Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies

44. MINCE PIE.--Mince meat, which is much used for pies during the fall and winter season, is a concoction that finds favor with most people. It may be comparatively simple or i...

Sift the flour and powdered sugar together four or five times in order to make them very light. Beat the egg whites with a whip until they are foamy. Add the cream of tartar, an...

1. Under the heading Small Cakes are included numerous varieties of cakes made of many different kinds of materials and baked in various shapes and sizes. Some of them, such as...

Pastry ingredients may be mixed by methods that differ from the three just mentioned. One of these is illustrated in the method given later for the making of easy pastry. This s...

28. SHAPING DOUGHNUTS AND CRULLERS.--The ingredients used in the making of doughnuts are combined in much the same way as those used in other cake mixtures. A point to remember...

Scald the milk and stir into it the corn starch mixed with half the sugar. Stir constantly until thickened, and cook for 15 to 20 minutes. Beat the eggs, add the remaining sugar...

80. BRIDES CAKE.--When a bride's cake is mentioned, one naturally thinks of a large, round cake entirely covered with thick, white icing. The cake here given is one of this kind...

17. COCONUT.--The flesh of the coconut when shredded is much used in the preparation of cakes, being put in the cake mixture or used in connection with icing between the layers...

24. PREPARING FRUITS FOR SALADS.--After fruits have been carefully cleaned, they are ready to be peeled and cut into pieces of the size desired for the salad. An effort should a...

29. CORN-STARCH CUSTARD.--A dessert that is a little heavier than either French cream or Floating Island but not heavy enough to be molded is the corn-starch custard given in th...

1/2 c. shortening 1/2 c. sugar 1 egg 2-1/4 c. flour 4 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. salt 1 c. milk 1 c. raisins

Cream the shortening and add the sugar and the egg. Sift together the flour, baking powder, and cinnamon, and add these to the mixture. Fold in the beaten egg white. Roll as thi...

4. The fact that desserts are often a means of economically utilizing left-over foods should not be overlooked. A famous cooking expert is responsible for the statement that any...

Soak the gelatine in the cold water. Heat the milk in a double boiler, add the gelatine, and cook until it is completely dissolved. Separate the eggs, beat the yolks, and to the...

114. TOMATO SANDWICHES.--Slice bread about 1/4 inch thick and spread the slices with butter. Peel firm red tomatoes and cut them into thin slices. Cover one slice of bread with...

Peel the required number of bananas, scrape the pithy material from their surface, and cut in half lengthwise. Grind the peanuts rather fine and roll each half of banana in them...

103. MAPLE PARFAIT.--Maple sirup may be combined with eggs and whipped cream to make maple parfait. As may be judged from the ingredients used, this is a very rich dessert; ther...

This volume, the fourth of the Woman's Institute Library of Cookery, deals with salads, sandwiches, cold desserts, cakes, both large and small, puddings, pastry, and pies. Such...

69. SWEET-POTATO PIE.--The amount of milk needed for making sweet-potato pie varies according to the dryness of the potatoes. Before they can be used for pie, the sweet potatoes...

50. CABBAGE-AND-CELERY SALAD.--Cabbage and celery combine very well, for they are similar in color and crispness. They can be procured at the same time of the year, and while ce...

Ice-cream cake cream, Caramel cream, Chocolate cream, French cream, Mocha cream, Neapolitan cream, Philadelphia cream, Vanilla cream with peaches, Junket Fruit Lemon Orange Ices...