Desserts and salads

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The Arthur and Elizabeth

SCHLESINGER LIBRARY

on the History of Women

in America

RADCLIFFE COLLEGE

Gift of Eleanor Appell

. .«

■^

GESINE I.EMCKE.

DESSERTS AND

SALADS

BY

GESINE LEMCKE

AUTHOR OF

TECB XUBOPXAir AKD AMXRIOAN OUI8IKK, AND OHAFIKO-DIBH BSGIPB8

PBUrOIPAL AND OWNBB OF THS BEOOKLTM AKD KBW TOBK COOKING OOLLBOBS

''Eating is a Necessity,
But Cooking is an Art."

NINTH EDITION

NEW YORK
PUBLISHED FOR THE AUTHOR

1911

6 - ■'■ > --

\0i II

OopTRiORT, 18B2, 18B6,
Bt GESINE LEMCKE.

^7- ess'

PREFACE.

T ASK every one who may become possessed of
this book to read the recipes herein contained
carefully and thoughtfully before attempting the mak-
ing of any of them, and also to observe the following
instructions :

Weigh and measure all ingredients exactly, and
have everything ready to mix before you commence.

If you measure your ingredients by means of a
cup be sure you use one which holds half a pint.

Use neither more nor less of anything than the
recipe instructs you, and be sure to have your fire
just right, as also instructed by the recipe.

If at first success does not come to you do not
despair, but persist in following the advice of the
old adage: "Try, try again."

You should always bear in mind that honest
work is never lost and that reward must come in the
end

Desserts and Salads.

SAUCES.

1. Wine Chaudeau. — ^Into a lined saucepan put K bottle
Rhine wine, 4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the
peel of H lemon and the yolks of 6 eggs ; place the saucepan over a
medium hot fire and beat the contents with an egg beater until
just at boiling point ; then instantly remove from the fire, beat a
minute longer, pour into a sauce bowl and serve with boiled or
baked pudding.

2. White Wine Sauce. — Over the fire place a saucepan con-
taining 2 cups white wine, 4 tablespoonfuls sugar, 3 whole eggs, the
yolks of 4 eggs and the peel and juice of 1 lemon ; beat the contents
of saucepan with an egg beater until nearly boiling; then instantly
remove and serve.

3. Wine Cream Sauce. — H bottle white wine, H teaspoon-
ful cornstarch, 3 eggs (yolks and whites beaten separately), 4 table-
spoonfuls sugar and the peel and juice of H lemon ; put all the ingre-
dients except the whites of eggs in saucepan ; beat with an egg beater
until just about to boil ; then remove from fire ; have the whites
beaten to a stiff froth ; add them to the sauce, beat for a minute
longer and then serve.

4. Claret Sauce. — ^Over the fire place a lined saucepan con-
taining H bottle claret, 3 or 4 tablespoonfuls sugar, 1 lemon cut
into slices and freed of the pits, a piece of cinnamon and 1 small
tablespoonful cornstarch mixed with water or wine; stir con-
stantly until it comes to a boil ; then strain and serve. Or boil 1
tablespoonful cornstarch in 1 >^ cups water, with piece of cinnamon
and a few slices of lemon, for a few minutes ; then remove from the
fire ; add H pint claret and sugar to taste.

6 DESERTS AND SALADS.

5. Bisbop Sauce. — ^Boil2 ounces of sago in 2 cups water, with 1
tablespoonful fine minced or ground bitter almonds, a piece of cin-
namon and the peel of 1 lemon ; when sago is done strain it through
a sieve, add 1 H cups claret, H pound sugar and 1 teaspoonf ul of
bishop essence.

6. Madeira Saace^ No. 1. — Set a small saucepan on the stove
with the yolks of 3 eggs, 1 cup Madeira and 2 tablespoonfuls sugar ;
stir until it comes to a boil ; then remove from fire and add by de-
grees 4 tablespoonfuls sweet cream, stirring constantly, and serve.

7. Madeira Sauce^ No. 2. — Mix 1 tablespoonful flour with
1 }4 spoonfuls butter ; add 1 H cups boiling water ; boil 3 minutes,
stin-ing constantly ; remove from the fire, add H cup Madeira and
3 tablespoonfuls sugar.

8. Butter Sauce. — ^In a small saucepan mix 1 tablespoonful
flour with a little cold water ; add by degrees 1 cup of boiling water,
stirring constantly; set the saucepan over the fire, add 1 heaping tab*
lespoonful butter in small pieces; continue stirring and boil for a few
minutes.

9. Sherry Wine Sauce^ No. 1.— Add to the Butter Sauce H
cup sugar and H pint sherry wine.

10. Sherry Wine Sauce^ No. 2.— 1 cup sherry wine, H

cup water, the yolks of 3 eggs, 2 tablespoonfuls sugar and the
grated rind of H lemon; put all the ingredients in a small
saucepan over the fire and keep stirring until the sauce begins to
thicken ; then take it off; if allowed to boil it will be spoiled, as it will
immediately curdle ; beat the whites to a stiff froth, stir them into
the sauce and serve.

11. Sherry Wine Sauce^ No. 3. — Melt in a small saucepan
1 tablespoonful butter; add 1 teaspoonf ul flour; when well mixed
add 1 cup sherry wine, 2 tablespoonfuls sugar and the yolks of 4
eggs ; stir briskly until the sauce is on the point of boiling ; then
instantly remove and serve with plum or bread pudding.-

SAUCES. 7

«

12. Wine or Brandy Sauce. — ^Prepare 1 cup Butter Sauce,

sweeten it with sugar, add 1 glass brandy, port or sherry wine, a
little lemon juice and nutmeg.

13. Arrack Sauce (Allemande). — Mix 2 tablespoonfuls flour

with some white wine ; add in small pieces 2 tablespoonfuls butter,
peel and juice of }i lemon and 2 cups white wine ; place a saucepan
containing the ingredients over the fire and stir until it comes to a
boil ; remove from the fire, add 1 cup arrack and 1 cup sugar.

14. Arrack Sauce (English). — ^Put in a small saucepan 1

tablespoonf ul flour mixed with a little cold water, the yolks of 3
eggs, 1 tablespoonf ul butter, a piece of cinnamon, a little lemon
peel, 2 tablespoonfuls sugar and IH cups water; set saucepan over
the fire, stir constantly until it commences to boil ; then instantly
remove from the stove, add a little lemon juice and H cup arrack.
This sauce can be made with any kind of wine or brandy.

16. Brandy Sauce (with Milk, ^^English Style*')-— P"t

in a small saucepan 1 cup milk, the yolks of 2 eggs, 1 tablespoon-
f ul sugar and a little grated lemon peel ; stir over the fire till the
sauce is at boiling point ; instantly remove and add 3 tablespoonfuls
brandy; serve with plum pudding.

16. Brandy Sauce (American), No. l.^-^tir 4 tablespoonfuls

powdered sugar with 1 H spoonfuls butter to a cream*; add by degrees
the yolks of 2 eggs, H cup boiling water and H cup brandy ; put
all the ingredients in a tin cup and set it in a saucepan of hot water ;
stir until the sauce is boiling hot ; flavor with nutmeg and vanilla.
This sauce may be made of wine in the same manner.

17. Brandy Sauce, No. 2. — Beat 1 tablespoonful butter with

6 tablespoonfuls powdered sugar to a cream ; add by degrees 1 wine-
glassful of brandy, 3 tablespoonfuls boiling water and a little nut-
meg ; put the sauce into a tin cup, set in saucepan of boiling water
and stir until the sauce is hot ; but do not allow it to boil.

18. Punch Sauce. — Place a small vessel on the stove with 1
cup of rum, 2 tablespoonfuls powdered sugar, the grated rind of H

8 DESERTS AND SALM>S.

an orange and 1 teaspoonf ul vanilla esaenoe ; let it remain over the
fire until the liquor catches a light flame ; put on the lid for 1
minute; then remove it from the fire, add the juice of 1 orange and
serve hot. This sauce is usallj poured over the pudding.

19. Bam Sauce. — Mix H tablespoonful flour with a piece of
butter the size of an egg; add 1 cup boiling water ; when well
mixed together add H cup Rhine wine, the peel and juice of H
lemon, 4 tablespoonf uls sugar, a piece of cinnamon and the yolks of
3 eggs; place in a saucepan over the fire and beat with an egg beater
till the sauce comes to a boil; instantly remove and add H cuprum.
In place of rum, brandy may be used. Note. — ^The eggs may be
omitted and 1 tablespoonful flour used instead of H.

20. Sauce h la Diaz. — ^Place a tin pan over the fire with 1 cup
rum, H cup Marella wine, 3 tablespoonf uls sugar, the grated rind
of 1 orange and 1 teaspoonf ul vanilla; leave the pan on the stove
until the liquor takes fire ; then cover quickly ; boil 1 minute ; draw
it from the fire to the side of the stove ; let it stand a few minutes ;
then strain into a bowl ; cover tightly and when cold pour it over
the pudding.

21. Wine Chaudeau (with Rum). — Place a saucepan on the
stove with 1 teaspoonf ul cornstarch mixed with a little cold water ;
add 2 whole eggs, the yolks of 2 eggs, 4 tablespoonfuls sugar, a
little lemon juice, some grated orange peel, H bottle Rhine wine
and 2 glasses of rum ; stir with an egg beater until just about to
boil ; then instantly remove from the fire, stir for a few minutes
longer and serve. Any other kind of liquor may be used instead of
rum.

22. Wine Sauce (with Almonds and Raisins).— Put a

small vessel over the fire with H bottle claret, 3 tablespoonfuls
ground almonds, 3 tablespoonfuls raisins, a piece of cinnamon, 4
tablespoonfuls sugar and the peel of 1 lemon ; stir until it boils ; then
remove from the fire, take out cinnamon and lemon peel and serve.

23. Hard Sauce. — Stir K pound butter with 8 tablespoonfuls
powdered sugar to a cream until it looks white ; add by degrees 1

SAUCES. 9

Bmall glass of brandy (and, if liked, a little nutmeg) ; the yolks of 2
eggs may also be beaten through the sauce.

24. Hard Sauce (with Cherries). — ^Make a hard sauce with
the yolks of 2 eggs and put some nice, ripe cherries (without the
pits) into it ; stir the whole well together and serve with suet pud-
ding or dumplings. Blackberries, peaches or plums may be used in-
stead of cherries.

26. Strawberry Saace. — Boil in a saucepan 2 teaspoonfuls
eornstarcli in 1 >i cups water with the rind of 1 lemon ; take it from
the fire, add 1 cup strawberry juice, a little Rhine wine or claret
and sweeten with sugar.

26. Sauce of Apricots. — Boil 3 tablespoonfuls apricot marme-
lade with 1 tablespoonful butter and H cup water 5 minutes ; add
2 tablespoonfuls brandy and serve with boiled suet, batter pudding
or apple dumplings.

27. Sauce of Cherries, No. 1. — Place in a saucepan 1 cup
sugar, 1 cup water and H cup claret ; when this boils add 1 pint of
ri|)e cherries (without the pits) ; boil them 10 minutes ; then take
out the cherries and mix 1 teaspoonf ul cornstarch with a little water ;
add it to the sauce, boil a minute, strain and put cherries back into
the sauce ; serve cold.

28. Sauce of Cherries, No. 2. — Remove the pits from H
pound ripe cherries ; put the stones into a mortar and pound them fine ;
j>ut them, with the cherries, 1 pint water and a piece of cinnamon,
in a saucepan ; add ^ cup sugar and boil slowly H hour ; strain
and thicken the sauce with 2 teaspoonfuls cornstarch ; boil a minute,
add i4 cup claret and serve.

29. Strawberry Hard Sauce. — Stir 2 tablespoonfuls butter

to a cream with 1 cup powdered sugar ; add the yolks of 2 eggs ;
beat until very light and stir 1 cup nice, ripe strawberries through
it ; put the sauce in a glass dish, cover with the beaten whites of 2
eggs and put some nice strawberries on top of the sauce. Any
other kind of fruit may be used instead of strawberries. Or stir }4

10 DESERTS AND SALADS.

cup butter with 1 cup powdered sugar to a cream ; add the beaten
white of 1 egg and 1 cup thoroughly mashed strawberries.

30. Raspberry Sance^ No. 1. — Put in a small saucepan the
peel of 1 lemon, a little piece of cinnamon, 1 cup water and 1
spoonful sugar; boil 5 minutes; mix 2 teaspoonfuls cornstarch with
some cold water ; add it to the contents of saucepan ; boil a minute ;
add 1 cup raspberry juice or syrup and serve either hot or cold.

31 • Raspberry Sance^ No. 2. — Set a saucepan on the stove with
1 H cups raspberry juice, H cup water, the juice and peel of 1 lemon,
sugar to taste, 1 teaspoonf ul cornstarch and the yolks of 3 eggs ;
beat constantly with ^n egg beater until it comes to a boil ; quickly
remove it from the fire ; beat for a few minutes longer ; beat the
whites of the 3 eggs to a stiff froth and stir them into the sauce.

33. Hnckleberry Sance. — ^Put the huckleberries with a little
water in a saucepan over the fire ; boil slowly for H hour ; then
strain through a sieve, sweeten with sugar and thicken with a little
cornstarch ; add a few tablespoonf uls port wine or a little lemon
juice and claret ; serve cold.

33. Sance of Dried Cherries. — Wash l pound dried cherries ;

put them into a mortar and pound fine; place them in a sauce-
pan with 3 or 4 cups water over the fire ; add a few zwiebacks, a
piece of cinnamon and boil 1 hour; strain through a sieve, add a
little claret and lemon juice and sweeten with sugar.

34. Nut Sauce. — Stir l tablespoonf ul butter with 5 tablespoon-
f uls powdered sugar to a cream ; add the yolks of 2 eggs and a few
spoonfuls of water ; put it in a tin pail ; set in a vessel of hot water ;
stir until hot ; remove the sauce from the fire, add H cup fine,
minced almonds and flavor with vanilla. Fine, chopped, stoned
raisins may be used instead of almonds.

35. Hard Sauce (with Nuts). — Prepare a hard sauce of 1
tablespoonf ul butter and 5 tablespoonf uls powdered sugar; beat this
until white ; add by degrees the yolks of 2 eggs ; beat the whites of
2 eggs to, a stiff froth ; add the sauce gradually to the whites ; beat

SAUCES. 1 1

constantly with an egg beater; and lastly add 1 cup pounded or
ground nuts, almonds, walnuts, hazel or hickory nuts. The nuts
may be finely chopped if more convenient. This sauce may be
prepared in the same manner with peaches, apricots (peeled and cut
into pieces) or preserved pineapple.

36. Strawberry Cnstard Sance. — Place a small saucepan on

the stove - with 1 pint milk, the yolks of 2 eggs and 2 tablespoon-
f uls sugar ; stir constantly until it comes to a boil ; instantly remove
from the fire, flavor with vanilla and set it away to cool ; then stir 1
cup strawberries into it ; beat the whites of the 2 eggs to a stiff
froth and put it on top of the sauce. This sauce is excellent with
strawberry shortcake. Note. — Any kind of fruit may be substi-
tuted for strawberries.

37. Fruit Sance (not boiled). — Stir l cup raspberry juice
and 1 of currants with 8 tablespoonf uls sugar for 20 minutes ; serve
with cold puddings. Or boil 2 teaspoonfuls comstarch^in water for
a few minutes ; sweeten with sugar ; thin it with raspberry, currant
or cherry juice ; add a little Rhine wine and serve with cold pud-
ding. This sauce is exceedingly nice when made of strawberries
with the addition of the juice of 1 orange and a little grated skin.

38. Peach Sance^ No. 1. — To be served cold. Pare and cut
in halves ^ dozen peaches ; stew them in sugar syrup ; press them
through a sieve ; thicken them with a little arrowroot or cornstarch ;
boil a minute, add a little white wine and serve. Or boil the
peaches (after they are peeled and free from the stones) in sugar
syrup until tender ; then take them out, put in a dish, cut each half
into 4 pieces and pour the liquor over them ; then serve with tapioca
pudding.

39. Peach Sance^ No. 2. — Beat l tablespoonful butter with 4
tablespoonf uls powdered sugar to a cream ; add the yolks of 2 eggs ;
beat until very light and creamy ; then beat the whites of the 2 eggs
to a stiff froth ; add the sauce to them by degrees ; keep on beating
with an egg beater until all is well mixed together and stir 1 cup of
fine, cut peaches through it ; serve with boiled pudding.

12 DESERTS AND SALADS.

40. Sauce of Cnrrants^nd Baspberries.— Wash H pound

red currants and raspberries ; sprinkle with sugar and let them
stand a hour; prepare a sauce the same as for Peach Sauce and stir
the fruit through it.

41. Cream Sance (with Jelly)^ No. 1.— Stir i cup currant

jelly until smooth ; add 1 cup rich, sweet cream and beat with an
egg beater to a froth ; add a little arrack rum or Cognac and serve
with cold pudding.

42. Cream Sance (with Jelly)^ No. 2.— Beat H cup fruit

jelly and the whites of 2 eggs to a stiff froth and serve with cold
pudding.

43* Lemon Sance^ No. 1. — Stir 1 tablespoonf ul butter with

4 tablespoonf uls powdered sugar to a cream ; add by degrees 1
beaten egg^ the juice and grated rind of H lemon, a little nutmeg
and 4 tablespoonf uls boiling water ; beat the sauce thoroughly for

5 minutes ; put in a tin pail and set in saucepan of hot water ; stir
constantly until very hot, but do not allow it to boil.

44. Lemon Costard Sance. — Place a saucepan jvith 1 pint
milk, 3 whole eggs and 3 tablespoonfn]^ ragar over ihe fire and stir
until it just comes to the boiling point ; quickly remove, pour sauce
into a dish, flavor with lemon essence and serve cold with cold
pudding.

45. Lemon Sance (with Liqnor). — Melt in a saucepan 1 tab-
lespoonf ul butter; add H tablespoonf ul flour; when well mixed pour
in 1 cup boiling water; boil 2 minutes; remove from the fire, pour
sauce into a bowl; add the juice of H lemon, a little nutmeg and a
glass of brandy; sweeten with sugar and serve hot. Very nice
with rolly-poly pudding or apple dumplings. Sherry or Madeira
wine may be used instead of brandy.

46. Sance & I'Orange. — Stir the yolks of 4 eggs with 2 table-
spoonfuls powdered sugar to a cream ; add by degrees 1 cup sweet
cream and stir constantly; add the grated rind of 1 orange; put the
whole in a tin cup or pail, set in a vessel of hot water and stir all

SAUCES. 13

the time until it is on the point of boiling; then instantly remove
from the fire, strain through a sieve over the pudding and serve hot.

47« Sauce an Kirsch. — ^Boil 1 teaspoonful cornstarch in 1 cup
water; sweeten with 2 tablespoonfuls sugar; add 2 tablespoonfuls
kirsch and serve.

48. Lemon Sauce^ No. 2. — ^Mix 2 teaspoonfuls flour with a
little cold water; put it in a saucepan; add 1 pint boiling water, 1
tablespoonf ul butter and H cup sugar ; stir until the sauce boils ;
then remove from the fire, add the juice of 1 lemon and a little of
the grated rind and nutmeg.

49. Lemon Cream 8ance« — Put in a tin pail or cup i H cups

milk, the yolks of 2 eggs and 2 tablespoonfuls sugar; set in a vessel
of hot water ; beat with an egg beater until the sauce comes
to a boil ; remove from the fire ; add }i teaspoonful lemon essence ;
beat the whites to a stiff froth and stir them into the sauce.

50. Almond Sance. — ^Remove the brown skin of 2 ounces of
almonds, ground or chopped fine ; put them in a saucepan with 2
cups milk, 2 tablespoonfuls sugar, the yolks of 3 eggs and 1 tea-
spoonful of arrowroot; put the saucepan in a vessel of hot water;
keep stirring until the sauce comes to a boil. Instead of almonds
almond essence may be used; a little brandy may also be added if
liked.

51. Chocolate Sance* — ^Boil X pound grated chocolate with
1 cup water and 3 tablespoonfuls sugar for 5 minutes ; beat up the
yolks of 3 eggs with 1 H cups cold milk ; add it to the chocolate ; keep
stirring until the sauce comes to a boil ; instantly take it from the
fire, beat for a few minutes longer and pour it into a sauce bowl;
serve cold with cold pudding.

53. Chocolate Cream Sance* — ^Boil H pound grated choco-
late with 1 cup water for 5 minutes ; add sugar to taste ; beat up the
yolks of 3 eggs with 1 H cups sweet cream; add it to the chocolate;
keep stirring until nearly boiling; remove from fire, add some
vanilla essence and the beaten whites of the 3 eggs*

14 DESERTS AND SALADS.

53. Yanilla Cream Sauce. — ^Put in a saucepan 2 cups sweet

cream, 2 or 3 tablespoonf uls sugar, 2 whole eggs and the yolks of
2 eggs; set the saucepan in a vessel of hot water; beat with an egg
beater till the sauce just comes to the boiling point ; then instantly
remove from the fire; do not allow the sauce to boil; flavor with
vanilla extract and serve cold.

54. Yanilla Sance. — ^Put in a tin cup or pail 2 cups milk and

1 teaspoonf ul cornstarch ; add the yolks of 3 eggs and 2 tablespoon-
fuls sugar; place the cup in a vessel of hot water; beat with an egg
beater until it comes to a boil ; instantly remove ; pour the sauce into
a sauci6re ; flavor with 1 teaspoonf ul vanilla and serve cold. Do not
allow the sauce to boil or it will curdle.

65. Sauce k la Cream (sweet).— Put in a tin pail 2 cups

milk, the yolks of 2 eggs, 2 tablespoonf uls sugar and 1 teaspoonful
cornstarch ; set in a vessel of hot water ; stir constantly until it comes
to a boil ; instantly remove ; flavor with vanilla ; beat the whites of
the eggs to a stiff froth ; pour the sauce into a glass dish, spread the
beaten whites over it and dust some powdered sugar over all.

56. White Sauce. — Boil 2 teaspoonfuls arrowroot in 1 pint
milk ; add 2 tablespoonf uls sugar and 1 teaspoonful lemon essence ;
beat the white of 1 egg to a froth and stir it through the sauce
when cold.

57. Cream Sauce (plain). — Stir H tablespoonful butter with

4 tablespoonf uls powdered sugar to a cream; boil 1 tablespoonful
flour in 1 cup of water; pour it slowly into the creamed butter;
keep on beating until the whole is well mixed; flavor with 1 tea-
spoonful lemon essence and serve hot.

58. Yanilla Sauce (plain). — ^Put in a saucepan 1 pint milk,

I a teaspoonfuls cornstarch, sugar to taste and stir over the fire until
it boils; flavor with 1 teaspoonful vanilla essence and serve when
cold.

69. Yanilla Sauce (with Cognac).— Stir 2 tablespoonf uls

butter with 6 tablespoonf uls powdered sugar to a cream; add by

SAUCES. 15

degrees 3 tablespoonfuls Cognac, sherry or Madeira wine and H
cup boiling water ; keep beating all the time ; put this in a tin pail
and set in a vessel of hot water; keep stirring until hot, but do not
allow it to boil ; remove from the fire and add 2 teaspoonf uls vanilla
essence.

60. Caramel Sauce. — ^Pnt 2 tablespoonfuls sugar in a sauce-
pan over the fire ; let it get light brown ; add a little water; boil for
a minute or two ; then pour it into a small saucepan ; add 1 H cups
of milk or cream and the yolks of 2 eggs ; set the saucepan in a
vessel of hot water; stir until it comes to a boil; remove from the
fire and flavor with 1 teaspoonf ul vanilla.

61. Coffee Cream Sauce. — ^Pour 2 cups boiling hot cream

over 2 tablespoonfuls freshly ground coffee ; cover tightly and let it
stand 10 minutes; then strain the cream through a fine sieve; put the
cream in a small saucepan ; add the yolks of 2 eggs, 1 teaspoonf ul
cornstarch and 2 tablespoonfuls sugar ; put this over a moderate fire
and stir until it comes to a boil ; remove from the stove, pour it into
a sauce bowl and stir the beaten whites of the eggs through it ; serve
cold.

62. Nutmeg Sauce. — ^Mix 1 tablespoonful butter with 1 table-
spoonful flour; add 2 cups boiling water and boil 5 minutes; sweeten
with sugar and flavor with grated nutmeg.

63. Orauge Cream Sauce. — Stir the yolks of 4 eggs with 1 }i

tablespoonfuls sugar to a cream; add 1 teaspoonf ul butter, a little
grated orange peel and H pint sweet cream or milk ; put the ingre-
dients in a small saucepan over the fire and stir till boiling hot;
when cold mix it with a few spoonfuls whipped cream. Lemon
Sauce is made in the same manner. This sauce may also be flavored
with vanilla or lemon extract.

64. Sabayon Sauce. — ^Put the yolks of 4 eggs and 1 whole
egg in a lined saucepan and beat them with an egg beater to a
froth; add 4 tablespoonfuls sugar, a smaU piece of lemon peel, the
juice of 1 lemon and H bottle of Rhine wine; 5 minutes before

16 D£S£RTS AKD SALADS.

eerving put the saucepan over the fire and beat constantly till boil-
ing hot ; but do not allow it to boil ; serve at once. Sabayon of
Madeira or Malaga wine without lemon juice is made the same way.
If rum is added in place of wine it is then called Rum Sabayon
Sauce.

66. Strawberry Ghaadean Sauce.— Put 1 cup strawberry

juice or syrup in a saucepan; sweeten to taste; add >i^ cup white
wine and the yolks of 2 eggs ; beat this over the fire with an egg
beater till it foams and rises up ; remove from the fire and mix it
idth the beaten whites of 2 eggs ; serve with vanilla koch or soufl^.

66. Pineapple Chaudean Sance.— Put 1 cup pineapple

juice or syrup in a saucepan ; sweeten to taste ; add H cup white
wine and the yolks of 2 eggs ; beat this over the fire with an egg
beater till it f oa^is and rises up ; remove from the fire and mix it
with the beaten whites of 2 eggs ; serve with vanilla koch or soufl^e.

67. Raspberry Chaudean Sance is made the same as Straw-
berry Chaudean Sauce.

68. Cocoannt Snow Sance. — ^Beat the whites of 3 eggs to a

stiff froth and boil 1 cup sugar with H cup water till it forms a
thread between 2 fingers; then gradually pour it into the beaten
whites, stirring constantly; next add 1 cup freshly grated co-
coanut.

69. Cocoannt Sance (another way]f.— Stir 2 tablespoonfuls

butter with 1 cup powdered sugar to a cream ; add by degrees the
yolks of 2 eggs ; then beat the whites to a stiff froth ; mix them
with the sauce ; add H cup freshly grated cocoanut and serve with
boiled pudding.

70. Snow Sance (with orange flavor).— Beat the whites of

2 eggs to a stiff froth ; boil a small cup of sugar with ^i cup water
till it forms a thread between two fingers ; remove it from the fire ;
add* the juice of 1 orange and gradually pour it while hot into the
beaten whites, stirring constantly; add last a little grated rind of

SYRUPS. 17

orange and serve. Snow Sauce with lemon flavor is made the
same way.

71. Pistachio Sance. — Stir the yolks of 4 eggs with 1 pint
sweet cream and 2 tablespoonfuls sugar over the fire till nearly
boiling ; remove from fire ; add 2 ounces finely pounded pistachio
nuts ; serve when ice cold with frozen pudding.

12. Cold Pineapple Sance. — ^Pare and grate a small, ripe pine-
apple ; press it through a sieve ; add 1 cup sugar and a glass of
Rhine wine ; let it stand on ice for 1 hour and serve with frozen
pudding.

SYRUPS.

73. Plain or Sngar Syrnp. — ^Dissolve 4 pounds white sugar,
1 quart cold water and the beaten white of 1 egg;* stir until sugar is
dissolved ; simmer for 3 minutes ; skim well, strain through a fine
flannel bag and bottle in well corked bottles.

74. Pineapple Syrnp. — Pare and cut some large, ripe pine-
apples into small pieces ; put them in a stone jar or large bowl ;
sprinkle a little sugar between and let the pineapples stand covered
with a cloth in cellar for 36 hours, or until they have bubbles on
top ; then strain through a sieve or coarse bag, and if not clear
enough strain again through a flannel bag ; add to each pint of
juice 1 pound of sugar ; stir until the sugar is melted ; then put it
over the fire and simmer 3 minutes; skim and put the syrup in
bottles ; cork well and keep them in cool place. This syrup may
be thinned with 2 parts plain syrup.

76. Strawberry Syrnp. — Choose none but fine, ripe berries
if you wish your syrup to be good ; mash the strawberries in a stone
jar or bowl ; cover with a thin white cloth and let them stand 24
hours at a temperature of 70^ to 80^ F. ; then inclose in a flannel
bag and press them ; add to each pint of juice 1 pound sugar ; stir
until the sugar is dissolved ; then put it over the fire, let it boil up,
skim well, remove from fire and bottle while hot.

18 DESERTS AND SALADS.

75a. Raspberry Syrup is made the ^me as strawberry.

76. Raspberry and Cnrrant Syrnp. — ^Take equal quantities

of raspberries and currants ; free the latter from stems ; put the fruit
together into a stone jar or bowl, mash it up, cover with a cloth
and let stand for .24 hours ; then inclose the fruit in a coarse bag,
press out the juice and to each pint add 1 pound sugar ; let it boil
up and bottle.

77. Raspberry Syrnp (withont fruit).— To make 8 gallons
of syrup prepare a plain syrup of 18 pounds sugar with 5 gallons of
water and put it in a clean mixing barrel ; next dissolve 2 ounces
tataric acid in 1 pint cold water and add it to the syrup ; then pour
1 quart boiling water over 4 ounces powdered orrisroot ; let it get
cold ; then filter ; add it also to the syrup and stir up well. Color
it with the following mixture : Take H pound mallow or malva
flowers and soak them in }4 gallon water for 6 hours ; then mash in
a mortar 2 ounces cochineal and 2 ounces alum and pour over these 2
quarts boiling water, and when cold filter ; next mix both colors
together, add them to the syrup and stir for 15-20 minutes. This
is an excellent recipe for imitation of raspberry syrup.

78. Raspberry Syrnp (withont boiling). — ^Mash some ripe

berries in a stone jar or bowl and set the paste for 3 days (covered
with a Jinen cloth) in a cool cellar; then press out the juice through
a coarse bag ; let it stand for 6 hours ; drain off the clear juice and
leave the sediment ; add to 1 pint juice 1 pound sugar, stir for 1
hour and bottle ; cork bottles loosely and set them for 4 days in the
sun ; then filter through a fine flannel bag ; re-bottle the syrup in
small bottles, cork well and cover corks with beeswax. Syrup made
in this way is excellent for sauces. Strawberry and Currant Syrup
without boiling is made in the same manner.

79. Blackberry Syrnp. — Mash the blackberries in astonejar,
cover and let them stand for 48 hours ; then strain them through a
bag; add to each pint of juice 1 pound sugar; stir until dissolved;
put it over the fire to boil 3 minutes ; skim well ; add to each quart
of syrnp H gill of French brandy and bottle. Or take nice, ripe

SYRUPS. 19

berries, mash and strain them ; add to each pint of juice 1 ponnd
sugar, % teaspoonful ground cloves and the same of cinnamon and
mace ; boil 5 minutes ; add to 1 gallon of syrup K pint brandy and
bottle.

80. Peach Syrnp* — ^Pare and cut the peaches into small pieces ;
put them in a preserving kettle with a little water ; crack some of
the peach stones, add them to the peaches and let boil slowly for 15
minutes ; then strain through a flannel bag ; add to 1 pint juice 1
pound sugar and boil a few minutes ; skim well and bottle.

81* Apricot Syrnp the same way. Or pare and cut the
peaches into pieces, crack a few of the stones, add them to the fruit
and let it stand 24 hours ; then strain ; allow for 1 pint juice 1 pound
sugar ; let it come to a boil ; skim well and bottle.

82. Cherry Syrnp. — Pound a sufficient quantity of ripe cherries
(with the pits) in a porcelain or stone mortar ; let it stand for 3
days ; inclose them in a bag, press out the juice, add to each pint 1
pound sugar ; let it boil up once, skim and put the syrup in bottles ;
cork and set away for use.

83. Wild Cherry Syrup is made in the same manner as the
above.

84. Wild Cherry Bark Syrup. — ^Pour 1 pint cold water over

4 ounces well bruised wild cherry bark ; let it stand for 36 hours ;
press out and let the liquid stand till clear; add 1% pounds white
sugar; stir until dissolved and strain through fine flannel bag; set
away in well corked bottles.

85. Yanilla Syrup. — ^Add % ounce fluid extract of vanilla to
1 gallon plain syrup. Another recipe : Rub H ounce citric acid
with a little plain syrup ; add 1 fluid ounce extract of vanilla and 1
gallon plain syrup.

86. Yanilla Cream Syrup. — ^Add to 3 pints plain syrup 1

ounce extract of vanilla, 1 quart rich, sweet cream or condensed
milk.

20 DESERTS AND SALADS.

87. Cream Syrnp. — 1 cup sweet cream, 1 cup milk and 1 pound
sugar are well mixed together, and if it is to be kept for several
days add a little bicarbonate of sodium.

88. Lemon Syrup. — Grate the rind of 16 large, fresh lemons
over 8 pounds granulated sugar ; add 2 quarts cold water and the
juice of the lemons; stir until the sugar is melted; then strain
through a fine flannel bag and put the syrup in well corked pint
bottles. Be careful to grate off only the yellow part of the rind of
the lemons ; the white part will give the syrup a bitter taste. There
is no better lemon syrup made than this. 2 to 3 tablespoonf uls of
this syrup in a glass of cold water makes fine lemonade and is also
excellent for mineral waters and sauces.

89. Lemon Syrup (with Oil of Lemon).— Add to 1 gallon

plain syrup 25 drops oil of lemon and 10 drams citric acid; mix
the oil and acid together gradually ; then add the syrup slowly,
and when well mixed bottle syrup and keep in a cool place for use.

90. Another Becipe: — Add to 1 gallon plain syrup 6 drams
tartaric acid dissolved in a little warm water, 1 ounce gumarabic
dissolved in 1 ounce warm water and % dram of the best lemon oil,
or a sufBcient quantity of lemon extract to flavor the syrup.

91. Lemon Syrup (plain). — Make of 8 pounds sugar and 2
quarts water a plain syrup; when nearly cold add 1 quart pure
lemon juice; filter through a Canton flannel filter and bottle.

92. Orange Syrup. — Grate tbe rind of 12 oranges over 7
pounds granulated sugar ; squeeze out the juice, strain and pour it
over the sugar ; add 14 gallon cold water ; stir until sugar is dis-
solved ; then strain through a fine flannel bag and bottle. Care
should be taken to grate only the yellow part of the rind of the
oranges, as the least particle of white will make the syrup bitter.

93. Orange Flower Syrup. — ^Add to 1 pint orange flower

water 1 }i pounds sugar ; stir until the su^^ar is dissolved ; then
bottle.

EXTRACTS AND ESSENCES. 21

EXTRACTS AND ESSENCES.

94. Essence of Lemon. — Grate the rind of 12 lemons; put
this in a bottle with 1 pint alcohol and 1 teaspoonf ul lemon oil ;
cork bottle tightly ; set in a warm place ; shake every day and
after 2 weeks it will be ready for use.

95. Essence of YanUla. — ^Take 1 ounce vanilla beans ; split
each bean in two (lengthwise); then cut into small pieces; put
these into a large bottle with 1 pint alcohol and 1 pint water ; cork
the bottle, not to tightly ; set in a warm place for 3 weeks and shake
it once every day ; it will then be ready for use.

96. Bischof Essence. — ^Pare off the peel of 12 green oranges;
put them with 1 bottle of good rum in a glass jar that is used for
preserving fruit ; let it stand 24 hours ; then pour the essence into
small bottles and set in a cool place for further use ; 2 tablespoon-
f uls to 1 bottle of claret are sufBcient.

97. Essence of Oranges.— Pare off the peel of 8 yellow and 4
green oranges ; put them in a large bottle or glass jar with 1 quart
arrack; set in a warm place for 2 weeks ; then strain through filtering
paper, put into small bottles and set them in a cool place for further
use ; 2 tablespoonf uls essence are sufficient for 1 bottle wine.

98. Peach Essence. — ^Dissolve l fluid dram oil of bitter
almonds in 7 pints rectified spirits of 90 per cent. ; allow the
solution to stand for a few days and then filter it ; put away in well
corked bottles.

99. Bitter Almond Essence. — Dissolve 1 fluid dram oil of
bitter almonds in 3 quarts rectified spirits of 90 per cent, and
store the fluid for some time before using it.

100. Coffee Essence. — ^Pour 3 pints rectified spirits of 90 per
cent, over 5ii ounces finely roasted and ground coffee; let it
stand for several days, draw off the fluid and filter.

101. Cherry Essence. — Press out the flesh of ripe cherries;
let the mass stand quietly in a moderately warm room until the pure

22 DESERTS AND SALADS.

juice has separated from the pulp ; then place the mass in a bag,
press the juice out, let it stand for a few hours longer and add an
equal quantity of rectified spirits of 90 per cent.

102. Strawberry Essence. — Bruise ^H pounds wild straw-
berries ; pour 3 quarts spirits of 90 per cent, over the mass ; let it
stand for some time and filter. The product will be about 1 gallon
of strawberry essence.

103. Raspberry Essence. — Crush 2 pounds ripe raspberries ;
press them out and add 2 quarts rectified spirits of 90 per cent.

104. Rose Essence. — Dissolve 2 fluid drams rose oil in 1^
quarts rectified spirits of 90 per cent, and filter the solution.

105. Orange Blossom Extract. — Pour IM pints boiling

milk over 10)^ ounces fre»h orange blossoms; place same over the
fire and let it boil up ; then add 3 quarts rectified spirits of 90 per
cent. ; mix it thoroughly, add 2 ^ pints champagne and filter.

106. Orange Peel Extract. — Crush in a stone mortar the
rind. of 12 oranges with some sugar; place the mass into a glass jar;
add i gallon of rectified spirits of 90 per cent. ; let it stand for 4
days ; then decant the clear liquid and filter it ; put away in well
corked bottles.

