CHAPTER XIII

DESSERTS

COLD DESSERTS

Chocolate Blanc Mange No. 1

2 tablespoons gelatine ¼ cup cold water 4 ounces Lowney’s Premium Chocolate 2 cups scalded milk 1 cup sugar 3 eggs ¼ teaspoon salt 1 teaspoon vanilla

Soak the gelatine in cold water; mix sugar, chocolate and eggs; add scalded milk, and cook in double boiler until a coating is formed on a spoon; add to soaked gelatine; when dissolved, add salt and vanilla; pour into mold and chill. Serve with sugar and cream, beaten cream, or Soft Custard.

Chocolate Blanc Mange No. 2

½ cup Irish moss 3 cups cold water 4 cups cold milk 2 squares Lowney’s Premium Chocolate ¾ cup sugar ¼ cup boiling water

Soak Irish moss in cold water twenty minutes; drain, and pick over. Put milk in double boiler; add moss, and cook without stirring thirty minutes. Melt chocolate; add sugar and water; boil two minutes; add to first mixture. Strain, mold, chill, and serve with sugar and cream.

Chocolate Mold

4 tablespoons cornstarch ¼ cup cold milk 2 cups scalded milk ¼ cup sugar ¼ teaspoon salt ½ teaspoon vanilla ½ cup blanched almonds 3 ounces Lowney’s Premium Chocolate, melted with 2 tablespoons sugar 3 egg whites

Mix cornstarch with cold milk; add sugar, salt, scalded milk, and the melted chocolate, mixed with two tablespoons sugar. Cook in double boiler twenty minutes, stirring constantly. Cool slightly, cut, and fold in the well-beaten egg whites, keeping the mixture as fluffy as possible. Add vanilla. Decorate the bottom and sides of an oval mold with halves of almonds arranged in the shape of daisies. Pour in the cornstarch mixture, chill, remove from mold, and garnish with candied cherries and beaten cream, sweetened and flavored.

A more fancy dish is obtained by making double the receipt and putting the chocolate into half the mixture, keeping the other half white. Mold the white in small glasses or timbale molds and arrange around the oval mold. Garnish each small mold with half cherry, and the spaces between with cream forced through the pastry bag. See colored illustration, Plate I, opposite.

Chocolate Charlotte Russe

1 pint cream whipped until stiff ¾ cup powdered sugar 2 ounces Lowney’s Premium Chocolate or ¼ cup Lowney’s Cocoa 3 egg whites ¼ teaspoon salt 1 teaspoon vanilla or 1 tablespoon brandy sponge cake or macaroons

Melt the chocolate over hot water, or mix the cocoa with one quarter cup hot water; add sugar, cream whipped until stiff, whites of eggs beaten until stiff, salt and flavoring. Line a mold with lady fingers or sponge cake; fill with cream mixture, and chill at least one hour. This mixture may be molded in individual molds; then one half hour will be sufficient to chill it. See colored illustration, Plate II, opposite.

Chocolate Bavarian Cream

2 ounces Lowney’s Premium Chocolate ½ cup sugar 4 egg yolks ¼ cup cold water 2 cups milk 2 tablespoons granulated gelatine 2 cups cream ¼ teaspoon salt

Melt chocolate; add sugar, eggs and milk; cook in double boiler until mixture thickens; soak gelatine in cold water; dissolve in egg mixture, strain, cool, and when beginning to harden, fold in whip from two cups of cream. Pour into mold to harden. Unmold and garnish with beaten cream and cherries. See colored illustration, Plate III, opposite.

Chocolate Trifle

3 squares Lowney’s Premium Chocolate ⅔ cup powdered sugar ¼ cup boiling water 1 teaspoon vanilla 1½ tablespoons granulated gelatine ¼ cup cold water ½ cup scalded milk whip from 3 cups cream

Melt chocolate; add sugar and water; cook until smooth. Soak gelatine in cold water; dissolve in boiling water; add chocolate mixture. Chill partially; add vanilla, and whip from cream. Mold, chill, and serve, garnished with beaten cream and cherries. See colored illustration, Plate IV, opposite.

Chocolate Cream Custard

1 cup sugar 4 eggs 3 cups scalded milk ½ teaspoon vanilla 2 ounces Lowney’s Premium Chocolate ½ teaspoon salt

Melt sugar in clean omelet pan; when golden brown, add to scalded milk; when dissolved pour on to eggs, which have been slightly beaten, add salt, vanilla, and chocolate which has been melted over hot water.

Strain into individual molds. Set in a pan of hot water and bake in a moderate oven until firm. Chill; unmold, and serve with Chocolate Sauce or Caramel Sauce.

Cocoa Cream

2 cups light cream 2 tablespoons granulated gelatine ¼ cup cold water 2 egg yolks 2 egg whites ½ cup cocoa ¼ inch stick cinnamon 1 teaspoon vanilla 1 cup heavy cream ¼ teaspoon salt ½ cup sugar

Mix cocoa, sugar, yolks of eggs; add light cream and cinnamon, and cook in double boiler until mixture begins to thicken. Add to gelatine which has been soaked in cold water, and stir until dissolved.

Add salt, vanilla, and whites of eggs beaten until stiff; when well blended, add heavy cream beaten until thick with Dover egg beater. Mold, chill; and serve with cream.

Cocoa Almond Cream

Use receipt for Cocoa Cream and add one cup blanched, chopped, and browned almonds just before molding.

Cocoa Tutti-frutti Cream

Use receipt for Cocoa Cream. Add one half cup macaroons which have been dried in the oven and pounded, and one cup candied cherries cut in small pieces; or one half dozen marshmallows and one half dozen raisins, and one tablespoon each of citron and candied cherries, chopped fine, may be added just before molding.

Chestnuts with Chocolate Cream

1 cup mashed chestnuts 4 tablespoons powdered sugar ⅛ teaspoon salt 4 tablespoons cream 3 tablespoons sherry wine 1 cup heavy cream 3 tablespoons powdered sugar 1 teaspoon vanilla or 2 tablespoons maraschino 4 tablespoons Lowney’s Premium Chocolate, melted

Chestnut Mixture

Boil one quart French chestnuts; remove shells, press through potato ricer; add sugar, salt, cream and flavoring.

Fill individual molds with this mixture. Chill. Remove from molds and serve around the Chocolate Cream Mixture.

Chocolate Cream Mixture

Beat the one cup heavy cream in above receipt; add powdered sugar, chocolate and flavoring. Arrange in the shape of a pyramid; garnish with candied cherries and angelica, cut in small pieces.

Cocoanut Molds with Chocolate Sauce

2 cups milk 3 tablespoons cornstarch mixed with 3 tablespoons cold milk ¼ cup powdered sugar ⅛ teaspoon salt ¾ cup shredded cocoanut 3 egg whites

Mix cornstarch with three tablespoons cold milk; add salt, sugar and two cups milk. Cook in double boiler twenty minutes, stirring constantly. Add cocoanut and cut and fold in the whites of eggs, beaten until stiff. Turn into molds, chill, and serve with Chocolate Sauce.

Chocolate Sauce

1 cup milk 2 egg yolks ¼ cup sugar ⅛ teaspoon salt 1 teaspoon butter 2 ounces Lowney’s Premium Chocolate or ¼ cup Lowney’s Cocoa

Cook all ingredients in double boiler, stirring constantly until the spoon is coated. Serve hot or cold.

Chocolate Raspberry Meringue

3 egg whites 1 cup powdered sugar 4 tablespoons raspberry jam 2 squares Lowney’s Premium Chocolate, melted 1 tablespoon lemon juice

Beat the whites of eggs until stiff, using fork or flat beater; add remaining ingredients very slowly, and beat constantly.

Serve with beaten cream, flavored with wine or vanilla. The above mixture may be taken up in spoonfuls and poached in hot water, or may be used for éclairs, cream puffs, or cream pie, or served plain in frappé glasses.

Chocolate Junket

1 ounce Lowney’s Premium Chocolate 3 tablespoons boiling water 1 junket tablet 1 quart milk 1 tablespoon wine or brandy ¼ cup powdered sugar

Melt chocolate; add boiling water. Crush junket tablet; dissolve in one tablespoon cold water. Scald milk; add sugar, flavoring; when cool, add dissolved junket tablet and melted chocolate; pour into serving cups; let stand in warm place until of consistency of jelly, then chill. Serve with sugar and cream.

Cocoa Froth

1½ tablespoons granulated gelatine ¼ cup cold water ¾ cup boiling water ¼ cup Lowney’s Cocoa 1 cup sugar grated rind and juice of 1 lemon 4 egg whites ⅛ teaspoon salt

Soak gelatine in cold water; add boiling water. Mix cocoa, sugar, lemon juice and rind; add gelatine mixture; strain into a cold bowl. When mixture thickens, beat until frothy; add well-beaten whites, and beat until mixture will stand alone. Drop spoonfuls on serving dish and garnish with Vanilla Custard.

Soft Custard

2 cups milk 4 egg yolks ⅓ cup sugar ¼ teaspoon salt ½ teaspoon vanilla

Scald the milk in double boiler. Mix eggs, sugar and salt; add scalded milk to them; return to double boiler, and cook until mixture thickens and is of a smooth and creamy consistency.

Strain into a cold dish and flavor when cold. Should the custard begin to curdle, set immediately into a dish of cold water and beat briskly with a wire whisk or egg beater.

