Part 8

Three eggs, one and one half cupfuls of sugar, two cupfuls of flour, one teaspoonful of pure cream of tartar, one half cupful of cold water, one half teaspoonful of soda. Beat the eggs thoroughly with the sugar, add one cupful of flour with even teaspoonful of pure cream of tartar, then water, and another cupful of flour. Enough for two pies.

Filling--Pure, sweet cream, beaten until stiff; sweetened to taste; flavored with vanilla. Cut open pie, fill, and pile some cream on top. Two cupfuls of cream will fill two pies.

STEAMED FRUIT PUDDING.

Make a dough of six heaping tablespoonfuls of flour; pinch of salt, one heaping teaspoonful of baking powder, two tablespoonfuls of cream, and water enough to make a soft dough; mix as lightly as possible. Then add one pint of any preserved or stewed fruit that is desired, the fruit should be well sweetened; steam for forty minutes. Be particular to keep the steam at regular heat, not letting it die down. Serve with syrup, made of the fruit juice, or hard sauce.

CHARLOTTE RUSSE.

One quart of rich, sweet, cream; whipped to a stiff foam; sweeten, after whipping, with two tablespoonfuls of sugar, and flavor with scant teaspoonful of vanilla extract. Line a glass bowl with separated lady fingers, and heap the whipped cream lightly in the bowl. Chill, and serve within an hour.

CONNECTICUT INDIAN PUDDING.

Add to three tablespoonfuls of cornmeal, three fourths of a cupful of molasses and a little salt; mix well; put one generous quart of milk in double boiler; when scalding hot add the meal and molasses; stir till free from lumps; let cook for five minutes; then butter well a baking dish, grate the rind of two or three oranges; put a layer on the bottom of the dish; pour in the liquid and put the rest of the grated peel on top; add one tablespoonful of butter to one fourth cupful hot milk; pour over pudding; bake three hours in a moderate oven; eat with rich cream, or hard sauce.

CHINESE PUDDING.

Whip one pint of cream and set it in a pan of cracked ice; add one half cupful of chopped preserved ginger, one half cupful powdered sugar; one half cupful of cold boiled rice.

Dissolve one half cupful of Irish moss in boiling water, using as little water as possible; strain, and stir into the cream mixture; stir until it thickens. Set away to harden, and serve with ginger sauce.

BANANA PUDDING.

Make one quart of strong sweet lemonade, bring to a scalding point, add juice of one orange. Thicken with dissolved cornstarch, the same as any cornstarch pudding; being careful not to make too stiff. Have ready the whites of two eggs, beaten very stiff. When the corn starch is thoroughly cooked, set the dish off the stove and whip in the eggs. Then slice in two bananas, pour in moulds, set away to chill thoroughly, serve with cream and sugar. This is quite as delicious as any gelatine pudding.

CREAM RICE PUDDING.

Two cupfuls of milk, two tablespoonfuls of rice, two tablespoonfuls of sugar, one half saltspoonful grated nutmeg, one half cupful stoned raisins. Stir frequently. When it begins to thicken add more milk, sweetened and spiced; when rice is tender add one half cupful cream and remove from oven. Serve cold.

SWEET POTATO PUDDING.

Peel and grate the potatoes. To one quart of them add two eggs, two tablespoonfuls of butter, three fourths of a cupful of sugar and one cupful of sweet milk. Cream the butter and sugar, add the eggs, stir well, then add the other ingredients, stirring briskly. Bake one hour. Serve hot without sauce.

OAT MEAL PUDDING.

To one cupful of cold boiled oatmeal, add one cupful of sugar, three cupfuls of milk, two well beaten eggs, one tablespoonful of vanilla and one half cupful of seeded raisins; bake in moderate oven about three quarters of an hour.

SNOW BALLS.

Cook one cupful of rice until tender. Wring small pudding cloths (one third yard square) out of hot water and lay over a small bowl. Spread rice one third of an inch thick over cloth. Put an apricot in the center, filling in each half of apricot with rice. Tie tightly and steam ten minutes. Remove the cloth carefully and turn the balls out on a platter, and serve with apricot sauce. Canned apricots may be used. If fresh fruit is preferred steam the apricots tender before removing stones.

CREAM PUDDING.

Stir together one pint of cream, three ounces of sugar, the well beaten yolks of three eggs, with scant teaspoonful of vanilla flavoring. Whip the whites of the eggs very light and add last, stirring lightly. Pour into baking dish that has been well buttered and upon which has been sprinkled bread crumbs to the thickness of ordinary pie crust. Sprinkle bread crumbs over the top of pudding, set dish in shallow pan half filled with water, and bake the same as any custard.

