Part 5

Scald milk; beat egg yolks; stir in sugar and salt; add hot milk gradually, mixing well. Cook slowly in saucepan until mixture begins to thicken, stirring continually. Cool, flavor and put into dish. Make meringue of whites whipped until dry, and into which jelly has been beaten, a teaspoon at a time, and heap on top; or drop meringue by spoonfuls on top of custard and put small pieces of jelly in center of each. Chill and serve.

Huckleberry or Blueberry Float

1 cup berries 3 tablespoons sugar 1 cup flour 2 teaspoons Royal Baking Powder 1/4 teaspoon salt 1 teaspoon shortening 1/2 cup milk

Pick over and wash berries; put into small saucepan with half cup of water, and bring quickly to boil; add sugar and boil 5 minutes. Sift flour, baking powder and salt; mix in shortening very lightly; add milk slowly. Take a teaspoonful at a time in floured hands and roll into balls. Place on floured pie tin; brush with cold milk and bake about 12 minutes in hot oven. While warm break in half; butter each biscuit; put into dish and pour berries over. Serve hot with hard sauce.

Christmas Plum Pudding

2 cups ground suet 2 cups bread crumbs 2 cups flour 2 teaspoons Royal Baking Powder 2 cups sugar 2 cups seeded raisins 2 cups currants 1 cup finely cut citron 1 cup finely cut figs 1 tablespoon finely cut orange peel 1 tablespoon finely cut lemon peel 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1 tablespoon salt 1 cup water 1 cup grape or other fruit juice

Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix thoroughly. Add more water if necessary to make stiff dough. Fill greased molds 2/3 full, and steam five or six hours. This pudding should be prepared and cooked a week or more before used. Before serving steam one hour and serve with hard, lemon or foamy sauce.

Cream Puffs

1 cup boiling water 1/2 cup shortening 1 cup flour 1/8 teaspoon salt 3 eggs 2 teaspoons Royal Baking Powder

Heat water and shortening in saucepan until it boils up well; add all at once flour sifted with salt and stir vigorously. Remove from fire as soon as mixed, cool, and mix in unbeaten eggs, one at a time; add baking powder; mix and drop by spoonfuls 1-1/2 inches apart on greased tin; shape into circular form with wet spoon. Bake about 25 minutes in hot oven. Cut with sharp knife near base to admit filling.

CREAM FILLING

1 cup sugar 1/3 cup corn starch 1/8 teaspoon salt 1 egg 2 cups scalded milk 1 teaspoon vanilla extract

Mix dry ingredients; add slightly beaten egg and stir into this gradually the scalded milk. Cook about 15 minutes in double boiler, stirring constantly until thickened. Cool slightly and flavor.

Sweetened whipped cream may be used instead of this filling.

Steamed Fig Pudding

1/4 cup shortening 1 cup sugar 1 egg 1 cup milk 2 cups flour 4 teaspoons Royal Baking Powder 1/8 teaspoon salt 1/2 teaspoon vanilla or lemon extract 1-1/2 cups chopped figs

Cream shortening; add sugar slowly and beaten egg; add milk; mix well; add flour, baking powder and salt, which have been sifted together; add flavoring and figs. Pour into greased pudding mold and steam for two hours. Serve with foamy sauce.

Prune Puff

4 eggs 1/2 cup powdered sugar 1 cup cooked prunes

Whip egg whites to stiff froth; add sugar slowly, beating continually; add prunes which have been stoned and chopped; whip until very light. Bake in pudding dish in moderate oven about 10 minutes. Serve cold with soft custard made from yolks of eggs (see recipe for Floating Island, page 24).

Other soft fruits may be used in the same way served hot with sauce or whipped cream.

Lemon Jelly

1 cup sugar 1-1/2 cups water 1 tablespoon granulated gelatine 1/4 cup lemon juice

Boil sugar and water two or three minutes; add gelatine which has been soaked in two tablespoons cold water, stirring constantly; add lemon juice. Chill in mold which has been dipped in cold water and serve.

Fruit may be molded in the jelly by chilling part of mixture, adding fruit, then jelly; chilling and so on until mold is filled.

Jelly Roll

1 cup sugar 1-1/2 cups flour 2 teaspoons Royal Baking Powder 1/8 teaspoon salt 2 eggs 4 tablespoons hot water currant or other jelly

Sift dry ingredients; stir in beaten eggs; add hot water slowly; beat until smooth; pour into large well greased pan. Batter should be spread very thin and not more than 1/4 inch thick when baked. Bake in moderate oven 8 to 10 minutes. Turn out on sheet of brown paper; beat jelly with fork and spread on cake. With sharp knife trim off all crusty edges and roll up while still warm by lifting one side of paper. To keep roll perfectly round, wrap in slightly damp cloth until cool. Sprinkle with powdered sugar.

