<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-meat sandwiches<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-water sponge cake<br></span>
+Humpty Dumpty salad<br>
+<br>
+<b>I</b><br>
+<br>
+Ice-cream cake<br>
+<span style="layout-flow: horizontal; margin-left: 2em">cream, Caramel<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cream, Chocolate<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cream, French<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cream, Mocha<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cream, Neapolitan<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cream, Philadelphia<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cream, Vanilla<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cream with peaches, Junket<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Fruit<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Lemon<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Orange<br></span>
+Ices<br>
+Icing, Boiled<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Butter<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Caramel<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Chocolate<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Chocolate butter<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Chocolate water<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cold-water<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">for cup cakes, Ornamental<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Maple<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Orange<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Ornamental<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Plain<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Time-saving<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Icing, White<br></span>
+Icings and fillings, Cake<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Cooked<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Kinds of<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Preparation of cake<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Uncooked<br></span>
+Indian pudding<br>
+Ingredients, Condition of salad<br>
+<span style="layout-flow: horizontal; margin-left: 2em">in cookies<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Marinating salad<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">of salads<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Quality of cake<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Variety in salad<br></span>
+<br>
+<b>J</b><br>
+<br>
+Jelly-and-cream-cheese sandwiches<br>
+<span style="layout-flow: horizontal; margin-left: 2em">and marmalade sandwiches<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Coffee<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Orange<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">roll<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sauce<br></span>
+Junket ice cream with peaches<br>
+<br>
+<b>K</b><br>
+<br>
+Kisses and macaroons<br>
+<span style="layout-flow: horizontal; margin-left: 2em">or meringues<br></span>
+<br>
+<b>L</b><br>
+<br>
+Lady Baltimore cake<br>
+Lady fingers<br>
+<span style="layout-flow: horizontal; margin-left: 2em">and sponge drops<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Filling for<br></span>
+Layer cake, Nut<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-cake pans<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cake, Plain<br></span>
+Leavening for cakes<br>
+Left-over pastry, Utilizing<br>
+Lemon filling<br>
+<span style="layout-flow: horizontal; margin-left: 2em">ice<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pie<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sauce<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">snow<br></span>
+Lettuce sandwiches<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Shredded<br></span>
+Liquid for cakes<br>
+<span style="layout-flow: horizontal; margin-left: 2em">for pastry<br></span>
+Loaf-cake pans<br>
+Lobster or crab salad<br>
+<br>
+<b>M</b><br>
+<br>
+Macaroons, Almond<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Coconut<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Oatmeal-fruit<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Pecan<br></span>
+Maize pudding<br>
+Maple icing<br>
+<span style="layout-flow: horizontal; margin-left: 2em">parfait<br></span>
+Maraschino sauce<br>
+Marguerites<br>
+Marinating salad ingredients<br>
+Marmalade sandwiches, Jelly and<br>
+Marshmallow filling<br>
+<span style="layout-flow: horizontal; margin-left: 2em">whip<br></span>
+Mayonnaise, Cooked<br>
+<span style="layout-flow: horizontal; margin-left: 2em">dressing<br></span>
+Meal, Dessert in the<br>
+Meals, Relation of salads to<br>
+Meat sandwiches<br>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches, Hot-<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">used for pastry<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">used in cakes<br></span>
+Meringue<br>
+<span style="layout-flow: horizontal; margin-left: 2em">for one-crust pies<br></span>
+Meringues or kisses<br>
+Milk sherbet<br>
+Mince pie<br>
+<span style="layout-flow: horizontal; margin-left: 2em">pie, Mock<br></span>
+Mineral salts and salads<br>
+Mint punch<br>
+Minute tapioca<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-tapioca custard<br></span>
+Miscellaneous fruits in cake<br>
+Mixtures for small cakes, Nature of<br>
+Mocha ice cream<br>
+Mock cherry pie<br>
+<span style="layout-flow: horizontal; margin-left: 2em">mince pie<br></span>
+Molding frozen deserts<br>
+Mousses, parfaits, and biscuits<br>
+Mousse, Banana-and-apricot<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Caramel<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Chocolate<br></span>
+Mousses, Definition of<br>
+Molding<br>
+<span style="layout-flow: horizontal; margin-left: 2em">parfaits, and biscuits<br></span>
+<br>
+<b>N</b><br>
+<br>
+Nature of butter cake<br>
+<span style="layout-flow: horizontal; margin-left: 2em">of doughnuts and crullers<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">of mixtures for small cakes<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">of salad dressings<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">of sandwiches<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">of sponge cake<br></span>
+Neapolitan ice cream<br>
+Nut cake, Chocolate<br>
+<span style="layout-flow: horizontal; margin-left: 2em">filling, Raisin-and-<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">layer cake<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad, Pineapple-and-<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches, Cheese-and-<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">spice cake<br></span>
+Nuts in cake<br>
+<br>
+<b>O</b><br>
+<br>
+Oat-flake drop cakes<br>
+Oatmeal cookies<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-fruit macaroons<br></span>
+Old-fashioned potato salad<br>
+Olive oil, Characteristics of<br>
+One-crust pies,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-egg cake,<br></span>
+Onion-and-pepper sandwiches,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">salad,<br></span>
+Open peach pie,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches,<br></span>
+Orange filling,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">ice,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">icing,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">jelly,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pie,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad, Apple-date-and-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sauce,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sponge cake,<br></span>
+Ornamental icing,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">icing for cup cakes,<br></span>
+<br>
+<b>P</b><br>
+<br>
+Packing a frozen dessert,<br>
+Pans, Layer-cake,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Loaf-cake,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Preparation of cake,<br></span>
+Parfait, Caf&eacute;,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Canton,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Maple,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Strawberry angel,<br></span>
+Parfaits, Definition of,<br>
+Molding,<br>
+Paste, Baking puff,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Economy,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Procedure in making puff,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Puff,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Quality,<br></span>
+Pastries and pies,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">and pies, Requirements for,<br></span>
+Pastry,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Baking plain,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Definition of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Easy,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Flour for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">for pies,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">ingredients, Proportion of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Ingredients used for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Liquid for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">making, Utensils for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Methods of mixing,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Plain,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Procedure in making plain,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Serving,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Shortening for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Sour-cream,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Utilizing left-over,<br></span>
+Peach-and-cream-cheese salad,<br>
+pie,<br>
+pie, Open,<br>
+Peaches, Junket ice cream with,<br>
+Peanut-butter sandwiches,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">salad, Banana-and-,<br></span>
+Pear-and-cheese salad,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">sherbet,<br></span>
+Pearl tapioca,<br>
+Peas-and-celery salad,<br>
+Pecan macaroons,<br>
+Philadelphia ice cream,<br>
+Pie a la mode,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Apple,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Berry,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Boston cream,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Butterscotch,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cherry,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Chocolate,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Coconut,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cranberry,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cream,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Custard,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Date cream,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Lemon,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Mince,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Mock cherry,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Mock mince,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Open peach,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Orange,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Peach,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Pineapple,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Pumpkin,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Raisin,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Rhubarb,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Squash,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Strawberry,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Sweet-potato,<br></span>
+Pierrot pudding,<br>
+Pies and pastries,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">and pastries, Requirements for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Double-crust,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Dried-fruit,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Meringue for one-crust,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">One-crust,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Pastry for,<br></span>
+Pineapple-and-nut salad,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">cream fluff,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pie,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sauce,<br></span>
+Plain blanc mange,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">frozen custard,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">gelatine,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">icing,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">layer cake,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pastry,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pastry, Baking,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pastry, Procedure in making,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sponge cake,<br></span>
+Pocono pudding,<br>
+Poinsettia salad,<br>
+Poor man's pudding,<br>
+Potato-and-barley doughnuts,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-flour sponge cake,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">flour, Sponge cake with,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad, Old-fashioned,<br></span>
+Pound cake,<br>
+Preparation of butter cake,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">of cake icings,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">of cake ingredients,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">of cake pans,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">of sandwiches,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">of small cakes,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">of sponge cakes,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Salad dressings and their,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Varieties of salads and their,<br></span>
+Preparing fruits for salads<br>
+<span style="layout-flow: horizontal; margin-left: 2em">nuts for salads,<br></span>
+Principles of dessert making,<br>
+&nbsp;of frozen-dessert making,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">of making gelatine desserts,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">of salad making,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">of sandwich making,<br></span>
+Procedure in cake making,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">in freezing desserts,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">in making butter cakes,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">in making cookies,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">in making puff paste,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">in making sponge cake,<br></span>
+Proportion of pastry ingredients,<br>
+Protein in desserts,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">in salads,<br></span>
+Pudding, Bread,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Chocolate,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Chocolate bread,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Christmas,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cottage,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Fresh-fruit,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Indian,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Maize,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">mixtures in the diet, Cake and,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Pierrot,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Pocono,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Poor man's,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sauces,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Snow,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Steamed fig,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Steamed ginger,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Suet-fruit,<br></span>
+Puddings and pudding sauces,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Cakes, cookies, and,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Nature of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Preparation of,<br></span>
+Puff paste,<br>
+paste, Baking,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">paste, Procedure in making,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">paste, Recipe for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">paste, Uses of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Raisin,<br></span>
+Pumpkin pie,<br>
+Punch, Frozen spice,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Mint,<br></span>
+Purposes of salads in the diet,<br>
+<br>
+<b>Q</b><br>
+<br>
+Quality of cake ingredients,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">paste,<br></span>
+<br>
+<b>R</b><br>
+<br>
+Raisin-and-nut filling,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">pie,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">puff,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">spice cake,<br></span>
+Raisins and currants in cake,<br>
+Raspberry sherbet,<br>
+Relation of salads to meals,<br>
+Removing sponge cake from pans,<br>
+Rhubarb pie,<br>
+Ribbon sandwiches,<br>
+Rice custard,<br>
+Ring, Swedish tea,<br>
+Ripening the frozen mixture,<br>
+Roll, Jelly,<br>
+Rolled celery sandwiches,<br>
+Round sandwiches,<br>
+Roxbury cakes,<br>
+Royal &eacute;clairs,<br>
+Rye-bread-and-cheese sandwiches,<br>
+<br>
+<br>
+<b>S</b><br>
+<br>
+Salad accompaniments,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Apple-and-celery,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Asparagus,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Banana-and-peanut,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Beet-and-bean,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cabbage,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cabbage and celery,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">California,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cauliflower,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cauliflower-and-tomato,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Celery,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Chicken,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Combination,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Combination fruit,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Crab,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cucumber,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cucumber-and-tomato,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Daisy,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Date-and-English-walnut,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">dressing, Boiled,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">dressings and their preparation,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">dressings, Nature of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Easter,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Filbert-and-cherry,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">filling for sandwiches, Chicken-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">forks,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">garnishes,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Grapefruit-and-celery,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Green-pepper-and-cheese,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Green-vegetable,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">greens, Care of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Humpty Dumpty,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">ingredients, Cleaning and freshening,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">ingredients, Condition of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">ingredients, Marinating,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">ingredients, Variety in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Lobster or crab,<br></span>
+Salad making, Principles of,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Onion,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Peach-and-cream-cheese,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Pear-and-cheese,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Peas-and-celery,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Pineapple-and-nut,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Poinsettia,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Potato,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Salmon,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches, Chicken-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Shrimp,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Sliced cucumber-and-onion,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">String-bean,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Stuffed-tomato,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Summer combination,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Tomato,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Tomato-and-string-bean,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Tuna-fish,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Waldorf,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Water-lily,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Winter,<br></span>
+Salads and sandwiches,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">and their preparation, Varieties of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Carbohydrates in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cellulose in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Definition of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Fat in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Fruit,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">High-protein,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">in the diet,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">in the diet, Purposes of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">ingredients,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Mineral salts in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Preparing nuts for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Protein in,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Selection of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Serving,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">to meals, Relation of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Vegetable,<br></span>
+Salmon salad,<br>
+Salts in salads, Mineral,<br>
+Sand tarts,<br>
+Sandwich making, Principles of,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">making, Utensils for,<br></span>
+Sandwiches,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">after making, Care of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Apricot,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Bread-and-butter,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Bread for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Checkerboard,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cheese,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cheese-and-nut,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cheese filling for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Chicken,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Chicken-salad,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Chicken-salad filling for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Club,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Cucumber,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Date,<br></span>
+Sandwiches, Fruit,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Fruit filling for,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Jelly-and-cream-cheese,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Jelly and marmalade,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Ham-and-egg,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Hard-cooked-egg,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Hot,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Hot fried-egg,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Hot-meat,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Lettuce,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Making,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Meat,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Nature of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Onion-and-pepper,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Open,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Peanut-butter,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Ribbon,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Rolled celery,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Round,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Salads and,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Tomato,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Variety in,<br></span>
+Sauce, Apricot,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Chocolate,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Coconut,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Custard,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Fruit,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Jelly,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Hard,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Lemon,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Maraschino,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Orange,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Pineapple,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Sterling,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Vanilla,<br></span>
+Sauces and whipped cream, Dessert,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Pudding,<br></span>
+Selection of salads,<br>
+Serving frozen desserts,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">pastry,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salads,<br></span>
+Sherbet, Grape,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Milk,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Pear,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Raspberry,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Strawberry,<br></span>
+Sherbets,<br>
+Shortening for pastry,<br>
+Shredded lettuce,<br>
+Shrimp salad,<br>
+Sliced cucumber-and-onion salad,<br>
+Small cakes,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">pies,<br></span>
+Snow pudding,<br>
+Soft custard,<br>
+Sour-cream cookies,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-cream dressing,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-cream pastry,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-milk chocolate cake,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-milk doughnuts,<br></span>
+Sour-milk drop cakes,<br>
+Spanish cream,<br>
+Spice cake, Nut,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">cake, Raisin,<br></span>
+Spices in cake,<br>
+Sponge cake,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">cake, Baking,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cake, Cold-water,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cake from pans, Removing,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cake, Hot-water,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-cake ingredients, Combining the,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cake, Nature of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cake, Orange,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">-cake pans,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cake, Plain,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cake, Potato-flour,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cake, Procedure in making,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cake with potato flour,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cakes, Preparation of,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">drops, Ladyfingers and,<br></span>
+Squash pie,<br>
+Steamed fig pudding,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">ginger pudding,<br></span>
+Sterling sauce,<br>
+Strawberry angel parfait,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">cream fluff,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">pie,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sherbet,<br></span>
+Straws, Cheese,<br>
+String-bean salad,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">bean salad, Tomato-and-,<br></span>
+Stuffed celery,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-tomato salad,<br></span>
+Suet-fruit pudding,<br>
+Summer combination salad,<br>
+Sunshine cake,<br>
+Swedish tea ring,<br>
+Sweet-potato pie,<br>
+Sweetening for cakes,<br>
+<br>
+<br>
+<b>T</b><br>
+<br>
+Table showing details of freezing,<br>
+Tapioca, Apple,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">Caramel,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">cream,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">custard,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Minute,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">Pearl,<br></span>
+Tarts,<br>
+Tea ring, Swedish,<br>
+Theory of freezing,<br>
+Thickened juicy fruit for pies,<br>
+<br>
+Thousand Island dressing,<br>
+Time-saving icing,<br>
+Tomato-and-string-bean salad,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">salad,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salad, Stuffed-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches,<br></span>
+Tortoni, Biscuit,<br>
+True custard,<br>
+Tuna-fish salad,<br>
+Tutti-frutti frozen custard,<br>
+<br>
+<b>U</b><br>
+<br>
+Uncooked icings,<br>
+Use of dessert ingredients, Economical,<br>
+Using a vacuum freezer,<br>
+Utensils for pastry making,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">for sandwich making,<br></span>
+Utilizing left-over pastry,<br>
+<br>
+<b>V</b><br>
+<br>
+Vacuum freezer, Using a,<br>
+Value of desserts, Composition and food,<br>
+Vanilla cream,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">sauce,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">wafers,<br></span>
+Varieties of salads and their preparation,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">of small cakes,<br></span>
+Variety in salad ingredients,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">in sandwiches,<br></span>
+Vegetable salad, Green-,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">salads,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">salads, Combination fruit-and-,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">sandwiches,<br></span>
+<br>
+<b>W</b><br>
+<br>
+Wafers, Vanilla<br>
+Waldorf salad,<br>
+War cake,<br>
+Water icing, Chocolate,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">-lily salad,<br></span>
+Wedding cake,<br>
+Whip, Marshmallow,<br>
+Whipped cream,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">cream, Dessert sauces and,<br></span>
+White cake,<br>
+<span style="layout-flow: horizontal; margin-left: 2em">fruit cake,<br></span>
+<span style="layout-flow: horizontal; margin-left: 2em">icing,<br></span>
+Winter salad,<br>
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of the Project Gutenberg EBook of Woman's Institute Library of Cookery,
+Vol. 4, by Woman's Institute of Domestic Arts and Sciences
+
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+</pre>
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+</body>
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+
+
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+++ b/old/8loc410h.zip
diff --git a/old/9938-8.txt b/old/9938-8.txt
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@@ -0,0 +1,12344 @@
+The Project Gutenberg EBook of Woman's Institute Library of Cookery, Vol. 4, by 
+Woman's Institute of Domestic Arts and Sciences
+
+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: Woman's Institute Library of Cookery, Vol. 4
+       Volume 4: Salads and Sandwiches; Cold and Frozen Desserts;
+       Cakes, Cookies and Puddings; Pastries and Pies
+
+Author: Woman's Institute of Domestic Arts and Sciences
+
+Posting Date: November 25, 2011 [EBook #9938]
+Release Date: February, 2006
+First Posted: November 2, 2003
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK W.I. LIBRARY OF COOKERY, VOL 4 ***
+
+
+
+
+Produced by Charles Aldarondo, Keren Vergon, Steve Schulze
+and PG Distributed Proofreaders
+
+
+
+
+
+
+
+
+
+
+
+WOMAN'S INSTITUTE
+
+LIBRARY OF COOKERY
+
+
+
+SALADS AND SANDWICHES
+
+COLD AND FROZEN DESSERTS
+
+CAKES, COOKIES, AND PUDDINGS
+
+PASTRIES AND PIES
+
+
+
+WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
+
+
+
+
+PREFACE
+
+This volume, the fourth of the Woman's Institute Library of Cookery,
+deals with salads, sandwiches, cold desserts, cakes, both large and
+small, puddings, pastry, and pies. Such foods constitute some of the
+niceties of the diet, but skill in their preparation signifies at once a
+housewife's mastery of the science of cookery.
+
+In _Salads and Sandwiches_ are presented so simply the secrets of
+appetizing salads that they can be grasped by even a novice, and
+sandwiches of numerous varieties, from those appropriate for afternoon
+teas to those suitable for the main dish in the meal, are so treated
+that they appear to rise above the ordinary place usually accorded them.
+One need never hesitate to prepare a menu for an afternoon or evening
+social affair or the salad course in a luncheon or dinner after a study
+of this part of the volume.
+
+A glance through _Cold and Frozen Desserts_ will convince one very
+quickly that a large number of the desserts that complete our meals are
+served cold. The mere mention of custards, gelatine desserts, and such
+frozen mixtures as ice creams, ices, frappés, sherbets, mousses,
+parfaits, and biscuits, all of which are explained here, is sufficient
+to indicate that this is an extremely delightful part of the subject of
+cookery. Entertaining takes on a new and simplified meaning when one
+knows how to make and serve such dishes.
+
+To be able to make cakes and puddings well is one of the ambitions of
+the modern housewife, and she has an opportunity to realize it in a
+study of _Cakes, Cookies, and Puddings_, Parts 1 and 2. Sweet food in
+excess is undesirable, but in a moderate quantity it is required in each
+person's diet and may be obtained in this form without harm if it is
+properly prepared.
+
+The two classes of cakes--butter and sponge--are treated in detail both
+as to the methods of making and the required ingredients, and numerous
+recipes are given which will enable the housewife to provide both plain
+and fancy cakes for ordinary and special occasions. Puddings that are
+prepared by boiling, steaming, and baking, and the sauces that make them
+appetizing, receive a goodly share of attention.
+
+_Pastries and Pies_ completes this volume, rounding out, as it were, the
+housewife's understanding of dessert making. To many persons, pastry
+making is an intricate matter, but with the principles thoroughly
+explained and each step clearly illustrated, delicious pies of every
+variety, as well as puff-paste dainties, may be had with very
+little effort.
+
+Upon the completion of a study of this volume, the housewife will find
+herself equipped with a knowledge of the way to prepare many delicacies
+for her meals. While these are probably not so important in the diet as
+the more fundamental foods, they have a definite place and should
+receive the attention they deserve.
+
+
+
+CONTENTS
+
+SALADS AND SANDWICHES
+  Salads in the Diet,
+  Composition of Salads,
+  Ingredients of Salads,
+  Relation of Salads to Meals,
+  Principles of Salad Making,
+  Serving Salads,
+  Salad Dressings and Their Preparation,
+  Vegetable Salads,
+  Combination Fruit-and-Vegetable Salads,
+  Fruit Salads,
+  High-Protein Salads,
+  General Principles of Sandwich Making,
+  Bread-and-Butter Sandwiches,
+  Vegetable Sandwiches,
+  Fruit Sandwiches,
+  High-Protein Sandwiches,
+  Hot Sandwiches,
+  Open Sandwiches,
+  Canapes,
+
+COLD AND FROZEN DESSERTS
+  The Dessert in the Meal,
+  Composition and Food Value of Desserts,
+  Principles of Dessert Making,
+  Sauces and Whipped Cream,
+  Principles of Custard Making,
+  Recipes for Custards and Related Desserts,
+  Principles of Gelatine Making,
+  Recipes for Gelatine Desserts,
+  Principles of Frozen-Dessert Making,
+  Procedure in Freezing Desserts,
+  Ice Creams,
+  Frozen Custards,
+  Ices,
+  Frappés,
+  Sherbets,
+  Mousses, Parfaits, and Biscuits,
+  Molding Frozen Desserts,
+  Serving Frozen Desserts,
+
+CAKES, COOKIES, AND PUDDINGS
+  Cake and Pudding Mixtures in the Diet,
+  Ingredients Used in Cakes,
+  General Classes of Cakes,
+  General Equipment for Cake Making,
+  Procedure in Cake Making,
+  Sponge Cakes and Their Preparation,
+  Recipes for Sponge Cake and Its Variations,
+  Butter Cakes and Their Preparation,
+  Recipes for Butter Cakes,
+  Cake Icings and Fillings,
+  Varieties of Small Cakes,
+  Cup and Drop Cakes,
+  Cookies,
+  Kisses and Macaroons,
+  Ladyfingers and Sponge Drops,
+  Cakes Made With Yeast,
+  Cream Puffs and Éclairs,
+  Doughnuts and Crullers,
+  Pudding Sauces,
+  Preparation of Puddings,
+  Recipes for Puddings,
+
+PASTRIES AND PIES
+  Nature of Pastries and Pies,
+  Ingredients Used for Pastry,
+  Utensils for Pastry Making,
+  Methods of Mixing Pastry,
+  Making and Baking Pastry for Pies,
+  Utilizing Left-Over Pastry,
+  Recipes for Pastry,
+  Double-Crust Pies,
+  One-Crust Pies,
+  Puff Paste,
+  Serving Pastry,
+
+
+
+
+SALADS AND SANDWICHES
+
+       *       *       *       *       *
+
+SALADS
+
+SALADS IN THE DIET
+
+1. So much variety exists among salads that it is somewhat difficult to
+give a comprehensive definition of this class of foods. In general,
+however, salads may be considered as a dish of green herbs or
+vegetables, sometimes cooked, and usually chopped or sliced, sometimes
+mixed with fruit or with cooked and chopped cold meat, fish, etc., and
+generally served with a dressing. For the most part, salads take their
+name from their chief ingredient, as, for instance, chicken salad,
+tomato salad, pineapple salad, etc. Just what place salads have in the
+meal depends on the salad itself. A high-protein salad, such as lobster
+salad, should take the place of the meat course, whereas, a light salad
+of vegetables or fruits may be used as an additional course.
+
+2. IMPORTANCE OF SALADS. Salads are often considered to be a dish of
+little importance; that is, something that may be left out or added to a
+meal without affecting it to any great extent. While this may be the
+case in a meal that is composed of a sufficient variety of foods, salads
+have a definite place in meals as they are planned in the majority of
+households. Often there is a tendency to limit green vegetables or fresh
+fruits in the diet, but if the members of a family are to be fed an
+ideal diet it is extremely important that some of these foods enter into
+each day's meals, a fact that is often overlooked. There is no more
+effective nor appetizing way in which to include them in a meal than in
+the serving of salads. In addition, salads make a strong appeal to the
+appetite and at the same time are beneficial so far as the health of the
+family is concerned.
+
+3. PURPOSES OF SALADS.--Because of the wide variety of salads and the
+large number of ingredients from which a selection may be made in their
+preparation, salads can be used for various purposes. The housewife who
+gives much attention to the artistic side of the serving of food in her
+home will often use a salad to carry out a color scheme in her meal.
+This is, of course, the least valuable use that salads have, but it is a
+point that should not be overlooked. The chief purpose of salads in a
+meal is to provide something that the rest of the foods served in the
+meal lack.
+
+Even though it is not desired to use the salad to carry out a color
+scheme, it should always be made an attractive dish. As is well known,
+nothing is so unappetizing as a salad in which the ingredients have not
+been properly prepared, the garnish is not fresh and crisp, or the
+dressing and salad ingredients have been combined in such a way as to
+appear messy or stale looking. There is no excuse for such conditions,
+and they need not exist if proper attention is given to the preparation
+of the salad.
+
+4. SELECTION OF SALADS.--Although salads, through their variety, offer
+the housewife an opportunity to vary her meals, they require a little
+attention as to their selection if a properly balanced meal is to be the
+result. Salads that are high in food value or contain ingredients
+similar to those found in the other dishes served in the meal, should be
+avoided with dinners or with other heavy meals. For instance, a fish or
+a meat salad should not be served with a dinner, for it would supply a
+quantity of protein to a meal that is already sufficiently high in this
+food substance because of the fact that meat also is included. Such a
+salad, however, has a place in a very light luncheon or a supper, for it
+helps to balance such a meal. The correct salad to serve with a dinner
+that contains a number of heavy dishes is a vegetable salad, if enough
+vegetables are not already included, or a fruit salad, if the dessert
+does not consist of fruit. In case a fruit salad is selected, it is
+often made to serve for both the salad and the dessert course.
+
+5. SALAD ACCOMPANIMENTS.--In addition to the ingredients used in the
+preparation of salads, dressings usually form an important part. These
+vary greatly as to ingredients and consequently as to composition, but
+most of them contain considerable fat and therefore increase the food
+value of the salad. Then, too, an accompaniment of some kind is
+generally served with salads to make them more attractive and more
+pleasing to the taste. This may be a wafer or a cracker of some
+description or a small sandwich made of bread cut into thin slices and
+merely buttered or buttered and then spread with a filling of some sort.
+Such accompaniments, of course, are not a necessity, but they add enough
+to the salad to warrant their use.
+
+
+COMPOSITION OF SALADS
+
+6. The composition, as well as the total food value, of salads depends
+entirely on the ingredients of which they are composed. With an
+understanding of the composition of the ingredients used in salads, the
+housewife will be able to judge fairly accurately whether the salad is
+low, medium, or high in food value, and whether it is high in protein,
+fat, or carbohydrate. This matter is important, and should receive
+consideration from all who prepare this class of food.
+
+7. PROTEIN IN SALADS.--As may be expected, salads that are high in
+protein have for their basis, or contain, such ingredients as meat,
+fish, fowl, cheese, eggs, nuts, or dried beans. The amount of protein
+that such a salad contains naturally varies with the quantity of
+high-protein food that is used. For instance, a salad that has
+hard-cooked eggs for its foundation contains considerable protein, but
+one in which a slice or two of hard-cooked egg is used for a garnish
+cannot be said to be a high-protein salad.
+
+8. FAT IN SALADS.--The fat in salads is more often included as a part of
+the dressing than in any other way, but the quantity introduced may be
+very large. A French dressing or a mayonnaise dressing, as a rule,
+contains a sufficient proportion of some kind of oil to make the salad
+in which it is used somewhat high in fat. In fact, salads are often used
+as a means of introducing fat into a meal, and whenever this is done
+they should be considered as one of the dishes that supply
+energy-producing food material to the meals in which they are served.
+
+9. CARBOHYDRATE IN SALADS.--For the most part, salads do not contain
+carbohydrate in any quantity. If fruits are used, the salad will, of
+course, contain a certain amount of sugar. Salads in which potatoes,
+peas, beets, and other vegetables are used also contain starch or sugar
+in varying quantities. However, with the exception of potato salad,
+salads are probably never taken as a source of carbohydrate.
+
+10. MINERAL SALTS IN SALADS.--In the majority of salads, mineral salts
+are an important ingredient. Meat and fish salads are the only ones in
+which the mineral salts are not especially desirable, but they can be
+improved in this respect if a certain amount of vegetables are mixed
+with them. Green-vegetable salads are the most valuable sources of
+mineral salts, and fruit salads come next. In addition, these two
+varieties of salads contain vitamines, which are substances necessary to
+maintain health. Cheese and egg salads, which are high-protein salads,
+are also valuable for the vitamines they supply.
+
+11. CELLULOSE IN SALADS.--Vegetable and fruit salads serve to supply
+cellulose in the diet. Unless the meals contain sufficient cellulose in
+some other form, the use of such salads is an excellent way in which to
+introduce this material. Of course, the salads composed of foods high in
+cellulose are lower in food value than others, but the salad dressing
+usually helps to make up for this deficiency.
+
+
+INGREDIENTS OF SALADS
+
+12. VARIETY IN SALAD INGREDIENTS.--One of the advantages of salads is
+that the ingredients from which they can be made are large in number. In
+fact, almost any cooked or raw fruit or vegetable, or any meat, fowl, or
+fish, whether cooked expressly for this purpose or left over from a
+previous meal, may be utilized in the making of salads. Canned foods of
+these varieties may also be used to advantage for salads during the
+winter when fresh foods are expensive and difficult to procure. The idea
+that such foods cannot be used is wrong.
+
+13. As far as meats are concerned, they are not used so extensively in
+salads as are fruits and vegetables. Often, however, veal or pork may be
+used to increase the quantity of material needed to make certain salads,
+such as chicken salad. Canned fish or fish freshly cooked makes
+appetizing salads, and if there is not a sufficient quantity of one kind
+on hand, another may be added without impairing the quality of
+the salad.
+
+14. As has already been stated, almost any vegetable, raw, canned, or
+freshly cooked, can be used in the making of salads. In addition, these
+vegetables may be combined in almost any way. Small amounts of two,
+three, four, or more vegetables may be combined with an appetizing salad
+dressing and served as a luncheon or dinner salad. If no definite recipe
+is followed but whatever material that happens to be on hand is
+utilized, the result is not only an appetizing salad, but a saving of
+vegetables that might otherwise be wasted.
+
+[Illustration: FIG. 1]
+
+15. Fruits, both canned and raw, are largely used in the making of
+salads. As with vegetables, almost any combination of them makes a
+delicious salad when served with the proper dressing. Thus, a slice of
+pineapple, a canned peach or two, or a few spoonfuls of cherries may be
+added to grapefruit, oranges, bananas, or whatever fruit may happen to
+be most convenient or easy to procure and served with the salad dressing
+that is preferred. Vegetables are seldom used with fruits, celery being
+the only one that is ever employed in this way. On the other hand, nuts
+are much used with fruits, vegetables, meats, and fish in the making of
+salads and any variety may be utilized.
+
+16. SALAD GARNISHES.--The garnishing of salads, while it may seem to be
+an unimportant part of the preparation of this food, is really a matter
+that demands considerable attention. Lettuce is used oftenest for this
+purpose, but almost any edible green, such as endive, watercress, etc.,
+makes an excellent garnish. Generally when lettuce is the garnish, the
+leaves are used whole, but if they are not in good condition for
+garnishing or if use is to be made of the coarse outside leaves of the
+stalks, they may be arranged in a pile, rolled tight, and then, as
+shown in Fig. 1, cut with a sharp knife into narrow strips. Lettuce
+prepared in this way is said to be _shredded_, and a bed of it makes a
+very attractive garnish for many kinds of salad. Among the other foods
+used as a garnish are certain vegetables that give a contrast in color,
+such as pimiento, green peppers, radishes, and olives. Slices of
+hard-cooked eggs or the yolks of eggs forced through a ricer likewise
+offer a touch of attractive color.
+
+17. NATURE OF SALAD DRESSINGS.--When a salad is properly made, a salad
+dressing of some kind is usually added to the ingredients that are
+selected for the salad. This dressing generally has for its chief
+ingredient a salad oil of some kind, many satisfactory varieties of
+which are to be found on the market. Olive oil has always been the most
+popular oil used for this purpose, and in many respects it is the most
+desirable. It can be obtained in several grades, the price varying with
+the excellence of the quality. The best grades have a yellowish color,
+the poorest ones are somewhat green, and those of medium quality shade
+between these two colors. The best grades are also clear, while the
+poorer ones are usually cloudy, the better the quality the less cloudy
+the oil. Besides olive oil, however, there are oils made of cottonseed,
+corn, and nuts. Many of these products are cheaper than olive oil and
+are almost, if not quite, as satisfactory. In combination with the oil
+that is used for salad dressing, there is always an acid of some kind,
+such as vinegar or lemon juice. To these ingredients are added spices
+and flavoring. Such a dressing is prepared without cooking, the
+ingredients being combined by proper mixing or beating.
+
+18. Another kind of dressing that is much used is known as boiled salad
+dressing. Its ingredients are similar to those used in the uncooked
+salad dressing, but usually less fat is employed and eggs alone or eggs
+and some starchy material are used for thickening.
+
+Then, again, entirely different kinds of dressing may be made for fruit
+salads. Sometimes these dressings contain no fat, and other times they
+have for their basis sweet or sour cream, but usually they are made so
+that they are somewhat acid to the taste.
+
+
+RELATION OF SALADS TO MEALS
+
+19. Because of the large variety of ingredients that may be used in the
+making of salads, it is usually possible to make the salad correspond
+properly with the other dishes in the meal. This is a little more
+difficult to accomplish when left-over materials are used in salads,
+but, even in this event, the addition of ingredients that will make the
+salad more nearly approach what must be supplied is usually possible. If
+the meal is to be a light one and the salad is to serve as the principal
+dish, it should be sufficiently heavy and contain enough food value to
+serve the purpose for which it is intended. It should be decided on
+first, and then the rest of the dishes should be planned to correspond
+with the salad.
+
+On the other hand, when the meal is a heavy one and the salad is to be
+one of the lighter dishes, the main dishes should be decided on first
+and the salad planned so that it will correspond properly with the other
+dishes. For instance, with meat or fish as the main course of the meal,
+a fish, egg, or cheese salad would obviously be the wrong thing to
+serve. Instead, a light salad of vegetables or fruits should be selected
+for such a meal. It should be remembered, also, that if the other dishes
+of a meal contain sufficient food value to make the meal properly
+nourishing, a salad containing a rich dressing will provide more than a
+sufficient supply of calories and consequently should be avoided.
+
+20. Another point that should not be neglected in selecting a salad is
+that it should be a contrast to the rest of the meal as far as flavor is
+concerned. While several foods acid in flavor do not necessarily
+unbalance a meal so far as food substances and food value are concerned,
+they provide too much of the same flavor to be agreeable to most
+persons. For instance, if the meal contains an acid soup, such as
+tomato, and a vegetable with a sour dressing, such as beets, then a
+salad that is also acid will be likely to add more of a sour flavor than
+the majority of persons desire.
+
+Then, too, it is not a good plan to serve in the salad the same
+vegetable that is served in the soup or the dinner course. Thus, creamed
+celery and a salad containing celery, and tomato soup and tomato salad
+are bad combinations and should, like others similar to them, be
+carefully avoided. Even though such vegetables may be on hand in
+quantity, they can usually be kept for another meal.
+
+
+PRINCIPLES OF SALAD MAKING
+
+21. CONDITION OF SALAD INGREDIENTS.--When the kind of salad to be served
+is decided on, the selection and preparation of the materials are the
+next matters to receive attention. Very often materials that are on hand
+are utilized in this way, but if it is possible to select the
+ingredients expressly for the salad, they should be very carefully
+chosen. Any kind of salad, but particularly a vegetable or a fruit
+salad, becomes much more attractive if it is made with ingredients that
+are in good condition and that are attractive in appearance. They should
+therefore be fresh and crisp and never mushy, wilted, nor limp. Of
+course, this does not mean that material that is slightly unattractive
+must be discarded, for it can usually be prepared so that it can be
+utilized in some way. However, much of the deterioration of salad
+ingredients before they are used can be avoided if proper attention is
+given to them after they come into the home. Without doubt, the best way
+in which to keep radishes, celery, parsley, watercress, and other greens
+that are much used in salads is to wrap them loosely in a moist cloth as
+soon as they are received in the home and then put them in a cool place.
+Small muslin or linen bags having a draw-string in the top are very good
+for this purpose, but they are not a necessity, for old napkins or small
+pieces of worn cloth will do very well.
+
+22. CLEANING AND FRESHENING SALAD INGREDIENTS.--In the making of a
+salad, the cleaning of the ingredients used is a very important part of
+the work. While nothing should be wasted in the process of preparation,
+decayed or discolored leaves, stems, or parts of fruits and vegetables
+should, of course, be removed. Every lettuce leaf and every part of
+other salad vegetables should be looked over carefully and washed
+separately in cold water. To accomplish this, the stalks or leaves must
+be taken apart after the root is cut off. Then, before they are used,
+they should be examined carefully again in order to make sure that no
+small bugs nor worms and no dirt remain on them. Such vegetables will
+become crisp if they are allowed to remain in cold water long enough to
+bring back their natural freshness. A little ice added to the water
+helps to accomplish this more quickly. It should be remembered, however
+that lettuce leaves bruise and break easily and so must be handled
+carefully if the best appearance is desired.
+
+23. When cucumbers are to be used for salad, they should be peeled and
+put immediately into cold water to become crisp, or they may first be
+sliced or diced and then put into the cold water. They should never be
+allowed to stand for any length of time in salt water. If it is desired
+to season them with salt, a little may be added to the water in which
+they are made crisp, but it will also be necessary to add ice to make
+the water as cold as possible. The old idea that soaking cucumbers in
+salted water removes something injurious has been proved to be untrue,
+and they are just as satisfactory, so far as their flavor and condition
+are concerned, when they are not subjected to this treatment. Radishes,
+celery, and cabbage may be made crisp in the same way as are cucumbers
+and lettuce.
+
+In the event that any of these vegetables are allowed to stand in water,
+they must be properly drained before they are used in a salad, for any
+water that remains on them will dilute the dressing. If they must be
+dried very quickly, they may be patted carefully between folds of cloth,
+preferably linen or cheesecloth, or they may be allowed to stand for a
+few minutes in a wire basket or a colander. Care should be taken,
+however, not to allow them to stand until the good that has been
+accomplished by making them crisp in cold water is undone.
+
+24. PREPARING FRUITS FOR SALADS.--After fruits have been carefully
+cleaned, they are ready to be peeled and cut into pieces of the size
+desired for the salad. An effort should always be made to have the
+pieces equal in size, similar in shape, and not too small. They should
+be peeled in an economical way, but at the same time should be prepared
+as attractively as possible.
+
+25. In the preparation of oranges for a salad, the fruit is peeled as if
+it were an apple, the peeling being cut deeply enough to remove the skin
+that covers the sections. After the entire orange is peeled, the
+contents of each section should be removed by passing a sharp knife as
+closely as possible to the skin between the sections and then taking out
+the pulp without any of this skin. The sections may then be used whole
+or cut into pieces.
+
+Grapefruit may be prepared in the same way as oranges. Upon the removal
+of the whole sections, they may be left whole or they may be cut once or
+twice, depending on the kind of salad and the appearance desired. When
+grapefruit or oranges are prepared in this manner, they make a much more
+agreeable ingredient for fruit salad than when they are simply cut into
+chunks and the tough skin is allowed to remain on the pieces. No waste
+need be permitted in this process, for the juice may be extracted from
+what remains after the sections have been removed by pressing it in a
+fruit press or by any other means and then utilized in the making of the
+salad dressing or kept for some other purpose.
+
+Bananas, which are often used in salads, should be peeled, any bruised
+or decayed portions should be removed, and the surface should then be
+scraped slightly with a paring knife in order to remove the pithy
+surface, which, when eaten, has a puckery, disagreeable effect.
+
+26. When fruits of any kind have been prepared for salad and cannot be
+used at once, they may be kept from wilting and discoloring if they are
+put where they will keep cool and are sprinkled with a little lemon
+juice that is slightly diluted with water. Before the salad materials
+are mixed with the salad dressing, however, all juices or liquid of any
+kind should be carefully drained from them, for these will dilute the
+dressing and produce a salad that is less appetizing in both appearance
+and flavor.
+
+27. PREPARING NUTS FOR SALADS.--When nuts are to be used in a salad,
+they should never be ground in a grinder; rather, they should be chopped
+or cut into small pieces with a knife. After being so prepared, they
+should be added to the salad just before it is put on the table. This is
+a matter that should not be overlooked, for if the salad is allowed to
+stand very long after the nuts are added they will discolor the dressing
+and cause the salad to become dark and gray looking.
+
+28. MARINATING SALAD INGREDIENTS.--To improve the flavor of such salads
+as chicken, veal, lobster, or crab, the ingredients are usually
+marinated with a sour dressing of some description before the salad
+dressing is added. As is explained in Essentials of Cookery, Part 2,
+marinating involves the seasoning of meat or fish by means of vinegar or
+French dressing. The preparation used to marinate salad ingredients may
+be plain vinegar to which salt and pepper are added, or it may be a
+French dressing, which is prepared by mixing vinegar, olive oil, salt,
+and pepper in the proper proportions. Whichever preparation is used
+should be poured over the materials after they are cut or prepared for
+the salad, and only enough to moisten each piece slightly should be
+used. The ingredients should then be carefully mixed with the dressing
+to avoid breaking or crushing them and should be allowed to stand in a
+cold place for a few minutes. Then they should be drained so that none
+of the material used to marinate them remains on the salad when the
+other dressing is added. With this done, the salad is ready for whatever
+salad dressing is to be used.
+
+29. Potato salad and salads containing such vegetables as carrots, peas,
+string beans, etc. are also improved by being marinated in the same way
+as salads made of meat, fowl, and fish. This sort of preparation
+involves a little more work, it is true, but it usually produces such
+gratifying results that it justifies the expenditure of the extra
+effort. In the first place, a slightly smaller amount of salad dressing
+will be required when the ingredients are marinated and, in addition, a
+better looking dish can be made, for the dressing need not be mixed with
+the salad but merely placed on top.
+
+30. In case the housewife prefers not to take the time nor the trouble
+to marinate a salad, she should at least mix thoroughly with salt and
+pepper the ingredients that require seasoning. The fact that a salad
+should be a well and highly seasoned dish must never be overlooked. As
+can be readily understood, a bland salad without character is never so
+appetizing as one that is crisp, fresh, well made, and properly seasoned.
+
+
+SERVING SALADS
+
+31. Several different ways of serving salads are in practice. Perhaps
+the most convenient method of serving this dish is to prepare individual
+portions of it on salad plates in the kitchen and then set these on the
+table at each person's place. If a simple table service is followed, the
+salad may be put on the table at the same time as the rest of the meal.
+The correct position for the salad plate is at the left-hand side of the
+dinner plate and just a little nearer to the edge of the table than the
+bread-and-butter plate. The plates on which salad is served should be
+large enough to prevent the difficulty in eating that would be
+experienced if the plate were a trifle small. It should therefore be
+remembered that the salad plate is the next larger in size to the
+bread-and-butter plate.
+
+32. In case individual salads are to be prepared, the plate should
+first be garnished with whatever vegetable green is selected for this
+purpose. If lettuce is to be used, a single leaf, several very small
+center leaves, or a small quantity of shredded lettuce will be
+sufficient, for a great deal of garnish is never desirable. In case the
+leaves are very large, one may be divided in half and each part
+utilized. Then the salad ingredients, which have already been combined,
+should be piled in a neat heap on top of the garnish either with or
+without the salad dressing. If the salad dressing is not mixed with the
+materials, a spoonful or two of it should be placed on top of them.
+Sometimes, for the effect of color, additional garnish of some kind is
+used. For a vegetable or a meat salad, this may be egg yolk put through
+a sieve, slices of hard-cooked eggs, olives or radishes cut in fancy
+shapes, or strips of pimiento; and for fruit salad, it may be cherries
+or colored fruits cut into various fancy shapes.
+
+33. Another method of serving this dish is to place the entire salad on
+a rather large, deep plate, such as a chop plate or a regular salad
+dish, and then serve it at the table whenever it is desired. When this
+is done, the dish that is used should be well garnished with a bed of
+vegetable green in the same way that a small individual plate is
+garnished. Then the salad ingredients should be nicely arranged on this
+bed, and the dressing, if it has not already been mixed with them,
+should be poured over the whole. In serving salad in this way, there is
+much more chance of arranging the ingredients symmetrically and
+garnishing the salad attractively than when it is served on small
+plates. The large plate containing the salad, together with the small
+salad plates, should be placed before the hostess or whoever is to serve
+the salad. When it is served, a leaf of the lettuce or other green used
+for garnishing should first be put on each salad plate and the salad
+should be served on this. A large fork and a large spoon are needed when
+salad is served in this manner.
+
+34. Still another, way of serving salad, and perhaps a more attractive
+one than either of those already described, consists in arranging the
+ingredients in a salad bowl, placing this on the table, and serving from
+the bowl to the salad plates. In this method, a French dressing is
+generally used, and this is often mixed at the table and added to the
+salad just before it is put on the small plates. Such a salad can be
+made very attractive, and it should be remembered above all things that
+the appearance of a salad is its great asset until it is eaten and that
+an artistically made salad always helps to make the meal more
+satisfactory.
+
+35. In a dinner, the salad is generally served as a separate course, but
+in such a meal as luncheon it may be used as the main dish. If it is
+used as a separate course, it should be served immediately after the
+dinner course has been removed from the table. The salad plate should be
+placed directly before the person served. Forks especially designed with
+a wide prong on one side and known as _salad forks_ are the right type
+of fork to serve with this dish, but if none are available ordinary
+table forks of a small size may be used. It should be remembered that
+the salad should not be cut with the knife at the table, but should be
+eaten entirely with the fork.
+
+
+SALAD DRESSINGS AND THEIR PREPARATION
+
+36. As has been implied, various salad dressings may be made to serve
+with salads. The kind of dressing to select depends both on the variety
+of salad served and on the personal preference of those to whom it is
+served. Some of these contain only a few ingredients and are
+comparatively simple to make, while others are complex and involve
+considerable work in their making. Whether simple or elaborate, however,
+the salad dressing should be carefully chosen, so that it will blend
+well with the ingredients of the salad with which it is used.
+
+A number of recipes for salad dressings are here given. They are taken
+up before the recipes for salads so that the beginner will be familiar
+with the different varieties when they are mentioned in connection with
+the salads. As many of the recipes as possible should be tried, not only
+for the knowledge that will be gained, but also for the practical
+experience.
+
+37. FRENCH DRESSING.--A dressing that is very simply made and that can
+probably be used with a greater variety of salads than any other is
+French dressing. For instance, it may be used with any vegetable salad,
+with salads containing almost any combination of fruit, and with meat,
+fish, and egg salads. It is true, of course, that fruit-salad dressing
+blends very well with fruit salad and is considered by most persons to
+be more delicious than French dressing, but if one is pressed for time
+and does not have the necessary ingredients for making any other kind,
+this one may nearly always be utilized. In addition to these uses,
+French dressing, as has been previously explained, may also be used to
+marinate salads before mayonnaise or other dressing is mixed with them.
+A point that should always be remembered in the making of this dressing
+or any other dressing containing oil is that the flavor of the oil has
+much to do with the desirability of the finished dressing.
+
+FRENCH DRESSING
+
+3/4 tsp. salt
+1/4 tsp. mustard
+1/4 tsp. pepper
+3 Tb. vinegar
+1/4 tsp. paprika
+1/2 c. oil
+
+Measure the dry ingredients and place them in a bowl. Measure the
+vinegar and oil and add them to the dry ingredients. If possible, place
+a piece of ice the size of a walnut in the bowl. Beat with a fork until
+the ingredients are thoroughly mixed and the oil and vinegar form an
+emulsion that will remain for a short time. The ingredients will
+separate if the dressing is allowed to stand, but the colder they are,
+the more easily will the emulsion form and the longer will it remain. If
+ice cannot be used, have the ingredients as cold as possible before
+mixing them.
+
+38. Sometimes a more highly seasoned French dressing is desired. In such
+an event, there should be beaten into the dressing just described the
+following ingredients:
+
+2 Tb. finely chopped onion or 1 Tb. onion juice
+2 Tb. chopped pimiento
+1 large green pepper, chopped
+2 Tb. chopped parsley
+
+39. MAYONNAISE DRESSING.--Although mayonnaise dressing is prepared
+without the application of heat, it is not one of the simplest dressings
+to prepare. It meets with much favor, being used almost as extensively
+as French dressing, but it is perhaps less desirable with fruit salads
+than with others. It is also much used as a basis for numerous other
+dressings. Since it requires considerable time for its preparation, a
+wise plan is to make more than enough for one meal. However, it should
+not be made in large quantities, for the oil separates from the
+remainder of the ingredients if it is allowed to stand too long. If it
+is thoroughly beaten and kept extremely cold, it may perhaps keep for a
+week, but keeping it longer than that is not advisable. Before serving,
+it may be thinned by beating either sweet or sour cream into it. It may
+be made fluffy and light and its quantity may be increased by beating
+whipped cream into it.
+
+MAYONNAISE DRESSING
+
+1/2 tsp. salt
+2 egg yolks
+1/4 tsp. pepper
+1-1/2 c. oil
+1/4 tsp. mustard
+4 Tb. vinegar or lemon juice
+
+Mix the dry ingredients in a bowl. Separate the eggs and add the yolks
+to the dry ingredients. Beat these with a rotary egg beater until they
+are well mixed. To this mixture, add a few drops of oil and continue to
+beat. Add a drop of the vinegar or lemon juice, a few more drops of oil,
+and beat constantly. Gradually increase the quantity of oil added each
+time, but do not do this rapidly. As the oil is added and the beating is
+continued, it will be noted that the mixture grows thicker, but when
+vinegar is added the mixture is thinned. The quantity of vinegar is so
+much less than that of oil that the oil may be added in small amounts
+two or three times in succession before vinegar is added.
+
+This process is rather long and slow, but if the mixing is done
+correctly, the result will be a thick, smooth mixture that will not
+separate for possibly 6 or 7 days. Mayonnaise mixers, which may be
+procured for making this dressing, make the work easier, but they are
+not at all necessary. Mayonnaise may be made as successfully with a bowl
+and a rotary beater, if it will just be remembered that the liquid
+ingredients must be added slowly and that they must be as cold
+as possible.
+
+40. COOKED MAYONNAISE.--A dressing that is very similar both in texture
+and taste to the mayonnaise just explained and perhaps a little easier
+to make is known as cooked mayonnaise. This dressing, as will be noted
+from the accompanying recipe, may be made in larger quantities than the
+uncooked mayonnaise.
+
+COOKED MAYONNAISE
+
+2 Tb. oil
+1/4 tsp. mustard
+4 Tb. flour
+1/4 tsp. paprika
+1/2  c. vinegar
+2 eggs
+1 c. boiling water
+2 c. oil
+1 Tb. salt
+
+Mix the 2 tablespoonfuls of oil and the flour and pour in the vinegar.
+Add the boiling water and stir the mixture until it is perfectly smooth
+and well mixed. Place over the fire and cook for about 5 minutes.
+Remove from the fire and cool. When completely cooled, add the salt,
+mustard, and paprika. Separate the eggs and beat the yolks and whites
+separately. Add the egg yolks to the mixture. Add the 2 cupfuls of oil a
+little at a time, beating thoroughly with a rotary beater each time oil
+is added. When all of this is completely mixed and thoroughly beaten,
+fold in the stiffly beaten egg whites.
+
+41. THOUSAND ISLAND DRESSING.--By using the cooked or the uncooked
+mayonnaise dressing as a basis and adding to it the ingredients listed
+here, a very delightful salad dressing, called Thousand Island dressing,
+is the result. All the ingredients need not be added if it is
+inconvenient to do so, still the dressing is better when they are all
+used. This dressing is particularly good when served with plain lettuce
+salad, with lettuce and tomatoes, with lettuce, tomatoes, and cucumbers,
+or with any other plain-vegetable salad.
+
+THOUSAND ISLAND DRESSING
+
+1 c. mayonnaise dressing
+2 Tb. chopped green pepper
+1/4 c. chilli sauce
+1 Tb. chopped onion
+2 Tb. chopped pimento
+1 hard-cooked egg
+
+Into the mayonnaise stir the chilli sauce, pimiento, pepper, and onion,
+and lastly, add the hard-cooked egg chopped into fine pieces. Chill
+and serve.
+
+42. BOILED SALAD DRESSING.--Although boiled salad dressing is not so
+great a favorite as the uncooked mayonnaise dressing, it has the
+advantage of being less expensive. Then, too, it is one of the dressings
+that may be made without oil, and so finds favor with those to whom oil
+is not agreeable. However, oil may be substituted for the butter that is
+given in the recipe. It will be noted that the preparation of this
+dressing is similar to that of a custard with the addition of flour.
+Since the flour requires longer cooking than the eggs, they are added
+last so that there will be no danger of overcooking them. If the
+dressing curdles, it may be known that the eggs have cooked too long,
+but this condition may be remedied by placing the pan containing the
+dressing in a pan of cold water as soon as the curdling is observed and
+then beating vigorously with a rotary beater.
+
+BOILED SALAD DRESSING
+
+2 Tb. butter
+1 tsp. mustard
+2 Tb. flour
+1 c. milk
+1 tsp. salt
+2 eggs
+2 tsp. sugar
+1/4 c. vinegar
+
+Melt the butter in the inner pan of a double boiler, add the flour,
+salt, sugar, mustard, and milk. Cook over the flame until the mixture is
+thickened. Beat the eggs, stir them into the mixture, and add the
+vinegar, beating rapidly. Place in the large pan of the double boiler
+and allow this to cook until the eggs have thickened. Cool and serve.
+
+43. SOUR-CREAM DRESSING.--Sour-cream dressing is not a very economical
+one to make unless there happens to be sour cream on hand. It is,
+however, a very good dressing for both fruit and vegetable salad.
+
+SOUR-CREAM DRESSING
+
+2 Tb. butter
+1/3 c. vinegar
+3 Tb. flour
+1 c. sour cream
+2 Tb. sugar
+2 eggs
+1 tsp. salt
+1 c. whipped cream
+
+Melt the butter in the upper part of a double boiler, add the flour,
+sugar, salt, vinegar, and sour cream. Cook together over the flame until
+the mixture thickens. Beat the egg yolks and add them to this. Place in
+the lower part of the double boiler and cook until the egg yolks
+thicken. Beat the egg whites and fold them with the whipped cream into
+the salad dressing. Cool and serve.
+
+44. CREAM DRESSING.--A simple dressing that requires very little time or
+skill in preparation and that affords a means of using up cream that has
+soured is the one given in the accompanying recipe. Sweet cream may also
+be used in the same way if desired, and this makes an excellent dressing
+for cabbage salad, plain cucumber salad with lettuce, or fruit salad. If
+the dressing is to be used for fruit salad, lemon juice may be used in
+the place of vinegar.
+
+CREAM DRESSING
+
+1 c. sour cream
+1/2 tsp. salt
+2 Tb. sugar
+1/4 c. vinegar
+
+Whip the cream with a rotary beater until it is stiff. Then add the
+sugar, salt, and vinegar, and continue beating until the mixture is well
+blended. Cool and serve.
+
+
+VARIETIES OF SALADS AND THEIR PREPARATION
+
+       *       *       *       *       *
+
+VEGETABLE SALADS
+
+45. With the knowledge already obtained of the food value of the
+vegetables that are generally used as ingredients in vegetable salads,
+the housewife ought to have no difficulty in determining whether she is
+giving her family a salad that is high or low in food value. For
+instance, she should know that the food value of a plain lettuce or
+cucumber salad is lower than that of one made from potatoes because of
+the different values in the vegetables used.. In addition, she ought to
+be familiar with the fact that the dressing added to salads has, in most
+cases, greater food value than the other ingredients of the salad.
+Equipped with such knowledge, she will observe that the vegetable salads
+here given are comparatively low in food value. Consequently, nearly
+every one of them will lend itself nicely for use with a dinner or a
+comparatively heavy meal.
+
+46. In these recipes, as well as in those for the other kinds of salad,
+the proportion of ingredients may be varied according to the quantity of
+the particular food in supply. For instance, if a recipe for a salad of
+peas and celery calls for 1 cupful of each of these vegetables and only
+3/4 cupful of celery can be obtained, there is no reason why the
+difference cannot be made up by using 1 1/4 cupfuls of peas. But if such
+a change is to be made, the ingredients should be increased or decreased
+in the correct proportion. Then the quantity of salad that the recipe is
+intended to produce will not be altered and the housewife will know just
+how many the salad will serve. In the various recipes, about 1/2 cupful
+of salad is the quantity allowed for each person. This may be enlarged
+or made smaller in order to suit the quantity of other foods served at
+the same meal.
+
+47. ASPARAGUS SALAD--Salad in which asparagus is the chief ingredient is
+one that may be served during the entire year, for either freshly cooked
+or canned asparagus may be used; in fact, the canned asparagus is
+considered by many persons to be better than that which is freshly
+cooked. It may be cut into inch lengths or the tips may be cut down
+about 4 inches from the top or even farther.
+
+ASPARAGUS SALAD
+(Sufficient to Serve Five)
+
+Lettuce
+1 pimiento
+1 can asparagus
+Salad dressing
+
+Garnish salad plates with the lettuce. Place the asparagus tips in an
+orderly pile on the lettuce leaf. Cut a thin strip of the pimiento, and
+place this across the tips in the center. Just before serving, pour a
+spoonful or two of any desired salad dressing over this or place the
+salad on the table and serve the dressing, allowing each person to take
+what is desired.
+
+48. BEET-AND-BEAN SALAD.--An excellent winter salad and one that may be
+made from canned or left-over vegetables is beet-and-bean salad. If
+string beans happen to be left over or only part of a can remains, they
+may be combined with beets that are canned or freshly cooked for the
+purpose. This salad should be carefully combined just before serving,
+since the beets will discolor the rest of the ingredients if it is
+allowed to stand any length of time.
+
+BEET-AND-BEAN SALAD
+(Sufficient to Serve Four)
+
+1 c. string beans
+Lettuce
+1 c. beets
+Salad dressing
+
+Cut the string beans into half-inch lengths and cut the beets into
+half-inch dice. Season each well with salt and pepper. Just before
+serving, garnish salad plates with lettuce, combine the two vegetables,
+and place in a heap on a lettuce leaf. Pour French dressing or any other
+salad dressing desired over them, but do not mix the salad dressing with
+the vegetables.
+
+[Illustration: FIG. 2]
+
+49. CABBAGE SALAD.--A salad that always finds favor is made by combining
+cabbage with a boiled salad dressing or with an uncooked sour-cream
+dressing. Salad of this kind may be served in any desired way, but a
+rather novel way to serve it is illustrated in Fig. 2. The contents of a
+head of cabbage is removed, leaving four or five of the outside leaves
+intact. The shell thus formed is cut into points around the top and then
+filled with shredded cabbage and the dressing that is to be used. When
+this is placed on a bed of lettuce, an attractive dish is the result.
+
+To make cabbage salad, select a firm head of cabbage, pull off the
+outside leaves, and wash. Cut the head in half down through the heart
+and root and cut each half into quarters. Then, as shown in Fig. 3,
+place each quarter on a cutting board and with a sharp knife shave off
+the cabbage. If desired, however, the cabbage may be shredded with a
+cabbage cutter. If the cabbage, upon being cut, is found to be wilted,
+place it in cold water and let it stand until it becomes crisp. Drain
+off the water carefully and allow the cabbage to drip in a colander or
+dry it between pieces of old linen. With the cabbage thus prepared,
+season it with salt and mix it with the desired dressing. Serve on
+lettuce in a salad dish, on individual salad plates, or in the manner
+shown in Fig. 2.
+
+[Illustration: FIG. 3]
+
+50. CABBAGE-AND-CELERY SALAD.--Cabbage and celery combine very well, for
+they are similar in color and crispness. They can be procured at the
+same time of the year, and while celery is not cheap, cabbage is a
+comparatively inexpensive food and the two combined make an inexpensive
+salad. Because the color of both is very much the same, pimiento is
+added to give a contrasting color.
+
+CABBAGE-AND-CELERY SALAD
+(Sufficient to Serve Four)
+
+1 c. cabbage
+1 c. celery
+1 pimiento or green pepper
+1/2 tsp. salt
+2 Tb. vinegar
+Lettuce
+Salad dressing
+
+Cut the cabbage in the manner just explained, cut the celery into thin
+pieces across the stem, and dice the green pepper or pimiento or both
+into very small dice. Measure each of these, combine them, season with
+the salt and vinegar, and just before serving drain carefully. Serve on
+lettuce with any desired salad dressing.
+
+51. WINTER SALAD.--A salad made entirely of winter vegetables may be
+prepared when there are no fresh vegetables in supply. If any of the
+vegetables are left over, the others may be prepared to use with the
+left-over ones. A good plan to follow when carrots, turnips, or potatoes
+are being prepared for a meal is to cook more than is necessary for the
+one meal and then set aside part of them for a salad to be served at
+another meal.
+
+WINTER SALAD
+(Sufficient to Serve Six)
+
+1 c. turnips, diced
+1 c. carrots, diced
+1 c. potatoes, diced
+1 Tb. chopped onion
+French dressing
+Lettuce
+Salad dressing
+
+Cook turnips, carrots, and potatoes whole in boiling water until tender
+enough to be pierced with a fork. If they have not been peeled before
+cooking, peel and cut into small dice. Mix, add the onion, marinate with
+French dressing, and allow to stand for a short time. Garnish salad
+plates with lettuce leaves, pile the salad on the lettuce, and serve
+with any desired salad dressing.
+
+52. CAULIFLOWER SALAD.--Cauliflower makes a rather unusual salad, and
+for a change it will be found to be delightful. It does not combine with
+other vegetables very readily, but a cooked floweret or two may often be
+used to garnish another vegetable salad.
+
+CAULIFLOWER SALAD
+(Sufficient to Serve Six)
+
+Cauliflower
+Lettuce
+Salad dressing
+
+Prepare a head of cauliflower for cooking according to the directions
+given in _Vegetables_, Part 1. Cook in boiling salted water until
+tender, but quite firm. Drain and cool. Arrange the flowerets on a salad
+plate garnished with lettuce and serve with French dressing or any other
+desired salad dressing.
+
+53. CAULIFLOWER-AND-TOMATO SALAD.--A salad in which cauliflower and
+tomatoes are combined is attractive in appearance if it is nicely made.
+It also has the advantage of being simple to prepare. When cauliflower
+is cooked for salad, care must be taken not to cook it so long as to
+discolor it or cause it to fall to pieces.
+
+CAULIFLOWER-AND-TOMATO SALAD
+(Sufficient to Serve Six)
+
+3 tomatoes
+Lettuce
+6 cauliflower flowerets
+Dressing
+
+Select firm, ripe, medium-sized tomatoes. Place them in boiling water
+to scald them, and then dip them quickly into cold water and remove the
+skins. Cut out the stem ends and slice each tomato half way between the
+stem and blossom ends. Place each half tomato on a salad plate garnished
+with a lettuce leaf, stick a stem of the cauliflower into the center,
+and serve with boiled salad dressing or mayonnaise.
+
+54. CELERY SALAD.--One means of using stalks of celery that are just a
+little too coarse to serve nicely on the table is to combine them with
+radishes and make a salad. The more tender celery, of course, makes a
+better salad. If the radishes selected for the salad are of the red
+variety and they are used without peeling, they add a touch of color
+to the dish.
+
+CELERY SALAD
+(Sufficient to Serve Five)
+
+1-1/2 c. diced celery
+1/2 c. diced radishes
+2 Tb. chopped onion
+Salad dressing
+Lettuce
+
+Cut the celery into fine dice, and dice the radishes more finely than
+the celery. Mix the two together, add the onion, and just before serving
+mix with any desired salad dressing. Serve on salad plates garnished
+with lettuce.
+
+55. SLICED CUCUMBER-AND-ONION SALAD.--An attractive way in which to
+serve sliced cucumbers and onions is shown in Fig. 4. A single large
+cucumber should be selected for this salad, and Bermuda onions with a
+mild flavor will be found to be best.
+
+[Illustration: FIG. 4]
+
+With a sharp knife, peel the skin from the cucumber in narrow strips
+back to the stem end, but do not cut the strips loose from the end.
+After the peeling has all been removed, place the cucumber on a board
+and cut it into thin slices. Place on a small platter, as shown, arrange
+slices of onion around the edge, and pour French dressing over the
+whole. Dust with paprika and serve. A number of slices of cucumber and
+one or two slices of onion should be served to each person.
+
+[Illustration: FIG. 3]
+
+56. CUCUMBER SALAD.--Besides serving plain slices of cucumber on a
+lettuce leaf, as may be done at any time, cucumbers may be used as an
+ingredient in the making of many salads. A rather attractive way in
+which to use cucumbers is shown in Fig. 5 and is explained in the
+accompanying recipe.
+
+CUCUMBER SALAD
+(Sufficient to Serve Six)
+
+3 medium-sized cucumbers
+1 c. diced tomato
+1/2 c. diced celery
+Salad dressing
+Lettuce
+1 pimiento
+
+Peel the cucumbers, cut them into halves, and with a small spoon scoop
+out the cucumbers in chunks, so that a boat-shaped piece of cucumber
+that is about 1/4 inch thick remains. Dice the pieces of cucumber which
+have been scooped from the center, and place the cucumber shells in ice
+water so as to make them crisp. Mix the diced tomato, celery, and
+cucumber together, and just before serving drain them carefully so that
+no liquid remains. Mix with salad dressing, wipe the cucumber shells
+dry, fill them with the salad mixture, and place on salad plates
+garnished with lettuce leaves. Cut the pimiento into thin strips, and
+place three or four strips diagonally across the cucumber, as shown in
+the illustration.
+
+57. CUCUMBER-AND-TOMATO SALAD.--A salad made of cucumbers and tomatoes
+is very attractive because of the contrasting colors of the vegetables,
+and it is at the same time extremely palatable. When such a salad is to
+be made, small, firm tomatoes and rather large cucumbers that do not
+contain very large seeds should be selected. Peel the cucumbers and
+tomatoes and cut them into slices of any desired thickness. Garnish
+salad plates with lettuce, and on this place a ring of the slices,
+alternating the tomatoes with the cucumbers. In the center, put a slice
+of cucumber or tomato and serve with any desired salad dressing.
+
+58. ONION SALAD.--To persons who are fond of the flavor of onions, the
+salad given in the accompanying recipe is very agreeable, but it is a
+wise plan not to serve onions or salads containing onions unless every
+one who is served is certain to enjoy them. When a salad is made from
+onions, a mild onion, such as the Bermuda or Spanish onion, should
+be selected.
+
+ONION SALAD
+(Sufficient to Serve Six)
+
+3 onions
+French dressing
+Parsley
+Lettuce
+
+Peel the onions and slice them into thin slices. Chop the parsley and
+add it to 1 or 2 tablespoonfuls of French dressing. Use comparatively
+coarse leaves of lettuce and shred them. Arrange the slices of onion on
+a bed of the shredded lettuce, pour the French dressing with the parsley
+over all, and serve.
+
+59. PEAS-AND-CELERY SALAD.--Peas may be freshly cooked for
+peas-and-celery salad, but canned peas will do just as well. Left-over
+peas not prepared with cream sauce may also be utilized nicely in this
+way, or if a portion of a can of peas is needed for the meal, the
+remainder may be used for a smaller quantity of salad than here stated.
+Boiled salad dressing will be found to be best for this combination of
+vegetables.
+
+PEAS-AND-CELERY SALAD
+(Sufficient to Serve Four)
+
+1 c. peas
+Boiled salad dressing
+1 c. diced celery
+Lettuce
+
+Drain canned peas as dry as possible and mix with the diced celery. Just
+before serving, add the salad dressing and mix thoroughly. Serve on
+salad plates garnished with lettuce.
+
+60. TOMATO SALAD.--Fresh tomatoes make a delightful salad because of
+their appetizing appearance and color. In fact, when they are placed on
+a bed of green garnish, nothing can be more delightful. Tomatoes may be
+served whole on a lettuce leaf or they may be sliced. Then, again, as
+shown in Fig. 6, they may be cut from the center into sections that are
+allowed to fall part way open. In any of these forms, they may be served
+with French dressing, mayonnaise, or any cooked salad dressing.
+[Illustration: FIG. 6]
+
+[Illustration: FIG. 7] 61. STUFFED-TOMATO SALAD.--An attractive salad in
+which vegetables of almost any kind, fresh or canned, may be used to
+advantage is the stuffed-tomato salad shown in Fig. 7. Medium-sized,
+well-ripened tomatoes are best to select. The vegetables that may be
+used for the stuffing are celery, radishes, onions, cucumbers, cooked
+asparagus, green peas, and string beans. Any one or any desirable
+combination of these vegetables will make a satisfactory filling.
+
+STUFFED-TOMATO SALAD
+(Sufficient to Serve Six)
+
+6 medium-sized tomatoes
+French dressing
+1 1/2 c. diced vegetables
+Mayonnaise dressing
+
+Cut out the stem and blossom ends of the tomatoes and hollow out the
+center so as to leave a shell. Dice the contents of the tomatoes and mix
+with the other diced vegetables. Marinate the diced vegetables with
+French dressing and put into the tomato shells, heaping each one as
+shown. Place on lettuce leaves and serve with mayonnaise.
+
+62. COMBINATION SALAD.--A combination salad may be made of almost any
+combination of vegetables. The one given here contains only fresh
+vegetables, but, if desired, others may be added or some of those
+mentioned may be omitted. This will be found to be a very attractive way
+in which to make a large salad to be served from a bowl or a deep plate.
+
+COMBINATION SALAD
+
+Lettuce
+Radishes cut in rose shape
+Sliced tomatoes
+Celery
+Sliced onions
+Salad dressing
+Sliced peppers
+
+Garnish a bowl or a plate with lettuce, arrange on it slices of tomato,
+Spanish or Bermuda onions, and peppers. Garnish these with radishes cut
+into rose shape and stems of celery cut in any desired way. Be sure that
+the vegetables, which should all be crisp and fresh, are thoroughly
+cleaned and drained before being put on the plate. Add the salad
+dressing in the preferred way. It may be poured over the vegetables in
+the large dish, passed to each individual, or put on the salad plates by
+the person who serves. French dressing is without doubt the most
+suitable for combination salad, but mayonnaise or cooked salad dressing
+may be served with it if desired.
+
+63. POTATO SALAD NO. L.--Potato salad is usually considered to be an
+economical salad. It may be made with left-over potatoes or potatoes
+cooked especially for this purpose. If there are in supply a large
+number of small potatoes, which are difficult to use in ordinary ways,
+they may be cooked with the skins on and peeled to be used for salad
+when they have cooled. A boiled salad dressing is perhaps the most
+desirable for such a salad.
+
+POTATO SALAD No. 1
+(Sufficient to Serve Four)
+
+2 c. diced potatoes
+Salt
+1 medium-sized onion
+Boiled salad dressing
+1/2 tsp. celery seed
+Lettuce
+1 Tb. parsley, chopped
+1 hard-cooked egg
+
+Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the
+two. Add the celery seed and parsley and season the whole with salt.
+Just before serving, mix well with boiled dressing. Garnish a salad bowl
+or salad plates with lettuce, place the salad on the lettuce, and then
+garnish with slices of hard-cooked egg.
+
+64. POTATO SALAD NO. 2.--The salad given in the accompanying recipe is
+perhaps more of a combination of vegetables than it is a potato salad.
+However, if there is in supply a small amount of celery, or perhaps a
+cucumber, or both, this is an excellent way in which to make use of
+them. In addition to the ingredients given in the recipe, others may be
+added to this salad, such as a few diced radishes, a diced green pepper
+or two, or a pimiento.
+
+POTATO SALAD No. 2
+(Sufficient to Serve Six)
+
+1 1/2 c. diced potatoes
+Salt
+1/2 c. diced cucumber
+Boiled salad dressing
+1/2 c. diced celery
+Lettuce
+1 medium-sized onion
+
+Prepare the vegetables in the usual way, dicing them carefully, and just
+before serving mix them together, season well with salt, and add the
+salad dressing. Boiled dressing is preferable. Place in a salad bowl or
+on salad plates garnished with lettuce.
+
+65. OLD-FASHIONED POTATO SALAD.--The potato salad given in this recipe
+is agreeable to persons who like the flavor of smoked meat. It is an
+excellent salad to serve for a lunch or a supper with cold ham,
+frankfurters, or any cold sliced meat.
+
+OLD-FASHIONED POTATO SALAD
+(Sufficient to Serve Four)
+
+2 c. sliced boiled potatoes
+1/4 c. water
+2 thin slices bacon
+Salt
+1 Tb. flour
+Pepper
+1/2 c. vinegar
+2 Tb. parsley, chopped
+
+Slice cold boiled potatoes into medium thick slices. Cut the strips of
+bacon into small cubes and fry until crisp in a frying pan. Stir the
+flour into the hot fat, and to this add the vinegar and water. Season
+this dressing well with salt and pepper and pour it hot over the
+potatoes, mixing carefully so as not to break the slices. Add the
+chopped parsley last. Serve warm if desired, or allow it to cool
+before serving.
+
+66. TOMATO-AND-STRING BEAN SALAD.--Besides being appetizing in flavor
+and appearance, tomato-and-string-bean salad, which is illustrated in
+Fig. 8, has the advantage over some salads in that it can be made of
+either fresh or canned vegetables. For the salad here shown, tomatoes
+and beans canned by the cold-pack method were used. If it is desired to
+duplicate this salad, place a canned tomato or a peeled fresh tomato in
+the center of a plate garnished with lettuce and around it place several
+piles of three or four canned or freshly cooked beans. Serve with French
+dressing or any other desired salad dressing.
+
+[Illustration: FIG. 8]
+
+67. STRING-BEAN SALAD.--Either string or wax beans may be used for
+string-bean salad, which is shown in Fig. 9, and they may be cooked
+freshly for the purpose or be home canned or commercially canned beans.
+To make this salad, place a neat pile of beans on a lettuce leaf resting
+on a plate and moisten with a few drops of vinegar or lemon juice. Serve
+with mayonnaise or cooked salad dressing. If desired, the beans may be
+cut into inch lengths and mixed with the dressing, but this does not
+make so attractive a salad.
+
+68. GREEN-VEGETABLE SALAD.--There are a number of green vegetables that
+are much used for salad either alone or with other vegetables. All of
+them are used in practically the same way, but a point that should not
+be overlooked if an appetizing salad is desired is that they should
+always be fresh and crisp when served. Any salad dressing that is
+preferred may be served with them. Chief among these green vegetables
+come lettuce, including the ordinary leaf lettuce, head lettuce, and
+romaine lettuce, which is not so common as the other varieties. Several
+kinds of endive as well as watercress may also be used for salad.
+
+[Illustration: FIG. 9]
+
+
+COMBINATION FRUIT-AND-VEGETABLE SALADS
+
+69. Sometimes it is desired to make a salad that contains both fruits
+and vegetables. Various fruits can be used for this purpose, but celery,
+as has been stated, is about the only vegetable that combines well with
+fruit, unless, of course, the garnish, which is nearly always a
+vegetable, is considered a part of the salad. Recipes for several very
+appetizing salads containing both vegetables and fruits follow.
+
+70. APPLE-AND-CELERY SALAD.--If an excellent winter salad is desired,
+apple-and-celery salad should be selected, for both celery and apples
+are best during the winter months. As they are very similar in color,
+they are not especially appetizing in appearance when combined for a
+salad, but they make a very popular combination with most persons.
+
+APPLE-AND-CELERY SALAD
+(Sufficient to Serve Four)
+
+1 c. diced apples
+Boiled salad dressing
+1 c. diced celery
+Lettuce
+
+Prepare the apples and celery as short a time before serving as
+possible, but if it is necessary that the apples stand for any length of
+time, sprinkle them with a little lemon juice and water to keep them
+from turning brown. Just before serving, mix them with the salad
+dressing. Place on salad plates garnished with lettuce and serve.
+
+71. WALDORF SALAD.--If to the apple-and-celery salad just explained 1/2
+cupful of chopped English walnut meats is added, what is known as
+Waldorf salad will result. The nuts, which should be added to the
+mixture just before placing it on the table, may be mixed with the other
+ingredients or they may be placed on top. Nuts that are to be used for
+such a purpose should not be run through a grinder, but should be cut
+with a knife or chopped with a chopping knife and bowl.
+
+72. GRAPEFRUIT-AND-CELERY SALAD.--Celery is sometimes used with
+grapefruit to make a salad. This combination is most often served with
+French dressing, but any other desirable dressing may be used as well.
+Prepare the grapefruit in the same way as oranges are prepared for
+salad, and cut each section into three or four pieces. Add to this an
+equal amount of diced celery and serve on a lettuce leaf with any
+desired dressing.
+
+
+FRUIT SALADS
+
+73. Salads made of fruit are undoubtedly the most delicious that can be
+prepared. In addition to being delightful in both appearance and flavor,
+they afford another means of introducing fruit into the diet. As fruit
+is decidedly beneficial for all persons with a normal digestion, every
+opportunity to include it in the diet should be grasped.
+
+Some fruit salads are comparatively bland in flavor while others are
+much more acid, but the mild ones are neither so appetizing nor so
+beneficial as those which are somewhat tart. Advantage should be taken
+of the various kinds of fresh fruits during the seasons when they can be
+obtained, for usually very appetizing salads can be made of them.
+However, the family need not be deprived of fruit salads during the
+winter when fresh fruits cannot be secured, for delicious salads can be
+made from canned and dried fruits, as well as from bananas and citrus
+fruits, which are usually found in all markets.
+
+74. FRUIT-SALAD DRESSING.--Various dressings may be served with fruit
+salad, and usually the one selected depends on the preference of those
+to whom it is served. However, an excellent dressing for salad of this
+kind and one that most persons find delicious is made from fruit juices
+thickened by means of eggs. Whenever a recipe in this Section calls for
+a fruit-salad dressing, this is the one that is intended.
+
+FRUIT-SALAD DRESSING
+
+1/2 c. pineapple, peach, or pear juice
+1/2 c. orange juice
+1/4 c. lemon juice
+1/4 c. sugar
+2 eggs
+
+Mix the fruit juices, add the sugar, beat the eggs slightly, and add
+them. Put the whole into a double boiler and cook until the mixture
+begins to thicken. Remove from the fire and beat for a few seconds with
+a rotary egg beater. Cool and serve.
+
+75. COMBINATION FRUIT SALAD.--The combination of fruits given in the
+accompanying recipe makes a very good salad, but it need not be adhered
+to strictly. If one or more of the fruits is not in supply, it may be
+omitted and some other used. In case canned pineapple is used for the
+salad, the juice from the fruit may be utilized in making a
+fruit-salad dressing.
+
+COMBINATION FRUIT SALAD
+(Sufficient to Serve Six)
+
+1 grapefruit
+2 oranges
+1 banana
+2 apples
+2 slices pineapple
+Salad dressing
+Lettuce
+
+Prepare the grapefruit and oranges according to the directions
+previously given. Slice the banana crosswise into 1/4-inch slices and
+cut each slice into four sections. Dice the apples and cut the pineapple
+in narrow wedge-shaped pieces. Mix the fruit just before serving. Add
+the salad dressing, which may be fruit-salad dressing, French dressing,
+or some other desirable salad dressing, by mixing it with the fruit or
+merely pouring it over the top. Serve on salad plates garnished with
+lettuce leaves. Place a maraschino cherry on top.
+
+76. SUMMER COMBINATION SALAD.--Any agreeable combination of fruits which
+may be obtained during the same season will be suitable for summer
+combination salad. The combination given in the accompanying recipe
+includes strawberries, pineapple, and cherries. However, pineapple and
+cherries may be used alone, or strawberries and pineapple may be used
+without the cherries, or red raspberries may be used to garnish such
+a salad.
+
+SUMMER COMBINATION SALAD
+(Sufficient to Serve Six)
+
+3/4 c. strawberries, cut into halves
+3/4 c. pineapple, cut into dice
+3/4 c. sweet cherries, seeded
+Lettuce
+Fruit-salad dressing
+
+Prepare the fruits just before serving. Put them together, place on
+salad plates garnished with lettuce, and serve with the
+fruit-salad dressing.
+
+77. FILBERT-AND-CHERRY SALAD.--If something different in the way of
+salad is desired, cherries that have been seeded and then filled with
+filberts will prove a delightful change. With this salad, which is shown
+in Fig. 10, any salad dressing may be served, but fruit-salad dressing
+makes it especially delicious.
+
+[Illustration: FIG. 10]
+
+78. DATE-AND-ENGLISH-WALNUT SALAD.--Persons who are fond of dates will
+find a salad made of dates and walnuts very palatable. In addition, such
+a salad is high in food value. Select firm whole dates, wash, and dry
+between clean towels. Cut a slit in the side of each date and remove the
+seed. Place half an English walnut meat inside and press the date
+together. Garnish salad plates with lettuce and serve five or six of the
+dates in a star shape for each serving. In the center, pour a spoonful
+or two of cream salad dressing, boiled salad dressing, or any other
+dressing that may be desired.
+
+79. APPLE-DATE-AND-ORANGE SALAD.--The combination of fruits required by
+the accompanying recipe is an easy one to procure in the winter time.
+Apple-and-date salad is a combination much liked, but unless it is
+served with a rather sour dressing, it is found to be too bland and
+sweet for most persons. The addition of the orange gives just the acid
+touch that is necessary to relieve this monotonous sweetness.
+
+APPLE-DATE-AND-ORANGE SALAD
+(Sufficient to Serve Six)
+
+1 c. diced apples Lettuce
+3/4 c. dates, seeded Salad dressing
+2 oranges
+Lettuce
+Salad Dressing
+
+Peel the apples and dice them into fine pieces. Wash the dates, remove
+the seeds, and cut each date into six or eight pieces. Prepare the
+oranges as directed for preparing oranges for salad, and cut each
+section into two or three pieces. Just before serving, mix the fruits
+carefully so as not to make the salad look mushy, pile in a neat heap on
+garnished salad plates, and serve with any desired dressing.
+
+80. CALIFORNIA SALAD.--During the months in which California grapes can
+be found in the market, a very delicious salad can be made by combining
+them with grapefruit and oranges. Either Malaga or Tokay grapes may
+be used.
+
+CALIFORNIA SALAD
+(Sufficient to Serve Six)
+
+1-1/2 c. grapes
+2 oranges Salad
+1 grapefruit
+Lettuce
+Salad Dressing
+
+Prepare the grapes by washing them in cold water, cutting them into
+halves, and removing the seeds. Remove the sections from the oranges and
+grapefruit in the way previously directed, and cut each section into
+three or four pieces. Mix the fruits and drain carefully so that they
+contain no juice or liquid. Pile in a heap on salad plates garnished
+with lettuce and serve with any desired dressing.
+
+81. BANANA-AND-PEANUT SALAD.--A very good fruit-and-nut combination for
+a salad consists of bananas and ground peanuts. The bananas, after being
+cut in half lengthwise, are rolled in the peanuts, placed on a lettuce
+leaf, and served with dressing. If it is desired to improve the flavor,
+the bananas may be dipped into the salad dressing before being rolled in
+the peanuts.
+
+Peel the required number of bananas, scrape the pithy material from
+their surface, and cut in half lengthwise. Grind the peanuts rather fine
+and roll each half of banana in them. Place on a garnished salad plate
+and serve with boiled dressing.
+
+82. FRUIT IN CANTALOUPE SHELLS.--During cantaloupe season, a delightful
+fruit salad can be made by combining several different kinds of fruit
+with the meat of cantaloupe and serving the mixture in the cantaloupe
+shells. Such a salad is an excellent one to serve when dainty
+refreshments are desired or when something unusual is wanted for a
+nice luncheon.
+
+Cut cantaloupes in half crosswise, and, using the French cutter, cut
+some of the meat into round balls. Dice the remainder and mix with any
+combination of fruit desired. Place this in the cantaloupe shells after
+cutting points in the top edge. Garnish with the balls cut from the
+cantaloupe and serve with any desired dressing.
+
+83. PINEAPPLE-AND-NUT SALAD.--Because of its refreshing flavor,
+pineapple makes a delicious salad. It may be combined with various
+foods, but is very good when merely nuts and salad dressing are used, as
+in the accompanying recipe.
+
+Place slices of canned pineapple on salad plates garnished with lettuce
+leaves. Mix whipped cream with salad dressing until the dressing becomes
+stiff, and place a spoonful or two of this in the center of each slice
+of pineapple. Sprinkle generously with chopped nuts, English walnuts or
+pecans being preferable.
+
+HIGH-PROTEIN SALADS
+
+84. Salads that are made with cheese, eggs, fish, or meat may be classed
+as HIGH-PROTEIN SALADS, for, as has already been learned, these foods
+are characterized by the protein they contain. Of course, those made
+almost entirely of meat or fish are higher in this food substance than
+the others. However, the salads that contain a combination of cheese and
+fruit are comparatively high in protein, and at the same time they
+supply to the diet what is desirable in the way of a fruit salad.
+
+[Illustration: FIG. 11]
+
+85. POINSETTIA SALAD--Cream cheese, such as Neufchâtel or Philadelphia
+cream cheese, combines very well with some fruits and vegetables. It is
+used with pineapple and cherries in the preparation of poinsettia salad,
+which is illustrated in Fig. 11. As can be imagined, this makes a pretty
+decoration for a Christmas table or a salad to be served around
+holiday time.
+
+POINSETTIA SALAD
+(Sufficient to Serve Six)
+
+1 pkg. cream cheese
+Lettuce
+2 Tb. cream
+4 maraschino cherries
+1/4 tsp. salt
+Salad dressing
+6 rounds pineapple
+
+Mix the cream cheese with the cream and salt, and form this into small
+round balls with the fingers. Place the rounds of pineapple on salad
+plates garnished with lettuce, and put the cheese ball in the center of
+the pineapple. Cut the maraschino cherries in half, and then cut each
+half into narrow strips that resemble petals of a flower. Place five or
+six of these over the top of the cream cheese with the points meeting in
+the center, as shown in the illustration. Serve with any desired
+dressing, but instead of adding the dressing to the salad put it in a
+mayonnaise bowl and allow each person at the table to add it.
+
+[Illustration: FIG. 12]
+
+
+SALADS AND SANDWICHES
+
+86. PEACH-AND-CREAM-CHEESE SALAD--An excellent way of using canned
+peaches is to combine them with cream cheese for a salad, as shown in
+Fig. 12. If a smaller salad is desired, half a peach may be used and the
+cheese placed on top of it. Firm yellow peaches are the best ones to use
+for this dish.
+
+PEACH-AND-CREAM-CHEESE SALAD
+(Sufficient to Serve Four)
+
+Lettuce
+Salad dressing
+8 halves of pecans or walnuts
+2 Tb. cream
+1/4 tsp. salt
+1 pkg. Cream cheese
+8 halves canned peaches
+
+Mix the cream and salt with the cheese and shape into balls. Place a
+ball between two peach halves, and press them together tightly. Place on
+garnished salad plates, pour salad dressing over the top, and garnish
+with two halves of the nuts. If desired, the nuts may be chopped and
+sprinkled over the top.
+
+[Illustration: FIG. 13]
+
+87. PEAR-AND-CHEESE SALAD--If other fruits are not in supply for use in
+salad and pears can be obtained, they may be utilized with cream cheese
+in a pleasing way, as Fig. 13 shows.
+
+PEAR-AND-CHEESE SALAD
+(Sufficient to Serve Four)
+
+2 Tb. cream
+Lettuce
+1/4 tsp. salt
+4 halves English walnuts
+1 pkg. cream cheese
+Salad dressing
+8 halves canned pears
+
+Mix the cream and salt with the cheese and shape into balls. Place
+one-half of a pear with the hollow side up on a salad plate garnished
+with a lettuce leaf and the other half with the hollow side down beside
+it. Put a ball of the cheese in the hollow of the upturned half and
+press half an English walnut on top of that. Add the dressing and serve.
+French dressing is recommended for this salad, but some other salad
+dressing will answer.
+
+[Illustration: FIG. 14]
+
+[Illustration: FIG. 15]
+
+88. Green-Pepper-and-Cheese Salad.-In Fig. 14 is shown a
+vegetable-and-cheese combination in the form of a salad made of green
+pepper and cheese. To make this kind of salad, select firm green
+peppers, one being sufficient if a large one can be obtained. Season
+cream cheese well with paprika and a little additional salt if
+necessary. Cut the top from the pepper, clean out the inside, and pack
+tight with the cheese. Cut the filled pepper into thin slices, place
+two or three of these slices on a salad plate garnished with lettuce
+leaves, and serve with French dressing.
+
+89. DAISY SALAD.--If an effective, somewhat ornamental salad is desired,
+daisy salad, which is illustrated in Fig. 15, will prove satisfactory.
+As will be observed, this salad resembles a daisy. To make it, cut
+celery into strips about 2 inches long and trim one end of each round.
+These strips will serve to represent the daisy petals. Place them on
+salad plates garnished with lettuce, laying them so that they radiate
+from the center and their round ends are toward the outside of the
+plate. Then, for the center of the daisy effect, cut the yolks of
+hard-cooked eggs into halves and place one half, with the rounded side
+up, on the ends of the celery. Serve with French dressing.
+
+[Illustration: FIG. 16]
+
+90. HUMPTY DUMPTY SALAD.--In Fig. 16 is shown an attractive-appearing
+and extremely appetizing salad known as Humpty Dumpty salad. It consists
+of tomatoes and hard-cooked eggs garnished with pieces of stuffed
+olives, the manner in which the egg is placed in each portion accounting
+for its name.
+
+For this salad, select rather small, firm, ripe tomatoes. Peel them in
+the usual way, and when cutting out the stem remove a sufficient portion
+of the tomato to accommodate the end of an egg. Place each tomato with
+this part uppermost on a salad plate garnished with lettuce. Cut the
+hard-cooked eggs into halves, crosswise, remove the yolk and mash and
+season it with salt, pepper, and a little vinegar. Replace the yolk in
+the white and force this into the depression in the tomato. Place a
+stuffed olive in the egg yolk and serve with French or other desired
+salad dressing.
+
+91. WATER-LILY SALAD.--A means of using eggs in salad without the
+addition of other foods is found in water-lily salad, which is
+illustrated in Fig. 17. If eggs are to be served for a luncheon or some
+other light meal, this method may add a little variety to the usual ways
+of serving them.
+
+[Illustration: Fig. 17]
+
+Hard-cook one egg for each person to be served, remove the shells, and
+cut the eggs into halves, lengthwise. Remove the yolks, mash them, and
+season with salt, pepper, and vinegar. Cut the halves of egg whites into
+three or four pointed pieces, cutting from end to end of the half. Place
+these in a star shape on salad plates garnished with lettuce. Form the
+seasoned egg yolk into a ball and place it in the center over the ends
+of the egg whites. Serve with any desired salad dressing.
+
+92. EASTER SALAD.--Cream cheese makes an attractive salad when formed
+into egg-shaped balls and served in a nest of shredded lettuce. To
+prepare this salad, which is known as Easter salad, shred lettuce finely
+and place it in the shape of a nest on salad plates. Make tiny
+egg-shaped balls of cream cheese moistened with sufficient cream to
+handle. Place three or four of these in the inside of the lettuce. Dust
+with paprika and serve with any desired dressing.
+
+93. SALMON SALAD.--Persons who are fond of salmon will find salmon salad
+a very agreeable dish. In addition to affording a means of varying the
+diet, this salad makes a comparatively cheap high-protein dish that is
+suitable for either supper or luncheon.
+
+SALMON SALAD
+(Sufficient to Serve Six)
+
+2 c. salmon
+1 c. diced celery
+1/4 c. diced Spanish onion
+3 or 4 sweet pickles, chopped fine
+French dressing
+Salad dressing
+Lettuce
+
+Look the salmon over carefully, removing any skin and bones. Break into
+medium-sized pieces and mix carefully with the celery, onion, and
+chopped pickles. Marinate this with the French dressing, taking care not
+to break up the salmon. Drain and serve with any desired salad dressing
+on salad plates garnished with lettuce.
+
+
+94. TUNA-FISH SALAD.--A salad that is both attractive and appetizing can
+be made by using tuna fish as a foundation. This fish, which is
+grayish-white in color, can be obtained in cans like salmon. As it is
+not high in price, it gives the housewife another opportunity to provide
+her family with an inexpensive protein dish.
+
+TUNA-FISH SALAD
+(Sufficient to Serve Six)
+
+1 c. tuna fish
+1/2 c. diced celery
+1 c. diced cucumber
+Salt and pepper
+Vinegar
+Lettuce
+Mayonnaise
+
+Open a can of tuna fish, measure 1 cupful, and place in a bowl. Dice the
+celery and cucumber, mix with the fish, and sprinkle with salt and
+pepper. Dilute some vinegar with water, using half as much water as
+vinegar, and sprinkle enough of this over the mixture to flavor it
+slightly. Allow the mixture to stand for about 1/2 hour in a
+refrigerator or some other cold place and just before serving pour off
+this liquid. Heap the salad on lettuce leaves, pour a spoonful of
+mayonnaise over each portion, and serve.
+
+
+95. LOBSTER OR CRAB SALAD.--Lobster salad and crab salad are made in
+practically the same way, so that a recipe for one may be used for the
+other. The meat may be either fresh or canned, but, of course, fresh
+lobster or crab meat is more desirable if it can be obtained.
+
+LOBSTER OR CRAB SALAD
+(Sufficient to Serve Six)
+
+2 c. lobster or crab meat
+1 c. diced celery
+French dressing
+Lettuce
+Mayonnaise
+1 hard-cooked egg
+
+Chill lobster or crab meat and add the diced celery. Marinate with
+French dressing, and allow this mixture to stand for 1/2 hour or so
+before serving. Keep as cold as possible. Drain off the French dressing
+and heap the salad mixture on garnished salad plates or in a salad bowl
+garnished with lettuce. Pour mayonnaise dressing over the top, garnish
+with slices of hard-cooked egg, and serve.
+
+
+[Illustration: Fig. 18]
+
+96. SHRIMP SALAD.--Shrimps may be used in an attractive salad in the
+manner shown in Fig. 18. Persons who care for sea food find this a most
+appetizing dish. Like lobster and crab, shrimp may be purchased in cans,
+and so it is possible to have this salad at any season.
+
+First marinate the shrimps with French dressing and then heap them on a
+plate garnished with lettuce leaves. Add thin slices of hard-cooked egg
+whites, and place a tender heart of celery in the center of the plate.
+If desired, some thin slices of celery may be marinated with the shrimp.
+Serve with mayonnaise dressing.
+
+
+97. CHICKEN SALAD.--A favored means of using left-over chicken is to
+make chicken salad of it. It is well, however, if the chicken can be
+prepared especially for the salad and the nicer pieces of meat used.
+This is usually done when chicken salad is to be served at a party or
+special dinner. If the chicken is scarce, veal or pork may be
+substituted for one-third or one-fourth of the meat.
+
+CHICKEN SALAD
+(Sufficient to Serve Six)
+
+2 c. chicken
+1 c. diced celery
+1 green pepper
+French dressing
+Lettuce
+Mayonnaise
+1 pimiento
+
+Cut the meat from the bones of a chicken and dice it. Dice the celery,
+clean the green pepper, and cut it into small pieces. Mix the pepper and
+the celery with the chicken. Marinate with French dressing, chill, and
+allow to stand for about 1/2 hour. Drain the dressing from the salad
+mixture, serve in a garnished salad bowl or on garnished salad plates,
+pour mayonnaise over the top, and garnish with strips of pimiento.
+
+[Illustration: FIG. 19]
+
+98. STUFFED CELERY.--An appetizing relish may be prepared by stuffing
+celery in the manner shown in Fig. 19. Stuffed celery is not exactly a
+salad, but it may be used to take the place of a salad in a meal. It is
+often served with soup as an appetizer, but since it is high in food
+value it deserves a place of greater prominence in the meal. Any
+desirable cheese may be used to make the stuffing. Roquefort cheese is
+probably the most popular one, but many persons do not care for it.
+Cream cheese, ordinary American cheese, or even cottage cheese finely
+mashed may be used for this purpose.
+
+Put into a bowl the quantity of cheese needed to fill the number of
+stalks of celery desired, mash it finely with a fork, and mix it with
+cream or salad dressing until it is of a thick, creamy consistency.
+Season highly with a dash of red pepper and salt and, if desired, mix
+with very finely chopped nuts. Fill the hollows of the stems of celery
+with the mixture, sprinkle with paprika, and serve on a plate garnished
+with lettuce.
+
+       *       *       *       *       *
+
+
+SANDWICHES
+
+NATURE OF SANDWICHES
+
+99. When salads are mentioned, Sandwiches naturally come to the mind,
+for while they have many other uses, they are often served as an
+accompaniment to a salad. Sandwiches are generally thought of as two
+thin slices of bread put together with a filling, such as meat, cheese,
+fruit, etc. However, there are as many varieties of sandwiches as of
+salads and they serve a large number of purposes. For instance, they may
+be merely two pieces of buttered bread put together or they may be
+elaborate both as to shape and contents. In reality, many different
+things are considered as sandwiches. Sometimes one piece of bread spread
+with a filling and usually decorated in some way is served with
+afternoon tea or a very light luncheon. Then, again, sandwiches often
+consist of three layers of bread instead of two, and for other kinds the
+bread is toasted instead of being used plain.
+
+As in the case of salads, the housewife must determine from their
+composition, the place that sandwiches should take in the meal, for
+their food value depends on what is used with the bread. A sandwich that
+is high in food value may be used as the main dish in a light meal,
+while one that is comparatively low in this respect generally
+accompanies another dish, as, for instance, a salad, or is used to take
+the place of plain bread.
+
+
+GENERAL PRINCIPLES OF SANDWICH MAKING
+
+100. BREAD FOR SANDWICHES.--Although sandwiches vary greatly in both
+form and contents, bread or something that may be substituted for it
+always forms the foundation of this class of food. White bread is much
+employed for this purpose, but rye, graham, brown, or whole-wheat bread,
+or in fact any other desirable kind, may be used, depending on the
+nature of the sandwich or the kind preferred. Several matters concerning
+the bread that is used, however, should receive attention if successful
+sandwiches are to be the result.
+
+101. In the first place, the bread used should be at least 24 hours old,
+as difficulty will be experienced in cutting bread that is any fresher.
+Another requirement is that the bread should be firm and of a
+comparatively fine texture. The shape of the loaf must also be taken
+into consideration. As is easily understood, there will be a
+considerable waste of bread if a round sandwich is made from a square
+loaf or a square sandwich is cut from a round loaf. When round
+sandwiches are desired, it is advisable to bake the bread in round
+loaves, unless some good use can be made of the bread that is trimmed
+off in cutting the sandwiches.
+
+[Illustration: Fig. 20]
+
+102. For sandwich making, bakers often sell special sandwich bread. Some
+persons prefer sandwiches made of such bread, but, as a rule, it will be
+found easier to use the ordinary bread baked by the baker or bread that
+is baked in the home for this purpose. When bread is being made for
+sandwiches, a good plan is to give the dough a little additional
+kneading and, toward the end of the kneading, to work in a small amount
+of flour, perhaps a little extra sugar, and, if desired, an egg. Then,
+if it is not allowed to rise as much as usual, it will make a bread that
+is finer in texture and easier to handle.
+
+103. UTENSILS FOR SANDWICH MAKING.--Very few utensils are required for
+the making of sandwiches, but those which are used must be of the right
+kind if well-made sandwiches are desired. To cut the bread, a large
+sharp knife must be used, for, generally, the bread is required to be
+cut thin and this cannot be done successfully unless the knife is
+sufficiently sharp. In addition, a case knife or a small spatula is
+needed for the spreading of the bread. If sandwiches in any quantity are
+to be spread with a filling besides butter, two case knives or a case
+knife and a spatula should be provided.
+
+104. MAKING SANDWICHES.--The point that should be remembered about
+sandwiches is that they should be as dainty as possible. Therefore, the
+[Illustration: Fig 21] bread should usually be cut thin and the crust
+should be removed. If a large number of sandwiches are to be made, it is
+often a good idea to remove the crust from the loaf, as shown in Fig.
+20, before slicing the bread. More frequently, however, the cutting is
+done first, as in Fig. 21. Then after the bread is spread, the crust is
+removed from a pile of slices at a time. A little difficulty will be
+experienced in making sandwiches unless care is taken in matching the
+slices. After being cut, they should be laid out in pairs with
+corresponding sides together, so that when they are spread two pieces
+that do not fit will not have to be put together.
+
+[Illustration: Fig. 22]
+
+The plan of spreading the end of the loaf and then slicing off the piece
+that is spread is sometimes advocated, but it is not recommended, for it
+has no special advantage and then, too, the bread is difficult to handle
+after it has been spread.
+
+105. No matter what kind of filling is to be used for sandwiches, the
+slices are usually buttered before the filling is applied. To make the
+butter soft enough to spread easily, it should be creamed with a spoon,
+as shown in Fig. 22, but it should never be melted. With the bread
+sliced and the butter creamed, one of a pair of slices should be spread
+with butter, as in Fig. 23, and the other with filling, and then the two
+slices should be put together. After a number of sandwiches have been
+made, they should be placed on top of one another and, as shown in Fig.
+24, the crusts should be cut from a small pile at one time.
+
+[Illustration: Fig. 23]
+
+Sometimes, if sandwiches are being made in quantity, the butter is
+worked into the filling instead of being spread on the bread. As this
+plan saves time and does not detract from the food value of the
+sandwich, it may be followed whenever it seems advisable.
+
+106. Variety can be obtained from time to time in the shapes of
+sandwiches by cutting the bread in different ways. For instance, one
+time it may be cut into strips lengthwise, another time into halves
+crosswise, and again, diagonally, so as to form triangular pieces. To
+vary the sandwich filling, a lettuce leaf may be placed on the buttered
+slice of the bread and the slice containing the filling put on top of
+this. Lettuce used in this way makes a delightful addition to cheese,
+meat, egg, or vegetable sandwiches.
+
+[Illustration: Fig. 24]
+
+107. It is often necessary to make sandwiches some time before they are
+to be served. In such an event, they should be kept moistened so that
+they will be fresh when they are served. To accomplish this, they may be
+wrapped first in oiled paper and then in a damp towel, or if oiled
+paper is not in supply, the towel alone will answer the purpose,
+provided it is not made too damp and a dry towel is wrapped on
+the outside.
+
+       *       *       *       *       *
+
+
+PREPARATION OF SANDWICHES
+
+BREAD-AND-BUTTER SANDWICHES
+
+108. Often it is desired to serve bread and butter with a certain dish
+and yet something more is wanted than just two pieces of bread spread
+with butter and put together. While bread-and-butter sandwiches are
+probably the simplest kind that can be made, variety can be obtained in
+them if the housewife will exercise a little ingenuity. Fig. 25 shows
+what can be done in the way of bread-and-butter sandwiches with very
+little effort, for the two plates on the left contain sandwiches made
+merely of bread and butter.
+
+[Illustration: Fig. 25]
+
+109. ROUND SANDWICHES.--The round sandwiches on the rear left plate in
+Fig. 25 can be made of brown bread or of white bread, or both varieties
+may be served in the event that some one does not care for brown bread.
+To make these, cut slices of bread from a loaf and, by means of a round
+cutter, cut them round in shape. Out of the top slice of each sandwich,
+cut a round hole with a small round cutter or a thimble. After spreading
+both slices with butter and placing them together, cut a thick slice
+from a stuffed olive and insert this in the hole in the top slice.
+
+110. RIBBON SANDWICHES.--The sandwiches on the plate in front in Fig.
+25 are known as ribbon sandwiches. To make these, cut white bread and
+graham bread in very thin slices, butter them, and then alternate a
+slice of white with a slice of graham until there are three or four
+layers. Place the pile under a weight until the butter becomes hard and
+then cut down in thin slices. The attractive sandwiches here shown will
+be the result.
+
+111. CHECKERBOARD SANDWICHES.--Another way of serving bread and butter
+is in the form of checkerboard sandwiches. These are no more difficult
+to make than the ribbon sandwiches, but the slices of the bread must be
+cut evenly and all must be of the same thickness. In addition, the bread
+should be firm and close-grained and the butter should be put on thickly
+enough to make the slices of bread stick together. Cut three slices each
+of graham bread and white bread 1/2 inch in thickness. Spread one side
+of each slice thickly with butter. Place a slice of graham between two
+slices of white bread and a slice of white between two slices of graham.
+Trim these piles evenly and cut them into 1/2-inch slices. Butter these
+slices and put them together so that brown bread will alternate with
+white and white with brown. Place the slices under a weight in a cool
+place until the butter becomes perfectly hard. Then cut them into thin
+slices for serving and they will be found to resemble a checkerboard.
+
+
+VEGETABLE SANDWICHES
+
+112. Certain vegetables may be used with bread and butter to make very
+appetizing sandwiches. The vegetables most often used for this purpose
+are lettuce, tomatoes, cucumbers, celery, and onions. Generally, when
+vegetables are to be used for sandwich filling, the sandwiches should be
+made immediately before they are to be served, as they are apt to become
+moist if they are allowed to stand very long. An exception to this is
+celery sandwiches, which are made in the form of rolls and which must
+stand piled close together for some time in order for the butter to
+become hard enough to stick them together.
+
+113. LETTUCE SANDWICHES.--Cut white bread into slices about 1/4 inch
+thick and spread these thinly with butter. Place a leaf or two of tender
+lettuce between each two slices and spread with thick salad dressing.
+Put the slices of bread together, trim off the edges of the lettuce and
+the crusts if desired, and serve.
+
+114. TOMATO SANDWICHES.--Slice bread about 1/4 inch thick and spread the
+slices with butter. Peel firm red tomatoes and cut them into thin
+slices. Cover one slice of bread with a slice of tomato, spread this
+with thick salad dressing, and, if desired, place a lettuce leaf over
+this. Cover with a second slice of bread, trim the edges, and serve.
+
+115. CUCUMBER SANDWICHES.--Peel and slice into thin slices a
+medium-sized cucumber that does not contain large seeds. Place the
+slices in very cold water to make them crisp. Slice bread about 1/4 inch
+thick and spread the slices with butter. Place thin slices of cucumber
+on one piece, spread with thick salad dressing, and put a lettuce leaf
+on top of this, if desired. Cover with the second slice of bread, trim
+the edges, and serve.
+
+[Illustration: Fig. 26]
+
+
+116. ROLLED CELERY SANDWICHES.--Cut 1/4-inch slices from a comparatively
+fresh loaf of bread. Trim the crusts and spread with butter. Cut the
+stems of tender celery into pieces that are as long as the bread is
+wide. Place the celery on one edge of the bread, fill the center of the
+stem with salad dressing, and roll the celery into the bread like a
+jelly roll. Place a moist napkin in the bottom of a bread pan and stack
+the rolls in rows, with the loose edge down, so that they will stay
+rolled. When all have been placed in the pan, fold the edges of the
+napkin across the top and allow them to stand for a few hours before
+serving. This cannot be done with bread that is dry. If the sandwiches
+are to be served at once, the edges will have to be tied or fastened
+with toothpicks.
+
+In case it is desired not to use celery in rolled sandwiches, a filling
+of cream cheese or jam may be added after the bread is buttered and each
+piece then rolled in the manner explained. An idea of how attractive
+rolled sandwiches are may be obtained from Fig. 26. When served in a
+decorated sandwich basket, as shown, these sandwiches give a very dainty
+touch to a luncheon or a tea.
+
+117. ONION-AND-PEPPER SANDWICHES.--Cut bread into slices about 1/4 inch
+thick and spread these with butter. Slice Spanish or Bermuda onions into
+thin slices and cut a green pepper into thin rings. Place a slice of the
+onion on one piece of buttered bread and on top of this put two or three
+rings of green pepper. If desired, spread with salad dressing, or merely
+season the onion with salt and pepper. Place the second slice of bread
+on top, trim the edges, and serve.
+
+
+FRUIT SANDWICHES
+
+118. Sandwiches that have fruit for their filling appeal to many
+persons. For the most part, dried fruits are used for this purpose and
+they usually require cooking. Another type of fruit sandwich is that
+which has jelly or marmalade for its filling. As fruit sandwiches are
+sweet and not very hearty, they are much served for afternoon tea or to
+provide variety when another kind of sandwich is being served.
+
+119. DATE SANDWICHES.--To any one who desires a sweet sandwich, the date
+sandwich in the accompanying recipe will be found to be very agreeable.
+Not all sandwich fillings seem to be satisfactory with other bread than
+white, but the filling here given can be utilized with white, graham, or
+whole-wheat bread.
+
+DATE FILLING
+
+3/4 c. dates
+1/4 c. nut meats
+1/2 lemon
+
+Wash the dates and remove the seeds. Steam them over hot water or in a
+double boiler until they are soft, and then mash them thoroughly.
+Squeeze the juice from the lemon, grate the yellow part of the rind and
+mix with the juice, and add both to the steamed dates. Then add the nut
+meats chopped very fine.
+
+To make the sandwiches, cut thin slices of bread and spread one slice
+with butter and the corresponding slice with the date filling. Place the
+two together, trim the crusts if desired, and serve.
+
+120. FRUIT SANDWICHES.--The three fruits mentioned in the accompanying
+recipe may be used in equal proportions as here given, only two of them
+may be utilized, or the proportions may be changed to suit the supply
+on hand. This sandwich may be made with white bread, brown bread, graham
+bread, or whole-wheat bread.
+
+FRUIT FILLING
+
+1/2 c. dates
+1/2 c. raisins
+1/2 c. figs
+1 orange
+
+Wash the dates, figs, and raisins, and remove the stones from the dates.
+Steam all together until they are soft, mash thoroughly, and add the
+juice and the grated rind of the orange.
+
+Cut thin slices of bread, spread one slice with butter, and spread the
+opposite slice with this filling. Place the two together, trim the edges
+if desired, and serve.
+
+121. APRICOT SANDWICHES.--To people who are fond of apricots, sandwiches
+containing apricot filling are very delicious. If jelly or marmalade is
+plentiful, it may be used in place of the apricots to make the sandwich.
+
+APRICOT FILLING
+
+1/2 c. dried apricots
+1/4 tsp. cinnamon
+1/2 c. sugar
+1 Tb. lemon juice
+
+Wash and soak the apricots, and when they are thoroughly softened cook
+them until tender in just enough water to keep them from burning. Put
+them through a sieve or a colander and add the sugar, cinnamon, and
+lemon juice to the pulp. Place over the fire and cook until the mixture
+becomes thick, stirring constantly to keep it from scorching. Set
+aside to cool.
+
+Cut bread into thin slices, butter one slice, and spread the other of
+each pair of slices with the apricot filling. Put each two slices
+together and trim the edges if desired. Serve.
+
+122. JELLY AND MARMALADE SANDWICHES.--Jelly and marmalade always make
+acceptable filling for sandwiches, and as these foods are usually in
+supply sandwiches containing them require less trouble to prepare than
+do most sandwiches. Then, too, if two kinds of sandwiches are to be
+served for a tea or a little lunch, sandwiches of this kind are very
+nice for the second one. They are made in the usual way, but if the
+jelly or marmalade is very thin, it is an excellent plan to spread each
+slice of bread used for the sandwich thinly with butter so that the
+filling will not soak into the bread.
+
+Slices of Boston brown bread steamed in small round cans, such as
+baking-powder cans, and a filling of jelly or marmalade make dainty
+little sandwiches for afternoon tea.
+
+
+HIGH-PROTEIN SANDWICHES
+
+123. When sandwiches of a substantial nature are desired, those in which
+high-protein foods are used as fillings will be found very acceptable.
+Here considerable variety may be had, for there are a number of these
+foods that make excellent fillings. Some sandwiches of this kind are
+suitable for serving with salads while others, such as those containing
+meat or chicken, are very satisfactory for picnics or light lunches.
+
+124. JELLY-AND-CREAM-CHEESE SANDWICHES.--A sandwich that is very dainty
+as well as unusually good is made by using both jelly and cream cheese
+for filling. Sandwiches of this kind are shown on the plate to the right
+in Fig. 25. If a red jelly, such as currant jelly, is used, the
+appearance of the sandwich will be better than if a light jelly or a
+very dark jelly is used.
+
+Cut the bread very thin and match three slices for the sandwich instead
+of two. Spread the first piece thinly with butter and spread the
+opposite side of the second piece with jelly. Place this on the buttered
+bread and spread the other side with cream cheese. Spread another piece
+with butter and place this on top of the cream cheese. Trim the edges if
+desired, and cut into narrow strips. Serve.
+
+125. RYE-BREAD-AND-CHEESE SANDWICHES.--Rye bread and cheese make a
+favored combination with many persons. Swiss cheese is an excellent kind
+to serve with rye bread, but the American-made Cheddar cheese does very
+nicely if the other cannot be procured.
+
+Cut rye bread into slices about 1/4 inch thick. Spread them very thinly
+with butter, and between each two slices place a thin slice of the
+cheese. Serve mustard with sandwiches of this kind for any one who may
+desire it.
+
+126. CHEESE SANDWICHES.--Cheese combined with pimiento, sweet pickles,
+olives, and nuts makes a filling that has an excellent flavor.
+Sandwiches containing this filling will be found to be very good for
+picnics or lunches. Their food value, which, of course, is high, depends
+somewhat on the amount of filling used.
+
+CHEESE FILLING
+
+1/4 lb. cheese
+1/4 c. English walnut meats
+1 pimiento
+1/2 doz. olives, cut from stones
+2 sweet pickles
+
+Put the cheese through a grinder unless it is soft enough to mash. Chop
+the pimiento, pickles, nuts, and olives quite fine and add the cheese.
+Work together with a spoon. Cut bread into thin slices, spread one piece
+with butter, the other one with the cheese filling, place the two
+together, trim if desired, and serve.
+
+127. CHEESE-AND-NUT SANDWICHES.--Cream cheese is used in the
+accompanying recipe, but other cheese may be substituted for it if
+desired. Sandwiches containing this filling are high in both protein and
+fat, and may be served very nicely with a vegetable salad.
+
+CHEESE-AND-NUT FILLING
+
+1 pkg. cream cheese
+1/3 c. English walnut meats
+4 Tb. salad dressing
+
+Mash the cheese with a spoon and add the salad dressing. Just before
+making the sandwiches, add the nut meats, which have been chopped very
+fine. If this mixture is put together and allowed to stand for any
+length of time before serving, the filling will grow dark.
+
+Cut bread thinly, butter one slice, place filling on the opposite slice,
+put together, trim if desired, and serve.
+
+128. PEANUT-BUTTER SANDWICHES.--Peanut butter alone makes a rather dry
+sandwich, as it has a peculiar consistency that makes it difficult to
+swallow without moistening. This condition can be overcome by adding a
+little salad dressing to the peanut butter.
+
+Place a few tablespoonfuls of peanut butter in a bowl and pour a
+sufficient amount of salad dressing into it to moisten it enough to
+spread. Season with salt. Cut slices of bread thin, spread one piece
+with butter, the opposite piece with peanut butter, place together, trim
+if desired, and serve.
+
+129. HARD-COOKED-EGG SANDWICHES.--An excellent sandwich filling can be
+made by seasoning hard-cooked eggs and combining them with vinegar. To
+make this filling, cook the desired number of eggs until they are hard.
+Remove them from the shells and put them through a sieve. Season well
+with salt and pepper and then add sufficient vinegar to make them of a
+good consistency to spread. Cut bread thin, spread one piece with
+butter, and the opposite piece with the egg mixture. Put them together,
+trim the edges if desired, and serve.
+
+130. MEAT SANDWICHES.--Cold cooked meat may be used in sandwiches in
+the usual way by putting thin slices between buttered bread, or it may
+be put through the grinder or chopped finely and then mixed with salad
+dressing until thin enough to spread. With the meat may also be chopped
+pickles, olives, a small amount of onion, green pepper, pimiento, or
+anything desired for flavoring. Left-over roast meat that will not slice
+very well and trimmings from ham may be utilized in this way.
+
+When a filling of chopped meat is to be used, slice bread thin, spread
+one slice with butter and the opposite slice with the meat filling. Put
+together, trim if desired, and serve.
+
+131. CHICKEN SANDWICHES.--Cold chicken sliced thinly, put between pieces
+of crisp toast, and spread with salad dressing, makes a sandwich that is
+most delicious and offers a pleasant change from the usual plain-bread
+sandwich. Cut bread 1/4 inch thick and toast it a delicate brown on both
+sides. Spread thinly with butter when it comes from the toaster. Between
+each two pieces place thin slices of chicken. Spread the chicken with a
+small amount of salad dressing, place a lettuce leaf on top of this, and
+cover with a second piece of toast. Serve.
+
+132. CHICKEN-SALAD SANDWICHES.--When there is on hand only a small
+amount of chicken that is perhaps not in the right condition for
+slicing, it is a good plan to make a salad of it and use this for
+sandwich filling. If necessary, a little veal or pork may be used with
+the chicken.
+
+CHICKEN-SALAD FILLING
+
+1 c. cold meat
+1 hard-cooked egg
+1/2 c. chopped celery
+Salad dressing
+1 small onion
+
+Chop all the ingredients very fine, mix together, and season well with
+salt and pepper. Add sufficient salad dressing to moisten well. Cut
+bread thin and spread a slice with butter and another slice with the
+sandwich mixture. Place a lettuce leaf over this, put the two pieces of
+bread together, trim and serve.
+
+
+HOT SANDWICHES
+
+133. All the sandwiches thus far discussed are served cold, but various
+hot sandwiches can also be made. As these generally have meat or a
+high-protein food for their filling, they may be used as the main dish
+in the meal in which they are served. Sandwiches of this kind are
+excellent for a light luncheon or for supper.
+
+134. HOT-MEAT SANDWICHES.--If both meat and gravy remain from a roast, a
+very excellent luncheon dish may be made by slicing the meat thin,
+placing it on slices of bread, and pouring the gravy, which has been
+heated, over both the bread and meat. There may be a second layer of
+bread on top of the meat if desired.
+
+135. HOT FRIED-EGG SANDWICHES.--A very good way in which to serve eggs
+is to sauté them and then make sandwiches of them. Spread slices of
+bread thinly with butter. Break the desired number of eggs into a frying
+pan with melted butter or other fat, season with salt and pepper, and
+fry on one side. Then turn and fry on the other side until the yolk
+becomes quite hard. Place an egg on one slice of the buttered bread,
+place a second slice over this, and serve while hot.
+
+136. HAM-AND-EGG SANDWICHES.--The combination of ham and eggs is always
+a good one, but it becomes especially palatable when used in a sandwich,
+as here explained. Slice boiled ham into thin slices and sauté in hot
+fat for a few minutes. Then break into a bowl as many eggs as will be
+required, beat slightly, and pour over the slices of ham in the frying
+pan. When the mass has cooked well on one side, turn and cook on the
+opposite side. There should not be sufficient egg to make this very
+thick. Season well with salt and pepper and when the mixture is
+thoroughly cooked, cut it into pieces of a size to fit the bread used
+for the sandwiches. Cut the bread, butter it slightly, place a piece of
+the ham-and-egg mixture between each two slices of bread, and serve hot.
+If desired, toast may be used in place of bread and a more delicious
+sandwich will be the result.
+
+137. CLUB SANDWICHES.--Nothing in the way of sandwiches is more
+delicious than club sandwiches if they are properly made. They involve a
+little more work than most sandwiches, but no difficulty will be
+experienced in making them if the directions here given are carefully
+followed. The ingredients necessary for sandwiches of this kind are
+bread, lettuce, salad dressing, bacon, and chicken. The quantity of each
+required will depend on whether a two- or a three-layer sandwich is made
+and the number of sandwiches to be served.
+
+Cut the bread into slices about 1/4 inch thick and cut each slice
+diagonally across to form two triangular pieces. Trim the crust and
+toast the bread on a toaster until it is a light brown on both sides and
+then butter slightly if desired. Slice chicken into thin slices. Broil
+strips of bacon until they are crisp. On a slice of toast, place a
+lettuce leaf and then a layer of sliced chicken, and spread over this a
+small quantity of salad dressing, preferably mayonnaise. On top of this,
+place strips of the broiled bacon and then a second slice of toast. If
+desired, repeat the first layer and place on top of it a third slice of
+toast. This should be served while the bacon is still hot. Thin slices
+of tomato may also be used in each layer of this sandwich if desired.