107. Italian Meringue. — Whites of 5 eggs beaten to a stiff
froth, 1 pound sugar, 1 teaspoonf ul vanilla extract, K cup water ;
put sugar and water over the fire in a saucepan (one of agateware
is best) ; stir until sugar is dissolved ; next put saucepan over the
fire and boil till the sugar begins to foam ; then take some of the
boiling sugar in a spoon and blow it ; if it flows off the spoon in
large bubbles it is ready to use ; wipe the rim of saucepan clean
with a damp cloth and remove the sugar from fire ; let it cool for 2
minutes ; then pour it slowly into the beaten whites, stirring con-
stantly.

108. Meringue. — Ji pound powdered sugar and the whites of 5
eggs ; carefully separate the whites from the yolks ; put the whites
in a deep kettle for 15 minutes on ice; then whip it with an egg

FRENCH CREAMS. 23

beater to a stiff froth; mix in slowly the sugar and use at once.
This meringue is used for ornamenting puddings and cakes.

109. Spinach Green (for coloring).— Wash a few handfuls

spinach, press it out and pound in a mortar to a pulp ; then press out
the juice in a cloth ; put the spinach liquid in a small saucepan ; put
it for a few minutes over the fire ; as soon as the liquid curdles pour
it on a fine sieve ; let the water run off. and the green which remains
press through a fine sieve and put it in a well covered glass till
wanted. Spinach green is used for coloring creams or puddings.

110. Sugar Color. — Place a saucepan with 1 pound sugar

and yi pint water over the fire and boil till the sugar is dark brown
and nearly black ; then add 1 pint^ boiling water ; stir until all the
sugar is well dissolved; boil it for a few minutes; then remove from
fire and put it into a well corked bottle. This color is used for
coloring soups, sauces and sometimes jellies.

111. Lemon Sngar. — Grate the rind of 12 lemons; mbc the

grated lemon peel with 1 pound powdered sugar; put into well
closed jars and set in a cool place ; is used for cake sauces and pud-
dings instead of freshly grated lemon peel.

113. Yanilla Sugar. — Split the vanilla bean, lengthwise, in
two ; put some granulated sugar on a plate and scrape the seed out
of the vanilla bean ; mix it with the sugar and put away in a well
closed jar.

113. Bed Sugar. — Sift out all the fine part of H pound
granulated sugar ; put the sugar on a piece of thick brown paper,
drop a few drops of cochineal over the sugar and rub it with the
hands till the sugar becomes a red color.

114. Green Sugar is prepared in the same manner as the fore*
going, but care must be taken to use only green vegetable coloring.

FRENCH CREAMS.
116. Creme Fran^aise & la Vanille. — Put 1 quart sweet

cream with the yolks of 8 eggs into a saucepan ; add }i cup sugar

24 DESERTS AND SALADS.

and stir the whole over the fire with an egg beater till nearly boil-
ing; remove from fire, add 2 teaspoonfuls essence of vanilla and
1 >je ounces clarified gelatine (see Gelatine) ; continue stirring
until the cream has cooled off; then set a plain form with tube in
center into cracked ice, pour in the cream, cover and let it remain
for 2 hours. If the form is oiled with fine almond oil the cream
will turn out without dipping the form into hot water ; the oiling
is best done with a fine brush ; the form is then turned upside down,
so that all superfluous oil has a chance to run out.

116. Creme Fran^aise anChocolat. — Melt K pound grated

chocolate in the oven ; then put it with 1 quart cream, Ji cup sugar
and the yolks of 8 eggs over the fire ; stir until nearly boiling ; re-
move it from fire, add 1 teaspoonful essence of vanilla and 1 ounce
clarified gelatine and finish same as in foregoing recipe.

117. Creme Fran^alse anx Amandes. — 1 quart cream,

H pound blanched and finely pounded almonds, the yolks
of 8 eggs, H cup sugar and H vanilla bean; boil the cream
and pour it over the pounded almonds; cover and let it
stand till cold; then strain the cream through a sieve; place a
saucepan with the cream, yolks, vanilla and sugar over the fire;
stir with an egg beater till nearly boiling ; remove it from the fire
and finish the same as Creme Fran9aise a la Vanille.

118. Creme Fran^aise an Cafe. — Pour l quart boiling cream

over 4 tablespoonfuls fresh, ground coffee ; cover and let it stand
for 5 minutes ; then strain through a fine sieve of cloth ; place a
saucepan over the fire with the coffee cream, yolks of 8 eggs and 5
tablespoonfuls sugar and stir till nearly boiling ; finish the same as
Creme Fran9aiBe h la Vanille.

119. Creme Fran^aise an Th6. — ^Pour l quart boiling cream

over 2 tablespoonfuls of the best black tea ; let it stand, well covered,
for 5 minutes ; then strain ; put the tea cream with the yolks of 8
eggs and 5 tablespoonfuls sugar in saucepan over the fire and stir
till nearly boiling ; finish the same as Creme Fran9aise k la Vanille.

FRENCH CREAMS. 25

130. Creme Frangaise au Marasqnin. — Place a saucepan

with 1 quart cream, the yolks of 8 eggs, H cup sugar and 1 teaspoon-
f ul vanilla over the fire and stir till nearly boiling ; remove it
from the fire and add 16 sheets of gelatine which has been soaked
in cold water for 10 minutes and pressed out ; add lastly H pint
maraschino and finish the same as Cr^me Fran9aise ^ la Yanille.

131. Creme Frangaise au Bhum is made the same as the

foregoing, substituting rum for maraschino.

133. Petits Pots Creme ft la Vanille.— Mix well together 1

quart cream, yolks of 8 eggs, 4 whole eggs and 5 tablespoonf uls
sugar ; fill the cream into buttered custard cups, set them in a pan
of hot water on top of the stove, cover with a pan or paper and
boil till contents are firm ; remove from fire and set aside to cool ;
in serving turn the cream onto a dish and send whipped cream to
table with it.

133. Creme an Bain-Marie an Caramel. — Boil }i cup

sugar to a caramel (see Boiling Su^ar), add a little boiling water,
remove from fire and stir for a few minutes ; then place a saucepan
with 1 quart cream or milk, 4 whole eggs and the yolks of 8 eggs
over the fire; add the caramel sugar and stir till nearly boiling; fill
the cream into a buttered form, cov,er it tightly and place the form
into a vessel of hot water; let it stand for 1>ib hours on the hot stove;
the water should be boiling hot, but must not boil ; when done take
it from the fire, set in cool place ; when cold and ready to serve turn
the cream onto a round dish and send to table without sauce.

134. Creme au Bain-Marie an Choeolat. — Melt 4 table-
spoonfuls Baker's chocolate in the oven ; mix it with I quart cream
or milk, 5 tablespoonfuls sugar and boil 5 minutes, stirring con-
stantly ; remove it from the fire and when cold add 4 whole eggs,
the yolks of 8 and I teaspoonf ul vanilla ; beat these well together
with an egg beater ; butter a form with a tube in the center and
sprinkle with fine zwieback crumbs ; pour in the cream, cover the
form and set in a vessel of hot water ; let it boil slowly for an hour ;
remove it from the fire and set aside to cool; when ready to serve

26 DESERTS AND SALADS.

tarn the cream onto a dish, garnish with fancy cake and send
whipped cream k la vanilla to table with it.

125. Tienna Orange Cream.— Soak 1 ounce gelatine in H

cup cold water 15 minutes, add H cup boiling water and stir over
the fire till dissolved; stir the yolks of 12 eggs Mrith 12 tablespoon-
f uls sugar to a cream ; add by degrees the juice of 8 oranges and 3
lemons, and lastly the gelatine ; continue stirring until it begins to
thicken ; then add the whites, beaten to a stiff froth ; rinse out a
mould Mrith cold water and sprinkle with sugar, pour in the cream
and set it on ice for 2 hours.

136. Tienna Lemon Cream. — Stir the yolks of 10 eggs with

1 oup sugar to a oream ; add the juice of 4 lemons and the grated
rind of H a one; lay 12 sheets of gelatine in cold water for 10
minutes, press out and dissolve it in H cup boiling water ; add it by
degrees to the cream and continue stirring till it begins to thicken ;
then add the whites, beaten to a stiff froth ; rinse out a form with
cold water and sprinkle with sugar, turn in the cream and set on
ice till firm.

127. Milk Cream. — Soak 1 ounce gelatine in 1 cup of
milk ; place a saucepan with 3 cups milk, X cup sugar, 1 H tea-
spoonfuls vanilla and the yolks of 6 eggs in a vessel of boiling
water and stir with an egg beater till nearly boiling ; remove from
the fire, add the gelatine and stir till it becomes cold and begins to
thicken ; then add the whites, beaten to a stiff froth, turn the cream
into a form and set on ice till firm ; serve with cold pineapple or
strawberry sauce ; the form should be rinsed with cold water and
sprinkled with sugar before the cream is put in.

128. Russian Cream. — Stir the yolks of 9 eggs with 9 table-
Hpuonfuls sugar for H hour; add the juice and grated rind of 1
lemon and H pint best rum ; lay 5 sheets of gelatine for 5 minutes
in cold water, press out and put it in H cup boiling water; stir
until dissolved ; then mix it by degrees, stirring constantly, with
the above mixture ; when it begins to thicken add the whites, beaten

FRENCH CREAMS. 27

to a stiff froth, rinse out a mould with cold water, sprinkle with
sugar, fill in the cream and set in a cool place till firm.

129. Saliayon of Oranges. — Soak 12 sh^ts of gelatine in
cold watSr for 10 minutes ; in the meantime put the juice of 4
oranges, the thin peel of 1, ^ cup sugar, H bottle wine (white is
best), 2 whole eggs and the yolks of 6 in a saucepan over the fire;
beat this with an egg beater till nearly boiling ; remove it from the
fire and take out the peel, press out the gelatine, add it to the cream
and continue the beating till cold ; fill it into a cream form and
place for 2 hours on ice.

130. Sabayon of Lemon. — Soak 12 sheets of gelatine in cold
water ; put in a saucepan 2 whole eggs and the yolks of 10 ; add 1
cup sugar, the juice of 3 lemons, the thin peel of 1 and H bottle
Rhine wine ; beat this with an egg beater till nearly boiling ; re-
move at once, press out the gelatine, add it to the cream and con-
tinue beating till cold and beginning to thicken; fill it into a cream
form and set on ice till wanted.

131. Whipped Cream. — ^Put 1 quart of rich, sweet cream into
a deep vessel or stone jar and let it stand on ice for an hour ; then
beat it with an egg beater until stiff ; then add sufficient powdered
sugar to sweeten and any kind of flavor that may be liked.

132. Whipped Cream (with Strawberries).— Put 1 quart

ripe strawberries in a colander and rinse with cold water ; when well
drained put the berries into a glass dish, sprinkle over them 1 cup
powdered sugar and set for H hour on ice; whip 1 pint sweet
cream to a froth, sweeten with powdered sugar and set on ice until
wanted ; when ready for use pour the cream over berries and serve
at once, or send each in a separate dish to the table.

133. Cream (with Pineapple).— Prepare the cream in the
same manner as the foregoing ; pare a ripe sugar-loaf pineapple and
break it from the stalk into pieces with a silver fork; put the fruit
into a glass dish and sprinkle 1 cup sugar over it; set the dish on

28 PESEBTS AND BALADS.

ice for 1 hour; when ready to serve poor the cream over pine-
apple and send to table at once.

134. Whipped Cream (with Chocolate). — Boil M pound

grated chocolate in % cup water with M cup sugaf and a little
vanilla ; when cold mix it with 1 pint whipped cream and set on ice
till wanted.

135. Whipped Cream (with Oranges). — Pare 6 large

oranges, cut them into pieces, remove the pits, put the fruit into a
glass dish and sprinkle over it % cup powdered sugar ; have 1 pint
cream, beaten to a stiff froth, mixed with 3 or 4 tablespoonf uls
powdered sugar and set fruit and cream on ice till wanted ; when
ready to serve pour cream over the oranges and send to table at
once, or serve each in a separate dish.

136. Creme Fonett6e ft la Cobby. — Mix with whipped cream

some fruit marmalade and put it in layers in a glass dish with some
preserved cherries and macaroons between each layer ; arrange the
cream high up in the dish and garnish with lady fingers or fancy
oake.

137. Whipped Cream (with Peaches). — Pare and cut 6

large, ripe peaches into quarters ; put the fruit into a glass dish^
sprinkle over it % cup powdered sugar and set the dish on ice for 1
hour ; also have 1 pint of whipped and sweetened cream standing on
ice ; in serving cover the peaches with cream ; break some lady fingers
apart, stand them around the dish and serve at once. Or serve cream
and fruit in separate dbhes. Instead of fresh fruit preserved fruit
may be used.

138. Whipped Cream (with Cherries). — Remove the pits

from 1 pound of large cherries ; put the fruit in a glass dish with %,
cup sugar ; set the dish for an hour or two on ice ; also have 1 pint
of whipped cream on ice; when ready to serve spread the cream over
the cherries, or serve each in a separate dish, and send sponge or
fancy cake to the table with it. Canned cherries, apricots or
peaches may be substituted for f re^h fruit.

BOILED CREAMS. 29

BOILED CREAMS.

139. Yanilla Cream. — ^Place a saucepan with 1 pint cream or
milk over the fire, add 2 tablespoonfols flour, the yolks of 4 eggs,
1 tablespoon! ul butter, 3 tablespoonf uls sugar, 1 teaspoonf ul vanilla
extract and a sprinkle of salt ; stir this until it comes to a boil ;
when cold mix cream with the yolk of 1 egg and a little sweet
cream.

140. Choeolate Cream. — Mix 2 tablespoonfuls fioar with 1
pint of milk or cream; add H teaspoonf ul vanilla extract, H pound
grated chocolate, 3 or 4 tablespoonfuls sugar, H tablespoonf ul
butter, a sprinkle of salt and the yolks of 4 eggs ; place this in a
saucepan over the fire and stir till it boils ; then remove and set aside
to cool.

141. Orange Cream. — ^Mix 2 tablespoonfuls fiour with 1 pint
milk or cream, add H tablespoonf ul butter, SH tablespoonfuls
sugar, the yolks of 3 or 4 eggs and the grated rind of H an orange
and stir the cream over the fire till it boils ; then set aside to cool.

143. Almond Cream.— Pound 6 ounces of blanched almonds
with a little cream to a paste; mix them with 1 pint of sweet cream
3r milk, add 2 tablespoonfuls flour, 3 H tablespoonfuls sugar, the
yolks of 4 eggs, a little saU, ^ teaspoonf ul vanilla extract and }i
tablespoonf ul butter ; stir this oyer the fire till it boils ; then remove
%nd set the cream aside to cool.

143. Coffee Cream. — ^Put 3 ounces fresh roasted Mocha coffee
mto 1 pint boiling cream; let it stand 15 minutes; then strain, add
to the coffee cream 2 tablespoonfuls flour, H tablespoonf ul butter,
4 tablespoonfuls sugar, a sprinkle of salt and the yolks of 6 eggs ;
stir this over the fire till it boils ; remove it and set the cream aside
to cool.

144. Creme Frangipane h la Yanille. — Mix H cup flour

with 2 cups cream, add 5 well beaten eggs, a sprinkle of salt, 4
tablespoonfuls sugar, 1 tablespoonf ul butter and 1 teaspoonf ul vanilla ;

30 DESERTS AND SALADS.

Stir this over the fire till it boils ; remove it, add 8 well ponnded
macf^roons and set aside to cool. Instead of vanilla a little orange
or lemon peel may be substituted. Blanched almonds, raisins,
currants, finely cut citron or any kind of fruit such as pineapples,
strawberries or peaches may also be used.

JELLIES.

145. Jellies should be as clear as crystal, not too sweet and just
firm enough to hold together. Jellies that have to stand any length
of time on the buffets must, of course, be firmer. A good plan is
to make a trial by putting a little in a tin cup and setting it on ice
before the jelly is put into a form.

146. To Clarify Gelatine. — ^Put 2 ounces gelatine in a sauce-
pan, add H pint cold water and let it stand 10 minutes ; then add H
pint boiling water, set the saucepan in a vessel of boiling water and
stir until gelatine is dissolved ; beat the whites of 2 eggs to a froth,
add the juice of 1 large lemon and a little cold water ; stir this into
the gelatine, continue stirring until it boils, remove to side of stove
and let it stand 5 minutes without boiling ; then strain through a
jelly bag and use as directed in following recipes.

147. To Clarify Sugar. — ^Put 1 pound sugar in 1 pint cold
water and stir till sugar is dissolved ; then strain through a napkin.
A quicker way is to boU the sugar and water with the juice of 1
lemon for a few minutes and strain the same way.

148. To Clarify Fruit Juice.— Lay a few sheets of filtering
paper in water and let them soak for 15 minutes, changing the
water twice ; then press them out, pick into small pieces, wet a little
again with water and put the paper into a small sieve ; pour the
fruit juice onto the paper and let it run through into a dish. If not
clear the first time pour back again and let it run through onoe
more.

JELLIES. 31

149. Jelly Bag. — ^Take K yard of white flani^el and make a
bias bag; this is done by taking the flannel on the bias, sewing the
bottom and side together to a point; cut it even on top and hem;
then sew a string on each end of hem. In using the bag lay
a broom with one end on the back of a chair and the other end on a
table ; tie the bag onto the broom, in the center, so that it hangs
between the table and chair; set a bowl underneath the bag; then
pour in the jelly ; pour that which runs through first back again into
the bag ; repeat this once or twice more until the jelly runs through
clear. When all the jelly has run through fill it into a mould and
set either on ice or in a cool place.

150. Orange Jelly. — Clarify 2 ounces of gelatine as directed
(see Clarifying Gelatine), dissolve 1 pound sugar in 1 pint water,
add the thin peel of 2 oranges and let it stand 1 hour ; then remove
orange peel and strain the sugar syrup through a napkin ; remove
the peel from 4 oranges, divide them into small quarters and remove
the pits without breaking the fruit ; next pour the juice of 8 oranges
and 2 lemons through filtering paper (see Clarifying Fruit Juice) ; as
soon as the gelatine, fruit juice and sugar are clarified mix the three
together, place a jelly form into cracked ice, pour in a few spoon*
fuls jelly and when firm lay in one-third of the orange quarters,
which should be wiped dry with a napkin ; add sufficient jelly to
cover the fruit and when hard lay over another third ; cover again
with jelly and continue until all is used up ; cover the form, lay
some ice on top and let it stand till firm ; when ready to serve dip
the form into hot water, wipe it dry, remove cover, turn the jelly
into a dish and serve with vanilla sauce or sweet cream. Note. —
If the inside of jelly mould is brushed with pure almond oil the
form need not be dipped in hot water, as the jelly will slip out
without any trouble. Fine olive oil may also be used, but care
should be taken to use only the very best, as otherwise the flavor of
the jelly will be spoiled.

151. Plain Orange Jelly. — Dissolve and clarify 1 ounce gel-
atine in % pint water as directed, dissolve 1 cup sugar in H pint
water, add the thin peel of 1 orange and let it stand 1 hour; then

32 DESERTS AND SALADS.

strain through a napkin ; let the juice of 5 oranges and 1 lemon run
through filtering paper or a fine napkin ; mix the gelatine, fruit
juice and sugar syrup together, pour it into a jelly mould and set in
a cool place to get firm ; when ready to serve dip the form into hot
water, turn the jelly onto a dish and serve with the following
sauce : — ^Beat 1 egg to a froth, add by degrees 1 cup milk, 2 table-
spoonfuls sugar and 1 teaspoonful vanilla extract.

152. Lemon Jelly. — Clarify 2 ounces gelatine as directed,
dissolve Di pounds sugar in 1 pint water, add the grated rind of 2
lemons and let it stand H hour ; then strain through a napkin ; let 1
pint of lemon juice run through filtering paper (see Clarifying Fruit
Juice) ; when the three ingredients have been clarified mix them
together, fill the jelly into a jelly mould, set it on ice or in a cold
place to get firm and serve same as Orange Jelly.

163. Strawberry Jelly. — ^Put 1 quart ripe strawberries in a
colander, rinse them off with cold water and when drained mash
them well in a bowl with a silver spoon ; dissolve H pound sugar in
1 pint cold water, add the juice of 1 lemon and put it over the fire
to boil 5 minutes ; strain through a napkin and when cold pour it
over the strawberries ; let them stand 3 hours ; then strain the berries,
first through a jelly bag and then through filtering paper ; also let
the juice of 2 oranges run through filtering paper ; clarify 2 ounces
gelatine as directed and when cold add it to the fruit juice ; then
make a trial by filling a few spoonfuls in a tin cup and set it on
ice to form ; if not firm enough add a little more dissolved gelatine ;
fill the jelly alternately with large strawberries in a jelly form and
finish the same as Orange J^lly ; serve with whipped cream.

154. Pineapple Jelly. — ^Pare and cut a large, ripe pineapple in-
to quarters, remove the hard core from the center and cut the quarters
of pineapple into fine slices ; dissolve 1 pound sugar in 1 pint cold
water and juice of 1 lemon, pour it over the pineapple pieces, cover .
and let it stand for 2 hours ; chop the eyes and hard core of pine-
apple very fine, put them with 1 pint water in a saucepan over the
fiire and boil slowly H hour ; when cold strain them and add the

JELLIES. 33

»

liquid to the pineapple ; in the meantime clarify 2 ounoes gelatine as
directed; then drain the pineapple in a sieve, wipe the slices dry
with a napkin and lay them on a plate ; let the pineapple syrup run
through filtering paper or napkin and mix it with the clarified gela-
tine; also let the jnice^of 2 oranges and 1 lemon run through filter-
ing paper and add it to the jelly ; then make a trial to see if firm
enough ; place jelly form in cracked ice, pour a few spoonfuls of
jelly into the form and when hard put in a layer of pineapple ; cover
them with jelly and when firm put in another layer of pmeapple ;
continue until all is used up ; then cover the form, put some ice on
top of form and let it remain till jelly is firm ; serve with or Mrithout
cream or vanilla sauce. This jelly may also be made of preserved
pineapple.

155. Jelly of Peaches. — Pare 8 large, ripe peaches, cut them in-
to halves, remove the stones and cut each half into 3 or 4 pieces; put
the fruit into a bowl and pour over it 1 pint of sugar syrup ; let
them stand well covered for 2 hours; scald the pits, remove the
brown skin and put them with the peaches ; then let the syrup run
through filtering paper, mix it with 2 ounces clarified gelatine, fill
the jelly with the peaches and pits in alternate layers in a form and
finish the same as Orange Jelly.

166. Raspberry Jelly. — ^Press the juice from 1 quart ripe
raspberries, add the juice of 1 lemon and filter it through filtering
paper (see Clarifying Fruit Juice) ; dissolve %, pound sugar in 1 pint
water, strain through a napkin and add it to the raspberry juice ;
add 2 ounces clarified gelatine ; set a jelly form into cracked ice and
fill the jelly alternately with large, ripe raspberries into the form
and finish the same as Orange Jelly.

157. Wine Jelly. — Soak 2 ounces gelatine in % pint cold

water for 10 minutes; then add % pint boiling water and stir the

whole over the fire till gelatine is dissolved ; add the rind and juice

of 1 lemon, 2 whole cloves, a small piece of cinnamon and the well

beaten whites of 2 eggs; stir this with an egg beater till it boils;
8

34 DESERTS AND SALADS.

then remove the saucepan with its contents to side of stove and let
it remain for 5 minutes without boiling ; then strain it through a
flannel jelly bag; dissolve }i pound sugar in 1 pint cold water,
strain it through a napkin and add it with 1 pint Madeira to the
gelatine ; rinse out a jelly mould with cold w^ter, pour in the jelly
and set it on ice or in a cool place till firm. Instead of Madeira
wine any other kind may be used.

158. Rhine Wine Jelly. — Dissolve and clarify 2 ounces gela-
tine and dissolve 1 pound sugar in 1 pint water ; add the rind of 2
lemons and the juice of 1; let it stand 1 hour; then strain through
a napkin ; let the juice of 2 lemons run through filtering paper, add
it with 1 pint Rhine wine and the sugar syrup to the clarified
gelatine, fill the jelly in a form and set it on ice or in a cool place.

159. Champagne Jelly. — Dissolve and clarify 2 ounces gelatine
(see Gelatine), dissolve X pound sugar in 1 pint cold water, strain
it through a napkin, add to the gelatine with H bottle champagne
and the filtered juice of 4 lemons, fill into a form and set it in a cool
place or on ice.

160. Apple Jelly. — Grate 1 quart tart apples, put them in a bag
and press out the juice, add the juice of 1 orange and let both run
through a filtering paper; clarify 2 ounces gelatine, dissolve H pound
sugar in 1 pint cold water, strain through a napkin and add it with the
apple juice to the clarified gelatine ; rinse a mould with cold water,
pour in the jelly and set it in a cool place or on ice till firm. Another
way is : — ^Pare, core and quarter some tart apples and boil them in
sugar syrup to which the juice of 1 lemon has been added ; when the
apples are done remove carefully, so as not to break them, lay on a
sieve to drain and when cold lay into the mould alternately with the
jelly and finish like Orange Jelly.

161. Cider Jelly. — Soak 2 ounces gelatine in H pint cold
water for 15 minutes; then add H pint boiling water, put it over
the fire and stir till gelatine is dissolved ; add the juice of 1 lemon
and the beaten whites of 2 eggs ; stir with an egg beater until it

JELLIES. 85

boils; then draw to side of stove and let it stand 5 minutes; then
strain through a flannel jelly bag ; dissolve ^ pound sugar in 1
quart sweet cider, strain through a jelly bag and add it to the gela-
tine ; pour it into a jelly mould and set in a cool place until firm.

162. Bose Jelly. — ^Put 1 quart of freshly gathered rose leaves
in a glass jar, squeeze the juice of 1 lemon over them, pour over the
whole 1 cup boiling water, close the jar tightly and set aside till
next day; then press out the juice (by putting the rose leaves in a
coarse bag), let the liquid run through filtering paper (see Clarifying
Fruit Juice), add 1 pint cold clarified sugar syrup, H pint white
wine and 2 ounces clarified gelatine ; next pour the jelly into a mould
and set aside to cool.

163. Oolfie Busse. — Clarify l ounce gelatine and dissolve }i
pound sugar in H pint water ; add the grated peel of 2 lemons ; let
it stand 15 minutes; then strain through a napkin; let H pint lemon
juice nin through filtering paper ; mix the clarified gelatine, sugar
syrup and lemon juice together ; put it in a deep kettle, set into
cracked ice and whip the contents until it foams and begins to
thicken ; then fill it into a form and cover and pack with cracked ice
till firm, which will take about 2 hours. Orange and Wine Jelly
may be made in the same manner.

164. MacMoine de Fruit k la Bnsse.— Prepare a Rhme
Wine Jelly, set a form into cracked ice, pour in a few spoonfuls
jelly and let it get hard ; lay over it a layer of fruit, such as straw-
berries, slices of pineapple or peaches, and pour over sufficient jelly
to cover the fruit ; put the remaining jelly into a deep kettle, set in-
to cracked ice and beat with an egg beater till it foams and begins to
thicken ; then mix with 3 or 4 different kinds of fruit, either fresh or
preserved, fill into the jelly form, cover closely and let it stand 2
hours ; when ready to serve dip the form in hot water, wipe it dry,
remove the cover, turn the jelly onto a dish and garnish with sugared
fruit.

165. CalTesfoot Jelly. — Choose 4 calves' feet with the skin
on (if without the skin 6 must be taken), crack and wash them

36 DESERTS AND SALADS.

well, put over the fire, cover with cold water and boil till they fall
apart ; strain the liquor through a fine sieve and let it stand in a cool
place ; next day skim off every particle of fat and remove the sedi-
ment ; put the jelly over the fire and reduce it down to 2 quarts by
boiling ; beat up the whites of 4 eggs, add a little cold water, the
juice of 2 lemons and the thin peel of one, 6 cloves and a piece of
cinnamon ; add this to the contents of saucepan, stirring constantly ;
boil for a few minutes ; then move the saucepan to side of stove
and let it stand for 5 minutes without boiling ; then strain it through
a double flannel bag ; dissolve 2 cups sugar in 1 pint sherry or
Madeira wine, strain through a napkin and add it to the strained
jelly ; rinse out the moulds with cold water, put in the jelly and set
in a cool place. This jelly may be put into tightly corked bottles
and will keep for a long time. When wanted for use set the bottle
in hot water until the jelly melts ; then pour it into moulds and set
in a cool place till firm.

166. MacMoine de Fruits an Tin dn Rhine. — Prepare a

Rhine wine jelly a little stiffer than the ordinary jellies; take
large, ripe raspberries, strawberries, currants, peaches (pared And
cut into eighths) and pineapples cut into small slices ; put them in a
dish on ice ; next set a form into cracked ice, pour in a few spoon-
fools jelly and when hard lay in some of the fruit, either each kind
by itself in small clusters or mixed one with the other ; pour over
this sufficient jelly to cover the fruit ; let it get hard and again lay
over some fruit ; continue alternately with fruit and jelly till form is
full ; cover and let it remain in ice till firm ; in serving dip the form
into hot water, wipe it dry and tuni the mac6doine onto a round
dish. In winter preserved fruit and apples and pears may be used.
The apples and pears are to be cut into quarters and boiled for a
few minutes in sugar syrup. The latter should be colored with a
little cochineal.

167. 6el6e h la MosCOTite. — Any kind of fruit jelly may be

used for this, using only half the quantity of gelatine as for jelly ;
put into a form, cover it, paste a strip of buttered paper around the
edge of cover and pack the form in ice and rock salt for 2 hours;

JELLIES. 37

only freeze aboat an inch all aronnd, leaving it soft in the center;
preserved fruit may be mixed with the jelly before it is put into the
form ; serve the moscovite in a glass dish and garnish with fruit or
fancy cake.

16?. Orange Baskets (with Jelly). — Choose 1 dozen large

oranges and cut them into the shape of small baskets with handles ;
this is done by holding the orange in the left hand and cutting with
a penknife a small quarter form each side of the orange toward the
top, so as to leave the skin for the handle 14 inch wide ; then cut the
skin evenly all around ; next separate the inside from the outside
skin with the penknife and completely hollow the orange out, so
that only little more than half of the skin with the handle is left ;
cut the edges into small scallops with a scizzors and lay the baskets
in cold water; press out the juice from the oranges and with it make
a jelly (see Orange Jelly) ; take the baskets from the water, wipe
dry and with a napkin under them set on a tray ; have the jelly on
ice and when it begins to thicken fill up the baskets and place them
on ice ; if there should be any small holes in the baskets paste them
up from the outside with butter, which must be removed before
serving ; serve on a napkin and garnish with green leaves. These
baskets may also be filled with Glel^e Russe.

169. Orange Quarters Used for Garnishing Jellies and

Other Dishes. — ^Take 6 large oranges, cut out a round' piece on
the side of stem and hollow out so that nothing is left but the out-
side skin ; care must be taken to leave none of the white coating on
the inside of skin ; after preparing this way put them in a saucepan
over the fire with boiling water and boil 5 minutes ; rinse with cold
water, wipe them dry and fill each one either with clear jelly of
different colors or blanc-mange ; set them on ice until hard ; cut them
into quarters and use for garnishing different dishes. Small patty
forms filled with jelly are also used for the same purpose.

•

170. Almond Blanc-Mange. — Soak l ounce gelatine in 1 cup

cold milk for 15 minutes; then add 3 cups boiling milk, 6 table-
spoonfuls sugar, a pound blanched almonds (among the latter there

38 DKSERTS AND SALADS.

should be a few bitter ones) and pound them in a mortar with a
little water to a paste ; set the saucepan with its contents into a
vessel of boiling water and stir till it boils ; remove from the fire
and let it stand for 5 minutes ; then strain through a muslin bag,
add 1 teaspoonf ul extract of vanilla and set aside to cool ; rinse out
a quart mould with cold water and sprinkle with sugar ; pour in the
cold blanc-mange and set in a cool place till it becomes firm ; when
ready to serve loosen the blanc-mange around the edge on top and
turn it over onto a dish ; it may then be served either with or without
fruit or vanilla sauce. Instead of almonds any other kind of
flavoring may be used.

171. Chocolate Blanc-Mange. — Soak l ounce gelatine in 1
cup cold milk for 15 minutes; then add 2)4 cups boiling milk; mix
H pound grated Baker's chocolate with K cup cold milk; add it to
the gelatine with 6 tablespoonf uls sugar ; place this in a saucepan
over the fire and stir till it boils ; remove from fire, add 1 teaspoon-
ful vanilla extract and when cold pour it into the moulds, which
have been rinsed out with cold water and sprinkled with sugar ; set
in a cool place till firm ; this may be served with or without vanilla
sauce.

173. Blanc-Mange Marbre an Chocolat.— Make half the

quantity of both the Almond and Chocolate Blanc-Mange ; rinse out
a mould with cold water, sprinkle with sugar and place into cracked
ice ; pour in a few spoonfuls almond blanc-mange and let it get
firm ; then put in a few spoonfuls chocolate blanc-mange ; when the
latter is firm again put in some of the almond blanc-mange ; con-
tinue in this way until all is used; let the form remain for 2 hours
on ice and then serve with vanilla sauce.

173. Cream Blanc-Mange. — Soak in a small tin H ounce

gelatine in H cup cold water for 15 minutes ; set the tin in a sauce-
pan of boiling water and stir until gelatine is dissolved ; beat 1 pint
rich, sweet cream to a stiff froth ; add 4 tablespoonf uls powdered
sugar and 1 teaspoonf ul vanilla or lemon flavoring ; when this is
well mixed add the gelatine by degrees, beating constantly ; rinse

JELLIES. 39

out a mould with cold water, sprinkle with sugar, fill in the blanc-
mange and set on ice an hour or two before serving.

174. Plain Blanc-Mange. — Boil 1 quart milk with 6 table-
spoonfuls sugar ; add 1 ounce gelatine which has been soaked in a
little cold water for 15 minutes; stir this over the fire until gelatine
is dissolved ; remove it from fire and when cold add 2 teaspoonf uls
vanilla ; rinse out a form with cold water, sprinkle with sugar, pour
in the blanc-mange and set it on ice ; serve with vanilla sauce.

175. Cocoanut Blanc-Mange. — Stir into the plain blanc-
mange when it begins to thicken 2 cups freshly grated cocoanut.

176. Neapolitan Blanc-Mange. — Prepare an ahnond blanc-
mange, strain and divide it into 4 equal parts ; add to first part 1
tablespoonf ul grated chocolate and let it boil for a few minutes ;
mix second part with the yolks of 2 eggs and stir it over the fire
till just about to boil ; add to third part a few drops of cochineal,
to color it pink ; leave fourth part uncolored ; rinse out a mould
with cold water, sprinkle with sugar and place it into cracked ice ;
as soon as the blanc-mange becomes cold^and begins to thicken put
in first the white ; after 5 minutes put in the pink ; again waiting 5
minutes, put in the yellow and after a few minutes put in the
chocolate ; let it remain on ice till firm ; when ready to serve work
top free from the edge with a few light touches of your finger and
turn the blanc-mange onto a dish.

177. Nest with Eggs. — ^Prepare 1 quart almond blanc-mange;
take 12 fresh eggs, make a small hole in one end of each and let the
contents flow out ; rinse each shell well with cold water ; then fill
them with blanc-mange and set in a pan of sugar or flour, the open
end up ; place them in a cool place till hard ; boil 1 pound sugar to a
crack and spin it into quite long threads (see Spinning Sugar) ; with
these threads form a nest a little smaller than the dish it is to be
served in ; dip each egg into warm water, wipe dry, break shells
from about the blanc-mange and lay the artificial eggs in the nest.
Another way is to make 1 )i quarts orange or wine jelly ; cut the
rind of 3 oranges into long narrow strips and boil them for 20

40 * DESERTS AND SALADS.

minutes in water, changing the water 3 times ; drain them on a sieve ;
put 1 H cups sugar with 1 pint water over the fire and when it boils
add the orange peel; boil 15 minutes; remove and drain them on a
sieve ; put half of the jelly into a glass dish and when firm lay the
artificial eggs upon it ; arrange them the same way that natural eggs
are generally found in a nest ; lay orange peel, which represents
the straw, over and around the eggs ; when the remaining jelly is
cold and thick pour it over the eggs and set in a cool place to form.

178. Fromage Bavarois h la TanlUe.— Soak 1 ounce gela-
tine in 1 cup cold water 20 minutes; place a saucepan with 1 pint
cream, the yolks of 6 eggs, H cup sugar and 1 teaspoonful vanilla
over the fire and stir till nearly boiling ; remove it from the fire, add
gelatine and stir till dissolved ; set saucepan with its contents in a
vessel of cold water and stir till it becomes cold and begins to
thicken ; then mix it with 1 pint whipped cream ; rinse a form with
cold water, sprinkle the inside with sugar, fill in the bavarois and
set for 2 hours on ice ; serve on a round dish garnished with fancy
cakes.

179. Fromage Bavarois h la Tanille^ No. 2.— Boil 6 table-
spoonfuls sugar in 1 cup water 5 minutes and flavor with 1 H tea-
spoonfuls vanilla ; soak 1 ounce gelatine in 1 cup cold water 15
minutes, add it to the boiling sugar syrup and stir till melted ; then
set aside ; when cold and beginning to thicken mix it with 1 pint
whipped cream and finish the same as in foregoing recipe.

180. Fromage Bavarois aux Pistache. — Chop or pound 6

ounces pistachio nuts and }i pound almonds as finely as possible,
mix with 1 pint cold sugar syrup and let them stand 2 hours ; then
strain through a fine sieve, add a little spinach green (see Color) and
1 ounce dissolved gelatine ; stir until it begins to thicken ; then ndx
with 1 pint whipped cream ; put this into a form and place on ice
for 2 hours. This cream should have a delicate green color; it is
served on a round dish,

181. Fromage Bavarois anx Amandes. — Scald H pound

sweet and 10 bitter almonds with boiling water, remove the brown

JELLIES. 41

skin and pound or chop them fine; place a saucepan over the fire
with 1 pint milk, 6 tablespoonfuls sugar, the yolks of 6 eggs, 1 H
teaspoonfuls vanilla and the pounded almonds; stir until nearly
boiling ; soak 1 M ounces gelatine in 1 cup cold milk, add it to the
hot milk and stir till dissolved ; then strain through a sieve ; when
cold and beginning to thicken stir in 1 pint whipped cream, turn into
a form and set for 2 hours in cracked ice.

