Part 1

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.

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

“Give Your Table The Bettina Touch” Illustrated by Elizabeth Colborne

A. L. Burt Company Publishers New York

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!

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

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.

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.

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.)