CHAPTER XVII

A Few More Desserts

Before closing, let us consider some simple every day desserts that every little cook should know how to make. And first comes

BREAD PUDDING

For a small family, take a quart baking dish, cover the bottom with broken bread, sprinkle with raisins or currants, dot with tiny lumps of butter, and then repeat the process. Over this second layer pour a custard made by beating very light two eggs, adding two cups of milk, a pinch of salt, half a cupful of sugar, and a little grated nutmeg. Bake until a light brown on top, and serve with cream and sugar.

BROWN BETTY

Butter thin slices of bread, line the bottom of the pudding dish, add a layer of sliced apples, sprinkle with sugar and cinnamon, and repeat these layers until the dish is full. Cover with a tin lid and bake twenty minutes, then remove lid and leave until brown on top. The cover is necessary to keep in the moisture, as the juice of the apples is the only liquid. Serve with cream and sugar, or hot sauce.

COTTAGE PUDDING

Cream one-third of a cup of butter with three-fourths of a cup of sugar, add one egg, beaten very light, one cup of milk, and two cups of flour sifted with two teaspoonfuls of baking powder. Stir thoroughly and bake in a shallow pan. Cut in squares and serve hot, with hot chocolate or lemon sauce.

LEMON SAUCE

Make a syrup by boiling for five minutes one cup of sugar with one-quarter cup of water and a teaspoonful of butter. Removing from the fire, add the strained juice of half a lemon.

FRUIT BATTER PUDDING

Take one cup of flour, half a teaspoonful of salt, and one-half teaspoonful baking-powder, sifted well, half a cupful of sugar, and stir to a smooth batter with half cup of milk. Add one tablespoonful of melted butter, and two eggs, beaten light, then pour into a buttered pudding dish over two cupfuls of fresh fruit, either berries, sliced apples, bananas or peaches, and bake slowly half an hour. Serve immediately with hot pudding sauce, flavored with nutmeg.

SPONGE CAKE

Beat very light the yolks of three eggs, add one cup of sugar, half a cup of cold water, one and one-half cups of flour sifted several times with two scant teaspoonfuls of baking powder, flavor with half a teaspoonful of lemon extract, and lastly fold in the stiff whites. Bake in a sheet from thirty to forty minutes.

CHARLOTTE RUSSE

Cut sponge cake into narrow strips, or use lady fingers, to line a glass bowl or individual glass cups as preferred. Fill center with whipped cream, for which directions are given elsewhere, and garnish top with Maraschino cherries. Prepare at the last moment before dinner, as the cake is apt to become soaked if left standing long.

MARSHMALLOW CREAM

Whip thick half a pint of cream, add two tablespoonfuls of confectioner's sugar, one white of egg, beaten stiff, one-quarter of a pound of marsh-mallows cut in small pieces, two tablespoonfuls of chopped nuts, and half a teaspoonful of vanilla. Mix up lightly, and pile on the split halves of little cakes baked in heart-shaped pans. Place a Maraschino cherry in the center of each, pierce with a candy arrow, and pour a thickened cherry syrup around for a sauce. This dessert might also be called Bleeding Hearts.

APPLE DUMPLINGS

Sift two cups of flour with two teaspoonfuls of baking powder and half a teaspoonful of salt, work into it two tablespoonfuls of lard until "mealy," add one cup of milk, and stir with a fork as little as possible to make a smooth dough. Turn out on a floured board, roll out thin, cut in squares, place in the center of each half of a sour apple, sprinkle with a little sugar and ground cinnamon, cover with the dough, place in a pie pan and bake slowly half an hour. Serve with cream and sugar or hot sauce as preferred.

STRAWBERRY SHORTCAKE INDIVIDUAL

Make crust as directed for apple dumplings, turn on to a floured board, cut out with a biscuit cutter and bake twenty minutes in a hot oven. On removing, break each biscuit in half, butter, place the lower piece in a saucer, cover with sweetened crushed berries, put on the top half, and pour the crushed berries over all. Or, if preferred for a nice company dessert, drop a big spoonful of whipped cream on top of each biscuit, and stick a fine whole berry in the center.