182. Frontage Bayarois au Caffe. — Pour 1 pint boiling milk

over 4 tablespoonfuls freshly ground coffee, cover and let it stand 5
minutes; strain through a fine cloth; soak 1 ounce gelatine in a
little cold water 15 minutes and add it to the coffee milk with 6
tablespoonfuls sugar and the yolks of 6 eggs ; stir this over the fire
till it nearly boil6 ; remove from the fire and when cold and begin-
ning to thicken stir in 1 pint whipped cream, turn into a form and
pack in cracked ice 2 hours.

183. Fromage Bayarois an Th6. — Pour 1 pint boiling milk

over 2 tablespoonfuls of the best black or green tea, cover and le^, it
stand 5 minutes ; then strain and finish the same as Fromage Bava-
rois au Caf 6.

184. Fromage Bayarois an Ghocolat. — Boil 4 tablespoon-
fuls grated chocolate in H pint water, add }i cup sugar and 1 tea-
spoonful vanilla; soak 1 ounce gelatine in 1 cup cold water 15 min-
utes, add -it to the chocolate and boil a few minutes; remove
from the fire and when cold mix it with 1 pint whipped cream, turn
into a form and pack in cracked ice for 2 hours ; then serve on a
round dish with vanilla sauce.

185. Lemon Fromage. — Dissolve 1 cup sugar in H pint
water, add the thin peel of 1 lemon, the juice of 3 and boil 5 minutes;
add 1 ounce gelatine which has been soaked in H pint cold water
and stir it until dissolved ; then strain and when cold and beginning
to thicken add 1 pint whipped cream ; fill this into a form and place
it on ice for 2 hours.

9

186. Orange Fromage. — Soak 1 ounce gelatine in 1 cup cold
water 15 minutes; dissolve 1 cup sugar in 1 cup water, add the

42 DESERTS AND SALADS.

thin peel of 1 orange and boil 5 minutes; add gelatine and stir till
melted; mix it with the juice of 6 oranges, strain and when cold
and beginning to thicken add 1 pint whipped cream; turn into a
form and pack in ice for 2 hours.

187. Pineapple Fromage. — Soak l H ounces gelatine in 1
cup cold water 15 minutes and stir it over the fire till dissolved;
take 1 can preserved pineapple, drain off the liquor and add it to
the gelatine ; when cold and beginning to thicken cut the pineapple
into small dice ; stir the fruit with 1 pint whipped cream into the
gelatine, turn into a form and pack it in cracked ice for 2 hours.
Or peel a large, ripe pineapple, remove the eyes and hard core, cut
into small square pieces, put them in a dish, sprinkle over with 1
cup sugar and let them stand for 2 hours ; chop the eyes and core
fine and put them in a dish ; boil H cup sugar with 1 cup water,
pour it boiling hot over the chopped pineapple and let it stand till
cold; soak IH ounces gelatine in H pint cold water, put it over the
fire and stir till dissolved ; strain the chopped pineapple through a
fine sieve, drain off liquid from the pieces and add them together to
the gelatine ; set in ice and stir till it begins to thicken ; then stir
in the pineapple pieces and 1 pint whipped cream; fill it into a plain
form with tube in center and pack in cracked ice and a little rock
salt for 2 hours.

188. Peach Fromage. — Pare and cut into quarters 1 H dozen
ripe peaches, put with 1 cup powdered sugar into a dish and let
them stand 2 hours ; also add the peach pits (after they have been
scalded and freed from their brown skin) ; soak 1 K ounces gelatine
in ?i cup cold water for 15 minutes, add K cup boiling water and
stir over the fire till melted ; strain and set aside to cool ; press the
peaches through a sieve, add gelatine and pits and stir till it begins
to thicken; then carefully stir in 1 pint whipped cream, turn into a
form and place for 2 hours on ice.

189. Strawberry Fromage. — Soak l ounce gelatine in H pint

cold water 15 minutes; then stir it over the fire till dissolved; wash
and press 1 quart fresh strawberries through a sieve, add 1 cup

JELUES. 43

powdered Bugar, the gelatine and a few drops cochineal ; stir until
it begins to thicken ; then add 1 pint whipped cream, turn into a
form and pack for 2 hours in cracked ice and rock salt.

190. Bum Bayarois. — Soak IH ounces gelatine in K cup
cold water 15 minutes, add ^ cup boiling water, stir over the fire
till dissolved, strain and set aside ; place a saucepan with the yolks
of 6 eggs, % cup sugar and 1 pint milk over the fire and stir till
nearly boiling ; remove from the fire, add H pint rum and the gelatine
and continue stirring until it begins to thicken ; then stir in care-
fully 1 pint whipped cream, turn into a form and pack in cracked
ice for 2 hours.

191. Frontage BaTarois GardinaL — Soak % ounce gelatine

in H cup water 15 minutes; boil Ji pound unsweetened grated choco-
late in 1 cup water with 2 tablespoonfuls sugar; add the gelatine and
stir till dissolved; lay a plain form into cracked ice, pour the
chocolate in by degrees and keep turning so that chocolate may
form a complete lining inside 'of form; then set the form straigiit
and pour in the bottom the remaining chocolate ; as soon as this is
hard fill the form with Bavarois of Vanilla, No. 2, and let it renialii
buried in ice for 2 hours.

192. BaTarois may be made of different colors — ^suc.h an
pistachio cream outside and bavarois of almonds inside ; or straw-
berries outside and vanilla bavarois inside.

193. Fromage Bayarols an Pain Noir. — Cut a small pumper-
nickel into slices, lay on a tin in the oven to dry and roll them fine ;
take 1 cup of these crumbs and stir them into a bavarois of almond
or vanilla ; after the cream has been added turn into a form and
pack in ice for 2 hours. For all bavarois the forms may be lined first
with jelly and decorated with fruits, nuts, currants, etc. In order
to do this place a form into cracked ice and pour in a few spoon-
fuls fruit jelly ; when firm take whatever is going to be used onto a
larding needle, dip each piece into jelly and lay them into the
form in fancy patterns ; pour in a little more jelly and when firm
lay the form over on its side ; pour in a little jelly at a time ; keep

44 DESERTS AND SALADS.

tnmmg form, so that the whole inside may be covered with* jelly;
then decorate the same as bottom and fill with Fromage Bavarois
& la Vanille or any other kind.

194. Snow Pudding. — Soak 1 ounce gelatine in 1 pint cold
water 20 minutes, add 1 pint boiling water, 1 cup sugar, the juice of
2 lemons and the thin peel of 1 ; set it over the fire, stir and boil a
few minutes, strain through a sieve and when it begins to thicken add
the beaten whites of 6 eggs ; rinse out a form with cold water,
sprinkle with granulated sugar, 511 in the mixture and set in a cool
place ; when ready to serve turn the pudding onto a dish and serve
with vanilla sauce made of the yolks of 6 eggs (see Sauce). Milk
or cream may be substituted for water ; then the lemon juice is
omitted and lemon extract used for flavoring.

195. Wine Pudding. — Soak 1 ounce gelatine for 10 minutes
in 1 pint cold water, add M pound sugar, H pint red wine and H
pint raspberry juice ; stir over the fire till boiling hot, strain through
a jelly bag and put in a form to cool ; when firm turn out on a fiat
dish and serve with vanilla sauce or whipped cream.

196. Apple Jelly Pudding. — Boil l H pounds peeled apples
with 1 quart water, stir through a sieve, add H pound sugar and the
juice of 2 lemons; soak 15 sheets of white and 3 of red gelatine
for 5 minutes in cold water, press out and mix with the apple sauce ;
stir over the fire until the gelatine is all dissolved ; then pour into a
form and set on ice to get firm ; serve with vanilla sauce.

197. Maraschino Pudding. — ^Take 10 eggs, 10 tablespoon-
fuls sugar, 14 sheets gelatine (soaked in cold water), H, pint rum
(or maraschino) and the peel and juice of 1 lemon ; stir the yolks and
sugar to a cream and add by degrees rum and lemon ; press out the
gelatine and dissolve in 1 cup boiling water ; add it, stirring con-
stantly, to the other mixture ; add lastly the whites of the eggs,
which have been beaten to a stiff froth ; next pour into a mould and
set aside to cool ; the mould should be rinsed with cold water and
sprinkled with granulated sugar before pouring the pudding into it.

JELLIES. 45

196. Manilla Pudding. — ^Place a saucepan over the fire with
1 pint milk, the yolks of 5 eggs, 4 tableepoonfnls sugar and the
peel of 1 lemon ; stir this over the fire until just about to boil ; then
instantly remove; have 1 ounce gelatine soaked in 1 cup milk, which
stir into the hot mixture and set aside to cool ; as soon as it begins
to thicken add the whites of the eggs, beaten to a stiff froth, pour
into a mould and set on ice to get firm ; serve with fruit or claret
sauce ; the mould should be rinsed with cold water and sprinkled
with coarse suagar previous to being used.

199. Bum Pudding. — ^Take 10 eggs (yolks and whites beaten
separately), 1 pint sweet cream, H pound sugar, H pint rum and
1 H ounces gelatine ; stir the yolks of the eggs and sugar to a cream,
add the cream and rum, put this in a tin pail and set in a vessel of
hot water ; keep stirring with an egg beater until just about to boil ;
then quickly remove from the fire ; have gelatine soaked in a little
cold water, add it to the cream and mix well; when cold add the
beaten whites of the eggs, pour into a mould and set on ice ; in serv-
ing turn out and send fruit sauce to table with it.

200. Fine Chocolate Pudding. — H pound Baker's grated

chocolate, 3 cups milk, 1 cup water, 1 H ounces gelatine, 5 table-
spoonfuls sugar and 6 eggs ; boil chocolate with the water until well
dissolved ; soak gelatine in a little cold water about 5 minutes ; place
a saucepan with the milk, sugar, 6 yolks of the eggs and the boiled
chocolate over the fire ; beat the whole with an egg beater until just
about to boil ; add the gelatine, remove from fire, continue beating
for a little while longer and set aside to cool ; when it begins to
thicken add whites of the eggs, previously beaten to a stiff froth,
and pour it into a jelly mould which has been well rinsed with cold
water and sprinkled with sugar ; set either on ice or in cold water to
get firm. In serving turn pudding onto a glass dish and serve with
the following sauce : — Place a saucepan over the fire with 2 eggs, 1
pint milk, 1 teaspoonful cornstarch and 2 tablespoonfuls sugar ; stir
with an egg beater until nearly boiling ; quickly remove From fire,
flavor with 1 teaspoonful vanilla extract and serve cold. This will
make a sufilcient quantity for a family of 10 persons.

46 PESERTS AND SALADS.

801. Fine Claret Pudding. — 1 pint claret, H pint water, H
tabloBpoonful cornstarch, the thin peel of H lemon, 4 tablespoonf ula
Bugar, 4 eggs and 8 sheets of red gelatine; lay gelatine in cold
water and let it remain until the padding is prepared ; put the wine,
water, cornstarch, sugar, lemon peel and yolks of the 4 eggs in a sauce-
pan and beat it up well with an egg beater for 5 minutes ; then place
saucepan with its contents over the fire and continue beating till just
before boiling ; remove from the fire, squeeze the water from gela-
tine, put it into the saucepan and mix with its contents ; then set
aside to cool ; as soon as it begins to thicken add the whites of the
4 eggs, previously beaten to a very stiff froth ; when this is well
blended together rinse a jelly mould with cold water, sprinkle with
sugar, pour in the mixture and set it either in cold water or on ice to
get firm ; serve with vanilla or cream sauce or turn the pudding onto
a glass dish and lay a border of whipped cream around it.
This pudding if made according to above recipe is very fine and
sufficient for a family of 6 persons.

202. White Wine Pudding.— >i bottle white wine, 2 of red
and 6 sheets of white gelatine, the grated rind and juice of 1 lemon,
a little vanilla, 5 eggs and 6 tablespoonf uls sugar ; lay the gelatine
in cold water ; place a saucepan with yolks of the 6 eggs, lemon,
sugar, vanilla and wine over the fire and stir constantly until just
about to boil ; then remove from fire, press gelatine out, add to the
hot mixture and set aside to cool ; as soon as it begins to set whip
whites of the 5 eggs to a stiff froth and stir them through it ; fill a
jelly mould with the mixture and set it on ice to get firm ; serve with
vanilla sauce. The mould should be rinsed with cold water and
dusted with coarse sugar previous to pouring the pudding into it.

203. Gold Apple Pudding. — Put 1 H pounds peeled and sliced
apples in a saucepan with 1 }i quarts water ; stew till tender, strain
through a colander, return it to saucepan and add 1 pound sugar ;
soak 2 ounces gelatine in a little cold water, add to the apples, let
the whole boil for a few minutes and pour it into a form to cool :
serve with vanilla sauce.

FINE COLD PUDDINGS. 47

PINE COLD PUDDINGS.

204. Pudding i, la Polonaise.— Beat the yolks of 10 eggs
and 2 whole eggs with an egg beater with 1 H pints Rhine wine
(or white wine), 1 cup sugar and the grated rind of 1 lemon and
the juice of 4 ; strain this into a large kettle and beat over a slow fire
till nearly boiling ; remove the kettle, place it into cracked ice or
cold water and continue beating till cold; in the meantime soak
IH ounces gelatine in H cup cold water for 15 minutes, add
H cup boiling water and stir over the fire till dissolved ; then
stir it slowly into the cream, beating constantly ; add lastly }i cup
rum; next place a cream form into cracked ice, put in a few spoon-
fuls cream and put over this a layer of vanilla wafers which have
been soaked in sugar syrup with a little rum ; after 5 minutes add
more cream and wafers ; continue until the cream is used up ; leave
on ice for 2 hours ; when ready to serve dip the form into hot water,
turn the pudding onto a round dish and serve; sufficient for 12
persons. If this pudding is too large half the quantities may be used.

205. Peach Pudding (with Champagne).— Pare and cut

into halves 1 H dozen large, ripe peaches ; put them into a dish with
the blanched pits, add 1 cup sugar, 1 teaspoonful vanilla, or put H
stick vanilla between the fruit ; cover and let them stand about 2
hours ; then divide the peaches into 2 parts ; press one part through
a hair sieve and add the peach juice and IH ounces gelatine
previously soaked in cold water and dissolved in boiling water;
when this is well mixed set it aside ; cut some small sponge cakes
into slices, put on a plate and pour a little champagne over them ; set
a plain tin form into cracked ice and pour in some champagne jelly
(see Jelly) ; let it get firm and lay in the center one of the peach pits ;
lay around this some of the peach halves, pour a few spoonfuls
more jeUy over them and then a thin layer of whipped champagne
jelly which has been colored with cochineal to a delicate pink ; add
to the peaches which have been pressed through a sieve 1 pint
whipped cream and H bottle champagne ; fill the cream in alternate
layers with peaches and sponge cake into the form; let the last layer

48 DESERTS AND SALADS

be cream; let the form remain 2 hours longer m the ice; in serving
dip the form in hot water, turn the pudding onto a handsome dish
and garnish the edge with small croutons of champagne jelly which
has been colored to a delicate pink with cochineal. White wine
may be substituted for champagne.

206. Pineapple Pudding h la Boyale. — Pare and cut in

half a nice, ripe pineapple ; remove the hard part from the center
and cut the pineapple into fine slices ; put into a bowl and sprinkle
8 tablespoonfuls sugar over them, cover and let stand 2 hours; in
the meantime prepare 1 pint white wine jelly ; set a plain tin form
into cracked ice, pour some jelly into it and let stand till firm ; then
put a wreath or a star of pineapple over the jelly, sprinkle a few
blanched almonds between them and pour some more jelly over it ;
when this is firm turn form on its side, pour a little jelly in and
keep turning in the cracked ice till jelly is firm ; lay slices of pineapple
on the sides, sprinkle blanched almonds cut into strips between, ])our
over a little more jelly and turn the form till all is firm ; in the
meantime boil 1 pound sugar with 1 cup water 10 minutes and add
1 ounce gelatine which has been previously soaked in H cup cold
water and dissolved in H cup boiling water ; remove the slices of
pineapple, add the juice from pineapple to the boiled syrup, set this
into cracked ice and stir till it begins to thicken ; then add 1 pint
whipped cream and fill the cream into the form alternately with
layers of lady fingers and macaroons which have been previously
dipped into the syrup ; cover the form and pack it in ice for 2 hours ;
cut the remaining slices pf pineapple into dice, mix with some of
the cold jelly, put in small tin forms and garnish the pudding, when
turned out, with them.

207. Orange Pudding ft la Haltaise. — Boil IH cups sugar

with 1 cup water 5 minutes ; add the juice of G oranges, the grated
rind of 2 and 1 H ounces gelatine which has been soaked for H
hour in cold water ; stir until gelatine is melted, strain through a fine
sieve, place on ice and stir till it begins to thicken ; then add 1 pint
whipped cream ; mix the juice of 6 oranges and 1 lemon with 1 cup
sugar syrup and strain through a sieve ; cut the crust off a sponge

PINE COLD PUDDINGS. 49

cake which has been baked in a deep pan the day before, cut the
cake into slices about H inch in thickness and dip each slice in the
orange liquor ; set a plain tin form into cracked ice and pour in K
pint plain orange jelly (see Jelly) ; let this get firm ; decorate the
bottom with a wreath of green pistachio nuts or blanched almonds
and currants, or any kind of fruit, such as strawberries, cherries or
plums ; pour over some jelly ; as soon as firm add a few spoonfuls
jelly, then a layer of the orange cream and over this the sponge
cake ; continue with layers of cream and sponge cake till all is used ;
let the last layer be cream ; let the form remain in ice for 2 hours ;
in serving turn the pudding onto a handsome round dish and gar-
nish with orange quarters glazed with sugar.

208. Pudding de SaTOle h POrange. — ^Remove the skin

from 3 oranges, divide them into quarters and remove pits without
disfiguring the fruit ; boil 1 H cups sugar with 1 cup water 5 min-
utes, remove it from the fire, add H pint Rhine wine, the juice of
6 large oranges and the grated rind of one ; when cold add 2 ounces
dissolved gelatine (see Gelatine), set on ice and stir till it begins
to thicken; then add the orange quarters; place a tin form in
cracked ice and cover the bottom with some clear orange or lemon
jelly to the depth of about H inch ; as soon as jelly is firm decorate
the bottom with orange quarters and blanched nuts; add to the
juice of 6 oranges H bottle Rhine wine and sweeten with sugar;
cut a medium sized sponge cake into slices, dip in the orange juice
and put them in alternate layers with orange and jelly into the
form ; let it remain on ice 2 hours ; when ready to serve dip the
form into hot water, turn onto a round dish and decorate the edge
with orange quarters and finely chopped orange jelly.

209. Chestnut Pudding ft la Daupliine.r-Boil i pound

chestnuts for a few minutes, throw them into cold water and re-
move outside and inside brown skin ; then boil the chestnuts in milk
till soft and press them through a sieve ; add to puree the yolks of
6 eggs, 1 pint cream, 1 teaspoonful vanilla and G tablespoonfuls
sugar ; stir this over the fire till nearly boiling, add 1 }i ounces dis-
solved gelatine, set the cream into cracked ice and stir till it begins

50 DESERTS AND SALADS.

to thicken ; cut some sponge cake into slices and pour a little rum
over them ; then place a tin form in cracked ice (if a form is not
handy use a tin kettle), pour a few spoonfuls of the cream into it
and let stand till firm ; lay over this some preserve^ apricots or
pineapples with K pound citron cut into dice and the sponge cake ;
continue this in alternate layers till all is used ; let the pudding re-
main for 2 hours in ice ; when ready to serve dip the form into hot
water, turn pudding onto a dish and pour % pint vanilla syrup
over it.

210. Pudding d. la Oirot. — ^Place a saucepan on the stove
with 1 % pints sweet cream, the yolks of 6 eggs, 4 tablespoonf uls
sugar and 1 teaspoonful vanilla essence ; stir this over the fire tUl
nearly boiling, remove the cream and set aside to cool ; then add
1 }i ounces dissolved gelatine ; soak K pound lady fingers and }i
pound macaroons in cherry wine ; then place a tin pudding form
with tube in the center into cracked ice, put in a few spoonfuls
cream and let it get firm ; put over this some of the soaked lady
fingers and macaroons and over them some preserved pineapple or
cherries ; over this put cream, fruit and cake ; continue in this way
until all is used ; let the last layer be cream ; close the form and
pack it in cracked ice, where it should remain 2 hours ; when ready
to serve turn the pudding onto a round dish, fill the opening in
center with whipped cream flavored with vanilla and garnish the
edge of dish with preserved fruit.

211. Chocolate Pudding ft la HoUandaise.— Boil K pound

Baker's grated chocolate in ^i pint water, add M ])int sugar and 1
teaspoonful extract of vanilla ; when cold add 1 % ounces gelatine
which has been soaked in % pint cold water and dissolved in % pint
hot water; set the chocolate mixture into cracked ice and stir till it
begins to thicken ; then add 1 pint whipped cream ; if not sweet
enough add a little more sugar ; set a tin pudding form with a tube
in the center into cracked ice, pour in some clear fruit or wine jelly
(see Jelly) and let it get firm ; decorate the bottom with blanched
almonds; take pieces of almonds up with a larding needle, dip
them into jelly and lay in a pointed border close to the edge ; pour

FINE COLD PUDDINGS. 51

over a little more jelly ; in the meantime soak 20 vanilla wafers and mac-
aroons in sweet cream ; when the jelly in form is firm put in a layer of
wafers and macaroons ; put over this a layer of the chocolate cream ; as
soon as the cream is firm put in the remaining wafers and macaroons
and lastly the remaining cream ; let the pudding remain on ice for
about 3 hours ; when ready to serve dip the form into hot water, turn '
the pudding onto a round dish and lay a border of whipped cream
flavored with extract of vanilla around it ; fill the opening in center
with whipped cream.

212. Pudding i, la Belne. — Set a border form into cracked
ice and pour in to the depth of about H inch some white wine jelly ;
when the jelly is firm put in some fruit, such as strawben'ies,
cherries, plums or peaches, and pour over a few spoonfuls jelly ;
after the lapse of 5 minutes pour in more jelly ; when firm put in
another layer of fruit and then fill the form with jelly ; let it remain
on the ice till ready to serve ; pare and cut into slices 12 large, ripe
peaches, sprinkle thickly with sugar and let them stand 1 hour;
press them with the juice through a sieve, add 1 H ounces gelatine
dissolved in water, set on ice and stir till it begins to thicken ; then
add 1 pint whipped cream, 1 glass sherry wine and a few lady
fingers broken into pieces ; fill the cream into a highly pointed form
and set it into cracked ice for 2 hours ; when ready to serve turn
out the jelly from the border form onto a round dish ; then turn out
the cream from the highly pointed form ; place the latter in the
center of the jelly border and serve.

213. Pudding i, PAllemande.— Boil l K pints milk with 4
tablespoonf uls sugar, H teaspoonf ul salt and the thin peel of 1 lemon ;
mix 1 cup flour with 1 cup milk to a smooth paste and add it to the
boiling milk, stirring constantly ; boil a few minutes, remove from
the fire, add the beaten yolks of 6 eggs and stir until nearly cold ;
then add the whites of the 6 eggs, beaten to a stiff froth ; rinse a jelly
form with cold water, sprinkle with sugar, pour in the mixture and
place on ice for 3 or 4 hours ; in serving turn the pudding onto a
dish, garnish with strawberries and serve with the following sauce : —
Boil 2 teasponf uls cornstarch in 1 )!b cups water, sweeten with sugar,

52 DESERTS AND SALADS.

remove from the fire, add the juice of 1 lemon, H pint strawberry
juice, 1 glass Rhine wine and serve when cold with the pudding.

«

214. Strawberry Pudding. — Place a round tin form into
cracked ice and pour in some orange jelly ; when firm lay the form
over on its side, pour in more jelly, turn the form around and pour
in more jelly ; continue in this way until the whole inside of form is
glazed with the jelly ; mix 1 pint bruised strawberries with 1 pint
sugar syrup flavored with vanilla and add 1 }i ounces dissolved
gelatine ; put this on ice and stir till it begins to thicken ; pour some
Madeira wine over some lady fingers and let them soak about 10
minutes ; put a layer of the strawberry pure6 in the form, over this
some lady fingers and continue with cream and cake in alternate
layers till all is used ; let the form remain on ice for 2 hours ; then
turn the pu4ding onto a dish, garnish with chopped orange jelly and
nice, large strawberries which have been dipped into the jelly and
serve with strawberry syrup.

215. Imperial Pudding. — Place a cream form into cracked
ice and pour in some white wine jelly colored to a delicate pink
with cochineal ; when the jelly is firm decorate the bottom with
preserved pineapple cut into the shape of dice and blanched
almonds cut into strips; pour over a few spoonfuls jelly and
let it remain till firm ; place a saucepan with 1 pint cream, the
yolks of 6 eggs and 5 tablespoonf uls sugar over the fire and stir
until nearly boiling; when cold add IH ounces dissolved gelatine
and }i pint best arrac ; soak 1 dozen vanilla wafers and the same
quantity of macaroons in sugar syrup mixed with'^champagne and
arrac for 10 minutes ; stir the cream on ice until it begins to thicken ;
then add 1 pint whipped cream and lastly H pint champagne ; fill
the cream in alternate layers with wafers and macaroons in the form;
let the pudding remain for 2 hours on ice ; pour into tartlet forms
some orange jelly with small dice of pineapple ; in serving dip the
form into hot water and turn the pudding onto a round dish ; also
turn out the jelly from the small moulds and lay them around the
dish.

FINE COLD PUDDINGS. 53

216. 8ll6doise of Apples. — ^Pare l dozen large apples, bore pegs
therefrom with an apple corer and lay them in water with lemon
juice ; prepare 1 dozen large Bartlet pears the same way ; boil the
apple pegs in sugar syrup with lemon juice, to keep them white, and
boil the pears in sugar syrup with cochineal ; care must be taken not to
boi] them too long, so that they will not fall apart ; transfer them to a
dish and set aside to cool ; wash the apple and pear peels, also the
cores ; put them in a saucepan with sufficient water to cover and boil
till done ; strain through a jelly bag ; measure the liquor and take
for 1 quart IH ounces gelatine, the thin peel and juice of 1 lemon,
1 cup sugar and the whites of 2 eggs; soak the gelatine Jn a little
cold water 15 minutes; put the liquor with lemon, sugar and well
beaten whites over the fire ; when hot add the gelatine, stir con-
stantly and boil 5 minutes ; remove to side of stove, add ^ pint
white wine and strain through a jelly bag ; place a plain form with
tube in the center into cracked ice and pour a few spoonfuls jelly
in the bottom of it ; when firm lay the form over on its side, pour
in more jelly, keep turning and add by degrees more jelly ; continue
this process untU the jelly has f om\ed a complete lining inside of
form ; lay the pegs of apples and pears in slanting rows onto a nap-
kin and cut them all the same length ; then take each one separately
onto a larding or knitting needle and dip into cold jelly ; first lay a
row of red on the side of form, then a row of white in an opposite
direction ; continue until the form is covered, pour over some thick
jelly and when firm fill the inside with apple bavarois made as
follows: — Prepare 1 pint apple sauce, press it through a sieve, add
1 teaspoonful vanilla and sweeten to taste; soak IG sheets gelatine
in cold water for 10 minutes, press out, put in a bowl and pour }i
cup boiling water over it; stir until dissolve<l, add to the apples and
stir until it begins to thicken ; then mix in 1 pint whipped cream or
the beaten whites of 6 eggs ; fill this into the form, cover and let it
remain on ice till firm ; in serving dip the form into hot water, dry it
quickly, turn the suedoise onto a round dish and garnish with fruit ;
the apple may be bored out into rounds like marbles and boiled the
same way — half red and half white ; they are then laid in rows on
the side of form over one another, alternately with white and red

64 DESERTS AND SALADS.

till the form is lined with them; then place a small form inside,
pour sufficient jelly around to cover the fruit and fill up the space
between the inside form and fruit; let it remain on ice till firm;
then pour in the inside form some hot water, draw it out and fill
the inside with any kind of frozen cream ; serve at once.

217. BuMoise of Pears. — Pare and quarter 12 large Bartlet
or duchess pears and cut each quarter lengthwise into 4 slices ; boil
half the slices in sugar syrup with lemon juice and the other half in
sugar syrup with cochineal ; lay them on a napkin to dry ; pour
a little wine jelly into a plain fonn and Jay on the bottom some of
the slices in the shape of a star ; when finn turn the form over on
its side and lay in first a row of white slices, then a row of red ; dip
each piece into cold wine jelly before laying it in the form ; con-
tinue in this way until the sides of form are covered; then pour in
a few spoonfuls jelly and keep turning the form, in order that the
jelly may be evenly distributed over, the fruit ; pare and cut into
small pieces }i dozen large pears, put them over the fire with a little
water and boil till soft ; press them through a sieve and set aside to
cool ; boil 1 cup sugar in 1 cup water with the juice of }i lemon for
a few minutes; soak 16 sheets gelatine in cold water 5 minutes, press
out, add it to the sugar and boil a little longer ; remove from fire,
mix wuth the pear puree and stir till it begins to thicken ; whip 1
pint sweet cream to a froth, add 2 tablespoonfuls powdered
sugar and 1 teasi)oonf ul vanilla extract ; add it to the above pear
mixture and fill into the form; place it on ice for 2 hours; when
ready to serve turn the suedoise onto a round dish and garnish with
croutons of wine jelly.

218. Timbale de P6che & la Cond6. — Line a deep round

form with rich pie crust, lay buttered paper over it, fill the form
with dry peas and put in X)ven to bake ; when baked take it from the
oven, remove the peas, return form to oven and let the crust dry for
a few minutes ; j)lace 1 cup rice with cold water over the fire and
boil a few minutes; drain in colander, rinse w^ith water and. boil in
milk till soft and thick ; add 14, cup sugar, }4 tablespoonf ul butter
and set it in a warm place ; pare and cut into halves 1 dozen large,

FINE COLD PUDDINGS. 55

ripe peaches and boil a few minutes in sugar syrup ; draw them to
side of stove to keep warm ; also have the form with crust (or
timbale) setting in a warm place ; mix 14, cup whipped cream with
the rice and fill i^ alternately with the peaches in the form inside of
timbale ; let the last layer be rice ; put a round dish over the form
and turn the timbale onto it ; cut a round hole in the center, put in
a few peaches and pour the peach syrup all over the timbale.
Timbale of cherries, apricots, pineapples, pears and apples are made
in the same manner.

219. Timbale de Biz i, la Napolitaine. — Put K pound par-
boiled rice with 1 quart milk, H teaspoon^ul salt, 1 H tablespoon-
f uls butter and a little vanilla over the fire and boil till rice is
tender; when done add some seedless raisins, currants and fine
citron (1 cupful in all) and set aside to cool ; stir 4 tablespoonf uls
sugar with 1 whole e^g and the yolks of 4 to a cream ; add 2 table-
spoonfuls Madeira wine and mix it with the rice ; line a deep round
form with thin neapolitan paste, fill it with the rice, put on a cover
of the same dough and bake 1 hour ; when baked turn the timbale
onto a dish, pour over it a fruit sauce mixed with Madeira wine and
send some in a saucere to table with it.

220. Pear Timbale. — Pare, quarter and stew 1 dozen Bartlet
pears with 1 bottle claret, 1 cup sugar, a small piece of cinnamon
and % cup seedless raisins ; when done pour them on a sieve to
drain and cool ; line a buttered, deep round form or tin pan with
about 1 inch of biroche dough (see Biroche), fill with the pears,
put on a cover of the same dough and let it stand in a warm place
for H hour ; then bake in a medium hot oven ; when baked turn the
timbale onto a round dish, pour some of the pear syrup over and
serve the rest in a saucere with it.

221. Timbale i la Sicilienne. — Butter a deep round form, line
it with neapolitan paste, cover the latter with buttered paper, fill the
form with dry peas and bake in a hot oven ; when done and cold re-
move peas and paper, take* the timbale from the form, brush over
the inside and outside with peach or apricot marmalade and decorate
rait ound and on top with blanched half almonds and currants ; take

56 DESERTS AND SALADS.

a form 1 inch wider than the one above, place it into cracked ice
and pour in, to the depth of about %, inch, Bome clear lemon jelly;
as soon as cold place timbale into the form and fill space between
the timbale and f opn with lukewarm lemon jelly ; let it remain on
ice till needed ; when ready to serve fill the timbale with peach,
pineapple or strawberry plombiere or any kind^of frozen cream ; dip
the form into warm water, dry quickly, turn it onto a round dish
and decorate with sugared orange quarters.

222. Timbale of Mixed Fruit. — Take some preserved
peaches, pineapples, cherries and pears and put them on a sieve to
drain ; then put them in a dish with % cup currants or apple jelly
and 1 teaspoonf ul vanilla sugar ; mix all together and fill it into a
form lined with biroche dough ; cover with the same dough and
finish same as Pear Timbale.

223. Chocolate Plombiere. — Dissolve % pound grated
chocolate in % cup water, add the yolks of 8 eggs, 1 pint cream, 1
teaspoonf ul vanilla* extract, 6 tablespoonfuls sugar and stir this over
the fire till nearly boiling ; strain through a hair sieve and when
cold put it in a freezer ; finish the same as Orange Plombiere.

224. Orange Plombiere. — Strain the juice of 6 oranges and
rub the skin from 2 with loaf sugar; dissolve % pound sugar in 1
cup cold water and mix it with the orange juice and orange sugar;
put into a freezer and turn and work it till it thickens ; then add 1
pint whipped cream and work it for 10 minutes longer; then fill the
mixture into a form, cover tightly and paste a strip of buttered pa-
per around the edge of cover ; then pack the form into cracked ice
and salt; lay plenty of ice on top and let it remain from 1 to 2
hours.

225. Bum Plombiere. — Place a saucepan with 1 pint cream,
the yolks of 10 eggs and 1 cup sugar over the fire and stir till nearly
boiling ; remove from the fire and set aside to cool ; cut 6 ounces
candied orange peel into small dice and boil them for a few min-
utes in a little water; drain on a sieve, add them to the cream
and put the mixture into a freezer ; let it freeze till it begins to

FINE COLD PUDDINGS. 57

thicken ; then add H cup best rum and 1 pint whipped cream ; fill
the mixture into a form, paste a strip of buttered paper around the
edge of cover and pack in ice and salt for 2 hours.

236. Plombiere of Maraschino Gnra^oa is made the same

way.

227. Pistache Plombiere.— Pound H pound blanched
almonds and }i pound blanched pistachio nuts with a little cream
to a paste ; place a saucepan with the paste, 1 14 pints cream, 1 cup
sugar, 1 teaspoonful vanilla and the yolks of "8 eggs over the fire
and stir until nearly boiling; remove cream from fire, set it in cold
water and stir till cold ; add a little spinach color and strain through a
hair sieve ; then finish the same as Strawberry Plombiere.

228. Plombiere aUX Caf6. — Pour l K pints boiling cream
over 3 tablespoonf uls freshly ground coffee and let it stand well
covered for 10 minutes; strain through a napkin; put the coffee
cream in a saucepan over the fire with 1 cup sugar and the yolks of
8 eggs and stir till nearly boiling; remove the cream from fire, set
saucepan in cold water and stir till cold ; then finish the same as
Strawberry Plombiere.

229. Tea Plombiere. — Pour l K pints boiling pream over 1
ounce tea and let it stand 5 minutes ; strain and finish the same as
Coffee Plombiere.

230. Peach Plombiere. — Pare, quarter and press through a
sieve 15 Targe, ripe peaches ; dissolve % pound sugar in 1 cup water
and add it to the peach puree ; put this mixture into the freezer and
finish the same as Strawberry Plombiere.

231. Vanilla Plombiere. — Place a saucepan with 3 cups
milk over the fire, add the yolks of 8 eggs, 1 cup sugar and 2 tea-
spoonfuls vanilla extract and stir till nearly boiling ; remove from
the fire, set the saucepan into cold water and stir till cool ; then put
into a freezer and let it freeze till it begins to thicken ; then add 1
pint whipped cream and finish the same as Strawberry Plombiere.

68 DESERTS AND SALADS

232. Strawberry Plomblere. — Wash 1 quart strawberries
and press them through a sieve ; dissolve % pound sugar in H cup
water and add this syrup to the strawberry pure6 ; 2 hours before
serving pour it into a freezer and turn it about 20 minutes, or till
it begins to thicken ; then mix with 1 pint whipped cream and let
it remain a little while longer in the freezer; fill into a form, cover
tightly, paste a strip of buttered paper around the edge of cover
and pack in ice and salt for 2 hours ; in serving dip form into hot
water, quickly wipe it dry, turn the plombiere onto a round ^ish
and garifish with fancy cake.

233. Pineapple Plombiere. — Pare and cut into small dice
1 ripe pineapple, put them into a dish and pour 1 pint cold
sugar syrup over it ; let it stand 4 hours ; 2 hours before serving put
the fruit into a freezer and freeze till it begins to thicken ; then add
1 pint whipped c|:eam and finish the same as in foregoing recipe.
Note. — This plombiere may also be served in a glass dish directly
from the freezer ; it must then, of course, be worked until firm. If
preserved fruit is used less sugar must be taken, and color and
taste should be freshened up with lemon juice and a few drops of
cochineal. Plombiere of raspberries, currants or cherries is made
in a similar manner.

FROZEN PUDDINO-S.
234. Frozen Strawberry Padding. — Whip 1 quart rich,

sweet cream until thick, add 2 cups powdered sugar and lastly stir 1
quart mashed strawberries through the cream ; fill this into a pudding
form with a tube in the center, cover tightly and put a strip of
buttered paper around the •edge of cover, so that no water can
enter ; have ready a large pail or a butter tub, put some cracked ice
on the bottom, sprinkle over some rock salt, set onto this the form,
fill up the sides with cracked ice and sprinkle salt between ; cover
the top of form with ice, the whole with a piece of carpet or a
cloth and set in a cool place for 4 hours ; when ready to serve lift

FROZEN PUDDINGS. 69

from the ice, remove the paper, wipe off the form, dip it in hot
water, turn the padding onto a dish and serve at pnce.

