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diff --git a/77897-0.txt b/77897-0.txt new file mode 100644 index 0000000..e0bb16a --- /dev/null +++ b/77897-0.txt @@ -0,0 +1,6894 @@ +*** START OF THE PROJECT GUTENBERG EBOOK 77897 *** + + + + + TRANSCRIBER’S NOTE + + Smallcap text is denoted by ALLCAPS. + + Bold text is denoted by =equal signs=. + + Some minor changes to the text are noted at the end of the book. + + + + +[Illustration: Baked Apples with Brown Sugar] + + + + + BETTINA’S + BEST + DESSERTS + + By + Louise Bennett Weaver + And + Helen Cowles LeCron + + + Authors A Thousand Ways to Please a Husband + of A Thousand Ways to Please a Family + and Bettina’s Best Salads + + [Illustration] + + “Give Your Table The Bettina Touch” + Illustrated by Elizabeth Colborne + + A. L. Burt Company + Publishers New York + +[Illustration: + + Copyright, 1923 + By + A. L. Burt Company + + All Rights Reserved +] + + Made in U. S. A. + + + + +Foreword + + + Desserts are dreadful things to plan? + Besides, you never know + Just what is going to please a man? + My dear, this book will show + You countless things without a doubt. + Why, Bob himself asserts + That not one home should be without + Bettina’s Best Desserts! + +[Illustration: (Foreword text)] + + + + +[Illustration: CONTENTS] + + + PAGE + + APPLE DESSERTS 9 + + APRICOT DESSERTS 22 + + BANANA DESSERTS 26 + + BLUEBERRY DESSERTS 30 + + CAKE DESSERTS 32 + + CHERRY DESSERTS 40 + + CREAM PUFFS AND ECLAIRS 45 + + CUSTARDS 49 + + FROZEN DESSERTS 54 + + GELATINE DESSERTS 81 + + GRAPE JUICE DESSERTS 87 + + MIXED FRUIT DESSERTS 89 + + ORANGE DESSERTS 91 + + PEACH DESSERTS 95 + + PIES 102 + + PINEAPPLE DESSERTS 122 + + PRUNE DESSERTS 129 + + PUDDINGS 131 + + RASPBERRY DESSERTS 163 + + SOUFFLES 167 + + STRAWBERRY DESSERTS 169 + + WHIPS 174 + + SIMPLE DESSERT SUGGESTIONS 177 + + INDEX 179 + + + + +[Illustration: Apple Desserts] + +I. APPLE DESSERTS + + +=Apple Cobbler= (Four portions) + +(A good old-fashioned recipe that nearly everybody likes. Successful +equally for a family and a “company” dessert.) + + Three cups peeled diced apples + One-half cup sugar + One level teaspoon ground cinnamon + One-fourth level teaspoon salt + Two level tablespoons butter + One-half cup water + One and one-half cups flour + Three level teaspoons baking-powder + One-third level teaspoon salt + Three level tablespoons lard + One-half cup milk + One cup sugar + One-half cup water + One-half teaspoon vanilla + +Mix the apples, sugar, cinnamon and salt. Place in a shallow buttered +baking-pan. Dot the apple mixture with the butter and add the water. +Mix and sift the flour, baking-powder and salt. Cut in the lard with +a knife. Slowly add the milk until a soft dough is formed. Toss upon a +floured board and roll out to the thickness of two-thirds of an inch. +Shape to fit on top of the apple mixture in the pan. Make three slits +in the top of the dough. Bake in a moderate oven for twenty minutes. +Boil the sugar and water together for three minutes and add the vanilla +to the syrup. Pour this over the dough in the pan and continue baking +the cobbler for ten minutes more in a moderate oven. Serve warm with +cream. + + +=Apple Dessert= (Four portions) + +(Sue and Robin are always begging for “apples stuffed with dates,”--and +brown sugar improves the flavor of the dessert. Serve with plain cream +if preferred.) + + Four apples + One cup brown sugar + One cup water + One level teaspoon ground cinnamon + One-fourth level teaspoon ground cloves + Eight dates + One-half cup whipped cream + +Wash and core the apples. Place in a baking-dish. Boil the sugar and +water together for three minutes. Add the cinnamon and cloves. Remove +the seeds from the dates and stuff each apple with two dates. Pour +the syrup over the stuffed apples. Bake in a moderate oven for thirty +minutes. Place portions of the whipped cream on top and serve at once. + + +=Apple Puffs= (Four portions) + +(Good and unusual.) + + One cup flour + One level teaspoon baking-powder + One-eighth level teaspoon salt + One-half cup sugar + One egg, well-beaten + One-third cup milk + One tablespoon melted fat + One-half cup cooked apples + One level teaspoon ground cinnamon + +Mix and sift the flour, baking-powder, salt and sugar. Add the egg, +milk and fat. Beat for two minutes. Mix the apples and ground cinnamon. +Place a spoonful of the batter in a greased pudding-mold, add some of +the apple mixture, and place another spoonful of the batter on top. + +Steam in a closed steamer for thirty minutes. Serve warm with cream. + +To prepare the apples, pare, core and dice them. Cover with cold water +and cook slowly until soft. Cool, drain off the juice and use the +apples in the recipe. + + +=Apple Sauce Cake= (A complete dessert) + +(Good served with coffee as a dessert.) + + One-half cup fat + One cup sugar + One egg, well-beaten + One cup strained apple-sauce + Two and one-half cups flour + One level teaspoon soda + One-fourth level teaspoon salt + Two level teaspoons ground cinnamon + One-half level teaspoon ground cloves + One-half level teaspoon mace + One teaspoon vanilla + +Cream the fat and sugar and add the egg. Add the apple sauce and all +the dry ingredients, mixed and sifted. Add the vanilla. Beat the batter +for three minutes. (It will be quite thin, but that is as it should +be.) Pour into a loaf cake, lined with waxed paper. Bake in a moderate +oven for forty minutes. + +Remove from the oven, let stand for five minutes, then turn out the +cake and remove the paper. When cool cut in one-inch slices. This cake +will keep moist a long time. + +(To make the apple sauce, take about one and a half cups of peeled, +diced apples, cover with water and cook until tender. Press through a +strainer.) + + +=Apple Tapioca Pudding= (Four portions) + +(A simple home dessert that children like.) + + One-half cup pearl tapioca + Cold water + Two and one-half cups boiling water + One-half level teaspoon salt + One and one-half cups chopped apples + One-third cup sugar + One teaspoon vanilla + +Soak the tapioca in cold water to cover, for one hour. Add the boiling +water and cook in a double boiler for thirty minutes. Add the salt, +apples and sugar. Cook for thirty minutes. Add the vanilla and serve +cold with cream. + + +=Baked Apple Dumplings= (Four portions) + +(Nothing can take the place of “dumplin’s” in apple season.) + + Four apples + One cup sugar + One and one-fourth cups water + One and one-half cups flour + One level teaspoon baking-powder + One-fourth level teaspoon salt + Six level tablespoons lard + One-fourth cup cold water + Two level tablespoons butter + One level teaspoon ground cinnamon + +Wash, peel and core the apples. Boil the sugar and water together for +three minutes, add the apples and cook slowly until they are tender and +the syrup is thick. Turn the apples frequently during the cooking. + +Mix and sift the flour, baking-powder and salt. Cut in the fat. Add the +cold water slowly until a stiff dough is formed. (More water may be +needed.) Divide the dough in fourths and roll out flat. Place a cooked +apple in the center of each piece of dough. Add some of the syrup and +sprinkle portions of cinnamon over the top. Add a bit of butter. Fold +up the edges of the dough around the apple. Pinch together. Prick the +top with a fork. Place upside down in a greased baking pan. Bake in a +quick oven for fifteen minutes. Serve warm with Hard Sauce or Cream. + + +=Baked Apples with Brown Sugar= (Four portions) + +(Another way to “make baked apples better.”) + + Four apples + One-fourth cup raisins + One-half cup brown sugar + One-third cup nut-meats + One level teaspoon cinnamon + One-eighth level teaspoon salt + One cup water + Two level tablespoons butter + +Wash and core the apples. Place in a buttered baking-dish. Mix the +raisins, sugar, nuts, cinnamon and salt. Fill the apple cavities with +the mixture and sprinkle what remains over the top. Add the water and +the butter, melted. Bake in a moderate oven for forty minutes. Baste +frequently. Serve warm with plain or whipped cream. + + +=Baked Apples with Marshmallows= (Four portions) + +(A favorite with Sue and Robin.) + + Four apples + One-half cup sugar + One-fourth level teaspoon ground cinnamon + Eight marshmallows + One-half teaspoon vanilla + One cup water + Two level tablespoons butter + +Wash and core the apples and place in a buttered baking-dish. Sprinkle +the sugar and cinnamon over the tops. Cut the marshmallows in quarters +and stuff them in the cavities of the apples. Add the vanilla and +water. Dot with butter. Bake in a moderate oven for forty minutes, +basting frequently. Serve warm or cold with cream. + + +=Brown Betty= (Four portions) + +(A delicious and economical dessert for the home meal.) + + Two cups soft bread-crumbs + Two and one-half cups peeled diced apples + One cup water + Two level tablespoons butter + One-half cup sugar + One level teaspoon ground cinnamon + One-fourth level teaspoon grated nutmeg + One tablespoon lemon juice + +Mix all the ingredients, and place in a buttered baking-dish. Bake in a +moderate oven for forty minutes or until the apples are soft. + +Serve warm with Hard Sauce or Cream. + + +Hard Sauce for the Brown Betty + + One-fourth cup butter + One teaspoon vanilla + One-half teaspoon lemon extract + One-eighth level teaspoon salt + One tablespoon boiling water + About one and one-fourth cups sifted powdered sugar. + +Cream the butter, add the vanilla, lemon extract, salt and water. +Slowly add the sifted powdered sugar, mixing well until a creamy +mixture is formed. The exact amount of sugar can not be stated, but the +sauce must be stiff enough to stand alone. Shape into a flat cake and +place in a cold place for half an hour or more. Cut in thin slices and +place on top of the warm pudding. + + +=Butterscotch Apples= (Four portions) + +(Children usually like this simple and wholesome dessert.) + + Four apples + One-third cup water + Two-thirds cup brown sugar + Two level tablespoons butter + Two level tablespoons flour + One-eighth level teaspoon salt + Three-fourths cup milk + One teaspoon vanilla + +Wash, peel, quarter and core the apples. Boil the sugar and water +together for three minutes, add the apples and cook until tender when +pierced with a fork. Remove and place in serving dishes. + +Melt the butter, add the flour and salt, and when well-mixed add the +milk. Cook until creamy and then pour into the syrup in which the +apples were cooked. Cook until well blended. (About three minutes.) Add +the vanilla and pour over the apples. Serve warm or cold. + +The syrup may not combine at once with the creamy mixture, but if +allowed to cook slowly for a short time they will blend. + + +Coddled Apples + +(When apples are plentiful, this is an attractive way of serving them.) + + Six apples + Three cups water + One and one-half cups sugar + Four cinnamon candy drops + One-teaspoon vanilla + One level teaspoon butter + +Wash the apples and remove the cores by cutting clear through the +apple. Boil the sugar and water together for two minutes. Add the +cinnamon drops and the apples. Place a lid over the apples and cook +slowly for ten minutes. Turn the apples frequently; remove the lid and +let the syrup cook down thicker; keep turning the apples. When they are +soft and glazed remove the apples and place in a dish. + +Add the vanilla and butter to the syrup, and when melted, pour over the +apples. + + +Dutch Apple Cake + +(A good old dessert that our grandmothers liked.) + + One and one-half cups flour + Three level teaspoons baking-powder + One-fourth level teaspoon salt + Three level tablespoons lard or a lard substitute + One-half cup milk + +Mix and sift the flour, baking powder and salt. Cut in the fat with a +knife and add the milk slowly, mixing with the knife until a soft dough +is formed. Flatten out and place the apple mixture on top. + + +Apple Mixture for the Cake + + One cup thinly sliced quartered apples + One-half cup water + One-third cup sugar + One teaspoon cinnamon + Three level tablespoons butter + +Peel the apples, cut in quarters and remove the cores. Cut in thin +slices, add the water and sugar and cook slowly until the apples are a +little soft, but still retain their shapes. Flatten the dough to the +thickness of half an inch. With a knife make little grooves one-half +inch apart across the dough. When the apples are cool, place the slices +in these grooves. + +Sprinkle the cinnamon over the top, and dot with the butter. Bake in a +moderate oven for fifteen minutes. Cut in squares and serve with Lemon +Sauce. + + +=Glazed Apples= (Four portions) + +(Simple and wholesome.) + + Four apples + One cup light brown sugar + One and one-half cups water + Two level tablespoons butter + One-half teaspoon vanilla + +Wash, peel and core the apples. Boil the sugar, water, butter and +vanilla together for four minutes. Add the apples, and cook slowly, +turning the apples frequently, until they are tender and have a glazed +appearance. Baste the apples during their cooking. Place the cooked +apples in a serving dish and pour the remaining syrup over them. Serve +warm or cold with cream. + + +=Individual Apple Rolls= (Six portions) + +(A favorite with most men.) + + Three cups apples cut fine + One cup water + One and one-half cups flour + Three level teaspoons baking-powder + One-eighth level teaspoon salt + Three level tablespoons lard or a lard substitute + One-half cup milk + Two level tablespoons butter + One level teaspoon ground cinnamon + One and one-half cups sugar + One cup water + +Cook the apples and water together for five minutes. Drain off the +liquid. Mix and sift the flour, baking-powder and salt. Cut in the fat +with a knife. Slowly add the milk until a soft dough is formed. Toss +upon a floured board and pat into a rectangular shape half an inch +thick. Arrange the drained apples on top. Spread the butter on top the +apples and sprinkle the cinnamon over all the mixture. Roll up like a +jelly roll and cut into one-inch slices. + +Boil the sugar and water together for five minutes. Place in the bottom +of a baking pan. Place the unbaked apple rolls in the pan, flat side +down. Pour the liquid left from the cooked apples over the top. + +Bake in a moderate oven for thirty minutes. Baste frequently during the +baking. Serve with cream. + + +=Maple Rice and Apple Pudding= (Four portions) + +(A simple home dessert that is a good dish in which to use up left-over +boiled rice.) + + Four apples + One cup boiled rice + One cup maple syrup + One-fourth cup sugar + One teaspoon vanilla + One-half cup water + Two level tablespoons butter + +Wash, peel and core the apples. Place in a small buttered baking-dish. +Spread the rice over the tops of the apples. Add the maple syrup, +sugar, vanilla, water and butter. Bake in a moderate oven for +forty-five minutes. Serve warm with cream. + + +=Marshmallow Apple Dessert= (Four portions) + +(A good home luncheon dish that is a favorite with most children.) + + Two and one-half cups sliced peeled apples + One cup light brown sugar + One-half cup raisins + One cup water + One level teaspoon ground cinnamon + One level tablespoon butter + Twelve marshmallows + +Mix the apples, sugar and raisins. Place in a buttered baking-dish. Add +the water, and sprinkle the cinnamon over the top. Dot the top with +the butter in small bits. Bake in a moderate oven for thirty minutes, +or until the apples are soft. Place the marshmallows over the top and +return to the oven for ten minutes, or until the marshmallows are well +puffed up and brown. Serve warm with cream. + + +Pineapple Baked Apples + +(An unusual combination that is really delicious.) + + Four apples + One-third cup sugar + One-half cup grated pineapple + Two level tablespoons butter + +Wash the apples and remove the cores. Place the apples in a small pan. +Sprinkle the sugar and pineapple over the top. Dot the tops of the +apples with butter. + +Bake in a moderate oven for forty minutes, or until the apples are +soft. Serve with Whipped Cream Sauce. + + +Whipped Cream Sauce + + One egg white + One teaspoon vanilla + One teaspoon lemon extract + One cup stiffly-whipped cream + One cup powdered sugar + +Beat the egg white until stiff, add the extract and whipped cream, +and slowly add the powdered sugar sifted. Continue beating until the +mixture is stiff. Serve on the warm apples. (This is a good way in +which to “amplify” whipped cream.) + + +=Rice Apple Pudding= (Four portions) + +(For the simple home meal.) + + Two cups sliced apples + One cup water + One-half cup sugar + One-half level teaspoon ground cinnamon + One cup cooked rice + Two level tablespoons butter + One tablespoon lemon juice + +Wash the apples and peel, core and slice. Add the water and sugar +and cook slowly until the apples are tender. Pour into a buttered +baking-dish. Place the rice and cinnamon over the top. Place the butter +in dots on top of the apples. Bake in a moderate oven for fifteen +minutes, or until the whole is brown. Serve with cream. + + + + +[Illustration: Apricot Desserts] + +II. APRICOT DESSERTS + + +=Apricot Blanc Mange= (Four portions) + +(For the simple home meal.) + + Four level tablespoons cornstarch + Six level tablespoons sugar + Two cups milk + One-fourth level teaspoon salt + One-half cup diced apricots. (Canned apricots or cooked dried ones may be + used.) + One egg, well-beaten + One teaspoon vanilla + +Mix the cornstarch and sugar in the upper part of the double boiler. +Add the milk and salt, and cook over hot water until the pudding is +very thick. (The cooking requires about twenty-five or thirty minutes.) +Add the apricots and egg, and cook for one minute, stirring constantly. +Add the vanilla and beat for one minute. Fill serving dishes +three-fourths full and set in a cold place until thoroughly chilled. +Serve with cream. + + +=Apricot Bread Pudding= (Four portions) + +(A good bread pudding few housewives know about.) + + Four slices dry bread + One cup cooked dried apricots + One-half cup sugar + Two eggs, well-beaten + Two cups milk + One-fourth level teaspoon salt + One teaspoon lemon extract + One-half teaspoon vanilla + Two level tablespoons butter + +Remove the crusts from the slices of bread and break (the bread) into +two-inch pieces. Place in a shallow buttered baking-dish. Spread the +apricots on top and sprinkle the sugar over them. Beat the eggs, add +the milk, salt and extracts. Pour this custard over the prepared food. +Place the butter in small bits over the top. Bake in a moderately slow +oven for thirty-five minutes. Serve warm with or without cream. + + +=Apricot Gelatin Souffle= (Four portions) + +(A light and appetizing dessert that may most acceptably follow a heavy +dinner.) + + Two level tablespoons granulated gelatin + One-third cup cold water + One cup boiling water + One-fourth cup lemon juice + One-half cup sugar + One cup peeled diced apricots. (Cooked, fresh or canned.) + Two egg whites + +Soak the gelatin in the cold water for five minutes. Add the boiling +water and stir until dissolved. Add the lemon juice and sugar. Set in +a cold place until the mixture hardens around the edge of the bowl. +Beat for three minutes. Add the apricots, and the egg whites, stiffly +beaten. Beat for five minutes or until the mixture holds its shape. + +Pour into a moistened gelatin mold. Set in a very cold place for one +hour or more. Unmold and cut in slices. + + +=Apricot Rice Pudding= (Four portions) + +(Simple and wholesome.) + + One cup cooked apricots + One-fourth level teaspoon salt + One-third cup sugar + One teaspoon vanilla + One-half teaspoon lemon extract + Two eggs + Two cups milk + One cup boiled rice + +Mix the apricots, salt, sugar and the extracts. Beat the eggs, add the +milk and rice. Add this to the apricot mixture. Pour into a buttered +baking-dish and bake in a moderate oven for twenty-five minutes. Serve +cold. + + +=Apricot Whip, Uncooked= (Four portions) + +(If you like stiffly-beaten egg whites, uncooked, you will like this +dessert.) + + One cup dried apricots + One and one-half cups water + One-half cup sugar + Two tablespoons lemon juice + Two stiffly-beaten egg whites + One cup whipped cream + One-fourth level teaspoon salt + One teaspoon vanilla + +Wash the apricots, add the water and soak over night. In the morning +cook slowly for twenty minutes. Add the sugar and cook for five +minutes, stirring constantly. Add the lemon juice, egg whites, whipped +cream, salt and vanilla. Beat for one minute. Pile lightly in glass +dishes or sherbet cups. Set in a very cold place for half an hour or +more. + + +=Steamed Dried Apricot Pudding= (Four portions) + +(A simple steamed dessert that may be made when you are using your +steamer for brown bread.) + + One-third cup fat + One-half cup sugar + Two eggs, well-beaten + One-fourth cup milk + One and one-fourth cups flour + Two level teaspoons baking-powder + One teaspoon vanilla + One-half teaspoon lemon extract + One cup soaked cooked apricots + +Cream the fat and sugar, add all the rest of the ingredients and beat +for two minutes. Fill well-buttered molds half full. Steam for two +hours. Serve hot with Lemon Sauce, cream or whipped cream. + + + + +[Illustration: Banana Desserts] + +III. BANANA DESSERTS + + +=Banana Compote= (Four portions) + +(A simple dessert that will please you if you are fond of bananas.) + + One cup sugar + One and one-half cups water + Two slices lemon + One tablespoon lemon juice + Two cups sliced bananas + One teaspoon vanilla + +Cook the sugar, water and lemon slices together for five minutes. Add +the bananas, lemon juice and vanilla. When the syrup is cool, set in a +very cold place for half an hour. Serve. + + +=Banana Custard Pudding= (Four Portions) + +(Sue and Robin consider this a great treat.) + + Two cups sliced bananas + One-fourth cup sugar + Two cups boiled custard + One-fourth cup shredded cocoanut + +Place the bananas in a serving dish, add the sugar and custard. (See +recipe for Boiled Custard.) Sprinkle the cocoanut over the top. Set in +a very cold place for half an hour. Serve. + + +=Banana Dessert= (Six portions) + +(Attractive for the “company” meal.) + + One-third cup fat + One cup sugar + Two eggs + One-half cup milk + One teaspoon lemon extract + One and two-thirds cups flour + Three level teaspoons baking-powder + One-eighth level teaspoon salt + +Cream the fat, add the sugar, and beat for two minutes. Add the milk +and lemon extract and then all the dry ingredients, well mixed and +sifted. Fill two layer cake pans, lined with waxed paper, half full. +Bake in a moderate oven for fifteen minutes. + +Place the Banana Filling between the layers and the Meringue on the top. + + +Banana Filling + + Two egg yolks + Three level tablespoons flour + One-eighth level teaspoon salt + One-half cup sugar + One-half cup water + One-half cup milk + One teaspoon lemon extract + One cup bananas, sliced very thin + +Beat the egg-yolks in the upper part of the double boiler. Add the +flour, salt and sugar, and when well-mixed, the water and milk. Cook +in a double boiler until thick and creamy. Add the extract, and when +well-mixed, spread over the bottom layer of the cake. Arrange the +sliced bananas on top, pressing them down into the filling. Place the +meringue on the other layer of cake, and place this on top of the +prepared layer. + +Bake in a moderate oven for five minutes. Serve in wedged-shaped pieces. + + +Meringue + + Two egg whites + Four tablespoons powdered sugar + +Beat the egg whites very stiff. Add the powdered sugar slowly and mix +and beat until creamy. Pile on top of the layer cake. + + +Banana Fritters + +(A rather common but generally popular dessert.) + + One egg + One and one-half cups flour + One level tablespoon sugar + One-fourth level teaspoon salt + One level teaspoon baking-powder + Three-fourths cup milk + One tablespoon melted fat + One and one-half cups diced bananas + Two tablespoons lemon juice + +Beat the egg and add the dry ingredients, mixed and sifted. Add the +milk and fat. Beat for three minutes. Add the bananas which have been +sprinkled with lemon juice. Drop by tablespoons into hot deep fat. +Serve hot with Lemon Sauce or syrup. + + +=Bettina’s Banana Custard Pudding= (Four portions) + +(Good for the simple home meal.) + + One and one-half cups sliced bananas + Three egg yolks + One level teaspoon flour + Five level tablespoons sugar + One-fourth level teaspoon salt + Two cups milk + One teaspoon vanilla + +Beat the egg-yolks in the upper part of the double boiler. Add the +flour and sugar which have been mixed together, and the salt and milk. +Cook slowly over boiling water until the custard will coat a silver +spoon. Stir constantly during the cooking or the custard may curdle. +Add the vanilla and immediately remove the upper utensil from the hot +water. Beat the custard for three minutes. Keep in