Chapter 15

571. +Fruit Custard (with Cake).+-- Cut some sponge cakes several days old into square pieces; drain off the liquor from a can of peaches; dip each piece of cake into the liquor and lay them in a glass dish; lay the peaches between and pour a cold custard over; spread over the top the whites of 3 or 4 eggs beaten to a stiff froth, sprinkle over a little sugar and serve. Any kind of stale cake may be used up in this way.

572. +Tutti Frutti Custard.+-- Cut any kind of stale cake into small pieces; put a layer of cornstarch custard into a buttered pudding dish, then a layer of cake; sprinkle over the cake some finely cut citron, raisins and currants; continue in this way until 2 layers of cake and 2 of custard are in the dish; cover the top with a meringue made of the whites of 3 eggs beaten to a stiff froth, add a little powdered sugar and bake in the oven for a few minutes, till meringue is a light brown, and serve. The raisins, currants and citron should be boiled for 15 minutes in a little water before adding them.

573. +Apple Custard Pudding.+-- Pare and core 6 large pippin or greening apples, place them in a long pan with 1 quart boiling water, cover with another pan of same size and stew from 5 to 8 minutes, or until a straw will penetrate through them easily; do not allow them to break; then remove the apples carefully to a pudding dish and put 1 teaspoonful currant jelly into each apple; stir 5 eggs with 4 tablespoonfuls sugar to a cream and add 1 teaspoonful lemon extract and 1 quart milk; pour this over the apples and bake till custard is firm; serve cold in the same dish in which it has been baked.

574. +Peach Meringue.+-- Boil 3 cups milk with a pinch of salt, 1/2 tablespoonful butter and 4 tablespoonfuls sugar; mix 2 tablespoonfuls cornstarch with 1 cup milk, stir it into the boiling milk and continue boiling for a few minutes; then remove from fire and set aside; when cold mix it with the yolks of 4 eggs and 1 teaspoonful lemon extract; pare and cut into halves 8 or 10 large, ripe peaches, lay them in a well buttered pudding dish and sprinkle 3 tablespoonfuls sugar over; pour over the cornstarch and bake 20 minutes; draw the dish to front of oven; have the whites beaten to a stiff froth, spread them over the top, sprinkle a little sugar over and bake for 5 minutes longer; serve when warm with fruit sauce and when cold with cream or vanilla sauce. Cherries and pineapples may be used the same way.

575. +Tipsy Parson.+-- Take a sponge cake several days old, crumble it up fine, put a layer of it in a glass dish and pour over 1 glass wine; then add 1/2 cup finely chopped almonds, then a layer of whipped cream; then begin over again, by laying another layer of cake crumbs, almonds and cream; continue in this way till all is used; let the last layer be cream. All kinds of cake crumbs can be used, but sponge cake is the best.

576. +Russian Cream Pudding.+-- Rub the skin of 2 lemons and 1 orange on 1/2 pound loaf sugar; pound the sugar fine, pour the juice of the lemons and orange over it, add 1 ounce gelatine (which should be soaked in a little cold water), 1 pint white wine, 4 whole eggs and the yolks of 8 eggs; put this into a tin pail and set it in a vessel of hot water; stir with an egg beater until just about to boil; remove instantly, add 1/2 pound sugar and stir until cold; then add 1 quart sweet cream beaten to a froth and 1/2 pint Madeira wine or rum; fill the cream into a form and set it on ice; in serving turn the cream out and garnish with lady fingers and macaroons.

577. +Tapioca Pudding.+-- Wash 3 tablespoonfuls tapioca, put it into a pudding dish with 1 quart milk and let it stand for 1 hour; then set the dish on the side of stove to heat gradually; when the tapioca is soft beat up 3 eggs with 3 tablespoonfuls sugar, stir them into the tapioca and flavor with 1 teaspoonful lemon extract; put small pieces of butter over the top and bake in the oven; serve with or without sauce. Preserved peaches may be sent to table with it.

578. +Tapioca Meringue.+-- Soak 1/2 cup tapioca in 1 quart milk for 2 hours; set the dish on the side of stove and let it heat slowly; stir the yolks of 4 eggs with 1/2 cup sugar to a cream, add them to the pudding and flavor with 1 teaspoonful vanilla; put 1 tablespoonful butter in small pieces over the top and bake till it begins to thicken; beat the whites to a stiff froth and add 1 tablespoonful powdered sugar and a little lemon extract; draw the pudding to the front of oven, spread the meringue over, set it for a few minutes back in the oven and serve.

