Chapter 10

~RAISED DOUGHNUTS~--Scald one cup of milk. When lukewarm add one-quarter of a yeast cake dissolved in one-quarter of a cup of lukewarm water, one teaspoon salt and flour enough to make a stiff batter. Let it rise over night. In the morning add one-third of a cup of shortening (butter and lard mixed), one cup light brown sugar, two eggs well beaten, one-half nutmeg grated and enough flour to make a stiff dough. Let it rise again, toss on floured board, pat and roll out. Shape with the biscuit cutter and work between the hands until round. Place on the floured board, let rise one hour, turn and let rise again. Fry in deep fat and drain on brown paper. Cool and roll in powdered sugar.

~SOUR MILK DOUGHNUTS~--Beat two eggs light, add one cup of sugar and beat, one-half cup of butter and lard mixed, and beat again. Stir one level teaspoon of soda into one pint of sour milk, add to the other ingredients and mix with enough sifted pastry flour to make a dough as soft as can be rolled. Take a part at a time, roll half an inch thick, cut in rings and fry. Use nutmeg, cinnamon, or any flavoring liked. These doughnuts are good for the picnic basket or to carry out to the boys at their camp.

~SUGAR COOKIES~--Beat to a cream one cupful of shortening, half lard and half butter, one cupful granulated sugar. Add one cup rich sour cream and two eggs unbeaten, four cupfuls flour sifted with one teaspoonful soda and a half teaspoonful baking powder. Stir just enough to make a stiff dough, toss on to the lightly floured molding board and knead another cupful of flour into it. This mixing gives the cookies a fine grain. Flavor with a little nutmeg, roll out, cut into cookies, and bake.

~SOFT GINGER COOKIES~--Put a level teaspoon of soda in a measuring cup, add three tablespoons of boiling water, one-quarter cup of melted butter or lard, a saltspoon of salt, a level teaspoon of ginger, and enough sifted pastry flour to make a dough as soft as can be handled. Shape small bits of dough, lay in the greased baking pan and press out half an inch thick; bake carefully.

CANDIES

~CANDIED VIOLETS~--Gather the required quantity of perfect sweet violets, white or blue. If possible, pick in the early morning while the dew is still on them. Spread on an inverted sieve and stand in the air until dried, but not crisp. Make a sirup, using a half pound of pure granulated sugar and a half pint of water. Cook without stirring until it spins a thread. Take each violet by the stem, dip into the hot sirup and return to the sieve, which should be slightly oiled. Leave for several hours. If the flowers then look preserved and clear they will not require a second dipping, but if they appear dry as if some portions of the petals were not properly saturated, dip again. Now have ready a half cupful of melted fondant. Add a drop or two of violet extract and a few drops of water to reduce the fondant to a thin, grayish, paste-like consistency. Dip the flowers in this one at a time, dust with powdered crystallized sugar, and lay on oiled paper to harden. Rose leaves may he candied in the same way, substituting essence of rose for the violet and a drop or two of cochineal to make the required color. A candy dipper or fine wire can be used for dipping the rose petals.

~CREAMED WALNUTS~--Cook two cups of sugar and one-half cup of water together until the sirup threads. Add a teaspoon of vanilla, take from the range and beat until thick and creamy. Make small balls of the candy and press half a walnut meat into each side. Drop on to a plate of granulated sugar.

~CRYSTALLIZED COWSLIPS~--These make a prized English confection, much used for ornamenting fancy desserts. The flowers are gathered when in full bloom, washed gently and placed on a screen to dry. When this is accomplished the stems are cut to within two inches of the head and the flowers are then laid heads down on the tray of the crystallizing tin, pushing the stalks through so the flowers shall be upright. When full put the tray in the deep tin and fill with the same crystallizing sirup, pouring around the sides and not over the flowers. When dry, arrange in baskets or use in decorating.

~FRUIT PASTE~--Take equal weights of nut meats, figs, dates and prepared seedless raisins. Wipe the figs and remove the stems, remove the scales and stones from the dates. Mix well and chop fine or run it all through a meat chopper. Mold it on a board in confectioners' sugar until you have a smooth, firm paste. Roll out thin and cut into inch squares or small rounds. Roll the edge in sugar, then pack them away in layers with paper between the layers.