Soft custard may be made with whole eggs, but it is not so velvety.

Arrowroot Custard

2 cups milk 2 tablespoons arrowroot ½ teaspoon vanilla 2 egg yolks ¼ teaspoon salt ¼ cup sugar

Scald milk; mix arrowroot and sugar; add to scalded milk, and cook ten minutes. Beat egg yolks slightly; add salt; pour milk mixture on to eggs; return to double boiler; stir constantly until thickened.

Cool, flavor, and serve in custard cups.

Banana Custard

Arrange slices of bananas in bottom of serving dish, sprinkle with lemon juice, and cover with Soft Custard.

Fruit Custard

Prepare the same as Banana Custard, using one fruit or a combination of fruits.

Strawberry Custard

Use receipt for Soft Custard. When cold, add one cup of crushed and sweetened strawberries. Serve ice-cold and garnish with Strawberry Meringue.

Coffee Custard

Use rule for Soft Custard, adding one fourth cup ground coffee to milk before scalding.

Soft Caramel Custard

Use receipt for Soft Custard, adding one half cup caramelized sugar to milk before scalding.

Baked Vanilla Custard

3 cups milk 5 eggs ⅓ cup sugar ¼ teaspoon salt ½ teaspoon vanilla

Scald milk and add to eggs, sugar and salt, mixed together. Strain, add vanilla, and bake in one large buttered mold, or small ones, set in a pan of hot water, in a slow oven. Should the water boil during baking, the custard will be of a porous consistency. To test the custard thrust a silver knife through the center. When it comes out clean the custard is done.

Baked Sherry Custard

Use rule for Baked Vanilla Custard, flavoring with one tablespoon sherry wine.

All other flavored custards may be made the same way, by substituting special flavorings.

Baked Caramel Custard No. 1

1 cup sugar 4 egg yolks 2 cups milk 1 teaspoon vanilla ¼ cup sugar ¼ teaspoon salt

Caramelize the one cup of sugar. When a delicate brown color, pour into a well-buttered charlotte russe mold or into individual cups; set away to cool.

Scald milk; mix eggs, one fourth cup of sugar, and salt, add milk; strain into mold on to cold caramel; add seasoning and bake the same as Baked Vanilla Custard. Unmold and serve with Caramel Sauce.

Baked Caramel Custard No. 2

3 cups milk ¾ cup sugar ½ teaspoon salt 1 teaspoon vanilla 4 eggs

Scald milk; caramelize sugar and add to scalded milk. Beat eggs slightly, add salt, milk mixture and flavoring. Strain into buttered dish and bake like Baked Vanilla Custard. Unmold and serve with Caramel Sauce.

This rule may be made with three eggs, but will be less rich and will break when unmolded.

Floating Island

Follow rule for Soft Custard; flavor with lemon juice, and garnish with a meringue made of the whites of four eggs, four tablespoons powdered sugar, and one teaspoon vanilla, beaten until stiff.

The meringue may be first poached in water in spoonfuls, then dropped on top of custard; or may be placed there without being poached, and teaspoons of Currant Jelly placed on top of each island.

Strawberry Floating Island

Make the same as Floating Island and add to the meringue the sweetened juice of two cups of strawberries.

Irish Moss Blanc Mange

4 cups milk 2 tablespoons sugar ½ teaspoon salt ¼ cup Irish moss 1 teaspoon vanilla

Soak the moss; tie in cheese cloth, and cook in milk in double boiler thirty minutes without stirring. Remove moss without pressing bag; add other ingredients, strain into wet molds, chill, and serve.

Chocolate Irish Moss Blanc Mange

See Chocolate Blanc Mange No. 2.

Coffee Irish Moss Blanc Mange

Use receipt for Irish Moss Blanc Mange, and flavor with two teaspoons coffee extract.

Cornstarch Pudding No. 1

2 cups milk 4 tablespoons cornstarch 3 tablespoons sugar 3 egg whites ½ teaspoon vanilla

Mix cornstarch and sugar; scald milk, add to cornstarch, stir constantly until it thickens; cook one half hour, stirring occasionally. Add the beaten egg whites, beat well, flavor, and mold. Chill and serve.

Cornstarch Pudding No. 2

Follow receipt for Cornstarch Pudding No. 1, substituting three egg yolks for three egg whites.

Fruit Cornstarch Pudding

Add one cup of any kind of cooked fruit to Cornstarch Pudding No. 1 just before molding.

Cocoanut Cornstarch Mold

Add one cup of shredded cocoanut to Cornstarch Pudding No. 1, and serve with Custard Sauce.

Pineapple Cornstarch Mold

Add one can pineapple to Cornstarch Pudding No. 1, and serve with Custard Sauce.

Tapioca Cream

3 tablespoons pearl tapioca 2 cups milk 2 egg yolks ½ cup sugar ¼ teaspoon salt 2 egg whites ½ teaspoon vanilla

Soak the tapioca in milk one hour, cook in double boiler one half hour. Mix egg yolks, salt and sugar; add tapioca mixture, and cook until mixture thickens. Cool slightly, add stiffly beaten whites. Cool, flavor, and serve.

Tapioca Pudding

Cover one cup pearl tapioca with boiling water. Cook in boiling water until transparent. Add three tablespoons sugar, the juice and grated rind of one lemon. Serve cold with sugar and cream.

Apple Tapioca No. 1

½ cup pearl tapioca 4 cups boiling water ½ teaspoon salt 8 apples ½ cup sugar grated rind and juice of one lemon

Cook the tapioca in boiling water until transparent; add one half teaspoon salt and lemon rind.

Core and pare apples, arrange in baking dish, fill cavities with sugar and lemon juice, cover with tapioca, and bake until apples are tender, adding one teaspoon butter before taking from oven.

Apple Tapioca No. 2

Use rule for Apple Tapioca No. 1, arranging tapioca and apples cut in slices, in layers.

Apple Sago

Use rule for Apple Tapioca No. 1, substituting one half cup sago for tapioca.

Danish Pudding

½ cup tapioca 3 cups boiling water ½ teaspoon salt 1 tablespoon lemon juice ½ cup sugar 1 tumbler Currant Jelly

Soak tapioca in water several hours, and cook in same water until transparent. Add remaining ingredients. Mold, chill, and serve.

Sponge Cocoanut Pudding

Season Soft Custard with two tablespoons wine. Arrange in layers one dozen macaroons, one dozen lady fingers and one dozen cocoanut cakes.

Cover with Soft Custard and sprinkle with grated cocoanut.

Apple Meringue

8 apples 3 egg yolks ¼ cup sugar ½ teaspoon salt 2 cups milk 1 teaspoon vanilla

Core apples and bake until tender. Make a custard of the remaining ingredients; pour over baked apples. Cover with meringue made of the whites of the eggs and three tablespoons powdered sugar.

Chestnut Cream

2 cups shelled chestnuts grated rind and juice of one lemon Soft Custard ½ cup cream

Boil chestnuts; press through strainer; add lemon juice, rind and custard. Turn into frappé glasses; cover with whipped cream sweetened and flavored.

Lemon Jelly No. 1

2 tablespoons granulated gelatine ⅓ cup cold water 2¼ cups boiling water 1 cup sugar ½ cup lemon juice

Soak gelatine in cold water, add boiling water; when dissolved, add sugar and lemon juice. Mold and chill.

Lemon Jelly No. 2

2 tablespoons granulated gelatine ⅓ cup cold water 2 cups boiling water 1 cup sugar 1 cup lemon juice grated rind of one half lemon

Soak the gelatine in cold water; add boiling water and lemon rind; let it stand ten minutes. Strain; add sugar and lemon juice. Mold in shallow dish. When hard, cut in squares and serve with boiled custard.

Grape Fruit Jelly

2 tablespoons granulated gelatine ⅓ cup cold water 2 cups boiling water 2 tablespoons lemon juice 1 cup grape fruit juice 1¼ cups sugar

Soak gelatine in cold water; add boiling water, fruit juice, sugar, and strain. Mold, chill, and serve.

Orange Jelly

Make the same as Grape Fruit Jelly, substituting orange for grape fruit juice.

Macedoine of Oranges

Use rule for Orange Jelly. Cover the bottom of a charlotte russe mold with jelly. Chill, decorate with sections of oranges, add another layer of jelly, decorate the sides as well as bottom, and so continue until dish is filled.

Wine Jelly

2 tablespoons gelatine ⅓ cup cold water 1 cup boiling water 1 cup wine (cooking Madeira or Sherry) ½ cup lemon juice ½ cup orange juice 1 cup sugar

Prepare as for Lemon Jelly. Chill and serve.

Sauterne Jelly

2 tablespoons gelatine ⅓ cup cold water 1 cup boiling water ¼ cup lemon juice 1½ cups sauterne 1¼ cups sugar green coloring

Soak gelatine in cold water, add a small amount of coloring to boiling water, pour on to soaked gelatine, add sugar and fruit juice. Strain, if the liquid is satisfactory color; if not deep enough, add more coloring matter before straining. Mold, chill, and serve.

Russian Jelly

2 tablespoons gelatine ⅓ cup cold water 1 cup sugar 1 tablespoon wine 2 cups boiling water ½ cup orange juice ½ cup grape juice 3 egg whites

Soak gelatine in cold water. Boil sugar and boiling water ten minutes. Add soaked gelatine and fruit juice. Strain, add egg whites, and beat with Dover egg beater until cold. Serve with beaten cream, sweetened and flavored.

