Part 8

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.

=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.

=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.

=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.

=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.