PRUNE WHIP

Soak half a pound of prunes over night, then stew half an hour and sweeten with half a cupful of sugar. When cool, cut in small pieces or put through the colander, and stir in to the stiffly beaten whites of five eggs, with half a cupful of granulated sugar. Pour into a buttered pudding dish, bake half an hour in a slow oven, and serve at once, before it begins to go down, with thick cream.

LEMON PIE

Make paste as directed before, line a deep pie pan, prick the bottom to keep from blistering, and bake in a hot oven about ten minutes. Remove and fill immediately with the following preparations:

Mix three tablespoonfuls of cornstarch with one cup of sugar, add two-thirds of a cup of boiling water, and one teaspoonful of butter, and cook five minutes, stirring all the time. Then pour on to the beaten yolks of two eggs, flavor with the strained juice and grated rind of one lemon, and fill the shell. Bake until the crust is brown, then cover with the meringue, and set back long enough to color lightly.

MERINGUE

Beat two whites very stiff, stir in slowly half a cupful of powdered sugar, and spread on with a knife or apply through a pastry tube. It will take some time to stir in the sugar slowly enough, but it must be well mixed, then baked until a delicate brown.

APPLE PIE

Line a pie tin with the crust, fill with sliced sour apples, sprinkle thickly with sugar, flavor with nutmeg, cover with the crust, making an opening in the center to emit the steam, press closely together and trim around the edge, and bake in a moderate oven about three-quarters of an hour.

INDEX

PAGE Apple Dumplings, 149 Fritters, 68 Jelly, 134 Pie, 151 Sauce, 120 Pie, 151 Tapioca, 104 Baked, 4

Apples, Baked, 4

Asparagus, 57 Soup, 27

Bacon and Eggs, 11

Baked Beans, 56

Baked Ham, 39

Baking Preparations, 81

Banana Fritters, 68

Bar-le-Duc, 16, 134

Beans, Baked, 56 Dried Lima, 55 Fresh Lima, 59 String, 59 Wax, 59

Beef, Dried, 42 Hash, 41 Roast, 44 Steak, 40 Stew, Brown, 39

Beets, 60

Beverages, Cocoa, 142 Coffee, 142 Fruit Syrup, 144 Grape Juice, 143 Lemonade, 143 Tea, 141

Biscuit, Baking Powder, 3 Light, 94

Blue Fish, 33

Bread, 93 Pudding, 145

Brown Beef Stew, 39

Brown Betty, 146

Cabbage, Boiled, 55 Salad, 21

Cake, Chocolate, 91 Citron, 90 Devil's Food, 91 Directions for Making, 84 Ginger Bread, 87 Ginger Cookies, 86 Gold, 90 Nut, 91 Spice, 87 Sponge, 147 Tea, 82 White, 88

Candies, Chocolate Creams, 128 Cream Taffy, 127 Fudge (Chocolate), 129 Fudge (Maple), 127 Molasses Taffy, 129 Nut Candy, 125 Stuffed Dates, 130

Canned Fruit, Berries, 133 Cherries, 133 Currants, 134 Peaches, 131 Pears, 131 Plums, 133

Carrots, 53

Casserole of Rice, 74

Cauliflower, 60

Charlotte Russe, 148

Chicken, Creamed, 17 Croquettes, 18 Salad, 18

Chocolate, Cake, 91 Creams, 128 Ice Cream, 100 Sauce (Hot), 106 French, 100

Chops, Lamb, 37 Pork, 38

Christmas Decorations, 122 Menu, 118

Citron Cake, 90 Custard, 102

Cocoa, 142

Codfish, Creamed, 34

Coffee, 142

Compote of Rice (with Fruit), 75

Cookies, Ginger, 86

Corn Bread, 5 On the Cob, 61 Oysters (or Fritters), 62

Cornstarch Pudding, 103

Cottage Cheese, 14 Pudding, 146

Crab Apple Jelly, 135

Cranberry Sauce, 111

Cream Sauce (See White Sauce)