236. Rich Ice Cream Pudding.— Beat the yolks of 9 eggs

with }i pound sugar to a cream and add 1 quart whipped cream ;
fill this into a tin pudding form with a tube in the center, paste
over the edge of cover a strip of buttered paper and bury in cracked
ice and rock salt for 4 hours, the same as Strawberry Pudding.

236. Pudding i, la Pflckler Muskau.— Stir into 1 quart

whipped cream 6 tablespoonf uls sugar and G ounces finely pounded
macaroons; fill the cream into a form and bury it in ice and rock
salt for 4 hours, the same as Strawberry Pudding.

237. Ice Pudding ik la Prince Pflckler.— Whip 1 quart

cream till stiff and divide it into 3 parts ; boil 6 ounces grated
chocolate in H pint water with }i cup sugar smooth and thick ;
remove the chocolate from the fire and when cold mix with it \ of
the whipped cream; mix 1 pint bruised raspberries with
another ^ of the whipped cream and add sufficient sugar to
sweeten (or take raspberry jelly) ; add to the last J of whipped
cream 5 tablespoonf uls sugar and 1 teaspoonful vanilla extract;
place a form into cracked ice, fill in the cream in finger thick
layers alternately — ^first the chocolate, then the raspberry, then the
white; continue until all is used; cover the form tightly, paste
around the edge of cover a strip of buttered paper and bury the
whole form in rock salt and ice for 4 hours ; if the ice melts more
must be put around the form and some of the water drawn off;
when ready to serve dip the form into hot water, turn the pudding
onto a dish and serve at once.

238. Frozen Chocolate Pudding. — Boil 6 ounces grated

chocolate in Ji pint water with 4 tablespoonfuls sugar until thick
and smooth ; when cold mix it with 1 H, pints whipped cream ; if not
sweet enough add more sugar ; fill this into a tin pudding form,
paste a strip of buttered paper around the edge of cover and bury
the form in cracked ice and rock salt for 4 hours the same way as
Strawberry Pudding.

60 DESERTS AND SALADS.

239. Bombe h la Altenberg. — Boil 1 H cups sugar with 1 cup

water 10 minutes ; remove and when cold add the yolks of 6 eggs ;
stir this over the fire till nearly boiling ; when cold mix it with 1
pint whipped cream and 1 teaspoonful vanilla extract; fill this into
a form, cover tightly and place into cracked ice ; boil 6 ounces choco-
late in 1 cup water with }4 cup sugar and 1 teaspoonful vanilla until
smooth ; put this into another form, also standing in ice and rock
salt; when it begins to freeze spread the chocolate evenly around
the inside of form, so as to form a complete lining; then cover the
form and let it remain in ice until .hard ; next fill in the above
vanilla cream, cover tightly, paste a strip of buttered paper around
the edge of cover and bury the form in plenty of ice and rock salt
for 4 hours ; in serving dip the f (Jt*m in hot water, quickly turn the
bombe out onto a round dish, decorate with kisses and serve at
once.

240. Bombe h la Parisienne. — Press l quart ripe strawberries

through a sieve, add 1 pound sugar dissolved in H pint cold water
and a little Rhine wine ; pack a plain ice cream form into cracked
ice and salt, pour in the strawberries and let freeze till it begins to
thicken ; then spread the half frozen strawberry ice onto the sides
and bottom of form so that it forms a complete lining inside; cover
the form and let it remain in ice till hard; in the meantime have a
pineapple cream prepared as follows : —

241. Pineapple Cream for Bombe k la Parisienne. —

Place a saucepan with the yolks of G ^gga and 1 pint pineapple
syrup over the fire and stir until nearly boiling ; remove from the
fire and when cold add 1 pint whipped cream ; fill this inside of the
strawberry ice, cover the form tightly, paste a strip of buttered
paper around the edge of cover and bury in ice and salt for 3 hours ;
when ready to serve take out the form, rinse off with cold water,
remove the paper, dip the form quickly into hot water and turn the
bombe onto a handsome dish ; garnish with fruit, French candies or
fancy cakes and serve at once. Note. — The strawberry ice may be
first frozen in a freezer and then put into the form.

FROZEN PUDDINGS. 61

242. Ice Pudding (with Pumpernickel).— Cut 6 ounces

pumpernickel into slices and dry them in the oven; roll them fine^
with a rolling pin and sift the crumbs through a^ coarse sieve ; mix
them with 1 quart whipped cream, add 1 teaspoonf ul extract of
vanilla and 1 cup sugar ; fill the cream into a tin form with a tube in
the center, cover tightly, paste a strip of buttered paper around the
edge of cover and bury in cracked ice and rock salt for 4 hours ;
when ready to serve dip the form into hot water, turn the pudding
onto a round dish and serve at once.

243. Ice Pudding (with Almonds).— Stir the yolks of 8

eggs with K pound sugar to a cream, add 1 quart whipped cream,
H pound ground almonds and finish the same as Strawberry Pud-
ding.

244. Frozen Pudding i, la Montmorency.— Mix 2 table-
spoonfuls sugar with 1 cup finely chopped sweet almonds and 10

bitter ones ; put this into a tin pan and roast in the oven to a light
brown, stirring often ; place a saucepan with the yolks of 6 eggs, 1
cup sugar, 1 pint cream or milk and the roasted almonds over the
fire and stir constantly until nearly boiling ; then strain through a
sieve ; when cold add 2 tablespoonf uls caramel (see Boiling Sugar)
and orange blossom water ; put this into an ice cream freezer and
work till it begins to thicken ; then add %, pint whipped cream, Ji
cup finely chopped pistachio nuts and 3 ounces finely powdered
macaroons ; continue working the freezer till the cream is frozen
hard ; place a cream form in ice and salt, pour some cherry syrup
around the sides and bottom, sprinkle with pistachio fillets and
some preserved red cherries ; then fill in the cream with some of the
cherries laid between, put on the cover, paste a strip of buttered
paper around its edge and completely bury the form in ice and rock
salt for 1 hour ; when ready to serve lift from the ice, rinse off with
cold water, remove the paper, wipe the form dry and quickly dip
it into hot water ; have ready a handsome dish with a folded nap-
kin; turn the pudding onto the dish, garnish with small fancy '
cakes and serve with whipped cream flavored with vanilla or
maraschino.

62 DESERTS AND SALADS.

245. Pudding Glac6 il la Hetternieh.— Pound 3 ounces

blanched almonds and 3 ounces blanched pistachio nuts to a paste ;
stir over the fire the yolks of 6 eggs, 6 tablespoonfuis su^ar, 1 pint
cream and a little vanilla till nearly boiling ; add the almonds and
pistachio paste and set aside to cool ; then strain through a 'sieve ;
soak 6 ounces seedless raisins, 3 ounces finely cut preserved orange
peel and a little finely cut preserved apricots in maraschino and cut
a small sponge cake into slices ; 4 hours before serving place a high
form into cracked ice and salt, put in a layer of cream and over
this some fruit and cake ; continue with cream, fruit and cake al-
ternately till all is used ; cover the form, paste a piece of buttered
paper around the edge of cover and completely bury in plenty of
cracked ice and salt ; when ready to serve rinse the form off with
cold water, remove the paper, quickly dip the form into hot water,
turn the pudding onto a dish and garnish with fruit and fancy cake ;
serve with pistachio sauce made as follows: — Stir the yolks of 4
eggs with 1 pint sweet cream and 2 tablespoonfuis sugar over the
fire till nearly boiling; remove, from the fire, add 2 ounces* finely
powdered pistachio nuts and serve when cold with the pudding.

246. A la Duchesse de Berry. — Press l quart strawberries

through a sieve ; dissolve % pound sugar in 1 cup cold water and
add it to the strawberries ; set a form into cracked ice and salt for
20 minutes, put in the strawberries and freeze it until thick ; then
spread the strawberry ice around the sides and bottom of a high ice
form and let it stand in ice till hard ; in the meantime prepare a
cream for the inside ; mix 1 pint cream with 6 tablespoonfuis sugar,
the yolks of 6 eggs and 1 cup preserved pineapple cut into small
pieces ; stir this over the fire till nearly boiling ; remove it and when
cold put into a freezer ; freeze until it begins to thicken ; then add 1
pint whipped cream and freeze it for a few minutes loiiger ; then fill
it into the strawberry form, cover tightly, paste a strip of buttered
paper around the edge of cover and bury in plenty of ice and rock
salt for 1 hour ; in serving take out of ice, rinse off with cold water,
remove the paper, wipe the form dry, quickly dip it into hot water,
turn the pudding onto a handsome dish and serve at once.

FROZEN PUDDINGS. 63

247. Pudding 61ae6 h la AUemande.— Put 2 dozen lady

fingers on a long plate and pour over them some Madeira wine or
maraschino ; set a plain form without a tube in ice and rock salt ;
stir 1 pint cream with the yolks of 6 eggs, 6 tablespoonfuls sugar
and 1 teaspoonful vanilla extract over the fire till nearly boiling ;
when cold put in a freezer and freeze till it begins to thicken ; then
add 1 pint whipped cream and freeze for a few minutes longer; then
put a layer of this cream into the plain form, standing in ice, put
over this a layer of lady fingers and a few spoonfuls apricot marma-
lade or fruit jelly, then a layer of cream again ; continue this way
until all is used ; let the last layer be cream ; put on the cover, paste
a piece of^ buttered paper around the edge of it and bury the form
completely in' ice and rock salt ; let it remain 1 hour ; then serve,
garnished with fancy cake. Note. — If a form is not handy a 3-
quart tin kettle will do.

248. Frozen Padding k la Richelieu.— Boil H pound rice

in water till done and pour it onto a sieve to drain ; pound H pound
blanched almonds or pistachio nuts with a little cream to a paste ; re-
move the shells and brown skin from H pound large chestnuts and boil
them in milk till soft ; then strain them through a sieve and mix rice
and nuts together; boil H cup sugar with H cup water for 10 minutes,
add 1 teaspoonful vanilla extract, mix (hot) with the above mixture
and let it stand for an hour ; put in a porcelain-lined saucepan 1 pint
cream, the yolks of 6 eggs, 6 tablespoonfuls sugar and 1 teaspoon-
ful vanilla extract ; stir this over the fire till nearly boiling ; remove
it and set aside to cool ; spread 20 vanilla wafers on one side with
apricot marmalade and put 2 and 2 together ; dip them into sherry
wine and set aside ; also cut some stewed pineapple into dice ; set a
form into cracked ice and salt and put in a few spoonfuls cream ; lay
over the ciream a layer of wafers, rice and pineapple ; then cream
again ; continue until all is used ; put on the cover, paste a strip of
buttered paper around its edge and bury the form completely in ice
and rock salt from 3 to 4 hours ; when ready to serve turn the pudding
onto a dish with a folded napkin underneath and send cold pineapple
or pistachio sauce to table with it.

64 DESERTS AND SALADS.

249. Frozen Chestnut Pudding. — Place a saacepan with H
pound large chestnuts over the fire, cover with water and boil a few
minutes ; drain the nuts in colander, remove the outside shell and
the inside skin and boil in milk till soft ; press them through a sieve
and add the yolks of 6 eggs to the pure^ and 1 pint sweet cream',
H pound sugar and 1 teaspoon^ul extract of vanilla ; stir this over
the fire till nearly boiling; strain through a fine sieve; boil for 15
minutes 2 ounces well washed currants, the same of seedless raisins
and finely cut citron and a little orange peel in water; drain on a sieve
and let them lay for 2 hours in Madeira wine ; put a piece of ice
(large enough to cover the bottom) in a strong pail or butter tub
and sprinkle a handful of rock salt over it ; put onto this an ice cream
freezer and fill up the sides with cracked ice and salt ; put in tlie
chestnut cream and work till it begins to thicken ; then pour in not
quite 1 pint whipped cream and work until it is frozen quite hard ;
then add the fruit with the wine ; let it freeze a little longer ; trans-
fer the cream to a pudding form with a tube in the center (or an ice
form), put on the cover, paste a strip of buttered paper around its
edge and bury the form in ice and salt for 1 hour ; when ready to
serve rinse off the form with cold water, remove the paper and wipe
dry ; then dip it quickly into hot water and turn the pudding onto a
dish ; garnish with fancy cake and serve with whipped cream.

260. Frozen Apple Pudding. — ^Pare and core 8 nice green-
ing apples, cut them into quarters and stew with H cup water till
tender ; boil 1 cup sugar with 1 Cup water for 5 minutes and add it
to the apples with 1 teaspoonful vanilla extract and % cup apricot
marmalade ; press the whole through a sieve ; when cold put it into
an ice cream freezer and work till it begins to get thick ; then add
1 pint whipped cream, 3 ounces currants and the same of seedless
raisins and finely cut citron ; the last 3 ingredients should be boiled
for 20 minutes in a little water and laid for }i hour in vanilla
syrup; let the whole freeze until hard; fill the cream into a form,
put on the cover, paste a strip of buttered paper around the edge
of the latter and bury in salt and ice for 1 hour ; serve with whipped
cream and garnish with fancy cakes.

FROZEN PUDDINGS. 65

261. Mousse of Pineapple. — line a plain form with white
paper ; Bee that there are no creases in the paper ; lay it in even and
smooth; set the form into cracked ice until following mixture is
prepared: — Pare and cut into slices 1 ripe pineapple; dissolve 1
pound sugar in 1 pint water and put it over the fire to boil ; add
the pineapple slices and boil 20 minutes ; transfer them to a sieve to
drain ; when cold cut some of the slices into halves and lay them
inside on the side of form; cut the remaining slices of pineapple
into dice and set them cold ; place a saucepan with 1 % cups pine-
apple syrup and the yolks of 9 eggs over the fire and stir till nearly
boiling ; remove from fire, add 1 cup pineapple dice and stir till
cold; then mix it with 1 pint whipped cream; "fill this into the form,
put on the cover and paste a strip of buttered paper around its
edge ; then pack the form into cracked ice and salt so that it is com-
pletely buried and let it remain 4 hours ; when ready to serve dip
the form into hot water, dry quickly, turn the mousse onto a dish
and garnish with fancy cakes.

262. Mousse h la Yanllle. — Dissolve 1 cup sugar in 1 )fj cups
water, add the yolks of 6 eggs and stir over the fire till nearly boil-
ing ; remove quickly and stir till cold ; then add 1 pint whipped
cream, 2 teaspoonfuls vanilla extract and finish the same as pine-
apple in foregoing recipe.

263. Mousse i, POrange. — ^Dissolve 1 cup sugar in 1 cup
water and boil a few minutes with the juice of 1 lemon ; remove the
syrup from the fire, put in the thin peel of 2 oranges and let them
lay for a few minutes; then remove; rub off the skin from 6 oranges
with loaf sugar and add the orange sugar to the sugar syrup with
the juice of 6 oranges and the yolks of 9 eggs ; beat this with an
egg beater till nearly boiling ; remove quickly, set it in cold water
and continue beating till cold ; then add 1 pint whipped cream and
finish the same as Pineapple Mousse.

264. Mousse au Chocolat. — Dissolve 3 ounces grated choco-
late in Jt8 cup water and boil for a few minutes ; strain through a
sieve and set aside ; put in a saucepan the yolks of 6 eggs and 1 cup

6

66 DESERTS AND SALADS.

sugar syrnp and stir over the fire till it begins to thicken ; remove
it quickly, set saucepan in cold water, add the chocolate and stir
till cold ; then mix it with 1 pint whipped cream and finish the same
as Pineapple Mousse.

255. Mousse an Haraskino. — Stir the yolks of 6 eggs with
/i, cup sugar and 1 cup water over the fire to a cream ; remove it
from the fire and stir till cold ; add ^ cup maraschino and 1 pint
whipped cream and finish the same as Pineapple Mousse.* Bum
may be substituted for maraschino.

PAIN&

256. Pain of Strawberries. — Put 1 quart ripe strawberries in-
to a colander, rinse off with cold water and press them through a sieve ;
soak 2 ounces gelatine in % pint cold water for 15 minutes, add H
pint boiling water and stir over the fire till gelatine is dissolved ; set
aside to cool ; then dissolve %, pound sugar in 1 pint cold water, put
it over the fire with the juice of 1 lemon and boil 5 minutes; when
cold add it with the gelatine to the strawberries ; also add % cup
white wine and a little cochineal ; put the pain on ice till it begins
to thicken ; then fill it into a form with a tube in the center, cover
and place for 2 or 3 hours on ice. Pains of raspberries or currants
are made the same way, using no lemon.

257. Pain d' Ananas. — Take a jar of preserved pineapples,
cut them into small dice, add )i pint white wine and a little, more
sugar if necessary ; add the juice of 1 lemon and 2 ounces gelatine
dissolved in 1 pint water ; place this on ice and stir it now and then ;
as soon as it begins to thicken put into a form, which set on ice for
2 or 3 hours; then serve.

258. Pain d' Ananas i la Parisienne. — Chose a large, ripe
pineapple and pare and grate it ; add 1 ^ cups sugar and stir until
dissolved ; press the pineapple through a sieve and add the juice of
4 oranges and 2 ounces gelatine dissolved in 1 pint water ; place a
plain form into cracked ice and pour in a few spoonfuls orange jelly ;

PAIN DB FRAISES. 67

when this is hard lay the form over on its side, pour in more jelly
and keep turning slowly, so that the jelly may get all over the sides
and form a lining; next have some pistachio nuts or blanched
almonds' cut into strips and sprinkle them over the sides and bottom
of form ; set the pineapple mixture on ice and stir until it begins to
thicken ; then fill into the form, cover and let it remain for 2 or 3
liours in ice ; it is then ready to serve ; chop the trimmings of the
pineapple fine, pour over some cold sugar syrup and let it stand 2
hours ; strain, add a little dissolved gelatine and pour over the pain
when sent to table.

259. Pain de Peches. — ^Take 20 large, ripe peaches and pare
and quarter them ; then press them through a sieve ; add to this 1
pound sugar dissolved in 1 pint cold water and 2 ounces dissolved
gelatine ; crack the stones, remove the pits, scald in boiling water
and free them from their brown skin ; cut the pits in half and boil
them in a little sugar syrup ; add to the peach mixture H cup white
wine and fill it into a tin form with a tube in the center ; place
the form on ice and let it remain till its contents begin to thicken ;
ttien stir in the peach pits and let it remain on ice 2 hours longer.
Pains of apricots, cherries or plums are made the same way.

260. Pain i, la Victoria. — ^Press 1 pint ripe raspberries through
a sieve and mix it with 1 ounce gelatine dissolved in H pint water;
put }i cup sugar into Ji pint cold water and stir until dissolved;
then add it to the raspberries with a glass of white wine ; place this
on ice till it begins to thicken ; prepare 1 quart almond blanc-mange
(see Blanc-Mange) ; set a plain form into cracked ice and put in a
layer of raspberries about an inch in thickness; let this get hard;
then put in a layer of blanc-mange ; after this is firm again put in
raspberries, then blanc-mange ; continue till all is used ; let it remain
on ice for 2 hours ; when ready to serve turn the pain onto a round
dish and garnish with fruit.

261. Pain de Peches h la Bichelien. — Prepare a pain the

ame as Pain de Peches and also 1 pint almond blanc-mange ; set a
plain form with a tube in the center into cracked ice and put in by

68 DESERTS AKD SALADS.

degrees the blanc-mange ; put it H inch in thickness all around on
the sides and bottom of form, so that it forms a complete lining inside ;
then fill in the pain of peaches and let it remain on ice for 2 hours '
in serving dip the form into hot water, wipe dry and turn its coatents
into a glass dish.

262. Pain de Peches i, la Cond6. — Pare and cut into halves
1 yi dozen large, ripe peaches and boil them with their blanched
pits in sugar syrup for about 10 minutes ; transfer the peaches to a
dish or long tin pan, wipe dry and lay them with the hollow side
up ; put half a pit in the center of each and pour a spoonful of jelly over
each piece (the jelly should be previously stirred on ice till it begins
to thicken) ; next set a plain form into cracked ice, pour in some
plain fruit or wine jelly and keep turning the form until the inside
is lined with the jelly ; cover the bottom with peaches; lay them so
that the pits are to the outside ; then lay the remaining peaches in
rows on the side of form, pour over some jelly and when firm fill up
the form with bavarois aux apricots, which is prepared as follows : —
Pare and cut into pieces 1 }i dozen ripe apricots, lay in a dish,
sprinkle over 1 cup sugar and let them stand for 2 hours; then press
them through a sieve ; mix the pure6 with 1 teaspoonf ul extract of
vanilla and 1 ^ ounces dissolved gelatine ; put this on ice and stir till
it begins to thicken ; then carefully stir 1 pint whipped cream through
it ; fill the bavarois into form at once and let it remain on ice for 2
or 3 hours.

263. Pain de Pommes & la Cond6. — Choose 15 large pippin

or greening apples and pare, quarter and stew them with a little
water; press them through a sieve, add 1 cup sugar and when cold
mix it with 2 ounces gelatine dissolved in 1 pint water and 1 pint
almond nulk (prepared the same as for Blanc-Mange) ; place this on
ice and stir till it begins to thicken ; fill it into a form which has
already been set into cracked ice and let it remain for 2 or 3 hours ;
boil the cores and peels of apples till soft ; strain through a bag,
return the liquor to saucepan and boil 10 minutes ; then add to ^
pint of juice 1 cup sugar and boil for a few minutes ; pour the syrup
into a dish and set aside to cool ; in serving dip the form into hot

ICE CREAMS. 69

water, wipe it dry and turn the pain onto a round dish, or into a
large glass dish, and pour the apple syrup over it. This pain may
be made of Bartlet pears in the same manner.

ICE CREAMS.
264. Directions for Making Ice Cream.— The implements

needed are a freezer, rock salt and finely cracked ice. Ice cream
freezers can be bought at any hardware store. They consist of a
large wooden pail with a faucet on the side near the bottom and a
freezer with a paddle inside. The cracking of the ice is best ac-
complished by putting it into a coarse sack and pounding it fine
with a hammer or mallet. Place the freezer into the pail,
put in the peddle and cover the freezer tightly. Fill the space
between the pail and freezer with fine cracked ice to ^/j
its height, sprinkle over 2 handfuls salt and pack down the
i(;e with a piece of wood, so that it may be firm all around the
freezer ; continue with layers of ice, salt and the packing down till
the ice reaches to the edge of cover ; next pour into the freezer the
mixture that is to be frozen ; but care should be taken not to put in
too mucji, for the cream needs plenty of room in order to become
light and smooth ; cover the freezer and let it stand for 5 minutes ;
then commence to turn ; after 10 minutes' turning remove the cover
from freezer and cut the frozen cream with a long bladed knife
from the sides of can ; repeat this every 10 minutes until the cream
is frozen hard; then remove the paddle, even off the cream in the
freezer, cover and let it stand for 10 minutes; do not draw off the
water from pail until it stands above the ice and the freezer has
lost its firm hold ; after drawing off the water fill the space up again
with cracked ice and salt ; when the 10 minutes have elapsed fill
the frozen cream into an ice form, cover tightly and paste a strip
of buttered paper around the edge of cover; then pack the form
into cracked ice and salt for 1 or 2 hours ; when ready to serve take
the form from the ice, rinse it off with cold water, remove the

70 DESERTS AND SALADS.

paper and wipe the form dry; then dip it quickly into hot water,
take off the cover, turn the cream onto a dish and serve at once.

266. Ice Cream (large quantity). — 14 quarts sweet cream,

6 quarts milk, 7 pounds sugar, 30 eggs and >4 pound gelatine ; soak
gelatine for 10 minutes in a little of the milk ; put the remaining
milk over the lire and boil ; then add the soaked gelatine and stir
and boil till it is dissolved; set aside to cool a little; beat eggs and
sugar to a cream and add by degrees the milk, stirring constantly ;
return to tire and let it get boiling hot ; but do not allow it to boil,
otherwise it will curdle ; remove from fire, pass it through a sieve
and set aside to cool, stirring it occasionally; beat the cream until
quite thick, gradually add the cold custard and continue beating
for a little while longer; then put it in a freezer and freeze as
directed.

266. Fine Yanilla Ice Cream. — Beat the yolks of 8 eggs to

a cream and add gradually 1 quart sweet cream which has pre-
viously been boiled and cooled; add % pound sugar, 2 teaspoonfuls
vanilla extract and stir the whole over the fire until nearly boiling;
then remove from fire and when cold strain it through a sieve and
freeze as directed.

267. Custard Ice Cream. — ^Put 5 eggs in a saucepan and

beat them to a froth ; add 1 cup sugar, 1 quart milk and set the
saucepan in a vessel of boiling water over the fire ; stir constantly
until tlie custard nearly boils ; then remove it from the fire and set
the saucepan in cold water ; when cold strain it through a sieve,
add 2 teaspoonfuls vanilla or lemon extract, put the custard in the
freezer and freeze as directed.

268. Plain Ice Cream. — Put 2 teaspoonfuls cornstarch, 6

eggs, 2 cups sugar and 2 quarts milk in a saucepan over the fire
and stir till just about to boil ; remove from the fire, flavor with
lemon or vanilla and finish as directed.

269. Plain Ice Cream (another way).— Put 1 quart milk and
1 quart rich, sweet cream with the yolks of 8 eggs and 2 cups sugar
over the fire and stir till just about to boil ; remove from fire, beat

ICE CREAMS. 71

the whites of the 8 eggs to a stiff froth and add them to the custard ;
add 3 teaspoonfuls vanilla and finish as directed.

370. Pistachio lee Cream. — H pound blanched pistachio
nuts, }i pound blanched almonds, 1 quart rich, sweet cream, 1 %
cups sugar, the yolks of 8 eggs and 1 teaspoonful vanilla extract;
pound the nuts with a little water very fine ; place a saucepan over
the fire with the cream, the yolks of the 8 eggs, sugar and vanilla
and stir until nearly boiling; remove from the fire, stir in the nuts
and when cold press the whole through a sieve ; finish as directed.
Almond ice cream is made the same way.

271. Maraschino Ice Cream. — ^Place a saucepan with 1 quart
cream, K pound sugar and the yolks of 6 eggs over the fire and
stir till it nearly boils ; remove from fire, strain through a sieve and
when cold add 1 H gills maraschino ; finish as directed. Rum ice
cream is made in the same manner.

272. Caramel Ice Cream. — IH cups sugar, the yolks of 7

eggs, 1 quart sweet cream and 1 tablespoonful orange blossom
water ; boil % cup sugar with )i cup water until it turns to a light
brown color, add )i cup boiling water and stir till the sugar is dis-
solved ; put it in a saucepan with the cream, 1 cup sugar, yolks and
orange water and stir the whole over the fire until nearly boiling ;
when cold strain it through a sieve and finish as directed.

273. Tea Ice Cream. — 1 ounce of the very best tea, 1 quart
cream, the yolks of 6 eggs and % pound sugar ; boil the cream, put
in the tea, cover and let it stand 5 minutes ; strain through a sieve
and when nearly cold mix the cream, yolks and sugar together and
stir over the fire until nearly boiling ; remove from fire and when
cold finish as directed.

274. Coffee Ice Cream^ No. 1. — l quart cream, 1 pint milk,
2 cups sugar, the yolks of 6 eggs and 2 ounces freshly ground
coffee ; boil the milk, put in the coffee, cover and set it aside to cool ;
next put the cream, yolks and sugar in a saucepan and stir over the
fire till it nearly boils ; remove from fire, add the coffee and when
cold strain through a fine sieve, finishing as directed.

72 DESERTS AND SALADS.

276. Coffee Ice Cream, No. 2. — H pound sugar, l quart

Bweet cream, the yolks of 6-8 eggs and 5 ounces unroasted Mocha
coffee ; roast the coffee in a pan over the fire and put it into half of
the boiling cream ; cover and let it stand till cold ; put the remain-
ing cream, yolks and sugar in a saucepan over the fire and stir till
nearly boiling ; remove from the fire, add the coffee cream with the
beans and let it stand till cold ; then strain through a sieve and
freeze as directed. 2 ounces freshly ground coffee may be used
instead of the beans.

276. Ice Cream (Simple). — 1 quart sweet cream, 1 cup
Hugar and 2 teaspoonfuls vanilla or lemon extract ; mix this
well together, pour into a freezer and finish as directed. Or take
equal })art8 of cream and milk ; to 1 quart of this add 1 /^ cups
sugar and any flavoring that may be desired ; pour into the freezer
and finish as directed.

277. Plain Chocolate Ice Cream. — 2 pints cream, l pint

milk, 2 cups sugar, H pound Baker^s grated chocolate and 2 tea-
spoonfuls vanilla extract ; place a saucepan with the milk, chocolate
and cream over the fire, add the sugar, stir and boil for a few min-
utes ; remove from fire and when cold freeze as directed.

278. Nut Ice Cream. — ^ pound blanched walnuts, the yolks
of 6 eggs, 1 a cups sugar, 1 quart cream and 1 teaspoonf ul vanilla ;
pound the walnuts fine; put the cream, yolks, sugar and vanilla in
a saucepan and stir over the fire till nearly boiling ; remove from
the fire, add the nuts and when cold strain it through a sieve ; freeze
as directed.

279. Fine Chocolate Ice Cream. — H pound grated choco-
late, H pound sugar, 1 quart sweet cream, the yolks of 8 eggs and
1 teaspoonful vanilla extract; place a saucepan with ^ pint cream
and the chocolate over the fire and stir and boil till chocolate is
dissolved ; stir the yolks, sugar, the remaining cream and vanilla
together, add it slowly to the chocolate and continue stirring until
neai'ly boiling ; remove from fire and finish as directed.

ICE CREAMS. 73

280. strawberry Ice Cream. — 1 pint ripe strawberries, 1

pint rich, sweet cream, 1 pound sugar and 1 teaspoonful vanilla
extract ; wash and drain the berries, mash them fine and mix with
the sugar; cover and let stand till sugar is melted; press them
through a sieve, mix the strawberry pulp with the cream and vanilla
and yut the whole into a freezer and freeze as directed. Rasp-
berry, peach and apricot ice creams are made the same way.

281. How to Make Ice Cream Without a Freezer.— The

process is so easy of manipulation and the expense incident thereto
so small that most anybody can prepare it without any great
trouble. All that is necessary for its preparation is a butter tub ojr
a large pail, some ice, rock salt, a tin form with tube in the center
and a cover that fits it closely. The ice is best broken to pieces by
putting it into a coarse bag and pounding with a hatchet. By this
process no ice is wasted and there is no muss.

282. Yanilla Ice Cream^ No. 1. — Set a plain tin form with

tube in the center into cracked ice and salt ; place a saucepan with
1 quart milk, the yolks of 6 eggs, 1 cup sugar and 1 tablespoonful
cornstarch over the fire and stir with an egg beater till nearly boil-
ing ; remove from the fire, set saucepan in cold water and continue
stirring till cold ; then add the whites of the 6 eggs, beaten to a stiff
froth, and 2 teaspoonf uls vanilla extract ; pour this into the form, put
on the cover and paste a strip of buttered paper around its edge, to
prevent the salt water from entering ; put a thick layer of cracked
ice in the bottom of a butter tub and sprinkle over it a handful
of rock salt ; set the form onto the ice and fill the space between it
and tub with cracked ice and salt ; lay a thick layer of ice on top
of form and sprinkle with salt ; cover the tub with a carpet or bag
and let it stand in a cool place for 4 hours ; when ready to serve
take the form out of the ice, remove the paper, dip the form into hot
water, quickly wipe dry, turn the cream onto a dish and serve.

283. Yanilla Ice Cream^ No. 2. — Place a deep kettle into

cracked ice and put into it 1 quart rich, sweet cream ; beat this with
an Ggg beater until thick and add 1 cup powdered sugar and 2 tea-

74 DESERTS AND SALADS.

spoonfuls vanilla extract ; put the cream into a tin form with a tube
in the center, cover tightly, paste a strip of buttered paper around
the edge of cover and finish the same as in foregoing recipe. Note. —
For chocolate cream dissolve ii pound grated chocolate in H cup
water, let it boil for a few minutes and when cold stir into the
whipped cream prepared as above. Preserved peaches cut
into small pieces or preserved pineapples cut into dice and
mixed with the whipped cream is very nice. 1 dozen mac-
aroons pounded fine and mixed with the whipped cream is also
excellent. Pumpernickel cut in slices, dried in an oven and rolled
fine may also be used. Candied fruit cut into pieces and fresh or
preserved strawberries, as also cherries, apricots and oranges, can
be used in the same way. For a small family 1 pint of cream will
be sufficient.

284. Fruit Ice Cream. — Stir l quart cream with the yolks of
6 eggs and 1 H cups sugar over the fire till it nearly boils ; remove
from fire and when cold put the cream into the freezer and work till
half frozen ; then add any kind of fruit — either fresh strawberries or
preserved pineapple cut into dice, ripe peaches cut into quarters, *
preserved pitted cherries or apricots ; then finish as directed. The
fruit may also be stirred into Custard Ice Cream in the same manner.

286. Fruit Ice.^The principal point in making fruit ice is to
use the exact quantity of sugar. If the mixture contains too much
sugar it will not freeze ; if too little sugar the ice will be hard and
dry. The better way is to try a little of it before putting the whole
mixture into a freezer. If hard and dry add some thick sugar syrup ;
if it does not freeze at all add some cold water or a very thin syrup
of sugar.

286. Cold Sugar Syrup for Fruit Ice.— Dissolve 1 pound

sugar in 1 pint cold water and use as directed in following recipe.
This is the ordinary syrup of 32 degrees used for fruit ice. If a
thicker syrup is wanted dissolve 1 pound sugar in % pint water.

287. Strawberry Ice. — Wash and drain 1 quart ripe straw-
berries and press them through a sieve ; mix the pulp with 1 pint

ICE CREAMS. 75

Bugar syrup, as in No. 286, and the juice of 2 lemons ; press it through
a fine hair sieve, put it into a freezer and freeze as directed.

288. Pineapple Ice. — Choose a large, ripe pineapple, pare
and grate it, or cut into pieces, and chop fine ; put the pulp into a
porcelain dish and pour over it }4 pint sugar syrup ; cover and let
it stand 1 hour; then add another % pint sugar syrup and the juice
of 1 lemon ; press it through a sieve and put in a freezer to freeze.

289. Tuttl Fruttl Ice. — Pound K pound blanched sweet .
almonds and 12 bitter ones with a little cold water very fine ; pour
over 1 pint water and let them stand for }^ hour ; then press them
through a hair sieve ; mix this almond milk with 2 pints sugar
syrup and 1 teaspoonf ul vanillu ; put this into a freezer and freeze ;
when frozen take the paddle of the freezer out and put in different
kinds of fruit cut into small dice — either fresh or preserved peaches,
pineapples, pluins, cherries or apricots.

290. Peach Ice. — ^Pare and cut 12 large, ripe peaches into
pieces, press them through a sieve, mix with a little over 1 pint
sugar syrup and freeze. Ices from egg plums and apricots are made
in the same way.

291. Melon Ice. — Choose a nice, ripe musk melon, cut it in
half, remove the seeds and green portion and press the soft part
through a sieve; mix it with an equal quantity of sugar syrup, a little
vanilla extract, the juice of 1 lemon, a little orange blossom water
and freeze as directed.

292. Orange Ice. — Mix l quart sugar syrup with the juice of
10 oranges, put in the thin peel of 2 oranges and let it stand for 6
minutes ; remove the peel, pour the syrup through a sieve and freeze
as directed.

293. Lemon Ice. — Mix the juice of 5 lemons with 1 quart
sugar syrup and freeze.

294* Sorbet is served in Europe at balls and suppers.

295. Champagne Sorbet. — Dissolve 1 pound sugar in l}i
pints cold water, add the juice of 2 lemons and 6 oranges and a

76 DESERTS AND SALADS.

little of the peel of each and let it stand 10 minutes ; remove the
peel, add % bottle champagne, put it into a freezer and work for
yi hour ; 10 minutes before serving add % bottle champagne, work
it for a few minutes longer and then serve in glasses. Sorbet should
not freeze hard ; it should be a creamy liquid and ice cold.

296. Pineapple Sorbet. — l quart pineapple syrup, the juice
of 3 oranges and 1 lemon ; mix all together, strain and put into a
freezer, work it for 14 hour and add by degrees during the freezing
process ^ bottle champagne ; finish the same as Champagne Sorbet.
Sorbets of oranges, strawberries, peaches, cherries and apricot syrup
are made in a similar manner.

•

297. Strawberry Sherbet. — Press l quart ripe strawberries

through a sieve, add %, pound sugar dissolved in 3 pints cold water,
add the juice of 1 lemon and 2 teaspoonfuls orange flower water,
cover and let stand for 2 hours ; then strain through a fine sieve and
set on ice for 1 or 2 hours ; serve ice cold in small glasses.

296. Orange Granite. — Mix 1 pint orange juice with 3 pints
sugar syrup, as in No. 286, the juice of 2 lemons and the peel of 1 ;
let it stand a few minutes then strain through a sieve; pour the
mixture into a freezer, coyer and turn for 5 minutes; then take
off the cover, cut the frozen part loose from the sides of freezer,
turn for a few minutes longer and serve. Granite must not be frozen
hard ; it should have little lumps all through it. Granites of straw-
berries, pineapples, raspberries, currants, peaches, apricots or
cherries are made in a similar way. In granite of currants omit the
lemon juice.

299. Spongada aux peches.— Pare and cut into pieces some
ripe peaches, press them through a sieve and take for 1 pint peach
pulp 1 pint sugar syrup, as in No. 280, 2 teaspoonfuls vanilla ex-
tract, 1^ gills white of egg not beaten and 10 bitter almonds
pounded to a paste with a little water ; mix all well together and
strain twice through a sieve ; pour this into a freezer, cover and turn
for 5 minutes ; take off the cover, cut the frozen part loose from the
sides of freezer, cover and turn again ; repeat the operation of cut-

ICE CREAMS. 77

ting from the sides every 5 minutes ; as soon as the mixture begins
to thicken remove the paddle of freezer, work the mixture up and
down with a large spoon and press it towards the sides and bottom
of freezer ; as soon as the contents of freezer Lave increased to
double their size add 2 tablespoonfuls maraschino and serve in
glasses.