FRENCH BREAD PUDDING.

Butter small thin squares of bread and spread with jam, or tart jelly; place them in a buttered pudding dish; have the dish about one half full; pour over a boiled custard (using the yolks only for the custard); beat the whites of two eggs, adding gradually two tablespoonfuls of powdered sugar; beat one large tablespoonful of the jam or jelly used; heap on top of the custard and brown slightly in the oven.

SAUCES FOR PUDDINGS.

APRICOT SAUCE.

Take one cupful of apricot juice, thicken with one teaspoonful of corn starch and sweeten with one half cupful of sugar; let boil until clear.

HARD SAUCE.

Beat together one half cupful of butter and one cupful of sugar until it is creamy and white; flavor with one teaspoonful of vanilla extract.

CREAMY SAUCE.

Cream one half cupful of butter, then stir in one cupful of powdered sugar, a little at a time, and beat until very light. Then add one fourth cupful of cream or milk and one scant teaspoonful of vanilla flavoring. Just before serving set the bowl in a pan of hot water, and as soon as the sauce is smooth and creamy remove from fire. It should not be heated enough to melt the sugar.

GINGER SAUCE.

Chop finely one fourth cupful of preserved ginger; add one cupful of water and a quarter cupful of sugar, and boil for five minutes. Pour it over the well beaten whites of two eggs, add two tablespoonfuls of lemon juice, and chill.

CURRANT JELLY SAUCE.

Put four tablespoonfuls currant jelly in a saucepan with one teaspoonful of butter; let it heat and melt slowly; pour over one half cupful of boiling water, moisten one teaspoonful of cornstarch with a little cold water; add to the other ingredients and cook five minutes; add the juice of one orange, grated peel of one half orange and one and one half tablespoonfuls blanched almonds finely chopped.

EGG SAUCE.

One cupful of sugar, a tablespoonful of butter, two eggs, a little salt, and a teaspoonful of vanilla, or any flavoring preferred. Mix the butter and sugar to a cream, add the yolks of the eggs, and beat until very light. Beat the whites to a stiff froth and stir in, add flavoring and beat well together. This is especially good for apple or berry dumplings. Lemon is nice to flavor it when used for apple puddings, but should not be used for other fruits. When a plainer sauce is desired, leave out the butter.

APPLE DESSERTS.

STEAMED APPLES.

Wash, pare, and remove cores of six tart apples; place in earthen dish and put in steamer, over boiling water. Steam until soft. Serve with steamed oatmeal or boiled rice, and cream and sugar.

BAKED APPLES.

Wash, and core sour apples. Place them in earthen or granite dish and fill the center of each apple with sugar. Measure one tablespoonful of water for each apple and pour around the apples (not over, as you should not disturb the sugar in apple centers). Bake until tender, remove apples to the dish in which they will be served at table. Strain the juice, add one third cupful of sugar. Cook five minutes, and pour it over the apples, let cool, and serve with cream.

APPLE FRITTERS.

Core, pare, and cut apple into slices one fourth inch thick, sprinkle with sugar and cinnamon or nutmeg, and set them aside while making batter.

Beat the yolks of two eggs, add one tablespoonful sugar, one half cupful of sweet milk, and enough flour to make it almost a drop batter. Melt one tablespoonful of butter and add to mixture. Beat in the well whipped whites of two eggs. Dip each slice of apple into the batter, see that it is well covered and quickly drop into a kettle in which is sufficient hot cocoa butter or vegetable oil to float it; fry until the apple is soft, and the fritter a light brown on both sides. Drain, trim, and sprinkle with pulverized sugar. Serve hot.

APPLE DUMPLINGS BAKED.

Select moderate sized, tart apples; pare, core, and steam until tender, not soft; have ready a plain pie crust rolled thin in pieces size of small pie plate. Place one apple on each piece of crust, fill the core with sugar, spice to taste and add teaspoonful of hot water to sugar. Wrap crust about the apple pinching it together, place in hot oven and bake until crust is well cooked; serve hot with hard sauce.

APPLE SLUMP.

Cut apples as for pies and fill a rich undercrust of a good thickness; cover with a thick topcrust and bake in a slow oven for about an hour; when baked remove the top crust, add sugar and spice, and butter half the size of an egg, mix with the apple; then remove part of the apple. Place the top crust in an inverted way upon what remains, and the apple that has been taken out on top of that. Should be eaten hot.