+
+138. CHEESE DREAMS.--With persons who are fond of melted cheese, a
+favorite kind of sandwich is that known as cheese dreams. These make a
+good dish for a Sunday evening supper or for an evening lunch.
+
+Cut bread about 1/4 inch thick. Cut slices of cheese about half as
+thick, and between each two slices of bread place a slice of the cheese.
+Place these on a broiler, broil first on one side and then on the other
+until the cheese is thoroughly melted, or sauté the sandwiches in a
+frying pan with melted butter, first on one side and then on the other.
+Serve while hot.
+
+
+OPEN SANDWICHES
+
+139. If sandwiches that are entirely different and at the same time
+attractive are desired for an afternoon tea or to serve with a salad,
+open sandwiches will undoubtedly find favor. Fig. 27 illustrates several
+varieties of such sandwiches and shows how artistically they can be
+made. These are merely submitted as suggestions, but with a little
+ingenuity, the housewife may work out in designs any ideas she may have.
+To make such sandwiches attractive, fancy cutters of various shapes will
+be found helpful. As here shown, round, diamond-shaped, crescent-shaped,
+triangular, and star-shaped cutters have been used.
+
+140. The most suitable materials for open sandwiches include cream
+cheese, jam, stuffed olives, chopped parsley, hard-cooked eggs with the
+yolks or whites forced through a ricer, pimiento cut into attractive
+shapes, and any other material that will add either flavor or color.
+Either white or brown bread may be used. After cutting the bread in the
+preferred shapes, spread first with butter, if desired, and then with
+cream cheese, jam, or jelly. With this done, decorate the sandwiches in
+any desired way. Slices of stuffed olives are placed in the center of
+several here shown and strips or small pieces of pimiento are used for
+much of the decoration. On those that have jam or jelly for their
+foundation, cream cheese put through a pastry tube forms the decoration.
+
+[Illustration: FIG. 27, Plate of decorative open-faced sandwiches.]
+
+141. If an accompaniment for a salad is desired and time will not permit
+the making of open sandwiches, small crisp crackers, decorated with
+cream cheese, as shown in Fig. 28, will be a very good substitute. These
+are excellent with a vegetable or a fruit salad; also, when served after
+the dessert they make a good final course to a meal.
+
+[Illustration: FIG. 28, Plate of crackers decorated with cream cheese.]
+
+To prepare them, add cream to cream cheese until it is thin enough to be
+forced through a pastry bag. Using the rosette tube in the bag, make a
+single rosette in the center of each wafer. Dust with paprika and serve.
+
+142. CANAPES.--Although differing somewhat from the open sandwiches that
+have been described, canapes are usually placed under this head.
+_Canapes_ are small pieces of bread toasted or sautéd in butter and then
+spread with some highly seasoned material, such as caviar, anchovy
+paste, well-seasoned smoked or canned salmon, or a vegetable mixture.
+They are served either hot or cold as an appetizer or as a first course
+for lunch or dinner.
+
+To make canapes, toast or sauté slices of bread and cut them into any
+shape desired. Cover each piece with a thin layer of the material to be
+used and then decorate in any of the ways shown in Fig. 27 or in any
+other manner. Sometimes a thin layer of tomato is used, but often just a
+border of some material of contrasting color, such as the yolk of egg
+forced through a ricer, finely chopped parsley, a thin strip of
+pimiento, etc., is placed around the edge.
+
+       *       *       *       *       *
+
+SALADS AND SANDWICHES
+
+EXAMINATION QUESTIONS
+
+(1) Discuss the importance of salads and their value in the diet.
+
+(2) In planning meals to include salads, what rules should be observed
+in order to make the meals balance properly?
+
+(3) Of what value to the salads are the accompaniments often served with
+them?
+
+(4) What ingredients used in salads make them satisfactory as
+high-protein salads?
+
+(5) How is fat usually supplied in making salads?
+
+(6) What salad ingredients are of the most value for supplying mineral
+salts?
+
+(7) To what extent are vegetables and fruits combined in making salads?
+
+(8) Of what value are salads in the use of leftovers?
+
+(9) (a) What is meant by garnishing salads? (b) How may coarse lettuce
+be used to advantage for garnish?
+
+(10) (a) Describe the best quality of olive oil. (b) What other kinds of
+oils may be used as salad oils?
+
+(11) (a) What ingredients beside oil are included in the making of the
+various kinds of salad dressings? (b) What is the value of each?
+
+(12) Describe the ideal condition of ingredients used for salads.
+
+(13) How may salad ingredients be freshened if they have become wilted?
+
+(14) Describe the cleaning of lettuce for salad.
+
+(15) (a) When may a salad serve as a dessert? (b) In making a salad that
+contains nuts, when should they be added?
+
+(16) (a) Tell how and why marinating is done. (b) What kind of salads
+should always be marinated?
+
+(17) At what time during a meal is the salad served when it is used as a
+separate course?
+
+(18) (a) Give several points that must be observed if mayonnaise
+dressing is to be successfully made. (b) What utensil is best for the
+cooking of boiled salad dressing? Tell why.
+
+(19) (a) Describe the bread that may be used to best advantage for
+sandwiches. (b) Into what shapes may sandwiches be cut so that there
+will be no waste of bread?
+
+(20) (a) How should butter be prepared for spreading sandwiches? (b) How
+may sandwiches be kept moist when they are prepared some time before
+they are to be served?
+
+
+ADDITIONAL WORK
+
+Give a recipe for an original salad in which at least one ingredient is
+a left-over.
+
+
+
+
+COLD AND FROZEN DESSERTS
+
+       *       *       *       *       *
+
+THE DESSERT IN THE MEAL
+
+GENERAL DISCUSSION
+
+1. A dessert always consists of sweet food of some kind, and in the
+usual meal it is served as the last course. Sometimes, especially in
+more elaborate meals, another course, such as cheese and coffee, may
+follow, but ordinarily the dessert is the last food that is served.
+
+The eating of something sweet after the heavy course of a meal has
+undoubtedly become a habit with almost every person. At any rate, a
+dinner in which a dessert is not included generally leaves one
+unsatisfied and gives the feeling that the meal has not been properly
+completed. Some housewives, however, make the mistake of serving a heavy
+dessert after a large meal, with the result that those served leave the
+table feeling they have had too much to eat. If this occurs, the same
+combination of food should be avoided another time and a simple dessert
+used to follow a dinner that is already sufficiently heavy.
+
+2. There is nothing fixed about the dessert course of a meal. It may be
+very simple or it may be as complicated and elaborate as desired. To
+make an elaborate dessert usually requires a good deal of time, and
+unless time and care can be devoted to such a dessert it should not be
+attempted. However, whether a dessert is simple or elaborate, it should
+always be made sufficiently attractive to appeal to an appetite that is
+already almost satisfied. Besides providing a chance to end a meal in an
+attractive and appetizing way, it offers a splendid opportunity to carry
+out a color scheme that may be adopted for a meal. Of course, this is
+seldom done, except for a party or a company meal, for a color scheme
+has no particular value other than to appeal to the esthetic sense.
+
+3. The cost of desserts is also a matter that may be varied. For
+instance, it may be low, as in plain rice pudding, which contains merely
+rice and milk, or it may be high, as in such concoctions as mousse or
+parfait, which may contain cream, eggs, gelatine, and fruit. It is
+possible then, with correct planning, to make the price of the dessert
+equalize the cost of the meal. For example, if the previous courses have
+contained expensive foods, the dessert should be an economical one,
+whereas an expensive one is permissible either when an elaborate meal is
+desired or when the cheapness of the food served before the dessert
+warrants greater expense in the final dish.
+
+4. The fact that desserts are often a means of economically utilizing
+left-over foods should not be overlooked. A famous cooking expert is
+responsible for the statement that any edible left-over may be utilized
+in the making of soup, salad, or dessert. This is an important truth to
+keep in mind, for, with the exception of a knowledge of the correct
+purchase and cooking of foods, nothing makes so much for economy in
+cookery as the economical use of leftovers.
+
+5. Desserts are really of two kinds: those which are heavy, such as hot
+puddings and pastry, and those which are light or of a less substantial
+nature, such as gelatine, custards, ices, etc. In general, light
+desserts are either frozen or allowed to cool before they are used and
+consequently may be made some time before the serving of the meal. It is
+with desserts of this kind that this Section deals, the heavier desserts
+being discussed elsewhere.
+
+
+COMPOSITION AND FOOD VALUE OF DESSERTS
+
+6. Attention should be paid to the composition and food value of
+desserts in order that the meals in which they are served may be
+properly balanced. For instance, when a housewife understands the value
+of the ingredients used in the preparation of a dessert, she will be
+able to determine the kind of dessert necessary to supply what is
+lacking in the meal. Of course, if she first decides on a particular
+dessert that she wants to serve, it will be necessary for her to plan
+the other dishes accordingly. This, however, is not the logical way in
+which to plan meals. It is much more reasonable to have the dessert
+supply anything that the meal may lack in the way of food constituents.
+
+In considering the food value of desserts, it should be remembered that
+they are just as valuable as the ingredients they contain. The
+ingredients in which this class of foods is highest are carbohydrate in
+the form of starch or sugar or both, protein, especially when eggs in
+any quantity are used, and fat.
+
+7. CARBOHYDRATE IN DESSERTS.--As a rule, the carbohydrate in desserts is
+obtained from two sources. It is furnished by the sugar, honey, or other
+sweetening that is added to the mixture, or it is in the form of starch
+added to thicken, as in the case of corn starch, or material actually
+used as the basis of the dessert itself, such as rice, tapioca, bread,
+etc. These ingredients are, of course, easily digested if they are
+properly cooked. On the whole, desserts can therefore be regarded as
+high-carbohydrate foods.
+
+8. PROTEIN IN DESSERTS.--Protein is usually supplied in desserts by
+means of eggs and milk. Custard made almost exclusively of these two
+foods is sufficiently high in protein to be taken into account in the
+planning of the main dish for the meal. Because of the presence of this
+food substance in many desserts, proper cooking is a matter to which
+attention must be given, for it makes for digestibility as well as
+consistency. Cream added to desserts also supplies a little protein. If
+wheat flour is used, it adds a small amount of protein in the form of
+gluten. Most of the starchy preparations, such as tapioca, rice, corn
+starch, etc., however, are almost entirely devoid of protein material.
+Gelatine desserts are sometimes thought to be high-protein foods, but,
+as is explained elsewhere, gelatine is not regarded as true protein. If
+such desserts are to contain protein, it must come from some
+other source.
+
+9. FAT IN DESSERTS.--Fat is usually added to desserts in the form of
+cream. Sometimes, a little butter is used in the making of a dessert,
+but for the most part the chief source of fat in desserts is the plain
+or whipped cream that is added to them or served with them.
+
+
+PRINCIPLES OF DESSERT MAKING
+
+10. ATTRACTIVENESS OF DESSERTS.--Attractiveness, as has been mentioned,
+is essential in a dessert if it is to appeal to an appetite that may be
+nearly satisfied by the time the dessert course is reached. To render
+dessert attractive, it should be carefully made and artistically
+garnished and served. It may be made to appeal through a sense of
+beautiful proportion, an attractive color combination, or an attractive
+or artistic preparation. Because sweets are liked by most persons, it is
+seldom difficult to prepare attractive desserts. Indeed, the housewife
+who fails in this respect may be said to be unsuccessful in the easiest
+part of cookery.
+
+11. ECONOMICAL USE OF INGREDIENTS.--The ingredients required for dessert
+making are usually expensive ones, although there are some marked
+exceptions to this rule. In view of this fact, the housewife should
+strive to use economically the various ingredients she purchases. For
+instance, the first strawberries, which, because of their scarcity, are
+much more expensive than the later ones, may be made to go much further
+if they are used in shortcake than if they are served as plain fruit. In
+making a fruit gelatine, apples and bananas, while they may not be so
+attractive as canned pineapple and maraschino cherries, are much cheaper
+and may be used for a considerable portion of the fruit that is put into
+the gelatine. Then, too, it is well to remember that cream goes much
+further with desserts when it is whipped than when it is served plain.
+
+12. APPLYING COOKERY RULES TO DESSERTS.--If the best results in dessert
+making are to be obtained, the rules that govern the cooking of various
+ingredients in other dishes should be observed. For instance, eggs
+should not be cooked at a higher temperature in making desserts than
+when they are being poached. Then, again, starchy materials that are
+used to thicken desserts or that form a basis for these dishes must be
+thoroughly cooked in order to be agreeable and digestible. Therefore, to
+put both starchy materials and eggs into a dessert at the same time and
+give them the same amount of cooking at the same temperature, is, as the
+woman who understands cookery knows, not only a very poor plan, but a
+possible means of ruining good material. Another waste of good material
+results when a custard is so prepared that it is half water or when a
+rice or a bread pudding floats in liquid that was never intended to be
+served with it. Again, nothing is less tasty than a corn-starch pudding
+or a blanc mange in which the starch has not been thoroughly cooked or a
+tapioca pudding in which the centers of the tapioca are hard and
+uncooked. Such mistakes as these, however, can be avoided if the
+housewife will apply to desserts the principles she has learned in other
+parts of cookery, for knowledge coupled with care in preparation is the
+keynote of successful dessert making.
+
+The cookery methods usually applied in the preparation of desserts are
+boiling, steaming, dry steaming, and baking. As these methods are
+explained in _Essentials of Cookery_, Part 1, and are used constantly in
+the preparation of the majority of dishes served in a meal, they should
+by this time be so well understood that practically no difficulty will
+be experienced in applying them to desserts.
+
+       *       *       *       *       *
+
+
+COLD DESSERTS AND THEIR PREPARATION
+
+SAUCES AND WHIPPED CREAM
+
+13. SAUCES.--Many cold desserts may be served without any
+accompaniments, but very often they are much improved by the addition of
+a sauce of some kind. For instance, when a custard or a blanc mange is
+very thick and heavy, it can be made more agreeable to the taste if it
+is served with a sauce of some description. Several recipes for sauces
+that may be used with any cold dessert in need of an accompaniment are
+here given, so that the housewife will not be at a loss when she desires
+to serve a sauce with a dessert she has made.
+
+14. The sauce to use depends on the dessert that it is to accompany. The
+custard sauce here given could be used, for example, with plain
+corn-starch mixtures that do not contain eggs or with other desserts of
+this nature. It is also very satisfactory with chocolate or rather
+highly flavored desserts. On the other hand, the chocolate sauce may be
+served with custard mixtures or desserts that require additional flavor.
+The fruit sauce, in which may be utilized any left-over juice from
+canned or stewed fruit, may be served with any dessert with which it
+seems to blend well.
+
+CUSTARD SAUCE
+
+1 c. milk
+2 Tb. sugar
+1/2 Tb. corn starch
+Few grains of salt
+1 egg
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the sugar, corn starch, and salt, and moisten with the cold
+milk. Add this to the hot milk. Stir until thick and cook for about 15
+minutes. Beat the egg, add this to the mixture, and continue cooking
+until the egg has thickened. Add the vanilla, cool, and serve.
+
+CHOCOLATE SAUCE
+
+1 sq. chocolate
+1 c. milk
+4 Tb. sugar
+Few grains of salt
+3/4 Tb. corn starch
+1/2 tsp. vanilla
+
+Melt the chocolate over the fire, add half the milk, and cook together
+for a minute or two. Add the sugar and salt to the corn starch, and
+moisten with the remainder of the milk. Pour this into the chocolate and
+milk and cook until thickened. Place in a double boiler and cook for 10
+or 15 minutes. Add the vanilla and serve.
+
+FRUIT SAUCE
+
+1 Tb. corn starch
+Sugar
+Few grains of salt
+1 c. fruit juice
+
+Moisten the corn starch, sugar, and salt with the fruit juice, and cook
+together until the corn starch has thickened the mixture. Place in a
+double boiler and cook for 10 or 15 minutes. The amount of sugar must be
+gauged by the kind of fruit juice used. If it is very sour, a greater
+quantity of sugar will be needed. Cool and serve.
+
+BUTTERSCOTCH SAUCE
+
+1-1/2 c. brown sugar
+2/3 c. corn sirup
+4 Tb. butter
+3/4 c. cream
+
+Boil sugar, sirup, and butter until the mixture reaches 230 degrees F.
+or until it will form a very soft ball when tested in cold water. Remove
+from the fire and allow it to cool a little; then beat the cream
+into it.
+
+FUDGE SAUCE
+
+1 c. sugar
+1/2 c. water
+1 sq. chocolate
+1 Tb. butter
+1/2 tsp. vanilla
+
+Mix together the sugar, water, and melted chocolate. Boil the mixture
+for 5 minutes. Cool it slightly, then add the butter and vanilla.
+
+15. WHIPPED CREAM.--Whipped cream is frequently served with cold
+desserts in place of a sauce or as a garnish. If cream is too thin to
+whip, it will have to be served plain, but it is an economy to whip it,
+for whipped cream goes much further. To make whipping possible, the
+cream must have a comparatively high percentage of fat. The higher the
+percentage of fat, however, the more expensive will be the cream.
+
+16. One of the requirements of successfully whipped cream, especially in
+summer, is that it be as cold as possible. Warm cream does not whip
+nearly so readily as cold. If it is necessary to whip cream in warm
+weather or in a warm place, the bowl containing the cream may be packed
+in a larger one containing ice and salt and allowed to stand for some
+time before the whipping is begun.
+
+17. A bowl-shaped utensil with a round bottom is the best to use for
+whipping cream. Either an egg whip or a rotary beater may be used to do
+the beating, which should be done rapidly. If the cream does not show
+signs of whipping within a reasonable time, the result is likely to be
+the formation of little globules of butter. Cream that whips properly
+will become stiff and light in a short time. After cream has been
+whipped till stiff, it should be sweetened slightly with sugar and
+flavored with vanilla or any other desirable flavoring.
+
+       *       *       *       *       *
+
+
+CUSTARD DESSERTS
+
+PRINCIPLES OF CUSTARD MAKING
+
+18. Many of the desserts that are served cold come under the head of
+custards. These are dishes high in protein and consist of two varieties:
+those thickened entirely by eggs and known as _true custards_ and those
+in which a starchy material is used for part of the thickening. They may
+be cooked by steaming, dry steaming, or baking.
+
+19. In true custards there must be a sufficient number of eggs to
+thicken the desired amount of milk, for nothing else produces
+thickening. To these two ingredients may be added sweetening in the form
+of sugar, sirup, honey, etc. and flavoring of any desirable kind. The
+plain custard thus produced makes an excellent dessert and one that is
+easily digested. In fact, it can be digested with such ease that it is
+used perhaps more frequently in the diets of children and invalids than
+any other single dessert. For instance, when it is necessary that eggs
+and milk be taken in the diet, they usually become monotonous after a
+time, but a little variety may be added to the diet by serving them in
+the form of custard. While this is an expensive dessert when eggs are
+high in price, its value is such that it should be prepared frequently
+for children in spite of its cost.
+
+20. Although custards are considered to decrease in quality as fewer
+eggs are used and starch in some form is added for thickening, many
+excellent custard desserts are made in this way. Then, too, plain
+custard is often utilized in the making of desserts, such as tapioca,
+rice, and bread puddings. In such an event, fewer eggs are used and the
+starchy material is depended on for a certain amount of the thickening.
+Because the starchy foods used are generally cheaper than eggs, custard
+desserts that rely partly on starch for their thickening are more
+economical than those thickened entirely by eggs. They are also
+different in composition and texture, being lower in protein because of
+a smaller proportion of eggs and higher in carbohydrate because of
+additional starch; nevertheless, they are delicious desserts and find
+much favor.
+
+21. For its thickness, or solidity, a custard depends largely on the
+thickening property of the protein material in the eggs. Here, again, as
+in the preparation of other foods, only a certain proportion of milk and
+eggs will thicken, or solidify, upon being cooked. In general, the
+correct proportion for a plain custard is _1 egg to 1 cupful of milk_.
+So important is this proportion that it should be memorized. Before the
+eggs are added to the milk, they are, of course, beaten, but their
+beating is a matter of little consequence, for they are used merely to
+supply thickening and give richness and not to produce lightness.
+Therefore, they need only be mixed well and beaten slightly, as any
+increase in the amount of the beating adds nothing.
+
+The sweetening and flavoring used in custards should be in sufficient
+quantity to suit the tastes of those who are to eat the dessert.
+However, the usual proportion of sugar is _1 tablespoonful to 1 egg and
+1 cupful of milk_. A tiny pinch of salt added to a mixture of this kind
+always improves its flavor and should never be omitted.
+
+Because of the various ways of making custards, they differ somewhat
+when they are done. They may be thin enough to pour or they may be set
+and so thick that they can be cut. The consistency of the finished
+product depends, of course, on the proportion of the ingredients used
+and the method of cookery adopted.
+
+
+RECIPES FOR CUSTARDS AND RELATED DESSERTS
+
+22. BAKED CUSTARD.--Practically no skill is required in the preparation
+of baked custard, but care must be taken during the baking in order that
+the right temperature be applied for the proper length of time. Custard
+of this kind is quickly made and finds favor with most persons. It may
+be baked in individual baking dishes and then served in these or it may
+be cooked in a large baking dish and served either before or after it is
+placed on the table. Individual baking dishes are perhaps more
+satisfactory, for, as there is a smaller amount of material, the heat
+can penetrate more quickly and evenly to the center. Whatever kind of
+dish is used, however, should be placed in a pan of warm water, so that
+the custard will bake evenly. The water in the pan should not boil, as
+this tends to make the custard whey, or separate.
+
+[Illustration: FIG. 1, Testing doneness of custard with knife.]
+
+23. Several tests can be applied to custard to determine whether it is
+sufficiently baked. As the heat penetrates to the center last, this part
+is the last to cook and it is therefore the place where the testing
+should be done. One test consists in touching the center with the tip of
+the finger to find out whether it is firm or not. A more common test,
+however, is shown in Fig. 1. To perform this test, the blade of a silver
+knife is inserted in the center, as illustrated. If the blade comes out
+clean, it may be known that the custard is sufficiently baked, but if
+the mixture sticks to the knife, the custard requires more baking.
+Before the knife blade is inserted, however, the skin that covers the
+custard must be broken; if this is not done, the skin is sure to cling
+to the knife.
+
+24. The chief requirement of a successful custard is that its texture be
+right, and the temperature at which the baking is done is largely
+responsible for this point. Too high a temperature or too long cooking
+will cause the custard to curdle and leave the edges full of holes. A
+smoother texture may be obtained if egg yolks alone instead of the yolks
+and whites are used to thicken the custard. The proportions given in the
+accompanying recipe make a custard of very good texture, but if a
+greater proportion of eggs is used, the result will be a firmer,
+harder custard.
+
+BAKED CUSTARD
+(Sufficient to Serve Four)
+
+2 eggs
+2 Tb. sugar
+Pinch of salt
+2 c. milk
+1/2 tsp. vanilla
+
+Beat the eggs slightly, add the sugar and salt, and continue beating
+while adding the milk. Add the vanilla. Pour into a buttered baking dish
+or individual baking dishes, place in a moderately hot oven in a pan of
+warm water, and bake until the custard is set, testing with the finger
+or a silver knife. Remove from the heat, cool at once, and serve cold.
+
+25. CARAMEL CUSTARD.--Caramel is nothing more nor less than browned
+sugar, but if the process of caramelizing the sugar is performed
+carefully, the result will be a delicious flavoring material that may be
+used for desserts of any kind or for making sauces to serve with
+desserts. When the sugar is browned to make caramel, a certain amount of
+sweetness is lost, so that more sugar must be used than would ordinarily
+be needed to sweeten the same amount of custard.
+
+To make the caramel required in the accompanying recipe, place 1/2
+cupful of sugar in a small saucepan over the fire. Allow the sugar to
+melt slowly, stirring it as little as possible. When it has completely
+melted and no more of it remains white, add 1/2 cupful of boiling water.
+Allow this to cook until a heavy sirup is formed. Care must be taken not
+to burn the sugar black, for if this is done, the custard, or whatever
+is flavored with the caramel, will have a burnt taste. The color should
+be a clear reddish-brown. Maple sirup may be used in the same way as
+caramel by cooking it until it becomes thick.
+
+CARAMEL CUSTARD
+(Sufficient to Serve Six)
+
+2-1/2 c. milk
+Caramel
+3 eggs
+Pinch of salt
+Few drops of vanilla
+
+Heat the milk in a double boiler, add the caramel to the milk, and then
+cool the mixture. Beat the eggs and add them to the caramel and milk.
+Add the salt and vanilla. Pour the custard into buttered baking dishes,
+set in a pan of warm water, and bake in a moderate oven until firm. Cool
+and serve.
+
+26. SOFT CUSTARD.--The custard given in the accompanying recipe is
+commonly known as _boiled custard_, but this is in no sense a correct
+name, for the custard at no time reaches the boiling point. The common
+method of preparation is dry steaming, for which the double boiler is an
+essential utensil. If one is not in supply, however, a saucepan placed
+in a larger pan of water will serve the purpose. The custard should be
+stirred continuously during its cooking. Then it will not set nor
+thicken as does baked custard, even though the proportion of eggs and
+milk may be higher.
+
+[Illustration: FIG. 2, Testing doneness of soft custard with spoon.]
+
+The test for soft custard, which is exactly opposite from that for baked
+custard, is shown in Fig. 2. As soon as the custard mixture lightly
+coats a spoon it is done. Then it should be removed from the fire and
+the inner part of the double boiler removed from the outer part to avoid
+the application of any more heat. If too much heat has been applied or
+the custard has been cooked too long, the result will be a curdled mass.
+As soon as this is observed, the custard should be removed from the hot
+water, placed at once into a pan of cold water, and beaten vigorously
+with a rotary egg beater. To improve it further, it may be poured
+through a fine wire sieve or strainer. Unless the curding has gone too
+far or the egg has been cooked a great deal too long, this treatment
+will produce a very decided improvement in the custard and possibly
+bring it to a normal condition.
+
+SOFT CUSTARD
+(Sufficient to Serve Four)
+
+1 pt. milk
+3 eggs
+1/4 c. sugar
+1/4 tsp. salt
+1/4 tsp. vanilla
+1/4 tsp. lemon extract
+
+Heat the milk in the inner pan of a double boiler. Separate the eggs.
+Beat the yolks slightly, and to them add the sugar and salt. Dilute with
+a little of the hot milk. Blend well together and pour into the hot
+milk. Stir constantly until the mixture coats a spoon, and then remove
+from the fire. Beat the egg whites until they are stiff but not dry, and
+fold them into the mixture. Flavor with the vanilla and lemon extract,
+cool, and serve.
+
+To obtain variety in soft custards, chocolate, caramel, maple, and other
+flavors may be used in their preparation in the same way as for
+baked custards.
+
+27. FRENCH CREAM.--A custard dessert that is easily made and that most
+persons are fond of is French cream. As will be noted in the
+accompanying recipe, only one egg is used and corn starch is supplied
+for the remainder of the thickening. It is always necessary to salt
+mixtures containing starch, as any starchy food has a raw taste when it
+is prepared without salt.
+
+FRENCH CREAM
+(Sufficient to Serve Four)
+
+1 pt. milk
+1 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1 egg
+1/4 tsp. vanilla
+1/4 tsp. lemon extract
+
+Heat the milk in a double boiler, reserving a sufficient amount to
+moisten the corn starch. Mix the corn starch with the sugar and salt,
+moisten with the cold milk, and add to the milk in the double boiler
+when it has heated. Stir until the mixture has thickened very slightly.
+Cook in the double boiler for 20 or 30 minutes. Beat the egg, add a
+small amount of the hot mixture to the beaten egg, and then pour this
+into the thickened milk, stirring rapidly to keep the egg from curding.
+Cook for a minute or two, remove from the fire, add the flavoring, cool,
+and serve.
+
+28. FLOATING ISLAND.--The dessert known as Floating Island does not
+differ very much from soft custard. It is slightly thicker and contains
+whipped cream, which is used for the island. If whipped cream cannot be
+obtained, however, the white of egg may be substituted for it. In such
+an event, the white of the egg included in the recipe may be retained
+when the custard is made and used on top by sweetening it with sugar or
+perhaps by beating into it a small amount of pink jelly.
+
+FLOATING ISLAND
+(Sufficient to Serve Four)
+
+1 pt. milk
+1-1/2 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1 egg
+1/2 tsp. vanilla
+Whipped cream
+
+Heat the milk in a double boiler, retaining enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt, and moisten with the cold
+milk. Add this to the heated milk in the double boiler, stir until the
+mixture has thickened, and then cook for 20 to 30 minutes. Beat the egg,
+add to it a spoonful of the hot mixture, and then pour this into the
+double boiler, stirring to prevent the curding of the egg. Cook for a
+minute or two, or until the egg has had time to thicken, remove from the
+heat, and add the vanilla. When cold, serve in individual dishes or
+glasses with a spoonful of whipped cream on top of each portion.
+
+29. CORN-STARCH CUSTARD.--A dessert that is a little heavier than either
+French cream or Floating Island but not heavy enough to be molded is the
+corn-starch custard given in the accompanying recipe. If desired, it may
+be served with sauce, plain cream, or whipped cream, or it may be eaten
+without any of these.
+
+CORN-STARCH CUSTARD
+(Sufficient to Serve Four)
+
+1 pt. milk
+2 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1 egg
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt, and moisten with the cold
+milk. Add this to the hot milk, and stir until the mixture has
+thickened. Cook for 20 or 30 minutes. Beat the egg, add a spoonful of
+the hot mixture to the egg, pour this into the double boiler, and cook
+for a minute or two, or until the egg has thickened. Remove from the
+fire, add the vanilla, cool, and serve.
+
+30. COCONUT-CORN-STARCH CUSTARD.--The flavor of coconut in custard is
+agreeable, but the toughness of this ingredient with a soft custard is
+not always acceptable. In the preparation of the custard given in the
+accompanying recipe, the idea is to obtain the flavor without the use of
+the coconut in the custard.
+
+COCONUT-CORN-STARCH CUSTARD
+(Sufficient to Serve Four)
+
+1 pt. milk
+2 Tb. corn starch
+1/2 c. coconut
+1/4 c. sugar
+1/8 tsp. salt
+1 egg
+Vanilla
+
+Heat the milk in a double boiler, retaining enough of it to moisten the
+corn starch. Put the coconut into the milk while it is hot, and allow it
+to remain for 5 or 10 minutes after the milk has become heated. Then
+strain through a ricer or a strainer to remove all the liquid possible,
+and return the milk to the double boiler. Mix the sugar and salt with
+the corn starch and moisten with the cold milk. Add this to the hot milk
+and cook for 20 or 30 minutes after it has thickened. Beat the egg and
+add a little of the hot material to it; then pour it into the double
+boiler and cook for a minute or two, or until the egg has thickened.
+Flavor with a few drops of vanilla, remove from the fire, cool,
+and serve.
+
+31. SNOW PUDDING.--An excellent custard dessert called snow pudding can
+be made by following the directions here given. This pudding is
+especially attractive when served with chocolate sauce, as the sauce
+makes an agreeable contrast in color as well as in flavor. Other sauces,
+however, may be used with this dessert if desired. The yolks of the eggs
+may be made into a custard sauce and served with it, or a fruit sauce
+may be used.
+
+SNOW PUDDING
+(Sufficient to Serve Four)
+
+1 pt. milk
+2 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+2 egg whites
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving a sufficient amount to
+moisten the corn starch. Mix the corn starch, sugar, and salt and
+moisten with the cold milk. Add this to the hot milk and stir
+continuously until the corn starch thickens the milk. Cook for 20 to 30
+minutes and remove from the fire. Beat the egg whites until they are
+stiff and fold them into this mixture. Add the vanilla, pour into a
+serving dish or individual dishes, cool, and serve with chocolate or any
+desired sauce.
+
+32. PLAIN BLANC MANGE.--A blanc mange is usually a mixture thickened to
+such an extent with starchy material that it may be turned out of a mold
+or cut into cubes. The plain blanc mange given here requires a
+well-flavored sauce to relieve its bland taste.
+
+PLAIN BLANC MANGE
+(Sufficient to Serve Four)
+
+2 c. milk
+1/4 c. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt and moisten with the cold
+milk. Pour into the hot milk and stir until the corn starch has
+thickened. Allow this to cook for 30 to 35 minutes, beat to keep smooth,
+and then remove from the fire and add the vanilla. Moisten cups or molds
+with cold water and fill with the blanc mange. Cool, turn out of the
+molds, and serve with any desired sauce.
+
+[Illustration: FIG. 3, Chocolate Blanc Mange.]
+
+33. CHOCOLATE BLANC MANGE.--Chocolate added to blanc mange gives it an
+excellent flavor. If a sauce is desired with this blanc mange, custard
+sauce is the best one to use. An attractive way in which to serve
+chocolate blanc mange is shown in Fig. 3. The entire recipe is made into
+one mold, which, when cold, is turned out on a dish, surrounded with
+slices of banana, and garnished with whipped cream.
+
+CHOCOLATE BLANC MANGE
+(Sufficient to Serve Four)
+
+1/3 c. sugar
+1/4 c. cocoa
+1/4 tsp. salt
+2 c. milk
+1/4 c. corn starch
+1/2 tsp. vanilla
+
+Mix the sugar, cocoa, and salt and moisten with some of the milk. Place
+over the fire in the inner pan of a double boiler and allow it to come
+to a boil. Moisten the corn starch with some of the milk and add the
+rest to the cocoa mixture in the double boiler. Heat together in the
+boiler and stir the corn starch into this. Continue stirring until the
+corn starch has thickened the mixture, and then cook for 30 to 35
+minutes. Remove from the fire, add the vanilla, pour into a mold
+moistened with cold water, cool, and serve with sweetened cream, custard
+sauce, or as shown in Fig. 3.
+
+34. RICE CUSTARD.--A very good way in which to use left-over rice is to
+make a rice custard of it. If no cooked rice is on hand and rice is to
+be cooked for some other dish, it is not a bad plan to increase the
+amount slightly and use what remains for rice custard. The best method
+of preparing rice for this dessert it to steam it, but boiled or
+Japanese rice may also be used.
+
+RICE CUSTARD
+(Sufficient to Serve Six)
+
+2 eggs
+1/2 c. sugar
+1-1/2 c. hot milk
+1/4 tsp. salt
+1/4 tsp. grated nutmeg
+2 c. steamed rice
+
+Beat the eggs and to them add the sugar, hot milk, salt, and nutmeg.
+Pour this mixture over the rice. Place in a buttered baking dish, set
+the dish in a pan of warm water, and bake in a moderate oven until the
+custard is set. This will probably require about 45 minutes. Cool
+and serve.
+
+35. POOR MAN'S PUDDING.--If a very economical dessert is desired, poor
+man's pudding should be tried. However, this requires considerable fuel
+and some care in its preparation, for it needs long, slow cooking in
+order to make it a good pudding, but when it is properly made it is a
+very delicious dessert. If a coal stove is used, it is a good plan to
+make such a dessert as this on a day when the stove is heated for
+ironing or for some other purpose that requires the use of fuel covering
+a long period of time.
+
+POOR MAN'S PUDDING
+(Sufficient to Serve Six)
+
+1 c. rice
+2/3 c. sugar
+1 tsp. salt
+Nutmeg
+Lemon rind
+2 qt. milk
+1/2 c. raisins
+
+Wash the rice in the usual way and place it in a baking dish. Add the
+sugar, salt, a grating of nutmeg, and a few thin slices of lemon rind.
+Pour in the milk, place in a slow oven, and bake for several hours. Stir
+frequently to prevent the top surface from browning, and if there is any
+possibility of this occurring, cover the baking dish with a cover. One
+hour before the pudding has finished baking, clean the raisins and add
+them. When done, remove from the oven, cool, and serve. When the pudding
+is served, the grains of rice should be whole and the liquid should be
+of a creamy consistency. If the pudding is too dry when cool, add a
+little more milk and return to the oven for a few minutes.
+
+36. TAPIOCA CREAM.--In the dessert here given, as well as in several
+that follow, tapioca is used as the thickening material. TAPIOCA is
+practically a true starch and is taken from the roots of the cassava
+plant, which grows in tropical and subtropical regions. In the process
+of its manufacture, most of the starch cells are ruptured. It may be
+purchased in two forms: one that is large in size and called _pearl
+tapioca_ and the other, very small and known as _minute tapioca_. Pearl
+tapioca does not require as long cooking if it is first soaked in cold
+water for a number of hours. Minute tapioca cooks in much less time than
+pearl tapioca.
+
+Tapioca cream is a soft custard that should be thin enough to pour when
+it is cold. It may be served with whipped cream if desired or may merely
+be poured into dessert dishes or sherbet glasses and served plain. A
+spoonful of pink jelly on top of each serving makes a very
+attractive garnish.
+
+TAPIOCA CREAM
+(Sufficient to Serve Six)
+
+1/3 c. tapioca
+1 pt. milk
+1/2 c. sugar
+1/2 tsp. salt
+2 eggs
+1/2 tsp. vanilla
+
+Soak the tapioca in cold water for 4 or 5 hours before making the
+dessert, and then drain off all the water. Heat the milk in a double
+boiler, stir the tapioca into the hot milk, and cook until it is thick
+and transparent, being sure that none of the centers are uncooked. Add
+the sugar and salt. Separate the whites and yolks of the eggs. Beat the
+yolks, mix a small amount of the hot tapioca with them, and stir into
+the tapioca in the double boiler. Stir until the eggs have thickened and
+then remove from the fire. Beat the whites until they are stiff and
+fold, with the vanilla, into the tapioca. Cool and serve.
+
+37. TAPIOCA CUSTARD.--If something different in the way of a tapioca
+dessert is desired, tapioca custard will no doubt be very acceptable.
+This dessert has the consistency of a baked custard containing tapioca,
+and in preparation and proportion that is really what it is.
+
+TAPIOCA CUSTARD
+(Sufficient to Serve Six)
+
+1/2 c. tapioca
+2 c. milk
+2 eggs
+2/3 c. sugar
+1 tsp. salt
+1/2 tsp. vanilla
+
+Soak the tapioca for 4 or 5 hours and drain off the water. Cook the
+tapioca and the milk in a double boiler until it is transparent and
+remove from the fire. Beat the eggs and to them add the sugar, salt, and
+vanilla, and stir this into the tapioca. Turn into a buttered baking
+dish and bake until the custard mixture is set. Cool and serve.
+
+38. MINUTE-TAPIOCA CUSTARD.--Minute tapioca does not require soaking nor
+as long cooking as pearl tapioca, for the pieces of tapioca being much
+smaller may be more quickly penetrated by both heat and moisture. Then,
+too, a smaller proportion of it is required to thicken the same
+amount of milk.
+
+MINUTE-TAPIOCA CUSTARD
+(Sufficient to Serve Six)
+
+2 c. milk
+2 Tb. minute tapioca
+1 egg
+1/4 c. sugar
+1/2 tsp. salt
+Vanilla
+
+Heat the milk in a double boiler, add the tapioca, and cook for 15 or 20
+minutes. Beat the egg, add to it the sugar and salt, and pour the hot
+tapioca gradually into this. Flavor with vanilla, turn into a buttered
+baking dish, place in the oven in a pan of water, and bake for 20 to 30
+minutes. Cool and serve.
+
+39. APPLE TAPIOCA.--The combination of fruit and tapioca is agreeable to
+most persons. Peaches and apples, either fresh or canned, are used
+oftenest for this purpose. For the apple tapioca here given, the apples
+should be somewhat sour, as there will then be more character to the
+dessert. Canned or fresh peaches or canned pineapple may be used in
+exactly the same way as apples. If canned fruit is used, not so much
+sugar nor baking in the oven will be necessary.
+
+APPLE TAPIOCA
+(Sufficient to Serve Six)
+
+3/4 c. pearl tapioca or 1/2 c. minute tapioca
+2 c. boiling water
+1/2 tsp. salt
+6 apples
+1/2 c. brown sugar
+1 tsp. cinnamon
+1 Tb. butter
+
+If pearl tapioca is used, soak it for 4 or 5 hours and then drain off
+all the water. Minute tapioca will need no soaking. Add the tapioca to
+the boiling water and salt. Cook in a double boiler until the tapioca is
+entirely transparent. Pare and core the apples, place them in a buttered
+baking dish, fill each cavity with sugar and cinnamon, and place a piece
+of butter on top. Pour the hot tapioca over these, place in a hot oven,
+and bake until the apples are soft. Serve either hot or cold with sugar
+and cream.
+
+40. CARAMEL TAPIOCA.--Persons who care for caramel as a flavoring will
+find caramel tapioca a delicious dessert. The caramel for it should be
+made according to the directions given in Art. 25.
+
+CARAMEL TAPIOCA
+(Sufficient to Serve Six)
+
+1 c. pearl tapioca
+5 c. water
+2 c. sugar
+1/2 c. boiling water
+1 lemon
+
+Put the tapioca to soak overnight in the water. When ready to prepare,
+place in a baking dish with the water used to soak the tapioca and set
+in a very slow oven. Caramelize half the sugar and add to it the 1/2
+cupful of boiling water. Pour this with the remaining cup of sugar over
+the tapioca and continue to cook in the oven until the tapioca is
+perfectly clear and the liquid has evaporated sufficiently to make a
+dessert of the proper consistency to serve. Upon removing from the oven,
+squeeze the juice of the lemon over the tapioca and stir slowly so that
+this may penetrate throughout the dessert. Cool and serve with
+whipped cream.
+
+41. FARINA CUSTARD.--A means of using left-over breakfast cereals is
+given in the accompanying recipe. Farina is the cereal used, but vitos,
+cream of wheat, etc. may be used in the same way. Cereal may be cooked
+especially for the purpose if there is none on hand and the dessert is
+desired. In this event, it should be cooked in the usual way and may be
+used either warm or cold.
+
+FARINA CUSTARD
+(Sufficient to Serve Six)
+
+1-1/2 c. cooked farina
+1-1/2 c. milk
+1 egg
+1/3 c. sugar
+1/4 tsp. salt
+1/2 tsp. lemon
+1/2 tsp. vanilla
+
+Mix the farina with the milk. Beat the egg and to it add the sugar and
+salt. Add this to the farina and milk, stir in the flavoring, and pour
+in a buttered baking dish. Bake until the mixture is set. This will
+require about 45 minutes in a moderate oven.
+
+       *       *       *       *       *
+
+
+GELATINE DESSERTS
+
+PRINCIPLES OF GELATINE MAKING
+
+42. GELATINE DESSERTS are those in which gelatine forms the basis.
+GELATINE is an odorless, tasteless substance extracted from the bones
+and various tissues of animals. It is used in a variety of forms, such
+as glue and isinglass, but is also purified and prepared commercially
+for use in desserts. When it is to be used as a thickening agent in
+dessert making, it is ground and sold in this form, or it is mixed with
+sugar, flavoring, and acid, when all that is necessary to make it an
+appetizing dessert is that it be dissolved in hot water. In both of
+these forms, it is sold under different trade names. The gelatine itself
+does not provide any appreciable food value, but it is a means of
+conveying various foods, such as eggs, milk, sugar, and many kinds of
+fruit and fruit juices, all of which are more or less valuable for their
+constituents. In addition, it produces desserts that are appetizing and
+that may be garnished and served in many attractive ways.
+
+43. To be most satisfactory, gelatine desserts should usually be made
+just heavy enough with gelatine to retain the desired shape. The heavier
+they become, the more rubbery they are in consistency and the less
+dainty and agreeable. Their consistency can be regulated by the
+proportion of liquid to gelatine that is used.
+
+The general method of preparation followed when plain gelatine is used
+in desserts consists in first soaking the gelatine in sufficient cold
+water to moisten it, then dissolving it in hot liquid as near the
+boiling point as possible, and finally cooling it in order to allow it
+to solidify. As cold is absolutely essential for the mixture to
+solidify, it is often difficult to prepare a gelatine dessert in the
+summer time. Therefore, when a dessert of this kind is desired in the
+warm weather, it should always be begun long enough before it is to be
+served to allow it to become thoroughly solid. As it is usually
+difficult to tell how much time this requires on a warm day, even with a
+refrigerator or other cold place, it is much safer to overestimate the
+time required than to underestimate it.
+
+44. Boiling does not, as was formerly thought, destroy the power of
+coagulation in gelatine for at least some time. Therefore, when
+necessary, it may be boiled for 10 or 15 minutes without causing any
+change. One fruit that will prevent gelatine from solidifying, however,
+is raw pineapple. This is an important point to remember in connection
+with gelatine desserts. If it is desired to use fresh pineapple with
+gelatine, it will first be necessary to bring the pineapple to the
+boiling point in order to destroy the property that prevents the
+gelatine from solidifying.
+
+45. The proportion of liquid to gelatine is another factor to be
+reckoned with in the successful making of gelatine desserts. This
+differs in the various kinds of gelatine, but the proper proportion is
+usually stated on the package in which the gelatine comes or on a folder
+inside the package. The amount mentioned is usually what is considered
+to be ideal for the preparation of gelatine dishes and may generally be
+relied on. In hot weather, however, it is advisable to use just a little
+less liquid than the directions require.
+
+In using the different brands of unsweetened and unflavored gelatines,
+the proportion of liquid to gelatine is usually similar. 1/2 ounce of
+this granulated gelatine, which is 1/2 of the amount usually put up in a
+package, will solidify 1 quart of liquid. If this proportion is kept in
+mind, little difficulty will be experienced in using this form of
+gelatine. For convenience in measuring small amounts of the granulated
+gelatine, it will be well to remember that 1 ounce of this material
+equals 4-1/2 tablespoonfuls. Thus, if a recipe calls for 1/2 ounce of
+gelatine, it is simply necessary to measure 2-1/4 tablespoonfuls to get
+the required amount to solidify 1 quart of liquid.
+
+
+RECIPES FOR GELATINE DESSERTS
+
+46. PLAIN GELATINE.--A very good dessert can be made of fruit juice
+solidified by means of gelatine. Any canned fruit juice or any mixture
+of juices that will blend well and produce a jelly of agreeable flavor
+may be used for this purpose. These are usually brought to the boiling
+point before being added, but in case juices that may be injured by
+heating are used, they may be added cold and the gelatine dissolved in
+boiling water. When this is done, a little additional lemon will be
+necessary in order to increase the flavor.
+
+Plain jelly made according to the accompanying recipe may be served in
+various attractive ways. One method of serving it is shown in Fig. 4. To
+prepare it in this manner, pour the gelatine mixture into stemmed
+glasses and allow it to solidify. When partly solid, decorate the top
+with wedge-shaped pieces of pineapple and place a cherry in the center,
+as illustrated. When entirely solid, place the glass on a small plate
+and serve. The fruit may be omitted if desired and whipped cream served
+on the gelatine.
+
+[Illustration: FIG. 4, A dish of plain gelatine.]
+
+Plain jelly is also attractive when poured into a large mold, allowed to
+solidify, and then turned out on a plate. If the mold is moistened with
+cold water before the gelatine is poured into it, no difficulty will be
+experienced in removing the jelly when it becomes solid. The center of
+the mold may be filled with whipped cream before it is put on the table
+or the jelly may be served plain and the whipped cream then added to
+each serving from another dish.
+
+PLAIN GELATINE
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+3 c. fruit juice
+Juice of 1 lemon
+Sugar
+
+Soak the gelatine in the cold water until it is well moistened. Strain
+the fruit juices, heat to boiling point, and pour over the gelatine.
+Add the lemon juice and a sufficient amount of sugar to sweeten. Allow
+to solidify and serve in any desired manner.
+
+47. ORANGE JELLY.--An excellent dessert is the result when orange juice
+is used for flavoring and gelatine for thickening. This jelly may be
+poured into molds that have been moistened with cold water, or, as shown
+in Fig. 5, it may be poured into orange skins made to resemble baskets
+and then garnished with whipped cream.
+
+ORANGE JELLY
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+1 c. boiling water
+1 c. sugar
+1/2 c. lemon juice
+1-1/2 c. orange juice
+
+Soak the gelatine in the cold water until it is well moistened, and
+dissolve with the boiling water. Add the sugar and the lemon and orange
+juice strained. Pour into a large mold or individual molds and set aside
+to solidify. Serve in any desired way.
+
+[Illustration: FIG. 5, Orange jelly in orange-skin basket.]
+
+48. COFFEE JELLY.--If fruit juices are difficult to obtain, coffee
+jelly, which will be found to be very pleasing, may be used
+occasionally. However, it is necessary that whipped cream be served with
+coffee jelly in order to make it a really delightful dessert.
+
+COFFEE JELLY
+(Sufficient to Serve Six)
+
+2 c. clear, strong coffee
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+1 c. boiling water
+Three-quarters c. sugar
+
+Prepare the coffee freshly and make it stronger than that which would
+ordinarily be used for the table. Be sure that it contains no grounds.
+Soak the gelatine in the cold water, and dissolve in the boiling water.
+Add the sugar and coffee. Pour into moistened molds and allow to cool.
+Serve with sweetened whipped cream.
+
+49. FRUIT GELATINE.--Almost any combination of fruit juices, as well as
+any single fruit juice, may be used with gelatine in the making of fruit
+gelatine. The accompanying recipe contains fruits that may be used, but
+other fruits than those given may perhaps be found to be even more
+agreeable.
+
+FRUIT GELATINE
+(Sufficient to Serve Six)
+
+1/44 oz. or 1-1/8 Tb. unflavored gelatine
+1/4 c. cold water
+1/2 c. boiling water
+1/2 c. sugar
+1/2 c. pineapple juice
+1/4 c. orange juice
+1/4 c. lemon juice
+2 slices pineapple
+2 oranges
+1 banana
+6 English walnuts
+
+Moisten the gelatine in the cold water and dissolve in the boiling
+water. Add the sugar and the orange, pineapple, and lemon juice, and
+allow this to cool. Dice the pineapple. Prepare the oranges by peeling
+them, removing the pulp from the sections, and cutting it into small
+pieces. Slice or dice the banana and break each nut into six or eight
+pieces. Mix the fruits and nuts, place in a mold that has been moistened
+with cold water, and pour the cold jelly over them. Allow this to
+solidify, turn from the mold, and serve with whipped cream.
+
+50. LEMON SNOW.--If a light, spongy dessert to serve with a heavy dinner
+is desired, lemon snow should be tried. It may be made with other
+sour-fruit juice and is particularly agreeable if the color of the fruit
+juice used is a pretty one. Fruit coloring may be used in the
+preparation of dishes of this sort if desired.
+
+LEMON SNOW
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+1-1/2 c. boiling water
+1 c. sugar
+1/2 c. lemon juice
+Whites of two eggs
+
+Soak the gelatine in the cold water, dissolve it in the boiling water,
+and add the sugar. When cold, add the strained lemon juice. When the
+gelatine mixture is just beginning to solidify, add the egg whites,
+beating with a rotary beater until the mixture begins to hold its shape.
+If desired, a fruit of some kind may be placed in a mold that has been
+moistened with cold water and the mixture poured over it, or the plain
+mixture may be poured into the mold without the fruit. Whipped cream or
+custard sauce improves this dessert to a large extent.
+
+51. SPANISH CREAM.--A gelatine dish containing eggs is usually a
+delightful dessert, and Spanish cream is no exception to this rule. If
+it is properly made, a part of the mold will have the consistency of a
+custard, above this will be a layer of jelly, and on top will be a layer
+of fluffy material. This dessert is more attractive if a little pink
+coloring is used in its preparation.
+
+SPANISH CREAM
+(Sufficient to Serve Six)
+
+1 Tb. unflavored gelatine
+1/4 c. cold water
+1 pt. milk
+2 eggs
+1/4 c. sugar
+1/4 tsp. salt
+1/2 tsp. vanilla
+
+Soak the gelatine in the cold water. Heat the milk in a double boiler,
+add the gelatine, and cook until it is completely dissolved. Separate
+the eggs, beat the yolks, and to them add the sugar and salt. Stir into
+the mixture in the double boiler, and cook until the eggs have
+thickened. Remove from the fire, beat the egg whites until they are
+stiff, and fold them into the mixture. Add the vanilla. Pour into a mold
+that has been moistened with cold water, cool, and serve. If coloring is
+added, it may be put in upon removing the dessert from the stove.
+
+[Illustration: FIG. 6, Strawberry cream fluff with ladyfingers.]
+
+52. STRAWBERRY CREAM PUFF.--One of the most attractive desserts that can
+be made of gelatine is strawberry cream fluff. It is especially
+delicious in warm weather, but plenty of time must be allowed for it to
+solidify. Any desired way of serving it may be followed out, but a
+method that is always pleasing is illustrated in Fig. 6. The gelatine
+mixture is piled into stemmed glasses and then surrounded by thin pieces
+of sponge cake or ladyfingers, as here shown. A few fresh strawberries
+or strawberries that have been canned in thick sirup make an attractive
+garnish. If a deeper shade of pink is desired than the strawberry juice
+gives, pink coloring may be added before the whipped cream is beaten
+into the gelatine.
+
+STRAWBERRY CREAM FLUFF
+(Sufficient to Serve Six)
+
+1 Tb. unflavored gelatine
+1/4 c. cold water
+1-1/2 c. strawberry juice
+Juice of one lemon
+1/4 c. sugar
+1-1/2 c. whipped cream
+
+Soak the gelatine in the cold water. Heat the strawberry juice to the
+boiling point, and add it to the soaked gelatine. Add the lemon juice
+and sugar and place the gelatine where it will cool. When it has started
+to solidify, beat into it the whipped cream and continue beating until
+the mixture stands up well when dropped from a spoon. Place in a mold
+and cool. Serve in any desired way.
+
+53. PINEAPPLE CREAM FLUFF.--If pineapple is preferred to strawberries,
+pineapple cream fluff may be made according to the accompanying
+directions. Canned pineapple may be utilized nicely in the preparation
+of this dessert. If it is in rings, it should be chopped into small
+pieces, but grated pineapple needs no further preparation. Fresh
+pineapple used for the purpose must be cooked before it can be used in
+this dessert.
+
+PINEAPPLE CREAM FLUFF
+(Sufficient to Serve Six)
+
+1 Tb. unflavored gelatine
+1/4 c. cold water
+1-1/2 c. pineapple juice
+1/2 c. sugar
+1-1/2 c. whipped cream
+1 c. grated or chopped pineapple
+
+Soak the gelatine in the cold water. Heat the pineapple juice to the
+boiling point and add it to the soaked gelatine. Add the sugar and set
+aside to cool. After the gelatine has started to solidify, beat the
+whipped cream and the grated pineapple into it. When solidified and
+ready to use, turn out on a plate and serve with whipped cream. If
+desired, the pineapple may be left out of the dessert and, instead, a
+spoonful placed on the top of each serving.
+
+54. MARSHMALLOW WHIP.--Something rather unusual in the way of a gelatine
+dessert can be had by making marshmallow whip according to the
+accompanying recipe.
+
+MARSHMALLOW WHIP
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1 pt. water
+1 c. sugar
+3 egg whites
+Pink coloring
+Strawberry flavoring
+1/2 sq. chocolate
+Vanilla
+
+Soak the gelatine in 1/2 cupful of water. Bring 1 cupful of water to the
+boiling point, dissolve the gelatine in it, and place in ice water to
+cool. Put the sugar to cook with 1/2 cupful of water, and cook until the
+sirup will spin a thread or until it will form a firm ball when tried in
+cold water. Beat the egg whites, pour the hot sirup gradually over them,
+and continue beating. Add the gelatine, which by this time should be
+commencing to solidify. Divide the mixture into three equal parts. To
+one add a little pink coloring and some strawberry flavoring and pour
+into a mold that has been wet with cold water. To one of the remaining
+parts, add the chocolate, which has been melted, mixed with a
+tablespoonful or two of sugar and 2 tablespoonfuls of water, and cooked
+to a smooth paste. Continue beating this until it is stiff, and then
+pour it in the mold on top of the strawberry flavored whip. To the
+remaining third, add the vanilla, beat until it is stiff, and pour on
+top of the chocolate whip. These colors may be arranged in any desirable
+way, others may be used, or the whip may be made up simply in one color
+or in two. After it has become set and hardened, turn from the mold, and
+serve, using whipped cream if desired.
+
+       *       *       *       *       *
+
+
+FROZEN DESSERTS
+
+PRINCIPLES OF FROZEN-DESSERT MAKING
+
+55. NATURE OF FROZEN DESSERTS.--Frozen desserts were formerly confined
+almost entirely to warm weather, but they are now used during the entire
+year and served on almost any occasion. They are without doubt the
+daintiest dessert that can be served and are popular with almost every
+one. A very ordinary meal becomes much more attractive when a frozen
+dessert is served with it, and a dainty luncheon or an elaborate dinner
+seems incomplete without a dessert of this nature. In reality, it is
+quite impossible to serve, in either hot or cold weather, any dessert
+that is as pleasing as an ice or an ice cream of some kind.
+
+56. In addition to being delicious and finding favor with most persons,
+frozen desserts occur in unlimited variety. They include ice creams of
+various kinds, frozen custards and punches, sherbets, ices, frappés,
+mousses, parfaits, and biscuits. Recipes for several varieties of each
+of these kinds are given in this Section, and it will therefore not be a
+difficult matter to select a frozen dessert that will be suitable for
+any meal in which it may be served. The preparation of frozen desserts,
+however, need not be confined to a certain limited number of recipes, as
+a recipe may be devised to suit almost any occasion or condition. For
+instance, if there are certain fruits or fruit juices in supply that
+should be used, an excellent way in which to utilize them is in a frozen
+dessert of some kind. After a little experience, the housewife will find
+that she can produce excellent results by merely combining the
+ingredients she has on hand or those corresponding with the meal in
+which the frozen dessert is to be served.
+
+57. The food value of frozen desserts varies with the ingredients used
+in their preparation, it being extremely high in some and very low in
+others. Therefore, the particular one to select depends somewhat on the
+other dishes in the meal. On the whole, they contain very healthful
+ingredients, so that, if they are properly made, they may have a place
+in the diets of both children and grown ups, sick persons and well ones.
+Whether or not certain individuals should eat frozen desserts is
+sometimes a troublesome question. There may be conditions under which
+desserts of this kind should not be included in the diet, but these need
+not give the housewife any particular concern.
+
+58. Frozen desserts may be purchased ready made, but those made in the
+home cost less, are usually more delicious, and can be prepared in
+greater variety. As they are not difficult to make and are not
+necessarily an expensive dessert, the housewife should often include
+them in her meals. Therefore, an ice-cream freezer of a size that will
+accommodate the requirements of the members of the family is a good
+thing to add to the cookery equipment. Ices and ice creams can be made
+in a pail that has a cover and a bail, such as a lard pail, but this is
+not a very convenient equipment and does not produce such satisfactory
+results as those obtained with a good freezer. Some desserts of this
+kind may be frozen without the use of a freezer, but, as a rule, they
+contain materials that make them rather expensive.
+
+59. THEORY OF FREEZING.--So that the best results may be secured in the
+making of frozen desserts, it is well that the theory of freezing be
+thoroughly understood. The two things necessary for the freezing of such
+desserts are ice and salt. When these are brought together and the ice
+melts, a salt solution is formed, since salt has a tendency to combine
+with moisture whenever they come in contact with each other. In order to
+obtain this result in the freezing of desserts, it is necessary, of
+course, that the ice be melted. The warmth required to make this melting
+possible comes from the contents of the can inside the ice-cream
+freezer. When this warmth is absorbed by the ice, the cold temperature
+released by the melting of the ice passes into the ice-cream mixture.
+The result is that the ice tends to become liquid and the contents of
+the can solid by the exchange of temperatures. To make the mixture of
+uniform consistency, it is usually agitated by means of a dasher during
+the freezing process. This incorporates air into the mixture and
+consequently makes it light and increases its volume.
+
+60. PROPORTION OF ICE TO SALT.--The ingredients used in the mixture have
+much to do with the texture of the ice cream when it is frozen. For
+instance, a mixture that is thin and composed largely of water will not
+have so smooth a consistency when frozen as a heavier mixture in which
+cream or eggs or both are present and a smaller proportion of water is
+used. Another important factor in the texture of the finished product is
+the proportion of ice to salt, for this has much to do with the length
+of time required for freezing the mixture. The smaller the proportion of
+salt, the slower will be the freezing process, for the melting of the
+ice takes place more slowly; but the result of this slow freezing is a
+finer, smoother texture. Granular, coarse-grained frozen desserts, such
+as some sherbets and frappés, are frozen with a large proportion of
+salt, which permits the freezing to take place more quickly.
+
+61. On this rapidity in freezing also depends to a large extent the
+increase in quantity that takes place in the frozen mixture. Any one who
+has had experience in making ice cream knows that the can of the freezer
+cannot be filled before the freezing is begun or it will overflow during
+the freezing process. Even if it is only two-thirds or three-fourths
+full, it will be entirely full when the freezing is completed. This
+increase depends somewhat on the kind of mixture, as has been stated, as
+well as on the way in which the crank of the freezer is turned, but it
+is more largely determined by the proportion of ice and salt and
+consequently by the length of time required for the freezing. As can be
+readily understood, the more turning that is done, the greater will be
+the quantity of air incorporated into the mixture and naturally the more
+increase in volume.
+
+62. TABLE SHOWING DETAILS OF FREEZING.--As an aid to the housewife in
+the making of frozen desserts, Table I is presented. In it are given the
+names of the various kinds of frozen desserts, together with the usual
+texture of each, the proportion of ice and salt required to freeze each,
+the way in which it freezes, and the increase in volume that can be
+expected in each. In trying out the recipes that follow, it will be well
+for the housewife to refer to this table for the particular dessert that
+she is making, for then she will be able to carry out the freezing more
+successfully and will understand what to expect in the finished product.
+
+TABLE I
+
+FROZEN DESSERTS
+
+                                      Proportion  Manner    Increase
+Kind of Dessert           Texture     of Ice and   of      in Volume
+                                         Salt    Freezing   Per Cent
+
+Philadelphia ice cream      Fine        3 to 1     Slow      25 to 40
+Custard ice cream           Fine        3 to 1     Slow      25 to 40
+Frozen custard              Fine        3 to 1     Slow      25 to 40
+Sherbet               Slightly granular 2 to 1    Rapid      20 to 30
+Ice                   Slightly granular 2 to 1    Rapid      20 to 30
+Frappé                    Granular      1 to 1  Very rapid   10 to 20
+Frozen punch              Granular      1 to 1  Very rapid   10 to 20
+Mousse                        Fine      2 to 1  Very slow       None
+Parfait                       Fine      2 to 1  Very slow       None
+Biscuit                       Fine      2 to 1  Very slow       None
+
+
+
+PROCEDURE IN FREEZING DESSERTS
+
+63. The preparation of frozen desserts is comparatively simple in
+nature, for it usually involves nothing except the cooking of the raw
+ingredients and the proper combining of the materials required in the
+recipe. Sometimes a custard mixture containing starch is prepared, and
+other times a real custard is made. The same rules that apply to the
+preparation of these dishes under other conditions should be followed
+here. As the housewife is already familiar with these principles, she
+will find that there is very little to master about the preparation of
+frozen desserts up to the time of freezing. A point that should always
+be remembered, however, is that the mixture should be prepared long
+enough before the freezing to be entirely cold when it is put into the
+freezer, and that, if possible, it should be cooled in a refrigerator.
+No trouble will be experienced in preparing enough frozen dessert for
+the number that are to be served if it is remembered that 1 quart of
+unfrozen mixture will serve six to eight persons when it is frozen.
+
+64. FREEZING THE MIXTURE.--With the preparation of the mixture well
+understood, the housewife should turn her attention to the principles
+that are involved in its freezing. As has been explained, a can that has
+a cover and a bail may sometimes be used, especially if the dessert does
+not need turning, but a freezer is necessary for good results in the
+preparation of a frozen dessert that requires turning. In the case of
+those that need no turning, such as mousses, parfaits, etc., a mold of
+some kind or a vacuum freezer is required.
+
+The usual type of freezer consists of a pail, generally wooden, and a
+can of smaller size that sets inside of the pail. The space between the
+can and the pail is where the ice and salt that freeze the mixture are
+packed. The can, which is the container for the mixture, contains a
+removable dasher that is turned during the freezing and thus beats air
+into the mixture. It is covered with a top that has an opening in the
+center through which one end of the dasher extends, and a ring of cogs
+surrounding this opening. For the entire freezer there is a top piece
+that fastens to both sides of the wooden bucket. It contains a set of
+cogs that fit into the cogs on the cover of the can. To one side of this
+piece is attached a crank, which, upon being turned, moves both the can
+containing the mixture and the dasher inside the can.
+
+65. The first thing to be done in the freezing of any dessert is to get
+the ice ready for use. This may be done in numerous ways, but perhaps
+the most convenient one is shown in Fig. 7. A bag made of a heavy
+material, such as canvas or ticking, and wooden mallet are used for this
+purpose. Place the ice in the bag and, as here shown, hold the bag shut
+with one hand and pound it with the mallet held in the other. Continue
+the pounding until the ice is broken into small pieces, and then empty
+it into a dishpan or some other large pan. After the proportion of salt
+to ice has been decided upon, mix the salt with the ice in the manner
+shown in Fig. 8.
+
+[Illustration: FIG. 7]
+
+[Illustration: FIG. 8]
+
+[Illustration: FIG. 9]
+
+[Illustration: FIG. 10]
+
+66. Before the freezer is used, scald the can and the dasher thoroughly
+with boiling water as shown in Fig. 9, and then set them aside to cool.
+When entirely cold, fit the can into the freezer, and then, as shown in
+Fig. 10, pour the mixture into the can. Remember that the mixture should
+come to within only one-third or one-fourth of the top of the can. With
+the cover placed securely on the can and the top of the freezer
+attached, proceed to pack the ice and salt into the freezer. As shown in
+Fig. 11, fill the space between the can and the container with these
+materials, using a large spoon for this purpose. Work them down around
+the can with the small end of a potato masher or similar implement, as
+in Fig. 12, packing the freezer as tightly as possible and making sure
+that the ice comes higher than the surface of the mixture inside of
+the can.
+
+When the packing has been finished, see that the top is securely
+attached and that the hole in the side of the freezer is well stopped
+up. Then proceed to freeze the cream. Turn the crank slowly, for nothing
+is gained by turning the mixture rapidly at the temperature at which it
+is put into the freezer. After the temperature has been reduced
+considerably, and just as the mixture begins to thicken a trifle, start
+turning the crank more rapidly. The air incorporated just at this time
+by the turning of the dasher increases the volume considerably, for it
+will remain held in the mixture.
+
+[Illustration: FIG. 11]
+
+[Illustration: FIG. 12]
+
+67. PACKING THE MIXTURE.--If the frozen dessert is to be served at once,
+turn the crank until it is difficult to turn any longer. However, in
+case the dessert is not to be used as soon as it is made, it should be
+frozen only moderately hard and then packed and allowed to freeze more.
+During this second freezing process, a condition occurs that is known as
+_ripening_ and that improves the quality as well as the flavor of the
+dessert. After the freezing has been carried on to the desired degree,
+unfasten the top of the freezer, wipe the can thoroughly around the top
+with a cloth to make sure that all salt and ice are removed, and then
+remove the cover. Proceed at once to lift out the dasher and to scrape
+it clean with a knife or a spoon, as shown in Fig. 13. Push down the
+frozen dessert in the can carefully and tightly with the aid of a spoon.
+To prepare it for packing, stretch a piece of waxed paper over the top
+of the can, replace the cover, and fit a cork into the hole in the cover
+through which the top of the dasher extends, as Fig. 14 shows. With this
+done, remove the stopper from the hole in the side of the freezer and,
+as Fig. 15 shows, run off the brine that has formed by the melting of
+the ice. Then repack the freezer with a mixture of ice and salt in the
+proportion of 2 to 1 and set aside until needed.
+
+[Illustration: FIG. 13]
+
+[Illustration: FIG. 14]
+
+[Illustration: FIG. 15]
+
+68. USING A VACUUM FREEZER.--There are some frozen desserts that do not
+necessarily require the incorporation of air by means of a dasher to be
+satisfactory. For desserts of this kind, a vacuum freezer, that is, one
+that requires no turning, may be used.
+
+In such a freezer a container extends down through the center of the can
+and is surrounded by an air space. The mixture to be frozen is poured
+into this container from the top and the ice-and-salt mixture that does
+the freezing is put in from the bottom and takes up the air space.
+Covers fasten securely both the top and the bottom. A handle attached to
+one side makes the handling of such a freezer an easy matter.
+
+By many, a freezer of this kind is considered a decided advantage over
+the usual variety of freezer, for it requires no turning, but there are
+certain disadvantages about its use that should be understood before one
+is secured. In the first place, the expansion that is produced in the
+mixture by the incorporation of air when an ordinary freezer is used
+does not occur in a vacuum freezer. Also, the texture of the finished
+product is not, as a rule, equal to that of the dessert made in a
+freezer turned with a dasher. In addition, it is necessary to crack the
+ice somewhat finer for a vacuum freezer and to mix it thoroughly with
+the correct proportion of salt required for the particular kind of
+mixture frozen.
+
+[Illustration: FIG. 16]
+
+[Illustration: FIG. 17]
+
+[Illustration: FIG. 18]
+
+69. When a vacuum freezer is to be used, turn it upside down and insert
+the ice-and-salt mixture through the opening in the bottom. Then close
+it tight, turn it right side up, and with the top open, pour in the
+mixture as shown in Fig, 16. Screw the top on tightly in the manner
+shown in Fig. 17, just as the bottom is screwed on, and set the freezer
+aside. After the mixture has stood for about 15 minutes, open the
+freezer from the top and stir the contents down from the sides with a
+knife or a spoon, as in Fig. 18. Then replace the cover and allow the
+freezing to continue for 10 minutes more. At the end of this time, open
+the freezer again, repeat the stirring, refasten the cover, and continue
+the freezing for another 5 minutes. The mixture should then be ready
+to serve.
+
+       *       *       *       *       *
+
+
+RECIPES FOR FROZEN DESSERTS
+
+ICE CREAMS
+
+70. PHILADELPHIA ICE CREAM.--Perhaps the simplest of frozen desserts to
+make is Philadelphia ice cream, but it requires cream in order that its
+texture be good. For this reason, it is not so economical as some of
+those which are a trifle more complicated to prepare. It consists of
+cream sweetened, flavored, and then frozen. This is a particularly
+attractive way in which to make ice cream when strawberries, red
+raspberries, or peaches are in season, as these fresh fruits may be
+crushed and added to the cream, instead of plain flavoring.
+
+The recipe here given for the preparation of Philadelphia ice cream
+contains vanilla as the flavoring, but fresh fruit of any desirable kind
+may be added, this recipe being used merely as a basis. Usually 1 1/2
+cupfuls of crushed fruit is required for a quart of cream. It is
+necessary, however, to vary the quantity of sugar with the nature of the
+fruit used. For instance, if fresh strawberries are used, more sugar
+will be required than if canned ones are used, because sugar has already
+been added to these. The best plan is to test the mixture before
+freezing it, remembering always that more sugar is required for a frozen
+dessert than would be necessary if the mixture were not to be frozen.
+
+PHILADELPHIA ICE CREAM
+(Sufficient to Serve Six)
+
+1 qt. cream
+1 Tb. vanilla
+1 c. sugar
+
+Scald the cream in a double boiler, add the sugar and the vanilla, and
+cool. If desired, add 1 1/2 cupfuls of crushed fruit. If pineapple is
+used, it may be grated or shredded instead of being crushed. Place in a
+freezer and freeze according to the directions previously given.
+
+71. VANILLA ICE CREAM.--Plain ice cream is usually made from
+ingredients that are somewhat cheaper than those used to make
+Philadelphia ice cream. It consists usually of a custard foundation, to
+which are added flavoring, sometimes fruit, and usually thin cream. The
+custard foundation is often made with corn starch and a small amount of
+raw egg. The same rules must be observed in the preparation of this
+foundation for ice cream as have been learned in the making of custards.
+Frequently some starchy material, such as flour or corn starch, is used
+for thickening in the preparation of this dessert. Some persons prefer
+flour, as they believe that the presence of flour cannot be detected so
+easily as that of corn starch; however, a recipe using each is given.
+The mixtures used for this ice cream should not be boiled, but cooked in
+a double boiler. If desired, fruits, either cooked or raw, or nuts may
+be added to the ice cream for variety.
+
+VANILLA ICE CREAM No. 1
+(Sufficient to Serve Six)
+
+4 Tb. flour
+1 c. sugar
+1/4 tsp. salt
+4 c. milk
+2 c. thin cream
+2 eggs
+2 Tb. vanilla
+
+Mix the flour, sugar, and salt with sufficient cold liquid to moisten
+well. Add this to the remainder of the milk and the cream heated in a
+double boiler. Stir until thickened, and cook for about 20 minutes. Beat
+the eggs and add slowly to the mixture, stirring rapidly to prevent
+curding. Cook until the egg has thickened, strain, add the vanilla,
+cool, and freeze.
+
+VANILLA ICE CREAM No. 2
+(Sufficient to Serve Six)
+
+1 qt. milk
+3 Tb. corn starch
+1-1/2 c. sugar
+2 eggs
+1 pt. cream
+1 Tb. vanilla
+
+Scald the milk and stir into it the corn starch mixed with half the
+sugar. Stir constantly until thickened, and cook for 15 to 20 minutes.
+Beat the eggs, add the remaining sugar, mix with a little of the hot
+mixture, and stir into the double boiler. Remove from the heat, add the
+cream, strain, cool, add the flavoring, and freeze.
+
+72. CHOCOLATE ICE CREAM.--Next to vanilla ice cream, chocolate seems to
+be the most desired. Some persons think this variety is difficult to
+make, but if the accompanying directions are carefully followed, no
+difficulty will be experienced and a delicious dessert will be
+the result.
+
+CHOCOLATE ICE CREAM
+(Sufficient to Serve Six)
+
+2 c. sugar
+1/2 tsp. salt
+1/2 c. water
+4 Tb. flour
+3 sq. melted chocolate
+2 eggs
+5 c. milk
+4 tsp. vanilla
+2 c. thin cream
+
+Mix the sugar and water and cook until a sirup forms. Add this to the
+melted chocolate and cook together until the two are well blended. Add
+this mixture to the heated milk and cream, which have been seasoned with
+the salt and thickened with the flour. Beat the eggs and add to the hot
+mixture, stirring rapidly to prevent curding. Remove from the heat,
+cool, add the vanilla, strain, and freeze.
+
+73. MOCHA ICE CREAM.--As the flavor of coffee is usually well liked,
+Mocha ice cream, which has coffee for its flavoring, is a dessert that
+often finds a place in the meal. It is especially nice to serve in the
+hot weather when hot coffee is omitted from the meal.
+
+MOCHA ICE CREAM
+(Sufficient to Serve Six)
+
+1 c. water
+1-1/4 c. sugar
+1/3 3 c. ground coffee
+1/4 tsp. salt
+1-1/2 c. milk
+1 qt. cream
+2 eggs
+1 tsp. vanilla
+
+Heat the water and add it to the coffee. Allow this to stand on the back
+of the stove for about 1/2 hour, and then strain through cheesecloth.
+Heat the milk in a double boiler, and to it add the strained coffee.
+Beat the eggs and add the sugar and salt to them. Stir into this a
+spoonful of the hot milk and coffee and then add to the mixture in the
+double boiler. Cook until the eggs have thickened, stirring constantly
+to prevent curding. Remove from the heat, cool, add the cream and
+vanilla, strain through a fine sieve, and freeze.
+
+74. CARAMEL ICE CREAM.--No more delicious ice cream can be made than
+that flavored with caramel. It is usually very fine in texture and rich
+in flavor.
+
+CARAMEL ICE CREAM
+(Sufficient to Serve Six)
+
+1-1/2 c. sugar
+1 egg
+1/2 c. water
+1/4 tsp. salt
+2 c. milk
+1 qt. thin cream
+2 Tb. flour
+1 Tb. vanilla
+
+Caramelize 1/2 of the sugar and add the water. Cook to a sirup. Prepare
+a custard with the milk, remaining sugar, flour, egg, and salt. Remove
+from the heat, add the caramel and the cream, strain, add the vanilla,
+cool, and freeze.
+
+75. JUNKET ICE CREAM WITH PEACHES.--An attractive frozen dessert can be
+made by freezing junket and serving it with canned peaches and peach
+sirup. This may be made into a mold and the mold garnished with the
+peaches, or it may be served on individual plates and a half of a peach
+put on each plate.
+
+JUNKET ICE CREAM WITH PEACHES
+(Sufficient to Serve Six)
+
+1 c. cream
+1 Tb. cold water
+1-1/2 qt. milk
+1 Tb. vanilla
+1-1/2 c. sugar
+1 tsp. almond extract
+1/4 tsp. salt
+Green coloring
+2 junket tablets
+Canned peaches
+
+Mix the cream and milk, add the sugar and salt, and heat in a double
+boiler until lukewarm. Dissolve the junket tablets in the cold water and
+add to the lukewarm milk. Add the flavoring and the green coloring,
+making the junket a pale green, and stand in a warm place until set.
+Turn into a freezer and freeze. If desired, mold and garnish the mold
+with the peaches. Add sugar to the peach juice and cook until a thick
+sirup is formed. Pour this over the whole and serve. If it is desired
+not to mold the ice cream, serve it with a peach on individual serving
+plates and pour a spoonful of peach sirup over each portion.
+
+76. FRENCH ICE CREAM.--No more delicious ice cream can be made than that
+given in the accompanying recipe and known as French ice cream. It is
+especially nice for serving when something very attractive is desired,
+as at a dainty luncheon or an afternoon or evening party.
+
+FRENCH ICE CREAM
+(Sufficient to Serve Six)
+
+1 pt. milk
+1 qt. cream
+1 c. sugar
+1 Tb. vanilla
+Yolks of 8 eggs
+1 tsp. lemon
+
+Heat the milk and add the sugar and beaten yolks of the eggs. Cook until
+the mixture thickens, remove from the fire, add the cream, vanilla, and
+lemon. Cool and freeze.
+
+FROZEN CUSTARDS
+
+77. Frozen custard makes a very desirable kind of frozen dessert. If
+properly made, the result is a delightfully rich dessert of smooth
+texture. It may be frozen without turning or in the usual way. A similar
+mixture is used in some of the recipes of the more complicated frozen
+desserts given later. Fruits and nuts may be used in the preparation of
+frozen custard to procure variety. During the season when eggs are
+expensive, this dessert is a rather extravagant one, so that from the
+standpoint of economy it should be made in the spring and summer.
+
+78. PLAIN FROZEN CUSTARD.--If a frozen dessert that is easily made is
+desired, plain frozen custard should be tried. The accompanying recipe
+gives directions for custard of this kind.
+
+PLAIN FROZEN CUSTARD
+(Sufficient to Serve Six)
+
+1-1/2 qt. milk
+1/4 tsp. salt
+6 eggs
+1 Tb. vanilla
+1-1/4 c. sugar
+1 tsp. lemon extract
+
+Heat the milk in a double boiler. Separate the eggs, beat the yolks, and
+add the sugar and salt to them. Add this to the hot milk, stirring
+rapidly until the mixture thickens. Remove from the heat, beat the egg
+whites, and fold them into the mixture. Add the vanilla and lemon
+extract, cool, and freeze.
+
+79. FROZEN CUSTARD WITH NUTS.--Plain frozen custard can be greatly
+improved by the addition of nuts. The nuts used may be blanched almonds
+roasted in the oven until they are brown, hickory nuts, English walnuts,
+pecans, black walnuts, or a mixture of any of these. They should not be
+put through a grinder, but should be put into a chopping bowl and
+chopped fine with a chopping knife. Prepare the mixture and freeze to a
+mush, then open the freezer, add a cupful of chopped nuts, close the
+freezer, and complete the freezing.
+
+80. FROZEN CUSTARD WITH RAISINS.--Frozen custard is also delicious when
+maple sirup is used in its preparation and raisins are added before the
+freezing is complete.
+
+FROZEN CUSTARD WITH RAISINS
+(Sufficient to Serve Six)
+
+1 c. sultana raisins
+1-1/2 c. maple sirup
+1 qt. milk
+1 pt. thin cream
+6 eggs
+1 Tb. vanilla
+
+Steam the raisins until they are soft. Heat the milk in a double
+boiler. Beat the eggs, add the maple sirup, and add this to the milk.
+Cook until the mixture has thickened, remove from the heat, and stir in
+the cream and vanilla. Cool and freeze to a mush; then add the raisins
+and continue freezing until stiff. Serve.
+
+81. TUTTI-FRUTTI FROZEN CUSTARD.--A very rich dessert can be made by
+adding chopped nuts and several kinds of fruit to custard and then
+freezing it to make tutti-frutti custard. Such a dessert is high in food
+value and is suitable for a meal in which other rich food is not served.
+
+TUTTI-FRUTTI FROZEN CUSTARD
+(Sufficient to Serve Six)
+
+1 qt. milk
+6 egg yolks
+1 c. sugar
+1/8 tsp. salt
+1 Tb. vanilla
+1/4 c. chopped citron
+2 Tb. maraschino juice
+1/4 c. chopped maraschino cherries
+1/2 c. chopped nuts
+1/4 c. chopped candied pineapple
+1/2 c. shredded coconut
+
+Heat the milk in a double boiler. Beat the egg yolks and add the sugar
+and salt. Add this to the hot milk and stir until the custard has
+thickened. Cool, add the vanilla, chopped citron, maraschino juice,
+cherries, nuts, pineapple, and coconut. Place in a freezer and freeze
+until stiff. Pack and let stand until time to serve.
+
+
+ICES
+
+82. Ices are simple mixtures of fruit juice and sugar diluted with water
+and then frozen. They are expected to be somewhat sour, and, as a rule,
+lemon juice is relied on to assist in obtaining this flavor. In
+addition, lemon juice also helps to bring out the flavor of the fruit
+used as the basis of the ice.
+
+As a rule, a very smooth texture is not desired in this dessert;
+consequently, ice is frozen quite rapidly and, as will be noted in Table
+I, with a high proportion of salt. Unless the fruit used in an ice is
+expensive, this is probably the cheapest frozen dessert that can be
+made, for it seldom contains any other ingredients than those mentioned.
+It is usually clear, but occasionally the fruit pulp is used in addition
+to the fruit juice. When this is done, the mixture should not be frozen
+too hard, as the fruit is apt to become icy. Fresh, canned, or preserved
+fruit may be used. The sugar used for ices is usually cooked with the
+water to form a sirup. Otherwise, the sugar often fails to dissolve and
+remains granular, preventing the ice from being as sweet as it should be
+for the amount of sugar used.
+
+83. LEMON ICE.--The ice most frequently made is that flavored with
+lemon. It is very refreshing when served plain, but it can be improved
+by the addition of fruit. A very delightful way in which to serve it is
+to place a large spoonful in a sherbet glass, pour over this a spoonful
+or two of the sirup from maraschino cherries, and then garnish with
+diced bananas.
+
+LEMON ICE
+(Sufficient to Serve Six)
+
+4 c. water
+2-1/2 c. sugar
+3/4 c. lemon juice
+
+Mix the water and sugar, bring to a boil, and cool. Add the lemon juice,
+turn into a freezer, and freeze. Serve in any desired way.
+
+84. ORANGE ICE.--Persons fond of oranges generally welcome orange ice as
+a dessert. As orange ice is somewhat bland in flavor, it is improved by
+the addition of a little lemon juice.
+
+ORANGE ICE
+(Sufficient to Serve Six)
+
+2 c. sugar
+4 c. water
+2 c. orange juice
+1/2 c. lemon juice
+
+Cook the sugar and water until a thin sirup is formed, add the lemon and
+orange juice, and freeze.
+
+85. FRUIT ICE.--No more refreshing dessert for warm weather can be made
+than fruit ice. Orange and lemon juice are used as the foundation, and
+grated pineapple and crushed strawberries are added for flavoring.
+
+FRUIT ICE
+(Sufficient to Serve Six)
+
+1-1/2 c. sugar
+2 c. water
+3 oranges
+3 lemons
+1 c. grated pineapple
+1 c. crushed strawberries
+
+Cook the sugar and water until a thin sirup is formed, and then cool.
+Add the juice of the oranges and lemons, the grated pineapple, fresh if
+possible, and the crushed strawberries. Freeze and serve.
+
+86. FROZEN SPICED PUNCH.--Something entirely different in the way of a
+frozen dessert can be made by making frozen spiced punch according to
+the accompanying directions. A dessert of this kind is a fitting
+conclusion to a meal that is somewhat hearty and varied in its nature.
+
+FROZEN SPICED PUNCH
+(Sufficient to Serve Six)
+
+6 cloves
+2-in. stick cinnamon
+1 qt. water
+2 c. sugar
+1/2 c. pineapple juice
+1/2 c. orange juice
+1/2 c. lemon juice
+4 drops wintergreen oil
+
+Put the cloves and cinnamon into the water, place over the fire, bring
+to the boiling point, and then add the sugar. Cook together for a few
+minutes, remove from the fire, and cool. Add the pineapple, orange, and
+lemon juice, strain, add the wintergreen oil, and freeze.
+
+87. MINT PUNCH.--When meals containing rich meats and other rich foods
+are served, it will be found that mint punch adds just what is needed to
+balance them. It is an easy dessert to make, as will be seen from the
+accompanying recipe.
+
+MINT PUNCH
+(Sufficient to Serve Six)
+
+1 c. sugar
+1 qt. water
+3 lemons
+1 bunch fresh mint
+4 drops peppermint oil
+Green coloring
+
+Cook the sugar and water until a thin sirup is formed. Cool and add the
+juice of the lemons. Wash and chop the leaves of the mint into small
+pieces, and add these to the liquid. Add the peppermint oil and
+sufficient coloring to make it a pale green. Freeze. The fresh mint
+leaves may be omitted if desired.
+
+
+FRAPPÉS
+
+88. FRAPPÉS, in composition, are very similar to ices, consisting
+usually of crushed fruit or fruit juice, water, and sugar. They are
+granular when frozen, and, as they are never frozen as hard as ice cream
+and ices, they are of a mushy consistency. They are more often used for
+serving with a heavy course in a dinner or between two courses than as a
+dessert. The freezing of frappés is accomplished rapidly, for, as will
+be observed from Table I, the proportion of ice and salt used is 1 to 1.
+This, together with the fact that the mixture contains a large
+proportion of water, accounts for the granular nature of frappés. Any
+desirable fruit may be used in the preparation of this dessert. If it is
+a rather bland fruit, such as peaches, raspberries, etc., lemon juice
+should be added in order to give a sour taste and the mixture will need
+to be sweetened accordingly.
+
+89. CRANBERRY FRAPPÉ.--To the dinner course of a meal in which chicken,
+turkey, duck, or other fowl is served, cranberry frappé is often added.
+It may be used in place of the cranberry jelly and will be found to be a
+delightful change.
+
+CRANBERRY FRAPPÉ
+(Sufficient to Serve Six)
+
+1 qt. cranberries
+3 c. water
+2 c. sugar
+2 lemons
+
+Put the cranberries to cook with the water. When all the berries have
+become soft, force them through a colander, add the sugar, and put over
+the fire to cook until the sugar is completely dissolved. Remove from
+the fire and cool, add the juice of the lemons, and freeze.
+
+90. CIDER FRAPPÉ.--A delightful addition to a Thanksgiving dinner is
+cider frappé. It should be served with the dinner course rather than as
+a dessert.
+
+CIDER FRAPPÉ
+(Sufficient to Serve Six)
+
+1/4 c. water
+1/2 c. sugar
+1 qt. cider
+2 lemons
+
+Place the water and sugar over the fire and cook until the sugar is
+dissolved. Cool and then add the sirup to the cider and the juice of the
+lemons. Freeze.
+
+91. CHERRY FRAPPÉ.--No more attractive frappé can be served than that
+flavored with cherries and colored with a pink coloring. It is very
+refreshing and adds much to the meal in which it is served.
+
+CHERRY FRAPPÉ
+(Sufficient to Serve Six)
+
+1 c. sugar
+1 c. water
+2 lemons
+1 c. cherries, chopped
+1-1/2 c. juice from canned sour cherries
+Pink coloring
+
+Add the sugar to the water and cook until the sugar is dissolved. Cool,
+add the juice of the lemons, the chopped cherries, cherry juice, and
+sufficient pink coloring to make the mixture a pale pink. Freeze.
+
+
+SHERBETS
+
+92. SHERBETS, according to definition, are flavored water ices, but as
+they are now commonly understood, they have come to have a different
+meaning. Desserts now regarded as sherbets are ices to which are added
+egg whites, gelatine, milk, or any combination of these things. The
+addition of such ingredients improves the texture very much, for
+sherbets are less likely to be granular than ices.
+
+Sherbets may be made from fruits or fruit juices of any kind, and these
+may be either canned or fresh. Some mixtures of fruits are more
+agreeable than others, and an effort should be made to combine the
+fruits that make the best mixtures. When a bland fruit is used as the
+basis for a sherbet, a more acid one should be added to improve
+the flavor.
+
+93. MILK SHERBET.--The accompanying recipe for milk sherbet may be made
+as here given, or any desired kind of crushed fruit and fruit juice may
+be added to it to give a distinctive fruit flavor. The quantity of lemon
+used may be decreased slightly, especially if the fruit added is sour.
+If a large amount of unsweetened fruit is added, it may be necessary to
+increase the quantity of sugar. This point should be looked after
+carefully before freezing.
+
+MILK SHERBET
+(Sufficient to Serve Six)
+
+1-1/2 c. sugar
+1 qt. milk
+3 lemons
+
+Mix the sugar, milk, and juice of the lemons. Stir until the sugar is
+dissolved. The milk, of course, will curd, but when it is frozen the
+curd will have disappeared entirely. Place in a freezer and freeze
+until firm.
+
+94. RASPBERRY SHERBET.--If a delightful dessert is desired, raspberry
+sherbet should be made. Fresh raspberries are preferred in a dessert of
+this kind, but canned raspberries may be used if it is made out of the
+raspberry season.
+
+RASPBERRY SHERBET
+(Sufficient to Serve Six)
+
+3 c. milk
+2 c. crushed red raspberries
+1 lemon
+2 c. sugar
+
+Mix the milk, raspberries, juice of the lemon, and sugar. Stir until the
+sugar is dissolved. Freeze.
+
+95. PEAR SHERBET.--Pear juice is, of course, rather bland in flavor,
+but it makes a very appetizing sherbet if it is combined with
+lemon juice.
+
+PEAR SHERBET
+(Sufficient to Serve Six)
+
+2 c. pear juice
+Juice of 3 lemons
+2 c. water
+1 c. sugar
+1 Tb. gelatine
+1 egg white
+
+Mix the fruit juices and water and add the sugar. Soak the gelatine in a
+little cold water and add sufficient boiling water to dissolve it. Pour
+this into the mixture. Freeze until of a mushy consistency. Add the
+beaten egg white and continue to freeze until stiff.
+
+96. STRAWBERRY SHERBET.--As nearly every one is fond of strawberries, a
+sherbet in which this fruit is used will always be appreciated. Fresh
+strawberries are required in the accompanying recipe, and so this
+dessert must be made during strawberry season.
+
+STRAWBERRY SHERBET
+(Sufficient to Serve Six)
+
+2 c. fresh crushed strawberries
+1 lemon
+2 c. sugar
+1 qt. milk
+2 egg whites
+
+Crush the strawberries, add them with the juice of the lemon and sugar
+to the milk. Stir until the sugar is dissolved. Freeze to a mush, add
+the beaten egg whites, and continue to freeze until the sherbet
+is solid.
+
+97. GRAPE SHERBET.--Sherbet in which grape juice is used for flavoring
+makes a change from the usual kind of frozen desserts. A little lemon
+juice is used with the grape juice to make it more tart.
+
+GRAPE SHERBET
+(Sufficient to Serve Six)
+
+2 c. grape juice
+2 c. water
+2 c. milk
+1 Tb. gelatine
+2 c. sugar
+1 lemon
+
+Mix the grape juice, water, and milk. Soak the gelatine in a little cold
+water and add sufficient boiling water to dissolve. Pour this into the
+liquid and add the sugar and the juice of the lemon. Stir until the
+sugar is dissolved. Place in a freezer and freeze.
+
+MOUSSES, PARFAITS, AND BISCUITS
+
+98. Nature of Mousses, Parfaits, and Biscuits. Mousses, parfaits, and
+biscuits differ from other frozen desserts in that they are frozen in
+molds rather than in a freezer. Mousses and parfaits are similar in
+nature, and still there is a slight distinction between them. Mousses
+nearly always contain gelatine and are frequently made without eggs,
+while parfaits are composed largely of sirup, eggs, and cream. Biscuits
+are usually made of a mixture similar to mousses and parfaits, but are
+molded in individual molds.
+
+Since the desserts are frozen without being turned, they must be of a
+heavy, smooth texture, so that they will not be granular when they are
+frozen, as would be the case if a fine mixture were packed in a mold and
+frozen without turning. In many of them, whipped cream and beaten eggs
+are folded in to give lightness. In the ordinary manner of freezing,
+this lightness would be lost, but it is retained in this method because
+the mixture is undisturbed during the freezing process. Considerable
+time is required to freeze these heavy mixtures; in fact, if a mousse
+contains too large a proportion of gelatine, there is difficulty in
+freezing it at all.
+
+99. MOLDING: MOUSSES, PARFAITS, AND BISCUITS.--The molding of mousses,
+parfaits, and biscuits, while different from the freezing of other
+frozen desserts, is not a difficult matter. They are usually put in a
+mold of some kind and the mold is then covered with a mixture of ice and
+salt. After the mixture is prepared, crack the ice as previously
+explained, and mix it with salt in the proportion of 2 to 1. As a rule,
+a very large dish pan or other utensil that will hold a sufficient
+quantity of ice to cover the mold well is used for freezing the packed
+mold. Set the mold in the pan of ice and salt until it is thoroughly
+cooled, and then fill it with the mixture to be frozen. Often, to
+improve the appearance, the mold is first lined with a frappé or an ice
+and then filled with the heavier mixture. Such an arrangement provides
+an opportunity for a color scheme and at the same time facilitates the
+removal of the dessert from the mold.
+
+With the mold filled in the desired way, wrap several layers of oiled
+paper in a band around the edge and press the cover down tightly to
+prevent the entrance of any salt water. Then pack the closed mold in the
+pan of ice and salt, being careful to have it completely covered. It
+may be necessary to pour off the water and repack with ice and salt once
+during the freezing. Care should be taken not to freeze the mixture too
+long, for, at best, it is hard to remove these desserts from the mold
+and this difficulty is increased if they are frozen too hard.
+
+100. CARAMEL MOUSSE.--A melon mold makes a very attractive dessert when
+used for the molding of caramel mousse. After being turned out of the
+mold on a platter and garnished with peaches, this dessert will appear
+as in Fig. 19. In addition to being attractive, caramel mousse is so
+delicious that it appeals to practically every one.
+
+[Illustration: FIG. 19]
+
+CARAMEL MOUSSE
+(Sufficient to Serve Six)
+
+3/4 c. sugar
+1/2 c. water
+1 c. evaporated milk
+2 tsp. gelatine
+1/4 c. water
+1 egg white
+2 tsp. vanilla
+1/4 tsp. salt
+
+Make 1/2 cupful of the sugar and the 1/2 cupful of water into caramel.
+Place the can of evaporated milk into a pan of warm water, allow it to
+come to a boil over the flame, and then cool the can in the
+refrigerator. Soften the gelatine with the 1/4 cupful of water and then
+dissolve in the caramel while it is boiling hot. Pour the cold milk into
+a bowl, add the egg white, and beat together vigorously. When the
+gelatine and caramel have become cool and have started to set, gradually
+add the mixture to the milk and egg white, beating constantly. If it is
+desired to hasten the thickening process, set the bowl in which the
+mixture is being made into a pan of ice. Add the rest of the sugar, the
+vanilla, and the salt, and continue beating until the whole begins to
+thicken. Place in a mold and freeze in a pan of ice and salt. When
+frozen, turn from the mold onto a platter and garnish with canned
+peaches in the manner shown. Over each serving, pour some of the peach
+juice, which has been boiled down into a thick sirup.
+
+101. CHOCOLATE MOUSSE.--If persons to be served are fond of chocolate
+desserts, chocolate mousse should be prepared. This may be packed in a
+mold of any desired kind.
+
+CHOCOLATE MOUSSE
+(Sufficient to Serve Six)
+
+2 sq. unsweetened chocolate
+1-1/4 c. sugar
+1 c. water
+2 tsp. granulated gelatine
+3 c. thin cream
+1 tsp. vanilla
+1 c. whipping cream
+
+Melt the chocolate in a double boiler. Add the sugar and half of the
+water. Cook over the flame until the mixture is thick and smooth. Soften
+the gelatine in 1/4 cupful of water, bring the remaining 1/4 cupful of
+water to the boiling point, and dissolve the gelatine in it. Add this to
+the cooked chocolate and sugar, heat the thin cream in a double boiler,
+and mix the two. Add the vanilla, strain, and cool in a pan of ice
+water. When the mixture begins to thicken, whip the heavy cream and fold
+it in. Mold, pack in ice and salt, and freeze.
+
+102. BANANA-AND-APRICOT MOUSSE.--Mousses are sometimes made of fruits,
+but when this is done, the proper combination should be secured. Bananas
+and apricots combine very well. An excellent dessert will therefore
+result if the directions given in the accompanying recipe are
+carefully followed.
+
+BANANA-AND-APRICOT MOUSSE
+(Sufficient to Serve Six)
+
+1 c. banana purée
+1 c. apricot purée
+Juice of 1 lemon
+1 c. water
+1 c. sugar
+2 tsp. gelatine
+1 pt. heavy cream
+
+Force ripe bananas through a sieve to make the banana purée. Soak and
+stew dried apricots and force these through a sieve to make apricot
+purée. Mix the two and add the lemon juice. Add 1/2 cupful of the water
+to the sugar and cook until a thick sirup is formed. Add this to the
+fruit purée. Soften the gelatine in 1/4 cupful of cold water, heat the
+remaining 1/4 cupful to the boiling point, and dissolve the gelatine.
+Add the gelatine to the fruit mixture and place in a pan of ice water to
+cool. Whip the cream until it is stiff and fold this into the fruit
+mixture when it begins to thicken. Mold, pack in ice, and freeze.
+
+103. MAPLE PARFAIT.--Maple sirup may be combined with eggs and whipped
+cream to make maple parfait. As may be judged from the ingredients used,
+this is a very rich dessert; therefore, it should not be used in a meal
+in which the other dishes are hearty. Maple parfait makes an excellent
+dish to serve with cake that is not very rich as refreshments for
+a party.
+
+MAPLE PARFAIT
+(Sufficient to Serve Six)
+
+4 eggs
+1 c. maple sirup
+1 pt. heavy cream
+
+Beat the eggs. Cook the maple sirup for a few minutes only and pour this
+slowly over them. Stir constantly to prevent the curding of the eggs.
+Place in a double boiler and cook until the mixture thickens. Cool in a
+pan of ice water. Whip the cream until it is stiff and fold this into
+the mixture. Mold, pack in ice and salt, and freeze.
+
+104. CAFÉ PARFAIT.--Coffee used to flavor parfait makes a dessert that
+appeals to many. When hot coffee is not included in the meal on a warm
+day, this beverage need not be omitted altogether, for it may be used to
+flavor the dessert.
+
+CAFÉ PARFAIT
+(Sufficient to Serve Six)
+
+1/4 c. ground coffee
+1 c. milk
+1 c. sugar
+3 c. thin cream
+3 eggs
+1 c. heavy cream
+
+Scald the coffee and milk together for about 20 minutes, strain, and add
+the sugar and thin cream. Stir until the sugar dissolves. Beat the eggs
+and add them to the warm mixture. Cook together until the eggs have
+thickened and then cool. Whip the heavy cream, fold this into the
+custard, and freeze. Serve with sweetened whipped cream.
+
+105. STRAWBERRY ANGEL PARFAIT.--As the name implies, strawberry angel
+parfait is a very dainty dessert. Nothing more delightful can be made
+during the season when fresh strawberries can be obtained. It is
+suitable for serving at the conclusion of a meal, but it is especially
+satisfactory for a party or other social affair.
+
+STRAWBERRY ANGEL PARFAIT
+(Sufficient to Serve Six)
+
+1 c. sugar
+1 c. boiling water
+Whites of 2 eggs
+1 pt. whipping cream
+1 c. crushed strawberries
+2 tsp. vanilla
+
+Boil the sugar and water until the sirup threads. Beat the egg whites
+and pour the hot sirup over them, beating rapidly. Cool. Whip the cream
+and fold it in, add the crushed strawberries and vanilla, and freeze
+in a mold.
+
+106. CANTON PARFAIT.--Preserved Canton ginger is used for the flavoring
+of Canton parfait. The sirup that comes with the ginger is also used in
+the preparation of this dessert. Canton parfait is somewhat of a
+departure from the ordinary dessert, but is favored by many persons.
+
+CANTON PARFAIT
+(Sufficient to Serve Six)
+
+1 c. sugar
+1/2 c. water
+4 eggs
+2 c. thin cream
+1/2 c. preserved Canton ginger
+1/4 c. sirup from ginger
+1 tsp. vanilla
+2 Tb. lemon juice
+1 c. whipping cream
+
+Cook the sugar and water together until they form a thin sirup. Beat the
+eggs, pour the hot sirup over them, and add the thin cream. Cook in a
+double boiler until the eggs have thickened. Cool, add the ginger
+chopped into small pieces, the ginger sirup, vanilla, and lemon juice.
+Fold into this the heavy cream whipped until it is stiff. Freeze in
+a mold.
+
+107. BISCUIT TORTONI.--Something entirely different in the nature of a
+frozen dessert can be had by preparing biscuit tortoni. This is frozen
+in a mold as are parfaits and mousses, but instead of the entire mold
+being served, it is packed in paper cases, and one of these served to
+each person. Macaroons are used to flavor this dessert, and a layer of
+the crumbs is sprinkled over the top of each serving.
+
+BISCUIT TORTONI
+(Sufficient to Serve Six)
+
+1 c. sugar
+1/2 c. boiling water
+3 eggs
+1 pt. thin cream
+1 c. heavy cream
+1 c. macaroon crumbs
+1 tsp. vanilla
+
+Cook the sugar and water until it threads. Beat the eggs and add the
+sirup to the beaten eggs. Then add the thin cream, return to the fire,
+and cook until the mixture thickens. Set aside to cool. Beat the heavy
+cream until it is stiff, and fold this into the custard. Make macaroon
+crumbs by drying macaroons and beating them until they are quite fine.
+Add 1 cupful of these crumbs and the vanilla to the parfait mixture,
+place in a mold and freeze. When frozen, remove from the mold, pack in
+paper cases, cover with a layer of macaroon crumbs, and serve.
+
+
+MOLDING FROZEN DESSERTS
+
+108. After desserts have been frozen in the various ways that have been
+explained, they are often molded and then allowed to stand in ice and
+salt until they are well set. In this way, many attractive desserts can
+be made and numerous color schemes carried out. Some of the molds that
+are used for this purpose are shown in Fig. 20. The one in the center is
+known as a _melon mold_, and it is the one used in the preparation of
+the caramel mousse shown in Fig. 19. It may also be used for the molding
+of desserts that are already frozen. The mold to the left is known as a
+_brick mold_, and is much used for Neapolitan ice cream, while the
+small one to the right is an individual mold used for individual
+serving. Both the top and the bottom of the brick mold are in the form
+of covers that are removable. Directions for the molding of several
+desserts of this kind are here given and other frozen mixtures may be
+molded in a similar way.
+
+[Illustration: FIG. 20]
+
+[Illustration: FIG. 21]
+
+109. NEAPOLITAN ICE CREAM.--A combination of an ice and two kinds of ice
+cream, usually of different colors, makes what is known as Neapolitan
+ice cream. Various ways of combining these are in practice; for
+instance, chocolate ice cream and strawberry ice cream may be combined
+with lemon ice, or strawberry and vanilla ice cream and orange ice may
+be used together. The ice creams and ices must, of course, be thoroughly
+frozen before they are packed in the mold.
+
+Prepare the mold by placing a piece of oiled paper over the bottom cover
+and setting the mold in this. Then put a layer of ice cream of one color
+into the mold, as shown in Fig. 21, pack on top of this the second color
+of ice cream, and put the ice on top, or pack the ice between the two
+kinds of ice cream. Pack each layer tight and push the frozen mixtures
+well into the corners so that there will be no holes. Cover the top well
+with another piece of oiled paper, as shown in Fig. 22, place the cover
+on, and pack the mold into ice and salt, using a proportion of 2 to 1.
+Allow this to stand until it is well set. To serve, remove from the
+mold, cut slices from the brick, and place on plates, preferably those
+covered with paper doilies.
+
+[Illustration: FIG. 22]
+
+110. BOMBE GLACÉ.--A combination of an ice and a mousse or parfait
+mixture makes a delightful dessert known as Bombe glacé. Contrasting
+colors should be used if possible in order to make a beautiful dessert.
+This is usually made in a melon-shaped mold, but it may be made in a
+round mold, such as a tin can, if the can is perfectly water-tight.
+
+Line the mold with an ice and fill the center with a mousse or a
+parfait. Place in a mixture of ice and salt and freeze. When it has
+become solid, turn out the entire mold on a suitable dish and serve it
+at the table.
+
+
+SERVING FROZEN DESSERTS
+
+111. Frozen desserts offer an opportunity for variety in serving,
+because they occur in so many different forms. The method of serving
+depends, of course, on the nature of the frozen dessert, but any one of
+them that may be served from a large plate or dish is always attractive.
+This may be done, as has been explained, if the frozen mixtures are
+molded either as a single kind or as a combination of two or more kinds.
+
+112. To remove a molded dessert from the mold before serving, first
+clean the mold thoroughly of ice and salt and wipe it dry with a cloth.
+Then remove the cover and allow it to stand for a few minutes in a warm
+place. This treatment will cause the outside of the frozen mixture to
+melt slightly and permit it to slip easily from the mold. A warm cloth
+or warm water is sometimes used to melt the surface, and it accomplishes
+the work more quickly; but when the mold is so treated it is likely not
+to look so well. As soon as the surface is a trifle soft, turn the mold
+out on a dish and serve it immediately.
+
+113. Receptacles of numerous kinds are in use for individual servings of
+frozen desserts. Slices of ice cream cut from a brick mold and
+individual molds are usually served on a small plate about the size of a
+bread-and-butter plate. It may be placed directly on the plate, or a
+paper doily of the proper size may be put on the plate and the frozen
+dessert set on this. Sherbet glasses are much used for individual
+portions and are very attractive for this purpose, especially when they
+have long stems. Paper cases, such as those shown in Fig. 23, also make
+excellent receptacles for individual servings. They may be plain or
+fancy and are generally used to carry out a color scheme or a decorative
+idea. Meringues having the bottom removed and the center scooped out are
+sometimes used as cases in which to serve ice cream. These are made of
+egg white and sugar and baked in the oven. They are not difficult to
+prepare, as the recipes for them in _Cakes, Cookies, and Puddings_, Part
+2, explain, and they are often garnished with whipped cream. All such
+receptacles are placed on a small plate either with or without a paper
+doily of the right size.
+
+[Illustration: FIG. 23]
+
+[Illustration: FIG. 24]
+
+114. It is a little more difficult to serve desserts frozen in a freezer
+than those which an molded. However, there are numerous ways of
+garnishing and serving such desserts to add to their attractiveness.
+Candied fruits, such as cherries and pineapple, candied violet, mint,
+and rose leaves, maraschino and crème-de-menthe cherries, fresh
+strawberries, preserved cherries, strawberries, and other fruits, sliced
+peaches or bananas, whipped cream, toasted coconut, chopped nuts of
+different kinds, and various kinds of fruit sirups may all be used to
+advantage with these desserts. Fig. 24 shows ice cream served in a
+stemmed sherbet glass with grape juice and garnished with whipped cream
+and a maraschino cherry. Then, too, a chocolate sirup made by cooking
+sugar, water, and chocolate or sugar, milk, and chocolate may be served
+hot or cold over ice cream and similar desserts. Another excellent dip
+is made of any kind of fruit juice thickened with sugar. The marshmallow
+whip explained in Art. 54 may be made in any desirable color and then
+used alone or with a dip as a garnish for ice cream.
+
+       *       *       *       *       *
+
+
+COLD AND FROZEN DESSERTS
+
+EXAMINATION QUESTIONS
+
+(1) Discuss briefly the value of desserts with meals.
+
+(2) What points should be considered in the selection of desserts?
+
+(3) What is the value of an attractive appearance in a dessert?
+
+(4) (_a_) How do the general rules of cookery apply in the preparation
+of desserts? (_b_) Give an example.
+
+(5) Of what value to desserts is: (_a_) a bland sauce? (_b_) a highly
+seasoned sauce?
+
+(6) (_a_) Mention the proportion of eggs and milk for a custard. (_b_)
+Describe the method of making and baking plain custard.
+
+(7) (_a_) Give a common test for determining when baked custard is done.
+(_b_) Give the test for soft custard.
+
+(8) (_a_) How should pearl tapioca be prepared for cooking? (_b_) What
+should be its appearance when it has been cooked?
+
+(9) How is gelatine prepared when it is to be used for desserts?
+
+(10) Give the theory for the freezing of desserts.
+
+(11) Give the proportion of ice to salt for: (_a_) ice cream; (_b_)
+sherbets; (_c_) ices; (_d_) frappés; (_e_) frozen punch; (_f_) frozen
+desserts that are packed and not turned to freeze.
+
+(12) Describe the procedure in getting a mixture ready to freeze.
+
+(13) To what is the increase in quantity during the freezing of a
+mixture due?
+
+(14) How does the rate of speed in turning the dasher affect the
+freezing of a dessert?
+
+(15) How can you determine when the mixture in a freezer is sufficiently
+frozen?
+
+(16) What should be done in making a frozen dessert when the freezing
+has been completed?
+
+(17) State the advantages and disadvantages of a vacuum freezer.
+
+(18) What are: (_a_) ices? (_b_) sherbets?
+
+(19) How is a mold of ice cream packed?
+
+(20) Describe an original way of serving ice cream.
+
+
+
+
+CAKES, COOKIES, AND PUDDINGS (PART 1)
+
+       *       *       *       *       *
+
+CAKE AND PUDDING MIXTURES IN THE DIET
+
+1. CAKE is a mixture of flour, eggs, sugar, butter, and liquid that is
+baked in the oven in a variety of forms and distinguished by a tender
+texture and a sweet flavor. Closely allied to cake mixtures proper are
+many others, including cookies, small cakes, puddings, etc. While these
+differ from cakes in some respects, they are similar in use,
+ingredients, or methods of preparation. Because of this similarity, a
+number of these related mixtures are taken up in connection with cakes.
+
+2. Foods of this class, which are usually served as dessert, are for the
+most part considered as luxuries and, of course, are not used so
+extensively in the diet as other classes of foods. However, sweet food
+is required to a certain extent in each person's diet, and it may be
+obtained in this agreeable form without overbalancing the food account
+if a little economy is practiced elsewhere. Thus, a small quantity of
+cake or pudding that is light, not too rich, and properly made may be
+served without injury to most persons as a dessert or as an
+accompaniment to a dessert. For children, the less rich and sweet
+mixtures, such as cookies, are preferable to rich cake and very sweet
+confections and may be fed to them occasionally.
+
+3. Because of the almost unlimited variation in the proportion of
+ingredients, considerable variety exists in desserts of this kind. Cakes
+range from those made with only eggs for leavening to those containing
+very few eggs and having the standard proportion of other leavening
+agents. For instance, there is sponge cake; which contains no shortening
+and no leavening except eggs, in contrast with butter cake, which has
+much shortening or little, as the case may be, and requires
+proportionate quantities of flour and leavening other than eggs. Then
+there are soft, rich cookies containing shortening and sugar and the
+harder, less rich ones containing a greater proportion of flour.
+
+4. In addition to cakes and puddings proper, there are many mixtures
+that can scarcely be classed as cakes at all. A few of them, such as
+meringues, are so sweet and delicate that they could be considered as
+confections, but they are discussed in connection with cakes because
+they take the place of cake in the meal. The peculiar pastes used for
+the making of cream puffs and éclairs are not in reality cakes, nor are
+they real pastry, but because they are served as desserts and belong
+somewhere in this class, they are included here. Doughnuts and crullers
+are perhaps more often thought of as quick breads than as cakes.
+However, the mixtures used for them are sweet. They differ from the
+mixtures for cakes only in being less rich, but by the peculiar method
+of their preparation in deep fat these foods become richer than the
+majority of cakes. Then there are a few varieties of cakes made with
+yeast which are related to cake in some respects and can well be taken
+up in this connection.
+
+5. The proportions of liquid to flour for the various kinds of cake
+mixtures do not differ materially from those of the batters and doughs
+given in _Hot Breads_. Still, the increased amount of sugar, eggs, and
+shortening must always be considered, for these ingredients make
+considerable variation in the general proportions. All that is said in
+_Hot Breads_ concerning leavening agents and the proportions in which
+they are used applies with equal force to the making of cakes.
+
+6. To be able to make foods of this nature well is one of the triumphs
+of the modern housewife. But this accomplishment is not beyond the
+limitations of any woman who masters the principles of cookery and
+diligently applies them to this part of the subject. In addition to
+making desserts that are merely palatable, she can, with a little
+practice, learn to decorate these foods, particularly cakes, both
+attractively and artistically. When she is equipped with such knowledge,
+she will be able to present her family with many varieties of this
+pleasing dessert.
+
+       *       *       *       *       *
+
+CAKES
+
+INGREDIENTS USED IN CAKES
+
+NECESSARY INGREDIENTS
+
+7. QUALITY OF INGREDIENTS.--The materials used in the making of cakes
+should be of as good quality as possible, and when put into the cake
+they should be in the best condition. In this phase of cookery, as in
+all others, better results are obtained when good materials are used.
+Besides possessing this general characteristic, certain of the
+ingredients require special attention.
+
+8. FAT FOR CAKES.--The fat used for cakes must necessarily be of an
+agreeable flavor, and for this reason butter is the kind in general use.
+There are, of course, other fats that may be used to advantage either as
+part or all of the fat required. However, when another fat is to take
+the place of butter, one that is practically flavorless should be
+chosen. Oleomargarine of various kinds, Crisco, and even some of the
+liquid fats are very satisfactory, especially in the making of cookies.
+
+9. SWEETENING FOR CAKES.--Numerous varieties of sugar may be employed in
+the making of cakes. Probably granulated sugar is used more frequently
+than any other, but brown sugar, soft sugar, and confectioner's sugar
+all have a place in cake making. Any of these may be used in the
+preparation of icing as well as for an ingredient of the cake itself.
+
+10. LEAVENING FOR CAKES.--An important source of leavening in cakes is
+eggs. For cakes to be most satisfactory, the eggs employed should be
+strictly fresh. During the season when they are scarce and consequently
+high in price, recipes that require only a few eggs should be prepared.
+
+Baking powder, which is also an important leavening in cakes, should be
+of an approved brand that can be relied on to do the work expected of
+it. Soda and cream of tartar are sometimes used together, and, again,
+soda is used alone with molasses or sour milk. For every 3 eggs in a
+cake mixture, 1 teaspoonful of the baking powder called for in the
+recipe may be omitted. Altitude affects the amount of baking powder
+required in cakes. The quantity given in the recipes is correct for
+altitudes varying from sea level to 1/2 mile high, but it should be
+reduced one-fifth at an elevation of 1 mile, and three-tenths at an
+elevation of 7,000 feet.
+
+11. LIQUID FOR CAKES.--Milk, as a rule, is the liquid used in cake
+making. It may be skim milk or whole milk, it may consist of part water
+and part milk, or it may be entirely water, depending on the kind of
+cake. When a large number of eggs are used in a cake, very little liquid
+is employed. Sometimes the liquid consists of molasses and sour milk
+used together, separately, or with some other liquid.
+
+12. FLOUR FOR CAKES.--The flour used in the preparation of cakes may be
+bread, pastry, or blend flour, depending on the kind of cake desired.
+While a blend, or an all-purpose, flour makes a satisfactory cake,
+pastry flour, which is milled from soft winter wheat, or better still,
+cake flour, is more nearly ideal as the excess gluten is removed, and it
+is much finer milled; hence it produces a lighter, finer, more delicate
+cake. Wheat flour is the kind that is generally used, but other flours,
+such as white corn meal, rice flour, and potato flour, though producing
+a drying effect, are sometimes combined with wheat. A tablespoonful of
+corn starch sifted with the bread or hard wheat flour is an improvement
+over straight bread flour, but as it has a drying effect, it is not to
+be recommended.
+
+
+MISCELLANEOUS INGREDIENTS
+
+13. In addition to the ingredients that have just been mentioned, there
+are numerous other ingredients that are often used in cakes. Some of
+them are used for the purpose of adding flavor and variety to otherwise
+plain cakes, while many of them are used entirely for the purpose of
+flavoring. These ingredients, like the necessary ones, should be of
+excellent quality. It is essential that their use and value be
+understood, for by means of them pleasing variety may often be secured
+with just a plain-cake recipe. For instance, a plain cake as a
+foundation may be varied by using with it raisins, nuts, spices,
+coconut, preserved fruits of various kinds, or flavoring of some sort.
+To be able to use these ingredients properly, it is well for the
+housewife to be familiar with their nature and the treatment that must
+be given to them before they can be used.
+
+14. CURRANTS AND RAISINS.--As has already been learned, currants and
+raisins are varieties of dried grapes. Currants do not contain seeds,
+but raisins come in both seeded and seedless varieties, and either of
+these are satisfactory for cake making. Currants are often dry and hard,
+and as they are usually very dirty they require considerable cleaning to
+prevent them from being gritty when the cake is eaten. Because of these
+facts, currants are not very satisfactory and consequently are usually
+replaced by raisins, which may be used, either chopped or whole, for any
+of the purposes currants are used. If small raisins are desired,
+sultanas, which are a small, light-colored, and mild-flavored variety,
+are the best to purchase. These two fruits increase the food value of
+the mixtures to which they are added. Raisins, being extremely high in
+carbohydrate, are especially valuable as an ingredient.
+
+Before currants and raisins are used in cake mixtures, they should be
+thoroughly cleaned. To clean them, place them in a colander, and then
+turn a stream of cold water over them and rub them between the fingers
+until all dirt or other foreign material is removed. When clean, allow
+them to dry as thoroughly as possible before using them.
+
+15. MISCELLANEOUS FRUITS.--Fruits other than currants and raisins are
+often used in the preparation of cakes and puddings. These, which may be
+dried, canned, or preserved, include dates, figs, citron, apricots,
+prunes, cherries, plums, pears, peaches, and pineapple. Candied orange
+and lemon peel are generally used in the preparation of fruit cake. All
+of these fruits add food value and flavor.
+
+A certain amount of preparation must be given to fruits before they can
+be used in cakes. All of them except the canned fruits must be
+thoroughly washed, and some of them, such as dates, must have the stones
+removed. Those which are very hard, as, for instance, figs and citron,
+may be steamed to make them soft. The steaming may be done by placing
+the fruit in a colander over a vessel of boiling water and covering the
+colander to retain the steam. When treated in this manner, these fruits
+will cut more easily and will be softer and more moist in the
+finished cake.
+
+16. NUTS.--In the making of cakes, nuts of almost any variety may be
+utilized. Not only do they add a large amount of food value in the form
+of fat, but they increase the richness of the cake and provide a very
+delightful flavor. The nut meats are generally too large in size to be
+used whole, and so they must be made smaller before they are added to
+the mixture. They may be put through a chopper, but usually it is
+preferable to chop them with a chopping knife in a bowl or cut them into
+pieces with a paring knife.
+
+It should be remembered, however, that the use of nuts in a cake adds
+greatly to the cost, for, with the exception of peanuts, they are rather
+expensive, particularly when they are bought shelled. As can readily be
+understood, both the nuts themselves and the labor involved in removing
+the shells must be paid for. The cost, of course, may be reduced by
+buying the nuts in the shells and shelling them at home.
+
+17. COCONUT.--The flesh of the coconut when shredded is much used in the
+preparation of cakes, being put in the cake mixture or used in
+connection with icing between the layers and over the top layer. Coconut
+may be purchased already shredded in boxes or cans, or it may be
+obtained in the shells and then shredded at home. That which is prepared
+commercially either is dried, when it will be found to be somewhat hard,
+or is mixed with the milk of the coconut or with glycerine, which keeps
+it soft. Much more satisfactory coconut can be secured by procuring a
+coconut, cracking open the shell, removing the flesh, and then grating
+or grinding it. Coconut of this kind will be found to be very delicious
+and will make excellent cake. In case coconut becomes dry and hard
+before it is used, it can be softened by steaming it in the manner in
+which dried fruits are steamed.