300. Spongada au chocolat. — 1 pint sweet cream, % pound
finely grated chocolate, H pound sugar, 2 teaspoonfuls vanilla ex-
tract, l)ii gills white of egg and 1 large cup water; boil the choco-
late in the water for 5 minutes ; when cold mix all the ingredients
together and finish the same as in preceding recipe.

301. Spongada au Caf6. — 1 pint cold sweet cream, % pint
very strong coffee, Jie pint whites of eggs (not whipped) and 1 pound
powdered sugar ; mix all together and finish the same as Sponga da
aux PSches.

302. Spongada an marasqnln. — 1 % gills white of eggs, 2

pints rich, sweet cream, 1 % cups sugar, 2 teaspoonfuls vanilla ex-
tract and 1 }i gills maraschino ; dissolve the sugar in the cream, add
vanilla and the white of Qgg without having been beaten and
finish the same as Sponga da aux Peches. The maraschino is to be
added shortly before serving.

303. Orgeat of Almond Milk. — 1 pound sweet and 12 bitter
almonds are scalded in boiling water, freed from their brown skins
and laid for 1 hour in cold water ; drain the almonds on a sieve and
pound them fine with 1 pound sugar and a few spoonfuls water ; put
the pounded nuts into a porcelain dish, pour over them 4 quarts
cold water, add 2 teaspoonfuls vantUa extract and strain through a
napkin. The napkin should be well washed in cold water and
wrung out previous to being used. Put this almond milk into
glass bottles and place them on ice before serving.

304. Th6 Polonaise. — Place a porcelain-lined saucepan over
the fire with 1 bottle Rhine wine, 2 bottles weiss beer, the rind of
1 lemon, a piece of stick cinnamon, 2 whole eggs, the yolks of 6

78 DESERTS AND SALADS.

and sugar to taste ; beat the whole with an egg beater over the fire
till nearly boiling ; instantly remove, continue beating for a few
minutes longer and serve hot in cups. This is served at the end of
a ball or party shortly before fhe guests go home.

306. Iced Tea.-^Boil l quart milk with 4 tablespoonf uls sugar,
add 1 a ounces tea, cover and set aside for 5 minutes ; then strain
and when cold pour it into an ice form ; finish with whipped cream
the same as Coffee Ice.

306. Iced Coffee. — Boil l quart milk with 4 tablespoonfuls
sugar, add 1 cup coarsely ground coffee, cover and let it stand for
15 minutes; then strain and when cold put it into an ice form, cover
and set into cracked ice with a little rock salt sprinkled between;
let it stand for }4 hour ; then thoroughly stir it with a long-handled
spoon and mix with 1 pint whipped cream ; serve in small cups.

307. Bread Crumbs. — Take stale bread or pieces which are
left from the table, put them in a long, shallow tin pan and place in
a medium hot oven ; leave the door of oven open a little, so that the
bread may dry slowly; when it is dry and has become a delicate
brown color put the bread on a pastry board and roll it fine with a
rolling pin ; sift the crumbs through a sieve, return those which re-
main in it back on the board and roll and sift again ; continue in
this way until all the crumbs have been rolled fine and sifted; put
them into a jar or box until wanted.

308. How to Prepare a Pudding Form. — Rub the inside

of a form well with butter and thickly sprinkle it with fine bread
crumbs; turn the form upside down, in order that the loose crumbs
may fall out; the cover of the form must be treated the same way;
fill form with the pudding mixture, put on the cover and tie it
firmly with a cord ; set the form in a vessel of boiling water so that
•J of it is immersed ; then cover the vessel and boil slowly till done ;
add more water according as it diminishes through boiling. The
form may be put in a large saucepan of boiling water and the latter
covered with a deep dish or pan ; but care must be taken not to

BOILBD AND BAKED PUDDINGS. 79

have too much water in the Baucepan, otherwise it will get inside
of the form.

BOILED AND BAKED PUDDINGS.

Half the quantity of any of the following recipes will be suf-
ficient for a small family, but care must be taken in measurement
to use only the exeunt half.

309. Plum Pudding.— Take ^ pound finely minced suet, H
pound stoned raisins, H pound well cleansed currants, j^ pound
finely cut citron, 5 well beaten eggs, the grated rind of 1 lemon, 1
grated nutmeg, 2 teaspoonfuls ground cinnamon, 1 teaspoonful
cloves, 1 teaspoonful salt, 2 cups bread crumbs, }i cup soiir cream
or milk, 1 cup syrup, 1 cup brown sugar, 1 K pounds sifted flour,

1 teaspoonful baking soda dissolved in a little boiling water, 2 tea-
spoonfuls cream of tartar mixed with the flour and 1 glass brandy ;
mix all well together ; have ready a large pudding form, rub the in-
side well with butter and sprinkle with bread crumbs ; fill the mix-
ture into the form and boil 4 hours ; when done turn the pudding out
onto a dish, pour brandy or rum over it, light and bring the pudding
to table while burning ; serve with hard sauce made as follows : — Stir

2 tablespoonfuls butter with 8 tablespoonfuls powdered sugar to a
cream, add the yolks of 2 eggs, 4 tablespoonfuls brandy, a little
nutmeg and the beaten whites of 2 eggs ; suflicient for 20 persons.
If any of the pudding be left put in a stone jar and it will keep
for a long time. When wanted cut ofl? a piece sufficient for dinner,
put it in a colander over a vessel of boiling water, cover with a
plate, steam for H hour and serve. The quantities cited in this
recipe will make 1 large pudding or 2 medium sized ones.

310. English Plnm Pndding. — 1 }4 pounds Muscatel raisins,
IX pounds currants, 1 pound Sultana raisins, 2 pounds sugar, 2
pounds bread crumbs, 16 eggs, 2 pounds finely chopped suet, 6
ounces finely cut citron, the grated rind of 2 lemons, 1 ounce

80 DESSERTS AND SALADS.

ground nutmeg, 1 ounce cinnamon, H ounce ground bitter almonds
and j^ pint brandy ; stone and cut up the raisins, but do not chop
them ; wash and dry the currants ; mix all the dry ingredients to-
gether and moisten with the eggs, which should be well beaten ; stir
in the brandy and when all is well mixed butter and flour a strong
pudding cloth ; put in the mixture, tie up cloth very tightly, put
into a large vessel of boiling water and boil from 6 to 8 hours ;
serve with brandy sauce. This quantity may be divided and boiled
in buttered moulds. For small families this is the most desirable
way, as the above ingredients will be found sufficient to make a
pudding for 25 persons. This pudding is excellent, but any one
troubled with dyspepsia had better not eat it.

311. Biscuit Pudding. — 2 cups milk, 1 cup butter, 2 cups
flour, 1 cup sugar, 10 eggs, 1 teaspoonful vanilla extract and the
grated rind and juice of 1 lemon ; put the milk with ^ of the butter
over the Are ; as soon as it boils stir in the sifted flour and keep on
stirring until the contents of saucepan form into a smooth paste and
loosen from bottom of saucepan ; then transfer it to a dish and set
aside to cool ; stir the remaining butter to a cream and add alter-
nately the yolks of eggs, the sugar and the paste ; thoroughly stir
this and add the lemon, vanilla and the 10 whites beaten to a
stiff froth ; fill into a well buttered and floured form, boil 2 hours
and serve with wine cream sauce. Note. — ^This pudding should
be served as soon as taken from the form. The above ingredients
will make a pudding sufficient for 10 persons.

312. Cottage Pudding (baked). — ^TakelJiB cups milk, 3 cups
prepared flour, }>i cup sugar, M cup butter, 3 eggs and the grated rind
of 1 lemon ; stir butter and sugar to a cream, add by degrees the
eggs and lemon and lastly, alternately, the flour and milk ; butter a
long tin pan, sprinkle with bread crumbs, pour in the mixture and
bake }i hour ; serve with wine or nutmeg sauce ; in serving cut the
pudding into squares ; sufficient for 10 persons.

313. Cottage Pudding (boiled).— Prepare a batter the same
as in foregoing recipe, butter a pudding form, sprinkle with bread

BOILED AND BAKED PUDDINGS. 81

cnimbs and pour in the mixture; the form should be about % full;
boil 2 hours and serve with following sauce : — Stir ^ cup butter
with 1 yi cups powdered sugar to a cream, add the yolk of 1 egg^
aome pitted or preserved cherries and 1 tablespoonf ul brandy ; or
add bruised strawberries, blackberries or peaches cut into small
pieces.

314. Cottage Apple Padding. — Prepare a batter as for
Cottage Pudding (baked) and add 3 cups finely cut apples; in other
respects treat the same as foregoing recipe and serve with lemon sauce.

316. Batter Fruit Pudding. — K pound butter, 4 table-
spoonfuls sugar, 4 eggs, 2 cups milk, 4 cups prepared flour, 1 cup
seedless raisins and currants, % cup finely cut citron, the grated
rind of 1 lemon and a little nutmeg ; stir butter and sugar to a
cream and add the eggs by degrees ; then add alternately the sifted
flour and milk, next the fruit, lemon and nutmeg ; butter a pudding
form, sprinkle with bread crumbs, put in the mixture and boil 2
hours; serve with hard, brandy or punch sauce. Note. — The fruit
should be dusted with flour before adding it to the batter ; sufficient
for 10 persons.

316. Prince Regent Pudding. — After removing the crust off
a 5 cent loaf of stale bread grate on a grater and pour 1 pint milk
over it ; then stir 2 tablespoonf uls butter with 4 tablespoonf uls sugar
to a cream, add the yolks of 7 eggs, 4 tablespoonfuls finely cut
citron, }i pound well cleansed seedless raisins, the bread and the
beaten whites of the eggs ; fill this into a pudding form which has
been well buttered and sprinkled with bread crumbs, close tightly
and boil 2 hours ; serve with sherry wine, cream or brandy sauce.

317. Layer Pudding (German style). — Cut a 5 cent

Vienna loaf of bread (after the crust has been removed) into thin

slices ; butter these on both sides, dip each slice into milk, lay them

on top of one another and set aside ; mix together ii cup stoned

raisins, 3 tablespoonfuls well cleansed currants, 2 tablespoonfuls

finely cut citron and % teaspoonf ul cinnamon ; beat 8 eggs to a

froth and add, stirring constantly, 1 pint milk; next butter a

82 DESSERTS AND SALADS.

pudding form and sprinkle thickly, with breadcrumbs; put in a
layer of the slices of bread, sprinkle over them some of the fruit
mixture and 2 tablespoonfuls sugar; then put in another layer of
bread, fruit and sugar; continue until all is used; then pour over it
the milk and eggs, cover the form closely and boil 1 H hours ; serve
with hard or cherry sauce ; sufficient for 12 persons.

318. Portugal Pudding. — Grate the crust from a small loaf
of bread and soak the latter in milk ; when soft press it out and put
in a saucepan with 1 tablespoonful butter and 1 tablespoonful
clarified dripping ; stir for 5 minutes over the fire, transfer it to a
dish and as soon as cold mix with the yolks of 6 eggs, 5 tablespoon-
fuls sugar, a pound stoned raisins, H pound well washed currants,
the grated rind and juice of 1 lemon, 2 tablespoonfuls finely cut
citron, H cup Cognac or rum and lastly the beaten whites of the
eggs ; butter a pudding form, sprinkle with fine bread crumbs, fill
in the mixture, close tightly and boil 2 hours ; serve with hard or
wine sauce ; sufficient for 10 persons.

319. IpsUanti Pudding. — Mix 1 cup bread crumbs with 1 cup
sweet cream and let it stand H hour ; stir H pound butter with 6
tablespoonfuls sugar to a cream and add by degrees the yolks of 8
eggs ; after this is well blended together add by degrees the bread,
the grated rind of 1 lemon, 6 ounces finely cut citron, 4 tablespoonfuls
bread crumbs fried in butter, 1 teaspoonful ground cinnamon and
if handy 2 tablespoonful? finely cut preserved ginger; beat the
whites of the 8 eggs to a stiff froth, mix all well together, .fill the
mixture into a pudding form which has been well buttered and
sprinkled with bread crumbs, boil 2 hours and serve with wine or
cherry sauce.

320. Fine Cherry Pudding (of fresh f^uit^ for a family

of 6). — K pound finely chopped suet, K pound flour, 2 eggs, 2
tablespoonfuls sugar, H pint milk or water, 1 H teaspoonf uls bak-
ing powder sifted with the flour and a little salt ; mix all the ingre-
dients together; add H pound cherries (minus the pits) to the
batter and fill the mixture into a pudding form which has been well

BOILED AND BAKED PUDDINGS. 83

buttered and sprinkled with bread crumbs ; boil the padding 2 honrs
and serve with the following sauce : — Stir 2 tablespoonf uls butter
with 8 of powdered sugar to a cream, add the yolks of 2 eggs, 2
tablespoonf uls Cognac, rum or sherry wine and lastly the whites of
the eggs beaten to a stiff froth and }i cup stoned cherries. 2 table-
spoonfuls of lard, butter or clarified drippings may be substituted
for suet, and instead of cherries any other kind of fruit may be used.

321. Cherry Pudding (of preseryed Cherries). — 3i pound

finely chopped suet, 2 cups flour, l}i teaspoonfuls baking powder,
2 tablespoonf uls sugar, yi teaspoonf ul salt, 2 eggs and 1 cup milk
or water ; sift flour, sugar, salt and powder into a bowl and mix them
with the finely chopped suet ; make a hole in center, put in the yolks
of the 2 eggs, gradually add the milk and mix the whole into a
smooth batter ; lastly add the whites of the eggs, beaten to a stiff
froth ; put a can of preserved cherries in a colander or sieve, drain
off all the liquor and stir 1 cup of the cherries into the batter; butter
well with butter or lard a pudding form and dust it with finely
sifted bread crumbs ; fill in the mixture, put on the cover and tie it
tightly with a string ; place the form in a large saucepan of boiling
water (the form should not be immersed in the water more than half its
depth), cover the saucepan with a deep dish or pan, so that no steam
can escape, and boil 2 hours ; according as the water boils away add
more boiling water ; when done turn the pudding onto a round plate
and serve with the following sauce : — ^Put 1 tablespoonful cornstarch
in a saucepan and mix it with a little cold water ; add 1 cup boiling
water, stirring constantly, and let it boil for 2 minutes; then remove
it from fire, add 1 cup cherry syrup, 1 teaspoonf ul vanilla, a little
more sugar, 1 glass sherry wine and lastly 2 tablespoonfuls pre-
served cherries. 1 tablespoonful lard or butter may be used instead
of suet. This pudding can be made of all kinds of preserved fruit;
sufficient for a family of 6 persons.

322. Cherry Batter Pudding.— Stir % cup butter with 8

tablespoonfuls sugar to a cream, add by degrees 4 eggs and alter-
nately 4 cups Hecker's prepared flour and 2 cups milk; then add
1 quart cherries; butter a pudding form^ sprinkle with bread

84 DESSERTS AND SALADS.

cmmbs, put in the mixture, cover the form, set in a kettle of boil-
ing water, so that the form is half immersed, and boil 2 hours; serve
with cherry, hard or wine sauce ; or stir one cup pitted cherries
into the hard sauce. Note. — If fresh cherries are not available
the California canned cherries may be used, and will be found
excellent. If canned fruit is used drain off the juice and
only put the cherries into the batter, using the liquor either for
the sauce or to make a form of jelly (see Jelly). California pre-
served peaches and apricots also make very fine puddings. The
above recipe is sufficient for 12 persons.

323. Plain Suet Pudding. — H pound finely chopped suet, 4

cups sifted flour mixed with 3 teaspoonfuls baking powder, 1 tea-
spoonful salt, H cup sugar, 4 eggs and 1 pint milk ; beat up the
eggs and add the salt and milk ; when this is well beaten together
add the flour with the powder and sugar, mix the suet with a little
flour and stir it into the batter ; butter a pudding dish, sprinkle with
bread crumbs, pour in the mixture, put on the cover, set the form
in a kettle of boiling water, so that the water covers half of the
form, and boil 2 hours ; serve with strawberry sauce made as fol-
lows : — Stir 2 tablespoonf uls butter with 1 cup powdered sugar to a
cream ; wash and mash finely 1 cup strawberries and mix them with
the sauce ; stir a handful of whole berries into it, put the sauce into
a glass dish, smooth it with a knife and set some whole strawberries
all around the top. Pitless cherries, cut up peaches, pitless plums
or blackberries may be substituted for strawberries. The above
quantities will make a pudding sufficient for 12 persons.

324.— Suet Padding (with Apples).— Dust 3 cups finely

chopped apples with flour and stir them into the plain suet pudding
mixture ; otherwise treat the same as Plain Suet Pudding and serve
with hard or sherry wine sauce.

326. Blackberry Pudding is m&de in the same manner as
Plain Suet Pudding, except that 1 quart well washed and floured
blackberries are stirred into the batter; serve with hard sauce, into
which 1 cup bruised blackberries may be stirred. Huckleberry
pudding is made the same way.

BOILED AND BAK£D PUDDINGS. 85

326. Cherry Suet Padding. — Add to the plain suet pudding
mixture 1 pound stoned cherries (which should be dusted with flour
before adding) and finish the same as Apple Suet Pudding ; serve
with following sauce : — Take 1 pound cherries and pound half of

. them fine in a mortar ; place the whole cherries with the pounded
ones in a saucepan over the fire, add 1 cup water and boil till teur
der; then strain them through a sieve, return the liquor to saucepan,
sweeten to taste, add 2 teaspoonf uls cornstarch dissolved in a little
cold water, a piece of cinnamon and boil a few minutes ; then add
H pint claret and serve ; or stir into the hard sauce 1 cup pitted
cherries. Both of these sauces are excellent with cheny pudding.

327. Suet Pudding (witll Nuts). — Stir into the plain suet
pudding mixture 1 cup chopped almonds, walnuts or any kind of
nuts ; boil in the form the same as Plain Suet Pudding and serve
with nut sauce, which is made as follows : — Stir H cup butter with
1 M cups powdered sugar to a cream and add the yolks of 2 eggs
and 1 cup chopped nuts.

328. Suet Pudding (witli Baisins).— Stir into the plain
suet mixture 1 H cups stoned raisins broken into pieces, boil the
same as Plain Suet Pudding and serve with hard sauce flavored with
rum and mixed with H cup blanched almonds or walnuts broken
into pieces.

329. Suet Fruit Pudding. — 1 cup finely chopped suet, 1 cup
milk, 1 cup molasses, 1 cup seedless raisins, 1 cup currants, 1 tea-
spoonful cinnamon, H teaspoonf ul cloves, H nutmeg, 14 teaspoon-
ful salt, 4 eggs, 2 cups bread crumps and 2 cups sifted prepared
flour; mix all the ingredients together, fill the mixture into a well
buttered pudding form, boil 2 H hours and serve with the following
sauce : — Boil 1 H cups water, add 1 tablespoonf ul flour wet with H
cup cold water and boil for a few minutes ; then add 1 tablespoon-
ful butter, a little nutmeg, the juice of 1 lemon and sweeten to
taste.

330. Marrow Pudding. — M pound finely chopped beef mar-
row, H pound finely chopped suet, 5 eggs, 2 cups bread crumbs, H

86 DESSERTS AND SALADS.

cnp milky H poand prepared flour, H cnp mm, H cnp sugar, }i
pound raisins, the same of well washed currants, 2 ounces finely cut
citron, the grated rind of 1 lemon, H grated nutmeg and 1 tea-
spoonful salt ; mix all together with the yolks of 5 eggs and add
lastly the whites of the eggs, beaten to a stiff froth ; put the mix-
ture in a well buttered pudding form and boil 3 hours ; serve with
hard or brandy sauce. This pudding may also be boiled in a cloth,
but is much finer when done in a form ; sufficient for 10 persons.

331. Pig Padding. — H pound finely chopped suet, 4 eggs, 1
pint milk, H pound figs cut into pieces, 1 pound flour and 3 tea-
spoonfuls baking powder ; mix flour and baking powder together,
add suet, eggs, 1 teaspoonf ul salt, the figs and mix it with the milk
into a stiff batter ; add 2 tablespoonf uls sugar, fill the mixture into
a well buttered pudding form and boil 2 hours ; serve with hard or
wine sauce.

332. Apple Pudding (baked).— Stir 2 tablespoonf uls butter
to a cream, add H pound sugar, H cup chopped almonds, the yolks
of 6 eggs, 3 tablespoonfuls flour, the grated rind of 1 lemon and 1
quart stewed apples ; mix all together, add the beaten whites of the
eggs, fill the mixture into a buttered pudding dish and bake 1 hour ;
when done sprinkle with powdered sugar and serve without sauce
in the same dish in which it was baked.

333. Pineapple Pudding (or 8onfl6e).— Boil 1 pint milk

with 1 tablespoonful butter, while boiling sprinkle in 1 pint sifted
flour and stir constantly until it has formed into a smooth dough
and loosens itself from bottom of saucepan ; transfer it to a dish to
cool ; stir 1 tablespoonful butter to a cream, add alternately the
yolks of 4 eggs, 4 tablespoonfuls sugar, 1 cup milk, the grated rind
of 1 lemon and the paste (1 spoonful at a time) ; lastly add the
whites of the eggs, beaten to a stiff froth ; butter a deep pudding
dish and sprinkle with bread crumbs ; put in a layer of the mixture
and sprinkle over it a few bread crumbs ; put over this a layer of
stewed or preserved pineapples (cut into small dice) and sprinkle
over a few bread crumbs ; then a layer of the mixture and pineapples,

BOILED AND BAKED PUDDINGS. 87

until all is used ; let the last layer be the mixture ; bake 1 hour and
serve with raspberry sauce ; sufficient for a family of 8. Preserved
peaches, apricots or cherries may be used instead of pineapples.

334. Almond Sponge Pudding. — ^Place a saucepan with 1
pint milk and 1 tablespoonf ul butter over the fire ; as soon as it boils
stir in H pound sifted flour; keep stirring until it forms into a
smooth dough and loosens itself from bottom of saucepan; then
transfer it to a dish and set aside to cool ; stir 1 tablespoonf ul butter
to a cream and add alternately the yolks of 9 eggs, 9 tablespoonf uls
sugar and the dough ; stir it with a potato masher until all the
dough, the 9 yolks and 9 tablespoonf uls sugar have been used; add
1 cup finely chopped or grated almonds, the juice and rind of 1
lemon and lastly the beaten whites of 9 eggs ; fill this mixture into
a pudding form which has been well buttered and sprinkled with
bread crumbs or flour and boil 2 hours ; serve with the following
sauce : — Place a saucepan over the fire with 1 pint white wine, 4
tablespoonf uls sugar, a little lemon rind and 3 whole eggs ; beat this
until just about to boil ; instantly remove from the fire and serve in
a sauciere with the pudding. Note. — The pudding should be
served immediately after being turned out.

335. Nut Pudding. — Remove the shells from 1 pound wal-
nuts, scald the nuts in boiling water and remove the fine brown
skin ; pound them in a mortar with white of egg and mix them with
3i cup milk ; boil H pint milk with H tablespoonf ul butter and
while boiling add slowly 1 cup sifted flour ; stir until it forms into
a smooth paste and loosens itself from bottom of saucepan ; put the
paste in a dish, mix it with the pounded nuts and set aside to cool ;
stir 1 M tablespoonf uls butter to a cream and add by degrees the
yolks of 8 eggs, 4 tablespoonf uls sugar and (by spoonfuls) the paste ;
when all is well mixed add the whites of the eggs, beaten to a stiff
froth ; butter a pudding dish, sprinkle with bread crumbs, fill in the
mixture, set the dish into a pan of hot water and bake 1 hour in a
medium hot oven ; when done turn it onto a dish and serve with
fruit or nut sauce ; care should be taken not to use too small a dish,
as the pudding raises very light; serve as soon as baked.

88 DESSERTS AND SALADS.

336. Uncle Tom's Pudding. — Mix 2 teaspoonfuls baking
powder with 3 cups sifted flour and a little salt, add 1 cup molasses,

1 cup finely chopped suet, 2 tablespoonfuls sugar, 1 teaspoonful
ground ginger, 1 teaspoonful cinnamon, Ji teaspoonful cloves, H
grated nutmeg, 1 cup buttermilk and 3 eggs ; butter a pudding
form, sprinkle with bread crumbs, fill in the mixture and boil 2
hours ; serve with lemon or hard sauce.

337. Plain German Flour Pudding. — Sift 4 cups flour, add

^ teaspoonful salt, 4 tablespoonfuls sugar, the grated rind of 1
lemon, 1 cup seedless raisins, 1 yeast cake dissolved in H cup warm
milk, 2 tablespoonfuls melted butter, IH cups warm milk and 2
eggs ; mix all together into a stiff batter ; butter a pudding form,
sprinkle with bread crumbs, fill in the mixture and set in a warm
place till it rises to double its height ; then cover the form and boil

2 hours ; serve with roast meat and stewed fruit or with sauce.

338. The Queen of Puddings (with Strawberries).—!

cup sugar, 2 cups fine bread crumbs, 6 eggs, 2 tablespoonfuls but*
ter, the grated rind of 1 lemon, 4 cups milk and 1 pint strawberries ;
soak the bread crumbs in the milk for M hour; stir butter and
sugar to a cream, add by degrees the yolks of the eggs and next
the bread crumbs (by spoonfuls), stirring constantly; lastly add tbe
whites of 3 eggs, beaten to a stijff froth, and the lemon ; fill this
into a buttered pudding dish, which should be a large one and but
f full ; bake until done ; draw to the front of oven, put a layer of
fresh strawberries over it, sprinkle with sugar and cover with a
meringue made of the 3 remaining whites of eggs and 1 tablespoon-
f ul powdered sugar ; put it back in the oven and bake for a few
minutes, until the meringue begins to color ; serve cold with cream
or vanilla sauce. Any kind of fruit may be used instead of straw-
berries, as may also jelly or marmalade.

339. Indian Pudding (boiled).— Bring 1 pint milk to a boil,

stir into it 1 cup yellow Indian meal and boil 5 minutes, stirring
constantly ; then take it from the fire and mix with 1 cup molasses,
1 tablespoonful ground ginger, 1 cup chopped suet, H teaspoon-

BOILED AND BAKED PUDDINGS. 89

fnl salt and 2 eggs; when this is weD blended together fill it into a
buttered pudding form and boil 3 hours ; serve with the following
sauce : — ^Mix 2 teaspoonf uls cornstarch with a little cold water, add
1 14 cups boiling water and boil a few minutes ; then add )i tea-
spoonful salty 1 tablespoonful butter, the juice of 1 lemon, 1 cup
sugar, 1 teaspoonf ul vanilla and some grated nutmeg.

340. Economical Boiled Pudding.— 1 cup mUk, 1 cup

stoned raisins, 1 cup fine chopped suet, }4 cup molasses, ^ cup
brown sugar, 3 cups flour, IK teaspoonf uls baking powder,
1 teaspoonful grated nutmeg, the same of cinnamon, K teaspoon-
ful cloves. Mix all together and boil in a form 2 hours; serve
with lemon or vanilla sauce.

341. Graham Flour Pudding (also called Imitation

Plum Pudding). — ^Two large slices of bread, K cup milk, M
pound butter, 1 cup stoned raisins, 1 cup currants, K cup finely
sliced citron, 1 cup molasses, 1 cup graham flour, 1 cup sugar, 1
glass brandy and 1 teaspoonful baking soda dissolved in a little hot
water; mixed with the molasses, 3 eggs, 1 teaspoonful allspice, %
grated nutmeg and M teaspoonful salt ; break the bread into small
pieces and put it with the milk into a bowl ; stir butter and sugar
to a cream ; add the eggs, one at a time, stirring a few minutes be-
tween each addition; next add the spice; then, alternately, the
bread, molasses and flour; when this is well mixed dust the fruit
with flour and stir it into the mixture ; butter a pudding form and
dust with fine bread crumbs ; put in the mixture, close the form and
set it in a kettle of boiling water (only enough water to half cover
the form should be used) ; cover the kettle and boil 3 hours ; serve
with brandy or hard sauce. Half of the above quantities will make
a pudding sufficient for a family of 6 persons.

342. Madeira Pudding. — Pare the crust off a 6 cent loaf of
bread ; cut the bread into slices and dip each slice in Madeira wine ;
mix 5 tablespoonfuls sugar with K pound finely cut preserved
orange peel, a little nutmeg and cinnamon; have ready a well
buttered pudding form, which sprinkle with fine bread

90 DESSERTS AND SALADS.

crumbs ; first put in a layer of bread and sprinkle over it some
of the mixed sugar; then a layer of currant jelly; continue in
this fashion until all is used up ; lay 1 tablespoonf ul butter in small
pieces on top ; beat up 6 eggs with 1 pint cream or milk and pour it
into the form over the bread ; close the form and boil 1 H hours ;
serve with the following sauce : — Put 1 pint Madeira wine in a
saucepan with 3 or 4 eggs, the peel of 1 lemon, a piece of cinnamon
and H cup sugar; place over the fire and stir with an egg beater
until nearly boiling ; instantly remove and serve with the pudding.
If the sauce is allowed to boil it will be spoiled.

843. Almond Pudding. — Stir 2 tablespoonfuls butter to a
cream, add 5 tablespoonfuls sugar, the yolks of 6 eggs, 1 cup chop-
ped almonds, the grated rind and juice of 1 lemon, 2 cups fine bread
crumbs and lastly the whites of the eggs, beaten to a stiff froth ;
butter a pudding form, sprinkle with bread crumbs, cover tightly
and boil 1 H hours ; serve with wine or cream sauce.

844. Boiled Bread Pudding.— Stir l tablespoonful butter to
a cream with 2 tablespoonfuls sugar and add by degrees the yolks of
4 eggs, the grated rind of H lemon, 2 cups bread crumbs, H cup
milk, 2 ounces seedless raisins, the same quantity of well cleansed
currants and 2 tablespoonfuls finely chopped almonds; add lastly
the beaten whites of the eggs ; butter a form, sprinkle with bread
crumbs, fill it with the mixture, put on the cover and boil IH
hours; serve with sherry wine or cream sauce.

846. Zwieback Puddingy No. 1.— Butter a form and sprinkle
with bread crumbs ; take H pound round zwieback, H pound seedless
raisins, the same quantity of well cleansed currants and chopped
almonds ; put a layer of zwieback into the form and sprinkle some
of the fruit over it ; continue in this way until all is used ; then beat
up 6 eggs with 6 tablespoonfuls sugar and add 2H cups milk; pour
this over the swieback in the form, cover tightly and let it stand 1
hour; then boil 2 hours; serve with fruit, wine or hard sauce; suffi*
cient for 10 persons.

BOILED AND BAKED PUDDINGS. 91

346. Cabinet Pudding.— Stir % cup butter with 4 table-
spoonfuls sugar to a cream and add by degrees the yolks of 8 eggs
and the grated rind and juice of 1 lemon ; cut the crust off a 5 cent
loaf of bread, grate the white part and add it to the above mixture
with 1 % cups milk, 3i cup finely cut citron and the whites of the
eggs beaten to a stiff froth ; in the meantime pour over H. pound
vanilla wafers and % pound macaroons, some Madeira or sherry
wine and sprinkle with finely sifted bread crumbs ; put a layer of
the bread mixture, an inch in thickness, into the form and cover it
with a layer of macaroons and wafers ; then bread again ; continue
in this way until all is used, the last layer being the bread mixture ;
close the form tightly and boil 2 hours ; serve with wine cream or
hard sauce; sufficient for 12 persons.

347. Lemon Pudding (baked). — Stir l cup butter to a cream
and add by degrees the yolks of 10 eggs, 2 whole eggs, the grated
rind and juice of 3 lemons, 1 cup finely chopped almonds, 1 cup
sugar and lastly the whites of the eggs, beaten to a stiff froth ; line
a pudding dish with rich pie crust, put in the mixture and bake 1
hour. Or take H pound stale sponge cake, broken into small
pieces, the juice of 4 lemons and the grated rind of % 1% cups
'sugar, 1 pint cream, a little salt and nutmeg, the yolks of 6 eggs
and the beaten whites of 3 ; put this into a pudding dish lined with
pie crust and bake H hour.

348. Zwieback Puddingy No. 2. — Soak yi pound zwieback

in 1 pint milk ; stir H pound butter with 3 tablespoonf uls sugar to
a cream; add by degrees the yojks of 6 eggs, )i teaspoonful cinna-
mon and 1 cup finely chopped almonds ; add lastly the zwieback and
the whites of the eggs beaten to a stiff froth ; put the mixture into
a well buttered pudding form and boil 1 hour; serve with wine
sauce.

349. Pumpernickel Pudding. — Cut some stale pumpernickel
into slices and dry them in the oven ; then lay on a board, roll fine
and sift them ; take 1 cup pumpernickel crumbs, 4 eggs, 2 table-
spoonfuls dripping or H cup finely chopped suet, 5 tablespoonfuls

92 DESSERTS AND SALADS.

sugar, 1 teaspoonfnl cloves, the same quantity of cinnamon and the
grated rind and juice of 1 lemon ; stir the yolks of eggs and sugar
to a cream ; add by degrees the dripping, bread crumbs and other
ingredients ; add lastly the beaten whites of the eggs ; fill this into a
well buttered form and boil 1 H hours ; serve with lemon or brandy
sauce ; sufficient for a family of 6 persons. This pudding is the
equal of a fine plum pudding.

360. Tienna Pudding. — Stir X pound butter with 1 cup

sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole
eggs, the grated rind of H lemon and the juice of 2 ; set this in a
vessel of boiling water and stir over the fire till it begins to thick-
en ; then remove it, stir until cold and add the whites of the eggs,
beaten to a stiff froth ; butter a pudding form and sprinkle it with
fine zwieback crumbs ; fill in the mixture, put on the cover, set the
form in a kettle of boiling water, cover closely and boil slowly for
1 hour ; in serving turn the pudding onto a warm dish and send
wine cream or fruit sauce to table with it. This pudding should
be served immediately upon being turned out of the form.

351. Chocolate Pudding. — Stir 2 ounces butter with 1 cup
powdered sugar to a cream, add by degress the yolks of 9 eggs and
stir for 20 minutes ; then add 2 ounces finely chopped almonds, the
grated rind and juice of 1 lemon, }i pound grated chocolate and 6
ounces rye bread which has been dried in the oven and rolled fine
with a rolling pin ; add lastly a glass of Madeira wine or rum and
the whites of the 9 eggs, beaten to a stiff froth ; put the mixture
into a well buttered form, boil 2 hours and serve with wine or punch
sauc^.

352. Apple Pudding (with Almonds). — ^Place a saucepan

over the fire with 1 tablespoonf ul butter ; add 1 soup plate finely cut
apples, 2 tablespoonfuls well cleansed currants, the same quantity
of seedless raisins and finely cut citfon, H pound finely chopped
almonds, the grated rind of H lemon or orange and ^ cup sugar ;
stir this over the fire until the apples begin to get soft, add H cup
raspberry or currant jelly and set aside to cool; beat up the yolks

BOILED AND BAKED PTTDDINGS. 93

of 7 eggs, add by degrees K ponnd finely rolled zwieback, the
apples and lastly the whites of the eggs, beaten to a stiff froth ; fill
this into a well buttered pudding dish and bake ^ hour in a me-
dium hot oven ; when done turn the pudding onto a dish, dust with
sugar and serve without sauce ; sufficient for 10 persons. It may
also be served in the dish in which it is baked.

353. Ntldel Pudding. — ^Prepare the nudels from the yolks of
2 eggs and sufficient flour to make a stiff dough ; roll it out thin and
cut into long strips about 1 H inches wide ; lay 4 strips on top of
one another and cut them as fine as possible ; then drop them into
boiling milk and boil 10 minutes ; drain on a sieve, return the nudels
to the fire, add M tablespoonful butter, 3 macaroons pounded fine,
1 tablespoonful currant or apple jelly and a glass of sherry wine ;
shake this several times over the fire, spread the mixture on but-
tered tins H inch in thickness and set in a cool place ; put 1 ounce
finely chopped or pounded almonds in. H pint milk, let it stand H
hour, add 1 whole egg^ the yolks of 6 and 3 tablespoonf uls sugar ;
when well mixed strain through a sieve and cut the nudels with a
cake cutter into rounds ; put them in rows over one another into a
form which has been well buttered and sprinkled with. bread
crumbs, sprinkle some pounded macaroons between, pour the cream
over it and place the form in a vessel of hot water; set it on the
stove to simmer gently for 1 hour ; when done carefully turn the
pudding out onto a dish and serve with almond, cream or fruit
sauce. These quantities are sufficient for a family of 8 persons. ,

354. Potato Pudding. — ^Boil 8 large potatoes with their skins
in water until done ; take from the water and set them for a few
minutes in the oven to dry ; then set them in a cool place ; when cold
remove the skins and grate the potatoes on a grater ; use only that
portion which falls behind the grater; this should make 1 quart of
grated potatoes ; stir H pound butter with 1 cup sugar to a cream
and add by degrees the yolks of 8 eggs, the grated rind of 1 lemon,
H pound blanched almonds well pounded and 2 tablespoonf uls dry
farina; when this is well mixed add the potatoes and lastly the
whites of the eggs, beaten to a stiff froth ; butter a pudding dish,

94 DESSERTS AND SALADS.

Bprinkle well with bread crumbs, put in the mixture and cover
tightly ; set the form into a vessel of boiling water (use only enough
water to half cover the form), cover the vessel closely and boil
slowly for 2 hours; when done take the form from the water and
set it for a few minutes in the oven ; then carefully turn the pud-
ding onto a round plate and serve with the following sauce : — Stir
2 tablespoonf uls butter with 1 cup powdered sugar to a cream and
add the yolks of 2 eggs and 1 cup fresh strawberries (either stir
them into the sauce whole or mash them). Fresh cherries freed of
their pits or preserved cherries may be used in place of strawberries.
The pudding may also be served with either wine, lemon or fruit
sauce ; it should be served as soon as taken from the form.

BREAD AND APPLE PUDDINGS.