Cream Taffy, 127

Croquettes, Chicken, 18

Cucumber Jelly, 58

Currant Bar-le-Duc, 134

Custard, Baked Citron, 102

Desserts, Apple Dumplings, 149 Baked Custard (Citron), 102 Bar-le-Duc, 16 and 134 Bread Pudding, 145 Brown Betty, 146 Charlotte Russe, 148 Chocolate Ice Cream, 100 Citron Custard, 102 Cornstarch Pudding, 103 Cottage Pudding, Lemon Sauce, 146 Floating Island, 95 French Ice Cream, 100 Fruit Batter Pudding, 147 Fruit Ice, 100 Fruit Jelly, 97 Lemon Ice, 102 Jelly, 96 Pie, 150 Marshmallow Cream, 148 Mince Pie, 111 Nuts, 99 Plum Pudding, 118 Prune Whip, 150 Raisin Tapioca, 104 Rice Pudding, 76 Strawberry Mousse, 101 Strawberry Shortcake, 149 Tapioca Custard, 105 Raisin, 104 Whipped Cream, 98

Devil's Food, 91

Dressing the Turkey, 109

Dried Beef, 42

Dumplings, Apple, 149

Eggs, Boiled, 7 Creamed, 9 Devilled, 10 Omelets, 8 Poached, 8 Scrambled, 10

Entrees, Apple Fritters, 68 Banana Fritters, 68 Chicken Croquettes, 18 Compote of Rice, 75 Macaroni, 77 Pie, 78 With Cheese, 77 With Tomatoes, 78 Rice Casserole, 74 Stuffed Peppers, 16

Finnan, Haddie, 33

Fish, Blue, 33 Cakes, 33 Codfish, 34 Halibut Steak, 32 Mackerel (Salt), 36 Perch, 31 Salmon, Creamed, 70 Sardines, 71 Smelts, 31 Smoked, 34 Trout, 31 Weak, 33 White, 33 Sturgeon, 34

Floating Island, 95

French Dressing, 19

French Ice Cream, 100

Fritters, Apple, 68 Banana, 68

Frosting, (See Icing.)

Fruit Batter Pudding, 147 Combinations, 136 Ice, 100 Jelly, 97 Syrups, 144

Fudge (Chocolate), 129 Maple, 127

Garnishes, (Soup), 29

Ginger Bread, 87 Cookies, 86

Gold Cake, 90

Grape Jelly, 135 Juice, 143

Green Pepper Salad, 22

Griddle Cakes, 6

Ham, Baked, Southern Style, 39

Halibut, Smoked, 34 Steak, 32

Hard Sauce, 119

Hash, 41

Hot Sauce, 120

Ice, Lemon, 102 Fruit, 100

Ice Cream, Chocolate, 100 Strawberry Mousse, 101

Icing, Chocolate, 89 Cocoa, 86 White Boiled, 90 White Uncooked, 85

Jelly, Apple, 134 Crab Apple, 135 Grape, 135

Lamb Chops, 37 Pie, 42

Lemonade, 143

Lemon Ice, 102 Jelly, 96 Pie, 150 Sauce, 147

Lettuce Sandwiches, 140

Lima Beans, Dried, 55 Fresh, 59

Lobster, Creamed, 70 Salad, 70

Macaroni, with Cheese, 77 With Tomatoes, 78 Pie, 78

Mackerel, Salt, 36

Maple Fudge, 127

Marketing, 108

Marmalade, 136

Marshmallow Cream, 148

Meat Sandwiches, 139

Menu for Christmas, 118 Thanksgiving, 107

Meringue, 151

Milk Toast, 69

Mince Meat, 111

Molasses Taffy, 129

Muffins, 6

Nuts, 99 Cake, 91 Candy, 125 Cheese Crackers, 15 Salted, 130

Onions. Creamed, 56 Baked, 57

Omelet. Cheese, 8 Chicken, 8 Green Corn, 8 Garnishing, 8 Ham, 8 Plain, 8 Rice, 8

Oysters, Creamed, 66 Fried, 67 Half Shell, 121 Scalloped, 66

Parsnips, 54

Pastry, Plain, 112

Peaches, Canned, 131

Pears, Canned, 131

Peas, 59

Perch, 31

Pies, Apple, 151 Lemon, 150 Mince, 111

Pie Crust, 112

Plain Pastry, 112

Plums, 133

Plum Pudding, 118

Pork and Beans, 56

Pork Chops, 38

Potatoes, Baked, 48 Boiled, 45 Cheese, 48 Creamed, 47 Fried, 49 Hashed, 49 Lyonnaise, 48 Mashed, 46 Salad, 65 Scalloped, 50 Stuffed, 49