Orange Trifle

2 tablespoons gelatine ¼ cup cold water ½ cup boiling water 1¼ cups sugar 1¼ cups orange juice ¼ cup lemon juice grated rind of one orange whip from 2½ cups cream

Soak gelatine in cold water; dissolve in boiling water. Add sugar, fruit rind, and juice, and the whip from cream. Decorate a melon mold with sections of oranges. Pour in trifle mixture. Chill, cool, remove from mold, garnish with orange jelly and beaten and sweetened cream.

Peach Gâteau

Scoop out center of a round sponge cake; fill with fresh peaches, sweetened and cut in pieces. Cover with beaten and sweetened cream, put on with a pastry bag and tube. Garnish with small pieces of peaches.

Syllabub

2 cups cream 2 tablespoons lemon juice 1 cup sugar 1 cup sherry ⅛ teaspoon cinnamon grated rind of one lemon

Whip cream; mix other ingredients, add whip, and serve in frappé glasses. Garnish with small bits of red cherries.

Strawberry Syllabub

2 cups cream 1½ cups strawberry juice 1 cup sugar ¼ cup lemon juice whites of two eggs

Mix sugar and fruit juice. Add beaten whites and cream. Continue beating until stiff. Arrange sliced strawberries in the bottom of frappé glasses, add cream mixture, and garnish with slices of strawberries on top.

Prune Jelly

1 cup prunes ½ box gelatine ⅓ cup cold water 2 tablespoons lemon juice 2 tablespoons sherry 2 cups boiling water 1 cup sugar ½ cup walnuts

Cook prunes and remove stones. Soak gelatine in cold water. Add boiling water. Strain; add lemon juice, sherry and sugar. Pour into a mold. When mixture begins to harden, add prunes cut in pieces and walnuts broken in pieces. Stir occasionally to keep fruit from settling. Mold, chill, and serve with Soft Custard.

Fruit Jelly Macedoine

Use Wine, Orange, or Lemon Jelly. Pour jelly in mold to depth of one half inch. Decorate bottom of mold with a slice of banana, and radiating from it halves of blanched almonds. Cover with jelly, and arrange in alternating layers, English walnuts, candied fruits, figs and jelly. Chill; serve and garnish with whipped cream.

Bavarian Cream

2 tablespoons granulated gelatine ⅓ cup cold water ¼ cup hot cream 2 cups cream ½ cup sugar 1 teaspoon vanilla

Soak the gelatine in cold water; dissolve in hot cream; add sugar. When the mixture begins to thicken add the whip from one pint of cream. Cut and fold in this cream; do not stir. When nearly stiff enough to drop, mold.

Coffee Bavarian Cream

Use rule for Bavarian Cream, substituting one fourth cup strong boiling coffee for one fourth cup cream.

Strawberry Bavarian Cream

2 tablespoons granulated gelatine ½ cup cold water ½ cup boiling water 1 pint fresh strawberry juice 24 whole strawberries whip from one pint of cream ½ cup sugar

Soak gelatine in cold water, dissolve in boiling water. Add fruit juice and sugar; stir until mixture begins to thicken. Cut and fold in the whip from the cream.

Line a mold with halves of strawberries; pour in cream mixture. Chill; garnish with beaten cream and strawberries, and serve.

Raspberry Bavarian

Prepare the same as Strawberry Bavarian, adding two tablespoons lemon juice, and substituting raspberry juice for strawberry juice.

Pineapple Bavarian

Prepare the same as Strawberry Bavarian, and substitute one can grated pineapple for strawberry juice.

Peach or Apricot Bavarian

Use rule for Strawberry Bavarian, using one pint crushed peaches or apricots for strawberry juice, and garnish with halves of peaches or apricots.

Chocolate Bavarian

For Chocolate Bavarian see special receipts for Lowney’s Chocolate, p. 205.

Banana Bavarian

2 tablespoons granulated gelatine ¼ cup cold water ½ cup boiling water 4 bananas 2 tablespoons orange juice ½ cup sugar whip from two cups cream

Mash the bananas. Soak gelatine in cold water; dissolve in boiling water; add sugar, banana pulp and orange juice. When mixture begins to thicken, cut and fold in the whip from the cream. Mold, chill, and garnish with beaten cream, bananas and cherries.

Ginger Bavarian

Use rule for Banana Bavarian, substituting one cup preserved ginger, and adding one quarter cup sherry wine.

Italian Cream

2 cups milk 3 egg yolks ¼ cup sugar 2 tablespoons granulated gelatine few grains salt ¼ cup cold water 3 egg whites

Soak gelatine in cold water; scald milk; mix yolks and sugar, add milk and salt; cook until mixture begins to thicken; add soaked gelatine, chill, and as mixture thickens add the beaten whites of eggs. Mold, chill, and serve. Any flavorings used for Bavarians may be used for Italian Creams.

Almond Italian Cream

To Italian Cream add one cup almonds which have been blanched, chopped, and browned and two tablespoons lemon juice.

Caramel Italian Cream

To Italian Cream add one cup caramelized sugar to custard before adding gelatine.

Maple Italian Cream

Add one cup maple sugar to hot custard in Italian Cream before adding gelatine.

Bavarian Macedoine

Line a mold with Strawberry Bavarian, one inch thick, set another mold on top of this Bavarian and pour in Strawberry Bavarian to the top of the mold. Chill. When hardened, remove second mold and fill with alternate layers beaten cream, chopped nuts and chopped fruit.

Ribbon Bavarian

Use rule for Plain Bavarian, and divide into three parts before adding the cream.

Into one third stir one quarter cup strawberry juice and color pink; into another third add two tablespoons chopped almonds and color green; flavor the other third with vanilla.

Add one third of the whipped cream to each of these thirds and arrange in layers in charlotte russe molds. Chill and garnish with beaten cream, strawberries and nuts.

One must work quickly to keep the gelatine mixture from hardening. Should it harden before it can be used, set the dish containing the gelatine mixture into a pan of hot water and stir until liquefied.

Rice Bavarian

3 cups milk ½ cup rice ¼ teaspoon salt ½ cup sugar 1 tablespoon gelatine ¼ cup cold water 3 tablespoons sherry wine 1 cup cream ¼ cup boiling water

Cook rice in milk in double boiler until rice is tender, and milk is absorbed. Add sugar, salt, and gelatine which has been soaked in cold water and dissolved in hot water. Add flavoring, cool slightly, and add whipped cream. Mold, chill, and garnish with Wine or Orange Jelly cut in cubes.

Diplomatic Pudding

Line a mold with Lemon Jelly to the depth of one inch. Place a smaller mold on top of jelly and surround smaller mold with Lemon Jelly. When jelly is hard, remove, mold and fill with any flavored Bavarian Cream.

Banana Cantaloupe

2 tablespoons granulated gelatine ¼ cup cold water 3 egg whites ¼ cup lemon juice 1 cup scalded cream 1 cup sugar 6 bananas whip from 2 cups cream lady fingers

Soak gelatine in cold water; dissolve in hot cream. Add sugar, whites of eggs beaten until stiff, mashed bananas and lemon juice. Chill; as it begins to thicken, fold in the whipped cream. Line a melon mold with lady fingers, add cream mixture, chill, and serve. Garnish with cream beaten and flavored, cherries and angelica.

Date Whip

1 cup stoned and chopped dates ½ cup boiling water 1 tablespoon lemon juice 3 egg whites ⅓ cup sugar ½ teaspoon salt

Cook dates in boiling water until tender; press through a sieve. Beat whites until stiff; add sugar, lemon juice and salt. Carefully fold in the date pulp, pile lightly on a buttered baking dish, and bake thirty minutes in a moderate oven. Serve with Soft Custard or with whipped cream.

Prune Soufflé

Substitute two cups prunes, for dates, in Date Whip, and follow rule for Date Whip.

Strawberry Whip

2 cups strawberries 1 cup powdered sugar 2 egg whites ¼ teaspoon salt 1 tablespoon lemon juice

Crush the berries; add sugar and lemon juice. Beat eggs until stiff, and continue beating while adding strawberry mixture. Serve with Soft Custard or beaten cream.

Vanilla Charlotte Russe No. 1

2 cups cream ⅔ cup powdered sugar 3 egg whites 1 teaspoon vanilla

Beat cream until stiff; add sugar, flavoring, and egg whites, beaten until stiff. Line a mold with slices of sponge cake or lady fingers; fill with mixture. Chill and serve.

Caramel Charlotte Russe

Use rule for Vanilla Charlotte Russe No. 1, substituting one cup caramelized sugar for the powdered sugar.

French Charlotte Russe

Add to Vanilla Charlotte Russe No. 1 one dozen marshmallows finely chopped, one dozen almonds blanched and chopped, six walnuts chopped, two tablespoons candied cherries finely chopped, and one tablespoon brandy.

Strawberry Charlotte Russe

Crush two cups strawberries, add one cup sugar, and add to Vanilla Charlotte Russe No. 1.

Apple Rice

8 apples ½ glass Crab Apple Jelly ½ cup seeded raisins 2 tablespoons butter 1 cup hot cooked rice 2 cups milk 3 egg yolks 1 tablespoon lemon juice

Pare and core the apples. Arrange in baking dish, fill apples with jelly, and surround with rice, mixed with hot milk, egg yolks, butter, raisins and flavoring. Cook in oven until apples are tender. Remove from oven and cover with a meringue. Serve hot or cold.

