Part 6

2 cupfuls bread crumbs 2 cupfuls milk 1 cupful molasses 2 cupfuls graham flour 1 cupful chopped raisins ½ cupful sugar ½ teaspoonful salt ½ teaspoonful cinnamon ½ teaspoonful lemon flavoring 1 teaspoonful soda 2 eggs

Soak crumbs about thirty minutes in milk, add molasses, soda dissolved in little hot water, beaten eggs, flavoring, sugar, salt, spice, and the flour with the raisins well stirred in. Steam two and one-half hours.

One-fourth cupful chopped candied orange peel may be substituted for lemon flavoring.

One-half cupful chopped nut meats may be added if desired.

PLAIN CUSTARD

2 cupfuls milk 1 egg ¼ teaspoonful butter pinch of salt 1 tablespoonful corn starch 2 tablespoonfuls sugar 1 teaspoonful flavoring

Smooth the corn starch on part of the milk, adding to remainder of the milk that has been heated to boiling point. Add the beaten egg, sugar, salt, butter and flavoring.

Stir constantly till it thickens.

Cooks easily in a double boiler.

If boiled custard “separates,” it is cooked too much. To overcome this, beat with an egg beater till smooth.

When no corn starch is used in custard, use one egg instead of the tablespoonful of corn starch.

ORANGE CUSTARD

2 cupfuls milk 1 cupful sugar 4 eggs 2 teaspoonfuls corn starch 2 tablespoonfuls powdered sugar sliced sugared oranges

Smooth the corn starch in a little cold milk, adding it to the two cupfuls of milk and the sugar when milk has reached boiling point. Stir constantly, add the well beaten yolks and let thicken. Remove at once from the fire and when cold, pour over the dish of oranges. Beat very stiffly the whites with the powdered sugar, and drop from a tablespoon into a shallow pan of boiling water. Cook about one minute, turn carefully over and cook the other side. Place over custard and serve very cold.

Peaches may be substituted for the oranges.

CARROT PUDDING

1 cupful grated carrots 1 cupful grated raw potatoes 1 cupful sugar 1½ cupfuls bread crumbs ½ cupful raisins ½ cupful currants ½ cupful butter ½ teaspoonful cinnamon ½ teaspoonful cloves ½ teaspoonful nutmeg 1 teaspoonful soda ½ teaspoonful salt

Dissolve soda in a little hot water and stir in the potatoes. Then mix in all the other ingredients, pour into a pudding mould and steam three hours. Serve with sauce.

By doubling the quantity of fruit, and steaming six hours, a fine rich pudding results. It may be steamed three hours at a time on different days.

COTTAGE PUDDING

1 cupful sugar ½ cupful milk 1½ cupfuls flour 2 eggs 2 teaspoonfuls baking powder butter size of egg ½ teaspoonful vanilla flavoring

Cream butter and sugar, add eggs, milk, flavoring, and lastly, flour and baking powder sifted together. Bake and serve with Pudding Sauce No. 1.

FIG PUDDING

1½ cupfuls bread crumbs 1 cupful chopped figs ½ cupful chopped nuts ½ cupful sugar ½ cupful peanut or olive oil ½ cupful milk 1 egg ¼ teaspoonful salt ½ teaspoonful cinnamon ¾ teaspoonful baking powder

Pour the milk over the bread crumbs in a mixing bowl, add the beaten egg, then the sugar with baking powder stirred in, figs, nuts, oil, salt and cinnamon, stirring well together. Steam three hours. This fills one ordinary steamed pudding dish.

Use dates instead of figs, if preferred, and serve with Pudding Sauce No. 1 or No. 2.

In steaming puddings, breads, etc., when necessary to add water, be sure you add boiling water.

FLOATING ISLAND

2 cupfuls milk 2 eggs 4 tablespoonfuls sugar 1 tablespoonful corn starch

Place milk in double boiler and when at boiling point, add well beaten yolks, three tablespoonsfuls of the sugar, the corn starch smoothed into a little cold milk. Continue stirring till mixture thickens, remove from fire and pour into a dish. Beat the whites very stiff, add the fourth tablespoonful of sugar, and drop like little islands over the top of the custard, putting in the oven a few moments to brown.