355. Plain Bread Puddingy No. 1. — Lay 3 slices of a 5-

cent loaf of bread (minus the crust) in a pudding dish and pour over
them 1 quart cold milk ; set the dish on the side of stove to heat
gradually ; when hot stir 2 eggs with 2 H tablespoonf uls sugar to a
cream and add a little cold milk or water and 1 teaspbonful essence
of lemon ; stir this into the bread and milk ; put H tablespoonf ul
butter in small bits on top, grate over some nutmeg, bake in oven
from 20 to 30 minutes and serve hot or cold without sauce.

356. Plain Bread Pudding (baked) ^ No. 2.— Put 3 slices

of bread (minus the crust) into a pudding dish and pour over them
1 quart boiling milk ; cover the dish and let it stand until cold ; then
beat up the bread with a fork ; stir 3 eggs with 3 or 4 tablespoon-
f uls sugar to a cream and mix it with the bread ; flavor with lemon ;
put a few small pieces of butter with a little grated nutmeg on top
and bake in the oven till thick ; serve with lemon or nutmeg sauce.
H pound raisins or currants may be added if liked.

367. Bird's Nest Pudding.— Peel 6 good sized greening
apples, remove the cores with an apple corer without breaking the

BREAD PUDDINGS. 95

fruit, put them in a long, shallow tin pan, pour over 2 cups boiling
water, cover with a pan of same size and let them boil on top of
stove for 5 minutes; then drain off all the water and put 1 teaspoon-
ful apple or currant jelly into each apple. For batter take 1 cup
flour, 1 H teaspoonf uls baking powder, 1 cup milk, 2 eggs, H tea-
spoonful salt, 1 tablespoonful lard, butter or clarified dripping and
2 teaspoonf ul& sugar ; sift flour, powder, sugar and salt into a bowl ;
put in the butter or lard and chop it fine in the flour ; make a hollow
in center and put in the yolks of the 2 eggs ; then add the milk
gradually and mix the whole into a smooth batter; add lastly the
whites of the eggs beaten to a stiff froth ; pour the batter over the
apples and bake H hour in a medium hot oven ; serve as soon as
done and send the following sauce to table with it : — Stir 1 table-
spoonful butter with 4 tablespoonfuls powdered sugar to a white
cream and add the yolk of 1 egg^ 1 tablespoonful rum or brandy
and a little nutmeg ; lastly stir in the white of the egg, beaten to
a stiff froth ; in serving give to each individual an apple on a small
plate and a large spoonful of sauce on each apple; sufficient for a
family of 6. This pudding has the advantages of being healthy
and excellent, while not being expensive.

358. Bread Pudding (boiled).— Soak ^ pound stale bread
(minus the crust) in water ; when soft press it out either in a napkin
or with the hands ; melt 2 tablespoonfuls butter or clarified drip-
ping in a saucepan, add the bread and stir over the fire till it has
formed into a compact mass and loosens itself from bottom of sauce-
pan; transfer the bread to a dish; stir the yolks of 6 eggs with 4
tablespoonfuls sugar to a cream and add them by degrees to the
bread; add 2 cups well cleansed currants, H cup finely chopped
almonds, the grated rind and juice of H lemon, a little nutmeg and
H teaspoonf ul cinnamon ; add lastly the whites of 6 eggs, beaten to
a stiff froth ; butter a pudding form and sprinkle with bread crumbs ;
fill in the mixture, put on the cover, place the form in a vessel of
boiling water, cover closely and boil 2 hours ; serve with lemon,
fruit or hard sauce.

96 DESSERTS AND SALADS.

359. Bread Fruit Pudding.— Pare off the crust from a 5-
cent loaf of bread and cat the loaf into thin slices ; spread the slices
on both sides with any kind of fruit marmalade ; butter a pudding
form, sprinkle with bread crumbs and lay in the bread ; stir 8 eggs
with H cup sugar and the grated rind of 1 lemon until they foam ;
add by degrees 1 pint hot milk, stirring constantly; pour this over
the bread, cover the form tightly and boil IM hours; serve with
wine cream sauce.

«

360. Bread Sponge Pudding.— Boil l cup milk with i table-
spoonful butter ; stir in while boiling 1 cup sifted flour and keep
stirring until it has formed into a smooth paste and loosens itself
from bottom of saucepan ; transfer the paste to a dish ; stir 1 table-
spoonful butter to a cream and add, alternately, the yolks of 5 eggs,
4 tablespoonf uls sugar, the paste, }i pound well cleansed currants,
a little nutmeg and grated lemon peel ; pour % cup rum over 1 cup
fine bread crumbs and add them to the above mixture with the
beaten whites of the 5 eggs ; butter a pudding form, sprinkle with
bread crumbs, fill in the mixture and boil in a tightly covered ves-
sel of water for 2 hours ; serve with wine cream, fruit or hard sauce ;
sufficient for 8 persons.

361. HanOYerian Pudding. — Pare and quarter 6 large pippin
or greening apples and cut them into fine slices ; put them in a
saucepan with 1 tablespoonf ul butter, % cup sugar, 1 tablespoonful
well cleansed currants, 1 tablespoonful seedless raisins, 2 tablespoon-
fuls finely cut citron and the grated rind and juice of % lemon ; stir
this over the fire till the apples begin to get soft ; add H cup rasp-
berry or currant jelly and set aside to cool ; soak 3i pound bread
(minus the crust) in water and press it out in a napkin ; then place
it in a saucepan with 1 tablespoonful butter and stir over the fire
until the bread loosens itself from bottom of saucepan ; stir 1 table-
spoonful butter to a cream and add, alternately, the yolks of 5 eggs,
2 tablespoonfuls sugar and the bread (by spoonfuls) ; add lastly the
beaten whites of the eggs ; next butter a pudding dish and sprinkle
with bread crumbs; put in a layer of bread mixture and over it a

BREAD PUDDINGS. 97

layer of apples; continue in this way until all is used; bake 40 min-
utes ; serve with or without sauce.

362. Huckleberry Pudding (German style).— Soak a 5-

cent loaf of bread (minus the crust) in milk till soft ; press it out,
put in a saucepan with 1 tablespoonf ul butter and stir over the fire
to a smooth paste ; transfer it to a dish and set aside to cool ; stir 1
tablespoonf ul butter to a cream and add (alternately) the yolks of 8
eggs, 5 tablespoonfuls sugar and the bread (by spoonfuls) ; when
this is well mixed add 1 pint huckleberries and lastly the whites of
the eggs, beaten to a stiff froth ; fill this into a well buttered and
floured pudding form, cover closely and boil in a kettle of water 2
hours ; serve with hard or wine sauce. This pudding may be made
of peaches, apples, cherries or blackberries ; sufidcient for 12 per-
sons. For a small family % the above quantities will sufidce.

363. Bye Bread Pudding.— Stir i tablespoonful butter to a

cream and add by degrees % cup sugar and the yolks of 6 eggs ; stir
this for M hour; then add K pound finely pounded almonds, >^
teaspoonful cloves, 1 teaspoonful cinnamon, a little cardamon and
nutmeg and ^ pound rye bread which has previously been cut into
slices, dried in the oven and rolled fine with a rolling pin ; add lastly
the grated rind of 1 lemon, a small glass of Cognac or rum and the
whites of the 6 eggs,beaten to a stiff froth ; butter a pudding form,
sprinkle with bread crumbs, fill in the mixture and cover and set
the form in a kettle of boiling water ; the form should only be im-
mersed in water half way ; boil 1 % hours, keeping the kettle closely
covered; s: / ' \ I: randy, wine or hard sauce.

364. Apple Pudding (German art). — Pare, core and cut

into quarters 6 good sized tart apples, put them in a stewpan with
a little water and boil till half done ; then carefully remove the ap-
ples to a pudding dish, pour 3 tablespoonfuls raspberry syrup or
jelly over them and set aside to cool ; place a saucepan over the fire
with 1 pint milk and H tablespoonful butter ; as soon as it boils put
in 1 cup sifted flour and stir until the mixture forms into a smooth
paste and loosens itself from the bottom of saucepan ; transfer it to
a dish ; stir 1 tablespoonful butter to a cream and add alternately

98 DESSERTS AND SALADS.

the yolks of 5 eggs, 5 tablespoonfuls sugar and the paste, a spoon-
ful at a time ; when this is well blended together add the grated rind
of 1 lemon, H cup finely chopped almonds and lastly the beaten
whites of 5 eggs ; pour this mixture over the apples and bake in a
medium hot oven for H hour ; it may be served with wine, fruit or
hard sauce or may be dusted with sugar and served without a sauce.
Note. — ^When peaches, cherries, plums or berries are used they
need not be cooked before baking.

365. English Apple Pudding. — Butter a deep pudding dish
and sprinkle with bread crumbs ; line the sides of dish with a rich
pie crust and put a narrow strip around the bottom so as to leave the
center of bottom uncovered ; next fill the dish with finely cut apples
with some sugar sprinkled between them ; add a very little nutmeg, a
pinch of cinnamon and a little butter in small pieces ; cover with the
same crust and bake 1 hour ; when done turn the pudding out onto
a dish and serve with hard sauce. (See Sauce.)

366^ Apple Pudding (boiled). — 1 cup finely chopped suet, 3
cups flour, 1 cup milk, 3 eggs, H cup sugar, 3 cups finely cut ap-
ples, H teaspoonful salt^ a little grated lemon peel and 2 teaspoon-
fuls baking powder; sift flour, salt and powder into a bowl and add
grated lemon peel and suet ; next add the yolks of the eggs and mix
the whole with the milk to a stiff batter ; then add the beaten whites
of the eggs; dust the apples with flour and stir them into batter;
butter a pudding form, sprinkle with bread crumbs, fill in the mix-
ture, cover tightly and boil 2 hours; serve with hard sauce.

Note. — ^The apples and dough may be put in -j.^ the form,

putting first a layer of dough, then a layer of apples, then dough,
and so on. This pudding may also be made of apricots, peaches,

figs, plums or currants, citron or raisins.

•

367. Apple Bread Pudding (iHerman art). — Pare and cut

into slices 8 large tart apples ; soak a 5 cent loaf of bread in cold
water ; when soft press it out and put in a saucepan over the fire
with 2 tablespoonfuls butter ; stir for 5 minutes and transfer it to a
dish to cool; stir 4 tablespoonfuls sugar with the yolks of 4 eggs

BREAD PUDDINGS. 99

to a cream and add the bread, the sliced apples and lastly the whites
of the eggs beaten to a stiff froth ; butter a pudding form, sprinkle
with bread crumbs, fill in the bread mixture, boil 2 hours and serve
with hard sauce.

368. Bread Pudding (with Apples).— Cut 3 slices of bread,

yi inch in thickness, from a 9 cent loaf of bread and soak them in
cold water for 10 minutes; press out and put them over the fire in a
saucepan with 1 tablespoonful butter; stir for 5 minutes, or until it
has formed into a compact mass ; transfer it to a dish ; when cold
stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a cream and
add the bread; then add 2 cups finely chopped apples, 2 tablespoon-
fuls fine bread crumbs and lastly the beaten whites of the eggs ; but-
ter a form, sprinkle with bread crumbs, fill in the bread mixture,
close tightly and boil for 2 hours ; serve with hard, fruit or wine
sauce.

369. Apple Bice Padding (German art). — Place a sauce-
pan with a pound rice covered with cold water over the fire and

boil 5 nunutes ; drain in colander, rinse off with cold water and re-
turn rice to saucepan ; add 1 quart milk, }i teaspoonf ul salt and boil
till tender ; pare and cut into slices 6 large tart apples and stew them
in 2 tablespoonfuls butter till nearly done ; put them into a pudding
form ; when rice is cold mix it with H pound sugar, the yolks of 6
eggs and lastly the beaten whites of the eggs ; pour it over the ap-
ples, bake in the oven and serve with the following sauce : — ^Put the
apple peels and cores in a saucepan, cover with water and boil till
tender ; strain through a jelly bag, return the liquor to saucepan,
add the juice of 1 lemon and boil 5 minutes ; add 1 cup sugar and
let it boil 5 minutes ; serve with the pudding.

370. Apple Pudding & rallemande.— Pare and core 6 me-
dium sized greening apples, put them in a long, shallow tin pan,

add 2 cups boiling water, cover with another pan of same size and
boil 5 minutes ; drain off the water and put them into a pudding
dish of a size large enough to admit of the apples standing side by
side. Prepare the pudding batter as follows : — ^Put 1 cup milk in a

100 DESSERTS AND SALADS.

saucepan over the fire, add 1 tablespoonf al butter and when it boils
add 1 cup sifted flour, stirring constantly; continue the stirring un-
til the mixture has formed into a smooth paste and loosens itself;
then take it off the fire and let cool ; in the meantime stir 1 table-
spoonful butter to a cream and add 4 tablespoonfuls sugar and the
yolks of 4 eggs, adding 1 yolk and 1 spoonful sugar at a time, stir-
ring well ; then add a little of the paste and continue in this way
until all the paste, yolks and sugar are well mixed ; add lastly the
whites of the 4 eggs, beaten to a stiff froth ; put 1 teaspoonf ul cur-
rant jelly into each apple, pour the batter over the apples and bake
}i hour; serve with hard sauce.

371. Old-Fashloned Apple Pudding. — H pound finely chop-
ped suet, 1 pound flour, 1 teaspoonf ul salt and 1 cup cold water;
sift flour and salt into a bowl, add the suet and mix the whole with
the water into a stiff paste ; roll it out on a floured board H inch in
thickness, put in the center ^ dozen finely cut tart apples, sprinkle
1 tablespoonf ul sugar and a little flour between them and add a
pinch of nutmeg and 1 teaspoonf ul butter in small pieces; dip a
large napkin in hot water, ring out and dust it with flour ; cover the
apples with the paste, lay the pudding in center of cloth, fold the
cloth together and tie it tightly; have a large kettle of water with
H tablespoonf ul salt over the fire ; as soon as it boils put in the
pudding, cover the kettle and boil 2 hours ; serve with hard, brandy
or cherry wine sauce and if liquor is objected to serve with nutmeg
sauce. The pudding should be served as soon as taken from the
water. For a small family half these quantities will be suflScient.

372. Roly-Poly. — l cup finely chopped suet, 2 cups prepared
flour, 1 egg and K cup water ; mix this into a stiff dough, roll out
^ of an inch in thickness, brush it over with beaten egg and sprinkle
over 1 tablespoonf ul bread crumbs ; put on a layer of finely cut ap-
ples, sprinkle over 1 spoonful sugar, roll the dough up like a music
sheet, brush the outside all over with beaten eggs and sprinkle with
fine bread crumbs ; dip a napkin into hot water, wring out dry and
dust the inside with flour; put the pudding in center of cloth, fold

S0UFL££S. 101

the napkin around it, lap the ends over and fasten with a pin ; tie a
string around it, drop into slightly salted boiling water and boil for 2
hours ; serve with the following sauce : — Mix 1 tablespoonf ul corn-
starch with H cup cold water and add 1 cup boiling water and 2
tablespoonf uls butter ; boil 5 minutes, strain through a sieve, add 1
cup sugar, a little lemon juice and 1 cup sheny wine ; or serve with
hard sauce.

373. Boly-Poly Tutti Frntti. — Prepare a dough the same
as in foregoing recipe ; roll out i of an inch thick, brush over with
beaten egg and sprinkle 1 tablespoonful bread or cracker crumbs
over it ; pare, core and slice H dozen tart apples and put them with
1 }i tablespoonf uls butter and 3 tablespoonf uls sugar in a saucepan ;
add H cup currants, the same quantity seedless raisins and finely
cut citron ; cover saucepan and stew over the fire till apples begin
to soften ; pour them into a dish and when cold spread the apples
over the dough ; lay 2 tablespoonf uls currant or apple jelly in small
pieces all over the apples ; then finish the same as Roly-Poly ; serve
with the following sauce : — Stir 2 tablespoonf uls butter with 1 cup
powdered sugar to a cream and add by degrees 2 whole eggs, a
little nutmeg and 4 tablespoonf uls Jamaica rum or brandy; or serve
with lemon or nutmeg sauce.

SOUPLfiS, PANCAKES, OMELETS AND

FRITTERS.

374. Plain 8oufl6. — Boil 1 ^ cups milk with H tablespoon-
ful butter and add, stirring constantly, IH cups sifted flour; stir
till it has formed into a smooth paste and loosens itself from bottom
of saucepan ; transfer the paste to a dish and set aside to cool ; stir
1 tablespoonful butter to a cream and add alternately the yolks of
6 eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon, the
paste and lastly the beaten whites of the eggs ; butter a pudding
dish, sprinkle with bread crumbs and fill it H full of fruit — either
peaches, pears pared and cut into quarters, cherries without the
pits, currants, raspberries or finely cut apples; blackberries or

102 DESSERTS AND gALADS.

huckleberries may also be used ; sprinkle some zwieback crumbs be-
tween the fruit, add sufficient sugar to sweeten, pour over the
soufl^e mixture and bake 1 hour. All kinds of stewed or preserved
fruits may be used the same way; serve with claret or fruit sauce.

376. Almond Soufl^. — Boil 1 cup milk with H tablespoon-
f ul butter ; mix 1 cup rice flour with 1 cup cold milk ; stir it into
the boiling milk ; continue boiling, stirring constantly, until it has
formed into a smooth paste and loosens itself from bottom of sauce-
pan ; remove the paste from fire, mix it with the yolks of 2 eggs
and set aside to cool ; stir H tablespoonful butter to a cream and
add, alternately, 6 tablespoonfuls sugar, the yolks of 6 eggs and
the paste ; add first 1 spoonful sugar to the butter, then 1 yolk, then
a small spoonful paste ; stir each part well before another is added ;
the stirring is best done with a potato masher; when these ingre-
dients are well mixed add by degrees H cup finely chopped or
grated almonds ; add lastly the beaten whites of 6 eggs and fill the
mixture into a white porcelain pudding dish which has been well
buttered and sprinkled with bread crumbs ; bake in a medium hot
oven for 40 minutes ; when done take the soufl6e from the oven,
dust with powdered sugar, set the dish either in an ornamented
silver dish or fold a napkin around it and serve at once with rasp-
berry sauce. NoTB. — Plain flour may be substituted for rice flour;
this is sufficient for 10 persons.

•

376. Lemon 8oufl6. — Boil 1 cup milk or cream with H
tablespoonful butter ; mix 1 cup sifted flour with 1 cup cold milk
and stir it into the- boiling milk ; continue stirring until the contents
have formed into a smooth paste and loosens itself from bottom of
saucepan ; transfer it to a dish and set aside ; when cold stir H table-
spoonful butter to a cream and add, alternately, 6 tablespoonfuls
sugar, the yolks of 8 eggs and the paste (by spoonfuls) ; stir each
part well before another is added ; then add the grated rind and
juice of 1 lemon and lastly the whites of 6 eggs, beaten to a stiff
froth ; fill the mixture into a well buttered form and bake in a
moderatelv hot oven from 30 to 40 minutes; when done serve at

SOUPL^JES. 103

once with wine cream sauce and sprinkle the sooflee with powdered
sugar.

377. Tanilla Soufle is made the same as Almond or Lemon
Souflee, omitting the almonds or lemon and adding 2 tablespoonf uls
vanilla extract. Extract of lemon may be used the same way.

378. Orange 8oufl6 is made the same as lemon, using in
place of lemon the juice of 2 oranges and the grated rind of 1.
Soufl^s may be put into a well buttered form, set in a vessel of
hot water and either boiled or baked in the oven.

379. Choeolate 8onfl6. — Boil 4 tablespoonf uls grated choco-
late in 1 cup milk ; mix 3 tablespoonf uls cornstarch with 1 cup cold
milk, stir it into the boiling chocolate, add 1 teaspoonful butter,
and continue stirring until the contents loosen themselves from bot-
tom of saucepan ; transfer the paste to a dish and set aside ; when
nearly cold stir H tablespoonful butter to a cream and add alter-
nately 6 tablespoonf uls sugar, the yolks of 8 eggs and the chocolate
paste (by spoonfuls) ; add lastly the. beaten whites of 6 eggs and
finish the same as Lemon Soufl^e ; serve with vanilla sauce.

380. Maearooii Soufle. — Put into a buttered pudding dish a
layer of macaroons and small sponge cakes ; over this a layer of
cherries from which the pits have been removed ; then again a layer
of macaroons and sponge cake ; continue in this way until the form
is filled ; whip the yolks of 6 eggs with 1 bottle Rhine wine and 4
tablespoonf uls sugar over the fire to a cream, but do not allow it to
come to a boil ; pour this over the cake and fruit, set the dish in a
vessel of hot water and bake H hour ; when done draw the soufl^e
to the front of oven ; beat the whites of the 6 eggs with 4 table-
spoonfuls currant juice or jelly to a stiff froth, spread it over the
soufl^e, set it back in the oven and bake a few minutes ; serve with-
out sauce.

381. Apple Sonflg^ No, 1.— Pare and core 6 greening or
pippin apples, set in a pan, add 1 quart hot water, cover with
another pan of same size and let them steam on top of stove for 5

104 DESSERTS AND SALADS.

minutes ; carefully remove the apples to a pudding dish and set
aside to cool ; boil 1 cup milk with a little salt and 1 tablespoonf ul
butter and stir in gradually 1 cup sifted flour; continue stirring
until the contents have formed into a smooth paste ; transfer the
paste to a dish and set aside to cool ; stir the yolks of 4 eggs with 4
tablespoonf uls sugar to a cream, add by degrees the paste and when
well mixed together add the whites of the eggs, beaten to a stiff
froth ; put a little jelly or marmalade into each apple, pour the mix-
ture over them and bake 1 hour; serve with wine or hard sauce.

382. Apple Soufl^^ No. 2. — Pare 8 or 10 greening or pippin
apples, cut into fine slices and put them in a saucepan with 1 table-
spoonful butter, a cup sugar, 3 tablespoonfuls finely cut citron
and the same quantity of seedless raisins and currants ; stew this
over the fire till apples are tender, but not broken ; add 2 table-
spoonfuls apple or quince jelly and set aside to cool ; if jelly is not
handy any kind of marmalade will do ; boil 1 H cups milk with H
tablespoonf ul butter and stir in 1 cup sifted flour ; stir over the fire
to a smooth paste ; remove from fire and when cold stir 1 H table-
spoonfuls butter to a cream and add, alternately, the yolks of 6
^^g^9 ^ tablespoonfuls sugar, the paste (by spoonfuls) and lastly
the whites of the eggs, beaten to a stiff froth ; next butter a pudding
dish and put in a layer of bread crumbs ^ of an inch in thickness ;
then a layer of apples and little bits of butter ; again bread crumbs,
again a layer of apples ; pour over the top the soufl6e mixture and
bake 1 hour; serve without sauce in the same dish in which the
soufl^e is baked.

383. Apple Sonfl6^ No. 3. — Strain 1 quart apple sauce
through a sieve, sweeten to taste and add the juice and grated rind
of 1 lemon, the yolks of 5 eggs and lastly the whites of the eggs,
beaten to a stiff froth ; put this into a buttered pudding dish and
bake till it cracks on top ; sprinkle with sugar and serve without
sauce.

384. Apple 8oufl6^ No. 4. — Pare, core and quarter 6 apples,
cut each quarter into fine slices and put them into a saucepan with

SOUFLiSES. 105

1 tablespoonfnl butter, H cup sugar, 2 tablespoonfuls seedless
raisins and the same quantity of currants and finely cut citron ;
cover and stew till apples are tender, but not broken ; add 2 table-
spoonfuls quince or apple jelly and set aside ; when cold butter a
pudding dish and sprinkle with bread crumbs ; have a soufl^e mix-
ture prepared the same as in foregoing recipe ; put first a layer of
the soufl6e mixture in the dish and sprinkle over some zwieback
crumbs ; then a layer of the apples ; continue in this way with apples
and soufl^e mixture till dish is full ; bake 1 hour ; when done turn
the soufl6e onto a round dish and serve with fruit or wine sauce ; or
without sauce and dust with sugar.

886. Pineapple Souflfi. — Prepare a soufle mixture the same
as for Plain Soufl6e ; butter a pudding dish and sprinkle with bread
crumbs ; put in a layer of the soufl^ mixture and sprinkle over 1
spoonful zwieback crumbs ; put over this a layer of stewed or pre-
served pineapples cut into small dice, sprinkle over a little zwieback
crumbs and cover with soufl6e mixture ; put in another layer of
pineapple and a little zwieback crumbs ; put the remaining soufl^e
mixture on top and bake 1 hour ; when done turn the soufl6e onto a
dish and send raspberry or wine sauce to table with it.

386. Rhubarb Soufle. — ^Pare and cut the rhubarb finely and
put it in a saucepan over the fire to boil ; add a little water and suf-
ficient sugar to sweeten ; when done press it through a sieve ; take 1
quart of this stewed rhubarb and mix it with the yolks of 5 eggs
and lastly the whites of the eggs, beaten to a stiff froth ; bake in
buttered dioh till it cracks open on top, which will take about K
hour; serve without sauce.

387. Cherry 8oufl6 is made the same as Pineapple Soufie.
Remove the pits from 1 or 2 pounds cherries, sprinkle with sugar
and let them stand 1 hour ; then put them in alternate layers with
the soufl6e mixture into a well buttered dish and finish the same as
Pineapple SouflSe ; serve with cherry sauce. Peach, apricot and
blackberry souflSes are made the same way.

I »

i

106 DESSERTS AND SALADS.

888. Gooseberry Sonll6.— Stew the berries with" a little
white wine, sweeten to taste and finish the same as Rhubarb
Soufl6e.

389. Raspberry 8oufl6. — Press l quart raspberries with 1
handful red currants through a sieve, sweeten to taste and mix with
the yolks of 6 eggs, 2 tablespoonfuls cream, 3 tablespoonf uls zwie-
back crumbs and the beaten whites of the eggs ; bake H hour.

390. Cherry Omelets. — Remove the pits from 1 pound cher-
ries, put them with H cup sugar and a little water over the fire and
stew till done ; transfer them to a dish and set aside to cool ; mix 2
tablespoonfuls prepared flour with 1 cup milk, the yolks of 6 eggs
and lastly the 6 whites beaten to a stiff froth ; pour half of this into
a hot pan with butter and fry a light brown on the underside ; then
slip the omelet onto a plate and set it for a few minutes in the hot
oven ; then take out, put 2 or 3 tablespoonfuls stewed cherries over
it, double up and return to the oven until the second one is finished ;
sprinkle over some sugar and serve with stewed cherries.

391. Fruit Pancakes. — ^Mix IH cups sifted flour with H
teaspoonful baking powder and add H teaspoonful salt, the yolks
of 3 eggs and 1 H cups milk or water ; when this is well niixed stir
in the whites of the eggs, beaten to a stiff froth ; bake from this
mixture 4 large, thin pancakes ; was^h some ripe strawberries, sweet-
en with sugar and mash them all up with a silver spoon ; put a layer
of the mashed fruit over each pancake, lay them on top of one an-
other, dust with powdered sugar and serve.

392. Huckleberry Pancakes. — ^Prepare a batter the same as
for Apple Pancakes ; put a pan with 1 tablespoonf ul lard over the
fire ; when hot pour in some of the batter, about H inch in thick-
ness, and let it bake for a few minutes ; then put on a thick layer of
huckleberries and sprinkle over 2 tablespoonfuls zwieback crumbs;
when done on the underside slip the cake onto a large plate ; lay a
piece of butter and lard on top of the berries, put over the frying-
pan and turn the cake back onto the pan; cover and fry slowly
about 6 or 8 minutes; then upset the fryingpan upon a hot dish and

/,

SOUFLilBS. 107

Bprinkle with sugar; set a plate with the cake over a saucepan of
hot water until all are baked in the same manner; lay the cakes on
top of one another, dust the whole with sugar and serve. Note. — '
The huckleberries may be stewed with a little lemon juice and sugar
and thickened either with zwieback crumbs or cornstarch ; a glass of
port wine added to it will make a great improvement. They may
then be served either separately or put between the cakes. Pan-
cakes with stewed plums or cherries, or any kind of stewed fruit,
are very nice.

393. Strawberry Pancakes. — Wash 1 quart strawberries and
drain them in colander ; then prepare 4 large pancakes the same as
for Cherry Pancakes ; as soon as one is done lay the cake on a plate,
cover it with strawberries and sprinkle over some sugar ; set the
plate over a saucepan of hot water and continue baking until they
are all done ; lay them over one another with strawberries between
and dust -the top with fine sugar. Blackberries are treated the same
way. Or cover the surface of each pancake with strawberries and
sugar, roll each one up separately like a music roll, dust them over
with sugar and serve hot.

394. Cherry Pancakes.-r-Remove the pits from 1 pound red
cherries ; put 1 cup sugar with }i cup waller over the fire and boil a
few minutes ; put in the cherries and boil 3 minutes ; remove from
fire and set aside to cool ; prepare 4 large pancakes as follows : —
Take 2 cups flour, 1 teaspoonf ul salt, 6 eggs and 1 pint milk ; sift
flour and salt together, add the milk, the well beaten yolks of the
eggs and mix it into a thin batter; beat the batter for 5 minutes
with a wooden spoon or German quill ; beat the whites of the eggs
to a stiff froth and stir them lightly through the mixture ; bake 4
large pancakes from this, lay them on one another, with a layer of
the stewed cherries between, dust the top with powdered sugar and
serve hot. Or spread over the surface of each pancake a layer of
cherries, roll each one up separately, arrange the rolls neatly on a
long dish and dust over with powdered sugar ; serve while hot. This
is a nice dish for dessert.

]

108 DESSERTS AND SALADS.

395. Pancakes (with Currants and Raspberries).— Strip

H pound currants of their stemB, pick over an equal portion of ra^p-
berrieB, put them in a colander and rinse with cold water; put them
in a dish with 1 H cups sugar and let them stand for several hours ;
bake 3 or 4 medium sized pancakes the same as Cherry Pancake,
lay them over one another, with a layer of the sugared fruit be-
tween, dust with sugar and serve hot.

396. Plain German Pancakes. — 3 cups sifted flour, 2^ cupp

water, 3 eggs, yolks and whites beaten separately, and 1 teaspoon-
f ul salt ; put the sifted flour into a bowl, add the salt, make a hollow
in the center, add the yolks and mix it gradually with the water in-
to a smooth batter ; beat it with a wooden spoon for 5 minutes ; then
add the whites of the eggs, beaten to a stiff froth ; put a large f ry-
ingpan with H tablespoonf ul lard and butter over the fire ; when
hot pour in some of the mixture, sufficient to cover the bottom of
pan, about i of an inch in thickness, shake the pan to and fro and
bake till light brown on the underside ; slip the pancake onto a
large plate, put a little butter and lard in center, put over the fry-
ingpan, turn the pancake back into the pan and bake a light brown ;
slip the cake onto a hot plate and serve either with syrup, sugar or
jelly ; continue the baking until all the batter is used.

397. Lemon Pancakes. — Bake pancakes the same as in fore-
going recipe and when done squeeze over each one some lemon juice,

dust with sugar and lay them over one another ; stir 1 tablespoonf ul
butter with 3 tablespoonfuls powdered sugar to a cream, set it in a
saucepan of hot water and stir till thin ; cut the pancakes into
pieces, pour some of the sauce over each piece and serve hot.

398. Peach Pancakes. — Pare and cut some ripe peaches into

fine slices, sprinkle them with sugar and set in a cool place for 1
hour; bake the pancakes the same as in foregoing recipe and lay the
peaches between.

399. Apple Pancakes. — Mix 2 cups sifted flour with 2 cups

water, H teaspoonf ul salt and the yolks of 3 eggs ; when these are
well mixed together add the whites of the eggs, beaten to a stiff

SOUFlJlES. 109

froth; place a fryingpan with 1 tablespoonfnl lard over the fire;
when hot pour in some of the mixture, about H inch in thickness,
put over this a thick layer of very finely cut apples, slip a knife un-
derneath the pancake to keep it from burning and shake the pan too
and fro ; when the underside is a light brown slip the pancake onto
a plate ; put a piece of butter and lard on top of the apples, lay the
fryingpan over it and turn the pancake over into the pan ; cover
the pan and let it fry slowly until apples are soft ; slip the pancake
onto a hot plate and set it over a saucepan of hot water until the
remaining mixture is baked the same way. These ingredients will
make from 3 to 4 cakes, according to the size of pan. They can be
served separately or piled on top of one another. Sprinkle some
sugar over each pancake.

400. Apple Fritters. — 1 pint flour sifted with 1 t^^aspoonful
baking powder, 3 eggs, 3 tablespoonf uls sugar, )i tablespoonfnl but-
ter, )i cup milk and 2 cups finely chopped apples ; stir butter and
sugar to a cream and add the yolks of 3 eggs ; then flour and milk, next
the chopped apples and lastly the whites of the eggs, beaten to a stiff
froth ; cut with a spoon a portion from this mixture the size of a
large walrut, drop into boiling fat and fry till done ; serve dusted
with sugar and send wine or snow sauce to table with it. The
above recipe will make 20 fritters. K plain flour is used mix it
frith 1 H teaspoonf uls baking powder and Ji teaspoonf ul salt.

401. Cherry Fritters. — ^Remove the pits from 1 pint nice,
ripe cherries, mix them with the same ingredients as Apple Fritters,
fry in boiling lard, dust with powdered sugar and serve with cherry
or wine sauce.

402. Orange Fritters. — ^Pare and quarter 6 oranges and re-
move the white skin and pits ; mix the orange pieces with the same
ingredients as Apple Fritters, drop the mixture, by spoonfuls, into
boiling lard and fry a light brown. See that each fritter has 3
pieces of orange and serve with following sauce: — Stir 2 table-
spoonfuls butter with 6 tablespoonfuls powdered sugar to a cream

'and add the yolks of 2 e^^gs and % cup finely cut orange pieces;

no DESSERTS AND SALADS.

set the sauce in a saucepan of boiling water and stir till it is melted;
then serve. Care should be taken to choose oranges that are not
bitter.

403* Bice Fritters. — Put 1 cup rice in a saucepan, add cold
water and boil 5 minutes ; drain in colander and rinse with cold
water; return rice to saucepan and add 1 pint milk, H teaspoonful
salt and H tablespoonf ul butter ; boil until rice is thick and soft ;
transfer it to a dish and when cold mix with 3 tablespoonfuls sugar,
the yolks of 4 eggs, 4 tablespoonfuls prepared flour and
lastly the whites of the eggs, beaten to a stiff froth ; drop this with
a tablespoon * like small dumplings into boiling lard and fry till
done; pile them on a dish, dust over with sugar and serve with snow
sauce flavored with wine and a little vanilla.

404. Cocoanut Fritters. — Make a batter the same as for
Apple Fritters, stir 1 large cup freshly grated cocoanut into it and
finish the same as Apple Fritters. Serve with the following sauce : —
Boil 1 cup sugar with H cup water till it forms a thread between
2 fingers; remove from fire; beat the whites of 2 eggs to a stiff
froth ; add the boiling hot sugar syrup slowly, beating constantly
with an egg beater ; then stir in 3 or 4 tablespoonfuls cocoanut.

405. Gnrrant Fritters. — 2 cups flour sifted with 1 teaspoon-
ful baking powder, >i tablespoonful dripping or butter, 2 tablespoon-
fuls sugar, the grated rind of }i lemon, H cup milk, 2 eggs and H cup
well washed and dried currants ; stir dripping and sugar to a cream and
add the yolks of 2 eggs ; then the sifted flour and milk ; the lemon
and currants next ; add lastly the whites of the eggs, beaten to a
stiff froth ; cut with a spoon small portions, the size of a walnut,
from the mixture, drop them intojboiling lard or dripping and fry
a light brown and well done ; dust them with sugar and serve with
a syrup made as follows : — Boil 1 cup sugar with % cup water till
it begins to turn yellow ; then remove from fire, add a little boiling
water, stir for a few minutes and serve. These quantities make 20
fritters.

406. Walnut Fritters. — ^Break the nuts into small pieces and
atir 2 cupf uls into a batter made the same as for Apple Fritters. Oi

SOUFLilES. Ill

bake the fritters plain, prepare a hard sauce, stir some nuts into it
and serve with the fritters. Walnut fritters may be served with
wine, hard or fruit sauce, or they may be served dusted with sugar
without a sauce.

407. Omelette Soafl6 i^ la vanille.— Stir the yolks of 9

eggs with 3 tablespoonf uls sugaf to a cream ; add a little salt, 1 tea*
spoonful vanilla extract and 6 macaroons pounded fine ; add lastly
the whites of the eggs, beaten to a stiff froth ; place an omelet or
large fr3ringpan with butter over the fire ; when hot put in i the
egg mixture, shake the pan a little to and fro and bake the omelet
to a delicate brown ; have ready a buttered dish, turn the omelet
into it, with the brown side up, set in the oven and bake another
omelet the same way ; lay the omelet on top of the one in dish, with
brown side up ; then bake the third one ; lay it on top of the two
and bake the whole 10 to 15 minutes ; draw them to the front of
oven, sprinkle with sugar and hold a red hot shovel over, to brown
the sugar; then remove from oven and serve at once. Omelet
soufl6es should be eaten as soon as done.

408. Omelette Sonfl^ Confltnres. — Prepare 3 or 4 omelets
the same as in foregoing recipe, spread over each omelet some peach
marmalade or fruit jelly, pour over them when done some warm
fruit jelly and serve.

409, Omelette Soufl^ (irith Chocolate).— Prepare the

omelets the same as in foregoing recipe and sprinkle over each one
a tablespoonful grated chocolate.

410, Omelette Sonfl6 (with Cocoanat). — Prepare 3 or 4

omelets the same as in foregoing recipe, lay them in a buttered dish
on top of one another with thick layers of cocoanut between and
bake 10 minutes; dust the soufl^e with sagar and serve at once.

411, Bum or Marasehino Sonfl^. — Melt 2 ounces butter in
a saucepan, add 2 tablespoonf uls flour and stir for a few minutes;
add 1 cup boiling milk and stir till it forms into a smooth paste ; re-
move it from the fire and set aside ; when cold stir 2 tablespoonf uls
sugar with the yolks of 6 eggs to a cream and add by degrees the

112 DESSERTS AND SALADS.

paste and 4 tablespoonfnls ram or maraschino ; add lastly the beaten
whites of the eggs and bake in a well buttered and floured dish H
hour ; serve as soon as baked with lemon cream or wine cream sauce.

