Chapter 12

~APPLE PUDDING~--Four cups flour, one level teaspoon salt, six level teaspoons baking powder, four level tablespoons butter, two cups milk, two cups finely chopped apple, one-half cup butter, two cups sugar, one and one-half quarts water. Sift together the flour, salt, and baking powder. Work in the butter with the fingers and add the milk. Mix well, turn onto floured board, roll out one-half inch thick, cover with the apple and roll up like a jelly roll. Press the ends together and press down the side, to keep the apple in. Place in a buttered pan and add the butter, sugar and water. Bake in a moderate oven for one and one-half hours.

~APPLE SPONGE PUDDING~--One cup of sifted pastry flour and one level teaspoon of baking powder. Beat the yolks of three eggs until light colored, add one cup of sugar and the juice of one lemon. Fold in the stiffly beaten whites of the three eggs and then the flour. Spread the batter thinly on a large shallow pan and bake about twenty minutes in a moderate oven. Turn out of the pan, trim off any hard edges, spread with stewed sweetened and flavored apples, and roll up at once like a jelly roll. Serve with a liquid sauce or a syrup of sugar and water.

~BAKED CHERRY PUDDING~--Cream one-quarter cup of butter with one-half cup of sugar, add the yolks of two eggs beaten very light, two cups of milk, two cups of flour sifted twice with four level teaspoons of baking powder, and last, the whites of the eggs beaten stiff. Stone cherries to measure three cups, drain off the juice and put them into a pudding dish.

~BAKED PUDDING~--Stir one-half cup of flour smooth in one cup of cold milk, add two unbeaten eggs and beat several minutes, then add one cup more of milk and a saltspoon of salt. Stir together, pour into a buttered baking dish and set directly into the oven. Serve with lemon thickened sauce.

~COCOA RICE MERINGUE~--Heat one pint of milk, add one-quarter cup of washed rice and a saltspoon of salt. Cook until tender. Add one level tablespoon of butter, one-half cup of seeded raisins, half a teaspoon of vanilla, and one slightly rounding tablespoon of cocoa, cook five minutes. Fold in the stiffly beaten whites of two eggs and one-half cup of beaten cream. Turn into a buttered baking dish, cover with the whites of three eggs beaten stiff, with one-third cup of powdered sugar and a level tablespoon of cocoa. Set in a moderate oven for a few minutes until the meringue is cooked.

~COTTAGE PUDDING~--Beat the yolk of one egg, add one cup of granulated sugar, one-half cup of milk, one and one-half cups of flour in two spoons of baking powder, stir in the white of one egg beaten stiff. Bake in a moderate oven.

~CRANBERRY AND CUSTARD PUDDING~--Here is a new suggestion which comes from a high authority. Take one sugar cooky or four lady fingers, if you have them, and crumble into a baking dish. Cover with a thin layer of cranberry preserves or jelly, dot with small lumps of butter and add a sprinkle of cinnamon. Beat three eggs (separately) very lightly, add two tablespoonfuls of sugar and two cupfuls of milk. Pour over the fruit and cake, bake as a custard and serve with whipped cream.

~CUSTARD PUDDING~--Line a baking dish with slices of sponge cake. Make a boiled custard with four cups of milk and the yolks of five eggs, one-half cup of sugar, and flavored with vanilla. Pour the custard into the baking dish. Beat the whites of the eggs to a stiff froth with one-half cup of powdered sugar and spread over the top. Set in a very slow oven to brown slightly.

~DATE MERINGUE~--Beat the whites of five eggs until stiff, add three rounding tablespoons of powdered sugar, and beat again. Add a teaspoon of lemon juice and a half a pound of stoned and chopped dates. Turn into a buttered baking dish and bake fifteen minutes in a moderate oven. Serve with a boiled custard.