One-half cupful chopped nuts may be sprinkled over the islands for a change.

STEAMED FRUIT ROLL

Roll biscuit dough as in making biscuits, spread with jam or marmalade, roll tightly like jelly roll and steam on a pie plate for about thirty minutes. Place in the oven about ten minutes. Serve with sauce.

GINGER PUDDING

¼ lb. ginger snaps ½ cupful raisins milk 2 eggs 1 teaspoonful butter 2 tablespoonfuls sugar pinch of baking powder

Break the snaps in small pieces and soak in enough milk to just cover them. Mix baking powder and sugar, and stir into beaten eggs, add butter, raisins, mix all together and bake. Serve with sauce.

BAKED INDIAN PUDDING

½ cupful molasses 1 pint cold milk ½ teaspoonful salt ½ cupful yellow corn meal 1 quart boiling milk

Stir the meal, then salt, into the boiling milk, and when nearly cold, add molasses and cold milk; bake slowly for three hours. Serve hot or cold with sweetened cream.

POTATO PUDDING

¾ cupful sugar ½ cupful chopped nuts ¾ cupful potatoes 1 tablespoonful melted butter 1 tablespoonful lemon juice 4 eggs

To the stiffly beaten whites add sugar, lemon and beaten yolks, and the other ingredients. Mix thoroughly. Steam two hours. Serve with hard sauce.

TAPIOCA PUDDING

⅓ cupful tapioca 4 cupfuls scalded milk 1 cupful milk ¼ cupful corn meal ¾ cupful molasses 3 tablespoonfuls butter 1½ teaspoonfuls salt

Soak tapioca two or three hours in water to cover it. Pour the scalded milk over corn meal, add molasses, softened butter and salt. Cook this mixture about twenty minutes in double boiler, drain water from tapioca, stir tapioca into the cooked mixture and pour into a buttered baking dish. Then pour the cold milk over this, being careful not to stir. Bake about one and one-half hours in a slow oven. Serve with sugar and cream.

VARIOUS SAUCES

BRANDY SAUCE No. 1

¼ cupful butter 1 cupful sugar ½ cupful milk 2 tablespoonfuls brandy 2 eggs

Cream butter and sugar, beat constantly and add gradually the brandy, beaten yolks, and milk. Cook in a double boiler till thickened, then stir in the stiffly beaten whites.

BRANDY SAUCE No. 2

½ cupful butter 1 cupful sugar ⅓ cupful hot water 1 tablespoonful brandy 1 egg

Cream sugar and butter, add beaten yolk, beating constantly while adding very gradually the hot water. Then add brandy and then the stiffly beaten whites.

BRANDY SAUCE No. 3

1 cupful sugar ¼ cupful hot milk whites of 2 eggs 1 teaspoonful brandy

To the stiffly beaten whites, add gradually the sugar, then milk, beating well at same time. Flavor and mix ingredients in a dish set in another dish of hot, not boiling water.

One-half teaspoonful of any preferred flavoring may be substituted for brandy.

CREAM SAUCE

1 cupful cream ⅓ cupful sugar ½ teaspoonful flavoring pinch of salt

To the stiffly beaten cream add sugar, salt and flavoring.

EASY SAUCE

⅓ cupful butter 1 cupful sugar 3 tablespoonfuls wine 3 eggs

Cream butter and sugar, add beaten yolks, and flavor. Then beat in the stiffly beaten whites. One-half teaspoonful flavoring may be substituted for wine.

HARD SAUCE No. 1

½ cupful butter 1 cupful powdered sugar 3 tablespoonfuls cream 2 tablespoonfuls sherry wine

Cream butter and sugar, adding slowly, beating constantly, the cream, till the mixture is light. Add wine or one-half teaspoonful any preferred flavoring.

HARD SAUCE No. 2

½ cupful butter 1 cupful sugar white of 1 egg ½ cupful whipped cream ½ teaspoonful flavoring

To the creamed butter and sugar add the stiffly beaten white and cream alternately. Flavor.

HOT SAUCE

1 tablespoonful melted butter 1 tablespoonful flour 1 cupful tart fruit juice sugar to taste

Smooth butter and flour and add juice and sugar. Cook till thickened.