a very cold place +until ready for use. Add the diced bananas and serve in glass dishes. + +(Do not dice the bananas until they are needed.) + + + + +[Illustration: Blueberry Desserts] + +IV. BLUEBERRY DESSERTS + + +=Blueberry Batter Pudding= (Four portions) + +(An old-fashioned favorite.) + + Two cups blueberries + One-half cup sugar + One level teaspoon ground cinnamon + One and one-half cups flour + One-fourth level teaspoon salt + Three level teaspoons baking-powder + One-fourth cup sugar + One egg, well-beaten + Three-fourths cup milk + +Mix the blueberries, sugar and cinnamon, and place in a shallow +buttered baking-dish. Mix and sift the flour, salt, baking-powder and +sugar. Add the egg and milk and beat for three minutes. Pour over the +blueberries. Bake in a moderate oven for twenty-five minutes. + +Serve warm with cream. + + +=Blueberry Roll= (Four portions) + +(One of the things you probably ate from a willow-ware saucer “back at +Grandmother’s.”) + + One and one-half cups flour + Two level tablespoons sugar + Three teaspoons baking-powder + One-fourth level teaspoon salt + Three level tablespoons lard + One-half cup milk + One tablespoon egg + One cup blueberries. (If canned, drain before using.) + Three level tablespoons sugar + One-half level teaspoon ground cinnamon + Two level tablespoons butter + +Mix and sift the flour, sugar, baking-powder and salt. Cut in the +lard and add the milk and egg. Stir with a knife until a soft dough +is formed. Toss upon a floured board. Roll out to the thickness of +two-thirds of an inch. Spread the blueberries mixed with the sugar and +cinnamon, over the dough, being careful to have the berries an inch in +from the outer edge of the dough. Dot the top with butter. Roll up like +a jelly roll, press the edges together and place in a greased pan. + +Bake in a quick oven for fifteen minutes. Cut in one and a half-inch +slices and serve with cream or Lemon Sauce. + + + + +[Illustration: Cake Desserts] + +V. CAKE DESSERTS + + +=Angel Dessert= (Six portions) + +(Delicious for luncheon or dinner.) + + Six pieces angel-food cake + Six halves of peaches + Six marshmallows + Six strawberries + One cup whipped cream + Three level tablespoons sugar + One teaspoon vanilla + +Arrange the cake on serving plates and place half a peach on top of +each piece. Mix the cream, sugar, vanilla, marshmallows cut in quarters +and the strawberries. Pile some of this mixture on top each peach. +Serve at once. + + +=Lucie’s Boston Cream Pie= (Eight portions) + +(An attractive, rather hearty, “company” dessert.) + + +The Filling + + One cup sugar + One-eighth level teaspoon salt + One-third cup flour + Two cups milk + Two eggs, well-beaten + One teaspoon lemon extract + One teaspoon vanilla + +Mix the sugar, salt and flour in the upper part of the double boiler. +Add the milk and cook over hot water until thick and creamy. Add the +two eggs, well-beaten, and cook for three minutes. Add the flavorings +and after stirring well, allow to cool. + + +The Cake + + Three egg yolks, well-beaten + Two tablespoons milk + One teaspoon lemon extract + One cup sugar + One-eighth teaspoon salt + One and one-half cups flour + One level teaspoon baking-powder + +Beat the egg yolks and milk together. Add the sugar slowly, beating +constantly. Add the lemon extract. Add the dry ingredients which have +been mixed and sifted. When well mixed pour into two cake pans lined +with waxed paper. Bake in a moderate oven for twenty minutes. + +When cool, place the cooked filling between the layers and cut in +squares. If round pans have been used, cut in wedge-shaped pieces. +Serve with or without whipped cream. + +Round eight-inch cake pans are the best to use for this as it is not a +large recipe. The batter should be two-thirds of an inch thick in the +pan. + + +Chocolate Cream Roll + +(Rich but very popular.) + + Three eggs + One cup sugar + Three level tablespoons cocoa + One-eighth level teaspoon salt + One teaspoon vanilla + Two tablespoons melted fat + One cup flour + One level teaspoon baking-powder + +Beat the eggs, add the sugar, cocoa and salt and beat for two minutes. +Add the vanilla and fat and beat for three minutes. Carefully fold in +the flour and baking-powder which have been mixed and sifted. Spread +upon a greased paper which has been placed on a flat pan. The batter +should be spread to the thickness of one inch. Bake in a moderate oven +for fifteen minutes. The cake should not be hard. + +Remove from the pan upon a wet cloth. Trim off one inch from each edge. +Spread the nougat filling on top of the cake and roll up like a jelly +roll. Roll in a cloth and let stand for half an hour. Remove the cloth, +and cut with a wet knife into two-thirds-inch slices. + + +Nougat Filling + + One cup sugar + One-fourth cup corn syrup + One-half cup water + One egg white + One teaspoon vanilla + One-third cup nut-meats + +Cook, (without stirring), the sugar, corn syrup and water, until the +mixture forms a hard ball when tested in cold water. Pour slowly over +the stiffly-beaten egg white. Continue beating, add the nut-meats and +beat until the mixture is cool and thick. Add the vanilla and spread on +top of the roll. + + +=Crumb Dessert= (Four portions) + +(Simple and delicious.) + + Two cups stiffly-whipped cream + One-fourth cup sugar + Two teaspoons vanilla + One-eighth level teaspoon salt + One cup sponge-cake crumbs + One-half cup nut-meats + One cup diced marshmallows + +Mix the cream, sugar and vanilla. Beat for one minute. Add the salt, +crumbs, nut-meats and marshmallows. Pile in sherbet cups and serve very +cold. + + +Bettina’s Best Gingerbread + +(This is one of Bettina’s favorites, but she has learned not to let it +follow a heavy meal.) + + One-half cup lard or lard substitute + One cup sugar + One-half cup sorghum or molasses + One egg + One cup milk + Two and one-half cups flour + One-fourth level teaspoon salt + Two level teaspoons ground cinnamon + One level teaspoon powdered ginger + One-fourth level teaspoon powdered cloves + One-fourth level teaspoon allspice + One level teaspoon baking-powder + One level teaspoon soda + +Cream the fat and sugar and add the sorghum, egg and milk. Mix well. +Add all the dry ingredients, mixed and sifted. Beat the gingerbread for +three minutes. Pour into a square cake pan lined with waxed paper. Bake +on the bottom shelf of a moderately slow oven for thirty minutes. Cut +in squares and serve with whipped cream. + + +Ice Box Cake + +(Rich but oh, so good! If you are trying to reduce, turn the page.) + + One-fourth cup water + One-half cup sugar + Two squares chocolate + Four egg yolks + One cup butter + One cup powdered sugar + One teaspoon vanilla + Four egg whites + Two dozen lady fingers + +Cook the water, sugar and chocolate together in a double boiler until +the mixture is smooth. Add the beaten egg yolks. Cook for one minute, +beating constantly. Cream the butter, and slowly add the powdered sugar +and vanilla. Add to the cooled chocolate mixture. Beat the egg whites +very stiff and add to the first mixture. Line a square cake pan with +waxed paper. Arrange the lady fingers, split, around the sides and +across the bottom. Add a layer of the cake mixture. Add another layer +of the lady fingers and place the rest of the mixture on top. Set in an +ice box for twenty-four hours. Unmold and serve in slices with whipped +cream. It is delicious but very rich. + + +Lady Baltimore Cake + +(Food with which any Eve may tempt any Adam. And he simply can’t +resist.) + + One cup sugar + One-half cup fat + One teaspoon vanilla + One-half teaspoon lemon extract + Two-thirds cup milk + Two and one-third cups flour + Three level teaspoons baking-powder + One-eighth level teaspoon salt + Three egg whites + +Cream the sugar and fat together and add the extracts and milk. Add +the flour, baking-powder and salt, mixed and sifted together. Beat +vigorously for three minutes. Add the egg whites, stiffly-beaten. Pour +into two layer cake pans, the bottoms of which are fitted with waxed +paper. Bake in a moderate oven for twenty minutes. + +When cool, spread the filling between and on top the cake layers. + + +Lady Baltimore Filling + + One cup sugar + One-half cup water + One egg white, stiffly beaten + One-third cup dates, chopped + One-half cup nut-meats chopped + One teaspoon lemon extract + +Cook together, without stirring, the sugar and water. When a thread +spins when a portion is dripped from the spoon, carefully and slowly +pour the syrup over the stiffly-beaten egg white. Beat constantly until +the mixture thickens and gets cool. Add the rest of the ingredients. +Mix well and spread on the cake. + + +Sponge Cake a La Mode + +(A good dessert for a “company” luncheon.) + + Six individual sponge cakes + One quart vanilla ice cream + Two cups Chocolate Ice Cream Sauce + +Remove the centers from the sponge cakes and add portions of ice cream. +Serve the Chocolate Ice Cream Sauce over the ice cream. + +(See the Index for recipe for Chocolate Ice Cream Sauce.) + + +Chocolate Torte + +(A popular but rather hearty dessert.) + +Bake a sponge cake in three round layers. Place the Mocha Filling +between each layer and on the top. + + +Filling + + One-third cup fat + One cup powdered sugar + One teaspoon vanilla + +Cream the fat and add the sugar. Beat until creamy and stiff enough +to stand alone, add the Custard Cream and the vanilla and spread +on the cake. When the icing has set for one hour, cut in half-inch +wedge-shaped pieces. Arrange, over-lapping, upon a tray and serve. + + +Custard Cream + + One level tablespoon sugar + Three level tablespoons flour + One-fourth level teaspoon salt + One cup milk + One square chocolate, melted + One egg yolk, well-beaten + +Mix the sugar, flour and salt in the upper part of the double boiler, +add the milk and chocolate and cook until the Custard Cream is thick +and creamy. Add the egg yolk and cook for one minute. Beat for one +minute. Cool and add to the powdered sugar mixture. + + + + +[Illustration: Cherry Desserts] + +VI. CHERRY DESSERTS + + +=Cherry Cobbler= (Four portions) + +(One of Bettina’s “standbys” in cherry season.) + + One and one-half cups flour + Three level teaspoons baking-powder + One-fourth level teaspoon salt + Two level tablespoons sugar + Four level tablespoons lard + One egg, well-beaten + One-half cup milk + One cup seeded cherries + +Mix and sift the flour, baking-powder, salt and sugar. Cut in the fat +with a knife. Add the egg, milk and cherries. Fill (half full) a square +cake pan lined with waxed paper. Bake in a moderate oven for twenty +minutes. + +Cut in squares and serve with Lemon Sauce. (See Index for Lemon Sauce.) + +[Illustration: Bettina’s Cherry Snow] + + +=Cherry Pudding= (Four portions) + +(Simple, but satisfactory.) + + One cup flour + One level teaspoon baking-powder + One-fourth level teaspoon salt + One-third cup sugar + One cup drained canned cherries + One-third cup milk + Two tablespoons melted fat + +Mix and sift the flour, baking-powder, salt and sugar. Add the +cherries, milk and fat. Fill greased muffin pans half full. Bake in a +moderate oven for twenty minutes. Serve warm with Lemon Sauce. (See +Index for Recipe.) + + +=Cherry Snow Pudding= (Four portions) + +(A light and attractive hot-weather dessert.) + + Two level tablespoons granulated gelatin + One-third cup cold water + One cup boiling water or cherry juice, boiling + One-fourth cup lemon juice + One-half cup sugar + One cup cherries + Two egg whites, stiffly beaten + +Soak the gelatin in cold water for five minutes. Add the boiling water +and stir until the gelatin is dissolved. Add the lemon juice and sugar +and set in a cold place until the mixture hardens round the edges. Beat +for three minutes. Add the cherries and stiffly-beaten egg whites. Beat +for two minutes. Pile lightly in glass sherbet glasses. Set in a cold +place for an hour or more. + +Serve with whipped cream. + + +=Cherry Turnovers= (Four portions) + +(Another of Grandmother’s masterpieces.) + + One cup flour + One level teaspoon baking-powder + One-eighth level teaspoon salt + Two level tablespoons lard + Three tablespoons cold water + One cup drained canned or fresh seeded cherries + One-third cup sugar + Two tablespoons water + +Mix and sift the flour, baking-powder and salt. Cut in the lard with a +knife and add the cold water slowly, until dough stiff enough to roll +is formed. More water may be needed. Roll out very thin on a floured +board. Cut in four-inch squares. + +Cook the cherries, sugar and water until stiff. Cool and place portions +of the cherry mixture on each square of dough. Fold over the dough +cornerwise, making a three-cornered turnover. Press the edges together. + +Place on a greased baking-pan and bake in a quick oven for ten minutes. + + +=Cherry Tarts= (Twelve) + +(Sue and Robin always beg for more, and Bob--hints.) + + Two cups cherries, stemmed and pitted + One and one-fourth cups sugar + One and one-half cups flour + One-fourth level teaspoon salt + One-half cup lard + One-fourth cup cold water + +Cook the cherries and sugar together until a stiff mixture is formed. +(About five minutes.) Mix and sift the flour and salt. Cut in the lard +with a knife and add the cold water slowly until a stiff dough is +formed. (More water may be needed.) Roll out very thin upon a floured +board. Select doughnut and cooky cutters of the same diameters. Cut +out twelve bits of dough with the doughnut cutter and twelve with the +cooky cutter. On the circles of dough place portions of the cherry +mixture. Fit the doughnut-shaped pieces of dough on top of the cherry +mixtures. Pinch the edges together with a fork dipped in flour. Place +one inch apart on a greased baking sheet and bake in a quick oven for +ten minutes. + + +=Steamed Cherry Pudding= (Eight portions) + +(Why not try this when you’re “putting up” cherries?) + + One-fourth cup fat + One-half cup sugar + One-half cup milk + Two cups flour + One-fourth level teaspoon salt + Three level teaspoons baking-powder + Two egg whites, stiffly-beaten + One cup pitted, drained cherries. (Canned or fresh) + +Cream the fat and add the sugar. When well mixed, add the milk and all +the dry ingredients, mixed and sifted. Beat for two minutes. Add the +stiffly-beaten egg whites and the cherries. Fill a well-greased pudding +mold half full. Cover and steam for one and one-half hours. + +If individual molds are used, thirty minutes is required for steaming. +Unmold and serve with Cherry Sauce. + + +=Cherry Sauce= (Eight portions) + + Two-thirds cup sugar + Two level tablespoons flour + One-eighth level teaspoon salt + One cup cherry juice + One-third cup water + Two tablespoons lemon juice + One level teaspoon butter + +Mix the sugar, flour, and salt. Add the liquids and cook slowly, +stirring constantly, until a creamy sauce is formed. Add the butter and +serve. + + + + +[Illustration: Cream Puffs and Eclairs] + + +Cream Puffs + +(Few people realize how easily cream puffs may be made at home. Follow +the directions carefully and you are sure to succeed.) + + One-half cup butter + One cup boiling water + One-fourth level teaspoon salt + One cup flour + Four eggs + +Place the butter, water and salt in a small pan over the fire. When +the mixture boils, remove the pan from the stove. Add the flour all at +once. Beat vigorously for three minutes. Add the eggs one at a time and +unbeaten, and beat for three minutes after each egg is added. + +Drop from the end of a spoon onto a greased baking pan. Space three +inches. Bake in a moderately hot oven for thirty minutes. + +Make a slit in the side of each puff and fill with Cream Filling. + + +Cream Filling for Eclairs or Cream Puffs + + Two-thirds cup sugar + One-third cup flour + One-eighth level teaspoon salt + Two cups milk + Two eggs + One teaspoon vanilla + One teaspoon lemon extract + +Mix the sugar, flour and salt in the upper part of a double boiler. Add +the milk and cook for fifteen minutes, or until the filling is creamy. + +Add the eggs, well beaten, and cook for two minutes. Add the extracts +and beat well. Cool and fill eclairs or cream puffs with the filling. + + +Mocha Cream Puffs + +(A delicious variation of this Cream Puff recipe.) + +For the shells, follow the recipe for plain Cream Puffs. Use with Mocha +Filling. + + +Mocha Filling + + One-half cup sugar + One-third cup flour + One-eighth level teaspoon salt + One and three-fourths cups strong coffee + Two eggs, well-beaten + One teaspoon vanilla + +Mix the sugar, flour and salt in the upper part of a double boiler. +Add the coffee and cook until the mixture is thick and creamy. (About +fifteen minutes.) Add the eggs and cook for two minutes. Add the +vanilla. Cool and use as filling for Eclairs or Cream Puffs. + + +Cream Puffs With Cocoanut Cream Filling + +(If properly made, this dessert will “melt in your mouth.”) + +For shells, use the recipe for plain Cream Puffs. Add the Cocoanut +Cream Filling. + + +Cocoanut Cream Filling + + One-half cup sugar + One-third cup flour + One-eighth level teaspoon salt + One and three-fourths cups milk + Two egg yolks + One-third cup cocoanut + One teaspoon vanilla + One-half teaspoon lemon extract + +Mix the sugar, flour and salt in the upper part of a double boiler. Add +the milk and cook slowly for fifteen minutes. Add the egg yolks and +cocoanut and cook for three minutes. Add the extracts and when cool +fill the cream puffs. Sprinkle powdered sugar over the tops. + + +Chocolate Eclairs + +(A universal favorite.) + + Cream Puff Mixture. (See Cream Puff recipe) + Chocolate Filling. (See Custard Cream recipe under Chocolate Torte) + Three tablespoons boiling water + One teaspoon vanilla + One-eighth level teaspoon salt + Three-fourths cup sifted powdered sugar + +Shape the cream puff mixture into long eclairs, four inches by one inch +wide. Place four inches apart in a greased pan. Bake in a hot oven +for thirty minutes. Make small incisions in the sides and insert the +Chocolate Filling. + +Mix the boiling water, vanilla and salt, add the powdered sugar slowly +until a soft creamy icing is formed. Spread over the top of the eclairs. + + + + +[Illustration: Custards] + + +=Baked Custard= (Four portions) + +(A wholesome recipe that every mother ought to know.) + + One-fourth level teaspoon salt + Three cups milk + One and one-half teaspoons vanilla + One-eighth level teaspoon grated nutmeg + Three eggs, well-beaten + One-third cup sugar + +Beat the eggs, and add the sugar, salt, milk and vanilla. Beat for one +minute. Pour into moistened custard cups and sprinkle the nutmeg over +the top. Set in a pan of hot water and bake in a slow oven for about +forty minutes, or until a silver knife inserted will come out clean. +The custard should shake a little in the center as it will become +harder when cool. (The oven must be slow for making a good custard. +Serve with or without cream in the dishes in which baked.) + + +=Boiled Custard= (Four portions) + +(Simple to make and a general favorite.) + + Two whole eggs or four egg yolks + One-eighth level teaspoon salt + Four level tablespoons sugar + One level teaspoon flour + Two cups milk + One-half teaspoon vanilla + One-half teaspoon lemon extract + +Beat the eggs, add the salt, sugar and flour. Add the milk and extracts +and beat for one minute. Cook in a double boiler until the mixture will +coat a silver spoon. Serve very cold. + + +=Caramel Custard= (Four portions) + +(Many people who don’t like custards, do like this simple dessert.) + + One-half cup sugar + One-third cup water + Three eggs + One-fourth level teaspoon salt + Three cups milk + One teaspoon vanilla + +Place the sugar in a frying pan and heat slowly, stirring constantly +until a light brown syrup is formed. Add the water and boil for two +minutes. Cool. Beat the eggs, add the salt, milk, vanilla and caramel +mixture. Beat for one minute. Pour into buttered custard cups. Bake in +a pan of hot water in a moderate oven for thirty minutes. Let stand +until cool and then set in a very cold place for an hour or more. Serve +with cream or alone. + + +=Cocoanut Custard Pudding= (Four portions) + +(Sue and Robin always welcome this old friend.) + + Three eggs + One-eighth level teaspoon salt + One-fourth cup sugar + Two level teaspoons flour + Two cups milk + One-fourth cup shredded cocoanut + One teaspoon vanilla + One-half teaspoon lemon extract + +Beat the eggs, add the salt, sugar and flour. Add the milk and beat for +one minute more. Cook slowly in a double boiler until the mixture will +coat a silver spoon when tested. Add the cocoanut and flavorings. Beat +for two minutes. Pour in glass serving dishes. Serve very cold. + + +=Custard Float= (Four portions) + +(A good way to use up your dry cake-crumbs and at the same time make a +delicious dessert.) + + One cup dry cake crumbs + One and one-half cups milk + Three level tablespoons sugar + Two egg yolks, well-beaten + One-eighth level teaspoon salt + One teaspoon vanilla + Two egg whites, stiffly-beaten + Three level tablespoons sugar + One-third cup nut-meats + +Soak the cake crumbs in the milk for ten minutes. Add the sugar, egg +yolks, salt and vanilla. Pour into a buttered baking dish. Bake in a +moderate oven for fifteen minutes. Beat the egg whites very stiff, add +the sugar and beat for one minute more. Pile on top of the pudding. +Sprinkle the nut-meats over the top. Bake in a slow oven for ten +minutes more. Serve cold. + + +=Floating Island= (Four portions) + +(An old-time favorite.) + + Three egg yolks + One level teaspoon flour + One-eighth level teaspoon salt + One-fourth cup sugar + Two and one-half cups milk + One teaspoon vanilla + +Beat the egg yolks in the upper part of the double boiler. Add the +flour, salt and sugar, well-mixed. Add the milk and cook until the +mixture will coat a silver spoon. Add the vanilla and beat for two +minutes. Pour into a serving dish, add the Baked Meringues and serve +very cold. + + +Baked Meringues for Floating Island + + Three egg whites + Four level tablespoons sugar + One teaspoon vanilla + +Beat the egg whites stiff, add the sugar and vanilla and beat for one +minute. Drop from a spoon into a pan of hot water. Set in a moderate +oven for twenty minutes. Slip on top of the custard. + + +=Maple Custard= (Four portions) + +(When eggs and maple syrup are plentiful, try this. It is good and +wholesome.) + + Three eggs, well-beaten + One-half cup maple syrup + One-third cup sugar + One-fourth level teaspoon salt + One teaspoon vanilla + Two cups milk + +Beat the eggs, add the maple syrup, sugar, salt, vanilla, and milk. +Beat for two minutes with a Dover egg beater. Pour into buttered +custard cups. Set in a pan of hot water. Bake in a moderate oven for +thirty minutes. Serve very cold. + + + + +[Illustration: Frozen Desserts] + + +I. ICE CREAMS + + +=Plain Vanilla Ice Cream= (Two quarts--Twelve portions) + +(A dish that every housewife ought to know how to make well.) + + Three pints cream + One cup sugar + One tablespoon vanilla + +Mix the cream, sugar and vanilla. Let stand for five minutes to +dissolve the sugar. Pour into a well sterilized freezer, which should +never be more than three-fourths full. Place in the ice cream freezer +bucket and fasten the top tightly in place. Mix three parts of chopped +ice to each part of coarse salt. Pack this about and over the ice cream +can. + +Freeze slowly and evenly until the mixture becomes stiffer. (When crank +is harder to turn). Turn quickly to produce smooth, fine-grained ice +cream. Add more ice when necessary. When the handle becomes very hard +to turn and the water is running freely from the hole on the side of +the outside tub, the cream is frozen. + +[Illustration: Ice Cream with Chop Suey Sauce] + +Tip the can and drain off the water. Remove the top and carefully wipe +off the top of the can. Then remove the lid of the can holding the +cream. Remove the dasher and carefully scrape off all the cream. With +a long spoon, scrape off the cream from the side of the can and smooth +it around the can. Place a waxed paper or cloth over the top and add +the lid. Pack tightly with ice, using four parts to one part of coarse +salt. Let stand for two hours or more to “ripen.” After using, the +cream remaining may be repacked, the water drained off, and the freezer +stored in a cool place. In repacking, use the same proportions of ice +and salt. Have at least four inches of the ice mixture on top of the +packed can and then cover with a sack or an old piece of carpet. + + +=Banana Ice Cream= (Twelve portions) + +(For any one who likes bananas.) + + One and one-half cups diced bananas + Two tablespoons lemon juice + One-half cup sugar + One cup milk + Two cups cream + One-fourth cup sugar + One tablespoon vanilla + One-fourth level teaspoon salt + +Force the bananas through a coarse-meshed sieve, add the lemon juice +and one-half cup sugar. Mix the