Part 2

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.)

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.

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.

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.)

=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.

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.

=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.

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