~GLACE FIGS~--Make a sirup by boiling together two cups of sugar and one and a half cups of water. Wash and add as many figs as can be covered by the sirup. Cook until they are tender and yellow, then remove from the fire and let them stand in the sirup over night. In the morning cook for thirty minutes, and again let them stand over night. Then cook until the stems are transparent. When cold drain and lay them on a buttered cake rack or wire broiler and let them remain until very dry.

~PINEAPPLE MARSHMALLOWS~--This is a good confection for Thanksgiving. Soak four ounces gum arabic in one cupful pineapple juice until dissolved. Put into a granite saucepan with a half pound of powdered sugar, and set in a larger pan of hot water over the fire. Stir until the mixture is white and thickened. Test by dropping a little in cold water. If it "balls," take from the fire and whip in the stiffly whipped whites of three eggs. Flavor with a teaspoonful vanilla or orange juice, then turn into a square pan that has been dusted with cornstarch. The mixture should be about an inch in thickness. Stand in a cold place for twelve hours, then cut into inch squares and roll in a mixture of cornstarch and powdered sugar.

~RAISIN FUDGE~--Put into a saucepan one heaped tablespoon butter, melt and add one-half cup milk, two cups sugar, one-fourth cup molasses and two squares chocolate grated. Boil until it is waxy when dropped into cold water. Remove from fire, beat until creamy, then add one-half cup each of chopped raisins and pecans. Pour into a buttered tin, and when cool mark into squares.

~SIMPLE WAY OF SUGARING FLOWERS~--A simple way of sugaring flowers where they are to be used at once consists in making the customary sirup and cooking to the crack degree. Rub the inside of cups with salad oil, put into each cup four tablespoonfuls of the flowers and sugar, let stand until cold, turn out, and serve piled one on top of the other.

ICE CREAM AND SHERBETS

~BALTIMORE ICE CREAM~--Two quarts of strawberries, two cups of granulated sugar, half cup powdered sugar, one pint cream, about two spoonfuls vanilla, half cup chopped nuts, heat the berries and sugar together, when cool mix other ingredients and freeze.

~BLACK CURRANT ICE CREAM~--Stew one cupful black currants five minutes, then press through a fine sieve. Add a cupful rich sirup and a cupful thick cream, beat well, then freeze. When stiff pack in an ornamental mold, close over and pack in ice and salt. When ready to serve turn out on a low glass dish, garnish with crystallized cherries and leaves of angelica.

~FROZEN ICE~--Cook one cup of rice in boiling salted water twelve minutes. Drain and put it in the double boiler, one quart milk, one cup sugar and one saltspoon salt. Cook till soft, then rub through a sieve. Scald one pint of cream and mix with it the beaten yolks of four eggs. Cook about two minutes, or until the eggs are scalding hot, then stir this into the rice. Add more sugar, if needed, and one tablespoonful vanilla. Chill and pack firmly in the freezer or round the mold. Turn out and ornament the top with fresh pineapple cut in crescent pieces or with quartered peaches and serve a fresh fruit sirup sauce with the cream.

~FRUIT ICE~--Three lemons, three oranges, three bananas, three cups sugar, three pints cold water, by pressing juice from orange and lemons, strain well, peel banana, rub through strainer into the fruit juice, add the sugar, then the water, stir until the sugar is dissolved, pour into freezer. The ice that is used should be pounded until fine, and the right kind of salt should be used.

~ICE CREAM WITH MAPLE SAUCE~--Scald one quart of cream, add one-half cup of sugar, a bit of salt, and when cold freeze as usual, first flavoring with vanilla or extract of ginger. Reduce some pure maple sirup by boiling until quite thick, stir into it some sliced pecans or walnuts and serve hot with each portion of the cream.

~PINEAPPLE CREAM~--Two cups of water, one cup of sugar, boil fifteen minutes, let cool, add one can grated pineapple. Freeze to mush, fold in one-half pint of whipped cream, let stand an hour, but longer time is better.

~VANILLA ICE CREAM~--Put two cups of milk in a double boiler, add a pinch of soda and scald, beat four eggs light with two cups of sugar, pour the hot milk on slowly, stirring all the time; turn back into double boiler and cook until a smooth custard is formed. Cool and flavor strongly with vanilla because freezing destroys some of the strength of flavoring. Stir in a pint of sweet cream and freeze.

~CRANBERRY SHERBET~--This is often used at a Thanksgiving course dinner to serve after the roast. To make it boil a quart of cranberries with two cupfuls of water until soft, add two cupfuls sugar, stir until dissolved, let cool, add the juice of one or two lemons and freeze. This may be sweeter if desired. Serve in sherbet glasses.