Pudding Sauces

Hard Sauce

1/2 cup butter 1 cup powdered sugar 1/2 teaspoon flavoring extract

Cream butter until very light; add sugar very slowly, beating until light and creamy. Add flavoring and beat again.

Foamy Sauce

6 tablespoons butter 1 cup powdered sugar 3 eggs 1 teaspoon vanilla extract 2 tablespoons boiling water

Cream butter; add sugar slowly, beating continually; beat egg yolks until thick and add gradually; beat well; add stiffly beaten egg whites, flavoring and water. Before serving, heat over boiling water five minutes, stirring constantly.

Chocolate Sauce

1 ounce unsweetened chocolate 1 tablespoon butter 1/3 cup boiling water 1 cup sugar 1/2 teaspoon vanilla extract

Melt chocolate in top of double boiler. Add butter and when mixed pour water on slowly, stirring constantly, then add sugar. Bring to boiling point and boil about fifteen minutes, add vanilla, and serve hot.

Maple Sauce

1 cup sugar 1 cup water 1 tablespoon lemon juice 1 tablespoon maple flavoring 1 teaspoon corn starch

Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, corn starch mixed with a little cold water, lemon juice and maple flavoring; boil 3 minutes. Serve hot.

Lemon or Orange Sauce

1 cup water 2 tablespoons lemon or orange juice 2 tablespoons sugar 1 teaspoons corn starch

Boil water, sugar and corn starch mixed with little cold water. Boil 5 minutes and add fruit juice and 1 tablespoon caramel if dark color is desired.

Fruit Sauce

1/3 cup butter 1 cup fresh strawberries, raspberries or canned fruit drained from syrup 1 cup powdered sugar 1 egg white

Cream butter; add sugar gradually; add egg beaten until stiff and beat well; add slowly fruit which has been carefully prepared and mashed. Beat until creamy.

Caramel Sauce

2 cups granulated sugar 5 cups boiling water

Melt sugar in saucepan and heat, stirring constantly until golden brown; add boiling water. Cook three minutes.

Pastry and Pies

A pinch of salt and a little Royal Baking Powder make pastry light, flaky and more digestible.

Pastry should rise in baking to double its thickness, and be in light flaky layers. The novice must learn to handle it lightly and as little as possible in rolling and turning. It is important to have all materials and utensils cold.

Pastry is better if allowed to stand in the icebox several hours before using.

Plain Pastry

2 cups flour 1/2 teaspoon salt 2 teaspoons Royal Baking Powder 1/2 cup shortening cold water

Sift together flour, salt and baking powder; add shortening and rub in very lightly with tips of fingers. Add cold water very slowly, enough to hold dough together (do not work or knead dough and handle as little as possible). Divide in halves; roll out one part thin on floured board, and use for bottom crust. After pie is filled roll out other part for top. Cover pie; press edges together; trim off pastry and bake.

Rich Pastry

2 cups pastry flour 1/2 teaspoon Royal Baking Powder 1/2 teaspoon salt 2/3 cup shortening cold water

Sift flour, baking powder and salt; add one-half shortening and rub in lightly with fingers; add water slowly until of right consistency to roll out. Divide in halves; roll out one half thin; put on in small pieces half remaining shortening; fold upper and lower edges in to center; fold sides in to center; fold sides to center again; roll out thin and put loosely over pie plate, bringing paste well over edge of plate; trim off edges. Repeat with other half for top crust.

Apple Pie

1-1/2 cups flour 1-1/2 teaspoons Royal Baking Powder 1/2 teaspoon salt 1/3 cup shortening cold water 4 apples or 1 quart sliced apples 4 tablespoons sugar 1 tablespoon butter

Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar, and small pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust with cold water; roll out remainder of pastry; cover pie, pressing edges tightly together, trim off extra pastry; prick top, and bake in moderate oven 30 minutes.

Lemon Meringue Pie

2 cups water 3 tablespoons corn starch 2 tablespoons flour 1 cup sugar 3 eggs 4 tablespoons lemon juice 1 teaspoon grated lemon rind 1 teaspoon salt

Line pie plate loosely with pastry and bake about 10 minutes or until very light brown. Put water on to boil; mix corn starch, flour and sugar with 1/2 cup cold water until smooth; add egg yolks; mix well and add slowly to boiling water. Cook 5 minutes, stirring constantly; add lemon juice, rind and salt. Pour into baked crust. Beat egg whites; add 3 tablespoons sugar and spread thickly over top of pie. Dust with sugar and brown in very slow oven.