PUDDING SAUCE No. 1

1½ cupfuls water ½ cupful sugar butter size of walnut 2 tablespoonfuls flour ½ tablespoonful lemon flavoring

Measure the water into a small stew pan, smoothing the flour into a little of it in a cup. Boil the water in stew pan; when it starts boiling, dip some into the cup with the moistened flour, stirring rapidly. Pour from the cup into the pan, adding sugar and butter, stirring constantly till thick enough; then remove from fire, add flavoring and serve hot.

PUDDING SAUCE No. 2

½ cupful sugar 1 egg 3 tablespoonfuls hot milk ½ teaspoonful flavoring

Beat the beaten yolk with the sugar, add milk, beaten whites and flavor.

ABOUT MILK

TO TEST MILK

Put a bright steel knitting needle in the milk and if on withdrawing it, the milk runs off slowly, it is pure; if it runs quickly, the milk has been diluted with water.

Milk absorbs all strong odors, and should never be placed near them.

A pinch of soda added to a quart of milk before putting it on to boil, will prevent curdling.

When milk boils over, sprinkle salt on it to prevent the smell.

Usually when milk or foodstuffs burn on the kettle, if it is instantly set in a dish of cold water, the contents of the kettle may be removed without tasting burned.

When you wish to scald or boil milk, rinse the dish with cold water, pour the milk in immediately and it will not stick to the dish.

Sour milk is best when it sours quickly. If it is too thick, beat until light with an egg beater.

CREAM AND WHIPPED CREAM

EMERGENCY CREAM

½ cupful cold milk 1 cupful hot milk whites of 2 eggs 1 tablespoonful butter 1 tablespoonful sugar 1 teaspoonful corn starch

To the stiffly beaten whites add sugar and corn starch, beat constantly and add gradually the cold milk. Heat a cupful of milk to boiling point, melting the butter in it, beating in the first mixture. When thickened like cream, remove from fire, strain, and set on ice.

This will not “whip” but is for use in place of plain cream on fruits, puddings, etc.

WHIPPED CREAM

Scald cream and set on ice till very cold, before whipping.

When cream will not whip, add white of an egg.

Dissolve a little gelatine in two teaspoonfuls of water and whip in with cream to prevent whipped cream becoming watery, after standing some time.

Always have cream as cold as possible, before whipping.

DELICATE CREAM

1 grated apple white of 1 egg ⅓ cupful sugar ½ teaspoonful flavoring

Add apple and sugar to the stiffly beaten white, and flavor.

Use as a change from whipped cream on desserts.

DESSERTS

APPLE SNOW

2 cupfuls stewed apples 1 cupful sugar whites of 3 eggs ¼ cupful chopped candied lemon peel ¼ cupful chopped raisins

Mix the stiffly beaten whites with the other ingredients, and serve with fresh sponge or white cake.

BANANA WHIP

6 bananas whites of 2 eggs ¼ cupful sugar ½ teaspoonful vanilla flavoring

Crush bananas through a colander, beat in sugar, add flavoring, and stir in very lightly the stiffly beaten whites.

Turn into six sherbet glasses, place a bit of pineapple or other fruit on top with a spoonful of whipped cream. Serve very cold.

BANANA CREAM No. 1

6 bananas 1 cupful milk ½ cupful sugar 1 dessertspoonful corn starch 1 teaspoonful vanilla flavoring 1 egg

Slice bananas very thin and sprinkle with half the sugar. Put one-half the milk in double boiler and when at boiling point, add beaten yolk, one-half the sugar, and corn starch smoothed in remaining one-half of milk, stirring as it boils about a minute. Add well beaten white, flavor, and remove from fire. Do not pour over fruit till cream is cold.

Other fruits may be substituted for bananas.

BANANA CREAM No. 2

6 bananas 3 eggs milk 2 tablespoonfuls butter 3 tablespoonfuls sugar 1 teaspoonful vanilla flavoring

Peel the bananas, mash, add enough milk to make a creamy mixture. Cream butter and sugar, add well beaten yolks, bananas, and stiffly beaten whites. Flavor, pour into moulds and bake about thirty minutes.