+
+18. CHOCOLATE AND COCOA.--Materials that are much used for flavoring
+cake mixtures and icings are chocolate and cocoa. Chocolate is sold in
+pound and half-pound cakes in both the bitter and the sweetened form,
+while cocoa is sold in packages or bottles in powder form. The bitter
+chocolate gives the greatest amount of food value and flavor and is
+therefore used the most. Cocoa is neither so strong in flavor nor so
+high in food value as chocolate, but it can be substituted for chocolate
+when this is not in supply.
+
+19. SPICES.--In many kinds of cake, spices are needed to give the
+desired flavor. When they are to be used for this purpose, they should
+be obtained in the ground form and then mixed with the dry ingredients.
+The principal varieties used in cakes are cinnamon, cloves, nutmeg, and
+allspice. Sometimes a combination of all these is added to the mixture,
+but very often just a little cinnamon or a mild flavoring of nutmeg is
+all that is required. When spices are purchased, the best possible
+brands should be selected, because these things are very easily
+adulterated with other materials and adulterated spices have not so much
+strength as the better kinds.
+
+20. FLAVORING EXTRACTS.--In cake preparation, almost more than in any
+other part of cookery, flavoring extracts have a place. They are used in
+plain cakes that do not contain any of the other miscellaneous
+ingredients, and some of them are also added to many cake mixtures and
+icings that contain fruits, nuts, spices, chocolate, etc. Vanilla, which
+is an alcoholic extract of the vanilla bean, is probably used more
+frequently than any other flavoring. The alcoholic extracts of orange,
+lemon, almond, pistachio, and various other flavors are also valuable in
+cake making. When any of these flavorings are used in cakes, it should
+be remembered that much of their strength is lost through the baking.
+Therefore, in order that the cake may be well flavored after it is
+baked, a comparatively large quantity of flavoring must be used.
+
+
+GENERAL CLASSES OF CAKES
+
+21. Although many varieties of cake can be made, they may all be put
+into two general classes: _sponge cake_ and _butter cake_. These classes
+may also be regarded as cake made without butter and cake made with
+butter, for it is the presence or absence of fat in a cake mixture that
+makes the difference in the method of mixing the ingredients and
+determines the texture after baking. While there are many true examples
+of each of these classes, it must be remembered that there are also
+numerous variations of the two which must be placed in either one or the
+other of these classes. For instance, a true sponge cake does not
+contain baking powder, but some recipes for sponge cake are given in
+which baking powder is included. Such recipes must be regarded as
+variations of sponge cake, for they are more similar to that than to
+butter cake.
+
+The ingredients are not, however, the only source of difference between
+these two general classes of cakes. They also differ as to the method
+used to combine the ingredients, the correct oven temperature for
+baking, and the length of time required for the baking. All these
+differences must be thoroughly understood if successful cake making is
+to be the result.
+
+
+GENERAL EQUIPMENT FOR CAKE MAKING
+
+22. The different forms of cake require, of course, different utensils,
+and these are taken up in connection with the preparation of each class.
+However, it is well for the housewife to be familiar at the outset with
+the general equipment used in the making of cakes and similar foods.
+
+23. The utensils required for the mixing of the ingredients are somewhat
+similar to those used in the preparation of hot breads. An earthen bowl
+is preferable for the mixing of the batter. If this kind is not
+available, an enamel one rather than an aluminum one should be used.
+When cake dough is stirred in an aluminum dish, the sides usually become
+darkened and are liable to discolor the mixture.
+
+Spoons for the mixing of the ingredients are also important. Enameled
+spoons are not very satisfactory, because the enamel is likely to chip
+off the edges. Aluminum spoons may be used. In fact, they have lightness
+in weight which recommends their use, but if much stirring is done, a
+slight discoloration is apt to occur from the spoon. Wooden spoons or
+spatulas are found to be the most satisfactory for this purpose. They
+are light in weight, cause no discoloration, and do not chip nor
+wear off.
+
+24. Two measuring cups, one for the dry ingredients and one for the wet
+materials, should be provided, as they will prove a convenience. A
+tablespoon, a teaspoon, and a case knife are also necessary for
+measuring. To remove any foreign material from the flour and at the same
+time make it light, a flour sifter is required.
+
+25. Certain utensils are required for the beating of the eggs used in
+cakes. If they are to be beaten separately before being put into the
+mixture, a bowl and a rotary egg beater should be provided. In case the
+eggs are to be separated and the whites beaten alone, a flat dish, such
+as a platter or a soup plate, and an egg whip are the most satisfactory.
+
+26. The kind of pan required for the baking of cakes depends entirely
+on the kind of cake that is to be prepared. Fig. 1 shows the types of
+pans for which the housewife will have the most use. The square pan at
+the left is suitable for any kind of cake that is to be baked in the
+form of a loaf. In front of this is a layer-cake pan with a removable
+bottom. This type of layer-cake pan is the most satisfactory, for the
+cake may be lifted right out of the pan rim on the cake-pan bottom and
+the bottom then easily removed from the cake after it has been placed on
+the cooler. Of course, pans without false bottoms may also be used
+successfully with a little care. The large flat pan at the right is a
+pan for the baking of all kinds of cookies. On this is shown a round pan
+having a removable bottom, to the center of which is attached a tube.
+Sponge cakes, although they may be baked in loaf-cake pans, are
+generally baked in a pan of this kind. Pans for individual cakes range
+in size from large muffin pans, like the one shown at the right front,
+to pans that produce cakes very small in size.
+
+[Illustration: FIG. 1: cake pans.]
+
+       *       *       *       *       *
+
+PROCEDURE IN CAKE MAKING
+
+PREPARATION OF INGREDIENTS
+
+27. In cake making, as in the preparation of other dishes, a systematic
+plan must be followed if good results are desired. A housewife cannot
+expect to have a successful cake if she has to stop during the mixing to
+get some of the ingredients or some of the utensils ready. Before the
+mixing is begun, all the utensils and ingredients should be collected
+and any of the ingredients that require special preparation should be
+prepared. Then, if the recipe is correct, if the ingredients are
+measured accurately and combined correctly, and if the baking is done
+properly, success in cake making is assured.
+
+28. The first thing to be done, when a cake is to be made, is to read
+the recipe to determine just what is required and to find out whether
+all the ingredients called for are in supply. With this done, all the
+utensils should be placed conveniently on the table and the ingredients
+collected and measured. Some authorities advise the weighing of the
+ingredients in cake because weight is always regarded as more accurate
+than measure. If a recipe calls for weights, it will be found easier to
+use them than to try to change them to measure; but when a recipe
+requires measures, and does not state weights, it would be unwise to
+attempt to use scales for measuring.
+
+29. The measuring of the fat often requires a little attention. For
+instance, if only 1/4 cupful of butter or some other fat is required, it
+may perhaps be more convenient to measure it with a tablespoon than with
+a cup. Otherwise, unless the recipe calls for melted fat, the fat should
+be measured by pressing it down tight into the cup until it reaches the
+mark indicating the required amount. If the fat is hard and cold, as is
+usually the case when it is first taken from the refrigerator or other
+cold place, it will be difficult to cream. A good plan is to let the fat
+stand until it is 70 degrees Fahrenheit, or ordinary room temperature,
+before the mixing is begun.
+
+30. The dry ingredients used in cakes include the sugar, flour, baking
+powder, spices, etc. Granulated sugar seldom requires any preparation
+except measuring. However, sugar other than granulated, particularly
+brown sugar and pulverized sugar, should be rolled with a rolling pin
+and then sifted in order to free it from any lumps it might contain.
+Flour should be sifted once before measuring and again with the baking
+powder, or soda and cream of tartar, and salt in order to mix them.
+Other dry ingredients, such as spices and occasionally pulverized sugar,
+may also be sifted with the flour and other dry ingredients. If the dry
+leavening agent appears to be lumpy when the cover is removed from the
+can, it should be worked smooth with a spoon and sifted before it is
+measured. A very small mesh wire sieve may be used for this purpose.
+
+31. The liquid should be measured by pouring it into the measuring cup
+with the cup stationary and level. The eggs, which are, of course, one
+of the liquid ingredients, should be neither broken until just before
+they are to be used, nor beaten until the mixture is brought to the
+point where the eggs are to be added. If the whites are to be used for
+the preparation of icing after the cake is baked, they should be kept in
+a cool place until they are beaten.
+
+32. Fruits, nuts, and other miscellaneous ingredients should be prepared
+before the mixing of the cake is begun; that is, they should be
+cleansed, cut, ground, or chopped, as the case may be, so that it will
+not be necessary to stop the mixing of the cake to do any of this work.
+If they are to be dredged with flour, this may be done at the time they
+are prepared.
+
+
+PREPARATION OF PANS
+
+33. The pan or pans in which the cake is to be baked should also be
+prepared before the mixing is begun. The treatment to be given to the
+pans depends to a large extent on the cake that is to be put into them.
+Butter cake or any of its variations requires greased pans, whereas
+sponge cake should be put in pans that are not greased.
+
+34. BUTTER-CAKE PANS.--The fat used to grease pans of any kind should be
+a clean, tasteless fat. Less will be required to cover the surface of
+the pan if an oil rather than a solid fat is used. In case butter is
+selected for this purpose, it should first be melted and then allowed to
+stand until the clear fat that rises to the top can be gathered.
+However, fats that are less expensive than butter are perfectly
+satisfactory for greasing pans, and so butter should not be used unless
+other fats are not available.
+
+35. Muffin pans or individual pans of any kind should first be greased
+with a brush or a small piece of clean paper dipped into the fat that is
+to be used, and then dusted with flour. The flour should cover the
+surface of the pan, but should be shaken out so that no more than just a
+film remains over the grease. A brush may also be used for the greasing
+of other pans, but it is not recommended, as the fat is apt to become
+rancid in the brush, and if it is cleansed as often as is necessary to
+keep it in good condition, a great deal of fat, which clings to the
+brush, will be wasted. A small piece of paper dipped in fat will be
+found much more economical and quite as satisfactory for this work.
+
+36. Loaf-cake pans, that is, pans that make cake in the form of a loaf,
+should first be greased and then, as shown in Fig. 2, have the bottom
+covered with a piece of oiled paper or light wrapping paper that may be
+oiled after being put into the pan. This paper should be the exact width
+of the bottom of the pan and should be long enough to cover the bottom
+and extend up to the top of each end. The sides of the pan need not be
+covered, as it is a simple matter to loosen the cake from them with a
+knife. When the cake is turned out of the pan, the paper will stick to
+the cake, but it may be easily removed by merely pulling it off.
+
+[Illustration: FIG. 2: loaf pan.]
+
+37. Layer-cake pans, whether they have false bottoms or not, should be
+greased and then covered with a light layer of flour, just as is done
+with individual pans. If such a pan does not have a false bottom and the
+cake seems to stick to it, the best plan is to turn the pan upside down
+and place a cold damp towel on it for a few minutes. This will moisten
+the surface of the bottom sufficiently to permit the pan to be removed
+without difficulty.
+
+38. SPONGE-CAKE PANS.--The preparation of sponge-cake pans differs from
+that for butter-cake pans because of the nature of the cake. No grease
+of any sort should be applied to the surface of sponge-cake pans. If
+desired, they may be dusted with flour, but even this is not necessary,
+as very satisfactory results are obtained by putting the cake mixture
+into the bare pan.
+
+       *       *       *       *       *
+
+SPONGE CAKES AND THEIR PREPARATION
+
+METHOD OF PROCEDURE
+
+39. With the ingredients and utensils gathered and prepared, the mixing
+of the cake may be begun at once. The method of mixing depends entirely
+on the kind of cake that is being made, sponge cake involving a
+different procedure from butter cake. These methods should be thoroughly
+mastered, so that there will be no danger of confusing them and so that
+the recipe will not need to be referred to constantly during the mixing
+of the cake. When an ingredient that is not usually included in the
+ordinary butter or sponge cake is found in the recipe, the way in which
+this ingredient is added to the mixture should be carefully noted, so
+that no mistake will be made.
+
+40. NATURE OF SPONGE CAKE.--A true sponge cake contains nothing besides
+eggs, sugar, flour, and flavoring material. The eggs, sugar, and flour
+are used in equal amounts, the eggs and sugar being about the same by
+weight or measure and the flour half as much by weight. For instance, a
+successful sponge cake can be made with a cupful each of eggs, sugar,
+and flour. To these ingredients the juice of 1/2 lemon is usually added,
+and sometimes the grated rind of the lemon is used also. The simple
+variation in sponge-cake mixtures is the addition of liquid, which is
+usually water, sometimes cold and sometimes hot. In the true sponge
+cake, eggs supply all the leavening, but it is possible to economize in
+the number of eggs by using leavening of some other kind, such as soda
+and cream of tartar or baking powder. The texture of a sponge cake in
+which leavening other than eggs is used is not so good as that of the
+true sponge cake, but if this leavening is used discreetly, it is
+possible to decrease the number of eggs somewhat without sacrificing too
+much in texture. However, it is useless to try to make a good sponge
+cake with fewer than three eggs, for the other ingredients--flour,
+sugar, leavening, and liquid--are not sufficient to produce a
+delicious cake.
+
+[Illustration: FIG. 3]
+
+41. COMBINING THE INGREDIENTS.--The ingredients required for a true
+sponge cake and the utensils used in making such a cake are shown in
+Fig. 3. As will be observed, both the utensils and the materials are so
+placed on the table in front of the one who is to make the cake that the
+work may be performed with the least amount of effort.
+
+[Illustration: FIG. 4, Using the rotary egg beater.]
+
+If the whole eggs are to be used, break them into the mixing bowl and
+beat them with a rotary egg beater, as shown in Fig. 4, until they are
+thick and lemon-colored. In case only the whites are to be used, beat
+them with an egg whip on a flat dish or in a large bowl until they are
+stiff. To the beaten egg, add the sugar a little at a time, as shown in
+Fig. 5, beating it into the egg with the rotary beater.
+
+[Illustration: FIG. 5, Beating in the sugar.]
+
+Either granulated or pulverized sugar may be used, but pulverized is the
+better of the two, because it is lighter. When the sugar is added at
+this time, sift the flour several times, and, as in Fig. 6, add it last,
+folding it into the mixture with a wire egg whip. However, if it is
+desired to do so, the sugar and flour may be sifted together and added
+at the same time, or both the sugar and flour may be sifted separately
+and then added to the eggs alternately. Then add the flavoring and, if
+liquid is to be used, put it in at this time. In case leavening is
+supplied, sift it in with the flour. The mixture is then ready for the
+pan. Place the ungreased pan conveniently on the table and then, as
+shown in Fig. 7, pour the mixture from the bowl into it. Scrape the
+sides of the bowl well, so that there will be no more waste than is
+necessary.
+
+[Illustration: FIG. 6]
+
+42. BAKING SPONGE CAKE.--As soon as the mixture has been poured into the
+pan, set it in a moderate oven to bake. The temperature should be about
+300 degrees Fahrenheit when the cake is put into the oven, but it may be
+gradually increased to 350 or 400 degrees. If the temperature cannot be
+determined, the paper test may be applied. This consists in placing a
+piece of white paper in the oven. To be right for sponge cake, the heat
+should turn this paper a moderate brown in 4 minutes. The time for
+baking depends, of course, on the size of the cake, but usually more
+time is required than for butter cake.
+
+[Illustration: FIG. 7]
+
+In putting the cake into the oven, set it on the lower rack, as here the
+mixture will be in a position to come up with the heat of the oven,
+which, as is known, has a general tendency to rise. If it is placed on
+the top rack where the heated air is necessarily passing down toward the
+outside walls because of the circulation that is established, there will
+be a certain amount of pressure on top of the cake which will prevent it
+from rising. Allow the cake to remain on the lower rack until it has
+risen to its fullest extent, and then, if necessary, remove it to the
+top rack for browning.
+
+[Illustration: FIG. 8]
+
+43. Several tests to determine whether sponge cake is ready to remove
+from the oven can be applied. One of these consists in observing the
+cake in the pan. After it has risen as much as it will rise, a small
+amount of shrinkage will, as shown in Fig. 8, loosen the cake from the
+sides of the pan. Another test, which is known as the finger test,
+consists in making a depression in the center of the cake. If the cake
+is baked sufficiently, it will spring back to fill the depression, but
+if it is not done, the depression will remain.
+
+[Illustration: FIG. 9]
+
+44. REMOVING SPONGE CAKE FROM PAN.--When sponge cake is taken from the
+oven, it requires different treatment from that of butter cake. Instead
+of removing it from the pan immediately, turn it upside down on a cooler
+to sweat, as shown in Fig. 9. Allow it to remain in this way until it
+has shrunken sufficiently from the pan, and then lift off the pan. If
+necessary, the cake may become completely cold before the pan is taken
+from it. Close adherence to these directions will prevent any trouble
+that may arise in removing sponge cake from the pan.
+
+
+RECIPES FOR SPONGE CAKE AND ITS VARIATIONS
+
+45. PLAIN SPONGE CAKE.--The ideal proportions for a sponge cake are
+given in the accompanying recipe and upon these proportions the other
+recipes are based.
+
+PLAIN SPONGE CAKE
+
+4 eggs
+1 c. sugar
+1 c. flour
+Juice and rind of 1/2 lemon
+
+Beat the eggs until they are thick and lemon-colored. Add the sugar
+gradually and continue to beat. Sift the flour several times and fold
+into the mixture. When the ingredients are thoroughly mixed, add the
+grated rind and the juice of the lemon, pour into a sponge-cake pan,
+and bake.
+
+46. COLD-WATER SPONGE CAKE.--The accompanying recipe is a slight
+variation from the true sponge cake, for it contains leavening other
+than eggs and a small amount of cold water. No difficulty will be
+experienced in making a cake according to this recipe if the directions
+are carefully followed.
+
+COLD-WATER SPONGE CAKE
+
+3 eggs
+1-1/2 c. sugar
+Rind and juice of 1 lemon
+1/2 c. cold water
+2 tsp. baking powder
+1-1/2 c. flour
+
+Beat the eggs until they are thick and lemon-colored. Add the sugar
+gradually and continue beating. Grate the yellow part from the lemon
+rind and add it with the juice. Pour in the cold water, continuing to
+beat. Sift in the baking powder with the flour and add to the egg
+mixture. Pour into a sponge-cake pan and bake.
+
+47. HOT-WATER SPONGE CAKE.--Hot water and leavening in the form of soda
+and cream of tartar are used in the accompanying recipe for sponge
+cake. The texture is not just the same as that of a plain sponge cake,
+but if the recipe is carefully followed an excellent cake will be
+the result.
+
+HOT-WATER SPONGE CAKE
+
+4 eggs
+2 c. flour
+1-1/2 c. powdered sugar
+1/2 tsp. soda
+1-1/4 tsp. cream of tartar
+1/4 c. hot water
+1 tsp. vanilla
+
+Beat the eggs with a rotary beater until they are thick and
+lemon-colored. Sift the flour, powdered sugar, soda, and cream of tartar
+together several times. Sift these into the eggs and continue beating.
+When all of the dry ingredients have been added, pour in the boiling
+water, flavor with the vanilla, and pour into a sponge-cake pan
+and bake.
+
+
+48. ORANGE SPONGE CAKE.--Sponge cake is delicious when it is flavored
+with orange. No leavening except the eggs is used in the recipe for cake
+of this kind. Lemon may be used in place of orange and 1/2 cupful of
+finely chopped nuts may be added.
+
+ORANGE SPONGE CAKE
+
+4 eggs
+1 c. granulated sugar
+3/4 c. flour
+2 Tb. orange juice
+1/2 tsp. orange extract
+
+Beat the eggs with a rotary beater until they are light and
+lemon-colored. Add the granulated sugar gradually. Sift into this the
+flour, and continue the beating until all are mixed. Add the orange
+juice and extract, pour into a sponge-cake pan, and bake.
+
+
+49. SUNSHINE CAKE.--Nothing more delicious in the way of cake can be
+made than sunshine cake. It is especially nice to serve with a frozen
+dessert of some kind, for it is not too rich and it is attractive
+in color.
+
+SUNSHINE CAKE
+
+6 eggs
+1/3 tsp. cream of tartar
+1 c. sugar
+3/4 c. flour
+1 tsp. lemon juice
+1 tsp. vanilla
+
+Separate the eggs. Beat the yolks with a rotary beater until they are
+thick and lemon-colored. Beat the egg whites until they are foamy, add
+the cream of tartar, and continue beating until they are dry. Fold the
+sugar into the egg whites and then fold the yolks into this mixture.
+Sift the flour several times and add it. Add the lemon juice and
+vanilla, pour into a sponge-cake pan, and bake.
+
+50. ANGEL CAKE NO. 1.--A variety of sponge cake in which only the egg
+whites are used is known as angel cake. Some persons hesitate to make
+cake of this kind because of the number of eggs it takes, but usually
+the yolks that remain can be put to very good use and so the cake is no
+more expensive than most others.
+
+ANGEL CAKE No. 1
+
+1 c. flour
+1 c. powdered sugar
+10 egg whites
+1/2 tsp. cream of tartar
+1 tsp. vanilla
+
+Sift the flour and powdered sugar together four or five times in order
+to make them very light. Beat the egg whites with a whip until they are
+foamy. Add the cream of tartar, and continue beating until they are
+stiff enough to heap up in a mound and stay this way. Sift the mixture
+of flour and sugar a little at a time into the egg whites and continue
+beating until all is added. Flavor with the vanilla, place in a
+sponge-cake pan with a tube in the center, and bake in a very
+moderate oven.
+
+51. ANGEL CAKE NO. 2.--If a slightly larger cake than the first
+angel-cake recipe will make is desired, the accompanying recipe should
+be followed. Its texture is practically the same as that of the
+other cake.
+
+ANGEL CAKE No. 2
+
+1-1/4 c. flour
+1-3/4 c. powdered sugar
+12 egg whites
+1 tsp. cream of tartar
+
+Sift the flour and sugar separately four or five times. Beat the egg
+whites until they are foamy and add the cream of tartar, continuing to
+beat until they are stiff. Add the powdered sugar gradually, continuing
+the beating. When all this has been added, sift in the flour, and fold
+it in with as light a motion as possible. Pour into a sponge-cake pan
+with a tube in the center, and bake in a very moderate oven, raising the
+temperature slightly at the end.
+
+52. POTATO-FLOUR SPONGE CAKE.--When a substitute for wheat flour must be
+used and the supply of eggs is not large, the family need not be
+deprived of excellent cake, for potato sponge cake can be made. This
+resembles angel food to a certain extent, as it is white in color and
+tender in texture. It is a splendid cake to serve with rich
+frozen desserts.
+
+POTATO-FLOUR SPONGE CAKE
+
+5 egg whites
+1-1/2 c. sugar
+1/2 c. water
+2/3 c. potato flour
+1/3 c. wheat flour
+1/2 tsp. cream of tartar
+1 tsp. lemon extract
+
+Beat the egg whites until stiff. Cook the sugar and water until the
+sirup threads. Add this sirup to the egg whites and beat well. Sift the
+potato flour, wheat flour, and cream of tartar three times, and then
+fold into the mixture. Add the flavoring, turn into a pan, and bake for
+about 40 minutes.
+
+53. SPONGE CAKE WITH POTATO FLOUR.--The accompanying recipe for sponge
+cake contains honey for part of the sweetening, both the yolks and the
+whites of the eggs, and potato flour. When sugar and wheat flour are
+scarce, this is a very good cake to make.
+
+SPONGE CAKE WITH POTATO FLOUR
+
+1/2 c. honey
+1/2 c. granulated sugar
+1/2 c. water
+5 eggs
+Grated rind and juice of 1/2 lemon
+1/2 c. potato flour
+
+Boil the honey, sugar, and water to the soft-ball stage. Separate the
+eggs, beat the yolks until thick and lemon-colored, and then beat the
+sirup into them. Add the grated lemon rind and juice, stir in the potato
+flour, and finally fold in the whites of the eggs, beaten very light.
+Bake in a tube pan for about 50 minutes.
+
+
+BUTTER CAKES AND THEIR PREPARATION
+
+METHOD OF PROCEDURE
+
+54. NATURE OF BUTTER CAKE.--The ingredients for a simple butter cake
+consist of butter or other fat, sugar, flour, eggs, leavening, and
+liquid. The proportion of flour and liquid in cake of this kind is
+similar to that of a thick, or muffin, batter, that is, 2 measures of
+flour and 1 measure of liquid; but it should be remembered that the
+addition of other ingredients, such as butter, sugar, and eggs, alter
+this proportion to a certain extent. However, it is possible to make up
+a cake recipe from a muffin recipe by using 1/2 as much sugar as flour
+and 1/2 as much butter as sugar. With a knowledge of these proportions,
+the housewife will be able to judge how near a new recipe comes to
+being a reasonable one and what the possibilities of its success are.
+
+[Illustration: FIG. 10]
+
+55. COMBINING THE INGREDIENTS.--The method of mixing all cakes that
+include butter as an ingredient is similar. It is explained and
+illustrated in detail, so that the housewife may become thoroughly
+familiar with it and thus be prepared to apply it in the preparation of
+any variety of butter cake. In case a recipe contains additional
+ingredients, the way in which these are combined should be noted
+carefully and then carried out.
+
+[Illustration: FIG. 11]
+
+56. In the making of any kind of butter cake, the ingredients and
+utensils should be collected and conveniently placed if the best results
+are desired. Fig. 10 shows these assembled ready to begin the mixing. As
+will be observed, layer-cake pans are included in the equipment, but
+these may be replaced by pans of other kinds if it is not desired to
+make a layer cake. Before the mixing begins, grease whatever pans are to
+be used and then dust them lightly with flour so that they will be
+ready when the mixture is prepared.
+
+[Illustration. Fig. 12]
+
+[Illustration. Fig. 13]
+
+57. As the first step in the making of butter cake, cream the butter in
+the mixing bowl, as shown in Fig. 11; that is, work it with a wooden
+spoon until it is soft and creamy. Then add the sugar from the measuring
+cup very slowly, as in Fig. 12, stirring continually so that the mixture
+will remain creamy. The eggs are the next ingredient to be added. These
+are put in whole and unbeaten, whole and beaten, or they are separated
+and the yolks and whites beaten separately. If the whole eggs or the
+yolks are to be beaten, break them into a bowl and beat them with a
+rotary egg beater as Fig. 13 shows. As has already been learned, the
+whites, when added alone, should be beaten with an egg whip. When the
+eggs have been added to the mixture, beat it well so as to make it as
+light as possible and then stir in the liquid. The mixture will then
+appear as in Fig. 14. Next add all the dry ingredients to the flour,
+and, as illustrated in Fig. 15, carefully sift all into the mixture. If
+desired, the liquid and flour may be added alternately, a little at a
+time. With all the ingredients combined, beat the mixture vigorously for
+a short time to make sure that everything is thoroughly mixed, and then,
+as shown in Fig. 16, pour it into the pans that have been greased and
+floured. If a two-layer or a three-layer cake is to be made, it may be
+divided evenly to fill two pans or three pans, but if a loaf cake is
+desired, all of it should be poured into one pan.
+
+[Illustration: Fig. 14]
+
+[Illustration: Fig. 15]
+
+58. BAKING THE MIXTURE.--Place the pans containing the cake mixture on
+the bottom rack of the oven in order that it may have an opportunity to
+rise properly. The form in which the cake is made determines the correct
+temperature for the oven. Loaf cake requires more time for baking than
+small cakes or layer cake; consequently, the oven should not be so hot
+for cake of this kind as for the other types. A temperature of 350 to
+400 degrees Fahrenheit is suitable for loaf cake, while small cakes or
+layer cake should have a temperature of at least 400 to 450 degrees. Be
+careful not to move the cake in the oven until it has risen sufficiently
+and has set; otherwise, it may fall when it is moved. If this precaution
+is observed and the cake falls, it may be known that the falling is due
+to a wrong proportion of ingredients and not to a draft nor the slamming
+of the oven door, as many housewives think. A cake that rises in the
+center and cracks open contains either an insufficient quantity of
+liquid or too much flour. If, upon being baked, a layer is higher on one
+side than on the other, it was probably spread unevenly in the pan
+before it was put in the oven or the oven rack itself was not level.
+This condition may be caused by uneven heat in the oven.
+
+[Illustration: Fig. 16]
+
+[Illustration: Fig. 17]
+
+59. To determine whether a butter cake is baked sufficiently or not,
+several tests may be made. Cake of this kind does not shrink from the
+sides of the pan as does sponge cake, but the finger test mentioned may
+be applied, just as in the case of sponge cake. If, upon making a
+depression in the center of the butter cake, the surface springs back to
+fill the depression, it may be known that the cake is done. Another test
+consists in inserting a toothpick in the center of the cake. If it comes
+out clean, the cake has finished baking, but if some of the mixture
+sticks to the toothpick, more baking is required.
+
+60. CARE OF BUTTER CAKE AFTER BAKING.--As soon as a butter cake is
+sufficiently baked, take it from the oven and remove it from the pan at
+once. See that the cake is loosened from the bottom and sides of the pan
+before attempting to turn it out. It can be loosened around the sides by
+means of a knife, and usually a slight shaking of the pan up and down or
+the inserting of the knife a little under the cake will be sufficient to
+loosen it from the bottom. Here the advantage of pans having removable
+bottoms is evident. When such pans are used, lift the cake out of the
+pan on the removable bottom and, as shown in Fig. 17, run a long thin
+knife under the cake until it is entirely loosened from the pan. Then
+slip the bottom out from under the cake and allow the cake to cool. A
+cake cooler, such as the one here shown, is the most convenient thing to
+use for the cooling of cakes. If one of these is not available, clean
+towels spread on a flat surface make a very good substitute. Allow the
+cake to become entirely cool before attempting to ice it.
+
+
+RECIPES FOR BUTTER CAKES
+
+61. ONE-EGG CAKE.--One of the most economical cakes that can be made is
+the one-egg cake given in the accompanying recipe. However, when only
+one egg is used, a comparatively small quantity of cake mixture is the
+result. If it is desired to make a layer cake of this mixture, it will
+be necessary to double the quantities of the ingredients.
+
+ONE-EGG CAKE
+
+1/4 c. butter
+1/2 c. sugar
+1 egg
+1-1/2 c. flour
+3 tsp. baking powder
+1/2 c. milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, beat the egg, and add it. Mix
+and sift the flour and baking powder. Add the milk and the flour
+alternately until all the flour and liquid are added. Add the vanilla.
+Bake in a shallow loaf pan, making a single layer. Ice with any
+desirable icing.
+
+62. PLAIN LAYER CAKE.--As a layer cake is usually iced over the top and
+contains an icing or a filling of some kind between the layers, a
+plain-cake mixture, such as that given in the accompanying recipe, is
+the most suitable kind.
+
+PLAIN LAYER CAKE
+
+1/2 c. butter
+1-1/4 c. sugar
+3 eggs
+3 c. flour
+5 tsp. baking powder
+1 c. milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, beat the eggs well, and add
+to the mixture. Sift the flour and baking powder together and add
+alternately with the milk, adding milk first. Add the vanilla, pour into
+layer-cake pans and bake. Ice with any kind of icing.
+
+63. NUT LAYER CAKE.--A delicious cake can be made by adding nuts to the
+cake mixture given in the following recipe. This is baked in layers and
+then iced in any desired way.
+
+NUT LAYER CAKE
+
+1/2 c. butter
+1-1/2 c. sugar
+3 eggs
+3 c. flour
+5 tsp. baking powder
+1-1/4 c. milk
+3/4 c. chopped nuts
+1 tsp. vanilla
+
+Cream the butter and add the sugar gradually. Beat the eggs and add
+them. Sift the flour and baking powder together, and add the milk and
+the dry ingredients alternately. Fold in the chopped nuts, add the
+vanilla, pour into layer-cake pans, and bake.
+
+64. CHOCOLATE NUT CAKE.--Another delightful layer cake is the chocolate
+nut layer cake given in the accompanying recipe. The layers are put
+together with a thick layer of white boiled icing, and the top one is
+covered with a covering of the same.
+
+CHOCOLATE NUT CAKE
+
+1/4 c. butter
+1 c. sugar
+1 egg
+1 c. milk
+2 c. flour
+4 tsp. baking powder
+2 sq. chocolate
+1/2 c. chopped nuts
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, beat the egg, and add it to
+the mixture. Stir in alternately the milk and the flour and baking
+powder. Melt the chocolate in a double boiler and stir this into the
+dough. Fold in the chopped nuts, add the vanilla, and bake in a loaf or
+two rather thin layers. If baked in layers, remove them from the pans
+and cool. Ice the first layer with a very thick covering of white boiled
+icing almost as thick as the layer itself. Place the second layer of
+cake on top of this and cover with another thick layer of icing.
+
+65. SOUR-MILK CHOCOLATE CAKE.--A very good chocolate cake can be made
+by using sour milk instead of sweet milk. In such cake, soda takes the
+place of baking powder, for, as has already been learned, the leavening
+is produced by the action of the soda on the acid in the milk.
+
+SOUR-MILK CHOCOLATE CAKE
+
+1/2 c. butter
+1-1/4 c. sugar
+1 egg
+2 sq. chocolate
+2-1/4 c. flour
+3/4 tsp. soda
+1 c. sour milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar, and cream well together. Beat the egg
+and add to the butter and sugar. Melt the chocolate. Sift the flour and
+soda together, and add to the mixture alternately with the sour milk.
+Beat well together and add the vanilla and melted chocolate. Pour into a
+loaf-cake pan and bake.
+
+66. DEVIL'S FOOD.--Sometimes an entirely dark cake is desired. In such
+an event, devil's food, in which both chocolate and spices are used for
+flavoring, should be prepared. Such a cake is baked in a thick layer and
+is covered with chocolate icing.
+
+DEVIL'S FOOD
+
+1/4 c. butter
+1-1/4 c. sugar
+2 eggs
+2 c. flour
+4 tsp. baking powder
+1 tsp. cinnamon
+1/2 tsp. cloves
+1/2 tsp. ginger
+1/2 tsp. nutmeg
+3/4 c. milk
+2 sq. bitter chocolate
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, cinnamon, cloves, ginger, and
+nutmeg together, and add the milk alternately with these dry
+ingredients. Melt the chocolate in a double boiler and stir into the
+cake mixture. Add the vanilla. Bake in a flat pan in a thick layer. Ice
+with chocolate icing and cut into 2-inch squares.
+
+67. RAISIN SPICE CAKE.--Most persons are very fond of cake containing
+raisins and spices. A good combination of spices used for such cake is
+cloves, cinnamon, and nutmeg, cloves being used in the smallest quantity.
+
+RAISIN SPICE CAKE
+
+1/2 c. butter
+3/4 c. sugar
+2 eggs
+2-1/4 c. flour
+4 tsp. baking powder
+2-1/2 tsp. spices
+1 c. milk
+1/2 c. raisins
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, and spices together, and add these
+alternately with the milk, adding milk first. Fold in the raisins, pour
+the mixture into a loaf-cake pan, and bake in a moderate oven. This cake
+may be served with or without icing.
+
+68. NUT SPICE CAKE.--Nuts and spices combine very well in cake, as shown
+in the accompanying recipe. This cake is usually baked in a loaf pan,
+and may be served with or without icing.
+
+NUT SPICE CAKE
+
+1/4 c. butter
+1 c. sugar
+2 eggs
+2 c. flour
+4 tsp. baking powder
+1 tsp. cinnamon
+1/2 tsp. cloves
+1/2 tsp. ginger
+3/4 c. milk
+1/2 c. chopped nuts
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, and spices together. Add the milk
+and dry ingredients alternately, fold in the nuts, pour into a loaf-cake
+pan, and bake in a moderate oven.
+
+69. WAR CAKE.--Cakes of almost every description contain eggs, but very
+good cake can be made without eggs, as in the accompanying recipe. This
+cake, which is known as war cake, contains only a small quantity of
+butter. Raisins increase its food value and spices are used for
+flavoring.
+
+WAR CAKE
+
+2 c. sugar
+2 Tb. butter
+2 c. water
+1 lb. raisins
+3-1/2 c. flour
+1 tsp. salt
+1 tsp. cinnamon
+1 tsp. allspice
+1 tsp. mace
+1 tsp. nutmeg
+1/2 tsp. cloves
+1 tsp. soda
+
+Boil the sugar, butter, water, and raisins together, and cool. Then to
+the flour add the salt, spices, and soda, and sift these into the boiled
+mixture. Pour into a loaf-cake pan and bake.
+
+70. WHITE CAKE.--An ideal white cake can be made by using the whites of
+five eggs with the proper proportions of butter, sugar, flour, liquid,
+and leavening. Such a cake is usually baked in a large flat pan and then
+cut into squares.
+
+WHITE CAKE
+
+1/2 c. butter
+1-1/2 c. sugar
+5 egg whites
+2-1/2 c. flour
+4 tsp. baking powder
+3/4 c. milk
+Powdered sugar
+Shredded coconut
+
+Cream the butter and add gradually the sugar and the beaten whites of
+eggs. Sift the flour and baking powder together and add alternately with
+the milk. Beat this mixture well. Pour into a sheet-cake pan, 9 inches
+by 12 inches, and cover with powdered sugar and a rather thin layer of
+shredded coconut. Bake for about 40 minutes in a moderate oven. Remove
+from the pan, cool, and serve without icing.
+
+71. FEATHER CAKE.--A cake that is easily made and that is a general
+favorite is known as feather cake. As may be inferred from the name,
+such cake is very light in weight and tender in texture.
+
+FEATHER CAKE
+
+1/2 c. butter
+1 c. sugar
+3 eggs
+2 c. flour
+1-1/2 tsp. baking powder
+1/3 c. milk
+1 tsp. flavoring
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour and baking powder together, and add alternately
+with the milk to the mixture. Add the flavoring. Beat rapidly for a few
+minutes, pour into a loaf-cake pan, and bake. Ice with simple
+white icing.
+
+72. GOLD CAKE.--The cake given in the accompanying recipe and known as
+gold cake is very attractive in color, as well as appetizing in taste.
+To produce the gold color, only the yolks of the eggs are used. Orange
+extract is used for the flavoring.
+
+GOLD CAKE
+
+1/3 c. butter
+2/3 c. sugar
+4 egg yolks
+1-1/4 c. flour
+2 tsp. baking powder
+1/2 c. milk
+1 tsp. orange extract
+
+Cream the butter, add the sugar gradually, beat the yolks of the eggs
+until they are thick and lemon-colored, and add them. Sift the flour and
+baking powder together, and add alternately with the milk. Add the
+orange extract and bake in a loaf-cake pan. Cover with white icing
+and serve.
+
+73. ICE-CREAM CAKE.--Because of the nature of the cake here given, it
+is called ice-cream cake. Only the whites of the eggs are used, and so
+the cake is white in color. It is baked in layers and is frosted with
+white icing.
+
+ICE-CREAM CAKE
+
+1/2 c. butter
+2 c. sugar
+1 c. milk
+3 c. flour
+4 tsp. baking powder
+4 egg whites
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and pour in the milk. Sift
+the flour and baking powder together and add them. Beat the egg whites
+until they are stiff, fold these in, and add the vanilla. Bake in
+layers, and put marshmallow filling between the layers and on top.
+Chopped hickory nuts may also be put between the layers and spread on
+top if a more delicious ice-cream cake is desired.
+
+74. CORN-STARCH CAKE.--An excellent cake will result when the following
+recipe is carefully worked out. It gets its name from the fact that corn
+starch is used for a part of the thickening. This cake is usually baked
+in a loaf-cake pan and then covered with icing.
+
+CORN-STARCH CAKE
+
+1/2 c. butter
+1 c. sugar
+1/2 c. corn starch
+2 tsp. baking powder
+1-1/4 c. wheat flour
+1/2 c. milk
+3 egg whites
+1/2 tsp. vanilla
+1/2 tsp. lemon extract
+
+Cream the butter and add the sugar gradually. Sift the corn starch,
+baking powder, and flour together. Add the milk and then the dry
+ingredients. Beat the egg whites until they are stiff and fold them in.
+Add the vanilla and lemon extract. Bake in a loaf-cake pan. Ice with
+chocolate or caramel icing.
+
+75. CINNAMON CAKE.--A cake that is inexpensive and not very rich but at
+the same time favored by many persons is the cinnamon cake here given.
+It is slightly dark in color, due to the cinnamon that is used in it.
+Caramel icing seems to be the most suitable for cake of this kind, but
+if desired white icing may be used.
+
+CINNAMON CAKE
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+1/2 c. milk
+1-3/4 c. flour
+3 tsp. baking powder
+2 tsp. cinnamon
+
+Cream the butter and add the sugar gradually. Separate the eggs, beat
+the yolks, and add them to the mixture. Stir in the milk. Sift the
+flour, baking powder, and cinnamon together and add these. Beat the egg
+whites until they are stiff, and fold them into the cake dough. Bake in
+layers or in a loaf and ice with white or caramel icing.
+
+76. POUND CAKE.--Often a cake that will keep for some time is desired.
+In such an event, pound cake should be made, for it will remain fresh
+for a long period of time if it is stored in a closely covered
+receptacle. It is usually served without any icing and is cut into
+small, thin slices. The recipe here given makes enough cake for two
+loaf-cake pans.
+
+POUND CAKE
+
+1/2 c. finely cut citron
+5 eggs
+2/3 c. butter
+2 c. flour
+1-1/2 c. sugar
+1/2 tsp. mace
+
+Steam the citron until it is soft, cut into thin strips, and then into
+small pieces. Cream the butter until it is white, sift the sugar in
+slowly, and beat the two until the sugar is dissolved. Add the eggs one
+at a time without previously beating them, and beat each egg in
+thoroughly before the other is added. Stir in the flour and mace and
+bake in a very slow oven, in one large or two small loaf-cake pans.
+
+77. CARAMEL CAKE.--Cake flavored with caramel affords a change from the
+usual varieties of cake. The caramel used for this cake should be
+prepared in the manner explained in _Cold and Frozen Desserts_.
+
+CARAMEL CAKE
+
+1/2 c. butter
+2-1/2 c. flour
+1-1/2 c. sugar
+4 tsp. baking powder
+3 Tb. caramel
+1 tsp. vanilla
+2/3 c. water
+3 egg whites
+2 egg yolks
+
+Cream the butter and add the sugar gradually. Add the caramel, water,
+and beaten egg yolks. Stir in the flour and baking powder sifted
+together. Add the vanilla and fold in the stiffly beaten egg whites.
+Bake in layers. Ice with any kind of white icing.
+
+78. JELLY ROLL.--Many housewives do not attempt to make jelly roll,
+because they consider it a difficult matter. However, no trouble will
+be experienced in making excellent jelly roll if the following recipe is
+carried out explicitly.
+
+JELLY ROLL
+
+3 eggs
+1 tsp. baking powder
+1 c. sugar
+1/4 tsp. salt
+1/2 Tb. milk
+1 Tb. butter
+1 c. flour
+
+Beat the eggs until light, add the sugar gradually, and continue
+beating. Stir in the milk, and then add the flour, which has been sifted
+with the baking powder and salt. Melt the butter and beat into the cake
+mixture. Line the bottom of a flat pan with paper, and grease the paper
+and the sides of the pan. Cover the bottom of the pan with a thin layer
+of the mixture spread evenly. Bake until done in a moderate oven. Remove
+from the pan at once, and turn out on paper sprinkled thickly with
+powdered sugar. Remove the paper from the bottom of the cake, and cut
+off a thin strip as far as the crust extends in on the sides and ends of
+the cake. Spread with a thick layer of jelly and roll. After the cake
+has been rolled, place a piece of paper around it, wrap in a slightly
+dampened napkin or towel, and allow it to stand until it cools. Unless
+the rolling is done as soon as the paper has been removed from it, the
+cake is likely to crack.
+
+79. LADY BALTIMORE CAKE.--If an excellent cake for a special occasion is
+desired, Lady Baltimore cake should be served. It is made in layers,
+between which a filling containing fruit and nuts is spread. A white
+icing of any desirable kind is used to cover the cake.
+
+LADY BALTIMORE CAKE
+
+1/2 c. butter
+4 tsp. baking powder
+1 c. sugar
+3 egg whites
+3/4 c. milk
+1 tsp. vanilla
+2 c. flour
+
+Cream the butter, add the sugar gradually, and continue creaming. Stir
+in the milk. Sift the flour and baking powder together and add them.
+Fold in the stiffly beaten egg whites and add the vanilla. Bake in
+square layer pans or in two thick layers in loaf-cake pans. When cold,
+fill with the following filling and ice with any desirable white icing.
+
+FILLING FOR LADY BALTIMORE CAKE
+
+2 c. sugar
+1/2 c. figs or dates, chopped
+1/2 c. milk
+1 c. chopped nuts
+1 c. raisins, chopped
+
+Cook the sugar and milk until it forms a soft ball when dropped in cold
+water. Remove from the fire and cool. Beat until it begins to look
+creamy, and then add the raisins, figs or dates, and nuts. When stiff
+enough, spread a thick layer on one layer of the cake, place the other
+layer of cake on top, and cover with a thin layer of white icing.
+
+80. BRIDES CAKE.--When a bride's cake is mentioned, one naturally thinks
+of a large, round cake entirely covered with thick, white icing. The
+cake here given is one of this kind, and in addition may be ornamented
+in any desired way. Besides being very attractive in appearance, this
+cake is delicious in taste.
+
+BRIDE'S CAKE
+
+1/2 c. butter
+3 tsp. baking powder
+1-1/2 c. sugar
+6 egg whites
+1/2 c. milk
+1/4 tsp. cream of tartar
+2 and 1/2 c. flour
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and stir in the milk. Sift
+the flour and baking powder together and add to the mixture. Beat the
+egg whites until they are foamy. Add the cream of tartar to them and
+beat until stiff. Fold in the egg whites, add the vanilla, and bake in a
+deep, round pan. Cover with plain white frosting and ornament with icing
+in any desired way.
+
+81. FRUIT CAKE.--In the preparations for Christmas festivities, fruit
+cake usually has an important place. But besides being very appropriate
+cake for the holiday season, fruit cake is a splendid cake to make
+because of its keeping qualities. It may be kept for a long time if it
+is properly cared for. The best plan is to wrap it in oiled paper and
+then put it away in a closely covered receptacle, such as a tin box. In
+fact, fruit cake is much better if it is baked a month before it is to
+be eaten and is moistened several times during that time by pouring over
+it and allowing to soak in a few teaspoonfuls of orange juice or diluted
+grape juice.
+
+FRUIT CAKE
+
+3/4 c. raisins
+1/2 c. milk
+3/4 c. currants
+2 c. flour
+1/2 c. finely cut citron
+1/2 tsp. soda
+1/2 c. butter
+1 tsp. cinnamon
+3/4 c. sugar
+1/2 tsp. allspice
+2 eggs
+1/4 tsp. nutmeg
+1/2 c. molasses
+1/4 tsp. cloves
+
+First prepare the fruits for the cake. Cream the butter, stir in the
+sugar gradually, add the eggs unbeaten, and continue beating. Add the
+molasses, milk, and flour with which the soda and spices have been
+sifted, and then fold the fruits, which have been prepared, into this
+mixture. Another way of adding the fruit is to pour a layer of the cake
+mixture into the cake pan, sprinkle this generously with the fruit, then
+another layer of dough and another layer of fruit, and finally a layer
+of dough with just a little fruit sprinkled on top. Whichever plan is
+followed, prepare the pan by covering the bottom with 1/2 inch of flour
+and then placing a piece of greased paper over this. This heavy layer of
+flour prevents the cake from burning. Put the cake in a very moderate
+oven and bake for about 2 hours. If a fruit cake without a heavy crust
+is desired, the mixture may be steamed for 3 hours in an ordinary
+steamer and then placed in the oven just long enough to dry the surface.
+
+82. WHITE FRUIT CAKE.--While dark fruit cake is popular with the
+majority of persons, white fruit cake has been coming into favor for
+some time and is now made extensively. It contains a larger variety of
+fruit than the dark cake and nuts are also used. Cake of this kind may
+be baked in the oven or steamed.
+
+WHITE FRUIT CAKE
+
+1/4 lb. citron, cut into thin slices
+1/2 lb. apricots, dried, steamed, and chopped
+1/2 lb. raisins, chopped
+1/2 lb. candied cherries, cut into pieces
+1/2 lb. dates, chopped
+1/2 lb. almonds, blanched and cut into thin strips
+1 c. butter
+1 c. brown sugar
+1 egg
+1/2 c. milk
+1 Tb. baking powder
+1/2 tsp. cloves
+1 tsp. cinnamon
+1/2 tsp. nutmeg
+2 c. flour
+
+Steam the citron and apricots until they are soft, and then cut them in
+the required manner. Prepare the other fruits and the almonds. Cream the
+butter, add the sugar, egg, and milk, and beat thoroughly. Sift the
+baking powder and spices with the flour and add these. Dredge the fruits
+and nuts with flour and fold them into the mixture. Bake for 2 hours in
+a slow oven in small loaf pans lined with paper and containing about a
+1/2 inch layer of flour in the bottom, or steam for 3 hours and then
+bake for a short time in a moderate oven.
+
+83. WEDDING CAKE.--Fruit cake has been used so much for wedding cake
+that it has come to be the established cake for this purpose. However,
+when fruit cake is to be used for weddings, a richer variety is
+generally made, as will be observed from the ingredients listed in the
+accompanying recipe. Wedding cake is usually cut into small pieces and
+presented to the guests in dainty white boxes.
+
+WEDDING CAKE
+
+2 lb. sultana raisins
+1 lb. dates, chopped
+1 lb. citron, cut into thin strips
+1 lb. figs, chopped
+1 lb. butter
+1 lb. sugar
+8 eggs
+1 lb. flour
+1/2 tsp. soda
+2 tsp. cinnamon
+1/2 tsp. nutmeg
+1/2 tsp. allspice
+1/2 tsp. cloves
+1/2 c. grape juice
+
+Prepare the fruits and dredge with one-third cupful of the flour. Cream
+the butter, add the sugar gradually, and beat together thoroughly.
+Separate the eggs, beat the yolks until they are thick and
+lemon-colored, and add to the sugar and butter. Sift the flour, soda,
+and spices together, and add to the mixture. Fold in the egg whites
+beaten stiff, add the grape juice, and fold in the fruits. Bake in the
+same way as fruit cake.
+
+       *       *       *       *       *
+
+
+CAKE ICINGS AND FILLINGS
+
+NATURE, PURPOSE, AND APPLICATION
+
+84. Certain varieties of cakes are served plain, but the majority of
+cakes are usually covered with a sugar mixture of some description known
+as _icing_. In addition, if a cake is baked in layers, a _filling_,
+which may be either the same as the icing used for the covering or a
+mixture resembling a custard, is put between the layers to hold them
+together. These icings and fillings are used for the purpose of
+improving both the taste and the appearance of the cake, as well as for
+the purpose of retaining the moisture in it. Some of them are very
+simple, consisting merely of powdered sugar mixed with a liquid, while
+others are more elaborate and involve a number of ingredients. They may
+be spread over the cake, put on thick in a level manner, or arranged in
+fancy designs on a plain background of simple icing with the use of a
+pastry tube or a paper cornucopia. These decorations may be made in
+white or in various colors to suit the design selected for decoration.
+
+85. It is well to understand just what cakes may be served without
+icings and fillings and what ones are improved by these accompaniments.
+Sponge cakes, as a rule, are not iced elaborately, for a heavy icing
+does not harmonize with the light texture of this kind of cake. If
+anything is desired, a simple sugar icing is used or the surface of the
+cake is moistened with the white of egg and then sprinkled with sugar.
+Butter cakes, especially when baked in layers, although they are often
+much richer than sponge cakes, are usually iced. When they are baked in
+the form of loaf cakes, they may or may not be iced, as desired. Very
+rich cakes made in loaf-cake form are usually served without icing,
+unless they are served whole and it is desired to make them attractive
+for a special occasion.
+
+[Illustration: FIG. 18, Plain iced cake.]
+
+[Illustration: FIG. 19, Decorated cake.]
+
+86. For the most part, icings are put on plain, as in Fig. 18, but
+there are some occasions for which an attractively decorated cake is
+desired. For instance, birthday cakes, wedding cakes, or cakes for
+parties and dinners are often served whole from the table, and when this
+is done, the cake should be made as attractive as possible. The work of
+decorating such cakes may prove somewhat difficult at first, but just a
+little practice in this direction will produce surprising results. Figs.
+19 and 20 show what can be done in the way of decoration with very
+little effort. The cake shown in Fig. 19 is suitable for a special
+occasion, such as a party, while the one in Fig. 20 is a birthday cake.
+
+[Illustration: FIG. 20, Birthday cake with candles.]
+
+These cakes are first covered with a plain white icing and then
+decorated in any colors desired. The candle holders on the birthday
+cake, which may be purchased in various colors, correspond in color with
+the decoration on the cake. Original ideas and designs may thus be
+worked out in an attractive way to match a color scheme or carry out a
+decorative idea. A pastry tube is the most satisfactory utensil for this
+purpose, but a tiny paper cornucopia made of stiff white paper may be
+used to advantage for the decoration of small cakes and even for certain
+designs on large ones.
+
+87. The cake that comes out of the pan with a smooth surface is the one
+to which an icing or a filling may be applied most satisfactorily.
+Unless absolutely necessary, the cake should not be cut nor broken in
+any way before it is iced, as a cut surface is apt to crumble and
+produce a rough appearance. If the cake must be cut, as is the case when
+small fancy shapes are made out of baked cake, the pieces should be
+glazed with a coating of egg white mixed with a very small quantity of
+sugar and beaten just enough to incorporate the sugar. Then, if they are
+allowed to dry for 4 or 5 hours before being iced, no crumbs will mix
+with the icing.
+
+CAKE ICINGS AND THEIR PREPARATION
+
+88. VARIETIES OF ICINGS.--Icings are of two varieties: those which
+require cooking and those whose ingredients are not cooked. In uncooked
+icings, which are easily made, sugar, such as confectioner's, is
+moistened with a liquid of some kind and then flavored in various ways.
+The more common of the cooked varieties are made by beating a hot sugar
+sirup into well-beaten egg whites. After being flavored, icings of this
+kind may be used without the addition of other ingredients or they may
+be combined with fruits, nuts, coconut, etc.
+
+89. UNCOOKED ICINGS.--Confectioner's sugar is the most satisfactory for
+uncooked icings, and it is the kind most commonly used for this purpose.
+The finer this sugar can be secured, the better will the icing be, XXXX
+being the most desirable. As such sugar forms very hard lumps when it is
+allowed to stand, it should be rolled and sifted before it is mixed with
+the other ingredients. The material used to moisten the sugar may be
+lemon juice or some other fruit juice, water, milk, cream, egg white,
+butter, or a combination of these. Enough liquid should be used to make
+the icing thin enough to spread easily.
+
+90. The ingredients used in uncooked icings determine to a certain
+extent the utensils required to make the icings. A fine-mesh wire sifter
+should be used to sift the sugar. A bowl of the proper size to mix the
+materials should be selected, and a wooden spoon should also be secured
+for this purpose, although a silver spoon will answer if a wooden one is
+not in supply. To spread the mixture on the cake, a silver knife
+produces the best results. If the icing is to be put on in ornamental
+way, the equipment already mentioned, that is, a pastry bag or a paper
+cornucopia, should be provided.
+
+COLD-WATER ICING
+
+1 c. confectioner's sugar
+2 Tb. cold water
+1 tsp. lemon juice
+
+Add the sugar to the water and lemon juice, beat together thoroughly,
+and spread on any desired cake.
+
+PLAIN ICING
+
+1 egg white
+1-1/4 c. confectioner's sugar
+2 tsp. cold water
+1/2 tsp. vanilla
+
+Beat the white of the egg until it is stiff. Sift in the sugar and add
+a little of the water occasionally until all the water and sugar are
+added. Beat together thoroughly, add the flavoring, and spread on
+the cake.
+
+ORANGE ICING
+
+1-1/2 c. confectioner's sugar
+4 Tb. orange juice
+Few drops orange extract
+Orange coloring for tinting
+
+Sift the sugar into the orange juice and beat thoroughly. Add the orange
+extract and just a little of the orange coloring for an even tint.
+Spread on the cake.
+
+CHOCOLATE WATER ICING
+
+1 sq. chocolate
+3 Tb. boiling water
+1-1/2 c. pulverized sugar
+1/2 tsp. vanilla
+
+Melt the chocolate in a double boiler, add the boiling water and the
+sugar, and stir together until smooth. Add the vanilla. Spread on
+the cake.
+
+WHITE ICING
+
+2 egg whites
+1-1/4 c. confectioner's sugar
+1 tsp. vanilla
+
+Beat the egg whites until they are stiff, sift in the powdered sugar,
+add the vanilla, and beat together until the icing is of a consistency
+to spread.
+
+BUTTER ICING
+
+1 Tb. butter
+1-1/2 c. powdered sugar
+1 Tb. cream
+1/2 tsp. vanilla
+1 egg white
+
+Cream the butter, add the sugar, diluting it with the cream, and add the
+vanilla. Beat the egg white and add to the mixture, continuing the
+beating until the mixture is dry and ready to spread.
+
+CHOCOLATE BUTTER ICING
+
+1 Tb. butter
+1-1/2 c. powdered sugar
+3 Tb. milk
+1/2 egg
+1 oz. chocolate
+Vanilla
+
+Cream the butter and add the sugar gradually, moistening with the milk
+and egg to make the mixture thin enough to spread. Melt the chocolate in
+a saucepan over hot water and pour into the icing mixture. Add the
+vanilla. Beat thoroughly and if more sugar or liquid is needed to make
+the icing thicker or thinner, add until it is of the right consistency
+to spread.
+
+ORNAMENTAL ICING
+
+3 egg whites
+3 c. confectioner's sugar
+3 tsp. lemon juice
+
+Put the egg whites into a bowl, add a little of the sugar, and beat.
+Continue adding sugar until the mixture becomes too thick to beat well,
+and then add the lemon juice. Add the remainder of the sugar, and
+continue beating until the icing is thick enough to spread. Spread a
+thin layer over the cake and allow it to harden. When this is dry, cover
+it with another layer to make a smooth surface, and add more sugar to
+the remaining icing until it is of a very stiff consistency. Color and
+flavor as desired, place in a pastry bag, and force through pastry tubes
+to make any desired designs.
+
+91. COOKED ICINGS.--A few cooked icings are made without egg whites, but
+for the most part icings of this kind consist of a sugar sirup beaten
+into egg whites that have been whipped until they are stiff. Success in
+making icing of this kind depends largely on boiling the sirup to just
+the right degree, for when this is done the icing will remain for a
+short time in a condition to be handled. If the sirup is not cooked long
+enough, the icing will not stiffen and it will have to be mixed with
+powdered sugar to make it dry. In the event of its being boiled too
+long, the icing will have to be applied quickly, for it is likely to
+become sugary. A thermometer is a convenient utensil to use in making
+icings of this kind, for with it the housewife can determine just when
+the sirup is boiled to the right point. However, after the housewife has
+had a little experience, excellent results can be achieved in the way of
+icings without a thermometer if the mixture is tested carefully. The
+beating of cooked icings also has much to do with the nature of the
+finished product. They should be beaten until they are of just the
+proper consistency to spread and still will not run off the surface
+of the cake.
+
+92. Because of the nature of cooked icings, it is necessary that the
+work of applying them to cakes be completed as quickly as possible. A
+case knife or a spatula is the best utensil for this purpose.
+
+To ice a layer cake, pour some of the icing on the layer that is desired
+for the bottom and then spread it over the layer quickly until it is
+smooth and as thick as desired. If coconut or any other ingredient,
+such as chopped nuts or fruit, is to be used, sprinkle it on the icing
+as in Fig. 21. Then take up the second layer carefully, as shown, and
+place it on the iced first layer. Pour the remainder of the icing on
+this layer and spread it evenly over the top and down the sides, as
+shown in Fig. 22. The cake will then be covered with a plain white icing
+that will be sufficient in itself or that may serve as a basis for any
+desired ornament. If coconut, fruit, or nuts have been used between the
+layers, sprinkle the same over the top, as shown in Fig. 23, while the
+icing is still soft.
+
+[Illustration: FIG. 21, Assembling layer cake.]
+
+[Illustration: FIG. 22, Icing layer cake.]
+
+Sometimes, after the icing has been spread, it may be found that the
+surface is not so smooth as it should be. Any roughness that may occur,
+however, may be removed as soon as the icing has become entirely cold by
+dipping a clean silver knife into hot water and, as shown in Fig. 24,
+running it gently over the entire surface. This treatment takes only a
+little time and greatly improves the appearance of the cake.
+
+CARAMEL ICING
+
+1 1/2 c. brown sugar
+3/4 c. milk
+1/2 Tb. butter
+
+Boil the ingredients together until a soft ball is formed when the
+mixture is tried in cold water. Cool and beat until of the right
+consistency to spread. Spread this icing rather thin. If desired chopped
+nuts may be added to it while it is being beaten.
+
+MAPLE ICING
+
+Maple icing may be made by following the recipe given for caramel icing,
+with the exception of using maple sugar in place of the brown sugar.
+
+[Illustration: FIG. 23, Sprinkling iced cake with garnish.]
+
+BOILED ICING
+
+1 c. sugar
+1/2 c. water
+1 egg white
+Pinch of cream of tartar
+
+Put the sugar and water to cook in a saucepan. Boil until a fairly hard
+ball is formed when the sirup is tried in cold water or until it threads
+when dropped from a spoon, as shown in Fig. 25. If a thermometer is used
+to test the sirup, it should register 240 to 242 degrees Fahrenheit when
+the sirup is taken from the stove. Beat the egg white, add the cream of
+tartar, and continue beating until the egg white is stiff. Then, as in
+Fig. 26, pour the hot sirup over the beaten egg white very slowly, so as
+not to cook the egg, beating rapidly until all the sirup has been added.
+
+[Illustration: FIG. 24, Smoothing surface of icing with knife.]
+
+Continue to beat with a spoon or egg whip until the icing is light and
+almost stiff enough to spread on the cake, as in Fig. 27. Then place the
+bowl over a vessel containing boiling water, as in Fig. 28, and beat for
+3 or 4 minutes while the water boils rapidly underneath. With this
+treatment, the icing will not change in consistency, but will become
+easier to handle and will permit of being used for a longer period of
+time without becoming hard. In fact, it may be kept until the next day
+if desired by placing a moist cloth over the top of the bowl so as to
+prevent a crust from forming.
+
+[Illustration: FIG. 25, Testing hard ball stage of sirup.]
+
+CHOCOLATE ICING
+
+If chocolate icing is desired, a square of melted chocolate may be added
+to the icing given in the preceding recipe after the sirup has been
+added to the egg white.
+
+BROWN-SUGAR BOILED ICING
+
+1-1/4 c. brown sugar
+1/4 c. white sugar
+1/3 c. water
+2 egg whites
+Pinch of cream of tartar
+
+Boil the sugar and the water until it threads or forms a fairly hard
+ball when tried in cold water.
+
+[Illustration: FIG. 26, Pouring hot sirup over beaten egg whites.]
+
+Beat the egg whites until stiff, adding a pinch of cream of tartar while
+beating. Pour the hot sirup over the egg whites and continue beating.
+Flavor with vanilla if desired. Beat until stiff enough to spread and,
+if desired, cook over boiling water as described for boiled white icing.
+
+TIME-SAVING ICING
+
+7/8 c. granulated sugar
+3 Tb. water
+1 egg white
+
+Put the sugar, water, and egg white into the upper part of a small
+double boiler. Have the water in the lower part boiling rapidly. Set
+the part containing the ingredients in place and beat constantly for 7
+minutes with a rotary egg beater, when a cooked frosting that will
+remain in place will be ready for use. The water in the lower receptacle
+must be boiling rapidly throughout the 7 minutes.
+
+[Illustration: FIG. 27, Beating icing until light.]
+
+[Illustration: FIG. 28, Beating over rapidly boiling water.]
+
+
+CAKE FILLINGS
+
+93. As already explained, any icing used for the top of the cake may
+also be used for the filling that is put between the layers, but often,
+to obtain variety, an entirely different mixture is used for this
+purpose. A number of recipes for cake fillings are here given, and from
+these the housewife can select the one that seems best suited to the
+cake with which it is to be used. As will be noted, many of them are
+similar to custard mixtures, and these, in addition to being used for
+cakes, may be used for filling cream puffs and éclairs. Others contain
+fruit, or nuts, or both, while still others resemble icing, with the
+exception of being softer. No difficulty will be experienced in making
+any of these fillings if the directions are carefully followed. They
+should be applied to the cake in the same way as icings.
+
+FRENCH FILLING
+
+2 c. milk
+1 c. sugar
+1/2 c. flour
+1/8 tsp. salt
+2 eggs
+1 tsp. vanilla
+1/2 tsp. lemon extract
+
+Heat the milk to scalding in a double boiler. Mix the sugar, flour, and
+salt. Pour the hot milk over this, and stir rapidly to prevent the
+formation of lumps. Return to the double boiler and cook for 15 to 20
+minutes. Beat the eggs slightly and add them to the mixture. Cook for 5
+minutes longer. Add the flavoring, cool, and place between layers of
+cake or use for filling cream puffs or éclairs. Half of the recipe will
+be sufficient for cake filling.
+
+CHOCOLATE FILLING
+
+If chocolate filling is desired, melt 1-1/2 squares of chocolate and add
+to the French filling while it is hot.
+
+COFFEE FILLING
+
+A very good coffee filling may be made by scalding 2 tablespoonfuls of
+coffee with the milk, straining to remove the grounds, and then adding
+to French filling for flavoring.
+
+FRUIT CREAM FILLING
+
+2/3 c. heavy cream
+1/4 c. sugar
+1/2 c. crushed raspberries, strawberries, peaches,
+         or any desirable fresh fruit
+
+Whip the cream until stiff, add the sugar, and fold in the crushed
+fruit. Place between layers of cake.
+
+RAISIN-AND-NUT FILLING
+
+1/2 c. sugar
+1/4 c. water
+1/2 c. raisins
+1/4 c. chopped nuts
+
+Boil the sugar and water until they form a firm ball when tried in cold
+water. Chop the raisins and nuts and add them to the sirup. Cook until
+stiff enough not to run, and place between layers of cake.
+
+COCONUT FILLING
+
+1 c. milk
+1/2 c. shredded coconut
+1/3 c. sugar
+2 Tb. corn starch
+1 egg
+
+Heat the milk to scalding with the coconut. Mix the sugar and corn
+starch, pour the hot milk into it, and stir rapidly so as to prevent
+lumps from forming. Cook for 15 or 20 minutes. Beat the egg slightly,
+add to the mixture, and cook for 5 minutes more. Cool and spread between
+layers of cake.
+
+LEMON FILLING
+
+2 Tb. corn starch
+1/3 c. sugar
+1/2 c. boiling water
+1 Tb. butter
+1 lemon
+1 egg
+
+Mix the corn starch and sugar, and add to this the boiling water. Put to
+cook in a double boiler, add the butter, the grated rind of the lemon,
+and cook for 15 or 20 minutes. Beat the egg slowly, add to the mixture,
+and cook for 5 minutes more. Remove from the heat and add the juice of
+the lemon. Cool and spread between layers of cake.
+
+ORANGE FILLING
+
+Orange filling may be made by using grated orange rind in place of the
+lemon in the recipe for lemon filling and 1 tablespoonful of lemon juice
+and 2 tablespoonfuls of orange juice.
+
+MARSHMALLOW FILLING
+
+2-1/2 c. sugar
+3/4 c. hot water
+1/4 tsp. cream of tartar
+1 egg white
+
+Boil the sugar, water, and cream of tartar until the sirup threads. Beat
+the egg white until stiff, add the sirup slowly so as not to cook the
+egg, and beat constantly until thick enough to spread on the cake
+without running. This may be used for icing, as well as filling.
+
+       *       *       *       *       *
+
+
+CAKES, COOKIES, AND PUDDINGS (PART 1)
+
+EXAMINATION QUESTIONS
+
+(1) Discuss briefly the use of cake in the diet.
+
+(2) What leavening materials are used in cake making?
+
+(3) (_a_) What are the two general classes of cakes? (_b_) In what way
+do they differ?
+
+(4) Of what value in cake making are pans with removable bottoms?
+
+(5) Give the various steps up to mixing in making a cake.
+
+(6) How should pans be prepared for: (_a_) butter cakes? (_b_) sponge
+cakes?
+
+(7) Give the general proportion of ingredients for sponge cake.
+
+(8) Give the order necessary for combining the ingredients in sponge
+cake.
+
+(9) (_a_) Describe the baking of sponge cake. (_b_) How can you tell
+when sponge cake is ready to be taken out of the oven?
+
+(10) When and how is sponge cake taken from the pan in which it is
+baked?
+
+(11) (_a_) Give the general proportion of liquid and flour used for
+butter cake. (_b_) What makes this proportion vary?
+
+(12) Give the steps necessary for mixing the ingredients of butter cake.
+
+(13) Describe the baking of butter cake.
+
+(14) (_a_) How can you tell when butter cake is sufficiently baked?
+(_b_) How is it removed from the pan and cooled?
+
+(15) What is the value of cake icing?
+
+(16) (_a_) What ingredients are used to make the simplest icings? (_b_)
+What kind of sugar is best for uncooked icings?
+
+(17) What kind of icing should be used for sponge cake? Tell why.
+
+(18) How is the surface of a cake that is to be decorated with an
+ornamental design prepared?
+
+(19) (_a_) Describe the icing of a layer cake. (_b_) How may a rough
+surface of icing be made smooth?
+
+(20) (_a_) Tell how boiled icing is made. (_b_) What is the test for
+determining when the sirup is boiled sufficiently?
+
+
+
+
+CAKES, COOKIES, AND PUDDINGS (PART 2)
+
+       *       *       *       *       *
+
+SMALL CAKES
+
+VARIETIES OF SMALL CAKES
+
+1. Under the heading Small Cakes are included numerous varieties of
+cakes made of many different kinds of materials and baked in various
+shapes and sizes. Some of them, such as meringues and kisses, contain
+nothing except eggs and sugar and consequently are almost confections.
+On the other hand, many of them, including cookies of all kinds, drop
+cakes, ladyfingers, etc., are merely the usual sponge and butter-cake
+mixtures altered in such ways as may be desired. In addition, there are
+cream puffs and éclairs, the various kinds of cakes made with yeast, and
+doughnuts and crullers, all of which, while not exactly cake mixtures,
+are similar enough to small cakes in preparation and use to be discussed
+in connection with them.
+
+2. NATURE OF MIXTURES FOR SMALL CAKES.--The mixtures used for small
+cakes are made into batters and doughs of various thicknesses. For
+instance, the batter used for cup cakes is as thin as that for layer
+cake; that for drop cakes must be stiff enough to hold its shape when it
+is dropped on a flat sheet; while cookies require a dough that is stiff
+enough to be rolled out in a thin layer and then cut into various shapes
+with cutters. The mixing of cakes of this kind differs in no way from
+that of large cakes, the greater thickness being obtained merely by the
+addition of flour.
+
+
+3. BAKING SMALL CAKES.--Small cakes bake more quickly than large ones;
+consequently, a hotter oven is required for them. Cookies will bake in
+10 to 15 minutes. They should rise and start to brown in 1/2 of this
+time, and should finish browning and shrink slightly in the remaining
+half. Drop cakes require a little more time than cookies. They should
+rise during the first third of the time, brown slightly during the
+second, and finish browning and shrink during the last third. Cup cakes
+being larger require from 15 to 25 minutes to bake, depending on their
+size. They should rise and brown in the same way as drop cakes. The
+baking of most of the other varieties demands special attention and is
+discussed in connection with the cakes themselves.
+
+When the majority of small cakes, including cookies, are put into the
+oven to bake, they should be set on the lower rack. Then, when the
+browning has started, they should be changed to the upper rack, where
+they will brown more quickly. This transfer may also be necessary in the
+case of the larger sized cup cakes.
+
+Small cakes baked in muffin pans should be allowed to stand for several
+minutes after being removed from the oven in order to cool. Then a knife
+or a spatula should be run around the edge to loosen each cake from the
+pan. If the pan is then turned upside down and tapped lightly once or
+twice, the cakes will, as a rule, come out in good condition. Cookies
+and drop cakes should be taken from their pans or sheets while warm and
+then allowed to cool on a cake cooler or on clean towels spread on
+a table.
+
+       *       *       *       *       *
+
+
+PREPARATION OF SMALL CAKES
+
+CUP AND DROP CAKES
+
+4. NATURE OF CUP AND DROP CAKES.--CUP CAKES are a variety of small cakes
+baked in muffin pans. Many of the mixtures used for large cakes may be
+made into cup cakes by baking them in pans of this kind. Instead of
+pouring the mixture into the pans from the bowl, as is done in the case
+of large cakes, it is put into them by means of a spoon, as shown in
+Fig. 1. The pans should be filled only about half full in order to give
+the mixture an opportunity to rise. When the cakes are baked, they
+usually reach the top of the pans.
+
+[Illustration: FIG. 1]
+
+5. Cup cakes may be served plain or they may be iced in any desired way.
+Fig. 2 shows a group of cakes of this kind, the three on the right being
+cup cakes without any icing or decoration and the rest, cup cakes iced
+and then decorated in a variety of ways. As will be observed, cup cakes
+lend themselves well to decoration. The materials used here for the
+decorating are chiefly citron and maraschino cherries, both of which may
+be cut into a variety of shapes. The cakes are first covered with a
+white icing for a foundation, and the decorative materials are applied
+before it becomes dry. Other materials may, of course, be used for
+decorating cup cakes, and original designs may be worked out in a number
+of attractive ways.
+
+[Illustration: FIG. 2]
+
+6. DROP CAKES differ from cup cakes in that a stiffer batter is used and
+the mixture is then dropped from a spoon on a greased and floured cooky
+sheet. As shown in Fig. 3, which illustrates a plate of drop cakes
+ready to serve, cakes of this kind are not generally iced. However, the
+mixture used for them often contains fruits and nuts.
+
+7. RECIPES FOR CUP AND DROP CAKES.--Several recipes for cup cakes and
+drop cakes are here given. No difficulty will be experienced in carrying
+out any of them if the suggestions already given are applied. With each
+recipe is mentioned the approximate number of cakes the recipe will
+make. The exact number it will produce will depend, of course, on the
+size of the cakes; the smaller they are the greater will be
+their number.
+
+[Illustration: FIG. 3]
+
+CUP CAKES
+(Sufficient for 1-1/2 Dozen Cakes)
+
+2/3 c. butter
+2 c. sugar
+4 eggs
+3-1/4 c. flour
+4 tsp. baking powder
+1/4 tsp. mace
+1 c. milk
+1 tsp. vanilla
+
+Cream the butter and add the sugar. Beat the eggs and add them. Sift the
+flour, baking powder, and mace together, and add alternately with the
+milk. Flavor with the vanilla, put into greased and floured muffin pans,
+and bake. Cover with chocolate icing and serve.
+
+BROWNIES
+(Sufficient for 1 Dozen Cakes)
+
+1/3 c. butter
+1/3 c. sugar
+1/3 c. molasses
+1 egg
+1-1/4 c. flour
+1 tsp. baking powder
+1/3 tsp. soda
+1/2 c. chopped nut meats
+
+Cream the butter, add the sugar and molasses, beat the egg and add it.
+Mix the flour, baking powder, and soda together, and sift into the
+mixture. Fold in the chopped nut meats, put in thin layers into muffin
+pans, and bake in a hot oven until done. Remove from the pans, cool,
+and serve.
+
+CINNAMON CUP CAKES
+(Sufficient for 1 Dozen Cakes)
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+4 tsp. baking powder
+2 c. flour
+1 Tb. cinnamon
+1/2 c. milk
+
+Cream the butter and add the sugar. Beat the eggs and add them. Sift the
+baking powder, flour, and cinnamon together, and add alternately with
+the milk. Put into greased and floured muffin pans and bake.
+
+COCOA CUP CAKES
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1/3 c. shortening
+1-1/4 c. sugar
+2 eggs
+2 c. flour
+1/2 c. cocoa
+1/8 tsp. soda
+3 tsp. baking powder
+3/4 c. milk
+1 tsp. vanilla
+
+Cream the shortening and add the sugar. Beat the eggs and add them. Sift
+the flour, cocoa, soda, and baking powder together and add alternately
+with the milk. Flavor with the vanilla, put into greased and floured
+muffin pans, and bake in a hot oven. Remove from the pans, cool, and
+serve. If desired, these cakes may be iced with white icing and
+sprinkled with coconut.
+
+ROXBURY CAKES
+(Sufficient for 1 Dozen Cakes)
+
+1/4 c. butter
+1/2 c. sugar
+2 eggs
+1/2 c. molasses
+1/2 c. milk
+1-3/4 c. flour
+1/2 tsp. nutmeg
+1/2 tsp. cinnamon
+1/2 tsp. ground cloves
+1-1/2 tsp. baking powder
+1/2 tsp. soda
+3/4 c. raisins
+1/2 c. English walnut meats
+
+Cream the butter and add the sugar gradually. Beat the eggs and add
+them. Add the molasses and milk. Mix and sift the dry ingredients and
+stir these into the first mixture. Fold in the finely chopped raisins
+and nuts. Bake in a moderate oven and ice with white icing.
+
+APPLE-SAUCE CAKES
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1/4 c. butter
+1 c. sugar
+2 c. flour
+1/2 tsp. soda
+2 tsp. baking powder
+1-1/2 tsp. cinnamon
+1/4 tsp. cloves
+1 tsp. nutmeg
+1 c. apple sauce
+1 c. raisins
+
+Cream the butter and add the sugar gradually. Sift the dry ingredients
+together and add alternately with the apple sauce made according to the
+following directions. Stir in the raisins dredged with a little of the
+flour. Bake in muffin pans in a moderate oven for about 15 minutes.
+
+APPLE SAUCE
+
+1 qt. apples
+1/2 c. sugar
+1 c. water
+
+Peel and quarter the apples. Put them to cook in the water. When soft,
+force through a sieve, add the sugar, and return to the fire until the
+sugar is dissolved. Cool and use for the cakes.
+
+SOUR-MILK DROP CAKES
+(Sufficient for 3 Dozen Cakes)
+
+1/3 c. butter
+1 c. sugar
+1 egg
+1/2 c. sour milk
+2-1/2 c. flour
+1/2 tsp. soda
+1 tsp. baking powder
+1/2 c. nut meats
+1/2 c. raisins
+
+Cream the butter and add the sugar, the beaten egg, and the milk. Sift
+the flour, soda, and baking powder together and add them. Fold in the
+nuts and raisins. Drop by spoonfuls on a greased and floured cake sheet.
+Bake rather slowly, remove from the sheet, cool, and serve.
+
+FRUIT DROP CAKES
+(Sufficient for 2 Dozen Cakes)
+
+1/3 c. shortening
+2/3 c. sugar
+1 egg
+1/4 c. milk
+1-3/4 c. flour
+2 tsp. baking powder
+1 tsp. cinnamon
+1/4 tsp. cloves
+1/2 tsp. nutmeg
+1/2 c. raisins
+
+Cream the shortening and add the sugar, egg, and milk. Sift the flour,
+baking powder, and spices together. Sift these dry ingredients into the
+mixture and add the raisins. Drop by spoonfuls on a greased and floured
+cake sheet and bake in a hot oven until light brown.
+
+OAT-FLAKE DROP CAKES
+(Sufficient for 2 Dozen Cakes)
+
+1/2 c. shortening
+1 c. sugar
+1 egg
+2 c. oat flakes
+1 tsp. vanilla
+2 c. flour
+1/2 tsp. salt
+3 tsp. baking powder
+1 tsp. cinnamon
+1/2 c. milk
+
+Cream the shortening and add the sugar. Beat the egg and add to the
+mixture. Add the oat flakes and vanilla. Sift the flour, salt, baking
+powder, and cinnamon together and add alternately with the milk. Drop on
+greased pans to bake.
+
+GINGER DROP CAKES
+(Sufficient for 2 Dozen Cakes)
+
+1/2 c. shortening
+1/2 c. brown sugar
+1 egg
+2-1/2 c. flour
+1/2 tsp. soda
+1/2 tsp. salt
+1/2 Tb. ginger
+1/2 c. sour milk
+1/2 c. molasses
+
+Cream the shortening, add the sugar, and mix well. Beat the egg and add
+it. Sift the dry ingredients and add alternately with the milk and
+molasses. Drop on greased sheets and bake in a moderate oven for about
+15 or 20 minutes.
+
+8. APPLYING ORNAMENTAL ICING TO CUP CAKES.--Sometimes it is desired to
+put icing on cup cakes in an ornamental way. In such an event, an
+uncooked icing is used and it is usually applied by means of a pastry
+tube, although certain simple designs can be made with a small paper
+cornucopia. When icing is to be used for this purpose, it should be of
+the consistency shown in Fig. 4; that is, it should be so heavy that a
+large quantity of it will cling to the spoon, and when it drops it will
+fall in a mass rather than run off.
+
+[Illustration: FIG. 4]
+
+Have the pastry bag clean and dry, and make it ready for use by slipping
+the pastry tube inside of the bag, as shown in Fig. 5. The point of the
+tube should protrude from the narrow end of the bag, which is too small
+to allow the top of the tube to be pushed through. The cakes to be
+decorated with the aid of a pastry tube are usually prepared, as the
+cake in the illustration shows, by covering it with a perfectly smooth
+coating of uncooked icing of some kind.
+
+With the tube inserted and the cake coated, the work of decorating may
+be taken up. Roll the top of the bag down, as shown in Fig. 6, and into
+it put as much of the icing as is desired. See that the icing is pushed
+as far down into the end of the bag as possible. Then, as in Fig. 7,
+hold the top of the bag shut with one hand and with the other grasp it
+at the place where the contents end. When the hands have been so placed,
+press down on the bag so that the icing will be forced from the point of
+the tube. To make the decorations most satisfactorily, have the point of
+the tube pressed tightly against the surface of the cake and raise it
+very slowly as the icing comes out. Otherwise the shape of the design
+will not be good, as a little experimenting will prove. The rosette tube
+is used to make the decorations here shown, but if a different form of
+decoration is desired, one of the other tubes may be selected.
+
+[Illustration: FIG. 5]
+
+[Illustration: FIG. 6]
+
+9. With cakes of this kind, it is often desired to have a simple
+decoration without first applying the foundation icing. This can be
+done, as shown in Fig. 8, by pressing icing through a pastry bag
+containing the rosette tube and placing the decoration merely on the
+center of each cake. This is suggested as an economical use of icing
+and a decoration a little out of the ordinary. The points of the pastry
+tube should be bent toward the center in order to produce the rosettes
+in the manner here shown. In fact, the shape of a rosette can often be
+changed to some extent by opening or closing these points a trifle.
+
+[Illustration: Fig. 7]
+
+
+COOKIES
+
+10. CLASSES OF COOKIES.--Cookies are of two general classes: those which
+are made thick and are expected to be soft when they are served and
+those which are made thin and are intended to be crisp and brittle when
+eaten. Thin, crisp cookies are usually known as _wafers_ or _snaps_.
+Soft cookies are made from a dough that contains a little more liquid
+than that used for brittle cookies. The dough of which both varieties
+are made should be thick enough to remove from the mixing bowl in a lump
+and roll out on a board. After being rolled until it is the desired
+thickness, it is cut into pieces of any desired size and shape and baked
+in the oven on large flat pans.
+
+[Illustration: Fig. 8]
+
+11. INGREDIENTS IN COOKIES.--The ingredients used in the making of
+cookies are similar to those used for drop cakes, with the exception of
+the amount of flour. In fact, any cooky mixture that is made a little
+more moist by omitting some of the flour may be used for drop cakes.
+More flour is needed in cooky mixtures because they must be of a certain
+thickness in order to be rolled out successfully. The amount of flour
+needed varies with the kind that is used, more of some varieties of this
+ingredient being required than of others. It is usually advisable to add
+the last cup of flour with caution. If the mixture seems to be getting
+stiff before all the flour is added, what is not needed should be
+omitted; but if it does not become stiff enough to handle, more
+should be added.
+
+12. Considerable variety exists in the shortening that may be used in
+cooky mixtures. If desired, butter may be used, but for most cookies it
+is not at all necessary that the shortening consist entirely of butter,
+and for some no butter at all is required. Other fats and oils, such as
+lard, Crisco, lard compound, Mazola, cottoline, butterine, and any other
+tasteless shortening, may be substituted for all or part of the butter.
+Any of the following cooky recipes that contain butter do so because
+that particular cooky or cake is better when made with butter, but, if
+desired, some other fat may be used for a part or all of it. In case
+merely shortening is mentioned, any fat or mixture of fats preferred
+may be used.
+
+13. PROCEDURE IN MAKING COOKIES.--The combining of the ingredients in
+cooky mixtures need give the housewife very little concern, for it is
+accomplished in much the same way as for cup and drop cakes. When all of
+them have been combined, a dough that is stiff enough to handle and
+still not so stiff that it is tough should be formed. The chief
+precaution to be taken in the making of all kinds of cookies is to avoid
+getting too much flour into the mixture. To produce the best results,
+the mixture should be so soft that it is difficult to handle. A good
+plan is to allow it to become very cold, for then it will be much
+stiffer and may be handled more easily. Therefore, after the dough has
+been mixed, it is well to set it in a refrigerator or some other cool
+place and let it stand for several hours before attempting to roll it.
+In fact, a cooky mixture may be made in the evening and allowed to stand
+until the next morning before being rolled out and baked. As can readily
+be understood, such procedure is possible with a stiff mixture like that
+for cookies, while it would not be practicable with a thin mixture,
+such as cake batter, because the gas that is formed by the leavening
+agent would escape from a mixture that is not thick and the cake, after
+being baked, would have no lightness.
+
+14. With the dough ready to be rolled, divide it into amounts of a size
+that can be handled conveniently at one time. Take one of these from the
+mixing bowl and place it on a well-floured board. Work it with the
+fingers into a flat, round piece, using a little flour on the fingers
+during this process. Dust the top lightly with flour and, by means of a
+rolling pin, roll the dough into a flat piece that is as nearly round as
+possible. Continue rolling with a short, light stroke until the dough is
+as thin as desired. Remember that light, careful handling is always
+necessary when any kind of dough mixture is rolled on the board, and
+that as little handling as possible is advisable. Skill in this respect
+will come with practice, so the housewife need not be discouraged if she
+has difficulty at first. For cookies, 1/4 inch is the usual thickness of
+the dough after it is rolled; but for snaps or wafers the dough should
+be rolled as thin as possible. If the dough is as moist as it should be,
+it may be necessary, from time to time, to dust the top with flour as
+the rolling continues. However, no more flour should be used than is
+needed to keep the rolling pin from sticking; otherwise, the dough will
+become too thick and the cookies will be tough and dry.
+
+[Illustration: FIG. 9]
+
+15. When the dough has been rolled until it is of the right thickness,
+cut it in the manner shown in Fig. 9, using cooky cutters of any desired
+size and shape. The four cutters shown, which are heart, round,
+diamond, and star shapes, are the ones that are most commonly used. They
+are merely strips of tin bent into a particular shape and attached to a
+handle for convenience in using. In cutting the dough, try to cut it to
+the best possible advantage, leaving as little space between the cookies
+as possible. Very often, as, for instance, when diamond-shaped cookies
+are being cut, the line of one may be the exact line of the one next to
+it and thus no dough need be left between the cookies.
+
+16. However, as Fig. 9 shows, a certain amount of dough necessarily
+remains after all the cookies that can be made out of a piece of rolled
+dough have been cut. Put these scraps together and set them aside until
+all the fresh dough has been rolled. Then put them together carefully,
+roll them out again, and cut the piece thus formed into cookies just as
+the others were cut. Some persons are in the habit of working these
+scraps in with the next piece of dough that is rolled out, but this is
+not good practice, for by the time they are rolled on the board a second
+time, more flour will be worked into them than into the dough with which
+they were put and the texture will not be the same.
+
+[Illustration: FIG. 10]
+
+17. BAKING COOKIES.--Have a cooky sheet or other large shallow pan
+greased and floured, and as soon as all the cookies are cut from a piece
+of dough, pick them up with the aid of a spatula, as in Fig. 9, and
+arrange them on the pan. Do not place them too close together, or upon
+baking they will stick to one another and lose their shape. As soon as a
+pan is filled, set it in the oven, either directly on the bottom or on
+a low rack. If the temperature of the oven is correct, the cookies
+should begin to rise within 2 or 3 minutes after they are put into the
+oven. After they have baked on the bottom and have risen as much as they
+will, they will appear as shown in Fig. 10. At this point, set them on a
+higher rack to brown on top. In this browning, they will shrink to some
+extent, so that the finished cookies will not have so smooth an
+appearance as when they are placed on the top rack. When done, they
+should be slightly brown, and if it is found that they are too brown on
+top, it may be known that the oven temperature was a little too high or
+perhaps that they should have had a little less time on this rack.
+Molasses cookies require special care to prevent them from burning, for,
+as is explained in _Hot Breads_, any food containing molasses burns
+readily. A comparatively short time is necessary for the baking of
+cookies, but they should be left in the oven long enough to be
+thoroughly baked when removed. When ready to serve, properly baked
+cookies should appear as in Fig. 11.
+
+[Illustration: FIG. 11]
+
+18. RECIPES FOR COOKIES.--With the principles of cooky making well
+understood, the housewife is fully qualified to try any of the recipes
+that follow. As will be noted, a number of recipes are here given and so
+a pleasing variety may be had. Some of them are suitable for certain
+occasions and some for others. For instance, barley-molasses cookies are
+very good with coffee for breakfast, while filled cookies make an
+excellent cake for picnic lunches. Cream cookies or vanilla wafers could
+be served at an afternoon tea, while sand tarts make a very good
+accompaniment for ice cream or some other dainty dessert. The nature of
+the cooky will enable the housewife to determine when it should
+be served.
+
+GINGER SNAPS
+(Sufficient for 4 Dozen Snaps)
+
+1 c. molasses
+1/3 c. lard or other shortening
+1/4 c. butter
+3-1/4 c. flour
+1/2 tsp. soda
+1 Tb. ginger
+1 tsp. salt
+
+Heat the molasses to boiling and pour over the shortening. Sift the dry
+ingredients together and add these. Cool the mixture until it is stiff
+and cold, roll as thin as possible, cut with a small round cutter, and
+bake in a quick oven, being careful not to burn.
+
+CREAM COOKIES
+(Sufficient for 3 Dozen Cookies)
+
+1/3 c. butter
+1 c. sugar
+2 eggs
+1/2 c. thin cream
+1 tsp. vanilla
+4 tsp. baking powder
+1 tsp. salt
+1/2 tsp. mace
+3 c. flour
+
+Cream the butter, add the sugar, eggs, the cream, and vanilla. Sift the
+baking powder, salt, mace, and flour together and add these to the
+mixture. Roll about 1/4 inch thick and cut. Bake in a hot oven.
+
+VANILLA WAFERS
+(Sufficient for 6 Dozen Wafers)
+
+1/3 c. shortening
+1 c. sugar
+1 egg
+1/4 c. milk
+2 tsp. vanilla
+2 c. flour
+3 tsp. baking powder
+1/2 tsp. salt
+
+Cream the shortening, add the sugar and egg, and continue beating. Pour
+in the milk and add the vanilla. Sift the flour, baking powder, and salt
+into the mixture. Roll out as thin as possible, cut with a small round
+cutter, and bake in a hot oven. These wafers should be crisp and thin
+when finished.
+
+BARLEY-MOLASSES COOKIES
+(Sufficient for 3 Dozen Cookies)
+
+1 c. molasses
+1/2 c. shortening
+1/4 c. milk
+2 c. wheat flour
+1 c. barley flour
+2 tsp. ginger
+1 tsp. soda
+1/2 tsp. salt
+
+Heat the molasses, pour it over the shortening, and add the milk. Sift
+the dry ingredients together, and add to the mixture. Cool, roll about
+1/4 inch thick, cut, and bake in a quick oven, being careful not
+to burn.
+
+OATMEAL COOKIES
+(Sufficient for 3-1/2 Dozen Cookies)
+
+1 egg
+1/2 c. sugar
+1/4 c. thin cream
+1/4 c. milk
+1/2 c. oatmeal
+2 c. flour
+2 tsp. baking powder
+1 tsp. salt
+4 Tb. melted butter
+
+Beat the egg and add the sugar, cream, and milk. Run the oatmeal through
+a food chopper, and mix with the flour, baking powder, and salt. Stir
+all into the mixture, add the melted butter, and mix thoroughly. Roll
+thin, cut, and bake in a quick oven.
+
+SAND TARTS
+(Sufficient for 6 Dozen Tarts)
+
+1/2 c. shortening
+1 c. sugar
+1 egg
+1-3/4 c. flour
+2 tsp. baking powder
+1/4 tsp. cinnamon
+1 egg white
+Blanched almonds
+
+Cream the shortening and add the sugar and the egg. Sift together the
+flour, baking powder, and cinnamon, and add these to the mixture. Fold
+in the beaten egg white. Roll as thin as possible and cut. Split
+blanched almonds, and after putting the cookies on the cooky sheet,
+place several halves of almonds in any desirable position on the
+cookies. Bake in a quick oven until light brown.
+
+HIGHLAND DAINTIES
+(Sufficient for 3 Dozen Cookies)
+
+2 c. flour
+1/2 c. brown sugar
+3/4 c. butter
+1 egg yolk
+
+Mix and sift the flour and sugar and work in the butter with the
+fingers. Roll out about 1/3 inch thick and cut into any desirable shape
+with small cutters. Brush with the egg yolk to which has been added 1
+teaspoonful of water. Bake in a slow oven until light brown.
+
+FILLED COOKIES
+(Sufficient for 1-1/2 Dozen Cookies)
+
+1 c. shortening
+1 c. sugar
+1 egg
+1/2 c. milk
+3 c. flour
+3 tsp. baking powder
+1/2 tsp. salt
+2 tsp. vanilla
+
+Cream the shortening and add the sugar gradually. Next add the beaten
+egg and the milk. Sift the flour, baking powder, and salt together and
+add to the mixture. Add the vanilla. Roll very thin and cut into small
+round, square, or diamond shapes. Spread one cooky with the following
+filling, cover with a second, press the edges together, and bake in a
+quick oven.
+
+FILLING FOR COOKIES
+
+1 c. sugar
+1 Tb. flour
+1/2 c. boiling water
+1-1/4 c. chopped raisins
+3/4 c. nut meats
+
+Mix the sugar and flour and stir them into the boiling water. Add the
+raisins and let cook until thick enough to spread on the cookies. Remove
+from the fire and add the nut meats. Cool slightly and spread. Figs or
+dates may be used in place of the raisins.
+
+If it is not desired to prepare a filling for the cookies, jam makes a
+very good substitute.
+
+SOUR-CREAM COOKIES
+(Sufficient for 3 Dozen Cookies)
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+1/2 pt. thick sour cream
+1/2 tsp. soda
+1 tsp. baking powder
+3-1/2 c. flour
+1/2 tsp. lemon extract
+
+Cream the butter and sugar, add the eggs, and beat thoroughly. Add the
+cream. Sift the soda, baking powder, and flour and add to the first
+mixture. Add the lemon extract, roll out thick, and sprinkle with sugar.
+Cut with a round cutter, place on greased and floured tins, and bake.
+
+
+KISSES AND MACAROONS
+
+19. NATURE OF KISSES AND MACAROONS.--The varieties of small cakes known
+as kisses and macaroons are undoubtedly the daintiest ones that are
+made. Composed almost entirely of sugar, egg whites, and flavoring, they
+are very delicate in texture and are practically confections. Kisses do
+not contain any flour, but macaroons need a small amount of this
+ingredient and some varieties of them contain the yolks, as well as the
+whites, of eggs. Chopped or ground nuts, coconut, and various kinds of
+dried or candied fruits are added to these cakes to give them variety.
+
+20. The mixtures of which these cakes are made are either dropped by
+spoonfuls or forced through a pastry bag into little mounds or rosettes
+on an inverted pan or a cooky sheet and then baked in a very slow oven.
+An oven of this kind is necessary, for the mixtures must be practically
+dried out in the baking. _Meringues_, although made of a mixture similar
+to that used for kisses, are usually made in rather large, round, flat
+shapes, whereas kisses are smaller and are for the most part made in the
+shape of rosettes. Fig. 12 shows a plate of kisses ready to serve.
+
+21. _Marguerites_, while not exactly the same as either kisses or
+macaroons, are given in this connection because the mixture used for
+them is similar to that for kisses. These, as shown in Fig. 13, are in
+reality saltines covered with a mixture of egg and sugar to which nuts,
+coconut, flavoring, etc. may be added for variety. After the sugar
+covering has been applied, the saltines are set in the oven and baked
+until slightly brown on top. This variety of small cakes, as well as
+kisses and meringues, is excellent for serving with afternoon tea, or
+with ice cream at a party that is to be very dainty.
+
+[Illustration: FIG. 12]
+
+22. RECIPES FOR KISSES AND MACAROONS.--One recipe for kisses, several
+recipes for macaroons, and directions for the preparation of marguerites
+follow. If meringues are desired, the recipe for kisses may be followed
+and the mixture then dropped by spoonfuls, instead of being forced
+through a pastry tube.
+
+[Illustration: FIG. 13]
+
+KISSES OR MERINGUES
+(Sufficient for 1 to 2 Dozen Cakes)
+
+1/2 c. fine granulated sugar, or 1/2 c. and 2 Tb. powdered sugar
+2 egg whites
+1/2 tsp. vanilla
+
+Fine granulated or powdered sugar may be used for these cakes. If
+powdered sugar is selected, a little more will be required than of
+granulated. Only fresh eggs should be employed. Separate them and beat
+the whites with an egg whip, beating slowly at first and more rapidly as
+the eggs grow stiff. When they have become very stiff, add a
+tablespoonful of the sugar and continue the beating. When this has been
+beaten thoroughly, add another tablespoonful, and continue to add sugar
+in small amounts and to beat until all has been worked in. Add the
+vanilla. Moisten with cold water a board that is about 1 inch thick,
+place over it some heavy white paper, and force the mixture through a
+pastry bag or drop by spoonfuls on the paper. Place the board containing
+the kisses in a very slow oven, one so slow that instead of baking the
+kisses it will really dry them. If the oven is too warm, open the oven
+door slightly to prevent the temperature from rising too high. Bake
+until the kisses are dry and then remove them from the oven.
+
+If desired, the inside of the meringues, which is soft, may be removed
+and the shell filled with a filling of some kind. Plain whipped cream or
+whipped cream to which fresh strawberries and sugar are added makes an
+excellent filling for this purpose. In fact, meringues filled and
+garnished with whipped cream make a very delightful dessert.
+
+PECAN MACAROONS
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1 egg white
+1 c. brown sugar
+1 c. pecan meats
+1/4 tsp. salt
+
+Beat the egg white until stiff and add the sugar gradually, beating
+constantly. Fold in the nut meats, add the salt, and then drop from the
+tip of a spoon 1 or 2 inches apart on a cooky sheet covered with
+buttered paper. Bake in a moderate oven until delicately browned.
+
+ALMOND MACAROONS
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1/2 lb. almonds
+1 c. powdered sugar
+2 egg whites
+
+Blanch the almonds and force them through a food chopper. Mix the ground
+almonds and powdered sugar, and gradually add the beaten egg whites
+until a mixture of the consistency of a stiff dough is formed. Force
+through a pastry bag or drop with a spoon on a cooky sheet covered with
+buttered paper. The macaroon mixture spreads during the baking, so space
+will have to be left between the cakes. Bake in a very slow oven. After
+removing from the oven, cover for a few minutes with a moist cloth in
+order to loosen the macaroons.
+
+COCONUT MACAROONS
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1 c. powdered sugar
+1 c. shredded coconut
+2 egg whites
+
+Mix the sugar and coconut. Beat the egg whites and fold into the coconut
+and sugar. Drop by spoonfuls on a cooky sheet covered with waxed paper
+and bake in a slow oven.
+
+OATMEAL-FRUIT MACAROONS
+(Sufficient for 3 Dozen Cakes)
+
+2 eggs
+1/2 c. sugar
+1/4 c. corn sirup
+1 Tb. melted shortening
+1/2 c. raisins, cut in small pieces
+2-1/2 c. rolled oats
+1/2 tsp. salt
+
+Beat the eggs, add the sugar, sirup, and shortening. Fold in the fruit,
+rolled oats, and salt. Drop by spoonfuls on a greased cooky sheet and
+bake in a moderate oven.
+
+MARGUERITES
+(Sufficient for 3 Dozen Cakes)
+
+3/4 c. sugar
+1/3 c. water
+1 egg white
+1/4 c. shredded coconut
+1/4 c. chopped nuts
+
+Cook the sugar and water until it forms a hard ball when tested in cold
+water or threads from a spoon. Beat the egg white until stiff, pour the
+hot sirup into it, and continue beating until the mixture is stiff
+enough not to run. Add the coconut and chopped nuts and spread a thick
+layer on saltines. Place in a moderate oven and bake until
+slightly browned.
+
+
+LADYFINGERS AND SPONGE DROPS
+
+23. The mixture used for ladyfingers is in reality a sponge-cake
+mixture, but it is baked in a certain oblong shape known as a ladyfinger
+shape. Shallow pans that will bake the mixture in the required shape can
+be purchased, but these need not be secured, for much more satisfactory
+results can be obtained with a pastry bag and tube after a little
+practice. The same mixture may be dropped by spoonfuls and baked in
+small round cakes known as sponge drops. Both ladyfingers and sponge
+drops, after being baked, are put together in twos by means of a simple
+sugar icing. Care should be exercised in their baking to prevent them
+from burning.
+
+Small cakes of these varieties are very satisfactory to serve with a
+rich gelatine or cream dessert. Then, again, such cakes, especially
+ladyfingers, are sometimes molded into a frozen dessert or placed in a
+mold in which a gelatine dessert is solidified. Often they are served
+with sweetened and flavored whipped cream; in fact, no matter how stale
+or fresh they may be, they help to make very delicious desserts.
+
+LADYFINGERS No. 1
+(Sufficient for 1-1/2 Dozen Cakes)
+
+3 egg whites
+1/3 c. powdered sugar
+2 egg yolks
+1/4 tsp. vanilla
+1/3 c. flour
+1/8 tsp. salt
+
+[Illustration: FIG. 14]
+
+Beat the egg whites until they are stiff and dry. Add the sugar
+gradually and continue beating. Beat the two egg yolks until they are
+thick and lemon-colored and add them. Add the flavoring and fold in the
+flour mixed and sifted with the salt. Cover a cooky sheet with light
+wrapping paper that is perfectly smooth and marked into spaces 4-1/2 in.
+long by 1-1/2 in. wide, as shown in Fig. 14. With the aid of a spoon,
+as illustrated, fill the ladyfinger mixture into a pastry bag containing
+a plain pastry tube. Then, from the pastry tube, squeeze the cake
+mixture onto the marked spaces, as shown in Fig. 15, making the mass
+slightly narrower in the center than at the ends. When all the spaces
+have been filled, set the pan containing the sheet in a slow oven and
+bake until dry. Remove from the oven and take from the paper by slipping
+a sharp knife under each ladyfinger. If the ladyfingers are to be used
+for cake, they must be put together in pairs with the following simple
+filling, and they will then appear as in Fig. 16.
+
+[Illustration: FIG. 15]
+
+[Illustration: FIG. 16]
+
+FILLING FOR LADYFINGERS
+
+Juice of 1 orange
+Sufficient sugar to spread
+
+Beat the orange juice and sugar together until smooth. Place a layer of
+the mixture between each two ladyfingers.
+
+LADYFINGERS No. 2
+(Sufficient for 3 Dozen Cakes)
+
+6 eggs
+1-1/4 c. powdered sugar
+1 c. flour
+Juice of half a lemon
+
+Separate the eggs and beat the whites with an egg whip until stiff. Sift
+the sugar and flour together several times, add a little to the eggs,
+and continue beating. Continue to add the sugar and flour, a little at a
+time, until all has been added. Beat the egg yolks until they are light
+and lemon-colored and then beat them into the mixture. Add the lemon
+juice and force the mixture through a pastry tube in the same way as
+described in the preceding recipe. Bake in a slow oven. When cool, put
+together with the orange filling.
+
+
+CAKES MADE WITH YEAST
+
+24. A few varieties of cake are made light by means of yeast instead of
+being leavened with eggs or chemical leavening agents. These cakes are,
+of course, similar to bread in many respects, but they are sweeter and
+richer than bread and contain eggs. For this reason they are not
+economical mixtures and should not be made if economy must be practiced.
+Because of the sugar, butter, and eggs used in them, the action of the
+yeast is slow; consequently, the processes involved in making these
+mixtures are neither short nor simple. Often, after they have been baked
+in a mold, the center is removed and the shells are then filled with
+different mixtures to make a variety of desserts.
+
+BRIOCHE
+
+1 c. milk
+1-1/2 yeast cakes
+1/2 c. sugar
+2/3 c. butter
+4-1/2 c. flour
+3 egg yolks
+3 whole eggs
+1/2 tsp. lemon extract
+
+Scald the milk, cool until lukewarm, and then add the yeast cakes. When
+they are thoroughly dissolved, add the sugar, the butter, which has been
+softened but not melted, and half of the flour. Add the egg yolks and
+beat with the hands. Add the eggs one at a time and when all have been
+beaten in thoroughly, continue to add more flour. After all of the flour
+and also the lemon extract have been added and the mixture is of a
+consistency to knead, allow it to rise for 6 hours. Punch down and place
+in the ice box or some other cool place overnight. In the morning, the
+mixture will be ready to bake in whatever shape is desirable.
+
+The four recipes that follow show various ways in which the brioche may
+be used to make attractive as well as appetizing desserts.
+
+COFFEE CAKES
+
+Roll the brioche mixture into a long rectangular piece about 1/4 inch
+thick. Spread with softened butter, fold one-third of the side over the
+center and the opposite side on top of that, making three layers. Cut
+this into strips about 3/4 inch wide, cover, and let rise. When light,
+twist the ends of each piece in the opposite direction, coil, and bring
+the ends together on the top of the cake. Let rise in pans for 20
+minutes, and bake in a moderate oven for about 20 minutes. Upon removing
+from the oven, brush with confectioner's sugar moistened with enough
+water to allow it to spread.
+
+BRIOCHE BUNS
+
+Work 1/2 cupful of raisins and 1/2 cupful of chopped nut meats into half
+of the brioche mixture. Shape into balls about the size of a walnut, and
+then place close together in a buttered pan. Brush over the top with 1
+tablespoonful of sugar dissolved in 2 tablespoonfuls of milk. Bake in a
+moderate oven for about 25 minutes. Brush a second time with the
+sugar-and-milk mixture and allow the buns to remain in the oven until
+they are well browned.
+
+BRIOCHE DESSERT
+
+Fill muffin pans about 1/2 full with the brioche mixture. Allow it to
+rise nearly to the top, bake in a slow oven, remove when sufficiently
+baked, and cool. Remove the center from each mold, leaving a shell. The
+centers may be toasted and served separately. Put a teaspoonful or two
+of any desirable preserves or marmalade into the shells, fill with
+sweetened and flavored whipped cream, and over the top sprinkle chopped
+nuts. This dessert should be prepared just before serving.
+
+BRIOCHE PUDDING
+
+Take enough of the brioche sponge to fill a good-sized mold two-thirds
+full. Work into this 1/2 cupful of raisins cut into small pieces, 1/4
+cupful of candied cherries, 1/2 cupful of chopped nuts, and 1/4 cupful
+of coconut. Place in a mold and allow it to rise until the mold is
+nearly full. Bake from 45 minutes to 1 hour, turn out of the mold, and
+allow to become cold. Cut into thick slices with a knife that has been
+heated in the flame, and serve with apricot or pineapple sauce.
+
+APPLE CAKE
+(Sufficient for Three Good-Sized Cakes)
+
+2 c. milk
+1 yeast cake
+1 tsp. salt
+1/2 c. sugar
+3/4 c. butter
+8-1/2 c. flour
+3 eggs
+Apples
+
+Scald the milk and cool it to lukewarm. Add the yeast, salt, sugar, and
+butter, which has been softened but not melted. Add half of the flour
+and beat in the eggs. When all has been mixed thoroughly, add sufficient
+flour to make a stiff dough. Knead for a short time and place in a bowl
+to rise. When risen until double in bulk, roll a piece of the dough 1/2
+inch thick to fit a rectangular pan. Allow this to rise until it is
+light. Peel apples, cut into halves and then into thick slices, and rub
+them with lemon so they will not discolor. When the bread mixture is
+light, place the apples on the top in rows. Sprinkle with sugar and
+cinnamon and bake in a quick oven. Serve with butter or sugar and cream.
+
+SWEDISH TEA RING
+
+Roll a large piece of the mixture used for apple cake into a rectangular
+shape from 1/4 to 1/2 inch thick, brush with butter, sprinkle with sugar
+and cinnamon and, if desired, with raisins or chopped nuts. Roll like a
+jelly roll, and place the two ends together on a cooky sheet so as to
+form a ring. Try, if possible, to conceal the joining by fastening the
+ends together carefully. The best way to do this is to cut a slice from
+each end before joining. Then, with a scissors, cut through the edge of
+the ring nearly to the center and slightly at a slant, as in Fig. 17.
+Make the cuts about 1 inch apart and turn the cut slices over so as to
+show the layers of dough. Brush with milk, dredge with sugar, and bake
+for about 1/2 hour. When baked, this cake should appear as shown in
+Fig. 18.
+
+[Illustration: FIG. 17]
+
+[Illustration: FIG. 18]
+
+
+CREAM PUFFS AND ÉCLAIRS
+
+25. A delicious form of dessert that is usually classed with small cakes
+includes cream puffs and éclairs. They are made of a special kind of
+paste that, when baked, becomes hollow in the center, very much as
+popovers do. The inside is then filled with a mixture similar to a
+custard mixture or with sweetened and flavored whipped cream. Many
+persons have an idea that these mixtures are very difficult to make, but
+the fact is that they may be easily made if the directions for preparing
+them are carefully followed.
+
+[Illustration: FIG. 19]
+
+26. After the paste has been mixed, the way it is to be treated will
+depend on whether cream puffs or éclairs are to be made. For cream
+puffs, which are shown in Fig. 19, it is dropped by spoonfuls on a cooky
+sheet or a large pan, while in the case of éclairs, several of which are
+shown in Fig. 20, it is forced through a large round pastry tube so as
+to form long strips. The shapes are then baked in a hot oven, and during
+this process they puff up and become hollow in the center. If, upon
+attempting to fill the shells thus made, the centers are found to
+contain a little moist, doughy material, this may be removed. The
+filling may then be introduced either by cutting a slit in the side and
+putting it in with a spoon or by inserting the end of a pastry tube into
+the shell and forcing it in with a pastry bag and tube. In addition to
+being filled with a filling of some kind, éclairs are covered, as here
+shown, with an icing that usually corresponds in flavor with the
+filling. For instance, chocolate éclairs are filled with a chocolate
+filling and covered with a chocolate icing, while coffee éclairs have a
+coffee filling and a coffee icing.
+
+[Illustration: FIG. 20]
+
+Very small cream puffs are attractive and are often served with small
+cakes for an afternoon tea or a buffet luncheon. These may be made by
+dropping the paste with a teaspoon on a cooky sheet, baking it until
+done, and then filling the shells with any desired paste.
+
+CREAM PUFFS
+(Sufficient for 1 Dozen Cream Puffs)
+
+1/2 c. butter
+1 C. boiling water
+1 c. flour
+4 eggs
+
+Boil the butter and water together until the butter is melted. Add the
+flour by pouring it all in at one time. Stir rapidly and cook until the
+mass does not stick to the sides of the pan. Continue the stirring so
+that it does not burn. Remove from the fire and cool, so as not to cook
+the eggs when they are added. Add one egg at a time and mix thoroughly
+with the mixture before adding another. Drop by spoonfuls on a greased
+cooky sheet, place close to the floor of the oven, and bake in a hot
+oven for about 30 minutes or until the puffs are dry and can be lifted
+from the sheet. Allow them to cool and then fill with whipped cream or a
+custard filling. Before serving, sprinkle powdered sugar over the top
+of each.
+
+ÉCLAIRS
+
+When éclairs are desired, make the paste as for cream puffs. Then
+through a large, round pastry tube, one having a diameter of at least
+1/2 inch, force this paste in strips 3-1/2 or 4 inches long, putting the
+paste on a cooky sheet or some other large pan. Bake in a hot oven in
+the same way as cream puffs. When cool, fill with a custard mixture of
+any desired flavoring and cover with an icing of the same flavor.
+
+ROYAL ÉCLAIRS
+
+Royal éclairs are especially delicious and make a very agreeable change
+from the usual variety. To make these, bake éclairs in the usual shape
+and set aside to cool. Cut canned peaches into pieces, add sugar to
+them, and cook down until the sirup becomes thick. Fill each éclair with
+several spoonfuls of this mixture and, if desired, serve with whipped
+cream over the top.
+
+CREAM FILLING FOR CREAM PUFFS
+
+1/3 c. flour
+2 c. milk
+1 egg
+3/4 c. sugar
+1/8 tsp. salt
+2 tsp. butter
+1 tsp. vanilla
+
+Moisten the flour with a little cold milk. Heat the remainder of the
+milk and add the moistened flour. Cook in a double boiler for 10 or 15
+minutes. Beat the egg, add the sugar and salt, and pour this into the
+hot mixture, stirring rapidly. Cook until the egg is thickened, and then
+add the butter and vanilla. Remove from the fire, cool, and fill into
+the cream puffs.
+
+CHOCOLATE FILLING FOR ÉCLAIRS
+
+1 sq. chocolate
+3/4 c. sugar
+1 c. water
+1/3 c. flour
+1 c. milk
+1 Tb. butter
+1 tsp. vanilla
+
+Cook the chocolate, sugar, and water over the flame until they are well
+blended. Mix the flour and milk and add to the hot mixture. Cook until
+the flour has thickened. Add the butter and vanilla. Cool and fill into
+the éclairs. Cover the tops with a plain chocolate icing.
+
+COFFEE FILLING FOR ÉCLAIRS
+
+1/3 c. ground coffee
+2 c. milk
+1/3 c. flour
+3/4 c. sugar
+1 Tb. butter
+1 tsp. vanilla
+
+Steep the coffee in the milk for 15 minutes. Strain and add the flour
+and sugar, which have been thoroughly mixed. Cook until the mixture is
+thickened, stirring constantly to prevent lumps from forming. Add the
+butter and vanilla, cool, and fill into the éclairs. Cover the top of
+the éclairs with icing made by thickening a little strong coffee with
+pulverized sugar.
+
+CARAMEL FILLING FOR ÉCLAIRS
+
+1 c. sugar
+1-1/4 c. boiling water
+1/3 c. flour
+1 c. milk
+1 Tb. butter
+1 tsp. vanilla
+
+Caramelize 1/2 cupful of the sugar, add the water, and cook until the
+caramel has dissolved. Mix the remainder of the sugar with the flour and
+moisten with the milk. Add this to the caramel and cook until the flour
+thickens completely, stirring constantly to prevent the formation of
+lumps. Add the butter and vanilla. Cool and fill into the éclairs. Cover
+the tops with a plain caramel icing.
+
+
+DOUGHNUTS AND CRULLERS
+
+27. NATURE OF DOUGHNUTS AND CRULLERS.--Some kinds of doughnuts and
+crullers are made of bread dough, and for this reason really belong to
+breakfast breads instead of to cakes. However, most of the recipes for
+these two foods include sugar, shortening, milk, eggs, and leavening,
+making doughnuts and crullers so similar to cake in their composition
+that they are usually regarded as cake mixtures. The shortening, which
+is in smaller amounts than is required for most cakes, is supplied
+largely by the method of preparation peculiar to these cakes; that is,
+by their being fried in deep fat. Consequently, some of the same
+conditions apply in their preparation as in the making of other foods
+that are cooked in this way. As has already been learned, such foods
+must either contain a sufficient amount of protein material, such as
+egg, for instance, or be coated with enough material of this kind to
+prevent the absorption of fat. In the case of doughnuts, this material
+is supplied as an ingredient.
+
+28. SHAPING DOUGHNUTS AND CRULLERS.--The ingredients used in the making
+of doughnuts are combined in much the same way as those used in other
+cake mixtures. A point to remember is that the mixture, like that for
+cookies, must be stiff enough to handle and roll out, but care should be
+taken not to use too much flour, for then the doughnuts are likely to be
+tough. Divide the dough into amounts of a convenient size, place one of
+these on a well-floured board, and roll out with a rolling pin until
+about 1/4 inch thick. Then, with a doughnut cutter, as shown in Fig. 21,
+cut as many doughnuts as possible from the rolled dough. If a regular
+doughnut cutter is not in supply, a round cookie cutter may be used and
+then a thimble or some other small round cutter applied to remove the
+center of the pieces thus cut. As here shown, a plate or some other
+small dish containing flour should be kept handy and the cutter dipped
+into this occasionally during the cutting to prevent it from sticking to
+the dough and marring the appearance of the doughnuts. Collect the
+centers and scraps that remain after the doughnuts have been cut from a
+piece and set these aside until all the fresh dough has been used. These
+may then be rolled out again and cut into doughnuts. If desired,
+however, the centers may be fried.
+
+[Illustration: FIG. 21]
+
+29. While doughnuts are usually round and have a hole in the center,
+they may, for variety, be made in other shapes. For instance, after the
+dough is rolled out, it is sometimes cut with a sharp knife Into
+rectangular pieces about 4 inches long and 2-1/2 inches wide and each
+one of these pieces then cut lengthwise into three strips attached at
+one end. When cut in this way, the strips are braided and then pinched
+together at the loose end. Or, the pieces may be made 4 inches long and
+2 inches wide, cut into two strips attached at one end, and the strips
+then twisted around each other and pinched together at the loose end.
+
+[Illustration: FIG. 22]
+
+30. FRYING DOUGHNUTS AND CRULLERS.--After the doughnuts have been cut in
+the desired shape, the next step is to fry them. The equipment required
+for this process consists of a pan or a kettle into which the fat is
+put, a long-handled frying basket into which the doughnuts are placed,
+and a receptacle containing hot water into which the doughnuts can be
+dipped after being fried. Put into the kettle a sufficient amount of
+fat, which may be any vegetable fat or oil, to cover the doughnuts well,
+allow it to become hot enough to brown an inch cube of bread in 40
+seconds, place several doughnuts in the bottom of the basket, as shown
+in Fig. 22, and then lower the basket into the hot fat, when it will be
+found that the doughnuts will rise quickly to the top of the fat. Allow
+them to brown on one side and then turn them over with a fork and let
+them brown on the other side. Be careful not to let the fat become too
+hot during the frying, or the doughnuts will become darker than is
+desirable before the inside is cooked. If it is found that the fat is
+getting too hot, turn off some of the heat or remove the deep-fat kettle
+from the excessive heat.
+
+[Illustration: FIG. 23]
+
+31. As soon as the doughnuts have become an even brown on both sides and
+have fried through thoroughly, lift the basket out of the fat and rest
+it on the edge of the frying kettle. Then, as shown in Fig. 23, remove
+the doughnuts one at a time from the basket with a fork and dip quickly
+into the pan of boiling water and remove again at once. Dipping the
+doughnuts into boiling water removes any excessive fat that may remain
+on the surface. Upon taking them from the water, place them, as in Fig.
+24, on a piece of paper that will absorb as much of the remaining fat as
+possible. When these precautions are taken, the doughnuts will be found
+to be less greasy and not so likely to disagree with the persons who eat
+them. After the surface has become dried, the doughnuts may be improved
+by sprinkling them with pulverized or granulated sugar.
+
+[Illustration: FIG. 24]
+
+32. If a large number of doughnuts are made and the hot-water method of
+drying them is adopted, it will be found that considerable fat will
+remain in the water. It will therefore pay to allow the fat to become
+cool and remove it from the surface of the water. Fat in which doughnuts
+and crullers are fried, after being poured from the dregs that collect
+in the bottom and reheated, may be clarified by adding several slices of
+raw potato to it and allowing these to become brown in it. This
+treatment will remove any foreign taste that the fat may have and make
+it possible to use the fat again for frying purposes. Fat in which
+croquettes have been fried may be treated in the same way and used the
+second time.
+
+33. RECIPES FOR DOUGHNUTS.--A variety of doughnuts that are made light
+by means of chemical leavening can be prepared, as the following recipes
+indicate. Sometimes yeast doughnuts are preferred, so a recipe for
+doughnuts of this kind is also given. If the directions previously given
+are carefully applied in carrying out any of these recipes, excellent
+results may be expected. Some persons are prejudiced against the use of
+doughnuts, claiming that they are indigestible. While this may be true
+of doughnuts improperly made, those made of good materials and by
+correct methods are always a favorite and justly so.