Imperial Chocolate Pudding

4 tablespoons cornstarch 2 cups milk ¼ cup sugar ¼ teaspoon salt 2 squares Lowney’s Premium Chocolate 2 tablespoons hot water whites of 2 eggs ¼ teaspoon vanilla

Mix cornstarch, sugar, salt and milk; melt chocolate; add water, cornstarch mixture, and cook in double boiler thirty minutes; cool; add well-beaten egg whites, flavoring, and mold. Chill and serve with sugar and cream.

Junket

1 quart milk 1 junket tablet ¼ cup sugar 2 tablespoons wine, or 1 teaspoon vanilla ⅛ teaspoon salt

Dissolve junket tablet in cold water. Heat the milk until lukewarm; add junket tablet, sugar and flavoring; fill frappé glasses, let stand in warm room until set; then chill and serve.

Roman Pudding

1 tablespoon gelatine 1 tablespoon cold water ¼ cup boiling water ¼ cup powdered sugar 3 cups cream ¼ cup Madeira wine ¼ teaspoon salt 1 can preserved figs 1 cup beaten cream

Soak gelatine in cold water; dissolve in boiling water; add wine and sugar. Stir until mixture thickens. Carefully fold in the whip from cream. Mold, chill, and serve with figs and beaten cream.

Snow Pudding

2 tablespoons granulated gelatine 2 tablespoons cold water ½ cup boiling water 1 cup sugar ⅓ cup lemon juice 3 egg whites

Soak the gelatine in cold water; dissolve in boiling water; add sugar and lemon juice. Stir till mixture thickens, then add the beaten whites of eggs and continue beating until stiff enough to drop. Mold, chill, and serve with Custard Sauce.

Compote of Figs

1 pound pulled figs 2 cups water ¼ cup sugar 4 tablespoons lemon juice 1 cup cream ¼ cup powdered sugar

Soak figs in water, then press into shape. Mix sugar and water, boil until sirupy, add lemon juice. Arrange figs on serving dish; cover with sirup; garnish with sweetened cream, beaten until stiff, pressed through pastry bag and tube.

Pineapple Pudding

pulp from one pineapple 1 cup sugar 4 eggs ½ teaspoon salt

Mix sugar, eggs and pineapple; bake in slow oven until set. Unmold, garnish with beaten cream, the leaves of the pineapple and cherries.

HOT DESSERTS

Duchess Pudding

1 cup scalded milk ¾ cup soft bread crumbs ½ cup grated cocoanut 2 egg yolks ½ cup cocoa ½ cup sugar 1 teaspoon lemon juice 2 egg whites ¼ teaspoon salt

Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa, lemon juice and salt; beat well; add yolks of eggs slightly beaten, and cut and fold in the well-beaten whites. Turn into well-buttered pudding dish and bake in a moderate oven 30 minutes. Serve hot or cold.

Quince Pudding

6 quinces 1 cup sugar ¼ cup lemon juice 5 egg yolks 1 cup cream 3 egg whites

Wash quinces, cut in quarters, remove seeds and chop; add lemon juice. Beat yolks of eggs; add sugar and cream; when blended, add beaten whites and quince mixture. Pour into buttered pudding dish and bake until firm. Serve hot or cold.

Peach Pudding

1 cup flour 2 cups fine bread crumbs ½ cup chopped nuts 3 eggs 2 tablespoons lemon juice 1 cup sugar 2 cups peaches ¼ teaspoon salt

Mix all ingredients, beat well, pour into buttered dish, and steam two hours. Serve with cream.

Baked Chocolate Soufflé

2 tablespoons butter 2 tablespoons flour ¾ cup milk ½ cup sugar ¼ teaspoon salt 2 tablespoons hot water 3 squares Lowney’s Premium Chocolate yolks of 3 eggs whites of 3 eggs 1 teaspoon vanilla

Melt butter; add flour; when smooth, add milk; cook five minutes; add sugar and salt. Melt chocolate; add hot water and flour mixture; cook five minutes; cool; add yolks of eggs beaten well; cut and fold in the well-beaten whites. Flavor; bake in a buttered baking dish in a moderate oven twenty to thirty minutes. Serve immediately with sugar and cream, or beaten cream, or butter and sugar sauce.

Chocolate Bread Pudding

¾ cup bread crumbs 2 cups scalded milk 3 squares Lowney’s Premium Chocolate melted 2 eggs ¼ teaspoon salt ½ teaspoon vanilla ¼ cup cold milk ¾ cup sugar

Mix all ingredients in the order given. Pour into a buttered baking dish, set into a pan of hot water, and bake one hour in a moderate oven; stir twice during the baking to keep chocolate from rising to the top.

Chocolate Raisin Pudding

1½ cups fine cracker crumbs 2½ cups milk ⅓ cup molasses ¼ teaspoon salt 1 egg 1 cup seeded raisins ½ cup cocoa, or 2 squares Lowney’s Premium Chocolate melted

Soak cracker crumbs in milk, add remaining ingredients, turn into a buttered pudding dish, and steam four hours. Serve either hot or cold with Cream Sauce.

Chocolate Balls

⅓ cup butter 1 cup sugar ½ cup milk 2 squares Lowney’s Premium Chocolate grated 2¼ cups flour 3 teaspoons baking powder 4 egg whites ¼ teaspoon salt

Cream butter; add chocolate and sugar, flour in which baking powder and salt have been sifted, and milk; beat well, cut and fold in beaten whites of eggs. Pour into individual molds or popover cups and steam forty minutes. Serve with Chocolate Sauce.

Chocolate Nut Pudding

1 cup soft bread crumbs 2 cups scalded milk 1 cup chopped nuts ½ teaspoon salt 2 egg yolks ¾ cup sugar juice and grated rind of 1 lemon 2 egg whites beaten until stiff 2 squares Lowney’s Premium Chocolate melted

Mix first seven ingredients; when well blended, cut and fold in the whites of eggs; pour into individual molds, and bake twenty to thirty minutes. Serve hot with Cream or Fruit Sauce. See colored illustration, Plate V, opposite p. 226.

Chocolate and Rice Pudding

4 tablespoons rice 2 cups milk 1 teaspoon salt 2 tablespoons butter 1 teaspoon vanilla ½ cup beaten cream ½ cup sugar ¼ cup Lowney’s Always Ready Chocolate Powder, or 2 squares Lowney’s Premium Chocolate ¾ cup seeded raisins 2 egg whites

Soak rice in milk one half hour; add salt and cook in double boiler until rice is tender. Mix butter, sugar, chocolate, raisins and vanilla; add cooked rice, cream and beaten whites. Fill buttered baking dish, cover with a meringue, brown in a moderate oven, and serve either hot or cold.

Milk may be substituted for the beaten cream if a less rich pudding is desired. See colored illustration, Plate VI, opposite p. 226.

Cocoa Fruit Pudding

½ cup Lowney’s Cocoa ⅔ cup beef suet 1 cup figs finely chopped 2¼ cups soft bread crumbs 1 cup brown sugar 2 eggs ⅓ cup milk ½ teaspoon salt

Chop suet, figs and bread crumbs in meat chopper. Add remaining ingredients, and steam three hours. Serve with Hot Chocolate Sauce, or cream sweetened and flavored. See colored illustration, Plate VII, opposite p. 227.

Steamed Chocolate Nut Pudding

2 tablespoons sugar ½ cup flour 4 tablespoons Lowney’s Premium Chocolate grated ½ cup milk 5 egg yolks ½ cup sugar 1 cup finely chopped nuts 5 egg whites 1 tablespoon butter ¼ teaspoon salt

Mix first five ingredients and boil two minutes. Beat yolks of eggs until lemon-colored and thick; add sugar, beat five minutes; add nuts, then add to chocolate mixture. When well blended, cut and fold in the whites of eggs beaten until stiff. Pour into buttered mold and steam one and one half hours. Remove from mold and serve with Hard Sauce.

Steamed Chocolate Pudding

2 tablespoons butter ¼ cup flour ¼ cup Lowney’s Always Ready Chocolate Powder ¼ teaspoon salt ½ cup milk 5 egg yolks ¾ cup sugar ½ cup finely chopped almonds 5 egg whites

Melt butter; add flour, chocolate, salt and milk; cook five minutes. Beat egg yolks until lemon-colored and thick; add sugar and almonds; when well blended, add chocolate mixture, and cut and fold in the beaten whites. Pour into a buttered mold, and steam one hour. Serve immediately with sugar and cream.

Baked Apple Dumpling

2 cups flour 2 tablespoons lard 2 tablespoons butter ½ teaspoon baking powder 1 teaspoon salt ¼ cup sugar ¼ cup water 8 apples cored cinnamon and nutmeg

Sift flour, baking powder and salt; work in lard and butter; when well mixed, add water. Cut paste in eight rounds, place apple in center of round, fill cavity with sugar and flavoring. Draw paste around apple; place in baking pan rough side down. Bake forty-five minutes. Serve with Lemon or Molasses Sauce.

Apple Sponge

¼ cup sugar ¼ cup milk 2 eggs 1 cup flour 2 teaspoons baking powder 5 sliced apples ½ teaspoon salt

Beat eggs; add sugar, flour in which baking powder has been sifted, and milk. Beat well; add apples; pour into buttered baking dish and bake in a moderate oven one hour. Serve with Italian Sauce.