CRANBERRY WHIP

1 cupful cranberry sauce white of 1 egg ¼ cupful sugar ¼ cupful chopped nuts

To the stiffly beaten white, beat in the sugar and sauce alternately, beating till very fluffy, then adding nuts.

FANCY CREAM

1 cupful milk ½ cupful chopped marshmallows ½ cupful chopped dates ½ cupful chopped nuts 1 dessertspoonful gelatine ¼ cupful sugar ½ teaspoonful vanilla flavoring

Heat the milk in double boiler, dissolve gelatine in it. Stir in marshmallows, dates, nuts and sugar, till mixture is smooth. Remove from fire, flavor, pour in mould or into small dishes and set on ice to cool.

May be served with whipped cream, jelly or any preferred addition.

MARSHMALLOW CREAM No. 1

1 cupful cream ¾ cupful chopped marshmallows 1 cupful grated nuts ½ teaspoonful flavoring

Cut marshmallows in small pieces with scissors. To the stiffly whipped cream add flavoring and pour over marshmallows in six sherbet glasses. Sprinkle nuts over top, and serve very cold.

MARSHMALLOW CREAM No. 2

1 cupful milk ½ teaspoonful flavoring ¾ cupful marshmallows, cut in small pieces

Heat the marshmallows in milk till melted to a cream. Add flavoring and serve cold in any preferred style.

MARSHMALLOW CUPS

Fill sherbet cups with a layer of chopped marshmallows, walnuts, and pineapple. Place on top whipped cream and a couple of small pieces of preserved ginger.

ORANGE CREAM

6 oranges ¼ cupful sugar ¼ cupful butter 1 dessertspoonful corn starch 3 eggs

Wash and cut oranges in half, remove juice with a lemon reamer, saving the skins. Smooth corn starch into the beaten yolks, add juice and cook with butter and sugar, in double boiler, till the mixture thickens. Then stir in very lightly the stiffly beaten whites and remove at once from fire. Cut the orange skins in scallops, with scissors, around the top, the inside scraped dry and brushed with melted butter, with sugar sprinkled over it. Pour each skin half full of cream and set in the oven for a few minutes to become firm.

PRUNE WHIP

1 cupful prunes whites of 3 eggs

Stew prunes, put through colander, add stiffly beaten whites, bake in a buttered dish fifteen or twenty minutes. Serve cold with whipped cream.

SPANISH CREAM

¼ box gelatine 2 cupfuls milk 1 cupful sugar 2 eggs ½ teaspoonful flavoring

Dissolve gelatine in enough cold water to soften it, add it to milk at boiling point, stirring constantly. Then add well beaten yolks and sugar. Remove from fire and add well beaten whites and flavoring. Serve cold with whipped cream or any preferred sauce.

Cook in double boiler.

FRUITS

BAKED APPLES No. 1

2 quarts sliced apples ½ cupful sugar ¼ teaspoonful soda ⅛ teaspoonful cloves ⅛ teaspoonful cinnamon

Peel and slice apples that are rather tart, and put the two quarts in an earthen baking dish, stone jar or bean pot; mix all the other ingredients thoroughly, adding a little at a time to the apples in the dish, shaking the dish frequently to mix the contents. Bake slowly for five or six hours.

BAKED APPLES No. 2

Wash and core apples, fill the centers with preserves or marmalade, sprinkle with sugar, and bake. Serve cold with whipped cream, or with plain cream with a little flavoring to suit the apple filling.

Baked apples are good filled with raisins, dates and figs.

BAKED PRUNES

Soak dried prunes in cold water all night. Next morning (when baking bread is a good time), put them in an earthen baking dish or bean pot, cover with water, add sugar to taste, and let bake several hours.

APPLE SAUCE

Peel and cut in small slices as many tart apples as required. Just cover with cold water and when it boils, add sugar to suit the taste, and boil till sufficiently tender.

A few chopped dates may be added.

Or some finely chopped fresh lemon peel.

Or a little cinnamon.

Serving apple sauce with whipped cream and a few chopped walnuts is good.

FRIED APPLES

Peel and slice (not too thinly) tart apples. Dip in cold water, then in sugar, then place carefully in a wire basket and plunge into hot olive oil to fry till tender. Drain on brown paper, lay again in sugar, and arrange in any preferred style on a hot plate.