+
+DOUGHNUTS
+(Sufficient for 2 Dozen Doughnuts)
+
+3 Tb. butter
+1 c. sugar
+3 eggs
+1 c. milk
+4-1/2 c. flour
+6 tsp. baking powder
+1 tsp. salt
+1/4 tsp. nutmeg
+1/4 tsp. cinnamon
+
+Cream the butter, add the sugar and then the eggs, and beat thoroughly.
+Pour in the milk and sift the dry ingredients into this mixture. Divide
+into amounts that can be handled conveniently, roll out, cut, and fry
+in deep fat.
+
+POTATO-AND-BARLEY DOUGHNUTS
+(Sufficient for 2 Dozen Doughnuts)
+
+2 eggs
+1/2 c. sugar
+1/2 c. mashed potatoes
+1 Tb. fat
+1/3 c. sour milk
+1/2 c. barley flour
+1-1/2 c. wheat flour
+1/2 tsp. salt
+1/2 tsp. mace
+1/4 tsp. soda
+2 tsp. baking powder
+
+Beat the eggs and add the sugar and mashed potatoes. If solid shortening
+is used, melt it and add to the other ingredients. Pour in the sour
+milk, mix and sift the barley and wheat flour, salt, mace, soda, and
+baking powder, and add these to the mixture. Turn the dough out on a
+board in a quantity that can be handled at one time and knead for a
+little before rolling it for cutting. Cut and fry in deep fat.
+
+SOUR-MILK DOUGHNUTS
+(Sufficient for 3 Dozen Doughnuts)
+
+4 c. flour
+1-1/2 tsp. salt
+1/2 tsp. soda
+4 tsp. baking powder
+1/2 tsp. grated nutmeg
+1 c. sugar
+1 Tb. butter
+1 egg
+1-1/4 c. sour milk
+
+Mix and sift the dry ingredients and chop in the butter. Beat the egg,
+add the milk, and stir these into the dry ingredients. After mixing
+thoroughly, roll about 1/4 inch thick on a board, cut in the desired
+shape, and fry in deep fat.
+
+DROP DOUGHNUTS
+(Sufficient for 2 Dozen Doughnuts)
+
+2 c. flour
+3 tsp. baking powder
+1/2 tsp. salt
+1/4 tsp. nutmeg
+1/4 tsp. cinnamon
+1/2 c. sugar
+1 egg
+1/2 c. milk
+1 Tb. melted fat
+
+Mix and sift the dry ingredients. Beat the egg, add the milk to it, and
+pour the liquid into the dry ingredients. Add the melted fat. Drop by
+teaspoonfuls into hot fat and fry the same as for doughnuts.
+
+YEAST DOUGHNUTS
+(Sufficient for 3 Dozen Doughnuts)
+
+1 c. milk
+1 yeast cake
+5 c. flour
+2 eggs
+1/2 c. sugar
+1/4 c. melted butter
+1/2 tsp. salt
+1/2 tsp. mace
+
+Scald the milk and cool to lukewarm. Dissolve the yeast cake and add it
+to the milk and a sufficient amount of the flour to make a sponge. Allow
+this to rise until double in bulk. Then add the eggs, sugar, melted
+butter, salt, and mace. Beat thoroughly and add enough flour to make a
+dough. Knead this until it is smooth and elastic and let it rise until
+double in bulk. Roll out on a board into a sheet about 3/4 inch thick.
+Cut into long strips about 3/4 inch wide, twist, stretch, and shape like
+a figure 8. Let these stand on the board or in a pan until they are
+light and then fry in deep fat.
+
+       *       *       *       *       *
+
+
+PUDDINGS AND PUDDING SAUCES
+
+NATURE OF PUDDINGS
+
+34. Many kinds of puddings are used for desserts. Some of them closely
+resemble cake mixtures, while others are similar to custards, but are
+thickened with a cooked or a raw starchy material. Formerly, puddings
+were always boiled in a bag, but now desserts of this kind are prepared
+by boiling, steaming, or baking. To improve the flavor of puddings,
+sauces of a contrasting flavor are usually served with them.
+
+35. Puddings are often considered to be rather indigestible foods and in
+many cases this is true. For this reason, it is not wise to include them
+to any great extent in the diet of children. Because of the ingredients
+used in them, they are a heavy food and are usually high in food value.
+Consequently, some thought should be given to their selection so that
+they may be suitable for the rest of the meal in which they are served.
+It seems to be the custom to serve a rich dessert with a heavy meal,
+but, as is well known, it is less proper with such a meal than with a
+light meal. A little attention given to this matter will enable the
+housewife to prepare menus that will provide the family with a properly
+balanced meal.
+
+36. The time of day and the season of the year for the serving of
+puddings are also matters that should receive consideration. It is much
+better to serve desserts of this kind with a noon meal than with an
+evening meal. Then, too, warm puddings with sauce will be found much
+more appetizing in the cool season of the year than in warm weather. On
+the other hand, cool desserts or fruits served as desserts are very much
+more acceptable in warm weather than during the cold seasons.
+
+
+PUDDING SAUCES
+
+37. The sauces served with puddings deserve just as much attention as to
+selection and preparation as the puddings themselves. For instance, a
+sour sauce that is not rich, such as lemon sauce, should be served with
+a rich, sweet pudding, while a rich, hard sauce or perhaps a chocolate
+sauce is the proper kind to serve with a bland, flavorless pudding.
+
+So that the housewife may be perfectly familiar with a variety of sauces
+and thus know the nature of the sauces mentioned in connection with the
+puddings themselves, a number of recipes for pudding sauces are given.
+Some of these are intended to be served hot and others cold, while a few
+may be served either hot or cold, as preferred. Selection may be made
+from these for any pudding that is accompanied by a sauce when served.
+Care should be taken to have the sauce appropriate for the pudding and
+to follow explicitly the directions given for making it.
+
+LEMON SAUCE NO. 1
+
+1/2 c. sugar
+1 Tb. corn starch
+Few grains of salt
+1 c. boiling water
+2 Tb. butter
+2 Tb. lemon juice
+
+Mix the sugar, corn starch, and salt, and add the water gradually,
+stirring constantly. Boil 5 minutes, remove from the fire, add the
+butter and lemon juice, and serve.
+
+LEMON SAUCE NO. 2
+
+1/3 c.
+1 c. sugar
+3 egg yolks
+1/3 c. boiling water
+3 Tb. lemon juice
+Few gratings of lemon rind
+
+Cream the butter, add the sugar gradually, and stir in the yolks of the
+eggs slightly beaten. Then add the water and cook over boiling water
+until the mixture thickens. Add the lemon juice and rind and serve
+at once.
+
+VANILLA SAUCE
+
+1/3 c. butter
+1 c. sugar
+3 egg yolks
+1/3 c. boiling water
+Few gratings of nutmeg
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and stir in the egg yolks
+beaten slightly. Add the water and cook over boiling water until the
+mixture thickens. Add the nutmeg and vanilla and serve at once.
+
+HARD SAUCE
+
+1/3 c. butter
+1 c. powdered sugar
+1/3 tsp. lemon extract
+2/3 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and then add the flavoring.
+Beat until the sauce is light and creamy.
+
+STERLING SAUCE
+
+1/4 c. butter
+1 c. brown sugar
+4 Tb. cream or milk
+1 tsp. vanilla
+
+Cream the butter and add the sugar gradually. Add the milk and
+flavoring, drop by drop, to prevent separation. Beat until fluffy and
+smooth. Chill and serve.
+
+CHOCOLATE SAUCE
+
+1 c. milk
+1/2 sq. chocolate
+1/2 c. sugar
+2 Tb. flour
+1 Tb. butter
+1/2 tsp. vanilla
+
+Heat the milk and in it melt the chocolate. Mix the sugar and flour and
+stir into the mixture rapidly to prevent the formation of lumps. Cook
+until the sauce thickens, add the butter, and cook for a few minutes
+longer. Add the vanilla and serve either hot or cold, as desired.
+
+FRUIT SAUCE
+
+1 c. fruit juice
+1/4 c. sugar
+1-1/2 Tb. corn starch
+2 Tb. lemon juice
+
+Heat the fruit juice, which may be any left-over fruit juice. Mix the
+sugar and corn starch, add to the hot fruit juice, and cook until the
+corn starch thickens, stirring constantly to prevent the formation of
+lumps. Add the lemon juice. Remove from the heat and, if the sauce is
+desired to be more acid, add lemon juice to suit the taste.
+
+APRICOT SAUCE
+
+3/4 c. apricot pulp
+3/4 c. whipping cream
+Pulverized sugar
+
+Prepare apricot pulp by forcing cooked apricots through a sieve. Whip
+the cream and fold the apricot pulp into it. Add pulverized sugar to
+suit the taste.
+
+PINEAPPLE SAUCE
+
+Half c. sugar
+1-1/2 c. water
+1 c. grated pineapple
+1 Tb. corn starch
+
+Add the sugar to the water and bring to the boiling point. Add the
+pineapple and cook until it is tender. If canned pineapple is used, omit
+1/2 cupful of the water. Moisten the corn starch with a little water and
+add it. Cook until it thickens, stirring to prevent lumps.
+
+ORANGE SAUCE
+
+1/4 c. orange juice
+1 Tb. lemon juice
+Powdered sugar
+
+Into the fruit juices, beat the powdered sugar until the sauce is as
+sweet as desired.
+
+MARASCHINO SAUCE
+
+1/4 c. maraschino juice
+1 Tb. lemon juice
+6 cherries, chopped
+Powdered sugar
+
+Mix the fruit juices and chopped cherries, add the sugar, beat well, and
+serve.
+
+CUSTARD SAUCE
+
+2 c. milk
+1 Tb. corn starch
+1/3 c. sugar
+1/2 tsp. vanilla
+1/2 tsp. lemon extract
+Pinch of salt
+
+Heat the milk in a double boiler. Mix the corn starch and sugar and add
+to the milk, stirring so as to prevent the formation of lumps. Continue
+stirring until the corn starch has thickened and then cook for about 15
+minutes longer. Beat the egg, add it to the mixture, and cook for a few
+minutes longer. Add the vanilla, lemon, and salt. Serve hot or cold.
+
+COCONUT SAUCE
+
+2 c. milk
+1/2 c. shredded coconut
+1/3 c. sugar
+1-1/2 Tb. corn starch
+Pinch of salt
+1 egg white
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler with the coconut. Mix the sugar and
+corn starch and add to the hot milk and coconut. Stir until the corn
+starch has thickened and cook for 15 minutes. Add the salt to the egg
+white and beat until it is stiff. Pour the hot mixture over the egg
+white and continue beating until thoroughly blended. Add the vanilla and
+serve either hot or cold.
+
+JELLY SAUCE
+
+2 tsp. corn starch or arrowroot
+1 c. boiling water
+1/2 c. jelly or jam
+Juice of 1/2 lemon
+
+Cook the corn starch or arrowroot diluted with cold water, in the
+boiling water for 5 minutes. Add the jelly or jam, beaten smooth, and
+let simmer for 3 or 4 minutes. Add sugar, if needed, and the lemon
+juice. Strain and serve.
+
+       *       *       *       *       *
+
+
+PUDDINGS
+
+PREPARATION OF PUDDINGS
+
+38. As has already been learned, puddings are cooked by being boiled,
+steamed, or baked. No different utensils from those used in the making
+of custards and cakes need be provided for the making of puddings
+except, perhaps, a steamer. A utensil of this kind, which is required
+for steamed puddings, consists of a large pan, which sets directly over
+the flame and into which the water is poured; a second pan, which fits
+closely into the first one and into which the pudding is put; and a
+spout, into which the water may be poured. The steamer must be very
+closely covered in order that all the steam, which does the cooking, may
+be retained. An apparatus that will answer the purpose of a steamer may
+be improvised, however, if there are in the supply of household utensils
+a pan, a colander, and a cover that will fit tight enough to retain the
+steam; or, instead of putting the pudding directly in the second pan of
+the steamer, it may be put into individual molds or a pan that will hold
+a sufficient quantity to serve just the desired number of persons and
+these then set in the second pan to cook.
+
+[Illustration: FIG. 25]
+
+39. Steamed puddings ready to serve are shown in Figs. 25 and 26. The
+pudding in Fig. 25 shows how a pudding that has been steamed in one
+large mold will appear. The mold used may be just large enough for the
+number of persons to be served or it may be larger and what remains used
+for another meal. Fig. 26 shows a pudding that has been steamed in
+individual molds. Whichever one of these two methods of preparing
+steamed puddings is preferred may be adopted.
+
+When puddings are cooked by steaming, it should be remembered that the
+steaming process must be continuous. Therefore, if water must be added
+during the cooking, boiling water should be used so as not to lower the
+temperature and stop the formation of steam. After being steamed
+sufficiently, puddings of this kind are often placed in the oven for a
+short time in order to dry the surface.
+
+[Illustration: FIG. 26]
+
+40. The baking of puddings is so similar to the baking of cakes and
+custards that the same directions apply. A few points, however, should
+be kept well in mind if good puddings would be the result. The utensil
+in which a pudding that is to be baked is put may be of any desired
+shape, but it should always be greased. This also holds true in the case
+of puddings that are to be steamed. Puddings that contain an
+egg-and-milk mixture, as, for instance, bread pudding, must necessarily,
+as with custards, be baked at a temperature low enough to prevent them
+from curding.
+
+
+RECIPES FOR PUDDINGS
+
+41. In the preparation of many puddings here considered, left-over
+materials, such as bread, rolls, stale cake, cookies, etc., may be
+utilized to advantage. Consequently, when the housewife is making
+desserts, she should endeavor to make good use of all such things in
+case they cannot be used by themselves.
+
+42. INDIAN PUDDING.--As corn meal is the chief ingredient in the pudding
+given in the accompanying recipe, it is called Indian pudding, corn meal
+being a product of Indian corn. For persons who like food containing
+corn meal, this pudding will prove satisfactory. It has the advantage
+over other puddings in that it is inexpensive.
+
+INDIAN PUDDING
+(Sufficient to Serve Eight)
+
+1/3 c. corn meal
+5 c. milk
+1/2 c. molasses
+1/2 tsp. salt
+1 tsp. cinnamon
+
+Mix the corn meal with some of the milk, scald the remainder in a double
+boiler, and add the moistened corn meal to it. Pour in the molasses,
+salt, and cinnamon, cook for 15 or 20 minutes in a double boiler, and
+then pour into a buttered baking dish. Bake in a very slow oven for
+about 2 hours. Serve with cream or custard sauce.
+
+43. BROWN BETTY.--A baked pudding that always meets with favor among
+both old and young is Brown Betty. The flavor imparted by the apples and
+other ingredients to the bread crumbs is delightful, especially when the
+pudding is prepared according to the accompanying directions.
+
+BROWN BETTY
+(Sufficient to Serve Eight)
+
+1 qt. stale bread crumbs
+1 qt. sliced apples
+1/2 c. brown sugar
+1/2 c. sugar
+1/4 tsp. nutmeg
+1 tsp. cinnamon
+1/4 c. butter
+1/2 to 1 c. water
+Juice and rind of 1/2 lemon
+
+Butter a baking dish. Make coarse crumbs of the stale bread and place a
+layer on the bottom of the baking dish. Place on top of this a layer of
+half the sliced apples and sprinkle with 1/2 of the sugar, to which have
+been added the nutmeg and cinnamon. Dot with butter, sprinkle with
+another layer of crumbs, add the remaining apples, sugar, and spices,
+and dot again with butter. Cover with the remaining crumbs and dot this
+with the remaining butter. Pour over this the water, lemon juice, and
+the grated lemon rind. Bake in a moderate oven for about 45 minutes,
+covering the dish for the first half of the time and removing the cover
+for the latter part of the baking. Serve with cream, lemon sauce, or
+hard sauce. The quantity of water necessary depends on the dryness of
+the crumbs and the juiciness of the apples.
+
+44. BREAD PUDDING.--For utilizing bits of bread that might otherwise be
+wasted, there is no better plan than to make a bread pudding. This
+dessert may be used with any dinner or luncheon, as jams, jellies, and
+practically all kinds of sauce may be served with it to impart a
+suitable flavor.
+
+BREAD PUDDING
+(Sufficient to Serve Eight)
+
+1 qt. milk
+2 c. stale bread crumbs
+2 eggs
+1/2 c. sugar
+1 tsp. vanilla
+
+Heat the milk and pour it over the bread crumbs. Allow them to soak
+until they are soft. Beat the eggs, add the sugar and vanilla to them,
+and stir this into the mixture of crumbs and milk. Mix thoroughly, pour
+into a buttered baking dish, and bake in a moderate oven for about 45
+minutes. If desired, jelly or jam may be served with the bread pudding
+or any desirable sauce, such as lemon, vanilla, or custard, may be used
+and the pudding may be served either hot or cold.
+
+45. MAIZE PUDDING.--A pudding that has both corn starch and corn meal as
+its basis provides variety. This pudding, called maize pudding, is
+prepared in a double boiler and then turned into a mold to cool. Either
+raisins or dates may be added to it to increase its palatability.
+
+MAIZE PUDDING
+(Sufficient to Serve Eight)
+
+3-1/2 c. milk
+2 Tb. corn starch
+1/2 c. white corn meal
+1/2 tsp. salt
+1/3 c. sugar
+1/2 tsp. cinnamon
+3/4 c. raisins or dates
+
+Scald the milk in a double boiler, mix the corn starch, corn meal, salt,
+sugar, and cinnamon, and add this to the hot milk, stirring rapidly to
+prevent the formation of lumps. Continue to stir and cook directly over
+the fire until the mixture thickens. Then return to the double boiler
+and cook for about 2 hours. Fifteen minutes before removing from the
+fire, add the raisins or chopped dates, turn into a mold, and serve
+either hot or cold with custard sauce.
+
+46. PIERROT PUDDING.--A steamed pudding made of simple ingredients is
+often desired for serving with an elaborate meal. In such a case,
+Pierrot pudding will answer very well.
+
+PIERROT PUDDING
+(Sufficient to Serve Six)
+
+1/2 c. butter
+1 c. sugar
+3/4 c. milk
+2-1/2 c. flour
+5 tsp. baking powder
+2 egg whites
+1 tsp. vanilla
+
+Cream the butter and add the sugar gradually. Then add the milk
+alternately with the flour, to which has been added the baking powder.
+Beat the whites of the eggs until they are stiff and fold them into the
+mixture. Add the vanilla. Butter baking-powder cans or other molds, fill
+them half full with the mixture, adjust the covers, which should also be
+buttered, and place in a kettle of boiling water. Raise them from the
+bottom of the kettle by means of a rack, have the water come half way up
+around the molds, and cover closely. If small molds are used, steam them
+only 1 hour. If a large mold is used, steam from 1-1/2 to 2 hours, never
+allowing the water to get below the boiling point. Remove from the molds
+and serve with hot chocolate sauce.
+
+47. STEAMED GINGER PUDDING.--A steamed pudding in which the flavor of
+ginger predominates is given in the accompanying recipe. This kind of
+pudding is very popular among persons who like such flavor.
+
+STEAMED GINGER PUDDING
+(Sufficient to Serve Eight)
+
+1/2 c. shortening
+1/2 c. sugar
+2 eggs
+2-1/2 c. flour
+4 tsp. baking powder
+1/4 tsp. salt
+1 tsp. ginger
+1 c. milk
+
+Cream the shortening and add the sugar and the beaten eggs. Sift the dry
+ingredients with the flour and add alternately with the milk. Turn into
+a buttered mold and steam for about 2 hours. Remove from the mold and
+serve with sweetened whipped cream or any desired sauce.
+
+48. RAISIN PUFF.--Raisins always increase the food value of a meal, and
+they are especially good when combined with the ingredients required
+for the dessert known as raisin puff. This steamed pudding is rather
+rich and should not, of course, be served with a meal in which the other
+foods are rich.
+
+RAISIN PUFF
+(Sufficient to Serve Eight)
+
+1/2 c. shortening
+1/2 c. sugar
+1 egg
+2-1/4 c. flour
+4 tsp. baking powder
+1 tsp. cinnamon
+1/4 tsp. salt
+1 c. milk
+1 c. raisins
+
+Cream the shortening and add the sugar gradually and the beaten egg.
+Sift the dry ingredients with the flour and add alternately with the
+milk. Chop the raisins and fold them into the mixture. Turn into a
+buttered mold, cover, and steam for 1-1/2 or 2 hours. Remove from the
+mold and serve hot with whipped cream or any desired sauce.
+
+49. SUET-FRUIT PUDDING.--Steamed puddings in which suet and fruit form
+two of the ingredients are excellent cold-weather desserts. Such
+puddings are usually made around the holidays, and under proper
+conditions will keep for a long time. The accompanying recipe gives
+directions for making an excellent pudding of this kind.
+
+SUET-FRUIT PUDDING
+(Sufficient to Serve Eight)
+
+3/4 c. suet
+2-1/2 stale bread crumbs
+2 egg yolks
+1/4 c. milk
+1 c. brown sugar
+Grated rind of 1 lemon
+1 Tb. lemon juice
+1-1/2 c. raisins
+1/2 c. molasses
+1/2 tsp. salt
+1 tsp. cinnamon
+1/2 tsp. grated nutmeg
+1/4 tsp. cloves
+1/2 tsp. soda
+1/2 c. flour
+2 egg whites
+
+Force the suet through a food chopper or chop very fine. Then work it
+with the hands until it is creamy and to it add the bread crumbs. Beat
+the egg yolks until they are light and add them to the suet and bread
+crumbs. Add the milk. Add the sugar, grated lemon rind, lemon juice, the
+raisins, cut into pieces, the molasses, and milk. Sift together the
+salt, spices, soda, and flour, and sift these into the mixture. Mix
+thoroughly, fold in the whites of the eggs beaten until they are stiff,
+turn into a buttered mold, adjust the cover, and steam for about 3
+hours. Serve with any desired sauce.
+
+50. CHRISTMAS PUDDING.--A pudding much used during the holiday season
+is Christmas pudding. The ingredients for this dessert are similar to
+those for suet-fruit pudding. In fact, both may be used for the same
+purpose. Christmas pudding is especially good when served with hard
+sauce, although other sauce may be used with it.
+
+CHRISTMAS PUDDING
+(Sufficient to Serve Twelve)
+
+2-1/2 c. stale bread crumbs
+1/2 c. milk
+1 c. beef suet
+1/2 c. sugar
+1/2 c. molasses
+2 eggs
+1 c. chopped raisins
+1/2 c. chopped citron
+1/2 c. chopped nuts
+1 c. flour
+1/2 tsp. soda
+1 tsp. baking powder
+1 tsp. salt
+1/3 c. fruit juice
+
+Soak the bread crumbs in the milk. Work the suet with the hands until it
+is creamy, and to it add the sugar, molasses, and well-beaten eggs. Mix
+with the milk and bread crumbs, and add the fruit and nuts. Mix the dry
+ingredients and sift them into the mixture. Add the fruit juice, turn
+into a buttered mold, and steam for 3 hours. Serve hot with hard sauce
+or any other desired sauce.
+
+51. POCONO PUDDING.--Directions for still another steamed pudding in
+which suet is used are given in the accompanying recipe for Pocono
+pudding. This dessert does not require so many ingredients as suet-fruit
+or Christmas pudding, and in many cases will answer the same purpose.
+
+POCONO PUDDING
+(Sufficient to Serve Eight)
+
+3/4 c. suet
+2 c. apples
+2 c. stale bread crumbs
+3 eggs
+3/4 c. brown sugar
+1/2 c. milk
+1 tsp. salt
+Rind and juice of 1 lemon
+1/2 c. raisins
+
+Put the suet, apples, peeled and cored, and the bread crumbs through the
+food chopper. Beat the yolks of the eggs and add these with the sugar,
+milk, salt, and grated rind and juice of the lemon. Chop the raisins and
+add to the mixture. Beat the egg whites and fold these into the mixture.
+Pour the mixture into buttered molds and steam for 3 to 4 hours. Serve
+with any desired sauce.
+
+52. STEAMED FIG PUDDING.--A steamed pudding made according to the recipe
+here given never fails to please. As the name, steamed fig pudding,
+indicates, it is supposed to have chopped figs added to it, although
+raisins will answer if figs cannot be obtained.
+
+STEAMED FIG PUDDING
+(Sufficient to Serve Twelve)
+
+1/2 c. butter
+1/4 c. sugar
+1 c. molasses
+1 c. milk
+2-1/2 c. flour
+1/2 tsp. cinnamon
+1/4 tsp. nutmeg
+1/2 tsp. soda
+3 tsp. baking powder
+1/2 c. chopped figs or raisins
+
+Cream the butter and add the sugar, molasses, and milk. Mix and sift the
+dry ingredients and stir these into the mixture. Fold in the chopped
+figs or raisins and steam in buttered molds for 2 to 3 hours, depending
+on the size of the molds. Serve hot with any desired sauce.
+
+53. FRESH FRUIT PUDDING.--During berry or cherry season fresh-fruit
+pudding is an excellent one to make. This pudding is prepared in much
+the same way as a cake mixture, is combined with the fruit selected, and
+is then either steamed or baked.
+
+FRESH-FRUIT PUDDING
+(Sufficient to Serve Six)
+
+1/4 c. butter
+1/4 c. sugar
+2 c. flour
+1/4 tsp. salt
+3 tsp. baking powder
+1-1/4 c. milk
+2 egg whites
+1 c. berries or stoned cherries
+
+Cream the butter and add the sugar. Sift together the dry ingredients
+and add these alternately with the milk. Beat the egg whites and fold
+these in. Place a layer of dough in the bottom of a buttered baking
+dish, put a layer of fruit on top of this, add dough next and then
+fruit, and have a final layer of dough on top. Cover tight and steam for
+1-1/2 or 2 hours or bake without the cover in a moderate oven for about
+45 minutes. Serve with a fruit or a hard sauce.
+
+54. COCONUT PUFF.--A light pudding to which shredded coconut is added to
+give flavor is a satisfactory dessert for a heavy meal. As it is baked
+in muffin pans, it may be served in a dainty manner.
+
+COCONUT PUFF
+(Sufficient to Serve Eight)
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+2 c. flour
+1/2 tsp. soda
+2 tsp. baking powder
+1 c. sour milk
+1/2 c. shredded coconut
+
+Cream the butter and add the sugar. Beat the yolks of the eggs and add
+them. Sift the dry ingredients with the flour and add alternately with
+the milk. Fold in the coconut. Beat the egg whites until stiff and fold
+them in. Bake in buttered muffin pans in a quick oven for 20 minutes.
+Serve with coconut or any desired sauce.
+
+55. COTTAGE PUDDING.--When a simple baked pudding is desired, the
+housewife almost instinctively turns to cottage pudding. This pudding
+has been a favorite in the household for years and may be eaten by young
+or old. It is not very rich, and so should be served with an
+appetizing sauce.
+
+COTTAGE PUDDING
+(Sufficient to Serve Eight)
+
+1/4 c. butter
+1/2 c. sugar
+1 egg, well beaten
+1 1/2 c. flour
+3 tsp. baking powder
+1/2 c. milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar, and beat the egg and add it. Sift the
+flour and baking powder together and add alternately with the milk. Add
+the vanilla. Bake in a loaf-cake pan and serve hot with lemon, fruit, or
+chocolate sauce.
+
+[Illustration: FIG. 27]
+
+56. CHOCOLATE BREAD PUDDING.--To the majority of persons the flavor of
+chocolate is always pleasing. In chocolate bread pudding, this flavor is
+well blended with the ingredients. This pudding, when baked, may be cut
+into slices, as shown in Fig. 27, and then daintily served with either
+hard or custard sauce.
+
+CHOCOLATE BREAD PUDDING
+(Sufficient to Serve Eight)
+
+2 c. stale bread crumbs
+4 c. milk
+1 sq. unsweetened chocolate
+1/2 c. sugar
+2 eggs
+1/4 tsp. salt
+1 tsp. vanilla
+
+Soak the bread crumbs in 3 cupfuls of the milk. Melt the chocolate in a
+saucepan and add the sugar and the remaining cup of milk. Cook until the
+mixture is smooth and add this to the bread and milk. Beat the eggs and
+add them. Add the salt and vanilla. Pour into a buttered baking dish and
+bake for about 45 minutes in a moderate oven. Cut into slices and serve
+with hard or custard sauce.
+
+57. CHOCOLATE PUDDING.--Baked chocolate pudding provides another way in
+which to serve a dessert in which chocolate flavor predominates. This
+pudding, because of its food value and the pleasing way in which it may
+be served, is sure to answer for any meal in which a pudding dessert
+is desired.
+
+CHOCOLATE PUDDING
+(Sufficient to Serve Eight)
+
+1/4 c. butter
+3/4 c. sugar
+2 eggs
+1-1/2 c. milk
+1-1/2 c. flour
+3 tsp. baking powder
+1/4 tsp. soda
+1-1/4 sq. unsweetened chocolate
+1-1/2 tsp. vanilla
+
+Cream the butter, add the sugar, and beat the yolks of the eggs and add
+them. Add the milk alternately with the flour, which has been mixed and
+sifted with the baking powder and soda. Melt the chocolate in a saucepan
+and add. Beat the whites of the eggs until stiff and fold them into the
+mixture. Flavor with the vanilla. Bake in a pan that will leave a space
+in the center. It will require about 45 minutes to 1 hour for the
+baking. Remove from the pan, fill the center with whipped cream, and
+serve with chocolate sauce.
+
+58. BOSTON CREAM PIE.--Boston cream pie is a dessert that can be made up
+with some of the recipes already given. It is a favorite dessert with
+many people and is very high in food value.
+
+To make Boston cream pie, first bake two layers, each about 1 inch
+thick, in round pans, using the plain-cake or cottage-pudding recipe.
+Then, between these layers, put a filling about 1/2 inch thick. This
+filling should preferably be the one used for cream puffs, although any
+similar filling stiff enough to stand up well may be used instead. Cover
+the top layer with 1/2 to 1 inch of slightly sweetened and flavored
+whipped cream. The cake should not be put together until both the layers
+and the filling have cooled.
+
+EXAMINATION QUESTIONS
+
+(1) In what general way does the thickness of the dough mixture for
+large cakes differ from that for small cakes other than cup cakes?
+
+(2) (a) In baking small cakes, how does the oven temperature required
+compare with that required for large cakes? (b) How does the length of
+time required for baking large and small cakes differ?
+
+(3) If the time for baking small cakes is divided into halves, what
+should occur in the second half?
+
+(4) Where should the pans for the baking of small cakes be placed in the
+oven?
+
+(5) Describe an original way of decorating cup cakes.
+
+(6) Describe two classes of cookies.
+
+(7) What precaution must be taken with regard to the flour used in the
+mixing of cakes?
+
+(8) How thick should the dough be rolled for: (a) cookies? (b) ginger
+snaps?
+
+(9) Describe the baking of cookies.
+
+(10) Describe the frying of doughnuts and crullers.
+
+(11) Describe a method of removing the excess fat from the surface of
+doughnuts after they are fried.
+
+(12) By what methods may puddings be cooked?
+
+(13) With what kind of meal and during what kind of weather should
+heavy, rich pudding be served?
+
+(J4) Of what value are pudding sauces?
+
+(15) (a) Describe the method of steaming pudding. (b) How may the
+surface of steamed puddings be made dry?
+
+
+
+
+PASTRIES AND PIES
+
+       *       *       *       *       *
+
+REQUIREMENTS FOR PASTRY AND PIE MAKING
+
+NATURE OF PASTRIES AND PIES
+
+1. Pastry is a shortened dough that is made of flour, water, salt, and
+fat and used in the preparation of desserts. Chief among these deserts
+are pies. These are made by baking foods between two crusts of pastry or
+with a single crust, which may be an upper or a lower one. Originally
+pies were not intended for desserts. Rather, they were used as the main
+dish of the meal, as they contained a filling of meat or fish and
+vegetables. Such pies are still made, but they are not usually the ones
+intended when pastry for pies is mentioned. It should therefore be
+understood that the pastry considered in this Section is that which is
+used with sweet fillings and employed particularly in the making of pies
+and similar foods that are used for desserts.
+
+Some cooks, especially the French ones, regard as pastry such foods as
+certain small cakes, the paste used for cream puffs and éclairs, and the
+sweetened breads made with yeast, such as brioche. In reality, such
+desserts resemble cakes in use more than they do pastry, and for this
+reason are discussed in connection with them.
+
+2. Pastry desserts may be made in various fancy shapes for individual
+servings or in pies that will serve five or six persons. Pies having one
+crust usually contain a filling that consists of a custard mixture, a
+mixture thickened with corn starch or flour, or occasionally a fruit
+mixture. Some pies also have a top crust covering the filling, and when
+this is the case a fruit filling, either fresh or cooked, is the kind
+that is generally used.
+
+3. Because of the nature of the materials used in the preparation of
+pastry desserts, the finished product is necessarily high in food
+value. For instance, starchy material is provided by the flour, fat by
+the shortening, and sugar in comparatively large amounts by the filling,
+whether it be fruit of some kind or a material resembling custard. This
+fact, rather than the taste or the appetite, should aid in determining
+whether or not pastry desserts should be included in a meal. While the
+popularity of such desserts causes them to be used somewhat
+indiscriminately, their use should always be governed by the nature of
+the rest of the meal. Thus, if the other dishes served provide enough
+food value, then a dessert lighter than pie should be chosen; but if the
+rest of the meal is not sufficiently high in this respect, a wholesome
+pastry dessert will generally prove to be a wise selection.
+
+4. It is true, of course, that every person must determine for himself
+whether or not pastry desserts are wholesome enough to be eaten by him.
+Indigestion is almost sure to result from heavy, soggy, imperfectly
+baked pastry, because the quantities of fat it contains may be slow to
+digest and much of the starchy material may be imperfectly cooked.
+Consequently, it is often not the pie itself but the way in which it is
+made that is responsible for the bad reputation that this very
+attractive dessert has acquired. If the correct method of making pastry
+and pies is followed and the ingredients are handled properly in the
+making, the digestibility of the finished product need give the
+housewife very little concern. As a rule, a little experience is needed
+in order that good results in the making of pastry dishes may be
+attained, but one who becomes efficient in the other phases of cookery
+should have no difficulty with foods of this kind.
+
+5. Detailed instructions regarding the making of pastry desserts are
+given throughout this Section, but if the greatest degree of success is
+to be attained, it will be well from the very beginning to understand a
+few general rules that apply to this work. In the first place, the
+ingredients must be of the right sort and as cold as possible; then they
+must be handled and combined with dexterity; and, finally, a hot oven
+must be provided in order that these foods may be properly baked.
+
+
+INGREDIENTS USED FOR PASTRY
+
+6. The ingredients used in pastry making are neither numerous nor
+complicated, usually including only flour, salt, shortening, and liquid.
+If these are correctly combined, they will be all that is required to
+make a pastry that is light, flaky, and crisp. Occasionally a recipe
+requiring baking powder will be found and sometimes eggs are called for
+in mixtures of this kind, but neither of these ingredients is required
+for successful pastry making. Baking powder may be an advantage when it
+is used by one who is not experienced in the handling of pastry
+mixtures, for it helps to make pastry lighter. However, only a small
+quantity of this ingredient should be used, as a very little will bring
+about the desired result.
+
+7. FLOUR FOR PASTRY.--Pastry flour is the most desirable for pastry
+making. It is made from winter wheat, which, as has already been
+explained, contains less gluten and therefore lacks the gummy
+consistency of bread flour. For puff paste, which is prepared so as to
+hold air between thin layers of pastry, bread flour is often used
+because it retains air better. Flours made of other cereals may also be
+used. Pastry made of such flours is more difficult to handle, but good
+results may be obtained if patience and care are exercised. When corn
+flour, rice flour, and barley flour are used as part of the flour for
+pastry, it will be found that less shortening is needed than when wheat
+flour alone is used. The dark flours, such as barley, produce a pastry
+that is dark in color, but this is no particular disadvantage so long as
+the quality is not impaired.
+
+No matter what kind of flour is used for the pastry, it should be as dry
+as possible. At times, putting the flour in a warm oven and allowing it
+to dry will prove to be advantageous. However, flour so treated should
+be cooled before it is used, since the cooler the ingredients are the
+better will be the pastry.
+
+Cereal products of different kinds, such as corn meal, for instance, may
+be moistened, spread into pans in thin layers, and then baked. The
+shells thus produced may be filled with various kinds of filling and
+used very successfully. Such shells, however, can scarcely be considered
+as real pastry.
+
+8. SHORTENING FOR PASTRY.--A solid fat, that is, one that will remain
+solid at ordinary room temperature, is the best shortening for pastry
+making. Oils of various kinds may be used, but in most cases the results
+are not so successful. If pastry is to have the desired flakiness, the
+shortening must not be broken into such minute particles and the flour
+must not be saturated with fat, as is more likely to be the case if oil
+is used in place of solid fat. In addition to being solid, the fat
+should be just as cold as possible.
+
+Butter is the fat that is used for puff paste, but for other varieties
+of pastry almost any desirable fat may be utilized. Lard has always been
+a particular favorite for pastry making; still, for ordinary pastry
+making, there are various combinations of fat of both animal and
+vegetable origin which serve the purpose.
+
+Certain fats left over from various cooking processes in the home can be
+utilized to advantage in the making of pastry. Chicken fat is a very
+satisfactory one. A mixture of lard and tried-out beef suet also makes
+an ideal fat for pastry, the hard flakiness of the suet being
+particularly desirable. In fact, almost any fat without a disagreeable
+odor or flavor may be used as all or part of the fat required. As has
+already been learned, fats may be clarified and freed of their odor by
+first heating them and then allowing a few slices of raw potato to
+become hot in them.
+
+9. LIQUID FOR PASTRY.--Water is the only liquid used in pastry making.
+Water in which small pieces of ice are allowed to melt is especially
+desirable for this purpose, but if ice cannot be obtained, the water
+used should be as cold as possible.
+
+10. PROPORTION OF INGREDIENTS.--The proportion of ingredients for the
+making of pastry varies with the kinds of flour used and the kinds of
+pastry desired. Some varieties can be made with a comparatively small
+amount of fat, while others require a large amount. The use to which the
+paste is to be put will determine the proportion of fat to be used. It
+varies from the minimum amount of one-sixth as much fat as flour, by
+measure, or one-third, by weight, which is the proportion for economy
+paste, to one-half, by measure, or an equal amount by weight, which is
+the proportion used in the making of puff paste. For the ordinary
+preparation of pies, an amount midway between the two extremes is
+usually sufficient, while oftentimes less may be used to advantage. It
+should be remembered that fat is the most expensive ingredient in pastry
+making and should be used with discretion.
+
+11. The amount of liquid in proportion to the amount of flour is about
+one-fourth, by measure, for, as is explained in _Hot Breads_, pie crust
+is an example of a stiff dough, and such dough requires four times as
+much flour as liquid. However, liquid should be added to the other
+ingredients until the correct consistency is obtained, regardless of the
+quantity used. The consistency is not right until the flour and the fat
+cling together in such a way that the mixture may be rolled out to form
+the crust for a pie. The less liquid used to accomplish this condition,
+the flakier will be the crust when it is baked. More skill is required
+in the handling of pastry when the smallest amount of water that can
+possibly be used is added, but the results achieved usually justify the
+care that is taken.
+
+
+UTENSILS FOR PASTRY MAKING
+
+12. The utensils needed for pastry making are few in number and simple
+in use. They consist of a mixing bowl, two case knives, a spatula, a
+rolling pin, a flour sieve, two measuring cups, two measuring spoons,
+and pie tins. Fig. 1 shows the way in which these necessary utensils as
+well as the required ingredients for pastry should be placed so as to be
+handy for the person who is to use them. It will be well to observe the
+placing of these, for much depends on their convenient arrangement. The
+kind of utensils to use requires consideration, also.
+
+[Illustration: FIG. 1]
+
+13. A bowl of any description may be used for the mixing, the usual
+cake-making bowl being very satisfactory. As the illustration shows,
+this utensil should have a round bottom, as the ingredients may be kept
+together better in such a bowl than in a pan of another kind. The two
+case knives are needed for mixing the ingredients in the bowl, and the
+spatula is used in handling the paste. The rolling pin, which is used
+for rolling out the dough to the required thickness, may be made of any
+material, but it should be one that will revolve while the handles
+remain stationary. With such a utensil it is possible to procure a
+lighter touch than with one that has fixed handles. The flour sieve is
+an absolute necessity, because the flour for pastry must be made as
+light as possible by sifting. One of the measuring cups is needed for
+the flour, or dry ingredient, and the other for the water, or wet
+ingredient. The two measuring spoons, which should be of different
+sizes, are used for measuring the salt and the shortening.
+
+The kind of pans to use for pies depends largely on the opinion of the
+person making the pies. Ordinary tin pans will answer the purpose, but
+aluminum, baking-glass, or earthenware pans will prove to be more
+satisfactory because they retain the heat longer than do pans made of
+other materials. If desired, enamelware pans may be used, but this
+material chips easily and consequently is not very satisfactory.
+
+The enamel top of a pastry table or the zinc-covered or vitrolite top of
+a kitchen cabinet will be satisfactory for the rolling out of the
+pastry, as will also a hardwood molding board. Whichever one of these is
+used should, of course, be perfectly clean and dry.
+
+       *       *       *       *       *
+
+
+PASTRY AND PIE MAKING
+
+METHODS OF MIXING PASTRY
+
+14. Several methods of mixing the ingredients used in pastry are
+followed, each one producing a different effect in the finished product.
+The method employed in the making of plain pastry, such as is commonly
+used for pies, consists in first mixing the shortening and the flour and
+then adding the liquid.
+
+Another method is adopted for pastries that are intended to be somewhat
+flakier and of a little better quality than plain pastry. In this
+method, half of the fat is mixed with the flour and the water is then
+added to the mixture. With this done, the dough that is formed is rolled
+out, the remaining fat placed on it, and the pastry then folded and
+rolled repeatedly in such a way as to incorporate all the fat.
+
+Still another method is followed when puff paste or fancy pastry dishes
+are desired. Only a very small quantity of fat is mixed with the flour
+or flour alone is prepared. Water is then added and the mixture is
+kneaded until it becomes smooth and elastic. When the kneading is done,
+the dough is rolled out in a certain shape, the fat is placed on it,
+and, after it is folded over the fat, it is put through a series of
+foldings and rollings until all the fat is incorporated.
+
+The first and the third of these methods are explained and illustrated
+here in detail, so that the housewife ought not have any difficulty in
+producing splendid results. As the second method is practically a
+combination of the other two, familiarity with them will insure
+success with it.
+
+Pastry ingredients may be mixed by methods that differ from the three
+just mentioned. One of these is illustrated in the method given later
+for the making of easy pastry. This seems to be a complete reversal of
+the rules observed in making pastry in the usual ways. The water is hot
+and the fat is melted in it. The flour is added to the liquid and the
+fat instead of the liquid being added to the flour and the fat. In spite
+of the fact that all this appears to be contrary, the results obtained
+by this method are satisfactory.
+
+       *       *       *       *       *
+
+
+PASTRY FOR PIES
+
+MAKING AND BAKING
+
+15. PROCEDURE IN MAKING PLAIN PASTRY.--The first step in the making of
+plain pastry consists in sifting the flour with the salt into the mixing
+bowl. After this has been done, the fat should be worked into the flour,
+an operation that may be accomplished in three ways.
+
+The method most commonly adopted is to work in the fat with the fingers;
+but this plan has its disadvantages in that it is not a very agreeable
+way and the fat becomes so warmed by the higher temperature of the
+fingers that it is liable to impair the finished product.
+
+Again, some persons mix the fat with the flour by means of a fork, using
+this utensil to crush the lumps of fat against the sides of the bowl.
+
+[Illustration: FIG. 2]
+
+By far the most satisfactory method and the one that produces the best
+results is that shown in Fig. 2. Put the required amount of fat into the
+bowl containing the flour and the salt, and then, with two knives, as
+shown, cut the fat into the flour until the particles of fat are about
+the size of a small pea. As can readily be seen, this method, which is
+perhaps as speedy as any method that may be adopted, has the advantage
+of being entirely sanitary.
+
+16. The next step is that of adding the liquid to the mixture of flour
+and fat. Heap the particles up in the center of the bowl, make a
+depression in the mixture, and, as shown in Fig. 3, pour the water into
+this in a thin stream, stirring the mixture all the time with a knife or
+a spatula. Be careful to add just enough water to make the mass of fat
+and flour barely cling together. As soon as the water has been added,
+gather the mixture into a mass preparatory to rolling it out on
+the board.
+
+17. At this point, flour the molding board or other surface slightly,
+shape enough of the dough mixture to cover a pie pan into a rounded
+mass, and place it on the floured space. Then, as shown in Fig. 4, roll
+it out with the rolling pin until it is about 1/8 inch in thickness,
+using a light, careful motion and keeping the piece of dough as nearly
+round as possible, so that it will fit the pan it is intended to cover.
+
+[Illustration: FIG. 3]
+
+When the rolling has been completed, roll the edge of the pastry over
+the rolling pin, hold it carefully over the pie pan, and, as shown in
+Fig. 5, unroll it gradually so that it will fall in the right place and
+cover the pan properly. With the paste in the pan, press it lightly with
+the fingers in order to make it cling closely to the bottom and the
+sides. Then, as shown in Fig. 6, trim the paste evenly by running a
+knife around the edge of the pan. When this is done, the pan is properly
+covered with paste for a one-crust pie or with the bottom crust for a
+pie that is to have two crusts.
+
+[Illustration: FIG. 4]
+
+[Illustration: FIG. 5]
+
+18. In case a one-crust pie is to be made, the kind of filling to be
+used determines whether the crust should be baked first or not. For pies
+that require comparatively long baking, such as pumpkin pie, for
+instance, the raw crust is filled with the mixture and the two, crust
+and mixture, are then baked in the oven together. However, if the
+filling is one that does not require baking for any length of time, that
+is, time sufficient to bake the pastry, or if the filling requires a
+temperature that would be too low to bake the pastry, the crust should
+be baked first. In such an event, it is necessary to prick very
+thoroughly the bottom and the sides of the crust with a fork, as shown
+in Fig. 7, so that the air that is confined in the pastry will not make
+bubbles by pushing the pastry up as it expands in baking. A perforated
+pie tin is an advantage in the baking of shells or single-crust pies,
+for it prevents the air from becoming confined between the pan and the
+crust and producing air spaces that would cause blisters to form as the
+pie is baked. If desired, the crust may be placed over the back of the
+pan and baked, thus forming a shell that may be filled with a cooked
+filling and served.
+
+[Illustration: FIG. 6]
+
+19. When a double-crust pie is to be made, place the filling, which is
+usually fruit, on the bottom crust, but do not prick the crust in the
+manner just described. With this done, roll out the top crust and, as
+shown in Fig. 8, mark it with a knife in any design. The design serves
+as an outlet for the steam that generally forms inside of the pie as the
+filling cooks; if no provision is made for the steam to pass out, it
+will push up the crust and thus spoil the appearance of the pie. Next
+moisten the edge of the lower crust with a little water, putting it on
+with the finger, as shown in Fig. 9. Then carefully pick up the marked
+crust, place it over the filling, and press it down so that the edges of
+the bottom and the top crust cling together well. In applying the top
+crust, be careful not to stretch it. If it is put on loosely and pressed
+down on the edge of the lower crust without being pulled, the contents
+will not be so apt to cook out of the pie. Trim off the uneven edge with
+a knife and finish the edges of the top and bottom crusts in any desired
+way. This may be done by fluting the edge with the fingers or, as shown
+in Fig. 10, making marks with the tines of a fork. When this has been
+completed, the pie is ready to bake.
+
+[Illustration: FIG. 7]
+
+[Illustration: FIG. 8]
+
+20. BAKING THE PLAIN-PASTRY MIXTURE.--As soon as the pie or other pastry
+dessert has been prepared, the next step is to bake it. To produce the
+best results, the pastry should be baked as quickly as possible;
+consequently, a hot oven is necessary. The baking can be accomplished
+most successfully in the case of a single crust baked without the
+filling or a pie containing a mixture that does not require long
+cooking. Otherwise, the temperature must be sufficiently low to cook the
+filling so that it will be palatable, and for this reason the pastry is
+not baked under entirely ideal conditions. The correct temperature for
+most pastry is from 500 to 600 degrees; that is, the oven should be just
+about as hot as it can be made. The length of time required for the
+baking depends entirely on the heat of the oven and the contents of the
+pie. It should be remembered, however, that to be properly baked, the
+crust should be neither burned nor pale looking when taken from the
+oven, but should be a golden brown. Fig. 11 shows a two-crust pie that
+has had just the right amount of baking.
+
+[Illustration: FIG. 9]
+
+21. When the filling of the pie does not require so much baking as the
+crust, it is well to bake the crust partly before putting the filling
+in. This is particularly advisable in the case of custard pie, for the
+custard is put in as an uncooked mixture and requires the low
+temperature necessary for solidifying eggs without causing them to curd.
+On the other hand, pies containing certain kinds of filling must be
+baked slowly. When this condition exists, it is advisable to start the
+baking in a very hot oven, so that the crusts will have the benefit of
+the high temperature. Then the heat should be gradually reduced until
+the filling will cook and the crust will not burn.
+
+[Illustration: FIG. 10]
+
+[Illustration: FIG. 11]
+
+22. Often, especially in the baking of fresh berry or cherry pie, the
+juice that forms inside the pie cooks out. This is a condition that must
+be overcome if satisfactory pies are to be the result. Various means of
+preventing it have been suggested, but one of the successful ones
+consists in rolling a small piece of paper into a funnel shape, leaving
+both ends open, and inserting the small end in one of the openings in
+the top crust. This arrangement provides a vent for the steam, and so
+the juice is less likely to cook out of the crust while the pie
+is baking.
+
+
+UTILIZING LEFT-OVER PASTRY
+
+23. In making pies, it is well to mix only the quantity of paste that is
+desired for the number of pies to be made. Usually, 1-1/2 cupfuls of
+flour will make sufficient paste for one double-crust pie, provided the
+pan in which it is made is not too large. In case it is necessary to
+make fresh pie on two consecutive days, a good plan is to make at one
+time enough paste for both days, for what remains after the first pie is
+made may be allowed to stand in the refrigerator or some other cool
+place. Then it may be rolled out on the second day and used in exactly
+the same way as on the first. However, it is a rather difficult matter
+to make the exact amount of paste for the pies needed. If nothing more
+remains, there are usually small scraps left over from the trimming of
+the edge. These should by all means be put to some good use, for the
+material is equally as good as that which has been used in the pie and
+there is no reason why it should be wasted.
+
+24. TARTS.-A very good way in which to utilize these scraps is to make
+tarts of various kinds and shapes out of them. There are a number of
+attractive ways in which jam, jelly, marmalade, fruit butter, fresh
+fruits, apple sauce, stewed prunes, or other cooked or canned fruit may
+be utilized for the making of tarts. These little pastry desserts are
+the delight of children, most of whom may be permitted occasionally to
+eat such a satisfactory delicacy.
+
+25. Before attempting to use the pastry scraps, work them together with
+the hands. Then roll the piece out with the rolling pin until it is the
+required thickness and cut it out in the shape desired. To make a simple
+variety of tart, cut two rounds of the paste with a cooky cutter. In one
+of these, whichever is to be used for the top, make three or four small
+holes, using a thimble or some other small cutter. Bake these shapes in
+the oven separately, and after baking spread the whole one with jelly or
+jam and over this place the one containing the holes.
+
+[Illustration: FIG. 12]
+
+26. Another attractive way in which to make tarts is to cut rounds of
+the paste, as shown in Fig. 12, cover small pans with these rounds, and
+then bake them. Upon taking them from the oven, remove them from the
+pans and fill them with any desired filling in the form of stewed fruit,
+jam, custards, etc. If canned or stewed fruit is used, cook it down
+until it is somewhat thick. These little tarts are delicious when they
+have had a spoonful of meringue baked on the fruit or are served with a
+spoonful of whipped cream.
+
+27. Still another variety of tart may be made with very little trouble.
+Cut the rolled paste into pieces about 4 inches square, and, on a
+triangular half of the square, place several spoonfuls of fruit with
+additional sugar, if necessary, and add a little flour to thicken the
+juice that forms. Fold the other triangular half over the fruit to cover
+it, turn the edges of the bottom half over the edges of the top, and
+press them down to keep the fruit from running out. Set in the oven and
+bake until the paste is brown and the filling of the tart is cooked.
+
+28. SMALL PIES.--Sometimes there may be enough paste remaining to make
+one crust for a small pie. In such an event, cover the pan with the
+paste, add a fruit filling of some kind, such as cranberries, apple
+sauce, marmalade, or fruit butter, and then, out of the scraps that
+remain, cut several narrow strips and place them over the filling. Such
+an arrangement makes an agreeable change in the appearance of
+this dessert.
+
+29. CHEESE STRAWS.--Small pieces of pastry that are left over may also
+be used to make cheese straws, which are one of the accompaniments often
+served with salads. To make them, roll grated cheese into the mixture
+until it is well blended. Then roll out the paste until it is about 1/4
+inch thick, cut into narrow strips of the desired length, and bake in
+a hot oven.
+
+       *       *       *       *       *
+
+
+RECIPES FOR PASTRY AND PIES
+
+PASTRY
+
+30. Several recipes for pastry that may be used in pie making are here
+given. These recipes differ as regards the ingredients used and will
+serve to offer variety in the making of pie crust. With the exception of
+the recipe for easy pastry, the principles of pastry making already set
+forth apply to all these recipes alike.
+
+31. PLAIN PASTRY.--Pastry made according to the accompanying directions
+is the kind that is most frequently used. It requires only a medium
+amount of shortening, and wheat flour is used in its preparation. It is
+very satisfactory for any kind of pie desired.
+
+PLAIN PASTRY
+
+1-1/2 c. flour
+1 tsp. salt
+1/3 c. shortening
+1/4 to 3/8 c. water
+
+Sift the flour and salt into a mixing bowl. Chop the shortening into the
+flour with knives. When the fat has been chopped into pieces the size
+of a small pea, add sufficient cold water to make all the particles
+adhere, mixing them together with a case knife. There should not be
+enough water added to make the paste stick to either the bowl or the
+knife. Divide the mass into halves and press each into a round piece
+with the fingers. Flour the board slightly and roll out about 1/8 inch
+thick for the pie crust.
+
+32. ECONOMY PASTE.--When both wheat flour and fat must be saved, economy
+paste should be tried. Barley flour is substituted for part of the wheat
+flour, and this with the wheat makes an excellent combination.
+
+ECONOMY PASTE
+
+1 c. wheat flour
+1/2 c. barley flour
+1/2 tsp. salt
+1/4 c. shortening
+1/4 to 3/8 c. water
+
+Sift the flour and salt into a mixing bowl. Chop in the shortening until
+it is in particles about the size of a small pea. Add water until the
+mass will cling together. Roll into sheets about 1/8 inch thick for
+pie crust.
+
+33. QUALITY PASTE.--The accompanying recipe gives directions for a very
+good quality of paste. As will be noted, the lard, which is used for
+part of the shortening, is added to the flour, and the butter, which
+forms the other part, is worked into the dough. If the directions here
+given are carefully followed, excellent results can be expected.
+
+QUALITY PASTE
+
+2 c. flour
+1/4 tsp. salt
+1/4 c. lard
+1/3 to 1/2 c. water
+1/2 c. butter
+
+Sift the flour and salt into a mixing bowl. Add the lard and chop very
+fine. Add enough water to make a stiff dough. This will require just a
+little more water than the pastes previously given. Roll the paste in a
+rectangular form, spread the butter evenly over the paste, and fold so
+as to make three layers. Turn half way round and roll out so as to make
+a rectangle in the opposite direction. Fold, turn, and roll in this way
+four times, handling the rolling pin and paste as lightly as possible.
+Use to cover the pan and bake in a quick oven.
+
+34. SOUR-CREAM PASTRY.--A slightly different kind of pastry can be made
+by using sour cream for the liquid and adding a small quantity of soda
+to neutralize the acid in the cream. Besides providing a means of using
+up cream that has become sour, this recipe makes a pastry that appeals
+to most persons.
+
+SOUR-CREAM PASTRY
+
+1 1/4 c. flour
+1/3 tsp. salt
+1/4 tsp. soda
+3 Tb. shortening
+1/4 to 3/4 c. thick sour cream
+
+Sift the flour, salt, and soda together in a mixing bowl. Chop in the
+shortening and add the cream. Knead the paste slightly and after taking
+it out on the board, divide it into halves. Proceed in the usual manner
+for making pastry.
+
+35. EASY PASTRY.--A departure from the usual kind of pastry is easy
+pastry, directions for which are given in the accompanying recipe. It is
+more moist and a little more difficult to handle than pastry made in the
+usual way; consequently, it is more ideal for single-crust pies than for
+double-crust ones. Besides being easy to make, pastry of this kind will
+stand a great deal more handling without injury than any other kind. It
+may be placed on the pan and patted out where it seems too thick or
+patched where it pulls apart. The amounts given here will make one
+double-crust pie or two single-crust pies of medium size.
+
+EASY PASTRY
+
+1/2 c. fat
+1/4 c. boiling water
+1 3/4 c. flour
+1/4 tsp. baking powder
+1/2 tsp. salt
+
+Measure the fat into a mixing bowl, pour the boiling water over it, and
+stir until all the fat is softened and melted. Sift together the flour,
+baking powder, and salt, and stir into the water and fat. Divide into
+two portions and roll for crusts. If the crusts are to be baked before
+they are filled, prick them well with a fork to prevent the formation
+of bubbles.
+
+
+DOUBLE-CRUST PIES
+
+36. As has already been learned, double-crust pies are pies that have
+both a bottom and a top crust and contain a filling of some kind. The
+amounts given in the recipes for pastry are sufficient to make the two
+crusts required for pies of this kind. Any of these recipes may be
+followed, depending on the variety of pastry desired.
+
+37. APPLE PIE NO. 1.--To make the best possible apple pie, tart apples
+should be used, for besides giving a good flavor they cook soft inside
+the pie much more readily than do apples that are more nearly sweet. If
+sour apples cannot be obtained, lemon juice sprinkled over the apples
+after they are placed in the crust will help to make them tender. The
+amount of lemon juice depends, of course, on the sourness of the apples.
+Any desirable spices may be used for flavoring, cinnamon and nutmeg
+being the most popular ones. If the apples are very juicy, a little
+flour mixed with the sugar and sprinkled over them will help to thicken
+the juice, but usually this is not necessary. A little butter dotted
+over the apples before the top crust is put on also helps to improve
+the flavor.
+
+For pie, the apples may be cut in as large or as small pieces as
+desired. However, it is best to cut them into thick slices or about
+sixteenths, that is, to cut each quarter into four pieces.
+
+APPLE PIE No. 1
+
+1 qt. apples
+1/2 to 3/4 c. sugar
+Salt
+1/2 tsp. cinnamon or 1/4 tsp. nutmeg
+Lemon juice
+
+After the pan has been covered with the paste, peel the apples, cut them
+into pieces of the desired size, and place them into the paste in
+sufficient quantity to heap the pan. In the process of cooking, there
+will be a certain amount of shrinkage caused by the apple juice filling
+in the spaces as the apples cook and soften; therefore, in order to have
+a pie thick enough when it is baked, the apples must be heaped in the
+pan before baking. Sprinkle the apples with the sugar, to which has been
+added the nutmeg or the cinnamon. Sprinkle lightly with salt, add 1
+teaspoonful of lemon juice, and, if the apples seem dry, a few
+tablespoonfuls of water. Dot with butter, wet the edges of the under
+crust, and place the top crust in position. Bake for about 45 minutes in
+a moderate oven.
+
+38. APPLE PIE NO. 2.--Another variety of apple pie is made by cooking
+the apples, putting them between crusts, and then baking the whole. This
+pie does not require so much time in the oven, but it needs a hot oven.
+It has a somewhat richer flavor than the preceding pie, due to the brown
+sugar used in making it.
+
+APPLE PIE No. 2
+
+Apples
+1/3 c. water
+2/3 c. brown sugar
+Cinnamon
+
+Prepare the required number of apples for one pie, place in a baking
+dish with the water and brown sugar, and bake in the oven until the
+apples are tender and the water has sufficiently evaporated. This should
+be done in a slow oven, so as not to burn the apples and to give them
+rather long cooking. Remove from the oven, place on the lower crust,
+sprinkle with cinnamon, and cover with the upper crust. Bake in a hot
+oven until the crusts are sufficiently baked and brown.
+
+39. BERRY PIE.--Blackberries, blueberries or huckleberries, and red and
+black raspberries may be used for pie in the same way by merely varying
+the amount of sugar with the sourness of the berries. For instance,
+blackberries will probably require a little more sugar than raspberries,
+while blueberries will require the least.
+
+BERRY PIE
+
+3 to 4 c. berries
+1/2 to 3/4 c. sugar
+3 Tb. flour
+Pinch of salt
+
+Look the berries over carefully and remove any spoiled ones, leaves, and
+stems. Wash thoroughly and fill the lower crust. Add the sugar mixed
+with the flour and salt. Cover with the top crust and bake for about 30
+minutes in a moderately hot oven.
+
+40. CHERRY PIE.--Both sweet and sour cherries may be used for making
+pie, but sour cherries are by far the more desirable. Their only
+disadvantage is that they require a rather large amount of sugar.
+Cherries used for pies should always be seeded. Canned cherries may be
+used for this purpose as well as fresh ones, but they are not so
+delicious. The proportion of sugar used for making cherry pie will, of
+course, need to be varied according to the sourness of the
+cherries used.
+
+CHERRY PIE
+
+4 c. seeded cherries
+1 1/4 c. sugar
+4 Tb. flour
+Pinch of salt
+
+Fill the lower crust of the pie with the cherries. Mix the sugar, flour,
+and salt and sprinkle over the top. Moisten the edge of the lower crust,
+place the top crust in position, and bake in a moderately hot oven for
+about 30 or 35 minutes.
+
+41. PEACH PIE.--Fresh peaches make a very delicious pie. Canned peaches
+may be used as well, but they do not make so good a pie. Less sugar will
+be needed if canned peaches are used instead of fresh ones because they
+are usually canned with sugar. Clingstone peaches may be used rather
+advantageously for making pie because the fact that they cannot be cut
+from the stones in uniform pieces makes less difference for pie than
+for serving in almost any other way.
+
+PEACH PIE
+
+1 qt. sliced peaches
+3/4 c. sugar
+Pinch of salt
+3 Tb. flour
+
+Fill the lower crust with the sliced peaches and sprinkle with the
+sugar, salt, and flour, which have been previously mixed. Moisten the
+edge of the lower crust, cover with the top crust, and bake in a
+moderately hot oven for 30 to 40 minutes. Peach pie served hot with
+whipped cream makes a very delicious dessert.
+
+42. THICKENING JUICY FRUITS FOR PIES.--When particularly juicy fruit,
+such as berries, cherries, peaches, etc., is used for pie, flour or
+other starchy material must necessarily be used to thicken the juice and
+thus prevent it from running out when the pie is served. If the fruit is
+very sour, a proportionately larger quantity of flour will be necessary.
+This is due to the fact that the acid of the fruit reduces the starch in
+the flour to dextrine, and this form of carbohydrate does not have so
+much thickening power as the starch in its original form had.
+
+The same thing takes place when browned flour is used in making sauce or
+gravy. As experience will prove, browned flour must be used in greater
+quantity than white flour or a thinner sauce will be the result. The
+browned flour and the flour cooked with the acid of fruits are similar
+so far as their thickening power is concerned, for the one is reduced to
+dextrine by the application of dry heat or hot fat and the other by
+moist heat and the presence of acid.
+
+43. RHUBARB PIE.--Rhubarb is practically the first fresh material for
+pie that can be purchased in the spring and is therefore very much
+appreciated. The most popular form in which it is served is probably in
+pie. It requires considerable sugar in order to make it palatable and
+should be thickened with starchy material so that it will not be too
+juicy when it is served.
+
+RHUBARB PIE
+
+1 qt. rhubarb
+1-1/2 c. sugar
+2 Tb. corn starch
+Pinch of salt
+
+Cut the rhubarb into inch lengths without removing the skin and place in
+the lower crust. Mix the sugar, corn starch, and salt, and sprinkle over
+the top. Cover with a top crust and bake in a moderately hot oven for
+about 35 minutes. If desired, some lemon rind may be grated into the pie
+to give additional flavor.
+
+44. MINCE PIE.--Mince meat, which is much used for pies during the fall
+and winter season, is a concoction that finds favor with most people. It
+may be comparatively simple or it may contain a large variety of
+ingredients, and in accordance with this variation it may be cheap or
+expensive. However, the ingredients generally used in this mixture are
+apples, dried fruits, sugar, molasses, cider, and chopped beef and suet.
+Other fruits, such as quinces, oranges, and citron, and various spices
+are also often used for flavoring. The cheaper cuts of meat, such as the
+neck, shoulder, brisket, etc., are suitable for this purpose, because
+the meat is ground so fine in making the mince meat that the fact that
+it was at all tough can be very readily concealed. Such expensive
+material as citron can be omitted altogether if desired and greater
+quantities of apples, which are the cheapest ingredient, used. A slight
+variation in the ingredients does not make any material difference in
+this mixture and the recipes given are submitted merely as a basis from
+which to work. If used just as they are given, they will be found to be
+excellent; but if it is necessary to practice greater economy or if it
+is not possible to secure all the ingredients called for, they may be
+varied to suit conditions. The juice from pickled fruits, jelly, or the
+juice from preserves or canned cherries may be used in any desired
+proportion in the making of mince meat to replace some of the cider.
+
+45. Mince pie is most palatable when served warm, but it is entirely
+permissible to make several pies at a time and then warm them in the
+oven before serving. In this way they may be kept over for several days.
+Pie of this kind made with the usual ingredients is a heavy dessert, for
+it contains a certain amount of protein material and is high in fat and
+carbohydrate. This fact should be taken into consideration in meal
+planning, so that the dessert may balance properly with the other food.
+
+MINCE PIE
+
+4 lb. beef
+15 medium-size apples
+4 quinces, chopped
+1/2 lb. citron
+3 lb. raisins, seeded
+6 oranges
+2 c. suet
+1 lb. sugar
+1 c. vinegar
+3 c. cider
+1-1/2 c. molasses
+2 Tb. cinnamon
+2 tsp. cloves
+2 tsp. nutmeg
+
+Let the beef simmer in sufficient water to cover it well until it is
+tender, and then allow it to cool in the water in which it was cooked.
+This broth may be used as part of the liquid in the mince meat if
+desired. Chop the meat very fine with a chopping knife and bowl or put
+it through a food chopper. Chop the apples and quinces, cut the citron,
+and wash the raisins. Squeeze the juice from the oranges and grate the
+rinds. Force the suet through a food chopper or chop it with a chopping
+knife. Mix all these ingredients, add the sugar, liquids, and spices,
+and place in a large vessel. Simmer slowly for 1 hour. Stir frequently
+to prevent scorching. If the mince meat is cooked in the oven, it is
+less likely to scorch. Seal in fruit jars the same as for canned fruit
+and store for future use.
+
+To bake mince pie, fill the lower crust with the mince-meat mixture,
+place the upper crust in position, and put the pie into a hot oven.
+Gradually reduce the heat, baking the pie for about 45 minutes.
+
+46. MOCK MINCE PIE.--If a slightly more economical mince pie than the
+preceding one is desired, the recipe here given for mock mince pie may
+be followed. The various ingredients in the quantities mentioned will
+make enough for four or five pies of regular size. To make up more than
+this is not advisable because the material will not keep so well, nor is
+it intended to be stored for future use.
+
+MOCK MINCE PIE
+
+2 c. suet
+8 apples
+8 crackers
+1 c. sugar
+1 c. molasses
+1-1/2 c. corn sirup
+2 c. cider
+1/2 c. vinegar
+1 lb. raisins
+1 Tb. cinnamon
+1 tsp. cloves
+1 tsp. nutmeg
+1 tsp. salt
+
+Force the suet and apples through a food chopper or chop them in a
+chopping bowl. Crush the crackers with a rolling pin and add them. Add
+the sugar, molasses, corn sirup, cider, vinegar, raisins, spices, and
+salt. Cook together very slowly for about 1 hour, stirring to prevent
+burning. If more liquid is required, add cider or some other fruit
+juice, or, if these are not available, add plain water. Fill the lower
+crust of the pie with this mixture, cover with the top crust, and start
+baking in a hot oven, gradually lowering the temperature and continuing
+to bake for 40 to 50 minutes.
+
+47. MOCK CHERRY PIE.--A pie that closely resembles cherry pie in both
+flavor and appearance may be had by combining cranberries and raisins.
+This is an excellent substitute for cherry pie and may be made at times
+when fresh cherries cannot be obtained and canned cherries are not
+in supply.
+
+MOCK CHERRY PIE
+
+2 c. cranberries
+3/4 c. sultana raisins
+3/4 c. water
+1 c. sugar
+2 Tb. flour
+1 Tb. butter
+
+Wash the cranberries and cut them in half. Wash the raisins and mix them
+with the cranberries. Add the water and cook until the fruit is soft.
+Mix the sugar, flour, and butter and add to the mixture. Cook until the
+flour thickens, place the mixture in the lower crust, cover with a top
+crust, and bake in a hot oven until nicely browned.
+
+48. DRIED-FRUIT PIES.--Dried fruits may be used very successfully for
+pies if they are properly prepared. At any time that it is impossible to
+obtain fresh fruits and no fruits have been canned for pie making, dried
+fruits will prove to be very satisfactory. Dried apples, apricots,
+peaches, prunes, and raisins make delicious pies. With the exception of
+raisins, for which a special recipe is given, the same directions may be
+used for any of the pies made with dried fruits.
+
+Look the fruit over carefully, wash, and put in sufficient warm water to
+cover. Soak overnight. Put to cook in the water in which the fruit has
+been soaked and simmer slowly until tender. Sweeten to taste. The
+filling is then ready for a pie. Fill the lower crust with the stewed
+fruit, add about 2 tablespoonfuls of flour, unless a large quantity of
+juice is used, when more flour will be necessary, cover with a top
+crust, and bake in a hot oven.
+
+49. RAISIN PIE.--Pie in which raisins are used for the filling is one
+that may be made at any season of the year and that finds favor with
+most persons. In pie of this kind, spices are used to add flavor.
+
+RAISIN PIE
+
+1-1/2 c. raisins
+2 c. water
+1/2 c. sugar
+4 Tb. flour
+1/2 tsp. cinnamon
+1/4 tsp. cloves
+1/4 tsp. salt
+
+Clean the raisins and soak them overnight in the water. Put to cook in
+the same water and simmer gently until tender. Mix the sugar, flour,
+spices, and salt and add to the raisins. Cook until the mixture is
+thick, fill the lower crust of a pie, cover with the top crust, and bake
+in a hot oven.
+
+
+ONE-CRUST PIES
+
+50. Many varieties of pies are made with only one crust, and these
+usually prove more attractive than those having two crusts. As a rule,
+the filling is a custard or a corn-starch mixture, but often fruits of
+various kinds, as well as pumpkin and squash, are used in the making of
+pies of this kind. Frequently, meringue is used as a covering for
+one-crust pies; or, if an especially delicious dessert is desired, a
+thick layer of stiffly beaten and sweetened whipped cream is often added
+to the pie just before serving. Again, a partly open pie is sometimes
+made, this being done by putting strips or pieces of paste over the
+filling before the pie is baked. Individual pies of this kind are
+attractive for special occasions and may be made to advantage if small
+pie pans are in supply.
+
+The crust for one-crust pies is often placed over the back of the pan
+and baked. It is then removed, filled with the desired filling, and
+returned to the oven to complete the baking. Whether the lower crust
+should not be baked or should be partly or entirely baked before the
+filling is put into it depends on the character of the filling and the
+degree of temperature required to cook it.
+
+51. MERINGUE FOR ONE-CRUST PIES.--Since meringue is often used as a
+garnish for one-crust pies, the housewife should understand its nature
+and the proper procedure in its making. When it is correctly made and
+properly baked, it is very attractive and improves the appearance of the
+dessert, but failure in these respects is likely to result in a tough,
+shrunken meringue, which had better be omitted, as it detracts from the
+appearance of the pie and is not agreeable to the taste.
+
+If an attractive, appetizing meringue is to be the result, the eggs that
+are used must be in good condition and very cold; also, they must be
+properly beaten so that there will be no loss of air in manipulating the
+whites when they are placed on top of the pie mixture. The baking is
+important, too, both the length of time the meringue remains in the oven
+and the temperature to which it is subjected having a direct bearing on
+the finished meringue.
+
+52. To make meringue, first separate the whites from the yolks and
+chill them thoroughly. Beat them with a fork or an egg whip until they
+are almost stiff, that is, until they will hold their shape fairly well
+but will drop from the fork or whip when it is raised. At this point,
+begin to add the sugar, which, if possible, should be either
+confectioner's or pulverized, although granulated sugar may be used if
+the others cannot be obtained. Add the sugar slowly and continue the
+beating until all of it has been incorporated. The meringue is then
+ready to place on the filling. It should be remembered that the filling
+must be partly or entirely cooked before the meringue is applied, so
+that when the pie is returned to the oven nothing but the meringue will
+require cooking.
+
+[Illustration: FIG. 13]
+
+53. The manner in which meringue is placed on pie has much to do with
+the appearance of the pie. If it is spread on the filling in an even
+layer, the pie will invariably look stiff and unattractive. By far the
+better way is to drop it by spoonfuls roughly over the top of the
+filling, or first to spread a thin layer over the top in order to cover
+the entire surface and then to drop the remainder of the meringue over
+this by spoonfuls. Or, it may be forced through a pastry tube into
+rosettes or frills of any preferred design. The advantage of applying it
+unevenly rather than in a thin layer is that the rough surface will
+brown where the spots are high and the depressions will be a lighter
+brown or white. When the pie has been covered with meringue, set it in a
+moderate oven and let it bake for 12 to 15 minutes, or until it is
+properly browned, when it will appear as in Fig. 13. By no means allow
+the meringue to remain in the oven longer than this, for as soon as the
+baking is completed, it will immediately begin to shrink and toughen.
+
+MERINGUE FOR PIES
+
+2 egg whites
+2 Tb. pulverized or granulated sugar
+Vanilla or lemon juice
+
+Beat the egg whites according to the directions given, add the sugar
+slowly, and continue the beating. Then add the flavoring. Cover the
+filling, place in a moderate oven, and bake for 12 to 15 minutes.
+
+54. BUTTERSCOTCH PIE.--A sweet dessert that is usually a favorite may be
+had by making butterscotch pie. The necessary ingredients for this kind
+of pie are few and simple. When served with whipped cream in place of
+meringue, it makes a very rich and delicious dessert.
+
+BUTTERSCOTCH PIE
+
+1 c. brown sugar
+1/3 c. corn starch
+1/8 tsp. salt
+1 c. water, boiling
+1-1/2 c. milk
+2 Tb. butter
+1/2 tsp. vanilla
+
+Mix the sugar, corn starch, and salt, and add the boiling water to them.
+Cook until the mixture has thickened and in the meantime heat the milk.
+Stir in the butter, add the milk, and cook the entire mixture in a
+double boiler for 15 minutes. Add the vanilla. Pour into the baked pie
+crust, cover with meringue, and bake in a moderate oven, or cook without
+the meringue, then cool and cover with whipped cream before serving.
+
+55. CHOCOLATE PIE.--Chocolate corn-starch pudding or chocolate blanc
+mange thickened with any starchy material and poured into a baked crust
+makes chocolate pie. This may be made as strong with chocolate as
+desired, but care should be taken not to make it too stiff or it will
+be pasty.
+
+CHOCOLATE PIE
+
+2-1/2 c. milk
+1 c. sugar
+2/3 c. flour
+1/8 tsp. salt
+1-1/2 sq. bitter chocolate
+1 egg
+1/2 tsp. vanilla
+
+Heat the milk to scalding in a double boiler. Mix the sugar, flour, and
+salt and add to the milk. Cook over the flame until the flour has
+thickened. Return to the double boiler and cook for 10 or 15 minutes
+longer. Melt the chocolate over hot water and add to the mixture. Beat
+the egg and add slowly to the mixture, remove from the fire, and add the
+vanilla. Pour into a baked pie crust, cover with meringue, if desired,
+and bake in a moderate oven for 10 to 15 minutes. If the meringue is
+omitted, cool and cover with whipped cream just before serving.
+
+56. COCONUT PIE.--The flavor of coconut added to an already delicious
+corn-starch custard makes a pie that never fails to tempt the appetite
+of every one. The crust for a pie of this kind should always be baked in
+a deep pan.
+
+COCONUT PIE
+
+2 c. milk
+1 c. coconut
+2/3 c. sugar
+1/3 c. corn starch
+1/8 tsp. salt
+1/2 tsp. vanilla
+
+Put the milk in a double boiler and steep the coconut in it until the
+milk is hot. Mix the sugar, corn starch, and salt, add to the milk, and
+cook directly over the flame until the mixture has thickened. Return to
+the double boiler and cook for 10 or 15 minutes longer. Remove from the
+heat, add the vanilla, and pour into a baked pie crust. Cover with
+meringue, if desired.
+
+57. CRANBERRY PIE.--Persons who are fond of cranberries are always
+pleased when cranberry pie is served. As these berries are somewhat tart
+in flavor, more sugar than is generally used for pie is needed. Before
+the berries are put on to cook, they should be cleaned according to the
+directions given in _Fruit and Fruit Desserts_.
+
+CRANBERRY PIE
+
+1 qt. cranberries
+1-1/2 c. water
+2 c. sugar
+
+Cook the cranberries and water in a closed vessel until the skins have
+cracked and then add the sugar. Cook for a few minutes longer to allow
+the sugar to dissolve. Pour into an unbaked pie crust and cover with
+half-inch strips of paste placed over the top to form a lattice effect.
+Place in a moderate oven and bake until the crust is nicely browned.
+
+58. CREAM PIE.--The plain corn-starch custard mixture used for cream pie
+may be flavored as desired. The combination of lemon and vanilla is
+suggested here to give something a little unusual. If the pie is to be
+eaten at once upon being made, a layer of sliced bananas or other fresh
+fruit may be placed on the crust and the custard poured over it after
+being cooked sufficiently not to affect the fruit. In such an event,
+the meringue must be baked very quickly, or whipped cream may be used in
+place of it. This pie may be made with one egg if desired.
+
+CREAM PIE
+
+2-1/2 c. milk
+1 c. sugar
+1/2 c. flour
+1/8 tsp. salt
+2 eggs
+1/2 tsp. vanilla
+1/2 tsp. lemon extract
+
+Scald the milk in a double boiler. Mix the sugar, flour, and salt and
+stir into the hot milk. Cook over the fire until the flour has
+thickened. Place in a double boiler and cook for 10 or 15 minutes
+longer. Beat the yolks of the eggs and add them to the mixture. Remove
+from the heat, add the flavoring, and pour into the baked crust of a
+pie. Make meringue of the whites of the eggs, cover the mixture, place
+in a moderate oven, and bake for 10 to 15 minutes.
+
+59. CUSTARD PIE.--Custard pie is made with the usual proportion of milk
+and eggs necessary for thickening. A dash of nutmeg is considered to
+improve the flavor and it also makes the surface of the pie a little
+more attractive.
+
+CUSTARD PIE
+
+3 eggs
+3 c. milk
+3/4 c. sugar
+1/8 tsp. salt
+1 tsp. vanilla
+
+Beat the eggs slightly and add the milk, sugar, salt, and vanilla.
+Partly bake the crust for the custard, but remove it from the oven
+before it has begun to get crisp. Pour in the custard, place in a
+moderate oven, and bake until a knife will come out clean when inserted.
+The custard should by no means be overbaked, as the result will be the
+same curding that occurs in an ordinary baked custard.
+
+60. DATE CREAM PIE.--Using dates for pie is a rather unusual means of
+adding them to the diet, but it is a very good one and produces an
+excellent dessert. If desired, more of the date purée may be added to
+the mixture that is given in the recipe. The result will be a filling
+that has more of the date flavor.
+
+DATE CREAM PIE
+
+1-1/2 c. stoned dates
+1/2 c. water
+2 eggs
+2 c. milk
+1/4 c. sugar
+1/2 tsp. salt
+1/8 tsp. cinnamon
+
+Steam the dates in the water in a double boiler until they are soft.
+Rub through a sieve. Beat the eggs slightly and add them with the milk
+to the dates. Add the sugar, salt, and cinnamon. Pour into a partly
+baked pie crust, place in a moderate oven, and continue the baking as
+for custard pie.
+
+61. LEMON PIE NO. 1.--A plain lemon pie that is comparatively
+inexpensive may be made by following the directions given here. More
+eggs, of course, will make a better pie and they may be added if
+desired. Grating the rind of the lemon adds flavor to the filling, but
+too much will give a bitter taste. Lemon juice should never be cooked
+with the corn starch, as the filling will gradually become thinner and
+the starch will lose its value as a thickening agent.
+
+LEMON PIE NO. 1
+
+2 c. water
+1 c. sugar
+1/4 tsp. salt
+1/3 c. corn starch
+2 eggs
+1/4 c. lemon juice
+Grated rind of 1 lemon
+
+Bring the water to the boiling point. Mix the sugar, salt, and corn
+starch and add to the water. Cook directly over the flame until the
+mixture is thickened and then place in a double boiler. Separate the
+eggs, beat the yolks, and to them add the lemon juice and the grated
+rind of the lemon. Beat all well and add to the corn-starch mixture.
+Remove from the fire and pour into the baked crust of a pie. Make
+meringue of the egg whites and place on top of the filling. Brown in the
+oven, cool, and serve.
+
+62. LEMON PIE NO. 2.--The accompanying recipe is similar to lemon pie
+No. 1, except that it contains some butter and in quantity is a larger
+recipe. If more than one pie is desired at a time, it is easy to
+multiply the quantities given.
+
+LEMON PIE NO. 2
+
+1-1/2 c. sugar
+1/4 tsp. salt
+2/3 c. corn starch
+3 c. water
+2 eggs
+Grated rind of 1 lemon
+1/2 c. lemon juice
+2 Tb. butter
+
+Mix the sugar, salt, and corn starch and add to the boiling water. Cook
+directly over the flame until the mixture becomes thick. Then place in a
+double boiler. Separate the eggs, beat the yolks, and add to them the
+grated rind of lemon and the lemon juice. Stir all into the corn-starch
+mixture. Add the butter, and when it has melted remove from the heat.
+Pour the mixture into the baked crust of a pie. Make meringue of the egg
+whites, cover the filling with the meringue, and bake in a moderate oven
+until a delicate brown.
+
+63. ORANGE PIE.--An orange pie is similar to a lemon pie, except that
+orange juice, together with grated orange rind, is used to give flavor
+and a little lemon juice is added for acidity. Pie of this kind makes a
+pleasing change from the desserts usually served.
+
+ORANGE PIE
+
+2 c. water
+1/2 c. corn starch
+1 c. sugar
+1/4 tsp. salt
+2 eggs
+Grated rind of 1 orange
+1/2 c. orange juice
+2 Tb. lemon juice
+
+Bring the water to the boiling point. Mix the corn starch, sugar, and
+salt and add to the water. Cook directly over the flame until the corn
+starch has thickened. Place in a double boiler. Separate the eggs, beat
+the yolks, and to them add the grated rind of the orange and the orange
+and lemon juice. Beat well and add to the corn-starch mixture. Remove
+from the heat and pour into a baked crust of a pie. Make meringue of the
+egg whites, cover the filling, and bake until a delicate brown in a
+moderate oven.
+
+64. PINEAPPLE PIE.--Nothing more delicious in the way of a one-crust pie
+can be made than pineapple pie. It is similar to lemon pie, but differs
+in that a certain amount of the fruit is used in the filling. Therefore,
+unless the fruit is cut very fine, the pie will be difficult to cut.
+
+PINEAPPLE PIE
+
+1-1/2 c. water
+1/2 c. corn starch
+1 c. sugar
+1/4 tsp. salt
+1 egg
+1/2 c. pineapple juice
+2 Tb. lemon juice
+1 c. shredded or finely chopped pineapple
+
+Bring the water to the boiling point. Mix the corn starch, sugar, and
+salt and add to the boiling water. Cook directly over the flame until
+the mixture has thickened. Separate the egg, beat the yolk, and add to
+the pineapple and lemon juice. Stir this into the corn-starch mixture,
+remove from the heat, and add the pineapple. Fill a baked crust of a
+pie, make meringue of the egg white, cover the filling, and bake in a
+moderate oven until delicately browned.
+
+65. PUMPKIN PIE NO. 1.--There are very few persons with whom pumpkin pie
+is not a favorite. While it is especially popular in the autumn, it may
+be made at any time of the year. Sometimes pumpkin is dried or canned in
+the household or commercially for this purpose. Then, too, pumpkins may
+be kept all winter if they are stored in a cool, dry place and are not
+bruised when put away.
+
+
+PUMPKIN PIE NO. 1
+
+1-1/2 c. pumpkin
+1 c. milk
+1 egg
+1/2 c. sugar
+1/2 tsp. salt
+1/4 tsp. ginger
+1 tsp. cinnamon
+1/4 tsp. cloves
+1 Tb. corn starch
+
+The preparation of the pumpkin is the first step in the making of
+pumpkin pie. First chop the pumpkin into 3- or 4-inch pieces, remove the
+seeds, and peel off the skin. Cut the peeled pulp into cubes about 1
+inch square and cook with just enough water to start the cooking or
+steam until the pumpkin is soft. When it has become soft, mash
+thoroughly or force through a sieve, and then cook again, stirring
+frequently to prevent the pumpkin from burning. Cook until as much water
+as possible has been evaporated and the mass of pumpkin seems quite dry.
+With the pumpkin prepared, mix the milk with it and add the beaten egg.
+Stir in the sugar, salt, spices, and corn starch. Fill partly baked pie
+crust with this mixture and bake in a moderate oven until the filling is
+cooked thoroughly and the crust is baked.
+
+66. PUMPKIN PIE NO. 2.--Pumpkin pie is in reality a form of custard to
+which spice is added, but much of the original flavor of the pumpkin is
+lost if too much spice is used. The finished product should not be dark
+in color, but a golden brown. This dessert becomes much more delicious
+by adding a layer of whipped cream to it just before serving.
+
+PUMPKIN PIE NO. 2
+
+2 c. pumpkin
+1-1/2 c. milk
+3 eggs
+1/2 c. sugar
+1/4 tsp. salt
+1 tsp. cinnamon
+1/2 tsp. cloves
+1/2 tsp. nutmeg
+
+Prepare the pumpkin as directed in Art. 65 and add the milk to it. Beat
+the eggs and add to them the sugar, salt, and spices. Stir this into the
+mixture. Fill partly baked pie crust and bake in a moderate oven until
+the mixture is set and the crust is baked. Serve plain or spread a layer
+of whipped cream over the pie when it has cooled.
+
+67. SQUASH PIE.--Pie that is similar to pumpkin pie may be made by
+using winter squash instead of pumpkin. It is somewhat finer in texture
+than pumpkin, and most persons consider it to be superior in flavor.
+When squash is desired for pies, it should be prepared in the same way
+as pumpkin.
+
+SQUASH PIE
+
+2 c. squash
+1 c. milk
+1 egg
+1/2 c. sugar
+1/4 tsp. salt
+1 tsp. cinnamon
+1/2 tsp. nutmeg
+
+Mix the squash and milk and add the beaten egg, sugar, salt, and spices.
+Fill an unbaked pie crust, place in a moderate oven, and bake until the
+mixture is set and the crust is brown.
+
+68. STRAWBERRY PIE.--The season for strawberries being short, it is
+usually desired to use them in as many ways as possible. Strawberry pie
+is offered as one of the more unusual ways. Made into individual pies or
+tarts and served with whipped cream, this furnishes a very
+attractive dessert.
+
+STRAWBERRY PIE
+
+1 qt. strawberries
+1-1/2 c. sugar
+3 Tb. flour
+
+Spread the strawberries on a single unbaked crust of a pie. Mix the
+sugar and flour and sprinkle over the berries. Put half-inch strips of
+paste across the top in the form of a lattice. Place in the oven and
+bake until the crust is brown, the strawberries are well cooked, and the
+juice is thick.
+
+69. SWEET-POTATO PIE.--The amount of milk needed for making sweet-potato
+pie varies according to the dryness of the potatoes. Before they can be
+used for pie, the sweet potatoes must be cooked until they are tender
+and then mashed. The quantities given in the accompanying recipe will
+make enough filling for two pies.
+
+SWEET-POTATO PIE
+
+3 c. sweet potato
+3/4 c. sugar
+1 tsp. salt
+1/2 tsp. nutmeg
+1/2 tsp. cloves
+1 tsp. cinnamon
+1/2 tsp. ginger
+2 eggs
+2 c. milk
+
+To the sweet potatoes add the dry ingredients and the unbeaten eggs, and
+then beat the mixture thoroughly. Pour in the milk and stir well. Turn
+into a partly baked pie crust, place in a moderate oven, and bake until
+the filling is set.
+
+70. OPEN PEACH PIE.--Pare sufficient peaches to cover a single-crust
+pie. Cut them into halves, remove the seeds, and place in a single layer
+over an unbaked pie crust. Cover with 1 cupful of sugar to which have
+been added 3 tablespoonfuls of flour. Dot well with butter, add 1/4
+cupful of water, and place in the oven. Bake until the crust is brown
+and the peaches are well cooked. Apples used in the same way make a
+delicious dessert.
+
+
+PUFF PASTE
+
+71. PROCEDURE IN MAKING PUFF PASTE.--The making of puff paste differs
+somewhat from the making of plain pastry. If puff paste is to be
+successful, it must be made carefully and with close attention to every
+detail. Even then the first attempt may not prove to be entirely
+successful, for often considerable experience is required before one
+becomes expert in the making of this delicate pastry.
+
+[Illustration: FIG. 14]
+
+The best time to make puff paste is in the cold weather, as the butter,
+which is the fat used, can be handled more easily and rolled into the
+paste with greater success if it, as well as the other ingredients, are
+cold. If puff paste is desired in weather that is not cold, the mixture
+will have to be placed on ice at various intervals, for it positively
+must be kept as cold as possible. However, it is always preferable to
+make puff paste without the assistance of ice. Further essentials in the
+making of successful puff paste are a light touch and as little handling
+as possible. Heavy pressure with the rolling pin and rolling in the
+wrong direction are mistakes that result in an inferior product. The
+desirable light, tender qualities of puff paste can be obtained only by
+giving attention to these details.
+
+72. Before beginning the mixing of puff paste, wash the bowl, spoon,
+and hands first in hot water to insure perfect cleanliness and then in
+cold water to make them as cold as possible. Measure the ingredients
+very carefully, or, better, weigh them if possible.
+
+[Illustration: FIG. 15]
+
+Put the butter in a mass in the bowl and, as shown in Fig. 14, wash out
+the salt by running cold water over the piece and working it with a
+wooden spoon or a butter paddle. When it becomes hard and waxy and may
+be handled with the hands, take it from the bowl and remove the water by
+patting it vigorously, first on one side and then on the other. Finally,
+form it into a flat, oblong piece and set it into the refrigerator
+to harden.
+
+73. With the butter ready, break off a tablespoonful or two and mix it
+with all of the flour except 2 tablespoonfuls, which must be retained
+for flouring the board, in the same way as for plain pastry. Then add
+the water, and, when a mass is formed, remove it to a well-floured board
+and knead it as shown in Fig. 15. When the mixture has become somewhat
+elastic, cover it with a towel, as shown in Fig. 16, and allow it to
+remain covered for 3 to 5 minutes.
+
+[Illustration: FIG 16]
+
+Then roll it into an oblong piece, and, as in Fig. 17, place the butter
+on one end of it. Bring the opposite end down over the butter and press
+the edges together with the tips of the fingers, as shown in Fig. 18.
+Then, with the rolling pin, make several dents in the dough mixture and
+the butter, as shown in Fig. 19, and begin to roll, being careful to
+roll in one direction and not to allow the butter to come through the
+paste. If it should come through, it will have to be treated until it
+becomes perfectly cold and hard again before the making can go on.
+
+[Illustration: FIG. 17]
+
+The quickest and most satisfactory way in which to accomplish this is to
+wrap it in a piece of linen, set it on a plate in a pan of crushed ice,
+and place another pan of crushed ice over the top of it. In case this is
+done once, it will have to be done each time the paste is rolled.
+
+Continue to roll until a rectangular piece is formed, always being
+careful to move the rolling pin in the same direction and never to roll
+backwards and forwards. With a long, narrow piece of dough formed, fold
+about one-third under and one-third over, as shown in Fig. 20, turn the
+open end toward you, and roll lightly and carefully in one direction
+until another long, narrow piece of dough is formed. Fold this in the
+same way, turn it half way around, and roll again. Continue in this
+manner until the piece has been rolled about six times and, during the
+entire process, try, if possible, to keep the butter from coming
+through. As may be readily understood, this can be accomplished only
+with light, careful handling.
+
+[Illustration: FIG. 18]
+
+As soon as the rolling has been completed in the manner described, cut
+the puff paste into the desired shapes and place them on the ice for
+about 1/2 hour or until they are thoroughly chilled. They are then ready
+to be baked. If time is too limited to keep the paste on ice for 1/2
+hour, chill it as long as possible before baking.
+
+74. BAKING PUFF PASTE.--A very hot oven is required for successful puff
+paste. In fact, the colder the pastry and the hotter the oven, the
+better will be the chances for light pastry. The air incorporated
+between the layers of the paste by the folding and rolling expands in
+the heat of the oven, causing the paste to rise and producing the
+characteristic lightness.
+
+[Illustration: FIG. 19]
+
+For instance, if the pieces of paste are about 1/4 inch thick before
+baking, they should be 2 inches thick when baked. Set the pan containing
+the pieces on the floor of the oven in order to give the paste every
+opportunity to rise. If it seems to rise unevenly, turn it around so
+that it will get the same heat on all sides. Should there be any danger
+of the paste burning on the bottom, put pieces of heavy paper or
+asbestos under the pan and should it appear to burn on top, put pieces
+of paper directly over the paste on the rack above. Bake until light and
+nicely browned and then remove from the oven.
+
+75. RECIPE FOR PUFF PASTE.--Either bread or pastry flour may be used in
+the preparation of puff paste, but if pastry flour is used a
+tablespoonful or two more will be required.
+
+[Illustration: FIG. 20]
+
+The amount of cold water needed varies with the absorbing power of the
+flour. However, only enough should be used to make it possible to knead
+the mass of dough that forms so that it may become elastic. Kneading
+develops the gluten in the flour and helps to hold in the fat thus
+making the paste easier to handle.
+
+PUFF PASTE
+
+2 c. flour
+1 c. butter
+Cold water
+
+Put the flour into a mixing bowl and chop a tablespoonful of the butter
+into it. Add cold water until a mass that may be removed to a baking
+board is formed. Then proceed in the manner explained for the making of
+puff paste.
+
+76. USES OF PUFF PASTE.--Puff paste is seldom used in the making of
+single- or double-crust pies; instead, it is usually employed for
+daintier desserts commonly known as _French pastry_. However, there are
+really innumerable uses to which it may be put in addition to those for
+which ordinary pastry can be used. In fact, after the art of making this
+kind of pastry is mastered, it will prove to be invaluable for serving
+on special occasions.
+
+77. With puff paste may be made tarts of any kind or shape. Particularly
+attractive tarts can be made by covering small tins in the manner shown
+in Fig. 12 and then, after the shapes have been baked, filling each one
+with half of a peach or half of an apricot and juice that has boiled
+thick and piling sweetened whipped cream over it.
+
+Puff paste made into the same shapes as those just mentioned for tarts
+may have placed in it a layer of cake, on top of which may be spread a
+layer of jam; and, to add a dainty touch, either whipped cream or
+chopped nuts may be put over the jam. The cake used for such a dessert
+should preferably be simple butter cake or sponge cake, such as might be
+baked in a loaf.
+
+Puff paste in the form of tubes and shells may be used for serving foods
+daintily. Thus, a hollow tube may be made by rolling the paste very
+thin, cutting it into rectangular pieces, placing each piece over a
+round stick about 1-1/2 inches in diameter, and then baking. After the
+baked tube is slipped off the stick, it may be filled with sweetened and
+flavored whipped cream, to which may be added chopped nuts, chopped
+fruit, or jam. Small baked shells of puff paste answer very well as
+timbale cases, which may be filled with creamed mushrooms, creamed
+sweetbreads, or other delicate creamed food. If shells are not desired,
+small triangular or round pieces may be cut and baked and creamed food
+served over them as it would be served over toast.
+
+An attractive dessert may be prepared by baking several rectangular
+pieces of puff paste in the oven and then arranging them in two or three
+layers with custard between. Simple sugar icings into which some butter
+is beaten may also be utilized to advantage in making French pastry of
+this kind.
+
+Puff paste may also be used as the covering for small individual pies.
+
+
+SERVING PASTRY
+
+78. To be most palatable, pastry should be served as soon as possible
+after it is baked. When it is allowed to stand for any length of time,
+the lower crust becomes soaked with moisture from the filling used, and
+in this state the pie is not only unpalatable, but to a certain extent
+indigestible. Consequently, whenever it is possible, only enough for one
+meal should be baked at a time.
+
+After a pie is taken from the oven, it should not be removed from the
+pan in which it is baked until it is served. In fact, pie with a tender
+crust cannot be handled easily and so should be cut while it is still in
+the pan. Often it is best to serve a pie warm. When this is to be done,
+it can be served immediately upon being taken from the oven, or if it
+has been baked for some time and is cold, it may be set in the oven and
+reheated before serving. Such treatment will freshen any pie that has
+become more or less stale and, as is well known, pie is much more
+palatable when it is warm and fresh than when it is cold or stale. In
+case pies must be kept before being served, they should be stored in a
+place that is both cold and dry. A refrigerator is too damp and for this
+reason should not be used; but any other cool place that is sufficiently
+dry will be satisfactory.
+
+79. Several ways of serving pie are in practice. This dessert may be
+baked in attractive dishes especially designed for this purpose and then
+served from them at the table, or it may be baked in an ordinary pie pan
+and then placed on a plate larger than the pan for serving. Pie of the
+usual size is generally divided into five or six pieces, a sharp knife
+being used to cut it. If possible, a pie knife, which is narrow at the
+end of the blade and gradually grows broader until the handle is
+reached, where it is very broad, should be provided for the serving of
+this dessert, for it helps very much in handling the triangular pieces
+that are cut from a large pie. The plates on which pie is served should
+be at least as large as salad plates. Very often, instead of serving it
+from the pan at the table, it is put on plates in the kitchen and passed
+at the table. Pie is always eaten with a fork, one that is smaller than
+a dinner fork being used.
+
+80. With most pies containing fruit filling, a small piece of cheese,
+preferably highly flavored cheese, may be served. This makes a very good
+accompaniment so far as flavor is concerned, but is omitted in some
+meals because it may supply too much food value or too much protein.
+However, if the fact that a high-protein food is to be served at the end
+of the meal is taken into account when the remainder of the meal is
+planned, there need be no hesitancy in serving cheese with pie. Of
+course, when cheese is to be included in the meal in this way, the
+portions of the protein foods served with the main course should
+be smaller.
+
+81. A very attractive as well as appetizing way in which to serve pie is
+known as _pie à la mode_. This method of serving, which is often
+resorted to when something extra is desired, consists in placing a
+spoonful or two of ice cream of any flavor on each serving of apple or
+other fruit pie. Pie served in this way is high in food value and is a
+general favorite with persons who are fond of both ice cream and pie.
+
+       *       *       *       *       *
+
+
+PASTRIES AND PIES
+
+EXAMINATION QUESTIONS
+
+(1) (_a_) What is pastry? (_b_) What is the principal use of pastry?
+
+(2) How should the use of pastry with meals be governed?
+
+(3) What may be said of the flour used for pastry?
+
+(4) Discuss the shortenings that may be used for pastry.
+
+(5) Give the proportions of fat and flour that may be used for pastry.
+
+(6) What may be said of the handling of pastry in its preparation for
+baking?
+
+(7) Describe a method of mixing fat and flour for pastry.
+
+(8) How is the liquid added to the fat and flour for pastry?
+
+(9) Describe the rolling of pie crust.
+
+(10) How is a pan covered with paste for pies?
+
+(11) How may a single crust that is to be baked before it is filled be
+kept from blistering?
+
+(12) Describe the making of a top crust and the covering of a pie with
+it.
+
+(13) What oven temperature is best for baking pastry? Tell why.
+
+(14) On what does the length of time for baking pastry depend?
+
+(15) Describe briefly the making of puff paste.
+
+(16) What may be done with bits of paste not utilized in making pies?
+
+(17) If more than sufficient paste for use at one time is mixed, what
+may be done with that which remains?
+
+(18) How should pastry be cared for after baking?
+
+(19) Describe the serving of pastry.
+
+(20) Why should starchy material used for thickening not be cooked with
+acid fruit juice for any length of time if this can be avoided?
+
+
+
+
+INDEX
+
+
+A
+
+Almond macaroons,
+Angel cake,
+Apple-and-celery salad,
+  cakes,
+  -date-and-orange salad,
+  pie,
+  sauce,
+  -sauce cakes,
+  tapioca,
+Apricot mousse, Banana-and-,
+  sandwiches,
+  sauce,
+Asparagus salad,
+
+B
+
+Baked custard,
+Baking butter cake,
+  cookies,
+  plain pastry,
+  puff paste,
+  small cakes,
+  sponge cake,
+Banana-and-apricot mousse,
+  -and-peanut salad,
+Barley-molasses cookies,
+Beet-and-bean salad,
+Berry pie,
+Biscuit tortoni,
+Biscuits, Definition of,
+  Molding,
+Blanc mange, Chocolate,
+  mange, Plain,
+Boiled icing,
+  icing, Brown-sugar,
+  salad dressing,
+Bomebe glacé,
+Boston cream pie,
+Bread-and-butter sandwiches,
+  -and-cheese sandwiches, Rye-,
+  for sandwiches,
+Bread pudding,
+  pudding, Chocolate,
+Bride's cake,
+Brioche,
+  buns,
+  dessert,
+  pudding,
+Brown Betty,
+  -sugar boiled icing,
+Brownies,
+Butter cake,
+  cake after baking, Care of,
+  cake, Baking,
+  -cake ingredients, Combining the,
+  cake, Nature of,
+  -cake pans,
+  cakes and their preparation,
+  cakes, Procedure in making,
+  icing,
+  icing, Chocolate,
+Butterscotch pie,
+
+C
+
+Cabbage-and-celery salad,
+  salad,
+Café parfait,
+Cake after baking, Care of butter,
+  after baking, Care of sponge,
+  and pudding mixtures in the diet,
+  Angel,
+  Apple,
+  Baking butter,
+  Baking sponge,
+  Bride's,
+  Butter,
+  Caramel,
+  Chocolate nut,
+  Cinnamon,
+  Cocoa and chocolate in,
+  Coconut in,
+  Cold-water sponge,
+Cake, Corn-starch,
+  Devil's food,
+  Feather,
+  fillings,
+  Flavoring extracts in,
+  from pan, Removing sponge,
+  Fruit,
+  Gold,
+  Hot-water sponge,
+  Ice-cream,
+  icings and fillings,
+  icings, Preparation of,
+  ingredients, Combining butter-,
+  ingredients, Combining sponge-,
+  ingredients, Preparation of,
+  ingredients, Quality of,
+  Lady Baltimore,
+  making, Equipment for,
+  making, Procedure in,
+  Miscellaneous fruits in,
+  mixture, Baking the butter-,
+  mixture, Baking the sponge-,
+  Nature of butter,
+  Nature of sponge,
+  Nut layer,
+  Nut spice,
+  Nuts in,
+  One-egg,
+  Orange sponge,
+  pans, Preparation of,
+  pans, Sponge-,
+  Plain layer,
+  Plain sponge,
+  Potato-flour sponge,
+  Pound,
+  Raisin spice,
+  Raisins and currants in,
+  Sour-milk chocolate,
+  Sponge,
+  Sunshine,
+  War,
+  Wedding,
+  White,
+  White fruit,
+  with potato flour, Sponge,
+
+Cakes, Apple-sauce,
+  Baking small,
+  Cinnamon cup,
+  Cocoa cup,
+  Coffee,
+  cookies, and puddings,
+  Cup,
+  Cup and drop,
+  Drop,
+  Fat for,
+  Flour for,
+  Fruit drop,
+  General classes of,
+  Ginger drop,
+  Ingredients used in,
+Cakes, leavening for,
+  Liquid for,
+  made with yeast,
+  Nature of mixture for small,
+  Oat-flake drop,
+  Ornamental icing for cup,
+  Preparation of small,
+  Procedure in making butter,
+  Procedure in making sponge,
+  Roxbury,
+  Small,
+  Sour-milk drop,
+  Spices in,
+  Sweetening for,
+  Varieties of small,
+California salad,
+Canapes,
+Cantaloupe shells, Fruit in,
+Canton parfait,
+Caramel cake,
+  custard,
+  filling for éclairs,
+  ice cream,
+  icing,
+  mousse,
+  tapioca,
+Carbohydrate in desserts,
+  in salads,
+Care of butter cake after baking,
+  of salad greens,
+  of sandwiches after making,
+  of sponge cake after baking,
+Cauliflower-and-tomato salad,
+  salad,
+Celery salad,
+  salad, Apple-and-,
+  salad, Grapefruit-and-,
+  sandwiches, Rolled,
+  Stuffed,
+Cellulose in salads,
+Checkerboard sandwiches,
+Cheese-and-nut sandwiches,
+  dreams,
+  filling for sandwiches,
+  salad, Green-pepper-and-,
+  salad, Peach-and-cream-,
+  salad, Pear-and-,
+  sandwiches,
+  sandwiches, Jelly-and-cream-,
+  sandwiches, Rye-bread-and-,
+  straws,
+Cherry frappé,
+  pie,
+  pie, Mock,
+  salad, Filbert-and-,
+Chicken salad,
+  -salad filling for sandwiches,
+  -salad sandwiches,
+  sandwiches,
+Chocolate and cocoa in cake,
+Chocolate blanc mange,
+  bread pudding,
+  butter icing,
+  cake, Sour-milk,
+  filling,
+  filling for éclairs,
+  ice cream,
+  icing,
+  mousse,
+  nut cake,
+  pie,
+  pudding,
+  sauce,
+  water icing,
+Christmas pudding,
+Cider frappé,
+Cinnamon cake,
+  cup cakes,
+Classes of cookies,
+Cleaning and freshening salad ingredients,
+Club sandwiches,
+Cocoa and chocolate in cake,
+  cup cakes,
+Coconut-corn-starch custard,
+  filling,
+  in cake,
+  macaroons,
+  pie,
+  puff,
+  sauce,
+Coffee cakes,
+  filling,
+  filling for éclairs,
+  jelly,
+Cold and frozen desserts,
+  desserts and their preparation,
+  -water icing,
+  -water sponge cake,
+Combination fruit-and-vegetable salads,
+  fruit salad,
+  salad,
+  salad, Summer,
+Combining butter-cake ingredients,
+  sponge-cake ingredients,
+Composition and food value of desserts,
+  of salads,
+Cooked icings,
+  mayonnaise,
+Cookery rules to desserts, Applying,
+Cookies,
+  and puddings, Cakes,
+  Baking,
+  Barley-molasses,
+  Classes of,
+  Cream,
+  Filled,
+  Filling for,
+Cookies, Ingredients in,
+  Oatmeal,
+  Procedure in making,
+  Sour-cream,
+Cooky recipes,
+Corn oil,
+  -starch cake,
+  -starch custard,
+Cottage pudding,
+Cottonseed oil,
+Crab salad, Lobster or,
+Cranberry frappé,
+  pie,
+Cream, Caramel ice,
+  -cheese salad, Peach-and-,
+  -cheese sandwiches, Jelly-and-,
+  Chocolate ice,
+  cookies,
+  Dessert sauces and whipped,
+  dressing,
+  filling for cream puffs,
+  filling, Fruit,
+  fluff, Pineapple,
+  fluff, Strawberry,
+  French,
+  Mocha ice,
+  Neapolitan ice,
+  Philadelphia ice,
+  pie,
+  pie, Boston,
+  pie, Date,
+  puffs,
+  puffs and éclairs,
+  puffs, Cream filling for,
+  Spanish,
+  Tapioca,
+  Vanilla ice,
+  Whipped,
+Crullers, Frying doughnuts and,
+  Nature of doughnuts and,
+  Shaping doughnuts and,
+Cucumber-and-onion salad, Sliced,
+  -and-tomato salad,
+  salad,
+  sandwiches,
+Cup and drop cakes,
+  cakes,
+  cakes, Cinnamon,
+  cakes, Cocoa,
+  cakes, Ornamental icing for,
+Currants and raisins in cake,
+Custard, Baked,
+  Caramel,
+  Corn-starch,
+  desserts,
+  Farina,
+  Frozen,
+  Minute-tapioca,
+  pie,
+  Plain frozen,
+Custard, Rice,
+  sauce,
+  Soft,
+  Tapioca,
+  Tutti-frutti frozen,
+  with nuts, Frozen,
+  with raisins, Frozen,
+Custards, True,
+
+D
+
+Daisy salad,
+Date-and-English-walnut salad,
+  -and-orange salad, Apple-,
+  cream pie,
+  sandwiches,
+Dessert in the meal,
+  ingredients, Economical use of,
+  making, Principles of,
+  making, Principles of frozen-,
+  Packing a frozen,
+  sauces and whipped cream,
+Desserts and their preparation, Cold,
+  Applying cookery rules to,
+  Attractiveness of,
+  Carbohydrate in,
+  Cold and frozen,
+  Composition and food value of,
+  Custard,
+  Fat in,
+  Frozen,
+  Gelatine,
+  General discussion of,
+  Method of freezing,
+  Molding frozen,
+  Principles of making gelatine,
+  Procedure in freezing,
+  Proportion of ice to salt in frozen,
+  Protein in,
+  Recipes for frozen,
+  Recipes for gelatine,
+  Serving frozen,
+Devil's food cake,
+Diet, Cake and pudding mixtures in the,
+  Purposes of salads in the,
+  Salads in the,
+Double-crust pies,
+Doughnuts,
+  and crullers, Frying,
+  and crullers, Nature of,
+  and crullers, Shaping,
+  Drop,
+  Potato-and-barley,
+  Sour-milk,
+  Yeast,
+Dreams, Cheese,
+Dressing, Boiled salad,
+  Cream,
+Dressing, French,
+  Fruit-salad,
+  Mayonnaise,
+  Sour-cream,
+  Thousand Island,
+Dressings and their preparation, Salad,
+  Nature of salad,
+Dried-fruit pies,
+Drop cakes,
+  cakes, Cup and,
+  cakes, Fruit,
+  cakes, Ginger,
+  cakes, Oat-flake,
+  cakes, Sour-milk,
+  doughnuts,
+
+E
+
+Easter salad,
+Easy pastry,
+Éclairs,
+  and cream puffs,
+  Caramel filling for,
+  Chocolate filling for,
+  Coffee filling for,
+  Royal,
+Economical use of dessert ingredients,
+Economy paste,
+Egg sandwiches, Ham-and-,
+  sandwiches, Hard-cooked-,
+  sandwiches, Hot fried-,
+English-walnut salad, Date-and-,
+Equipment for cake making,
+Extracts in cake, Flavoring,
+
+F
+
+Farina custard,
+Fat for cakes,
+  in desserts,
+  in salads,
+Feather cake,
+Fig pudding, Steamed,
+Filbert-and-cherry salad,
+Filled cookies,
+Filling, Chocolate,
+  Coconut,
+  Coffee,
+  for cookies,
+  for cream puffs, Cream,
+  for éclairs, Caramel,
+  for éclairs, Chocolate,
+  for éclairs, Coffee,
+  for ladyfingers,
+  for sandwiches, Cheese,
+  for sandwiches, Chicken-salad,
+  for sandwiches, Fruit,
+  Fruit cream,
+  Lemon,
+  Marshmallow,
+Filling, Orange
+  Raisin-and-nut
+Fillings and icings, Cake
+  Cake
+  French
+Flavoring extracts in cake
+Floating island
+Flour for cakes
+  for pastry
+Fluff, Pineapple cream
+  Strawberry cream
+Food value of desserts, Composition and
+Forks, Salad
+Frappé, Cherry
+  Cider
+  Cranberry
+Freezer, Using a vacuum
+Freezing desserts, Method of
+  desserts, Procedure in
+  Table showing details of
+  Theory of
+French cream
+  dressing
+  fillings
+  ice cream
+Fresh-fruit pudding
+Freshening salad ingredients, Cleaning and
+Fried-egg sandwiches
+Frozen custard, Plain
+  custard, Tutti-frutti
+  custard with nuts
+  custard with raisins
+  custards
+  --dessert making, Principles of
+  dessert, Packing a
+  desserts
+  desserts, Cold and
+  desserts, Molding
+  desserts, Proportion of ice to salt in
+  desserts, Recipes for
+  desserts, Serving
+  spiced punch
+Fruit-and-vegetable salads, Combination of
+  cake
+  cake, White
+  cream filling
+  drop cakes
+  filling for sandwiches
+  gelatine
+  ice
+  in cantaloupe shells
+  salad, Combination
+  --salad dressing
+   salads
+  sandwiches
+  sauce
+Fruits in cake, Miscellaneous
+Frying doughnuts and crullers
+
+G
+
+Garnishes, Salad
+  Gelatine desserts
+  desserts, Principles of making
+  desserts, Recipes for
+  Fruit
+  Plain
+Ginger drop cakes
+  pudding, Steamed
+  snaps
+Glacé, Bomebe
+Gold cake
+Grape sherbet
+Grapefruit-and-celery salad
+Green-pepper-and-cheese salad
+  -vegetable salad
+
+H
+
+Ham-and-egg sandwiches
+Hard-cooked-egg sandwiches
+  sauce
+High-protein salads
+  -protein sandwiches
+Highland dainties
+Hot fried-egg sandwiches
+  -meat sandwiches
+  sandwiches
+  -water sponge cake
+Humpty Dumpty salad
+
+I
+
+Ice-cream cake
+  cream, Caramel
+  cream, Chocolate
+  cream, French
+  cream, Mocha
+  cream, Neapolitan
+  cream, Philadelphia
+  cream, Vanilla
+  cream with peaches, Junket
+  Fruit
+  Lemon
+  Orange
+Ices
+Icing, Boiled
+  Butter
+  Caramel
+  Chocolate
+  Chocolate butter
+  Chocolate water
+  Cold-water
+  for cup cakes, Ornamental
+  Maple
+  Orange
+  Ornamental
+  Plain
+  Time-saving
+  Icing, White
+Icings and fillings, Cake
+  Cooked
+  Kinds of
+  Preparation of cake
+  Uncooked
+Indian pudding
+Ingredients, Condition of salad
+  in cookies
+  Marinating salad
+  of salads
+  Quality of cake
+  Variety in salad
+
+J
+
+Jelly-and-cream-cheese sandwiches
+  and marmalade sandwiches
+  Coffee
+  Orange
+  roll
+  sauce
+Junket ice cream with peaches
+
+K
+
+Kisses and macaroons
+  or meringues
+
+L
+
+Lady Baltimore cake
+Lady fingers
+  and sponge drops
+  Filling for
+Layer cake, Nut
+  -cake pans
+  cake, Plain
+Leavening for cakes
+Left-over pastry, Utilizing
+Lemon filling
+  ice
+  pie
+  sauce
+  snow
+Lettuce sandwiches
+  Shredded
+Liquid for cakes
+  for pastry
+Loaf-cake pans
+Lobster or crab salad
+
+M
+
+Macaroons, Almond
+  Coconut
+  Oatmeal-fruit
+  Pecan
+Maize pudding
+Maple icing
+  parfait
+Maraschino sauce
+Marguerites
+Marinating salad ingredients
+Marmalade sandwiches, Jelly and
+Marshmallow filling
+  whip
+Mayonnaise, Cooked
+  dressing
+Meal, Dessert in the
+Meals, Relation of salads to
+Meat sandwiches
+  sandwiches, Hot-
+  used for pastry
+  used in cakes
+Meringue
+  for one-crust pies
+Meringues or kisses
+Milk sherbet
+Mince pie
+  pie, Mock
+Mineral salts and salads
+Mint punch
+Minute tapioca
+  -tapioca custard
+Miscellaneous fruits in cake
+Mixtures for small cakes, Nature of
+Mocha ice cream
+Mock cherry pie
+  mince pie
+Molding frozen deserts
+Mousses, parfaits, and biscuits
+Mousse, Banana-and-apricot
+  Caramel
+  Chocolate
+Mousses, Definition of
+Molding
+  parfaits, and biscuits
+
+N
+
+Nature of butter cake
+  of doughnuts and crullers
+  of mixtures for small cakes
+  of salad dressings
+  of sandwiches
+  of sponge cake
+Neapolitan ice cream
+Nut cake, Chocolate
+  filling, Raisin-and-
+  layer cake
+  salad, Pineapple-and-
+  sandwiches, Cheese-and-
+  spice cake
+Nuts in cake
+
+O
+
+Oat-flake drop cakes
+Oatmeal cookies
+  -fruit macaroons
+Old-fashioned potato salad
+Olive oil, Characteristics of
+One-crust pies,
+  -egg cake,
+Onion-and-pepper sandwiches,
+  salad,
+Open peach pie,
+  sandwiches,
+Orange filling,
+  ice,
+  icing,
+  jelly,
+  pie,
+  salad, Apple-date-and-,
+  sauce,
+  sponge cake,
+Ornamental icing,
+  icing for cup cakes,
+
+P
+
+Packing a frozen dessert,
+Pans, Layer-cake,
+  Loaf-cake,
+  Preparation of cake,
+Parfait, Café,
+  Canton,
+  Maple,
+  Strawberry angel,
+Parfaits, Definition of,
+Molding,
+Paste, Baking puff,
+  Economy,
+  Procedure in making puff,
+  Puff,
+  Quality,
+Pastries and pies,
+  and pies, Requirements for,
+Pastry,
+  Baking plain,
+  Definition of,
+  Easy,
+  Flour for,
+  for pies,
+  ingredients, Proportion of,
+  Ingredients used for,
+  Liquid for,
+  making, Utensils for,
+  Methods of mixing,
+  Plain,
+  Procedure in making plain,
+  Serving,
+  Shortening for,
+  Sour-cream,
+  Utilizing left-over,
+Peach-and-cream-cheese salad,
+pie,
+pie, Open,
+Peaches, Junket ice cream with,
+Peanut-butter sandwiches,
+  salad, Banana-and-,
+Pear-and-cheese salad,
+  sherbet,
+Pearl tapioca,
+Peas-and-celery salad,
+Pecan macaroons,
+Philadelphia ice cream,
+Pie a la mode,
+  Apple,
+  Berry,
+  Boston cream,
+  Butterscotch,
+  Cherry,
+  Chocolate,
+  Coconut,
+  Cranberry,
+  Cream,
+  Custard,
+  Date cream,
+  Lemon,
+  Mince,
+  Mock cherry,
+  Mock mince,
+  Open peach,
+  Orange,
+  Peach,
+  Pineapple,
+  Pumpkin,
+  Raisin,
+  Rhubarb,
+  Squash,
+  Strawberry,
+  Sweet-potato,
+Pierrot pudding,
+Pies and pastries,
+  and pastries, Requirements for,
+  Double-crust,
+  Dried-fruit,
+  Meringue for one-crust,
+  One-crust,
+  Pastry for,
+Pineapple-and-nut salad,
+  cream fluff,
+  pie,
+  sauce,
+Plain blanc mange,
+  frozen custard,
+  gelatine,
+  icing,
+  layer cake,
+  pastry,
+  pastry, Baking,
+  pastry, Procedure in making,
+  sponge cake,
+Pocono pudding,
+Poinsettia salad,
+Poor man's pudding,
+Potato-and-barley doughnuts,
+  -flour sponge cake,
+  flour, Sponge cake with,
+  salad,
+  salad, Old-fashioned,
+Pound cake,
+Preparation of butter cake,
+  of cake icings,
+  of cake ingredients,
+  of cake pans,
+  of sandwiches,
+  of small cakes,
+  of sponge cakes,
+  Salad dressings and their,
+  Varieties of salads and their,
+Preparing fruits for salads
+  nuts for salads,
+Principles of dessert making,
+ of frozen-dessert making,
+  of making gelatine desserts,
+  of salad making,
+  of sandwich making,
+Procedure in cake making,
+  in freezing desserts,
+  in making butter cakes,
+  in making cookies,
+  in making puff paste,
+  in making sponge cake,
+Proportion of pastry ingredients,
+Protein in desserts,
+  in salads,
+Pudding, Bread,
+  Chocolate,
+  Chocolate bread,
+  Christmas,
+  Cottage,
+  Fresh-fruit,
+  Indian,
+  Maize,
+  mixtures in the diet, Cake and,
+  Pierrot,
+  Pocono,
+  Poor man's,
+  sauces,
+  Snow,
+  Steamed fig,
+  Steamed ginger,
+  Suet-fruit,
+Puddings and pudding sauces,
+  Cakes, cookies, and,
+  Nature of,
+  Preparation of,
+Puff paste,
+paste, Baking,
+  paste, Procedure in making,
+  paste, Recipe for,
+  paste, Uses of,
+  Raisin,
+Pumpkin pie,
+Punch, Frozen spice,
+  Mint,
+Purposes of salads in the diet,
+
+Q
+
+Quality of cake ingredients,
+  paste,
+
+R
+
+Raisin-and-nut filling,
+  pie,
+  puff,
+  spice cake,
+Raisins and currants in cake,
+Raspberry sherbet,
+Relation of salads to meals,
+Removing sponge cake from pans,
+Rhubarb pie,
+Ribbon sandwiches,
+Rice custard,
+Ring, Swedish tea,
+Ripening the frozen mixture,
+Roll, Jelly,
+Rolled celery sandwiches,
+Round sandwiches,
+Roxbury cakes,
+Royal éclairs,
+Rye-bread-and-cheese sandwiches,
+
+
+S
+
+Salad accompaniments,
+  Apple-and-celery,
+  Asparagus,
+  Banana-and-peanut,
+  Beet-and-bean,
+  Cabbage,
+  Cabbage and celery,
+  California,
+  Cauliflower,
+  Cauliflower-and-tomato,
+  Celery,
+  Chicken,
+  Combination,
+  Combination fruit,
+  Crab,
+  Cucumber,
+  Cucumber-and-tomato,
+  Daisy,
+  Date-and-English-walnut,
+  dressing, Boiled,
+  dressings and their preparation,
+  dressings, Nature of,
+  Easter,
+  Filbert-and-cherry,
+  filling for sandwiches, Chicken-,
+  forks,
+  garnishes,
+  Grapefruit-and-celery,
+  Green-pepper-and-cheese,
+  Green-vegetable,
+  greens, Care of,
+  Humpty Dumpty,
+  ingredients, Cleaning and freshening,
+  ingredients, Condition of,
+  ingredients, Marinating,
+  ingredients, Variety in,
+  Lobster or crab,
+Salad making, Principles of,
+  Onion,
+  Peach-and-cream-cheese,
+  Pear-and-cheese,
+  Peas-and-celery,
+  Pineapple-and-nut,
+  Poinsettia,
+  Potato,
+  Salmon,
+  sandwiches, Chicken-,
+  Shrimp,
+  Sliced cucumber-and-onion,
+  String-bean,
+  Stuffed-tomato,
+  Summer combination,
+  Tomato,
+  Tomato-and-string-bean,
+  Tuna-fish,
+  Waldorf,
+  Water-lily,
+  Winter,
+Salads and sandwiches,
+  and their preparation, Varieties of,
+  Carbohydrates in,
+  Cellulose in,
+  Definition of,
+  Fat in,
+  Fruit,
+  High-protein,
+  in the diet,
+  in the diet, Purposes of,
+  ingredients,
+  Mineral salts in,
+  Preparing nuts for,
+  Protein in,
+  Selection of,
+  Serving,
+  to meals, Relation of,
+  Vegetable,
+Salmon salad,
+Salts in salads, Mineral,
+Sand tarts,
+Sandwich making, Principles of,
+  making, Utensils for,
+Sandwiches,
+  after making, Care of,
+  Apricot,
+  Bread-and-butter,
+  Bread for,
+  Checkerboard,
+  Cheese,
+  Cheese-and-nut,
+  Cheese filling for,
+  Chicken,
+  Chicken-salad,
+  Chicken-salad filling for,
+  Club,
+  Cucumber,
+  Date,
+Sandwiches, Fruit,
+  Fruit filling for,
+  Jelly-and-cream-cheese,
+  Jelly and marmalade,
+  Ham-and-egg,
+  Hard-cooked-egg,
+  Hot,
+  Hot fried-egg,
+  Hot-meat,
+  Lettuce,
+  Making,
+  Meat,
+  Nature of,
+  Onion-and-pepper,
+  Open,
+  Peanut-butter,
+  Ribbon,
+  Rolled celery,
+  Round,
+  Salads and,
+  Tomato,
+  Variety in,
+Sauce, Apricot,
+  Chocolate,
+  Coconut,
+  Custard,
+  Fruit,
+  Jelly,
+  Hard,
+  Lemon,
+  Maraschino,
+  Orange,
+  Pineapple,
+  Sterling,
+  Vanilla,
+Sauces and whipped cream, Dessert,
+  Pudding,
+Selection of salads,
+Serving frozen desserts,
+  pastry,
+  salads,
+Sherbet, Grape,
+  Milk,
+  Pear,
+  Raspberry,
+  Strawberry,
+Sherbets,
+Shortening for pastry,
+Shredded lettuce,
+Shrimp salad,
+Sliced cucumber-and-onion salad,
+Small cakes,
+  pies,
+Snow pudding,
+Soft custard,
+Sour-cream cookies,
+  -cream dressing,
+  -cream pastry,
+  -milk chocolate cake,
+  -milk doughnuts,
+Sour-milk drop cakes,
+Spanish cream,
+Spice cake, Nut,
+  cake, Raisin,
+Spices in cake,
+Sponge cake,
+  cake, Baking,
+  cake, Cold-water,
+  cake from pans, Removing,
+  cake, Hot-water,
+  -cake ingredients, Combining the,
+  cake, Nature of,
+  cake, Orange,
+  -cake pans,
+  cake, Plain,
+  cake, Potato-flour,
+  cake, Procedure in making,
+  cake with potato flour,
+  cakes, Preparation of,
+  drops, Ladyfingers and,
+Squash pie,
+Steamed fig pudding,
+  ginger pudding,
+Sterling sauce,
+Strawberry angel parfait,
+  cream fluff,
+  pie,
+  sherbet,
+Straws, Cheese,
+String-bean salad,
+  bean salad, Tomato-and-,
+Stuffed celery,
+  -tomato salad,
+Suet-fruit pudding,
+Summer combination salad,
+Sunshine cake,
+Swedish tea ring,
+Sweet-potato pie,
+Sweetening for cakes,
+
+
+T
+
+Table showing details of freezing,
+Tapioca, Apple,
+  Caramel,
+  cream,
+  custard,
+  Minute,
+  Pearl,
+Tarts,
+Tea ring, Swedish,
+Theory of freezing,
+Thickened juicy fruit for pies,
+
+Thousand Island dressing,
+Time-saving icing,
+Tomato-and-string-bean salad,
+  salad,
+  salad, Stuffed-,
+  sandwiches,
+Tortoni, Biscuit,
+True custard,
+Tuna-fish salad,
+Tutti-frutti frozen custard,
+
+U
+
+Uncooked icings,
+Use of dessert ingredients, Economical,
+Using a vacuum freezer,
+Utensils for pastry making,
+  for sandwich making,
+Utilizing left-over pastry,
+
+V
+
+Vacuum freezer, Using a,
+Value of desserts, Composition and food,
+Vanilla cream,
+  sauce,
+  wafers,
+Varieties of salads and their preparation,
+  of small cakes,
+Variety in salad ingredients,
+  in sandwiches,
+Vegetable salad, Green-,
+  salads,
+  salads, Combination fruit-and-,
+  sandwiches,
+
+W
+
+Wafers, Vanilla
+Waldorf salad,
+War cake,
+Water icing, Chocolate,
+  -lily salad,
+Wedding cake,
+Whip, Marshmallow,
+Whipped cream,
+  cream, Dessert sauces and,
+White cake,
+  fruit cake,
+  icing,
+Winter salad,
+
+
+
+
+
+
+
+
+
+
+End of the Project Gutenberg EBook of Woman's Institute Library of Cookery,
+Vol. 4, by Woman's Institute of Domestic Arts and Sciences
+
+*** END OF THIS PROJECT GUTENBERG EBOOK W.I. LIBRARY OF COOKERY, VOL 4 ***
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+The Project Gutenberg EBook of Woman's Institute Library of Cookery, Vol. 4, by
+Woman's Institute of Domestic Arts and Sciences
+
+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: Woman's Institute Library of Cookery, Vol. 4
+       Volume 4: Salads and Sandwiches; Cold and Frozen Desserts;
+       Cakes, Cookies and Puddings; Pastries and Pies
+
+Author: Woman's Institute of Domestic Arts and Sciences
+
+Posting Date: November 25, 2011 [EBook #9938]
+Release Date: February, 2006
+First Posted: November 2, 2003
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK W.I. LIBRARY OF COOKERY, VOL 4 ***
+
+
+
+
+Produced by Charles Aldarondo, Keren Vergon, Steve Schulze
+and PG Distributed Proofreaders
+
+
+
+
+
+
+
+
+
+
+
+WOMAN'S INSTITUTE
+
+LIBRARY OF COOKERY
+
+
+
+SALADS AND SANDWICHES
+
+COLD AND FROZEN DESSERTS
+
+CAKES, COOKIES, AND PUDDINGS
+
+PASTRIES AND PIES
+
+
+
+WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
+
+
+
+
+PREFACE
+
+This volume, the fourth of the Woman's Institute Library of Cookery,
+deals with salads, sandwiches, cold desserts, cakes, both large and
+small, puddings, pastry, and pies. Such foods constitute some of the
+niceties of the diet, but skill in their preparation signifies at once a
+housewife's mastery of the science of cookery.