Baked Apples No. 1.

Remove the core from eight apples of uniform size. Place in baking dish, add one fourth cup water, and baste frequently, during baking, with sugar and water.

Baked Apples No. 2

Core eight apples, arrange in baking dish, fill cavities with butter and sugar, bake until tender, basting with sugar and water. When done, arrange in serving dish; sprinkle with granulated sugar.

Apple Flame

8 apples 2 cups sugar 1 cup water raspberry jam rum or brandy 1 cup beaten cream

Pare and core the apples; boil sugar and water together ten minutes; arrange apples in buttered baking dish two inches apart; add sirup; cover and bake until apples are tender. Be careful to preserve shape of apples.

Remove from dish; boil sirup until thick; fill cavities with jam, pour sirup around them, and just before sending to table pour over them brandy or rum. Light and serve.

Apple Flamingo

8 apples (red) 2 cups sugar 1 cup water 1 cup cream 2 tablespoons lemon juice 2 tablespoons orange juice grated rind one half lemon grated rind one half orange

Wipe apples; arrange in baking dish; add sugar and water, and cook until tender, turning so that all sides may be evenly cooked. Be sure and preserve the shape.

Remove skin in a way to leave bright coloring on the apple.

Boil sirup until thick, add fruit juice and rind, pour around apples, and garnish with beaten cream.

Apple Soufflé

3 cups quartered apples 2 tablespoons butter ¾ cup sugar 3 egg yolks 6 egg whites nutmeg and lemon juice

Steam apples; add butter, sugar, yolks of eggs and flavoring. Cool, cut and fold in beaten whites, turn into buttered pudding dish, and bake forty-five minutes in a moderate oven. Serve with sugar and cream.

Scalloped Apple

1 cup sugar ½ teaspoon cinnamon 2 tablespoons lemon juice grated rind of one lemon ½ cup butter 1½ cups bread crumbs from center of loaf 4 cups sliced apples ¼ teaspoon salt ½ cup water

Arrange crumbs and apples in layers, in a buttered pudding dish, having crumbs on the top layer. Sprinkle each layer with sugar and cinnamon and dot with butter; add lemon juice, lemon rind and water, just before sprinkling on the last layer. Bake in slow oven one hour.

Apple Dumpling

4 cups sliced apples ½ cup water 2 cups flour 4 teaspoons baking powder ½ teaspoon salt ½ cup sugar 1 cup milk few gratings lemon rind

Mix and sift dry ingredients except sugar. Add milk. Fill a buttered pudding dish with apples, add sugar, water, lemon rind, cover with flour mixture, and steam one and one half hours. Serve with Lemon Sauce.

Apple Nests

8 apples 2 tablespoons flour 1 teaspoon salt 2 cups milk 3 egg yolks 3 egg whites

Arrange cored and pared apples in a buttered baking dish. Mix sugar, flour, milk; add yolks of eggs; when well blended, the well-beaten whites. Pour this mixture over apples and bake in a moderate oven until apples are tender.

Brown Betty

Prepare the same as Scalloped Apple, adding one half teaspoon cloves, one half teaspoon allspice, one half cup molasses, and one cup raisins seeded and chopped. Bake in slow oven one hour.

Apple Charlotte

8 slices of bread ½ cup butter 6 apples 1 cup sugar 1 tablespoon lemon juice ¼ cup chopped almonds 1 tablespoon butter

Dip bread in melted butter; butter mold; cut bread into strips an inch wide and the height of the mold. Line bottom and sides of mold with bread. Pare and cut up apples; add sugar, water and lemon juice; cook until apples are soft. Add chopped almonds, one tablespoon butter; pour into lined mold, cover with slices of buttered bread, and bake thirty minutes. Serve with Lemon Sauce or Hard Sauce.

Apples on a Bed of Rice

1 cup cooked rice 8 apples 2 cups sugar 1 cup water 2 tablespoons lemon juice strawberry jam

Press rice into charlotte russe mold; reheat in steamer. Pare and core apples; cook in sirup made of sugar and water until tender. Remove apples; boil sirup until thick; unmold rice; arrange apples around rice, fill cavities in apples with jam, and pour sauce around them.

Oranges on a Bed of Rice

Prepare in the same way as Apples on a Bed of Rice, except quarter oranges and omit jam.

Apple Batter Pudding

1 cup milk 1 cup flour 2 eggs 2 tablespoons butter 1 teaspoon salt 2 cups quartered apples 2 tablespoons lemon juice ¼ cup sugar

Mix sugar, salt, flour, eggs and milk. When smooth, add apples; pour into buttered baking dish, and bake in a moderate oven one hour. Serve immediately with Wine Sauce.

Peach Batter Pudding

Follow the rule for making Apple Batter Pudding, substituting peaches for the apples.

College Pudding

½ cup butter 1½ cups sugar 4 eggs ½ cup strained Apple Sauce ¼ teaspoon salt rind and juice of one lemon

Mix ingredients in order given. Line a pudding dish with Plain Paste, fill with apple mixture, and bake forty-five minutes in a moderate oven. Serve with butter and sugar.

Apple Indian

2 cups quartered apples ½ cup molasses ½ cup brown sugar 4 cups milk ¼ cup Indian meal 2 tablespoons butter 1 teaspoon salt cinnamon and nutmeg

Scald milk; pour on to Indian meal; add remaining ingredients; pour into buttered baking dish, and cook in slow oven four hours, keeping dish covered until the last hour, stirring occasionally.

Stewed Apples

Pare and core eight apples. Arrange in baking dish; fill cavities with Apple Jelly and chopped raisins. Cook until tender, basting with hot water, sugar and lemon juice. Ten minutes before removing from oven, spear all over with slivers of blanched almonds.

Vanilla Soufflé

¼ cup butter ⅓ cup flour 1 cup milk 4 eggs ½ cup sugar 1 teaspoon vanilla ¼ teaspoon salt

Make a white sauce with flour, butter, salt and milk. Beat yolks of eggs; add sugar and white sauce. Cut and fold in the well-beaten whites. Bake in individual ramekin dishes in a moderate oven, twenty to thirty minutes. Serve immediately with Orange or Sherry Sauce.

Orange Soufflé

3 egg yolks 3 egg whites 3 tablespoons powdered sugar rind of one half orange 1 tablespoon orange juice ½ tablespoon lemon juice ¼ teaspoon salt

Beat yolks until lemon-colored and thick. Add sugar, fruit juice and rind. Carefully fold in beaten whites. Pour into buttered dish, and bake fifteen to twenty minutes in moderate oven. Serve with Strawberry Sauce.

Bread Pudding

2 cups bread crumbs 4 cups milk 3 eggs ½ cup sugar 1 teaspoon salt 2 tablespoons butter cinnamon and nutmeg

Soak bread in milk; add beaten eggs and remaining ingredients. Bake one hour. Serve with hard sauce.

Bread Queen

Use rule for Bread Pudding, using whites of four eggs for meringue, and the yolks in the pudding instead of the three eggs. Before spreading on meringue, cover pudding with a layer of jam. Brown meringue slightly in the oven, and serve pudding hot or cold with cream.

Cracker Queen

Substitute one and one half cups cracker crumbs for bread crumbs in Bread Pudding, and add one cup seeded raisins cut in small pieces. Bake the same as Bread Pudding.

Buttered Bread Pudding

Butter twelve slices of bread; arrange in baking dish. Cover with four cups milk, four slightly beaten eggs, three fourths cup sugar, one half teaspoon salt, and the grated rind and juice of one lemon. Bake one and one half hours in slow oven. Serve with Hard Sauce.

Cocoanut Pudding

Use rule for Buttered Bread Pudding, sprinkle each bread layer with shredded cocoanut and chopped and seeded raisins. Serve with hard sauce.

Steamed Blueberry Dumpling

4 cups blueberries 2 cups sugar 1 teaspoon vinegar 1 tablespoon butter 2 cups flour 4 teaspoons baking powder 1 teaspoon salt ¾ cup milk

Mix flour, baking powder and salt; add butter, mix until mealy; add milk. Put sugar, berries and vinegar in bottom of buttered baking dish. Cover with flour mixture and steam forty-five minutes. Serve in dish in which it is cooked.

Raspberry Dumpling

Prepare in the same way as Steamed Blueberry Dumpling, using four cups of raspberries instead of blueberries.

Blackberry Dumpling

Substitute blackberries for blueberries, and proceed as for Steamed Blueberry Dumpling.

Cherry Duff

Substitute two quarts cherries, in rule for making Blueberry Dumpling.

Peach Duff

Use rule for Blueberry Dumpling, substituting one quart peaches for blueberries.

Fruit Snowballs

Use receipt for making Snow Puffs. When done, sprinkle with powdered sugar and garnish with Cherry Sauce.

Steamed Rice Pudding

1 cup rice 1½ teaspoons salt 8 cups cold water

Cook in steamer until water is absorbed and each kernel is separated. The time depends upon the age of the rice.

Caramel Rice Pudding

1 cup rice 6 cups milk 1 teaspoon salt 2 eggs 1 cup sugar grated rind of one half orange

Cook rice in milk, in double boiler, two hours; then add salt, eggs slightly beaten, and orange rind. Caramelize the sugar. When a golden brown liquid, pour into a hot pudding mold, coating the whole inner surface. Add rice mixture, cover and cook in oven in a pan of water twenty minutes. Remove from oven, let stand five minutes, turn on serving dish, and serve with Soft Custard.