milk, cream, one-fourth cup sugar, +vanilla and salt, and freeze until “mushy.” Add the banana mixture and +continue freezing until very stiff. + +Pack and let “ripen” for two hours. + + +=Caramel Ice Cream= (Eight portions) + +(Easy to make and really delicious.) + + One-half cup sugar + One-half cup water + One cup milk + Three cups cream + One-half cup sugar + One tablespoon vanilla + +Place the sugar in a frying pan. Cook slowly, stirring constantly until +it is all melted and has become a light brown color. Add the water and +boil for three minutes. Cool, and add all the rest of the ingredients. + +Freeze and pack in the usual way. (See Vanilla Ice Cream.) + + +=Chocolate Ice Cream= (Twelve portions) + +(Robin’s favorite dessert.) + + One and one-half cups water + One and one-half cups sugar + Three squares chocolate or six level tablespoons cocoa + One cup milk + Three cups cream + One tablespoon vanilla + +Cook the water, sugar and chocolate together until creamy, stirring +frequently. Cool, add the rest of the ingredients and freeze until +stiff. Remove the dasher and pack for “ripening.” (See directions under +Vanilla Ice Cream.) + + +=Maple Ice Cream= (Ten portions) + +(A delightful “company” ice cream.) + + Two eggs, well-beaten + Two cups milk + Three-fourths cup maple syrup + One-fourth cup sugar + One-eighth level teaspoon grated nutmeg + One-fourth level teaspoon salt + One and one-half teaspoons vanilla + +Place the eggs in the double boiler, and add the milk, syrup, sugar, +nutmeg and salt. Cook very slowly until the mixture coats a silver +spoon. Remove immediately from the fire. Beat until cool, add the +vanilla and cream, and pour into a well-sterilized freezer. Freeze +until stiff, using three parts of chopped ice to one part of coarse +salt. + +Pack and let “ripen” for two hours. In this packing use two parts of +ice to one part of salt. + + +=Mocha Ice Cream= (Twelve portions) + +(If you like the coffee flavor, you will like this. It is delicious +topped with a little whipped cream.) + + One-half cup ground coffee + One cup boiling water + One cup milk + Four cups cream + One cup sugar + Two teaspoons vanilla + +Boil the coffee and water together for five minutes. Strain and cool. +Add the rest of the ingredients and pour into a cooled, well-scalded +freezer. Freeze, and remove the dasher. Pack and allow to “ripen” for +two hours. (See directions for making Vanilla Ice Cream.) + + +=New York Ice Cream= (Eight portions) + +(A custard ice cream that many people prefer to the plain vanilla +variety.) + + Two eggs + Three cups cream + One-half cup sugar + One-fourth level teaspoon salt + Two teaspoons vanilla + +Beat the eggs and add the cream and sugar. Cook in a double boiler +until a portion coats a silver spoon. Cool and add the salt and +vanilla. Freeze until stiff. (For freezing directions, see Vanilla Ice +Cream.) + + +=Peach Ice Cream= (Ten portions) + +(One of the delights of the peach season.) + + One and one-half pints cream + Two-thirds cup sugar + One tablespoon vanilla + Four cups peeled peaches + Two-thirds cup sugar + +Mash the peaches and add two-thirds cup of sugar. Let stand for fifteen +minutes or more. Mix the cream, sugar and vanilla. Pour into a cooled, +sterilized freezer and freeze until partially hard, or of a “mushy” +consistency. Add the peaches and sugar and freeze until very hard. + +Pack by using four parts of chopped ice to one of coarse salt. Three +cups of ice to one of salt is required for the freezing. + + +=Peppermint Ice Cream= (Twelve portions) + +(Unusual, but very good.) + + Nine long sticks red and white peppermint candy + One cup milk + Three pints cream + One-fourth cup sugar + +Place the stick candy, broken into small portions, with the milk in a +double boiler and let remain until the candy is dissolved. Cool and add +the rest of the ingredients. Freeze and let “ripen.” (For directions +for freezing, see Vanilla Ice Cream.) + + +=Red Raspberry Ice Cream= (Eight portions) + +(Really delicious in the raspberry season.) + + Two cups red raspberries (either canned or fresh) + One-half cup sugar + One-half cup milk + Two cups cream + One-third cup sugar + One teaspoon vanilla + +Wash and crush the raspberries, add the one-half cup sugar and let +stand for ten minutes. Add the rest of the ingredients and freeze until +very stiff. Pack and let “ripen.” (For directions as to freezing, see +Vanilla Ice Cream.) + + +=Strawberry Ice Cream= (Ten portions) + +(Bob’s favorite frozen dessert. When made with fresh strawberries, +nothing is better.) + + One quart crushed strawberries + One cup sugar + One quart cream + One cup sugar + One tablespoon vanilla + +Wash and hull the berries, crush well, and add one cup of sugar. Let +stand for thirty minutes or more. Mix the cream, one cup of sugar and +the vanilla. Pour into a cold freezer, which has been well-scalded +before cooling. Freeze to a “mushy” consistency, add the strawberry +mixture and freeze till stiff. Remove the dasher and pack with a salt +and ice mixture. (See Vanilla Ice Cream.) Let stand for two hours to +“ripen.” + +Fruit ice creams will not freeze as hard as plain vanilla ice cream and +should be allowed to “ripen” and harden. + + +II. ICES + + +=Cranberry Ices= (Six portions) + +(One of the commonest and best of the ices.) + + One quart cranberries + Two cups water + Two cups sugar + One-half cup lemon juice + +Look over the cranberries and wash carefully. Add the water, cover +with a lid and cook until the berries are tender. (About ten minutes.) +Strain, add the sugar, and cook until it is thoroughly dissolved. Cool +and add the strained lemon juice. Freeze until stiff. (For freezing +directions, see Orange Ice.) + + +=Currant Ice= (Eight portions) + +(Simple and very good.) + + One cup sugar + Three cups water + One-fourth cup lemon juice + One and one-half cups currant juice + +Boil the sugar and water together for five minutes. Cool and add the +rest of the ingredients. Pour into a cool, well-scalded freezer and +freeze until stiff. + + +=Fruit Peach Ice= (Two quarts--Twelve portions.) + +(Delicious in the peach season.) + + Two cups crushed peaches, fresh or canned + Two cups sugar + Two cups water + One cup orange juice + One-half cup lemon juice + +Mix the peach pulp and sugar and let stand for fifteen minutes. Add all +the rest of the ingredients and pour into a cooled, well-sterilized +freezer. Freeze until stiff, drain off all the water and remove the +dasher from the freezer. Carefully repack and allow to stand for one +hour. (For directions for freezing ices, see the recipe for Orange Ice.) + + +=Ginger Ice= (Eight portions) + +(If you like ginger, you will like this dessert.) + + One cup sugar + Three cups water + One-third cup orange juice + One-fourth cup lemon juice + One-fourth pound Canton Ginger cut in very small pieces + +Boil the sugar and water together for five minutes. Cool and add the +rest of the ingredients. Pour into a cooled, well-scalded freezer and +freeze until stiff. + + +=Grape Juice Ice= (Eight portions) + +(One of Bettina’s favorites.) + + Three cups water + One and one-half cups sugar + One-fourth cup lemon juice + One and one-half cups grape juice + +Boil the water and sugar together for five minutes. Cool, add the rest +of the ingredients, and freeze. + + +=Lemon Ice= (Twelve portions) + +(A stand-by of many households.) + + Two cups sugar + Five cups water + Two cups lemon juice + +Boil the sugar and water together for three minutes, cool and add the +lemon juice. Pour into a well-sterilized freezer. Pack with three parts +of ice to one of coarse salt. Let stand for five minutes. Freeze until +stiff. + +Drain off water and repack, adding four parts of ice to one of salt. +Let stand one hour and serve. Letting the mixture stand for five +minutes before starting to freeze it, makes it freeze more quickly. + + +=Mint Ice= (Ten portions) + +(It looks, and is, appetizing.) + + Two cups sugar + Four cups water + One-half cup finely chopped mint leaves + One-third cup lemon juice + +Boil the sugar and water together for seven minutes. Cool, add the rest +of the ingredients and pour into a cooled, well-scalded freezer. Freeze +until stiff. + + +=Orange Ice= (Ten portions) + +(A good dessert with which to end a hearty dinner.) + + Two cups sugar + Four cups water + Two cups orange juice + One-third cup lemon juice + Two level tablespoons grated orange rind + One-fourth level teaspoon salt + +Boil the sugar and water together for five minutes. Cool, and add the +rest of the ingredients. Pour into a cooled, well-scalded freezer, +filling not more than two-thirds full. Pack with three parts of ice to +one of coarse salt. Turn the crank of the freezer steadily and slowly +for ten minutes. Increase the speed and turn until moving becomes +difficult. Drain off the water through the hole in the side of the +freezer. Remove the top and carefully wipe off the top of the can. +Remove the lid and lift out the dasher, scraping off all the ice. + +Place a waxed paper or cloth on top of the can and firmly replace the +lid. Mix three parts of chopped ice with one part of coarse salt, and +pack the freezer. Have three inches of the ice mixture on top of the +can. Cover with a sack or an old piece of carpet. + +Ice may be served as soon as frozen or it may be packed and kept for +three or four hours. It cannot be kept much longer. + + +=Pineapple Ice= (Six portions) + +(Light and popular.) + + One cup grated pineapple + One-third cup lemon juice + One cup sugar + One cup water + +Boil the sugar and water together for five minutes. Cool and add the +rest of the ingredients. Pour into a sterilized freezer. Add one part +of coarse salt to every three parts of chopped ice. Freeze until stiff. + +(For directions for freezing, see Orange Ice.) + + +=Summer Ice= (Eight portions) + +(Most acceptable in hot weather.) + + One and one-half cups sugar + Two cups water + One cup lemon juice + One cup crushed raspberries + One egg white, stiffly beaten + +Boil the sugar and water together for two minutes, cool, and add the +lemon juice. Freeze until a “mushy” consistency. Add the berries and +the egg white, and freeze until very stiff. + + +III. SHERBETS + + +=Apricot Sherbet= (Eight portions) + + One and one-third cups sugar + Three cups water + Two cups apricot pulp, fresh or canned + One-third cup lemon juice + Two egg whites + +Boil the sugar and water together for five minutes. Cool and add the +apricot pulp and lemon juice. Pour into a cooled, well-scalded freezer +and freeze until “mushy.” Add the stiffly-beaten egg whites and +continue freezing until stiff. + + +=Fruit Sherbet= (Twelve portions) + + Two cups sugar + Four cups of water, or two cups of fruit juices and two cups of water + One cup grated pineapple + One-half cup seeded cherries + One cup orange juice + One-third cup lemon juice + Three egg whites + +Boil the sugar and water together for five minutes. Cool. Add the +pineapple, cherries, orange juice, and lemon juice, and freeze until +“mushy.” Add the stiffly-beaten egg whites and continue freezing until +very stiff. + + +=Grape Milk Sherbet= (Eight portions) + + One and one-half cups sugar + One-third cup lemon juice + Two cups grape juice + Two cups milk + +Mix the sugar, lemon juice and grape juice, and let stand for ten +minutes. Slowly add the milk and pour into a cooled, well-scalded +freezer. Freeze until very stiff. + + +=Lemon Milk Sherbet= (Eight portions) + + One-half cup lemon juice + One and one-half cups sugar + Two level teaspoons grated lemon rind + Three and one-half cups milk + +Mix the lemon juice, sugar and grated rind, and let stand for ten +minutes. Slowly add the milk and pour into a cooled, well-scalded +freezer. Freeze until very stiff. + + +=Orange Milk Sherbet= (Ten portions) + + One cup orange juice + One-half cup lemon juice + One and one-half cups sugar + One quart milk + One level tablespoon grated orange rind + +Mix the orange and lemon juices and add the sugar. Let stand for ten +minutes. Gradually add the milk and the grated rind. Pour into a +cooled, scalded freezer. + +Freeze very stiff. Serve at once, or pack in three parts of ice to one +part of salt and let stand for an hour or more. + +NOTE: Wash the orange, and grate while still whole. + + +=Peach Sherbet= (Ten portions) + + Two cups sugar + One-half cup lemon juice + Three cups pulp of fresh or canned peaches + Four cups milk + +Mix the sugar, lemon juice and peach pulp and let stand for ten +minutes. Slowly add the milk. Pour into a cooled, well-scalded freezer +and freeze until very stiff. + + +Pineapple Sherbet + + Two cups sugar + Two cups water + One cup lemon juice + One cup grated pineapple + Two cups water + Two egg whites + +Boil the sugar and water together for three minutes, cool and add the +lemon juice, pineapple and water. Pour into a sterilized freezer and +freeze until “mushy.” Add the egg whites, stiffly-beaten. Freeze until +very stiff. + + +=Red Raspberry Sherbet= (Eight portions) + + One and one-fourth cups sugar + Two cups water, or half fruit juice and water + Two cups fresh or canned red raspberries + One-fourth cup lemon juice + Two egg whites + +Boil the sugar and water together for five minutes. Cool, add the +raspberries, crushed, and the lemon juice, and freeze until “mushy.” +Add the egg whites, stiffly-beaten, and freeze until stiff. + + +=Strawberry Sherbet= (Eight portions) + + One and one-third cups sugar + Three cups water + Two cups crushed strawberries + One teaspoon vanilla + Two egg whites + +Boil the sugar and water together for five minutes. Cool, add the +crushed strawberries and vanilla, and freeze until “mushy.” Add the +egg whites, stiffly-beaten, and freeze until very stiff. + + +=“Three of a Kind” Sherbet= (Twelve portions) + + Grated rind of one orange + Juice of three oranges + Juice of three lemons + Mashed pulp of three bananas + Three cups sugar + Three cups water + Three egg whites + +Wash the oranges and grate the rind of one. Mix the grated rind with +the juices of the oranges and lemons. Combine with the bananas which +have been forced through a sieve. Add the sugar and let stand for five +minutes. Add the water and freeze until “mushy.” Add the stiffly-beaten +egg whites and freeze very stiff. + + +IV. PARFAITS + + +=Maple Parfait= (Six portions) + + One cup maple syrup + Four egg yolks, well-beaten + One teaspoon vanilla + One-eighth level teaspoon salt + Two cups stiffly-beaten cream + +Heat the maple syrup, and pour slowly over the egg yolks. Beat for one +minute. Cook slowly for a short time over hot water, until the mixture +coats a silver spoon. Be very careful not to over-cook this mixture or +it will curdle. Beat until cool and add the salt and vanilla. Chill by +keeping in a very cold place for ten minutes. Add the stiffly-beaten +cream, and fill a moistened ice cream mold two-thirds full. Place a +heavy piece of waxed paper over the top of the mold. Fix the lid firmly +on top. Pack in equal parts of chopped ice and coarse salt, having six +inches of this mixture surrounding the mold. Leave for several hours. +Remove from the ice mixture and rinse off the mold with cold water. +Wrap a warm cloth about the mold for one minute. Turn the parfait out +onto a chilled platter. + + +=Bettina’s Parfait= (Eight portions) + + One and one-half cups sugar + Two-thirds cup water + Three egg whites + One teaspoon vanilla + One-half cup chopped nut-meats + One-half cup candied cherries + Three cups stiffly-beaten whipped cream + +Mix the sugar and water and boil without stirring until the mixture +spins a thread when dropped from the spoon. Very slowly pour onto the +stiffly-beaten egg whites. Beat steadily until the mixture is cold, add +the vanilla, nut-meats and cherries and set in a cold place for fifteen +minutes. + +Add the stiffly-whipped cream. Fill an ice cream mold, moistened with +cold water. Place a piece of waxed paper on top of the mixture and +add the lid. Be sure to have at least one inch of the paper extending +outside the lid. This will keep salty water from entering the mold. + +Pack in equal parts of coarse salt and chopped ice. Have eight inches +of the ice mixture surrounding the mold. Let stand for four hours. +Unmold by wrapping a hot cloth around the mold for one minute. Serve on +a cold platter. + + +V. MOUSSES + + +=Maple Mousse= (Eight portions) + +(An attractive dessert for a rather elaborate luncheon.) + + One cup maple syrup + One-eighth level teaspoon salt + Three cups stiffly-whipped cream + One teaspoon vanilla + +Mix all the ingredients and pour into a moistened mold. Fill to +overflowing. Pack in equal parts of coarse salt and ice. Have six +inches of the ice mixture above, below, and around the Mousse. Let +stand for five hours. Unmold upon a flat dish and serve. + + +=Peach Mousse= (Six portions) + +(An unusual recipe that women nearly always like.) + + One level teaspoon granulated gelatin + Three tablespoons cold water + One cup peeled, seeded, crushed peaches + One tablespoon lemon juice + Three-fourths cup sugar + Two cups stiffly-beaten cream + +Soak the gelatin in the cold water for three minutes. Dissolve by +placing over hot water for about five minutes. Add the peach pulp, +lemon juice and sugar. Set in a cold place for ten minutes. Add the +stiffly-beaten cream. + +Fill a moistened ice cream mold very full. Add a heavy sheet of waxed +paper and place the lid tightly in place. Pack for four hours in equal +parts of coarse salt and chopped ice. Six inches of the ice mixture +must entirely surround the filled mold. The Mousse will easily unmold +if a warm cloth is held around the mold for one minute. Serve at once. + + +=Strawberry Mousse= (Six portions) + +(Another good “strawberry season” dessert.) + + One cup crushed strawberries + One teaspoon lemon juice + One-fourth level teaspoon salt + Three-fourths cup sugar + Two cups stiffly-whipped cream + +Crush the strawberries after they have been washed and hulled. Add the +lemon juice, salt and sugar, mix well, and let stand in a very cold +place for ten minutes. Add the stiffly-beaten whipped cream. + +Pour into an ice cream mold, which has been moistened with cold water. +Have the mold full to overflowing. Fit the lid tightly in place over +a piece of waxed paper. Pack in equal parts of salt and ice, and let +stand for four hours. The ice mixture should extend at least four +inches under, above, and around the mold. To unmold, slip the mold in +hot water for a second and turn out onto a chilled platter. + + +VI. SAUCES FOR ICE CREAMS + + +=Cherry Sauce= (Eight portions) + +(Ways to vary and “dress up”--to “partify,” as Sue calls it--plain +Vanilla Ice Cream.) + + One-half cup sugar + Two level tablespoons flour + One-fourth level teaspoon salt + One cup cherries, fresh or canned + One cup water or cherry juice + +Mix the sugar, flour and salt thoroughly. Add the cherries and water +and cook slowly for four minutes, stirring constantly. Serve cold on +ice cream. + + +=Chocolate Sauce= (Four portions) + + One level tablespoon flour + One-half cup sugar + One-eighth level teaspoon salt + One square chocolate + One cup water + One-half teaspoon vanilla + +Mix the flour, sugar and salt. Add the chocolate and water and cook +slowly, stirring constantly, until the mixture is thick and creamy. Add +the vanilla and beat for one minute. Serve cold or hot on ice cream. + + +=Chop Suey Sauce for Ice Cream= (Eight portions) + + One-half cup chopped raisins + One-half cup chopped figs + One-half cup sugar + One cup water + One-half cup nut-meats, cut fine + +Mix the raisins, figs, sugar and water. Cook slowly for ten minutes. +Add the nuts and serve cold over ice cream. + + +=Bittersweet Chocolate Sauce= (Six portions) + + One cup sugar + One level tablespoon cornstarch + One-eighth level teaspoon salt + Three squares chocolate, cut fine + One cup water + One teaspoon vanilla + +Mix the sugar, cornstarch and salt. Add the chocolate and water. Cook +until creamy. (About five minutes.) Add the vanilla. Serve hot or cold +on ice cream. + + +=Butterscotch Sauce= (Six portions) + + One cup brown sugar + One-half cup corn syrup + Two level tablespoons butter + +Mix the brown sugar, corn syrup and butter. Cook slowly until a soft +ball is formed when a portion is dropped in cold water. Serve hot over +ice cream. + + +=Bettina’s Butterscotch Sauce= (Six portions) + + One cup brown sugar + Four level tablespoons butter + One tablespoon vinegar + One-half cup cold water + One-eighth level teaspoon salt + One-half teaspoon vanilla + +Mix and cook the sugar, butter, vinegar, water and salt, stirring +frequently until a portion will form a soft ball in cold water. Add +the vanilla and serve over ice cream. (This sauce may be kept and +reheated just before serving.) + + +=Caramel Sauce= (Eight portions) + + One cup sugar + One cup water + One level tablespoon flour + One level tablespoon butter + One-eighth level teaspoon salt + One-half teaspoon vanilla + +Place the sugar in a frying pan. Heat slowly, stirring with a wooden +spoon, until a light brown syrup is formed. Add the water and boil for +one minute. Mix the flour, butter and salt, and add to the hot syrup. +Stir constantly for one minute. Serve hot or cold on ice cream. + + +=Bettina’s Hot Caramel Sauce= (Eight portions) + + One cup sugar + One-half cup brown sugar + One level tablespoon cornstarch + One-eighth level teaspoon salt + One and one-fourth cups water + One level teaspoon butter + One-half teaspoon vanilla + +Mix the sugar, brown sugar, cornstarch and salt. Add the water and cook +slowly for four minutes. Add the butter and vanilla. Serve hot on ice +cream. + + +=Fig Sauce for Ice Cream= (Six portions) + + One cup figs + One-half cup sugar + One cup water + One-half teaspoon lemon extract + +Cook the figs, sugar and water together slowly for ten minutes. Add the +lemon extract and serve cold on ice cream. + + +=Hot Fudge Sauce= (Six portions) + + One and one-half cups light brown sugar + Two squares chocolate + One cup milk + One level tablespoon butter + One teaspoon vanilla + +Boil the sugar, chocolate, milk and butter together until a soft ball +forms when a portion is tested in cold water. Add the vanilla and serve +hot over vanilla ice cream. + + +=Maple Sauce= (Eight portions) + + One-fourth cup sugar + Two level tablespoons flour + One-eighth level teaspoon salt + One cup maple syrup + One-fourth cup water + One-half teaspoon vanilla + +Mix the sugar, flour, and salt. When well blended, add the maple syrup +and water. Cook slowly for two minutes, stirring constantly. Add the +vanilla. Serve hot or cold over ice cream. + + +=Maple Nut Sauce= (Eight portions) + + Three level tablespoons sugar + One level tablespoon cornstarch + One-eighth level teaspoon salt + One-fourth cup water + Three-fourths cup maple syrup + One-third cup Pecan meats + One-half teaspoon vanilla + +Mix the sugar, cornstarch and salt. Add the water and maple syrup and +cook slowly for three minutes, stirring constantly. Add the nut-meats +and vanilla. Serve hot or cold over ice cream. + + +=Bettina’s Marshmallow Sauce= (Six portions) + + One cup sugar + One cup water + One cup diced marshmallows + +Boil the sugar and water without stirring for four minutes. Add the +marshmallows. Keep hot in the double boiler and serve over ice cream. + + +=Hot Marshmallow Sauce= (Six portions) + + One cup sugar + One-half cup water + One cup dried marshmallows + One-half teaspoon vanilla + +Boil the sugar and water together for three minutes. Add the +marshmallows and when melted add the vanilla. + + +=Strawberry Sauce= (Eight portions) + + Two cups fresh strawberries + One-half cup water + One cup sugar + +Wash and hull the strawberries, add the water and cook slowly for five +minutes. Add the sugar, and cook until thick, stirring constantly. +Serve cold on ice cream. + + +MISCELLANEOUS FROZEN DESSERTS + + +=Baked Alaska= (Eight portions) + +(An elaborate dessert that few housewives attempt although it can be +made at home most successfully.) + + One quart brick vanilla ice cream + One layer of sponge cake one inch thick and two inches wider than + the brick of ice cream + Three egg whites + One-half cup sugar + One teaspoon vanilla + +Place the layer of sponge cake upon a paper, which has been arranged +upon a wooden plank. Beat the egg whites stiff. Add the sugar slowly, +and beat for two minutes. Add the vanilla. Set the brick of ice cream, +molded very hard, upon the sponge cake. Pile the egg mixture all over +the top and sides of the ice cream and sponge cake, entirely covering +both. + +Bake in a quick oven for four minutes, or until the meringue is a +delicate brown color. + +Remove quickly to a platter and serve in slices. + + +=Bombe Glace= (Eight portions) + +(An attractive and somewhat unusual dessert.) + + One quart lemon sherbet, colored green + Four cups stiffly-beaten cream + One-half cup sugar + Two teaspoons vanilla + One-half cup nut-meats + +Line a melon mold with the green sherbet. Mix the cream, sugar, vanilla +and nut-meats, and place inside the lined mold. Place a waxed paper +over the top. Cover with a lid. Pack in equal portions of chopped ice +and coarse salt. Have at least six inches of the ice mixture surround +the mold. Let stand for four hours. Remove to a platter and cut in +slices. + + +Chocolate Ice Cream with Meringues + +(Meringues are very easily made at home, although few housewives are +aware of the fact.) + +See Index for Chocolate Ice Cream. Arrange portions of the Ice Cream +between two meringues. + + +Meringues + + Four egg whites + One cup sugar + One teaspoon vanilla + +Beat the egg whites stiff, add the sugar and vanilla gradually, and +continue beating until the mixture will hold its shape. Shape with a +spoon or pastry bag upon a greased baking-sheet. + +Bake in a very slow oven on the bottom shelf until the meringues are a +delicate brown color and very light and fluffy. Remove from the pan at +once with a moistened knife. + +(These may be served with a frozen dessert or used in combinations with +fresh fruits or whipped cream for a fancy dessert.) + + +=Frozen Apricots= (Eight portions) + +(Simple and very good.) + + Two cups peeled canned or fresh apricots, cut in small pieces + One cup sugar + Two cups water or fruit juice + One-fourth cup lemon juice + +Boil the sugar and juice together for five minutes. Cool, and add the +rest of the ingredients. Pour into a chilled, well-scalded freezer, and +freeze until very stiff. Serve at once, or pack and let stand until +needed. + + +=Frozen Custard= (Eight portions) + +(Many people prefer this to any other frozen dessert.) + + Three eggs + One cup milk + One cup sugar + One-fourth level teaspoon salt + Two cups cream + One tablespoon vanilla + +Beat the eggs, add the milk, sugar and salt. Cook in a double boiler, +stirring constantly, until the custard coats a silver spoon. Cool and +add the rest of the ingredients. Freeze until stiff. Serve at once or +let stand, well-packed, for an hour or more. In packing use two parts +of ice to one part of coarse salt. + + +=Meringue Glace= (Ten portions) + +(Women nearly always like meringues. This is a good luncheon dessert.) + + Twenty meringues (See Index for Meringue recipe) + One quart vanilla ice cream + Two cups whipped cream + One-fourth cup sugar + One teaspoon vanilla + +Shape the meringue mixture into rings one and one-half inches in +diameter. Place one meringue circle on each serving plate, add a +portion of ice cream and top the ice cream with another meringue. Mix +the whipped cream, sugar and vanilla and serve a portion on top the +second meringue. Serve at once. + + +=Nesselrode Pudding= (Twelve portions) + +(A recipe seldom followed in the home kitchen, but very good, +nevertheless.) + + One cup chestnuts + Two cups boiling water + One cup sugar + One cup boiling water + Four eggs + Two cups cream + One-half cup candied fruit peel, chopped fine + One cup nut-meats, chopped fine + One cup pineapple, chopped fine + Two tablespoons lemon juice + One tablespoon vanilla + +Shell the chestnuts, remove the skins and cook in the two cups of +boiling water until tender. Drain off the water and press through +a strainer. Boil the sugar and one cup of water together for five +minutes. Pour into the well-beaten eggs and cook in a double boiler for +three minutes. Cool, add the chestnut pulp and then the rest of the +ingredients. Pour into a cooled, well-scalded freezer. Freeze until +very stiff. Pack in three parts of chopped ice to one part of coarse +salt. Let “ripen” for four hours. + +[Illustration: Bavarian Cream] + + + + +[Illustration: Gelatine Desserts] + + +=Bavarian Cream= (Six portions) + +(A simple dessert that literally “melts in your mouth.”) + + Two level tablespoons granulated gelatin + One-third cup cold water + Two cups milk + One-half cup sugar + Two egg yolks, well-beaten + One-eighth level teaspoon salt + Two cups stiffly-beaten cream + One teaspoon vanilla + One-half cup cocoanut + +Soak the gelatin in the cold water for five minutes. Add the milk and +cook in a double boiler until the gelatin is dissolved. Add the sugar, +egg yolks and salt, and cook slowly until the custard becomes creamy. +(About three minutes.) Beat for three minutes. Allow to cool. Beat for +one minute more and add the whipped cream and vanilla. Pile lightly in +serving dishes. Sprinkle the cocoanut over the tops. + +Set in a very cold place for one hour or more. Serve with cream. + + +=Charlotte Russe= (Eight portions) + +(Delicious as a luncheon or afternoon party dessert.) + + Two level tablespoons granulated gelatin + One-fourth cup cold water + One-half cup hot milk + One-half cup sugar + One teaspoon vanilla + One teaspoon lemon extract + Four cups stiffly-whipped cream + Sixteen lady fingers + +Soak the gelatin in the cold water for five minutes. Add the hot milk +and stir until the gelatin is dissolved. Add the sugar and flavorings. +Cook, beating constantly, for two minutes. Add the whipped cream. Pour +into a moistened mold lined with lady fingers. + +Set in a cold place for one hour or more. Unmold upon a platter and +serve in slices. + + +=Coffee Bavarian Cream= (Six portions) + +(If you like the coffee flavor, you are certain to like this.) + + Two level tablespoons granulated gelatin + One-third cup cold water + One-half cup boiling water + One and one-half cups strong coffee + One-fourth cup sugar + One and one-half teaspoons vanilla + Two cups stiffly-whipped cream + +Soak the gelatin in the cold water for five minutes. Add the boiling +water and stir until dissolved. Add the coffee and sugar. Set in a cold +place until the gelatin mixture is partially congealed. Beat until +frothy and until the mixture will hold its shape. Add the vanilla and +whipped cream. Beat for two minutes. Pour into a moistened mold. Set in +a cold place for an hour or more. Unmold and serve with whipped cream. + + +=Dainty Gelatin Dessert= (Six portions) + +(Bob calls this concoction “lady-like,” but he enjoys it nevertheless.) + + Six two-inch squares of sponge cake half an inch thick + Six one and one-half inch squares of fruit gelatin + One cup stiffly-whipped cream + One-fourth cup sugar + One teaspoon vanilla + One teaspoon lemon extract + One-half cup shredded cocoanut + +Arrange the sponge cake on serving plates. Set the gelatin squares on +top of the pieces of cake. Mix the cream, sugar, vanilla and lemon +extract. Pile on top of the gelatin. Sprinkle the cocoanut on top of +the creamy mixture. Serve. + + +=Fruit Gelatin= (Four portions) + +(Light and simple.) + + Two level tablespoons granulated gelatin + One-third cup cold water + One-half cup boiling pineapple juice + One-third cup lemon juice + One-half cup water + One-third cup sugar + One-half cup diced pineapple + One-half cup diced oranges + +Soak the gelatin in the cold water for five minutes. Add the boiling +pineapple juice. Add the lemon juice, water and sugar. Allow to cool, +and then add the diced pineapple and orange. Pour into a moistened +mold. Set in a cold place for one hour. Unmold and serve with whipped +cream. + + +=Helen’s Gelatin Dessert= (Six portions) + +(A fluffy dessert that is “fit for a king,”--or better yet, for a +president.) + + Two level tablespoons granulated gelatin + One-third cup cold water + One-half cup boiling fruit juice. (Any kind) + One-half cup lemon juice + Two-thirds cup sugar + Two egg whites + One cup marshmallows diced fine + One-half cup peeled diced peaches + One-half cup diced pineapple + One-half cup nut-meats + One cup whipped cream + +Soak the gelatin in the cold water for five minutes. Add the boiling +fruit juice and stir until the gelatin is dissolved. Add the lemon +juice and sugar. Set in a cold place until the mixture is partially +congealed. Beat for three minutes. Add the egg whites, marshmallows +diced, the fruits and the whipped cream. Beat for three minutes. Pile +into glass serving dishes. Set in a very cold place for one hour or +more. Serve with whipped cream. + + +=Loganberry Cream= (Six portions) + +(Very light and always acceptable.) + + Two cups loganberry juice, boiling hot + Three level tablespoons granulated gelatin + One-third cup cold water + Three tablespoons lemon juice + One-half cup sugar + Two cups stiffly-whipped cream + +Soak the gelatin in the cold water for five minutes. Add the boiling +loganberry juice and stir until the gelatin is dissolved. Add the sugar +and lemon juice, and set in a cold place until partially congealed. +Beat until frothy, and add the stiffly-beaten cream. Continue beating +until the mixture will hold its shape. Pile lightly in stemmed sherbet +glasses. Set in a very cold place for an hour or more. Garnish with +whole loganberries. + + +=Persian Sherbet= (Six portions) + + Two level tablespoons granulated gelatin + One-half cup cold water + One-half cup boiling water + One cup sugar + One-half cup lemon juice + One-third cup orange juice + One-half cup seeded chopped dates + One-half cup chopped figs + One-half cup chopped candied pineapple + One-half cup chopped nut-meats + +Soak the gelatin in the cold water for five minutes. Add the boiling +water and stir until dissolved. Add the sugar and fruit juices. Pour +half into a moistened mold. Allow to congeal partially and then add a +layer of all the rest of the ingredients. Let set in a cold place for +fifteen minutes. Pour the remaining liquid gelatin mixture into the +mold. Set in a very cold place for an hour or more. Unmold onto a +platter and serve in slices with whipped cream. + + +=Rhubarb Gelatin Dessert= (Four portions) + +(Try this in the rhubarb season.) + + Four cups peeled diced rhubarb + Two level tablespoons granulated gelatin + One-fourth cup cold water + One cup sugar + Two tablespoons lemon juice + One egg white, stiffly beaten + +Cook the peeled diced rhubarb slowly until soft. Soak the gelatin in +the cold water for five minutes and then pour into the hot cooked +rhubarb. Add the lemon juice and sugar and set in a cold place until +partially congealed. Allow to congeal partially, then whip with an +egg-beater until frothy. Add the stiffly-beaten egg white and beat +until the dessert will hold its shape. Pour into a well-moistened mold +and stand in a cold place for an hour or more. Unmold and serve. + + + + +[Illustration: Grape Juice Desserts] + + +=Grape Gelatin Parfait= (Six portions) + +(Delicious after a heavy meal) + + Two level tablespoons granulated gelatin + One-third cup cold water + One cup grape juice + Two tablespoons lemon juice + One-half cup orange juice + One-half cup sugar + Two cups stiffly-whipped cream + +Soak the gelatin in the cold water for five minutes. Heat the grape +juice to the boiling point and pour over the gelatin mixture. Stir +until dissolved. Add the lemon juice, orange juice and sugar. Set in a +cold place until the mixture becomes stiff around the edges. + +Beat for three minutes with a Dover egg-beater, add the whipped cream, +and beat for one minute more. + +Pile lightly in glass sherbet cups. Set in a cold place for one hour or +more. Serve. + + +=Grape Juice Gelatin= (Four portions) + +(One of the uses to which Bettina puts her home-made grape juice.) + + Two level tablespoons granulated gelatin + One-third cup cold water + One-half cup boiling water + One cup grape juice + One-fourth cup sugar + One-fourth cup lemon juice + +Soak the gelatin in the cold water for five minutes. Add the boiling +water and stir until the gelatin is dissolved. Add the grape juice, +sugar and lemon juice. Pour into a moistened mold. Set in a very cold +place for an hour or more. Unmold and serve with whipped cream. + + + + +[Illustration: Mixed Fruit Desserts] + + +=Chilled Fruit= (Four portions) + +(A popular fruit combination) + + One cup white cherries + One-half cup peeled diced oranges + One-half cup diced pineapple + One cup peeled diced grapefruit + Three tablespoons lemon juice + One-half cup other fruit juice of any kind + Two-thirds cup sugar + +Mix all the fruits, lemon juice, fruit juice and sugar. Set in a cold +place for one hour. Serve in sherbet glasses. + + +=Fruit Dessert= (Six portions) + +(Good, and attractive-looking) + + One cup white grapes + One cup diced pineapple + One cup peeled orange, diced + One-third cup sugar + Two tablespoons lemon juice + One-eighth level teaspoon salt + Twelve red cherries, seeded + Six slices peeled oranges, cut thin + +Mix the grapes, pineapple, orange, sugar, lemon juice and salt. Let +stand in a very cold place for half an hour or more. Place in tall +sherbet glasses and garnish with the red cherries and orange slices. +Keep in the ice box until ready to serve. + + +=Fruity Marshmallow Cup= (Four portions) + +(An unusual mixture, but very good.) + + One cup raisins + One-half cup water + One-half cup diced pineapple + One-half cup oranges + One-half cup nut-meats + One cup diced marshmallows + +Mix the raisins and water and cook slowly for three minutes. Cool and +add the pineapple, oranges, nut-meats and marshmallows. Pile in glass +serving dishes. Serve very cold, topped with whipped cream. + + +=Heavenly Hash= (Four portions) + +(A simple home dessert) + + One cup diced bananas + One cup diced oranges + One-fourth cup sugar + One cup diced marshmallows + One-third cup shredded cocoanut + +Mix all the ingredients together and set in a cold place for half an +hour. Serve in glass dishes. + + + + +[Illustration: Orange Desserts] + + +=Orange Bread Pudding= (Four portions) + +(An unusual bread pudding.) + + One cup bread crumbs, crumbled fine + One-half cup sugar + Two cups milk + Two eggs, well-beaten + One-fourth level teaspoon salt + Two cups diced oranges + One level tablespoon grated orange rind + One teaspoon lemon extract + Two tablespoons melted butter + +Soak the crumbs and sugar in the milk for fifteen minutes. Add the rest +of the ingredients and pour into a buttered pudding dish. Bake in a +moderate oven for thirty minutes. Serve warm or cold. + + +=Orange Cream Cake Pudding= (Eight portions) + +(A rich dessert that you’ll like if you like oranges.) + + One-third cup fat + One cup sugar + Two egg yolks + One-half cup orange juice + One teaspoon lemon extract + One and three-fourths cups flour + Two level teaspoons baking-powder + One-eighth level teaspoon salt + Two egg whites, stiffly beaten + +Cream the fat, and add the sugar and egg yolks. Beat for two minutes. +Add the orange juice and lemon extract. Mix and sift the flour, +baking-powder and salt. Add to the creamed mixture. Beat for three +minutes. Add the stiffly-beaten egg whites, stirring in lightly. Fill +two layer cake pans, lined with waxed paper, half full. Bake in a +moderate oven for twenty minutes. Place Orange Filling between the +layers. + + +Orange Filling + + Two level tablespoons cornstarch + One-fourth level teaspoon salt + One-third cup sugar + One cup orange juice + One-fourth cup lemon juice + One egg, well-beaten + One level teaspoon butter + +Mix the cornstarch, salt and sugar in the upper part of a double +boiler. Add the orange and lemon juice and cook over hot water until +the filling becomes very thick and creamy. Add the egg and butter and +cook for two minutes more. Cool and spread between the layers of the +cake. Sprinkle powdered sugar on the top. + +Cut in wedge-shaped pieces and serve. + + +=Orange Dessert= (Four portions) + +(Good and simple.) + + Four medium-sized oranges + Four level tablespoons sugar + Four level tablespoons shredded cocoanut + +Peel the oranges, remove all the seeds and cut in one-third-inch +slices, crosswise. Arrange on serving plates and sprinkle portions of +sugar and cocoanut over each serving. + +Keep in a very cold place until ready to serve. The dessert should +stand for at least fifteen minutes before serving. + + +=Orange Shortcake= (Four portions) + +(A popular winter dessert.) + + One and one-half cups flour + Three level teaspoons baking-powder + One-eighth level teaspoon salt + Three level tablespoons lard + One-half cup milk + One and one-half cups diced oranges + One-third cup sugar + White Mountain Cream Icing + +Mix and sift the flour, baking-powder and salt. Cut in the fat with a +knife. Add the milk until a soft dough is formed. (More milk may be +needed.) Toss upon a floured board and mold into a rectangular shape +one inch thick. Place on a greased pan. Bake in a moderate oven for +fifteen minutes. Split the short cake and place half the oranges, mixed +with the sugar, between the split layers. Pour a soft White Mountain +Cream Icing over the top. Arrange the rest of the oranges on top of the +icing. + + +White Mountain Cream Icing + + Two cups sugar + One cup water + Two egg whites, beaten stiff + One teaspoon vanilla + +Mix the sugar and water. Cook, without stirring, until a thread is +spun when a portion is dropped from a spoon. Pour slowly into the +stiffly-beaten egg whites. (Beat while adding.) Beat until very creamy +and cold. Add the vanilla and spread on top of the cake. + +(The mixture should be beaten until it is cold. If it hardens before +cooling, add a small amount of hot water. If too thin, add sifted +powdered sugar.) + + +=Orange Snow Pudding= (Four portions) + +(Light and appetizing.) + + Two level tablespoons granulated gelatin + One-third cup cold water + One-half cup boiling water + One cup orange juice + One-fourth cup lemon juice + One-third cup sugar + Two egg whites + +Soak the gelatin in the cold water for five minutes. Add the boiling +water and stir until dissolved. Add the orange and lemon juice and +sugar. Set in a cold place until the mixture hardens around the edge. +Beat with a Dover egg-beater until frothy. Add the egg whites, stiffly +beaten. Beat for five minutes. Pile lightly in glass sherbet cups. Set +in a very cold place for one hour or more. + +Serve with whipped cream. + +[Illustration: Peach Custard] + + + + +[Illustration: Peach Desserts] + + +Peach Cobbler + +(One of the good old standbys of the peach season.) + + Two cups diced peeled peaches + One-half cup sugar + One-fourth level teaspoon ground cinnamon + One-fourth level teaspoon salt + One level tablespoon flour + One-half cup water + One cup flour + Two level teaspoons baking-powder + One-eighth level teaspoon salt + Two level tablespoons lard + Three tablespoons cold water + +Place the diced peeled peaches in the bottom of a shallow buttered +baking-dish. Mix the sugar, cinnamon, salt and one tablespoon of flour. +Sprinkle over the top of the peaches. Add the half cup of water. + +Mix and sift the cup of flour, baking-powder and salt. Cut in the lard +with a knife. Add the cold water slowly until a stiff dough is formed. +Roll out to fit over the top of the peaches. Make three slits in the +top of the dough. Place on top of the peaches. Bake in a moderate oven +for twenty-five minutes. Serve warm with cream. + + +=Peach Custard= (Four portions) + +(Very popular with Sue, Robin and other little folks.) + + Two cups sliced peaches + One-fourth cup sugar + Two cups boiled custard + +Place the peaches in a serving dish, add the sugar and custard and set +in a cold place for half an hour. (See the Index for Boiled Custard.) + + +=Peach Dessert= (Four portions) + +(It looks and tastes delicious.) + + Four slices angel food cake + Four halves of peaches + Eight marshmallows, quartered + One and one-half cups whipped cream + One-fourth cup sugar + Two teaspoons vanilla + +Arrange the cake on serving plates. Place the peaches on top of the +cake and arrange the marshmallows in the cavities of the peaches. +Mix the stiffly-beaten cream, sugar and vanilla. Place on top of the +peaches and serve at once. + + +=Peach Dessert Supreme= (Four portions) + +(Another delicious confection.) + + Four slices angel-food cake + Four halves of fresh or canned peaches + One cup whipped cream + One-fourth cup sugar + One teaspoon vanilla + One-fourth cup nut-meats + +Arrange the slices of cake on serving plates. Place the peaches, open +side up, on top of the cake. Mix the cream, sugar, and vanilla. Pile +portions of this mixture on top the peaches. Sprinkle the nuts over the +top. Serve. + +(Have all the ingredients very cold before combining.) + + +=Peach Dumplings= (Six portions) + +(A man always likes this dessert.) + + Two cups flour + Four level teaspoons baking-powder + One-fourth level teaspoon salt + Four level tablespoons lard + Two-thirds cup milk + Two cups peeled diced peaches + One-half cup sugar + +Mix and sift the flour, baking-powder and salt. Cut in the fat with +a knife and add the milk until a soft dough is formed. Toss upon a +floured board. Cut into small pieces and fit into greased muffin pans. +Mix the peaches and sugar. Place portions of the peach mixture on the +dough mixtures in the muffin pans. Place small circles of the dough on +top of the peaches. Bake in a moderate oven for twenty minutes. Serve +warm with cream. + + +=Peach Marshmallow Cup= (Six portions) + +(A light and airy favorite.) + + Two cups diced marshmallows + Two cups diced peaches + One-third cup sugar + Three tablespoons lemon juice + One-half cup shredded cocoanut + One cup whipped cream + +Mix all the ingredients. Pile in sherbet glasses and set in a cold +place for half an hour. + + +=Peach Rice Pudding= (Four portions) + +(A simple home dessert.) + + Two eggs + One-third cup sugar + One-fourth level teaspoon salt + One and one-half cups milk + One and one-half teaspoons vanilla + One cup fresh or canned peaches, diced + One cup boiled rice + +Beat the eggs and add the sugar and salt. Add the milk and beat for one +minute. Add all the rest of the ingredients and pour into a buttered +baking dish. Bake in a moderate oven for twenty-five minutes. Serve +warm or cold with cream. + + +=Peach Sillibub= (Six portions) + +(It will “melt in your mouth.”) + + Two cups peaches, peeled and diced + One-half cup sugar + One teaspoon lemon extract + Two stiffly-beaten egg whites + One and one-half cups stiffly-whipped cream + One-half cup cocoanut + +Mix the peaches, sugar and lemon extract. Add the egg whites stiffly +beaten, and beat for one minute. Fold in the whipped cream. Pile +portions in tall sherbet glasses. Sprinkle the cocoanut over the tops. +Set in a very cold place for thirty minutes. Serve. + + +=Peach Short Cake= (Four portions) + +(Almost as good as its strawberry brother.) + + One and one-half cups flour + Three level teaspoons baking-powder + One-fourth level teaspoon salt + Two level tablespoons sugar + Three level tablespoons lard + One-half cup milk + Two cups peeled diced peaches + One-half cup sugar + +Mix and sift the flour, baking-powder, salt and two tablespoons of +sugar. Cut in the fat with a knife. Add the milk until a soft dough is +formed. (More milk may be needed.) Roll out to the thickness of one +inch, place upon a greased baking pan and bake in a hot oven for ten +minutes. + +Set upon a platter. Mix the peaches and sugar and place on top of the +baked dough. Serve with whipped cream. + + +=Peach Sponge Cake Dessert= (Six portions) + +(Attractive as a luncheon dessert.) + + Six individual sponge cakes + One and one-half cups peeled sliced peaches + One-fourth cup sugar + One cup whipped cream + Two level tablespoons sugar + One tablespoon vanilla + One-third cup nut-meats + +Remove the tops and parts of the insides of six baked cakes. Mix the +peaches and sugar. Place portions inside of the cake cases. Mix the +whipped cream, sugar and vanilla. Pile portions on the cakes. Sprinkle +the nuts over the cream. Serve. + + +=Peach Tapioca= (Four portions) + +(For the simple home meal.) + + One-third cup quick-cooking tapioca + One-half cup cold water + One cup boiling water + One-fourth level teaspoon salt + One-third cup sugar + Two cups peeled diced peaches, canned or fresh + One teaspoon vanilla + +Soak the tapioca in the cold water for five minutes. Add the boiling +water and salt and cook in a double boiler for twenty-five minutes. +Add the sugar and peaches and cook for fifteen minutes more. Add the +vanilla, and serve very cold with whipped cream. + + +=Windsor Peaches= (Six portions) + +(Unusual and delicious.) + + Six three-inch circles of sponge cake, half an inch thick + Six halves of canned, or fresh peaches. (If fresh ones are used, peel, + seed, and cut in half) + One-half cup seeded chopped dates + One-third cup chopped nuts + Two level tablespoons jelly + Two egg whites + One-fourth cup sugar + One teaspoon lemon extract + +Place the circles of sponge cake upon a greased baking sheet. Place +the peaches, open side up, on top of the cake. Mix the dates, nuts and +jelly and fill the peach cavities with this mixture. + +Beat the egg whites stiff; add the sugar and extract. Beat for one +minute. Cover the peaches with the egg white mixture. Set in a moderate +oven for