+
+In _Salads and Sandwiches_ are presented so simply the secrets of
+appetizing salads that they can be grasped by even a novice, and
+sandwiches of numerous varieties, from those appropriate for afternoon
+teas to those suitable for the main dish in the meal, are so treated
+that they appear to rise above the ordinary place usually accorded them.
+One need never hesitate to prepare a menu for an afternoon or evening
+social affair or the salad course in a luncheon or dinner after a study
+of this part of the volume.
+
+A glance through _Cold and Frozen Desserts_ will convince one very
+quickly that a large number of the desserts that complete our meals are
+served cold. The mere mention of custards, gelatine desserts, and such
+frozen mixtures as ice creams, ices, frappes, sherbets, mousses,
+parfaits, and biscuits, all of which are explained here, is sufficient
+to indicate that this is an extremely delightful part of the subject of
+cookery. Entertaining takes on a new and simplified meaning when one
+knows how to make and serve such dishes.
+
+To be able to make cakes and puddings well is one of the ambitions of
+the modern housewife, and she has an opportunity to realize it in a
+study of _Cakes, Cookies, and Puddings_, Parts 1 and 2. Sweet food in
+excess is undesirable, but in a moderate quantity it is required in each
+person's diet and may be obtained in this form without harm if it is
+properly prepared.
+
+The two classes of cakes--butter and sponge--are treated in detail both
+as to the methods of making and the required ingredients, and numerous
+recipes are given which will enable the housewife to provide both plain
+and fancy cakes for ordinary and special occasions. Puddings that are
+prepared by boiling, steaming, and baking, and the sauces that make them
+appetizing, receive a goodly share of attention.
+
+_Pastries and Pies_ completes this volume, rounding out, as it were, the
+housewife's understanding of dessert making. To many persons, pastry
+making is an intricate matter, but with the principles thoroughly
+explained and each step clearly illustrated, delicious pies of every
+variety, as well as puff-paste dainties, may be had with very
+little effort.
+
+Upon the completion of a study of this volume, the housewife will find
+herself equipped with a knowledge of the way to prepare many delicacies
+for her meals. While these are probably not so important in the diet as
+the more fundamental foods, they have a definite place and should
+receive the attention they deserve.
+
+
+
+CONTENTS
+
+SALADS AND SANDWICHES
+  Salads in the Diet,
+  Composition of Salads,
+  Ingredients of Salads,
+  Relation of Salads to Meals,
+  Principles of Salad Making,
+  Serving Salads,
+  Salad Dressings and Their Preparation,
+  Vegetable Salads,
+  Combination Fruit-and-Vegetable Salads,
+  Fruit Salads,
+  High-Protein Salads,
+  General Principles of Sandwich Making,
+  Bread-and-Butter Sandwiches,
+  Vegetable Sandwiches,
+  Fruit Sandwiches,
+  High-Protein Sandwiches,
+  Hot Sandwiches,
+  Open Sandwiches,
+  Canapes,
+
+COLD AND FROZEN DESSERTS
+  The Dessert in the Meal,
+  Composition and Food Value of Desserts,
+  Principles of Dessert Making,
+  Sauces and Whipped Cream,
+  Principles of Custard Making,
+  Recipes for Custards and Related Desserts,
+  Principles of Gelatine Making,
+  Recipes for Gelatine Desserts,
+  Principles of Frozen-Dessert Making,
+  Procedure in Freezing Desserts,
+  Ice Creams,
+  Frozen Custards,
+  Ices,
+  Frappes,
+  Sherbets,
+  Mousses, Parfaits, and Biscuits,
+  Molding Frozen Desserts,
+  Serving Frozen Desserts,
+
+CAKES, COOKIES, AND PUDDINGS
+  Cake and Pudding Mixtures in the Diet,
+  Ingredients Used in Cakes,
+  General Classes of Cakes,
+  General Equipment for Cake Making,
+  Procedure in Cake Making,
+  Sponge Cakes and Their Preparation,
+  Recipes for Sponge Cake and Its Variations,
+  Butter Cakes and Their Preparation,
+  Recipes for Butter Cakes,
+  Cake Icings and Fillings,
+  Varieties of Small Cakes,
+  Cup and Drop Cakes,
+  Cookies,
+  Kisses and Macaroons,
+  Ladyfingers and Sponge Drops,
+  Cakes Made With Yeast,
+  Cream Puffs and Eclairs,
+  Doughnuts and Crullers,
+  Pudding Sauces,
+  Preparation of Puddings,
+  Recipes for Puddings,
+
+PASTRIES AND PIES
+  Nature of Pastries and Pies,
+  Ingredients Used for Pastry,
+  Utensils for Pastry Making,
+  Methods of Mixing Pastry,
+  Making and Baking Pastry for Pies,
+  Utilizing Left-Over Pastry,
+  Recipes for Pastry,
+  Double-Crust Pies,
+  One-Crust Pies,
+  Puff Paste,
+  Serving Pastry,
+
+
+
+
+SALADS AND SANDWICHES
+
+       *       *       *       *       *
+
+SALADS
+
+SALADS IN THE DIET
+
+1. So much variety exists among salads that it is somewhat difficult to
+give a comprehensive definition of this class of foods. In general,
+however, salads may be considered as a dish of green herbs or
+vegetables, sometimes cooked, and usually chopped or sliced, sometimes
+mixed with fruit or with cooked and chopped cold meat, fish, etc., and
+generally served with a dressing. For the most part, salads take their
+name from their chief ingredient, as, for instance, chicken salad,
+tomato salad, pineapple salad, etc. Just what place salads have in the
+meal depends on the salad itself. A high-protein salad, such as lobster
+salad, should take the place of the meat course, whereas, a light salad
+of vegetables or fruits may be used as an additional course.
+
+2. IMPORTANCE OF SALADS. Salads are often considered to be a dish of
+little importance; that is, something that may be left out or added to a
+meal without affecting it to any great extent. While this may be the
+case in a meal that is composed of a sufficient variety of foods, salads
+have a definite place in meals as they are planned in the majority of
+households. Often there is a tendency to limit green vegetables or fresh
+fruits in the diet, but if the members of a family are to be fed an
+ideal diet it is extremely important that some of these foods enter into
+each day's meals, a fact that is often overlooked. There is no more
+effective nor appetizing way in which to include them in a meal than in
+the serving of salads. In addition, salads make a strong appeal to the
+appetite and at the same time are beneficial so far as the health of the
+family is concerned.
+
+3. PURPOSES OF SALADS.--Because of the wide variety of salads and the
+large number of ingredients from which a selection may be made in their
+preparation, salads can be used for various purposes. The housewife who
+gives much attention to the artistic side of the serving of food in her
+home will often use a salad to carry out a color scheme in her meal.
+This is, of course, the least valuable use that salads have, but it is a
+point that should not be overlooked. The chief purpose of salads in a
+meal is to provide something that the rest of the foods served in the
+meal lack.
+
+Even though it is not desired to use the salad to carry out a color
+scheme, it should always be made an attractive dish. As is well known,
+nothing is so unappetizing as a salad in which the ingredients have not
+been properly prepared, the garnish is not fresh and crisp, or the
+dressing and salad ingredients have been combined in such a way as to
+appear messy or stale looking. There is no excuse for such conditions,
+and they need not exist if proper attention is given to the preparation
+of the salad.
+
+4. SELECTION OF SALADS.--Although salads, through their variety, offer
+the housewife an opportunity to vary her meals, they require a little
+attention as to their selection if a properly balanced meal is to be the
+result. Salads that are high in food value or contain ingredients
+similar to those found in the other dishes served in the meal, should be
+avoided with dinners or with other heavy meals. For instance, a fish or
+a meat salad should not be served with a dinner, for it would supply a
+quantity of protein to a meal that is already sufficiently high in this
+food substance because of the fact that meat also is included. Such a
+salad, however, has a place in a very light luncheon or a supper, for it
+helps to balance such a meal. The correct salad to serve with a dinner
+that contains a number of heavy dishes is a vegetable salad, if enough
+vegetables are not already included, or a fruit salad, if the dessert
+does not consist of fruit. In case a fruit salad is selected, it is
+often made to serve for both the salad and the dessert course.
+
+5. SALAD ACCOMPANIMENTS.--In addition to the ingredients used in the
+preparation of salads, dressings usually form an important part. These
+vary greatly as to ingredients and consequently as to composition, but
+most of them contain considerable fat and therefore increase the food
+value of the salad. Then, too, an accompaniment of some kind is
+generally served with salads to make them more attractive and more
+pleasing to the taste. This may be a wafer or a cracker of some
+description or a small sandwich made of bread cut into thin slices and
+merely buttered or buttered and then spread with a filling of some sort.
+Such accompaniments, of course, are not a necessity, but they add enough
+to the salad to warrant their use.
+
+
+COMPOSITION OF SALADS
+
+6. The composition, as well as the total food value, of salads depends
+entirely on the ingredients of which they are composed. With an
+understanding of the composition of the ingredients used in salads, the
+housewife will be able to judge fairly accurately whether the salad is
+low, medium, or high in food value, and whether it is high in protein,
+fat, or carbohydrate. This matter is important, and should receive
+consideration from all who prepare this class of food.
+
+7. PROTEIN IN SALADS.--As may be expected, salads that are high in
+protein have for their basis, or contain, such ingredients as meat,
+fish, fowl, cheese, eggs, nuts, or dried beans. The amount of protein
+that such a salad contains naturally varies with the quantity of
+high-protein food that is used. For instance, a salad that has
+hard-cooked eggs for its foundation contains considerable protein, but
+one in which a slice or two of hard-cooked egg is used for a garnish
+cannot be said to be a high-protein salad.
+
+8. FAT IN SALADS.--The fat in salads is more often included as a part of
+the dressing than in any other way, but the quantity introduced may be
+very large. A French dressing or a mayonnaise dressing, as a rule,
+contains a sufficient proportion of some kind of oil to make the salad
+in which it is used somewhat high in fat. In fact, salads are often used
+as a means of introducing fat into a meal, and whenever this is done
+they should be considered as one of the dishes that supply
+energy-producing food material to the meals in which they are served.
+
+9. CARBOHYDRATE IN SALADS.--For the most part, salads do not contain
+carbohydrate in any quantity. If fruits are used, the salad will, of
+course, contain a certain amount of sugar. Salads in which potatoes,
+peas, beets, and other vegetables are used also contain starch or sugar
+in varying quantities. However, with the exception of potato salad,
+salads are probably never taken as a source of carbohydrate.
+
+10. MINERAL SALTS IN SALADS.--In the majority of salads, mineral salts
+are an important ingredient. Meat and fish salads are the only ones in
+which the mineral salts are not especially desirable, but they can be
+improved in this respect if a certain amount of vegetables are mixed
+with them. Green-vegetable salads are the most valuable sources of
+mineral salts, and fruit salads come next. In addition, these two
+varieties of salads contain vitamines, which are substances necessary to
+maintain health. Cheese and egg salads, which are high-protein salads,
+are also valuable for the vitamines they supply.
+
+11. CELLULOSE IN SALADS.--Vegetable and fruit salads serve to supply
+cellulose in the diet. Unless the meals contain sufficient cellulose in
+some other form, the use of such salads is an excellent way in which to
+introduce this material. Of course, the salads composed of foods high in
+cellulose are lower in food value than others, but the salad dressing
+usually helps to make up for this deficiency.
+
+
+INGREDIENTS OF SALADS
+
+12. VARIETY IN SALAD INGREDIENTS.--One of the advantages of salads is
+that the ingredients from which they can be made are large in number. In
+fact, almost any cooked or raw fruit or vegetable, or any meat, fowl, or
+fish, whether cooked expressly for this purpose or left over from a
+previous meal, may be utilized in the making of salads. Canned foods of
+these varieties may also be used to advantage for salads during the
+winter when fresh foods are expensive and difficult to procure. The idea
+that such foods cannot be used is wrong.
+
+13. As far as meats are concerned, they are not used so extensively in
+salads as are fruits and vegetables. Often, however, veal or pork may be
+used to increase the quantity of material needed to make certain salads,
+such as chicken salad. Canned fish or fish freshly cooked makes
+appetizing salads, and if there is not a sufficient quantity of one kind
+on hand, another may be added without impairing the quality of
+the salad.
+
+14. As has already been stated, almost any vegetable, raw, canned, or
+freshly cooked, can be used in the making of salads. In addition, these
+vegetables may be combined in almost any way. Small amounts of two,
+three, four, or more vegetables may be combined with an appetizing salad
+dressing and served as a luncheon or dinner salad. If no definite recipe
+is followed but whatever material that happens to be on hand is
+utilized, the result is not only an appetizing salad, but a saving of
+vegetables that might otherwise be wasted.
+
+[Illustration: FIG. 1]
+
+15. Fruits, both canned and raw, are largely used in the making of
+salads. As with vegetables, almost any combination of them makes a
+delicious salad when served with the proper dressing. Thus, a slice of
+pineapple, a canned peach or two, or a few spoonfuls of cherries may be
+added to grapefruit, oranges, bananas, or whatever fruit may happen to
+be most convenient or easy to procure and served with the salad dressing
+that is preferred. Vegetables are seldom used with fruits, celery being
+the only one that is ever employed in this way. On the other hand, nuts
+are much used with fruits, vegetables, meats, and fish in the making of
+salads and any variety may be utilized.
+
+16. SALAD GARNISHES.--The garnishing of salads, while it may seem to be
+an unimportant part of the preparation of this food, is really a matter
+that demands considerable attention. Lettuce is used oftenest for this
+purpose, but almost any edible green, such as endive, watercress, etc.,
+makes an excellent garnish. Generally when lettuce is the garnish, the
+leaves are used whole, but if they are not in good condition for
+garnishing or if use is to be made of the coarse outside leaves of the
+stalks, they may be arranged in a pile, rolled tight, and then, as
+shown in Fig. 1, cut with a sharp knife into narrow strips. Lettuce
+prepared in this way is said to be _shredded_, and a bed of it makes a
+very attractive garnish for many kinds of salad. Among the other foods
+used as a garnish are certain vegetables that give a contrast in color,
+such as pimiento, green peppers, radishes, and olives. Slices of
+hard-cooked eggs or the yolks of eggs forced through a ricer likewise
+offer a touch of attractive color.
+
+17. NATURE OF SALAD DRESSINGS.--When a salad is properly made, a salad
+dressing of some kind is usually added to the ingredients that are
+selected for the salad. This dressing generally has for its chief
+ingredient a salad oil of some kind, many satisfactory varieties of
+which are to be found on the market. Olive oil has always been the most
+popular oil used for this purpose, and in many respects it is the most
+desirable. It can be obtained in several grades, the price varying with
+the excellence of the quality. The best grades have a yellowish color,
+the poorest ones are somewhat green, and those of medium quality shade
+between these two colors. The best grades are also clear, while the
+poorer ones are usually cloudy, the better the quality the less cloudy
+the oil. Besides olive oil, however, there are oils made of cottonseed,
+corn, and nuts. Many of these products are cheaper than olive oil and
+are almost, if not quite, as satisfactory. In combination with the oil
+that is used for salad dressing, there is always an acid of some kind,
+such as vinegar or lemon juice. To these ingredients are added spices
+and flavoring. Such a dressing is prepared without cooking, the
+ingredients being combined by proper mixing or beating.
+
+18. Another kind of dressing that is much used is known as boiled salad
+dressing. Its ingredients are similar to those used in the uncooked
+salad dressing, but usually less fat is employed and eggs alone or eggs
+and some starchy material are used for thickening.
+
+Then, again, entirely different kinds of dressing may be made for fruit
+salads. Sometimes these dressings contain no fat, and other times they
+have for their basis sweet or sour cream, but usually they are made so
+that they are somewhat acid to the taste.
+
+
+RELATION OF SALADS TO MEALS
+
+19. Because of the large variety of ingredients that may be used in the
+making of salads, it is usually possible to make the salad correspond
+properly with the other dishes in the meal. This is a little more
+difficult to accomplish when left-over materials are used in salads,
+but, even in this event, the addition of ingredients that will make the
+salad more nearly approach what must be supplied is usually possible. If
+the meal is to be a light one and the salad is to serve as the principal
+dish, it should be sufficiently heavy and contain enough food value to
+serve the purpose for which it is intended. It should be decided on
+first, and then the rest of the dishes should be planned to correspond
+with the salad.
+
+On the other hand, when the meal is a heavy one and the salad is to be
+one of the lighter dishes, the main dishes should be decided on first
+and the salad planned so that it will correspond properly with the other
+dishes. For instance, with meat or fish as the main course of the meal,
+a fish, egg, or cheese salad would obviously be the wrong thing to
+serve. Instead, a light salad of vegetables or fruits should be selected
+for such a meal. It should be remembered, also, that if the other dishes
+of a meal contain sufficient food value to make the meal properly
+nourishing, a salad containing a rich dressing will provide more than a
+sufficient supply of calories and consequently should be avoided.
+
+20. Another point that should not be neglected in selecting a salad is
+that it should be a contrast to the rest of the meal as far as flavor is
+concerned. While several foods acid in flavor do not necessarily
+unbalance a meal so far as food substances and food value are concerned,
+they provide too much of the same flavor to be agreeable to most
+persons. For instance, if the meal contains an acid soup, such as
+tomato, and a vegetable with a sour dressing, such as beets, then a
+salad that is also acid will be likely to add more of a sour flavor than
+the majority of persons desire.
+
+Then, too, it is not a good plan to serve in the salad the same
+vegetable that is served in the soup or the dinner course. Thus, creamed
+celery and a salad containing celery, and tomato soup and tomato salad
+are bad combinations and should, like others similar to them, be
+carefully avoided. Even though such vegetables may be on hand in
+quantity, they can usually be kept for another meal.
+
+
+PRINCIPLES OF SALAD MAKING
+
+21. CONDITION OF SALAD INGREDIENTS.--When the kind of salad to be served
+is decided on, the selection and preparation of the materials are the
+next matters to receive attention. Very often materials that are on hand
+are utilized in this way, but if it is possible to select the
+ingredients expressly for the salad, they should be very carefully
+chosen. Any kind of salad, but particularly a vegetable or a fruit
+salad, becomes much more attractive if it is made with ingredients that
+are in good condition and that are attractive in appearance. They should
+therefore be fresh and crisp and never mushy, wilted, nor limp. Of
+course, this does not mean that material that is slightly unattractive
+must be discarded, for it can usually be prepared so that it can be
+utilized in some way. However, much of the deterioration of salad
+ingredients before they are used can be avoided if proper attention is
+given to them after they come into the home. Without doubt, the best way
+in which to keep radishes, celery, parsley, watercress, and other greens
+that are much used in salads is to wrap them loosely in a moist cloth as
+soon as they are received in the home and then put them in a cool place.
+Small muslin or linen bags having a draw-string in the top are very good
+for this purpose, but they are not a necessity, for old napkins or small
+pieces of worn cloth will do very well.
+
+22. CLEANING AND FRESHENING SALAD INGREDIENTS.--In the making of a
+salad, the cleaning of the ingredients used is a very important part of
+the work. While nothing should be wasted in the process of preparation,
+decayed or discolored leaves, stems, or parts of fruits and vegetables
+should, of course, be removed. Every lettuce leaf and every part of
+other salad vegetables should be looked over carefully and washed
+separately in cold water. To accomplish this, the stalks or leaves must
+be taken apart after the root is cut off. Then, before they are used,
+they should be examined carefully again in order to make sure that no
+small bugs nor worms and no dirt remain on them. Such vegetables will
+become crisp if they are allowed to remain in cold water long enough to
+bring back their natural freshness. A little ice added to the water
+helps to accomplish this more quickly. It should be remembered, however
+that lettuce leaves bruise and break easily and so must be handled
+carefully if the best appearance is desired.
+
+23. When cucumbers are to be used for salad, they should be peeled and
+put immediately into cold water to become crisp, or they may first be
+sliced or diced and then put into the cold water. They should never be
+allowed to stand for any length of time in salt water. If it is desired
+to season them with salt, a little may be added to the water in which
+they are made crisp, but it will also be necessary to add ice to make
+the water as cold as possible. The old idea that soaking cucumbers in
+salted water removes something injurious has been proved to be untrue,
+and they are just as satisfactory, so far as their flavor and condition
+are concerned, when they are not subjected to this treatment. Radishes,
+celery, and cabbage may be made crisp in the same way as are cucumbers
+and lettuce.
+
+In the event that any of these vegetables are allowed to stand in water,
+they must be properly drained before they are used in a salad, for any
+water that remains on them will dilute the dressing. If they must be
+dried very quickly, they may be patted carefully between folds of cloth,
+preferably linen or cheesecloth, or they may be allowed to stand for a
+few minutes in a wire basket or a colander. Care should be taken,
+however, not to allow them to stand until the good that has been
+accomplished by making them crisp in cold water is undone.
+
+24. PREPARING FRUITS FOR SALADS.--After fruits have been carefully
+cleaned, they are ready to be peeled and cut into pieces of the size
+desired for the salad. An effort should always be made to have the
+pieces equal in size, similar in shape, and not too small. They should
+be peeled in an economical way, but at the same time should be prepared
+as attractively as possible.
+
+25. In the preparation of oranges for a salad, the fruit is peeled as if
+it were an apple, the peeling being cut deeply enough to remove the skin
+that covers the sections. After the entire orange is peeled, the
+contents of each section should be removed by passing a sharp knife as
+closely as possible to the skin between the sections and then taking out
+the pulp without any of this skin. The sections may then be used whole
+or cut into pieces.
+
+Grapefruit may be prepared in the same way as oranges. Upon the removal
+of the whole sections, they may be left whole or they may be cut once or
+twice, depending on the kind of salad and the appearance desired. When
+grapefruit or oranges are prepared in this manner, they make a much more
+agreeable ingredient for fruit salad than when they are simply cut into
+chunks and the tough skin is allowed to remain on the pieces. No waste
+need be permitted in this process, for the juice may be extracted from
+what remains after the sections have been removed by pressing it in a
+fruit press or by any other means and then utilized in the making of the
+salad dressing or kept for some other purpose.
+
+Bananas, which are often used in salads, should be peeled, any bruised
+or decayed portions should be removed, and the surface should then be
+scraped slightly with a paring knife in order to remove the pithy
+surface, which, when eaten, has a puckery, disagreeable effect.
+
+26. When fruits of any kind have been prepared for salad and cannot be
+used at once, they may be kept from wilting and discoloring if they are
+put where they will keep cool and are sprinkled with a little lemon
+juice that is slightly diluted with water. Before the salad materials
+are mixed with the salad dressing, however, all juices or liquid of any
+kind should be carefully drained from them, for these will dilute the
+dressing and produce a salad that is less appetizing in both appearance
+and flavor.
+
+27. PREPARING NUTS FOR SALADS.--When nuts are to be used in a salad,
+they should never be ground in a grinder; rather, they should be chopped
+or cut into small pieces with a knife. After being so prepared, they
+should be added to the salad just before it is put on the table. This is
+a matter that should not be overlooked, for if the salad is allowed to
+stand very long after the nuts are added they will discolor the dressing
+and cause the salad to become dark and gray looking.
+
+28. MARINATING SALAD INGREDIENTS.--To improve the flavor of such salads
+as chicken, veal, lobster, or crab, the ingredients are usually
+marinated with a sour dressing of some description before the salad
+dressing is added. As is explained in Essentials of Cookery, Part 2,
+marinating involves the seasoning of meat or fish by means of vinegar or
+French dressing. The preparation used to marinate salad ingredients may
+be plain vinegar to which salt and pepper are added, or it may be a
+French dressing, which is prepared by mixing vinegar, olive oil, salt,
+and pepper in the proper proportions. Whichever preparation is used
+should be poured over the materials after they are cut or prepared for
+the salad, and only enough to moisten each piece slightly should be
+used. The ingredients should then be carefully mixed with the dressing
+to avoid breaking or crushing them and should be allowed to stand in a
+cold place for a few minutes. Then they should be drained so that none
+of the material used to marinate them remains on the salad when the
+other dressing is added. With this done, the salad is ready for whatever
+salad dressing is to be used.
+
+29. Potato salad and salads containing such vegetables as carrots, peas,
+string beans, etc. are also improved by being marinated in the same way
+as salads made of meat, fowl, and fish. This sort of preparation
+involves a little more work, it is true, but it usually produces such
+gratifying results that it justifies the expenditure of the extra
+effort. In the first place, a slightly smaller amount of salad dressing
+will be required when the ingredients are marinated and, in addition, a
+better looking dish can be made, for the dressing need not be mixed with
+the salad but merely placed on top.
+
+30. In case the housewife prefers not to take the time nor the trouble
+to marinate a salad, she should at least mix thoroughly with salt and
+pepper the ingredients that require seasoning. The fact that a salad
+should be a well and highly seasoned dish must never be overlooked. As
+can be readily understood, a bland salad without character is never so
+appetizing as one that is crisp, fresh, well made, and properly seasoned.
+
+
+SERVING SALADS
+
+31. Several different ways of serving salads are in practice. Perhaps
+the most convenient method of serving this dish is to prepare individual
+portions of it on salad plates in the kitchen and then set these on the
+table at each person's place. If a simple table service is followed, the
+salad may be put on the table at the same time as the rest of the meal.
+The correct position for the salad plate is at the left-hand side of the
+dinner plate and just a little nearer to the edge of the table than the
+bread-and-butter plate. The plates on which salad is served should be
+large enough to prevent the difficulty in eating that would be
+experienced if the plate were a trifle small. It should therefore be
+remembered that the salad plate is the next larger in size to the
+bread-and-butter plate.
+
+32. In case individual salads are to be prepared, the plate should
+first be garnished with whatever vegetable green is selected for this
+purpose. If lettuce is to be used, a single leaf, several very small
+center leaves, or a small quantity of shredded lettuce will be
+sufficient, for a great deal of garnish is never desirable. In case the
+leaves are very large, one may be divided in half and each part
+utilized. Then the salad ingredients, which have already been combined,
+should be piled in a neat heap on top of the garnish either with or
+without the salad dressing. If the salad dressing is not mixed with the
+materials, a spoonful or two of it should be placed on top of them.
+Sometimes, for the effect of color, additional garnish of some kind is
+used. For a vegetable or a meat salad, this may be egg yolk put through
+a sieve, slices of hard-cooked eggs, olives or radishes cut in fancy
+shapes, or strips of pimiento; and for fruit salad, it may be cherries
+or colored fruits cut into various fancy shapes.
+
+33. Another method of serving this dish is to place the entire salad on
+a rather large, deep plate, such as a chop plate or a regular salad
+dish, and then serve it at the table whenever it is desired. When this
+is done, the dish that is used should be well garnished with a bed of
+vegetable green in the same way that a small individual plate is
+garnished. Then the salad ingredients should be nicely arranged on this
+bed, and the dressing, if it has not already been mixed with them,
+should be poured over the whole. In serving salad in this way, there is
+much more chance of arranging the ingredients symmetrically and
+garnishing the salad attractively than when it is served on small
+plates. The large plate containing the salad, together with the small
+salad plates, should be placed before the hostess or whoever is to serve
+the salad. When it is served, a leaf of the lettuce or other green used
+for garnishing should first be put on each salad plate and the salad
+should be served on this. A large fork and a large spoon are needed when
+salad is served in this manner.
+
+34. Still another, way of serving salad, and perhaps a more attractive
+one than either of those already described, consists in arranging the
+ingredients in a salad bowl, placing this on the table, and serving from
+the bowl to the salad plates. In this method, a French dressing is
+generally used, and this is often mixed at the table and added to the
+salad just before it is put on the small plates. Such a salad can be
+made very attractive, and it should be remembered above all things that
+the appearance of a salad is its great asset until it is eaten and that
+an artistically made salad always helps to make the meal more
+satisfactory.
+
+35. In a dinner, the salad is generally served as a separate course, but
+in such a meal as luncheon it may be used as the main dish. If it is
+used as a separate course, it should be served immediately after the
+dinner course has been removed from the table. The salad plate should be
+placed directly before the person served. Forks especially designed with
+a wide prong on one side and known as _salad forks_ are the right type
+of fork to serve with this dish, but if none are available ordinary
+table forks of a small size may be used. It should be remembered that
+the salad should not be cut with the knife at the table, but should be
+eaten entirely with the fork.
+
+
+SALAD DRESSINGS AND THEIR PREPARATION
+
+36. As has been implied, various salad dressings may be made to serve
+with salads. The kind of dressing to select depends both on the variety
+of salad served and on the personal preference of those to whom it is
+served. Some of these contain only a few ingredients and are
+comparatively simple to make, while others are complex and involve
+considerable work in their making. Whether simple or elaborate, however,
+the salad dressing should be carefully chosen, so that it will blend
+well with the ingredients of the salad with which it is used.
+
+A number of recipes for salad dressings are here given. They are taken
+up before the recipes for salads so that the beginner will be familiar
+with the different varieties when they are mentioned in connection with
+the salads. As many of the recipes as possible should be tried, not only
+for the knowledge that will be gained, but also for the practical
+experience.
+
+37. FRENCH DRESSING.--A dressing that is very simply made and that can
+probably be used with a greater variety of salads than any other is
+French dressing. For instance, it may be used with any vegetable salad,
+with salads containing almost any combination of fruit, and with meat,
+fish, and egg salads. It is true, of course, that fruit-salad dressing
+blends very well with fruit salad and is considered by most persons to
+be more delicious than French dressing, but if one is pressed for time
+and does not have the necessary ingredients for making any other kind,
+this one may nearly always be utilized. In addition to these uses,
+French dressing, as has been previously explained, may also be used to
+marinate salads before mayonnaise or other dressing is mixed with them.
+A point that should always be remembered in the making of this dressing
+or any other dressing containing oil is that the flavor of the oil has
+much to do with the desirability of the finished dressing.
+
+FRENCH DRESSING
+
+3/4 tsp. salt
+1/4 tsp. mustard
+1/4 tsp. pepper
+3 Tb. vinegar
+1/4 tsp. paprika
+1/2 c. oil
+
+Measure the dry ingredients and place them in a bowl. Measure the
+vinegar and oil and add them to the dry ingredients. If possible, place
+a piece of ice the size of a walnut in the bowl. Beat with a fork until
+the ingredients are thoroughly mixed and the oil and vinegar form an
+emulsion that will remain for a short time. The ingredients will
+separate if the dressing is allowed to stand, but the colder they are,
+the more easily will the emulsion form and the longer will it remain. If
+ice cannot be used, have the ingredients as cold as possible before
+mixing them.
+
+38. Sometimes a more highly seasoned French dressing is desired. In such
+an event, there should be beaten into the dressing just described the
+following ingredients:
+
+2 Tb. finely chopped onion or 1 Tb. onion juice
+2 Tb. chopped pimiento
+1 large green pepper, chopped
+2 Tb. chopped parsley
+
+39. MAYONNAISE DRESSING.--Although mayonnaise dressing is prepared
+without the application of heat, it is not one of the simplest dressings
+to prepare. It meets with much favor, being used almost as extensively
+as French dressing, but it is perhaps less desirable with fruit salads
+than with others. It is also much used as a basis for numerous other
+dressings. Since it requires considerable time for its preparation, a
+wise plan is to make more than enough for one meal. However, it should
+not be made in large quantities, for the oil separates from the
+remainder of the ingredients if it is allowed to stand too long. If it
+is thoroughly beaten and kept extremely cold, it may perhaps keep for a
+week, but keeping it longer than that is not advisable. Before serving,
+it may be thinned by beating either sweet or sour cream into it. It may
+be made fluffy and light and its quantity may be increased by beating
+whipped cream into it.
+
+MAYONNAISE DRESSING
+
+1/2 tsp. salt
+2 egg yolks
+1/4 tsp. pepper
+1-1/2 c. oil
+1/4 tsp. mustard
+4 Tb. vinegar or lemon juice
+
+Mix the dry ingredients in a bowl. Separate the eggs and add the yolks
+to the dry ingredients. Beat these with a rotary egg beater until they
+are well mixed. To this mixture, add a few drops of oil and continue to
+beat. Add a drop of the vinegar or lemon juice, a few more drops of oil,
+and beat constantly. Gradually increase the quantity of oil added each
+time, but do not do this rapidly. As the oil is added and the beating is
+continued, it will be noted that the mixture grows thicker, but when
+vinegar is added the mixture is thinned. The quantity of vinegar is so
+much less than that of oil that the oil may be added in small amounts
+two or three times in succession before vinegar is added.
+
+This process is rather long and slow, but if the mixing is done
+correctly, the result will be a thick, smooth mixture that will not
+separate for possibly 6 or 7 days. Mayonnaise mixers, which may be
+procured for making this dressing, make the work easier, but they are
+not at all necessary. Mayonnaise may be made as successfully with a bowl
+and a rotary beater, if it will just be remembered that the liquid
+ingredients must be added slowly and that they must be as cold
+as possible.
+
+40. COOKED MAYONNAISE.--A dressing that is very similar both in texture
+and taste to the mayonnaise just explained and perhaps a little easier
+to make is known as cooked mayonnaise. This dressing, as will be noted
+from the accompanying recipe, may be made in larger quantities than the
+uncooked mayonnaise.
+
+COOKED MAYONNAISE
+
+2 Tb. oil
+1/4 tsp. mustard
+4 Tb. flour
+1/4 tsp. paprika
+1/2  c. vinegar
+2 eggs
+1 c. boiling water
+2 c. oil
+1 Tb. salt
+
+Mix the 2 tablespoonfuls of oil and the flour and pour in the vinegar.
+Add the boiling water and stir the mixture until it is perfectly smooth
+and well mixed. Place over the fire and cook for about 5 minutes.
+Remove from the fire and cool. When completely cooled, add the salt,
+mustard, and paprika. Separate the eggs and beat the yolks and whites
+separately. Add the egg yolks to the mixture. Add the 2 cupfuls of oil a
+little at a time, beating thoroughly with a rotary beater each time oil
+is added. When all of this is completely mixed and thoroughly beaten,
+fold in the stiffly beaten egg whites.
+
+41. THOUSAND ISLAND DRESSING.--By using the cooked or the uncooked
+mayonnaise dressing as a basis and adding to it the ingredients listed
+here, a very delightful salad dressing, called Thousand Island dressing,
+is the result. All the ingredients need not be added if it is
+inconvenient to do so, still the dressing is better when they are all
+used. This dressing is particularly good when served with plain lettuce
+salad, with lettuce and tomatoes, with lettuce, tomatoes, and cucumbers,
+or with any other plain-vegetable salad.
+
+THOUSAND ISLAND DRESSING
+
+1 c. mayonnaise dressing
+2 Tb. chopped green pepper
+1/4 c. chilli sauce
+1 Tb. chopped onion
+2 Tb. chopped pimento
+1 hard-cooked egg
+
+Into the mayonnaise stir the chilli sauce, pimiento, pepper, and onion,
+and lastly, add the hard-cooked egg chopped into fine pieces. Chill
+and serve.
+
+42. BOILED SALAD DRESSING.--Although boiled salad dressing is not so
+great a favorite as the uncooked mayonnaise dressing, it has the
+advantage of being less expensive. Then, too, it is one of the dressings
+that may be made without oil, and so finds favor with those to whom oil
+is not agreeable. However, oil may be substituted for the butter that is
+given in the recipe. It will be noted that the preparation of this
+dressing is similar to that of a custard with the addition of flour.
+Since the flour requires longer cooking than the eggs, they are added
+last so that there will be no danger of overcooking them. If the
+dressing curdles, it may be known that the eggs have cooked too long,
+but this condition may be remedied by placing the pan containing the
+dressing in a pan of cold water as soon as the curdling is observed and
+then beating vigorously with a rotary beater.
+
+BOILED SALAD DRESSING
+
+2 Tb. butter
+1 tsp. mustard
+2 Tb. flour
+1 c. milk
+1 tsp. salt
+2 eggs
+2 tsp. sugar
+1/4 c. vinegar
+
+Melt the butter in the inner pan of a double boiler, add the flour,
+salt, sugar, mustard, and milk. Cook over the flame until the mixture is
+thickened. Beat the eggs, stir them into the mixture, and add the
+vinegar, beating rapidly. Place in the large pan of the double boiler
+and allow this to cook until the eggs have thickened. Cool and serve.
+
+43. SOUR-CREAM DRESSING.--Sour-cream dressing is not a very economical
+one to make unless there happens to be sour cream on hand. It is,
+however, a very good dressing for both fruit and vegetable salad.
+
+SOUR-CREAM DRESSING
+
+2 Tb. butter
+1/3 c. vinegar
+3 Tb. flour
+1 c. sour cream
+2 Tb. sugar
+2 eggs
+1 tsp. salt
+1 c. whipped cream
+
+Melt the butter in the upper part of a double boiler, add the flour,
+sugar, salt, vinegar, and sour cream. Cook together over the flame until
+the mixture thickens. Beat the egg yolks and add them to this. Place in
+the lower part of the double boiler and cook until the egg yolks
+thicken. Beat the egg whites and fold them with the whipped cream into
+the salad dressing. Cool and serve.
+
+44. CREAM DRESSING.--A simple dressing that requires very little time or
+skill in preparation and that affords a means of using up cream that has
+soured is the one given in the accompanying recipe. Sweet cream may also
+be used in the same way if desired, and this makes an excellent dressing
+for cabbage salad, plain cucumber salad with lettuce, or fruit salad. If
+the dressing is to be used for fruit salad, lemon juice may be used in
+the place of vinegar.
+
+CREAM DRESSING
+
+1 c. sour cream
+1/2 tsp. salt
+2 Tb. sugar
+1/4 c. vinegar
+
+Whip the cream with a rotary beater until it is stiff. Then add the
+sugar, salt, and vinegar, and continue beating until the mixture is well
+blended. Cool and serve.
+
+
+VARIETIES OF SALADS AND THEIR PREPARATION
+
+       *       *       *       *       *
+
+VEGETABLE SALADS
+
+45. With the knowledge already obtained of the food value of the
+vegetables that are generally used as ingredients in vegetable salads,
+the housewife ought to have no difficulty in determining whether she is
+giving her family a salad that is high or low in food value. For
+instance, she should know that the food value of a plain lettuce or
+cucumber salad is lower than that of one made from potatoes because of
+the different values in the vegetables used.. In addition, she ought to
+be familiar with the fact that the dressing added to salads has, in most
+cases, greater food value than the other ingredients of the salad.
+Equipped with such knowledge, she will observe that the vegetable salads
+here given are comparatively low in food value. Consequently, nearly
+every one of them will lend itself nicely for use with a dinner or a
+comparatively heavy meal.
+
+46. In these recipes, as well as in those for the other kinds of salad,
+the proportion of ingredients may be varied according to the quantity of
+the particular food in supply. For instance, if a recipe for a salad of
+peas and celery calls for 1 cupful of each of these vegetables and only
+3/4 cupful of celery can be obtained, there is no reason why the
+difference cannot be made up by using 1 1/4 cupfuls of peas. But if such
+a change is to be made, the ingredients should be increased or decreased
+in the correct proportion. Then the quantity of salad that the recipe is
+intended to produce will not be altered and the housewife will know just
+how many the salad will serve. In the various recipes, about 1/2 cupful
+of salad is the quantity allowed for each person. This may be enlarged
+or made smaller in order to suit the quantity of other foods served at
+the same meal.
+
+47. ASPARAGUS SALAD--Salad in which asparagus is the chief ingredient is
+one that may be served during the entire year, for either freshly cooked
+or canned asparagus may be used; in fact, the canned asparagus is
+considered by many persons to be better than that which is freshly
+cooked. It may be cut into inch lengths or the tips may be cut down
+about 4 inches from the top or even farther.
+
+ASPARAGUS SALAD
+(Sufficient to Serve Five)
+
+Lettuce
+1 pimiento
+1 can asparagus
+Salad dressing
+
+Garnish salad plates with the lettuce. Place the asparagus tips in an
+orderly pile on the lettuce leaf. Cut a thin strip of the pimiento, and
+place this across the tips in the center. Just before serving, pour a
+spoonful or two of any desired salad dressing over this or place the
+salad on the table and serve the dressing, allowing each person to take
+what is desired.
+
+48. BEET-AND-BEAN SALAD.--An excellent winter salad and one that may be
+made from canned or left-over vegetables is beet-and-bean salad. If
+string beans happen to be left over or only part of a can remains, they
+may be combined with beets that are canned or freshly cooked for the
+purpose. This salad should be carefully combined just before serving,
+since the beets will discolor the rest of the ingredients if it is
+allowed to stand any length of time.
+
+BEET-AND-BEAN SALAD
+(Sufficient to Serve Four)
+
+1 c. string beans
+Lettuce
+1 c. beets
+Salad dressing
+
+Cut the string beans into half-inch lengths and cut the beets into
+half-inch dice. Season each well with salt and pepper. Just before
+serving, garnish salad plates with lettuce, combine the two vegetables,
+and place in a heap on a lettuce leaf. Pour French dressing or any other
+salad dressing desired over them, but do not mix the salad dressing with
+the vegetables.
+
+[Illustration: FIG. 2]
+
+49. CABBAGE SALAD.--A salad that always finds favor is made by combining
+cabbage with a boiled salad dressing or with an uncooked sour-cream
+dressing. Salad of this kind may be served in any desired way, but a
+rather novel way to serve it is illustrated in Fig. 2. The contents of a
+head of cabbage is removed, leaving four or five of the outside leaves
+intact. The shell thus formed is cut into points around the top and then
+filled with shredded cabbage and the dressing that is to be used. When
+this is placed on a bed of lettuce, an attractive dish is the result.
+
+To make cabbage salad, select a firm head of cabbage, pull off the
+outside leaves, and wash. Cut the head in half down through the heart
+and root and cut each half into quarters. Then, as shown in Fig. 3,
+place each quarter on a cutting board and with a sharp knife shave off
+the cabbage. If desired, however, the cabbage may be shredded with a
+cabbage cutter. If the cabbage, upon being cut, is found to be wilted,
+place it in cold water and let it stand until it becomes crisp. Drain
+off the water carefully and allow the cabbage to drip in a colander or
+dry it between pieces of old linen. With the cabbage thus prepared,
+season it with salt and mix it with the desired dressing. Serve on
+lettuce in a salad dish, on individual salad plates, or in the manner
+shown in Fig. 2.
+
+[Illustration: FIG. 3]
+
+50. CABBAGE-AND-CELERY SALAD.--Cabbage and celery combine very well, for
+they are similar in color and crispness. They can be procured at the
+same time of the year, and while celery is not cheap, cabbage is a
+comparatively inexpensive food and the two combined make an inexpensive
+salad. Because the color of both is very much the same, pimiento is
+added to give a contrasting color.
+
+CABBAGE-AND-CELERY SALAD
+(Sufficient to Serve Four)
+
+1 c. cabbage
+1 c. celery
+1 pimiento or green pepper
+1/2 tsp. salt
+2 Tb. vinegar
+Lettuce
+Salad dressing
+
+Cut the cabbage in the manner just explained, cut the celery into thin
+pieces across the stem, and dice the green pepper or pimiento or both
+into very small dice. Measure each of these, combine them, season with
+the salt and vinegar, and just before serving drain carefully. Serve on
+lettuce with any desired salad dressing.
+
+51. WINTER SALAD.--A salad made entirely of winter vegetables may be
+prepared when there are no fresh vegetables in supply. If any of the
+vegetables are left over, the others may be prepared to use with the
+left-over ones. A good plan to follow when carrots, turnips, or potatoes
+are being prepared for a meal is to cook more than is necessary for the
+one meal and then set aside part of them for a salad to be served at
+another meal.
+
+WINTER SALAD
+(Sufficient to Serve Six)
+
+1 c. turnips, diced
+1 c. carrots, diced
+1 c. potatoes, diced
+1 Tb. chopped onion
+French dressing
+Lettuce
+Salad dressing
+
+Cook turnips, carrots, and potatoes whole in boiling water until tender
+enough to be pierced with a fork. If they have not been peeled before
+cooking, peel and cut into small dice. Mix, add the onion, marinate with
+French dressing, and allow to stand for a short time. Garnish salad
+plates with lettuce leaves, pile the salad on the lettuce, and serve
+with any desired salad dressing.
+
+52. CAULIFLOWER SALAD.--Cauliflower makes a rather unusual salad, and
+for a change it will be found to be delightful. It does not combine with
+other vegetables very readily, but a cooked floweret or two may often be
+used to garnish another vegetable salad.
+
+CAULIFLOWER SALAD
+(Sufficient to Serve Six)
+
+Cauliflower
+Lettuce
+Salad dressing
+
+Prepare a head of cauliflower for cooking according to the directions
+given in _Vegetables_, Part 1. Cook in boiling salted water until
+tender, but quite firm. Drain and cool. Arrange the flowerets on a salad
+plate garnished with lettuce and serve with French dressing or any other
+desired salad dressing.
+
+53. CAULIFLOWER-AND-TOMATO SALAD.--A salad in which cauliflower and
+tomatoes are combined is attractive in appearance if it is nicely made.
+It also has the advantage of being simple to prepare. When cauliflower
+is cooked for salad, care must be taken not to cook it so long as to
+discolor it or cause it to fall to pieces.
+
+CAULIFLOWER-AND-TOMATO SALAD
+(Sufficient to Serve Six)
+
+3 tomatoes
+Lettuce
+6 cauliflower flowerets
+Dressing
+
+Select firm, ripe, medium-sized tomatoes. Place them in boiling water
+to scald them, and then dip them quickly into cold water and remove the
+skins. Cut out the stem ends and slice each tomato half way between the
+stem and blossom ends. Place each half tomato on a salad plate garnished
+with a lettuce leaf, stick a stem of the cauliflower into the center,
+and serve with boiled salad dressing or mayonnaise.
+
+54. CELERY SALAD.--One means of using stalks of celery that are just a
+little too coarse to serve nicely on the table is to combine them with
+radishes and make a salad. The more tender celery, of course, makes a
+better salad. If the radishes selected for the salad are of the red
+variety and they are used without peeling, they add a touch of color
+to the dish.
+
+CELERY SALAD
+(Sufficient to Serve Five)
+
+1-1/2 c. diced celery
+1/2 c. diced radishes
+2 Tb. chopped onion
+Salad dressing
+Lettuce
+
+Cut the celery into fine dice, and dice the radishes more finely than
+the celery. Mix the two together, add the onion, and just before serving
+mix with any desired salad dressing. Serve on salad plates garnished
+with lettuce.
+
+55. SLICED CUCUMBER-AND-ONION SALAD.--An attractive way in which to
+serve sliced cucumbers and onions is shown in Fig. 4. A single large
+cucumber should be selected for this salad, and Bermuda onions with a
+mild flavor will be found to be best.
+
+[Illustration: FIG. 4]
+
+With a sharp knife, peel the skin from the cucumber in narrow strips
+back to the stem end, but do not cut the strips loose from the end.
+After the peeling has all been removed, place the cucumber on a board
+and cut it into thin slices. Place on a small platter, as shown, arrange
+slices of onion around the edge, and pour French dressing over the
+whole. Dust with paprika and serve. A number of slices of cucumber and
+one or two slices of onion should be served to each person.
+
+[Illustration: FIG. 3]
+
+56. CUCUMBER SALAD.--Besides serving plain slices of cucumber on a
+lettuce leaf, as may be done at any time, cucumbers may be used as an
+ingredient in the making of many salads. A rather attractive way in
+which to use cucumbers is shown in Fig. 5 and is explained in the
+accompanying recipe.
+
+CUCUMBER SALAD
+(Sufficient to Serve Six)
+
+3 medium-sized cucumbers
+1 c. diced tomato
+1/2 c. diced celery
+Salad dressing
+Lettuce
+1 pimiento
+
+Peel the cucumbers, cut them into halves, and with a small spoon scoop
+out the cucumbers in chunks, so that a boat-shaped piece of cucumber
+that is about 1/4 inch thick remains. Dice the pieces of cucumber which
+have been scooped from the center, and place the cucumber shells in ice
+water so as to make them crisp. Mix the diced tomato, celery, and
+cucumber together, and just before serving drain them carefully so that
+no liquid remains. Mix with salad dressing, wipe the cucumber shells
+dry, fill them with the salad mixture, and place on salad plates
+garnished with lettuce leaves. Cut the pimiento into thin strips, and
+place three or four strips diagonally across the cucumber, as shown in
+the illustration.
+
+57. CUCUMBER-AND-TOMATO SALAD.--A salad made of cucumbers and tomatoes
+is very attractive because of the contrasting colors of the vegetables,
+and it is at the same time extremely palatable. When such a salad is to
+be made, small, firm tomatoes and rather large cucumbers that do not
+contain very large seeds should be selected. Peel the cucumbers and
+tomatoes and cut them into slices of any desired thickness. Garnish
+salad plates with lettuce, and on this place a ring of the slices,
+alternating the tomatoes with the cucumbers. In the center, put a slice
+of cucumber or tomato and serve with any desired salad dressing.
+
+58. ONION SALAD.--To persons who are fond of the flavor of onions, the
+salad given in the accompanying recipe is very agreeable, but it is a
+wise plan not to serve onions or salads containing onions unless every
+one who is served is certain to enjoy them. When a salad is made from
+onions, a mild onion, such as the Bermuda or Spanish onion, should
+be selected.
+
+ONION SALAD
+(Sufficient to Serve Six)
+
+3 onions
+French dressing
+Parsley
+Lettuce
+
+Peel the onions and slice them into thin slices. Chop the parsley and
+add it to 1 or 2 tablespoonfuls of French dressing. Use comparatively
+coarse leaves of lettuce and shred them. Arrange the slices of onion on
+a bed of the shredded lettuce, pour the French dressing with the parsley
+over all, and serve.
+
+59. PEAS-AND-CELERY SALAD.--Peas may be freshly cooked for
+peas-and-celery salad, but canned peas will do just as well. Left-over
+peas not prepared with cream sauce may also be utilized nicely in this
+way, or if a portion of a can of peas is needed for the meal, the
+remainder may be used for a smaller quantity of salad than here stated.
+Boiled salad dressing will be found to be best for this combination of
+vegetables.
+
+PEAS-AND-CELERY SALAD
+(Sufficient to Serve Four)
+
+1 c. peas
+Boiled salad dressing
+1 c. diced celery
+Lettuce
+
+Drain canned peas as dry as possible and mix with the diced celery. Just
+before serving, add the salad dressing and mix thoroughly. Serve on
+salad plates garnished with lettuce.
+
+60. TOMATO SALAD.--Fresh tomatoes make a delightful salad because of
+their appetizing appearance and color. In fact, when they are placed on
+a bed of green garnish, nothing can be more delightful. Tomatoes may be
+served whole on a lettuce leaf or they may be sliced. Then, again, as
+shown in Fig. 6, they may be cut from the center into sections that are
+allowed to fall part way open. In any of these forms, they may be served
+with French dressing, mayonnaise, or any cooked salad dressing.
+[Illustration: FIG. 6]
+
+[Illustration: FIG. 7] 61. STUFFED-TOMATO SALAD.--An attractive salad in
+which vegetables of almost any kind, fresh or canned, may be used to
+advantage is the stuffed-tomato salad shown in Fig. 7. Medium-sized,
+well-ripened tomatoes are best to select. The vegetables that may be
+used for the stuffing are celery, radishes, onions, cucumbers, cooked
+asparagus, green peas, and string beans. Any one or any desirable
+combination of these vegetables will make a satisfactory filling.
+
+STUFFED-TOMATO SALAD
+(Sufficient to Serve Six)
+
+6 medium-sized tomatoes
+French dressing
+1 1/2 c. diced vegetables
+Mayonnaise dressing
+
+Cut out the stem and blossom ends of the tomatoes and hollow out the
+center so as to leave a shell. Dice the contents of the tomatoes and mix
+with the other diced vegetables. Marinate the diced vegetables with
+French dressing and put into the tomato shells, heaping each one as
+shown. Place on lettuce leaves and serve with mayonnaise.
+
+62. COMBINATION SALAD.--A combination salad may be made of almost any
+combination of vegetables. The one given here contains only fresh
+vegetables, but, if desired, others may be added or some of those
+mentioned may be omitted. This will be found to be a very attractive way
+in which to make a large salad to be served from a bowl or a deep plate.
+
+COMBINATION SALAD
+
+Lettuce
+Radishes cut in rose shape
+Sliced tomatoes
+Celery
+Sliced onions
+Salad dressing
+Sliced peppers
+
+Garnish a bowl or a plate with lettuce, arrange on it slices of tomato,
+Spanish or Bermuda onions, and peppers. Garnish these with radishes cut
+into rose shape and stems of celery cut in any desired way. Be sure that
+the vegetables, which should all be crisp and fresh, are thoroughly
+cleaned and drained before being put on the plate. Add the salad
+dressing in the preferred way. It may be poured over the vegetables in
+the large dish, passed to each individual, or put on the salad plates by
+the person who serves. French dressing is without doubt the most
+suitable for combination salad, but mayonnaise or cooked salad dressing
+may be served with it if desired.
+
+63. POTATO SALAD NO. L.--Potato salad is usually considered to be an
+economical salad. It may be made with left-over potatoes or potatoes
+cooked especially for this purpose. If there are in supply a large
+number of small potatoes, which are difficult to use in ordinary ways,
+they may be cooked with the skins on and peeled to be used for salad
+when they have cooled. A boiled salad dressing is perhaps the most
+desirable for such a salad.
+
+POTATO SALAD No. 1
+(Sufficient to Serve Four)
+
+2 c. diced potatoes
+Salt
+1 medium-sized onion
+Boiled salad dressing
+1/2 tsp. celery seed
+Lettuce
+1 Tb. parsley, chopped
+1 hard-cooked egg
+
+Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the
+two. Add the celery seed and parsley and season the whole with salt.
+Just before serving, mix well with boiled dressing. Garnish a salad bowl
+or salad plates with lettuce, place the salad on the lettuce, and then
+garnish with slices of hard-cooked egg.
+
+64. POTATO SALAD NO. 2.--The salad given in the accompanying recipe is
+perhaps more of a combination of vegetables than it is a potato salad.
+However, if there is in supply a small amount of celery, or perhaps a
+cucumber, or both, this is an excellent way in which to make use of
+them. In addition to the ingredients given in the recipe, others may be
+added to this salad, such as a few diced radishes, a diced green pepper
+or two, or a pimiento.
+
+POTATO SALAD No. 2
+(Sufficient to Serve Six)
+
+1 1/2 c. diced potatoes
+Salt
+1/2 c. diced cucumber
+Boiled salad dressing
+1/2 c. diced celery
+Lettuce
+1 medium-sized onion
+
+Prepare the vegetables in the usual way, dicing them carefully, and just
+before serving mix them together, season well with salt, and add the
+salad dressing. Boiled dressing is preferable. Place in a salad bowl or
+on salad plates garnished with lettuce.
+
+65. OLD-FASHIONED POTATO SALAD.--The potato salad given in this recipe
+is agreeable to persons who like the flavor of smoked meat. It is an
+excellent salad to serve for a lunch or a supper with cold ham,
+frankfurters, or any cold sliced meat.
+
+OLD-FASHIONED POTATO SALAD
+(Sufficient to Serve Four)
+
+2 c. sliced boiled potatoes
+1/4 c. water
+2 thin slices bacon
+Salt
+1 Tb. flour
+Pepper
+1/2 c. vinegar
+2 Tb. parsley, chopped
+
+Slice cold boiled potatoes into medium thick slices. Cut the strips of
+bacon into small cubes and fry until crisp in a frying pan. Stir the
+flour into the hot fat, and to this add the vinegar and water. Season
+this dressing well with salt and pepper and pour it hot over the
+potatoes, mixing carefully so as not to break the slices. Add the
+chopped parsley last. Serve warm if desired, or allow it to cool
+before serving.
+
+66. TOMATO-AND-STRING BEAN SALAD.--Besides being appetizing in flavor
+and appearance, tomato-and-string-bean salad, which is illustrated in
+Fig. 8, has the advantage over some salads in that it can be made of
+either fresh or canned vegetables. For the salad here shown, tomatoes
+and beans canned by the cold-pack method were used. If it is desired to
+duplicate this salad, place a canned tomato or a peeled fresh tomato in
+the center of a plate garnished with lettuce and around it place several
+piles of three or four canned or freshly cooked beans. Serve with French
+dressing or any other desired salad dressing.
+
+[Illustration: FIG. 8]
+
+67. STRING-BEAN SALAD.--Either string or wax beans may be used for
+string-bean salad, which is shown in Fig. 9, and they may be cooked
+freshly for the purpose or be home canned or commercially canned beans.
+To make this salad, place a neat pile of beans on a lettuce leaf resting
+on a plate and moisten with a few drops of vinegar or lemon juice. Serve
+with mayonnaise or cooked salad dressing. If desired, the beans may be
+cut into inch lengths and mixed with the dressing, but this does not
+make so attractive a salad.
+
+68. GREEN-VEGETABLE SALAD.--There are a number of green vegetables that
+are much used for salad either alone or with other vegetables. All of
+them are used in practically the same way, but a point that should not
+be overlooked if an appetizing salad is desired is that they should
+always be fresh and crisp when served. Any salad dressing that is
+preferred may be served with them. Chief among these green vegetables
+come lettuce, including the ordinary leaf lettuce, head lettuce, and
+romaine lettuce, which is not so common as the other varieties. Several
+kinds of endive as well as watercress may also be used for salad.
+
+[Illustration: FIG. 9]
+
+
+COMBINATION FRUIT-AND-VEGETABLE SALADS
+
+69. Sometimes it is desired to make a salad that contains both fruits
+and vegetables. Various fruits can be used for this purpose, but celery,
+as has been stated, is about the only vegetable that combines well with
+fruit, unless, of course, the garnish, which is nearly always a
+vegetable, is considered a part of the salad. Recipes for several very
+appetizing salads containing both vegetables and fruits follow.
+
+70. APPLE-AND-CELERY SALAD.--If an excellent winter salad is desired,
+apple-and-celery salad should be selected, for both celery and apples
+are best during the winter months. As they are very similar in color,
+they are not especially appetizing in appearance when combined for a
+salad, but they make a very popular combination with most persons.
+
+APPLE-AND-CELERY SALAD
+(Sufficient to Serve Four)
+
+1 c. diced apples
+Boiled salad dressing
+1 c. diced celery
+Lettuce
+
+Prepare the apples and celery as short a time before serving as
+possible, but if it is necessary that the apples stand for any length of
+time, sprinkle them with a little lemon juice and water to keep them
+from turning brown. Just before serving, mix them with the salad
+dressing. Place on salad plates garnished with lettuce and serve.
+
+71. WALDORF SALAD.--If to the apple-and-celery salad just explained 1/2
+cupful of chopped English walnut meats is added, what is known as
+Waldorf salad will result. The nuts, which should be added to the
+mixture just before placing it on the table, may be mixed with the other
+ingredients or they may be placed on top. Nuts that are to be used for
+such a purpose should not be run through a grinder, but should be cut
+with a knife or chopped with a chopping knife and bowl.
+
+72. GRAPEFRUIT-AND-CELERY SALAD.--Celery is sometimes used with
+grapefruit to make a salad. This combination is most often served with
+French dressing, but any other desirable dressing may be used as well.
+Prepare the grapefruit in the same way as oranges are prepared for
+salad, and cut each section into three or four pieces. Add to this an
+equal amount of diced celery and serve on a lettuce leaf with any
+desired dressing.
+
+
+FRUIT SALADS
+
+73. Salads made of fruit are undoubtedly the most delicious that can be
+prepared. In addition to being delightful in both appearance and flavor,
+they afford another means of introducing fruit into the diet. As fruit
+is decidedly beneficial for all persons with a normal digestion, every
+opportunity to include it in the diet should be grasped.
+
+Some fruit salads are comparatively bland in flavor while others are
+much more acid, but the mild ones are neither so appetizing nor so
+beneficial as those which are somewhat tart. Advantage should be taken
+of the various kinds of fresh fruits during the seasons when they can be
+obtained, for usually very appetizing salads can be made of them.
+However, the family need not be deprived of fruit salads during the
+winter when fresh fruits cannot be secured, for delicious salads can be
+made from canned and dried fruits, as well as from bananas and citrus
+fruits, which are usually found in all markets.
+
+74. FRUIT-SALAD DRESSING.--Various dressings may be served with fruit
+salad, and usually the one selected depends on the preference of those
+to whom it is served. However, an excellent dressing for salad of this
+kind and one that most persons find delicious is made from fruit juices
+thickened by means of eggs. Whenever a recipe in this Section calls for
+a fruit-salad dressing, this is the one that is intended.
+
+FRUIT-SALAD DRESSING
+
+1/2 c. pineapple, peach, or pear juice
+1/2 c. orange juice
+1/4 c. lemon juice
+1/4 c. sugar
+2 eggs
+
+Mix the fruit juices, add the sugar, beat the eggs slightly, and add
+them. Put the whole into a double boiler and cook until the mixture
+begins to thicken. Remove from the fire and beat for a few seconds with
+a rotary egg beater. Cool and serve.
+
+75. COMBINATION FRUIT SALAD.--The combination of fruits given in the
+accompanying recipe makes a very good salad, but it need not be adhered
+to strictly. If one or more of the fruits is not in supply, it may be
+omitted and some other used. In case canned pineapple is used for the
+salad, the juice from the fruit may be utilized in making a
+fruit-salad dressing.
+
+COMBINATION FRUIT SALAD
+(Sufficient to Serve Six)
+
+1 grapefruit
+2 oranges
+1 banana
+2 apples
+2 slices pineapple
+Salad dressing
+Lettuce
+
+Prepare the grapefruit and oranges according to the directions
+previously given. Slice the banana crosswise into 1/4-inch slices and
+cut each slice into four sections. Dice the apples and cut the pineapple
+in narrow wedge-shaped pieces. Mix the fruit just before serving. Add
+the salad dressing, which may be fruit-salad dressing, French dressing,
+or some other desirable salad dressing, by mixing it with the fruit or
+merely pouring it over the top. Serve on salad plates garnished with
+lettuce leaves. Place a maraschino cherry on top.
+
+76. SUMMER COMBINATION SALAD.--Any agreeable combination of fruits which
+may be obtained during the same season will be suitable for summer
+combination salad. The combination given in the accompanying recipe
+includes strawberries, pineapple, and cherries. However, pineapple and
+cherries may be used alone, or strawberries and pineapple may be used
+without the cherries, or red raspberries may be used to garnish such
+a salad.
+
+SUMMER COMBINATION SALAD
+(Sufficient to Serve Six)
+
+3/4 c. strawberries, cut into halves
+3/4 c. pineapple, cut into dice
+3/4 c. sweet cherries, seeded
+Lettuce
+Fruit-salad dressing
+
+Prepare the fruits just before serving. Put them together, place on
+salad plates garnished with lettuce, and serve with the
+fruit-salad dressing.
+
+77. FILBERT-AND-CHERRY SALAD.--If something different in the way of
+salad is desired, cherries that have been seeded and then filled with
+filberts will prove a delightful change. With this salad, which is shown
+in Fig. 10, any salad dressing may be served, but fruit-salad dressing
+makes it especially delicious.
+
+[Illustration: FIG. 10]
+
+78. DATE-AND-ENGLISH-WALNUT SALAD.--Persons who are fond of dates will
+find a salad made of dates and walnuts very palatable. In addition, such
+a salad is high in food value. Select firm whole dates, wash, and dry
+between clean towels. Cut a slit in the side of each date and remove the
+seed. Place half an English walnut meat inside and press the date
+together. Garnish salad plates with lettuce and serve five or six of the
+dates in a star shape for each serving. In the center, pour a spoonful
+or two of cream salad dressing, boiled salad dressing, or any other
+dressing that may be desired.
+
+79. APPLE-DATE-AND-ORANGE SALAD.--The combination of fruits required by
+the accompanying recipe is an easy one to procure in the winter time.
+Apple-and-date salad is a combination much liked, but unless it is
+served with a rather sour dressing, it is found to be too bland and
+sweet for most persons. The addition of the orange gives just the acid
+touch that is necessary to relieve this monotonous sweetness.
+
+APPLE-DATE-AND-ORANGE SALAD
+(Sufficient to Serve Six)
+
+1 c. diced apples Lettuce
+3/4 c. dates, seeded Salad dressing
+2 oranges
+Lettuce
+Salad Dressing
+
+Peel the apples and dice them into fine pieces. Wash the dates, remove
+the seeds, and cut each date into six or eight pieces. Prepare the
+oranges as directed for preparing oranges for salad, and cut each
+section into two or three pieces. Just before serving, mix the fruits
+carefully so as not to make the salad look mushy, pile in a neat heap on
+garnished salad plates, and serve with any desired dressing.
+
+80. CALIFORNIA SALAD.--During the months in which California grapes can
+be found in the market, a very delicious salad can be made by combining
+them with grapefruit and oranges. Either Malaga or Tokay grapes may
+be used.
+
+CALIFORNIA SALAD
+(Sufficient to Serve Six)
+
+1-1/2 c. grapes
+2 oranges Salad
+1 grapefruit
+Lettuce
+Salad Dressing
+
+Prepare the grapes by washing them in cold water, cutting them into
+halves, and removing the seeds. Remove the sections from the oranges and
+grapefruit in the way previously directed, and cut each section into
+three or four pieces. Mix the fruits and drain carefully so that they
+contain no juice or liquid. Pile in a heap on salad plates garnished
+with lettuce and serve with any desired dressing.
+
+81. BANANA-AND-PEANUT SALAD.--A very good fruit-and-nut combination for
+a salad consists of bananas and ground peanuts. The bananas, after being
+cut in half lengthwise, are rolled in the peanuts, placed on a lettuce
+leaf, and served with dressing. If it is desired to improve the flavor,
+the bananas may be dipped into the salad dressing before being rolled in
+the peanuts.
+
+Peel the required number of bananas, scrape the pithy material from
+their surface, and cut in half lengthwise. Grind the peanuts rather fine
+and roll each half of banana in them. Place on a garnished salad plate
+and serve with boiled dressing.
+
+82. FRUIT IN CANTALOUPE SHELLS.--During cantaloupe season, a delightful
+fruit salad can be made by combining several different kinds of fruit
+with the meat of cantaloupe and serving the mixture in the cantaloupe
+shells. Such a salad is an excellent one to serve when dainty
+refreshments are desired or when something unusual is wanted for a
+nice luncheon.
+
+Cut cantaloupes in half crosswise, and, using the French cutter, cut
+some of the meat into round balls. Dice the remainder and mix with any
+combination of fruit desired. Place this in the cantaloupe shells after
+cutting points in the top edge. Garnish with the balls cut from the
+cantaloupe and serve with any desired dressing.
+
+83. PINEAPPLE-AND-NUT SALAD.--Because of its refreshing flavor,
+pineapple makes a delicious salad. It may be combined with various
+foods, but is very good when merely nuts and salad dressing are used, as
+in the accompanying recipe.
+
+Place slices of canned pineapple on salad plates garnished with lettuce
+leaves. Mix whipped cream with salad dressing until the dressing becomes
+stiff, and place a spoonful or two of this in the center of each slice
+of pineapple. Sprinkle generously with chopped nuts, English walnuts or
+pecans being preferable.
+
+HIGH-PROTEIN SALADS
+
+84. Salads that are made with cheese, eggs, fish, or meat may be classed
+as HIGH-PROTEIN SALADS, for, as has already been learned, these foods
+are characterized by the protein they contain. Of course, those made
+almost entirely of meat or fish are higher in this food substance than
+the others. However, the salads that contain a combination of cheese and
+fruit are comparatively high in protein, and at the same time they
+supply to the diet what is desirable in the way of a fruit salad.
+
+[Illustration: FIG. 11]
+
+85. POINSETTIA SALAD--Cream cheese, such as Neufchatel or Philadelphia
+cream cheese, combines very well with some fruits and vegetables. It is
+used with pineapple and cherries in the preparation of poinsettia salad,
+which is illustrated in Fig. 11. As can be imagined, this makes a pretty
+decoration for a Christmas table or a salad to be served around
+holiday time.
+
+POINSETTIA SALAD
+(Sufficient to Serve Six)
+
+1 pkg. cream cheese
+Lettuce
+2 Tb. cream
+4 maraschino cherries
+1/4 tsp. salt
+Salad dressing
+6 rounds pineapple
+
+Mix the cream cheese with the cream and salt, and form this into small
+round balls with the fingers. Place the rounds of pineapple on salad
+plates garnished with lettuce, and put the cheese ball in the center of
+the pineapple. Cut the maraschino cherries in half, and then cut each
+half into narrow strips that resemble petals of a flower. Place five or
+six of these over the top of the cream cheese with the points meeting in
+the center, as shown in the illustration. Serve with any desired
+dressing, but instead of adding the dressing to the salad put it in a
+mayonnaise bowl and allow each person at the table to add it.
+
+[Illustration: FIG. 12]
+
+
+SALADS AND SANDWICHES
+
+86. PEACH-AND-CREAM-CHEESE SALAD--An excellent way of using canned
+peaches is to combine them with cream cheese for a salad, as shown in
+Fig. 12. If a smaller salad is desired, half a peach may be used and the
+cheese placed on top of it. Firm yellow peaches are the best ones to use
+for this dish.
+
+PEACH-AND-CREAM-CHEESE SALAD
+(Sufficient to Serve Four)
+
+Lettuce
+Salad dressing
+8 halves of pecans or walnuts
+2 Tb. cream
+1/4 tsp. salt
+1 pkg. Cream cheese
+8 halves canned peaches
+
+Mix the cream and salt with the cheese and shape into balls. Place a
+ball between two peach halves, and press them together tightly. Place on
+garnished salad plates, pour salad dressing over the top, and garnish
+with two halves of the nuts. If desired, the nuts may be chopped and
+sprinkled over the top.
+
+[Illustration: FIG. 13]
+
+87. PEAR-AND-CHEESE SALAD--If other fruits are not in supply for use in
+salad and pears can be obtained, they may be utilized with cream cheese
+in a pleasing way, as Fig. 13 shows.
+
+PEAR-AND-CHEESE SALAD
+(Sufficient to Serve Four)
+
+2 Tb. cream
+Lettuce
+1/4 tsp. salt
+4 halves English walnuts
+1 pkg. cream cheese
+Salad dressing
+8 halves canned pears
+
+Mix the cream and salt with the cheese and shape into balls. Place
+one-half of a pear with the hollow side up on a salad plate garnished
+with a lettuce leaf and the other half with the hollow side down beside
+it. Put a ball of the cheese in the hollow of the upturned half and
+press half an English walnut on top of that. Add the dressing and serve.
+French dressing is recommended for this salad, but some other salad
+dressing will answer.
+
+[Illustration: FIG. 14]
+
+[Illustration: FIG. 15]
+
+88. Green-Pepper-and-Cheese Salad.-In Fig. 14 is shown a
+vegetable-and-cheese combination in the form of a salad made of green
+pepper and cheese. To make this kind of salad, select firm green
+peppers, one being sufficient if a large one can be obtained. Season
+cream cheese well with paprika and a little additional salt if
+necessary. Cut the top from the pepper, clean out the inside, and pack
+tight with the cheese. Cut the filled pepper into thin slices, place
+two or three of these slices on a salad plate garnished with lettuce
+leaves, and serve with French dressing.
+
+89. DAISY SALAD.--If an effective, somewhat ornamental salad is desired,
+daisy salad, which is illustrated in Fig. 15, will prove satisfactory.
+As will be observed, this salad resembles a daisy. To make it, cut
+celery into strips about 2 inches long and trim one end of each round.
+These strips will serve to represent the daisy petals. Place them on
+salad plates garnished with lettuce, laying them so that they radiate
+from the center and their round ends are toward the outside of the
+plate. Then, for the center of the daisy effect, cut the yolks of
+hard-cooked eggs into halves and place one half, with the rounded side
+up, on the ends of the celery. Serve with French dressing.
+
+[Illustration: FIG. 16]
+
+90. HUMPTY DUMPTY SALAD.--In Fig. 16 is shown an attractive-appearing
+and extremely appetizing salad known as Humpty Dumpty salad. It consists
+of tomatoes and hard-cooked eggs garnished with pieces of stuffed
+olives, the manner in which the egg is placed in each portion accounting
+for its name.
+
+For this salad, select rather small, firm, ripe tomatoes. Peel them in
+the usual way, and when cutting out the stem remove a sufficient portion
+of the tomato to accommodate the end of an egg. Place each tomato with
+this part uppermost on a salad plate garnished with lettuce. Cut the
+hard-cooked eggs into halves, crosswise, remove the yolk and mash and
+season it with salt, pepper, and a little vinegar. Replace the yolk in
+the white and force this into the depression in the tomato. Place a
+stuffed olive in the egg yolk and serve with French or other desired
+salad dressing.
+
+91. WATER-LILY SALAD.--A means of using eggs in salad without the
+addition of other foods is found in water-lily salad, which is
+illustrated in Fig. 17. If eggs are to be served for a luncheon or some
+other light meal, this method may add a little variety to the usual ways
+of serving them.
+
+[Illustration: Fig. 17]
+
+Hard-cook one egg for each person to be served, remove the shells, and
+cut the eggs into halves, lengthwise. Remove the yolks, mash them, and
+season with salt, pepper, and vinegar. Cut the halves of egg whites into
+three or four pointed pieces, cutting from end to end of the half. Place
+these in a star shape on salad plates garnished with lettuce. Form the
+seasoned egg yolk into a ball and place it in the center over the ends
+of the egg whites. Serve with any desired salad dressing.
+
+92. EASTER SALAD.--Cream cheese makes an attractive salad when formed
+into egg-shaped balls and served in a nest of shredded lettuce. To
+prepare this salad, which is known as Easter salad, shred lettuce finely
+and place it in the shape of a nest on salad plates. Make tiny
+egg-shaped balls of cream cheese moistened with sufficient cream to
+handle. Place three or four of these in the inside of the lettuce. Dust
+with paprika and serve with any desired dressing.
+
+93. SALMON SALAD.--Persons who are fond of salmon will find salmon salad
+a very agreeable dish. In addition to affording a means of varying the
+diet, this salad makes a comparatively cheap high-protein dish that is
+suitable for either supper or luncheon.
+
+SALMON SALAD
+(Sufficient to Serve Six)
+
+2 c. salmon
+1 c. diced celery
+1/4 c. diced Spanish onion
+3 or 4 sweet pickles, chopped fine
+French dressing
+Salad dressing
+Lettuce
+
+Look the salmon over carefully, removing any skin and bones. Break into
+medium-sized pieces and mix carefully with the celery, onion, and
+chopped pickles. Marinate this with the French dressing, taking care not
+to break up the salmon. Drain and serve with any desired salad dressing
+on salad plates garnished with lettuce.
+
+
+94. TUNA-FISH SALAD.--A salad that is both attractive and appetizing can
+be made by using tuna fish as a foundation. This fish, which is
+grayish-white in color, can be obtained in cans like salmon. As it is
+not high in price, it gives the housewife another opportunity to provide
+her family with an inexpensive protein dish.
+
+TUNA-FISH SALAD
+(Sufficient to Serve Six)
+
+1 c. tuna fish
+1/2 c. diced celery
+1 c. diced cucumber
+Salt and pepper
+Vinegar
+Lettuce
+Mayonnaise
+
+Open a can of tuna fish, measure 1 cupful, and place in a bowl. Dice the
+celery and cucumber, mix with the fish, and sprinkle with salt and
+pepper. Dilute some vinegar with water, using half as much water as
+vinegar, and sprinkle enough of this over the mixture to flavor it
+slightly. Allow the mixture to stand for about 1/2 hour in a
+refrigerator or some other cold place and just before serving pour off
+this liquid. Heap the salad on lettuce leaves, pour a spoonful of
+mayonnaise over each portion, and serve.
+
+
+95. LOBSTER OR CRAB SALAD.--Lobster salad and crab salad are made in
+practically the same way, so that a recipe for one may be used for the
+other. The meat may be either fresh or canned, but, of course, fresh
+lobster or crab meat is more desirable if it can be obtained.
+
+LOBSTER OR CRAB SALAD
+(Sufficient to Serve Six)
+
+2 c. lobster or crab meat
+1 c. diced celery
+French dressing
+Lettuce
+Mayonnaise
+1 hard-cooked egg
+
+Chill lobster or crab meat and add the diced celery. Marinate with
+French dressing, and allow this mixture to stand for 1/2 hour or so
+before serving. Keep as cold as possible. Drain off the French dressing
+and heap the salad mixture on garnished salad plates or in a salad bowl
+garnished with lettuce. Pour mayonnaise dressing over the top, garnish
+with slices of hard-cooked egg, and serve.
+
+
+[Illustration: Fig. 18]
+
+96. SHRIMP SALAD.--Shrimps may be used in an attractive salad in the
+manner shown in Fig. 18. Persons who care for sea food find this a most
+appetizing dish. Like lobster and crab, shrimp may be purchased in cans,
+and so it is possible to have this salad at any season.
+
+First marinate the shrimps with French dressing and then heap them on a
+plate garnished with lettuce leaves. Add thin slices of hard-cooked egg
+whites, and place a tender heart of celery in the center of the plate.
+If desired, some thin slices of celery may be marinated with the shrimp.
+Serve with mayonnaise dressing.
+
+
+97. CHICKEN SALAD.--A favored means of using left-over chicken is to
+make chicken salad of it. It is well, however, if the chicken can be
+prepared especially for the salad and the nicer pieces of meat used.
+This is usually done when chicken salad is to be served at a party or
+special dinner. If the chicken is scarce, veal or pork may be
+substituted for one-third or one-fourth of the meat.
+
+CHICKEN SALAD
+(Sufficient to Serve Six)
+
+2 c. chicken
+1 c. diced celery
+1 green pepper
+French dressing
+Lettuce
+Mayonnaise
+1 pimiento
+
+Cut the meat from the bones of a chicken and dice it. Dice the celery,
+clean the green pepper, and cut it into small pieces. Mix the pepper and
+the celery with the chicken. Marinate with French dressing, chill, and
+allow to stand for about 1/2 hour. Drain the dressing from the salad
+mixture, serve in a garnished salad bowl or on garnished salad plates,
+pour mayonnaise over the top, and garnish with strips of pimiento.
+
+[Illustration: FIG. 19]
+
+98. STUFFED CELERY.--An appetizing relish may be prepared by stuffing
+celery in the manner shown in Fig. 19. Stuffed celery is not exactly a
+salad, but it may be used to take the place of a salad in a meal. It is
+often served with soup as an appetizer, but since it is high in food
+value it deserves a place of greater prominence in the meal. Any
+desirable cheese may be used to make the stuffing. Roquefort cheese is
+probably the most popular one, but many persons do not care for it.
+Cream cheese, ordinary American cheese, or even cottage cheese finely
+mashed may be used for this purpose.
+
+Put into a bowl the quantity of cheese needed to fill the number of
+stalks of celery desired, mash it finely with a fork, and mix it with
+cream or salad dressing until it is of a thick, creamy consistency.
+Season highly with a dash of red pepper and salt and, if desired, mix
+with very finely chopped nuts. Fill the hollows of the stems of celery
+with the mixture, sprinkle with paprika, and serve on a plate garnished
+with lettuce.
+
+       *       *       *       *       *
+
+
+SANDWICHES
+
+NATURE OF SANDWICHES
+
+99. When salads are mentioned, Sandwiches naturally come to the mind,
+for while they have many other uses, they are often served as an
+accompaniment to a salad. Sandwiches are generally thought of as two
+thin slices of bread put together with a filling, such as meat, cheese,
+fruit, etc. However, there are as many varieties of sandwiches as of
+salads and they serve a large number of purposes. For instance, they may
+be merely two pieces of buttered bread put together or they may be
+elaborate both as to shape and contents. In reality, many different
+things are considered as sandwiches. Sometimes one piece of bread spread
+with a filling and usually decorated in some way is served with
+afternoon tea or a very light luncheon. Then, again, sandwiches often
+consist of three layers of bread instead of two, and for other kinds the
+bread is toasted instead of being used plain.
+
+As in the case of salads, the housewife must determine from their
+composition, the place that sandwiches should take in the meal, for
+their food value depends on what is used with the bread. A sandwich that
+is high in food value may be used as the main dish in a light meal,
+while one that is comparatively low in this respect generally
+accompanies another dish, as, for instance, a salad, or is used to take
+the place of plain bread.
+
+
+GENERAL PRINCIPLES OF SANDWICH MAKING
+
+100. BREAD FOR SANDWICHES.--Although sandwiches vary greatly in both
+form and contents, bread or something that may be substituted for it
+always forms the foundation of this class of food. White bread is much
+employed for this purpose, but rye, graham, brown, or whole-wheat bread,
+or in fact any other desirable kind, may be used, depending on the
+nature of the sandwich or the kind preferred. Several matters concerning
+the bread that is used, however, should receive attention if successful
+sandwiches are to be the result.
+
+101. In the first place, the bread used should be at least 24 hours old,
+as difficulty will be experienced in cutting bread that is any fresher.
+Another requirement is that the bread should be firm and of a
+comparatively fine texture. The shape of the loaf must also be taken
+into consideration. As is easily understood, there will be a
+considerable waste of bread if a round sandwich is made from a square
+loaf or a square sandwich is cut from a round loaf. When round
+sandwiches are desired, it is advisable to bake the bread in round
+loaves, unless some good use can be made of the bread that is trimmed
+off in cutting the sandwiches.
+
+[Illustration: Fig. 20]
+
+102. For sandwich making, bakers often sell special sandwich bread. Some
+persons prefer sandwiches made of such bread, but, as a rule, it will be
+found easier to use the ordinary bread baked by the baker or bread that
+is baked in the home for this purpose. When bread is being made for
+sandwiches, a good plan is to give the dough a little additional
+kneading and, toward the end of the kneading, to work in a small amount
+of flour, perhaps a little extra sugar, and, if desired, an egg. Then,
+if it is not allowed to rise as much as usual, it will make a bread that
+is finer in texture and easier to handle.
+
+103. UTENSILS FOR SANDWICH MAKING.--Very few utensils are required for
+the making of sandwiches, but those which are used must be of the right
+kind if well-made sandwiches are desired. To cut the bread, a large
+sharp knife must be used, for, generally, the bread is required to be
+cut thin and this cannot be done successfully unless the knife is
+sufficiently sharp. In addition, a case knife or a small spatula is
+needed for the spreading of the bread. If sandwiches in any quantity are
+to be spread with a filling besides butter, two case knives or a case
+knife and a spatula should be provided.
+
+104. MAKING SANDWICHES.--The point that should be remembered about
+sandwiches is that they should be as dainty as possible. Therefore, the
+[Illustration: Fig 21] bread should usually be cut thin and the crust
+should be removed. If a large number of sandwiches are to be made, it is
+often a good idea to remove the crust from the loaf, as shown in Fig.
+20, before slicing the bread. More frequently, however, the cutting is
+done first, as in Fig. 21. Then after the bread is spread, the crust is
+removed from a pile of slices at a time. A little difficulty will be
+experienced in making sandwiches unless care is taken in matching the
+slices. After being cut, they should be laid out in pairs with
+corresponding sides together, so that when they are spread two pieces
+that do not fit will not have to be put together.
+
+[Illustration: Fig. 22]
+
+The plan of spreading the end of the loaf and then slicing off the piece
+that is spread is sometimes advocated, but it is not recommended, for it
+has no special advantage and then, too, the bread is difficult to handle
+after it has been spread.
+
+105. No matter what kind of filling is to be used for sandwiches, the
+slices are usually buttered before the filling is applied. To make the
+butter soft enough to spread easily, it should be creamed with a spoon,
+as shown in Fig. 22, but it should never be melted. With the bread
+sliced and the butter creamed, one of a pair of slices should be spread
+with butter, as in Fig. 23, and the other with filling, and then the two
+slices should be put together. After a number of sandwiches have been
+made, they should be placed on top of one another and, as shown in Fig.
+24, the crusts should be cut from a small pile at one time.
+
+[Illustration: Fig. 23]
+
+Sometimes, if sandwiches are being made in quantity, the butter is
+worked into the filling instead of being spread on the bread. As this
+plan saves time and does not detract from the food value of the
+sandwich, it may be followed whenever it seems advisable.
+
+106. Variety can be obtained from time to time in the shapes of
+sandwiches by cutting the bread in different ways. For instance, one
+time it may be cut into strips lengthwise, another time into halves
+crosswise, and again, diagonally, so as to form triangular pieces. To
+vary the sandwich filling, a lettuce leaf may be placed on the buttered
+slice of the bread and the slice containing the filling put on top of
+this. Lettuce used in this way makes a delightful addition to cheese,
+meat, egg, or vegetable sandwiches.
+
+[Illustration: Fig. 24]
+
+107. It is often necessary to make sandwiches some time before they are
+to be served. In such an event, they should be kept moistened so that
+they will be fresh when they are served. To accomplish this, they may be
+wrapped first in oiled paper and then in a damp towel, or if oiled
+paper is not in supply, the towel alone will answer the purpose,
+provided it is not made too damp and a dry towel is wrapped on
+the outside.
+
+       *       *       *       *       *
+
+
+PREPARATION OF SANDWICHES
+
+BREAD-AND-BUTTER SANDWICHES
+
+108. Often it is desired to serve bread and butter with a certain dish
+and yet something more is wanted than just two pieces of bread spread
+with butter and put together. While bread-and-butter sandwiches are
+probably the simplest kind that can be made, variety can be obtained in
+them if the housewife will exercise a little ingenuity. Fig. 25 shows
+what can be done in the way of bread-and-butter sandwiches with very
+little effort, for the two plates on the left contain sandwiches made
+merely of bread and butter.
+
+[Illustration: Fig. 25]
+
+109. ROUND SANDWICHES.--The round sandwiches on the rear left plate in
+Fig. 25 can be made of brown bread or of white bread, or both varieties
+may be served in the event that some one does not care for brown bread.
+To make these, cut slices of bread from a loaf and, by means of a round
+cutter, cut them round in shape. Out of the top slice of each sandwich,
+cut a round hole with a small round cutter or a thimble. After spreading
+both slices with butter and placing them together, cut a thick slice
+from a stuffed olive and insert this in the hole in the top slice.
+
+110. RIBBON SANDWICHES.--The sandwiches on the plate in front in Fig.
+25 are known as ribbon sandwiches. To make these, cut white bread and
+graham bread in very thin slices, butter them, and then alternate a
+slice of white with a slice of graham until there are three or four
+layers. Place the pile under a weight until the butter becomes hard and
+then cut down in thin slices. The attractive sandwiches here shown will
+be the result.
+
+111. CHECKERBOARD SANDWICHES.--Another way of serving bread and butter
+is in the form of checkerboard sandwiches. These are no more difficult
+to make than the ribbon sandwiches, but the slices of the bread must be
+cut evenly and all must be of the same thickness. In addition, the bread
+should be firm and close-grained and the butter should be put on thickly
+enough to make the slices of bread stick together. Cut three slices each
+of graham bread and white bread 1/2 inch in thickness. Spread one side
+of each slice thickly with butter. Place a slice of graham between two
+slices of white bread and a slice of white between two slices of graham.
+Trim these piles evenly and cut them into 1/2-inch slices. Butter these
+slices and put them together so that brown bread will alternate with
+white and white with brown. Place the slices under a weight in a cool
+place until the butter becomes perfectly hard. Then cut them into thin
+slices for serving and they will be found to resemble a checkerboard.
+
+
+VEGETABLE SANDWICHES
+
+112. Certain vegetables may be used with bread and butter to make very
+appetizing sandwiches. The vegetables most often used for this purpose
+are lettuce, tomatoes, cucumbers, celery, and onions. Generally, when
+vegetables are to be used for sandwich filling, the sandwiches should be
+made immediately before they are to be served, as they are apt to become
+moist if they are allowed to stand very long. An exception to this is
+celery sandwiches, which are made in the form of rolls and which must
+stand piled close together for some time in order for the butter to
+become hard enough to stick them together.
+
+113. LETTUCE SANDWICHES.--Cut white bread into slices about 1/4 inch
+thick and spread these thinly with butter. Place a leaf or two of tender
+lettuce between each two slices and spread with thick salad dressing.
+Put the slices of bread together, trim off the edges of the lettuce and
+the crusts if desired, and serve.
+
+114. TOMATO SANDWICHES.--Slice bread about 1/4 inch thick and spread the
+slices with butter. Peel firm red tomatoes and cut them into thin
+slices. Cover one slice of bread with a slice of tomato, spread this
+with thick salad dressing, and, if desired, place a lettuce leaf over
+this. Cover with a second slice of bread, trim the edges, and serve.
+
+115. CUCUMBER SANDWICHES.--Peel and slice into thin slices a
+medium-sized cucumber that does not contain large seeds. Place the
+slices in very cold water to make them crisp. Slice bread about 1/4 inch
+thick and spread the slices with butter. Place thin slices of cucumber
+on one piece, spread with thick salad dressing, and put a lettuce leaf
+on top of this, if desired. Cover with the second slice of bread, trim
+the edges, and serve.
+
+[Illustration: Fig. 26]
+
+
+116. ROLLED CELERY SANDWICHES.--Cut 1/4-inch slices from a comparatively
+fresh loaf of bread. Trim the crusts and spread with butter. Cut the
+stems of tender celery into pieces that are as long as the bread is
+wide. Place the celery on one edge of the bread, fill the center of the
+stem with salad dressing, and roll the celery into the bread like a
+jelly roll. Place a moist napkin in the bottom of a bread pan and stack
+the rolls in rows, with the loose edge down, so that they will stay
+rolled. When all have been placed in the pan, fold the edges of the
+napkin across the top and allow them to stand for a few hours before
+serving. This cannot be done with bread that is dry. If the sandwiches
+are to be served at once, the edges will have to be tied or fastened
+with toothpicks.
+
+In case it is desired not to use celery in rolled sandwiches, a filling
+of cream cheese or jam may be added after the bread is buttered and each
+piece then rolled in the manner explained. An idea of how attractive
+rolled sandwiches are may be obtained from Fig. 26. When served in a
+decorated sandwich basket, as shown, these sandwiches give a very dainty
+touch to a luncheon or a tea.
+
+117. ONION-AND-PEPPER SANDWICHES.--Cut bread into slices about 1/4 inch
+thick and spread these with butter. Slice Spanish or Bermuda onions into
+thin slices and cut a green pepper into thin rings. Place a slice of the
+onion on one piece of buttered bread and on top of this put two or three
+rings of green pepper. If desired, spread with salad dressing, or merely
+season the onion with salt and pepper. Place the second slice of bread
+on top, trim the edges, and serve.
+
+
+FRUIT SANDWICHES
+
+118. Sandwiches that have fruit for their filling appeal to many
+persons. For the most part, dried fruits are used for this purpose and
+they usually require cooking. Another type of fruit sandwich is that
+which has jelly or marmalade for its filling. As fruit sandwiches are
+sweet and not very hearty, they are much served for afternoon tea or to
+provide variety when another kind of sandwich is being served.
+
+119. DATE SANDWICHES.--To any one who desires a sweet sandwich, the date
+sandwich in the accompanying recipe will be found to be very agreeable.
+Not all sandwich fillings seem to be satisfactory with other bread than
+white, but the filling here given can be utilized with white, graham, or
+whole-wheat bread.
+
+DATE FILLING
+
+3/4 c. dates
+1/4 c. nut meats
+1/2 lemon
+
+Wash the dates and remove the seeds. Steam them over hot water or in a
+double boiler until they are soft, and then mash them thoroughly.
+Squeeze the juice from the lemon, grate the yellow part of the rind and
+mix with the juice, and add both to the steamed dates. Then add the nut
+meats chopped very fine.
+
+To make the sandwiches, cut thin slices of bread and spread one slice
+with butter and the corresponding slice with the date filling. Place the
+two together, trim the crusts if desired, and serve.
+
+120. FRUIT SANDWICHES.--The three fruits mentioned in the accompanying
+recipe may be used in equal proportions as here given, only two of them
+may be utilized, or the proportions may be changed to suit the supply
+on hand. This sandwich may be made with white bread, brown bread, graham
+bread, or whole-wheat bread.
+
+FRUIT FILLING
+
+1/2 c. dates
+1/2 c. raisins
+1/2 c. figs
+1 orange
+
+Wash the dates, figs, and raisins, and remove the stones from the dates.
+Steam all together until they are soft, mash thoroughly, and add the
+juice and the grated rind of the orange.
+
+Cut thin slices of bread, spread one slice with butter, and spread the
+opposite slice with this filling. Place the two together, trim the edges
+if desired, and serve.
+
+121. APRICOT SANDWICHES.--To people who are fond of apricots, sandwiches
+containing apricot filling are very delicious. If jelly or marmalade is
+plentiful, it may be used in place of the apricots to make the sandwich.
+
+APRICOT FILLING
+
+1/2 c. dried apricots
+1/4 tsp. cinnamon
+1/2 c. sugar
+1 Tb. lemon juice
+
+Wash and soak the apricots, and when they are thoroughly softened cook
+them until tender in just enough water to keep them from burning. Put
+them through a sieve or a colander and add the sugar, cinnamon, and
+lemon juice to the pulp. Place over the fire and cook until the mixture
+becomes thick, stirring constantly to keep it from scorching. Set
+aside to cool.
+
+Cut bread into thin slices, butter one slice, and spread the other of
+each pair of slices with the apricot filling. Put each two slices
+together and trim the edges if desired. Serve.
+
+122. JELLY AND MARMALADE SANDWICHES.--Jelly and marmalade always make
+acceptable filling for sandwiches, and as these foods are usually in
+supply sandwiches containing them require less trouble to prepare than
+do most sandwiches. Then, too, if two kinds of sandwiches are to be
+served for a tea or a little lunch, sandwiches of this kind are very
+nice for the second one. They are made in the usual way, but if the
+jelly or marmalade is very thin, it is an excellent plan to spread each
+slice of bread used for the sandwich thinly with butter so that the
+filling will not soak into the bread.
+
+Slices of Boston brown bread steamed in small round cans, such as
+baking-powder cans, and a filling of jelly or marmalade make dainty
+little sandwiches for afternoon tea.
+
+
+HIGH-PROTEIN SANDWICHES
+
+123. When sandwiches of a substantial nature are desired, those in which
+high-protein foods are used as fillings will be found very acceptable.
+Here considerable variety may be had, for there are a number of these
+foods that make excellent fillings. Some sandwiches of this kind are
+suitable for serving with salads while others, such as those containing
+meat or chicken, are very satisfactory for picnics or light lunches.
+
+124. JELLY-AND-CREAM-CHEESE SANDWICHES.--A sandwich that is very dainty
+as well as unusually good is made by using both jelly and cream cheese
+for filling. Sandwiches of this kind are shown on the plate to the right
+in Fig. 25. If a red jelly, such as currant jelly, is used, the
+appearance of the sandwich will be better than if a light jelly or a
+very dark jelly is used.
+
+Cut the bread very thin and match three slices for the sandwich instead
+of two. Spread the first piece thinly with butter and spread the
+opposite side of the second piece with jelly. Place this on the buttered
+bread and spread the other side with cream cheese. Spread another piece
+with butter and place this on top of the cream cheese. Trim the edges if
+desired, and cut into narrow strips. Serve.
+
+125. RYE-BREAD-AND-CHEESE SANDWICHES.--Rye bread and cheese make a
+favored combination with many persons. Swiss cheese is an excellent kind
+to serve with rye bread, but the American-made Cheddar cheese does very
+nicely if the other cannot be procured.
+
+Cut rye bread into slices about 1/4 inch thick. Spread them very thinly
+with butter, and between each two slices place a thin slice of the
+cheese. Serve mustard with sandwiches of this kind for any one who may
+desire it.
+
+126. CHEESE SANDWICHES.--Cheese combined with pimiento, sweet pickles,
+olives, and nuts makes a filling that has an excellent flavor.
+Sandwiches containing this filling will be found to be very good for
+picnics or lunches. Their food value, which, of course, is high, depends
+somewhat on the amount of filling used.
+
+CHEESE FILLING
+
+1/4 lb. cheese
+1/4 c. English walnut meats
+1 pimiento
+1/2 doz. olives, cut from stones
+2 sweet pickles
+
+Put the cheese through a grinder unless it is soft enough to mash. Chop
+the pimiento, pickles, nuts, and olives quite fine and add the cheese.
+Work together with a spoon. Cut bread into thin slices, spread one piece
+with butter, the other one with the cheese filling, place the two
+together, trim if desired, and serve.
+
+127. CHEESE-AND-NUT SANDWICHES.--Cream cheese is used in the
+accompanying recipe, but other cheese may be substituted for it if
+desired. Sandwiches containing this filling are high in both protein and
+fat, and may be served very nicely with a vegetable salad.
+
+CHEESE-AND-NUT FILLING
+
+1 pkg. cream cheese
+1/3 c. English walnut meats
+4 Tb. salad dressing
+
+Mash the cheese with a spoon and add the salad dressing. Just before
+making the sandwiches, add the nut meats, which have been chopped very
+fine. If this mixture is put together and allowed to stand for any
+length of time before serving, the filling will grow dark.
+
+Cut bread thinly, butter one slice, place filling on the opposite slice,
+put together, trim if desired, and serve.
+
+128. PEANUT-BUTTER SANDWICHES.--Peanut butter alone makes a rather dry
+sandwich, as it has a peculiar consistency that makes it difficult to
+swallow without moistening. This condition can be overcome by adding a
+little salad dressing to the peanut butter.
+
+Place a few tablespoonfuls of peanut butter in a bowl and pour a
+sufficient amount of salad dressing into it to moisten it enough to
+spread. Season with salt. Cut slices of bread thin, spread one piece
+with butter, the opposite piece with peanut butter, place together, trim
+if desired, and serve.
+
+129. HARD-COOKED-EGG SANDWICHES.--An excellent sandwich filling can be
+made by seasoning hard-cooked eggs and combining them with vinegar. To
+make this filling, cook the desired number of eggs until they are hard.
+Remove them from the shells and put them through a sieve. Season well
+with salt and pepper and then add sufficient vinegar to make them of a
+good consistency to spread. Cut bread thin, spread one piece with
+butter, and the opposite piece with the egg mixture. Put them together,
+trim the edges if desired, and serve.
+
+130. MEAT SANDWICHES.--Cold cooked meat may be used in sandwiches in
+the usual way by putting thin slices between buttered bread, or it may
+be put through the grinder or chopped finely and then mixed with salad
+dressing until thin enough to spread. With the meat may also be chopped
+pickles, olives, a small amount of onion, green pepper, pimiento, or
+anything desired for flavoring. Left-over roast meat that will not slice
+very well and trimmings from ham may be utilized in this way.
+
+When a filling of chopped meat is to be used, slice bread thin, spread
+one slice with butter and the opposite slice with the meat filling. Put
+together, trim if desired, and serve.
+
+131. CHICKEN SANDWICHES.--Cold chicken sliced thinly, put between pieces
+of crisp toast, and spread with salad dressing, makes a sandwich that is
+most delicious and offers a pleasant change from the usual plain-bread
+sandwich. Cut bread 1/4 inch thick and toast it a delicate brown on both
+sides. Spread thinly with butter when it comes from the toaster. Between
+each two pieces place thin slices of chicken. Spread the chicken with a
+small amount of salad dressing, place a lettuce leaf on top of this, and
+cover with a second piece of toast. Serve.
+
+132. CHICKEN-SALAD SANDWICHES.--When there is on hand only a small
+amount of chicken that is perhaps not in the right condition for
+slicing, it is a good plan to make a salad of it and use this for
+sandwich filling. If necessary, a little veal or pork may be used with
+the chicken.
+
+CHICKEN-SALAD FILLING
+
+1 c. cold meat
+1 hard-cooked egg
+1/2 c. chopped celery
+Salad dressing
+1 small onion
+
+Chop all the ingredients very fine, mix together, and season well with
+salt and pepper. Add sufficient salad dressing to moisten well. Cut
+bread thin and spread a slice with butter and another slice with the
+sandwich mixture. Place a lettuce leaf over this, put the two pieces of
+bread together, trim and serve.
+
+
+HOT SANDWICHES
+
+133. All the sandwiches thus far discussed are served cold, but various
+hot sandwiches can also be made. As these generally have meat or a
+high-protein food for their filling, they may be used as the main dish
+in the meal in which they are served. Sandwiches of this kind are
+excellent for a light luncheon or for supper.
+
+134. HOT-MEAT SANDWICHES.--If both meat and gravy remain from a roast, a
+very excellent luncheon dish may be made by slicing the meat thin,
+placing it on slices of bread, and pouring the gravy, which has been
+heated, over both the bread and meat. There may be a second layer of
+bread on top of the meat if desired.
+
+135. HOT FRIED-EGG SANDWICHES.--A very good way in which to serve eggs
+is to saute them and then make sandwiches of them. Spread slices of
+bread thinly with butter. Break the desired number of eggs into a frying
+pan with melted butter or other fat, season with salt and pepper, and
+fry on one side. Then turn and fry on the other side until the yolk
+becomes quite hard. Place an egg on one slice of the buttered bread,
+place a second slice over this, and serve while hot.
+
+136. HAM-AND-EGG SANDWICHES.--The combination of ham and eggs is always
+a good one, but it becomes especially palatable when used in a sandwich,
+as here explained. Slice boiled ham into thin slices and saute in hot
+fat for a few minutes. Then break into a bowl as many eggs as will be
+required, beat slightly, and pour over the slices of ham in the frying
+pan. When the mass has cooked well on one side, turn and cook on the
+opposite side. There should not be sufficient egg to make this very
+thick. Season well with salt and pepper and when the mixture is
+thoroughly cooked, cut it into pieces of a size to fit the bread used
+for the sandwiches. Cut the bread, butter it slightly, place a piece of
+the ham-and-egg mixture between each two slices of bread, and serve hot.
+If desired, toast may be used in place of bread and a more delicious
+sandwich will be the result.
+
+137. CLUB SANDWICHES.--Nothing in the way of sandwiches is more
+delicious than club sandwiches if they are properly made. They involve a
+little more work than most sandwiches, but no difficulty will be
+experienced in making them if the directions here given are carefully
+followed. The ingredients necessary for sandwiches of this kind are
+bread, lettuce, salad dressing, bacon, and chicken. The quantity of each
+required will depend on whether a two- or a three-layer sandwich is made
+and the number of sandwiches to be served.
+
+Cut the bread into slices about 1/4 inch thick and cut each slice
+diagonally across to form two triangular pieces. Trim the crust and
+toast the bread on a toaster until it is a light brown on both sides and
+then butter slightly if desired. Slice chicken into thin slices. Broil
+strips of bacon until they are crisp. On a slice of toast, place a
+lettuce leaf and then a layer of sliced chicken, and spread over this a
+small quantity of salad dressing, preferably mayonnaise. On top of this,
+place strips of the broiled bacon and then a second slice of toast. If
+desired, repeat the first layer and place on top of it a third slice of
+toast. This should be served while the bacon is still hot. Thin slices
+of tomato may also be used in each layer of this sandwich if desired.
+
+138. CHEESE DREAMS.--With persons who are fond of melted cheese, a
+favorite kind of sandwich is that known as cheese dreams. These make a
+good dish for a Sunday evening supper or for an evening lunch.
+
+Cut bread about 1/4 inch thick. Cut slices of cheese about half as
+thick, and between each two slices of bread place a slice of the cheese.
+Place these on a broiler, broil first on one side and then on the other
+until the cheese is thoroughly melted, or saute the sandwiches in a
+frying pan with melted butter, first on one side and then on the other.
+Serve while hot.
+
+
+OPEN SANDWICHES
+
+139. If sandwiches that are entirely different and at the same time
+attractive are desired for an afternoon tea or to serve with a salad,
+open sandwiches will undoubtedly find favor. Fig. 27 illustrates several
+varieties of such sandwiches and shows how artistically they can be
+made. These are merely submitted as suggestions, but with a little
+ingenuity, the housewife may work out in designs any ideas she may have.
+To make such sandwiches attractive, fancy cutters of various shapes will
+be found helpful. As here shown, round, diamond-shaped, crescent-shaped,
+triangular, and star-shaped cutters have been used.
+
+140. The most suitable materials for open sandwiches include cream
+cheese, jam, stuffed olives, chopped parsley, hard-cooked eggs with the
+yolks or whites forced through a ricer, pimiento cut into attractive
+shapes, and any other material that will add either flavor or color.
+Either white or brown bread may be used. After cutting the bread in the
+preferred shapes, spread first with butter, if desired, and then with
+cream cheese, jam, or jelly. With this done, decorate the sandwiches in
+any desired way. Slices of stuffed olives are placed in the center of
+several here shown and strips or small pieces of pimiento are used for
+much of the decoration. On those that have jam or jelly for their
+foundation, cream cheese put through a pastry tube forms the decoration.
+
+[Illustration: FIG. 27, Plate of decorative open-faced sandwiches.]
+
+141. If an accompaniment for a salad is desired and time will not permit
+the making of open sandwiches, small crisp crackers, decorated with
+cream cheese, as shown in Fig. 28, will be a very good substitute. These
+are excellent with a vegetable or a fruit salad; also, when served after
+the dessert they make a good final course to a meal.
+
+[Illustration: FIG. 28, Plate of crackers decorated with cream cheese.]
+
+To prepare them, add cream to cream cheese until it is thin enough to be
+forced through a pastry bag. Using the rosette tube in the bag, make a
+single rosette in the center of each wafer. Dust with paprika and serve.
+
+142. CANAPES.--Although differing somewhat from the open sandwiches that
+have been described, canapes are usually placed under this head.
+_Canapes_ are small pieces of bread toasted or sauted in butter and then
+spread with some highly seasoned material, such as caviar, anchovy
+paste, well-seasoned smoked or canned salmon, or a vegetable mixture.
+They are served either hot or cold as an appetizer or as a first course
+for lunch or dinner.
+
+To make canapes, toast or saute slices of bread and cut them into any
+shape desired. Cover each piece with a thin layer of the material to be
+used and then decorate in any of the ways shown in Fig. 27 or in any
+other manner. Sometimes a thin layer of tomato is used, but often just a
+border of some material of contrasting color, such as the yolk of egg
+forced through a ricer, finely chopped parsley, a thin strip of
+pimiento, etc., is placed around the edge.
+
+       *       *       *       *       *
+
+SALADS AND SANDWICHES
+
+EXAMINATION QUESTIONS
+
+(1) Discuss the importance of salads and their value in the diet.
+
+(2) In planning meals to include salads, what rules should be observed
+in order to make the meals balance properly?
+
+(3) Of what value to the salads are the accompaniments often served with
+them?
+
+(4) What ingredients used in salads make them satisfactory as
+high-protein salads?
+
+(5) How is fat usually supplied in making salads?
+
+(6) What salad ingredients are of the most value for supplying mineral
+salts?
+
+(7) To what extent are vegetables and fruits combined in making salads?
+
+(8) Of what value are salads in the use of leftovers?
+
+(9) (a) What is meant by garnishing salads? (b) How may coarse lettuce
+be used to advantage for garnish?
+
+(10) (a) Describe the best quality of olive oil. (b) What other kinds of
+oils may be used as salad oils?
+
+(11) (a) What ingredients beside oil are included in the making of the
+various kinds of salad dressings? (b) What is the value of each?
+
+(12) Describe the ideal condition of ingredients used for salads.
+
+(13) How may salad ingredients be freshened if they have become wilted?
+
+(14) Describe the cleaning of lettuce for salad.
+
+(15) (a) When may a salad serve as a dessert? (b) In making a salad that
+contains nuts, when should they be added?
+
+(16) (a) Tell how and why marinating is done. (b) What kind of salads
+should always be marinated?
+
+(17) At what time during a meal is the salad served when it is used as a
+separate course?
+
+(18) (a) Give several points that must be observed if mayonnaise
+dressing is to be successfully made. (b) What utensil is best for the
+cooking of boiled salad dressing? Tell why.
+
+(19) (a) Describe the bread that may be used to best advantage for
+sandwiches. (b) Into what shapes may sandwiches be cut so that there
+will be no waste of bread?
+
+(20) (a) How should butter be prepared for spreading sandwiches? (b) How
+may sandwiches be kept moist when they are prepared some time before
+they are to be served?
+
+
+ADDITIONAL WORK
+
+Give a recipe for an original salad in which at least one ingredient is
+a left-over.
+
+
+
+
+COLD AND FROZEN DESSERTS
+
+       *       *       *       *       *
+
+THE DESSERT IN THE MEAL
+
+GENERAL DISCUSSION
+
+1. A dessert always consists of sweet food of some kind, and in the
+usual meal it is served as the last course. Sometimes, especially in
+more elaborate meals, another course, such as cheese and coffee, may
+follow, but ordinarily the dessert is the last food that is served.
+
+The eating of something sweet after the heavy course of a meal has
+undoubtedly become a habit with almost every person. At any rate, a
+dinner in which a dessert is not included generally leaves one
+unsatisfied and gives the feeling that the meal has not been properly
+completed. Some housewives, however, make the mistake of serving a heavy
+dessert after a large meal, with the result that those served leave the
+table feeling they have had too much to eat. If this occurs, the same
+combination of food should be avoided another time and a simple dessert
+used to follow a dinner that is already sufficiently heavy.
+
+2. There is nothing fixed about the dessert course of a meal. It may be
+very simple or it may be as complicated and elaborate as desired. To
+make an elaborate dessert usually requires a good deal of time, and
+unless time and care can be devoted to such a dessert it should not be
+attempted. However, whether a dessert is simple or elaborate, it should
+always be made sufficiently attractive to appeal to an appetite that is
+already almost satisfied. Besides providing a chance to end a meal in an
+attractive and appetizing way, it offers a splendid opportunity to carry
+out a color scheme that may be adopted for a meal. Of course, this is
+seldom done, except for a party or a company meal, for a color scheme
+has no particular value other than to appeal to the esthetic sense.
+
+3. The cost of desserts is also a matter that may be varied. For
+instance, it may be low, as in plain rice pudding, which contains merely
+rice and milk, or it may be high, as in such concoctions as mousse or
+parfait, which may contain cream, eggs, gelatine, and fruit. It is
+possible then, with correct planning, to make the price of the dessert
+equalize the cost of the meal. For example, if the previous courses have
+contained expensive foods, the dessert should be an economical one,
+whereas an expensive one is permissible either when an elaborate meal is
+desired or when the cheapness of the food served before the dessert
+warrants greater expense in the final dish.
+
+4. The fact that desserts are often a means of economically utilizing
+left-over foods should not be overlooked. A famous cooking expert is
+responsible for the statement that any edible left-over may be utilized
+in the making of soup, salad, or dessert. This is an important truth to
+keep in mind, for, with the exception of a knowledge of the correct
+purchase and cooking of foods, nothing makes so much for economy in
+cookery as the economical use of leftovers.
+
+5. Desserts are really of two kinds: those which are heavy, such as hot
+puddings and pastry, and those which are light or of a less substantial
+nature, such as gelatine, custards, ices, etc. In general, light
+desserts are either frozen or allowed to cool before they are used and
+consequently may be made some time before the serving of the meal. It is
+with desserts of this kind that this Section deals, the heavier desserts
+being discussed elsewhere.
+
+
+COMPOSITION AND FOOD VALUE OF DESSERTS
+
+6. Attention should be paid to the composition and food value of
+desserts in order that the meals in which they are served may be
+properly balanced. For instance, when a housewife understands the value
+of the ingredients used in the preparation of a dessert, she will be
+able to determine the kind of dessert necessary to supply what is
+lacking in the meal. Of course, if she first decides on a particular
+dessert that she wants to serve, it will be necessary for her to plan
+the other dishes accordingly. This, however, is not the logical way in
+which to plan meals. It is much more reasonable to have the dessert
+supply anything that the meal may lack in the way of food constituents.