Nice to serve with Nut Roast.

CRANBERRY MOULD

To one quart of washed cranberries add one and one-half cupfuls water and simmer till the skins burst. Strain through a colander and boil again, adding, as soon as it boils, one cupful sugar. Simmer slowly till thick, and stir often.

CRANBERRY SAUCE

Wash one quart cranberries and simmer in one pint of water in a covered dish till the skins burst. Then add two cupfuls sugar and boil twenty minutes without the cover. Add a pinch of soda, but do not stir.

STUFFED DATES

Cut open dates lengthwise and remove seed. Fill the place of the seed with a nut meat and roll in powdered sugar.

CREAM DATES

12 dates whites of 2 eggs cold water powdered sugar ½ teaspoonful flavoring

Remove seeds from dates. Measure an equal amount of water to the whites, beat whites stiffly, and add to the water with enough sugar to form a thick paste. Flavor, and fill in the date centers.

STUFFED FIGS

Steam figs until soft. When cool, cut lengthwise and insert one-half of a marshmallow and a walnut meat.

GRAPE FRUIT

Prepare the night before, by cutting in halves, loosening the juice by jabbing with a fork. Remove seeds, put over the center as much sugar as it will absorb. Add a few maraschino cherries, or a little wine if desired. To be eaten with an orange spoon and served for breakfast, luncheon or as a dinner salad.

Very artistic dishes may be made by cutting the grape fruit skins in pretty designs.

LEMONS

Keep lemons in a vessel filled with water, changing the water twice each week.

When lemons have become hard, cover them with boiling water in a covered dish, allowing them to remain two hours.

Lemons may be kept fresh for months by placing them on a flat surface and inverting a glass jar or tumbler over each lemon.

DRIED PEACH SAUCE

Remove the skins by letting peaches stand a few moments in hot water. Boil and sweeten to taste.

The skins may also be easily removed after soaking all night in cold water.

STUFFED PRUNES

Wash dried prunes, soak about three hours in cold water, drain, place in enough cold water to cover and boil ten or fifteen minutes, when pits may be removed. Then proceed as in directions for Stuffed Dates.

DOUGHNUTS

1 cupful sugar 1 cupful sour milk ⅓ cupful butter 4 cupfuls flour 2 eggs ½ teaspoonful soda 1 teaspoonful salt ½ grated nutmeg

Cream sugar and softened butter, add beaten eggs, half the flour, soda dissolved in a little water, spice, salt, and flour enough to form a soft dough. Turn on the moulding board and work in more flour if necessary to have mixture roll out one-half inch in thickness. Take one-half the entire mixture to roll at a time, cut with a doughnut cutter and fry in hot cooking oil. This makes fifty doughnuts.

A tablespoonful of molasses added to this recipe is good.

BAKING POWDER DOUGHNUTS

1 cupful sugar 1 cupful milk ½ cupful butter 4 cupfuls flour 2 eggs 2 teaspoonfuls baking powder 1 teaspoonful salt 1 teaspoonful vanilla flavoring

Cream sugar and softened butter, add beaten eggs, half the flour, flavoring, salt and more flour with baking powder sifted in. Stir in all the flour possible, turn on a moulding board, working in only enough flour to make the mixture roll into a soft one-half inch dough. Then proceed as in Doughnuts.

AS TO BAKING CAKES

Slamming the oven door will often cause a cake to become heavy.

A little flour sprinkled over buttered paper in cake tins prevents cakes sticking.

When creaming butter and sugar for cake, if the butter is pressed through a perforated potato masher, it is done very easily and satisfactorily.

Stale cake may be freshened by immersing quickly in cold milk and placing immediately in the oven for a few moments.

A wooden toothpick is good for testing cakes in the oven. If the wood comes out perfectly dry, the cake is done.

Raisins should be washed a day before using, placed in a wire basket and plunged quickly in a dish of boiling water. Spread on a platter or towel and dry.

Flavoring can be sprinkled over the cake dough after it is in the pan, in case of the flavoring being forgotten till then.

Stirring in lightly is usually the same as “folding” in. If a pan of water is placed in the oven your cake will never burn.

A piece of paper placed across the top of a pan of cake when first set in the oven, will prevent it from rising unevenly.