579. +Tapioca Pudding (economical).+-- Soak 1 cup tapioca in 3 cups water for 3 hours; then put the tapioca into a saucepan, set this into a vessel of hot water, add 1 cup boiling water and boil till tapioca is done (or clear); add 1/2 teaspoonful salt, the juice of 1 lemon and a little grated rind; sweeten with 5 tablespoonfuls sugar, turn into a jelly mould and serve when cold with the following sauce made of 1 egg, 2 teaspoonfuls cornstarch and 2 cups water; sweeten to taste; add a little butter; stir this over the fire till just about to boil; add a little nutmeg, the juice of 1 lemon and serve when cold with the pudding; or serve with custard sauce.

580. +Tapioca Pudding (with Lemon Sauce).+-- Soak 1 cup tapioca in 1 quart milk for 2 or 3 hours; put this in a saucepan and add 1/2 teaspoonful salt and 2 tablespoonfuls butter; set the saucepan in a vessel of boiling water and boil till tapioca is soft; turn into a jelly mould and set aside to cool; for the sauce pare 1 lemon as thinly as possible and boil the skin for 20 minutes, changing the water 3 times; cut the peel in small strips like straws; place a saucepan with 1 cup sugar, 1/2 cup water and the lemon peel over the fire and boil for 10 minutes; in serving turn the pudding onto a dish and pour the cold sauce over it. This pudding may be served with vanilla or lemon custard sauce. Tapioca prepared this way may also be put into cups.

581. +Tapioca Pudding (with Apples).+-- Soak 1/2 cup tapioca in cold water for 2 hours; then mix it with 1/2 cup sugar, 1 quart milk, 4 eggs and 1 teaspoonful vanilla extract; pare and core 6 pippin or greening apples, put them in a pan with water, cover them with another tin pan and let them boil 5 minutes; remove the apples carefully, put them into a pudding dish, pour the tapioca mixture over them and bake in the oven; serve with hard sauce or send it to table without sauce sprinkled with powdered sugar.

582. +Apple Tapioca Pudding.+-- Soak 1 cup tapioca over night in 4 cups water; next morning add about 6 large tart apples, chopped very fine (or more, according to size), and add 1 cup sugar; bake slowly until done; to be eaten either warm or cold with cream. A delicate dish for invalids.

583. +Farina Custard Pudding.+-- Boil 3 tablespoonfuls farina in 1 quart milk with 1/2 teaspoonful salt; when cold mix it with 4 well beaten eggs, 1/2 cup sugar and 1-1/2 teaspoonfuls essence of lemon; put into a pudding dish and bake till custard is set; eat hot or cold without sauce. This pudding may also be made with a meringue the same as Cornstarch Meringue.

584. +Rose Pudding.+-- Soak 1 ounce gelatine in 1 cup cold water 15 minutes; then add 1 cup boiling water, the yolks of 6 eggs, 6 tablespoonfuls sugar, the peel of 1 lemon and 1 pint white wine; stir this with an egg beater till it nearly boils; then remove instantly, add a little cochineal to color it to a beautiful pink and set aside to cool; when cold and beginning to thicken stir in the whites beaten to a stiff froth; turn into a mould previously rinsed with cold water and sprinkled with sugar and set the form on ice for 2 hours; when ready to serve turn the pudding onto a dish and send vanilla sauce to table with it.

585. +Figaro Pudding.+-- Soak 1 ounce gelatine in a little water for 15 minutes; place a saucepan with 1 pint sweet cream, the yolks of 4 eggs and 6 tablespoonfuls sugar over the fire and stir until nearly boiling; add the gelatine and stir till it is dissolved; remove it from the fire and set aside to cool, stirring it now and then; when quite cold and beginning to thicken stir in lightly 1 pint whipped cream and flavor with vanilla; rinse out a mould with cold water, sprinkle with sugar, fill in the cream and set in a cool place to form; serve with cold strawberry sauce.

586. +Farina Melusine (with Apples).+-- Bring 1 quart milk to a boil, add, stirring constantly, 1 cup farina and stir until it forms into a stiff paste and loosens itself from bottom of saucepan; transfer it to a dish; when cold stir 2 tablespoonfuls butter to a cream and add alternately the yolks of 6 eggs, the farina, 4 tablespoonfuls sugar, the rind of 1 lemon and lastly the beaten whites; pare and core 8 large tart apples, put them in a long pan over the fire, add 1 quart boiling water, cover with another pan of same size and steam them 5 minutes (no longer); then remove carefully, lay them into a long shaped pudding dish, put a teaspoonful jelly into each apple and pour the farina mixture over so the apples are entirely covered; bake in a medium hot oven about 3/4 hour and serve with the following sauce:--Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream, add the yolks of 2 eggs, 2 tablespoonfuls rum or Cognac, a little nutmeg and lastly the whites beaten to a stiff froth; sufficient for a family of 8 persons.