+
+In considering the food value of desserts, it should be remembered that
+they are just as valuable as the ingredients they contain. The
+ingredients in which this class of foods is highest are carbohydrate in
+the form of starch or sugar or both, protein, especially when eggs in
+any quantity are used, and fat.
+
+7. CARBOHYDRATE IN DESSERTS.--As a rule, the carbohydrate in desserts is
+obtained from two sources. It is furnished by the sugar, honey, or other
+sweetening that is added to the mixture, or it is in the form of starch
+added to thicken, as in the case of corn starch, or material actually
+used as the basis of the dessert itself, such as rice, tapioca, bread,
+etc. These ingredients are, of course, easily digested if they are
+properly cooked. On the whole, desserts can therefore be regarded as
+high-carbohydrate foods.
+
+8. PROTEIN IN DESSERTS.--Protein is usually supplied in desserts by
+means of eggs and milk. Custard made almost exclusively of these two
+foods is sufficiently high in protein to be taken into account in the
+planning of the main dish for the meal. Because of the presence of this
+food substance in many desserts, proper cooking is a matter to which
+attention must be given, for it makes for digestibility as well as
+consistency. Cream added to desserts also supplies a little protein. If
+wheat flour is used, it adds a small amount of protein in the form of
+gluten. Most of the starchy preparations, such as tapioca, rice, corn
+starch, etc., however, are almost entirely devoid of protein material.
+Gelatine desserts are sometimes thought to be high-protein foods, but,
+as is explained elsewhere, gelatine is not regarded as true protein. If
+such desserts are to contain protein, it must come from some
+other source.
+
+9. FAT IN DESSERTS.--Fat is usually added to desserts in the form of
+cream. Sometimes, a little butter is used in the making of a dessert,
+but for the most part the chief source of fat in desserts is the plain
+or whipped cream that is added to them or served with them.
+
+
+PRINCIPLES OF DESSERT MAKING
+
+10. ATTRACTIVENESS OF DESSERTS.--Attractiveness, as has been mentioned,
+is essential in a dessert if it is to appeal to an appetite that may be
+nearly satisfied by the time the dessert course is reached. To render
+dessert attractive, it should be carefully made and artistically
+garnished and served. It may be made to appeal through a sense of
+beautiful proportion, an attractive color combination, or an attractive
+or artistic preparation. Because sweets are liked by most persons, it is
+seldom difficult to prepare attractive desserts. Indeed, the housewife
+who fails in this respect may be said to be unsuccessful in the easiest
+part of cookery.
+
+11. ECONOMICAL USE OF INGREDIENTS.--The ingredients required for dessert
+making are usually expensive ones, although there are some marked
+exceptions to this rule. In view of this fact, the housewife should
+strive to use economically the various ingredients she purchases. For
+instance, the first strawberries, which, because of their scarcity, are
+much more expensive than the later ones, may be made to go much further
+if they are used in shortcake than if they are served as plain fruit. In
+making a fruit gelatine, apples and bananas, while they may not be so
+attractive as canned pineapple and maraschino cherries, are much cheaper
+and may be used for a considerable portion of the fruit that is put into
+the gelatine. Then, too, it is well to remember that cream goes much
+further with desserts when it is whipped than when it is served plain.
+
+12. APPLYING COOKERY RULES TO DESSERTS.--If the best results in dessert
+making are to be obtained, the rules that govern the cooking of various
+ingredients in other dishes should be observed. For instance, eggs
+should not be cooked at a higher temperature in making desserts than
+when they are being poached. Then, again, starchy materials that are
+used to thicken desserts or that form a basis for these dishes must be
+thoroughly cooked in order to be agreeable and digestible. Therefore, to
+put both starchy materials and eggs into a dessert at the same time and
+give them the same amount of cooking at the same temperature, is, as the
+woman who understands cookery knows, not only a very poor plan, but a
+possible means of ruining good material. Another waste of good material
+results when a custard is so prepared that it is half water or when a
+rice or a bread pudding floats in liquid that was never intended to be
+served with it. Again, nothing is less tasty than a corn-starch pudding
+or a blanc mange in which the starch has not been thoroughly cooked or a
+tapioca pudding in which the centers of the tapioca are hard and
+uncooked. Such mistakes as these, however, can be avoided if the
+housewife will apply to desserts the principles she has learned in other
+parts of cookery, for knowledge coupled with care in preparation is the
+keynote of successful dessert making.
+
+The cookery methods usually applied in the preparation of desserts are
+boiling, steaming, dry steaming, and baking. As these methods are
+explained in _Essentials of Cookery_, Part 1, and are used constantly in
+the preparation of the majority of dishes served in a meal, they should
+by this time be so well understood that practically no difficulty will
+be experienced in applying them to desserts.
+
+       *       *       *       *       *
+
+
+COLD DESSERTS AND THEIR PREPARATION
+
+SAUCES AND WHIPPED CREAM
+
+13. SAUCES.--Many cold desserts may be served without any
+accompaniments, but very often they are much improved by the addition of
+a sauce of some kind. For instance, when a custard or a blanc mange is
+very thick and heavy, it can be made more agreeable to the taste if it
+is served with a sauce of some description. Several recipes for sauces
+that may be used with any cold dessert in need of an accompaniment are
+here given, so that the housewife will not be at a loss when she desires
+to serve a sauce with a dessert she has made.
+
+14. The sauce to use depends on the dessert that it is to accompany. The
+custard sauce here given could be used, for example, with plain
+corn-starch mixtures that do not contain eggs or with other desserts of
+this nature. It is also very satisfactory with chocolate or rather
+highly flavored desserts. On the other hand, the chocolate sauce may be
+served with custard mixtures or desserts that require additional flavor.
+The fruit sauce, in which may be utilized any left-over juice from
+canned or stewed fruit, may be served with any dessert with which it
+seems to blend well.
+
+CUSTARD SAUCE
+
+1 c. milk
+2 Tb. sugar
+1/2 Tb. corn starch
+Few grains of salt
+1 egg
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the sugar, corn starch, and salt, and moisten with the cold
+milk. Add this to the hot milk. Stir until thick and cook for about 15
+minutes. Beat the egg, add this to the mixture, and continue cooking
+until the egg has thickened. Add the vanilla, cool, and serve.
+
+CHOCOLATE SAUCE
+
+1 sq. chocolate
+1 c. milk
+4 Tb. sugar
+Few grains of salt
+3/4 Tb. corn starch
+1/2 tsp. vanilla
+
+Melt the chocolate over the fire, add half the milk, and cook together
+for a minute or two. Add the sugar and salt to the corn starch, and
+moisten with the remainder of the milk. Pour this into the chocolate and
+milk and cook until thickened. Place in a double boiler and cook for 10
+or 15 minutes. Add the vanilla and serve.
+
+FRUIT SAUCE
+
+1 Tb. corn starch
+Sugar
+Few grains of salt
+1 c. fruit juice
+
+Moisten the corn starch, sugar, and salt with the fruit juice, and cook
+together until the corn starch has thickened the mixture. Place in a
+double boiler and cook for 10 or 15 minutes. The amount of sugar must be
+gauged by the kind of fruit juice used. If it is very sour, a greater
+quantity of sugar will be needed. Cool and serve.
+
+BUTTERSCOTCH SAUCE
+
+1-1/2 c. brown sugar
+2/3 c. corn sirup
+4 Tb. butter
+3/4 c. cream
+
+Boil sugar, sirup, and butter until the mixture reaches 230 degrees F.
+or until it will form a very soft ball when tested in cold water. Remove
+from the fire and allow it to cool a little; then beat the cream
+into it.
+
+FUDGE SAUCE
+
+1 c. sugar
+1/2 c. water
+1 sq. chocolate
+1 Tb. butter
+1/2 tsp. vanilla
+
+Mix together the sugar, water, and melted chocolate. Boil the mixture
+for 5 minutes. Cool it slightly, then add the butter and vanilla.
+
+15. WHIPPED CREAM.--Whipped cream is frequently served with cold
+desserts in place of a sauce or as a garnish. If cream is too thin to
+whip, it will have to be served plain, but it is an economy to whip it,
+for whipped cream goes much further. To make whipping possible, the
+cream must have a comparatively high percentage of fat. The higher the
+percentage of fat, however, the more expensive will be the cream.
+
+16. One of the requirements of successfully whipped cream, especially in
+summer, is that it be as cold as possible. Warm cream does not whip
+nearly so readily as cold. If it is necessary to whip cream in warm
+weather or in a warm place, the bowl containing the cream may be packed
+in a larger one containing ice and salt and allowed to stand for some
+time before the whipping is begun.
+
+17. A bowl-shaped utensil with a round bottom is the best to use for
+whipping cream. Either an egg whip or a rotary beater may be used to do
+the beating, which should be done rapidly. If the cream does not show
+signs of whipping within a reasonable time, the result is likely to be
+the formation of little globules of butter. Cream that whips properly
+will become stiff and light in a short time. After cream has been
+whipped till stiff, it should be sweetened slightly with sugar and
+flavored with vanilla or any other desirable flavoring.
+
+       *       *       *       *       *
+
+
+CUSTARD DESSERTS
+
+PRINCIPLES OF CUSTARD MAKING
+
+18. Many of the desserts that are served cold come under the head of
+custards. These are dishes high in protein and consist of two varieties:
+those thickened entirely by eggs and known as _true custards_ and those
+in which a starchy material is used for part of the thickening. They may
+be cooked by steaming, dry steaming, or baking.
+
+19. In true custards there must be a sufficient number of eggs to
+thicken the desired amount of milk, for nothing else produces
+thickening. To these two ingredients may be added sweetening in the form
+of sugar, sirup, honey, etc. and flavoring of any desirable kind. The
+plain custard thus produced makes an excellent dessert and one that is
+easily digested. In fact, it can be digested with such ease that it is
+used perhaps more frequently in the diets of children and invalids than
+any other single dessert. For instance, when it is necessary that eggs
+and milk be taken in the diet, they usually become monotonous after a
+time, but a little variety may be added to the diet by serving them in
+the form of custard. While this is an expensive dessert when eggs are
+high in price, its value is such that it should be prepared frequently
+for children in spite of its cost.
+
+20. Although custards are considered to decrease in quality as fewer
+eggs are used and starch in some form is added for thickening, many
+excellent custard desserts are made in this way. Then, too, plain
+custard is often utilized in the making of desserts, such as tapioca,
+rice, and bread puddings. In such an event, fewer eggs are used and the
+starchy material is depended on for a certain amount of the thickening.
+Because the starchy foods used are generally cheaper than eggs, custard
+desserts that rely partly on starch for their thickening are more
+economical than those thickened entirely by eggs. They are also
+different in composition and texture, being lower in protein because of
+a smaller proportion of eggs and higher in carbohydrate because of
+additional starch; nevertheless, they are delicious desserts and find
+much favor.
+
+21. For its thickness, or solidity, a custard depends largely on the
+thickening property of the protein material in the eggs. Here, again, as
+in the preparation of other foods, only a certain proportion of milk and
+eggs will thicken, or solidify, upon being cooked. In general, the
+correct proportion for a plain custard is _1 egg to 1 cupful of milk_.
+So important is this proportion that it should be memorized. Before the
+eggs are added to the milk, they are, of course, beaten, but their
+beating is a matter of little consequence, for they are used merely to
+supply thickening and give richness and not to produce lightness.
+Therefore, they need only be mixed well and beaten slightly, as any
+increase in the amount of the beating adds nothing.
+
+The sweetening and flavoring used in custards should be in sufficient
+quantity to suit the tastes of those who are to eat the dessert.
+However, the usual proportion of sugar is _1 tablespoonful to 1 egg and
+1 cupful of milk_. A tiny pinch of salt added to a mixture of this kind
+always improves its flavor and should never be omitted.
+
+Because of the various ways of making custards, they differ somewhat
+when they are done. They may be thin enough to pour or they may be set
+and so thick that they can be cut. The consistency of the finished
+product depends, of course, on the proportion of the ingredients used
+and the method of cookery adopted.
+
+
+RECIPES FOR CUSTARDS AND RELATED DESSERTS
+
+22. BAKED CUSTARD.--Practically no skill is required in the preparation
+of baked custard, but care must be taken during the baking in order that
+the right temperature be applied for the proper length of time. Custard
+of this kind is quickly made and finds favor with most persons. It may
+be baked in individual baking dishes and then served in these or it may
+be cooked in a large baking dish and served either before or after it is
+placed on the table. Individual baking dishes are perhaps more
+satisfactory, for, as there is a smaller amount of material, the heat
+can penetrate more quickly and evenly to the center. Whatever kind of
+dish is used, however, should be placed in a pan of warm water, so that
+the custard will bake evenly. The water in the pan should not boil, as
+this tends to make the custard whey, or separate.
+
+[Illustration: FIG. 1, Testing doneness of custard with knife.]
+
+23. Several tests can be applied to custard to determine whether it is
+sufficiently baked. As the heat penetrates to the center last, this part
+is the last to cook and it is therefore the place where the testing
+should be done. One test consists in touching the center with the tip of
+the finger to find out whether it is firm or not. A more common test,
+however, is shown in Fig. 1. To perform this test, the blade of a silver
+knife is inserted in the center, as illustrated. If the blade comes out
+clean, it may be known that the custard is sufficiently baked, but if
+the mixture sticks to the knife, the custard requires more baking.
+Before the knife blade is inserted, however, the skin that covers the
+custard must be broken; if this is not done, the skin is sure to cling
+to the knife.
+
+24. The chief requirement of a successful custard is that its texture be
+right, and the temperature at which the baking is done is largely
+responsible for this point. Too high a temperature or too long cooking
+will cause the custard to curdle and leave the edges full of holes. A
+smoother texture may be obtained if egg yolks alone instead of the yolks
+and whites are used to thicken the custard. The proportions given in the
+accompanying recipe make a custard of very good texture, but if a
+greater proportion of eggs is used, the result will be a firmer,
+harder custard.
+
+BAKED CUSTARD
+(Sufficient to Serve Four)
+
+2 eggs
+2 Tb. sugar
+Pinch of salt
+2 c. milk
+1/2 tsp. vanilla
+
+Beat the eggs slightly, add the sugar and salt, and continue beating
+while adding the milk. Add the vanilla. Pour into a buttered baking dish
+or individual baking dishes, place in a moderately hot oven in a pan of
+warm water, and bake until the custard is set, testing with the finger
+or a silver knife. Remove from the heat, cool at once, and serve cold.
+
+25. CARAMEL CUSTARD.--Caramel is nothing more nor less than browned
+sugar, but if the process of caramelizing the sugar is performed
+carefully, the result will be a delicious flavoring material that may be
+used for desserts of any kind or for making sauces to serve with
+desserts. When the sugar is browned to make caramel, a certain amount of
+sweetness is lost, so that more sugar must be used than would ordinarily
+be needed to sweeten the same amount of custard.
+
+To make the caramel required in the accompanying recipe, place 1/2
+cupful of sugar in a small saucepan over the fire. Allow the sugar to
+melt slowly, stirring it as little as possible. When it has completely
+melted and no more of it remains white, add 1/2 cupful of boiling water.
+Allow this to cook until a heavy sirup is formed. Care must be taken not
+to burn the sugar black, for if this is done, the custard, or whatever
+is flavored with the caramel, will have a burnt taste. The color should
+be a clear reddish-brown. Maple sirup may be used in the same way as
+caramel by cooking it until it becomes thick.
+
+CARAMEL CUSTARD
+(Sufficient to Serve Six)
+
+2-1/2 c. milk
+Caramel
+3 eggs
+Pinch of salt
+Few drops of vanilla
+
+Heat the milk in a double boiler, add the caramel to the milk, and then
+cool the mixture. Beat the eggs and add them to the caramel and milk.
+Add the salt and vanilla. Pour the custard into buttered baking dishes,
+set in a pan of warm water, and bake in a moderate oven until firm. Cool
+and serve.
+
+26. SOFT CUSTARD.--The custard given in the accompanying recipe is
+commonly known as _boiled custard_, but this is in no sense a correct
+name, for the custard at no time reaches the boiling point. The common
+method of preparation is dry steaming, for which the double boiler is an
+essential utensil. If one is not in supply, however, a saucepan placed
+in a larger pan of water will serve the purpose. The custard should be
+stirred continuously during its cooking. Then it will not set nor
+thicken as does baked custard, even though the proportion of eggs and
+milk may be higher.
+
+[Illustration: FIG. 2, Testing doneness of soft custard with spoon.]
+
+The test for soft custard, which is exactly opposite from that for baked
+custard, is shown in Fig. 2. As soon as the custard mixture lightly
+coats a spoon it is done. Then it should be removed from the fire and
+the inner part of the double boiler removed from the outer part to avoid
+the application of any more heat. If too much heat has been applied or
+the custard has been cooked too long, the result will be a curdled mass.
+As soon as this is observed, the custard should be removed from the hot
+water, placed at once into a pan of cold water, and beaten vigorously
+with a rotary egg beater. To improve it further, it may be poured
+through a fine wire sieve or strainer. Unless the curding has gone too
+far or the egg has been cooked a great deal too long, this treatment
+will produce a very decided improvement in the custard and possibly
+bring it to a normal condition.
+
+SOFT CUSTARD
+(Sufficient to Serve Four)
+
+1 pt. milk
+3 eggs
+1/4 c. sugar
+1/4 tsp. salt
+1/4 tsp. vanilla
+1/4 tsp. lemon extract
+
+Heat the milk in the inner pan of a double boiler. Separate the eggs.
+Beat the yolks slightly, and to them add the sugar and salt. Dilute with
+a little of the hot milk. Blend well together and pour into the hot
+milk. Stir constantly until the mixture coats a spoon, and then remove
+from the fire. Beat the egg whites until they are stiff but not dry, and
+fold them into the mixture. Flavor with the vanilla and lemon extract,
+cool, and serve.
+
+To obtain variety in soft custards, chocolate, caramel, maple, and other
+flavors may be used in their preparation in the same way as for
+baked custards.
+
+27. FRENCH CREAM.--A custard dessert that is easily made and that most
+persons are fond of is French cream. As will be noted in the
+accompanying recipe, only one egg is used and corn starch is supplied
+for the remainder of the thickening. It is always necessary to salt
+mixtures containing starch, as any starchy food has a raw taste when it
+is prepared without salt.
+
+FRENCH CREAM
+(Sufficient to Serve Four)
+
+1 pt. milk
+1 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1 egg
+1/4 tsp. vanilla
+1/4 tsp. lemon extract
+
+Heat the milk in a double boiler, reserving a sufficient amount to
+moisten the corn starch. Mix the corn starch with the sugar and salt,
+moisten with the cold milk, and add to the milk in the double boiler
+when it has heated. Stir until the mixture has thickened very slightly.
+Cook in the double boiler for 20 or 30 minutes. Beat the egg, add a
+small amount of the hot mixture to the beaten egg, and then pour this
+into the thickened milk, stirring rapidly to keep the egg from curding.
+Cook for a minute or two, remove from the fire, add the flavoring, cool,
+and serve.
+
+28. FLOATING ISLAND.--The dessert known as Floating Island does not
+differ very much from soft custard. It is slightly thicker and contains
+whipped cream, which is used for the island. If whipped cream cannot be
+obtained, however, the white of egg may be substituted for it. In such
+an event, the white of the egg included in the recipe may be retained
+when the custard is made and used on top by sweetening it with sugar or
+perhaps by beating into it a small amount of pink jelly.
+
+FLOATING ISLAND
+(Sufficient to Serve Four)
+
+1 pt. milk
+1-1/2 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1 egg
+1/2 tsp. vanilla
+Whipped cream
+
+Heat the milk in a double boiler, retaining enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt, and moisten with the cold
+milk. Add this to the heated milk in the double boiler, stir until the
+mixture has thickened, and then cook for 20 to 30 minutes. Beat the egg,
+add to it a spoonful of the hot mixture, and then pour this into the
+double boiler, stirring to prevent the curding of the egg. Cook for a
+minute or two, or until the egg has had time to thicken, remove from the
+heat, and add the vanilla. When cold, serve in individual dishes or
+glasses with a spoonful of whipped cream on top of each portion.
+
+29. CORN-STARCH CUSTARD.--A dessert that is a little heavier than either
+French cream or Floating Island but not heavy enough to be molded is the
+corn-starch custard given in the accompanying recipe. If desired, it may
+be served with sauce, plain cream, or whipped cream, or it may be eaten
+without any of these.
+
+CORN-STARCH CUSTARD
+(Sufficient to Serve Four)
+
+1 pt. milk
+2 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1 egg
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt, and moisten with the cold
+milk. Add this to the hot milk, and stir until the mixture has
+thickened. Cook for 20 or 30 minutes. Beat the egg, add a spoonful of
+the hot mixture to the egg, pour this into the double boiler, and cook
+for a minute or two, or until the egg has thickened. Remove from the
+fire, add the vanilla, cool, and serve.
+
+30. COCONUT-CORN-STARCH CUSTARD.--The flavor of coconut in custard is
+agreeable, but the toughness of this ingredient with a soft custard is
+not always acceptable. In the preparation of the custard given in the
+accompanying recipe, the idea is to obtain the flavor without the use of
+the coconut in the custard.
+
+COCONUT-CORN-STARCH CUSTARD
+(Sufficient to Serve Four)
+
+1 pt. milk
+2 Tb. corn starch
+1/2 c. coconut
+1/4 c. sugar
+1/8 tsp. salt
+1 egg
+Vanilla
+
+Heat the milk in a double boiler, retaining enough of it to moisten the
+corn starch. Put the coconut into the milk while it is hot, and allow it
+to remain for 5 or 10 minutes after the milk has become heated. Then
+strain through a ricer or a strainer to remove all the liquid possible,
+and return the milk to the double boiler. Mix the sugar and salt with
+the corn starch and moisten with the cold milk. Add this to the hot milk
+and cook for 20 or 30 minutes after it has thickened. Beat the egg and
+add a little of the hot material to it; then pour it into the double
+boiler and cook for a minute or two, or until the egg has thickened.
+Flavor with a few drops of vanilla, remove from the fire, cool,
+and serve.
+
+31. SNOW PUDDING.--An excellent custard dessert called snow pudding can
+be made by following the directions here given. This pudding is
+especially attractive when served with chocolate sauce, as the sauce
+makes an agreeable contrast in color as well as in flavor. Other sauces,
+however, may be used with this dessert if desired. The yolks of the eggs
+may be made into a custard sauce and served with it, or a fruit sauce
+may be used.
+
+SNOW PUDDING
+(Sufficient to Serve Four)
+
+1 pt. milk
+2 Tb. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+2 egg whites
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving a sufficient amount to
+moisten the corn starch. Mix the corn starch, sugar, and salt and
+moisten with the cold milk. Add this to the hot milk and stir
+continuously until the corn starch thickens the milk. Cook for 20 to 30
+minutes and remove from the fire. Beat the egg whites until they are
+stiff and fold them into this mixture. Add the vanilla, pour into a
+serving dish or individual dishes, cool, and serve with chocolate or any
+desired sauce.
+
+32. PLAIN BLANC MANGE.--A blanc mange is usually a mixture thickened to
+such an extent with starchy material that it may be turned out of a mold
+or cut into cubes. The plain blanc mange given here requires a
+well-flavored sauce to relieve its bland taste.
+
+PLAIN BLANC MANGE
+(Sufficient to Serve Four)
+
+2 c. milk
+1/4 c. corn starch
+1/4 c. sugar
+1/4 tsp. salt
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler, reserving enough to moisten the corn
+starch. Mix the corn starch, sugar, and salt and moisten with the cold
+milk. Pour into the hot milk and stir until the corn starch has
+thickened. Allow this to cook for 30 to 35 minutes, beat to keep smooth,
+and then remove from the fire and add the vanilla. Moisten cups or molds
+with cold water and fill with the blanc mange. Cool, turn out of the
+molds, and serve with any desired sauce.
+
+[Illustration: FIG. 3, Chocolate Blanc Mange.]
+
+33. CHOCOLATE BLANC MANGE.--Chocolate added to blanc mange gives it an
+excellent flavor. If a sauce is desired with this blanc mange, custard
+sauce is the best one to use. An attractive way in which to serve
+chocolate blanc mange is shown in Fig. 3. The entire recipe is made into
+one mold, which, when cold, is turned out on a dish, surrounded with
+slices of banana, and garnished with whipped cream.
+
+CHOCOLATE BLANC MANGE
+(Sufficient to Serve Four)
+
+1/3 c. sugar
+1/4 c. cocoa
+1/4 tsp. salt
+2 c. milk
+1/4 c. corn starch
+1/2 tsp. vanilla
+
+Mix the sugar, cocoa, and salt and moisten with some of the milk. Place
+over the fire in the inner pan of a double boiler and allow it to come
+to a boil. Moisten the corn starch with some of the milk and add the
+rest to the cocoa mixture in the double boiler. Heat together in the
+boiler and stir the corn starch into this. Continue stirring until the
+corn starch has thickened the mixture, and then cook for 30 to 35
+minutes. Remove from the fire, add the vanilla, pour into a mold
+moistened with cold water, cool, and serve with sweetened cream, custard
+sauce, or as shown in Fig. 3.
+
+34. RICE CUSTARD.--A very good way in which to use left-over rice is to
+make a rice custard of it. If no cooked rice is on hand and rice is to
+be cooked for some other dish, it is not a bad plan to increase the
+amount slightly and use what remains for rice custard. The best method
+of preparing rice for this dessert it to steam it, but boiled or
+Japanese rice may also be used.
+
+RICE CUSTARD
+(Sufficient to Serve Six)
+
+2 eggs
+1/2 c. sugar
+1-1/2 c. hot milk
+1/4 tsp. salt
+1/4 tsp. grated nutmeg
+2 c. steamed rice
+
+Beat the eggs and to them add the sugar, hot milk, salt, and nutmeg.
+Pour this mixture over the rice. Place in a buttered baking dish, set
+the dish in a pan of warm water, and bake in a moderate oven until the
+custard is set. This will probably require about 45 minutes. Cool
+and serve.
+
+35. POOR MAN'S PUDDING.--If a very economical dessert is desired, poor
+man's pudding should be tried. However, this requires considerable fuel
+and some care in its preparation, for it needs long, slow cooking in
+order to make it a good pudding, but when it is properly made it is a
+very delicious dessert. If a coal stove is used, it is a good plan to
+make such a dessert as this on a day when the stove is heated for
+ironing or for some other purpose that requires the use of fuel covering
+a long period of time.
+
+POOR MAN'S PUDDING
+(Sufficient to Serve Six)
+
+1 c. rice
+2/3 c. sugar
+1 tsp. salt
+Nutmeg
+Lemon rind
+2 qt. milk
+1/2 c. raisins
+
+Wash the rice in the usual way and place it in a baking dish. Add the
+sugar, salt, a grating of nutmeg, and a few thin slices of lemon rind.
+Pour in the milk, place in a slow oven, and bake for several hours. Stir
+frequently to prevent the top surface from browning, and if there is any
+possibility of this occurring, cover the baking dish with a cover. One
+hour before the pudding has finished baking, clean the raisins and add
+them. When done, remove from the oven, cool, and serve. When the pudding
+is served, the grains of rice should be whole and the liquid should be
+of a creamy consistency. If the pudding is too dry when cool, add a
+little more milk and return to the oven for a few minutes.
+
+36. TAPIOCA CREAM.--In the dessert here given, as well as in several
+that follow, tapioca is used as the thickening material. TAPIOCA is
+practically a true starch and is taken from the roots of the cassava
+plant, which grows in tropical and subtropical regions. In the process
+of its manufacture, most of the starch cells are ruptured. It may be
+purchased in two forms: one that is large in size and called _pearl
+tapioca_ and the other, very small and known as _minute tapioca_. Pearl
+tapioca does not require as long cooking if it is first soaked in cold
+water for a number of hours. Minute tapioca cooks in much less time than
+pearl tapioca.
+
+Tapioca cream is a soft custard that should be thin enough to pour when
+it is cold. It may be served with whipped cream if desired or may merely
+be poured into dessert dishes or sherbet glasses and served plain. A
+spoonful of pink jelly on top of each serving makes a very
+attractive garnish.
+
+TAPIOCA CREAM
+(Sufficient to Serve Six)
+
+1/3 c. tapioca
+1 pt. milk
+1/2 c. sugar
+1/2 tsp. salt
+2 eggs
+1/2 tsp. vanilla
+
+Soak the tapioca in cold water for 4 or 5 hours before making the
+dessert, and then drain off all the water. Heat the milk in a double
+boiler, stir the tapioca into the hot milk, and cook until it is thick
+and transparent, being sure that none of the centers are uncooked. Add
+the sugar and salt. Separate the whites and yolks of the eggs. Beat the
+yolks, mix a small amount of the hot tapioca with them, and stir into
+the tapioca in the double boiler. Stir until the eggs have thickened and
+then remove from the fire. Beat the whites until they are stiff and
+fold, with the vanilla, into the tapioca. Cool and serve.
+
+37. TAPIOCA CUSTARD.--If something different in the way of a tapioca
+dessert is desired, tapioca custard will no doubt be very acceptable.
+This dessert has the consistency of a baked custard containing tapioca,
+and in preparation and proportion that is really what it is.
+
+TAPIOCA CUSTARD
+(Sufficient to Serve Six)
+
+1/2 c. tapioca
+2 c. milk
+2 eggs
+2/3 c. sugar
+1 tsp. salt
+1/2 tsp. vanilla
+
+Soak the tapioca for 4 or 5 hours and drain off the water. Cook the
+tapioca and the milk in a double boiler until it is transparent and
+remove from the fire. Beat the eggs and to them add the sugar, salt, and
+vanilla, and stir this into the tapioca. Turn into a buttered baking
+dish and bake until the custard mixture is set. Cool and serve.
+
+38. MINUTE-TAPIOCA CUSTARD.--Minute tapioca does not require soaking nor
+as long cooking as pearl tapioca, for the pieces of tapioca being much
+smaller may be more quickly penetrated by both heat and moisture. Then,
+too, a smaller proportion of it is required to thicken the same
+amount of milk.
+
+MINUTE-TAPIOCA CUSTARD
+(Sufficient to Serve Six)
+
+2 c. milk
+2 Tb. minute tapioca
+1 egg
+1/4 c. sugar
+1/2 tsp. salt
+Vanilla
+
+Heat the milk in a double boiler, add the tapioca, and cook for 15 or 20
+minutes. Beat the egg, add to it the sugar and salt, and pour the hot
+tapioca gradually into this. Flavor with vanilla, turn into a buttered
+baking dish, place in the oven in a pan of water, and bake for 20 to 30
+minutes. Cool and serve.
+
+39. APPLE TAPIOCA.--The combination of fruit and tapioca is agreeable to
+most persons. Peaches and apples, either fresh or canned, are used
+oftenest for this purpose. For the apple tapioca here given, the apples
+should be somewhat sour, as there will then be more character to the
+dessert. Canned or fresh peaches or canned pineapple may be used in
+exactly the same way as apples. If canned fruit is used, not so much
+sugar nor baking in the oven will be necessary.
+
+APPLE TAPIOCA
+(Sufficient to Serve Six)
+
+3/4 c. pearl tapioca or 1/2 c. minute tapioca
+2 c. boiling water
+1/2 tsp. salt
+6 apples
+1/2 c. brown sugar
+1 tsp. cinnamon
+1 Tb. butter
+
+If pearl tapioca is used, soak it for 4 or 5 hours and then drain off
+all the water. Minute tapioca will need no soaking. Add the tapioca to
+the boiling water and salt. Cook in a double boiler until the tapioca is
+entirely transparent. Pare and core the apples, place them in a buttered
+baking dish, fill each cavity with sugar and cinnamon, and place a piece
+of butter on top. Pour the hot tapioca over these, place in a hot oven,
+and bake until the apples are soft. Serve either hot or cold with sugar
+and cream.
+
+40. CARAMEL TAPIOCA.--Persons who care for caramel as a flavoring will
+find caramel tapioca a delicious dessert. The caramel for it should be
+made according to the directions given in Art. 25.
+
+CARAMEL TAPIOCA
+(Sufficient to Serve Six)
+
+1 c. pearl tapioca
+5 c. water
+2 c. sugar
+1/2 c. boiling water
+1 lemon
+
+Put the tapioca to soak overnight in the water. When ready to prepare,
+place in a baking dish with the water used to soak the tapioca and set
+in a very slow oven. Caramelize half the sugar and add to it the 1/2
+cupful of boiling water. Pour this with the remaining cup of sugar over
+the tapioca and continue to cook in the oven until the tapioca is
+perfectly clear and the liquid has evaporated sufficiently to make a
+dessert of the proper consistency to serve. Upon removing from the oven,
+squeeze the juice of the lemon over the tapioca and stir slowly so that
+this may penetrate throughout the dessert. Cool and serve with
+whipped cream.
+
+41. FARINA CUSTARD.--A means of using left-over breakfast cereals is
+given in the accompanying recipe. Farina is the cereal used, but vitos,
+cream of wheat, etc. may be used in the same way. Cereal may be cooked
+especially for the purpose if there is none on hand and the dessert is
+desired. In this event, it should be cooked in the usual way and may be
+used either warm or cold.
+
+FARINA CUSTARD
+(Sufficient to Serve Six)
+
+1-1/2 c. cooked farina
+1-1/2 c. milk
+1 egg
+1/3 c. sugar
+1/4 tsp. salt
+1/2 tsp. lemon
+1/2 tsp. vanilla
+
+Mix the farina with the milk. Beat the egg and to it add the sugar and
+salt. Add this to the farina and milk, stir in the flavoring, and pour
+in a buttered baking dish. Bake until the mixture is set. This will
+require about 45 minutes in a moderate oven.
+
+       *       *       *       *       *
+
+
+GELATINE DESSERTS
+
+PRINCIPLES OF GELATINE MAKING
+
+42. GELATINE DESSERTS are those in which gelatine forms the basis.
+GELATINE is an odorless, tasteless substance extracted from the bones
+and various tissues of animals. It is used in a variety of forms, such
+as glue and isinglass, but is also purified and prepared commercially
+for use in desserts. When it is to be used as a thickening agent in
+dessert making, it is ground and sold in this form, or it is mixed with
+sugar, flavoring, and acid, when all that is necessary to make it an
+appetizing dessert is that it be dissolved in hot water. In both of
+these forms, it is sold under different trade names. The gelatine itself
+does not provide any appreciable food value, but it is a means of
+conveying various foods, such as eggs, milk, sugar, and many kinds of
+fruit and fruit juices, all of which are more or less valuable for their
+constituents. In addition, it produces desserts that are appetizing and
+that may be garnished and served in many attractive ways.
+
+43. To be most satisfactory, gelatine desserts should usually be made
+just heavy enough with gelatine to retain the desired shape. The heavier
+they become, the more rubbery they are in consistency and the less
+dainty and agreeable. Their consistency can be regulated by the
+proportion of liquid to gelatine that is used.
+
+The general method of preparation followed when plain gelatine is used
+in desserts consists in first soaking the gelatine in sufficient cold
+water to moisten it, then dissolving it in hot liquid as near the
+boiling point as possible, and finally cooling it in order to allow it
+to solidify. As cold is absolutely essential for the mixture to
+solidify, it is often difficult to prepare a gelatine dessert in the
+summer time. Therefore, when a dessert of this kind is desired in the
+warm weather, it should always be begun long enough before it is to be
+served to allow it to become thoroughly solid. As it is usually
+difficult to tell how much time this requires on a warm day, even with a
+refrigerator or other cold place, it is much safer to overestimate the
+time required than to underestimate it.
+
+44. Boiling does not, as was formerly thought, destroy the power of
+coagulation in gelatine for at least some time. Therefore, when
+necessary, it may be boiled for 10 or 15 minutes without causing any
+change. One fruit that will prevent gelatine from solidifying, however,
+is raw pineapple. This is an important point to remember in connection
+with gelatine desserts. If it is desired to use fresh pineapple with
+gelatine, it will first be necessary to bring the pineapple to the
+boiling point in order to destroy the property that prevents the
+gelatine from solidifying.
+
+45. The proportion of liquid to gelatine is another factor to be
+reckoned with in the successful making of gelatine desserts. This
+differs in the various kinds of gelatine, but the proper proportion is
+usually stated on the package in which the gelatine comes or on a folder
+inside the package. The amount mentioned is usually what is considered
+to be ideal for the preparation of gelatine dishes and may generally be
+relied on. In hot weather, however, it is advisable to use just a little
+less liquid than the directions require.
+
+In using the different brands of unsweetened and unflavored gelatines,
+the proportion of liquid to gelatine is usually similar. 1/2 ounce of
+this granulated gelatine, which is 1/2 of the amount usually put up in a
+package, will solidify 1 quart of liquid. If this proportion is kept in
+mind, little difficulty will be experienced in using this form of
+gelatine. For convenience in measuring small amounts of the granulated
+gelatine, it will be well to remember that 1 ounce of this material
+equals 4-1/2 tablespoonfuls. Thus, if a recipe calls for 1/2 ounce of
+gelatine, it is simply necessary to measure 2-1/4 tablespoonfuls to get
+the required amount to solidify 1 quart of liquid.
+
+
+RECIPES FOR GELATINE DESSERTS
+
+46. PLAIN GELATINE.--A very good dessert can be made of fruit juice
+solidified by means of gelatine. Any canned fruit juice or any mixture
+of juices that will blend well and produce a jelly of agreeable flavor
+may be used for this purpose. These are usually brought to the boiling
+point before being added, but in case juices that may be injured by
+heating are used, they may be added cold and the gelatine dissolved in
+boiling water. When this is done, a little additional lemon will be
+necessary in order to increase the flavor.
+
+Plain jelly made according to the accompanying recipe may be served in
+various attractive ways. One method of serving it is shown in Fig. 4. To
+prepare it in this manner, pour the gelatine mixture into stemmed
+glasses and allow it to solidify. When partly solid, decorate the top
+with wedge-shaped pieces of pineapple and place a cherry in the center,
+as illustrated. When entirely solid, place the glass on a small plate
+and serve. The fruit may be omitted if desired and whipped cream served
+on the gelatine.
+
+[Illustration: FIG. 4, A dish of plain gelatine.]
+
+Plain jelly is also attractive when poured into a large mold, allowed to
+solidify, and then turned out on a plate. If the mold is moistened with
+cold water before the gelatine is poured into it, no difficulty will be
+experienced in removing the jelly when it becomes solid. The center of
+the mold may be filled with whipped cream before it is put on the table
+or the jelly may be served plain and the whipped cream then added to
+each serving from another dish.
+
+PLAIN GELATINE
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+3 c. fruit juice
+Juice of 1 lemon
+Sugar
+
+Soak the gelatine in the cold water until it is well moistened. Strain
+the fruit juices, heat to boiling point, and pour over the gelatine.
+Add the lemon juice and a sufficient amount of sugar to sweeten. Allow
+to solidify and serve in any desired manner.
+
+47. ORANGE JELLY.--An excellent dessert is the result when orange juice
+is used for flavoring and gelatine for thickening. This jelly may be
+poured into molds that have been moistened with cold water, or, as shown
+in Fig. 5, it may be poured into orange skins made to resemble baskets
+and then garnished with whipped cream.
+
+ORANGE JELLY
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+1 c. boiling water
+1 c. sugar
+1/2 c. lemon juice
+1-1/2 c. orange juice
+
+Soak the gelatine in the cold water until it is well moistened, and
+dissolve with the boiling water. Add the sugar and the lemon and orange
+juice strained. Pour into a large mold or individual molds and set aside
+to solidify. Serve in any desired way.
+
+[Illustration: FIG. 5, Orange jelly in orange-skin basket.]
+
+48. COFFEE JELLY.--If fruit juices are difficult to obtain, coffee
+jelly, which will be found to be very pleasing, may be used
+occasionally. However, it is necessary that whipped cream be served with
+coffee jelly in order to make it a really delightful dessert.
+
+COFFEE JELLY
+(Sufficient to Serve Six)
+
+2 c. clear, strong coffee
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+1 c. boiling water
+Three-quarters c. sugar
+
+Prepare the coffee freshly and make it stronger than that which would
+ordinarily be used for the table. Be sure that it contains no grounds.
+Soak the gelatine in the cold water, and dissolve in the boiling water.
+Add the sugar and coffee. Pour into moistened molds and allow to cool.
+Serve with sweetened whipped cream.
+
+49. FRUIT GELATINE.--Almost any combination of fruit juices, as well as
+any single fruit juice, may be used with gelatine in the making of fruit
+gelatine. The accompanying recipe contains fruits that may be used, but
+other fruits than those given may perhaps be found to be even more
+agreeable.
+
+FRUIT GELATINE
+(Sufficient to Serve Six)
+
+1/44 oz. or 1-1/8 Tb. unflavored gelatine
+1/4 c. cold water
+1/2 c. boiling water
+1/2 c. sugar
+1/2 c. pineapple juice
+1/4 c. orange juice
+1/4 c. lemon juice
+2 slices pineapple
+2 oranges
+1 banana
+6 English walnuts
+
+Moisten the gelatine in the cold water and dissolve in the boiling
+water. Add the sugar and the orange, pineapple, and lemon juice, and
+allow this to cool. Dice the pineapple. Prepare the oranges by peeling
+them, removing the pulp from the sections, and cutting it into small
+pieces. Slice or dice the banana and break each nut into six or eight
+pieces. Mix the fruits and nuts, place in a mold that has been moistened
+with cold water, and pour the cold jelly over them. Allow this to
+solidify, turn from the mold, and serve with whipped cream.
+
+50. LEMON SNOW.--If a light, spongy dessert to serve with a heavy dinner
+is desired, lemon snow should be tried. It may be made with other
+sour-fruit juice and is particularly agreeable if the color of the fruit
+juice used is a pretty one. Fruit coloring may be used in the
+preparation of dishes of this sort if desired.
+
+LEMON SNOW
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1/2 c. cold water
+1-1/2 c. boiling water
+1 c. sugar
+1/2 c. lemon juice
+Whites of two eggs
+
+Soak the gelatine in the cold water, dissolve it in the boiling water,
+and add the sugar. When cold, add the strained lemon juice. When the
+gelatine mixture is just beginning to solidify, add the egg whites,
+beating with a rotary beater until the mixture begins to hold its shape.
+If desired, a fruit of some kind may be placed in a mold that has been
+moistened with cold water and the mixture poured over it, or the plain
+mixture may be poured into the mold without the fruit. Whipped cream or
+custard sauce improves this dessert to a large extent.
+
+51. SPANISH CREAM.--A gelatine dish containing eggs is usually a
+delightful dessert, and Spanish cream is no exception to this rule. If
+it is properly made, a part of the mold will have the consistency of a
+custard, above this will be a layer of jelly, and on top will be a layer
+of fluffy material. This dessert is more attractive if a little pink
+coloring is used in its preparation.
+
+SPANISH CREAM
+(Sufficient to Serve Six)
+
+1 Tb. unflavored gelatine
+1/4 c. cold water
+1 pt. milk
+2 eggs
+1/4 c. sugar
+1/4 tsp. salt
+1/2 tsp. vanilla
+
+Soak the gelatine in the cold water. Heat the milk in a double boiler,
+add the gelatine, and cook until it is completely dissolved. Separate
+the eggs, beat the yolks, and to them add the sugar and salt. Stir into
+the mixture in the double boiler, and cook until the eggs have
+thickened. Remove from the fire, beat the egg whites until they are
+stiff, and fold them into the mixture. Add the vanilla. Pour into a mold
+that has been moistened with cold water, cool, and serve. If coloring is
+added, it may be put in upon removing the dessert from the stove.
+
+[Illustration: FIG. 6, Strawberry cream fluff with ladyfingers.]
+
+52. STRAWBERRY CREAM PUFF.--One of the most attractive desserts that can
+be made of gelatine is strawberry cream fluff. It is especially
+delicious in warm weather, but plenty of time must be allowed for it to
+solidify. Any desired way of serving it may be followed out, but a
+method that is always pleasing is illustrated in Fig. 6. The gelatine
+mixture is piled into stemmed glasses and then surrounded by thin pieces
+of sponge cake or ladyfingers, as here shown. A few fresh strawberries
+or strawberries that have been canned in thick sirup make an attractive
+garnish. If a deeper shade of pink is desired than the strawberry juice
+gives, pink coloring may be added before the whipped cream is beaten
+into the gelatine.
+
+STRAWBERRY CREAM FLUFF
+(Sufficient to Serve Six)
+
+1 Tb. unflavored gelatine
+1/4 c. cold water
+1-1/2 c. strawberry juice
+Juice of one lemon
+1/4 c. sugar
+1-1/2 c. whipped cream
+
+Soak the gelatine in the cold water. Heat the strawberry juice to the
+boiling point, and add it to the soaked gelatine. Add the lemon juice
+and sugar and place the gelatine where it will cool. When it has started
+to solidify, beat into it the whipped cream and continue beating until
+the mixture stands up well when dropped from a spoon. Place in a mold
+and cool. Serve in any desired way.
+
+53. PINEAPPLE CREAM FLUFF.--If pineapple is preferred to strawberries,
+pineapple cream fluff may be made according to the accompanying
+directions. Canned pineapple may be utilized nicely in the preparation
+of this dessert. If it is in rings, it should be chopped into small
+pieces, but grated pineapple needs no further preparation. Fresh
+pineapple used for the purpose must be cooked before it can be used in
+this dessert.
+
+PINEAPPLE CREAM FLUFF
+(Sufficient to Serve Six)
+
+1 Tb. unflavored gelatine
+1/4 c. cold water
+1-1/2 c. pineapple juice
+1/2 c. sugar
+1-1/2 c. whipped cream
+1 c. grated or chopped pineapple
+
+Soak the gelatine in the cold water. Heat the pineapple juice to the
+boiling point and add it to the soaked gelatine. Add the sugar and set
+aside to cool. After the gelatine has started to solidify, beat the
+whipped cream and the grated pineapple into it. When solidified and
+ready to use, turn out on a plate and serve with whipped cream. If
+desired, the pineapple may be left out of the dessert and, instead, a
+spoonful placed on the top of each serving.
+
+54. MARSHMALLOW WHIP.--Something rather unusual in the way of a gelatine
+dessert can be had by making marshmallow whip according to the
+accompanying recipe.
+
+MARSHMALLOW WHIP
+(Sufficient to Serve Six)
+
+1/2 oz. or 2-1/4 Tb. unflavored gelatine
+1 pt. water
+1 c. sugar
+3 egg whites
+Pink coloring
+Strawberry flavoring
+1/2 sq. chocolate
+Vanilla
+
+Soak the gelatine in 1/2 cupful of water. Bring 1 cupful of water to the
+boiling point, dissolve the gelatine in it, and place in ice water to
+cool. Put the sugar to cook with 1/2 cupful of water, and cook until the
+sirup will spin a thread or until it will form a firm ball when tried in
+cold water. Beat the egg whites, pour the hot sirup gradually over them,
+and continue beating. Add the gelatine, which by this time should be
+commencing to solidify. Divide the mixture into three equal parts. To
+one add a little pink coloring and some strawberry flavoring and pour
+into a mold that has been wet with cold water. To one of the remaining
+parts, add the chocolate, which has been melted, mixed with a
+tablespoonful or two of sugar and 2 tablespoonfuls of water, and cooked
+to a smooth paste. Continue beating this until it is stiff, and then
+pour it in the mold on top of the strawberry flavored whip. To the
+remaining third, add the vanilla, beat until it is stiff, and pour on
+top of the chocolate whip. These colors may be arranged in any desirable
+way, others may be used, or the whip may be made up simply in one color
+or in two. After it has become set and hardened, turn from the mold, and
+serve, using whipped cream if desired.
+
+       *       *       *       *       *
+
+
+FROZEN DESSERTS
+
+PRINCIPLES OF FROZEN-DESSERT MAKING
+
+55. NATURE OF FROZEN DESSERTS.--Frozen desserts were formerly confined
+almost entirely to warm weather, but they are now used during the entire
+year and served on almost any occasion. They are without doubt the
+daintiest dessert that can be served and are popular with almost every
+one. A very ordinary meal becomes much more attractive when a frozen
+dessert is served with it, and a dainty luncheon or an elaborate dinner
+seems incomplete without a dessert of this nature. In reality, it is
+quite impossible to serve, in either hot or cold weather, any dessert
+that is as pleasing as an ice or an ice cream of some kind.
+
+56. In addition to being delicious and finding favor with most persons,
+frozen desserts occur in unlimited variety. They include ice creams of
+various kinds, frozen custards and punches, sherbets, ices, frappes,
+mousses, parfaits, and biscuits. Recipes for several varieties of each
+of these kinds are given in this Section, and it will therefore not be a
+difficult matter to select a frozen dessert that will be suitable for
+any meal in which it may be served. The preparation of frozen desserts,
+however, need not be confined to a certain limited number of recipes, as
+a recipe may be devised to suit almost any occasion or condition. For
+instance, if there are certain fruits or fruit juices in supply that
+should be used, an excellent way in which to utilize them is in a frozen
+dessert of some kind. After a little experience, the housewife will find
+that she can produce excellent results by merely combining the
+ingredients she has on hand or those corresponding with the meal in
+which the frozen dessert is to be served.
+
+57. The food value of frozen desserts varies with the ingredients used
+in their preparation, it being extremely high in some and very low in
+others. Therefore, the particular one to select depends somewhat on the
+other dishes in the meal. On the whole, they contain very healthful
+ingredients, so that, if they are properly made, they may have a place
+in the diets of both children and grown ups, sick persons and well ones.
+Whether or not certain individuals should eat frozen desserts is
+sometimes a troublesome question. There may be conditions under which
+desserts of this kind should not be included in the diet, but these need
+not give the housewife any particular concern.
+
+58. Frozen desserts may be purchased ready made, but those made in the
+home cost less, are usually more delicious, and can be prepared in
+greater variety. As they are not difficult to make and are not
+necessarily an expensive dessert, the housewife should often include
+them in her meals. Therefore, an ice-cream freezer of a size that will
+accommodate the requirements of the members of the family is a good
+thing to add to the cookery equipment. Ices and ice creams can be made
+in a pail that has a cover and a bail, such as a lard pail, but this is
+not a very convenient equipment and does not produce such satisfactory
+results as those obtained with a good freezer. Some desserts of this
+kind may be frozen without the use of a freezer, but, as a rule, they
+contain materials that make them rather expensive.
+
+59. THEORY OF FREEZING.--So that the best results may be secured in the
+making of frozen desserts, it is well that the theory of freezing be
+thoroughly understood. The two things necessary for the freezing of such
+desserts are ice and salt. When these are brought together and the ice
+melts, a salt solution is formed, since salt has a tendency to combine
+with moisture whenever they come in contact with each other. In order to
+obtain this result in the freezing of desserts, it is necessary, of
+course, that the ice be melted. The warmth required to make this melting
+possible comes from the contents of the can inside the ice-cream
+freezer. When this warmth is absorbed by the ice, the cold temperature
+released by the melting of the ice passes into the ice-cream mixture.
+The result is that the ice tends to become liquid and the contents of
+the can solid by the exchange of temperatures. To make the mixture of
+uniform consistency, it is usually agitated by means of a dasher during
+the freezing process. This incorporates air into the mixture and
+consequently makes it light and increases its volume.
+
+60. PROPORTION OF ICE TO SALT.--The ingredients used in the mixture have
+much to do with the texture of the ice cream when it is frozen. For
+instance, a mixture that is thin and composed largely of water will not
+have so smooth a consistency when frozen as a heavier mixture in which
+cream or eggs or both are present and a smaller proportion of water is
+used. Another important factor in the texture of the finished product is
+the proportion of ice to salt, for this has much to do with the length
+of time required for freezing the mixture. The smaller the proportion of
+salt, the slower will be the freezing process, for the melting of the
+ice takes place more slowly; but the result of this slow freezing is a
+finer, smoother texture. Granular, coarse-grained frozen desserts, such
+as some sherbets and frappes, are frozen with a large proportion of
+salt, which permits the freezing to take place more quickly.
+
+61. On this rapidity in freezing also depends to a large extent the
+increase in quantity that takes place in the frozen mixture. Any one who
+has had experience in making ice cream knows that the can of the freezer
+cannot be filled before the freezing is begun or it will overflow during
+the freezing process. Even if it is only two-thirds or three-fourths
+full, it will be entirely full when the freezing is completed. This
+increase depends somewhat on the kind of mixture, as has been stated, as
+well as on the way in which the crank of the freezer is turned, but it
+is more largely determined by the proportion of ice and salt and
+consequently by the length of time required for the freezing. As can be
+readily understood, the more turning that is done, the greater will be
+the quantity of air incorporated into the mixture and naturally the more
+increase in volume.
+
+62. TABLE SHOWING DETAILS OF FREEZING.--As an aid to the housewife in
+the making of frozen desserts, Table I is presented. In it are given the
+names of the various kinds of frozen desserts, together with the usual
+texture of each, the proportion of ice and salt required to freeze each,
+the way in which it freezes, and the increase in volume that can be
+expected in each. In trying out the recipes that follow, it will be well
+for the housewife to refer to this table for the particular dessert that
+she is making, for then she will be able to carry out the freezing more
+successfully and will understand what to expect in the finished product.
+
+TABLE I
+
+FROZEN DESSERTS
+
+                                      Proportion  Manner    Increase
+Kind of Dessert           Texture     of Ice and   of      in Volume
+                                         Salt    Freezing   Per Cent
+
+Philadelphia ice cream      Fine        3 to 1     Slow      25 to 40
+Custard ice cream           Fine        3 to 1     Slow      25 to 40
+Frozen custard              Fine        3 to 1     Slow      25 to 40
+Sherbet               Slightly granular 2 to 1    Rapid      20 to 30
+Ice                   Slightly granular 2 to 1    Rapid      20 to 30
+Frappe                    Granular      1 to 1  Very rapid   10 to 20
+Frozen punch              Granular      1 to 1  Very rapid   10 to 20
+Mousse                        Fine      2 to 1  Very slow       None
+Parfait                       Fine      2 to 1  Very slow       None
+Biscuit                       Fine      2 to 1  Very slow       None
+
+
+
+PROCEDURE IN FREEZING DESSERTS
+
+63. The preparation of frozen desserts is comparatively simple in
+nature, for it usually involves nothing except the cooking of the raw
+ingredients and the proper combining of the materials required in the
+recipe. Sometimes a custard mixture containing starch is prepared, and
+other times a real custard is made. The same rules that apply to the
+preparation of these dishes under other conditions should be followed
+here. As the housewife is already familiar with these principles, she
+will find that there is very little to master about the preparation of
+frozen desserts up to the time of freezing. A point that should always
+be remembered, however, is that the mixture should be prepared long
+enough before the freezing to be entirely cold when it is put into the
+freezer, and that, if possible, it should be cooled in a refrigerator.
+No trouble will be experienced in preparing enough frozen dessert for
+the number that are to be served if it is remembered that 1 quart of
+unfrozen mixture will serve six to eight persons when it is frozen.
+
+64. FREEZING THE MIXTURE.--With the preparation of the mixture well
+understood, the housewife should turn her attention to the principles
+that are involved in its freezing. As has been explained, a can that has
+a cover and a bail may sometimes be used, especially if the dessert does
+not need turning, but a freezer is necessary for good results in the
+preparation of a frozen dessert that requires turning. In the case of
+those that need no turning, such as mousses, parfaits, etc., a mold of
+some kind or a vacuum freezer is required.
+
+The usual type of freezer consists of a pail, generally wooden, and a
+can of smaller size that sets inside of the pail. The space between the
+can and the pail is where the ice and salt that freeze the mixture are
+packed. The can, which is the container for the mixture, contains a
+removable dasher that is turned during the freezing and thus beats air
+into the mixture. It is covered with a top that has an opening in the
+center through which one end of the dasher extends, and a ring of cogs
+surrounding this opening. For the entire freezer there is a top piece
+that fastens to both sides of the wooden bucket. It contains a set of
+cogs that fit into the cogs on the cover of the can. To one side of this
+piece is attached a crank, which, upon being turned, moves both the can
+containing the mixture and the dasher inside the can.
+
+65. The first thing to be done in the freezing of any dessert is to get
+the ice ready for use. This may be done in numerous ways, but perhaps
+the most convenient one is shown in Fig. 7. A bag made of a heavy
+material, such as canvas or ticking, and wooden mallet are used for this
+purpose. Place the ice in the bag and, as here shown, hold the bag shut
+with one hand and pound it with the mallet held in the other. Continue
+the pounding until the ice is broken into small pieces, and then empty
+it into a dishpan or some other large pan. After the proportion of salt
+to ice has been decided upon, mix the salt with the ice in the manner
+shown in Fig. 8.
+
+[Illustration: FIG. 7]
+
+[Illustration: FIG. 8]
+
+[Illustration: FIG. 9]
+
+[Illustration: FIG. 10]
+
+66. Before the freezer is used, scald the can and the dasher thoroughly
+with boiling water as shown in Fig. 9, and then set them aside to cool.
+When entirely cold, fit the can into the freezer, and then, as shown in
+Fig. 10, pour the mixture into the can. Remember that the mixture should
+come to within only one-third or one-fourth of the top of the can. With
+the cover placed securely on the can and the top of the freezer
+attached, proceed to pack the ice and salt into the freezer. As shown in
+Fig. 11, fill the space between the can and the container with these
+materials, using a large spoon for this purpose. Work them down around
+the can with the small end of a potato masher or similar implement, as
+in Fig. 12, packing the freezer as tightly as possible and making sure
+that the ice comes higher than the surface of the mixture inside of
+the can.
+
+When the packing has been finished, see that the top is securely
+attached and that the hole in the side of the freezer is well stopped
+up. Then proceed to freeze the cream. Turn the crank slowly, for nothing
+is gained by turning the mixture rapidly at the temperature at which it
+is put into the freezer. After the temperature has been reduced
+considerably, and just as the mixture begins to thicken a trifle, start
+turning the crank more rapidly. The air incorporated just at this time
+by the turning of the dasher increases the volume considerably, for it
+will remain held in the mixture.
+
+[Illustration: FIG. 11]
+
+[Illustration: FIG. 12]
+
+67. PACKING THE MIXTURE.--If the frozen dessert is to be served at once,
+turn the crank until it is difficult to turn any longer. However, in
+case the dessert is not to be used as soon as it is made, it should be
+frozen only moderately hard and then packed and allowed to freeze more.
+During this second freezing process, a condition occurs that is known as
+_ripening_ and that improves the quality as well as the flavor of the
+dessert. After the freezing has been carried on to the desired degree,
+unfasten the top of the freezer, wipe the can thoroughly around the top
+with a cloth to make sure that all salt and ice are removed, and then
+remove the cover. Proceed at once to lift out the dasher and to scrape
+it clean with a knife or a spoon, as shown in Fig. 13. Push down the
+frozen dessert in the can carefully and tightly with the aid of a spoon.
+To prepare it for packing, stretch a piece of waxed paper over the top
+of the can, replace the cover, and fit a cork into the hole in the cover
+through which the top of the dasher extends, as Fig. 14 shows. With this
+done, remove the stopper from the hole in the side of the freezer and,
+as Fig. 15 shows, run off the brine that has formed by the melting of
+the ice. Then repack the freezer with a mixture of ice and salt in the
+proportion of 2 to 1 and set aside until needed.
+
+[Illustration: FIG. 13]
+
+[Illustration: FIG. 14]
+
+[Illustration: FIG. 15]
+
+68. USING A VACUUM FREEZER.--There are some frozen desserts that do not
+necessarily require the incorporation of air by means of a dasher to be
+satisfactory. For desserts of this kind, a vacuum freezer, that is, one
+that requires no turning, may be used.
+
+In such a freezer a container extends down through the center of the can
+and is surrounded by an air space. The mixture to be frozen is poured
+into this container from the top and the ice-and-salt mixture that does
+the freezing is put in from the bottom and takes up the air space.
+Covers fasten securely both the top and the bottom. A handle attached to
+one side makes the handling of such a freezer an easy matter.
+
+By many, a freezer of this kind is considered a decided advantage over
+the usual variety of freezer, for it requires no turning, but there are
+certain disadvantages about its use that should be understood before one
+is secured. In the first place, the expansion that is produced in the
+mixture by the incorporation of air when an ordinary freezer is used
+does not occur in a vacuum freezer. Also, the texture of the finished
+product is not, as a rule, equal to that of the dessert made in a
+freezer turned with a dasher. In addition, it is necessary to crack the
+ice somewhat finer for a vacuum freezer and to mix it thoroughly with
+the correct proportion of salt required for the particular kind of
+mixture frozen.
+
+[Illustration: FIG. 16]
+
+[Illustration: FIG. 17]
+
+[Illustration: FIG. 18]
+
+69. When a vacuum freezer is to be used, turn it upside down and insert
+the ice-and-salt mixture through the opening in the bottom. Then close
+it tight, turn it right side up, and with the top open, pour in the
+mixture as shown in Fig, 16. Screw the top on tightly in the manner
+shown in Fig. 17, just as the bottom is screwed on, and set the freezer
+aside. After the mixture has stood for about 15 minutes, open the
+freezer from the top and stir the contents down from the sides with a
+knife or a spoon, as in Fig. 18. Then replace the cover and allow the
+freezing to continue for 10 minutes more. At the end of this time, open
+the freezer again, repeat the stirring, refasten the cover, and continue
+the freezing for another 5 minutes. The mixture should then be ready
+to serve.
+
+       *       *       *       *       *
+
+
+RECIPES FOR FROZEN DESSERTS
+
+ICE CREAMS
+
+70. PHILADELPHIA ICE CREAM.--Perhaps the simplest of frozen desserts to
+make is Philadelphia ice cream, but it requires cream in order that its
+texture be good. For this reason, it is not so economical as some of
+those which are a trifle more complicated to prepare. It consists of
+cream sweetened, flavored, and then frozen. This is a particularly
+attractive way in which to make ice cream when strawberries, red
+raspberries, or peaches are in season, as these fresh fruits may be
+crushed and added to the cream, instead of plain flavoring.
+
+The recipe here given for the preparation of Philadelphia ice cream
+contains vanilla as the flavoring, but fresh fruit of any desirable kind
+may be added, this recipe being used merely as a basis. Usually 1 1/2
+cupfuls of crushed fruit is required for a quart of cream. It is
+necessary, however, to vary the quantity of sugar with the nature of the
+fruit used. For instance, if fresh strawberries are used, more sugar
+will be required than if canned ones are used, because sugar has already
+been added to these. The best plan is to test the mixture before
+freezing it, remembering always that more sugar is required for a frozen
+dessert than would be necessary if the mixture were not to be frozen.
+
+PHILADELPHIA ICE CREAM
+(Sufficient to Serve Six)
+
+1 qt. cream
+1 Tb. vanilla
+1 c. sugar
+
+Scald the cream in a double boiler, add the sugar and the vanilla, and
+cool. If desired, add 1 1/2 cupfuls of crushed fruit. If pineapple is
+used, it may be grated or shredded instead of being crushed. Place in a
+freezer and freeze according to the directions previously given.
+
+71. VANILLA ICE CREAM.--Plain ice cream is usually made from
+ingredients that are somewhat cheaper than those used to make
+Philadelphia ice cream. It consists usually of a custard foundation, to
+which are added flavoring, sometimes fruit, and usually thin cream. The
+custard foundation is often made with corn starch and a small amount of
+raw egg. The same rules must be observed in the preparation of this
+foundation for ice cream as have been learned in the making of custards.
+Frequently some starchy material, such as flour or corn starch, is used
+for thickening in the preparation of this dessert. Some persons prefer
+flour, as they believe that the presence of flour cannot be detected so
+easily as that of corn starch; however, a recipe using each is given.
+The mixtures used for this ice cream should not be boiled, but cooked in
+a double boiler. If desired, fruits, either cooked or raw, or nuts may
+be added to the ice cream for variety.
+
+VANILLA ICE CREAM No. 1
+(Sufficient to Serve Six)
+
+4 Tb. flour
+1 c. sugar
+1/4 tsp. salt
+4 c. milk
+2 c. thin cream
+2 eggs
+2 Tb. vanilla
+
+Mix the flour, sugar, and salt with sufficient cold liquid to moisten
+well. Add this to the remainder of the milk and the cream heated in a
+double boiler. Stir until thickened, and cook for about 20 minutes. Beat
+the eggs and add slowly to the mixture, stirring rapidly to prevent
+curding. Cook until the egg has thickened, strain, add the vanilla,
+cool, and freeze.
+
+VANILLA ICE CREAM No. 2
+(Sufficient to Serve Six)
+
+1 qt. milk
+3 Tb. corn starch
+1-1/2 c. sugar
+2 eggs
+1 pt. cream
+1 Tb. vanilla
+
+Scald the milk and stir into it the corn starch mixed with half the
+sugar. Stir constantly until thickened, and cook for 15 to 20 minutes.
+Beat the eggs, add the remaining sugar, mix with a little of the hot
+mixture, and stir into the double boiler. Remove from the heat, add the
+cream, strain, cool, add the flavoring, and freeze.
+
+72. CHOCOLATE ICE CREAM.--Next to vanilla ice cream, chocolate seems to
+be the most desired. Some persons think this variety is difficult to
+make, but if the accompanying directions are carefully followed, no
+difficulty will be experienced and a delicious dessert will be
+the result.
+
+CHOCOLATE ICE CREAM
+(Sufficient to Serve Six)
+
+2 c. sugar
+1/2 tsp. salt
+1/2 c. water
+4 Tb. flour
+3 sq. melted chocolate
+2 eggs
+5 c. milk
+4 tsp. vanilla
+2 c. thin cream
+
+Mix the sugar and water and cook until a sirup forms. Add this to the
+melted chocolate and cook together until the two are well blended. Add
+this mixture to the heated milk and cream, which have been seasoned with
+the salt and thickened with the flour. Beat the eggs and add to the hot
+mixture, stirring rapidly to prevent curding. Remove from the heat,
+cool, add the vanilla, strain, and freeze.
+
+73. MOCHA ICE CREAM.--As the flavor of coffee is usually well liked,
+Mocha ice cream, which has coffee for its flavoring, is a dessert that
+often finds a place in the meal. It is especially nice to serve in the
+hot weather when hot coffee is omitted from the meal.
+
+MOCHA ICE CREAM
+(Sufficient to Serve Six)
+
+1 c. water
+1-1/4 c. sugar
+1/3 3 c. ground coffee
+1/4 tsp. salt
+1-1/2 c. milk
+1 qt. cream
+2 eggs
+1 tsp. vanilla
+
+Heat the water and add it to the coffee. Allow this to stand on the back
+of the stove for about 1/2 hour, and then strain through cheesecloth.
+Heat the milk in a double boiler, and to it add the strained coffee.
+Beat the eggs and add the sugar and salt to them. Stir into this a
+spoonful of the hot milk and coffee and then add to the mixture in the
+double boiler. Cook until the eggs have thickened, stirring constantly
+to prevent curding. Remove from the heat, cool, add the cream and
+vanilla, strain through a fine sieve, and freeze.
+
+74. CARAMEL ICE CREAM.--No more delicious ice cream can be made than
+that flavored with caramel. It is usually very fine in texture and rich
+in flavor.
+
+CARAMEL ICE CREAM
+(Sufficient to Serve Six)
+
+1-1/2 c. sugar
+1 egg
+1/2 c. water
+1/4 tsp. salt
+2 c. milk
+1 qt. thin cream
+2 Tb. flour
+1 Tb. vanilla
+
+Caramelize 1/2 of the sugar and add the water. Cook to a sirup. Prepare
+a custard with the milk, remaining sugar, flour, egg, and salt. Remove
+from the heat, add the caramel and the cream, strain, add the vanilla,
+cool, and freeze.
+
+75. JUNKET ICE CREAM WITH PEACHES.--An attractive frozen dessert can be
+made by freezing junket and serving it with canned peaches and peach
+sirup. This may be made into a mold and the mold garnished with the
+peaches, or it may be served on individual plates and a half of a peach
+put on each plate.
+
+JUNKET ICE CREAM WITH PEACHES
+(Sufficient to Serve Six)
+
+1 c. cream
+1 Tb. cold water
+1-1/2 qt. milk
+1 Tb. vanilla
+1-1/2 c. sugar
+1 tsp. almond extract
+1/4 tsp. salt
+Green coloring
+2 junket tablets
+Canned peaches
+
+Mix the cream and milk, add the sugar and salt, and heat in a double
+boiler until lukewarm. Dissolve the junket tablets in the cold water and
+add to the lukewarm milk. Add the flavoring and the green coloring,
+making the junket a pale green, and stand in a warm place until set.
+Turn into a freezer and freeze. If desired, mold and garnish the mold
+with the peaches. Add sugar to the peach juice and cook until a thick
+sirup is formed. Pour this over the whole and serve. If it is desired
+not to mold the ice cream, serve it with a peach on individual serving
+plates and pour a spoonful of peach sirup over each portion.
+
+76. FRENCH ICE CREAM.--No more delicious ice cream can be made than that
+given in the accompanying recipe and known as French ice cream. It is
+especially nice for serving when something very attractive is desired,
+as at a dainty luncheon or an afternoon or evening party.
+
+FRENCH ICE CREAM
+(Sufficient to Serve Six)
+
+1 pt. milk
+1 qt. cream
+1 c. sugar
+1 Tb. vanilla
+Yolks of 8 eggs
+1 tsp. lemon
+
+Heat the milk and add the sugar and beaten yolks of the eggs. Cook until
+the mixture thickens, remove from the fire, add the cream, vanilla, and
+lemon. Cool and freeze.
+
+FROZEN CUSTARDS
+
+77. Frozen custard makes a very desirable kind of frozen dessert. If
+properly made, the result is a delightfully rich dessert of smooth
+texture. It may be frozen without turning or in the usual way. A similar
+mixture is used in some of the recipes of the more complicated frozen
+desserts given later. Fruits and nuts may be used in the preparation of
+frozen custard to procure variety. During the season when eggs are
+expensive, this dessert is a rather extravagant one, so that from the
+standpoint of economy it should be made in the spring and summer.
+
+78. PLAIN FROZEN CUSTARD.--If a frozen dessert that is easily made is
+desired, plain frozen custard should be tried. The accompanying recipe
+gives directions for custard of this kind.
+
+PLAIN FROZEN CUSTARD
+(Sufficient to Serve Six)
+
+1-1/2 qt. milk
+1/4 tsp. salt
+6 eggs
+1 Tb. vanilla
+1-1/4 c. sugar
+1 tsp. lemon extract
+
+Heat the milk in a double boiler. Separate the eggs, beat the yolks, and
+add the sugar and salt to them. Add this to the hot milk, stirring
+rapidly until the mixture thickens. Remove from the heat, beat the egg
+whites, and fold them into the mixture. Add the vanilla and lemon
+extract, cool, and freeze.
+
+79. FROZEN CUSTARD WITH NUTS.--Plain frozen custard can be greatly
+improved by the addition of nuts. The nuts used may be blanched almonds
+roasted in the oven until they are brown, hickory nuts, English walnuts,
+pecans, black walnuts, or a mixture of any of these. They should not be
+put through a grinder, but should be put into a chopping bowl and
+chopped fine with a chopping knife. Prepare the mixture and freeze to a
+mush, then open the freezer, add a cupful of chopped nuts, close the
+freezer, and complete the freezing.
+
+80. FROZEN CUSTARD WITH RAISINS.--Frozen custard is also delicious when
+maple sirup is used in its preparation and raisins are added before the
+freezing is complete.
+
+FROZEN CUSTARD WITH RAISINS
+(Sufficient to Serve Six)
+
+1 c. sultana raisins
+1-1/2 c. maple sirup
+1 qt. milk
+1 pt. thin cream
+6 eggs
+1 Tb. vanilla
+
+Steam the raisins until they are soft. Heat the milk in a double
+boiler. Beat the eggs, add the maple sirup, and add this to the milk.
+Cook until the mixture has thickened, remove from the heat, and stir in
+the cream and vanilla. Cool and freeze to a mush; then add the raisins
+and continue freezing until stiff. Serve.
+
+81. TUTTI-FRUTTI FROZEN CUSTARD.--A very rich dessert can be made by
+adding chopped nuts and several kinds of fruit to custard and then
+freezing it to make tutti-frutti custard. Such a dessert is high in food
+value and is suitable for a meal in which other rich food is not served.
+
+TUTTI-FRUTTI FROZEN CUSTARD
+(Sufficient to Serve Six)
+
+1 qt. milk
+6 egg yolks
+1 c. sugar
+1/8 tsp. salt
+1 Tb. vanilla
+1/4 c. chopped citron
+2 Tb. maraschino juice
+1/4 c. chopped maraschino cherries
+1/2 c. chopped nuts
+1/4 c. chopped candied pineapple
+1/2 c. shredded coconut
+
+Heat the milk in a double boiler. Beat the egg yolks and add the sugar
+and salt. Add this to the hot milk and stir until the custard has
+thickened. Cool, add the vanilla, chopped citron, maraschino juice,
+cherries, nuts, pineapple, and coconut. Place in a freezer and freeze
+until stiff. Pack and let stand until time to serve.
+
+
+ICES
+
+82. Ices are simple mixtures of fruit juice and sugar diluted with water
+and then frozen. They are expected to be somewhat sour, and, as a rule,
+lemon juice is relied on to assist in obtaining this flavor. In
+addition, lemon juice also helps to bring out the flavor of the fruit
+used as the basis of the ice.
+
+As a rule, a very smooth texture is not desired in this dessert;
+consequently, ice is frozen quite rapidly and, as will be noted in Table
+I, with a high proportion of salt. Unless the fruit used in an ice is
+expensive, this is probably the cheapest frozen dessert that can be
+made, for it seldom contains any other ingredients than those mentioned.
+It is usually clear, but occasionally the fruit pulp is used in addition
+to the fruit juice. When this is done, the mixture should not be frozen
+too hard, as the fruit is apt to become icy. Fresh, canned, or preserved
+fruit may be used. The sugar used for ices is usually cooked with the
+water to form a sirup. Otherwise, the sugar often fails to dissolve and
+remains granular, preventing the ice from being as sweet as it should be
+for the amount of sugar used.
+
+83. LEMON ICE.--The ice most frequently made is that flavored with
+lemon. It is very refreshing when served plain, but it can be improved
+by the addition of fruit. A very delightful way in which to serve it is
+to place a large spoonful in a sherbet glass, pour over this a spoonful
+or two of the sirup from maraschino cherries, and then garnish with
+diced bananas.
+
+LEMON ICE
+(Sufficient to Serve Six)
+
+4 c. water
+2-1/2 c. sugar
+3/4 c. lemon juice
+
+Mix the water and sugar, bring to a boil, and cool. Add the lemon juice,
+turn into a freezer, and freeze. Serve in any desired way.
+
+84. ORANGE ICE.--Persons fond of oranges generally welcome orange ice as
+a dessert. As orange ice is somewhat bland in flavor, it is improved by
+the addition of a little lemon juice.
+
+ORANGE ICE
+(Sufficient to Serve Six)
+
+2 c. sugar
+4 c. water
+2 c. orange juice
+1/2 c. lemon juice
+
+Cook the sugar and water until a thin sirup is formed, add the lemon and
+orange juice, and freeze.
+
+85. FRUIT ICE.--No more refreshing dessert for warm weather can be made
+than fruit ice. Orange and lemon juice are used as the foundation, and
+grated pineapple and crushed strawberries are added for flavoring.
+
+FRUIT ICE
+(Sufficient to Serve Six)
+
+1-1/2 c. sugar
+2 c. water
+3 oranges
+3 lemons
+1 c. grated pineapple
+1 c. crushed strawberries
+
+Cook the sugar and water until a thin sirup is formed, and then cool.
+Add the juice of the oranges and lemons, the grated pineapple, fresh if
+possible, and the crushed strawberries. Freeze and serve.
+
+86. FROZEN SPICED PUNCH.--Something entirely different in the way of a
+frozen dessert can be made by making frozen spiced punch according to
+the accompanying directions. A dessert of this kind is a fitting
+conclusion to a meal that is somewhat hearty and varied in its nature.
+
+FROZEN SPICED PUNCH
+(Sufficient to Serve Six)
+
+6 cloves
+2-in. stick cinnamon
+1 qt. water
+2 c. sugar
+1/2 c. pineapple juice
+1/2 c. orange juice
+1/2 c. lemon juice
+4 drops wintergreen oil
+
+Put the cloves and cinnamon into the water, place over the fire, bring
+to the boiling point, and then add the sugar. Cook together for a few
+minutes, remove from the fire, and cool. Add the pineapple, orange, and
+lemon juice, strain, add the wintergreen oil, and freeze.
+
+87. MINT PUNCH.--When meals containing rich meats and other rich foods
+are served, it will be found that mint punch adds just what is needed to
+balance them. It is an easy dessert to make, as will be seen from the
+accompanying recipe.
+
+MINT PUNCH
+(Sufficient to Serve Six)
+
+1 c. sugar
+1 qt. water
+3 lemons
+1 bunch fresh mint
+4 drops peppermint oil
+Green coloring
+
+Cook the sugar and water until a thin sirup is formed. Cool and add the
+juice of the lemons. Wash and chop the leaves of the mint into small
+pieces, and add these to the liquid. Add the peppermint oil and
+sufficient coloring to make it a pale green. Freeze. The fresh mint
+leaves may be omitted if desired.
+
+
+FRAPPES
+
+88. FRAPPES, in composition, are very similar to ices, consisting
+usually of crushed fruit or fruit juice, water, and sugar. They are
+granular when frozen, and, as they are never frozen as hard as ice cream
+and ices, they are of a mushy consistency. They are more often used for
+serving with a heavy course in a dinner or between two courses than as a
+dessert. The freezing of frappes is accomplished rapidly, for, as will
+be observed from Table I, the proportion of ice and salt used is 1 to 1.
+This, together with the fact that the mixture contains a large
+proportion of water, accounts for the granular nature of frappes. Any
+desirable fruit may be used in the preparation of this dessert. If it is
+a rather bland fruit, such as peaches, raspberries, etc., lemon juice
+should be added in order to give a sour taste and the mixture will need
+to be sweetened accordingly.
+
+89. CRANBERRY FRAPPE.--To the dinner course of a meal in which chicken,
+turkey, duck, or other fowl is served, cranberry frappe is often added.
+It may be used in place of the cranberry jelly and will be found to be a
+delightful change.
+
+CRANBERRY FRAPPE
+(Sufficient to Serve Six)
+
+1 qt. cranberries
+3 c. water
+2 c. sugar
+2 lemons
+
+Put the cranberries to cook with the water. When all the berries have
+become soft, force them through a colander, add the sugar, and put over
+the fire to cook until the sugar is completely dissolved. Remove from
+the fire and cool, add the juice of the lemons, and freeze.
+
+90. CIDER FRAPPE.--A delightful addition to a Thanksgiving dinner is
+cider frappe. It should be served with the dinner course rather than as
+a dessert.
+
+CIDER FRAPPE
+(Sufficient to Serve Six)
+
+1/4 c. water
+1/2 c. sugar
+1 qt. cider
+2 lemons
+
+Place the water and sugar over the fire and cook until the sugar is
+dissolved. Cool and then add the sirup to the cider and the juice of the
+lemons. Freeze.
+
+91. CHERRY FRAPPE.--No more attractive frappe can be served than that
+flavored with cherries and colored with a pink coloring. It is very
+refreshing and adds much to the meal in which it is served.
+
+CHERRY FRAPPE
+(Sufficient to Serve Six)
+
+1 c. sugar
+1 c. water
+2 lemons
+1 c. cherries, chopped
+1-1/2 c. juice from canned sour cherries
+Pink coloring
+
+Add the sugar to the water and cook until the sugar is dissolved. Cool,
+add the juice of the lemons, the chopped cherries, cherry juice, and
+sufficient pink coloring to make the mixture a pale pink. Freeze.
+
+
+SHERBETS
+
+92. SHERBETS, according to definition, are flavored water ices, but as
+they are now commonly understood, they have come to have a different
+meaning. Desserts now regarded as sherbets are ices to which are added
+egg whites, gelatine, milk, or any combination of these things. The
+addition of such ingredients improves the texture very much, for
+sherbets are less likely to be granular than ices.
+
+Sherbets may be made from fruits or fruit juices of any kind, and these
+may be either canned or fresh. Some mixtures of fruits are more
+agreeable than others, and an effort should be made to combine the
+fruits that make the best mixtures. When a bland fruit is used as the
+basis for a sherbet, a more acid one should be added to improve
+the flavor.
+
+93. MILK SHERBET.--The accompanying recipe for milk sherbet may be made
+as here given, or any desired kind of crushed fruit and fruit juice may
+be added to it to give a distinctive fruit flavor. The quantity of lemon
+used may be decreased slightly, especially if the fruit added is sour.
+If a large amount of unsweetened fruit is added, it may be necessary to
+increase the quantity of sugar. This point should be looked after
+carefully before freezing.
+
+MILK SHERBET
+(Sufficient to Serve Six)
+
+1-1/2 c. sugar
+1 qt. milk
+3 lemons
+
+Mix the sugar, milk, and juice of the lemons. Stir until the sugar is
+dissolved. The milk, of course, will curd, but when it is frozen the
+curd will have disappeared entirely. Place in a freezer and freeze
+until firm.
+
+94. RASPBERRY SHERBET.--If a delightful dessert is desired, raspberry
+sherbet should be made. Fresh raspberries are preferred in a dessert of
+this kind, but canned raspberries may be used if it is made out of the
+raspberry season.
+
+RASPBERRY SHERBET
+(Sufficient to Serve Six)
+
+3 c. milk
+2 c. crushed red raspberries
+1 lemon
+2 c. sugar
+
+Mix the milk, raspberries, juice of the lemon, and sugar. Stir until the
+sugar is dissolved. Freeze.
+
+95. PEAR SHERBET.--Pear juice is, of course, rather bland in flavor,
+but it makes a very appetizing sherbet if it is combined with
+lemon juice.
+
+PEAR SHERBET
+(Sufficient to Serve Six)
+
+2 c. pear juice
+Juice of 3 lemons
+2 c. water
+1 c. sugar
+1 Tb. gelatine
+1 egg white
+
+Mix the fruit juices and water and add the sugar. Soak the gelatine in a
+little cold water and add sufficient boiling water to dissolve it. Pour
+this into the mixture. Freeze until of a mushy consistency. Add the
+beaten egg white and continue to freeze until stiff.
+
+96. STRAWBERRY SHERBET.--As nearly every one is fond of strawberries, a
+sherbet in which this fruit is used will always be appreciated. Fresh
+strawberries are required in the accompanying recipe, and so this
+dessert must be made during strawberry season.
+
+STRAWBERRY SHERBET
+(Sufficient to Serve Six)
+
+2 c. fresh crushed strawberries
+1 lemon
+2 c. sugar
+1 qt. milk
+2 egg whites
+
+Crush the strawberries, add them with the juice of the lemon and sugar
+to the milk. Stir until the sugar is dissolved. Freeze to a mush, add
+the beaten egg whites, and continue to freeze until the sherbet
+is solid.
+
+97. GRAPE SHERBET.--Sherbet in which grape juice is used for flavoring
+makes a change from the usual kind of frozen desserts. A little lemon
+juice is used with the grape juice to make it more tart.
+
+GRAPE SHERBET
+(Sufficient to Serve Six)
+
+2 c. grape juice
+2 c. water
+2 c. milk
+1 Tb. gelatine
+2 c. sugar
+1 lemon
+
+Mix the grape juice, water, and milk. Soak the gelatine in a little cold
+water and add sufficient boiling water to dissolve. Pour this into the
+liquid and add the sugar and the juice of the lemon. Stir until the
+sugar is dissolved. Place in a freezer and freeze.
+
+MOUSSES, PARFAITS, AND BISCUITS
+
+98. Nature of Mousses, Parfaits, and Biscuits. Mousses, parfaits, and
+biscuits differ from other frozen desserts in that they are frozen in
+molds rather than in a freezer. Mousses and parfaits are similar in
+nature, and still there is a slight distinction between them. Mousses
+nearly always contain gelatine and are frequently made without eggs,
+while parfaits are composed largely of sirup, eggs, and cream. Biscuits
+are usually made of a mixture similar to mousses and parfaits, but are
+molded in individual molds.
+
+Since the desserts are frozen without being turned, they must be of a
+heavy, smooth texture, so that they will not be granular when they are
+frozen, as would be the case if a fine mixture were packed in a mold and
+frozen without turning. In many of them, whipped cream and beaten eggs
+are folded in to give lightness. In the ordinary manner of freezing,
+this lightness would be lost, but it is retained in this method because
+the mixture is undisturbed during the freezing process. Considerable
+time is required to freeze these heavy mixtures; in fact, if a mousse
+contains too large a proportion of gelatine, there is difficulty in
+freezing it at all.
+
+99. MOLDING: MOUSSES, PARFAITS, AND BISCUITS.--The molding of mousses,
+parfaits, and biscuits, while different from the freezing of other
+frozen desserts, is not a difficult matter. They are usually put in a
+mold of some kind and the mold is then covered with a mixture of ice and
+salt. After the mixture is prepared, crack the ice as previously
+explained, and mix it with salt in the proportion of 2 to 1. As a rule,
+a very large dish pan or other utensil that will hold a sufficient
+quantity of ice to cover the mold well is used for freezing the packed
+mold. Set the mold in the pan of ice and salt until it is thoroughly
+cooled, and then fill it with the mixture to be frozen. Often, to
+improve the appearance, the mold is first lined with a frappe or an ice
+and then filled with the heavier mixture. Such an arrangement provides
+an opportunity for a color scheme and at the same time facilitates the
+removal of the dessert from the mold.
+
+With the mold filled in the desired way, wrap several layers of oiled
+paper in a band around the edge and press the cover down tightly to
+prevent the entrance of any salt water. Then pack the closed mold in the
+pan of ice and salt, being careful to have it completely covered. It
+may be necessary to pour off the water and repack with ice and salt once
+during the freezing. Care should be taken not to freeze the mixture too
+long, for, at best, it is hard to remove these desserts from the mold
+and this difficulty is increased if they are frozen too hard.
+
+100. CARAMEL MOUSSE.--A melon mold makes a very attractive dessert when
+used for the molding of caramel mousse. After being turned out of the
+mold on a platter and garnished with peaches, this dessert will appear
+as in Fig. 19. In addition to being attractive, caramel mousse is so
+delicious that it appeals to practically every one.
+
+[Illustration: FIG. 19]
+
+CARAMEL MOUSSE
+(Sufficient to Serve Six)
+
+3/4 c. sugar
+1/2 c. water
+1 c. evaporated milk
+2 tsp. gelatine
+1/4 c. water
+1 egg white
+2 tsp. vanilla
+1/4 tsp. salt
+
+Make 1/2 cupful of the sugar and the 1/2 cupful of water into caramel.
+Place the can of evaporated milk into a pan of warm water, allow it to
+come to a boil over the flame, and then cool the can in the
+refrigerator. Soften the gelatine with the 1/4 cupful of water and then
+dissolve in the caramel while it is boiling hot. Pour the cold milk into
+a bowl, add the egg white, and beat together vigorously. When the
+gelatine and caramel have become cool and have started to set, gradually
+add the mixture to the milk and egg white, beating constantly. If it is
+desired to hasten the thickening process, set the bowl in which the
+mixture is being made into a pan of ice. Add the rest of the sugar, the
+vanilla, and the salt, and continue beating until the whole begins to
+thicken. Place in a mold and freeze in a pan of ice and salt. When
+frozen, turn from the mold onto a platter and garnish with canned
+peaches in the manner shown. Over each serving, pour some of the peach
+juice, which has been boiled down into a thick sirup.
+
+101. CHOCOLATE MOUSSE.--If persons to be served are fond of chocolate
+desserts, chocolate mousse should be prepared. This may be packed in a
+mold of any desired kind.
+
+CHOCOLATE MOUSSE
+(Sufficient to Serve Six)
+
+2 sq. unsweetened chocolate
+1-1/4 c. sugar
+1 c. water
+2 tsp. granulated gelatine
+3 c. thin cream
+1 tsp. vanilla
+1 c. whipping cream
+
+Melt the chocolate in a double boiler. Add the sugar and half of the
+water. Cook over the flame until the mixture is thick and smooth. Soften
+the gelatine in 1/4 cupful of water, bring the remaining 1/4 cupful of
+water to the boiling point, and dissolve the gelatine in it. Add this to
+the cooked chocolate and sugar, heat the thin cream in a double boiler,
+and mix the two. Add the vanilla, strain, and cool in a pan of ice
+water. When the mixture begins to thicken, whip the heavy cream and fold
+it in. Mold, pack in ice and salt, and freeze.
+
+102. BANANA-AND-APRICOT MOUSSE.--Mousses are sometimes made of fruits,
+but when this is done, the proper combination should be secured. Bananas
+and apricots combine very well. An excellent dessert will therefore
+result if the directions given in the accompanying recipe are
+carefully followed.
+
+BANANA-AND-APRICOT MOUSSE
+(Sufficient to Serve Six)
+
+1 c. banana puree
+1 c. apricot puree
+Juice of 1 lemon
+1 c. water
+1 c. sugar
+2 tsp. gelatine
+1 pt. heavy cream
+
+Force ripe bananas through a sieve to make the banana puree. Soak and
+stew dried apricots and force these through a sieve to make apricot
+puree. Mix the two and add the lemon juice. Add 1/2 cupful of the water
+to the sugar and cook until a thick sirup is formed. Add this to the
+fruit puree. Soften the gelatine in 1/4 cupful of cold water, heat the
+remaining 1/4 cupful to the boiling point, and dissolve the gelatine.
+Add the gelatine to the fruit mixture and place in a pan of ice water to
+cool. Whip the cream until it is stiff and fold this into the fruit
+mixture when it begins to thicken. Mold, pack in ice, and freeze.
+
+103. MAPLE PARFAIT.--Maple sirup may be combined with eggs and whipped
+cream to make maple parfait. As may be judged from the ingredients used,
+this is a very rich dessert; therefore, it should not be used in a meal
+in which the other dishes are hearty. Maple parfait makes an excellent
+dish to serve with cake that is not very rich as refreshments for
+a party.
+
+MAPLE PARFAIT
+(Sufficient to Serve Six)
+
+4 eggs
+1 c. maple sirup
+1 pt. heavy cream
+
+Beat the eggs. Cook the maple sirup for a few minutes only and pour this
+slowly over them. Stir constantly to prevent the curding of the eggs.
+Place in a double boiler and cook until the mixture thickens. Cool in a
+pan of ice water. Whip the cream until it is stiff and fold this into
+the mixture. Mold, pack in ice and salt, and freeze.
+
+104. CAFE PARFAIT.--Coffee used to flavor parfait makes a dessert that
+appeals to many. When hot coffee is not included in the meal on a warm
+day, this beverage need not be omitted altogether, for it may be used to
+flavor the dessert.
+
+CAFE PARFAIT
+(Sufficient to Serve Six)
+
+1/4 c. ground coffee
+1 c. milk
+1 c. sugar
+3 c. thin cream
+3 eggs
+1 c. heavy cream
+
+Scald the coffee and milk together for about 20 minutes, strain, and add
+the sugar and thin cream. Stir until the sugar dissolves. Beat the eggs
+and add them to the warm mixture. Cook together until the eggs have
+thickened and then cool. Whip the heavy cream, fold this into the
+custard, and freeze. Serve with sweetened whipped cream.
+
+105. STRAWBERRY ANGEL PARFAIT.--As the name implies, strawberry angel
+parfait is a very dainty dessert. Nothing more delightful can be made
+during the season when fresh strawberries can be obtained. It is
+suitable for serving at the conclusion of a meal, but it is especially
+satisfactory for a party or other social affair.
+
+STRAWBERRY ANGEL PARFAIT
+(Sufficient to Serve Six)
+
+1 c. sugar
+1 c. boiling water
+Whites of 2 eggs
+1 pt. whipping cream
+1 c. crushed strawberries
+2 tsp. vanilla
+
+Boil the sugar and water until the sirup threads. Beat the egg whites
+and pour the hot sirup over them, beating rapidly. Cool. Whip the cream
+and fold it in, add the crushed strawberries and vanilla, and freeze
+in a mold.
+
+106. CANTON PARFAIT.--Preserved Canton ginger is used for the flavoring
+of Canton parfait. The sirup that comes with the ginger is also used in
+the preparation of this dessert. Canton parfait is somewhat of a
+departure from the ordinary dessert, but is favored by many persons.
+
+CANTON PARFAIT
+(Sufficient to Serve Six)
+
+1 c. sugar
+1/2 c. water
+4 eggs
+2 c. thin cream
+1/2 c. preserved Canton ginger
+1/4 c. sirup from ginger
+1 tsp. vanilla
+2 Tb. lemon juice
+1 c. whipping cream
+
+Cook the sugar and water together until they form a thin sirup. Beat the
+eggs, pour the hot sirup over them, and add the thin cream. Cook in a
+double boiler until the eggs have thickened. Cool, add the ginger
+chopped into small pieces, the ginger sirup, vanilla, and lemon juice.
+Fold into this the heavy cream whipped until it is stiff. Freeze in
+a mold.
+
+107. BISCUIT TORTONI.--Something entirely different in the nature of a
+frozen dessert can be had by preparing biscuit tortoni. This is frozen
+in a mold as are parfaits and mousses, but instead of the entire mold
+being served, it is packed in paper cases, and one of these served to
+each person. Macaroons are used to flavor this dessert, and a layer of
+the crumbs is sprinkled over the top of each serving.
+
+BISCUIT TORTONI
+(Sufficient to Serve Six)
+
+1 c. sugar
+1/2 c. boiling water
+3 eggs
+1 pt. thin cream
+1 c. heavy cream
+1 c. macaroon crumbs
+1 tsp. vanilla
+
+Cook the sugar and water until it threads. Beat the eggs and add the
+sirup to the beaten eggs. Then add the thin cream, return to the fire,
+and cook until the mixture thickens. Set aside to cool. Beat the heavy
+cream until it is stiff, and fold this into the custard. Make macaroon
+crumbs by drying macaroons and beating them until they are quite fine.
+Add 1 cupful of these crumbs and the vanilla to the parfait mixture,
+place in a mold and freeze. When frozen, remove from the mold, pack in
+paper cases, cover with a layer of macaroon crumbs, and serve.
+
+
+MOLDING FROZEN DESSERTS
+
+108. After desserts have been frozen in the various ways that have been
+explained, they are often molded and then allowed to stand in ice and
+salt until they are well set. In this way, many attractive desserts can
+be made and numerous color schemes carried out. Some of the molds that
+are used for this purpose are shown in Fig. 20. The one in the center is
+known as a _melon mold_, and it is the one used in the preparation of
+the caramel mousse shown in Fig. 19. It may also be used for the molding
+of desserts that are already frozen. The mold to the left is known as a
+_brick mold_, and is much used for Neapolitan ice cream, while the
+small one to the right is an individual mold used for individual
+serving. Both the top and the bottom of the brick mold are in the form
+of covers that are removable. Directions for the molding of several
+desserts of this kind are here given and other frozen mixtures may be
+molded in a similar way.
+
+[Illustration: FIG. 20]
+
+[Illustration: FIG. 21]
+
+109. NEAPOLITAN ICE CREAM.--A combination of an ice and two kinds of ice
+cream, usually of different colors, makes what is known as Neapolitan
+ice cream. Various ways of combining these are in practice; for
+instance, chocolate ice cream and strawberry ice cream may be combined
+with lemon ice, or strawberry and vanilla ice cream and orange ice may
+be used together. The ice creams and ices must, of course, be thoroughly
+frozen before they are packed in the mold.
+
+Prepare the mold by placing a piece of oiled paper over the bottom cover
+and setting the mold in this. Then put a layer of ice cream of one color
+into the mold, as shown in Fig. 21, pack on top of this the second color
+of ice cream, and put the ice on top, or pack the ice between the two
+kinds of ice cream. Pack each layer tight and push the frozen mixtures
+well into the corners so that there will be no holes. Cover the top well
+with another piece of oiled paper, as shown in Fig. 22, place the cover
+on, and pack the mold into ice and salt, using a proportion of 2 to 1.
+Allow this to stand until it is well set. To serve, remove from the
+mold, cut slices from the brick, and place on plates, preferably those
+covered with paper doilies.
+
+[Illustration: FIG. 22]
+
+110. BOMBE GLACE.--A combination of an ice and a mousse or parfait
+mixture makes a delightful dessert known as Bombe glace. Contrasting
+colors should be used if possible in order to make a beautiful dessert.
+This is usually made in a melon-shaped mold, but it may be made in a
+round mold, such as a tin can, if the can is perfectly water-tight.
+
+Line the mold with an ice and fill the center with a mousse or a
+parfait. Place in a mixture of ice and salt and freeze. When it has
+become solid, turn out the entire mold on a suitable dish and serve it
+at the table.
+
+
+SERVING FROZEN DESSERTS
+
+111. Frozen desserts offer an opportunity for variety in serving,
+because they occur in so many different forms. The method of serving
+depends, of course, on the nature of the frozen dessert, but any one of
+them that may be served from a large plate or dish is always attractive.
+This may be done, as has been explained, if the frozen mixtures are
+molded either as a single kind or as a combination of two or more kinds.
+
+112. To remove a molded dessert from the mold before serving, first
+clean the mold thoroughly of ice and salt and wipe it dry with a cloth.
+Then remove the cover and allow it to stand for a few minutes in a warm
+place. This treatment will cause the outside of the frozen mixture to
+melt slightly and permit it to slip easily from the mold. A warm cloth
+or warm water is sometimes used to melt the surface, and it accomplishes
+the work more quickly; but when the mold is so treated it is likely not
+to look so well. As soon as the surface is a trifle soft, turn the mold
+out on a dish and serve it immediately.
+
+113. Receptacles of numerous kinds are in use for individual servings of
+frozen desserts. Slices of ice cream cut from a brick mold and
+individual molds are usually served on a small plate about the size of a
+bread-and-butter plate. It may be placed directly on the plate, or a
+paper doily of the proper size may be put on the plate and the frozen
+dessert set on this. Sherbet glasses are much used for individual
+portions and are very attractive for this purpose, especially when they
+have long stems. Paper cases, such as those shown in Fig. 23, also make
+excellent receptacles for individual servings. They may be plain or
+fancy and are generally used to carry out a color scheme or a decorative
+idea. Meringues having the bottom removed and the center scooped out are
+sometimes used as cases in which to serve ice cream. These are made of
+egg white and sugar and baked in the oven. They are not difficult to
+prepare, as the recipes for them in _Cakes, Cookies, and Puddings_, Part
+2, explain, and they are often garnished with whipped cream. All such
+receptacles are placed on a small plate either with or without a paper
+doily of the right size.
+
+[Illustration: FIG. 23]
+
+[Illustration: FIG. 24]
+
+114. It is a little more difficult to serve desserts frozen in a freezer
+than those which an molded. However, there are numerous ways of
+garnishing and serving such desserts to add to their attractiveness.
+Candied fruits, such as cherries and pineapple, candied violet, mint,
+and rose leaves, maraschino and creme-de-menthe cherries, fresh
+strawberries, preserved cherries, strawberries, and other fruits, sliced
+peaches or bananas, whipped cream, toasted coconut, chopped nuts of
+different kinds, and various kinds of fruit sirups may all be used to
+advantage with these desserts. Fig. 24 shows ice cream served in a
+stemmed sherbet glass with grape juice and garnished with whipped cream
+and a maraschino cherry. Then, too, a chocolate sirup made by cooking
+sugar, water, and chocolate or sugar, milk, and chocolate may be served
+hot or cold over ice cream and similar desserts. Another excellent dip
+is made of any kind of fruit juice thickened with sugar. The marshmallow
+whip explained in Art. 54 may be made in any desirable color and then
+used alone or with a dip as a garnish for ice cream.
+
+       *       *       *       *       *
+
+
+COLD AND FROZEN DESSERTS
+
+EXAMINATION QUESTIONS
+
+(1) Discuss briefly the value of desserts with meals.
+
+(2) What points should be considered in the selection of desserts?
+
+(3) What is the value of an attractive appearance in a dessert?
+
+(4) (_a_) How do the general rules of cookery apply in the preparation
+of desserts? (_b_) Give an example.
+
+(5) Of what value to desserts is: (_a_) a bland sauce? (_b_) a highly
+seasoned sauce?
+
+(6) (_a_) Mention the proportion of eggs and milk for a custard. (_b_)
+Describe the method of making and baking plain custard.
+
+(7) (_a_) Give a common test for determining when baked custard is done.
+(_b_) Give the test for soft custard.
+
+(8) (_a_) How should pearl tapioca be prepared for cooking? (_b_) What
+should be its appearance when it has been cooked?
+
+(9) How is gelatine prepared when it is to be used for desserts?
+
+(10) Give the theory for the freezing of desserts.
+
+(11) Give the proportion of ice to salt for: (_a_) ice cream; (_b_)
+sherbets; (_c_) ices; (_d_) frappes; (_e_) frozen punch; (_f_) frozen
+desserts that are packed and not turned to freeze.
+
+(12) Describe the procedure in getting a mixture ready to freeze.
+
+(13) To what is the increase in quantity during the freezing of a
+mixture due?
+
+(14) How does the rate of speed in turning the dasher affect the
+freezing of a dessert?
+
+(15) How can you determine when the mixture in a freezer is sufficiently
+frozen?
+
+(16) What should be done in making a frozen dessert when the freezing
+has been completed?
+
+(17) State the advantages and disadvantages of a vacuum freezer.
+
+(18) What are: (_a_) ices? (_b_) sherbets?
+
+(19) How is a mold of ice cream packed?
+
+(20) Describe an original way of serving ice cream.
+
+
+
+
+CAKES, COOKIES, AND PUDDINGS (PART 1)
+
+       *       *       *       *       *
+
+CAKE AND PUDDING MIXTURES IN THE DIET
+
+1. CAKE is a mixture of flour, eggs, sugar, butter, and liquid that is
+baked in the oven in a variety of forms and distinguished by a tender
+texture and a sweet flavor. Closely allied to cake mixtures proper are
+many others, including cookies, small cakes, puddings, etc. While these
+differ from cakes in some respects, they are similar in use,
+ingredients, or methods of preparation. Because of this similarity, a
+number of these related mixtures are taken up in connection with cakes.
+
+2. Foods of this class, which are usually served as dessert, are for the
+most part considered as luxuries and, of course, are not used so
+extensively in the diet as other classes of foods. However, sweet food
+is required to a certain extent in each person's diet, and it may be
+obtained in this agreeable form without overbalancing the food account
+if a little economy is practiced elsewhere. Thus, a small quantity of
+cake or pudding that is light, not too rich, and properly made may be
+served without injury to most persons as a dessert or as an
+accompaniment to a dessert. For children, the less rich and sweet
+mixtures, such as cookies, are preferable to rich cake and very sweet
+confections and may be fed to them occasionally.
+
+3. Because of the almost unlimited variation in the proportion of
+ingredients, considerable variety exists in desserts of this kind. Cakes
+range from those made with only eggs for leavening to those containing
+very few eggs and having the standard proportion of other leavening
+agents. For instance, there is sponge cake; which contains no shortening
+and no leavening except eggs, in contrast with butter cake, which has
+much shortening or little, as the case may be, and requires
+proportionate quantities of flour and leavening other than eggs. Then
+there are soft, rich cookies containing shortening and sugar and the
+harder, less rich ones containing a greater proportion of flour.
+
+4. In addition to cakes and puddings proper, there are many mixtures
+that can scarcely be classed as cakes at all. A few of them, such as
+meringues, are so sweet and delicate that they could be considered as
+confections, but they are discussed in connection with cakes because
+they take the place of cake in the meal. The peculiar pastes used for
+the making of cream puffs and eclairs are not in reality cakes, nor are
+they real pastry, but because they are served as desserts and belong
+somewhere in this class, they are included here. Doughnuts and crullers
+are perhaps more often thought of as quick breads than as cakes.
+However, the mixtures used for them are sweet. They differ from the
+mixtures for cakes only in being less rich, but by the peculiar method
+of their preparation in deep fat these foods become richer than the
+majority of cakes. Then there are a few varieties of cakes made with
+yeast which are related to cake in some respects and can well be taken
+up in this connection.
+
+5. The proportions of liquid to flour for the various kinds of cake
+mixtures do not differ materially from those of the batters and doughs
+given in _Hot Breads_. Still, the increased amount of sugar, eggs, and
+shortening must always be considered, for these ingredients make
+considerable variation in the general proportions. All that is said in
+_Hot Breads_ concerning leavening agents and the proportions in which
+they are used applies with equal force to the making of cakes.
+
+6. To be able to make foods of this nature well is one of the triumphs
+of the modern housewife. But this accomplishment is not beyond the
+limitations of any woman who masters the principles of cookery and
+diligently applies them to this part of the subject. In addition to
+making desserts that are merely palatable, she can, with a little
+practice, learn to decorate these foods, particularly cakes, both
+attractively and artistically. When she is equipped with such knowledge,
+she will be able to present her family with many varieties of this
+pleasing dessert.
+
+       *       *       *       *       *
+
+CAKES
+
+INGREDIENTS USED IN CAKES
+
+NECESSARY INGREDIENTS
+
+7. QUALITY OF INGREDIENTS.--The materials used in the making of cakes
+should be of as good quality as possible, and when put into the cake
+they should be in the best condition. In this phase of cookery, as in
+all others, better results are obtained when good materials are used.
+Besides possessing this general characteristic, certain of the
+ingredients require special attention.
+
+8. FAT FOR CAKES.--The fat used for cakes must necessarily be of an
+agreeable flavor, and for this reason butter is the kind in general use.
+There are, of course, other fats that may be used to advantage either as
+part or all of the fat required. However, when another fat is to take
+the place of butter, one that is practically flavorless should be
+chosen. Oleomargarine of various kinds, Crisco, and even some of the
+liquid fats are very satisfactory, especially in the making of cookies.
+
+9. SWEETENING FOR CAKES.--Numerous varieties of sugar may be employed in
+the making of cakes. Probably granulated sugar is used more frequently
+than any other, but brown sugar, soft sugar, and confectioner's sugar
+all have a place in cake making. Any of these may be used in the
+preparation of icing as well as for an ingredient of the cake itself.
+
+10. LEAVENING FOR CAKES.--An important source of leavening in cakes is
+eggs. For cakes to be most satisfactory, the eggs employed should be
+strictly fresh. During the season when they are scarce and consequently
+high in price, recipes that require only a few eggs should be prepared.
+
+Baking powder, which is also an important leavening in cakes, should be
+of an approved brand that can be relied on to do the work expected of
+it. Soda and cream of tartar are sometimes used together, and, again,
+soda is used alone with molasses or sour milk. For every 3 eggs in a
+cake mixture, 1 teaspoonful of the baking powder called for in the
+recipe may be omitted. Altitude affects the amount of baking powder
+required in cakes. The quantity given in the recipes is correct for
+altitudes varying from sea level to 1/2 mile high, but it should be
+reduced one-fifth at an elevation of 1 mile, and three-tenths at an
+elevation of 7,000 feet.
+
+11. LIQUID FOR CAKES.--Milk, as a rule, is the liquid used in cake
+making. It may be skim milk or whole milk, it may consist of part water
+and part milk, or it may be entirely water, depending on the kind of
+cake. When a large number of eggs are used in a cake, very little liquid
+is employed. Sometimes the liquid consists of molasses and sour milk
+used together, separately, or with some other liquid.
+
+12. FLOUR FOR CAKES.--The flour used in the preparation of cakes may be
+bread, pastry, or blend flour, depending on the kind of cake desired.
+While a blend, or an all-purpose, flour makes a satisfactory cake,
+pastry flour, which is milled from soft winter wheat, or better still,
+cake flour, is more nearly ideal as the excess gluten is removed, and it
+is much finer milled; hence it produces a lighter, finer, more delicate
+cake. Wheat flour is the kind that is generally used, but other flours,
+such as white corn meal, rice flour, and potato flour, though producing
+a drying effect, are sometimes combined with wheat. A tablespoonful of
+corn starch sifted with the bread or hard wheat flour is an improvement
+over straight bread flour, but as it has a drying effect, it is not to
+be recommended.
+
+
+MISCELLANEOUS INGREDIENTS
+
+13. In addition to the ingredients that have just been mentioned, there
+are numerous other ingredients that are often used in cakes. Some of
+them are used for the purpose of adding flavor and variety to otherwise
+plain cakes, while many of them are used entirely for the purpose of
+flavoring. These ingredients, like the necessary ones, should be of
+excellent quality. It is essential that their use and value be
+understood, for by means of them pleasing variety may often be secured
+with just a plain-cake recipe. For instance, a plain cake as a
+foundation may be varied by using with it raisins, nuts, spices,
+coconut, preserved fruits of various kinds, or flavoring of some sort.
+To be able to use these ingredients properly, it is well for the
+housewife to be familiar with their nature and the treatment that must
+be given to them before they can be used.
+
+14. CURRANTS AND RAISINS.--As has already been learned, currants and
+raisins are varieties of dried grapes. Currants do not contain seeds,
+but raisins come in both seeded and seedless varieties, and either of
+these are satisfactory for cake making. Currants are often dry and hard,
+and as they are usually very dirty they require considerable cleaning to
+prevent them from being gritty when the cake is eaten. Because of these
+facts, currants are not very satisfactory and consequently are usually
+replaced by raisins, which may be used, either chopped or whole, for any
+of the purposes currants are used. If small raisins are desired,
+sultanas, which are a small, light-colored, and mild-flavored variety,
+are the best to purchase. These two fruits increase the food value of
+the mixtures to which they are added. Raisins, being extremely high in
+carbohydrate, are especially valuable as an ingredient.
+
+Before currants and raisins are used in cake mixtures, they should be
+thoroughly cleaned. To clean them, place them in a colander, and then
+turn a stream of cold water over them and rub them between the fingers
+until all dirt or other foreign material is removed. When clean, allow
+them to dry as thoroughly as possible before using them.
+
+15. MISCELLANEOUS FRUITS.--Fruits other than currants and raisins are
+often used in the preparation of cakes and puddings. These, which may be
+dried, canned, or preserved, include dates, figs, citron, apricots,
+prunes, cherries, plums, pears, peaches, and pineapple. Candied orange
+and lemon peel are generally used in the preparation of fruit cake. All
+of these fruits add food value and flavor.
+
+A certain amount of preparation must be given to fruits before they can
+be used in cakes. All of them except the canned fruits must be
+thoroughly washed, and some of them, such as dates, must have the stones
+removed. Those which are very hard, as, for instance, figs and citron,
+may be steamed to make them soft. The steaming may be done by placing
+the fruit in a colander over a vessel of boiling water and covering the
+colander to retain the steam. When treated in this manner, these fruits
+will cut more easily and will be softer and more moist in the
+finished cake.
+
+16. NUTS.--In the making of cakes, nuts of almost any variety may be
+utilized. Not only do they add a large amount of food value in the form
+of fat, but they increase the richness of the cake and provide a very
+delightful flavor. The nut meats are generally too large in size to be
+used whole, and so they must be made smaller before they are added to
+the mixture. They may be put through a chopper, but usually it is
+preferable to chop them with a chopping knife in a bowl or cut them into
+pieces with a paring knife.
+
+It should be remembered, however, that the use of nuts in a cake adds
+greatly to the cost, for, with the exception of peanuts, they are rather
+expensive, particularly when they are bought shelled. As can readily be
+understood, both the nuts themselves and the labor involved in removing
+the shells must be paid for. The cost, of course, may be reduced by
+buying the nuts in the shells and shelling them at home.
+
+17. COCONUT.--The flesh of the coconut when shredded is much used in the
+preparation of cakes, being put in the cake mixture or used in
+connection with icing between the layers and over the top layer. Coconut
+may be purchased already shredded in boxes or cans, or it may be
+obtained in the shells and then shredded at home. That which is prepared
+commercially either is dried, when it will be found to be somewhat hard,
+or is mixed with the milk of the coconut or with glycerine, which keeps
+it soft. Much more satisfactory coconut can be secured by procuring a
+coconut, cracking open the shell, removing the flesh, and then grating
+or grinding it. Coconut of this kind will be found to be very delicious
+and will make excellent cake. In case coconut becomes dry and hard
+before it is used, it can be softened by steaming it in the manner in
+which dried fruits are steamed.
+
+18. CHOCOLATE AND COCOA.--Materials that are much used for flavoring
+cake mixtures and icings are chocolate and cocoa. Chocolate is sold in
+pound and half-pound cakes in both the bitter and the sweetened form,
+while cocoa is sold in packages or bottles in powder form. The bitter
+chocolate gives the greatest amount of food value and flavor and is
+therefore used the most. Cocoa is neither so strong in flavor nor so
+high in food value as chocolate, but it can be substituted for chocolate
+when this is not in supply.
+
+19. SPICES.--In many kinds of cake, spices are needed to give the
+desired flavor. When they are to be used for this purpose, they should
+be obtained in the ground form and then mixed with the dry ingredients.
+The principal varieties used in cakes are cinnamon, cloves, nutmeg, and
+allspice. Sometimes a combination of all these is added to the mixture,
+but very often just a little cinnamon or a mild flavoring of nutmeg is
+all that is required. When spices are purchased, the best possible
+brands should be selected, because these things are very easily
+adulterated with other materials and adulterated spices have not so much
+strength as the better kinds.
+
+20. FLAVORING EXTRACTS.--In cake preparation, almost more than in any
+other part of cookery, flavoring extracts have a place. They are used in
+plain cakes that do not contain any of the other miscellaneous
+ingredients, and some of them are also added to many cake mixtures and
+icings that contain fruits, nuts, spices, chocolate, etc. Vanilla, which
+is an alcoholic extract of the vanilla bean, is probably used more
+frequently than any other flavoring. The alcoholic extracts of orange,
+lemon, almond, pistachio, and various other flavors are also valuable in
+cake making. When any of these flavorings are used in cakes, it should
+be remembered that much of their strength is lost through the baking.
+Therefore, in order that the cake may be well flavored after it is
+baked, a comparatively large quantity of flavoring must be used.
+
+
+GENERAL CLASSES OF CAKES
+
+21. Although many varieties of cake can be made, they may all be put
+into two general classes: _sponge cake_ and _butter cake_. These classes
+may also be regarded as cake made without butter and cake made with
+butter, for it is the presence or absence of fat in a cake mixture that
+makes the difference in the method of mixing the ingredients and
+determines the texture after baking. While there are many true examples
+of each of these classes, it must be remembered that there are also
+numerous variations of the two which must be placed in either one or the
+other of these classes. For instance, a true sponge cake does not
+contain baking powder, but some recipes for sponge cake are given in
+which baking powder is included. Such recipes must be regarded as
+variations of sponge cake, for they are more similar to that than to
+butter cake.
+
+The ingredients are not, however, the only source of difference between
+these two general classes of cakes. They also differ as to the method
+used to combine the ingredients, the correct oven temperature for
+baking, and the length of time required for the baking. All these
+differences must be thoroughly understood if successful cake making is
+to be the result.
+
+
+GENERAL EQUIPMENT FOR CAKE MAKING
+
+22. The different forms of cake require, of course, different utensils,
+and these are taken up in connection with the preparation of each class.
+However, it is well for the housewife to be familiar at the outset with
+the general equipment used in the making of cakes and similar foods.
+
+23. The utensils required for the mixing of the ingredients are somewhat
+similar to those used in the preparation of hot breads. An earthen bowl
+is preferable for the mixing of the batter. If this kind is not
+available, an enamel one rather than an aluminum one should be used.
+When cake dough is stirred in an aluminum dish, the sides usually become
+darkened and are liable to discolor the mixture.
+
+Spoons for the mixing of the ingredients are also important. Enameled
+spoons are not very satisfactory, because the enamel is likely to chip
+off the edges. Aluminum spoons may be used. In fact, they have lightness
+in weight which recommends their use, but if much stirring is done, a
+slight discoloration is apt to occur from the spoon. Wooden spoons or
+spatulas are found to be the most satisfactory for this purpose. They
+are light in weight, cause no discoloration, and do not chip nor
+wear off.
+
+24. Two measuring cups, one for the dry ingredients and one for the wet
+materials, should be provided, as they will prove a convenience. A
+tablespoon, a teaspoon, and a case knife are also necessary for
+measuring. To remove any foreign material from the flour and at the same
+time make it light, a flour sifter is required.
+
+25. Certain utensils are required for the beating of the eggs used in
+cakes. If they are to be beaten separately before being put into the
+mixture, a bowl and a rotary egg beater should be provided. In case the
+eggs are to be separated and the whites beaten alone, a flat dish, such
+as a platter or a soup plate, and an egg whip are the most satisfactory.
+
+26. The kind of pan required for the baking of cakes depends entirely
+on the kind of cake that is to be prepared. Fig. 1 shows the types of
+pans for which the housewife will have the most use. The square pan at
+the left is suitable for any kind of cake that is to be baked in the
+form of a loaf. In front of this is a layer-cake pan with a removable
+bottom. This type of layer-cake pan is the most satisfactory, for the
+cake may be lifted right out of the pan rim on the cake-pan bottom and
+the bottom then easily removed from the cake after it has been placed on
+the cooler. Of course, pans without false bottoms may also be used
+successfully with a little care. The large flat pan at the right is a
+pan for the baking of all kinds of cookies. On this is shown a round pan
+having a removable bottom, to the center of which is attached a tube.
+Sponge cakes, although they may be baked in loaf-cake pans, are
+generally baked in a pan of this kind. Pans for individual cakes range
+in size from large muffin pans, like the one shown at the right front,
+to pans that produce cakes very small in size.
+
+[Illustration: FIG. 1: cake pans.]
+
+       *       *       *       *       *
+
+PROCEDURE IN CAKE MAKING
+
+PREPARATION OF INGREDIENTS
+
+27. In cake making, as in the preparation of other dishes, a systematic
+plan must be followed if good results are desired. A housewife cannot
+expect to have a successful cake if she has to stop during the mixing to
+get some of the ingredients or some of the utensils ready. Before the
+mixing is begun, all the utensils and ingredients should be collected
+and any of the ingredients that require special preparation should be
+prepared. Then, if the recipe is correct, if the ingredients are
+measured accurately and combined correctly, and if the baking is done
+properly, success in cake making is assured.
+
+28. The first thing to be done, when a cake is to be made, is to read
+the recipe to determine just what is required and to find out whether
+all the ingredients called for are in supply. With this done, all the
+utensils should be placed conveniently on the table and the ingredients
+collected and measured. Some authorities advise the weighing of the
+ingredients in cake because weight is always regarded as more accurate
+than measure. If a recipe calls for weights, it will be found easier to
+use them than to try to change them to measure; but when a recipe
+requires measures, and does not state weights, it would be unwise to
+attempt to use scales for measuring.
+
+29. The measuring of the fat often requires a little attention. For
+instance, if only 1/4 cupful of butter or some other fat is required, it
+may perhaps be more convenient to measure it with a tablespoon than with
+a cup. Otherwise, unless the recipe calls for melted fat, the fat should
+be measured by pressing it down tight into the cup until it reaches the
+mark indicating the required amount. If the fat is hard and cold, as is
+usually the case when it is first taken from the refrigerator or other
+cold place, it will be difficult to cream. A good plan is to let the fat
+stand until it is 70 degrees Fahrenheit, or ordinary room temperature,
+before the mixing is begun.
+
+30. The dry ingredients used in cakes include the sugar, flour, baking
+powder, spices, etc. Granulated sugar seldom requires any preparation
+except measuring. However, sugar other than granulated, particularly
+brown sugar and pulverized sugar, should be rolled with a rolling pin
+and then sifted in order to free it from any lumps it might contain.
+Flour should be sifted once before measuring and again with the baking
+powder, or soda and cream of tartar, and salt in order to mix them.
+Other dry ingredients, such as spices and occasionally pulverized sugar,
+may also be sifted with the flour and other dry ingredients. If the dry
+leavening agent appears to be lumpy when the cover is removed from the
+can, it should be worked smooth with a spoon and sifted before it is
+measured. A very small mesh wire sieve may be used for this purpose.
+
+31. The liquid should be measured by pouring it into the measuring cup
+with the cup stationary and level. The eggs, which are, of course, one
+of the liquid ingredients, should be neither broken until just before
+they are to be used, nor beaten until the mixture is brought to the
+point where the eggs are to be added. If the whites are to be used for
+the preparation of icing after the cake is baked, they should be kept in
+a cool place until they are beaten.
+
+32. Fruits, nuts, and other miscellaneous ingredients should be prepared
+before the mixing of the cake is begun; that is, they should be
+cleansed, cut, ground, or chopped, as the case may be, so that it will
+not be necessary to stop the mixing of the cake to do any of this work.