APPLE RICE.

Fill a pudding dish half full with tart apples, pared, quartered, and sprinkled thickly with sugar, and a grating of nutmeg. Wash thoroughly half a cupful of rice and sprinkle over apples in pudding dish. Steam until rice is tender. Serve with cream and sugar.

APPLE CREAM.

Place in an enamelled pan with a wineglassful of water, one pound and a half of minced apple, half a pound of pulverized sugar, the finely minced rind of half a lemon, and a quarter of an ounce of ginger powder; simmer gently till soft enough to pass through a sieve. When cold, beat in thoroughly one pint of cold fresh cream, or new milk which has previously been brought to a boil, and sweetened.

APPLE FLUMMERY.

To two pounds of peeled and cored apples add one pound of sugar, and the minced rind of a fresh lemon; place in an enamelled pan, cover with water and steam till quite soft, strain and beat the fruit to a pulp. Boil in the strained liquor one ounce of Irish moss for fifteen minutes, strain the liquor again, and add the crushed fruit, simmer for three minutes, turn into a chilled and wet mould. Let stand until solid and well chilled. Serve with cream.

SHORT CAKES.

Take one quart of flour, one teaspoonful of salt, one pint of rich sour cream; dissolve one teaspoonful of soda in a little boiling water and stir into the cream; dissolve one tablespoonful of butter and add to cream; then stir in flour, roll out as you would for biscuit; bake in round pan in two layers, spreading butter between the layers; when baked, take apart and spread with any prepared fruits.

If preferred, sweet milk and baking powder may be used in place of the sour cream and soda. And the following is an excellent receipt:

RACHEL’S SHORT-CAKE.

Two cupfuls of flour, one third cupful of butter, two well rounded teaspoonfuls of baking powder, one cupful of milk, one half teaspoonful of salt. Roll in two layers one half inch thick, butter well between layers and on the top and bake.

STRAWBERRY FILLING.

Mash one quart of strawberries in an earthen dish, add sufficient sugar to make a rich sweetness, set the dish in the oven until the dish is heated through, butter each half of the short-cake, covering with the crushed fruit, and putting a liberal supply on top, sprinkle with pulverized sugar, and serve with cream.

ORANGE FILLING.

Get small, tart, juicy oranges, pare half dozen or more, carefully remove all the white, and slice; take out all the seeds and tough fibre; then crush with enough sugar to make very sweet.

Place in agate saucepan and set on back of range to get thoroughly hot; butter the short cake liberally and apply filling between layers and on top; serve with whipped cream.

CRANBERRY FILLING.

Wash the berries and pick them over carefully; cook in agate saucepan with water enough to float over a moderate fire; mash through a colander; then add sufficient sugar to make very rich and sweet; set back on range until sugar is thoroughly dissolved; butter short-cake liberally and apply filling between layers and on top.

PINEAPPLE FILLING.

Get a ripe pineapple; pare and slice; then shred with a silver fork; cover thickly with sugar, and set away for three or four hours; then set on range in an agate kettle to heat thoroughly; butter short-cake liberally, and apply filling between layers and on top; serve with whipped cream. Canned pineapple may be used, though the fresh fruit is best.

BANANA FILLING.

Slice three bananas and one orange, grate the outside rind of the orange and mix with one cupful of sugar, and juice of orange; pour on the sliced bananas. Butter the short-cake and fill with the fruit thus prepared. Serve plain, or with whipped cream.

ICES.

WATER ICES.

The simplest way of making fruit ices is much the best. Take one pint of water to one quart of fruit juice, sweetened to taste; and it should be remembered the sugar is less apparent in the frozen mixture than in the liquid. This proportion holds for all fruit ices; except the lemon. The lemon prepare as you would a rich lemonade, adding the well beaten whites of two eggs to each quart of the mixture. Be careful to freeze smoothly and the ices will be delicious. I especially recommend strawberry, pineapple, apricot, orange and lemon.

UNCOOKED CREAM.

To one quart of cream, add one teaspoonful of vanilla flavoring, and one cupful of sugar. If you have a freezer that stirs with the triple movement in freezing, it is unnecessary to whip the cream. Otherwise it should be partially whipped before being placed in freezer.

FRENCH CREAM.

Scald one pint of milk in double boiler; beat two eggs with one cupful of sugar until light; then whip in two tablespoonfuls of flour; turn into hot milk and stir until it thickens, cook fifteen minutes and set away to cool. When cold add one quart of whipped cream, and one cupful more of sugar with one tablespoonful of vanilla flavoring; freeze.