Strawberry Pie

1 cup flour 1/2 teaspoon salt 2 teaspoons Royal Baking Powder 4 tablespoons shortening 1/4 cup cold water 1 quart strawberries

Sift dry ingredients together; rub in shortening very lightly with finger tips; add water slowly to make a stiff dough. Roll out on floured board and use for bottom crust of pie, being careful to fold the paste well over the edge of pie plate. Bake in hot oven 12 to 15 minutes.

If glazed crust is desired, brush edges after baking with boiling hot syrup (2 tablespoons syrup and 1 tablespoon water) and return to oven for 1 or 2 minutes until syrup hardens. Fill the baked crust with fresh selected hulled strawberries and cover with syrup made as follows:

Add 1/2 cup sugar and 1/2 cup strawberries to 2 cups boiling water; bring to a boil and strain; add 1 tablespoon corn starch which has been mixed with little cold water. Cook over hot fire for a minute or two, stirring constantly; remove from fire and beat hard; return to slow fire, cook very gently until thick. Pour while hot over strawberries. Serve either hot or cold.

Mince Pie

Mince Pie should always be made with two crusts. Line pie plate with paste, page 26, fill with mince meat, cover with paste and bake in hot oven 25 minutes.

Mince Meat

2 lbs. fresh lean beef, boiled and chopped fine when cold 1 lb. suet chopped very fine 5 lbs. chopped apples 1 lb. seeded raisins 2 lbs. currants 3/4 lb. sliced citron 1-1/2 teaspoons cinnamon 1 grated nutmeg 2 tablespoons ground mace 1 tablespoon ground cloves 1 tablespoon allspice 1 tablespoon fine salt 2-1/2 lbs. brown sugar 1 qt. sherry or 1 qt. boiled cider 1 pt. brandy

Mix all ingredients thoroughly. Pack in jars. Store in cold, dry place. Allow to stand 24 hours before using.

Custard Pie

3 eggs 3/4 cup sugar 1 teaspoon salt 2 cups milk 1 teaspoon vanilla extract

Beat eggs; add sugar, salt and scalded milk slowly. Line pie plate with paste, page 26, pour in custard. Bake in moderate oven 25 to 30 minutes. The custard is baked when a knife put in center comes out dry.

Cocoanut Pie is made the same way, adding 1 cup fresh grated cocoanut, and using only 2 eggs. Bake as above.

Pumpkin Pie

2 cups stewed and strained pumpkin 2 cups rich milk or cream 3/4 cup brown or granulated sugar 2 eggs 1/4 teaspoon ginger 1/2 teaspoon salt 1 teaspoon cinnamon

Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, cinnamon, and beat 2 minutes. Pour into pie tin which has been lined with pastry. Place in hot oven for fifteen minutes, then reduce heat and bake 45 minutes in moderate oven.

Rhubarb Pie

2 cups rhubarb 1 cup sugar 1 tablespoon corn starch or flour 1/4 teaspoon salt

Cut off root, stem ends and peel; cut into small pieces; put into deep pie plate which has been lined with paste, page 26, sprinkle with corn starch, salt and sugar. Cover with paste and bake in hot oven about one-half hour.

Berry Pies

3 cups blueberries, huckleberries, or blackberries 2/3 cup sugar 1/4 teaspoon salt 1 teaspoon flour 1 teaspoon butter

Line a pie plate with plain paste, page 26, fill heaping with berries; dredge with flour, salt and sugar; dot with small pieces of butter; cover with top crust or strips of pastry across top. Bake about 45 minutes in moderate oven.

Other fruit pies can be made in the same way.

Cherry Tarts

1-1/2 cups flour 1/2 teaspoon salt 3 teaspoons Royal Baking Powder 6 tablespoons shortening 1/3 cup cold water 1 quart pitted cherries

Sift dry ingredients together; rub in shortening very lightly with fingertips; add water slowly, just enough to make stiff dough; roll out very thin on floured board and line patty pans, being very careful to have pastry come well over the edges of pans. Bake in hot oven about 12 or 15 minutes. Fill with cherries. Cover with hot syrup made as for strawberry pie, page 27, using 1/2 cup juice from the cherries instead of strawberries.

Other fruit can be used in place of cherries.