Snow Puffs

½ cup butter 1 cup sugar ½ cup milk 2½ cups flour 3 teaspoons baking powder 4 egg whites ½ teaspoon salt

Cream butter; add sugar, flour, baking powder and salt alternately with milk. Beat well; add the stiffly beaten whites; steam forty-five minutes in buttered popover cups. Serve with Strawberry Sauce.

Blueberry Puffs

Use rule for Snow Puffs and serve surrounded by a sauce made by cooking two cups blueberries and one cup sugar together twenty minutes.

Cottage Pudding

1 cup sugar ¼ cup butter 2 eggs 1 cup milk 2 cups flour 3 teaspoons baking powder ¼ teaspoon salt

Cream butter and sugar together; add yolks of eggs beaten until thick, flour in which baking powder and salt have been sifted, alternately with milk; beat well and add the well-beaten whites. Pour into a well-buttered pudding dish. Bake forty-five minutes. Serve with Lemon, Vanilla, or Wine Sauce.

Steamed Cottage Pudding

Prepare the same as Cottage Pudding. Pour into buttered mold; steam one and one half hours. Serve with Lemon or Strawberry Sauce.

Indian Pudding, Steamed

1 cup corn meal ⅓ cup sour milk ½ cup molasses ⅓ cup chopped suet 1 teaspoon salt 1 teaspoon soda few grains ginger

Mix soda with sour milk, add other ingredients, pour into buttered mold, and steam four hours. Serve with Molasses Sauce.

Baked Indian Pudding

6 cups milk ¼ cup corn meal ¼ cup molasses 1 tablespoon butter ½ teaspoon salt few grains ginger

Scald one pint of milk with corn meal and cook twenty minutes; add remaining milk and rest of ingredients. Pour into deep earthen dish and bake, set in a pan of hot water, in a slow oven, four hours. The afternoon fire is the one best suited for cooking this pudding.

Indian Rice Pudding

4 cups milk ¼ cup rice ½ cup molasses 2 tablespoons butter ½ teaspoon ginger ¼ teaspoon salt

Mix ingredients in the order given, pour into deep baking dish, set in a pan of hot water, and bake two hours. Stir once during cooking.

Indian Rice with Apples

To Indian Rice Pudding, add two cups pared and quartered apples.

Indian Tapioca Pudding

½ cup pearl tapioca 6 cups scalded milk ¼ cup Indian meal 1 cup molasses ¼ cup butter 2 teaspoons salt 2 cups cold milk

Soak tapioca in cold water over night. Cook Indian meal and scalded milk in double boiler twenty minutes; add tapioca, molasses, butter, salt. Pour into buttered baking dish; cook two hours in slow oven.

At the end of the first hour, add the cold milk. Serve hot with butter or cream.

Rice Pudding

½ cup rice 1 teaspoon salt ½ teaspoon nutmeg 4 tablespoons sugar ½ cup seeded raisins 4 cups hot milk 2 cups cold milk

Mix first six ingredients; pour into buttered pudding dish; cook in a slow oven two hours, stirring occasionally the first hour. At the end of two hours add the cold milk and cook half an hour longer.

Serve with sugar and cream.

Christmas Plum Pudding

2 cups soft bread crumbs 2 cups chopped suet 1 cup chopped raisins 1 cup chopped citron 1 cup cleaned currants 1 teaspoon salt 1 teaspoon nutmeg 6 eggs ½ cup brandy ½ tablespoon lemon rind

Mix ingredients; pour into buttered mold; cover and steam four hours; bake in oven one half hour. Serve with Wine Sauce.

Graham Plum Pudding

1½ cups graham flour 1 cup molasses ½ cup milk 1 cup seeded raisins 1 teaspoon cinnamon ½ teaspoon cloves 1 egg ½ teaspoon soda 2 tablespoons butter

Beat egg; add liquids, flour in which soda has been sifted, fruit, spices and melted butter. Pour into buttered baking powder tins and steam four hours. Serve with Brown Sugar Sauce.

Steamed Fig Pudding

1 cup chopped figs ½ cup chopped suet 3 eggs 2¼ cups soft bread crumbs ⅓ cup milk 1 cup brown sugar 1 teaspoon salt

Cover bread crumbs with milk. Chop figs and suet together, add other ingredients, pour in buttered melon mold and steam from three and one half to four hours. Serve with Stirling Sauce.

Date Pudding

Use rule for Fig Pudding, adding one cup each chopped dates and shredded almonds, and omit figs.

Roly Poly Pudding

Roll pastry or a baking-powder biscuit dough very thin, about one eighth of an inch in thickness, spread with jam, blackberry, black currant, or raspberry. Roll like a jelly roll, press, and close the ends as tight as possible. Tie in a floured cloth, and cook in boiling water two hours, or steam in steamer one hour. Remove from cloth and serve on hot platter with Foamy Sauce.

Cream Croquettes

2 cups milk scalded 4 tablespoons cornstarch ¼ cup cold milk ¾ cup sugar 2 eggs ½ cup chopped almonds 1 teaspoon vanilla

Mix cornstarch and cold milk, add hot milk, and cook in double boiler until mixture thickens. Add eggs well beaten, sugar, almonds and vanilla. Cook two minutes. Pour into shallow pan; chill; cut into squares or rounds; dip in crumbs, egg and crumbs, fry in hot fat. Drain on brown paper, roll in powdered sugar, and serve. Serve with Lemon Sauce.

English Pudding

½ cup butter 1 cup seeded raisins 1 cup molasses ¾ cup milk 1 teaspoon salt 1 teaspoon soda ½ teaspoon cloves ½ teaspoon cinnamon ½ teaspoon mace 3-¾ cups flour

Cream butter; add remaining ingredients; pour into buttered mold; steam four hours. Serve with Brandy Sauce or Foamy Sauce.

PUDDING SAUCES

Apricot Sauce

½ cup apricot jam, or 1 cup apricot juice ½ cup sugar ½ cup water 1 teaspoon cornstarch 1 tablespoon lemon juice few grains salt

Boil all ingredients ten minutes.

Apple Sauce

1 cup chopped apple 1 tablespoon arrowroot few grains salt ½ cup cold water few grains cinnamon 1 tablespoon lemon juice grated rind of ½ lemon

Cook all together ten minutes. Strain, add more lemon juice if needed.

Banana Sauce

1 cup water ½ cup sugar 3 banana pulps 3 tablespoons lemon juice 2 eggs few grains salt

Boil sugar and water ten minutes. Mix remaining ingredients and pour hot sirup on to them. Beat well and serve hot.

Creamy Sauce

⅓ cup butter ⅓ cup powdered sugar 2 tablespoons cream 2 tablespoons wine

Mix butter and sugar until creamy, add wine and cream. Cook over hot water until liquefied.

Cream Sauce

1 cup powdered sugar 1 egg 2 cups cream 1 teaspoon vanilla

Mix egg yolk and sugar; add white of egg beaten until stiff, flavoring, and just before sending to the table the beaten cream. Serve cold.

Cream Brandy Sauce

1 cup water 1 cup sugar ⅓ cup cream 3 egg yolks 2 tablespoons brandy few orange rind gratings few grains salt

Cook sugar and water ten minutes; beat yolks; add cream, brandy, salt, orange rind gratings. Add sugar and water slowly and beat until mixture thickens.

Cream Sherry Sauce

3 tablespoons butter ⅓ cup sugar 2 egg yolks ⅔ cup cream 3 tablespoons sherry few grains salt

Mix butter, sugar, yolks and cream; cook in double boiler until mixture thickens; add wine, and serve.

Caramel Sauce

1 cup sugar 1 cup boiling water

Caramelize sugar in clean saucepan. When a light brown color, add water, and simmer fifteen minutes.

Cherry Sauce

1½ cups cherries 1 cup claret ½ cup sugar ½ glass Currant Jelly juice and rind of ½ lemon 1 inch stick cinnamon

Remove stones from cherries and cook all ingredients together until sirupy. Strain and serve.

Claret Sauce

1 cup sugar 1 cup water 1 cup claret

Boil sugar and water until sirupy, add claret, and serve hot or cold.

Coffee Sauce

½ cup sugar 2 eggs ¾ cup black coffee ½ cup cream few grains salt

Mix eggs, sugar, salt, and coffee, and cook in double boiler until mixture thickens. Chill; add beaten cream and serve cold.

Currant Sauce

1 cup sugar ⅓ cup water 1 cup currant juice 2 tablespoons lemon juice

Boil sugar and water until sirupy; add currant juice and lemon juice. Serve hot or cold.

Currant Jelly Sauce

1 cup sugar ¼ cup water 1 inch piece stick cinnamon ½ cup currant jelly

Boil sugar, water and cinnamon until sirupy. Remove cinnamon; add jelly; when melted, strain and serve.

Custard Sauce

2 cups milk 3 egg yolks 1 teaspoon butter ⅓ cup sugar 2 egg whites 1 teaspoon vanilla few grains salt

Make a custard of milk, egg yolks, sugar and salt; when thick, add butter, flavoring and beaten whites. Serve cold.

Foamy Sauce No. 1

1 cup sugar 3 egg whites 1 cup milk rind and juice of 1 lemon

Heat the milk. Beat egg whites until stiff; add sugar, continue beating; add milk and flavoring, continue beating. Serve when foamy.