~EGG SOUFFLE~--Make a sauce from one cup of hot milk and two level tablespoons each of butter and flour, cooked together five minutes in a double boiler. Add the yolks of four eggs beaten well, stir enough to mix well and remove from the fire. Add half a level teaspoon of salt and a few grains of cayenne. Fold in the whites of the eggs beaten stiff, turn into a buttered dish, set in a pan of hot water, and bake in a slow oven until firm. Serve in the same dish.

~FRUIT PUDDING~--One and one-half cups flour, two and one-half cups raisins, one-half cup molasses, one-half cup milk, two tablespoons butter, one teaspoon cinnamon, one-half teaspoon allspice, one-half teaspoon nutmeg, one-half teaspoon salt, mix all together, one-half teaspoon soda, dissolved in hot water, steam two hours. Hard or liquid sauce, or both.

~INDIAN TAPIOCA PUDDING~--One-third cup tapioca, one-fourth cup cornmeal, one quart scalded milk, half cup molasses, two tablespoons butter, one-half teaspoon salt, one teaspoon ginger and cinnamon mixed, one cup cold milk. Soak the tapioca in cold water for one hour, then drain. Pour the hot milk on to the cornmeal gradually. Add the tapioca and cook in double boiler until transparent. Add molasses, butter, salt, and spice, and turn into a buttered baking dish. Pour the cold milk over the top and bake for one hour in a moderate oven.

~LEMON MERINGUE PUDDING~--Soak one cup of fine breadcrumbs in two cups of milk until soft. Beat one-quarter cup of butter and one-half of sugar together until greasy, stir all into the milk and crumbs. Grate a little yellow lemon peel over the top and pour into a buttered baking dish. Set in a moderate oven until firm and slightly browned. Make a meringue of the stiffly beaten whites of two eggs and four level tablespoons of powdered sugar. Spread over the pudding, return to the oven and color a little.

~LEMON PUDDING~--Three eggs, one scant cup sugar, one lemon juice and rind, two cups of milk, two liberal tablespoons cornstarch, one heaping teaspoon butter. Scald the milk and stir in the cornstarch, stirring all the time until it thickens well, add the butter and set aside to cool. When cool beat the eggs, light; add sugar, the lemon juice and grated rind, and whip in a great spoonful at a time, the stiffened cornstarch and milk. Bake in a buttered dish and eat cold.

~LITTLE STEAMED PUDDING~--Cream one-quarter cup butter with one-half cup of sugar, add one-quarter cup milk, then one cup of flour sifted with two teaspoons of baking powder and a pinch of salt, and last fold in the stiffly beaten whites of three eggs. Have some small molds or cups buttered, fill half full with the batter, cover with buttered paper, and steam three-quarters of an hour. Serve hot with a sauce.

~NEW HAMPSHIRE INDIAN MEAL PUDDING~--Bring a quart of milk to a boil, then sprinkle in slowly about a cup and a quarter of yellow meal, stirring constantly. (An exact rule for the meal cannot be given, as some swells more than others.) As soon as the milk is thickened take from the fire and cool slightly before adding three-quarters of a cup of molasses, half a teaspoonful salt and a tablespoonful ginger. Beat the mixture until smooth, and lastly turn in a quart of cold milk, stirring very little. Pour into a well greased pudding-dish and set in a very slow oven. This pudding needs about five hours of very slow baking to insure its becoming creamy, instead of hard and lumpy. The batter, after the cold milk is added should be about the consistency of pancake batter. Serve with cream or maple syrup.

~ORANGE PUDDING~--Take one cup of fine stale breadcrumbs, not dried, and moisten them with as much milk as they will absorb and become thoroughly softened. Beat the yolks of four eggs with the whites of two, add four tablespoons of sugar and the grated peel of one orange, using of course only the outer cells. Stir this into the softened crumbs, then beat the other two whites until stiff and fold them into the mixture. Turn it into a well buttered mold and steam it two hours. Turn out into a hot dish and serve with orange sauce.