587. +Farina Beignets.+-- Bring 1 pint milk with 1 tablespoonful butter to a boil and add, stirring constantly, 1 cup farina; continue stirring until it loosens itself from the bottom of saucepan; transfer the farina to a dish and when cold mix it by degrees with the yolks of 3 eggs, the grated rind of 1 lemon and 1 tablespoonful sugar; divide this into equal parts the size of an egg, roll them into oblong shapes, dip them into the beaten whites, roll in fine bread crumbs and fry in boiling lard; serve them dusted with sugar or send fruit sauce to table with them.

588. +Farina Pudding (without Eggs).+-- Boil 3 pints milk with a little salt and while boiling sprinkle in slowly 5 tablespoonfuls farina; set the saucepan with the farina in a vessel of hot water and continue the boiling for 3/4 hour; pour it into a jelly mould which has been rinsed with cold water and sprinkled with sugar and serve cold with either wine fruit or vanilla sauce; or sprinkle with sugar. This pudding may also be eaten with cream or milk, and is also nice cut into slices and fried; or dip the slices into beaten egg, roll in fine bread crumbs, fry and serve for breakfast with meat.

589. +Farina Koch (with Chocolate).+-- Boil 3 cups milk, add 5 tablespoonfuls farina and stir constantly until thick; transfer to a dish and when cold stir 2 tablespoonfuls butter to a cream, add by degrees the yolks of 5 eggs, 3 tablespoonfuls sugar and add the farina by a spoonful at a time; add lastly the whites beaten to a stiff froth; divide the mixture into 2 halves; mix 1/2 with 2 ounces grated vanilla chocolate; put first a layer of the white farina mixture, then a layer of the chocolate mixture into a well buttered pudding dish; repeat this operation, lay on top some almonds cut into strips, sprinkle over some sugar and bake 3/4 hour in a medium hot oven; it may be served with or without sauce; send to table in the same dish in which it was baked; either set in a silver dish or pin a napkin around it.

590. +Farina Souflee (with Almonds and Raisins).+-- Boil 1/4 pound farina in 2-1/2 cups milk and 1-1/2 tablespoonfuls butter until thick; when cold mix it with the yolks of 6 eggs, 3 tablespoonfuls sugar, a little salt, 2 ounces finely chopped almonds, 10 bitter almonds, 2 ounces seedless raisins and the 6 whites beaten to a stiff froth; bake in a buttered form and serve as soon as done with raspberry or wine sauce.

591. +Farina Pudding (with Almonds).+-- Boil 1 quart milk and while boiling sprinkle in slowly 4 tablespoonfuls farina; add 4 tablespoonfuls finely chopped almonds and continue boiling for 20 minutes; sweeten with 4 tablespoonfuls sugar; when done remove from fire and add the yolks of 4 eggs; pour it into a glass dish, beat the whites with 4 tablespoonfuls currant, apple or cranberry jelly to a stiff froth and spread it over the pudding; serve with claret sauce made as follows:--Put 1/2 pint water with 3 slices of lemon, a piece of cinnamon and 2 cloves over the fire and boil 5 minutes; then add 1 teaspoonful Bermuda arrowroot and boil 2 minutes; take it from the fire, add 1/2 pint claret, sweeten with sugar, strain and serve with the pudding when cold. If arrowroot is not handy use cornstarch.

592. +Fine Farina Pudding (boiled).+-- Boil 1 cup farina in 1 pint milk with a little salt and 1/2 tablespoonful butter until it becomes thick and loosens itself from bottom of saucepan; when cold stir 1/4 pound butter to a cream and add alternately 5 tablespoonfuls sugar, the yolks of 8 eggs and the boiled farina by a spoonful at a time; add lastly the beaten whites and grated rind and juice of 1 lemon; butter a pudding form, sprinkle with fine bread crumbs, fill in the mixture, close tightly and boil 2 hours; serve with wine cream sauce (see Sauce). NOTE.--This pudding should be served as soon as taken out of the form.