~CURRANT SHERBET~--Mash ripe red currants well and strain the juice. To two cups of the juice add two cups of sugar, two cups of water, and bring to boiling point. Cook a few minutes and skim well, then pour while hot slowly on to the whites of two eggs beaten stiff. Beat a few minutes, cool, and freeze.

~LEMON GINGER SHERBET~--This is made the same as the lemon with the addition of four ounces of candied ginger cut in fine bits and added to the sirup with the grated yellow rind of a lemon. Boil until clear, add lemon juice and a little more of the rind and proceed as with the ice.

~LEMON SHERBET~--Put two cups of sugar into four cups of water and cook five minutes after it begins to boil. Add one-half level tablespoon of gelatin soaked in a tablespoon of cold water for fifteen minutes. Stir one cup of lemon juice and freeze.

~PINEAPPLE SORBET~--Peel and cut up a small sugar loaf pineapple and let it stand in a cool place over night with a pint of sugar added to it. An earthen jar is best for holding the pineapple, whose acid properties forbid its standing in tin. In the morning strain, pressing out as much of the juice as possible. Add to this a pint of water and the grated rind of an orange. Boil ten minutes, add the juice of one lemon and two oranges, freeze about fifteen minutes until of a smooth, even, cream-like texture, and serve after the meat course at dinner. If you desire a granite which is frozen as hard as ice cream, but should be of a rough-grained consistency, set the mixture away packed in ice and let it remain there for two or three hours. Scrape the frozen part occasionally from the sides of the can and stir long enough to mix the ice with the mass, but not long enough to make it creamy. Serve in a cup made of the half skin of an orange with the pulp scraped out.

~TEA SHERBET~--Make a quart of fine flavored tea in the usual way, pour off, sweeten to taste, add the juice of half a lemon and the fine shredded peel, and freeze.

~GLACE DES GOURMETS~--Make a custard of one pint milk, six egg yolks, one cup sugar and a few grains of salt. Strain and add one pint cream, one cup almonds (blanched, cooked in caramel, cooled, and pounded), and one tablespoon vanilla. Whip one pint heavy cream and add one-half pound powdered sugar, one tablespoon of rum, one teaspoon of vanilla and one-fourth pound of macaroons broken in small pieces. Freeze the first mixture and put in a brick mold, cover with second mixture, then repeat. Pack in salt and ice, using two parts crushed ice to one part rock salt and let stand two hours. Remove from mold and garnish with macaroons in brandy.

~MAPLE PARFAIT~--Beat four eggs slightly in a double boiler, pour in one cup of hot maple sirup, stirring all the time. Cook until thick, cool, and add one pint of thick cream beaten stiff. Pour into a mold and pack in equal parts of ice and salt. Let stand three hours.

~PINEAPPLE PARFAIT~--Cook for five minutes over the fire one cup granulated sugar and a quarter cup of water. Beat the yolks of six eggs until lemon colored and thick, then add the sirup little by little, constantly beating. Cook in a double boiler until the custard coats the spoon, then strain and beat until cold. Add two cupfuls pineapple pulp pressed through a sieve and fold in a pint of cream whipped stiff. Pack and bury in the ice and salt mixture.

~STRAWBERRY PARFAIT~--Hull, wash and drain some sweet strawberries. Press through a strainer enough to give about two-thirds of a cup of pulp. Cook together in a graniteware saucepan one cupful granulated sugar and half a cup of water until it spins a thread. Do not stir while cooking. Whip two whites of eggs stiff and then pour the hot sirup over them and continue beating them until the mixture is cold. As it thickens add the crushed berries, a spoonful at a time. Have ready a pint of cream whipped to a solid froth, stir lightly into the egg and berry mixture, then pack into a covered mold and bury in ice and salt, equal proportions, leaving it for several hours.

~VIOLET PARFAIT~--This is made the same as white parfait, using one-third cup of grape juice instead of the boiling water, and adding half a cup of grape juice and the juice of half a lemon to the cream before beating.

~VANILLA PARFAIT~--Cook a half cup each sugar and water over the fire until it threads. Do not stir after the sugar has dissolved. Beat the whites of three eggs until very stiff, pour the sirup slowly over it, beating constantly. Flavor with vanilla, and when cold fold in a pint of cream whipped stiff. Pour into a mold and pack.