~PEACH TAPIOCA~--Prepare a dish of tapioca in the usual way, into a buttered pudding dish put a layer of cooked and sweetened tapioca, then a layer of peaches, fresh or canned. Next add another layer of tapioca, then more peaches, and so on until the dish is full. Flavor with lemon and sprinkle three-fourths of a cup of sugar over all, then bake in a very hot oven until a light brown.

~RASPBERRY DUMPLINGS~--Wash one cup of rice and put into the double boiler. Pour over it two cups of boiling water, add one-half teaspoon of salt and two tablespoons of sugar and cook thirty minutes or until soft. Have some small pudding cloths about twelve inches square, wring them out of hot water and lay them over a small half pint bowl. Spread the rice one-third of an inch thick over the cloth, and fill the center with fresh raspberries. Draw the cloth around until the rice covers the berries and they are good round shape. Tie the ends of the cloth firmly, drop them into boiling water and cook twenty minutes. Remove the cloth and serve with lemon sauce.

~SPOON PUDDING~--Cream one tablespoonful butter with two tablespoonfuls sugar. Add two tablespoonfuls flour, pinch of salt, one tablespoonful cornstarch, beaten yolk of one egg and tablespoonful of cream. Beat well, and lastly add beaten white of egg and one teaspoonful baking powder. Pour over berries and steam forty minutes. Serve with whipped cream.

~SQUASH PUDDING~--One pint of finely mashed cooked squash, one cup of sugar, one teaspoon of ground cinnamon, a little salt, the juice and grated rind of one lemon, add slowly one quart of boiling milk, stirring well, and when a little cooled, add five well beaten eggs. Bake in a pudding dish set in a pan of hot water, in a moderate oven, until firm in the center. Serve with cream.

~STEAMED BERRY PUDDING~--Sift two cups of flour with four teaspoons of baking powder, rub in a rounding tablespoon of butter, add two beaten eggs, one cup of milk, one-half cup of sugar, and last two cups of blueberries. The berries should be rinsed in cold water, shaken in a cheese cloth until dry and then roiled in flour before adding. Pour into a pudding mold, and steam one and one-quarter hours. Serve with liquid sauce.

~STEAMED PUDDING~--Beat one-half cup of butter with one cup of sugar to a cream, add two beaten eggs and cup of flour sifted with one teaspoon each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of sour milk. Add one cup of chopped and seeded raisins and one-half cup of chopped dates. Steam two hours and serve with whipped cream.

~TAPIOCA MERINGUE~--Soak one-half cup granulated tapioca in a pint of cold water for half an hour. Cook slowly twenty minutes until transparent. If too thick, add a little more boiling water. Boil one quart of milk in a farina kettle with a pinch of salt and the yellow rind of half lemon. Beat the yolks of four eggs with a cup of sugar, add slowly to the milk, stirring until smooth and creamy, but do not allow it to boil. When thickened, remove from the fire, add a teaspoonful flavoring and blend thoroughly. Whip the whites of the eggs to a stiff froth with three tablespoonfuls powdered sugar and a teaspoonful flavoring, spread over the top of the pudding which should have been poured in the serving dish and set in a coolish oven to puff and color a golden yellow.

~TAPIOCA PUDDING~--Cover one cup of the flake tapioca with cold water and let it stand two hours. Stir occasionally with a fork to separate the lumps. Put in a farina kettle with a pint and a half water.

Slice three tart apples and put in with the tapioca, together with sugar to sweeten to taste. Stir all together and cook until the apples are soft and the tapioca clear. Serve hot or cold. Peaches may be used in place of the apple. Serve with cream.

~TAPIOCA SOUFFLE~--Soak three tablespoonfuls pearl tapioca in water to cover for three or four hours. Then add a quart of milk and cook until the tapioca is perfectly clear and the milk thickened. It will take about twenty minutes, and unless you use the farina kettle, must be stirred constantly. Add the yolks of four eggs beaten with two-thirds cup sugar and cook two or three minutes, stirring steadily. Whip the whites of four eggs to a stiff froth, fold through the cooked cream, and take directly from the fire. Flavor with lemon or vanilla and bake in a moderate oven for twenty-five minutes. Chill and serve. This may also be served as a pudding without the final baking.