593. +Farina Souflee.+-- Bring 1 pint milk with 1 tablespoonful butter to a boil and add by degrees, stirring constantly, 1 cup farina; continue stirring until it has formed into a stiff paste and loosens itself from bottom of saucepan; then transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 5 eggs, 4 tablespoonfuls sugar, the grated rind of 1 lemon and the farina paste by a spoonful at a time; stir with a potato masher until all is well mixed; add lastly the whites beaten to a stiff froth; fill the mixture into a well buttered pudding form and bake 3/4 hour; dust the souflee with sugar and serve as soon as done; send raspberry or any kind of fruit sauce to table with it.

594. +Farina Mush.+-- Put 1 quart milk in a saucepan over the fire and when it boils add gradually, stirring constantly, 1 cup farina; add 1/2 teaspoonful salt, a small piece of butter and continue stirring and boiling for 10 minutes; then add by degrees 1 pint milk and boil a few minutes longer; serve on a dish dusted with sugar and if the flavor is liked sprinkle a little cinnamon over; some finely chopped almonds may be added if liked; or put the farina into a dish, sprinkle thickly with sugar and hold a red hot poker over it to brown the sugar.

595. +Farina Pudding (cold).+-- Boil 1 quart milk with 1/2 teaspoonful salt, 1/2 tablespoonful butter and while stirring constantly sprinkle in slowly 5 tablespoonfuls farina; continue the boiling for 20 minutes; when done remove it to side of stove, add 4 tablespoonfuls sugar, the yolks of 4 eggs, and while hot add the whites beaten to a stiff froth; fill this into a form, set it in a cool place and serve with strawberry sauce made as follows:--Place a saucepan over the fire with 1 cup water; dissolve 1 heaping teaspoonful cornstarch in a little cold water, add it to the contents of saucepan, boil for a few minutes, transfer to a dish and mix with the juice of 1/2 lemon, a little Rhine wine and 1/2 pint fresh strawberry juice.

596. +Fine Farina Pudding (with Vanilla Sauce).+-- Boil 5 tablespoonfuls farina in 1 quart milk with a little salt the same way as in preceding recipe; as soon as done add 4 tablespoonfuls sugar, and while hot mix it with the whites of 6 eggs beaten to a stiff froth; fill the mixture into a jelly mould which has been rinsed with cold water and sprinkled with granulated sugar and set on ice to cool; put the 6 yolks with 1 quart milk and 4 tablespoonfuls sugar over the fire and stir until just about to boil; remove instantly from the fire and flavor with essence of vanilla.

597. +Figaro Pudding.+-- Boil 1 pint milk with a little salt and 1 tablespoonful butter and while boiling sprinkle in slowly 8 tablespoonfuls farina; stir and boil till the farina is thick and loosens itself from bottom of saucepan; remove it to a dish to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 8 eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon and the boiled farina by a spoonful at a time; add lastly the whites beaten to a stiff froth; now divide this mixture into 3 parts; color first part by stirring a few spoonfuls cocoa into it; add to second part a little cochineal for the red; the third part leave white; put this into a well buttered form in 3 layers and boil 2 hours; serve with wine cream sauce.

598. +Apples au beurre.+-- Pare, cut and quarter 12 large tart apples, remove the cores and put the apples in a wide kettle with 1/4 pound melted butter, 1/4 pound sugar and 1 teaspoonful vanilla extract; cover and let them simmer over a slow fire for 10 minutes; then turn each piece over, add 2 tablespoonfuls water and let them stew till tender, but not broken; transfer the apples to a dish; pile them up high in center; add 4 tablespoonfuls apple jelly to the syrup, let it boil up and if too thick add a little more water; pour it over the apples and lay around the edge fleurons of puff paste.

599. +Apple Meringue.+-- Pare, core and cut into quarters 12 large tart apples and stew them the same as in foregoing recipe; put the cores and peels covered with water over the fire and boil to a pulp; strain through a jelly bag; measure the liquor; allow for 1 pint liquor 1 pound sugar; boil the liquor 10 minutes; then add the sugar; stir until melted; then remove from fire; pile the apples up high in a dish, pour over the jelly and when cold cover with a thick layer of meringue; set it for a few minutes in a cool oven and serve when cold. Apple marmalade may be used instead of apple jelly and put into the dish in alternate layers with the apples.

600. +Apples (with Whipped Cream).+-- Pare, core and cut into quarters 1 dozen large tart apples; boil them in rich sugar syrup till tender, but not broken; remove the apples carefully to a glass dish; boil the syrup a little longer and pour it over the apples; when cold put over a thin layer of currant jelly and over this a thick layer of whipped cream sweetened with sugar and flavored with vanilla.