Frozen Desserts

How to Freeze

Scald can, cover and dasher, adjust can in freezer; put in dasher; pour in the mixture to be frozen and fasten cover (the can should never be more than 3/4 full); adjust crank and turn once or twice. Fill space around can to within an inch of top with ice and salt (three parts crushed ice to one part salt), packing hard. Turn slowly at first, increasing speed when mixture begins to stiffen. Add more ice and salt as required. When mixture is very firm, wipe off cover, open can and remove dasher; scrape frozen mixture from dasher and sides of can, and pack down solidly; cover with paper and replace can cover. Put cork in opening in cover. Pour off salt water if there is danger of its getting into the can. Fill up over top of can with ice and salt (four parts ice to one part salt). Cover freezer with heavy blanket and keep in cool place until ready to serve.

Philadelphia Ice Cream

1 quart cream 1 cup sugar 1 tablespoon vanilla extract

Scald half pint of cream; add sugar and stir until dissolved. Cool and add remainder of cream and vanilla. Freeze as above.

Strawberry Ice Cream

Add to Philadelphia Ice Cream before freezing one quart of berries which have been washed, hulled, crushed and slightly sweetened.

Chocolate Ice Cream

Melt 2 ounces unsweetened chocolate with half pint cream and proceed as for Philadelphia Ice Cream.

French Ice Cream

1 cup milk yolks of 4 eggs 1 cup sugar 1/8 teaspoon salt 1 tablespoon vanilla extract 1 quart cream

Scald milk and add to beaten egg yolks; add sugar, salt, vanilla and cream which has been whipped. Freeze as above.

Frozen Pudding

3 cups milk 3 eggs 1 cup sugar 1 tablespoon corn starch 1 cup chopped mixed fruit

Scald milk in double boiler. Mix corn starch with a little cold milk; add beaten eggs, sugar and a few grains of salt; mix well and add slowly to scalded milk, stirring until it thickens. Cool and add fruit, which has been put through food chopper. The fruit is a matter of taste. It may be 2 tablespoons raisins, 1 tablespoon citron, 1 tablespoon cherries, 1 tablespoon blanched almonds and 1 tablespoon candied pineapple. Freeze, but not too stiff; put into mold and pack in ice and salt until ready to serve.

Grape Sherbet

1 pint grape juice 1 cup sugar 1 quart milk

Warm grape juice, and in it dissolve sugar; mix thoroughly with ice cold milk; freeze at once. This makes a lilac colored sherbet.

Lemon Sherbet

juice of 3 lemons 1-1/2 cups sugar 1 quart milk

Mix juice and sugar, stirring constantly while slowly adding very cold milk. If added too rapidly, mixture will curdle. However, this does not affect quality. Freeze and serve.

Orange Water Ice

juice of 6 oranges 2 teaspoons orange extract juice of 1 lemon 1 quart water 2 cups powdered sugar 1/2 cup cream

Mix all ingredients together; strain and freeze.

Strawberry Mousse

1 box strawberries 1 cup sugar 1/4 box or 1 tablespoon granulated gelatine 2 tablespoons cold water 3 tablespoons boiling water 1 quart cream

Wash and hull berries, sprinkle with sugar and let stand one hour; mash and rub through fine sieve; add gelatine which has been soaked in cold water and dissolved in the boiling water. Set in pan of ice water and stir until it begins to thicken; fold in whipped cream. Put into mold, cover, pack in salt and ice, 1 part salt, 3 parts ice; allow to stand 4 hours. Raspberries or peaches or shredded pineapple may be used instead of strawberries.

Soups

Soup stock is the liquid in which bones, cooked or uncooked meat and vegetables have been boiled.

Gravies and browned pieces of meat are often added to the soup kettle for color and flavoring.

The stock should be strained, quickly cooled and all fat removed.

A great variety of soups may be made by adding to any soup stock, previously cooked macaroni, spaghetti, vermicelli noodles or vegetables.

Cream soups are made with a cream sauce foundation to which is added the strained pulp of vegetables or fish.

Brown Soup Stock

6 lbs. shin of beef 3 to 6 quarts cold water 1 bay leaf 6 cloves 1 tablespoon mixed herbs 2 sprigs parsley 1/2 cup carrot 1/2 cup turnip 1/2 cup celery 1/2 cup onion

Wipe beef and cut lean meat into inch cubes; brown one-third in hot frying pan; put remaining two-thirds with bone and fat into soup kettle; add water and allow to stand 30 minutes. Place on back of range; add browned meat and heat gradually to boiling point. Cover and cook slowly six hours; add vegetables and seasoning one hour before it is finished. Strain and put away to cool. Remove all fat; reheat and serve.

