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diff --git a/old/7loc410.txt b/old/7loc410.txt new file mode 100644 index 0000000..ff80601 --- /dev/null +++ b/old/7loc410.txt @@ -0,0 +1,12306 @@ +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. + +This header should be the first thing seen when viewing this Project +Gutenberg file. Please do not remove it. Do not change or edit the +header without written permission. + +Please read the "legal small print," and other information about the +eBook and Project Gutenberg at the bottom of this file. Included is +important information about your specific rights and restrictions in +how the file may be used. You can also find out about how to make a +donation to Project Gutenberg, and how to get involved. + + +**Welcome To The World of Free Plain Vanilla Electronic Texts** + +**eBooks Readable By Both Humans and By Computers, Since 1971** + +*****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: 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 *** + +This file should be named 7loc410.txt or 7loc410.zip +Corrected EDITIONS of our 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