five minutes or until the meringue is light brown. + + + + +[Illustration: Pies] + +XV. PIES + + +=Apple Pie= (One medium-sized pie) + +(Probably the most universally popular dessert in the book.) + + Four cups sliced apples + One-half cup water + One cup sugar + One level tablespoon flour + One-eighth level teaspoon salt + One-fourth level teaspoon grated nutmeg + One-half level teaspoon powdered cinnamon + Two level tablespoons butter + +Peel and core the apples and slice very thin. Add the water and cook +slowly in a covered saucepan until the apples are a little tender. +(This will take about seven minutes.) Add the sugar and cook for four +minutes more or until the sugar is well dissolved and the filling a +little thick. Add the flour, salt, nutmeg, and cinnamon, and cook for +another minute. Pour into a pie pan lined with an unbaked pie-shell. +Roll out the upper crust and spread the butter on its under side. (The +side that will fit next to the apple filling.) Fit the crust carefully +on top of the pie. Moisten the + +[Illustration: Bettina’s Pumpkin Pie] outside edge of the under +crust with cold water and pinch the two crusts together. Cut off the +superfluous dough with a knife. Place the pie on the lower shelf of a +moderate oven for ten minutes. Place on the upper shelf and bake in +a slower oven for twenty-five minutes more, or until the pie is well +browned. + + +Crust for a Two-Crust Pie + + Two cups flour + One-half level teaspoon salt + Two-thirds cup lard or a lard substitute + One-third cup cold water + +Mix the flour and salt, and cut in the fat with a knife. When well +mixed, add the water very slowly, mixing with the knife until a stiff +dough is formed. The exact amount of water cannot be given, so care +must be exercised in adding. Take two-thirds of the dough, cutting it +off with a knife. Toss it upon a floured board and roll in a circular +shape on one side of the dough only. When four inches larger than the +diameter of the pan, fold over the dough and fit into a deep pie pan. +Press the dough down into the sides of the pan, so that a good deep +case for the pie filling will be made. The dough should extend over the +edges of the pan. Do not cut it off until the upper crust is in place. + +Take the rest of the dough and roll out to extend one inch beyond the +crust. Make three or more slits in the center of the dough by folding +in half and making the cuts in the center of the fold. + +Pour the filling in the prepared lower crust, and carefully put the +dough of the upper crust in place. Moisten the edge of the lower crust +with cold water and pinch the two crusts firmly together. Cut off the +superfluous dough with a sharp knife. + +Place the prepared pie on the lower shelf of a moderate oven for ten +minutes. Remove to the upper shelf of the oven, and bake in slow heat +for twenty-five minutes more. + + +=Dried Apricot Meringue Pie= (One medium-sized pie) + +(An old-fashioned favorite.) + + One cup dried apricots + One and one-half cups cold water + One-half cup sugar + One tablespoon lemon juice + One-fourth cup flour + One-half cup apricot juice or water + One-eighth level teaspoon salt + Two egg yolks, well-beaten + One teaspoon vanilla + +Wash the apricots well and soak over night in the cold water. In the +morning cook slowly for twenty-five minutes in the water in which they +were soaked. Mix the flour, one-half cup of apricot juice (or water, +if there is not enough juice) and salt. Add the sugar to the cooked, +drained, apricots and cook slowly for about three minutes or until the +mixture is slightly thick. Add the flour mixture and lemon juice and +cook slowly for about two minutes more. Stir constantly. Add the egg +yolks well beaten and cook for two minutes more. Add the vanilla. Pour +into a baked pie-shell and cover with a meringue. Bake in a moderate +oven for about ten minutes or until the meringue is a delicate brown +color. + + +=The Pie-Shell= (For one medium-sized one-crust pie) + + One cup flour + One-fourth level teaspoon salt + One-third cup lard or a lard substitute + Cold water (About four tablespoons) + +Mix and sift the flour and salt. Cut in the fat with a knife and slowly +add enough cold water to make a stiff dough. Toss on a floured board +and roll out to fit a medium-sized pie tin. Crinkle the edges with the +fingers and pierce holes with a fork in the sides and bottoms of the +crust. Bake in a quick oven until a delicate brown color. + + +Meringue + + Two egg whites + Three tablespoons sugar + +Beat the egg whites very stiff, add the sugar and beat for a minute +more. Pile lightly on the filling. + + +=Banana Cream Pie= (One medium-sized pie) + +(Bob says it “melts in his mouth.”) + + Two cups sliced bananas + Two tablespoons lemon juice + One-half cup sugar + One cup whipped cream + Two level tablespoons sugar + Two level tablespoons shredded cocoanut + One teaspoon vanilla + +Mix the bananas, lemon juice and one-half cup sugar. Place in a baked +pie-shell. (See Dried Apricot Meringue Pie.) Mix the whipped cream, two +tablespoons sugar, cocoanut and vanilla, and pile lightly on top of +the banana filling. Cut in pie-shaped pieces, and serve at once. + + +Blueberry Pie + +(One of the joys of the blueberry season.) + + Three cups blueberries + One-half level teaspoon ground cinnamon + One cup sugar + Two level tablespoons flour + One tablespoon lemon juice + One-fourth level teaspoon salt + +Mix the cinnamon, sugar and flour. Add all the rest of the ingredients +and pour into a pie pan lined with an unbaked crust. Place the upper +crust on top of the berry mixture and bake. (For the pie-crust recipe, +see Apple Pie.) + + +=Illiopolis Butterscotch Pie= (One medium-sized pie) + +(A really delicious winter dessert; it should be served when fruits are +scarce.) + + One and one-half cups brown sugar + Three level tablespoons butter + One cup milk + Three egg yolks + One cup water + Four level tablespoons flour + One-fourth level teaspoon salt + +Place the sugar and butter together in a pan and stir over the fire +until the mixture gets “waxy.” (About three minutes.) Add the milk +and cook in a double boiler until the sugar is all dissolved. (This +requires about ten minutes). Beat the egg yolks; add two tablespoons +of the water and the flour and mix well. Add the rest of the water +and the salt. Add to the sugar mixture and stir well. Cook until the +filling becomes very thick. (This will take about ten minutes.) + +Pour into a baked pie-shell, and cover with meringue. (See Apricot +Meringue Pie for crust and meringue recipes.) Bake in a slow oven for +ten minutes to brown the meringue. + + +=Caramel Pie= (One medium-sized pie) + +(Another winter pie.) + + One cup sugar + Four tablespoons water + Five level tablespoons flour + One-eighth level teaspoon salt + Two cups milk + Two egg yolks + One teaspoon vanilla + +Place one-third of the sugar in a frying pan. Heat slowly, and stir +constantly with a wooden spoon, until a light-colored liquid is formed. +Allow to become a light brown color; this is called caramel. Add the +water and boil for three minutes, or until a thick syrup is formed. + +Mix the rest of the sugar, the flour, and the salt in the upper part of +the double boiler. Slowly add the milk and the caramel syrup, mixing +well. Cook over hot water until thick and creamy. (About fifteen +minutes.) Add the egg yolks and cook for one minute. Remove from the +fire and add the vanilla. Pour into a baked pie shell. Cover with +Meringue and bake. (For the crust and meringue recipes, see Apricot +Meringue Pie.) + + +=Cherry Pie= (One medium-sized pie) + +(Second only to apple-pie in popularity, and oh, so welcome in cherry +season!) + + Four cups of well-washed cherries, pitted and stemmed + One-half cup water + One and one-half cups sugar + Four level tablespoons flour + One-eighth level teaspoon salt + +Cook the cherries and water together for five minutes. Mix the +sugar, flour and salt and add to the cherry mixture. Cook, stirring +constantly, for five minutes. Cool, and pour into a pie pan lined with +an unbaked crust. Add the upper crust and bake. (For the double crust +recipe, see Apple Pie.) + + +=Chocolate Pie= (One medium-sized pie) + +(A winter-time favorite.) + + One-half cup sugar + One-third cup flour + One-eighth level teaspoon salt + Two cups milk + One square melted chocolate (melted over hot water) or two level + tablespoons cocoa + Two egg yolks, well-beaten + One teaspoon vanilla + +Mix the sugar, flour and salt in the upper part of the double boiler. +Add the milk and cook slowly over hot water until the mixture is thick +and creamy. Add the chocolate (or cocoa) and egg yolks. Cook, (stirring +constantly) until well-mixed. (About two minutes.) Add the vanilla, +mix well, and pour into a baked pie-shell. Use the egg whites for +making a meringue for the top. (For the crust and meringue recipes, see +Dried Apricot Meringue Pie.) + + +=Chocolate Pie Pudding= (Six portions) + +(Most people like this.) + + One medium-sized baked pie-shell. (See Apricot Meringue Pie) + Three-fourths cup sugar + One-third cup flour + One-fourth level teaspoon salt + Two squares chocolate, melted + Two cups milk + Two egg yolks, well-beaten + Two egg whites, stiffly-beaten + One teaspoon vanilla + One cup whipped cream + +Mix the sugar, flour and salt in the upper part of the double boiler. +Add the milk and chocolate, and cook until thick and creamy. Add the +egg yolks and cook for two minutes. Add the egg whites, stiffly-beaten, +and the vanilla. Pour into the baked shell. When cool, spread the +whipped cream over the top. Serve. + + +Cocoanut Cream Pie + +(Another of those “melting” desserts.) + + Three-fourths cup sugar + Four level tablespoons flour + One-eighth level teaspoon salt + Two cups milk + Two egg yolks, well-beaten + One-third cup shredded cocoanut + One teaspoon lemon extract + +Mix the sugar, flour and salt in the upper part of the double boiler. +Add the milk and cook over boiling water until the filling is thick +and creamy. Add the egg yolks and cocoanut and cook for one minute +more. Remove from the fire and add the lemon extract. Pour into a baked +pie-shell and cover with Cocoanut Meringue. (For the pie-shell, see +Dried Apricot Meringue Pie.) + + +Cocoanut Meringue + + Two egg whites + One-eighth level teaspoon salt + Three level tablespoons sugar + One-fourth cup shredded cocoanut + +Beat the egg whites and salt until very stiff. Add the sugar and beat +for one minute more. Pile lightly on top of the filled pie. Sprinkle +the cocoanut over the top. Bake in a moderate oven for seven minutes, +or until the meringue is a delicate brown color. + + +=Cranberry Pie= (One medium-sized pie) + +(Many people make it with two crusts, but to Sue and Robin its +“criss-cross” face is one of its charms.) + + Four cups cranberries + Two cups water + One and one-half cups sugar + Two level tablespoons flour + One-eighth level teaspoon salt + Two level tablespoons butter + +Pick over and wash the cranberries. Add the water and cook until the +berries are soft. (About ten minutes.) Mix the sugar, flour, and salt, +and add to the cooked cranberries. Cook (stirring frequently) until the +mixture becomes quite thick. Pour into an unbaked pie-shell. Place the +butter in small pieces on top of the cranberry mixture. Make one-inch +strips of dough and arrange in criss-cross fashion over the top of the +cranberries. Bake on the lower shelf of a moderately hot oven for ten +minutes. Remove to the upper shelf of the oven and bake in moderate +heat for fifteen minutes more. + + +Crust for Cranberry Pie + + One-half cup lard or lard substitute + One and one-half cups flour + One-half level teaspoon salt + About four tablespoons cold water. (The exact amount cannot be given) + +Mix the flour and salt and cut in the fat with a knife. When well +mixed, add the cold water slowly until a stiff dough is formed. Toss +two-thirds of the dough upon a floured board. Roll very thin to fit a +pie pan. Fit the dough carefully into the pan and add the cranberry +mixture. + +Roll out the rest of the dough and cut into one-half-inch strips to +stretch across the top of the cranberries in criss-cross fashion. +Moisten the edges of the crust with cold water before arranging the +strips in place. + + +=Cream Pie= (One medium-sized pie) + +(A good winter dessert.) + + One cup sugar + One-fourth cup flour + One-fourth level teaspoon salt + Two cups milk + Two egg yolks, well-beaten + One teaspoon vanilla + One-half teaspoon lemon extract + One teaspoon butter + +Mix the sugar, flour and salt in the upper part of the double boiler. +Slowly add the milk, mixing well. Cook slowly (stirring constantly) +until thick and creamy. Add the egg yolks, and cook for one minute +more. Remove from the fire and add the rest of the ingredients. + +Pour into a baked pie-shell. (See Dried Apricot Meringue Pie for crust +and meringue.) Cover with meringue and bake in a moderate oven for +seven to ten minutes, or until the meringue is a delicate brown color. + + +=Custard Pie= (One medium-sized pie) + +(A winter “stand-by” in nearly all homes.) + + Three eggs + Five level tablespoons sugar + One-fourth level teaspoon salt + One teaspoon vanilla + Two cups milk + One-eighth level teaspoon grated nutmeg + One-eighth level teaspoon ground cinnamon + +Beat the eggs and add the sugar, salt, vanilla and milk. Beat for +one minute, and pour into an unbaked pie-shell. (For the crust, see +Dried Apricot Meringue Pie.) Sprinkle the nutmeg and cinnamon (mixed +together) over the top. Bake in a moderate oven for ten minutes and +continue baking in a slower oven for twenty-five more minutes. + +The custard should shake a little in the center when it is taken from +the oven, as it will stiffen when cold. + + +=Date Custard Pie= (One medium-sized pie) + +(People who are fond of dates always like this dessert.) + + One and one-half cups seeded dates + One cup water + Two level tablespoons sugar + Two eggs, well-beaten + One-half level teaspoon ground cinnamon + One-fourth level teaspoon ground cloves + One and one-half cups milk + One teaspoon vanilla + +Wash and seed the dates, and cut in small pieces. Add the water and +sugar and cook slowly for about fifteen minutes, or until the dates +are soft. Add all the rest of the ingredients, and pour into an +unbaked pie-shell. Bake on the lower shelf of a moderate oven for +thirty minutes. (For the pie-shell recipe, see Index for Dried Apricot +Meringue Pie.) + + +=Lola’s Date Pie= (Four portions) + +(A rich but delicious company dessert.) + + One pie-shell, baked + One and one-half cups dates, seeded and chopped + One-half cup water + One-fourth cup sugar + One-half cup nut-meats + One cup whipped cream + +Mix the dates, water and sugar. Cook slowly until a soft creamy mixture +is formed. Cool. Pour into the baked pie-shell. Pile the whipped cream +on top. Serve in wedge-shaped pieces. (For the pie-shell recipe, see +Dried Apricot Meringue Pie.) + + +=Lemon Pie= (One medium-sized pie) + +(“You’ll always know a good cook,” says Aunt Lucy, “by her lemon pie. +And Bettina’s is--well, you just watch Bob when she brings it in!”) + + +Lemon Filling for Lemon Pie + + Three egg yolks + One cup sugar + One-third cup flour + One-sixth level teaspoon salt + One and one-half cups water + Four tablespoons lemon juice + One level teaspoon grated lemon rind + One level teaspoon butter + +Place the egg yolks in the upper part of a double boiler and beat +until light. Add the sugar and continue beating for a minute. Add the +flour and salt and slowly add the water, lemon juice and rind. Mix +thoroughly. Cook over hot water until the mixture is very thick and +creamy. (This requires about fifteen minutes.) Add the butter, mix, and +pour into a baked pie-shell. Cover with meringue. (For the pie-shell +recipe, see Dried Apricot Meringue Pie.) + + +Meringue + + Three egg whites + Five level tablespoons sugar + +Beat the egg whites very light. Add the sugar and continue beating for +two minutes. Pile lightly on top of the filling. Bake in a moderate +oven for about ten minutes or until the meringue is a light brown color. + + +=Maple Cream Pie= (One medium-sized pie) + +(Try this in winter. You’ll like it.) + + One-third cup sugar + One-third cup flour + One-fourth level teaspoon salt + One cup maple syrup + One cup milk + Two egg yolks, well-beaten + One teaspoon vanilla + +Mix the sugar, flour and salt. Add the maple syrup and milk. Cook in a +double boiler until the filling is thick. (About fifteen minutes.) Add +the egg yolks, and cook for one minute more. Add the vanilla and pour +into a baked pie-shell. Cover with meringue and brown in a moderate +oven. + +(For the pie-crust and meringue recipes, see Dried Apricot Meringue +Pie. Make the meringue with the two egg whites that are left.) + + +=Mince Pie= (One medium-sized pie) + +(Bettina makes her own mincemeat, and her mince pies are the best of +their kind.) + + Three cups mincemeat + One-third cup fruit juice + +Mix the mincemeat and fruit juice and pour into a pie pan lined with an +unbaked crust. Add the upper crust and bake. (To make the pie-crust, +see the recipe for Apple Pie.) + + +=Mincemeat= (Eight quarts or filling for twelve pies.) + + Two pounds uncooked beef, chopped fine + One pound suet, chopped fine + Three pounds raisins, well washed + Three pounds currants, well washed + Five cups brown sugar + One cup molasses + Three quarts chopped apples. (Twelve cups) + Four cups fruit juice, any kind + Two level tablespoons salt + Three level tablespoons ground cinnamon + Two level teaspoons mace + Two level teaspoons ground clove + One level teaspoon grated nutmeg + Two lemons, grated rind and juice + One-fourth pound chopped citron + Four cups meat stock + +Wash the meat and cook in boiling water to cover, until tender. (Round, +flank or shoulder of beef may be used.) Remove all the gristle and chop +the rest of the meat. Reserve the meat stock, measure out four cups of +the stock, and add all the rest of the ingredients. Cook slowly for one +hour. Pour into glass jars, sterilized and boiling hot. Seal at once. + +Spiced peach juices, cider, jellies or fruit juices may be added when +the mincemeat is used in pies. + + +=Orange Meringue Pie= (One medium-sized pie) + +(An unusual but pleasing dessert.) + + +The Filling + + One cup sugar + One-eighth level teaspoon salt + One-third cup flour + One cup orange juice + One-fourth cup lemon juice + One level teaspoon grated orange rind + Two egg yolks, well-beaten + One level teaspoon butter + +Mix the sugar, salt and flour. Add the juices and orange rind and cook +in a double boiler until thick and creamy. (About fifteen minutes.) Add +the egg yolks and butter and cook for one minute more. Beat for one +minute and pour into a baked pie-shell and cover with Orange Meringue. +(For the pie-shell recipe, see Dried Apricot Meringue Pie.) + + +Orange Meringue + + Two egg whites. (Left from making the Filling) + One-eighth level teaspoon salt + Four level tablespoons sugar + One level teaspoon grated orange rind + +Beat the egg whites and salt very stiff. Add the sugar and beat for +one minute. Pile lightly on top of the orange-filled pie. Sprinkle the +orange rind over the top and bake in a moderate oven for eight minutes, +or until the meringue is a delicate brown color. + + +=Peach Pie= (One medium-sized pie) + +(One of the most popular pies Bettina makes.) + + Three cups peeled sliced peaches + One cup sugar + One-fourth level teaspoon salt + One-fourth level teaspoon ground cinnamon + One level tablespoon flour + Two tablespoons water + One level tablespoon butter + +Mix the peaches, sugar, salt, cinnamon and flour. Pour into a pie pan +lined with an unbaked crust. Add the water and dot the peach filling +with small pieces of butter. Add the upper crust and bake. (For the +pie-crust, see Index for Apple Pie.) + + +=Pineapple Pie= (One medium-sized pie) + +(Unusual, but well-liked by people who are fond of the pineapple +flavor.) + + One and one-half cups grated pineapple + One-fourth cup pineapple juice or water + Three-fourths cup sugar + One-fourth cup flour + One-fourth level teaspoon salt + One tablespoon lemon juice + One egg, well-beaten + One level teaspoon butter + +Mix the pineapple and juice (or water). Mix the sugar, flour and salt, +and add them to the pineapple mixture. Cook slowly for five minutes, +or until the filling is thick and creamy. Add the lemon juice, egg and +butter and beat vigorously for one minute. Pour into a medium-sized +pie tin lined with an unbaked piecrust. (See Apple Pie for the crust +recipe.) Place the upper crust on top of the filling and bake in a +moderately hot oven for twenty-five minutes. Serve warm or cold. + + +=Prune Pie= (One medium-sized pie) + +(A winter favorite.) + + One-half pound prunes + One and one-half cups cold water + Three-fourths cup sugar + Two level tablespoons flour + One-eighth level teaspoon salt + Two tablespoons lemon juice + One-half level teaspoon ground cinnamon + Two level tablespoons butter + +Wash the prunes thoroughly, cover with the water and soak over night. +In the morning, cook the prunes very slowly in the same water until +tender. (About twenty-five minutes.) Allow the prunes to cool and +then remove the stones. Mix the sugar, flour and salt, and add to the +prunes and prune juice. Cook slowly for about four minutes, or until +the mixture is a little thick. Remove from the fire and add the lemon +juice, cinnamon and butter. Pour into a pie pan lined with an unbaked +crust and place another crust on top. (See Apple Pie for crust recipe.) +Bake in a moderate oven for thirty minutes. (It is best to place such +a pie as this on the lower shelf of a moderately hot oven for ten +minutes. Then reduce the heat, and bake on the upper shelf for twenty +minutes more.) Serve hot or cold. + +Prune Pie may be made with one crust and a meringue on top. In that +case, pour the filling into a baked pie-crust, and cover with a +meringue. Bake in a slow oven for ten minutes, or until the meringue is +a delicate golden brown color. (For the crust and meringue, see recipe +for Dried Apricot Meringue Pie.) + + +=Pumpkin Pie= (One medium-sized pie) + +(Nothing ever quite equals it as a November and December dessert.) + + One and one-half cups steamed, mashed pumpkin. (Canned pumpkin may be + used) + Two eggs + One cup brown sugar + One level teaspoon ground cinnamon + One-fourth level teaspoon ground cloves + One-fourth level teaspoon grated nutmeg + One-fourth level teaspoon ground ginger + One-fourth level teaspoon allspice + One-half level teaspoon salt + One and one-half cups milk + +Beat the eggs and add all the rest of the ingredients. Beat for two +minutes and pour into an unbaked pie-shell. (See Dried Apricot Meringue +Pie for crust recipe.) Bake in a moderate oven for ten minutes, then +bake in a slower oven for twenty minutes more. Let stand until firm, +and serve. + + +=Raisin Pie= (One medium-sized pie) + +(“Old-fashioned, perhaps, but all the better for that,” says Uncle +John.) + + One and one-half cups raisins + One and one-fourth cups water + One level teaspoon salt + One-half cup sugar + One level tablespoon cornstarch + Three tablespoons water + One teaspoon lemon extract + +Wash the raisins well, add the water, salt and sugar and cook slowly +for fifteen minutes. Mix the cornstarch and three tablespoons water, +and add to the raisin mixture. Cook (stirring constantly) for two +minutes. Add the lemon extract and when well mixed, pour into a pie +pan lined with an unbaked crust. Add the upper crust and bake at once. +Serve warm or cold. (For the double crust recipe, see Apple Pie.) + + +=Red Raspberry Pie= (One medium-sized pie made with canned raspberries.) + +(“It drips with goodness,” says little Robin.) + + +Filling for Red Raspberry Pie + + Three cups canned red raspberries, drained + Three tablespoons raspberry juice + One and one-fourth cups sugar + Two level tablespoons flour + One-fourth level teaspoon salt + +Mix the sugar, flour and salt, combine with the rest of the ingredients +and pour into an unbaked shell. Place an upper crust on top of the +berries and bake. + +(For the two-crust pie-shell recipe, see Apple Pie.) + + +=Rhubarb Pie= (One medium-sized pie) + +(One of the joys of early spring.) + + Four cups peeled diced rhubarb + One-half cup water + One cup sugar + Two level tablespoons flour + One-third level teaspoon salt + Two level tablespoons butter + +Wash and peel the rhubarb and cut into one-inch pieces. Add the water +and cook for five minutes. Mix the sugar, flour and salt, and add to +the rhubarb. Cook for five minutes, or until the mixture is thick. +Stir constantly. Pour into a pie pan lined with an unbaked pie-shell. +Dot the top with the butter. Add the upper crust, and bake for thirty +minutes in a moderate oven. + +(To make the