CHOCOLATE CREAM.

To make chocolate cream add to the above, when the custard is being prepared, one ounce of dissolved sweet chocolate that has been cooked to a gloss with one tablespoonful of boiling water and two tablespoonfuls of sugar. Omit the second cupful of sugar usually added with cream.

WACHTMEISTER PUDDING.

Fill a mould with alternate layers of sponge cake and jam,--strawberry or apricot, are preferable,--then saturate with rich cream flavored with vanilla and sweetened. Freeze in moulds. Custard may be used in place of cream.

FROZEN FRUITS.

To one pound of mashed fruit, add whites of three eggs, and one pint each of sugar and water. Make a syrup of the sugar and water; when cool, add the fruit and freeze.

With sweet fruits like oranges or raspberries, add juice of one lemon and one half cupful more of sugar. The fruit is very nice, without the addition of the eggs.

PINEAPPLE SHERBET.

To one quart of grated pineapple pulp, add juice of two lemons; dissolve one and one half pounds of sugar in one pint of water, and bring to a boil, skim and cool; when cold, add the fruit pulp, and the well whipped whites of two eggs; freeze soft.

STRAWBERRY SHERBET.

Crush a pound of picked strawberries in a basin and add a quart of water with a sliced lemon, let stand for three hours; put one and one quarter pounds of sugar into another basin, cover the basin with a cheese cloth and pour the berry juice through it. When the sugar is fully dissolved strain again. Freeze soft.

CONFECTIONS.

CANDY DOUGH.

To the white of one egg placed in a glass add equal quantity of cold water, or better yet, rich, sweet cream, and one teaspoonful of vanilla extract. Beat thoroughly; then stir in gradually enough confectioner’s XXXX sugar to make stiff. Cover with damp napkin and use as needed for the following varieties:

CHOCOLATE CREAMS.

Mould small pieces of candy dough into the shape of thimbles, put them on a buttered pan or paraffine paper in a cool place to harden. Melt two squares of sweet chocolate in a saucer over a tea kettle. When the cream balls are sufficiently hard, dip them in the melted chocolate. Use two forks. Let the candies drain on the forks, then put them on the tins again to dry.

CREAM WALNUTS.

Break pieces of candy dough to the size of a nutmeg, roll them in the palm of the hand until smooth and round. Press halved walnut meats on each side, letting cream show between.

CREAM ALMONDS.

Mould almond nut into center of a small ball of candy dough. Roll in granulated sugar and set away to dry.

CREAM NUT CAKE.

May be made by stirring chopped nuts into candy dough, then rolling into sheets about three fourths of an inch thick and cutting into squares.

CREAM DATES.

Wash and dry dates, remove the stones, and fill with candy dough, then roll in confectioner’s sugar.

ORANGE CREAMS.

Take the white of one egg and an equal quantity of orange juice, and grated yellow rind of one orange, mix with confectioner’s sugar until a stiff dough. Mould in shapely lumps and roll in granulated sugar. This also serves for orange flavored filling for chocolate drops. Any fruit juice can be used in this same way. Any flavor desired that cannot be obtained readily from fresh fruit can be had by using extract with white of egg and cream base.

CHOCOLATE ANNAS.

To three cupfuls of white sugar, add one cupful of milk and one fourth teaspoonful of cream of tartar, boil about nine minutes, or until it will form a soft ball when dropped into cold water; then add two squares of melted chocolate and one tablespoonful of butter. Cook one minute longer. Remove from fire, add one teaspoonful vanilla extract, beat vigorously for one minute, then pour into buttered pans. When cool mark in squares.

MOLASSES CANDY.

Two cupfuls of molasses, one cupful of sugar, one teaspoonful of vinegar, one tablespoonful of butter. Boil until it is brittle when tried in cold water. Pour in a buttered tin; when cool pull until white.

BROWN BETTIES.

Two cupfuls of brown sugar, half a cupful of milk, boil about four minutes, stirring constantly; when almost done stir in three quarters of a cupful of chopped walnuts or chopped blanched almonds; remove from the fire and stir till it grains, and looks sugary, then pour into a well oiled tin to the depth of half an inch; when it cools mark off in squares with a knife.

LEMON MINTS.

Sift a quantity of confectioner’s sugar into a bowl and work into it lemon juice until all sugar is absorbed, then add water, a very little at a time, until a smooth, stiff paste is formed. A bit of the lemon peel may be grated into it. Roll into balls and flatten, placing them in the oven a moment to harden.