Foamy Sauce No. 2

½ cup butter 1 cup powdered sugar 1 egg yolk 2 tablespoons wine 2 egg whites

Cream butter; add sugar, yolk of egg and wine. Cook over hot water until hot. Remove from fire and add beaten whites of eggs.

Foamy Sauce No. 3

3 egg whites ½ cup powdered sugar rind of ½ lemon 1 cup boiling water 1 teaspoon flavoring

Beat whites until stiff; add sugar and flavoring and continue beating, adding hot water very gradually. Serve hot or cold.

Fruit Sauce No. 1

1 cup sugar 1 cup water ½ cup fruit juice 2 tablespoons arrowroot

Mix arrowroot, sugar and water; boil ten minutes, stirring constantly. Add fruit juice and cook until sirupy, and serve hot.

Fruit Sauce No. 2

1 cup sugar ½ cup water 1 cup pulp and juice of fruit 1 tablespoon lemon juice

Boil sugar and water until sirupy. Add lemon and fruit juice and pulp. Serve hot without straining.

Grape Sauce

1 cup sugar ⅓ cup water 1 cup grape juice 1 tablespoon orange or lemon juice

Boil all together until sirupy. Serve hot or cold.

Hard Sauce No. 1

½ cup butter 1 cup powdered sugar wine, brandy, or vanilla 1 teaspoon hot water

Cream butter; add sugar by the teaspoon, and beat until light and creamy. Flavor and serve.

Hard Sauce No. 2

½ cup butter 1 cup powdered sugar 1 teaspoon vanilla 1 tablespoon brandy ¼ cup beaten cream

Cream butter; add sugar and cream alternately, flavoring, and serve very cold.

Stirling Sauce

½ cup butter 1 cup powdered sugar 3 tablespoons milk 2 tablespoons wine

Mix sugar, wine and milk, and warm in double boiler or over hot water. Add to creamed butter slowly. Do not permit the sugar mixture to become hot, only warm.

Kirsch Sauce

Use rule for Stirling Sauce, substituting one fourth cup kirsch for wine.

Lemon Sauce

2 teaspoons arrowroot or cornstarch 2 cups water 1 cup sugar grated rind and juice one lemon 1½ tablespoons butter

Mix arrowroot or cornstarch with sugar. Add boiling water and cook twenty minutes. Add flavoring and butter. Serve hot.

Maple Sauce

2 egg yolks ½ cup maple sirup ½ cup beaten cream few grains salt

Beat yolks until thick; add maple sirup and cook until it thickens. Add beaten cream, salt. Chill and serve.

Maraschino Sauce

1 cup sugar 1 tablespoon arrowroot 2 cups boiling water 2 tablespoons maraschino

Mix sugar, arrowroot and boiling water; boil ten minutes. Add maraschino. Chill and serve.

Orange Sauce No. 1

grated rind, juice and pulp of 3 oranges ⅓ cup powdered sugar 3 egg whites 1 tablespoon lemon juice

Beat whites until stiff; add remaining ingredients. Serve cold.

Orange Sauce No. 2

Make the same as Lemon Sauce, substituting the juice and rind of two oranges for lemon.

Rum Sauce

½ cup powdered sugar 2 egg yolks 2 egg whites 3 tablespoons rum ½ cup beaten cream

Mix sugar, yolks of eggs and rum, then the stiffly beaten whites. Cook until thick; add the beaten cream. Chill and serve.

Sabayon Sauce No. 1

4 egg yolks ¼ cup wine 4 tablespoons powdered sugar 1 tablespoon lemon juice

Mix all ingredients and, just before serving, cook over hot water until it begins to thicken.

Sabayon Sauce No. 2

1 whole egg 2 egg yolks ½ cup sugar ½ cup sherry 1 tablespoon lemon juice

Mix all ingredients and cook over hot water, stirring constantly until mixture thickens.

Strawberry Sauce

½ cup butter 1 cup powdered sugar 1 cup strawberries 1 beaten egg white

Cream butter; add sugar, egg white; beat well; add strawberries crushed to a pulp. Serve.

Vanilla Sauce

½ cup butter 1 cup powdered sugar 1 cup cream 1 tablespoon vanilla

Cream butter; add sugar, beaten cream and flavoring. Heat over hot water until all is liquid. Serve hot.

Brown Sugar Sauce

⅓ cup butter 1 cup brown sugar 2 teaspoons vanilla ⅓ cup cream

Mix cream and brown sugar, and add to creamed butter very gradually. When of creamy consistency, add flavoring.

Italian Sauce

2 tablespoons butter ¾ cup powdered sugar 2 teaspoons cornstarch ½ cup candied cherries 3 egg yolks juice and rind of 1 lemon ½ cup boiling water ½ cup angelica cut in pieces

Cream butter; add sugar and cornstarch, yolks of eggs well beaten, and boiling water; boil three minutes; add remaining ingredients and serve.

Chocolate Sauce

2 ounces Lowney’s Premium Chocolate 1 cup sugar ½ cup water 2 tablespoons butter ¼ teaspoon salt 1 teaspoon vanilla

Cook all the ingredients except vanilla twelve minutes; add vanilla, and serve hot. This sauce is especially good served with Vanilla Ice Cream, but is good with any gelatine dessert.

Orange Chocolate Sauce

4 tablespoons Lowney’s Premium Chocolate grated 3 tablespoons butter 3 egg yolks 4 tablespoons sugar ¼ cup rich milk ⅓ cup orange juice grated rind of 1 orange

Melt chocolate in top of double boiler; add butter, stir until well mixed; add egg yolks, one at a time, sugar, and milk. Cook until thickened, add orange juice and rind, and serve at once.

Chocolate Cream Sauce

¾ cup powdered sugar 1 cup cream ¼ cup Lowney’s Premium Chocolate grated ⅛ teaspoon salt 4 tablespoons hot water 1 egg white 1 teaspoon almond extract, or 1 tablespoon cordial

Melt chocolate; add sugar and boiling water; cook until glossy. Cool. Beat cream until stiff; add chocolate mixture gradually; cut and fold in beaten white. Flavor and serve. One half cup Lowney’s Cocoa may be substituted for the chocolate.

PASTRY

Rule for lining Plate and making Cover for Pie with Two Crusts

Roll the paste one quarter inch thick. Cut paste an eighth of an inch larger than plate. Cut strips three quarters inch wide for a rim. Cut upper crust at least one eighth inch larger than plate. Arrange lower crust on plate, wet edges with cold water, lay strips of paste or rim on this, taking care to lap and seal the ends with cold water. Fill the pie with whatever material is to be used. Cut little slits in center of upper crust. Lay on pie; wet edges of rim. Have all edges even, leaving fullness in center to allow for shrinking. Press edges lightly but firmly.

Rule for making a Pie with Under Crust only

Roll paste one eighth inch thick. Cut one inch larger than plate. Spread on plate; fold edge under, making paste the size of plate. This edge may be fluted or plain. Chill before filling.

Rule for Baking Pies

Perforated tin pie plates secure a well-baked under crust. Place pie in hot oven at first, reducing heat after crust becomes hardened. Turn frequently while baking, and bake until a golden brown—about forty-five minutes.

Chopped Paste

1½ cups flour 4 tablespoons lard 4 tablespoons butter ½ teaspoon salt cold water

Sift salt and flour; add lard and butter when thoroughly chilled. Chop until like meal; add cold water to make a stiff dough. Chill; roll on a floured cloth or molding board into a rectangular shape; fold ends towards center, double, turn halfway round, and roll again.

This paste is a superior one. Chill before rolling for pies.

Plain Paste

Use same rule as for Chopped Paste. Chop lard into sifted flour; when thoroughly mixed, add salt and water to form dough. Chill; roll in rectangular piece; place butter which has previously been shaped, flattened, and chilled on middle of one side of paste; fold over other side, press edges together, and fold one end under and one end over butter, making six layers. Roll again into rectangle; fold in same way, and so continue three times. If butter begins to soften, roll paste in cheese cloth and place on ice until hard enough to roll easily. Be careful not to wet the cheese cloth.

Puff Paste

1 pound butter 1 pound flour cold water

Shape and flatten butter into a round cake. Chill. Sift flour several times; add cold water to form a dough a little stiffer than for baking powder biscuit. Chill. Place butter in same way as directed in Plain Paste and roll paste seven times. Chill if necessary between each rolling.

Apple Pie No. 1

Use either Puff or Plain Paste. For filling for a medium-sized pie tin, use three cups pared and sliced apples, one half cup sugar, one eighth teaspoon salt, one tablespoon butter, one fourth teaspoon cinnamon, one tablespoon lemon juice, and grated rind of one half lemon.

Apple Pie No. 2

Use either Puff or Plain Paste. For filling use rule for Apple Sauce, and season to taste.

Blueberry Pie

Line a deep perforated tin with Plain or Chopped Paste; brush with water or white of egg. Fill with floured blueberries; add sugar, butter, salt and vinegar. Allow one cup of sugar to three cups of berries, one tablespoon butter, one eighth teaspoon salt, and one half teaspoon vinegar. Cover with crust and bake.

Blackberry Pie

Use rule for Blueberry Pie, omitting flour and vinegar.

Cranberry Pie

Use Plain or Chopped Paste. Fill with two cups cranberries, one and one half cups sugar, one quarter cup water, and one tablespoon butter. Cover with upper crust or a lattice of paste strips; or bake without any upper crust. Decorate when done with pastry baked in fancy shapes.