double pie-crust, see the recipe for Apple Pie.) + + + + +[Illustration: Pineapple Desserts] + + +=Baked Pineapple Pudding= (Five portions) + +(An unusual bread pudding.) + + One cup bread crumbs + One cup sugar + One cup shredded or diced pineapple + Three level tablespoons flour + One-fourth level teaspoon salt + One level teaspoon baking-powder + One teaspoon lemon extract + One teaspoon vanilla extract + Three eggs, well-beaten + +Mix the crumbs, sugar and pineapple and let stand for five minutes. Add +the flour, salt and baking-powder mixed and sifted. Add all the rest of +the ingredients and beat for five minutes. Pour into a well-buttered +baking dish and set in a pan of hot water. Bake in a moderate oven for +thirty minutes or until the mixture sets. + + +Hard Sauce + + Four level tablespoons butter + One teaspoon vanilla + Three tablespoons boiling water + One-eighth level teaspoon salt + One and one-half cups powdered sugar + +Cream the butter, add the vanilla, water and salt and slowly add the +sifted powdered sugar. Beat until light and creamy. Set in a cold place +to chill and then serve on the pudding. + + +=Pineapple Delicious= (Four portions) + +(A light and appetizing concoction.) + + One and one-half cups diced pineapple + One-half cup sugar + Three tablespoons lemon juice + One cup diced marshmallows + One-half cup nut-meats + One-half cup cocoanut + +Mix all the ingredients. Arrange in glass serving cups. Set in a cold +place for half an hour. + + +=Pineapple Fluff= (Four portions) + +(A fluffy, delicious dessert with which to follow a rather heavy meal.) + + Two level tablespoons granulated gelatin + One-third cup cold water + One cup boiling pineapple juice + One-fourth cup lemon juice + One-half cup sugar + Two egg whites, stiffly-beaten + One cup diced pineapple + One cup whipped cream + +Soak the gelatin in the cold water for five minutes. Add the boiling +pineapple juice and stir until the gelatin is dissolved. Add the lemon +juice and sugar. Set in a cold place until the mixture hardens around +the edge. Beat until frothy. Add the stiffly-beaten egg whites. Beat +for five minutes. Add the pineapple and whipped cream. Pour into a +moistened mold. Set in a cold place for one hour. Unmold and cut in +slices. + + +Pineapple Cottage Pudding + +(A good old recipe pleasingly varied.) + +See recipe for Plain Cottage Pudding. Serve with Pineapple Hard Sauce. + + +Pineapple Hard Sauce for Cottage Pudding + + One-third cup butter or butter substitute + Two tablespoons lemon juice + One-fourth level teaspoon salt + One and one-half cups powdered sugar + One-half cup diced or grated pineapple + +Cream the butter, add the lemon juice and salt. Beat for one minute. +Add the powdered sugar, sifted. Add the pineapple and beat for one +minute. Serve cold on cottage pudding. + + +=Pineapple Marshmallow Gelatin Pudding= (Six portions) + +(Bob is very fond of this light dessert.) + + Two level tablespoons granulated gelatin + One-third cup cold water + One-half cup boiling pineapple juice + One-half cup boiling water + One-fourth cup lemon juice + One-half cup sugar + One cup cherries + One cup diced pineapple + One cup diced marshmallows + One-half cup nut-meats, cut fine + Two egg whites + +Soak the gelatin in the cold water for five minutes. Add the boiling +pineapple juice and boiling water. Stir until the gelatin is dissolved. +Add the lemon juice and sugar. Set in a cold place until the gelatin +mixture hardens slightly. Beat for three minutes. Add the cherries, +pineapple, marshmallows and nut-meats. Beat for two minutes. Add the +egg whites, stiffly beaten. Beat until the mixture will hold its shape. +Pile lightly in glass sherbet cups. Set in a cold place for one hour or +more. + +Serve with cream or whipped cream. + + +=Pineapple Pudding= (Four portions) + +(A good home recipe.) + + Two level tablespoons cornstarch + One-third cup sugar + One-fourth level teaspoon salt + One-half cup pineapple juice + Three-fourths cup water + One egg yolk + One cup diced pineapple + One teaspoon lemon extract + One egg white + Two level tablespoons sugar + +Mix the cornstarch, sugar and salt in the upper part of a double +boiler. Add the pineapple juice and water and cook over hot water for +fifteen minutes. Add the egg yolk and diced pineapple. Cook for one +minute. Add the lemon extract and pour into a buttered baking dish. +Beat the egg white, add the sugar and pile lightly on top of the +pudding. Set in a slow oven for twenty minutes. + +Serve warm with cream. + + +=Pineapple Rice Dainty= (Four portions) + +(Try this; you’ll like it if you like the pineapple flavor.) + + Three-fourths cup cooked rice + Three-fourths cup diced pineapple + Three-fourths cup powdered sugar + One teaspoon vanilla + One-half teaspoon lemon extract + Three-fourths cup stiffly-whipped cream + +Mix the rice, pineapple, sugar and the extracts. Just before serving, +add the stiffly-beaten cream. Pile lightly in tall serving glasses. +Serve at once. + +(Have all the ingredients very cold before combining.) + + +=Pineapple Snow Pudding= (Four portions) + +(Easy to make and very good.) + + Two level tablespoons granulated gelatin + Four tablespoons cold water + One cup boiling pineapple juice and water mixed + Two-thirds cup sugar + Three tablespoons lemon juice + One-eighth level teaspoon salt + Two egg whites, stiffly beaten + Two-thirds cup diced pineapple + +Soak the gelatin in the cold water for five minutes; add the boiling +pineapple juice mixture, and stir until dissolved. Add the sugar, lemon +juice, and salt. Set in a cool place and allow partially to congeal. +Beat up with a Dover egg-beater until frothy, add the stiffly-beaten +egg whites, and continue beating until the mixture is stiff enough to +hold its shape. Add the diced pineapple and pile in glass sherbet cups. +Set in a very cold place for one hour or more, and serve. + + +=Pineapple Tapioca= (Four portions) + +(For the simple home meal.) + + One-third cup quick-cooking tapioca + One and one-half cups water + One-fourth level teaspoon salt + One cup grated or diced pineapple + One-third cup sugar + Three tablespoons lemon juice + +Cook the tapioca, water, salt, pineapple, sugar and lemon juice +together for forty minutes. Serve cold with cream. + + +=Pineapple Turnovers= (Four portions) + +(A rather elaborate “company” recipe.) + + One cup flour + One-fourth level teaspoon salt + Five level tablespoons lard + Cold water + +Mix the flour and salt, and cut in the lard with a knife. Slowly add +just enough cold water to make the dough stick together. Toss upon a +floured board and roll out very thin. With a knife cut out four-inch +squares and place a tablespoon of the pineapple filling in the center. +Turn over the corners in three-cornered style. Press down the corners +with a fork. Slip onto a baking sheet and bake in a hot oven for +fifteen minutes. Remove from the sheet and when the turnovers are +cold, cover with a spoonful of icing. + + +Pineapple Filling for the Turnovers + + One-half cup diced pineapple + Four level tablespoons sugar + Two tablespoons pineapple juice or water + +Mix all the ingredients and cook slowly, stirring constantly, until a +thick mixture is formed. Cool and drop on the squares of dough. + + +Icing + + One tablespoon pineapple juice + Two tablespoons water + One-half teaspoon lemon extract + One cup powdered sugar + +Mix the juice, water and extract, and slowly add enough sifted powdered +sugar to form a soft icing that will spread easily upon the turnovers. +More sugar may be needed, or less, as the exact amount cannot be given. + +Spread over the centers of the turnovers, not entirely covering them. + + + + +[Illustration: Prune Desserts] + + +=Prune Cake Pudding= (Ten portions) + +(Light, and really delicious. Easily made if you are in the habit of +keeping stewed prunes on hand.) + + One-third cup fat + One cup sugar + Two egg yolks + Two-thirds cup prune juice + One teaspoon lemon extract + Two cups flour + One level teaspoon soda + One-eighth level teaspoon salt + One cup prunes, cut in small pieces + One-half cup nut-meats, cut fine + Two egg whites + +Cream the fat, add the sugar and the egg yolks. Beat for two minutes. +Add the prune juice and extract and the flour, soda and salt, mixed +with the prunes and nuts. Beat for three minutes. Add the egg whites, +stiffly-beaten. Pour into a square cake pan, lined with waxed paper. +Bake in a moderate oven for thirty minutes. Cut in squares and serve +with whipped cream. + + +=Prune Lemon Gelatin= (Four portions) + +(Easy to make and very popular.) + + Two level tablespoons granulated gelatin + One-third cup cold prune juice + One cup boiling water + One-third cup lemon juice + One-fourth cup sugar + One cup diced prunes + One-half cup nuts + +Soak the gelatin in the prune juice for five minutes. Add the boiling +water and stir until dissolved. Add the lemon juice and sugar. Mix and +set in a cool place until the mixture partially congeals. Beat until +frothy, add the prunes and nuts. Pile in glass sherbet cups. Serve very +cold with cream. + + +=Stewed Prunes= (Four portions) + +(Good for a child’s luncheon dessert.) + + One cup dried prunes + One and one-half cups water + Four level tablespoons sugar + +Wash the prunes, cover with the water and let soak over night. Cook +slowly for fifteen minutes. Add the sugar and cook for three minutes +more. + +Serve in small serving dishes. + +[Illustration: Bettina’s Plum Pudding] + + + + +[Illustration: Puddings] + + +=Chocolate Bread Pudding= (Four portions) + +(Sue and Robin dislike plain bread pudding but they consider Chocolate +Bread Pudding a real treat.) + + Two cups bread, broken in one-inch pieces + Three cups milk + Two eggs, well-beaten + One-half level teaspoon salt + One teaspoon vanilla + One-third cup sugar + Two squares chocolate, melted + +Soak the bread in the milk for ten minutes. Beat the eggs, add the rest +of the ingredients and pour over the soaked bread. Pour into a buttered +baking dish. + +Bake in a moderate oven for twenty-five minutes. Serve warm or cold +with cream. + + +=Queen Bread Pudding= (Four portions) + +(Plain old Bread-Pudding, the Cinderella of Desserts, is here disguised +as a real queen!) + + One and one-half cups bread, cut in one-inch pieces + One-third cup sugar + Two cups milk + Two egg yolks + One-half level teaspoon salt + One teaspoon vanilla + One-half cup jelly + Two egg whites + Two level tablespoons sugar + One-half teaspoon vanilla + +Mix the bread, sugar and milk, and soak for ten minutes. Beat the +egg yolks, add the salt and vanilla. Add to the bread mixture. Place +bits of jelly on the top. Beat the egg whites stiff; add the sugar +and vanilla. Pile on top of the jelly. Bake in a slow oven for thirty +minutes. + + +=Cottage Pudding= (Four portions) + +(A universal “stand-by.”) + + Four level tablespoons butter, butter substitute, or lard substitute + One-half cup sugar + One egg + One-half cup milk + One teaspoon vanilla + One and two-thirds cups flour + Two and one-half level teaspoons baking-powder + One-eighth level teaspoon salt + +Cream the fat, add the sugar and egg and beat for one minute. Add the +milk and vanilla, and then the flour, baking-powder, and salt mixed and +sifted together. Beat for three minutes. Fill well-greased muffin pans +two-thirds full. Bake in a moderate oven for twenty minutes, or pour +into a square sauce pan lined with waxed paper and bake twenty-five +minutes. Serve with Currant Jelly Sauce. + + +=Currant Jelly Sauce= (Four portions) + + One level tablespoon cornstarch + One-third cup sugar + One-fourth level teaspoon salt + One cup water + One cup currant jelly + One level tablespoon butter + +Mix the cornstarch, sugar and salt. Add the water and cook for four +minutes, stirring constantly. Add the currant jelly and the butter. +Beat for one minute and serve warm with cottage pudding. + + +Caramel Cottage Pudding + +(This is Bob’s favorite Cottage Pudding.) + +Use the plain Cottage Pudding Recipe. + + +=Brown Sugar Sauce for Puddings= (Four portions) + + One cup brown sugar + One-half cup milk + One level tablespoon butter + One-eighth level teaspoon salt + One-half cup cream + One-half teaspoon vanilla + +Cook the sugar, milk, butter and salt together, stirring frequently, +until a soft ball is formed when a portion is dropped in cold water. +Add the cream and vanilla and serve warm or cold on Cottage Pudding. + + +Chocolate Cottage Pudding + +(If you like chocolate, you will like this simple pudding.) + +Use the plain Cottage Pudding Recipe. Serve with Chocolate Sauce. + + +=Chocolate Sauce= (Four portions) + + One cup sugar + Two level tablespoons flour + One-fourth level teaspoon salt + Two squares chocolate, cut fine + One cup water + One cup milk + One teaspoon vanilla + +Mix the sugar, flour and salt. Add the chocolate, water and milk. Cook +slowly, stirring constantly, for four minutes. Add the vanilla. Serve +warm or cold on Cottage Pudding. + + +Raisin Cottage Pudding + +(Children nearly always like this.) + + Two cups flour + Four level teaspoons baking-powder + One-third level teaspoon salt + Three-fourths cup sugar + One egg + One cup milk + One teaspoon vanilla + Two tablespoons melted fat + One-half cup raisins + +Mix and sift the flour, baking-powder, salt and sugar. Add the egg +beaten with the milk, and the vanilla, fat and raisins. Beat vigorously +for three minutes. Fill well-greased muffin pans two-thirds full. Bake +in a moderate oven for fifteen minutes. + +Serve warm with Lemon Sauce. + + +Royal Cottage Pudding + +(Nearly everybody likes the lemon flavor of this pudding.) + +Use the plain Cottage Pudding recipe. Serve with Royal Sauce. + + +=Royal Sauce for Puddings= (Four portions) + + One level tablespoon butter + One level tablespoon cornstarch + One cup water + One-fourth level teaspoon salt + Two level tablespoons sugar + One-half cup jam + One tablespoon lemon juice + One level teaspoon grated lemon rind + +Mix the butter and cornstarch, add the water and cook slowly until +creamy. Add the salt, sugar, jam, lemon juice and lemon rind. Cook +(stirring constantly) for one minute. Serve hot on Cottage Pudding. + + +Sterling Cottage Pudding + +(Plain cottage pudding served with the simplest sauce of all. Very +good.) + +See recipe for Cottage Pudding. Serve with Sterling Sauce. + + +=Sterling Sauce= (Four portions) + + One-third cup butter + One cup brown sugar + One teaspoon vanilla + Four tablespoons cream + +Cream the butter, add the sugar, and cream for three minutes. Add the +vanilla and cream. Beat for two minutes. Serve cold on puddings. + + +Baked Date Pudding + +(Easy to make and very popular.) + + Two eggs + One cup sugar + One-eighth level teaspoon salt + Four level tablespoons flour + One level teaspoon baking-powder + One cup dates, washed, seeded and chopped + One cup nut-meats, chopped fine + +Beat the eggs, add the sugar and beat for two minutes. Add the salt, +flour and baking-powder, mixed and sifted together. Add the dates and +the nuts. Place in a buttered baking dish. Set in a pan of hot water +and bake in a moderate oven for thirty minutes. Serve with cream. + + +=Crumb Date Pudding= (Six portions) + +(Many housewives think that the “C” sugar and the bread crumbs greatly +improve the flavor of date pudding.) + + One-half cup bread crumbs + Two-thirds cup seeded chopped dates + Two-thirds cup chopped nut-meats + One level teaspoon salt + One cup “C” sugar + Two level teaspoons baking-powder + Two eggs + One teaspoon vanilla + +Mix the bread crumbs, dates, nuts, salt, “C” sugar and baking-powder +thoroughly. Add the eggs well beaten and the vanilla. Place in a +shallow buttered pan and bake thirty minutes in a slow oven. Cut into +squares and serve with cream. + + +Date Pudding + +(Simple and very good.) + + One egg + Two-thirds cup sugar + One-half cup flour + One level teaspoon baking-powder + One-eighth level teaspoon salt + Two tablespoons milk + One cup seeded dates, chopped fine + One teaspoon vanilla + +Beat the egg and sugar together for three minutes, add all the rest of +the ingredients and mix well, then pour into a well-buttered baking +dish and bake in a slow oven for forty minutes. Serve hot or cold with +Lemon Sauce or cream. + + +Lemon Sauce + + Two-thirds cup sugar + Four level tablespoons flour + One-fourth level teaspoon salt + One and one-fourth cups water + Three tablespoons lemon juice or one teaspoon lemon extract + One level teaspoon butter + +Mix the sugar, flour and salt. When well-blended, add the water. Cook, +stirring frequently, until thick and creamy. Add the lemon juice, +butter and vanilla. Beat for one minute. Serve very hot on the warm or +cold pudding. + + +=Bettina’s Date Pudding= (Four portions) + +(Probably the lightest of all the date puddings. Bettina uses it both +for an every-day and a “company” dessert, and Bob and the children +consider it a great treat.) + + Two egg yolks, well-beaten + One-half cup sugar + Four level tablespoons flour + One-fourth level teaspoon salt + One cup chopped dates + One cup chopped nut-meats + One teaspoon vanilla + Two stiffly-beaten egg whites + One cup whipped cream + +Beat the egg yolks, add the sugar and beat for one minute. Add the +flour, salt, dates, nut-meats and vanilla. Mix thoroughly. Add the +stiffly-beaten egg whites. Pour into a shallow greased pan or baking +dish. Bake in a slow oven for thirty minutes. Cut into squares and +serve warm or cold with whipped cream. + + +=Delicious Date Pudding= (Six portions) + +(A most successful recipe.) + + Two eggs + Three tablespoons water + One cup sugar + Three level tablespoons flour + One-fourth level teaspoon salt + One level teaspoon baking-powder + One cup dates, seeded and chopped fine + One teaspoon vanilla + +Beat the eggs for two minutes. Add the water and sugar and beat two +minutes more. Mix and sift the flour, salt, and baking-powder, and add +the dates and nuts. Combine with the egg mixture. Add the vanilla. +Beat for one minute. Spread one inch thick in a greased shallow baking +pan. Bake in a moderate oven for twenty minutes. + +Cut in squares and serve with Lemon Sauce or cream. + + +=Caramel Rice Pudding= (Four portions) + +(Delicious when served very cold.) + + One cup boiled rice + Three tablespoons thick caramel + Four level tablespoons sugar + One-eighth level teaspoon salt + One and one-half cups milk + Two eggs, well-beaten + One and one-fourth teaspoons vanilla + +Mix all the ingredients together and place in a buttered baking-dish. +Bake in a moderately slow oven for forty-five minutes. Serve warm or +cold, with or without cream. + +To make the caramel, place one-third cup sugar in a frying pan and heat +slowly, stirring constantly until a light brown liquid is formed. Add +one-half cup of water and boil three minutes. Reserve the extra portion +of caramel for future use. + + +=Chocolate Rice Pudding= (Four portions) + +(A favorite with most children.) + + One level tablespoon cornstarch + One-half level teaspoon salt + One-half cup sugar + Three level tablespoons cocoa, or two squares chocolate, melted + Two cups milk + One egg + One and one-half cups cooked rice + One teaspoon vanilla + +Mix the cornstarch, salt, sugar and cocoa (or chocolate) in the upper +part of a double boiler. Add the milk and cook for fifteen minutes. Add +the egg and rice. Cook for three minutes more. Add the vanilla and mix. +Serve very cold with cream. + + +=Custard Rice Pudding= (Four portions) + +(Probably the best-known of all the rice-puddings. Use a little nutmeg +instead of the vanilla for seasoning, if you prefer.) + + Two eggs + One-half cup sugar + One-fourth level teaspoon salt + One teaspoon vanilla + Two cups milk + One cup boiled rice + +Beat the eggs, add the sugar, salt, vanilla and milk. Cook for one +minute. Add the boiled rice and pour into a buttered baking dish. Bake +in a moderate oven for twenty-five minutes. Serve cold or warm with +cream. + + +=Lemon Rice Pudding= (Four portions) + +(A rice pudding that is a little more “dressy” than most of its family.) + + One-fourth cup rice + One cup boiling water + One-fourth level teaspoon salt + One and one-half cups milk + Two tablespoons lemon juice + One-half cup brown sugar + Two egg yolks, well-beaten + +Wash the rice and add the water and salt. Cook in a double boiler until +the water has been absorbed by the rice. (About twenty-five minutes.) +Add the milk and lemon juice and cook for ten minutes. Add the sugar +and egg yolks. Cook two minutes. Pour into a buttered baking dish and +cover with Meringue. + + +Meringue + + Two egg whites + Three level tablespoons sugar + One tablespoon lemon juice + +Beat the eggs until stiff, add the sugar and beat two minutes. Add the +lemon juice. Pile the meringue lightly on top of the pudding. Place in +a slow oven for ten minutes. Serve warm or cold. + + +=Poor Man’s Rice Pudding= (Four portions) + +(Simple and old-fashioned, but oh, so creamy and good if properly +cooked. It should be served very cold.) + + Two-thirds cup rice + One level teaspoon salt + Three cups milk + One-half cup raisins + One teaspoon vanilla + One-third cup sugar + +Wash the rice, add the salt and milk, and cook in a double boiler for +forty-five minutes. Add the raisins, vanilla and sugar. Mix and pour +into a shallow buttered baking dish. Bake in a slow oven for one hour. +Serve warm with cream and sugar. + + +Raisin Rice Pudding + +(Robin and Sue like this for luncheon.) + + Two-thirds cup rice + One-fourth level teaspoon salt + Three cups milk + One-half cup raisins + One third cup sugar + Two teaspoons vanilla + +Wash the rice and add to the milk. Add the salt and cook slowly in a +double boiler for one hour, stirring frequently. Add the raisins and +sugar and cook for five minutes more. Add the vanilla and serve cold or +hot with cream. + + +=Rice Gelatin Pudding= (Four portions) + +(A good dessert to make with left-over boiled rice.) + + Two level tablespoons granulated gelatin + One-third cup cold water + Two-thirds cup boiling water + One-fourth cup lemon juice + One-half cup sugar + One cup diced or grated pineapple + One cup boiled rice + One cup stiffly-whipped cream + +Soak the gelatin in the cold water for five minutes. Add the boiling +water and stir until the gelatin is dissolved. Add the lemon juice and +sugar. Set in a cold place until the mixture hardens around the edge +of the bowl. Beat with a Dover egg-beater for three minutes. Add the +pineapple, rice and cream and beat for three minutes more. + +Pile lightly in glass serving dishes. Serve cold with whipped cream. + + +=Rice Fruit Meringue Pudding= (Four portions) + +(A good “company dish” made by elaborating the simple rice pudding +recipe.) + + One cup cooked rice + Two-thirds cup cooked apricots + One-third cup diced pineapple + Two-thirds cup sugar + One teaspoon vanilla + One-half teaspoon lemon extract + Two egg yolks, well-beaten + One and one-half cups milk + One-fourth level teaspoon salt + +Beat the egg yolks and add the milk and all the rest of the +ingredients. Pour into a greased baking dish. Bake in a moderate oven +for twenty minutes. Remove from the oven, cover with the Meringue and +return to a slower oven for fifteen more minutes. Serve warm. + + +Meringue + + Two egg whites + Four tablespoons sugar + +Beat the egg whites very stiff, add the sugar and beat for one minute. +Pile lightly on top the prepared pudding and return to a slow oven for +fifteen minutes. + + +=Rice Pudding with Caramel Sauce= (Four portions) + +(Good if you like the caramel flavor.) + + One-half cup rice which has been thoroughly washed + Six cups boiling water + One level teaspoon salt + One-half cup milk + One-third cup raisins + One-fourth cup sugar + One teaspoon vanilla + +Drop the rice in the boiling salted water and boil rapidly for twenty +minutes. Drain, and rinse well with cold or hot water. Add the salt, +milk, raisins, sugar and vanilla; pour in a buttered baking dish and +bake in a slow oven for forty-five minutes. + +The pudding is done when the milk has been absorbed by the rice and the +top is a light brown color. Serve warm or cold with Caramel Sauce. + + +Caramel Sauce + + One-half cup brown sugar + Two level tablespoons flour + One-fourth level teaspoon salt + One level tablespoon butter + One cup milk + One-half teaspoon vanilla + +Mix the sugar, flour and salt and, when well mixed, add the butter and +milk. Cook slowly until the mixture is creamy. Add the vanilla and +serve warm over the pudding. + + +Method of Steaming Puddings + +Small baking-powder cans may be greased, filled half full, and used as +molds. Creased papers should be tied on tightly or lids used which fit +into place. If individual molds are used, the steaming need be for one +and a quarter hours only, but a large mold requires two hours of steady +steaming. When baking-powder cans are used, set them