~WHOLE WHEAT PUDDING~--Put one cup of milk, one-half cup of molasses, two cups of graham or whole wheat flour, one cup of chopped raisins and half a saltspoon of salt into a bowl and add one level teaspoon of soda, dissolved in a tablespoon of warm water, beat hard for three minutes. Pour the thin batter into a buttered pudding mold and steam two and a half hours. Serve with a lemon sauce or cream.

~YORKSHIRE PUDDING~--Take an equal number of eggs and tablespoonful of sifted flour and when the eggs are well beaten mix them in with the flour, add some salt and a little grated nutmeg and then pour in as much new milk as will make a batter of the consistency of cream, stir the batter with a fork well for ten minutes and then put in at once into a baking tin, which must be very hot, containing a couple of tablespoons of hot drippings. Set the pudding in oven to bake or before the fire under the roasting meat. When ready to serve cut the pudding into squares and send to the table on a separate dish.

SAUCE FOR PUDDINGS

~FRUIT SYRUP SAUCE~--One cup fruit syrup, one-half cup sugar, one teaspoon butter. Use the syrup from apricots, peaches, cherries, quinces or any fruit you prefer. The amount of sugar will depend upon the acidity of the fruit. Mix the cornstarch with the sugar, add the syrup and boil all together five minutes. Add the butter last.

~LEMON SAUCE~--Grate the rind and squeeze the juice of one lemon. Mix together three teaspoons cornstarch, one cup of sugar and two cups of boiling water, and cook ten minutes, stirring constantly. Add the lemon rind and juice and one teaspoon of butter.

~LEMON SAUCE~--Mix three dessert spoons of cornstarch with one cup of sugar, pinch of salt, in a saucepan, pour on two cups boiling water and stir quickly as it thickens. When it is smooth set it back where it will simply bubble and simmer, and stir occasionally. Add the grated rind and juice of one lemon and one rounding tablespoon butter. If this is too thick add more hot water as it thickens in cooling, and you want it thin enough to pour easily.

~LEMON SAUCE~--Mix three tablespoons of cornstarch with one cup of cold water and turn on one cup of boiling water. Boil ten minutes, then add one cup of sugar, the juice and grated yellow rind of one lemon and two rounding tablespoons of butter.

~LEMON SAUCE FOR FRITTERS~--Mix four level teaspoons of cornstarch with one cup of sugar, and stir at once into two cups of boiling water, add the juice and grated yellow rind of one lemon and cook six minutes, add three level tablespoons of butter.

~ORANGE SAUCE No. 1~--Mix one and a half tablespoons of cornstarch with one cup of sugar, and stir it into one pint of boiling water. Let it cook quickly and stir as it thickens, and after ten minutes add two tablespoons of butter and one-half cup of orange juice. Cook two minutes longer then serve.

~ORANGE SAUCE No. 2~--Chip the yellow rind from an orange and squeeze the juice over it. Let stand half an hour. Stir one-quarter cup of flour into one cup of sugar and turn into two cups of boiling water. Cook ten minutes, add a pinch of salt, the orange rind and juice, stir and strain.

~RASPBERRY SAUCE FOR ICE CREAM~--If you think that a good ice cream is yet not quite fine enough, pour a raspberry sauce over each portion as served. Add one-quarter cup of sugar to one cup of raspberry juice prepared as for jelly-making, and simmer five minutes. Add a rounding teaspoon of arrow-root made smooth in one tablespoon of cold water, and cook five minutes. Now add one tablespoon of strained lemon juice and let boil up once.

~SAUCE FOR CHERRY PUDDING~--Put two cups of cherry juice, or juice and water, into a saucepan, stir in three level tablespoons of corn starch and cook fifteen minutes. Add two-thirds cup of sugar and a tablespoon of lemon juice.