+If they are to be dredged with flour, this may be done at the time they
+are prepared.
+
+
+PREPARATION OF PANS
+
+33. The pan or pans in which the cake is to be baked should also be
+prepared before the mixing is begun. The treatment to be given to the
+pans depends to a large extent on the cake that is to be put into them.
+Butter cake or any of its variations requires greased pans, whereas
+sponge cake should be put in pans that are not greased.
+
+34. BUTTER-CAKE PANS.--The fat used to grease pans of any kind should be
+a clean, tasteless fat. Less will be required to cover the surface of
+the pan if an oil rather than a solid fat is used. In case butter is
+selected for this purpose, it should first be melted and then allowed to
+stand until the clear fat that rises to the top can be gathered.
+However, fats that are less expensive than butter are perfectly
+satisfactory for greasing pans, and so butter should not be used unless
+other fats are not available.
+
+35. Muffin pans or individual pans of any kind should first be greased
+with a brush or a small piece of clean paper dipped into the fat that is
+to be used, and then dusted with flour. The flour should cover the
+surface of the pan, but should be shaken out so that no more than just a
+film remains over the grease. A brush may also be used for the greasing
+of other pans, but it is not recommended, as the fat is apt to become
+rancid in the brush, and if it is cleansed as often as is necessary to
+keep it in good condition, a great deal of fat, which clings to the
+brush, will be wasted. A small piece of paper dipped in fat will be
+found much more economical and quite as satisfactory for this work.
+
+36. Loaf-cake pans, that is, pans that make cake in the form of a loaf,
+should first be greased and then, as shown in Fig. 2, have the bottom
+covered with a piece of oiled paper or light wrapping paper that may be
+oiled after being put into the pan. This paper should be the exact width
+of the bottom of the pan and should be long enough to cover the bottom
+and extend up to the top of each end. The sides of the pan need not be
+covered, as it is a simple matter to loosen the cake from them with a
+knife. When the cake is turned out of the pan, the paper will stick to
+the cake, but it may be easily removed by merely pulling it off.
+
+[Illustration: FIG. 2: loaf pan.]
+
+37. Layer-cake pans, whether they have false bottoms or not, should be
+greased and then covered with a light layer of flour, just as is done
+with individual pans. If such a pan does not have a false bottom and the
+cake seems to stick to it, the best plan is to turn the pan upside down
+and place a cold damp towel on it for a few minutes. This will moisten
+the surface of the bottom sufficiently to permit the pan to be removed
+without difficulty.
+
+38. SPONGE-CAKE PANS.--The preparation of sponge-cake pans differs from
+that for butter-cake pans because of the nature of the cake. No grease
+of any sort should be applied to the surface of sponge-cake pans. If
+desired, they may be dusted with flour, but even this is not necessary,
+as very satisfactory results are obtained by putting the cake mixture
+into the bare pan.
+
+       *       *       *       *       *
+
+SPONGE CAKES AND THEIR PREPARATION
+
+METHOD OF PROCEDURE
+
+39. With the ingredients and utensils gathered and prepared, the mixing
+of the cake may be begun at once. The method of mixing depends entirely
+on the kind of cake that is being made, sponge cake involving a
+different procedure from butter cake. These methods should be thoroughly
+mastered, so that there will be no danger of confusing them and so that
+the recipe will not need to be referred to constantly during the mixing
+of the cake. When an ingredient that is not usually included in the
+ordinary butter or sponge cake is found in the recipe, the way in which
+this ingredient is added to the mixture should be carefully noted, so
+that no mistake will be made.
+
+40. NATURE OF SPONGE CAKE.--A true sponge cake contains nothing besides
+eggs, sugar, flour, and flavoring material. The eggs, sugar, and flour
+are used in equal amounts, the eggs and sugar being about the same by
+weight or measure and the flour half as much by weight. For instance, a
+successful sponge cake can be made with a cupful each of eggs, sugar,
+and flour. To these ingredients the juice of 1/2 lemon is usually added,
+and sometimes the grated rind of the lemon is used also. The simple
+variation in sponge-cake mixtures is the addition of liquid, which is
+usually water, sometimes cold and sometimes hot. In the true sponge
+cake, eggs supply all the leavening, but it is possible to economize in
+the number of eggs by using leavening of some other kind, such as soda
+and cream of tartar or baking powder. The texture of a sponge cake in
+which leavening other than eggs is used is not so good as that of the
+true sponge cake, but if this leavening is used discreetly, it is
+possible to decrease the number of eggs somewhat without sacrificing too
+much in texture. However, it is useless to try to make a good sponge
+cake with fewer than three eggs, for the other ingredients--flour,
+sugar, leavening, and liquid--are not sufficient to produce a
+delicious cake.
+
+[Illustration: FIG. 3]
+
+41. COMBINING THE INGREDIENTS.--The ingredients required for a true
+sponge cake and the utensils used in making such a cake are shown in
+Fig. 3. As will be observed, both the utensils and the materials are so
+placed on the table in front of the one who is to make the cake that the
+work may be performed with the least amount of effort.
+
+[Illustration: FIG. 4, Using the rotary egg beater.]
+
+If the whole eggs are to be used, break them into the mixing bowl and
+beat them with a rotary egg beater, as shown in Fig. 4, until they are
+thick and lemon-colored. In case only the whites are to be used, beat
+them with an egg whip on a flat dish or in a large bowl until they are
+stiff. To the beaten egg, add the sugar a little at a time, as shown in
+Fig. 5, beating it into the egg with the rotary beater.
+
+[Illustration: FIG. 5, Beating in the sugar.]
+
+Either granulated or pulverized sugar may be used, but pulverized is the
+better of the two, because it is lighter. When the sugar is added at
+this time, sift the flour several times, and, as in Fig. 6, add it last,
+folding it into the mixture with a wire egg whip. However, if it is
+desired to do so, the sugar and flour may be sifted together and added
+at the same time, or both the sugar and flour may be sifted separately
+and then added to the eggs alternately. Then add the flavoring and, if
+liquid is to be used, put it in at this time. In case leavening is
+supplied, sift it in with the flour. The mixture is then ready for the
+pan. Place the ungreased pan conveniently on the table and then, as
+shown in Fig. 7, pour the mixture from the bowl into it. Scrape the
+sides of the bowl well, so that there will be no more waste than is
+necessary.
+
+[Illustration: FIG. 6]
+
+42. BAKING SPONGE CAKE.--As soon as the mixture has been poured into the
+pan, set it in a moderate oven to bake. The temperature should be about
+300 degrees Fahrenheit when the cake is put into the oven, but it may be
+gradually increased to 350 or 400 degrees. If the temperature cannot be
+determined, the paper test may be applied. This consists in placing a
+piece of white paper in the oven. To be right for sponge cake, the heat
+should turn this paper a moderate brown in 4 minutes. The time for
+baking depends, of course, on the size of the cake, but usually more
+time is required than for butter cake.
+
+[Illustration: FIG. 7]
+
+In putting the cake into the oven, set it on the lower rack, as here the
+mixture will be in a position to come up with the heat of the oven,
+which, as is known, has a general tendency to rise. If it is placed on
+the top rack where the heated air is necessarily passing down toward the
+outside walls because of the circulation that is established, there will
+be a certain amount of pressure on top of the cake which will prevent it
+from rising. Allow the cake to remain on the lower rack until it has
+risen to its fullest extent, and then, if necessary, remove it to the
+top rack for browning.
+
+[Illustration: FIG. 8]
+
+43. Several tests to determine whether sponge cake is ready to remove
+from the oven can be applied. One of these consists in observing the
+cake in the pan. After it has risen as much as it will rise, a small
+amount of shrinkage will, as shown in Fig. 8, loosen the cake from the
+sides of the pan. Another test, which is known as the finger test,
+consists in making a depression in the center of the cake. If the cake
+is baked sufficiently, it will spring back to fill the depression, but
+if it is not done, the depression will remain.
+
+[Illustration: FIG. 9]
+
+44. REMOVING SPONGE CAKE FROM PAN.--When sponge cake is taken from the
+oven, it requires different treatment from that of butter cake. Instead
+of removing it from the pan immediately, turn it upside down on a cooler
+to sweat, as shown in Fig. 9. Allow it to remain in this way until it
+has shrunken sufficiently from the pan, and then lift off the pan. If
+necessary, the cake may become completely cold before the pan is taken
+from it. Close adherence to these directions will prevent any trouble
+that may arise in removing sponge cake from the pan.
+
+
+RECIPES FOR SPONGE CAKE AND ITS VARIATIONS
+
+45. PLAIN SPONGE CAKE.--The ideal proportions for a sponge cake are
+given in the accompanying recipe and upon these proportions the other
+recipes are based.
+
+PLAIN SPONGE CAKE
+
+4 eggs
+1 c. sugar
+1 c. flour
+Juice and rind of 1/2 lemon
+
+Beat the eggs until they are thick and lemon-colored. Add the sugar
+gradually and continue to beat. Sift the flour several times and fold
+into the mixture. When the ingredients are thoroughly mixed, add the
+grated rind and the juice of the lemon, pour into a sponge-cake pan,
+and bake.
+
+46. COLD-WATER SPONGE CAKE.--The accompanying recipe is a slight
+variation from the true sponge cake, for it contains leavening other
+than eggs and a small amount of cold water. No difficulty will be
+experienced in making a cake according to this recipe if the directions
+are carefully followed.
+
+COLD-WATER SPONGE CAKE
+
+3 eggs
+1-1/2 c. sugar
+Rind and juice of 1 lemon
+1/2 c. cold water
+2 tsp. baking powder
+1-1/2 c. flour
+
+Beat the eggs until they are thick and lemon-colored. Add the sugar
+gradually and continue beating. Grate the yellow part from the lemon
+rind and add it with the juice. Pour in the cold water, continuing to
+beat. Sift in the baking powder with the flour and add to the egg
+mixture. Pour into a sponge-cake pan and bake.
+
+47. HOT-WATER SPONGE CAKE.--Hot water and leavening in the form of soda
+and cream of tartar are used in the accompanying recipe for sponge
+cake. The texture is not just the same as that of a plain sponge cake,
+but if the recipe is carefully followed an excellent cake will be
+the result.
+
+HOT-WATER SPONGE CAKE
+
+4 eggs
+2 c. flour
+1-1/2 c. powdered sugar
+1/2 tsp. soda
+1-1/4 tsp. cream of tartar
+1/4 c. hot water
+1 tsp. vanilla
+
+Beat the eggs with a rotary beater until they are thick and
+lemon-colored. Sift the flour, powdered sugar, soda, and cream of tartar
+together several times. Sift these into the eggs and continue beating.
+When all of the dry ingredients have been added, pour in the boiling
+water, flavor with the vanilla, and pour into a sponge-cake pan
+and bake.
+
+
+48. ORANGE SPONGE CAKE.--Sponge cake is delicious when it is flavored
+with orange. No leavening except the eggs is used in the recipe for cake
+of this kind. Lemon may be used in place of orange and 1/2 cupful of
+finely chopped nuts may be added.
+
+ORANGE SPONGE CAKE
+
+4 eggs
+1 c. granulated sugar
+3/4 c. flour
+2 Tb. orange juice
+1/2 tsp. orange extract
+
+Beat the eggs with a rotary beater until they are light and
+lemon-colored. Add the granulated sugar gradually. Sift into this the
+flour, and continue the beating until all are mixed. Add the orange
+juice and extract, pour into a sponge-cake pan, and bake.
+
+
+49. SUNSHINE CAKE.--Nothing more delicious in the way of cake can be
+made than sunshine cake. It is especially nice to serve with a frozen
+dessert of some kind, for it is not too rich and it is attractive
+in color.
+
+SUNSHINE CAKE
+
+6 eggs
+1/3 tsp. cream of tartar
+1 c. sugar
+3/4 c. flour
+1 tsp. lemon juice
+1 tsp. vanilla
+
+Separate the eggs. Beat the yolks with a rotary beater until they are
+thick and lemon-colored. Beat the egg whites until they are foamy, add
+the cream of tartar, and continue beating until they are dry. Fold the
+sugar into the egg whites and then fold the yolks into this mixture.
+Sift the flour several times and add it. Add the lemon juice and
+vanilla, pour into a sponge-cake pan, and bake.
+
+50. ANGEL CAKE NO. 1.--A variety of sponge cake in which only the egg
+whites are used is known as angel cake. Some persons hesitate to make
+cake of this kind because of the number of eggs it takes, but usually
+the yolks that remain can be put to very good use and so the cake is no
+more expensive than most others.
+
+ANGEL CAKE No. 1
+
+1 c. flour
+1 c. powdered sugar
+10 egg whites
+1/2 tsp. cream of tartar
+1 tsp. vanilla
+
+Sift the flour and powdered sugar together four or five times in order
+to make them very light. Beat the egg whites with a whip until they are
+foamy. Add the cream of tartar, and continue beating until they are
+stiff enough to heap up in a mound and stay this way. Sift the mixture
+of flour and sugar a little at a time into the egg whites and continue
+beating until all is added. Flavor with the vanilla, place in a
+sponge-cake pan with a tube in the center, and bake in a very
+moderate oven.
+
+51. ANGEL CAKE NO. 2.--If a slightly larger cake than the first
+angel-cake recipe will make is desired, the accompanying recipe should
+be followed. Its texture is practically the same as that of the
+other cake.
+
+ANGEL CAKE No. 2
+
+1-1/4 c. flour
+1-3/4 c. powdered sugar
+12 egg whites
+1 tsp. cream of tartar
+
+Sift the flour and sugar separately four or five times. Beat the egg
+whites until they are foamy and add the cream of tartar, continuing to
+beat until they are stiff. Add the powdered sugar gradually, continuing
+the beating. When all this has been added, sift in the flour, and fold
+it in with as light a motion as possible. Pour into a sponge-cake pan
+with a tube in the center, and bake in a very moderate oven, raising the
+temperature slightly at the end.
+
+52. POTATO-FLOUR SPONGE CAKE.--When a substitute for wheat flour must be
+used and the supply of eggs is not large, the family need not be
+deprived of excellent cake, for potato sponge cake can be made. This
+resembles angel food to a certain extent, as it is white in color and
+tender in texture. It is a splendid cake to serve with rich
+frozen desserts.
+
+POTATO-FLOUR SPONGE CAKE
+
+5 egg whites
+1-1/2 c. sugar
+1/2 c. water
+2/3 c. potato flour
+1/3 c. wheat flour
+1/2 tsp. cream of tartar
+1 tsp. lemon extract
+
+Beat the egg whites until stiff. Cook the sugar and water until the
+sirup threads. Add this sirup to the egg whites and beat well. Sift the
+potato flour, wheat flour, and cream of tartar three times, and then
+fold into the mixture. Add the flavoring, turn into a pan, and bake for
+about 40 minutes.
+
+53. SPONGE CAKE WITH POTATO FLOUR.--The accompanying recipe for sponge
+cake contains honey for part of the sweetening, both the yolks and the
+whites of the eggs, and potato flour. When sugar and wheat flour are
+scarce, this is a very good cake to make.
+
+SPONGE CAKE WITH POTATO FLOUR
+
+1/2 c. honey
+1/2 c. granulated sugar
+1/2 c. water
+5 eggs
+Grated rind and juice of 1/2 lemon
+1/2 c. potato flour
+
+Boil the honey, sugar, and water to the soft-ball stage. Separate the
+eggs, beat the yolks until thick and lemon-colored, and then beat the
+sirup into them. Add the grated lemon rind and juice, stir in the potato
+flour, and finally fold in the whites of the eggs, beaten very light.
+Bake in a tube pan for about 50 minutes.
+
+
+BUTTER CAKES AND THEIR PREPARATION
+
+METHOD OF PROCEDURE
+
+54. NATURE OF BUTTER CAKE.--The ingredients for a simple butter cake
+consist of butter or other fat, sugar, flour, eggs, leavening, and
+liquid. The proportion of flour and liquid in cake of this kind is
+similar to that of a thick, or muffin, batter, that is, 2 measures of
+flour and 1 measure of liquid; but it should be remembered that the
+addition of other ingredients, such as butter, sugar, and eggs, alter
+this proportion to a certain extent. However, it is possible to make up
+a cake recipe from a muffin recipe by using 1/2 as much sugar as flour
+and 1/2 as much butter as sugar. With a knowledge of these proportions,
+the housewife will be able to judge how near a new recipe comes to
+being a reasonable one and what the possibilities of its success are.
+
+[Illustration: FIG. 10]
+
+55. COMBINING THE INGREDIENTS.--The method of mixing all cakes that
+include butter as an ingredient is similar. It is explained and
+illustrated in detail, so that the housewife may become thoroughly
+familiar with it and thus be prepared to apply it in the preparation of
+any variety of butter cake. In case a recipe contains additional
+ingredients, the way in which these are combined should be noted
+carefully and then carried out.
+
+[Illustration: FIG. 11]
+
+56. In the making of any kind of butter cake, the ingredients and
+utensils should be collected and conveniently placed if the best results
+are desired. Fig. 10 shows these assembled ready to begin the mixing. As
+will be observed, layer-cake pans are included in the equipment, but
+these may be replaced by pans of other kinds if it is not desired to
+make a layer cake. Before the mixing begins, grease whatever pans are to
+be used and then dust them lightly with flour so that they will be
+ready when the mixture is prepared.
+
+[Illustration. Fig. 12]
+
+[Illustration. Fig. 13]
+
+57. As the first step in the making of butter cake, cream the butter in
+the mixing bowl, as shown in Fig. 11; that is, work it with a wooden
+spoon until it is soft and creamy. Then add the sugar from the measuring
+cup very slowly, as in Fig. 12, stirring continually so that the mixture
+will remain creamy. The eggs are the next ingredient to be added. These
+are put in whole and unbeaten, whole and beaten, or they are separated
+and the yolks and whites beaten separately. If the whole eggs or the
+yolks are to be beaten, break them into a bowl and beat them with a
+rotary egg beater as Fig. 13 shows. As has already been learned, the
+whites, when added alone, should be beaten with an egg whip. When the
+eggs have been added to the mixture, beat it well so as to make it as
+light as possible and then stir in the liquid. The mixture will then
+appear as in Fig. 14. Next add all the dry ingredients to the flour,
+and, as illustrated in Fig. 15, carefully sift all into the mixture. If
+desired, the liquid and flour may be added alternately, a little at a
+time. With all the ingredients combined, beat the mixture vigorously for
+a short time to make sure that everything is thoroughly mixed, and then,
+as shown in Fig. 16, pour it into the pans that have been greased and
+floured. If a two-layer or a three-layer cake is to be made, it may be
+divided evenly to fill two pans or three pans, but if a loaf cake is
+desired, all of it should be poured into one pan.
+
+[Illustration: Fig. 14]
+
+[Illustration: Fig. 15]
+
+58. BAKING THE MIXTURE.--Place the pans containing the cake mixture on
+the bottom rack of the oven in order that it may have an opportunity to
+rise properly. The form in which the cake is made determines the correct
+temperature for the oven. Loaf cake requires more time for baking than
+small cakes or layer cake; consequently, the oven should not be so hot
+for cake of this kind as for the other types. A temperature of 350 to
+400 degrees Fahrenheit is suitable for loaf cake, while small cakes or
+layer cake should have a temperature of at least 400 to 450 degrees. Be
+careful not to move the cake in the oven until it has risen sufficiently
+and has set; otherwise, it may fall when it is moved. If this precaution
+is observed and the cake falls, it may be known that the falling is due
+to a wrong proportion of ingredients and not to a draft nor the slamming
+of the oven door, as many housewives think. A cake that rises in the
+center and cracks open contains either an insufficient quantity of
+liquid or too much flour. If, upon being baked, a layer is higher on one
+side than on the other, it was probably spread unevenly in the pan
+before it was put in the oven or the oven rack itself was not level.
+This condition may be caused by uneven heat in the oven.
+
+[Illustration: Fig. 16]
+
+[Illustration: Fig. 17]
+
+59. To determine whether a butter cake is baked sufficiently or not,
+several tests may be made. Cake of this kind does not shrink from the
+sides of the pan as does sponge cake, but the finger test mentioned may
+be applied, just as in the case of sponge cake. If, upon making a
+depression in the center of the butter cake, the surface springs back to
+fill the depression, it may be known that the cake is done. Another test
+consists in inserting a toothpick in the center of the cake. If it comes
+out clean, the cake has finished baking, but if some of the mixture
+sticks to the toothpick, more baking is required.
+
+60. CARE OF BUTTER CAKE AFTER BAKING.--As soon as a butter cake is
+sufficiently baked, take it from the oven and remove it from the pan at
+once. See that the cake is loosened from the bottom and sides of the pan
+before attempting to turn it out. It can be loosened around the sides by
+means of a knife, and usually a slight shaking of the pan up and down or
+the inserting of the knife a little under the cake will be sufficient to
+loosen it from the bottom. Here the advantage of pans having removable
+bottoms is evident. When such pans are used, lift the cake out of the
+pan on the removable bottom and, as shown in Fig. 17, run a long thin
+knife under the cake until it is entirely loosened from the pan. Then
+slip the bottom out from under the cake and allow the cake to cool. A
+cake cooler, such as the one here shown, is the most convenient thing to
+use for the cooling of cakes. If one of these is not available, clean
+towels spread on a flat surface make a very good substitute. Allow the
+cake to become entirely cool before attempting to ice it.
+
+
+RECIPES FOR BUTTER CAKES
+
+61. ONE-EGG CAKE.--One of the most economical cakes that can be made is
+the one-egg cake given in the accompanying recipe. However, when only
+one egg is used, a comparatively small quantity of cake mixture is the
+result. If it is desired to make a layer cake of this mixture, it will
+be necessary to double the quantities of the ingredients.
+
+ONE-EGG CAKE
+
+1/4 c. butter
+1/2 c. sugar
+1 egg
+1-1/2 c. flour
+3 tsp. baking powder
+1/2 c. milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, beat the egg, and add it. Mix
+and sift the flour and baking powder. Add the milk and the flour
+alternately until all the flour and liquid are added. Add the vanilla.
+Bake in a shallow loaf pan, making a single layer. Ice with any
+desirable icing.
+
+62. PLAIN LAYER CAKE.--As a layer cake is usually iced over the top and
+contains an icing or a filling of some kind between the layers, a
+plain-cake mixture, such as that given in the accompanying recipe, is
+the most suitable kind.
+
+PLAIN LAYER CAKE
+
+1/2 c. butter
+1-1/4 c. sugar
+3 eggs
+3 c. flour
+5 tsp. baking powder
+1 c. milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, beat the eggs well, and add
+to the mixture. Sift the flour and baking powder together and add
+alternately with the milk, adding milk first. Add the vanilla, pour into
+layer-cake pans and bake. Ice with any kind of icing.
+
+63. NUT LAYER CAKE.--A delicious cake can be made by adding nuts to the
+cake mixture given in the following recipe. This is baked in layers and
+then iced in any desired way.
+
+NUT LAYER CAKE
+
+1/2 c. butter
+1-1/2 c. sugar
+3 eggs
+3 c. flour
+5 tsp. baking powder
+1-1/4 c. milk
+3/4 c. chopped nuts
+1 tsp. vanilla
+
+Cream the butter and add the sugar gradually. Beat the eggs and add
+them. Sift the flour and baking powder together, and add the milk and
+the dry ingredients alternately. Fold in the chopped nuts, add the
+vanilla, pour into layer-cake pans, and bake.
+
+64. CHOCOLATE NUT CAKE.--Another delightful layer cake is the chocolate
+nut layer cake given in the accompanying recipe. The layers are put
+together with a thick layer of white boiled icing, and the top one is
+covered with a covering of the same.
+
+CHOCOLATE NUT CAKE
+
+1/4 c. butter
+1 c. sugar
+1 egg
+1 c. milk
+2 c. flour
+4 tsp. baking powder
+2 sq. chocolate
+1/2 c. chopped nuts
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, beat the egg, and add it to
+the mixture. Stir in alternately the milk and the flour and baking
+powder. Melt the chocolate in a double boiler and stir this into the
+dough. Fold in the chopped nuts, add the vanilla, and bake in a loaf or
+two rather thin layers. If baked in layers, remove them from the pans
+and cool. Ice the first layer with a very thick covering of white boiled
+icing almost as thick as the layer itself. Place the second layer of
+cake on top of this and cover with another thick layer of icing.
+
+65. SOUR-MILK CHOCOLATE CAKE.--A very good chocolate cake can be made
+by using sour milk instead of sweet milk. In such cake, soda takes the
+place of baking powder, for, as has already been learned, the leavening
+is produced by the action of the soda on the acid in the milk.
+
+SOUR-MILK CHOCOLATE CAKE
+
+1/2 c. butter
+1-1/4 c. sugar
+1 egg
+2 sq. chocolate
+2-1/4 c. flour
+3/4 tsp. soda
+1 c. sour milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar, and cream well together. Beat the egg
+and add to the butter and sugar. Melt the chocolate. Sift the flour and
+soda together, and add to the mixture alternately with the sour milk.
+Beat well together and add the vanilla and melted chocolate. Pour into a
+loaf-cake pan and bake.
+
+66. DEVIL'S FOOD.--Sometimes an entirely dark cake is desired. In such
+an event, devil's food, in which both chocolate and spices are used for
+flavoring, should be prepared. Such a cake is baked in a thick layer and
+is covered with chocolate icing.
+
+DEVIL'S FOOD
+
+1/4 c. butter
+1-1/4 c. sugar
+2 eggs
+2 c. flour
+4 tsp. baking powder
+1 tsp. cinnamon
+1/2 tsp. cloves
+1/2 tsp. ginger
+1/2 tsp. nutmeg
+3/4 c. milk
+2 sq. bitter chocolate
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, cinnamon, cloves, ginger, and
+nutmeg together, and add the milk alternately with these dry
+ingredients. Melt the chocolate in a double boiler and stir into the
+cake mixture. Add the vanilla. Bake in a flat pan in a thick layer. Ice
+with chocolate icing and cut into 2-inch squares.
+
+67. RAISIN SPICE CAKE.--Most persons are very fond of cake containing
+raisins and spices. A good combination of spices used for such cake is
+cloves, cinnamon, and nutmeg, cloves being used in the smallest quantity.
+
+RAISIN SPICE CAKE
+
+1/2 c. butter
+3/4 c. sugar
+2 eggs
+2-1/4 c. flour
+4 tsp. baking powder
+2-1/2 tsp. spices
+1 c. milk
+1/2 c. raisins
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, and spices together, and add these
+alternately with the milk, adding milk first. Fold in the raisins, pour
+the mixture into a loaf-cake pan, and bake in a moderate oven. This cake
+may be served with or without icing.
+
+68. NUT SPICE CAKE.--Nuts and spices combine very well in cake, as shown
+in the accompanying recipe. This cake is usually baked in a loaf pan,
+and may be served with or without icing.
+
+NUT SPICE CAKE
+
+1/4 c. butter
+1 c. sugar
+2 eggs
+2 c. flour
+4 tsp. baking powder
+1 tsp. cinnamon
+1/2 tsp. cloves
+1/2 tsp. ginger
+3/4 c. milk
+1/2 c. chopped nuts
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour, baking powder, and spices together. Add the milk
+and dry ingredients alternately, fold in the nuts, pour into a loaf-cake
+pan, and bake in a moderate oven.
+
+69. WAR CAKE.--Cakes of almost every description contain eggs, but very
+good cake can be made without eggs, as in the accompanying recipe. This
+cake, which is known as war cake, contains only a small quantity of
+butter. Raisins increase its food value and spices are used for
+flavoring.
+
+WAR CAKE
+
+2 c. sugar
+2 Tb. butter
+2 c. water
+1 lb. raisins
+3-1/2 c. flour
+1 tsp. salt
+1 tsp. cinnamon
+1 tsp. allspice
+1 tsp. mace
+1 tsp. nutmeg
+1/2 tsp. cloves
+1 tsp. soda
+
+Boil the sugar, butter, water, and raisins together, and cool. Then to
+the flour add the salt, spices, and soda, and sift these into the boiled
+mixture. Pour into a loaf-cake pan and bake.
+
+70. WHITE CAKE.--An ideal white cake can be made by using the whites of
+five eggs with the proper proportions of butter, sugar, flour, liquid,
+and leavening. Such a cake is usually baked in a large flat pan and then
+cut into squares.
+
+WHITE CAKE
+
+1/2 c. butter
+1-1/2 c. sugar
+5 egg whites
+2-1/2 c. flour
+4 tsp. baking powder
+3/4 c. milk
+Powdered sugar
+Shredded coconut
+
+Cream the butter and add gradually the sugar and the beaten whites of
+eggs. Sift the flour and baking powder together and add alternately with
+the milk. Beat this mixture well. Pour into a sheet-cake pan, 9 inches
+by 12 inches, and cover with powdered sugar and a rather thin layer of
+shredded coconut. Bake for about 40 minutes in a moderate oven. Remove
+from the pan, cool, and serve without icing.
+
+71. FEATHER CAKE.--A cake that is easily made and that is a general
+favorite is known as feather cake. As may be inferred from the name,
+such cake is very light in weight and tender in texture.
+
+FEATHER CAKE
+
+1/2 c. butter
+1 c. sugar
+3 eggs
+2 c. flour
+1-1/2 tsp. baking powder
+1/3 c. milk
+1 tsp. flavoring
+
+Cream the butter, add the sugar gradually, and beat the eggs and add
+them. Sift the flour and baking powder together, and add alternately
+with the milk to the mixture. Add the flavoring. Beat rapidly for a few
+minutes, pour into a loaf-cake pan, and bake. Ice with simple
+white icing.
+
+72. GOLD CAKE.--The cake given in the accompanying recipe and known as
+gold cake is very attractive in color, as well as appetizing in taste.
+To produce the gold color, only the yolks of the eggs are used. Orange
+extract is used for the flavoring.
+
+GOLD CAKE
+
+1/3 c. butter
+2/3 c. sugar
+4 egg yolks
+1-1/4 c. flour
+2 tsp. baking powder
+1/2 c. milk
+1 tsp. orange extract
+
+Cream the butter, add the sugar gradually, beat the yolks of the eggs
+until they are thick and lemon-colored, and add them. Sift the flour and
+baking powder together, and add alternately with the milk. Add the
+orange extract and bake in a loaf-cake pan. Cover with white icing
+and serve.
+
+73. ICE-CREAM CAKE.--Because of the nature of the cake here given, it
+is called ice-cream cake. Only the whites of the eggs are used, and so
+the cake is white in color. It is baked in layers and is frosted with
+white icing.
+
+ICE-CREAM CAKE
+
+1/2 c. butter
+2 c. sugar
+1 c. milk
+3 c. flour
+4 tsp. baking powder
+4 egg whites
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and pour in the milk. Sift
+the flour and baking powder together and add them. Beat the egg whites
+until they are stiff, fold these in, and add the vanilla. Bake in
+layers, and put marshmallow filling between the layers and on top.
+Chopped hickory nuts may also be put between the layers and spread on
+top if a more delicious ice-cream cake is desired.
+
+74. CORN-STARCH CAKE.--An excellent cake will result when the following
+recipe is carefully worked out. It gets its name from the fact that corn
+starch is used for a part of the thickening. This cake is usually baked
+in a loaf-cake pan and then covered with icing.
+
+CORN-STARCH CAKE
+
+1/2 c. butter
+1 c. sugar
+1/2 c. corn starch
+2 tsp. baking powder
+1-1/4 c. wheat flour
+1/2 c. milk
+3 egg whites
+1/2 tsp. vanilla
+1/2 tsp. lemon extract
+
+Cream the butter and add the sugar gradually. Sift the corn starch,
+baking powder, and flour together. Add the milk and then the dry
+ingredients. Beat the egg whites until they are stiff and fold them in.
+Add the vanilla and lemon extract. Bake in a loaf-cake pan. Ice with
+chocolate or caramel icing.
+
+75. CINNAMON CAKE.--A cake that is inexpensive and not very rich but at
+the same time favored by many persons is the cinnamon cake here given.
+It is slightly dark in color, due to the cinnamon that is used in it.
+Caramel icing seems to be the most suitable for cake of this kind, but
+if desired white icing may be used.
+
+CINNAMON CAKE
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+1/2 c. milk
+1-3/4 c. flour
+3 tsp. baking powder
+2 tsp. cinnamon
+
+Cream the butter and add the sugar gradually. Separate the eggs, beat
+the yolks, and add them to the mixture. Stir in the milk. Sift the
+flour, baking powder, and cinnamon together and add these. Beat the egg
+whites until they are stiff, and fold them into the cake dough. Bake in
+layers or in a loaf and ice with white or caramel icing.
+
+76. POUND CAKE.--Often a cake that will keep for some time is desired.
+In such an event, pound cake should be made, for it will remain fresh
+for a long period of time if it is stored in a closely covered
+receptacle. It is usually served without any icing and is cut into
+small, thin slices. The recipe here given makes enough cake for two
+loaf-cake pans.
+
+POUND CAKE
+
+1/2 c. finely cut citron
+5 eggs
+2/3 c. butter
+2 c. flour
+1-1/2 c. sugar
+1/2 tsp. mace
+
+Steam the citron until it is soft, cut into thin strips, and then into
+small pieces. Cream the butter until it is white, sift the sugar in
+slowly, and beat the two until the sugar is dissolved. Add the eggs one
+at a time without previously beating them, and beat each egg in
+thoroughly before the other is added. Stir in the flour and mace and
+bake in a very slow oven, in one large or two small loaf-cake pans.
+
+77. CARAMEL CAKE.--Cake flavored with caramel affords a change from the
+usual varieties of cake. The caramel used for this cake should be
+prepared in the manner explained in _Cold and Frozen Desserts_.
+
+CARAMEL CAKE
+
+1/2 c. butter
+2-1/2 c. flour
+1-1/2 c. sugar
+4 tsp. baking powder
+3 Tb. caramel
+1 tsp. vanilla
+2/3 c. water
+3 egg whites
+2 egg yolks
+
+Cream the butter and add the sugar gradually. Add the caramel, water,
+and beaten egg yolks. Stir in the flour and baking powder sifted
+together. Add the vanilla and fold in the stiffly beaten egg whites.
+Bake in layers. Ice with any kind of white icing.
+
+78. JELLY ROLL.--Many housewives do not attempt to make jelly roll,
+because they consider it a difficult matter. However, no trouble will
+be experienced in making excellent jelly roll if the following recipe is
+carried out explicitly.
+
+JELLY ROLL
+
+3 eggs
+1 tsp. baking powder
+1 c. sugar
+1/4 tsp. salt
+1/2 Tb. milk
+1 Tb. butter
+1 c. flour
+
+Beat the eggs until light, add the sugar gradually, and continue
+beating. Stir in the milk, and then add the flour, which has been sifted
+with the baking powder and salt. Melt the butter and beat into the cake
+mixture. Line the bottom of a flat pan with paper, and grease the paper
+and the sides of the pan. Cover the bottom of the pan with a thin layer
+of the mixture spread evenly. Bake until done in a moderate oven. Remove
+from the pan at once, and turn out on paper sprinkled thickly with
+powdered sugar. Remove the paper from the bottom of the cake, and cut
+off a thin strip as far as the crust extends in on the sides and ends of
+the cake. Spread with a thick layer of jelly and roll. After the cake
+has been rolled, place a piece of paper around it, wrap in a slightly
+dampened napkin or towel, and allow it to stand until it cools. Unless
+the rolling is done as soon as the paper has been removed from it, the
+cake is likely to crack.
+
+79. LADY BALTIMORE CAKE.--If an excellent cake for a special occasion is
+desired, Lady Baltimore cake should be served. It is made in layers,
+between which a filling containing fruit and nuts is spread. A white
+icing of any desirable kind is used to cover the cake.
+
+LADY BALTIMORE CAKE
+
+1/2 c. butter
+4 tsp. baking powder
+1 c. sugar
+3 egg whites
+3/4 c. milk
+1 tsp. vanilla
+2 c. flour
+
+Cream the butter, add the sugar gradually, and continue creaming. Stir
+in the milk. Sift the flour and baking powder together and add them.
+Fold in the stiffly beaten egg whites and add the vanilla. Bake in
+square layer pans or in two thick layers in loaf-cake pans. When cold,
+fill with the following filling and ice with any desirable white icing.
+
+FILLING FOR LADY BALTIMORE CAKE
+
+2 c. sugar
+1/2 c. figs or dates, chopped
+1/2 c. milk
+1 c. chopped nuts
+1 c. raisins, chopped
+
+Cook the sugar and milk until it forms a soft ball when dropped in cold
+water. Remove from the fire and cool. Beat until it begins to look
+creamy, and then add the raisins, figs or dates, and nuts. When stiff
+enough, spread a thick layer on one layer of the cake, place the other
+layer of cake on top, and cover with a thin layer of white icing.
+
+80. BRIDES CAKE.--When a bride's cake is mentioned, one naturally thinks
+of a large, round cake entirely covered with thick, white icing. The
+cake here given is one of this kind, and in addition may be ornamented
+in any desired way. Besides being very attractive in appearance, this
+cake is delicious in taste.
+
+BRIDE'S CAKE
+
+1/2 c. butter
+3 tsp. baking powder
+1-1/2 c. sugar
+6 egg whites
+1/2 c. milk
+1/4 tsp. cream of tartar
+2 and 1/2 c. flour
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and stir in the milk. Sift
+the flour and baking powder together and add to the mixture. Beat the
+egg whites until they are foamy. Add the cream of tartar to them and
+beat until stiff. Fold in the egg whites, add the vanilla, and bake in a
+deep, round pan. Cover with plain white frosting and ornament with icing
+in any desired way.
+
+81. FRUIT CAKE.--In the preparations for Christmas festivities, fruit
+cake usually has an important place. But besides being very appropriate
+cake for the holiday season, fruit cake is a splendid cake to make
+because of its keeping qualities. It may be kept for a long time if it
+is properly cared for. The best plan is to wrap it in oiled paper and
+then put it away in a closely covered receptacle, such as a tin box. In
+fact, fruit cake is much better if it is baked a month before it is to
+be eaten and is moistened several times during that time by pouring over
+it and allowing to soak in a few teaspoonfuls of orange juice or diluted
+grape juice.
+
+FRUIT CAKE
+
+3/4 c. raisins
+1/2 c. milk
+3/4 c. currants
+2 c. flour
+1/2 c. finely cut citron
+1/2 tsp. soda
+1/2 c. butter
+1 tsp. cinnamon
+3/4 c. sugar
+1/2 tsp. allspice
+2 eggs
+1/4 tsp. nutmeg
+1/2 c. molasses
+1/4 tsp. cloves
+
+First prepare the fruits for the cake. Cream the butter, stir in the
+sugar gradually, add the eggs unbeaten, and continue beating. Add the
+molasses, milk, and flour with which the soda and spices have been
+sifted, and then fold the fruits, which have been prepared, into this
+mixture. Another way of adding the fruit is to pour a layer of the cake
+mixture into the cake pan, sprinkle this generously with the fruit, then
+another layer of dough and another layer of fruit, and finally a layer
+of dough with just a little fruit sprinkled on top. Whichever plan is
+followed, prepare the pan by covering the bottom with 1/2 inch of flour
+and then placing a piece of greased paper over this. This heavy layer of
+flour prevents the cake from burning. Put the cake in a very moderate
+oven and bake for about 2 hours. If a fruit cake without a heavy crust
+is desired, the mixture may be steamed for 3 hours in an ordinary
+steamer and then placed in the oven just long enough to dry the surface.
+
+82. WHITE FRUIT CAKE.--While dark fruit cake is popular with the
+majority of persons, white fruit cake has been coming into favor for
+some time and is now made extensively. It contains a larger variety of
+fruit than the dark cake and nuts are also used. Cake of this kind may
+be baked in the oven or steamed.
+
+WHITE FRUIT CAKE
+
+1/4 lb. citron, cut into thin slices
+1/2 lb. apricots, dried, steamed, and chopped
+1/2 lb. raisins, chopped
+1/2 lb. candied cherries, cut into pieces
+1/2 lb. dates, chopped
+1/2 lb. almonds, blanched and cut into thin strips
+1 c. butter
+1 c. brown sugar
+1 egg
+1/2 c. milk
+1 Tb. baking powder
+1/2 tsp. cloves
+1 tsp. cinnamon
+1/2 tsp. nutmeg
+2 c. flour
+
+Steam the citron and apricots until they are soft, and then cut them in
+the required manner. Prepare the other fruits and the almonds. Cream the
+butter, add the sugar, egg, and milk, and beat thoroughly. Sift the
+baking powder and spices with the flour and add these. Dredge the fruits
+and nuts with flour and fold them into the mixture. Bake for 2 hours in
+a slow oven in small loaf pans lined with paper and containing about a
+1/2 inch layer of flour in the bottom, or steam for 3 hours and then
+bake for a short time in a moderate oven.
+
+83. WEDDING CAKE.--Fruit cake has been used so much for wedding cake
+that it has come to be the established cake for this purpose. However,
+when fruit cake is to be used for weddings, a richer variety is
+generally made, as will be observed from the ingredients listed in the
+accompanying recipe. Wedding cake is usually cut into small pieces and
+presented to the guests in dainty white boxes.
+
+WEDDING CAKE
+
+2 lb. sultana raisins
+1 lb. dates, chopped
+1 lb. citron, cut into thin strips
+1 lb. figs, chopped
+1 lb. butter
+1 lb. sugar
+8 eggs
+1 lb. flour
+1/2 tsp. soda
+2 tsp. cinnamon
+1/2 tsp. nutmeg
+1/2 tsp. allspice
+1/2 tsp. cloves
+1/2 c. grape juice
+
+Prepare the fruits and dredge with one-third cupful of the flour. Cream
+the butter, add the sugar gradually, and beat together thoroughly.
+Separate the eggs, beat the yolks until they are thick and
+lemon-colored, and add to the sugar and butter. Sift the flour, soda,
+and spices together, and add to the mixture. Fold in the egg whites
+beaten stiff, add the grape juice, and fold in the fruits. Bake in the
+same way as fruit cake.
+
+       *       *       *       *       *
+
+
+CAKE ICINGS AND FILLINGS
+
+NATURE, PURPOSE, AND APPLICATION
+
+84. Certain varieties of cakes are served plain, but the majority of
+cakes are usually covered with a sugar mixture of some description known
+as _icing_. In addition, if a cake is baked in layers, a _filling_,
+which may be either the same as the icing used for the covering or a
+mixture resembling a custard, is put between the layers to hold them
+together. These icings and fillings are used for the purpose of
+improving both the taste and the appearance of the cake, as well as for
+the purpose of retaining the moisture in it. Some of them are very
+simple, consisting merely of powdered sugar mixed with a liquid, while
+others are more elaborate and involve a number of ingredients. They may
+be spread over the cake, put on thick in a level manner, or arranged in
+fancy designs on a plain background of simple icing with the use of a
+pastry tube or a paper cornucopia. These decorations may be made in
+white or in various colors to suit the design selected for decoration.
+
+85. It is well to understand just what cakes may be served without
+icings and fillings and what ones are improved by these accompaniments.
+Sponge cakes, as a rule, are not iced elaborately, for a heavy icing
+does not harmonize with the light texture of this kind of cake. If
+anything is desired, a simple sugar icing is used or the surface of the
+cake is moistened with the white of egg and then sprinkled with sugar.
+Butter cakes, especially when baked in layers, although they are often
+much richer than sponge cakes, are usually iced. When they are baked in
+the form of loaf cakes, they may or may not be iced, as desired. Very
+rich cakes made in loaf-cake form are usually served without icing,
+unless they are served whole and it is desired to make them attractive
+for a special occasion.
+
+[Illustration: FIG. 18, Plain iced cake.]
+
+[Illustration: FIG. 19, Decorated cake.]
+
+86. For the most part, icings are put on plain, as in Fig. 18, but
+there are some occasions for which an attractively decorated cake is
+desired. For instance, birthday cakes, wedding cakes, or cakes for
+parties and dinners are often served whole from the table, and when this
+is done, the cake should be made as attractive as possible. The work of
+decorating such cakes may prove somewhat difficult at first, but just a
+little practice in this direction will produce surprising results. Figs.
+19 and 20 show what can be done in the way of decoration with very
+little effort. The cake shown in Fig. 19 is suitable for a special
+occasion, such as a party, while the one in Fig. 20 is a birthday cake.
+
+[Illustration: FIG. 20, Birthday cake with candles.]
+
+These cakes are first covered with a plain white icing and then
+decorated in any colors desired. The candle holders on the birthday
+cake, which may be purchased in various colors, correspond in color with
+the decoration on the cake. Original ideas and designs may thus be
+worked out in an attractive way to match a color scheme or carry out a
+decorative idea. A pastry tube is the most satisfactory utensil for this
+purpose, but a tiny paper cornucopia made of stiff white paper may be
+used to advantage for the decoration of small cakes and even for certain
+designs on large ones.
+
+87. The cake that comes out of the pan with a smooth surface is the one
+to which an icing or a filling may be applied most satisfactorily.
+Unless absolutely necessary, the cake should not be cut nor broken in
+any way before it is iced, as a cut surface is apt to crumble and
+produce a rough appearance. If the cake must be cut, as is the case when
+small fancy shapes are made out of baked cake, the pieces should be
+glazed with a coating of egg white mixed with a very small quantity of
+sugar and beaten just enough to incorporate the sugar. Then, if they are
+allowed to dry for 4 or 5 hours before being iced, no crumbs will mix
+with the icing.
+
+CAKE ICINGS AND THEIR PREPARATION
+
+88. VARIETIES OF ICINGS.--Icings are of two varieties: those which
+require cooking and those whose ingredients are not cooked. In uncooked
+icings, which are easily made, sugar, such as confectioner's, is
+moistened with a liquid of some kind and then flavored in various ways.
+The more common of the cooked varieties are made by beating a hot sugar
+sirup into well-beaten egg whites. After being flavored, icings of this
+kind may be used without the addition of other ingredients or they may
+be combined with fruits, nuts, coconut, etc.
+
+89. UNCOOKED ICINGS.--Confectioner's sugar is the most satisfactory for
+uncooked icings, and it is the kind most commonly used for this purpose.
+The finer this sugar can be secured, the better will the icing be, XXXX
+being the most desirable. As such sugar forms very hard lumps when it is
+allowed to stand, it should be rolled and sifted before it is mixed with
+the other ingredients. The material used to moisten the sugar may be
+lemon juice or some other fruit juice, water, milk, cream, egg white,
+butter, or a combination of these. Enough liquid should be used to make
+the icing thin enough to spread easily.
+
+90. The ingredients used in uncooked icings determine to a certain
+extent the utensils required to make the icings. A fine-mesh wire sifter
+should be used to sift the sugar. A bowl of the proper size to mix the
+materials should be selected, and a wooden spoon should also be secured
+for this purpose, although a silver spoon will answer if a wooden one is
+not in supply. To spread the mixture on the cake, a silver knife
+produces the best results. If the icing is to be put on in ornamental
+way, the equipment already mentioned, that is, a pastry bag or a paper
+cornucopia, should be provided.
+
+COLD-WATER ICING
+
+1 c. confectioner's sugar
+2 Tb. cold water
+1 tsp. lemon juice
+
+Add the sugar to the water and lemon juice, beat together thoroughly,
+and spread on any desired cake.
+
+PLAIN ICING
+
+1 egg white
+1-1/4 c. confectioner's sugar
+2 tsp. cold water
+1/2 tsp. vanilla
+
+Beat the white of the egg until it is stiff. Sift in the sugar and add
+a little of the water occasionally until all the water and sugar are
+added. Beat together thoroughly, add the flavoring, and spread on
+the cake.
+
+ORANGE ICING
+
+1-1/2 c. confectioner's sugar
+4 Tb. orange juice
+Few drops orange extract
+Orange coloring for tinting
+
+Sift the sugar into the orange juice and beat thoroughly. Add the orange
+extract and just a little of the orange coloring for an even tint.
+Spread on the cake.
+
+CHOCOLATE WATER ICING
+
+1 sq. chocolate
+3 Tb. boiling water
+1-1/2 c. pulverized sugar
+1/2 tsp. vanilla
+
+Melt the chocolate in a double boiler, add the boiling water and the
+sugar, and stir together until smooth. Add the vanilla. Spread on
+the cake.
+
+WHITE ICING
+
+2 egg whites
+1-1/4 c. confectioner's sugar
+1 tsp. vanilla
+
+Beat the egg whites until they are stiff, sift in the powdered sugar,
+add the vanilla, and beat together until the icing is of a consistency
+to spread.
+
+BUTTER ICING
+
+1 Tb. butter
+1-1/2 c. powdered sugar
+1 Tb. cream
+1/2 tsp. vanilla
+1 egg white
+
+Cream the butter, add the sugar, diluting it with the cream, and add the
+vanilla. Beat the egg white and add to the mixture, continuing the
+beating until the mixture is dry and ready to spread.
+
+CHOCOLATE BUTTER ICING
+
+1 Tb. butter
+1-1/2 c. powdered sugar
+3 Tb. milk
+1/2 egg
+1 oz. chocolate
+Vanilla
+
+Cream the butter and add the sugar gradually, moistening with the milk
+and egg to make the mixture thin enough to spread. Melt the chocolate in
+a saucepan over hot water and pour into the icing mixture. Add the
+vanilla. Beat thoroughly and if more sugar or liquid is needed to make
+the icing thicker or thinner, add until it is of the right consistency
+to spread.
+
+ORNAMENTAL ICING
+
+3 egg whites
+3 c. confectioner's sugar
+3 tsp. lemon juice
+
+Put the egg whites into a bowl, add a little of the sugar, and beat.
+Continue adding sugar until the mixture becomes too thick to beat well,
+and then add the lemon juice. Add the remainder of the sugar, and
+continue beating until the icing is thick enough to spread. Spread a
+thin layer over the cake and allow it to harden. When this is dry, cover
+it with another layer to make a smooth surface, and add more sugar to
+the remaining icing until it is of a very stiff consistency. Color and
+flavor as desired, place in a pastry bag, and force through pastry tubes
+to make any desired designs.
+
+91. COOKED ICINGS.--A few cooked icings are made without egg whites, but
+for the most part icings of this kind consist of a sugar sirup beaten
+into egg whites that have been whipped until they are stiff. Success in
+making icing of this kind depends largely on boiling the sirup to just
+the right degree, for when this is done the icing will remain for a
+short time in a condition to be handled. If the sirup is not cooked long
+enough, the icing will not stiffen and it will have to be mixed with
+powdered sugar to make it dry. In the event of its being boiled too
+long, the icing will have to be applied quickly, for it is likely to
+become sugary. A thermometer is a convenient utensil to use in making
+icings of this kind, for with it the housewife can determine just when
+the sirup is boiled to the right point. However, after the housewife has
+had a little experience, excellent results can be achieved in the way of
+icings without a thermometer if the mixture is tested carefully. The
+beating of cooked icings also has much to do with the nature of the
+finished product. They should be beaten until they are of just the
+proper consistency to spread and still will not run off the surface
+of the cake.
+
+92. Because of the nature of cooked icings, it is necessary that the
+work of applying them to cakes be completed as quickly as possible. A
+case knife or a spatula is the best utensil for this purpose.
+
+To ice a layer cake, pour some of the icing on the layer that is desired
+for the bottom and then spread it over the layer quickly until it is
+smooth and as thick as desired. If coconut or any other ingredient,
+such as chopped nuts or fruit, is to be used, sprinkle it on the icing
+as in Fig. 21. Then take up the second layer carefully, as shown, and
+place it on the iced first layer. Pour the remainder of the icing on
+this layer and spread it evenly over the top and down the sides, as
+shown in Fig. 22. The cake will then be covered with a plain white icing
+that will be sufficient in itself or that may serve as a basis for any
+desired ornament. If coconut, fruit, or nuts have been used between the
+layers, sprinkle the same over the top, as shown in Fig. 23, while the
+icing is still soft.
+
+[Illustration: FIG. 21, Assembling layer cake.]
+
+[Illustration: FIG. 22, Icing layer cake.]
+
+Sometimes, after the icing has been spread, it may be found that the
+surface is not so smooth as it should be. Any roughness that may occur,
+however, may be removed as soon as the icing has become entirely cold by
+dipping a clean silver knife into hot water and, as shown in Fig. 24,
+running it gently over the entire surface. This treatment takes only a
+little time and greatly improves the appearance of the cake.
+
+CARAMEL ICING
+
+1 1/2 c. brown sugar
+3/4 c. milk
+1/2 Tb. butter
+
+Boil the ingredients together until a soft ball is formed when the
+mixture is tried in cold water. Cool and beat until of the right
+consistency to spread. Spread this icing rather thin. If desired chopped
+nuts may be added to it while it is being beaten.
+
+MAPLE ICING
+
+Maple icing may be made by following the recipe given for caramel icing,
+with the exception of using maple sugar in place of the brown sugar.
+
+[Illustration: FIG. 23, Sprinkling iced cake with garnish.]
+
+BOILED ICING
+
+1 c. sugar
+1/2 c. water
+1 egg white
+Pinch of cream of tartar
+
+Put the sugar and water to cook in a saucepan. Boil until a fairly hard
+ball is formed when the sirup is tried in cold water or until it threads
+when dropped from a spoon, as shown in Fig. 25. If a thermometer is used
+to test the sirup, it should register 240 to 242 degrees Fahrenheit when
+the sirup is taken from the stove. Beat the egg white, add the cream of
+tartar, and continue beating until the egg white is stiff. Then, as in
+Fig. 26, pour the hot sirup over the beaten egg white very slowly, so as
+not to cook the egg, beating rapidly until all the sirup has been added.
+
+[Illustration: FIG. 24, Smoothing surface of icing with knife.]
+
+Continue to beat with a spoon or egg whip until the icing is light and
+almost stiff enough to spread on the cake, as in Fig. 27. Then place the
+bowl over a vessel containing boiling water, as in Fig. 28, and beat for
+3 or 4 minutes while the water boils rapidly underneath. With this
+treatment, the icing will not change in consistency, but will become
+easier to handle and will permit of being used for a longer period of
+time without becoming hard. In fact, it may be kept until the next day
+if desired by placing a moist cloth over the top of the bowl so as to
+prevent a crust from forming.
+
+[Illustration: FIG. 25, Testing hard ball stage of sirup.]
+
+CHOCOLATE ICING
+
+If chocolate icing is desired, a square of melted chocolate may be added
+to the icing given in the preceding recipe after the sirup has been
+added to the egg white.
+
+BROWN-SUGAR BOILED ICING
+
+1-1/4 c. brown sugar
+1/4 c. white sugar
+1/3 c. water
+2 egg whites
+Pinch of cream of tartar
+
+Boil the sugar and the water until it threads or forms a fairly hard
+ball when tried in cold water.
+
+[Illustration: FIG. 26, Pouring hot sirup over beaten egg whites.]
+
+Beat the egg whites until stiff, adding a pinch of cream of tartar while
+beating. Pour the hot sirup over the egg whites and continue beating.
+Flavor with vanilla if desired. Beat until stiff enough to spread and,
+if desired, cook over boiling water as described for boiled white icing.
+
+TIME-SAVING ICING
+
+7/8 c. granulated sugar
+3 Tb. water
+1 egg white
+
+Put the sugar, water, and egg white into the upper part of a small
+double boiler. Have the water in the lower part boiling rapidly. Set
+the part containing the ingredients in place and beat constantly for 7
+minutes with a rotary egg beater, when a cooked frosting that will
+remain in place will be ready for use. The water in the lower receptacle
+must be boiling rapidly throughout the 7 minutes.
+
+[Illustration: FIG. 27, Beating icing until light.]
+
+[Illustration: FIG. 28, Beating over rapidly boiling water.]
+
+
+CAKE FILLINGS
+
+93. As already explained, any icing used for the top of the cake may
+also be used for the filling that is put between the layers, but often,
+to obtain variety, an entirely different mixture is used for this
+purpose. A number of recipes for cake fillings are here given, and from
+these the housewife can select the one that seems best suited to the
+cake with which it is to be used. As will be noted, many of them are
+similar to custard mixtures, and these, in addition to being used for
+cakes, may be used for filling cream puffs and eclairs. Others contain
+fruit, or nuts, or both, while still others resemble icing, with the
+exception of being softer. No difficulty will be experienced in making
+any of these fillings if the directions are carefully followed. They
+should be applied to the cake in the same way as icings.
+
+FRENCH FILLING
+
+2 c. milk
+1 c. sugar
+1/2 c. flour
+1/8 tsp. salt
+2 eggs
+1 tsp. vanilla
+1/2 tsp. lemon extract
+
+Heat the milk to scalding in a double boiler. Mix the sugar, flour, and
+salt. Pour the hot milk over this, and stir rapidly to prevent the
+formation of lumps. Return to the double boiler and cook for 15 to 20
+minutes. Beat the eggs slightly and add them to the mixture. Cook for 5
+minutes longer. Add the flavoring, cool, and place between layers of
+cake or use for filling cream puffs or eclairs. Half of the recipe will
+be sufficient for cake filling.
+
+CHOCOLATE FILLING
+
+If chocolate filling is desired, melt 1-1/2 squares of chocolate and add
+to the French filling while it is hot.
+
+COFFEE FILLING
+
+A very good coffee filling may be made by scalding 2 tablespoonfuls of
+coffee with the milk, straining to remove the grounds, and then adding
+to French filling for flavoring.
+
+FRUIT CREAM FILLING
+
+2/3 c. heavy cream
+1/4 c. sugar
+1/2 c. crushed raspberries, strawberries, peaches,
+         or any desirable fresh fruit
+
+Whip the cream until stiff, add the sugar, and fold in the crushed
+fruit. Place between layers of cake.
+
+RAISIN-AND-NUT FILLING
+
+1/2 c. sugar
+1/4 c. water
+1/2 c. raisins
+1/4 c. chopped nuts
+
+Boil the sugar and water until they form a firm ball when tried in cold
+water. Chop the raisins and nuts and add them to the sirup. Cook until
+stiff enough not to run, and place between layers of cake.
+
+COCONUT FILLING
+
+1 c. milk
+1/2 c. shredded coconut
+1/3 c. sugar
+2 Tb. corn starch
+1 egg
+
+Heat the milk to scalding with the coconut. Mix the sugar and corn
+starch, pour the hot milk into it, and stir rapidly so as to prevent
+lumps from forming. Cook for 15 or 20 minutes. Beat the egg slightly,
+add to the mixture, and cook for 5 minutes more. Cool and spread between
+layers of cake.
+
+LEMON FILLING
+
+2 Tb. corn starch
+1/3 c. sugar
+1/2 c. boiling water
+1 Tb. butter
+1 lemon
+1 egg
+
+Mix the corn starch and sugar, and add to this the boiling water. Put to
+cook in a double boiler, add the butter, the grated rind of the lemon,
+and cook for 15 or 20 minutes. Beat the egg slowly, add to the mixture,
+and cook for 5 minutes more. Remove from the heat and add the juice of
+the lemon. Cool and spread between layers of cake.
+
+ORANGE FILLING
+
+Orange filling may be made by using grated orange rind in place of the
+lemon in the recipe for lemon filling and 1 tablespoonful of lemon juice
+and 2 tablespoonfuls of orange juice.
+
+MARSHMALLOW FILLING
+
+2-1/2 c. sugar
+3/4 c. hot water
+1/4 tsp. cream of tartar
+1 egg white
+
+Boil the sugar, water, and cream of tartar until the sirup threads. Beat
+the egg white until stiff, add the sirup slowly so as not to cook the
+egg, and beat constantly until thick enough to spread on the cake
+without running. This may be used for icing, as well as filling.
+
+       *       *       *       *       *
+
+
+CAKES, COOKIES, AND PUDDINGS (PART 1)
+
+EXAMINATION QUESTIONS
+
+(1) Discuss briefly the use of cake in the diet.
+
+(2) What leavening materials are used in cake making?
+
+(3) (_a_) What are the two general classes of cakes? (_b_) In what way
+do they differ?
+
+(4) Of what value in cake making are pans with removable bottoms?
+
+(5) Give the various steps up to mixing in making a cake.
+
+(6) How should pans be prepared for: (_a_) butter cakes? (_b_) sponge
+cakes?
+
+(7) Give the general proportion of ingredients for sponge cake.
+
+(8) Give the order necessary for combining the ingredients in sponge
+cake.
+
+(9) (_a_) Describe the baking of sponge cake. (_b_) How can you tell
+when sponge cake is ready to be taken out of the oven?
+
+(10) When and how is sponge cake taken from the pan in which it is
+baked?
+
+(11) (_a_) Give the general proportion of liquid and flour used for
+butter cake. (_b_) What makes this proportion vary?
+
+(12) Give the steps necessary for mixing the ingredients of butter cake.
+
+(13) Describe the baking of butter cake.
+
+(14) (_a_) How can you tell when butter cake is sufficiently baked?
+(_b_) How is it removed from the pan and cooled?
+
+(15) What is the value of cake icing?
+
+(16) (_a_) What ingredients are used to make the simplest icings? (_b_)
+What kind of sugar is best for uncooked icings?
+
+(17) What kind of icing should be used for sponge cake? Tell why.
+
+(18) How is the surface of a cake that is to be decorated with an
+ornamental design prepared?
+
+(19) (_a_) Describe the icing of a layer cake. (_b_) How may a rough
+surface of icing be made smooth?
+
+(20) (_a_) Tell how boiled icing is made. (_b_) What is the test for
+determining when the sirup is boiled sufficiently?
+
+
+
+
+CAKES, COOKIES, AND PUDDINGS (PART 2)
+
+       *       *       *       *       *
+
+SMALL CAKES
+
+VARIETIES OF SMALL CAKES
+
+1. Under the heading Small Cakes are included numerous varieties of
+cakes made of many different kinds of materials and baked in various
+shapes and sizes. Some of them, such as meringues and kisses, contain
+nothing except eggs and sugar and consequently are almost confections.
+On the other hand, many of them, including cookies of all kinds, drop
+cakes, ladyfingers, etc., are merely the usual sponge and butter-cake
+mixtures altered in such ways as may be desired. In addition, there are
+cream puffs and eclairs, the various kinds of cakes made with yeast, and
+doughnuts and crullers, all of which, while not exactly cake mixtures,
+are similar enough to small cakes in preparation and use to be discussed
+in connection with them.
+
+2. NATURE OF MIXTURES FOR SMALL CAKES.--The mixtures used for small
+cakes are made into batters and doughs of various thicknesses. For
+instance, the batter used for cup cakes is as thin as that for layer
+cake; that for drop cakes must be stiff enough to hold its shape when it
+is dropped on a flat sheet; while cookies require a dough that is stiff
+enough to be rolled out in a thin layer and then cut into various shapes
+with cutters. The mixing of cakes of this kind differs in no way from
+that of large cakes, the greater thickness being obtained merely by the
+addition of flour.
+
+
+3. BAKING SMALL CAKES.--Small cakes bake more quickly than large ones;
+consequently, a hotter oven is required for them. Cookies will bake in
+10 to 15 minutes. They should rise and start to brown in 1/2 of this
+time, and should finish browning and shrink slightly in the remaining
+half. Drop cakes require a little more time than cookies. They should
+rise during the first third of the time, brown slightly during the
+second, and finish browning and shrink during the last third. Cup cakes
+being larger require from 15 to 25 minutes to bake, depending on their
+size. They should rise and brown in the same way as drop cakes. The
+baking of most of the other varieties demands special attention and is
+discussed in connection with the cakes themselves.
+
+When the majority of small cakes, including cookies, are put into the
+oven to bake, they should be set on the lower rack. Then, when the
+browning has started, they should be changed to the upper rack, where
+they will brown more quickly. This transfer may also be necessary in the
+case of the larger sized cup cakes.
+
+Small cakes baked in muffin pans should be allowed to stand for several
+minutes after being removed from the oven in order to cool. Then a knife
+or a spatula should be run around the edge to loosen each cake from the
+pan. If the pan is then turned upside down and tapped lightly once or
+twice, the cakes will, as a rule, come out in good condition. Cookies
+and drop cakes should be taken from their pans or sheets while warm and
+then allowed to cool on a cake cooler or on clean towels spread on
+a table.
+
+       *       *       *       *       *
+
+
+PREPARATION OF SMALL CAKES
+
+CUP AND DROP CAKES
+
+4. NATURE OF CUP AND DROP CAKES.--CUP CAKES are a variety of small cakes
+baked in muffin pans. Many of the mixtures used for large cakes may be
+made into cup cakes by baking them in pans of this kind. Instead of
+pouring the mixture into the pans from the bowl, as is done in the case
+of large cakes, it is put into them by means of a spoon, as shown in
+Fig. 1. The pans should be filled only about half full in order to give
+the mixture an opportunity to rise. When the cakes are baked, they
+usually reach the top of the pans.
+
+[Illustration: FIG. 1]
+
+5. Cup cakes may be served plain or they may be iced in any desired way.
+Fig. 2 shows a group of cakes of this kind, the three on the right being
+cup cakes without any icing or decoration and the rest, cup cakes iced
+and then decorated in a variety of ways. As will be observed, cup cakes
+lend themselves well to decoration. The materials used here for the
+decorating are chiefly citron and maraschino cherries, both of which may
+be cut into a variety of shapes. The cakes are first covered with a
+white icing for a foundation, and the decorative materials are applied
+before it becomes dry. Other materials may, of course, be used for
+decorating cup cakes, and original designs may be worked out in a number
+of attractive ways.
+
+[Illustration: FIG. 2]
+
+6. DROP CAKES differ from cup cakes in that a stiffer batter is used and
+the mixture is then dropped from a spoon on a greased and floured cooky
+sheet. As shown in Fig. 3, which illustrates a plate of drop cakes
+ready to serve, cakes of this kind are not generally iced. However, the
+mixture used for them often contains fruits and nuts.
+
+7. RECIPES FOR CUP AND DROP CAKES.--Several recipes for cup cakes and
+drop cakes are here given. No difficulty will be experienced in carrying
+out any of them if the suggestions already given are applied. With each
+recipe is mentioned the approximate number of cakes the recipe will
+make. The exact number it will produce will depend, of course, on the
+size of the cakes; the smaller they are the greater will be
+their number.
+
+[Illustration: FIG. 3]
+
+CUP CAKES
+(Sufficient for 1-1/2 Dozen Cakes)
+
+2/3 c. butter
+2 c. sugar
+4 eggs
+3-1/4 c. flour
+4 tsp. baking powder
+1/4 tsp. mace
+1 c. milk
+1 tsp. vanilla
+
+Cream the butter and add the sugar. Beat the eggs and add them. Sift the
+flour, baking powder, and mace together, and add alternately with the
+milk. Flavor with the vanilla, put into greased and floured muffin pans,
+and bake. Cover with chocolate icing and serve.
+
+BROWNIES
+(Sufficient for 1 Dozen Cakes)
+
+1/3 c. butter
+1/3 c. sugar
+1/3 c. molasses
+1 egg
+1-1/4 c. flour
+1 tsp. baking powder
+1/3 tsp. soda
+1/2 c. chopped nut meats
+
+Cream the butter, add the sugar and molasses, beat the egg and add it.
+Mix the flour, baking powder, and soda together, and sift into the
+mixture. Fold in the chopped nut meats, put in thin layers into muffin
+pans, and bake in a hot oven until done. Remove from the pans, cool,
+and serve.
+
+CINNAMON CUP CAKES
+(Sufficient for 1 Dozen Cakes)
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+4 tsp. baking powder
+2 c. flour
+1 Tb. cinnamon
+1/2 c. milk
+
+Cream the butter and add the sugar. Beat the eggs and add them. Sift the
+baking powder, flour, and cinnamon together, and add alternately with
+the milk. Put into greased and floured muffin pans and bake.
+
+COCOA CUP CAKES
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1/3 c. shortening
+1-1/4 c. sugar
+2 eggs
+2 c. flour
+1/2 c. cocoa
+1/8 tsp. soda
+3 tsp. baking powder
+3/4 c. milk
+1 tsp. vanilla
+
+Cream the shortening and add the sugar. Beat the eggs and add them. Sift
+the flour, cocoa, soda, and baking powder together and add alternately
+with the milk. Flavor with the vanilla, put into greased and floured
+muffin pans, and bake in a hot oven. Remove from the pans, cool, and
+serve. If desired, these cakes may be iced with white icing and
+sprinkled with coconut.
+
+ROXBURY CAKES
+(Sufficient for 1 Dozen Cakes)
+
+1/4 c. butter
+1/2 c. sugar
+2 eggs
+1/2 c. molasses
+1/2 c. milk
+1-3/4 c. flour
+1/2 tsp. nutmeg
+1/2 tsp. cinnamon
+1/2 tsp. ground cloves
+1-1/2 tsp. baking powder
+1/2 tsp. soda
+3/4 c. raisins
+1/2 c. English walnut meats
+
+Cream the butter and add the sugar gradually. Beat the eggs and add
+them. Add the molasses and milk. Mix and sift the dry ingredients and
+stir these into the first mixture. Fold in the finely chopped raisins
+and nuts. Bake in a moderate oven and ice with white icing.
+
+APPLE-SAUCE CAKES
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1/4 c. butter
+1 c. sugar
+2 c. flour
+1/2 tsp. soda
+2 tsp. baking powder
+1-1/2 tsp. cinnamon
+1/4 tsp. cloves
+1 tsp. nutmeg
+1 c. apple sauce
+1 c. raisins
+
+Cream the butter and add the sugar gradually. Sift the dry ingredients
+together and add alternately with the apple sauce made according to the
+following directions. Stir in the raisins dredged with a little of the
+flour. Bake in muffin pans in a moderate oven for about 15 minutes.
+
+APPLE SAUCE
+
+1 qt. apples
+1/2 c. sugar
+1 c. water
+
+Peel and quarter the apples. Put them to cook in the water. When soft,
+force through a sieve, add the sugar, and return to the fire until the
+sugar is dissolved. Cool and use for the cakes.
+
+SOUR-MILK DROP CAKES
+(Sufficient for 3 Dozen Cakes)
+
+1/3 c. butter
+1 c. sugar
+1 egg
+1/2 c. sour milk
+2-1/2 c. flour
+1/2 tsp. soda
+1 tsp. baking powder
+1/2 c. nut meats
+1/2 c. raisins
+
+Cream the butter and add the sugar, the beaten egg, and the milk. Sift
+the flour, soda, and baking powder together and add them. Fold in the
+nuts and raisins. Drop by spoonfuls on a greased and floured cake sheet.
+Bake rather slowly, remove from the sheet, cool, and serve.
+
+FRUIT DROP CAKES
+(Sufficient for 2 Dozen Cakes)
+
+1/3 c. shortening
+2/3 c. sugar
+1 egg
+1/4 c. milk
+1-3/4 c. flour
+2 tsp. baking powder
+1 tsp. cinnamon
+1/4 tsp. cloves
+1/2 tsp. nutmeg
+1/2 c. raisins
+
+Cream the shortening and add the sugar, egg, and milk. Sift the flour,
+baking powder, and spices together. Sift these dry ingredients into the
+mixture and add the raisins. Drop by spoonfuls on a greased and floured
+cake sheet and bake in a hot oven until light brown.
+
+OAT-FLAKE DROP CAKES
+(Sufficient for 2 Dozen Cakes)
+
+1/2 c. shortening
+1 c. sugar
+1 egg
+2 c. oat flakes
+1 tsp. vanilla
+2 c. flour
+1/2 tsp. salt
+3 tsp. baking powder
+1 tsp. cinnamon
+1/2 c. milk
+
+Cream the shortening and add the sugar. Beat the egg and add to the
+mixture. Add the oat flakes and vanilla. Sift the flour, salt, baking
+powder, and cinnamon together and add alternately with the milk. Drop on
+greased pans to bake.
+
+GINGER DROP CAKES
+(Sufficient for 2 Dozen Cakes)
+
+1/2 c. shortening
+1/2 c. brown sugar
+1 egg
+2-1/2 c. flour
+1/2 tsp. soda
+1/2 tsp. salt
+1/2 Tb. ginger
+1/2 c. sour milk
+1/2 c. molasses
+
+Cream the shortening, add the sugar, and mix well. Beat the egg and add
+it. Sift the dry ingredients and add alternately with the milk and
+molasses. Drop on greased sheets and bake in a moderate oven for about
+15 or 20 minutes.
+
+8. APPLYING ORNAMENTAL ICING TO CUP CAKES.--Sometimes it is desired to
+put icing on cup cakes in an ornamental way. In such an event, an
+uncooked icing is used and it is usually applied by means of a pastry
+tube, although certain simple designs can be made with a small paper
+cornucopia. When icing is to be used for this purpose, it should be of
+the consistency shown in Fig. 4; that is, it should be so heavy that a
+large quantity of it will cling to the spoon, and when it drops it will
+fall in a mass rather than run off.
+
+[Illustration: FIG. 4]
+
+Have the pastry bag clean and dry, and make it ready for use by slipping
+the pastry tube inside of the bag, as shown in Fig. 5. The point of the
+tube should protrude from the narrow end of the bag, which is too small
+to allow the top of the tube to be pushed through. The cakes to be
+decorated with the aid of a pastry tube are usually prepared, as the
+cake in the illustration shows, by covering it with a perfectly smooth
+coating of uncooked icing of some kind.
+
+With the tube inserted and the cake coated, the work of decorating may
+be taken up. Roll the top of the bag down, as shown in Fig. 6, and into
+it put as much of the icing as is desired. See that the icing is pushed
+as far down into the end of the bag as possible. Then, as in Fig. 7,
+hold the top of the bag shut with one hand and with the other grasp it
+at the place where the contents end. When the hands have been so placed,
+press down on the bag so that the icing will be forced from the point of
+the tube. To make the decorations most satisfactorily, have the point of
+the tube pressed tightly against the surface of the cake and raise it
+very slowly as the icing comes out. Otherwise the shape of the design
+will not be good, as a little experimenting will prove. The rosette tube
+is used to make the decorations here shown, but if a different form of
+decoration is desired, one of the other tubes may be selected.
+
+[Illustration: FIG. 5]
+
+[Illustration: FIG. 6]
+
+9. With cakes of this kind, it is often desired to have a simple
+decoration without first applying the foundation icing. This can be
+done, as shown in Fig. 8, by pressing icing through a pastry bag
+containing the rosette tube and placing the decoration merely on the
+center of each cake. This is suggested as an economical use of icing
+and a decoration a little out of the ordinary. The points of the pastry
+tube should be bent toward the center in order to produce the rosettes
+in the manner here shown. In fact, the shape of a rosette can often be
+changed to some extent by opening or closing these points a trifle.
+
+[Illustration: Fig. 7]
+
+
+COOKIES
+
+10. CLASSES OF COOKIES.--Cookies are of two general classes: those which
+are made thick and are expected to be soft when they are served and
+those which are made thin and are intended to be crisp and brittle when
+eaten. Thin, crisp cookies are usually known as _wafers_ or _snaps_.
+Soft cookies are made from a dough that contains a little more liquid
+than that used for brittle cookies. The dough of which both varieties
+are made should be thick enough to remove from the mixing bowl in a lump
+and roll out on a board. After being rolled until it is the desired
+thickness, it is cut into pieces of any desired size and shape and baked
+in the oven on large flat pans.
+
+[Illustration: Fig. 8]
+
+11. INGREDIENTS IN COOKIES.--The ingredients used in the making of
+cookies are similar to those used for drop cakes, with the exception of
+the amount of flour. In fact, any cooky mixture that is made a little
+more moist by omitting some of the flour may be used for drop cakes.
+More flour is needed in cooky mixtures because they must be of a certain
+thickness in order to be rolled out successfully. The amount of flour
+needed varies with the kind that is used, more of some varieties of this
+ingredient being required than of others. It is usually advisable to add
+the last cup of flour with caution. If the mixture seems to be getting
+stiff before all the flour is added, what is not needed should be
+omitted; but if it does not become stiff enough to handle, more
+should be added.
+
+12. Considerable variety exists in the shortening that may be used in
+cooky mixtures. If desired, butter may be used, but for most cookies it
+is not at all necessary that the shortening consist entirely of butter,
+and for some no butter at all is required. Other fats and oils, such as
+lard, Crisco, lard compound, Mazola, cottoline, butterine, and any other
+tasteless shortening, may be substituted for all or part of the butter.
+Any of the following cooky recipes that contain butter do so because
+that particular cooky or cake is better when made with butter, but, if
+desired, some other fat may be used for a part or all of it. In case
+merely shortening is mentioned, any fat or mixture of fats preferred
+may be used.
+
+13. PROCEDURE IN MAKING COOKIES.--The combining of the ingredients in
+cooky mixtures need give the housewife very little concern, for it is
+accomplished in much the same way as for cup and drop cakes. When all of
+them have been combined, a dough that is stiff enough to handle and
+still not so stiff that it is tough should be formed. The chief
+precaution to be taken in the making of all kinds of cookies is to avoid
+getting too much flour into the mixture. To produce the best results,
+the mixture should be so soft that it is difficult to handle. A good
+plan is to allow it to become very cold, for then it will be much
+stiffer and may be handled more easily. Therefore, after the dough has
+been mixed, it is well to set it in a refrigerator or some other cool
+place and let it stand for several hours before attempting to roll it.
+In fact, a cooky mixture may be made in the evening and allowed to stand
+until the next morning before being rolled out and baked. As can readily
+be understood, such procedure is possible with a stiff mixture like that
+for cookies, while it would not be practicable with a thin mixture,
+such as cake batter, because the gas that is formed by the leavening
+agent would escape from a mixture that is not thick and the cake, after
+being baked, would have no lightness.
+
+14. With the dough ready to be rolled, divide it into amounts of a size
+that can be handled conveniently at one time. Take one of these from the
+mixing bowl and place it on a well-floured board. Work it with the
+fingers into a flat, round piece, using a little flour on the fingers
+during this process. Dust the top lightly with flour and, by means of a
+rolling pin, roll the dough into a flat piece that is as nearly round as
+possible. Continue rolling with a short, light stroke until the dough is
+as thin as desired. Remember that light, careful handling is always
+necessary when any kind of dough mixture is rolled on the board, and
+that as little handling as possible is advisable. Skill in this respect
+will come with practice, so the housewife need not be discouraged if she
+has difficulty at first. For cookies, 1/4 inch is the usual thickness of
+the dough after it is rolled; but for snaps or wafers the dough should
+be rolled as thin as possible. If the dough is as moist as it should be,
+it may be necessary, from time to time, to dust the top with flour as
+the rolling continues. However, no more flour should be used than is
+needed to keep the rolling pin from sticking; otherwise, the dough will
+become too thick and the cookies will be tough and dry.
+
+[Illustration: FIG. 9]
+
+15. When the dough has been rolled until it is of the right thickness,
+cut it in the manner shown in Fig. 9, using cooky cutters of any desired
+size and shape. The four cutters shown, which are heart, round,
+diamond, and star shapes, are the ones that are most commonly used. They
+are merely strips of tin bent into a particular shape and attached to a
+handle for convenience in using. In cutting the dough, try to cut it to
+the best possible advantage, leaving as little space between the cookies
+as possible. Very often, as, for instance, when diamond-shaped cookies
+are being cut, the line of one may be the exact line of the one next to
+it and thus no dough need be left between the cookies.
+
+16. However, as Fig. 9 shows, a certain amount of dough necessarily
+remains after all the cookies that can be made out of a piece of rolled
+dough have been cut. Put these scraps together and set them aside until
+all the fresh dough has been rolled. Then put them together carefully,
+roll them out again, and cut the piece thus formed into cookies just as
+the others were cut. Some persons are in the habit of working these
+scraps in with the next piece of dough that is rolled out, but this is
+not good practice, for by the time they are rolled on the board a second
+time, more flour will be worked into them than into the dough with which
+they were put and the texture will not be the same.
+
+[Illustration: FIG. 10]
+
+17. BAKING COOKIES.--Have a cooky sheet or other large shallow pan
+greased and floured, and as soon as all the cookies are cut from a piece
+of dough, pick them up with the aid of a spatula, as in Fig. 9, and
+arrange them on the pan. Do not place them too close together, or upon
+baking they will stick to one another and lose their shape. As soon as a
+pan is filled, set it in the oven, either directly on the bottom or on
+a low rack. If the temperature of the oven is correct, the cookies
+should begin to rise within 2 or 3 minutes after they are put into the
+oven. After they have baked on the bottom and have risen as much as they
+will, they will appear as shown in Fig. 10. At this point, set them on a
+higher rack to brown on top. In this browning, they will shrink to some
+extent, so that the finished cookies will not have so smooth an
+appearance as when they are placed on the top rack. When done, they
+should be slightly brown, and if it is found that they are too brown on
+top, it may be known that the oven temperature was a little too high or
+perhaps that they should have had a little less time on this rack.
+Molasses cookies require special care to prevent them from burning, for,
+as is explained in _Hot Breads_, any food containing molasses burns
+readily. A comparatively short time is necessary for the baking of
+cookies, but they should be left in the oven long enough to be
+thoroughly baked when removed. When ready to serve, properly baked
+cookies should appear as in Fig. 11.
+
+[Illustration: FIG. 11]
+
+18. RECIPES FOR COOKIES.--With the principles of cooky making well
+understood, the housewife is fully qualified to try any of the recipes
+that follow. As will be noted, a number of recipes are here given and so
+a pleasing variety may be had. Some of them are suitable for certain
+occasions and some for others. For instance, barley-molasses cookies are
+very good with coffee for breakfast, while filled cookies make an
+excellent cake for picnic lunches. Cream cookies or vanilla wafers could
+be served at an afternoon tea, while sand tarts make a very good
+accompaniment for ice cream or some other dainty dessert. The nature of
+the cooky will enable the housewife to determine when it should
+be served.
+
+GINGER SNAPS
+(Sufficient for 4 Dozen Snaps)
+
+1 c. molasses
+1/3 c. lard or other shortening
+1/4 c. butter
+3-1/4 c. flour
+1/2 tsp. soda
+1 Tb. ginger
+1 tsp. salt
+
+Heat the molasses to boiling and pour over the shortening. Sift the dry
+ingredients together and add these. Cool the mixture until it is stiff
+and cold, roll as thin as possible, cut with a small round cutter, and
+bake in a quick oven, being careful not to burn.
+
+CREAM COOKIES
+(Sufficient for 3 Dozen Cookies)
+
+1/3 c. butter
+1 c. sugar
+2 eggs
+1/2 c. thin cream
+1 tsp. vanilla
+4 tsp. baking powder
+1 tsp. salt
+1/2 tsp. mace
+3 c. flour
+
+Cream the butter, add the sugar, eggs, the cream, and vanilla. Sift the
+baking powder, salt, mace, and flour together and add these to the
+mixture. Roll about 1/4 inch thick and cut. Bake in a hot oven.
+
+VANILLA WAFERS
+(Sufficient for 6 Dozen Wafers)
+
+1/3 c. shortening
+1 c. sugar
+1 egg
+1/4 c. milk
+2 tsp. vanilla
+2 c. flour
+3 tsp. baking powder
+1/2 tsp. salt
+
+Cream the shortening, add the sugar and egg, and continue beating. Pour
+in the milk and add the vanilla. Sift the flour, baking powder, and salt
+into the mixture. Roll out as thin as possible, cut with a small round
+cutter, and bake in a hot oven. These wafers should be crisp and thin
+when finished.
+
+BARLEY-MOLASSES COOKIES
+(Sufficient for 3 Dozen Cookies)
+
+1 c. molasses
+1/2 c. shortening
+1/4 c. milk
+2 c. wheat flour
+1 c. barley flour
+2 tsp. ginger
+1 tsp. soda
+1/2 tsp. salt
+
+Heat the molasses, pour it over the shortening, and add the milk. Sift
+the dry ingredients together, and add to the mixture. Cool, roll about
+1/4 inch thick, cut, and bake in a quick oven, being careful not
+to burn.
+
+OATMEAL COOKIES
+(Sufficient for 3-1/2 Dozen Cookies)
+
+1 egg
+1/2 c. sugar
+1/4 c. thin cream
+1/4 c. milk
+1/2 c. oatmeal
+2 c. flour
+2 tsp. baking powder
+1 tsp. salt
+4 Tb. melted butter
+
+Beat the egg and add the sugar, cream, and milk. Run the oatmeal through
+a food chopper, and mix with the flour, baking powder, and salt. Stir
+all into the mixture, add the melted butter, and mix thoroughly. Roll
+thin, cut, and bake in a quick oven.
+
+SAND TARTS
+(Sufficient for 6 Dozen Tarts)
+
+1/2 c. shortening
+1 c. sugar
+1 egg
+1-3/4 c. flour
+2 tsp. baking powder
+1/4 tsp. cinnamon
+1 egg white
+Blanched almonds
+
+Cream the shortening and add the sugar and the egg. Sift together the
+flour, baking powder, and cinnamon, and add these to the mixture. Fold
+in the beaten egg white. Roll as thin as possible and cut. Split
+blanched almonds, and after putting the cookies on the cooky sheet,
+place several halves of almonds in any desirable position on the
+cookies. Bake in a quick oven until light brown.
+
+HIGHLAND DAINTIES
+(Sufficient for 3 Dozen Cookies)
+
+2 c. flour
+1/2 c. brown sugar
+3/4 c. butter
+1 egg yolk
+
+Mix and sift the flour and sugar and work in the butter with the
+fingers. Roll out about 1/3 inch thick and cut into any desirable shape
+with small cutters. Brush with the egg yolk to which has been added 1
+teaspoonful of water. Bake in a slow oven until light brown.
+
+FILLED COOKIES
+(Sufficient for 1-1/2 Dozen Cookies)
+
+1 c. shortening
+1 c. sugar
+1 egg
+1/2 c. milk
+3 c. flour
+3 tsp. baking powder
+1/2 tsp. salt
+2 tsp. vanilla
+
+Cream the shortening and add the sugar gradually. Next add the beaten
+egg and the milk. Sift the flour, baking powder, and salt together and
+add to the mixture. Add the vanilla. Roll very thin and cut into small
+round, square, or diamond shapes. Spread one cooky with the following
+filling, cover with a second, press the edges together, and bake in a
+quick oven.
+
+FILLING FOR COOKIES
+
+1 c. sugar
+1 Tb. flour
+1/2 c. boiling water
+1-1/4 c. chopped raisins
+3/4 c. nut meats
+
+Mix the sugar and flour and stir them into the boiling water. Add the
+raisins and let cook until thick enough to spread on the cookies. Remove
+from the fire and add the nut meats. Cool slightly and spread. Figs or
+dates may be used in place of the raisins.
+
+If it is not desired to prepare a filling for the cookies, jam makes a
+very good substitute.
+
+SOUR-CREAM COOKIES
+(Sufficient for 3 Dozen Cookies)
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+1/2 pt. thick sour cream
+1/2 tsp. soda
+1 tsp. baking powder
+3-1/2 c. flour
+1/2 tsp. lemon extract
+
+Cream the butter and sugar, add the eggs, and beat thoroughly. Add the
+cream. Sift the soda, baking powder, and flour and add to the first
+mixture. Add the lemon extract, roll out thick, and sprinkle with sugar.
+Cut with a round cutter, place on greased and floured tins, and bake.
+
+
+KISSES AND MACAROONS
+
+19. NATURE OF KISSES AND MACAROONS.--The varieties of small cakes known
+as kisses and macaroons are undoubtedly the daintiest ones that are
+made. Composed almost entirely of sugar, egg whites, and flavoring, they
+are very delicate in texture and are practically confections. Kisses do
+not contain any flour, but macaroons need a small amount of this
+ingredient and some varieties of them contain the yolks, as well as the
+whites, of eggs. Chopped or ground nuts, coconut, and various kinds of
+dried or candied fruits are added to these cakes to give them variety.
+
+20. The mixtures of which these cakes are made are either dropped by
+spoonfuls or forced through a pastry bag into little mounds or rosettes
+on an inverted pan or a cooky sheet and then baked in a very slow oven.
+An oven of this kind is necessary, for the mixtures must be practically
+dried out in the baking. _Meringues_, although made of a mixture similar
+to that used for kisses, are usually made in rather large, round, flat
+shapes, whereas kisses are smaller and are for the most part made in the
+shape of rosettes. Fig. 12 shows a plate of kisses ready to serve.
+
+21. _Marguerites_, while not exactly the same as either kisses or
+macaroons, are given in this connection because the mixture used for
+them is similar to that for kisses. These, as shown in Fig. 13, are in
+reality saltines covered with a mixture of egg and sugar to which nuts,
+coconut, flavoring, etc. may be added for variety. After the sugar
+covering has been applied, the saltines are set in the oven and baked
+until slightly brown on top. This variety of small cakes, as well as
+kisses and meringues, is excellent for serving with afternoon tea, or
+with ice cream at a party that is to be very dainty.
+
+[Illustration: FIG. 12]
+
+22. RECIPES FOR KISSES AND MACAROONS.--One recipe for kisses, several
+recipes for macaroons, and directions for the preparation of marguerites
+follow. If meringues are desired, the recipe for kisses may be followed
+and the mixture then dropped by spoonfuls, instead of being forced
+through a pastry tube.
+
+[Illustration: FIG. 13]
+
+KISSES OR MERINGUES
+(Sufficient for 1 to 2 Dozen Cakes)
+
+1/2 c. fine granulated sugar, or 1/2 c. and 2 Tb. powdered sugar
+2 egg whites
+1/2 tsp. vanilla
+
+Fine granulated or powdered sugar may be used for these cakes. If
+powdered sugar is selected, a little more will be required than of
+granulated. Only fresh eggs should be employed. Separate them and beat
+the whites with an egg whip, beating slowly at first and more rapidly as
+the eggs grow stiff. When they have become very stiff, add a
+tablespoonful of the sugar and continue the beating. When this has been
+beaten thoroughly, add another tablespoonful, and continue to add sugar
+in small amounts and to beat until all has been worked in. Add the
+vanilla. Moisten with cold water a board that is about 1 inch thick,
+place over it some heavy white paper, and force the mixture through a
+pastry bag or drop by spoonfuls on the paper. Place the board containing
+the kisses in a very slow oven, one so slow that instead of baking the
+kisses it will really dry them. If the oven is too warm, open the oven
+door slightly to prevent the temperature from rising too high. Bake
+until the kisses are dry and then remove them from the oven.
+
+If desired, the inside of the meringues, which is soft, may be removed
+and the shell filled with a filling of some kind. Plain whipped cream or
+whipped cream to which fresh strawberries and sugar are added makes an
+excellent filling for this purpose. In fact, meringues filled and
+garnished with whipped cream make a very delightful dessert.
+
+PECAN MACAROONS
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1 egg white
+1 c. brown sugar
+1 c. pecan meats
+1/4 tsp. salt
+
+Beat the egg white until stiff and add the sugar gradually, beating
+constantly. Fold in the nut meats, add the salt, and then drop from the
+tip of a spoon 1 or 2 inches apart on a cooky sheet covered with
+buttered paper. Bake in a moderate oven until delicately browned.
+
+ALMOND MACAROONS
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1/2 lb. almonds
+1 c. powdered sugar
+2 egg whites
+
+Blanch the almonds and force them through a food chopper. Mix the ground
+almonds and powdered sugar, and gradually add the beaten egg whites
+until a mixture of the consistency of a stiff dough is formed. Force
+through a pastry bag or drop with a spoon on a cooky sheet covered with
+buttered paper. The macaroon mixture spreads during the baking, so space
+will have to be left between the cakes. Bake in a very slow oven. After
+removing from the oven, cover for a few minutes with a moist cloth in
+order to loosen the macaroons.
+
+COCONUT MACAROONS
+(Sufficient for 1-1/2 Dozen Cakes)
+
+1 c. powdered sugar
+1 c. shredded coconut
+2 egg whites
+
+Mix the sugar and coconut. Beat the egg whites and fold into the coconut
+and sugar. Drop by spoonfuls on a cooky sheet covered with waxed paper
+and bake in a slow oven.
+
+OATMEAL-FRUIT MACAROONS
+(Sufficient for 3 Dozen Cakes)
+
+2 eggs
+1/2 c. sugar
+1/4 c. corn sirup
+1 Tb. melted shortening
+1/2 c. raisins, cut in small pieces
+2-1/2 c. rolled oats
+1/2 tsp. salt
+
+Beat the eggs, add the sugar, sirup, and shortening. Fold in the fruit,
+rolled oats, and salt. Drop by spoonfuls on a greased cooky sheet and
+bake in a moderate oven.
+
+MARGUERITES
+(Sufficient for 3 Dozen Cakes)
+
+3/4 c. sugar
+1/3 c. water
+1 egg white
+1/4 c. shredded coconut
+1/4 c. chopped nuts
+
+Cook the sugar and water until it forms a hard ball when tested in cold
+water or threads from a spoon. Beat the egg white until stiff, pour the
+hot sirup into it, and continue beating until the mixture is stiff
+enough not to run. Add the coconut and chopped nuts and spread a thick
+layer on saltines. Place in a moderate oven and bake until
+slightly browned.
+
+
+LADYFINGERS AND SPONGE DROPS
+
+23. The mixture used for ladyfingers is in reality a sponge-cake
+mixture, but it is baked in a certain oblong shape known as a ladyfinger
+shape. Shallow pans that will bake the mixture in the required shape can
+be purchased, but these need not be secured, for much more satisfactory
+results can be obtained with a pastry bag and tube after a little
+practice. The same mixture may be dropped by spoonfuls and baked in
+small round cakes known as sponge drops. Both ladyfingers and sponge
+drops, after being baked, are put together in twos by means of a simple
+sugar icing. Care should be exercised in their baking to prevent them
+from burning.
+
+Small cakes of these varieties are very satisfactory to serve with a
+rich gelatine or cream dessert. Then, again, such cakes, especially
+ladyfingers, are sometimes molded into a frozen dessert or placed in a
+mold in which a gelatine dessert is solidified. Often they are served
+with sweetened and flavored whipped cream; in fact, no matter how stale
+or fresh they may be, they help to make very delicious desserts.
+
+LADYFINGERS No. 1
+(Sufficient for 1-1/2 Dozen Cakes)
+
+3 egg whites
+1/3 c. powdered sugar
+2 egg yolks
+1/4 tsp. vanilla
+1/3 c. flour
+1/8 tsp. salt
+
+[Illustration: FIG. 14]
+
+Beat the egg whites until they are stiff and dry. Add the sugar
+gradually and continue beating. Beat the two egg yolks until they are
+thick and lemon-colored and add them. Add the flavoring and fold in the
+flour mixed and sifted with the salt. Cover a cooky sheet with light
+wrapping paper that is perfectly smooth and marked into spaces 4-1/2 in.
+long by 1-1/2 in. wide, as shown in Fig. 14. With the aid of a spoon,
+as illustrated, fill the ladyfinger mixture into a pastry bag containing
+a plain pastry tube. Then, from the pastry tube, squeeze the cake
+mixture onto the marked spaces, as shown in Fig. 15, making the mass
+slightly narrower in the center than at the ends. When all the spaces
+have been filled, set the pan containing the sheet in a slow oven and
+bake until dry. Remove from the oven and take from the paper by slipping
+a sharp knife under each ladyfinger. If the ladyfingers are to be used
+for cake, they must be put together in pairs with the following simple
+filling, and they will then appear as in Fig. 16.
+
+[Illustration: FIG. 15]
+
+[Illustration: FIG. 16]
+
+FILLING FOR LADYFINGERS
+
+Juice of 1 orange
+Sufficient sugar to spread
+
+Beat the orange juice and sugar together until smooth. Place a layer of
+the mixture between each two ladyfingers.
+
+LADYFINGERS No. 2
+(Sufficient for 3 Dozen Cakes)
+
+6 eggs
+1-1/4 c. powdered sugar
+1 c. flour
+Juice of half a lemon
+
+Separate the eggs and beat the whites with an egg whip until stiff. Sift
+the sugar and flour together several times, add a little to the eggs,
+and continue beating. Continue to add the sugar and flour, a little at a
+time, until all has been added. Beat the egg yolks until they are light
+and lemon-colored and then beat them into the mixture. Add the lemon
+juice and force the mixture through a pastry tube in the same way as
+described in the preceding recipe. Bake in a slow oven. When cool, put
+together with the orange filling.
+
+
+CAKES MADE WITH YEAST
+
+24. A few varieties of cake are made light by means of yeast instead of
+being leavened with eggs or chemical leavening agents. These cakes are,
+of course, similar to bread in many respects, but they are sweeter and
+richer than bread and contain eggs. For this reason they are not
+economical mixtures and should not be made if economy must be practiced.
+Because of the sugar, butter, and eggs used in them, the action of the
+yeast is slow; consequently, the processes involved in making these
+mixtures are neither short nor simple. Often, after they have been baked
+in a mold, the center is removed and the shells are then filled with
+different mixtures to make a variety of desserts.
+
+BRIOCHE
+
+1 c. milk
+1-1/2 yeast cakes
+1/2 c. sugar
+2/3 c. butter
+4-1/2 c. flour
+3 egg yolks
+3 whole eggs
+1/2 tsp. lemon extract
+
+Scald the milk, cool until lukewarm, and then add the yeast cakes. When
+they are thoroughly dissolved, add the sugar, the butter, which has been
+softened but not melted, and half of the flour. Add the egg yolks and
+beat with the hands. Add the eggs one at a time and when all have been
+beaten in thoroughly, continue to add more flour. After all of the flour
+and also the lemon extract have been added and the mixture is of a
+consistency to knead, allow it to rise for 6 hours. Punch down and place
+in the ice box or some other cool place overnight. In the morning, the
+mixture will be ready to bake in whatever shape is desirable.
+
+The four recipes that follow show various ways in which the brioche may
+be used to make attractive as well as appetizing desserts.
+
+COFFEE CAKES
+
+Roll the brioche mixture into a long rectangular piece about 1/4 inch
+thick. Spread with softened butter, fold one-third of the side over the
+center and the opposite side on top of that, making three layers. Cut
+this into strips about 3/4 inch wide, cover, and let rise. When light,
+twist the ends of each piece in the opposite direction, coil, and bring
+the ends together on the top of the cake. Let rise in pans for 20
+minutes, and bake in a moderate oven for about 20 minutes. Upon removing
+from the oven, brush with confectioner's sugar moistened with enough
+water to allow it to spread.
+
+BRIOCHE BUNS
+
+Work 1/2 cupful of raisins and 1/2 cupful of chopped nut meats into half
+of the brioche mixture. Shape into balls about the size of a walnut, and
+then place close together in a buttered pan. Brush over the top with 1
+tablespoonful of sugar dissolved in 2 tablespoonfuls of milk. Bake in a
+moderate oven for about 25 minutes. Brush a second time with the
+sugar-and-milk mixture and allow the buns to remain in the oven until
+they are well browned.
+
+BRIOCHE DESSERT
+
+Fill muffin pans about 1/2 full with the brioche mixture. Allow it to
+rise nearly to the top, bake in a slow oven, remove when sufficiently
+baked, and cool. Remove the center from each mold, leaving a shell. The
+centers may be toasted and served separately. Put a teaspoonful or two
+of any desirable preserves or marmalade into the shells, fill with
+sweetened and flavored whipped cream, and over the top sprinkle chopped
+nuts. This dessert should be prepared just before serving.
+
+BRIOCHE PUDDING
+
+Take enough of the brioche sponge to fill a good-sized mold two-thirds
+full. Work into this 1/2 cupful of raisins cut into small pieces, 1/4
+cupful of candied cherries, 1/2 cupful of chopped nuts, and 1/4 cupful
+of coconut. Place in a mold and allow it to rise until the mold is
+nearly full. Bake from 45 minutes to 1 hour, turn out of the mold, and
+allow to become cold. Cut into thick slices with a knife that has been
+heated in the flame, and serve with apricot or pineapple sauce.
+
+APPLE CAKE
+(Sufficient for Three Good-Sized Cakes)
+
+2 c. milk
+1 yeast cake
+1 tsp. salt
+1/2 c. sugar
+3/4 c. butter
+8-1/2 c. flour
+3 eggs
+Apples
+
+Scald the milk and cool it to lukewarm. Add the yeast, salt, sugar, and
+butter, which has been softened but not melted. Add half of the flour
+and beat in the eggs. When all has been mixed thoroughly, add sufficient
+flour to make a stiff dough. Knead for a short time and place in a bowl
+to rise. When risen until double in bulk, roll a piece of the dough 1/2
+inch thick to fit a rectangular pan. Allow this to rise until it is
+light. Peel apples, cut into halves and then into thick slices, and rub
+them with lemon so they will not discolor. When the bread mixture is
+light, place the apples on the top in rows. Sprinkle with sugar and
+cinnamon and bake in a quick oven. Serve with butter or sugar and cream.
+
+SWEDISH TEA RING
+
+Roll a large piece of the mixture used for apple cake into a rectangular
+shape from 1/4 to 1/2 inch thick, brush with butter, sprinkle with sugar
+and cinnamon and, if desired, with raisins or chopped nuts. Roll like a
+jelly roll, and place the two ends together on a cooky sheet so as to
+form a ring. Try, if possible, to conceal the joining by fastening the
+ends together carefully. The best way to do this is to cut a slice from
+each end before joining. Then, with a scissors, cut through the edge of
+the ring nearly to the center and slightly at a slant, as in Fig. 17.
+Make the cuts about 1 inch apart and turn the cut slices over so as to
+show the layers of dough. Brush with milk, dredge with sugar, and bake
+for about 1/2 hour. When baked, this cake should appear as shown in
+Fig. 18.
+
+[Illustration: FIG. 17]
+
+[Illustration: FIG. 18]
+
+
+CREAM PUFFS AND ECLAIRS
+
+25. A delicious form of dessert that is usually classed with small cakes
+includes cream puffs and eclairs. They are made of a special kind of
+paste that, when baked, becomes hollow in the center, very much as
+popovers do. The inside is then filled with a mixture similar to a
+custard mixture or with sweetened and flavored whipped cream. Many
+persons have an idea that these mixtures are very difficult to make, but
+the fact is that they may be easily made if the directions for preparing
+them are carefully followed.
+
+[Illustration: FIG. 19]
+
+26. After the paste has been mixed, the way it is to be treated will
+depend on whether cream puffs or eclairs are to be made. For cream
+puffs, which are shown in Fig. 19, it is dropped by spoonfuls on a cooky
+sheet or a large pan, while in the case of eclairs, several of which are
+shown in Fig. 20, it is forced through a large round pastry tube so as
+to form long strips. The shapes are then baked in a hot oven, and during
+this process they puff up and become hollow in the center. If, upon
+attempting to fill the shells thus made, the centers are found to
+contain a little moist, doughy material, this may be removed. The
+filling may then be introduced either by cutting a slit in the side and
+putting it in with a spoon or by inserting the end of a pastry tube into
+the shell and forcing it in with a pastry bag and tube. In addition to
+being filled with a filling of some kind, eclairs are covered, as here
+shown, with an icing that usually corresponds in flavor with the
+filling. For instance, chocolate eclairs are filled with a chocolate
+filling and covered with a chocolate icing, while coffee eclairs have a
+coffee filling and a coffee icing.
+
+[Illustration: FIG. 20]
+
+Very small cream puffs are attractive and are often served with small
+cakes for an afternoon tea or a buffet luncheon. These may be made by
+dropping the paste with a teaspoon on a cooky sheet, baking it until
+done, and then filling the shells with any desired paste.
+
+CREAM PUFFS
+(Sufficient for 1 Dozen Cream Puffs)
+
+1/2 c. butter
+1 C. boiling water
+1 c. flour
+4 eggs
+
+Boil the butter and water together until the butter is melted. Add the
+flour by pouring it all in at one time. Stir rapidly and cook until the
+mass does not stick to the sides of the pan. Continue the stirring so
+that it does not burn. Remove from the fire and cool, so as not to cook
+the eggs when they are added. Add one egg at a time and mix thoroughly
+with the mixture before adding another. Drop by spoonfuls on a greased
+cooky sheet, place close to the floor of the oven, and bake in a hot
+oven for about 30 minutes or until the puffs are dry and can be lifted
+from the sheet. Allow them to cool and then fill with whipped cream or a
+custard filling. Before serving, sprinkle powdered sugar over the top
+of each.
+
+ECLAIRS
+
+When eclairs are desired, make the paste as for cream puffs. Then
+through a large, round pastry tube, one having a diameter of at least
+1/2 inch, force this paste in strips 3-1/2 or 4 inches long, putting the
+paste on a cooky sheet or some other large pan. Bake in a hot oven in
+the same way as cream puffs. When cool, fill with a custard mixture of
+any desired flavoring and cover with an icing of the same flavor.
+
+ROYAL ECLAIRS
+
+Royal eclairs are especially delicious and make a very agreeable change
+from the usual variety. To make these, bake eclairs in the usual shape
+and set aside to cool. Cut canned peaches into pieces, add sugar to
+them, and cook down until the sirup becomes thick. Fill each eclair with
+several spoonfuls of this mixture and, if desired, serve with whipped
+cream over the top.
+
+CREAM FILLING FOR CREAM PUFFS
+
+1/3 c. flour
+2 c. milk
+1 egg
+3/4 c. sugar
+1/8 tsp. salt
+2 tsp. butter
+1 tsp. vanilla
+
+Moisten the flour with a little cold milk. Heat the remainder of the
+milk and add the moistened flour. Cook in a double boiler for 10 or 15
+minutes. Beat the egg, add the sugar and salt, and pour this into the
+hot mixture, stirring rapidly. Cook until the egg is thickened, and then
+add the butter and vanilla. Remove from the fire, cool, and fill into
+the cream puffs.
+
+CHOCOLATE FILLING FOR ECLAIRS
+
+1 sq. chocolate
+3/4 c. sugar
+1 c. water
+1/3 c. flour
+1 c. milk
+1 Tb. butter
+1 tsp. vanilla
+
+Cook the chocolate, sugar, and water over the flame until they are well
+blended. Mix the flour and milk and add to the hot mixture. Cook until
+the flour has thickened. Add the butter and vanilla. Cool and fill into
+the eclairs. Cover the tops with a plain chocolate icing.
+
+COFFEE FILLING FOR ECLAIRS
+
+1/3 c. ground coffee
+2 c. milk
+1/3 c. flour
+3/4 c. sugar
+1 Tb. butter
+1 tsp. vanilla
+
+Steep the coffee in the milk for 15 minutes. Strain and add the flour
+and sugar, which have been thoroughly mixed. Cook until the mixture is
+thickened, stirring constantly to prevent lumps from forming. Add the
+butter and vanilla, cool, and fill into the eclairs. Cover the top of
+the eclairs with icing made by thickening a little strong coffee with
+pulverized sugar.
+
+CARAMEL FILLING FOR ECLAIRS
+
+1 c. sugar
+1-1/4 c. boiling water
+1/3 c. flour
+1 c. milk
+1 Tb. butter
+1 tsp. vanilla
+
+Caramelize 1/2 cupful of the sugar, add the water, and cook until the
+caramel has dissolved. Mix the remainder of the sugar with the flour and
+moisten with the milk. Add this to the caramel and cook until the flour
+thickens completely, stirring constantly to prevent the formation of
+lumps. Add the butter and vanilla. Cool and fill into the eclairs. Cover
+the tops with a plain caramel icing.
+
+
+DOUGHNUTS AND CRULLERS
+
+27. NATURE OF DOUGHNUTS AND CRULLERS.--Some kinds of doughnuts and
+crullers are made of bread dough, and for this reason really belong to
+breakfast breads instead of to cakes. However, most of the recipes for
+these two foods include sugar, shortening, milk, eggs, and leavening,
+making doughnuts and crullers so similar to cake in their composition
+that they are usually regarded as cake mixtures. The shortening, which
+is in smaller amounts than is required for most cakes, is supplied
+largely by the method of preparation peculiar to these cakes; that is,
+by their being fried in deep fat. Consequently, some of the same
+conditions apply in their preparation as in the making of other foods
+that are cooked in this way. As has already been learned, such foods
+must either contain a sufficient amount of protein material, such as
+egg, for instance, or be coated with enough material of this kind to
+prevent the absorption of fat. In the case of doughnuts, this material
+is supplied as an ingredient.
+
+28. SHAPING DOUGHNUTS AND CRULLERS.--The ingredients used in the making
+of doughnuts are combined in much the same way as those used in other
+cake mixtures. A point to remember is that the mixture, like that for
+cookies, must be stiff enough to handle and roll out, but care should be
+taken not to use too much flour, for then the doughnuts are likely to be
+tough. Divide the dough into amounts of a convenient size, place one of
+these on a well-floured board, and roll out with a rolling pin until
+about 1/4 inch thick. Then, with a doughnut cutter, as shown in Fig. 21,
+cut as many doughnuts as possible from the rolled dough. If a regular
+doughnut cutter is not in supply, a round cookie cutter may be used and
+then a thimble or some other small round cutter applied to remove the
+center of the pieces thus cut. As here shown, a plate or some other
+small dish containing flour should be kept handy and the cutter dipped
+into this occasionally during the cutting to prevent it from sticking to
+the dough and marring the appearance of the doughnuts. Collect the
+centers and scraps that remain after the doughnuts have been cut from a
+piece and set these aside until all the fresh dough has been used. These
+may then be rolled out again and cut into doughnuts. If desired,
+however, the centers may be fried.
+
+[Illustration: FIG. 21]
+
+29. While doughnuts are usually round and have a hole in the center,
+they may, for variety, be made in other shapes. For instance, after the
+dough is rolled out, it is sometimes cut with a sharp knife Into
+rectangular pieces about 4 inches long and 2-1/2 inches wide and each
+one of these pieces then cut lengthwise into three strips attached at
+one end. When cut in this way, the strips are braided and then pinched
+together at the loose end. Or, the pieces may be made 4 inches long and
+2 inches wide, cut into two strips attached at one end, and the strips
+then twisted around each other and pinched together at the loose end.
+
+[Illustration: FIG. 22]
+
+30. FRYING DOUGHNUTS AND CRULLERS.--After the doughnuts have been cut in
+the desired shape, the next step is to fry them. The equipment required
+for this process consists of a pan or a kettle into which the fat is
+put, a long-handled frying basket into which the doughnuts are placed,
+and a receptacle containing hot water into which the doughnuts can be
+dipped after being fried. Put into the kettle a sufficient amount of
+fat, which may be any vegetable fat or oil, to cover the doughnuts well,
+allow it to become hot enough to brown an inch cube of bread in 40
+seconds, place several doughnuts in the bottom of the basket, as shown
+in Fig. 22, and then lower the basket into the hot fat, when it will be
+found that the doughnuts will rise quickly to the top of the fat. Allow
+them to brown on one side and then turn them over with a fork and let
+them brown on the other side. Be careful not to let the fat become too
+hot during the frying, or the doughnuts will become darker than is
+desirable before the inside is cooked. If it is found that the fat is
+getting too hot, turn off some of the heat or remove the deep-fat kettle
+from the excessive heat.
+
+[Illustration: FIG. 23]
+
+31. As soon as the doughnuts have become an even brown on both sides and
+have fried through thoroughly, lift the basket out of the fat and rest
+it on the edge of the frying kettle. Then, as shown in Fig. 23, remove
+the doughnuts one at a time from the basket with a fork and dip quickly
+into the pan of boiling water and remove again at once. Dipping the
+doughnuts into boiling water removes any excessive fat that may remain
+on the surface. Upon taking them from the water, place them, as in Fig.
+24, on a piece of paper that will absorb as much of the remaining fat as
+possible. When these precautions are taken, the doughnuts will be found
+to be less greasy and not so likely to disagree with the persons who eat
+them. After the surface has become dried, the doughnuts may be improved
+by sprinkling them with pulverized or granulated sugar.
+
+[Illustration: FIG. 24]
+
+32. If a large number of doughnuts are made and the hot-water method of
+drying them is adopted, it will be found that considerable fat will
+remain in the water. It will therefore pay to allow the fat to become
+cool and remove it from the surface of the water. Fat in which doughnuts
+and crullers are fried, after being poured from the dregs that collect
+in the bottom and reheated, may be clarified by adding several slices of
+raw potato to it and allowing these to become brown in it. This
+treatment will remove any foreign taste that the fat may have and make
+it possible to use the fat again for frying purposes. Fat in which
+croquettes have been fried may be treated in the same way and used the
+second time.
+
+33. RECIPES FOR DOUGHNUTS.--A variety of doughnuts that are made light
+by means of chemical leavening can be prepared, as the following recipes
+indicate. Sometimes yeast doughnuts are preferred, so a recipe for
+doughnuts of this kind is also given. If the directions previously given
+are carefully applied in carrying out any of these recipes, excellent
+results may be expected. Some persons are prejudiced against the use of
+doughnuts, claiming that they are indigestible. While this may be true
+of doughnuts improperly made, those made of good materials and by
+correct methods are always a favorite and justly so.
+
+DOUGHNUTS
+(Sufficient for 2 Dozen Doughnuts)
+
+3 Tb. butter
+1 c. sugar
+3 eggs
+1 c. milk
+4-1/2 c. flour
+6 tsp. baking powder
+1 tsp. salt
+1/4 tsp. nutmeg
+1/4 tsp. cinnamon
+
+Cream the butter, add the sugar and then the eggs, and beat thoroughly.
+Pour in the milk and sift the dry ingredients into this mixture. Divide
+into amounts that can be handled conveniently, roll out, cut, and fry
+in deep fat.
+
+POTATO-AND-BARLEY DOUGHNUTS
+(Sufficient for 2 Dozen Doughnuts)
+
+2 eggs
+1/2 c. sugar
+1/2 c. mashed potatoes
+1 Tb. fat
+1/3 c. sour milk
+1/2 c. barley flour
+1-1/2 c. wheat flour
+1/2 tsp. salt
+1/2 tsp. mace
+1/4 tsp. soda
+2 tsp. baking powder
+
+Beat the eggs and add the sugar and mashed potatoes. If solid shortening
+is used, melt it and add to the other ingredients. Pour in the sour
+milk, mix and sift the barley and wheat flour, salt, mace, soda, and
+baking powder, and add these to the mixture. Turn the dough out on a
+board in a quantity that can be handled at one time and knead for a
+little before rolling it for cutting. Cut and fry in deep fat.
+
+SOUR-MILK DOUGHNUTS
+(Sufficient for 3 Dozen Doughnuts)
+
+4 c. flour
+1-1/2 tsp. salt
+1/2 tsp. soda
+4 tsp. baking powder
+1/2 tsp. grated nutmeg
+1 c. sugar
+1 Tb. butter
+1 egg
+1-1/4 c. sour milk
+
+Mix and sift the dry ingredients and chop in the butter. Beat the egg,
+add the milk, and stir these into the dry ingredients. After mixing
+thoroughly, roll about 1/4 inch thick on a board, cut in the desired
+shape, and fry in deep fat.
+
+DROP DOUGHNUTS
+(Sufficient for 2 Dozen Doughnuts)
+
+2 c. flour
+3 tsp. baking powder
+1/2 tsp. salt
+1/4 tsp. nutmeg
+1/4 tsp. cinnamon
+1/2 c. sugar
+1 egg
+1/2 c. milk
+1 Tb. melted fat
+
+Mix and sift the dry ingredients. Beat the egg, add the milk to it, and
+pour the liquid into the dry ingredients. Add the melted fat. Drop by
+teaspoonfuls into hot fat and fry the same as for doughnuts.
+
+YEAST DOUGHNUTS
+(Sufficient for 3 Dozen Doughnuts)
+
+1 c. milk
+1 yeast cake
+5 c. flour
+2 eggs
+1/2 c. sugar
+1/4 c. melted butter
+1/2 tsp. salt
+1/2 tsp. mace
+
+Scald the milk and cool to lukewarm. Dissolve the yeast cake and add it
+to the milk and a sufficient amount of the flour to make a sponge. Allow
+this to rise until double in bulk. Then add the eggs, sugar, melted
+butter, salt, and mace. Beat thoroughly and add enough flour to make a
+dough. Knead this until it is smooth and elastic and let it rise until
+double in bulk. Roll out on a board into a sheet about 3/4 inch thick.
+Cut into long strips about 3/4 inch wide, twist, stretch, and shape like
+a figure 8. Let these stand on the board or in a pan until they are
+light and then fry in deep fat.
+
+       *       *       *       *       *
+
+
+PUDDINGS AND PUDDING SAUCES
+
+NATURE OF PUDDINGS
+
+34. Many kinds of puddings are used for desserts. Some of them closely
+resemble cake mixtures, while others are similar to custards, but are
+thickened with a cooked or a raw starchy material. Formerly, puddings
+were always boiled in a bag, but now desserts of this kind are prepared
+by boiling, steaming, or baking. To improve the flavor of puddings,
+sauces of a contrasting flavor are usually served with them.
+
+35. Puddings are often considered to be rather indigestible foods and in
+many cases this is true. For this reason, it is not wise to include them
+to any great extent in the diet of children. Because of the ingredients
+used in them, they are a heavy food and are usually high in food value.
+Consequently, some thought should be given to their selection so that
+they may be suitable for the rest of the meal in which they are served.
+It seems to be the custom to serve a rich dessert with a heavy meal,
+but, as is well known, it is less proper with such a meal than with a
+light meal. A little attention given to this matter will enable the
+housewife to prepare menus that will provide the family with a properly
+balanced meal.
+
+36. The time of day and the season of the year for the serving of
+puddings are also matters that should receive consideration. It is much
+better to serve desserts of this kind with a noon meal than with an
+evening meal. Then, too, warm puddings with sauce will be found much
+more appetizing in the cool season of the year than in warm weather. On
+the other hand, cool desserts or fruits served as desserts are very much
+more acceptable in warm weather than during the cold seasons.
+
+
+PUDDING SAUCES
+
+37. The sauces served with puddings deserve just as much attention as to
+selection and preparation as the puddings themselves. For instance, a
+sour sauce that is not rich, such as lemon sauce, should be served with
+a rich, sweet pudding, while a rich, hard sauce or perhaps a chocolate
+sauce is the proper kind to serve with a bland, flavorless pudding.
+
+So that the housewife may be perfectly familiar with a variety of sauces
+and thus know the nature of the sauces mentioned in connection with the
+puddings themselves, a number of recipes for pudding sauces are given.
+Some of these are intended to be served hot and others cold, while a few
+may be served either hot or cold, as preferred. Selection may be made
+from these for any pudding that is accompanied by a sauce when served.
+Care should be taken to have the sauce appropriate for the pudding and
+to follow explicitly the directions given for making it.
+
+LEMON SAUCE NO. 1
+
+1/2 c. sugar
+1 Tb. corn starch
+Few grains of salt
+1 c. boiling water
+2 Tb. butter
+2 Tb. lemon juice
+
+Mix the sugar, corn starch, and salt, and add the water gradually,
+stirring constantly. Boil 5 minutes, remove from the fire, add the
+butter and lemon juice, and serve.
+
+LEMON SAUCE NO. 2
+
+1/3 c.
+1 c. sugar
+3 egg yolks
+1/3 c. boiling water
+3 Tb. lemon juice
+Few gratings of lemon rind
+
+Cream the butter, add the sugar gradually, and stir in the yolks of the
+eggs slightly beaten. Then add the water and cook over boiling water
+until the mixture thickens. Add the lemon juice and rind and serve
+at once.
+
+VANILLA SAUCE
+
+1/3 c. butter
+1 c. sugar
+3 egg yolks
+1/3 c. boiling water
+Few gratings of nutmeg
+1 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and stir in the egg yolks
+beaten slightly. Add the water and cook over boiling water until the
+mixture thickens. Add the nutmeg and vanilla and serve at once.
+
+HARD SAUCE
+
+1/3 c. butter
+1 c. powdered sugar
+1/3 tsp. lemon extract
+2/3 tsp. vanilla
+
+Cream the butter, add the sugar gradually, and then add the flavoring.
+Beat until the sauce is light and creamy.
+
+STERLING SAUCE
+
+1/4 c. butter
+1 c. brown sugar
+4 Tb. cream or milk
+1 tsp. vanilla
+
+Cream the butter and add the sugar gradually. Add the milk and
+flavoring, drop by drop, to prevent separation. Beat until fluffy and
+smooth. Chill and serve.
+
+CHOCOLATE SAUCE
+
+1 c. milk
+1/2 sq. chocolate
+1/2 c. sugar
+2 Tb. flour
+1 Tb. butter
+1/2 tsp. vanilla
+
+Heat the milk and in it melt the chocolate. Mix the sugar and flour and
+stir into the mixture rapidly to prevent the formation of lumps. Cook
+until the sauce thickens, add the butter, and cook for a few minutes
+longer. Add the vanilla and serve either hot or cold, as desired.
+
+FRUIT SAUCE
+
+1 c. fruit juice
+1/4 c. sugar
+1-1/2 Tb. corn starch
+2 Tb. lemon juice
+
+Heat the fruit juice, which may be any left-over fruit juice. Mix the
+sugar and corn starch, add to the hot fruit juice, and cook until the
+corn starch thickens, stirring constantly to prevent the formation of
+lumps. Add the lemon juice. Remove from the heat and, if the sauce is
+desired to be more acid, add lemon juice to suit the taste.