601. +Peches a la Conde.+-- Boil 10 ounces rice for 5 minutes in cold water, drain in a colander and rinse with cold water; return the rice to saucepan with 1-1/2 pints sweet cream and boil until tender and thick; then add 1-1/2 tablespoonfuls butter, 4 tablespoonfuls sugar, a pinch of salt, 2 teaspoonfuls vanilla extract and the yolks of 4 eggs; butter a plain border mould, dust well with flour, put in the rice and bake 15 minutes; then set it in a warm place; pare and cut into halves 1-1/2 dozen peaches and boil them in sugar syrup till a straw will pierce through them easily; take the fruit out carefully and lay it on a sieve to drain; crack the pits, take out the kernels, scald them in boiling water, remove the brown skins and cut the kernels into strips; put them into the peach syrup and boil slowly till syrup begins to thicken; put the peaches back into the syrup and set them in a warm place; shortly before serving turn the rice border onto a round dish, put the peaches in center, pile them up, pour the syrup over the fruit and a little over the border and serve at once. Apricots, apples or pears the same way.

602. +Apricots a la parisienne.+-- Pare 12 or 15 ripe apricots, cut them in halves and boil in sugar syrup; take them out and set aside to cool; boil 3 cups milk with 1/2 tablespoonful butter, 4 tablespoonfuls sugar and a pinch of salt; mix 4 tablespoonfuls cornstarch with 1 cup cold milk, stir it into the boiling milk and continue stirring and boiling for a few minutes; remove to side of stove, add the yolks of 4 eggs and 2 teaspoonfuls vanilla extract; and while hot stir in the 4 whites beaten to a stiff froth; rinse out a border mould with cold water, sprinkle thickly with granulated sugar, put in the cornstarch mixture and set on ice to cool; shortly before serving turn the border onto a round dish and pile the apricots high up in the center; reduce the syrup by boiling it a little longer and pour over the fruit and border when cold. Made of apples, peaches, pears, cherries, pineapples, currants or raspberries the same way. NOTE.--Stewed cherries or finely cut pineapples may be stirred into the cornstarch before putting it into the form and the border. When turned on the dish it may be decorated with fresh strawberries, cherries or raspberries. The cornstarch may be put into a round form. When turned out onto a dish lay the fruit all over it, cover the whole with a meringue and serve the syrup the fruit was boiled in as a sauce with it; or serve vanilla sauce with it.

603. +Pineapple Croutes.+-- Pare and cut a small pineapple into small pieces and boil them in sugar syrup till tender; take the pineapple out and reduce the syrup by boiling it down; cut a loaf of stale bread into slices 1/4 inch in thickness, cut the slices into rounds with a cake cutter and toast them to a handsome brown color; lay them in a pan and dust with sugar; set them for a few minutes in a hot oven to glaze; spread a thick layer of apple marmalade over the bottom of a round dish; also spread each piece of toast with the marmalade; set them around the edge of dish, pour over some of the syrup and put the pineapple in the center. Brioche when a few days old may be used instead of bread.

604. +Cherry Croutes+ are made the same as Pineapple Croutes. Peach Croutes and Apricot Croutes are also made the same as Pineapple Croutes.

605. +Apples in Jelly, No. 1.+-- Pare 1 dozen Spitzenberg apples and remove the cores with an apple corer without breaking the fruit; put a wide kettle or saucepan over the fire with sufficient water to cover the apples, let it come to a boil, put in the apples and boil till a straw will easily pierce through them; then transfer them carefully to a long glass dish; boil the liquor down to 1 quart and add 1 cup sugar and 1 ounce gelatine soaked for 15 minutes in a little cold water; stir it into the apple syrup, boil for a few minutes and then set aside; when nearly cold pour the syrup over the apples and set on ice to get firm; serve with whipped cream or vanilla sauce. Peaches, pears or quinces are made the same way. Finely chopped nuts sprinkled over before the jelly has hardened or freshly grated cocoanut sprinkled over is a great improvement. Half these quantities will be sufficient for a family of 6.

606. +Apples in Jelly, No. 2.+-- Pare 1 dozen pippin or greening apples, remove the cores without breaking the fruit and lay the apples into water with the juice of 1 lemon (this will keep them from turning); put the peels and cores of apples into a kettle, cover with water and boil until soft; strain first through cheesecloth and then through a flannel bag till the liquor is clear; return the liquor to kettle and when it boils put in the apples; boil until a straw will easily pierce through them; then remove the apples carefully to a glass dish; measure the apple water and allow 1 pound sugar for 1 pint water; boil the liquid 20 minutes; then add the sugar, boil 3 minutes and let it cool off a little; then pour it over the apples and serve when cold without sauce.