~SAUCE FOR BATTER PUDDING~--Beat together in a bowl three rounding tablespoons of sugar, two level tablespoons of butter and one of flour. When the mixture is white add one-half cup of boiling water and stir until all is well melted. Add a little lemon juice and serve.

~SAUCE FOR PUDDINGS~--Beat the whites of three eggs until stiff, add one-half cup powdered sugar and the grated yellow rind of half a lemon. Pour on slowly one cup of boiling water, stirring all the time and the sauce is ready to serve.

~STRAWBERRY SAUCE~--Beat together one-half cupful of butter and a cup of sugar until white and light. The success of this sauce depends upon the long beating. Add to the creamed butter and sugar the stiffly whipped white of an egg and a cupful of strawberries mashed to a pulp.

BEVERAGES

~COCOA WITH WHIPPED CREAM~--Heat four cups of milk to the scalding point over hot water, or in a double boiler. Milk should be heated by direct contact with the fire. Mix a few grains of salt, three level tablespoons of cocoa and one-fourth cup of sugar to a paste with a little of the milk, then add three-fourths cup of boiling water and boil one minute, add to the hot milk and beat two minutes by the clock. Serve with a tablespoon of beaten or whipped cream on top of each cup.

~CURRANT JULEP~--Pick over currants and measure two cups. Mash them and pour on two cups of cold water. Strain and chill the juice. Put one tablespoon of simple syrup in a tall glass, add three bruised fresh mint leaves and fill with the currant juice. Add three or four perfect raspberries and serve. The syrup is made by simmering for twenty minutes, one cup of sugar and two of water.

~CURRANT SHRUB~--Pick over and mash two quarts of ripe currants, add one pint of vinegar, and let stand over night. Set on the range and bring to the boiling point, then strain twice. Measure the clear liquid, and allow one cup of sugar to each cup of liquid. Simmer twenty minutes and seal in bottles.

~RASPBERRY SHRUB~--Put one quart of ripe raspberries in a bowl, add two cups of vinegar, mash the berries slightly, and let stand over night. In the morning, scald and strain until clear. Measure, and to each cup of juice add one cup of sugar, boil twenty minutes and seal.

~STRAWBERRY SYRUP~--Pick over, rinse, drain and remove the hulls from several quarts of ripe berries. Fill a porcelain lined double boiler with the fruit and set it over the lower boiler half full of boiling water, and let it heat until the juice flows freely. Mash the berries, then turn out into a cloth strainer and cook the remainder of the fruit in the same way. When all the juice is pressed out, measure it and allow an equal amount of sugar. Let the juice come to the boiling point, add the sugar and cook five minutes from the time the whole begins to boil. Turn into jars or bottles and seal the same as canned fruit. This is excellent for beverages, flavoring ice cream and other fancy creams, and will be found desirable for many purposes when fresh fruit is not at hand.

ADDITIONAL RECIPES

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TABLE OF CONTENTS

A

Apple slump 90

Apples and onions 66

Apples, scalloped 123

Apples stuffed with dates 120

B

Bacon and green peppers 48

Bacon and spinach 66

Baked milk 57

Bananas, fried 49

Bananas with oatmeal 56

Beef-- Broiled steak, rare 28 En casserole 21 English pot roast 23 Hamburg steak, fried, Russian Sauce 29 Hash cakes 21 Hash with dropped eggs 24 Loin steaks, broiled 29 Pie 25 Ragout of 21 Rib roast 29 Roast, American style 29 Roast on spit 29 Rolled rib roast 26 Smoked with cream 30 Steak, fried 28

Boiled samp 56

Bread-- Bread, brown, Boston. 82 Egg 82 Graham 82 Nut 83 Oatmeal 83 Oriental oatmeal 83 Raisin 83 Steamed brown 84 Steamed Graham 84 Whole wheat 84