412. Tieima Soufl^, — ^Place a saucepan with H cup milk, 1
tablespoonful flour and 2 tablespoonfuls butter over the fire and stir
till thick; remove from flre and when cold add, alternately, the
yolks of 6 eggs, 3 tablespoonfuls sugar, 1 teaspoonful lemon extract
and lastly the whites of the 6 eggs, beaten to a stiff froth ; fill this
into a well buttered and floured dish and bake H hour in a medium
hot oven ; when baked take it from the oven, dust with sugar and
serve with raspberry sauce.

413. Peach Soafl6« — Pare, quarter and stew 1 dozen large,
ripe peaches in H cup water and 1 cup sugar; when done press
them through a sieve and add a little more sugar if not sweet enough ;
mix with the yolks of 6 eggs and lastly the beaten whites of the
eggs ; bake in a well buttered dish 40 minutes. Another way is to
omit the yolks of the eggs and take only the beaten whites, cherries,
huckleberries and blackberries. Currants and r&spberries can also
be used the same way.

41 4. Aprieot 8onfl6. — Take a can of California ajjricots, press
them through a sieve, add the syrup and if necessary a little more
sugar; mix with 1 cup zwieback crumbs the yolks of 6 eggs and
lastly the beaten whites of the eggs; put this into a buttered dish and
bake 40 minutes.

416, Farina 8onfl6 (Tienna art),— Put l H pints milk with

1 tablespoonful butter over the fire ; as soon as it boils stir in 6
ounces farina ; stir over the fire until it has formed into a smooth
paste and loosens itself from bottom of saucepan ; transfer this paste
to a dish ; when cold stir H pound butter to a cream, add 4 table-
spoonfuls sugar, by degrees the yolks of 8 eggs and the farina
paste ; add lastly the grated rind of 1 lemon and the whites of the
eggs, beaten to a stiff froth ; fill the mixture into a buttered pud-
ding dish and bake ^ hour; serve with fruit or wine sauce.

SOUFLEES. 113

416. Farina Soufl6 (Italian art). — Prepare farina the
same as in preceding recipe ; when cold stir }i pound batter with 5
tablespoonf uls sugar to a cream ; add by degrees the yolks of 9
eggs and the foiled farina ; flavor with the rind of 1 lemon ; add
lastly the whites of the eggs, beaten to a stiff froth ; fill a layer, 2
inches thick, into a well buttered pudding dish, spread a thick layer
of fruit marmalade over it and continue with layers of farina mix-
ture and marmalade till all is used ; let the last layer be farina ; bake
}i hour and serve with wine cream sauce.

417. Farina Sonfl6. — Boil 1 cup milk with % tablespoonf ul
butter; add slowly 4 tablespoonf uls farina and stir till it has formed
into a smooth paste and loosens itself from bottom of saucepan ;
transfer it to a dish and set aside ; when nearly cold stir ^i table-
spoonful butter to a cream and add alternately 5 tablespoonfuls
sugar, the yolks of 5 eggs and the farina paste ; stir each part well
before another is added ; add lastly the whites of the eggs, beaten
to a stiff froth, 1 teaspoonful essence of lemon and finish the same
as Almond Soufl^ ; serve either with wine cream or fruit sauce.

418. Strawberry 80afl6. — Wash and press through a sieve
1 quart fresh strawberries ; mix them with 6 tablespoonfuls sugar and
the beaten whites of 6 eggs ; fill this into a buttered dish, sprinkle
with sugar and bake slowly 40 minutes; soufl6es of any kind of
fruit jelly or marmalade are made the same way.

419. Ghestnnt Sonfl6. — Put 30 large chestnuts with qo\k\
water over the-fire and boil 5 minutes; take them from the fire and
remove the outside shells and the brown skins ; boil the chestnuts in
milk till tender and press them through a sieve ; melt }i tablespoon-
f ul butter, add 1 tablespoonful flour and stir for a few minutes over
the fire ; add }i cup boiling milk, stir and let it boil up, remove
from fire and set aside ; when cooled off mix it with the chestnut
pur^e and add 4 tablespoonfuls sugar, 1 teaspoonful vanilla and the
beaten whites of 6 eggs. This soufl^ may be baked either in pa-
per boxes or in a dish ; dup^- with sugar when ready to serve.

114 DESSERTS AND SALADS.

420. Beignet 8onfl6. — ^Boil }i pint milk with yi tablespoon-
f ul butter, 1 tablespoonfnl sugar and add by degrees, while boiling,
1 cup sifted flour; stir constantly till it has formed into a smooth
paste and loosens itself from bottom of saucepan ; remove the paste
from fire and set aside to cool ; then mix it with 2 whole eggs and
the yolks of 2 ; place a wide saucepan with lard over the fire, drop
with a teaspoon small dumplings into the boiling fat and fry them
to a delicate brown ; drain them on blotting paper, lay them onto a
warm dish, dust with sugar and serve at once.

421. Potato Soufld. — Boil 6 large potatoes with the skins in
water until done ; when cold remove the skins and grate the potatoes
on a grater ; use only that portion which lies behind the grater and
be sure there is 3 cupf uls ; then stir 1 ii tablespoonf uls butter to a
Qream and add alternately the yolks of 6 eggs, 6 tablespoonf uls
sugar and the grated rind of 1 lemon ; add % cup ground or pounded
almonds and 3 tablespoonf uls dry f arino ; then add the grated pota-
toes and lastly the whites of the eggs, beaten to a stiff froth ; put
this mixture into a well buttered form and bake 1 hour; serve with
the following sauce : — Mix 1 tablespoonf ul butter with 1 Ji teaspoon-
fuls cornstarch, add 1 cup boiling water and stir over the fire to a
thick, creamy sauce ; then add 2 tablespoonf uls sugar, 1 cup sherry
wine, a little lemon juice and H teaspoonful vanilla; strain through
a sieve and serve.

422. Tanilla Koch. — ^Put 1% cups milk in a saucepan and
add 3 tablespoonf uls sugar, the yolks of 6 eggs and 3 teaspoonfuls
flour; mix this well together, place the saucepan in a vessel of boil-
ing water and stir over the fire till nearly boiling and thick ; remove
it from the fire and set saucepan in cold water ; when cold mix it
with 1 % teaspoonfuls vanilla extract and the whites of the 6 eggs,
beaten to a stiff froth ; fill this into a well buttered and floured
mould, set in a pan of hot water and bake in a medium hot oven H
hour, or till done ; when ready to serve send to table either in the
same dish or turn ' onto another dish and send claret or strawberry
sauce to table with it. Eoch of all kinds should be served imme-
diately upon being done.

SOUFLl^ES. 115

433. Cream Eoeh (boiled).— Stir together the yolks of 6
eggs with 6 tablespoonf uls cream and 3 tablespoonf uls flour and
lastly the whites of the eggs, beaten to a stiff froth ; butter a mould,
dust with flour, put in the mixture, cover tightly and place in a
vessel of boiling water; boil slowly 1 hour; or place the form in a
pan of hot water and bake in the oven ; when baked turn the koch
onto a dish and serve with fruit or claret sauce.

424. Nndel Sonfl6. — Boil l quart milk with K teaspoonful
salt and add 2 cups finely cut home-made nudels ; continue the boil-
ing for 15 minutes; then pour the nudels into a dish and when cold
stir 1 tablespoonf ul butter to a cream, add alternately the yolks of
6 eggs and 6 tablespoonf uls sugar ; also add the grated rind of 1
lemon ; then add the nudels by degrees and lastly the whites beaten
to a stiff froth ; pour this mixture into a buttered pudding dish,
bake 1 hour and serve in the same dish in which it was baked ;
either set in a silver dish or fold a napkin around it. For sauce
boil a cup water, dissolve 1 teaspoonful cornstarch in a little cold
water and add it to the boiling water ; boil a few minutes ; then add
1 cup apple or currant jelly; continue boiling, stirring constantly,
till jelly is dissolved ; then strain through a sieve, add % cup white
wine and a little sugar if not sweet enough.

425. HacarOOn Souflfi. — H pound macaroons pounded fine,
H tablespoonf ul butter, 3 cups boiling milk and 1 tablespoonful
flour; put the butter in a saucepan and when melted add the flour;
stir for a few minutes ; then add the boiling milk and the macaroons ;
stir this until it forms a smooth paste ; transfer it to a dish and set
aside to cool ; stir 1 tablespoonful butter to a cream and add alter-
nately the yolks of 8 eggs, the macaroon paste and 2 tablespoon-
f uls sugar ; add lastly the whites beaten to a stiff froth ; fill this
mixture into a well buttered form and bake 1 hour; serve with wine
cream sauce or without sauce.

426. Zwiebaek Koch. — Boil l pint milk and add 3 ounces
rolled zwieback and % tablespoonful butter ; continue boiling, stir-
ring constantly, until it has formed into a smooth paste ; remove

116 DESSERTS AND SALADS.

from fire and when cold mix with the yolks of 4 eggs, ^i pound
grated hazel nuts, % cup sugar and lastly the whites beaten to a
stiff froth ; fill the mixture into a well buttered dish and bake H
hour; when done turn the kochout onto a round dish and pour rasp-
berry sauce over it.

427. Almond Koch (with Snow Sance).— Melt 114 table-
spoonfuls butter and add 4 tablespoonfuls sugar and the yolks of 6

eggs ; stir this over the fire till thick and smooth ; remove from the
fire and add H pound finely cut almonds, 1 teaspoonful vanilla ex-
tract and the whites of 4 eggs beaten to a stiff froth ; put the mix-
ture into a well buttered and floured form, cover, set in a vessel of
boiling water and boil 1 hour - when done turn the koch onto a
warm dish and pour a snow sauce over it, which is made as fol-
lows : — Boil }i cup sugar with Ji cup water until it begins to turn
yellow ; then remove from fire and stir it slowly into the beaten
whites of 2 eggs while stirring constantly with an egg beater ; flavor
with 1 teaspoonful lemon extract ; pour the sauce over the turned
out koch, set it for a few minutes in the oven and serve ; or the
sauce may be served separate with the koch.

428. Plain Eoch (with Strawberry Ghaudean).— Melt in

a saucepan }^ pound butter and add K pound sugar and the yolks
of 8 eggs ; stir this over the fire till thick and smooth ; remove and
mix it with the juice and grated rind of 1 lemon, 1 tablespoonf ul
flour and the whites of 4 eggs beaten to a stiff froth ; fill this into a
well buttered and floured pudding dish, cover with a tin plate, set
dish in a pan of hot water and bake 1 hour ; when done turn the
koch onto a dish and pour the following strawberry sauce over it : —
Beat the whites of 4 eggs to a froth ; press the juice from 1 pint
strawberries and put it in a saucepan with ^ cup white wine or the
juice of 1 lemon, H cup sugar and the yolks of 4 eggs ; beat this
with an egg beater over the fire till it begins to rise ; remove in-
stantly, continue beating for a few minutes longer and add the
beaten whites ; then pour it over the koch or sen'e it in a sauce
dish; or serve the koch with snow sauce.

SOUFLtES. 117

429. Apple Eoch^ No. 1. — Wash and cut 5 medium sized
apples into pieces, put them in a saucepan with a little water and
boil till tender ; press them through a sieve and mix with 4 table-
spoonfuls sugar, the yolks of 4 eggs, a little grated orange or lemon
peel, H cup fine bread crumbs and lastly the 4 whites beaten to a
stiff froth ; bake in a buttered dish 1 hour ; when done dust with
sugar and serve without sauce.

430. Apple Eoch^ No. 2. — Pare and cut fine ^ dozen green-
ing or pippin apples, put them in a saucepan with H cup white
wine, 2 tablespoonf ills sugar and a little lemon or orange peel and
let them stew till tender ; press through a sieve and set aside to cool ;
stir the yolks of 4 eggs with 2 tablespoonfuls sugar to a cream and
add 2 ounces finely cut citron, 2 ounces grated almonds and 3 table-
spoonf uLs fine bread crumbs ; add the apples and lastly the 4 whites
beaten to a stiff froth ; fill the mixture into a well buttered form,
sprinkle with bread crumbs and bake H hour.

431. Apple Eoeh (with Almonds and Raisins).— Mix the

yolks of 4 eggs with 3 tablespoonfuls sugar and add 4 tablespoon-
fuls bread crumbs, 1 cup finely cut apples, 2 ounces finely cut
almonds, H cup seedless raisins, 2 tablespoonfuls cream and lastly
the whites beaten to a froth ; bake in a buttered dish ^ hour ;
when done turn the koch onto a dish ; put 1 H cups claret with 3
tablespoonfuls sugar, a piece of cinnamon, a little lemon peel and
a few cloves over the fire ; let it boil up, strain and pour over the
koch.

432. Jelly Eoch. — Stir 2 tablespoonfuls sugar with 1 table-
spoonful butter to a cream and add by degrees H cup raspberry,
currant, apple or quince jelly ; continue stirring until well mixed ;
then add gradually the yolks of 4 eggs and lastly the whites beaten
to a stiff froth ; bake in a buttered form % hour and serve turned
onto a dish dusted with sugar. If this koch is to be boiled take the
yolks of 5 eggs and the whites of 2 ; in serving pour a wine cream
sauce around it.

118 DESSERTS AND SALADS.

433. Cream Koeh. — ^Pnt in a sancepan IH caps milk, the
yolks of 6 eggs, H cup sugar, 3 teaspoonfuls flour and stir over the
fire till nearly boiling ; remove it, set saucepan in a pan of cold
water and stir till cold ; then mix it with the whites beaten to a stiff
froth ; fill into a well buttered pudding dish, sprinkle over some
sugar and finely chopped almonds and bake 20 minutes.

434. Cream Koch (with Sponge Cake).— Spread 8 small

slices of sponge cake with quince, apple or currant jelly, put 2 to-
gether, cut them through the center and lay into a buttered dish;
pour over a little cherry, Madeira or fruit syrup ; pour over it a
cream koch the same as in foregoing recipe, sprinkle with sugar and
bake about 10 minutes. Or dip the cake into the syrup of pre-
served fruit— either peaches or cherries — and lay some fruit over it;
then cover with same cream and bake 15 minutes.

435. Almond Eoch. — Stir IH tablespoonfuls butter with 4
tablespoonf uls sugar to a cream and add the yolks of 6 eggs and 4
ounces finely chopped blanched almonds; add lastly the beaten
whites of 4 eggs and H teaspoonful vanilla; butter a small form,
sprinkle with flour, put in the above mixture, cover and set the
form in a vessel of boiling water; boil gently 1 hour; when done
turn the koch onto a dish and serve with strawberry sauce.

436. Nudel Koch. — Prepare a nudel dough from the yolks of
2 eggs, a pinch of salt and sufficient flour to form a stiff paste ; roll
out, cut them fine and boil in cream or milk till tender and thick;
then set aside to cool ; stir 4 tablespoonfuls sugar with 1 tablespoon-
f ul butter to a cream and add by degrees the yolks of 5 eggs and
the grated rind and juice of 1 lemon ; add gradually the nudels and
lastly the beaten whites of 3 eggs ; put this into a well buttered
form and bake % hour ; serve with fruit or wine sauce or snow
sauce.

437. Nudel Eoch (hoiled). — Butter a pudding form, sprinkle
with bread crumbs and lay thin slices of citron all around the form;
prepare the nudels the same as in foregoing recipe, add some finely

SOUFLfiES, 119

cut citron and pnt them in the form; boil slowly 1 hour; when done
turn the koch onto a dish, sprinkle with sugar, hold a red hot shovel
over and pour over the juice of 1 orange ; serve with wine cream
sauce.

438. Nnt Eoeh^ No. 1. — Melt 1 tablespoonful butter in a
small saucepan and add 3 tablespoonf uls sugar and. the yolks of 6
eggs; stir this constantly over a slow fire till thick; remove from
fire and when cold mix it with 3 tablespoonfuls almond paste and
the whites beaten to a stiff froth ; butter a pudding form and dust
with flour; set the form in a deep pan of boiling water, cover and
set in a medium hot oven to bake 1 hour ; serve with the following
sauce : — ^Place a saucepan with 1 H cups white wine, 4 tablespoon-
fuls sugar and 3 eggs over the fire ; beat constantly with an egg
beater until it begins to rise ; remove instantly, set saucepan for a
few minutes in cold water and continue the beating ; then pour the
sauce in a sauciere and serve. If almond paste is not handy a small
cup of almonds grated on a nutmeg grater may be used.

439. Nnt Eoeh^ No. 2. — ^Melt 1 H tablespoonfuls butter and
add the yolks of 8 eggs and 3 tablespoonfuls sugar; stir this over
the fire till thick ; remove it from the fire and mix with H pound
finely cut hazel or walnuts, 2 H tablespoonfuls fine bread crumbs
which have been wet with 3 tablespoonfuls cream or milk and lastly
the 8 whites beaten to a stiff froth and mixed with 2 tablespoonfuls
powdered sugar ; butter a pudding form, sprinkle with bread crumbs,
fill in the mixture, cover and set in a vessel of boiling water (the
water should reach half way up the form) and boil 1 hour; serve
with the following sauce : — ^Beat the whites of 3 eggs to a froth ; let
^ cup fruit syrup or jelly get boiling hot and add it slowly to the
beaten whites, beating constantly with an egg beater; when the
pudding or koch is turned out onto a dish pour the sauce around it
and serve at once.

440. Blee Koch. — Soak 3 tablespoonfuls rice for 2 hours in
cold water, drain and dry it on a sieve ; then pound it fine and boil
in 1 pint cream or milk until thick; when cold stir 1 tablespoonful

1^0 DESSERTS AND SALADS.

batter to a cream with 2 tablespoonfnls sagar and add by degrees
the yolkfi of 4 eggs, the rice, 1 tablespoonful rnm, the ripd of 1
lemon, 2 tablespoonfuls finely cut citron and lastly the whites,
which must be beaten to a stiff froth ; butter a pudding form,
sprinkle with fine bread crumbs, fill it with the rice mixture, close
the form tightly and boil 1 H hours ; or set the form in a pan of hot
water in the oven and bake 1 hour ; serve with fruit sauce.

441. Yanilla Almond Eoch. — Stir 3 tablespoonfuls sugar
with the yolks of 5 eggs to a cream and add 2 tablespoonfuls fine
bread crumbs, 2 tablespoonfuls almond paste, 1 tablespoonful melt-
ed butter, 1 teaspoonful vanilla and lastly the whites beaten to a
stiff froth ; fill this into a well buttered and floured form, cover, set
in a pan of hot water and bake 1 hour ; when done turn the koch
onto a warm dish, pour over some rum, light it and bring to table
in a blaze; send hard sauce to table with it. This koch may also
be boiled on top of stove.

442. Eoch (with Orange Ghandean).— Melt in a small sauce-
pan 2 ounces butter and add 3 tablespoonfuls sugar and the yolks
of 5 eggs ; stir this over a slow fire till thick and smooth ; remove
and mix it with K pound finely grated or pounded nuts, 2 table-
spoonfuls finely cut citron, the grated rind of 1 lemon and i4 ounce
finely cut candied orange peel ^ add lastly the whites of 4 eggs
beaten to a stiff froth and finish the same as Nut Eoch.

443. Orange Chandean. — Put the juice of 3 oranges and 1
lemon with H cup water in a saucepan and add 4 tablespoonfuls
sugar and the yolks of 4 eggs ; beat this over the fire with an egg
beater till nearly boiling ; remove, stir for a few minutes longer and
serve either in a sauciere or pour it over the turned out koch. If
liked a little rum may be added to the chaudeau. It is then called
Punch Chaudeau.

444. Eoeh (with Nnt Cream). — Melt 2 ounces butter and
add the yolks of 5 eggs and 2 tablespoonfuls sugar ; stir over the
fire till thick ; remove and mix it with H teaspoonful cinnamon, a
pinch of cloves, the gi*ated rind of 1 lemon and 1 H tablespoonfuls

SOUFL]feES. 121

bread crumbs wet with 2 tablespoonf uls rum or Cognac ; remove
the shells from }i pound hazel nuts or walnuts and grate the kernels
on a nutmeg grater ; add them to the above mixture with the whites
of 3 eggs beaten to a stiff froth and finish the same as in foregoing
recipe ; serve with the following cream : — Grate 2 ounces almond,
hazel or walnuts on a nutmeg grater, put them into 1 pint boiling
cream or milk, cover and let it stand till cold ; then strain through
a fine sieve ; put the milk in a saucepan with the yolks of 5 eggs
and 2 tablespoonf uls sugar ; stir this with an egg beater over the fire
till nearly boiling ; remove instantly, continue the stirring for a few
minutes longer and either pour it over the koch or serve in a sau-
ciere,

445. Eoch (with Chocolate Beguss).— Melt 1 tablespoonf ul

butter and add 3 tablespoonf uls sugar and the yolks of 5 eggs ; stir
this over the fire till thick and smooth ; remove and set aside to
cool ; soak 2 milk rolls without the crust in milk or cream ; when
soft put them with the milk over the fire and boil and stir till it
forms into a smooth paste ; remove from fire and when cold mix it
with the above egg mixture ; add 1 cup grated nuts and lastly the
whites beaten to a stiff froth ; put the mixture into a well buttered
and floured dish ; cover and set the dish into a deep pan of hot
water, set in a hot oven and bake 1 hour ; when done turn the koch
onto a round dish and pour the following sauce over it : — Boil M
pound grated chocolate with 1 K cups water and H, cup sugar for
10 minutes ; or boil }i cup sugar with % cup water until it begins
to get light brown ; take from the fire, let it stand for a few min-
utes and then pour it over the koch.

446. BeignetS of Buns* — Take some long baker's buns
(ones which are a day or 2 old are the best), cut them into halves,
dip each half separately into cold milk and lay them on a dish ; mix
1 cup sifted flour with ^ teaspoonful salt, the yolks of 2 eggs and
1 cup milk to a smooth, thin batter ; add lastly the 2 whites beaten
to a stiff froth ; put a large f ryingpan with 1 tablespoonf ul lard
and butter over the fire ; when hot dip each half of bun into the
batter, lay them in the pan and fry on both sides to a fine brown

122 DESSERTS AND SALADS.

color; serve on a long dish ; dust with sugar and lay 1 spoonful
stewed fruit — such as plums, cherries, apples, huckleberries or
stewed gooseberries — or some fruit jelly over each one.

447. Beignets of Zwieback. — ^Lay l dozen round zwiebacks
on a long dish, pour over some cold milk and let them lay until
they begin to get soft; dip each one separately into a batter, the
same as Beignets of Buns ; fry in H lard and H butter on both
sides to a light brown color, dust with sugar and serve with fruit or
snow sauce.

448. Poor Knights (Arme Bitter).— Cut a long loaf of
bread (2 days old) into slices H inch thick, dip each slice into cold
milk, lay them on a dish on top of one another, pour a little milk
over the whole and let them lay for 10 minutes ; beat up 3 eggs
with 3 tablespoonfuls milk, dip each slice into the beaten eggs and
then fry in H butter and }i lard in a fryingpan to a light brown
on both sides ; serve on a hot dish dusted with sugar. Stewed or
preserved huckleberries may be sent to table with it or poured over
the bread. Jellies of fruit or marmalade may also be served with it.

449. Apple Beignets. — Pare and core with an apple corer }i
dozen large apples, cut them into slices }i inch in thickness, put
them in a dish, sprinkle over some sugar, a little cinnamon and pour
over 1 glass rum; let them lay for 2 hours, tossing them up now
and then ; shortly before serving wipe dry, dip them in a batter,
the same as Beignets of Buns, and fry in boiling lard to a light
brown color ; serve them piled up on a dish, dusted with sugar, and
serve with wine or snow sauce; or send to table without sauce.

450. Poyeison. — Cut a loaf of French bread which is 2 days
old (after the crust has been removed) into slices about H inch in
thickness ; stew 1 pound dry prunes with a piece of cinnamon and a
little sugar and lemon peel ; when done drain them on a sieve, re-
move the pits and boil the liquor down 'to H ; chop the plums fine
and mix them with the liquor ; add a little more sugar ; spread this
plum marmalade a finger thick on one side of each slice of bread,

SOUFLfiES. 123

dip them separately into milk, lay onto a dish and let them lay H
hour ; then dip them into beaten ^gg and fry in boiling lard ; when
they are all fried dust them with powdered sugar and a little cinna-
mon ; arrange them on a dish with a napkin under and serve hot.
The poveison may also be dipped first in beaten eggs and then in
bread crumbs. In place of plums any kind of fruit or marmalade
may be taken, but it must be thick.

451. Poveison of Pineapple* — Prepare the bread the same as
in foregoing recipe, spread one side of the slices with a thick layer
of pineapple marmalade and finish the same as in preceding recipe.

452. Beignets h la Harie-Louise. — Prepare a biroche dough
(as in No. 773), roll it out 1 inch thick, cut into rounds and brush
half of them over with beaten eggs ; put in the center 1 teaspoonf ul

peach or apricot marmalade, coven them with the remaining rounds
and press the edges together ; cut them out again with a cutter a
little smaller than the first one, let them lay on a floured board
with a floured napkin under them and set in a warm place for about
1 hour to rise ; shortly before serving fry in boiling lard to a light
brown color, lay them on a soft cloth, to absorb the fat, and serve
with fruit sauce.

453. Beignets de creme h la fran^aise. — Beat up 3 whole

eggs, the yolks of 6 and add 2 tablespoonfuls sugar, K cup cream
or milk and a little vanilla ; put this into 6 buttered cups, set them
in a pan of water, cover and bake till firm ; remove them from oven
and when cold turn them out and cut each one into 3 slices ; lay
them onto a tin pan, cut a round piece out of the center and fill up
the hole with warm marmalade ; when cold dip the beignets first
into pounded macaroons, then in beaten egg, then in fine bread
crumbs and fry in boiling lard to a light brown ; serve on a napkin
dusted with sugar and send either a snow, vanilla or caramel sauce
to table with them.

454. Peach Beignets. — ^Pare and cut into halves 1 dozen
large peaches, sprinkle over H cup sugar and pour a glass of Cognac

124 DESSERTS AND SALADS.

or white brandy over them ; cover and let them stand about 2 hours ;
shortly before serving lay them*in rows upon a clean cloth and
press another cloth lightly upon them to absorb the moisture ; have
ready a batter, dip each one separately into it and fry in boiling
lard to a light brown color ; lay them onto blotting paper, to absorb
the fat, dust with powdered sugar and serve with the following
sauce : — Heat the peach syrup to boiling point ; beat the whites of
3 eggs to a stiff froth, add slowly the hot syrup, beating constantly,
and serve.

455. Batter for Beignets. — Mix 1 cup sifted flour with a

little salt, the yolks of 2 eggs and 1 cup milk to a smooth, thin
batter ; beat the 2 whites to a stiff froth ; then add the batter slowly
to the whites, beating constantly ; it is then ready for use.

456. Pineapple Beignets. — ^Pare a small, ripe pineapple, cut

into very thin slices and remove the hard part in center with a cut-
ter or apple corer, so they have the shape of rings ; dip the rings
first into sugar, then in batter and fry in boiling lard ; lay them on
paper or soft cloth, to absorb the fat, dust with sugar and serve
with orange snow sauce made as follows: — Put the juice of 3
oranges with ^i cup sugar over the fire to boil for 5 minutes and
add a little grated rind ; have the whites of 3 eggs beaten to a stiff
froth, add the hot orange syrup slowly, beating constantly, and
serve ; or the beignets may be served without sauce or brushed over
with orange glaze. Oranges may be used instead of pineapples.

457. Beignets of Nudels. — ^Prepare nudels from 2 eggs; cut

fine and boil them in 3 cups milk with ii tablespoonf ul butter and
2 tablespoonf uls sugar until thick ; spread them )^ inch in thickness
onto buttered tins and when cold cut them into rounds with a bis-
cuit cutter or small wineglass ; spread 1 side with marmalade or
jelly, lay 2 and 2 together and dip them in beaten eggs and fine
zwieback or bread crumbs ; fry in boiling lard and serve on a nap-
kin dusted with sugar.

458. Beignets & la polonaise. — Bake % dozen small, thin
pancakes, put them on paper and cover each cake with the follow-

f

BOTTPLtlSa. 125

ing cream: — ^Put in a saucepan 1 tablespoonfnl flour, 1 cup milk,
the yolks of 3 eggs, a pinch of salt, 1 H tablespoonf uls sugar, a
teaspoonf ul butter and a little vanilla ; stir this over the fire till it
begins to boil ; remove from the fire and when cold spread it over
the pancakes ; roll them up, cut into 2 pieces, press the edges to-
gether, dip each in egg and bread crumbs and bake in boiling lard ;
serve on a napkin dusted with sugar and send fruit sauce to table
with them. They may also be dipped into batter and then fried.

459. Pannequets & la royale. — H pound sifted flour, 5

ounces melted butter, 6 eggs, 1 H cups cream or milk, ^ teaspoon-
f ul salt and 2 H tablespoonf uls sugar ; stir the 6 yolks, sugar and
salt together and add slowly the melted butter, flour and the luke-
warm cream ; add lastly the 6 whites beaten to a stiff froth ; bake
this mixture into small pancakes the size of a saucer, spread them
with fruit marmalade or jelly, roll them up, lay them together in
squares, sprinkle with sugar and hold a red hot shovel over to glaze ;
arrange them on a dish in two rows over each other and serve with
sabayon of oranges or wine chaudeau. These pancakes may be
served with any kind of sweet sauce. Stewed fruit may also be laid
in center of dish and the pancakes laid around it.

460. Panneqnets & la vanille. — ^Prepare some pancakes th^

iame as in Pannequets Meringu6s, spread over boiled cream, roll
each one up separately, cut them into two pieces, arrange them onto
a round dish in a circle, sprinkle over some sugar and pounded
macaroons and let them heat through slowly in the oven ; serve with
vanilla sauce.

461. Pannequets meringues. — ^Mix H cup sifted flour with

H cup cream and add a pinch of salt, 2 whole eggs, the yolks of 6,
1 H tablespoonf uls sugar, 2 ounces finely pounded macaroons and 1
pint rich, sweet cream ; mix all the ingredients well together and
bake H hour before serving thin pancakes from this in an omelet
pan ; lay the pancakes on a round dish and spread over each a layer
of cream the same as Beignets k la polonaise ; put the cakes on top
of one another; beat the 6 whites to a stiff froth, mix with }i cup

12Q DESSERTS AND SALADS.

powdered sugar and spread this meringue all over the cakes ; set
dish in oven for a few minutes ; put little bits of bright jelly on top
and serve without sauce.

462. Plain Omelet. — 3 eggs, 3 spoonfuls milk, }i teaspoon-
f ul salt and a pinch of white pepper ; stir yolks, pepper, salt and
milk together ; beat the whites to a stiff froth and add the above
mixture slowly to them, beating constantly ; put a large frying or
omelet pan over the fire with H tablespoonf ul butter ; when hot
pour in the omelet mixture ; do not stir, but as the eggs set slip a
broad-bladed knife under the omelet to keep it from burning on the
bottom ; when done slip the knife under one side of the omelet and
double it over ; slip it onto a warm plate and set for 2 minutes in a
h'ot oven ; serve at once.

463. Bnm Omelet. — Prepare an omelet the same as in fore-
going recipe ; when it comes from the oven dust thickly with granu-
lated sugar; pour 4 tablespoonf uls best rum into a cup, light it with
a match and pour while burning over the omelet ; serve at once ; as a
dessert sufficient for 3 persons.

464. Strawberry Omelet. — Wash and drain in a colander 1
pint strawberries, put them in a dish with K cup sugar and set aside
until omelet is made.* Ingredients for the omelet : — 6 eggs, 1 table-
spoonful cornstarch mixed with ^ teaspoonf ul baking powder, H
teaspoonful salt, H tablespoonf ul melted butter and 1 cup milk; stir
the yolks, salt, flour, powder and milk together; beat ther whites to
a stiff froth and add the above mixture slowly to them, stirring con-
stantly; put a large frying or omelet pan with H tablespoonf ul
butter over the fire ; when hot pour in H the omelet mixture ; do
not stir, but as the eggs set slip a broad-bladed knife under the
omelet, to prevent burning on the bottom, and shake the pan to and
fro ; when the underside is a light brown set pan with omelet for a
few minutes in oven ; then scatter K the strawberries over the sur-
face ; slip the broad-bladed knife under one side of omelet and
double in two, inclosing the fruit; dust over the top with powdered

CHARLOTTE DB POMMES. 127

sugar and let it remain in oven till the next one is baked the same
way; then serve at once; sufficient for a family of 6 persons.

466. Hnckleberry Omelet is made the same way as Straw-
berry Omelet. Omelets of blackberries, peaches, stewed or pre-
served fruit, such as cherries, plums, etc., are also made the same
way.

466. Orange Omelet. — ^Prepare an omelet the same as for
Strawberry Omelet; pare and cut fine 4 oranges, remove pits and
white skin, mix the pulp of oranges with sugar and finish the same
as Strawberry Omelet.

467. Jelly Omelet is made the same way as Strawberry Ome-
let, using jelly instead of strawberries.

468. Omelette h la fran^aise. — Break 6 eggs into a kettle,
beat them with an egg beater until they foam and add 1 teaspoon-
f ul salt and a little pepper ; place a large frying or omelet pan with
1 heaping tablespoonf ul butter over slow fire ; as soon as butter is
hot pour in the eggs and draw them with a spoon slowly from the
side of pan to the center; when nearly thick let it stand for a few
minutes without stirring and let it get on the underside a light
brown ; fold it over from both sides and turn onto a dish with the
folded side underneath. Some finely minced chives or parsley may
be mixed into the eggs before baking.

CHABLOTTEa

469. Charlotte of Apples^ No. 1.— Pare and quarter 10 good
sized apples (greening or pippin) and cut each quarter into slices;
put them in a saucepan with 2 tablespoonf uls butter, 6 tablespoon-
f uls sugar and the grated rind of H orange or 1 lemon ; cover and
let them stew till apples are soft, but not broken ; then add H cup
currant or apple jelly, H cup seedless raisins, the same quantity of
currants, 2 tablespoonf uls finely cut citron and a little finely cut
candied orange peel; cut a large, stale loaf of bread into thin slices

128 DESSERTS AND SALADS.

about i inch thick ; cut each slice into rounds with a cake cutter or
with the cover of a baking powder box, dip each round piece with
one side into melted butter and fit them neatly in the bottom and
sides of a 2-quart pudding dish with the buttered side towards the
dish ; lay the rounds so that they lap over one another ; then fill the
dish with the apples ; cover them with a layer of the round pieces
of bread with the buttered sides towards the apples ; bake in a me-
dium hot oven 40 minutes ; when done turn the charlotte onto a
dish, dust with powdered sugar and serve.

470. Charlotte of Apples^ No. 2. — Cut H pound rye bread
or pumpernickel into thin slices and dry them in the oven ; then roll
them fine on a pastry board with a rolling pin and mix with }4 cup
melted butter, H cup sugar and H teaspoonf ul cinnamon ; })ress
this into the bottom and on the sides of a pudding dish in such a
way that the inside has a complete lining of bread ; fill it with ap-
ples prepared the same as in foregoing recipe ; cover with a thin
layer of bread crumbs and bake 40 minutes ; when done turn the
charlotte onto a dish, dust with sugar and serve with fruit sauce.
Some of the sauce may be poured over the charlotte before sending
to table.

471. Charlotte of Peaches. — ^Line a form with bread the
same as Charlotte of Apples, No. 1 ; pare and cut into halves 15
ripe peaches ; dissolve 1 pound sugar in 1 cup cold water, place it
over the fire and boil 5 minutes ; add the peaches and boil about 6
minutes ; take them out and set aside to cool ; add to the syrup }i
cup apple jelly and boil 10 minutes longer; when cold put the
peaches into the form, pour over )i the syrup, cover neatly with
bread and bake 40 minutes ; when done turn the charlotte onto a
dish, pour the remaining syrup over it and serve at once. Char-
lottes may be made of all kinds of preserved fruits, such as peaches,
cherries, apricots, pears or plums.

473. Charlotte of Cherries. — Remove the pits from 2 pounds
cherries; dissolve 1 pound sugar in 1 cup cold water and boil 5
minutes ; put in the cherries and boil 3 minutes ; remove the fruit

CHARLOTTE DE POMMES. 129

with a skimmer, boil the syrup a little longer and then set aside; line
a form with bread the same as Charlotte of Apples, put in the
cherries, pour over a little of the syrup, cover with bread and bake
40 minutes ; when done turn onto a dish ; add to the remaining
syrup 1 glass brandy and pour it over the charlotte.

473. Charlotte of Cnrrants. — ^Remove 1 pound currants
from their stems and add 1 pound raspberries ; wash and put them
with 1 H cups sugar into a dish and let them stand f 6r 1 hour ; line
a form with bread the same as Charlotte of Apples, put in the fruit,
cover with bread and bake 40 minutes ; when done turn the char-
lotte onto a dish, dust with powdered sugar and serve.

474. Charlotte of Pineapple. — ^Line a form with bread the
same as Charlotte of Apples, No. 1 ; pare and cut into fine pieces 1
large pineapple ; boil 1 pound sugar with 1 cup water, add the pine-
apple and boil 20 minutes ; remove the fruit with a skimmer, boil the
syrup a little longer and then set aside to cool ; put the pineapple in the
form with 2 tablespoonfuls crab apple jelly laid in small pieces
between, pour over a little of the syrup, cover with bread and bake 40
minutes ; when done turn the charlotte onto a dish and pour the
remaining syrup over it.

475* Charlotte h la polonaise. — Cut a large stale sponge
cake into slices H inch in thickness and pour over each slice a little
maraschino or Madeira wine ; spread the bottom slice thickly with
cream frangipane (see Cream), lay over this another slice, spread
again with cream and continue until the cake has its original form
again ; set the cake onto a dish ; beat the whites of 6 eggs to a stiff
froth, spread it on thickly over the cake, dust with powdered sugar
and set for a few minutes in a cool oven ; serve with sabayon sauce
made as follows :— Place a saucepan over the fire with H cup sugar,
H bottle Rhine wine, the peel and juice of 1 lemon, H tcaspoon-
ful cornstarch, 1 whole egg and the yolks of 3 } beat this with an
e^g beater over the fire till nearly boiling ; remove instantly, con-
tinue the beating for a few minutes longer, pour the sauce into a
Bauoiere and serve with the charlotte.
9

130 DESSERTS AND SALADS.

476. Charlotte Bnsse^ No. 1. — Cover the bottom of a roand
form with white paper ; split and trim 1 pound lady fingers and fit
them neatly in the bottom and sides of form ; whip 1 quart cream
to a stiff froth and add 5 tablespoonf uls powdered sugar and 1 H
teaspoonfuls vanilla extract; fill cream into the form, cover
with the cakes laid close together and set on ice till wanted ; when
ready to serve turn the charlotte russe onto a glass dish, remove
the paper and serve.