Bean Soup

2 cups beans 2 tablespoons finely cut onion 2 tablespoons finely cut bacon 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons chopped parsley 1 teaspoon thyme 3 tablespoons flour

Soak beans in water over night. Drain and put into saucepan with six cups boiling water and boil slowly two hours or until soft; add onion and bacon which have been fried light brown; boil five minutes; add salt, pepper, parsley and thyme. Mash beans with back of spoon and add flour which has been mixed with a little cold water; boil five minutes and serve.

Cream Soups

This is the foundation or sauce for many fish and vegetable cream soups.

1 quart milk 1 tablespoon butter 1 teaspoon salt 1 teaspoon white pepper 2 tablespoons flour 1 cup boiling water

Scald milk and add butter and seasoning; thicken with flour, which has been mixed with little cold water. Thin with boiling water and boil two minutes.

For pea soup boil and mash 1 pint green peas and add to sauce.

For cream of celery boil 1 pint cut celery until tender; rub through sieve, add to milk, and proceed as above.

For potato soup boil and mash 6 large potatoes, stir into milk, proceed as above, and strain. Just before serving stir in a tablespoon chopped parsley.

For corn soup add to sauce a can of corn or corn cut from 6 ears boiled fresh corn, 1 tablespoon sugar, and boil 15 minutes. Strain and serve.

For cream of fish soup add to milk about one pound of boiled fish, which has been put through sieve and proceed as above.

Creole Soup

1/4 cup rice 1/2 cup cut onion 2 tablespoons bacon drippings 2 cups tomatoes 2 teaspoons salt 1 teaspoon sugar 1/8 teaspoon paprika 1 tablespoon cut parsley

Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onions in pan with drippings until tender, but not brown; add tomatoes and boil 10 minutes; rub through strainer into boiled rice and water; add seasoning and sprinkle with parsley. Add a little chopped green pepper if desired.

Cream of Tomato Soup

1 quart tomatoes 1/4 teaspoon soda 4 tablespoons butter 4 tablespoons flour 1 quart milk 1 tablespoon salt 1/2 teaspoon pepper

Stew tomatoes slowly one-half hour. In the meantime, melt butter, stir in flour and cook over low flame, adding milk slowly; add seasoning. Strain tomatoes; add soda; stir into sauce and serve immediately.

Onion Soup

2 cups finely chopped onion 2 tablespoons butter or bacon drippings 4 cups rice water or vegetable stock 1 teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon paprika 2 tablespoons chopped parsley

Cook onions and butter or drippings in covered saucepan, shaking pan often. When onions are tender add rice water or stock; boil 5 minutes; add seasoning and chopped parsley.

Fish

When a fish is fresh the flesh is firm and the gills are a bright pink.

To clean: Hold fish by the tail and with a sharp knife scrape off scales toward the head; wipe with damp cloth; slit underside; carefully remove entrails; wash with cold water, removing all clots of blood from backbone.

Always cook fish thoroughly.

Broiled Fish

Clean, wash, and split, removing backbone and fins along the edge. Very large fish should be cut into slices. Dry with cheesecloth; season with salt and pepper. Cook on well-greased broiler, from 10 to 20 minutes, turning once. Remove to hot platter; add melted butter and sprinkle with chopped parsley; garnish with slices of lemon and serve.

Baked Fish

Prepare as for "Broiled fish." Brush pan with drippings; place fish, skin side down; dust with salt, pepper and flour; pour over 2 tablespoons melted butter and 1/2 cup milk. Bake in hot oven 20 to 25 minutes or until brown. Remove to hot platter, sprinkle with chopped parsley and serve.

Fried Fish

Clean, removing head and tail, unless fish are small; wash with cold water and dry with cheesecloth; dust with salt, pepper and flour on both sides. Heat one tablespoon bacon drippings or other fat in heavy pan over hot fire. Put in fish; brown quickly on both sides; reduce heat and fry 5 to 10 minutes longer. Serve with chopped parsley and lemon or sauce tartare.

Planked Fish

Prepare as for "Broiled fish." Heat plank, brush with drippings and dust with salt and pepper. Place fish, skin side down, doubling thin part so that it will not burn. The oven must be hot before putting in plank; cook 20 minutes; reduce to moderate heat and leave in oven 10 to 20 minutes longer. Melt 1 tablespoon butter, add 1 teaspoon salt, 1/8 teaspoon pepper, and pour over fish. Garnish with potato roses, lemon and parsley and serve on the plank.

Codfish Balls

1 cup salt codfish 2 cups potatoes, cut into cubes or small pieces 1/8 teaspoon pepper 1/2 tablespoon butter 1 egg