Bread with cream cheese filling 45

Bread puffs with sauce 90

Brunswick stew 23

Brussel's Sprouts-- Maitre d'hotel 60 Sauted 60

C

Cabbage, stuffed 73

Cabbage and cheese 67

Cake--Fancy-- Almond 93 Almond cheese 93 Aunt Amy's 93 Baltimore 93, 94 Bread 94 Bride's 94 Buttermilk 94 Chocolate 94, 95 Chocolate layer 95 Chocolate loaf 96 Cocoa 96 Cream layer 96 Cream (or pie) 96 Date 96 Eggless 97 Feather 97 Fig 97 Fig layer 97 Fruit 97 Golden 97 Hickory nut 97 Huckleberry 98 Ice cream 98 Layer 98 Margarettes 98 Plain 98 Plain tea 98 Raisin 99 Rockland 99 Snow 99 Spice 99 Sponge 99 Sultana tea 100 Sunshine 100 Tea 100 Velvet 100 White patty 100

Cakes--Hot-- Breakfast 79 Hominy 85 Oatmeal 85 Rye breakfast 79 Scotch scones 79 Scotch oat 79

Calla lilies 92

Calves' tongues 23

Candies-- Cowslips crystallized 104 Figs, glace 105 Fruit paste 105 Fudge, raisin 105 Pineapple marshmallows 105 Sugaring flowers 105 Violets, candied 104 Walnuts, creamed 104

Carrots, glazed with peas 68

Catsup, tomato 111

Cauliflower-- Au gratin 67 Fritters 67 In mayonnaise 57 Scrambled 69

Celery, boiled 66

Charlotte and eclair, coffee cream for 118

Cheese croquettes 45

Cheese ramekins 48

Cheese timbales 48

Cherry preserves 113

Chestnuts, boiled 61

Chicken-- A la tartare 35 Bohemian 35 Broiled in paper 35 Croquettes 35, 36 Deviled 38 Fried 38 Jellied 38 Marbled 38 Potted 39 Pot pie 37 Pressed 39 Roast 39 Stuffed 39 Timbales 37

Chicken gravy 51

Chicken livers for birds 41

Chili sauce 110

Chutney, tomato 112

Clams, scalloped in shell 20

Cocoa with whipped cream 132

Cocktail sauce for shellfish 57

Coffee cream 92

Coffee cream cakes and filling 101

Coffee eclairs 101

Cookies-- Sugar 103 Soft ginger 103

Corn-- Boiled 61 Fried 67 Fritters 61 Stewed with cream 73 Toast 47

Corn beef hash 23

Corncake, crisp, white 82

Corncake, Southern 84

Cranberry conserve --

Cranberry mold 113

Cream-- Bavarian 91 Pineapple and Bavarian 123 Spanish 123

Creole sauce 110

Croquettes-- Banana 48 Beef with rice 26 Flavor with fish 26

Croutons 82

Crullers 101

Crullers, Dutch 102

Crumpets 101

Crust-- Dripping 86 For custards 86 For pies 86 Currant julep 132 Currant shrub 132

Custard-- Boiled 92, 121 Cocoa 92 Coffee cup 92 Pudding 121

D

Dessert-- Cold rhubarb 122 German 122

Doughnuts-- Raised 102 Sour milk 102

Dressing-- French 33 Salad 33 Trianon 33

Duck-- Canvasback, roasted 50 Roast with orange sauce 50 Wild, broiled 50

Dumplings-- Cherry 90 Raspberry 91, 128

E

Eggs-- Beauregard 54 Light omelet 55 Omelet for one 56 Scrambled in milk 54 Scrambled with mushrooms 55 Scrambled with peppers 55 With potato scallop 54 With white sauce 54

Egg Plant-- Broiled 62 Fried 62 Fritters 62 Stuffed 73

F

Fig and rhubarb 121

Filling 118

Filling-- For cake 119 Orange 120