on some small +article in the bottom of a kettle. Add boiling water to cover by three +inches, add a lid and boil for two hours. When adding more water (this +is usually necessary) use it boiling. If a steamer is used, use small +tin, aluminum, or enameled cups instead of earthenware custard cups, as +the latter take so much more time for the steaming. + + +=Hunter’s Pudding= (Six portions) + +(One of the best-known of the steamed puddings.) + + Two-thirds cup chopped suet + Two-thirds cup molasses + Two-thirds cup milk + Two cups flour + One level teaspoon soda + One level teaspoon ground cinnamon + One-half level teaspoon each of powdered mace, cloves, nutmeg and salt + One cup raisins + One cup currants + One-half cup nut-meats + +Mix all the ingredients and steam for two and one-half hours. Unmold +and serve warm with Orange Sauce. + + +=Orange Sauce= (Six portions) + + One-half cup sugar + Two level tablespoons flour + One-eighth level teaspoon salt + One cup orange juice + One cup water + One level teaspoon orange rind, grated + One level teaspoon lemon extract + One-half level tablespoon butter + +Mix the sugar, flour and salt. Add the juice and water and cook until +the mixture thickens. Add the rind, extract and butter and beat for one +minute. Serve hot or cold on the pudding. + + +=Plum Pudding= (Ten portions) + +(A good Christmas recipe.) + + One cup crumbs + Two cups flour + Three level teaspoons baking-powder + One level teaspoon soda + One-half level teaspoon salt + One level teaspoon cinnamon + One-fourth level teaspoon powdered cloves + One cup suet, chopped very fine + One cup chopped raisins + One-half cup peeled, chopped apple + One cup molasses or sorghum + One cup milk + One teaspoon vanilla + +Mix and sift the flour, baking-powder, soda, salt, cinnamon and cloves. +Add the crumbs, suet, raisins, apple, molasses, milk and vanilla. Beat +for two minutes. Fill a well-buttered pudding mold half full, cover +tightly, and steam for three hours. Reheat by steaming when time to +serve. Serve with Creamy Hard Sauce. + + +=Creamy Hard Sauce= (Ten portions) + + One-half cup butter + One-half cup boiling water + One tablespoon vanilla extract + Two tablespoons lemon juice + One-eighth teaspoon salt + Three cups sifted powdered sugar + +Cream the butter, add the water, extract and juice and beat for two +minutes. Add the sugar and salt and beat until creamy. Shape into a +mold and set in a cold place. Cut in small cubes or slices and serve on +the hot pudding. + + +Steamed Cabinet Fruit Pudding + +(A rich pudding in which dry cake crumbs are used.) + + One and one-half cups dry cake crumbs + One level teaspoon ground cinnamon + One-half level teaspoon ground cloves + One-half cup peeled diced peaches + One-half cup raisins + Two eggs + One-half level teaspoon salt + One-fourth cup sugar + One teaspoon vanilla + One and one-half cups milk + Two level teaspoons baking-powder + Two tablespoons melted butter + +Mix the cake, cinnamon, cloves, peaches and raisins. Beat the eggs, add +the salt, sugar, vanilla and milk. Pour this over the cake mixture and +let stand for fifteen minutes. Add the baking-powder and melted butter. +Mix well, and fill a greased pudding mold half full. Steam one hour. +Unmold and serve with Lemon Sauce. + + +Lemon Sauce + +See Index for recipe for Lemon Sauce. + + +=Steamed Chocolate Pudding= (Four portions) + +(A simple and delicious recipe.) + + One-half cup sugar + One level tablespoon butter + One egg, well-beaten + Two squares chocolate, melted + One-third cup milk + One teaspoon vanilla + One cup flour + One level teaspoon baking-powder + One-eighth level teaspoon salt + +Cream the sugar and butter together and add the egg and chocolate. +Beat for two minutes. Add the milk and vanilla and all the rest of the +ingredients, mixed and sifted. Beat for one minute. Pour into a greased +pudding mold. Steam for one hour. Cut in slices and serve warm with +Vanilla Sauce or whipped cream. + + +=Vanilla Sauce= (Four portions) + + One cup sugar + Two level tablespoons flour + One-fourth level teaspoon salt + Two cups water + Two teaspoons vanilla + Two level tablespoons butter + +Mix the sugar, flour and salt. Add the water and cook, stirring +constantly, for four minutes. Add the vanilla and butter. Serve warm or +cold on puddings. + + +=Steamed Date Pudding= (Eight portions) + +(A good “company” dessert.) + + One-third cup fat + One cup light brown sugar + One cup milk + One teaspoon vanilla + Two and one-half cups flour + Two level teaspoons baking-powder + One-fourth level teaspoon salt + One-fourth level teaspoon mace + One-fourth level teaspoon grated nutmeg + One cup seeded chopped dates + +Cream the fat and sugar together. Add the milk and vanilla. Mix and +sift the flour, baking-powder, salt, mace and nutmeg. Add the dates +and combine with the creamed mixture. Beat for three minutes. Fill a +greased pudding mold half full. Steam for two hours. Serve warm with +whipped cream or Lemon Sauce. + + +=Steamed Fig Pudding= (Eight portions) + +(Rich, but nearly always liked.) + + One-third pound suet, chopped fine + One-half pound figs, chopped fine + One cup flour + Two level teaspoons baking-powder + One-fourth level teaspoon salt + One cup sugar + Two eggs + Two-thirds cup milk + One teaspoon vanilla + One and one-half cups bread crumbs + +Mix the suet and figs. Mix and sift the flour, baking-powder, salt and +sugar, and add to the suet mixture. Add the eggs, well beaten, the milk +and vanilla. Beat for three minutes. Add the crumbs and mix thoroughly. +Fill a buttered pudding mold half full. Steam for two hours. Serve hot +with Lemon Sauce or Whipped Cream Sauce. + + +=Steamed Fruit Pudding= (Four portions) + +(Popular in winter.) + + One cup flour + One level teaspoon baking-powder + One-fourth level teaspoon soda + Two level tablespoons sugar + One level teaspoon powdered cinnamon + One level teaspoon powdered cloves + One-half level teaspoon grated nutmeg + One-half level teaspoon mace + One-half cup raisins + One-third cup currants. (Or dates seeded and chopped) + One-third cup sorghum or molasses + One egg, well-beaten + One-half cup milk + Two teaspoons melted fat + +Mix and sift the flour, baking-powder, soda, sugar, cinnamon, cloves, +nutmeg and mace. Add the raisins, currants, sorghum, egg well beaten, +milk and melted fat. When well mixed, pour into a greased pudding mold +and steam for two and one-half hours. + +If stored, these puddings will last a long time. Keep in a cool, dry +place. Reheat by steaming for thirty minutes. Serve warm in slices with +Lemon or Orange Sauce. (See Index for Lemon or Orange Sauce recipes.) + + +=Bettina’s Steamed Fruit Pudding= (Ten portions) + +(A successful holiday pudding.) + + Two cups chopped raisins + Two cups chopped seeded dates + One cup nut-meats, chopped fine + One-third cup citron, chopped fine + One-fourth cup orange peel, chopped fine + One cup bread crumbs + One cup grape juice or milk + One cup flour + One level teaspoon cinnamon + One-third level teaspoon nutmeg + One-third level teaspoon allspice + One-half level teaspoon soda + One-half cup sugar, brown if possible + One and one-half cups suet, chopped fine + Four eggs, well-beaten + +Mix the raisins, dates, nut-meats, citron and orange peel, all of which +have been chopped thoroughly. Soak the crumbs in the grape juice for +five minutes. Mix and sift the flour, cinnamon, nutmeg, allspice, soda +and sugar. Add these to the first mixture and also add the crumbs and +juice. Add the suet and eggs. Pour into a well-buttered pudding mold, +filling but half full. Steam for four hours or more. Serve warm with +Lemon Sauce or Hard Sauce. (See recipes.) + + +=Steamed Graham Puddings= (Six portions) + +(An old-fashioned favorite that our grandfathers liked.) + + One and one-half cups Graham flour + One level teaspoon powdered cinnamon + One-half level teaspoon powdered cloves + One-fourth level teaspoon nutmeg + One level teaspoon soda + One-fourth level teaspoon salt + One cup raisins + Two-thirds cup molasses or sorghum + One-half cup sour milk or buttermilk + +Mix the Graham flour, cinnamon, cloves, nutmeg, soda and salt. Add +the raisins, molasses and sour milk. Beat for three minutes. Fill a +buttered pudding mold half full. + +Steam for two and a half hours. Cut in slices and serve hot with Lemon +Sauce. + + +=Steamed Raisin Puddings= (Six portions) + +(One of Bettina’s favorites.) + + Two cups flour + One-third level teaspoon soda + One level teaspoon baking-powder + One-fourth level teaspoon salt + Six level tablespoons sugar + One-third cup molasses + One cup raisins. (Washed thoroughly) + One egg, well-beaten + Two-thirds cup warm water + One teaspoon vanilla + +Mix and sift the flour, soda, baking-powder, salt and sugar. Add the +rest of the ingredients and beat for three minutes. + +Pour into six small greased pudding molds, filling each three-fourths +full. Cover tightly. If the molds have no lids use buttered paper, +tying it on securely. Steam for thirty minutes. + +Serve warm with Brown Sugar Sauce. + +(The pudding may be placed in one large mold and steamed for two and +one-half hours. To reheat, place in a steamer for twenty minutes.) + + +=Suet Pudding= (Eight portions) + +(A delicious and fruity dessert that should not be eaten too freely at +night.) + + One cup suet, chopped fine + One cup molasses + One cup milk + Three cups flour + One level teaspoon soda + Two level teaspoons baking-powder + One level teaspoon powdered ginger + Two level teaspoons cinnamon + One level teaspoon cloves + One-fourth level teaspoon salt + One cup nut-meats, cut fine + One cup raisins, cut fine + One cup dates, stoned and cut fine + +Mix all the ingredients together and steam for three hours in a +well-buttered covered pudding mold. Serve with Cambridge Sauce. + + +=Cambridge Sauce= (Eight portions) + + One cup water + Three level tablespoons flour + One-half cup butter + One-eighth level teaspoon salt + Three tablespoons grape juice + One teaspoon vanilla + One teaspoon lemon extract + Two cups powdered sugar + +Slowly add the water to the flour, mixing well. Cook, stirring +constantly, for three minutes, or until the mixture thickens. Cool, +and add the butter creamed, the salt, grape juice, and extracts. Add +the powdered sugar, sifted. Beat until thick and creamy. Set in a +cold place until chilled, cut in small slices and place on top of the +pudding. + + +=Bettina’s Suet Pudding= (Eight portions) + +(Somewhat hearty; it should not be served after a heavy dinner.) + + One cup bread crumbs + One cup milk + One cup flour + One level teaspoon salt + One level teaspoon baking-powder + Three level tablespoons sugar + One and one-fourth level teaspoons powdered cinnamon + One-half level teaspoon powdered cloves + One-third level teaspoon powdered nutmeg + One cup chopped raisins + One-third cup nut-meats, cut fine + One teaspoon vanilla + One cup suet, chopped fine + +Soak the crumbs in the milk for five minutes. Mix and sift flour, salt, +baking-powder, sugar, cinnamon, cloves and nutmeg. Add the raisins, +nut-meats and suet. Combine with the soaked crumbs, add the vanilla and +mix thoroughly. Fill a well-buttered mold half full. Cover lightly and +steam for two and a half hours. Unmold and serve hot with Lemon Sauce. + + +=Lemon Sauce= (Eight portions) + + One cup sugar + Two and one-half level tablespoons flour + One-sixth level teaspoon salt + Two cups water + Three tablespoons lemon juice + One-third level teaspoon grated rind + One level tablespoon butter or butter substitute + +Mix the sugar, flour and salt. Add the water. Cook, stirring +frequently, until creamy and slightly thick. Allow to boil for a +minute. Add the juice, rind and butter. Beat for one minute. Serve hot +or cold on the pudding. Reheat by steaming. + + +=Caramel Pudding= (Four portions) + +(A simple and delicious dessert.) + + Two-thirds cup sugar + One-half cup flour + One-fourth level teaspoon salt + Three tablespoons thick caramel syrup + Three cups milk + Two egg yolks, well beaten + One and one-fourth teaspoons vanilla + +Mix the sugar, flour and salt in the upper part of the double boiler. +When well blended, add the milk and caramel syrup and cook over hot +water for twenty minutes, or until the pudding is thick and creamy. Add +the egg yolks, and beat for one minute while cooking. Add the vanilla, +and when well mixed, pour into individual serving dishes. Serve very +cold with whipped cream. + +To make the caramel syrup, place one-third cup of sugar in a +frying-pan, and heat slowly, stirring constantly, until a light brown +liquid is formed. Add one-half cup of water and boil three minutes. +Reserve the extra portion of caramel for future use. + + +=Chocolate Pudding= (Four portions) + +(A home favorite.) + + Two-thirds cup sugar + One-half cup flour + One-fourth level teaspoon salt + Three cups milk + One and one-half squares chocolate, melted + Two egg yolks, well beaten + One teaspoon vanilla + +Mix the sugar, flour and salt very carefully. Add the milk and melted +chocolate and cook in a double boiler until stiff. (About twenty +minutes is required.) Add the egg yolks and cook, beating constantly, +for two more minutes. Add the vanilla, and pour into glass serving +cups. Set in a cold place for half an hour or more. Serve with cream. + + +=Chocolate Cream Pudding= (Four portions) + +(A lighter and creamier chocolate pudding.) + + One-third cup sugar + One-fourth level teaspoon salt + Four level tablespoons cornstarch + Two and one-fourth cups milk + One and one-half squares chocolate, melted + One egg yolk, well beaten + One egg white, stiffly beaten + One teaspoon vanilla + +Mix the sugar, salt and cornstarch in the upper part of a double +boiler. Add the milk and melted chocolate. Cook for twenty minutes, +stirring frequently. Add the egg yolk and cook for one minute. Add the +egg white, stiffly-beaten, and the vanilla, and remove at once from +the fire. Beat for two minutes. Pile in serving dishes. Set in a cold +place for one hour or more. Serve with thin or whipped cream. + + +=Cocoa Tapioca Pudding= (Four portions) + +(Good, if you like tapioca desserts.) + + One-fourth cup quick cooking tapioca + One and one-half cups boiling water + One-fourth level teaspoon salt + Three level tablespoons cocoa + One-third cup sugar + One cup milk + One egg, well-beaten + One-eighth level teaspoon ground cinnamon + One teaspoon vanilla + +Wash the tapioca, add the water and salt and cook in a double boiler +for fifteen minutes. Add the cocoa, sugar and milk and cook five +minutes. Add the beaten egg and cinnamon and cook for one minute more. +Remove from the fire and beat for two minutes. Add the vanilla. Pile in +serving dishes and set in a cold place for an hour or more. Serve with +cream. + + +=Cream Tapioca Pudding= (Four portions) + +(A simple home pudding.) + + One-half cup granulated tapioca + Three cups milk + One level teaspoon salt + One-third cup sugar + Two eggs, well beaten + One teaspoon vanilla + One teaspoon lemon extract + +Wash the tapioca and place in the upper part of the double boiler. +Add the milk, salt and sugar and cook in the double boiler for thirty +minutes, or until the pudding is thick. Add the eggs and cook for two +minutes, stirring constantly. Add the extracts, beat for two minutes, +and pour into a serving dish. Serve very cold with cream. + + +=Baked Fig Pudding= (Four portions) + +(Good and unusual.) + + Two-thirds cup sugar + Two cups flour + Four level teaspoons baking-powder + One-fourth level teaspoon salt + Two-thirds cup milk + One egg, well beaten + One teaspoon vanilla + Four tablespoons melted fat (butter or lard) + Two-thirds cup figs, cut fine + +Mix and sift the sugar, flour, baking-powder and salt. Add the milk, +beaten egg, vanilla and fat. Beat for three minutes. Fill well-greased +muffin pans half full. Place a portion of the figs on top of each +pudding. Bake in a moderate oven for twenty minutes. Serve hot or cold +with Lemon Sauce. + + +=Jam Cake Pudding= (Six portions) + +(Bob and the children like this.) + + One cup brown sugar + Five level tablespoons butter, butter substitute, or lard substitute + Two eggs + Four tablespoons jam + One cup flour + One level teaspoon soda + One level teaspoon baking-powder + One-eighth level teaspoon salt + +Cream the sugar and fat for three minutes. Add the eggs well beaten, +and the jam. Beat for one minute. Add the flour, soda, baking-powder +and salt, mixed and sifted. Beat for two minutes. Place in greased +muffin pans. + +Bake in a moderate oven for twenty minutes. Serve warm with Lemon Sauce. + + +Lemon Sauce + + One cup sugar + Two level tablespoons flour + One-eighth level teaspoon salt + One and three-fourths cups water + One-fourth cup lemon juice + One level teaspoon grated lemon rind + One level tablespoon butter + +Mix the sugar, flour and salt. When well blended, add the water, lemon +juice and lemon rind. Cook slowly, stirring constantly, until a creamy +sauce is formed. Add the butter. Beat for one minute. Serve warm or +cold on puddings. + + +Maple Cream Pudding + +(Simple and really delicious.) + + One-third cup sugar + One-third cup flour + One-fourth level teaspoon salt + One-half cup maple syrup + Two cups milk + One egg yolk, well beaten + One-half teaspoon vanilla + +Mix the sugar, flour and salt thoroughly; add the syrup and milk. Cook +in a double boiler until thick and creamy. (About fifteen minutes.) +Add the egg yolk and cook two minutes. Add the vanilla. Pour into +individual serving dishes. Set in a cold place for one hour or more. + +Serve with whipped cream. + + +=Maple Sugar Roll= (Four portions) + +(One of Bettina’s favorites which she makes often when she has maple +sugar in the house.) + + One and one-half cups flour + Three level teaspoons baking-powder + One-fourth level teaspoon salt + Three level tablespoons lard or a lard substitute + One-half cup milk + One-half cup shaved or grated maple sugar + One level tablespoon butter + +Mix and sift the flour, baking-powder and salt. Cut in the lard with a +knife. Add the milk slowly, until a soft dough is formed. Toss upon a +floured board and pat out to the thickness of one and one-half inches. +Sprinkle the sugar on top of the dough. Dot the sugar with bits of +butter. Roll up like a jelly roll. Cut in one and one-half-inch slices. +Flatten down and place side by side upon a greased pan. Bake in a +moderate oven for fifteen minutes. Serve warm with Maple Sauce. + + +=Hot Maple Pudding Sauce= (Four portions) + + One level tablespoon cornstarch + One-eighth level teaspoon salt + One-third cup milk + One cup maple syrup + One-fourth teaspoon vanilla + +Mix the cornstarch and salt. Add the milk, and when well blended, add +the maple syrup. Cook for three minutes, stirring constantly. Add the +vanilla and serve warm over the pudding. + + +=Mary Armenio’s Italian Pudding= (Four portions) + +(This is really very good,--much better than you would guess from +reading the recipe.) + + One large lemon + One cup sugar + One level tablespoon butter + Two cups water + One-half cup sugar + One level tablespoon butter + One egg, well beaten + One cup flour + Two level teaspoons baking-powder + One-half cup milk + +Wash the lemon and cut into very thin slices. (Use a sharp knife for +the cutting.) Cook the lemon, sugar, butter and water together very +slowly for twenty minutes. Mix the half-cup of sugar with the butter +and egg. Add the flour and baking-powder mixed and sifted. Add the milk +and beat for two minutes. Place the batter in a buttered baking dish. +Pour the boiling lemon syrup over the top. Bake in a moderate oven +until the batter shrinks away from the sides of the pan. (The syrup +serves as a sauce for the pudding.) + + +=Snow Ball Pudding= (Four portions) + +(An old-time friend.) + + One-fourth cup fat + One-half cup sugar + Two egg yolks, well beaten + One-fourth cup milk + One teaspoon vanilla + One-third cup cornstarch + Three-fourths cup flour + Two level teaspoons baking-powder + One-eighth level teaspoon salt + Two stiffly-beaten egg whites + +Cream the fat, add the sugar and egg and beat for two minutes. Add the +milk, vanilla and all the dry ingredients, mixed and sifted. Beat for +three minutes. Add the stiffly-beaten egg whites. + +Fill well-greased muffin pans two-thirds full. Bake in a moderate oven +for twenty minutes. + +Serve warm or cold with Orange Sauce. + + +=Orange Sauce for Puddings= (Four portions) + + One-half cup sugar + One level tablespoon flour + One cup orange juice + One-third cup lemon juice + One-eighth level teaspoon salt + One egg yolk, well beaten + One egg white, stiffly beaten + +Mix the sugar and flour, add the juices and salt and cook slowly until +slightly thick. Add the egg yolk and cook for one minute more. Add the +egg white, stiffly-beaten, and serve on puddings. + + + + +[Illustration: Raspberry Desserts] + + +=Raspberry Squares= (Four portions) + +(Bettina says she has still to meet the man who doesn’t like “raspberry +squares.”) + + One and one-half cups flour + Three level teaspoons baking-powder + One-fourth level teaspoon salt + Three level tablespoons lard, or a lard substitute + One-half cup milk + One cup drained, canned or fresh raspberries + Four level tablespoons sugar + Two level tablespoons butter + +Mix and sift the flour, baking-powder and salt. Cut in the lard with a +knife. Add the milk, mixing with a knife until a soft dough is formed. +Toss upon a floured board. Pat to the thickness of half an inch. Spread +the berries on half of the dough. Sprinkle the sugar over the berries +and spread the butter on top. Fold the dough that is without berries +over on top of the berry mixture. Pinch the sides together and place in +a greased pan. + +Bake in a moderate oven for fifteen minutes. Cut in squares and serve +with Raspberry Sauce. + + +=Raspberry Sauce= (Four portions) + + One-half cup sugar + One level tablespoon flour + One-eighth level teaspoon salt + Two tablespoons lemon juice + One cup water or raspberry juice + +Mix the sugar, flour and salt and add the lemon juice and water. Cook +for three minutes, stirring frequently. Serve warm or cold over the +pudding. + + +Raspberry Washington Pie + +(A good “company” dessert.) + + One-fourth cup fat + Three-fourths cup sugar + Two egg yolks + One teaspoon lemon extract + One-half cup milk + One and one-half cups flour + Two and one-half level teaspoons baking-powder + One-eighth level teaspoon salt + Two egg whites + +Cream the fat, add the sugar and egg yolks and beat for three minutes. +Add the lemon extract, milk, flour, baking-powder and salt. Beat again +for three minutes. Add the egg whites, stiffly beaten, and pour into +two layer-cake pans lined with waxed paper. Bake in a moderate oven +for twenty minutes. Place raspberry filling between the layers, and +powdered sugar on top. + + +Raspberry Filling + + One-half cup raspberry jam + One-half teaspoon lemon extract + +Beat the jam and extract together and place between the layers of the +cake. + + +Powdered Sugar Topping + + One egg white + One teaspoon lemon extract + One teaspoon vanilla extract + One-eighth teaspoon salt + One cup powdered sugar, sifted + +Beat the egg white very stiff, add the extracts and powdered sugar +slowly until a soft mixture is formed. Beat for one minute. Spread on +top of the cake. + + +=Steamed Raspberry Pudding= (Four portions) + +(Why not make this in winter when you have some left-over canned +raspberries on hand? Steamed puddings are best in cold weather, you +know.) + + One cup flour + Two level teaspoons baking-powder + One-fourth level teaspoon salt + One-fourth cup sugar + One egg, well beaten + One-fourth cup milk + Two tablespoons melted fat + One teaspoon vanilla + One cup raspberries, fresh or canned + Three level tablespoons sugar + +Sprinkle the three tablespoons of sugar over the raspberries and let +them stand until the rest of the pudding is ready. Mix and sift the +flour, baking-powder, salt and sugar. Add the egg and milk and beat +for three minutes. Add the melted fat and vanilla and the sweetened +raspberries. Fill small greased molds half full. + +Steam in a covered steamer for thirty minutes. Unmold and serve warm +with Cream Sauce. + + +=Cream Sauce= (Four portions) + + One egg + One-fourth cup milk + One-half cup cream + One teaspoon vanilla + Two cups powdered sugar + +Beat the egg, add the milk and cream. Beat for two minutes. Add the +vanilla and slowly add the powdered sugar, sifted. Beat for two +minutes. Serve very cold on puddings. + + + + +[Illustration: Souffles] + + +=Chocolate Souffle= (Four portions) + +(A universal favorite.) + + Three level tablespoons butter + Four level tablespoons flour + One-eighth level teaspoon salt + Two-thirds cup milk + One-third cup sugar + Two squares chocolate, melted + One teaspoon vanilla + Three egg yolks + Three egg whites + +Melt the butter and add the flour and salt. Mix well. Add the milk and +sugar and cook until very thick and creamy. Add the chocolate, vanilla, +and egg yolks. Beat for three minutes. Add the egg whites, stiffly +beaten. Pile in a buttered baking-dish. Set in a pan of hot water and +bake in a moderate oven for thirty minutes. Serve warm in squares with +Hard Sauce. + + +=Date Nut Souffle= (Four portions) + +(As full of air and “goodness” as of dates and nuts.) + + One cup dates, seeded and chopped + One-third cup sugar + One-fourth cup water + Two level tablespoons butter + Two level tablespoons flour + One-half cup milk + Three egg yolks + Three egg whites + One teaspoon vanilla + One-half level teaspoon baking-powder + One-half cup nut-meats + +Cook the dates, sugar and water together for five minutes, stirring +constantly. Melt the butter, add the flour, and when well blended, +add the milk. Cook until thick, stirring constantly. Add the egg +yolks and beat for three minutes. Add the date mixture, egg whites, +stiffly-beaten, vanilla, baking-powder and nuts. Pile lightly into a +buttered baking dish, set in a pan of hot water, and bake in a moderate +oven for thirty minutes. Serve warm with whipped cream. + +[Illustration: Strawberry Short Cake] + + + + +[Illustration: Strawberry Desserts] + + +=Bettina’s Strawberry Shortcake= (Four portions) + +(The joy of the strawberry season.) + + One and one-half cups flour + Three level teaspoons baking-powder + One-fourth level teaspoon salt + Three level tablespoons lard + One-half cup milk + Two cups strawberries + One-half cup sugar + +Mix and sift the flour, baking-powder and salt. Cut in the lard with a +knife. Slowly add the milk until a soft dough is formed. Toss upon a +floured board. Pat to the thickness of one inch. Cut out with a large +cooky cutter. Place side by side on a tin pan. Bake in a moderate oven +for twelve minutes. Split and arrange the berries, mixed with the +sugar, on top and between the shortcakes. Serve with cream. + + +Cottage Pudding with Strawberry Sauce + +(You’ll like it if you like cottage puddings.) + +See Index for Cottage Pudding recipe. + + +=Strawberry Sauce= (Four portions) + + One cup sugar + Two level tablespoons flour + One-eighth level teaspoon salt + One cup water + Two tablespoons lemon juice + One cup crushed strawberries + +Mix the sugar, flour and salt. Add the water and cook for two minutes. +Add the lemon juice and strawberries and cook for three minutes. Serve +warm or cold on cottage pudding. + + +=Strawberry Bavarian Cream= (Four portions) + +(An airy-fairy dish that makes a good dessert for a “pink luncheon.”) + + Two level tablespoons granulated gelatin + One-third cup cold water + One cup strawberry juice and pulp, mixed + One-half cup sugar + One tablespoon lemon juice + Two egg whites + +Soak the gelatin in cold water for five minutes. Place in a pan of hot +water and stir until dissolved. Add the sugar and lemon juice and when +well dissolved add the strawberries. Allow partially to congeal and +then beat until frothy. Add the egg whites, stiffly beaten. Beat the +whole mixture until stiff. Pile in glass serving cups. Set in a cold +place for one hour or more. Serve with whipped cream. + + +=Strawberry Cases= (Six portions) + +(A delicious strawberry recipe.) + + Six pie-shells, baked in muffin pans + Three cups fresh strawberries + One-half cup powdered sugar + One and one-half cups whipped cream + Four level tablespoons sugar + One teaspoon vanilla + +Arrange the pie-shells on serving plates. Mix the strawberries and +powdered sugar and fill the cases with them. Mix the whipped cream, +sugar and vanilla. Pile on top the strawberries. Serve. + + +=Strawberry Cottage Pudding= (Four portions) + +(Unusual and very good.) + + Three level tablespoons butter + One-half cup sugar + One teaspoon vanilla + One-half cup milk + One egg + One and one-half cups flour + Two level teaspoons baking-powder + One-eighth level teaspoon salt + One cup fresh or canned strawberries + +Cream the butter and sugar, add the vanilla, milk and egg. Beat for one +minute. Add the flour, baking-powder and salt, mixed and sifted. Beat +for two minutes. Add the strawberries. Fill greased muffin pans half +full. Bake in a moderate oven for twenty minutes. Serve with plain or +whipped cream. + + +=Strawberry Fluff= (Four portions) + +(A very popular light dessert.) + + Two cups strawberries + One-third cup sugar + One cup diced marshmallows + One cup whipped cream + One teaspoon vanilla + +Mix all the ingredients and pile in glass sherbet cups. Set in a cold +place an hour and serve at once. + + +=Strawberry Fruit Dessert= (Four portions) + +(A fruit mixture that many people like.) + + One cup diced oranges + One cup diced pineapple + One cup strawberries + Two tablespoons lemon juice + One-third cup sugar + +Mix all the ingredients and place in a very cold place for twenty +minutes or more. Serve in glass serving cups. + + +Strawberry Shortcake + +(The “cake strawberry-shortcake.” Bettina doesn’t think it compares +with the other kind, but everybody to his own taste!) + + Three level tablespoons butter + One-half cup sugar + One egg, well beaten + One teaspoon vanilla + One-half cup milk + One and one-half cups flour + Three level teaspoons baking-powder + One-eighth level teaspoon salt + Two cups strawberries + One-third cup sugar + +Cream the butter, add the sugar and egg and beat for two minutes. Add +the vanilla, and the flour, baking-powder and salt, mixed and sifted. +Beat for two minutes. Pour the batter into two small layer-cake pans, +lined with waxed paper. Bake in a moderate oven for twenty minutes. +Place the strawberries, mixed with the sugar, between the two layers +and on the top layer. Serve with cream. + + +=Strawberry Sponge Cake= (Six portions) + +(A good “party luncheon” dessert) + + Six small sponge cakes + Two cups strawberries + One-third cup sugar + One and one-half cups whipped cream + Three level tablespoons sugar + One teaspoon vanilla + +Cut the sponge cakes in halves. Mix the strawberries and one-third cup +of sugar. Place portions of the strawberries between and on top of the +cut sponge cakes. Mix the whipped cream, sugar and vanilla. Pile on top +of the prepared sponge cakes and serve at once. + + + + +[Illustration: Whips] + + +=Date Nut Whip= (Four portions) + +(A delicious light dessert. Serve very cold.) + + One cup dates, seeded and chopped + One-half cup water + One-half cup sugar + Three egg whites + One teaspoon vanilla + One cup whipped cream + One-half cup nut-meats, cut fine + +Cook the dates, water and sugar together for five minutes. Beat the egg +whites until stiff. Add the date mixture, vanilla and whipped cream. +Pile lightly in glass sherbet dishes. Sprinkle the nuts over the top. +Serve very cold. + + +=Ginger Rice Whip= (Four portions) + +(Delightful as a luncheon dessert.) + + One and one-half cups cooked rice + One-third cup sugar + One teaspoon vanilla + One-fourth level teaspoon salt + One-half cup nut-meats + One-fourth cup preserved ginger, chopped fine + One-half cup marshmallows, cut fine + Two cups stiffly-whipped cream + +Mix the rice, sugar, vanilla and salt. Add the nut-meats, ginger and +marshmallows. Cut and fold in the whipped cream. Pile lightly in glass +serving dishes and set in a cold place for thirty minutes or more. + + +=Prune Whip= (Four portions) + +(A baked prune whip that everybody likes, especially when served with +whipped cream.) + + One cup dried prunes + One and one-half cups water + One-third cup sugar + One teaspoon lemon extract + Two egg whites, stiffly beaten + +Wash the prunes carefully. Add the water and soak over night. In the +morning cook very slowly for twenty minutes. Cool and remove the seeds. +Mix the seeded prune sauce (do not drain) and sugar, and cook slowly +for ten minutes, stirring constantly. Cool and add the lemon extract. +Lightly add the stiffly-beaten egg whites. + +Pile in a buttered baking dish. Set in a pan of hot water and bake in +a moderate oven for thirty minutes. Serve warm or cold in glass dishes +with custard sauce or cream. + + +=Gelatin Prune Whip= (Four portions) + +(An uncooked prune whip that is very good.) + + One cup stewed prunes + One-half cup sugar + One level tablespoon granulated gelatin + Two tablespoons cold water + One-half cup boiling water + Three egg whites, stiffly beaten + One teaspoon lemon extract + +Seed the cooked prunes and add the sugar. Cook very slowly, stirring +constantly, until a thick marmalade is formed. Soak the gelatin in the +cold water for three minutes, add the boiling water and stir until +dissolved. Add the prune mixture, mix and allow to cool. When cold, add +the egg whites, stiffly-beaten, and the lemon extract. When well mixed +pile lightly into glass serving dishes and set in a very cold place for +twenty minutes or more to chill. + +Serve with Lemon Custard Sauce. + + +=Lemon Custard Sauce= (Four portions) + + Two egg yolks + Two level teaspoons flour + One-fourth level teaspoon salt + Five level tablespoons sugar + Two cups milk + One teaspoon lemon extract + +Beat the egg yolks in the upper part of the double boiler. Add the +flour, salt, sugar and milk. Cook over hot water until the mixture will +coat a silver spoon. Beat for two minutes, add the lemon extract and +serve very cold on puddings. + + + + +A FEW SIMPLE DESSERT SUGGESTIONS + + + Apples, Bananas and Oranges, served in the skin, with fruit knives + + Apricots, Sliced, with or without Cream + + Bananas, Sliced, and Cream + + Blueberries and Cream + + Cantaloupe + + Cake and Coffee + + Dates stuffed with nuts and rolled in powdered sugar + + Doughnuts and Coffee + + Honey-Dew Melon + + Sliced Oranges with Cake or Cookies + + Peaches, Canned, with Whipped Cream + + Peaches, Sliced, and Cream, with Cake or Cookies + + Pears, Canned, with Cake or Cookies + + Pears, Fresh + + Pineapple, Canned, with Cake or Cookies + + Pineapple, Fresh, with Powdered Sugar + + Raisins and Assorted Nuts + + Raspberries, Black, and Cream, with Cake or Cookies + + Raspberries, Red, with Plain or Whipped Cream + + Rhubarb Sauce with Cake or Cookies + + Strawberries, Fresh, with Powdered Sugar + + Strawberries, Fresh, with Plain or Whipped Cream + + Vanilla Ice Cream with Fresh Strawberries + + Vanilla Ice Cream, with Fresh Peaches, Sliced + + Watermelon, Iced + + + + +INDEX + + +I. Apple Desserts + + PAGE + + Apple Cobbler. 9 + + Apple Dessert. 10 + + Apple Pie (See Pies). 102 + + Apple Puffs. 11 + + Apple Sauce Cake. 11 + + Apple Tapioca. 12 + + Baked Apple Dumplings. 13 + + Baked Apples with Brown Sugar. 13 + + Baked Apples with Marshmallows. 14 + + Brown Betty. 15 + + Butterscotch Apples. 16 + + Coddled Apples. 16 + + Dutch Apple Cake. 17 + + Glazed Apples. 18 + + Individual Apple Rolls. 18 + + Maple Rice and Apple Pudding. 19 + + Marshmallow Apple Desserts. 20 + + Pineapple Baked Apples. 20 + Whipped Cream Sauce. 21 + + Rice Apple Pudding. 21 + + +II. Apricot Desserts + + Apricot Blanc Mange. 22 + + Apricot Bread Pudding. 23 + + Apricot Gelatin Souffle. 23 + + Apricot (Dried) Meringue Pie. (See Pies). 104 + + Apricot Rice Pudding. 24 + + Apricot Whip, Uncooked. 24 + + Steamed Dried Apricot Pudding. 25 + + +III. Banana Desserts + + Banana Compote. 26 + + Banana Cream Pie. (See Pies). 105 + + Banana Custard Pudding. 26 + + Banana Dessert. 27 + + Banana Fritters. 28 + + Bettina’s Banana Custard Pudding. 29 + + +IV. Blueberry Desserts + + Blueberry Batter Pudding. 30 + + Blueberry Pie. (See Pies). 106 + + Blueberry Roll. 31 + + +V. Cake Desserts + + Angel Dessert. 32 + + Boston Cream Pie (Lucie’s). (See Pies). 32 + + Chocolate Cream Roll. 34 + + Crumb Dessert. 35 + + Gingerbread, Bettina’s Best. 35 + + Ice Box Cake. 36 + + Lady Baltimore Cake. 37 + + Prune Cake Pudding. (See Prune Desserts). 129 + + Sponge Cake a la Mode. 38 + + Chocolate Torte. 38 + + +VI. Cherry Desserts + + Cherry Cobbler. 40 + + Cherry Pie. (See Pies). 108 + + Cherry Pudding. 41 + + Cherry Snow Pudding. 41 + + Cherry Turnovers. 42 + + Cherry Tarts. 42 + + Steamed Cherry Pudding. 43 + + +VII. Cream Puff and Eclair Desserts + + Cream Puffs. 45 + Cream Filling. 46 + Mocha Filling. 46 + Cocoanut Cream Filling. 47 + + Chocolate Eclairs. 47 + + +VIII. Custard Desserts + + Baked Custard. 49 + + Banana Custard Pudding. (See Banana Recipes). 26 + + Banana Custard Pudding, Bettina’s. (See Banana Recipes). 29 + + Boiled Custard. 49 + + Caramel Custard. 50 + + Cocoanut Custard Pudding. 50 + + Custard Float. 51 + + Custard Pie. (See Pies). 112 + + Floating Island. 52 + + Frozen Custard. (See Frozen Desserts--Miscellaneous). 79 + + Maple Custard. 52 + + Peach Custard. (See Peach Desserts). 96 + + +IX. Frozen Desserts + +1. ICE CREAMS. + + Plain Vanilla Ice Cream, with Directions for Freezing. 54 + + Banana Ice Cream. 55 + + Caramel Ice Cream. 56 + + Chocolate Ice Cream. 56 + + Maple Ice Cream. 57 + + Mocha Ice Cream. 57 + + New York Ice Cream. 58 + + Peach Ice Cream. 58 + + Peppermint Ice Cream. 59 + + Red Raspberry Ice Cream. 59 + + Strawberry Ice Cream. 59 + +2. ICES. + + Cranberry Ice. 60 + + Currant Ice. 61 + + Fruit Peach Ice. 61 + + Ginger Ice. 61 + + Grape Juice Ice. 62 + + Lemon Ice. 62 + + Mint Ice. 62 + + Orange Ice. 63 + Directions for Freezing Orange Ice. 63 + + Pineapple Ice. 64 + + Summer Ice. 64 + +3. SHERBETS. + + Apricot Sherbet. 64 + + Fruit Sherbet. 65 + + Grape Milk Sherbet. 65 + + Lemon Milk Sherbet. 65 + + Orange Milk Sherbet. 66 + + Peach Sherbet. 66 + + Persian Sherbet. 85 + + Pineapple Sherbet. 67 + + Red Raspberry Sherbet. 67 + + Strawberry Sherbet. 67 + + “Three of a Kind” Sherbet. 68 + +4. PARFAITS. + + Maple Parfait. 68 + + Bettina’s Parfait. 69 + +5. MOUSSES. + + Maple Mousse. 70 + + Peach Mousse. 70 + + Strawberry Mousse. 71 + +6. ICE CREAM SAUCES. + + Cherry Sauce. 72 + + Chocolate Sauce. 72 + + Chop Suey Sauce. 72 + + Bittersweet Chocolate Sauce. 73 + + Butterscotch Sauce. 73 + + Butterscotch (Bettina’s) Sauce. 73 + + Caramel Sauce. 74 + + Caramel (Bettina’s Hot) Sauce. 74 + + Fig Sauce. 74 + + Fudge (Hot) Sauce. 75 + + Maple Sauce. 75 + + Maple Nut Sauce. 75 + + Marshmallow Sauce (Bettina’s). 76 + + Marshmallow Sauce (Hot). 76 + + Strawberry Sauce. 76 + +7. MISCELLANEOUS FROZEN DESSERTS. + + Baked Alaska. 77 + + Bombe Glace. 77 + + Chocolate Ice Cream with Meringues. 78 + + Cocoanut Meringue. 110 + + Frozen Apricots. 79 + + Frozen Custard. 79 + + Meringue Glace. 79 + + Nesselrode Pudding. 80 + + +X. Gelatin Desserts + + Apricot Gelatin Souffle. (See Apricot Desserts). 23 + + Bavarian Cream. 81 + + Charlotte Russe. 82 + + Cherry Snow Pudding. (See Cherry Desserts). 41 + + Coffee Bavarian Cream. 82 + + Dainty Gelatin Dessert. 83 + + Fruit Gelatin. 83 + + Gelatin Dessert. (Helen’s). 84 + + Grape Gelatin Parfait. (See Grape Juice Desserts). 87 + + Grape Juice Gelatin Dessert. (See Grape Juice Desserts). 88 + + Loganberry Cream. 84 + + Orange Snow Pudding. (See Orange Desserts). 94 + + Pineapple Fluff. (See Pineapple Desserts). 123 + + Pineapple Marshmallow Gelatin Pudding. (See Pineapple Desserts). 124 + + Pineapple Snow Pudding. (See Pineapple Desserts). 126 + + Prune Whip (Gelatin). (See Whips). 176 + + Rhubarb Gelatin Dessert. 86 + + Strawberry Bavarian Cream. (See Strawberry Desserts). 170 + + +XI. Grape Juice Desserts + + Grape Gelatin Parfait. 87 + + Grape Juice Gelatin Dessert. 88 + + +XII. Lemon Desserts + + Lemon Pie. (See Pies). 114 + + Lemon Rice Pudding. (See Rice Puddings). 140 + + +XIII. Loganberry Desserts + + Loganberry Cream. (See Gelatin Desserts). 84 + + +XIV. Mixed Fruit Desserts + + Chilled Fruit. 89 + + Fruit Dessert. 89 + + Fruity Marshmallow Cup. 90 + + Heavenly Hash. 90 + + +XV. Orange Desserts + + Orange Bread Pudding. 91 + + Orange Cream Cake Pudding. 91 + + Orange Dessert. 92 + + Orange Meringue Pie. (See Pies). 116 + + Orange Shortcake. 93 + + Orange Snow Pudding. 94 + + +XVI. Peach Desserts + + Peach Cobbler. 95 + + Peach Custard. 96 + + Peach Dessert. 96 + + Peach Dessert Supreme. 96 + + Peach Dumplings. 97 + + Peach Marshmallow Cup. 97 + + Peach Pie. (See Pies). 117 + + Peach Rice Pudding. 98 + + Peach Syllabub. 98 + + Peach Short Cake. 99 + + Peach Sponge Cake Dessert. 99 + + Peach Tapioca. 100 + + Windsor Peaches. 100 + + +XVII. Pies + + Apple Pie. 102 + Two-Crust Recipe. + + Apricot (Dried) Meringue Pie. 104 + One-Crust Recipe. + Simple Meringue Recipe. 105 + + Banana Cream Pie. 105 + + Blueberry Pie. 106 + + Boston Cream Pie (Lucie’s). 32 + + Butterscotch (Illiopolis) Pie. 106 + + Caramel Pie. 107 + + Cherry Pie. 108 + + Chocolate Pie. 108 + + Chocolate Pie Pudding. 109 + + Cocoanut Cream Pie. 109 + + Cranberry Pie. 110 + Crust for Cranberry Pie. 111 + + Cream Pie. 111 + + Custard Pie. 112 + + Date Custard Pie. 113 + + Date (Lola’s) Pie. 113 + + Lemon Pie. 114 + + Maple Cream Pie. 115 + + Mince Pie. 115 + Mince Meat. 115 + + Orange Meringue Pie. 116 + + Peach Pie. 117 + + Pineapple Pie. 118 + + Prune Pie. 118 + + Pumpkin Pie. 119 + + Raisin Pie. 120 + + Red Raspberry Pie. 120 + + Rhubarb Pie. 121 + + +XVIII. Pineapple Desserts + + Baked Pineapple Pudding. 122 + Hard Sauce. 122 + + Pineapple Delicious. 123 + + Pineapple Fluff. 123 + + Pineapple Cottage Pudding. 124 + + Pineapple Marshmallow Gelatin Pudding. 124 + + Pineapple Pie. (See Pies). 118 + + Pineapple Pudding. 125 + + Pineapple Rice Dainty. 126 + + Pineapple Snow Pudding. 126 + + Pineapple Tapioca. 127 + + Pineapple Turnovers. 127 + + +XIX. Prune Desserts + + Gelatin Prune Whip. (See Whips). 176 + Lemon Custard Sauce. 176 + + Prune Cake Pudding. 129 + + Prune Lemon Gelatin. 130 + + Prune Pie. (See Pies). 118 + + Prune Whip. (See Whips). 175 + + Stewed Prunes. 130 + + +XX. Puddings + +1. BREAD + + Apricot Bread Pudding. (See Apricot Desserts). 23 + + Chocolate Bread Pudding. 131 + + Queen Bread Pudding. 131 + +2. COTTAGE PUDDINGS + + Cottage Pudding. 132 + Currant Jelly Sauce. 133 + + Caramel Cottage Pudding. 133 + Brown Sugar Sauce. 133 + + Chocolate Cottage Pudding. 133 + Chocolate Sauce. 134 + + Pineapple Cottage Pudding. (See Pineapple Desserts). 124 + Pineapple Hard Sauce. 124 + + Raisin Cottage Pudding. 134 + + Royal Cottage Pudding. 135 + Royal Sauce. 135 + + Sterling Cottage Pudding. 135 + Sterling Sauce. 135 + + Strawberry Cottage Pudding. (See Strawberry Desserts). 169 + Strawberry Sauce. 170 + +3. DATE PUDDINGS + + Baked Date Pudding. 136 + + Crumb Date Pudding. 136 + + Date Pudding. 137 + Lemon Sauce. 137 + + Bettina’s Date Pudding. 138 + + Delicious Date Pudding. 138 + +4. GELATIN + + Cherry Snow Pudding. (See Cherry Desserts). 41 + + Orange Snow Pudding. (See Orange Desserts). 94 + + Pineapple Marshmallow Gelatin. (See Pineapple Desserts). 124 + + Pineapple Snow Pudding. (See Pineapple Desserts). 126 + +5. RICE PUDDINGS + + Apricot Rice Pudding. (See Apricot Desserts). 24 + + Caramel Rice Pudding. 139 + + Chocolate Rice Pudding. 139 + + Custard Rice Pudding. 140 + + Lemon Rice Pudding. 140 + + Maple Rice and Apple Pudding. (See Apple Desserts). 19 + + Peach Rice Pudding. (See Peach Desserts). 98 + + Pineapple Rice Dainty. (See Pineapple Desserts). 126 + + Poor Man’s Rice Pudding. 141 + + Raisin Rice Pudding. 142 + + Rice Apple Pudding. (See Apple Desserts). 21 + + Rice Gelatin Pudding. 142 + + Rice Fruit Meringue Pudding. 143 + + Rice Pudding. 143 + Caramel Sauce. 144 + +6. STEAMED PUDDINGS + + Method of Steaming Puddings. 144 + + Hunter’s Pudding. 145 + + Plum Pudding. 146 + + Steamed Dried Apricot Pudding. (See Apricot Desserts). 25 + + Steamed Cabinet Fruit Pudding. 147 + + Steamed Chocolate Pudding. 147 + + Steamed Cherry Pudding. (See Cherry Desserts). 43 + + Steamed Date Pudding. 148 + + Steamed Fig Pudding. 149 + + Steamed Fruit Pudding. 150 + + Steamed Fruit Pudding. (Bettina’s). 150 + + Steamed Graham Pudding. 151 + + Steamed Raisin Pudding. 152 + + Steamed Raspberry Pudding. (See Raspberry Desserts). 165 + + Suet Pudding. 153 + + Suet Pudding (Bettina’s). 154 + +7. MISCELLANEOUS PUDDINGS + + Caramel Pudding. 155 + + Chocolate Pudding. 156 + + Chocolate Cream Pudding. 156 + + Cocoa Tapioca Pudding. 157 + + Cream Tapioca Pudding. 157 + + Fig (Baked) Pudding. 158 + + Jam Cake Pudding. 158 + + Maple Cream Pudding. 159 + + Maple Sugar Roll. 160 + Hot Maple Pudding Sauce. 161 + + Mary Armenio’s Italian Pudding. 161 + + Snow Ball Pudding. 162 + Orange Sauce. 162 + + +XXI. Raspberry Desserts + + Raspberry Squares. 163 + Raspberry Sauce. 164 + + Raspberry Washington Pie. 164 + + Red Raspberry Pie. (See Pies). 120 + + Steamed Raspberry Pudding. 165 + + +XXII. Rhubarb Desserts + + Rhubarb Gelatin Dessert. (See Gelatin Desserts). 86 + + Rhubarb Pie. (See Pies). 121 + + +XXIII. Sauces for Puddings and Desserts + +COTTAGE PUDDING SAUCES. + + Brown Sugar Sauce. (See Cottage Puddings). 133 + + Chocolate Sauce. (See Cottage Puddings). 134 + + Currant Jelly Sauce. (See Cottage Puddings). 133 + + Pineapple Hard Sauce. (See Cottage Puddings). 124 + + Royal Sauce. (See Cottage Puddings). 135 + + Sterling Sauce. (See Cottage Puddings). 135 + + Strawberry Sauce. (See Cottage Puddings). 170 + + Cambridge Sauce. (See “Suet Pudding,” Puddings--Steamed). 153 + + Caramel Sauce. (See “Caramel Rice Puddings,” Puddings--Rice). 144 + + Cherry Sauce. (See “Steamed Cherry Pudding,” Cherry Desserts). 44 + + Cream Sauce. (See “Steamed Raspberry Pudding,” 166 + Raspberry Desserts). + + Creamy Hard Sauce. (See “Plum Pudding,” Puddings--Steamed). 146 + + Hard Sauce. (See “Baked Pineapple Pudding,” Pineapple Desserts). 122 + + Hard Sauce. (See “Brown Betty,” Apple Desserts). 15 + + Lemon Sauce. (See “Steamed Suet Pudding,” Puddings--Steamed). 154 + + Lemon Sauce. (See “Date Pudding,” Puddings--Date). 137 + + Lemon Sauce. (See “Jam Cake Pudding,” Puddings--Miscellaneous). 159 + + Lemon Custard Sauce. (See “Gelatin Prune Whip,” Whips). 176 + + Maple Sauce (Hot). (See “Maple Sugar Roll,” 161 + Puddings--Miscellaneous). + + Orange Sauce. (See “Hunter’s Pudding,” Puddings--Steamed). 145 + + Orange Sauce. (See “Snowball Pudding,” Puddings--Miscellaneous). 162 + + Raspberry Sauce. (See Raspberry Squares). 164 + + Vanilla Sauce. (See “Steamed Chocolate Pudding,” 148 + Puddings--Steamed). + + Whipped Cream Sauce. (See “Pineapple Baked Apples,” 21 + Apple Desserts). + + +XXIV. Souffle Desserts + + Apricot Gelatin Souffle. (See Apricot Desserts). 23 + + Chocolate Souffle. 167 + + Date Nut Souffle. 168 + + +XXV. Strawberry Desserts + + Bettina’s Strawberry Shortcake. 169 + + Cottage Pudding with Strawberry Sauce. 169 + + Strawberry Bavarian Cream. 170 + + Strawberry Cases. 171 + + Strawberry Cottage Pudding. 171 + + Strawberry Fluff. 172 + + Strawberry Fruit Dessert. 172 + + Strawberry Shortcake. 172 + + Strawberry Sponge Cake. 173 + + +XXVI. Tapioca Desserts + + Apple Tapioca. (See Apple Desserts). 12 + + Cocoa Tapioca Pudding. (See Puddings--Miscellaneous). 157 + + Cream Tapioca. (See Miscellaneous Puddings). 157 + + Peach Tapioca. (See Peach Desserts). 100 + + Pineapple Tapioca. (See Pineapple Desserts). 127 + + +XXVII. Whip Desserts + + Apricot Whip. (See Apricot Desserts). 24 + + Date Nut Whip. 174 + + Ginger Rice Whip. 174 + + Pineapple Fluff. (See Pineapple Desserts). 123 + + Pineapple Rice Dainty. (See Pineapple Desserts). 126 + + Prune Whip. 175 + + Prune Whip (Gelatin). 176 + + Strawberry Fluff. (See Strawberry Desserts). 172 + + A Few Simple Dessert Suggestions. 177 + + + + + TRANSCRIBER’S NOTE + + Page 15: "the Brown Betty." changed to "the Brown Betty" + Page 33: "Add the two eggs, well beaten" changed to "Add the two eggs, + well-beaten" + Page 40: "One of Bettina's "standby's"" changed to + "One of Bettina's "standbys"" + Page 41: "Simple. but satisfactory" changed to "Simple, but satisfactory" + Page 57: "One-fourth level teaspon salt" changed to "One-fourth level + teaspoon salt" + Page 65: "Two cups grapejuice" changed to "Two cups grape juice" + Page 73: "One tablesoon vinegar" changed to "One tablespoon vinegar" + Page 80: "Place one meringe circle" changed to "Place one meringue + circle" + Page 104: "Dried Appricot Meringue Pie" changed to "Dried Apricot + Meringue Pie" + Page 112: "and pour into an unbaked pie-shell" changed to "and pour into + an unbaked pie-shell." + Page 112: "continue baking in a slower over" changed to "continue baking + in a slower oven" + Page 122: "An unusual bread pudding," changed to "An unusual bread + pudding." + Page 127: "Mix the flower and salt" changed to "Mix the flour and salt" + Page 143: "by elaborating the simpe rice" changed to "by elaborating the + simple rice" + Page 174: "Delightful as a lunchon dessert." changed to "Delightful as a + luncheon dessert." + Page 184: "Orange Snow Pudding. ((See Orange Desserts), 94" + changed to "Orange Snow Pudding. (See Orange Desserts), 94" + Page 186: "Peach Sillibub, 98" changed to "Peach Syllabub, 98" + Page 191: "XXI. Rasperry Desserts" changed to "XXI. Raspberry Desserts" +*** END OF THE PROJECT GUTENBERG EBOOK 77897 *** |