PRESERVES, PICKLES AND RELISH

~CHERRY PICKLES~--Stem, but do not pit, large ripe cherries. Put into a jar and cover with a sirup made from two cups of sugar, two cups of vinegar and a rounding teaspoon each of ground cloves and cinnamon cooked together five minutes. Let stand two days, pour off the vinegar, reheat and pour over the cherries, then seal.

~CHILI SAUCE~--Peel and slice six large ripe tomatoes, add four onions chopped fine, three-quarters of a cup of brown sugar, one-quarter cup of salt, four cups of vinegar and two teaspoons each of ginger and cloves and one-half teaspoon of cayenne pepper. Cook together one hour and seal in small glass jars.

~COLD CATSUP~--Cut four quarts of tomatoes fine, add one cup of chopped onion, one cup of nasturtium seeds that have been cut fine, one cup of freshly grated horseradish, three large stalks of celery chopped, one cup of whole mustard seeds, one-half cup of salt, one tablespoonful each of black pepper, cloves and cinnamon, a tablespoon of mace, one-half cup of sugar and four quarts of vinegar. Mix all well together and put in jars or bottles. It needs no cooking, but must stand several weeks to ripen.

~CREOLE SAUCE~--Scald and peel twenty-four tomatoes. Remove the seeds from green peppers and cut the pulp and four onions fine. Shred one ounce dried ginger, mix and add four tablespoons each of sugar and salt, three cups of vinegar and one-half pound seedless raisins. Boil slowly three hours, then put away in wide-mouthed bottles.

~GINGERED GREEN TOMATOES~--To one peck small green tomatoes allow eight onions. Slice all together and sprinkle with one cupful of salt. Let them stand twenty-four hours, then drain and cover with fresh water. Make a strong ginger tea, allowing one quart of boiling water to a pound of bruised ginger root. Let it simmer gently for twenty minutes until the strength of the ginger is extracted. Scald the chopped tomatoes in this. Drain. Mix together one ounce ground ginger, two tablespoonfuls black pepper, two teaspoonfuls ground cloves, a quarter pound white mustard seed, one-half cupful ground mustard, one ounce allspice, three ounces celery seed and three pounds brown sugar. Now put the sliced onions and tomatoes in a kettle with sugar and spices in alternate layers, and pour over them enough white wine vinegar to cover well. Cook the pickle until tender, then pack in jars and seal.

~GREEN TOMATO MINCE~--To two quarts chopped apples, greenings are best, allow two quarts chopped green tomatoes, one pound each seeded raisins and cleaned currants, one-half nutmeg, one teaspoonful of cinnamon, one-half teaspoonful ground cloves, six cups granulated sugar and a cupful and a half of cider vinegar. Boil slowly three or four hours and can.

~PICALILLI~--Allow to one gallon sliced green tomatoes one pint grated horseradish, eleven ounces brown sugar, two tablespoons each of fine salt and ground mustard. Put the tomatoes in a large stone crock, sprinkle the salt over them and let stand over night with a slight press on top. In the morning add to the tomatoes and let stand several weeks until it has formed its own vinegar. Always keep the pickle under the liquor and have it in a cool place.

~PEPPER RELISH~--Chop fine a small head of white cabbage, six large green peppers, and a nice bunch of celery. Put in a large bowl and sprinkle with a half cup of salt, mix well, cover and let stand over night. Next morning drain and mix in two tablespoons of mustard seed, and pack in a stone jar. Put in a porcelain kettle three pints of vinegar, two tablespoons sugar, one tablespoon each of whole cloves, allspice and whole pepper, a clove of garlic and one onion minced. Simmer gently twenty minutes, strain and pour boiling hot over the vegetables. When cold cover and keep in a cool place.

~TOMATO CATSUP~--This catsup has a good relish on account of the onion in it. Wash ripe tomatoes, cut them in slices and cook slowly for one hour. Press through a sieve to take out the seeds and skin. To one quart of this pulp and juice add one tablespoon of cinnamon, one of black pepper and one of mustard, one teaspoon of cayenne, one-half cup of salt and two onions chopped fine. Simmer two and one-half hours, then add two cups of vinegar, cook an hour longer. Put in bottles and seal.

~TOMATO CHUTNEY~--Cut up and peel twelve large tomatoes and to them add six onions chopped fine, one cup of vinegar, one cup of sugar, a handful of finely chopped raisins, salt to taste, a half teaspoonful of cayenne and a half teaspoonful of white pepper. Boil one and one-half hours and bottle or put in stone jars.