SOFT CARAMELS.

One quart of brown sugar, half a pint of milk, one third cupful of butter, and half a cake of chocolate. Boil about nine minutes, but not so long that you cannot pour them into the pan. Mark into squares.

BUTTER SCOTCH.

Two cupfuls of light brown sugar, one cupful of butter, one tablespoonful of lemon juice and one of water. Mix all together and boil twenty minutes, add one fourth teaspoonful of baking soda, drop a little in water and if it is crisp it is ready to take off. If not, cook longer; when done, pour into a flat buttered tin.

MARSHMALLOWS.

Three ounces of gum-arabic, half a pint of hot water, half a pint of powdered sugar, the white of one egg, flavoring. Dissolve the gum-arabic in the water, strain, and add the sugar. Boil ten minutes or until the syrup has the consistency of honey, stirring all the time. Add the egg, beaten stiff, and as soon as thoroughly mixed remove from the fire; add flavoring to taste, orange flower or rose is generally used. Pour the paste into a pan dusted with corn starch. The paste should be spread one inch thick. Cut into squares when cold, and roll in powdered sugar.

CHOC-O-POP.

Have ready a mixture made of one cupful of sugar, one half cupful of molasses and one cake of chocolate, cooked until it nearly crisps in cold water, keep warm. Pop corn enough to fill a three quart bowl, turn into a big pan and mix with the candy.

CRACKER-JACK.

Is made in the same way, only use one third sugar to two thirds molasses and omit the chocolate.

FROSTED FRUITS.

Carefully pick over and wash the fruit, such as cherries, plums or strawberries. Whip the whites of two or three eggs, according to quantity of fruit; dip the fruit in beaten egg, drain (keep the eggs well beaten) then dip fruit into powdered sugar. Cover a pan with a sheet of white paper, place the fruit on glass dish; dry, chill, and serve.

STUFFED DATES.

Wash and carefully dry the dates by placing them in a colander and letting stand in warm place; remove the stones and insert half a pecan, or one fourth of an English walnut; roll in confectioner’s sugar.

SALTED ALMONDS.

Blanch half a pound of almonds by pouring over them one pint boiling water; let stand three minutes. Drain and cover with cold water. Remove the skins and dry the almonds on a towel. Fry in hot butter. Drain on brown paper, and sprinkle with salt.

BUTTER SCOTCH.

One cupful of sugar, one cupful of molasses, half a cupful of butter, nearly one tablespoonful of vinegar, a pinch of soda; boil until done; when cold, cut into squares and wrap in paraffine paper.

CARAMELS.

One cupful of molasses, one half cupful of milk, one cupful of sugar, one teaspoonful of flour, one tablespoonful of butter, one fourth pound of chocolate; boil until it will harden when dropped in cold water, then add a few drops of glycerine and one teaspoonful of vanilla; turn into a buttered pan, when partly cool, mark in squares.

COFFEE CREAM CARAMELS.

Melt two pounds of sugar with as little water as possible; when the sugar begins to bubble, pour in slowly one teacupful of rich cream and stir carefully; add two ounces of fresh butter and the extract from two ounces of coffee, stirring gently and continuously while adding. As soon as cooked sufficiently to be brittle when dropped in cold water, pour into buttered tin dish, and when nearly cooled, mark off with a buttered knife into squares.

CHOCOLATE CARAMELS.

Cream together one teacupful of sugar with half the quantity of butter; add one fourth of a pound of grated chocolate and one teacupful each of molasses and milk. Beat well together and boil until a portion of it dropped in ice-water sets and cracks. Pour into well buttered tin pans to the thickness of half an inch. When nearly cold mark into squares with a buttered knife.

LEMON CANDY.

Put one pound of sugar into a pan or kettle with half a pint of water and a third of a teaspoonful of cream of tartar; let it boil, and when a little of it dropped in cold water becomes brittle it is done; pour into a shallow buttered dish. When cooled sufficiently to be handled add one third of a teaspoonful of tartaric acid with the same quantity of extract of lemon, and work thoroughly into the candy until the acid has been evenly distributed. If worked too much the transparency of the candy may be destroyed.

COCOANUT DROPS.

Grate one cocoanut and add to it one half its weight in sugar and the white of an egg whipped to a stiff froth. Mix all together thoroughly and drop on buttered white paper in a pan. Bake for fifteen minutes.

KISSES.