+
+APRICOT SAUCE
+
+3/4 c. apricot pulp
+3/4 c. whipping cream
+Pulverized sugar
+
+Prepare apricot pulp by forcing cooked apricots through a sieve. Whip
+the cream and fold the apricot pulp into it. Add pulverized sugar to
+suit the taste.
+
+PINEAPPLE SAUCE
+
+Half c. sugar
+1-1/2 c. water
+1 c. grated pineapple
+1 Tb. corn starch
+
+Add the sugar to the water and bring to the boiling point. Add the
+pineapple and cook until it is tender. If canned pineapple is used, omit
+1/2 cupful of the water. Moisten the corn starch with a little water and
+add it. Cook until it thickens, stirring to prevent lumps.
+
+ORANGE SAUCE
+
+1/4 c. orange juice
+1 Tb. lemon juice
+Powdered sugar
+
+Into the fruit juices, beat the powdered sugar until the sauce is as
+sweet as desired.
+
+MARASCHINO SAUCE
+
+1/4 c. maraschino juice
+1 Tb. lemon juice
+6 cherries, chopped
+Powdered sugar
+
+Mix the fruit juices and chopped cherries, add the sugar, beat well, and
+serve.
+
+CUSTARD SAUCE
+
+2 c. milk
+1 Tb. corn starch
+1/3 c. sugar
+1/2 tsp. vanilla
+1/2 tsp. lemon extract
+Pinch of salt
+
+Heat the milk in a double boiler. Mix the corn starch and sugar and add
+to the milk, stirring so as to prevent the formation of lumps. Continue
+stirring until the corn starch has thickened and then cook for about 15
+minutes longer. Beat the egg, add it to the mixture, and cook for a few
+minutes longer. Add the vanilla, lemon, and salt. Serve hot or cold.
+
+COCONUT SAUCE
+
+2 c. milk
+1/2 c. shredded coconut
+1/3 c. sugar
+1-1/2 Tb. corn starch
+Pinch of salt
+1 egg white
+1/2 tsp. vanilla
+
+Heat the milk in a double boiler with the coconut. Mix the sugar and
+corn starch and add to the hot milk and coconut. Stir until the corn
+starch has thickened and cook for 15 minutes. Add the salt to the egg
+white and beat until it is stiff. Pour the hot mixture over the egg
+white and continue beating until thoroughly blended. Add the vanilla and
+serve either hot or cold.
+
+JELLY SAUCE
+
+2 tsp. corn starch or arrowroot
+1 c. boiling water
+1/2 c. jelly or jam
+Juice of 1/2 lemon
+
+Cook the corn starch or arrowroot diluted with cold water, in the
+boiling water for 5 minutes. Add the jelly or jam, beaten smooth, and
+let simmer for 3 or 4 minutes. Add sugar, if needed, and the lemon
+juice. Strain and serve.
+
+       *       *       *       *       *
+
+
+PUDDINGS
+
+PREPARATION OF PUDDINGS
+
+38. As has already been learned, puddings are cooked by being boiled,
+steamed, or baked. No different utensils from those used in the making
+of custards and cakes need be provided for the making of puddings
+except, perhaps, a steamer. A utensil of this kind, which is required
+for steamed puddings, consists of a large pan, which sets directly over
+the flame and into which the water is poured; a second pan, which fits
+closely into the first one and into which the pudding is put; and a
+spout, into which the water may be poured. The steamer must be very
+closely covered in order that all the steam, which does the cooking, may
+be retained. An apparatus that will answer the purpose of a steamer may
+be improvised, however, if there are in the supply of household utensils
+a pan, a colander, and a cover that will fit tight enough to retain the
+steam; or, instead of putting the pudding directly in the second pan of
+the steamer, it may be put into individual molds or a pan that will hold
+a sufficient quantity to serve just the desired number of persons and
+these then set in the second pan to cook.
+
+[Illustration: FIG. 25]
+
+39. Steamed puddings ready to serve are shown in Figs. 25 and 26. The
+pudding in Fig. 25 shows how a pudding that has been steamed in one
+large mold will appear. The mold used may be just large enough for the
+number of persons to be served or it may be larger and what remains used
+for another meal. Fig. 26 shows a pudding that has been steamed in
+individual molds. Whichever one of these two methods of preparing
+steamed puddings is preferred may be adopted.
+
+When puddings are cooked by steaming, it should be remembered that the
+steaming process must be continuous. Therefore, if water must be added
+during the cooking, boiling water should be used so as not to lower the
+temperature and stop the formation of steam. After being steamed
+sufficiently, puddings of this kind are often placed in the oven for a
+short time in order to dry the surface.
+
+[Illustration: FIG. 26]
+
+40. The baking of puddings is so similar to the baking of cakes and
+custards that the same directions apply. A few points, however, should
+be kept well in mind if good puddings would be the result. The utensil
+in which a pudding that is to be baked is put may be of any desired
+shape, but it should always be greased. This also holds true in the case
+of puddings that are to be steamed. Puddings that contain an
+egg-and-milk mixture, as, for instance, bread pudding, must necessarily,
+as with custards, be baked at a temperature low enough to prevent them
+from curding.
+
+
+RECIPES FOR PUDDINGS
+
+41. In the preparation of many puddings here considered, left-over
+materials, such as bread, rolls, stale cake, cookies, etc., may be
+utilized to advantage. Consequently, when the housewife is making
+desserts, she should endeavor to make good use of all such things in
+case they cannot be used by themselves.
+
+42. INDIAN PUDDING.--As corn meal is the chief ingredient in the pudding
+given in the accompanying recipe, it is called Indian pudding, corn meal
+being a product of Indian corn. For persons who like food containing
+corn meal, this pudding will prove satisfactory. It has the advantage
+over other puddings in that it is inexpensive.
+
+INDIAN PUDDING
+(Sufficient to Serve Eight)
+
+1/3 c. corn meal
+5 c. milk
+1/2 c. molasses
+1/2 tsp. salt
+1 tsp. cinnamon
+
+Mix the corn meal with some of the milk, scald the remainder in a double
+boiler, and add the moistened corn meal to it. Pour in the molasses,
+salt, and cinnamon, cook for 15 or 20 minutes in a double boiler, and
+then pour into a buttered baking dish. Bake in a very slow oven for
+about 2 hours. Serve with cream or custard sauce.
+
+43. BROWN BETTY.--A baked pudding that always meets with favor among
+both old and young is Brown Betty. The flavor imparted by the apples and
+other ingredients to the bread crumbs is delightful, especially when the
+pudding is prepared according to the accompanying directions.
+
+BROWN BETTY
+(Sufficient to Serve Eight)
+
+1 qt. stale bread crumbs
+1 qt. sliced apples
+1/2 c. brown sugar
+1/2 c. sugar
+1/4 tsp. nutmeg
+1 tsp. cinnamon
+1/4 c. butter
+1/2 to 1 c. water
+Juice and rind of 1/2 lemon
+
+Butter a baking dish. Make coarse crumbs of the stale bread and place a
+layer on the bottom of the baking dish. Place on top of this a layer of
+half the sliced apples and sprinkle with 1/2 of the sugar, to which have
+been added the nutmeg and cinnamon. Dot with butter, sprinkle with
+another layer of crumbs, add the remaining apples, sugar, and spices,
+and dot again with butter. Cover with the remaining crumbs and dot this
+with the remaining butter. Pour over this the water, lemon juice, and
+the grated lemon rind. Bake in a moderate oven for about 45 minutes,
+covering the dish for the first half of the time and removing the cover
+for the latter part of the baking. Serve with cream, lemon sauce, or
+hard sauce. The quantity of water necessary depends on the dryness of
+the crumbs and the juiciness of the apples.
+
+44. BREAD PUDDING.--For utilizing bits of bread that might otherwise be
+wasted, there is no better plan than to make a bread pudding. This
+dessert may be used with any dinner or luncheon, as jams, jellies, and
+practically all kinds of sauce may be served with it to impart a
+suitable flavor.
+
+BREAD PUDDING
+(Sufficient to Serve Eight)
+
+1 qt. milk
+2 c. stale bread crumbs
+2 eggs
+1/2 c. sugar
+1 tsp. vanilla
+
+Heat the milk and pour it over the bread crumbs. Allow them to soak
+until they are soft. Beat the eggs, add the sugar and vanilla to them,
+and stir this into the mixture of crumbs and milk. Mix thoroughly, pour
+into a buttered baking dish, and bake in a moderate oven for about 45
+minutes. If desired, jelly or jam may be served with the bread pudding
+or any desirable sauce, such as lemon, vanilla, or custard, may be used
+and the pudding may be served either hot or cold.
+
+45. MAIZE PUDDING.--A pudding that has both corn starch and corn meal as
+its basis provides variety. This pudding, called maize pudding, is
+prepared in a double boiler and then turned into a mold to cool. Either
+raisins or dates may be added to it to increase its palatability.
+
+MAIZE PUDDING
+(Sufficient to Serve Eight)
+
+3-1/2 c. milk
+2 Tb. corn starch
+1/2 c. white corn meal
+1/2 tsp. salt
+1/3 c. sugar
+1/2 tsp. cinnamon
+3/4 c. raisins or dates
+
+Scald the milk in a double boiler, mix the corn starch, corn meal, salt,
+sugar, and cinnamon, and add this to the hot milk, stirring rapidly to
+prevent the formation of lumps. Continue to stir and cook directly over
+the fire until the mixture thickens. Then return to the double boiler
+and cook for about 2 hours. Fifteen minutes before removing from the
+fire, add the raisins or chopped dates, turn into a mold, and serve
+either hot or cold with custard sauce.
+
+46. PIERROT PUDDING.--A steamed pudding made of simple ingredients is
+often desired for serving with an elaborate meal. In such a case,
+Pierrot pudding will answer very well.
+
+PIERROT PUDDING
+(Sufficient to Serve Six)
+
+1/2 c. butter
+1 c. sugar
+3/4 c. milk
+2-1/2 c. flour
+5 tsp. baking powder
+2 egg whites
+1 tsp. vanilla
+
+Cream the butter and add the sugar gradually. Then add the milk
+alternately with the flour, to which has been added the baking powder.
+Beat the whites of the eggs until they are stiff and fold them into the
+mixture. Add the vanilla. Butter baking-powder cans or other molds, fill
+them half full with the mixture, adjust the covers, which should also be
+buttered, and place in a kettle of boiling water. Raise them from the
+bottom of the kettle by means of a rack, have the water come half way up
+around the molds, and cover closely. If small molds are used, steam them
+only 1 hour. If a large mold is used, steam from 1-1/2 to 2 hours, never
+allowing the water to get below the boiling point. Remove from the molds
+and serve with hot chocolate sauce.
+
+47. STEAMED GINGER PUDDING.--A steamed pudding in which the flavor of
+ginger predominates is given in the accompanying recipe. This kind of
+pudding is very popular among persons who like such flavor.
+
+STEAMED GINGER PUDDING
+(Sufficient to Serve Eight)
+
+1/2 c. shortening
+1/2 c. sugar
+2 eggs
+2-1/2 c. flour
+4 tsp. baking powder
+1/4 tsp. salt
+1 tsp. ginger
+1 c. milk
+
+Cream the shortening and add the sugar and the beaten eggs. Sift the dry
+ingredients with the flour and add alternately with the milk. Turn into
+a buttered mold and steam for about 2 hours. Remove from the mold and
+serve with sweetened whipped cream or any desired sauce.
+
+48. RAISIN PUFF.--Raisins always increase the food value of a meal, and
+they are especially good when combined with the ingredients required
+for the dessert known as raisin puff. This steamed pudding is rather
+rich and should not, of course, be served with a meal in which the other
+foods are rich.
+
+RAISIN PUFF
+(Sufficient to Serve Eight)
+
+1/2 c. shortening
+1/2 c. sugar
+1 egg
+2-1/4 c. flour
+4 tsp. baking powder
+1 tsp. cinnamon
+1/4 tsp. salt
+1 c. milk
+1 c. raisins
+
+Cream the shortening and add the sugar gradually and the beaten egg.
+Sift the dry ingredients with the flour and add alternately with the
+milk. Chop the raisins and fold them into the mixture. Turn into a
+buttered mold, cover, and steam for 1-1/2 or 2 hours. Remove from the
+mold and serve hot with whipped cream or any desired sauce.
+
+49. SUET-FRUIT PUDDING.--Steamed puddings in which suet and fruit form
+two of the ingredients are excellent cold-weather desserts. Such
+puddings are usually made around the holidays, and under proper
+conditions will keep for a long time. The accompanying recipe gives
+directions for making an excellent pudding of this kind.
+
+SUET-FRUIT PUDDING
+(Sufficient to Serve Eight)
+
+3/4 c. suet
+2-1/2 stale bread crumbs
+2 egg yolks
+1/4 c. milk
+1 c. brown sugar
+Grated rind of 1 lemon
+1 Tb. lemon juice
+1-1/2 c. raisins
+1/2 c. molasses
+1/2 tsp. salt
+1 tsp. cinnamon
+1/2 tsp. grated nutmeg
+1/4 tsp. cloves
+1/2 tsp. soda
+1/2 c. flour
+2 egg whites
+
+Force the suet through a food chopper or chop very fine. Then work it
+with the hands until it is creamy and to it add the bread crumbs. Beat
+the egg yolks until they are light and add them to the suet and bread
+crumbs. Add the milk. Add the sugar, grated lemon rind, lemon juice, the
+raisins, cut into pieces, the molasses, and milk. Sift together the
+salt, spices, soda, and flour, and sift these into the mixture. Mix
+thoroughly, fold in the whites of the eggs beaten until they are stiff,
+turn into a buttered mold, adjust the cover, and steam for about 3
+hours. Serve with any desired sauce.
+
+50. CHRISTMAS PUDDING.--A pudding much used during the holiday season
+is Christmas pudding. The ingredients for this dessert are similar to
+those for suet-fruit pudding. In fact, both may be used for the same
+purpose. Christmas pudding is especially good when served with hard
+sauce, although other sauce may be used with it.
+
+CHRISTMAS PUDDING
+(Sufficient to Serve Twelve)
+
+2-1/2 c. stale bread crumbs
+1/2 c. milk
+1 c. beef suet
+1/2 c. sugar
+1/2 c. molasses
+2 eggs
+1 c. chopped raisins
+1/2 c. chopped citron
+1/2 c. chopped nuts
+1 c. flour
+1/2 tsp. soda
+1 tsp. baking powder
+1 tsp. salt
+1/3 c. fruit juice
+
+Soak the bread crumbs in the milk. Work the suet with the hands until it
+is creamy, and to it add the sugar, molasses, and well-beaten eggs. Mix
+with the milk and bread crumbs, and add the fruit and nuts. Mix the dry
+ingredients and sift them into the mixture. Add the fruit juice, turn
+into a buttered mold, and steam for 3 hours. Serve hot with hard sauce
+or any other desired sauce.
+
+51. POCONO PUDDING.--Directions for still another steamed pudding in
+which suet is used are given in the accompanying recipe for Pocono
+pudding. This dessert does not require so many ingredients as suet-fruit
+or Christmas pudding, and in many cases will answer the same purpose.
+
+POCONO PUDDING
+(Sufficient to Serve Eight)
+
+3/4 c. suet
+2 c. apples
+2 c. stale bread crumbs
+3 eggs
+3/4 c. brown sugar
+1/2 c. milk
+1 tsp. salt
+Rind and juice of 1 lemon
+1/2 c. raisins
+
+Put the suet, apples, peeled and cored, and the bread crumbs through the
+food chopper. Beat the yolks of the eggs and add these with the sugar,
+milk, salt, and grated rind and juice of the lemon. Chop the raisins and
+add to the mixture. Beat the egg whites and fold these into the mixture.
+Pour the mixture into buttered molds and steam for 3 to 4 hours. Serve
+with any desired sauce.
+
+52. STEAMED FIG PUDDING.--A steamed pudding made according to the recipe
+here given never fails to please. As the name, steamed fig pudding,
+indicates, it is supposed to have chopped figs added to it, although
+raisins will answer if figs cannot be obtained.
+
+STEAMED FIG PUDDING
+(Sufficient to Serve Twelve)
+
+1/2 c. butter
+1/4 c. sugar
+1 c. molasses
+1 c. milk
+2-1/2 c. flour
+1/2 tsp. cinnamon
+1/4 tsp. nutmeg
+1/2 tsp. soda
+3 tsp. baking powder
+1/2 c. chopped figs or raisins
+
+Cream the butter and add the sugar, molasses, and milk. Mix and sift the
+dry ingredients and stir these into the mixture. Fold in the chopped
+figs or raisins and steam in buttered molds for 2 to 3 hours, depending
+on the size of the molds. Serve hot with any desired sauce.
+
+53. FRESH FRUIT PUDDING.--During berry or cherry season fresh-fruit
+pudding is an excellent one to make. This pudding is prepared in much
+the same way as a cake mixture, is combined with the fruit selected, and
+is then either steamed or baked.
+
+FRESH-FRUIT PUDDING
+(Sufficient to Serve Six)
+
+1/4 c. butter
+1/4 c. sugar
+2 c. flour
+1/4 tsp. salt
+3 tsp. baking powder
+1-1/4 c. milk
+2 egg whites
+1 c. berries or stoned cherries
+
+Cream the butter and add the sugar. Sift together the dry ingredients
+and add these alternately with the milk. Beat the egg whites and fold
+these in. Place a layer of dough in the bottom of a buttered baking
+dish, put a layer of fruit on top of this, add dough next and then
+fruit, and have a final layer of dough on top. Cover tight and steam for
+1-1/2 or 2 hours or bake without the cover in a moderate oven for about
+45 minutes. Serve with a fruit or a hard sauce.
+
+54. COCONUT PUFF.--A light pudding to which shredded coconut is added to
+give flavor is a satisfactory dessert for a heavy meal. As it is baked
+in muffin pans, it may be served in a dainty manner.
+
+COCONUT PUFF
+(Sufficient to Serve Eight)
+
+1/2 c. butter
+1 c. sugar
+2 eggs
+2 c. flour
+1/2 tsp. soda
+2 tsp. baking powder
+1 c. sour milk
+1/2 c. shredded coconut
+
+Cream the butter and add the sugar. Beat the yolks of the eggs and add
+them. Sift the dry ingredients with the flour and add alternately with
+the milk. Fold in the coconut. Beat the egg whites until stiff and fold
+them in. Bake in buttered muffin pans in a quick oven for 20 minutes.
+Serve with coconut or any desired sauce.
+
+55. COTTAGE PUDDING.--When a simple baked pudding is desired, the
+housewife almost instinctively turns to cottage pudding. This pudding
+has been a favorite in the household for years and may be eaten by young
+or old. It is not very rich, and so should be served with an
+appetizing sauce.
+
+COTTAGE PUDDING
+(Sufficient to Serve Eight)
+
+1/4 c. butter
+1/2 c. sugar
+1 egg, well beaten
+1 1/2 c. flour
+3 tsp. baking powder
+1/2 c. milk
+1 tsp. vanilla
+
+Cream the butter, add the sugar, and beat the egg and add it. Sift the
+flour and baking powder together and add alternately with the milk. Add
+the vanilla. Bake in a loaf-cake pan and serve hot with lemon, fruit, or
+chocolate sauce.
+
+[Illustration: FIG. 27]
+
+56. CHOCOLATE BREAD PUDDING.--To the majority of persons the flavor of
+chocolate is always pleasing. In chocolate bread pudding, this flavor is
+well blended with the ingredients. This pudding, when baked, may be cut
+into slices, as shown in Fig. 27, and then daintily served with either
+hard or custard sauce.
+
+CHOCOLATE BREAD PUDDING
+(Sufficient to Serve Eight)
+
+2 c. stale bread crumbs
+4 c. milk
+1 sq. unsweetened chocolate
+1/2 c. sugar
+2 eggs
+1/4 tsp. salt
+1 tsp. vanilla
+
+Soak the bread crumbs in 3 cupfuls of the milk. Melt the chocolate in a
+saucepan and add the sugar and the remaining cup of milk. Cook until the
+mixture is smooth and add this to the bread and milk. Beat the eggs and
+add them. Add the salt and vanilla. Pour into a buttered baking dish and
+bake for about 45 minutes in a moderate oven. Cut into slices and serve
+with hard or custard sauce.
+
+57. CHOCOLATE PUDDING.--Baked chocolate pudding provides another way in
+which to serve a dessert in which chocolate flavor predominates. This
+pudding, because of its food value and the pleasing way in which it may
+be served, is sure to answer for any meal in which a pudding dessert
+is desired.
+
+CHOCOLATE PUDDING
+(Sufficient to Serve Eight)
+
+1/4 c. butter
+3/4 c. sugar
+2 eggs
+1-1/2 c. milk
+1-1/2 c. flour
+3 tsp. baking powder
+1/4 tsp. soda
+1-1/4 sq. unsweetened chocolate
+1-1/2 tsp. vanilla
+
+Cream the butter, add the sugar, and beat the yolks of the eggs and add
+them. Add the milk alternately with the flour, which has been mixed and
+sifted with the baking powder and soda. Melt the chocolate in a saucepan
+and add. Beat the whites of the eggs until stiff and fold them into the
+mixture. Flavor with the vanilla. Bake in a pan that will leave a space
+in the center. It will require about 45 minutes to 1 hour for the
+baking. Remove from the pan, fill the center with whipped cream, and
+serve with chocolate sauce.
+
+58. BOSTON CREAM PIE.--Boston cream pie is a dessert that can be made up
+with some of the recipes already given. It is a favorite dessert with
+many people and is very high in food value.
+
+To make Boston cream pie, first bake two layers, each about 1 inch
+thick, in round pans, using the plain-cake or cottage-pudding recipe.
+Then, between these layers, put a filling about 1/2 inch thick. This
+filling should preferably be the one used for cream puffs, although any
+similar filling stiff enough to stand up well may be used instead. Cover
+the top layer with 1/2 to 1 inch of slightly sweetened and flavored
+whipped cream. The cake should not be put together until both the layers
+and the filling have cooled.
+
+EXAMINATION QUESTIONS
+
+(1) In what general way does the thickness of the dough mixture for
+large cakes differ from that for small cakes other than cup cakes?
+
+(2) (a) In baking small cakes, how does the oven temperature required
+compare with that required for large cakes? (b) How does the length of
+time required for baking large and small cakes differ?
+
+(3) If the time for baking small cakes is divided into halves, what
+should occur in the second half?
+
+(4) Where should the pans for the baking of small cakes be placed in the
+oven?
+
+(5) Describe an original way of decorating cup cakes.
+
+(6) Describe two classes of cookies.
+
+(7) What precaution must be taken with regard to the flour used in the
+mixing of cakes?
+
+(8) How thick should the dough be rolled for: (a) cookies? (b) ginger
+snaps?
+
+(9) Describe the baking of cookies.
+
+(10) Describe the frying of doughnuts and crullers.
+
+(11) Describe a method of removing the excess fat from the surface of
+doughnuts after they are fried.
+
+(12) By what methods may puddings be cooked?
+
+(13) With what kind of meal and during what kind of weather should
+heavy, rich pudding be served?
+
+(J4) Of what value are pudding sauces?
+
+(15) (a) Describe the method of steaming pudding. (b) How may the
+surface of steamed puddings be made dry?
+
+
+
+
+PASTRIES AND PIES
+
+       *       *       *       *       *
+
+REQUIREMENTS FOR PASTRY AND PIE MAKING
+
+NATURE OF PASTRIES AND PIES
+
+1. Pastry is a shortened dough that is made of flour, water, salt, and
+fat and used in the preparation of desserts. Chief among these deserts
+are pies. These are made by baking foods between two crusts of pastry or
+with a single crust, which may be an upper or a lower one. Originally
+pies were not intended for desserts. Rather, they were used as the main
+dish of the meal, as they contained a filling of meat or fish and
+vegetables. Such pies are still made, but they are not usually the ones
+intended when pastry for pies is mentioned. It should therefore be
+understood that the pastry considered in this Section is that which is
+used with sweet fillings and employed particularly in the making of pies
+and similar foods that are used for desserts.
+
+Some cooks, especially the French ones, regard as pastry such foods as
+certain small cakes, the paste used for cream puffs and eclairs, and the
+sweetened breads made with yeast, such as brioche. In reality, such
+desserts resemble cakes in use more than they do pastry, and for this
+reason are discussed in connection with them.
+
+2. Pastry desserts may be made in various fancy shapes for individual
+servings or in pies that will serve five or six persons. Pies having one
+crust usually contain a filling that consists of a custard mixture, a
+mixture thickened with corn starch or flour, or occasionally a fruit
+mixture. Some pies also have a top crust covering the filling, and when
+this is the case a fruit filling, either fresh or cooked, is the kind
+that is generally used.
+
+3. Because of the nature of the materials used in the preparation of
+pastry desserts, the finished product is necessarily high in food
+value. For instance, starchy material is provided by the flour, fat by
+the shortening, and sugar in comparatively large amounts by the filling,
+whether it be fruit of some kind or a material resembling custard. This
+fact, rather than the taste or the appetite, should aid in determining
+whether or not pastry desserts should be included in a meal. While the
+popularity of such desserts causes them to be used somewhat
+indiscriminately, their use should always be governed by the nature of
+the rest of the meal. Thus, if the other dishes served provide enough
+food value, then a dessert lighter than pie should be chosen; but if the
+rest of the meal is not sufficiently high in this respect, a wholesome
+pastry dessert will generally prove to be a wise selection.
+
+4. It is true, of course, that every person must determine for himself
+whether or not pastry desserts are wholesome enough to be eaten by him.
+Indigestion is almost sure to result from heavy, soggy, imperfectly
+baked pastry, because the quantities of fat it contains may be slow to
+digest and much of the starchy material may be imperfectly cooked.
+Consequently, it is often not the pie itself but the way in which it is
+made that is responsible for the bad reputation that this very
+attractive dessert has acquired. If the correct method of making pastry
+and pies is followed and the ingredients are handled properly in the
+making, the digestibility of the finished product need give the
+housewife very little concern. As a rule, a little experience is needed
+in order that good results in the making of pastry dishes may be
+attained, but one who becomes efficient in the other phases of cookery
+should have no difficulty with foods of this kind.
+
+5. Detailed instructions regarding the making of pastry desserts are
+given throughout this Section, but if the greatest degree of success is
+to be attained, it will be well from the very beginning to understand a
+few general rules that apply to this work. In the first place, the
+ingredients must be of the right sort and as cold as possible; then they
+must be handled and combined with dexterity; and, finally, a hot oven
+must be provided in order that these foods may be properly baked.
+
+
+INGREDIENTS USED FOR PASTRY
+
+6. The ingredients used in pastry making are neither numerous nor
+complicated, usually including only flour, salt, shortening, and liquid.
+If these are correctly combined, they will be all that is required to
+make a pastry that is light, flaky, and crisp. Occasionally a recipe
+requiring baking powder will be found and sometimes eggs are called for
+in mixtures of this kind, but neither of these ingredients is required
+for successful pastry making. Baking powder may be an advantage when it
+is used by one who is not experienced in the handling of pastry
+mixtures, for it helps to make pastry lighter. However, only a small
+quantity of this ingredient should be used, as a very little will bring
+about the desired result.
+
+7. FLOUR FOR PASTRY.--Pastry flour is the most desirable for pastry
+making. It is made from winter wheat, which, as has already been
+explained, contains less gluten and therefore lacks the gummy
+consistency of bread flour. For puff paste, which is prepared so as to
+hold air between thin layers of pastry, bread flour is often used
+because it retains air better. Flours made of other cereals may also be
+used. Pastry made of such flours is more difficult to handle, but good
+results may be obtained if patience and care are exercised. When corn
+flour, rice flour, and barley flour are used as part of the flour for
+pastry, it will be found that less shortening is needed than when wheat
+flour alone is used. The dark flours, such as barley, produce a pastry
+that is dark in color, but this is no particular disadvantage so long as
+the quality is not impaired.
+
+No matter what kind of flour is used for the pastry, it should be as dry
+as possible. At times, putting the flour in a warm oven and allowing it
+to dry will prove to be advantageous. However, flour so treated should
+be cooled before it is used, since the cooler the ingredients are the
+better will be the pastry.
+
+Cereal products of different kinds, such as corn meal, for instance, may
+be moistened, spread into pans in thin layers, and then baked. The
+shells thus produced may be filled with various kinds of filling and
+used very successfully. Such shells, however, can scarcely be considered
+as real pastry.
+
+8. SHORTENING FOR PASTRY.--A solid fat, that is, one that will remain
+solid at ordinary room temperature, is the best shortening for pastry
+making. Oils of various kinds may be used, but in most cases the results
+are not so successful. If pastry is to have the desired flakiness, the
+shortening must not be broken into such minute particles and the flour
+must not be saturated with fat, as is more likely to be the case if oil
+is used in place of solid fat. In addition to being solid, the fat
+should be just as cold as possible.
+
+Butter is the fat that is used for puff paste, but for other varieties
+of pastry almost any desirable fat may be utilized. Lard has always been
+a particular favorite for pastry making; still, for ordinary pastry
+making, there are various combinations of fat of both animal and
+vegetable origin which serve the purpose.
+
+Certain fats left over from various cooking processes in the home can be
+utilized to advantage in the making of pastry. Chicken fat is a very
+satisfactory one. A mixture of lard and tried-out beef suet also makes
+an ideal fat for pastry, the hard flakiness of the suet being
+particularly desirable. In fact, almost any fat without a disagreeable
+odor or flavor may be used as all or part of the fat required. As has
+already been learned, fats may be clarified and freed of their odor by
+first heating them and then allowing a few slices of raw potato to
+become hot in them.
+
+9. LIQUID FOR PASTRY.--Water is the only liquid used in pastry making.
+Water in which small pieces of ice are allowed to melt is especially
+desirable for this purpose, but if ice cannot be obtained, the water
+used should be as cold as possible.
+
+10. PROPORTION OF INGREDIENTS.--The proportion of ingredients for the
+making of pastry varies with the kinds of flour used and the kinds of
+pastry desired. Some varieties can be made with a comparatively small
+amount of fat, while others require a large amount. The use to which the
+paste is to be put will determine the proportion of fat to be used. It
+varies from the minimum amount of one-sixth as much fat as flour, by
+measure, or one-third, by weight, which is the proportion for economy
+paste, to one-half, by measure, or an equal amount by weight, which is
+the proportion used in the making of puff paste. For the ordinary
+preparation of pies, an amount midway between the two extremes is
+usually sufficient, while oftentimes less may be used to advantage. It
+should be remembered that fat is the most expensive ingredient in pastry
+making and should be used with discretion.
+
+11. The amount of liquid in proportion to the amount of flour is about
+one-fourth, by measure, for, as is explained in _Hot Breads_, pie crust
+is an example of a stiff dough, and such dough requires four times as
+much flour as liquid. However, liquid should be added to the other
+ingredients until the correct consistency is obtained, regardless of the
+quantity used. The consistency is not right until the flour and the fat
+cling together in such a way that the mixture may be rolled out to form
+the crust for a pie. The less liquid used to accomplish this condition,
+the flakier will be the crust when it is baked. More skill is required
+in the handling of pastry when the smallest amount of water that can
+possibly be used is added, but the results achieved usually justify the
+care that is taken.
+
+
+UTENSILS FOR PASTRY MAKING
+
+12. The utensils needed for pastry making are few in number and simple
+in use. They consist of a mixing bowl, two case knives, a spatula, a
+rolling pin, a flour sieve, two measuring cups, two measuring spoons,
+and pie tins. Fig. 1 shows the way in which these necessary utensils as
+well as the required ingredients for pastry should be placed so as to be
+handy for the person who is to use them. It will be well to observe the
+placing of these, for much depends on their convenient arrangement. The
+kind of utensils to use requires consideration, also.
+
+[Illustration: FIG. 1]
+
+13. A bowl of any description may be used for the mixing, the usual
+cake-making bowl being very satisfactory. As the illustration shows,
+this utensil should have a round bottom, as the ingredients may be kept
+together better in such a bowl than in a pan of another kind. The two
+case knives are needed for mixing the ingredients in the bowl, and the
+spatula is used in handling the paste. The rolling pin, which is used
+for rolling out the dough to the required thickness, may be made of any
+material, but it should be one that will revolve while the handles
+remain stationary. With such a utensil it is possible to procure a
+lighter touch than with one that has fixed handles. The flour sieve is
+an absolute necessity, because the flour for pastry must be made as
+light as possible by sifting. One of the measuring cups is needed for
+the flour, or dry ingredient, and the other for the water, or wet
+ingredient. The two measuring spoons, which should be of different
+sizes, are used for measuring the salt and the shortening.
+
+The kind of pans to use for pies depends largely on the opinion of the
+person making the pies. Ordinary tin pans will answer the purpose, but
+aluminum, baking-glass, or earthenware pans will prove to be more
+satisfactory because they retain the heat longer than do pans made of
+other materials. If desired, enamelware pans may be used, but this
+material chips easily and consequently is not very satisfactory.
+
+The enamel top of a pastry table or the zinc-covered or vitrolite top of
+a kitchen cabinet will be satisfactory for the rolling out of the
+pastry, as will also a hardwood molding board. Whichever one of these is
+used should, of course, be perfectly clean and dry.
+
+       *       *       *       *       *
+
+
+PASTRY AND PIE MAKING
+
+METHODS OF MIXING PASTRY
+
+14. Several methods of mixing the ingredients used in pastry are
+followed, each one producing a different effect in the finished product.
+The method employed in the making of plain pastry, such as is commonly
+used for pies, consists in first mixing the shortening and the flour and
+then adding the liquid.
+
+Another method is adopted for pastries that are intended to be somewhat
+flakier and of a little better quality than plain pastry. In this
+method, half of the fat is mixed with the flour and the water is then
+added to the mixture. With this done, the dough that is formed is rolled
+out, the remaining fat placed on it, and the pastry then folded and
+rolled repeatedly in such a way as to incorporate all the fat.
+
+Still another method is followed when puff paste or fancy pastry dishes
+are desired. Only a very small quantity of fat is mixed with the flour
+or flour alone is prepared. Water is then added and the mixture is
+kneaded until it becomes smooth and elastic. When the kneading is done,
+the dough is rolled out in a certain shape, the fat is placed on it,
+and, after it is folded over the fat, it is put through a series of
+foldings and rollings until all the fat is incorporated.
+
+The first and the third of these methods are explained and illustrated
+here in detail, so that the housewife ought not have any difficulty in
+producing splendid results. As the second method is practically a
+combination of the other two, familiarity with them will insure
+success with it.
+
+Pastry ingredients may be mixed by methods that differ from the three
+just mentioned. One of these is illustrated in the method given later
+for the making of easy pastry. This seems to be a complete reversal of
+the rules observed in making pastry in the usual ways. The water is hot
+and the fat is melted in it. The flour is added to the liquid and the
+fat instead of the liquid being added to the flour and the fat. In spite
+of the fact that all this appears to be contrary, the results obtained
+by this method are satisfactory.
+
+       *       *       *       *       *
+
+
+PASTRY FOR PIES
+
+MAKING AND BAKING
+
+15. PROCEDURE IN MAKING PLAIN PASTRY.--The first step in the making of
+plain pastry consists in sifting the flour with the salt into the mixing
+bowl. After this has been done, the fat should be worked into the flour,
+an operation that may be accomplished in three ways.
+
+The method most commonly adopted is to work in the fat with the fingers;
+but this plan has its disadvantages in that it is not a very agreeable
+way and the fat becomes so warmed by the higher temperature of the
+fingers that it is liable to impair the finished product.
+
+Again, some persons mix the fat with the flour by means of a fork, using
+this utensil to crush the lumps of fat against the sides of the bowl.
+
+[Illustration: FIG. 2]
+
+By far the most satisfactory method and the one that produces the best
+results is that shown in Fig. 2. Put the required amount of fat into the
+bowl containing the flour and the salt, and then, with two knives, as
+shown, cut the fat into the flour until the particles of fat are about
+the size of a small pea. As can readily be seen, this method, which is
+perhaps as speedy as any method that may be adopted, has the advantage
+of being entirely sanitary.
+
+16. The next step is that of adding the liquid to the mixture of flour
+and fat. Heap the particles up in the center of the bowl, make a
+depression in the mixture, and, as shown in Fig. 3, pour the water into
+this in a thin stream, stirring the mixture all the time with a knife or
+a spatula. Be careful to add just enough water to make the mass of fat
+and flour barely cling together. As soon as the water has been added,
+gather the mixture into a mass preparatory to rolling it out on
+the board.
+
+17. At this point, flour the molding board or other surface slightly,
+shape enough of the dough mixture to cover a pie pan into a rounded
+mass, and place it on the floured space. Then, as shown in Fig. 4, roll
+it out with the rolling pin until it is about 1/8 inch in thickness,
+using a light, careful motion and keeping the piece of dough as nearly
+round as possible, so that it will fit the pan it is intended to cover.
+
+[Illustration: FIG. 3]
+
+When the rolling has been completed, roll the edge of the pastry over
+the rolling pin, hold it carefully over the pie pan, and, as shown in
+Fig. 5, unroll it gradually so that it will fall in the right place and
+cover the pan properly. With the paste in the pan, press it lightly with
+the fingers in order to make it cling closely to the bottom and the
+sides. Then, as shown in Fig. 6, trim the paste evenly by running a
+knife around the edge of the pan. When this is done, the pan is properly
+covered with paste for a one-crust pie or with the bottom crust for a
+pie that is to have two crusts.
+
+[Illustration: FIG. 4]
+
+[Illustration: FIG. 5]
+
+18. In case a one-crust pie is to be made, the kind of filling to be
+used determines whether the crust should be baked first or not. For pies
+that require comparatively long baking, such as pumpkin pie, for
+instance, the raw crust is filled with the mixture and the two, crust
+and mixture, are then baked in the oven together. However, if the
+filling is one that does not require baking for any length of time, that
+is, time sufficient to bake the pastry, or if the filling requires a
+temperature that would be too low to bake the pastry, the crust should
+be baked first. In such an event, it is necessary to prick very
+thoroughly the bottom and the sides of the crust with a fork, as shown
+in Fig. 7, so that the air that is confined in the pastry will not make
+bubbles by pushing the pastry up as it expands in baking. A perforated
+pie tin is an advantage in the baking of shells or single-crust pies,
+for it prevents the air from becoming confined between the pan and the
+crust and producing air spaces that would cause blisters to form as the
+pie is baked. If desired, the crust may be placed over the back of the
+pan and baked, thus forming a shell that may be filled with a cooked
+filling and served.
+
+[Illustration: FIG. 6]
+
+19. When a double-crust pie is to be made, place the filling, which is
+usually fruit, on the bottom crust, but do not prick the crust in the
+manner just described. With this done, roll out the top crust and, as
+shown in Fig. 8, mark it with a knife in any design. The design serves
+as an outlet for the steam that generally forms inside of the pie as the
+filling cooks; if no provision is made for the steam to pass out, it
+will push up the crust and thus spoil the appearance of the pie. Next
+moisten the edge of the lower crust with a little water, putting it on
+with the finger, as shown in Fig. 9. Then carefully pick up the marked
+crust, place it over the filling, and press it down so that the edges of
+the bottom and the top crust cling together well. In applying the top
+crust, be careful not to stretch it. If it is put on loosely and pressed
+down on the edge of the lower crust without being pulled, the contents
+will not be so apt to cook out of the pie. Trim off the uneven edge with
+a knife and finish the edges of the top and bottom crusts in any desired
+way. This may be done by fluting the edge with the fingers or, as shown
+in Fig. 10, making marks with the tines of a fork. When this has been
+completed, the pie is ready to bake.
+
+[Illustration: FIG. 7]
+
+[Illustration: FIG. 8]
+
+20. BAKING THE PLAIN-PASTRY MIXTURE.--As soon as the pie or other pastry
+dessert has been prepared, the next step is to bake it. To produce the
+best results, the pastry should be baked as quickly as possible;
+consequently, a hot oven is necessary. The baking can be accomplished
+most successfully in the case of a single crust baked without the
+filling or a pie containing a mixture that does not require long
+cooking. Otherwise, the temperature must be sufficiently low to cook the
+filling so that it will be palatable, and for this reason the pastry is
+not baked under entirely ideal conditions. The correct temperature for
+most pastry is from 500 to 600 degrees; that is, the oven should be just
+about as hot as it can be made. The length of time required for the
+baking depends entirely on the heat of the oven and the contents of the
+pie. It should be remembered, however, that to be properly baked, the
+crust should be neither burned nor pale looking when taken from the
+oven, but should be a golden brown. Fig. 11 shows a two-crust pie that
+has had just the right amount of baking.
+
+[Illustration: FIG. 9]
+
+21. When the filling of the pie does not require so much baking as the
+crust, it is well to bake the crust partly before putting the filling
+in. This is particularly advisable in the case of custard pie, for the
+custard is put in as an uncooked mixture and requires the low
+temperature necessary for solidifying eggs without causing them to curd.
+On the other hand, pies containing certain kinds of filling must be
+baked slowly. When this condition exists, it is advisable to start the
+baking in a very hot oven, so that the crusts will have the benefit of
+the high temperature. Then the heat should be gradually reduced until
+the filling will cook and the crust will not burn.
+
+[Illustration: FIG. 10]
+
+[Illustration: FIG. 11]
+
+22. Often, especially in the baking of fresh berry or cherry pie, the
+juice that forms inside the pie cooks out. This is a condition that must
+be overcome if satisfactory pies are to be the result. Various means of
+preventing it have been suggested, but one of the successful ones
+consists in rolling a small piece of paper into a funnel shape, leaving
+both ends open, and inserting the small end in one of the openings in
+the top crust. This arrangement provides a vent for the steam, and so
+the juice is less likely to cook out of the crust while the pie
+is baking.
+
+
+UTILIZING LEFT-OVER PASTRY
+
+23. In making pies, it is well to mix only the quantity of paste that is
+desired for the number of pies to be made. Usually, 1-1/2 cupfuls of
+flour will make sufficient paste for one double-crust pie, provided the
+pan in which it is made is not too large. In case it is necessary to
+make fresh pie on two consecutive days, a good plan is to make at one
+time enough paste for both days, for what remains after the first pie is
+made may be allowed to stand in the refrigerator or some other cool
+place. Then it may be rolled out on the second day and used in exactly
+the same way as on the first. However, it is a rather difficult matter
+to make the exact amount of paste for the pies needed. If nothing more
+remains, there are usually small scraps left over from the trimming of
+the edge. These should by all means be put to some good use, for the
+material is equally as good as that which has been used in the pie and
+there is no reason why it should be wasted.
+
+24. TARTS.-A very good way in which to utilize these scraps is to make
+tarts of various kinds and shapes out of them. There are a number of
+attractive ways in which jam, jelly, marmalade, fruit butter, fresh
+fruits, apple sauce, stewed prunes, or other cooked or canned fruit may
+be utilized for the making of tarts. These little pastry desserts are
+the delight of children, most of whom may be permitted occasionally to
+eat such a satisfactory delicacy.
+
+25. Before attempting to use the pastry scraps, work them together with
+the hands. Then roll the piece out with the rolling pin until it is the
+required thickness and cut it out in the shape desired. To make a simple
+variety of tart, cut two rounds of the paste with a cooky cutter. In one
+of these, whichever is to be used for the top, make three or four small
+holes, using a thimble or some other small cutter. Bake these shapes in
+the oven separately, and after baking spread the whole one with jelly or
+jam and over this place the one containing the holes.
+
+[Illustration: FIG. 12]
+
+26. Another attractive way in which to make tarts is to cut rounds of
+the paste, as shown in Fig. 12, cover small pans with these rounds, and
+then bake them. Upon taking them from the oven, remove them from the
+pans and fill them with any desired filling in the form of stewed fruit,
+jam, custards, etc. If canned or stewed fruit is used, cook it down
+until it is somewhat thick. These little tarts are delicious when they
+have had a spoonful of meringue baked on the fruit or are served with a
+spoonful of whipped cream.
+
+27. Still another variety of tart may be made with very little trouble.
+Cut the rolled paste into pieces about 4 inches square, and, on a
+triangular half of the square, place several spoonfuls of fruit with
+additional sugar, if necessary, and add a little flour to thicken the
+juice that forms. Fold the other triangular half over the fruit to cover
+it, turn the edges of the bottom half over the edges of the top, and
+press them down to keep the fruit from running out. Set in the oven and
+bake until the paste is brown and the filling of the tart is cooked.
+
+28. SMALL PIES.--Sometimes there may be enough paste remaining to make
+one crust for a small pie. In such an event, cover the pan with the
+paste, add a fruit filling of some kind, such as cranberries, apple
+sauce, marmalade, or fruit butter, and then, out of the scraps that
+remain, cut several narrow strips and place them over the filling. Such
+an arrangement makes an agreeable change in the appearance of
+this dessert.
+
+29. CHEESE STRAWS.--Small pieces of pastry that are left over may also
+be used to make cheese straws, which are one of the accompaniments often
+served with salads. To make them, roll grated cheese into the mixture
+until it is well blended. Then roll out the paste until it is about 1/4
+inch thick, cut into narrow strips of the desired length, and bake in
+a hot oven.
+
+       *       *       *       *       *
+
+
+RECIPES FOR PASTRY AND PIES
+
+PASTRY
+
+30. Several recipes for pastry that may be used in pie making are here
+given. These recipes differ as regards the ingredients used and will
+serve to offer variety in the making of pie crust. With the exception of
+the recipe for easy pastry, the principles of pastry making already set
+forth apply to all these recipes alike.
+
+31. PLAIN PASTRY.--Pastry made according to the accompanying directions
+is the kind that is most frequently used. It requires only a medium
+amount of shortening, and wheat flour is used in its preparation. It is
+very satisfactory for any kind of pie desired.
+
+PLAIN PASTRY
+
+1-1/2 c. flour
+1 tsp. salt
+1/3 c. shortening
+1/4 to 3/8 c. water
+
+Sift the flour and salt into a mixing bowl. Chop the shortening into the
+flour with knives. When the fat has been chopped into pieces the size
+of a small pea, add sufficient cold water to make all the particles
+adhere, mixing them together with a case knife. There should not be
+enough water added to make the paste stick to either the bowl or the
+knife. Divide the mass into halves and press each into a round piece
+with the fingers. Flour the board slightly and roll out about 1/8 inch
+thick for the pie crust.
+
+32. ECONOMY PASTE.--When both wheat flour and fat must be saved, economy
+paste should be tried. Barley flour is substituted for part of the wheat
+flour, and this with the wheat makes an excellent combination.
+
+ECONOMY PASTE
+
+1 c. wheat flour
+1/2 c. barley flour
+1/2 tsp. salt
+1/4 c. shortening
+1/4 to 3/8 c. water
+
+Sift the flour and salt into a mixing bowl. Chop in the shortening until
+it is in particles about the size of a small pea. Add water until the
+mass will cling together. Roll into sheets about 1/8 inch thick for
+pie crust.
+
+33. QUALITY PASTE.--The accompanying recipe gives directions for a very
+good quality of paste. As will be noted, the lard, which is used for
+part of the shortening, is added to the flour, and the butter, which
+forms the other part, is worked into the dough. If the directions here
+given are carefully followed, excellent results can be expected.
+
+QUALITY PASTE
+
+2 c. flour
+1/4 tsp. salt
+1/4 c. lard
+1/3 to 1/2 c. water
+1/2 c. butter
+
+Sift the flour and salt into a mixing bowl. Add the lard and chop very
+fine. Add enough water to make a stiff dough. This will require just a
+little more water than the pastes previously given. Roll the paste in a
+rectangular form, spread the butter evenly over the paste, and fold so
+as to make three layers. Turn half way round and roll out so as to make
+a rectangle in the opposite direction. Fold, turn, and roll in this way
+four times, handling the rolling pin and paste as lightly as possible.
+Use to cover the pan and bake in a quick oven.
+
+34. SOUR-CREAM PASTRY.--A slightly different kind of pastry can be made
+by using sour cream for the liquid and adding a small quantity of soda
+to neutralize the acid in the cream. Besides providing a means of using
+up cream that has become sour, this recipe makes a pastry that appeals
+to most persons.
+
+SOUR-CREAM PASTRY
+
+1 1/4 c. flour
+1/3 tsp. salt
+1/4 tsp. soda
+3 Tb. shortening
+1/4 to 3/4 c. thick sour cream
+
+Sift the flour, salt, and soda together in a mixing bowl. Chop in the
+shortening and add the cream. Knead the paste slightly and after taking
+it out on the board, divide it into halves. Proceed in the usual manner
+for making pastry.
+
+35. EASY PASTRY.--A departure from the usual kind of pastry is easy
+pastry, directions for which are given in the accompanying recipe. It is
+more moist and a little more difficult to handle than pastry made in the
+usual way; consequently, it is more ideal for single-crust pies than for
+double-crust ones. Besides being easy to make, pastry of this kind will
+stand a great deal more handling without injury than any other kind. It
+may be placed on the pan and patted out where it seems too thick or
+patched where it pulls apart. The amounts given here will make one
+double-crust pie or two single-crust pies of medium size.
+
+EASY PASTRY
+
+1/2 c. fat
+1/4 c. boiling water
+1 3/4 c. flour
+1/4 tsp. baking powder
+1/2 tsp. salt
+
+Measure the fat into a mixing bowl, pour the boiling water over it, and
+stir until all the fat is softened and melted. Sift together the flour,
+baking powder, and salt, and stir into the water and fat. Divide into
+two portions and roll for crusts. If the crusts are to be baked before
+they are filled, prick them well with a fork to prevent the formation
+of bubbles.
+
+
+DOUBLE-CRUST PIES
+
+36. As has already been learned, double-crust pies are pies that have
+both a bottom and a top crust and contain a filling of some kind. The
+amounts given in the recipes for pastry are sufficient to make the two
+crusts required for pies of this kind. Any of these recipes may be
+followed, depending on the variety of pastry desired.
+
+37. APPLE PIE NO. 1.--To make the best possible apple pie, tart apples
+should be used, for besides giving a good flavor they cook soft inside
+the pie much more readily than do apples that are more nearly sweet. If
+sour apples cannot be obtained, lemon juice sprinkled over the apples
+after they are placed in the crust will help to make them tender. The
+amount of lemon juice depends, of course, on the sourness of the apples.
+Any desirable spices may be used for flavoring, cinnamon and nutmeg
+being the most popular ones. If the apples are very juicy, a little
+flour mixed with the sugar and sprinkled over them will help to thicken
+the juice, but usually this is not necessary. A little butter dotted
+over the apples before the top crust is put on also helps to improve
+the flavor.
+
+For pie, the apples may be cut in as large or as small pieces as
+desired. However, it is best to cut them into thick slices or about
+sixteenths, that is, to cut each quarter into four pieces.
+
+APPLE PIE No. 1
+
+1 qt. apples
+1/2 to 3/4 c. sugar
+Salt
+1/2 tsp. cinnamon or 1/4 tsp. nutmeg
+Lemon juice
+
+After the pan has been covered with the paste, peel the apples, cut them
+into pieces of the desired size, and place them into the paste in
+sufficient quantity to heap the pan. In the process of cooking, there
+will be a certain amount of shrinkage caused by the apple juice filling
+in the spaces as the apples cook and soften; therefore, in order to have
+a pie thick enough when it is baked, the apples must be heaped in the
+pan before baking. Sprinkle the apples with the sugar, to which has been
+added the nutmeg or the cinnamon. Sprinkle lightly with salt, add 1
+teaspoonful of lemon juice, and, if the apples seem dry, a few
+tablespoonfuls of water. Dot with butter, wet the edges of the under
+crust, and place the top crust in position. Bake for about 45 minutes in
+a moderate oven.
+
+38. APPLE PIE NO. 2.--Another variety of apple pie is made by cooking
+the apples, putting them between crusts, and then baking the whole. This
+pie does not require so much time in the oven, but it needs a hot oven.
+It has a somewhat richer flavor than the preceding pie, due to the brown
+sugar used in making it.
+
+APPLE PIE No. 2
+
+Apples
+1/3 c. water
+2/3 c. brown sugar
+Cinnamon
+
+Prepare the required number of apples for one pie, place in a baking
+dish with the water and brown sugar, and bake in the oven until the
+apples are tender and the water has sufficiently evaporated. This should
+be done in a slow oven, so as not to burn the apples and to give them
+rather long cooking. Remove from the oven, place on the lower crust,
+sprinkle with cinnamon, and cover with the upper crust. Bake in a hot
+oven until the crusts are sufficiently baked and brown.
+
+39. BERRY PIE.--Blackberries, blueberries or huckleberries, and red and
+black raspberries may be used for pie in the same way by merely varying
+the amount of sugar with the sourness of the berries. For instance,
+blackberries will probably require a little more sugar than raspberries,
+while blueberries will require the least.
+
+BERRY PIE
+
+3 to 4 c. berries
+1/2 to 3/4 c. sugar
+3 Tb. flour
+Pinch of salt
+
+Look the berries over carefully and remove any spoiled ones, leaves, and
+stems. Wash thoroughly and fill the lower crust. Add the sugar mixed
+with the flour and salt. Cover with the top crust and bake for about 30
+minutes in a moderately hot oven.
+
+40. CHERRY PIE.--Both sweet and sour cherries may be used for making
+pie, but sour cherries are by far the more desirable. Their only
+disadvantage is that they require a rather large amount of sugar.
+Cherries used for pies should always be seeded. Canned cherries may be
+used for this purpose as well as fresh ones, but they are not so
+delicious. The proportion of sugar used for making cherry pie will, of
+course, need to be varied according to the sourness of the
+cherries used.
+
+CHERRY PIE
+
+4 c. seeded cherries
+1 1/4 c. sugar
+4 Tb. flour
+Pinch of salt
+
+Fill the lower crust of the pie with the cherries. Mix the sugar, flour,
+and salt and sprinkle over the top. Moisten the edge of the lower crust,
+place the top crust in position, and bake in a moderately hot oven for
+about 30 or 35 minutes.
+
+41. PEACH PIE.--Fresh peaches make a very delicious pie. Canned peaches
+may be used as well, but they do not make so good a pie. Less sugar will
+be needed if canned peaches are used instead of fresh ones because they
+are usually canned with sugar. Clingstone peaches may be used rather
+advantageously for making pie because the fact that they cannot be cut
+from the stones in uniform pieces makes less difference for pie than
+for serving in almost any other way.
+
+PEACH PIE
+
+1 qt. sliced peaches
+3/4 c. sugar
+Pinch of salt
+3 Tb. flour
+
+Fill the lower crust with the sliced peaches and sprinkle with the
+sugar, salt, and flour, which have been previously mixed. Moisten the
+edge of the lower crust, cover with the top crust, and bake in a
+moderately hot oven for 30 to 40 minutes. Peach pie served hot with
+whipped cream makes a very delicious dessert.
+
+42. THICKENING JUICY FRUITS FOR PIES.--When particularly juicy fruit,
+such as berries, cherries, peaches, etc., is used for pie, flour or
+other starchy material must necessarily be used to thicken the juice and
+thus prevent it from running out when the pie is served. If the fruit is
+very sour, a proportionately larger quantity of flour will be necessary.
+This is due to the fact that the acid of the fruit reduces the starch in
+the flour to dextrine, and this form of carbohydrate does not have so
+much thickening power as the starch in its original form had.
+
+The same thing takes place when browned flour is used in making sauce or
+gravy. As experience will prove, browned flour must be used in greater
+quantity than white flour or a thinner sauce will be the result. The
+browned flour and the flour cooked with the acid of fruits are similar
+so far as their thickening power is concerned, for the one is reduced to
+dextrine by the application of dry heat or hot fat and the other by
+moist heat and the presence of acid.
+
+43. RHUBARB PIE.--Rhubarb is practically the first fresh material for
+pie that can be purchased in the spring and is therefore very much
+appreciated. The most popular form in which it is served is probably in
+pie. It requires considerable sugar in order to make it palatable and
+should be thickened with starchy material so that it will not be too
+juicy when it is served.
+
+RHUBARB PIE
+
+1 qt. rhubarb
+1-1/2 c. sugar
+2 Tb. corn starch
+Pinch of salt
+
+Cut the rhubarb into inch lengths without removing the skin and place in
+the lower crust. Mix the sugar, corn starch, and salt, and sprinkle over
+the top. Cover with a top crust and bake in a moderately hot oven for
+about 35 minutes. If desired, some lemon rind may be grated into the pie
+to give additional flavor.
+
+44. MINCE PIE.--Mince meat, which is much used for pies during the fall
+and winter season, is a concoction that finds favor with most people. It
+may be comparatively simple or it may contain a large variety of
+ingredients, and in accordance with this variation it may be cheap or
+expensive. However, the ingredients generally used in this mixture are
+apples, dried fruits, sugar, molasses, cider, and chopped beef and suet.
+Other fruits, such as quinces, oranges, and citron, and various spices
+are also often used for flavoring. The cheaper cuts of meat, such as the
+neck, shoulder, brisket, etc., are suitable for this purpose, because
+the meat is ground so fine in making the mince meat that the fact that
+it was at all tough can be very readily concealed. Such expensive
+material as citron can be omitted altogether if desired and greater
+quantities of apples, which are the cheapest ingredient, used. A slight
+variation in the ingredients does not make any material difference in
+this mixture and the recipes given are submitted merely as a basis from
+which to work. If used just as they are given, they will be found to be
+excellent; but if it is necessary to practice greater economy or if it
+is not possible to secure all the ingredients called for, they may be
+varied to suit conditions. The juice from pickled fruits, jelly, or the
+juice from preserves or canned cherries may be used in any desired
+proportion in the making of mince meat to replace some of the cider.
+
+45. Mince pie is most palatable when served warm, but it is entirely
+permissible to make several pies at a time and then warm them in the
+oven before serving. In this way they may be kept over for several days.
+Pie of this kind made with the usual ingredients is a heavy dessert, for
+it contains a certain amount of protein material and is high in fat and
+carbohydrate. This fact should be taken into consideration in meal
+planning, so that the dessert may balance properly with the other food.
+
+MINCE PIE
+
+4 lb. beef
+15 medium-size apples
+4 quinces, chopped
+1/2 lb. citron
+3 lb. raisins, seeded
+6 oranges
+2 c. suet
+1 lb. sugar
+1 c. vinegar
+3 c. cider
+1-1/2 c. molasses
+2 Tb. cinnamon
+2 tsp. cloves
+2 tsp. nutmeg
+
+Let the beef simmer in sufficient water to cover it well until it is
+tender, and then allow it to cool in the water in which it was cooked.
+This broth may be used as part of the liquid in the mince meat if
+desired. Chop the meat very fine with a chopping knife and bowl or put
+it through a food chopper. Chop the apples and quinces, cut the citron,
+and wash the raisins. Squeeze the juice from the oranges and grate the
+rinds. Force the suet through a food chopper or chop it with a chopping
+knife. Mix all these ingredients, add the sugar, liquids, and spices,
+and place in a large vessel. Simmer slowly for 1 hour. Stir frequently
+to prevent scorching. If the mince meat is cooked in the oven, it is
+less likely to scorch. Seal in fruit jars the same as for canned fruit
+and store for future use.
+
+To bake mince pie, fill the lower crust with the mince-meat mixture,
+place the upper crust in position, and put the pie into a hot oven.
+Gradually reduce the heat, baking the pie for about 45 minutes.
+
+46. MOCK MINCE PIE.--If a slightly more economical mince pie than the
+preceding one is desired, the recipe here given for mock mince pie may
+be followed. The various ingredients in the quantities mentioned will
+make enough for four or five pies of regular size. To make up more than
+this is not advisable because the material will not keep so well, nor is
+it intended to be stored for future use.
+
+MOCK MINCE PIE
+
+2 c. suet
+8 apples
+8 crackers
+1 c. sugar
+1 c. molasses
+1-1/2 c. corn sirup
+2 c. cider
+1/2 c. vinegar
+1 lb. raisins
+1 Tb. cinnamon
+1 tsp. cloves
+1 tsp. nutmeg
+1 tsp. salt
+
+Force the suet and apples through a food chopper or chop them in a
+chopping bowl. Crush the crackers with a rolling pin and add them. Add
+the sugar, molasses, corn sirup, cider, vinegar, raisins, spices, and
+salt. Cook together very slowly for about 1 hour, stirring to prevent
+burning. If more liquid is required, add cider or some other fruit
+juice, or, if these are not available, add plain water. Fill the lower
+crust of the pie with this mixture, cover with the top crust, and start
+baking in a hot oven, gradually lowering the temperature and continuing
+to bake for 40 to 50 minutes.
+
+47. MOCK CHERRY PIE.--A pie that closely resembles cherry pie in both
+flavor and appearance may be had by combining cranberries and raisins.
+This is an excellent substitute for cherry pie and may be made at times
+when fresh cherries cannot be obtained and canned cherries are not
+in supply.
+
+MOCK CHERRY PIE
+
+2 c. cranberries
+3/4 c. sultana raisins
+3/4 c. water
+1 c. sugar
+2 Tb. flour
+1 Tb. butter
+
+Wash the cranberries and cut them in half. Wash the raisins and mix them
+with the cranberries. Add the water and cook until the fruit is soft.
+Mix the sugar, flour, and butter and add to the mixture. Cook until the
+flour thickens, place the mixture in the lower crust, cover with a top
+crust, and bake in a hot oven until nicely browned.
+
+48. DRIED-FRUIT PIES.--Dried fruits may be used very successfully for
+pies if they are properly prepared. At any time that it is impossible to
+obtain fresh fruits and no fruits have been canned for pie making, dried
+fruits will prove to be very satisfactory. Dried apples, apricots,
+peaches, prunes, and raisins make delicious pies. With the exception of
+raisins, for which a special recipe is given, the same directions may be
+used for any of the pies made with dried fruits.
+
+Look the fruit over carefully, wash, and put in sufficient warm water to
+cover. Soak overnight. Put to cook in the water in which the fruit has
+been soaked and simmer slowly until tender. Sweeten to taste. The
+filling is then ready for a pie. Fill the lower crust with the stewed
+fruit, add about 2 tablespoonfuls of flour, unless a large quantity of
+juice is used, when more flour will be necessary, cover with a top
+crust, and bake in a hot oven.
+
+49. RAISIN PIE.--Pie in which raisins are used for the filling is one
+that may be made at any season of the year and that finds favor with
+most persons. In pie of this kind, spices are used to add flavor.
+
+RAISIN PIE
+
+1-1/2 c. raisins
+2 c. water
+1/2 c. sugar
+4 Tb. flour
+1/2 tsp. cinnamon
+1/4 tsp. cloves
+1/4 tsp. salt
+
+Clean the raisins and soak them overnight in the water. Put to cook in
+the same water and simmer gently until tender. Mix the sugar, flour,
+spices, and salt and add to the raisins. Cook until the mixture is
+thick, fill the lower crust of a pie, cover with the top crust, and bake
+in a hot oven.
+
+
+ONE-CRUST PIES
+
+50. Many varieties of pies are made with only one crust, and these
+usually prove more attractive than those having two crusts. As a rule,
+the filling is a custard or a corn-starch mixture, but often fruits of
+various kinds, as well as pumpkin and squash, are used in the making of
+pies of this kind. Frequently, meringue is used as a covering for
+one-crust pies; or, if an especially delicious dessert is desired, a
+thick layer of stiffly beaten and sweetened whipped cream is often added
+to the pie just before serving. Again, a partly open pie is sometimes
+made, this being done by putting strips or pieces of paste over the
+filling before the pie is baked. Individual pies of this kind are
+attractive for special occasions and may be made to advantage if small
+pie pans are in supply.
+
+The crust for one-crust pies is often placed over the back of the pan
+and baked. It is then removed, filled with the desired filling, and
+returned to the oven to complete the baking. Whether the lower crust
+should not be baked or should be partly or entirely baked before the
+filling is put into it depends on the character of the filling and the
+degree of temperature required to cook it.
+
+51. MERINGUE FOR ONE-CRUST PIES.--Since meringue is often used as a
+garnish for one-crust pies, the housewife should understand its nature
+and the proper procedure in its making. When it is correctly made and
+properly baked, it is very attractive and improves the appearance of the
+dessert, but failure in these respects is likely to result in a tough,
+shrunken meringue, which had better be omitted, as it detracts from the
+appearance of the pie and is not agreeable to the taste.
+
+If an attractive, appetizing meringue is to be the result, the eggs that
+are used must be in good condition and very cold; also, they must be
+properly beaten so that there will be no loss of air in manipulating the
+whites when they are placed on top of the pie mixture. The baking is
+important, too, both the length of time the meringue remains in the oven
+and the temperature to which it is subjected having a direct bearing on
+the finished meringue.
+
+52. To make meringue, first separate the whites from the yolks and
+chill them thoroughly. Beat them with a fork or an egg whip until they
+are almost stiff, that is, until they will hold their shape fairly well
+but will drop from the fork or whip when it is raised. At this point,
+begin to add the sugar, which, if possible, should be either
+confectioner's or pulverized, although granulated sugar may be used if
+the others cannot be obtained. Add the sugar slowly and continue the
+beating until all of it has been incorporated. The meringue is then
+ready to place on the filling. It should be remembered that the filling
+must be partly or entirely cooked before the meringue is applied, so
+that when the pie is returned to the oven nothing but the meringue will
+require cooking.
+
+[Illustration: FIG. 13]
+
+53. The manner in which meringue is placed on pie has much to do with
+the appearance of the pie. If it is spread on the filling in an even
+layer, the pie will invariably look stiff and unattractive. By far the
+better way is to drop it by spoonfuls roughly over the top of the
+filling, or first to spread a thin layer over the top in order to cover
+the entire surface and then to drop the remainder of the meringue over
+this by spoonfuls. Or, it may be forced through a pastry tube into
+rosettes or frills of any preferred design. The advantage of applying it
+unevenly rather than in a thin layer is that the rough surface will
+brown where the spots are high and the depressions will be a lighter
+brown or white. When the pie has been covered with meringue, set it in a
+moderate oven and let it bake for 12 to 15 minutes, or until it is
+properly browned, when it will appear as in Fig. 13. By no means allow
+the meringue to remain in the oven longer than this, for as soon as the
+baking is completed, it will immediately begin to shrink and toughen.
+
+MERINGUE FOR PIES
+
+2 egg whites
+2 Tb. pulverized or granulated sugar
+Vanilla or lemon juice
+
+Beat the egg whites according to the directions given, add the sugar
+slowly, and continue the beating. Then add the flavoring. Cover the
+filling, place in a moderate oven, and bake for 12 to 15 minutes.
+
+54. BUTTERSCOTCH PIE.--A sweet dessert that is usually a favorite may be
+had by making butterscotch pie. The necessary ingredients for this kind
+of pie are few and simple. When served with whipped cream in place of
+meringue, it makes a very rich and delicious dessert.
+
+BUTTERSCOTCH PIE
+
+1 c. brown sugar
+1/3 c. corn starch
+1/8 tsp. salt
+1 c. water, boiling
+1-1/2 c. milk
+2 Tb. butter
+1/2 tsp. vanilla
+
+Mix the sugar, corn starch, and salt, and add the boiling water to them.
+Cook until the mixture has thickened and in the meantime heat the milk.
+Stir in the butter, add the milk, and cook the entire mixture in a
+double boiler for 15 minutes. Add the vanilla. Pour into the baked pie
+crust, cover with meringue, and bake in a moderate oven, or cook without
+the meringue, then cool and cover with whipped cream before serving.
+
+55. CHOCOLATE PIE.--Chocolate corn-starch pudding or chocolate blanc
+mange thickened with any starchy material and poured into a baked crust
+makes chocolate pie. This may be made as strong with chocolate as
+desired, but care should be taken not to make it too stiff or it will
+be pasty.
+
+CHOCOLATE PIE
+
+2-1/2 c. milk
+1 c. sugar
+2/3 c. flour
+1/8 tsp. salt
+1-1/2 sq. bitter chocolate
+1 egg
+1/2 tsp. vanilla
+
+Heat the milk to scalding in a double boiler. Mix the sugar, flour, and
+salt and add to the milk. Cook over the flame until the flour has
+thickened. Return to the double boiler and cook for 10 or 15 minutes
+longer. Melt the chocolate over hot water and add to the mixture. Beat
+the egg and add slowly to the mixture, remove from the fire, and add the
+vanilla. Pour into a baked pie crust, cover with meringue, if desired,
+and bake in a moderate oven for 10 to 15 minutes. If the meringue is
+omitted, cool and cover with whipped cream just before serving.
+
+56. COCONUT PIE.--The flavor of coconut added to an already delicious
+corn-starch custard makes a pie that never fails to tempt the appetite
+of every one. The crust for a pie of this kind should always be baked in
+a deep pan.
+
+COCONUT PIE
+
+2 c. milk
+1 c. coconut
+2/3 c. sugar
+1/3 c. corn starch
+1/8 tsp. salt
+1/2 tsp. vanilla
+
+Put the milk in a double boiler and steep the coconut in it until the
+milk is hot. Mix the sugar, corn starch, and salt, add to the milk, and
+cook directly over the flame until the mixture has thickened. Return to
+the double boiler and cook for 10 or 15 minutes longer. Remove from the
+heat, add the vanilla, and pour into a baked pie crust. Cover with
+meringue, if desired.
+
+57. CRANBERRY PIE.--Persons who are fond of cranberries are always
+pleased when cranberry pie is served. As these berries are somewhat tart
+in flavor, more sugar than is generally used for pie is needed. Before
+the berries are put on to cook, they should be cleaned according to the
+directions given in _Fruit and Fruit Desserts_.
+
+CRANBERRY PIE
+
+1 qt. cranberries
+1-1/2 c. water
+2 c. sugar
+
+Cook the cranberries and water in a closed vessel until the skins have
+cracked and then add the sugar. Cook for a few minutes longer to allow
+the sugar to dissolve. Pour into an unbaked pie crust and cover with
+half-inch strips of paste placed over the top to form a lattice effect.
+Place in a moderate oven and bake until the crust is nicely browned.
+
+58. CREAM PIE.--The plain corn-starch custard mixture used for cream pie
+may be flavored as desired. The combination of lemon and vanilla is
+suggested here to give something a little unusual. If the pie is to be
+eaten at once upon being made, a layer of sliced bananas or other fresh
+fruit may be placed on the crust and the custard poured over it after
+being cooked sufficiently not to affect the fruit. In such an event,
+the meringue must be baked very quickly, or whipped cream may be used in
+place of it. This pie may be made with one egg if desired.
+
+CREAM PIE
+
+2-1/2 c. milk
+1 c. sugar
+1/2 c. flour
+1/8 tsp. salt
+2 eggs
+1/2 tsp. vanilla
+1/2 tsp. lemon extract
+
+Scald the milk in a double boiler. Mix the sugar, flour, and salt and
+stir into the hot milk. Cook over the fire until the flour has
+thickened. Place in a double boiler and cook for 10 or 15 minutes
+longer. Beat the yolks of the eggs and add them to the mixture. Remove
+from the heat, add the flavoring, and pour into the baked crust of a
+pie. Make meringue of the whites of the eggs, cover the mixture, place
+in a moderate oven, and bake for 10 to 15 minutes.
+
+59. CUSTARD PIE.--Custard pie is made with the usual proportion of milk
+and eggs necessary for thickening. A dash of nutmeg is considered to
+improve the flavor and it also makes the surface of the pie a little
+more attractive.
+
+CUSTARD PIE
+
+3 eggs
+3 c. milk
+3/4 c. sugar
+1/8 tsp. salt
+1 tsp. vanilla
+
+Beat the eggs slightly and add the milk, sugar, salt, and vanilla.
+Partly bake the crust for the custard, but remove it from the oven
+before it has begun to get crisp. Pour in the custard, place in a
+moderate oven, and bake until a knife will come out clean when inserted.
+The custard should by no means be overbaked, as the result will be the
+same curding that occurs in an ordinary baked custard.
+
+60. DATE CREAM PIE.--Using dates for pie is a rather unusual means of
+adding them to the diet, but it is a very good one and produces an
+excellent dessert. If desired, more of the date puree may be added to
+the mixture that is given in the recipe. The result will be a filling
+that has more of the date flavor.
+
+DATE CREAM PIE
+
+1-1/2 c. stoned dates
+1/2 c. water
+2 eggs
+2 c. milk
+1/4 c. sugar
+1/2 tsp. salt
+1/8 tsp. cinnamon
+
+Steam the dates in the water in a double boiler until they are soft.
+Rub through a sieve. Beat the eggs slightly and add them with the milk
+to the dates. Add the sugar, salt, and cinnamon. Pour into a partly
+baked pie crust, place in a moderate oven, and continue the baking as
+for custard pie.
+
+61. LEMON PIE NO. 1.--A plain lemon pie that is comparatively
+inexpensive may be made by following the directions given here. More
+eggs, of course, will make a better pie and they may be added if
+desired. Grating the rind of the lemon adds flavor to the filling, but
+too much will give a bitter taste. Lemon juice should never be cooked
+with the corn starch, as the filling will gradually become thinner and
+the starch will lose its value as a thickening agent.
+
+LEMON PIE NO. 1
+
+2 c. water
+1 c. sugar
+1/4 tsp. salt
+1/3 c. corn starch
+2 eggs
+1/4 c. lemon juice
+Grated rind of 1 lemon
+
+Bring the water to the boiling point. Mix the sugar, salt, and corn
+starch and add to the water. Cook directly over the flame until the
+mixture is thickened and then place in a double boiler. Separate the
+eggs, beat the yolks, and to them add the lemon juice and the grated
+rind of the lemon. Beat all well and add to the corn-starch mixture.
+Remove from the fire and pour into the baked crust of a pie. Make
+meringue of the egg whites and place on top of the filling. Brown in the
+oven, cool, and serve.
+
+62. LEMON PIE NO. 2.--The accompanying recipe is similar to lemon pie
+No. 1, except that it contains some butter and in quantity is a larger
+recipe. If more than one pie is desired at a time, it is easy to
+multiply the quantities given.
+
+LEMON PIE NO. 2
+
+1-1/2 c. sugar
+1/4 tsp. salt
+2/3 c. corn starch
+3 c. water
+2 eggs
+Grated rind of 1 lemon
+1/2 c. lemon juice
+2 Tb. butter
+
+Mix the sugar, salt, and corn starch and add to the boiling water. Cook
+directly over the flame until the mixture becomes thick. Then place in a
+double boiler. Separate the eggs, beat the yolks, and add to them the
+grated rind of lemon and the lemon juice. Stir all into the corn-starch
+mixture. Add the butter, and when it has melted remove from the heat.
+Pour the mixture into the baked crust of a pie. Make meringue of the egg
+whites, cover the filling with the meringue, and bake in a moderate oven
+until a delicate brown.
+
+63. ORANGE PIE.--An orange pie is similar to a lemon pie, except that
+orange juice, together with grated orange rind, is used to give flavor
+and a little lemon juice is added for acidity. Pie of this kind makes a
+pleasing change from the desserts usually served.
+
+ORANGE PIE
+
+2 c. water
+1/2 c. corn starch
+1 c. sugar
+1/4 tsp. salt
+2 eggs
+Grated rind of 1 orange
+1/2 c. orange juice
+2 Tb. lemon juice
+
+Bring the water to the boiling point. Mix the corn starch, sugar, and
+salt and add to the water. Cook directly over the flame until the corn
+starch has thickened. Place in a double boiler. Separate the eggs, beat
+the yolks, and to them add the grated rind of the orange and the orange
+and lemon juice. Beat well and add to the corn-starch mixture. Remove
+from the heat and pour into a baked crust of a pie. Make meringue of the
+egg whites, cover the filling, and bake until a delicate brown in a
+moderate oven.
+
+64. PINEAPPLE PIE.--Nothing more delicious in the way of a one-crust pie
+can be made than pineapple pie. It is similar to lemon pie, but differs
+in that a certain amount of the fruit is used in the filling. Therefore,
+unless the fruit is cut very fine, the pie will be difficult to cut.
+
+PINEAPPLE PIE
+
+1-1/2 c. water
+1/2 c. corn starch
+1 c. sugar
+1/4 tsp. salt
+1 egg
+1/2 c. pineapple juice
+2 Tb. lemon juice
+1 c. shredded or finely chopped pineapple
+
+Bring the water to the boiling point. Mix the corn starch, sugar, and
+salt and add to the boiling water. Cook directly over the flame until
+the mixture has thickened. Separate the egg, beat the yolk, and add to
+the pineapple and lemon juice. Stir this into the corn-starch mixture,
+remove from the heat, and add the pineapple. Fill a baked crust of a
+pie, make meringue of the egg white, cover the filling, and bake in a
+moderate oven until delicately browned.
+
+65. PUMPKIN PIE NO. 1.--There are very few persons with whom pumpkin pie
+is not a favorite. While it is especially popular in the autumn, it may
+be made at any time of the year. Sometimes pumpkin is dried or canned in
+the household or commercially for this purpose. Then, too, pumpkins may
+be kept all winter if they are stored in a cool, dry place and are not
+bruised when put away.
+
+
+PUMPKIN PIE NO. 1
+
+1-1/2 c. pumpkin
+1 c. milk
+1 egg
+1/2 c. sugar
+1/2 tsp. salt
+1/4 tsp. ginger
+1 tsp. cinnamon
+1/4 tsp. cloves
+1 Tb. corn starch
+
+The preparation of the pumpkin is the first step in the making of
+pumpkin pie. First chop the pumpkin into 3- or 4-inch pieces, remove the
+seeds, and peel off the skin. Cut the peeled pulp into cubes about 1
+inch square and cook with just enough water to start the cooking or
+steam until the pumpkin is soft. When it has become soft, mash
+thoroughly or force through a sieve, and then cook again, stirring
+frequently to prevent the pumpkin from burning. Cook until as much water
+as possible has been evaporated and the mass of pumpkin seems quite dry.
+With the pumpkin prepared, mix the milk with it and add the beaten egg.
+Stir in the sugar, salt, spices, and corn starch. Fill partly baked pie
+crust with this mixture and bake in a moderate oven until the filling is
+cooked thoroughly and the crust is baked.
+
+66. PUMPKIN PIE NO. 2.--Pumpkin pie is in reality a form of custard to
+which spice is added, but much of the original flavor of the pumpkin is
+lost if too much spice is used. The finished product should not be dark
+in color, but a golden brown. This dessert becomes much more delicious
+by adding a layer of whipped cream to it just before serving.
+
+PUMPKIN PIE NO. 2
+
+2 c. pumpkin
+1-1/2 c. milk
+3 eggs
+1/2 c. sugar
+1/4 tsp. salt
+1 tsp. cinnamon
+1/2 tsp. cloves
+1/2 tsp. nutmeg
+
+Prepare the pumpkin as directed in Art. 65 and add the milk to it. Beat
+the eggs and add to them the sugar, salt, and spices. Stir this into the
+mixture. Fill partly baked pie crust and bake in a moderate oven until
+the mixture is set and the crust is baked. Serve plain or spread a layer
+of whipped cream over the pie when it has cooled.
+
+67. SQUASH PIE.--Pie that is similar to pumpkin pie may be made by
+using winter squash instead of pumpkin. It is somewhat finer in texture
+than pumpkin, and most persons consider it to be superior in flavor.
+When squash is desired for pies, it should be prepared in the same way
+as pumpkin.
+
+SQUASH PIE
+
+2 c. squash
+1 c. milk
+1 egg
+1/2 c. sugar
+1/4 tsp. salt
+1 tsp. cinnamon
+1/2 tsp. nutmeg
+
+Mix the squash and milk and add the beaten egg, sugar, salt, and spices.
+Fill an unbaked pie crust, place in a moderate oven, and bake until the
+mixture is set and the crust is brown.
+
+68. STRAWBERRY PIE.--The season for strawberries being short, it is
+usually desired to use them in as many ways as possible. Strawberry pie
+is offered as one of the more unusual ways. Made into individual pies or
+tarts and served with whipped cream, this furnishes a very
+attractive dessert.
+
+STRAWBERRY PIE
+
+1 qt. strawberries
+1-1/2 c. sugar
+3 Tb. flour
+
+Spread the strawberries on a single unbaked crust of a pie. Mix the
+sugar and flour and sprinkle over the berries. Put half-inch strips of
+paste across the top in the form of a lattice. Place in the oven and
+bake until the crust is brown, the strawberries are well cooked, and the
+juice is thick.
+
+69. SWEET-POTATO PIE.--The amount of milk needed for making sweet-potato
+pie varies according to the dryness of the potatoes. Before they can be
+used for pie, the sweet potatoes must be cooked until they are tender
+and then mashed. The quantities given in the accompanying recipe will
+make enough filling for two pies.
+
+SWEET-POTATO PIE
+
+3 c. sweet potato
+3/4 c. sugar
+1 tsp. salt
+1/2 tsp. nutmeg
+1/2 tsp. cloves
+1 tsp. cinnamon
+1/2 tsp. ginger
+2 eggs
+2 c. milk
+
+To the sweet potatoes add the dry ingredients and the unbeaten eggs, and
+then beat the mixture thoroughly. Pour in the milk and stir well. Turn
+into a partly baked pie crust, place in a moderate oven, and bake until
+the filling is set.
+
+70. OPEN PEACH PIE.--Pare sufficient peaches to cover a single-crust
+pie. Cut them into halves, remove the seeds, and place in a single layer
+over an unbaked pie crust. Cover with 1 cupful of sugar to which have
+been added 3 tablespoonfuls of flour. Dot well with butter, add 1/4
+cupful of water, and place in the oven. Bake until the crust is brown
+and the peaches are well cooked. Apples used in the same way make a
+delicious dessert.
+
+
+PUFF PASTE
+
+71. PROCEDURE IN MAKING PUFF PASTE.--The making of puff paste differs
+somewhat from the making of plain pastry. If puff paste is to be
+successful, it must be made carefully and with close attention to every
+detail. Even then the first attempt may not prove to be entirely
+successful, for often considerable experience is required before one
+becomes expert in the making of this delicate pastry.
+
+[Illustration: FIG. 14]
+
+The best time to make puff paste is in the cold weather, as the butter,
+which is the fat used, can be handled more easily and rolled into the
+paste with greater success if it, as well as the other ingredients, are
+cold. If puff paste is desired in weather that is not cold, the mixture
+will have to be placed on ice at various intervals, for it positively
+must be kept as cold as possible. However, it is always preferable to
+make puff paste without the assistance of ice. Further essentials in the
+making of successful puff paste are a light touch and as little handling
+as possible. Heavy pressure with the rolling pin and rolling in the
+wrong direction are mistakes that result in an inferior product. The
+desirable light, tender qualities of puff paste can be obtained only by
+giving attention to these details.
+
+72. Before beginning the mixing of puff paste, wash the bowl, spoon,
+and hands first in hot water to insure perfect cleanliness and then in
+cold water to make them as cold as possible. Measure the ingredients
+very carefully, or, better, weigh them if possible.
+
+[Illustration: FIG. 15]
+
+Put the butter in a mass in the bowl and, as shown in Fig. 14, wash out
+the salt by running cold water over the piece and working it with a
+wooden spoon or a butter paddle. When it becomes hard and waxy and may
+be handled with the hands, take it from the bowl and remove the water by
+patting it vigorously, first on one side and then on the other. Finally,
+form it into a flat, oblong piece and set it into the refrigerator
+to harden.
+
+73. With the butter ready, break off a tablespoonful or two and mix it
+with all of the flour except 2 tablespoonfuls, which must be retained
+for flouring the board, in the same way as for plain pastry. Then add
+the water, and, when a mass is formed, remove it to a well-floured board
+and knead it as shown in Fig. 15. When the mixture has become somewhat
+elastic, cover it with a towel, as shown in Fig. 16, and allow it to
+remain covered for 3 to 5 minutes.
+
+[Illustration: FIG 16]
+
+Then roll it into an oblong piece, and, as in Fig. 17, place the butter
+on one end of it. Bring the opposite end down over the butter and press
+the edges together with the tips of the fingers, as shown in Fig. 18.
+Then, with the rolling pin, make several dents in the dough mixture and
+the butter, as shown in Fig. 19, and begin to roll, being careful to
+roll in one direction and not to allow the butter to come through the
+paste. If it should come through, it will have to be treated until it
+becomes perfectly cold and hard again before the making can go on.
+
+[Illustration: FIG. 17]
+
+The quickest and most satisfactory way in which to accomplish this is to
+wrap it in a piece of linen, set it on a plate in a pan of crushed ice,
+and place another pan of crushed ice over the top of it. In case this is
+done once, it will have to be done each time the paste is rolled.
+
+Continue to roll until a rectangular piece is formed, always being
+careful to move the rolling pin in the same direction and never to roll
+backwards and forwards. With a long, narrow piece of dough formed, fold
+about one-third under and one-third over, as shown in Fig. 20, turn the
+open end toward you, and roll lightly and carefully in one direction
+until another long, narrow piece of dough is formed. Fold this in the
+same way, turn it half way around, and roll again. Continue in this
+manner until the piece has been rolled about six times and, during the
+entire process, try, if possible, to keep the butter from coming
+through. As may be readily understood, this can be accomplished only
+with light, careful handling.
+
+[Illustration: FIG. 18]
+
+As soon as the rolling has been completed in the manner described, cut
+the puff paste into the desired shapes and place them on the ice for
+about 1/2 hour or until they are thoroughly chilled. They are then ready
+to be baked. If time is too limited to keep the paste on ice for 1/2
+hour, chill it as long as possible before baking.
+
+74. BAKING PUFF PASTE.--A very hot oven is required for successful puff
+paste. In fact, the colder the pastry and the hotter the oven, the
+better will be the chances for light pastry. The air incorporated
+between the layers of the paste by the folding and rolling expands in
+the heat of the oven, causing the paste to rise and producing the
+characteristic lightness.
+
+[Illustration: FIG. 19]
+
+For instance, if the pieces of paste are about 1/4 inch thick before
+baking, they should be 2 inches thick when baked. Set the pan containing
+the pieces on the floor of the oven in order to give the paste every
+opportunity to rise. If it seems to rise unevenly, turn it around so
+that it will get the same heat on all sides. Should there be any danger
+of the paste burning on the bottom, put pieces of heavy paper or
+asbestos under the pan and should it appear to burn on top, put pieces
+of paper directly over the paste on the rack above. Bake until light and
+nicely browned and then remove from the oven.
+
+75. RECIPE FOR PUFF PASTE.--Either bread or pastry flour may be used in
+the preparation of puff paste, but if pastry flour is used a
+tablespoonful or two more will be required.
+
+[Illustration: FIG. 20]
+
+The amount of cold water needed varies with the absorbing power of the
+flour. However, only enough should be used to make it possible to knead
+the mass of dough that forms so that it may become elastic. Kneading
+develops the gluten in the flour and helps to hold in the fat thus
+making the paste easier to handle.
+
+PUFF PASTE
+
+2 c. flour
+1 c. butter
+Cold water
+
+Put the flour into a mixing bowl and chop a tablespoonful of the butter
+into it. Add cold water until a mass that may be removed to a baking
+board is formed. Then proceed in the manner explained for the making of
+puff paste.
+
+76. USES OF PUFF PASTE.--Puff paste is seldom used in the making of
+single- or double-crust pies; instead, it is usually employed for
+daintier desserts commonly known as _French pastry_. However, there are
+really innumerable uses to which it may be put in addition to those for
+which ordinary pastry can be used. In fact, after the art of making this
+kind of pastry is mastered, it will prove to be invaluable for serving
+on special occasions.
+
+77. With puff paste may be made tarts of any kind or shape. Particularly
+attractive tarts can be made by covering small tins in the manner shown
+in Fig. 12 and then, after the shapes have been baked, filling each one
+with half of a peach or half of an apricot and juice that has boiled
+thick and piling sweetened whipped cream over it.
+
+Puff paste made into the same shapes as those just mentioned for tarts
+may have placed in it a layer of cake, on top of which may be spread a
+layer of jam; and, to add a dainty touch, either whipped cream or
+chopped nuts may be put over the jam. The cake used for such a dessert
+should preferably be simple butter cake or sponge cake, such as might be
+baked in a loaf.
+
+Puff paste in the form of tubes and shells may be used for serving foods
+daintily. Thus, a hollow tube may be made by rolling the paste very
+thin, cutting it into rectangular pieces, placing each piece over a
+round stick about 1-1/2 inches in diameter, and then baking. After the
+baked tube is slipped off the stick, it may be filled with sweetened and
+flavored whipped cream, to which may be added chopped nuts, chopped
+fruit, or jam. Small baked shells of puff paste answer very well as
+timbale cases, which may be filled with creamed mushrooms, creamed
+sweetbreads, or other delicate creamed food. If shells are not desired,
+small triangular or round pieces may be cut and baked and creamed food
+served over them as it would be served over toast.
+
+An attractive dessert may be prepared by baking several rectangular
+pieces of puff paste in the oven and then arranging them in two or three
+layers with custard between. Simple sugar icings into which some butter
+is beaten may also be utilized to advantage in making French pastry of
+this kind.
+
+Puff paste may also be used as the covering for small individual pies.
+
+
+SERVING PASTRY
+
+78. To be most palatable, pastry should be served as soon as possible
+after it is baked. When it is allowed to stand for any length of time,
+the lower crust becomes soaked with moisture from the filling used, and
+in this state the pie is not only unpalatable, but to a certain extent
+indigestible. Consequently, whenever it is possible, only enough for one
+meal should be baked at a time.
+
+After a pie is taken from the oven, it should not be removed from the
+pan in which it is baked until it is served. In fact, pie with a tender
+crust cannot be handled easily and so should be cut while it is still in
+the pan. Often it is best to serve a pie warm. When this is to be done,
+it can be served immediately upon being taken from the oven, or if it
+has been baked for some time and is cold, it may be set in the oven and
+reheated before serving. Such treatment will freshen any pie that has
+become more or less stale and, as is well known, pie is much more
+palatable when it is warm and fresh than when it is cold or stale. In
+case pies must be kept before being served, they should be stored in a
+place that is both cold and dry. A refrigerator is too damp and for this
+reason should not be used; but any other cool place that is sufficiently
+dry will be satisfactory.
+
+79. Several ways of serving pie are in practice. This dessert may be
+baked in attractive dishes especially designed for this purpose and then
+served from them at the table, or it may be baked in an ordinary pie pan
+and then placed on a plate larger than the pan for serving. Pie of the
+usual size is generally divided into five or six pieces, a sharp knife
+being used to cut it. If possible, a pie knife, which is narrow at the
+end of the blade and gradually grows broader until the handle is
+reached, where it is very broad, should be provided for the serving of
+this dessert, for it helps very much in handling the triangular pieces
+that are cut from a large pie. The plates on which pie is served should
+be at least as large as salad plates. Very often, instead of serving it
+from the pan at the table, it is put on plates in the kitchen and passed
+at the table. Pie is always eaten with a fork, one that is smaller than
+a dinner fork being used.
+
+80. With most pies containing fruit filling, a small piece of cheese,
+preferably highly flavored cheese, may be served. This makes a very good
+accompaniment so far as flavor is concerned, but is omitted in some
+meals because it may supply too much food value or too much protein.
+However, if the fact that a high-protein food is to be served at the end
+of the meal is taken into account when the remainder of the meal is
+planned, there need be no hesitancy in serving cheese with pie. Of
+course, when cheese is to be included in the meal in this way, the
+portions of the protein foods served with the main course should
+be smaller.
+
+81. A very attractive as well as appetizing way in which to serve pie is
+known as _pie a la mode_. This method of serving, which is often
+resorted to when something extra is desired, consists in placing a
+spoonful or two of ice cream of any flavor on each serving of apple or
+other fruit pie. Pie served in this way is high in food value and is a
+general favorite with persons who are fond of both ice cream and pie.
+
+       *       *       *       *       *
+
+
+PASTRIES AND PIES
+
+EXAMINATION QUESTIONS
+
+(1) (_a_) What is pastry? (_b_) What is the principal use of pastry?
+
+(2) How should the use of pastry with meals be governed?
+
+(3) What may be said of the flour used for pastry?
+
+(4) Discuss the shortenings that may be used for pastry.
+
+(5) Give the proportions of fat and flour that may be used for pastry.
+
+(6) What may be said of the handling of pastry in its preparation for
+baking?
+
+(7) Describe a method of mixing fat and flour for pastry.
+
+(8) How is the liquid added to the fat and flour for pastry?
+
+(9) Describe the rolling of pie crust.
+
+(10) How is a pan covered with paste for pies?
+
+(11) How may a single crust that is to be baked before it is filled be
+kept from blistering?
+
+(12) Describe the making of a top crust and the covering of a pie with
+it.
+
+(13) What oven temperature is best for baking pastry? Tell why.
+
+(14) On what does the length of time for baking pastry depend?
+
+(15) Describe briefly the making of puff paste.
+
+(16) What may be done with bits of paste not utilized in making pies?
+
+(17) If more than sufficient paste for use at one time is mixed, what
+may be done with that which remains?
+
+(18) How should pastry be cared for after baking?
+
+(19) Describe the serving of pastry.
+
+(20) Why should starchy material used for thickening not be cooked with
+acid fruit juice for any length of time if this can be avoided?
+
+
+
+
+INDEX
+
+
+A
+
+Almond macaroons,
+Angel cake,
+Apple-and-celery salad,
+  cakes,
+  -date-and-orange salad,
+  pie,
+  sauce,
+  -sauce cakes,
+  tapioca,
+Apricot mousse, Banana-and-,
+  sandwiches,
+  sauce,
+Asparagus salad,
+
+B
+
+Baked custard,
+Baking butter cake,
+  cookies,
+  plain pastry,
+  puff paste,
+  small cakes,
+  sponge cake,
+Banana-and-apricot mousse,
+  -and-peanut salad,
+Barley-molasses cookies,
+Beet-and-bean salad,
+Berry pie,
+Biscuit tortoni,
+Biscuits, Definition of,
+  Molding,
+Blanc mange, Chocolate,
+  mange, Plain,
+Boiled icing,
+  icing, Brown-sugar,
+  salad dressing,
+Bomebe glace,
+Boston cream pie,
+Bread-and-butter sandwiches,
+  -and-cheese sandwiches, Rye-,
+  for sandwiches,
+Bread pudding,
+  pudding, Chocolate,
+Bride's cake,
+Brioche,
+  buns,
+  dessert,
+  pudding,
+Brown Betty,
+  -sugar boiled icing,
+Brownies,
+Butter cake,
+  cake after baking, Care of,
+  cake, Baking,
+  -cake ingredients, Combining the,
+  cake, Nature of,
+  -cake pans,
+  cakes and their preparation,
+  cakes, Procedure in making,
+  icing,
+  icing, Chocolate,
+Butterscotch pie,
+
+C
+
+Cabbage-and-celery salad,
+  salad,
+Cafe parfait,
+Cake after baking, Care of butter,
+  after baking, Care of sponge,
+  and pudding mixtures in the diet,
+  Angel,
+  Apple,
+  Baking butter,
+  Baking sponge,
+  Bride's,
+  Butter,
+  Caramel,
+  Chocolate nut,
+  Cinnamon,
+  Cocoa and chocolate in,
+  Coconut in,
+  Cold-water sponge,
+Cake, Corn-starch,
+  Devil's food,
+  Feather,
+  fillings,
+  Flavoring extracts in,
+  from pan, Removing sponge,
+  Fruit,
+  Gold,
+  Hot-water sponge,
+  Ice-cream,
+  icings and fillings,
+  icings, Preparation of,
+  ingredients, Combining butter-,
+  ingredients, Combining sponge-,
+  ingredients, Preparation of,
+  ingredients, Quality of,
+  Lady Baltimore,
+  making, Equipment for,
+  making, Procedure in,
+  Miscellaneous fruits in,
+  mixture, Baking the butter-,
+  mixture, Baking the sponge-,
+  Nature of butter,
+  Nature of sponge,
+  Nut layer,
+  Nut spice,
+  Nuts in,
+  One-egg,
+  Orange sponge,
+  pans, Preparation of,
+  pans, Sponge-,
+  Plain layer,
+  Plain sponge,
+  Potato-flour sponge,
+  Pound,
+  Raisin spice,
+  Raisins and currants in,
+  Sour-milk chocolate,
+  Sponge,
+  Sunshine,
+  War,
+  Wedding,
+  White,
+  White fruit,
+  with potato flour, Sponge,
+
+Cakes, Apple-sauce,
+  Baking small,
+  Cinnamon cup,
+  Cocoa cup,
+  Coffee,
+  cookies, and puddings,
+  Cup,
+  Cup and drop,
+  Drop,
+  Fat for,
+  Flour for,
+  Fruit drop,
+  General classes of,
+  Ginger drop,
+  Ingredients used in,
+Cakes, leavening for,
+  Liquid for,
+  made with yeast,
+  Nature of mixture for small,
+  Oat-flake drop,
+  Ornamental icing for cup,
+  Preparation of small,
+  Procedure in making butter,
+  Procedure in making sponge,
+  Roxbury,
+  Small,
+  Sour-milk drop,
+  Spices in,
+  Sweetening for,
+  Varieties of small,
+California salad,
+Canapes,
+Cantaloupe shells, Fruit in,
+Canton parfait,
+Caramel cake,
+  custard,
+  filling for eclairs,
+  ice cream,
+  icing,
+  mousse,
+  tapioca,
+Carbohydrate in desserts,
+  in salads,
+Care of butter cake after baking,
+  of salad greens,
+  of sandwiches after making,
+  of sponge cake after baking,
+Cauliflower-and-tomato salad,
+  salad,
+Celery salad,
+  salad, Apple-and-,
+  salad, Grapefruit-and-,
+  sandwiches, Rolled,
+  Stuffed,
+Cellulose in salads,
+Checkerboard sandwiches,
+Cheese-and-nut sandwiches,
+  dreams,
+  filling for sandwiches,
+  salad, Green-pepper-and-,
+  salad, Peach-and-cream-,
+  salad, Pear-and-,
+  sandwiches,
+  sandwiches, Jelly-and-cream-,
+  sandwiches, Rye-bread-and-,
+  straws,
+Cherry frappe,
+  pie,
+  pie, Mock,
+  salad, Filbert-and-,
+Chicken salad,
+  -salad filling for sandwiches,
+  -salad sandwiches,
+  sandwiches,
+Chocolate and cocoa in cake,
+Chocolate blanc mange,
+  bread pudding,
+  butter icing,
+  cake, Sour-milk,
+  filling,
+  filling for eclairs,
+  ice cream,
+  icing,
+  mousse,
+  nut cake,
+  pie,
+  pudding,
+  sauce,
+  water icing,
+Christmas pudding,
+Cider frappe,
+Cinnamon cake,
+  cup cakes,
+Classes of cookies,
+Cleaning and freshening salad ingredients,
+Club sandwiches,
+Cocoa and chocolate in cake,
+  cup cakes,
+Coconut-corn-starch custard,
+  filling,
+  in cake,
+  macaroons,
+  pie,
+  puff,
+  sauce,
+Coffee cakes,
+  filling,
+  filling for eclairs,
+  jelly,
+Cold and frozen desserts,
+  desserts and their preparation,
+  -water icing,
+  -water sponge cake,
+Combination fruit-and-vegetable salads,
+  fruit salad,
+  salad,
+  salad, Summer,
+Combining butter-cake ingredients,
+  sponge-cake ingredients,
+Composition and food value of desserts,
+  of salads,
+Cooked icings,
+  mayonnaise,
+Cookery rules to desserts, Applying,
+Cookies,
+  and puddings, Cakes,
+  Baking,
+  Barley-molasses,
+  Classes of,
+  Cream,
+  Filled,
+  Filling for,
+Cookies, Ingredients in,
+  Oatmeal,
+  Procedure in making,
+  Sour-cream,
+Cooky recipes,
+Corn oil,
+  -starch cake,
+  -starch custard,
+Cottage pudding,
+Cottonseed oil,
+Crab salad, Lobster or,
+Cranberry frappe,
+  pie,
+Cream, Caramel ice,
+  -cheese salad, Peach-and-,
+  -cheese sandwiches, Jelly-and-,
+  Chocolate ice,
+  cookies,
+  Dessert sauces and whipped,
+  dressing,
+  filling for cream puffs,
+  filling, Fruit,
+  fluff, Pineapple,
+  fluff, Strawberry,
+  French,
+  Mocha ice,
+  Neapolitan ice,
+  Philadelphia ice,
+  pie,
+  pie, Boston,
+  pie, Date,
+  puffs,
+  puffs and eclairs,
+  puffs, Cream filling for,
+  Spanish,
+  Tapioca,
+  Vanilla ice,
+  Whipped,
+Crullers, Frying doughnuts and,
+  Nature of doughnuts and,
+  Shaping doughnuts and,
+Cucumber-and-onion salad, Sliced,
+  -and-tomato salad,
+  salad,
+  sandwiches,
+Cup and drop cakes,
+  cakes,
+  cakes, Cinnamon,
+  cakes, Cocoa,
+  cakes, Ornamental icing for,
+Currants and raisins in cake,
+Custard, Baked,
+  Caramel,
+  Corn-starch,
+  desserts,
+  Farina,
+  Frozen,
+  Minute-tapioca,
+  pie,
+  Plain frozen,
+Custard, Rice,
+  sauce,
+  Soft,
+  Tapioca,
+  Tutti-frutti frozen,
+  with nuts, Frozen,
+  with raisins, Frozen,
+Custards, True,
+
+D
+
+Daisy salad,
+Date-and-English-walnut salad,
+  -and-orange salad, Apple-,
+  cream pie,
+  sandwiches,
+Dessert in the meal,
+  ingredients, Economical use of,
+  making, Principles of,
+  making, Principles of frozen-,
+  Packing a frozen,
+  sauces and whipped cream,
+Desserts and their preparation, Cold,
+  Applying cookery rules to,
+  Attractiveness of,
+  Carbohydrate in,
+  Cold and frozen,
+  Composition and food value of,
+  Custard,
+  Fat in,
+  Frozen,
+  Gelatine,
+  General discussion of,
+  Method of freezing,
+  Molding frozen,
+  Principles of making gelatine,
+  Procedure in freezing,
+  Proportion of ice to salt in frozen,
+  Protein in,
+  Recipes for frozen,
+  Recipes for gelatine,
+  Serving frozen,
+Devil's food cake,
+Diet, Cake and pudding mixtures in the,
+  Purposes of salads in the,
+  Salads in the,
+Double-crust pies,
+Doughnuts,
+  and crullers, Frying,
+  and crullers, Nature of,
+  and crullers, Shaping,
+  Drop,
+  Potato-and-barley,
+  Sour-milk,
+  Yeast,
+Dreams, Cheese,
+Dressing, Boiled salad,
+  Cream,
+Dressing, French,
+  Fruit-salad,
+  Mayonnaise,
+  Sour-cream,
+  Thousand Island,
+Dressings and their preparation, Salad,
+  Nature of salad,
+Dried-fruit pies,
+Drop cakes,
+  cakes, Cup and,
+  cakes, Fruit,
+  cakes, Ginger,
+  cakes, Oat-flake,
+  cakes, Sour-milk,
+  doughnuts,
+
+E
+
+Easter salad,
+Easy pastry,
+Eclairs,
+  and cream puffs,
+  Caramel filling for,
+  Chocolate filling for,
+  Coffee filling for,
+  Royal,
+Economical use of dessert ingredients,
+Economy paste,
+Egg sandwiches, Ham-and-,
+  sandwiches, Hard-cooked-,
+  sandwiches, Hot fried-,
+English-walnut salad, Date-and-,
+Equipment for cake making,
+Extracts in cake, Flavoring,
+
+F
+
+Farina custard,
+Fat for cakes,
+  in desserts,
+  in salads,
+Feather cake,
+Fig pudding, Steamed,
+Filbert-and-cherry salad,
+Filled cookies,
+Filling, Chocolate,
+  Coconut,
+  Coffee,
+  for cookies,
+  for cream puffs, Cream,
+  for eclairs, Caramel,
+  for eclairs, Chocolate,
+  for eclairs, Coffee,
+  for ladyfingers,
+  for sandwiches, Cheese,
+  for sandwiches, Chicken-salad,
+  for sandwiches, Fruit,
+  Fruit cream,
+  Lemon,
+  Marshmallow,
+Filling, Orange
+  Raisin-and-nut
+Fillings and icings, Cake
+  Cake
+  French
+Flavoring extracts in cake
+Floating island
+Flour for cakes
+  for pastry
+Fluff, Pineapple cream
+  Strawberry cream
+Food value of desserts, Composition and
+Forks, Salad
+Frappe, Cherry
+  Cider
+  Cranberry
+Freezer, Using a vacuum
+Freezing desserts, Method of
+  desserts, Procedure in
+  Table showing details of
+  Theory of
+French cream
+  dressing
+  fillings
+  ice cream
+Fresh-fruit pudding
+Freshening salad ingredients, Cleaning and
+Fried-egg sandwiches
+Frozen custard, Plain
+  custard, Tutti-frutti
+  custard with nuts
+  custard with raisins
+  custards
+  --dessert making, Principles of
+  dessert, Packing a
+  desserts
+  desserts, Cold and
+  desserts, Molding
+  desserts, Proportion of ice to salt in
+  desserts, Recipes for
+  desserts, Serving
+  spiced punch
+Fruit-and-vegetable salads, Combination of
+  cake
+  cake, White
+  cream filling
+  drop cakes
+  filling for sandwiches
+  gelatine
+  ice
+  in cantaloupe shells
+  salad, Combination
+  --salad dressing
+   salads
+  sandwiches
+  sauce
+Fruits in cake, Miscellaneous
+Frying doughnuts and crullers
+
+G
+
+Garnishes, Salad
+  Gelatine desserts
+  desserts, Principles of making
+  desserts, Recipes for
+  Fruit
+  Plain
+Ginger drop cakes
+  pudding, Steamed
+  snaps
+Glace, Bomebe
+Gold cake
+Grape sherbet
+Grapefruit-and-celery salad
+Green-pepper-and-cheese salad
+  -vegetable salad
+
+H
+
+Ham-and-egg sandwiches
+Hard-cooked-egg sandwiches
+  sauce
+High-protein salads
+  -protein sandwiches
+Highland dainties
+Hot fried-egg sandwiches
+  -meat sandwiches
+  sandwiches
+  -water sponge cake
+Humpty Dumpty salad
+
+I
+
+Ice-cream cake
+  cream, Caramel
+  cream, Chocolate
+  cream, French
+  cream, Mocha
+  cream, Neapolitan
+  cream, Philadelphia
+  cream, Vanilla
+  cream with peaches, Junket
+  Fruit
+  Lemon
+  Orange
+Ices
+Icing, Boiled
+  Butter
+  Caramel
+  Chocolate
+  Chocolate butter
+  Chocolate water
+  Cold-water
+  for cup cakes, Ornamental
+  Maple
+  Orange
+  Ornamental
+  Plain
+  Time-saving
+  Icing, White
+Icings and fillings, Cake
+  Cooked
+  Kinds of
+  Preparation of cake
+  Uncooked
+Indian pudding
+Ingredients, Condition of salad
+  in cookies
+  Marinating salad
+  of salads
+  Quality of cake
+  Variety in salad
+
+J
+
+Jelly-and-cream-cheese sandwiches
+  and marmalade sandwiches
+  Coffee
+  Orange
+  roll
+  sauce
+Junket ice cream with peaches
+
+K
+
+Kisses and macaroons
+  or meringues
+
+L
+
+Lady Baltimore cake
+Lady fingers
+  and sponge drops
+  Filling for
+Layer cake, Nut
+  -cake pans
+  cake, Plain
+Leavening for cakes
+Left-over pastry, Utilizing
+Lemon filling
+  ice
+  pie
+  sauce
+  snow
+Lettuce sandwiches
+  Shredded
+Liquid for cakes
+  for pastry
+Loaf-cake pans
+Lobster or crab salad
+
+M
+
+Macaroons, Almond
+  Coconut
+  Oatmeal-fruit
+  Pecan
+Maize pudding
+Maple icing
+  parfait
+Maraschino sauce
+Marguerites
+Marinating salad ingredients
+Marmalade sandwiches, Jelly and
+Marshmallow filling
+  whip
+Mayonnaise, Cooked
+  dressing
+Meal, Dessert in the
+Meals, Relation of salads to
+Meat sandwiches
+  sandwiches, Hot-
+  used for pastry
+  used in cakes
+Meringue
+  for one-crust pies
+Meringues or kisses
+Milk sherbet
+Mince pie
+  pie, Mock
+Mineral salts and salads
+Mint punch
+Minute tapioca
+  -tapioca custard
+Miscellaneous fruits in cake
+Mixtures for small cakes, Nature of
+Mocha ice cream
+Mock cherry pie
+  mince pie
+Molding frozen deserts
+Mousses, parfaits, and biscuits
+Mousse, Banana-and-apricot
+  Caramel
+  Chocolate
+Mousses, Definition of
+Molding
+  parfaits, and biscuits
+
+N
+
+Nature of butter cake
+  of doughnuts and crullers
+  of mixtures for small cakes
+  of salad dressings
+  of sandwiches
+  of sponge cake
+Neapolitan ice cream
+Nut cake, Chocolate
+  filling, Raisin-and-
+  layer cake
+  salad, Pineapple-and-
+  sandwiches, Cheese-and-
+  spice cake
+Nuts in cake
+
+O
+
+Oat-flake drop cakes
+Oatmeal cookies
+  -fruit macaroons
+Old-fashioned potato salad
+Olive oil, Characteristics of
+One-crust pies,
+  -egg cake,
+Onion-and-pepper sandwiches,
+  salad,
+Open peach pie,
+  sandwiches,
+Orange filling,
+  ice,
+  icing,
+  jelly,
+  pie,
+  salad, Apple-date-and-,
+  sauce,
+  sponge cake,
+Ornamental icing,
+  icing for cup cakes,
+
+P
+
+Packing a frozen dessert,
+Pans, Layer-cake,
+  Loaf-cake,
+  Preparation of cake,
+Parfait, Cafe,
+  Canton,
+  Maple,
+  Strawberry angel,
+Parfaits, Definition of,
+Molding,
+Paste, Baking puff,
+  Economy,
+  Procedure in making puff,
+  Puff,
+  Quality,
+Pastries and pies,
+  and pies, Requirements for,
+Pastry,
+  Baking plain,
+  Definition of,
+  Easy,
+  Flour for,
+  for pies,
+  ingredients, Proportion of,
+  Ingredients used for,
+  Liquid for,
+  making, Utensils for,
+  Methods of mixing,
+  Plain,
+  Procedure in making plain,
+  Serving,
+  Shortening for,
+  Sour-cream,
+  Utilizing left-over,
+Peach-and-cream-cheese salad,
+pie,
+pie, Open,
+Peaches, Junket ice cream with,
+Peanut-butter sandwiches,
+  salad, Banana-and-,
+Pear-and-cheese salad,
+  sherbet,
+Pearl tapioca,
+Peas-and-celery salad,
+Pecan macaroons,
+Philadelphia ice cream,
+Pie a la mode,
+  Apple,
+  Berry,
+  Boston cream,
+  Butterscotch,
+  Cherry,
+  Chocolate,
+  Coconut,
+  Cranberry,
+  Cream,
+  Custard,
+  Date cream,
+  Lemon,
+  Mince,
+  Mock cherry,
+  Mock mince,
+  Open peach,
+  Orange,
+  Peach,
+  Pineapple,
+  Pumpkin,
+  Raisin,
+  Rhubarb,
+  Squash,
+  Strawberry,
+  Sweet-potato,
+Pierrot pudding,
+Pies and pastries,
+  and pastries, Requirements for,
+  Double-crust,
+  Dried-fruit,
+  Meringue for one-crust,
+  One-crust,
+  Pastry for,
+Pineapple-and-nut salad,
+  cream fluff,
+  pie,
+  sauce,
+Plain blanc mange,
+  frozen custard,
+  gelatine,
+  icing,
+  layer cake,
+  pastry,
+  pastry, Baking,
+  pastry, Procedure in making,
+  sponge cake,
+Pocono pudding,
+Poinsettia salad,
+Poor man's pudding,
+Potato-and-barley doughnuts,
+  -flour sponge cake,
+  flour, Sponge cake with,
+  salad,
+  salad, Old-fashioned,
+Pound cake,
+Preparation of butter cake,
+  of cake icings,
+  of cake ingredients,
+  of cake pans,
+  of sandwiches,
+  of small cakes,
+  of sponge cakes,
+  Salad dressings and their,
+  Varieties of salads and their,
+Preparing fruits for salads
+  nuts for salads,
+Principles of dessert making,
+ of frozen-dessert making,
+  of making gelatine desserts,
+  of salad making,
+  of sandwich making,
+Procedure in cake making,
+  in freezing desserts,
+  in making butter cakes,
+  in making cookies,
+  in making puff paste,
+  in making sponge cake,
+Proportion of pastry ingredients,
+Protein in desserts,
+  in salads,
+Pudding, Bread,
+  Chocolate,
+  Chocolate bread,
+  Christmas,
+  Cottage,
+  Fresh-fruit,
+  Indian,
+  Maize,
+  mixtures in the diet, Cake and,
+  Pierrot,
+  Pocono,
+  Poor man's,
+  sauces,
+  Snow,
+  Steamed fig,
+  Steamed ginger,
+  Suet-fruit,
+Puddings and pudding sauces,
+  Cakes, cookies, and,
+  Nature of,
+  Preparation of,
+Puff paste,
+paste, Baking,
+  paste, Procedure in making,
+  paste, Recipe for,
+  paste, Uses of,
+  Raisin,
+Pumpkin pie,
+Punch, Frozen spice,
+  Mint,
+Purposes of salads in the diet,
+
+Q
+
+Quality of cake ingredients,
+  paste,
+
+R
+
+Raisin-and-nut filling,
+  pie,
+  puff,
+  spice cake,
+Raisins and currants in cake,
+Raspberry sherbet,
+Relation of salads to meals,
+Removing sponge cake from pans,
+Rhubarb pie,
+Ribbon sandwiches,
+Rice custard,
+Ring, Swedish tea,
+Ripening the frozen mixture,
+Roll, Jelly,
+Rolled celery sandwiches,
+Round sandwiches,
+Roxbury cakes,
+Royal eclairs,
+Rye-bread-and-cheese sandwiches,
+
+
+S
+
+Salad accompaniments,
+  Apple-and-celery,
+  Asparagus,
+  Banana-and-peanut,
+  Beet-and-bean,
+  Cabbage,
+  Cabbage and celery,
+  California,
+  Cauliflower,
+  Cauliflower-and-tomato,
+  Celery,
+  Chicken,
+  Combination,
+  Combination fruit,
+  Crab,
+  Cucumber,
+  Cucumber-and-tomato,
+  Daisy,
+  Date-and-English-walnut,
+  dressing, Boiled,
+  dressings and their preparation,
+  dressings, Nature of,
+  Easter,
+  Filbert-and-cherry,
+  filling for sandwiches, Chicken-,
+  forks,
+  garnishes,
+  Grapefruit-and-celery,
+  Green-pepper-and-cheese,
+  Green-vegetable,
+  greens, Care of,
+  Humpty Dumpty,
+  ingredients, Cleaning and freshening,
+  ingredients, Condition of,
+  ingredients, Marinating,
+  ingredients, Variety in,
+  Lobster or crab,
+Salad making, Principles of,
+  Onion,
+  Peach-and-cream-cheese,
+  Pear-and-cheese,
+  Peas-and-celery,
+  Pineapple-and-nut,
+  Poinsettia,
+  Potato,
+  Salmon,
+  sandwiches, Chicken-,
+  Shrimp,
+  Sliced cucumber-and-onion,
+  String-bean,
+  Stuffed-tomato,
+  Summer combination,
+  Tomato,
+  Tomato-and-string-bean,
+  Tuna-fish,
+  Waldorf,
+  Water-lily,
+  Winter,
+Salads and sandwiches,
+  and their preparation, Varieties of,
+  Carbohydrates in,
+  Cellulose in,
+  Definition of,
+  Fat in,
+  Fruit,
+  High-protein,
+  in the diet,
+  in the diet, Purposes of,
+  ingredients,
+  Mineral salts in,
+  Preparing nuts for,
+  Protein in,
+  Selection of,
+  Serving,
+  to meals, Relation of,
+  Vegetable,
+Salmon salad,
+Salts in salads, Mineral,
+Sand tarts,
+Sandwich making, Principles of,
+  making, Utensils for,
+Sandwiches,
+  after making, Care of,
+  Apricot,
+  Bread-and-butter,
+  Bread for,
+  Checkerboard,
+  Cheese,
+  Cheese-and-nut,
+  Cheese filling for,
+  Chicken,
+  Chicken-salad,
+  Chicken-salad filling for,
+  Club,
+  Cucumber,
+  Date,
+Sandwiches, Fruit,
+  Fruit filling for,
+  Jelly-and-cream-cheese,
+  Jelly and marmalade,
+  Ham-and-egg,
+  Hard-cooked-egg,
+  Hot,
+  Hot fried-egg,
+  Hot-meat,
+  Lettuce,
+  Making,
+  Meat,
+  Nature of,
+  Onion-and-pepper,
+  Open,
+  Peanut-butter,
+  Ribbon,
+  Rolled celery,
+  Round,
+  Salads and,
+  Tomato,
+  Variety in,
+Sauce, Apricot,
+  Chocolate,
+  Coconut,
+  Custard,
+  Fruit,
+  Jelly,
+  Hard,
+  Lemon,
+  Maraschino,
+  Orange,
+  Pineapple,
+  Sterling,
+  Vanilla,
+Sauces and whipped cream, Dessert,
+  Pudding,
+Selection of salads,
+Serving frozen desserts,
+  pastry,
+  salads,
+Sherbet, Grape,
+  Milk,
+  Pear,
+  Raspberry,
+  Strawberry,
+Sherbets,
+Shortening for pastry,
+Shredded lettuce,
+Shrimp salad,
+Sliced cucumber-and-onion salad,
+Small cakes,
+  pies,
+Snow pudding,
+Soft custard,
+Sour-cream cookies,
+  -cream dressing,
+  -cream pastry,
+  -milk chocolate cake,
+  -milk doughnuts,
+Sour-milk drop cakes,
+Spanish cream,
+Spice cake, Nut,
+  cake, Raisin,
+Spices in cake,
+Sponge cake,
+  cake, Baking,
+  cake, Cold-water,
+  cake from pans, Removing,
+  cake, Hot-water,
+  -cake ingredients, Combining the,
+  cake, Nature of,
+  cake, Orange,
+  -cake pans,
+  cake, Plain,
+  cake, Potato-flour,
+  cake, Procedure in making,
+  cake with potato flour,
+  cakes, Preparation of,
+  drops, Ladyfingers and,
+Squash pie,
+Steamed fig pudding,
+  ginger pudding,
+Sterling sauce,
+Strawberry angel parfait,
+  cream fluff,
+  pie,
+  sherbet,
+Straws, Cheese,
+String-bean salad,
+  bean salad, Tomato-and-,
+Stuffed celery,
+  -tomato salad,
+Suet-fruit pudding,
+Summer combination salad,
+Sunshine cake,
+Swedish tea ring,
+Sweet-potato pie,
+Sweetening for cakes,
+
+
+T
+
+Table showing details of freezing,
+Tapioca, Apple,
+  Caramel,
+  cream,
+  custard,
+  Minute,
+  Pearl,
+Tarts,
+Tea ring, Swedish,
+Theory of freezing,
+Thickened juicy fruit for pies,
+
+Thousand Island dressing,
+Time-saving icing,
+Tomato-and-string-bean salad,
+  salad,
+  salad, Stuffed-,
+  sandwiches,
+Tortoni, Biscuit,
+True custard,
+Tuna-fish salad,
+Tutti-frutti frozen custard,
+
+U
+
+Uncooked icings,
+Use of dessert ingredients, Economical,
+Using a vacuum freezer,
+Utensils for pastry making,
+  for sandwich making,
+Utilizing left-over pastry,
+
+V
+
+Vacuum freezer, Using a,
+Value of desserts, Composition and food,
+Vanilla cream,
+  sauce,
+  wafers,
+Varieties of salads and their preparation,
+  of small cakes,
+Variety in salad ingredients,
+  in sandwiches,
+Vegetable salad, Green-,
+  salads,
+  salads, Combination fruit-and-,
+  sandwiches,
+
+W
+
+Wafers, Vanilla
+Waldorf salad,
+War cake,
+Water icing, Chocolate,
+  -lily salad,
+Wedding cake,
+Whip, Marshmallow,
+Whipped cream,
+  cream, Dessert sauces and,
+White cake,
+  fruit cake,
+  icing,
+Winter salad,
+
+
+
+
+
+
+
+
+
+
+End of the Project Gutenberg EBook of Woman's Institute Library of Cookery,
+Vol. 4, by Woman's Institute of Domestic Arts and Sciences
+
+*** END OF THIS PROJECT GUTENBERG EBOOK W.I. LIBRARY OF COOKERY, VOL 4 ***
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