~VEGETABLE RELISH~--Use two quarts each of cooked and finely chopped beets and cabbage, add four cups sugar, two tablespoons salt, one tablespoon black pepper, a half tablespoon cayenne, a cup of grated horseradish and enough cold vinegar to cover. Bottle in glass jars and keep in a cool place.

~APPLE AND GRAPE JELLY~--Pull the grapes off the stems of six large bunches, put them in a preserving kettle, just cover with water. Pare and slice six large fall pippin apples. Put them with the grapes. When boiled soft strain through a flannel bag. To a pint of juice allow three quarters of a pound of sugar. Boil the juice fifteen minutes, skim and add the sugar, which has been heated. Boil ten or fifteen minutes. This will fill three jelly glasses.

~BLACK CURRANT JELLY~--This is one of the best old-fashioned remedies for sore throats, while a teaspoonful of it dissolved into a tumbler of cold water affords a refreshing fever drink or family beverage on a hot day. Stem large ripe black currants and after washing put into the preserving kettle, allowing a cupful of water to each quart of fruit. This is necessary because the black currant is drier than the red or white. Mash with a wooden spoon or pestle, then cover and cook until the currants have reached the boiling point and are soft. Turn into a jelly bag and drain without squeezing. To each pint of the juice allow a half pound loaf sugar. Stir until well mixed, then cook just ten minutes from the time it commences to boil. Overcooking makes it tough and stringy. Pour in sterilized glasses and when cold cover with paraffin.

~CANNED PINEAPPLE~--Pare the pineapple and carefully remove the eyes with a sharp-pointed silver knife. Chop or grate or shred it with a fork, rejecting the core. Weigh, and to every pound of fruit allow a half pound of sugar, put all together in the preserving kettle, bring quickly to boiling, skim, and remove at once. Put into jars and fill to overflowing with sirup, and seal.

~CHERRY PRESERVES~--Select large red cherries, stem and stone them, and save the juice. Weigh the fruit and an equal amount of sugar. Sprinkle the sugar over the cherries and let stand six hours, then put into a preserving kettle, add the juice, and heat slowly. Simmer until the cherries are clear, and skim carefully several times. Seal in jars and keep in a cool, dark place.

~CRANBERRY CONSERVE~--To three and a half pounds cranberries add three pounds sugar, one pound seeded raisins and four oranges, cut in small pieces after peeling. Cook gently about twenty minutes, take from the fire, add one pound walnut meats, and cool.

~CHERRY JELLY~--The juice of cherries does not make a firm jelly without the addition of gelatin. This means that it will not keep, but must be eaten soon after making. But if a soft jelly will satisfy it can be made, and kept like other jellies, without gelatin. To make this jelly crush ripe cherries and cook until soft, with just enough water to keep from burning. Strain and measure, to each cup of juice allow a cup of sugar. Simmer the juice ten minutes, heat the sugar and drop into the boiling juice. In a few minutes a soft jelly will form.

~CRANBERRY MOLD~--This is an extremely pretty way of serving cranberries in individual molds. Wash a quart of cranberries and put in a porcelain or granite saucepan. Sprinkle over the top of the berries two cupfuls of sugar and on top of the sugar pour one cupful cold water. Set over the fire and cook slowly. When the berries break into a boil, cover just a few moments, not long, or the skins will burst, then uncover and cook until tender. Do not strain, but pour at once into small china molds. This gives a dark rich looking mold that is not too acid and preserves the individuality of the fruit. If you wish to use some of the cranberries in lieu of Maraschino cherries, take up some of the most perfect berries before they have cooked too tender, using a darning needle or clean hat pin to impale them. Spread on an oiled plate and set in warming oven or a sunny window until candied.

~CURRANT AND RASPBERRY JELLY~--Some of the finest jellies and jams are made from raspberries combined with currants. For jelly use two-thirds of currant juice to one-third raspberry juice and finish in the usual way.

~FIG PRESERVES~--Take the figs when nearly ripe and cut across the top in the form of a cross. Cover with strong salted water and let stand three days, changing the water every day. At the end of this time cover with fresh water, adding a few grape or fig leaves to color, and cook until quite green. Then put again in cold water, changing twice daily, and leave three days longer. Add a pound granulated sugar to each pound figs, cook a few moments, take from the fire and set aside for two days. Add more sugar to make sweet, with sliced and boiled lemon or ginger root to flavor, and cook until tender and thick.