Preserving (Fruit), 131

Puddings, Bread, 145 Brown Betty, 146 Citron Custard, 102 Cornstarch, 103 Cottage, 146 Custard Baked, 102 Fruit Batter, 147 Plum, 118 Prune Whip, 150 Rice, 76 Tapioca. Apple, 104 Raisin, 104 Custard, 105

Raspberry Jam, 134

Rice Casserole of, 74 Compote, 75 Cups, 74 Fried, 75 Plain Boiled, 73 Pudding, 76

Roast Beef, 44

Salads, Cabbage, 21 Cooked Vegetable, 21 Chicken, 18 Fruit, 21 Fresh Vegetable, 20 Green Pepper, 22 Lobster, 70 Potato, 65 Salmon, 70 Shrimp, 70 Tomato Jelly, 121 Vegetable, 20 Waldorf, 22

Salad Dressing. Boiled, 19 French, 19 Sour Cream, 21

Salmon, Creamed, 70 Salad, 70 Smoked, 34

Salted Nuts, 130

Sandwiches, Brown Bread, 140 Chicken, 139 Cracker, 140 Ham, 139 Lettuce, 140 Meat, 139 Olive and Cheese, 140

Sardine, Canapé, 71

Sauce, Meat, Brown, 17 White, 17 Pudding. Hard, 119 Hot, 120 Hot Chocolate, 106 Lemon, 147

Setting a Christmas Table, 122

Shell Fish, Lobster, Creamed, 70 Salad, 70 Oysters, Fried, 67 Half Shell, 121 Scalloped, 66

Shrimps, Creamed, 70 Salad, 70

Smelts, 31

Smoked Fish, 34

Soups, Asparagus, 27 Black Bean, 28 Bouillon, 24 Celery, 26 Consommé, Plain, 24 Italian, 25 Rice, 25 Macaroni, 25 Pea, 27 Potato, 27 Pleasing Varieties, 25 Stock, 23 Tomato, Cream, 28 Vegetable, 23

Sour Cream Dressing, 21

Spice Cake, 87

Sponge Cake, 147

Squash, 54

Steak, Beef, 40 Veal, with parsley, 38

Stew, Brown Beef, 39

Strawberries, Shortcake, 149

Strawberry Mousse, 101

String Beans, 59

Stuffed Dates, 130 Peppers, 16

Stuffing, Dry, 110 Moist, 110 Oyster, 110 Sage, 110

Sturgeon, Smoked, 34

Sweet Potatoes, Candied, 50

Tapioca, Apple, 104 Custard, 105 Raisin, 104

Tea, 141

Tea Cakes, 82

Thanksgiving Menu, 107

Tomatoes, Baked, 61 Jelly Salad, 121

Trout, 31

Turkey, Dressing a, 109

Turnips, 53

Veal Cutlets, 38 Steak, with Parsley, 38

Weak Fish, 33

Welsh Rarebit, 68

Whipped Cream, 98

White Cake, 88 Fish, 33

White Sauce, (Cream Sauce.), 17

* * * * *

Transcriber's Notes:

Obvious punctuation errors repaired.

Varied hyphentation was retain, such as baking powder and baking-powder; even within the same recipe Marshmallow and marsh-mallow.

Page 1, the note on the bottom of the page directing how to measure ingredients was moved to be right under the chapter title of the same page.

Page 35, "CONSOMME" changed to "CONSOMMÉ" (CONSOMMÉ AND BOULLION)

Page 111, word "on" removed from text original read (and put on in a granite)

Page 157, "Consomme" changed to "Consommé" (Consommé, Plain)

End of Project Gutenberg's Cookery for Little Girls, by Olive Hyde Foster