Cranberry Pie No. 2

Use Plain Paste. For filling, mix one and one quarter cups chopped cranberries, one half cup chopped raisins, one cup sugar, one quarter cup water, and one tablespoon butter.

This is sometimes called Mock Cherry Pie.

Currant Pie

Use Plain Paste. For filling, mix two cups cleaned, fresh currants, two cups sugar, two tablespoons flour, two eggs, and one eighth teaspoon salt.

Bake with two crusts; or omit upper crust and cover with meringue when cooked.

Custard Pie

Use Plain or Chopped Paste. For filling, mix three eggs, one fourth cup sugar, one eighth teaspoon salt, one eighth teaspoon nutmeg, and two cups milk. Bake in slow oven.

Citron Pie

Use Plain or Chopped Paste. For filling, mix two cups seeded raisins chopped, two cups citron chopped, one and one half cups sugar, grated rind of one lemon, four tablespoons lemon juice, one eighth teaspoon salt.

Cocoanut Pie

Line a plate with Plain Paste; fill with following mixture: two cups milk, three egg yolks, one half cup sugar, two tablespoons cornstarch, one cup grated cocoanut, one fourth teaspoon salt, grated rind and juice of one lemon, and one tablespoon butter.

Date Pie

Use Plain Paste. Add one and one half cups of dates, which have been cooked in boiling water until tender and pressed through a sieve, to Custard Pie filling.

Lemon Pie No. 1

Use Plain Paste. For filling, mix two tablespoons cornstarch, one cup sugar, and one half cup boiling water, boil five minutes, add one tablespoon butter, juice and rind of one lemon, and two eggs well beaten.

Lemon Pie No. 2

Use Plain Paste. For filling, mix one cup sugar, yolks of four eggs, one eighth teaspoon salt, one cup milk, grated rind and juice of one lemon, and the whites of four eggs beaten until stiff. Cover with meringue when done.

Mince Pie

Use Plain Paste for under crust, fill with mince-meat, cover with Puff Paste.

Peach Pie

Use Plain or Chopped Paste. For filling use two cups peaches, cut into eighths, one cup sugar, one tablespoon butter, one eighth teaspoon salt, and two tablespoons water.

Plum Pie

Use Plain or Chopped Paste. Remove stones from two cups plums; add one half cup sugar; dredge with flour; add two tablespoons lemon juice and one tablespoon butter.

Prune Pie

Substitute prunes for plums and follow rule for Plum Pie.

Pumpkin Pie

Line pie plate with Plain Paste. For filling, mix one and one half cups stewed and strained pumpkin, one and one half cups milk, one egg, three fourths cup brown sugar, one tablespoon butter, one half teaspoon each of salt and ginger, and one teaspoon cinnamon.

Chocolate Cream Pie

2 squares Lowney’s Premium Chocolate or ½ cup of Lowney’s Cocoa ¼ cup cornstarch 2 cups milk 2 egg whites ½ cup sugar 3 egg yolks ¼ teaspoon salt 1 tablespoon vanilla

Melt two squares Lowney’s Chocolate or one half cup Lowney’s Cocoa, add sugar, cornstarch, egg yolks, salt and milk. Cook in double boiler till thick, stirring constantly; flavor with vanilla. Pour into a baked pie crust shell, cover with a meringue made by beating egg whites till stiff and adding two tablespoons sugar; brown in oven and serve cold. See colored illustration, Plate VIII, opposite p. 227.

Rhubarb Pie

Use Plain Paste. For filling, mix two cups rhubarb cut in inch pieces, one cup sugar, two tablespoons each of butter and flour, one egg, one eighth teaspoon salt, and one teaspoon lemon juice.

Squash Pie

Use Chopped Paste. For filling, mix one cup stewed and strained squash, one half cup sugar, one half teaspoon salt, two eggs, one half teaspoon cinnamon, one fourth teaspoon nutmeg, and one half cup milk.

A very good pie may be made by using one and one half cups of the squash left from dinner, sweetening and seasoning it without adding eggs.

Mince Pie Filling

3 lbs. lean beef finely chopped 2 lbs. suet finely chopped 3 qts. apples finely chopped 3 lbs. raisins seeded and chopped 2 lbs. currants 3 lbs. citron cut in small pieces ½ cup candied orange peel chopped ½ cup candied lemon peel chopped ½ cup lemon juice ¼ cup orange juice 2 tablespoons salt 4 cups sugar 1 cup coffee 2 cups cider 1 teaspoon cloves 1 teaspoon allspice 2 teaspoons cinnamon 3 cups brandy 1 cup sherry 1 cup Currant Jelly

Mix all ingredients except brandy and sherry, and cook two hours; add liquor; let stand in crock for a week before using.

Vol-au-vent No. 1

Roll Puff Paste one half inch thick. Cut out in desired shape, wet edges, and place one inch rim on wet edge. Prick several times in center that paste may rise evenly. Chill. Cut cover the size of space inside the rim. Decorate top of cover with paste circles, crescents, or diamonds, always wetting under surface with cold water before arranging. Chill before baking.

Pâté Shells

Roll Puff Paste one third inch thick; shape with round cutter; cut rings from one half the rounds. Place rings on rounds, using cold water to hold them together. Chill until stiff before baking.

Bouchées

Roll Puff Paste one fourth inch thick. Cut with small round cutter; make impression on round with smaller round cutter. Chill until stiff before baking.

Tarts

Roll Puff Paste a little less than one fourth inch in thickness. Cut in rounds, squares, or diamonds; put on rim, wetting edges. Chill and bake.

Vol-au-vent No. 2

Cover the outside of a charlotte russe mold with Puff Paste, cut one fourth inch thick. Prick surface of paste, chill, and bake. Cut a cover for vol-au-vent to fit mold; prick, chill, and bake. Remove vol-au-vent from mold immediately after baking.

Rule for Baking Puff Paste

Always chill Puff Paste before baking. Place in very hot oven; protect upper surface of paste, if necessary, at first.

Pâtés should be baked in twenty-four minutes; after the first fifteen, decrease heat.

Vol-au-vent should bake forty-five minutes to one hour, and should be turned frequently. Remove soft inside portion as soon as taken from oven. Tarts and bouchées should be baked the same as pâtés.

Frangipane Tartlets

Cover fluted patty tins with Puff Paste. Make covers a little larger than patty tins. Bake in a hot oven. Fill with Frangipane Cream. Cover with meringue, and decorate with cherries, angelica, and blanched and browned almonds.

Frangipane Cream

Mix two tablespoons flour, one fourth cup powdered sugar, and one fourth cup cream until smooth. Cook ten minutes, stirring constantly; add four egg yolks, one tablespoon each of sherry, lemon juice, lemon rind, and chopped citron. Cook in double boiler until mixture thickens.

Almond Sticks

Roll Puff Paste one eighth inch thick. Brush with white of egg, sprinkle with shredded almonds and powdered sugar. Cut in strips one half inch wide and three inches long. Bake in a quick oven.

Cheese Straws

Roll Puff Paste—trimmings will do for this purpose—one eighth inch thick. Sprinkle with salt, cayenne pepper, and grated cheese. To keep these ingredients on the paste, pat and fold in three layers. Roll again, spread, fold, and roll as before. Cut in strips half inch wide and five inches long. Bake in a quick oven.

Banbury Tarts

Make tarts and fill with the following cooked mixture: mix for filling, one cup seeded and chopped raisins, one cup sugar, three tablespoons cracker crumbs, one egg, one tablespoon butter, one eighth teaspoon salt, juice and rind of one lemon.

Banbury Squares

Roll Chopped Paste one fourth inch thick; cut in three inch squares. Put one and one half teaspoons Banbury mixture on one side of square, wet edges, fold to make a triangle, prick, and bake.

Apple Tarts

Fill tarts with Apple Sauce to which has been added one tablespoon butter.

Cranberry Tarts

Fill tarts with cranberry filling used for Cranberry Pie.

Lemon Tarts

Fill tarts with Lemon Cream used for Lemon Pie, cooked in double boiler until thick.

Peach Tarts

Cook two cups peaches cut in eighths, one cup sugar, one tablespoon lemon juice, one tablespoon butter, and a few grains salt, until peaches are tender. Cool and fill tarts.

Pineapple Tarts

Cook one cup grated pineapple, one fourth cup sugar, two egg yolks, grated rind and juice of one lemon, and few grains of salt, until thick. Chill and fill tarts.

Gooseberry Tart

For this tart cover the outside of a round agate-ware baking dish with Chopped Paste. Chill, bake. For filling, mix four cups gooseberries, one cup sugar, few gratings lemon rind, few gratings nutmeg. Stew until gooseberries are tender; add two tablespoons butter. Use hot or cold in paste shell. Serve with cream or Soft Custard.

Lemon Crisps

Cut Puff Paste in strips four inches long, one inch wide, and one fourth inch in thickness. Chill and bake. Arrange in pairs with Lemon Filling between.

Orange Crisps

Prepare the same as Lemon Crisps, using Orange Filling.

Chantilly Tarts

Fill tarts with Strawberry Jam; serve with whipped cream.

Crisp à la Russe

Roll Puff Paste one eighth inch thick. Cut in strips two inches wide and four inches long. Spread one half with jam or jelly, fold over other half, press edges together, bake in hot oven. Brush with white of egg, sprinkle with almonds. Brown in oven.