477. Charlotte Bnsse^ No. 2. — Boil Soups milk with a pinch
of salt, }i tablespoonf ul butter and H cup sugar ; mix 4 tablespoon-
f uls cornstarch with 1 cup cold milk ; stir this into the boiling milk
and continue boiling for a few minutes ; remove from the fire ; beat
up the yolks of 4 eggs and mix them with the cornstarch ; when
nearly cold beat the whites to a stiff froth, stir them lightly through
the custard and flavor with IH teaspoonfuls vanilla; put a round
piece of paper in the bottom of a mould; then line the bottom and
sides with lady fingers, fill in the cold custard, lay the cakes closely
together on top and set on ice till wanted ; when ready to serve
turn the charlotte russe onto a glass dish and serve with vanilla
sauce.

478. Charlotte & la russe. — Cover the bottom of a round
form with white paper and line the inside of it with sponge cake ;
cut the cake for the bottom into 3-comered pieces, lay them with
the points towards the center and let them lap over on one another ;
cut the pieces for the sides as long as the height of form and about
1 H inches wide ; cut them a little slanting on one side towards the
top, fit them in firmly close to one another and fill the form with
the f ollo\nng cream : — Soak 1 ounce gelatine in a little cold water ;
place a saucepan with 1 pint milk, the yolks of 6 eggs, 1 small cup
sugar and 2 teaspoonfuls vanilla over the fire and stir till nearly
boiling ; remove from the fire, add the gelatine and stir till cold ;
when it begins to thicken add 1 pint whipped cream and finish tlfe
same as in foregoing recipe. If cream is not handy beat the 6
whites to a stiff froth and add them instead of it.

RICE PUDDINGS, ETC. 131

479. Charlotte h la rnsse (with preseryed or stewed

Pears). — Prepare the milk with gelatine and cream the same as in
foregoing recipe ; cover the bottom of a round deep dish with pre-
served or stewed pears, also lay some pears on the side of form,
pour in the milk mixture and set on ice till cold ; when ready to
serve beat the whites to a stiff froth and add 2 tablespoonf uls sugar
and H tcaspoonf ul vanilla ; turn the charlotte onto a dish and spread
the beaten whites over it ; serve with cold strawberry sauce. This
may be made of preserved peaches, apricots or any other kind of
fruit in the same manner.

480. Snow Eggs. — Beat the whites of 6 eggs to a stiflf froth
and add 3 tablespoonf uls powdered sugar ; put a wide saucepan with
milk and 1 tablespoonf ul sugar over the fire ; as soon as the milk
boils set with a tablespoon large oval-shaped dumplings from the
mixture into the milk, draw saucepan to side of stove, cover and let
it stand for a few minutes ; then turn them over, let the milk come
to a boil again, draw it to the side and cover ; after a few minutes
transfer the dumplings with a skimmer to a sieve and set aside to
cool ; prepare a crdme f ran9aise au chocolat or vanille (see Cream)
in a plain form ; when cold turn the cream onto a dish, lay the snow
eggs in a circle around it and serve with vanilla sauce.

RICE PUDDINGS AND DISHES MADE OP

RICE POR DESSERT.

481. To Prepare Rice Flour. — Pick out all the yellow ker-
nels of a quantity of .rice and wash it several times in warm water,
rubbing it well between the fingers ; drain the water off and pour
boiling water over it ; let it stand until nearly cold ; then pour it
into a colander and pour cold water over it ; when well drained rub
the rice between a towel, spread out on shallow tin pans or on
thick brown paper and let it dry in a lukewarm oven ; when com-
pletely dry pound it to a powder in a wedged wooden mortar; it
may then be put away in jars for use ; or pound the rice while wet,

132 DESSERTS AND SALADS.

then dry and rub it through a sieve. Another way is to grind the
rice in a coffee mill.

482. Bice Beignets. — Wash H pound rice, put it with cold
water over the fire and boil for a few minutes ; drain in a colander
and rinse with cold water ; return the rice to saucepan and add 5
cups milk, 4 tablespoonfuls sugar, H tablespoonful butter and H
teaspoonf ul salt ; boil until tender ; then mix it with 3 well beaten
eggs ; spread it evenly a finger thick onto buttered tin pans and set
aside ; when cold cut the rice into rounds or square pieces, dip them
in beaten egg and bread crumbs and fry in boiling lard ; serve with
wine or fruit sauce. Some finely chopped almonds may be boiled
in the rice.

483, Bice Pears. — Parboil }i pound rice in water, drain in a
colander and rinse with cold water; return it to the saucepan, add
1 pint milk, a little salt, 2 tablespoonfuls sugar, 1 tablespoonful
butter, a little grated lemon peel and boil slowly till done ; remove
the rice from the fire ; when cooled off add the yolks of 3 eggs and
1 tablespoonful finely chopped almonds ; spread this rice onto a long
dish and when cold divide it into equal parts with a spoon the size
of an egg ; form them into the shape of a pear and press a preserved
cherry or a little marmalade in the center of each ; roll them first
into fine bread crumbs, then into the beaten white of egg ; then roll
again in the bread crumbs and fry them a light brown in boiling
lard ; put a small piece of cinnamon in the end of each piece, to
form the stem, and serve hot with wine sauce.

484. Bice Beignets (witli Cliocolate). — Prepare H pound

rice the same as in foregoing recipe without the butter and add
while hot H pound grated chocolate ; spread the mixture evenly a
finger thick onto buttered tins and when cold cut it into small
rounds with a wineglass; dip them into beaten egg and bread
crumbs and fry in boiling lard ; dust them with sugar and serve
without sauce.

485. Bice Boiled with Baisins. — ^Place a saucepan with 1
cup rice over the fire, cover with cold water and boil for a few

BICE PUDDINGS, ETC. 133

minutes; drain in a colander and rinse with cold water; retam the
rice to saucepan again, add 1 quart milk, H teaspoonful salt, 1
tablespoonf ul sugar and boil 20 minutes ; then add J4 pound well
cleansed seedless raisins and boil till done ; serve dusted with sugar ;
or boil the rice in water instead of milk, add very little sugar,,
the raisins and a little salt and serve with meat.

486. Rice Coteletten, — Boil H pound rice in water 5 min-
utes, drain in a colander and rinse with cold water ; return it to the
fire and boil in milk with a little salt till tender and thick ; when
cold mix it with 2 eggs and 2 ounces melted butter ; form the rice
into cotelettens, brush over with egg, sprinkle with fine bread
crumbs and fry in H butter and H lard a light brown ; dust them
with sugar and serve with stewed fruit. If the cotelettes are to be
sweet add some sugar, finely chopped almonds, the grated rind of 1
lemon, a little rum or rose water and fry the same way as above
recipe ; served with wine, lemon, cream, chocolate or fruit sauce.

487. Bice i, la Creole. — ^Parboil H pound rice in water and
drain and rinse with cold water ; boil it in IH quarts sweet cream
or milk and a little salt; when done sweeten with 2 tablespoonfuls
sugar and flavor with 1 teaspoonful vanilla extract ; in the mean-
time put 2 tablespoonfuls sugar in a pan and let it roast to a cara-
mel, stirring constantly; dissolve it with a little water; add this to
the rice, put on a round flat dish, sprinkle with sugar and hold a red
hot shovel over for a few minutes to glaze it.

488. Lemon Bice. — Place a saucepan with H cup rice over
the fire, boil 5 minutes and drain and rinse with cold water; re-
turn the rice to saucepan, add 1 pint milk, H teaspoonful salt and
boil until tender; when done add 2 tablespoonfuls sugar; put it in-
to a blanc- mange mould and let it stand till cold; peel a lemon
very thin, cut the peel into shreds about Ji inch in length and
as fine as possible, put them into a saucepan, cover with water and
boil Ji hour, changing the water 3 times ; lest they should be bitter
pour about 1 teacupf ul fresh water upon them ; squeeze and strain
the juice of the lemon, add it with 1 cup sugar to the water and

134 DESSERTS AND SALADS.

shreds and let it stew gently for H hour; then set aside to
cool ; having turned out the jellied rice into a glass dish, pour the
syrup gradually over it, taking care that the little shreds of the
peel are equally distributed over the whole.

489. Rice k la fran^aiso. — Put !4 pound well washed rioe
over the fire with cold water, boil 3 minutes, drain in a colan-
der and rinse with cold water ; return the rice to saucepan, add 5
cups milk, H teaspoonful salt, ^ tablespoonf nl butter and boil till
nearly done ; then add 8 finely pounded bitter macaroons, 2 table-
spoonfuls finely cut candied orange peel, H cup preserved cherries
freed from the pits and cut fine and a little orange water; put the
rice when done on a round flat dish, sprinkle with sugar, hold a red
hot shovel over to glaze and serve with wine sauce.

490. Bice Cherry. — ^Prepare 1 quart cherry sauce as follows: —
Boil 1 pound sour cherries in 1 quart water, crack some of the stones
so as to obtain the flavor from the pits and add a piece of cinnamon,
the peel of 1 lemon, H pint wine and a few pounded bitter almonds ;
sugar to taste ; when done stir it through a fine sieve, return the
sauce to saucepan and add i4 pound rice which has been previously
well washed and boiled in water with a little salt for 5 minutes ;
then drain and rinse with cold water ; boil the rice in the cherry
sauce till tender; remove from the fire, mix it with the yolks of 6
eggs and when cold add the whites beaten to a stiff froth ; rinse out
a mould with cold water, sprinkle the inside with granulated sugar,
fill in the rice and set it on ice for 2 hours ; then serve with or with-
out sweet cream or vanilla sauce.

491. Poor Man's Bice Pudding. — ^Place a saucepan with 3
tablespoonfuls rice and cold water over the fire, boil 5 minutes,
drain the rice in a sieve and rinse with cold water ; put the rice in a
pudding dish with 1 quart milk, H teaspoonful salt, 3 tablespoon-
fuls sugar and 1 teaspoonful essence of lemon ; bake in a slow oven
till the rice is real soft and serve when cold.

492. Bice Custard Pudding.^-Place in a saucepan 3H
tablespoonfuls rice, cover with cold water, boil 5 minutes, drain in

RICE PUDDINGS, ETC. 135

a colander and rinse with cold water; return it to saucepan, add 1
pint milk, H teaspoonful salt and boil till tender; when cold mix it
with 3 well beaten eggs, 3 tablespoonf uls sugar,- 1 pint milk and a
teaspoonful of lemon essence ; put this into a pudding dish, lay 1
tablespoonf ul butter in small bits on top of it, grate nutmeg over
and bake till the custard is set ; H cup seedless raisins may be added
to the pudding if liked ; serve without sauce.

493. Bice Pudding (Minutatim). — ^Place a saucepan with H
pound rice covered with cold water over the fire, let it boil a few
minutes, pour into a colander and rinse with cold water ; return rice
to saucepan, add 1 pint milk, }4 teaspoonful salt, H tablespoonful
butter and boil slowly till tender ; transfer the rice to a dish and
when cold mix it with 2 tablespoonfuls sugar, )i cup milk, the
finely chopped peel of 1 lemon, the yolks of 3 eggs and lastly the
whites beaten to a stiff froth ; butter some small cups or moulds,
line them with a few pieces of citron cut into small, thin slices, fill
the cups 3 parts full with the rice mixture and bake in the oven ;
when done turn them onto a long dish, with a little jelly onto each
one, and serve with lemon or fruit sauce.

494. Rice Snowballs. — ^Put 1 cup rice covered with cold
water over the fire, boil 5 minutes, drain in a colander and rinse
with cold water ; return rice to saucepan, add t quart milk, a little
butter, 2 tablespoonfuls sugar, K teaspoonful salt and boil slowly
till tender ; add a flavoring of essence of almonds ; when the. rice is
done put into teacups and let it remain till cold ; then turn the rice
out in a glass dish, pour over a cold custard and on the top of each
ball place a small piece of bright colored preserves or jelly. Note, —
The custard may be served separate in a saucer with the balls, but
the flavoring of it should correspond with the rice. Vanilla or
lemon essence may be used instead of almond.

495. Cold Bice Flonr Pudding.— Let 1 ^ pints milk come
to a boil, add 4 tablespoonfuls rice flour, mix with H pint cold
milk and stir for 10 minutes over the fire ; beat up the yolks of 5
eggs and add them with 2 tablespoonfuls orange water to the rice

136 DESSERTS AND SALADS.

mixture; add lastly the whites beaten to a stiff froth; rinse out a
mould with water; sprinkle with coarse sugar, pour in the pudding
and put the form either on ice or in cold water; when cold turn it
onto a dish and serve with fruit sauce.

496. Bice Soufl^e. — Place a saucepan with 1 cup milk and %
tablespoonf ul butter over the fire ; when it boils mix 1 cup rice flour
with milk, add it to the boiling milk and stir constantly ; continue
stirring until it forms into a smooth paste and loosens itself from
the bottom of saucepan ; transfer the rice mixture to a dish to cool ;
stir 1 tablespoonful butter to a cream and add alternately the yolks
of 5 eggs, 5 tablespoonf uls sugar and the rice paste ; add lastly the
grated rind of 1 lemon and the 5 whites beaten to a stiff froth ; pour
the whole into a buttered soufl^e or pudding dish and bake % hour
in a moderate oven ; all soufl^es should be served immediately on
being taken out of the oven, or they will sink and be nothing more
than an ordinary pudding ; when done take it out, sprinkle pow-
dered sugar over and send the soufl^e to table in the dish in which
it was baked, either with a napkin pinned around or inclosed in a
more ornamental dish ; serve with wine, cream, raspberry or cherry
sauce.

497. Bice Flour Pudding (colored). — Place a saucepan with
2 cups milk, 4 tablespoonf uls sugar, the grated rind of 1 lemon and
3i teaspoonf ul salt over the fire ; as soon as it boils mix 4 tablespoon-
f uls rice flour with 1 cup milk, stir into the boiling milk and stir con-
stantly about 10 minutes ; set the saucepan into a vessel of hot water,
to keep warm ; place another saucepan over the fire with 3 cups
fruit juice, % currant and % raepberry; when it boils mix 4 table-
spoonfuls rice flour with 1 cup claret, add it with 1 Ji cups sugar to
the boiling juice and boil, stirring constantly, till contents form a
smooth paste ; then take a handsome form, brush the inside with
almonds or fine olive oil, sprinkle with coarse sugar and fill the
rice mixture in alternate layers with a wet spoon into the form — ^first
the white, then the red, and so on until form is filled ; smooth each
layer evenly with the wet spoon ; in serving turn it out carefully

RICE PUDDINGS, ETC. 137

and lay a border of whipped cream around it. This makes a very
handsome dish. Half the above quantities will be sufficient for a
family of 8 persons.

498. Rose Rice Pudding. — Place a saucepan with 1 cup
water and 2 cups currant or raspberry juice over the fire, add a
piece of cinnamon and when it boils mix 4 tablespoonf uls rice flour
with 1 cup water ; add it to the boiling water, stirring constantly,
and boil about 10 minutes ; remove the cinnamon and sweeten with
sugar to taste ; rinse out a form with water, sprinkle with sugar,
pour in the contents and place the form on ice ; when cold turn it
out on a dish and lay whipped cream flavored with vanilla around
it ; or serve with vanilla sauce.

499. Cold Rice Pudding (with Almonds) .—Put H pound

rice covered with cold water over the fire, boil a few minutes and
drain in a colander ; return the rice to saucepan, add 1 quart milk,
H teaspoonf ul salt and boil till nearly tender ; then add 1 cup finely
chopped almonds, 2 tablespoonf uls sugar and boil till done ; rinse
out a melon-shaped form, sprinkle with coarse sugar, pour in the
rice when nearly cold and set it aside to cool ; in serving turn it out
on a glass dish and serve with cold cream or fruit sauce.

500. Rice Snowballs (with Apples). — Place a saucepan with
14 pound rice covered with cold water over the fire, boil 5 minutes,
drain in a colander and rinse with cold water ; return rice to sauce-
pan, add H teaspoonf ul salt, 1 quart milk and boil till nearly done ;
then set aside to cool ; pare and core 6 large apples (greenings or
pippins are the best) and put into each apple a little butter, sugar
and finely chopped lemon peel ; take 6 small, square pieces of white
muslin, such as is used for apple dumplings, dip into hot water and
dust them with flour ; spread over each cloth a layer of boiled rice
about H inch thick, put an apple in the center of each one, fold the
cloth with the rice around it so that the apple is covered with the
rice, drop them into boiling water and boil H hour ; serve with wine
or lemon sauce.

138 DESSERTS AND SALADS.

601. Bice kalte Shale (with Wine).— Boil 1 cup sugar with

3 cupB water and the peel of 1 lemon for 10 minutes , when cold add
1 bottle white wine, the juice of 2 lemons and ^i pound rice which
has been boiled in 2 waters till tender; place the kalte Shale on ice
till wanted.

602. Bice Badetzky. — Put M pound rice covered with cold

water over the iire, boil 5 minutes, drain in a colander and rinse
with cold water ; return rice to saucepan, cover with water, add %,
teaspoonf ul salt and boil till done and thick ; in the meantime melt
}i tablespoonf ul butter and add 4 tablespoonf uls sugar ; stir this
over the fire till light brown ; then add 3 tablespoonf uls boiling
water and the juice of 1 orange and 1 lemon ; let it boil up, add the
rice and let it remain a little longer over the fire ; remove from, the
fire, mix it with 3 tablespoonfuls rum and put it on a glass dish in
layers with fruit marmalade between it; let the last layer be rice;
cover with the whites of 3 eggs beaten to a froth, sweeten with
sugar and flavor with vanilla ; sprinkle over some finely chopped
almonds, set it for a few minutes in oven, to take color, and serve
when cold.

603. Bice (with Strawberries)* — Parboil % pound rice,

drain in a colander and nnse with cold water ; return the rice to
saucepan, cover it with water, add the juice of 2 lemons, the peel
of 1 and boil till done, but in such a manner that the kernels remain
whole ; let it drain on a sieve ; then put it in a dish and pour over 1
pint boiling sugar syrup ; when cold arrange the rice on a glass dish
in the form of a pyramid with layers of sugared strawberries be-
tween and decorate the whole with large strawberries.

604. Bice (with Apples). — Parboil % pound rice in water,

drain in a colander and rinse with cold water ; then place it over
the fire with 1 quart milk, add M teaspoonf ul salt, a piece of cinna-
mon and boil till tender ; transfer the rice to a dish and set it aside
to cool ; in the meantime pare and cut fine 6 large apples (either
greenings, pippins or Baldwin's) ; put them on a soup plate, sprin«
kle with sugar, a little cinnamon, the grated rind of 1 lemon and

RICE PUDDINGS, ETC. 139

a pinch of cloves ; cover them with another plate and let them stand
nntil the rice is cold ; next butter a deep pudding dish and put the
apples in the bottom of it ; then stir 2 tablespoonf uls butter with
2 tablespoonf uls sugar to a cream and add alternately the rice (by
spoonfuls) and the yolks of 5 eggs, a little cinnamon and the fine-
ly chopped peel of 1 lemon ; add lastly the whites beaten to a stiff
froth ; spread the rice evenly over the apples, put small pieces of
butter over and then sprinkle over some sugar and finely chopped
almonds ; bake 1 hour in a medium hot oven ; serve with or with-
out wine sauce.

505. Biee (with Marmalade). — Boil H pound rice the same

as in foregoing recipe and press it through a sieve ; when cold stir
H pound butter with H cup sugar to a cream and add by degrees
the yolks of 6 eggs, the rice and lastly the whites beaten to a stiff
froth ; fill this mixture into a well buttered pudding dish with layers
of fruit marmalade between the rice (let the last layer be rice) and
. bake in a medium hot oven ^ hour ; send to 'table sprinkled with
sugar and serve with or without sauce.

606. Biee (dressed with Sugar and Cinnamon). — Place a

saucepan with 1 cup rice covered with cold water over the fire and
boil 5 minutes ; pour the rice into a sieve to drain and rinse with
fresh water ; return it to saucepan, add H teaspoonf ul salt, 1 quart
milk and boil slowly till done ; if the rice should be too thick add
more milk ; when done fill the rice into a deep dish, lay small pieces
of butter all over the top and sprinkle thickly with sugar into which
a little cinnamon has been mixed ; serve as a dessert.

607. Fine Bice Padding (with Oranges) .—Wash H pound

rice in several waters, put in a saucepan covered with water and
boil 10 minutes ; drain in a colander and rinse with water ; boil H
pint white wine with H pound sugar, the grated rind and juice of 1
lemon and ^ pint water for 5 minutes ^ add the rice and boil till
tender ; when done transfer the rice to a dish to cool ; place a sauce-
pan in a vessel of hot water with H teaspoonf ui cornstarch, H
pint white wine, 3 eggs, 4 tablespoonfuls sugar, the juice of 1

140 DESSERTS AND SALADS.

lemon and H ounce gelatine soaked in cold water; stir this oyer
t£e fire with an egg beater until just about to boil ; remove in-
stantly from the fire and stir for a few minutes longer ; then set it
aside to cool ; rinse a nicely shaped mould with cold water, sprinkle
with coarse sugar and set it into cracked ice ; put in first a layer of
rice, then a layer of oran£;e8 which have been peeled, cut into slices
and freed of their pits, sprinkle with sugar, pour some of the wine
sauce over it and continue alternately with the layers until the form
is filled ; let it stand in ice over night ; in serving turn the rice onto
a dish and garnish with sugared oranges.

608. Fried Bice. — Place H pound washed rice in a saucepan
with cold water over the fire and boil 5 minutes ; drain in a colan-
der, return rice to saucepan, add 1 quart milk, ^ teaspoonful salt
and boil slowly till tender ; when done remove from the fire, mix
with the yolks of 2 eggs and spread it on a fiat dish ; when cold cut
it into strips 1 inch wide and 2 inches long, brush them over with
the beaten whites of eggs, sprinkle with fine bread crumbs or
cracker dust and fry in }i butter and H lard to a fine golden color ;
serve on a hot dish dusted with sugar.

509. Rice Pudding (baked). — Soak H pound rice for 1 hour
in water, drain and boil it in water 15 minutes; pour the rice onto
a sieve and after draining it well return to saucepan ; add 1 quart
milk, ?i teaspoonful salt and boil till tender ; add 3 ounces butter,
/i pound sugar and the grated rind of 1 lemon ; when cold mix it
with the yolks of 6 eggs, H cup finely chopped almonds and
3 tablespoonf uls finely cut citron ; add lastly the whites beaten
to a stiflP froth ; fill the whole into a well buttered pudding dish
and bake 1 hour in a medium hot oven ; serve with fruit sauce.

510. Boiled Bice Pudding. — Place a saucepan with H pound
rice covered with cold water over the fire and let it boil 5 minutes;
then pour it into a colander and rinse with cold water; return the
rice to saucepan, add 1 quart milk, a piece of cinnamon, the peel of
1 lemon, 1 teaspoonful salt and boil slowly till tender (but the ker-
nels must be whole) ; when cold stir H pound butter with 1 cup

EICE PUDDINGS, ETC. 141

sugar to a cream and add 1 cup finely chopped almonds, 1 cup
stoneless raisins, 1 tablespoonful finely cut preserved orange peel
and the yolks of 8 eggs ; add the rice and lastly the 8 whites beaten
to a stiff froth ; fill the mixture into a well buttered pudding form
and boil 2 hours ; serve with wine cream sauce made as follows : —
Place a saucepan over the fire with 1 pint white wine, the yolks of
3 eggs, 1 teaspoonful cornstarch, the peel of 1 lemon and 4 table-
spoonfuls sugar ; stir this with an egg beater until just about to
boil ; then remove it instantly from the fire, beat the whites to a
stiff froth and mix it with the sauce ; or send cherry sauce to table
with it (see Sauce). This pudding is sufficient for 12 persons. If
a smaller one is desired use half the quantities.

611. Rice Flonr Pudding. — Take 1 pint milk, 2 small cups
rice flour, 3 tablespoonfuls butter, the grated rind of 1 lemon, 8
eggs, whites and yolks beaten separately, 4 tablespoonfuls sugar, 2
tablespoonfuls finely cut citron and H teaspoonful salt; put the
milk with H of the butter over the fire ; mix the rice flour with a
little cold water or milk, add the salt and when the milk boils stir
the flour into it ; stir until the contents have formed into a smooth
paste and loosens itself from the bottom of saucepan ; remove it
from the fire and set aside to cool ; stir the remaining butter to a
cream and add alternately the sugar, the yolks and the rice dough
(by a spoonful at a time) ; add the lemon, the citron and lastly the
whites of eggs beaten to a stiff froth; blend all well together; have
ready a pudding form well buttered and sprinkled with bread
crumbs, fill it with the mixture and boil 2 hours ; serve with wine
or cream sauce the same as in foregoing recipe ; sufficient for a
family of 10 persons,

512. Biee Flour Pudding (baked).— Place a saucepan with
1 pint milk and 1 tablespoonful butter over the fire and when it
boils stir into the boiling milk sufficient rice flour to make a smooth
dough that loosens itself from the bottom of saucepan ; then remove
it from the fire and set aside to cool ; stir 1 tablespoonful butter
to a cream and add by degrees the yolks of 5 eggs, 5 tablespoonfuls
sugar, the grated rind of 1 lemon, the dough of rice flour and lastly

142 DESSERTS AND SALADS.

the stiff froth of the 5 eggs; bake H hour; serve with wine
cream sauce.

513. Biee Pudding (baked). — Place a saucepan with H
pound rice covered with cold water over the fire, let it boil a
few minutes, pour the rice into a colander and rinse with cold water;
return it to saucepan, add 1 quart milk, H teaspoonf ul salt, 1 table-
spoonful butter, a piece of cinnamon, the peel of 1 lemon an4 boil
slowly till tender ; when done remove the rice from fire and let it
cool a little ; stir the yolks of 4 eggs with 3 tablespoonf uls sugar
to a cream ; mix it with the rice, remove the lemon arid cinnamon
and add lastlv the whites beaten to a stiff froth ; fill the mixture in-
to a form which has been well buttered and sprinkled with bread
crumbs and bake 1 hour in a medium hot oven ; when done turn the
pudding onto a round plate and serve with fruit sauce.

514. Biee Pudding (with Peaches). — Cut 12 large peaches

in halves and peel and boil them in H pound sugar syrup ; crack the
stones, take out the pits, remove the brown skins and boil the pits
with the peaches ; when done transfer the fruit to a dish and set
aside to cool; put H pound rice with cold water over the fire and
let it boil up;diBin in a sieve and rinse with cold water; return
rice to saucepan with 1 pint sweet cream and boil till tender, but in
such a way as to leave the kernels remain whole ; when cold mix the
rice with 5 tablespoonfuls -sugar, 1 teaspoonful vanilla extract, H
pint maraschino and 1 H ounces gelatine ; put the dish in cracked
ice and stir 1 pint whipped cream through it ; fill into a form, cover
tightly, pack it in cracked ice with rock salt sprinkled between
it so that the whole form is completely covered with ice; let it re-
main thus for 2 hours ; in serving dip the form in hot water, turn
the pudding onto a round dish, lay the peaches all over it and the
pits on top of peaches ; pour the syrup around it and serve. Rice
with apples, pears, apricots or any kind of fruit may be made in
the same manner.

515. Bice Pudding & la Palerino.— Put H pound rice with

cold water over the fire, boil 3 minutes, pour it into a sieve and

RICE PUDDINGS, ETC, 143

rinse with cold water; return the rice to saucepan, add 1 bottle
white wine, the juice of 4 oranges and ^i pound sugar and boil
slowly till tender ; add 1 % ounces gelatine which has been soaked
in cold water and stir both till it begins to thicken ; in the mean-
time cut some preserved pineapples into small dice ; boil 6 ounces
seedless raisins in sugar syrup till tender ; put them with yi pint
preserved cherries on a sieve to drain; thin }i pound apricot
marmalade with a little water, add it with the pineapples, raisins and
cherries to the rice and lastly stir 1 quart whipped cream through
it ; fill the mixture into a pudding form, pack it in ice and rock salt
and let freeze for 4 hours ; in serving dip the form in hot water,
turn its contents onto a round dish, lay preserved apricots around it
and put on top some whipped cream, so as to make this fine dish as
tempting as possible.

516. Bice & la Malte. — Boil 1 pound rice 5 minutes, drain in
a sieve and rinse with cold water ; return rice to saucepan, cover
with water and boil till tender, but in such a way that the kernels
remain whole; pour the rice in a sieve and let the water drain off;
rub off the skin of 6 oranges with loaf sugar and pound the sugar
fine ; then peel the oranges, divide them into quarters, remove the
pits and lay the fruit on a dish ; sprinkle 6 tablespoonf uls sugar over
and set them aside in a cool place ; press the juice from 6 oranges ; put
the rice with 1 % pints white wine in saucepan, add H pound sugar
and boil till thick ; add the orange juice and the juice of 1 lemon,
let it boil a few minutes longer, remove from the fire and stir the
orange sugar into it ; rinse out a form with white wine, pour in the
rice mixture and when cold put it on ice for 3 hours ; in serving
turn it out on a round dish and garnish with the orange quarters ;
boil the juice of 3 oranges with ^ cup sugar and H cup water to a
syrup ; when cold pour some over the rice and serve the rest in a
sauciere with the pudding.

517. Bice Pudding i la Wellington.— Boil K pound rice

for 15 minutes in water, drain it in a sieve and rinse with cold
water ; return rice to saucepan, add % bottle Rhine wine, the peel
of 1 lemon, the juice of 3 lemons and sweeten with sugar; when

1 44 DESSERTS AND SALADS.

done pour it into a border form and set it in a cool place ; in serv-
ing turn it onto a round dish, decorate with preserved or stewed
cherries and pour a little white syrup over the rice ; have ready a
plombi^re of frozen raspberry ice in a high pointed form and put it
in the center of the rice.

518. Biee Pudding (with Pineapple). — ^Take a sponge cake
(one that was baked in a round form), hollow it out about IM
inches, pour some Madeira wine over and sprinkle with finely
chopped almonds ; set it in a cool oven to dry a little ; then place it
on a round dish with a fine napkin and cut it down to ^ its height
into 12 pieces ; boil H pound rice 5 minutes in water, drain and
rinse with cold water ; return rice to saucepan and boil it in water
till nearly done ; pour it onto a sieve and drain off the water ; then
return it again to saucepan with some pineapple syrup and boil till
done ; mix a few tablespoon fuls finely cut pineapple with it, fill the
rice (half warm) into the sponge cake and decorate with slices of
pineapple and preserved red cherries; serve with apricot sauce.
Preserved pineapple may be used for this.

619. Rice Pudding (with Apples). — Put )i pound rice in a

saucepan with cold water, let it boil 5 minutes, drain in a colander
and rinse with cold water ; return rice to saucepan, add 1 pint milk,
}4 tablespoonful butter, H teaspoonful salt and boil till tender;
pour into a dish to cool ; stir 2 tablespoonf uls butter to a cream with
4 tablespoon fuls sugar and add by degrees the yolks of 6 eggs and
the rice ; add 2 tablespoonf uls rum and a finely minced lemon peel ;
beat the whites to a stiff froth and add them to the mixture ; pare
and cut into quarters 8 large tart apples; put peels and cores in a
saucepan, cover with water, place over the fire and boil till tender;
strain through a jelly bag; put the liquor in a saucepan and boil 5
minutes ; add 1 cup sugar, the rind and juice of 1 lemon and when
it boils put in the apples ; boil nearly done ; remove them with a
skimmer and put into a dish to cool ; butter a pudding dish and
sprinkle with bread crumbs; put in H the rice mixture, lay over
this the apples and over them the remaining ^ of rice ; lay a few
pieces of butter on top, sprinkle with a little sugar and cinnamon

RIOE PUDDINGS, ETC. 146

and bake 1 honr in a medium hot oven ; serve with the syrap. Half
the above quantities will be sufficient for a family of 6.

620. Bice Pudding (with Cherries).— Put % pound rioe in

a saucepan, cover with cold water, boil 3 minutes, drain in a colan-
der and rinse with cold water; return rice to saucepan, add 5 cupM
milk, H teaspoonf ul salt and boil slowly till tender (the kernels
must remain whole) ; transfer it to a dish and when cold stir ^i
pound butter to a cream, add alternately 4 tablespoonf uls sugar,
the yolks of 6 eggs, the rice and lastly the whites beaten to a stiff
froth ; butter a deep pudding dish and sprinkle with bread crumbs ;
put in a layer of rice mixture, then a layer of cherries which have
been previously freed from the pits, stewed with sugar and drained
on a sieve ; or take preserved cherries, drain off the liquor and put
them between the layers of rice till the dish is filled ; let the last
layer be rice; bake 1 hour in a medium hot oven; when done decor*
ate the top with preserved or stewed cherries and send a cherry
sauce to table with it. Rice pudding with apricots or peaches may
be made the same way.

621. Bice Pudding (with Almonds). — ^Prepare the rice the

same as in foregoing recipe ; when cold stir }i pound butter to a
cream, add 3^ pound sugar, the grated rind of 1 lemon, 1 cup finely
chopped or ground almonds, the yolks of 6 eggs, the rice and lastly
the whites beaten to a stiff froth ; fill the mixture into a well but-
tered form and bake 1 hour; when done dust it with powdered sugar
and serve with fruit or wine sauce.

522. Lemon Bice Pudding. — ^Let K cup rice come to a boil,

drain in a colander and rinse with cold water; return the rice to
saucepan, add 1 cup milk, 3i teaspoonf ul salt and boil till tender;
when done pour it into a dish and set aside to cool ; stir 1 table-
spoonful butter to a cream, add the yolks of 4 eggs, 2 tablespoonf uls
sugar, then the rice and the grated rind of 1 lemon ; whip the juice
of 1 lemon with the whites of 4 eggs to a froth, stir into the rice
mixture, put it in a well buttered pudding dish and bake }i hour;

serve with wine sauce.
10

146 DESSERTS AND SALADS.

523. Bice Scallop. — ^Place a Baacepan with H, pound rice and
cold water over the fire, boil 5 minutes and drain in a colander; re-
turn rice to saucepan, add 1 quart milk, H teaspoonf ul salt, a
small piece of butter and boil till rice is soft and thick ; pare, core
and slice fine 10 large apples, put them in a saucepan with 1 table-
spoonful butter, 2 tablespoonfuls finely cut citron, H cup well
cleansed currants, % cup sugar and stew slowly until apples are soft ;
add a cup currant jelly or fruit marmalade and set aside to cool ;
butter a pudding dish, put in a layer of rice and over it a layer of
apples ; continue in this way alternately with rice and apples till all
are used; let the last layer be ^ce; put little pieces of butter all
over the top of rice and bake ^ hour; serve either hot or cold.

624. Cream of Bice Flour. — Mix in a saucepan 4 tablespoon-
fuls rice flour with 1 quart milk and add 4 tablespoonfuls sugar, 1
ounce finely cut orange peel, the yolks of 6 eggs and the grated
rind of 1 lemon ; stir this over the fire until it begins to boil ; re-
move it from the fire, add the whites beaten to a stiff froth and
serve it when cold in a glass dish ; sprinkle it with sugar, hold a
red hot shovel over to brown the sugar and serve without sauce.

626. Bice kalte Shale (with Cream).— Put H pound rice

with cold water over the fire, boil 5 minutes, drain in a colan-
der and rinse with cold water; return rice to saucepan and add 1
quart milk, % teaspoonful salt, a piece of cinnamon and a little
vanilla and lemon peel ; when done remove peel and cinnamon and
add the yolks of 4 eggs and 1 quart boiling hot cream ; sweeten to
taste and serve when cold. Note. — Milk may be substituted for
cream.

626. Bice Jelly. — ^Mix H pound rice flour with 1 quart milk
and add }i pound sugar, }i ounce gelatine which has oeen soaked
for a few minutes in cold water, 6 pounded bitter almonds and a
little lemon peel ; stir this over the fire constantly and boil 15
minutes ; remove lemon peel, fill the mixture into a form which has
been well rinsed out with cold water and sprinkled with sugar and

RICE PUDDINGS, ETC. 147

set the form on Ice to cool ; in serving turn the jelly out onto a
dish and send fruit syrup to table with it.

637. Apples with Bice Border. — Place a saucepan with H
pound rice covered with cold water over the fire, boil a few min-
utes, drain the rice in a colander and rinse with cold water; then
return it to saucepan, cover with 1 pint milk and boil till tender
and thick ; then stir through it carefully 1 tablespoonf ul butter, 3
tablespoonfuls sugar, the grated rind of H lemon and the yolks of
2 eggs ; next butter a mould (special moulds are made for rice
border), fill it with rice and set in a warm place for 10 minutes;
pare 12 small tart apples, remove the cores without breaking the
fruit and boil them in sugar syrup with 1 tablespoonful apricot
marmalade or fruit jelly ; turn the rice border onto a dish and lay
little pieces of currant jelly on top of it; pile the apples high up in
the center ; reduce the syrup by boiling a little longer and pour it
over the apples* Pears, peaches, apricots and cherries the same
way. Preserved fruit may also be used.

638. Bice Cream. — Boil 6 ounces parboiled rice in 3 cups
sweet cream and a little salt till tender; when done mix it with H
ounce gelatine which has been soaked in cold water; when this is
well mixed with the rice remove it from the fire, add the well
beaten yolks of 6 eggs, 3 or 4 tablespoonfuls sugar and when cold
add 1 glass maraschino and the 6 whites beaten to a stiff froth ; fill
this into a form and place it on ice to get firm ; in serving turn the
cream onto a glass dish and garnish with macaroons.

639. Bice Cream (with Chocolate). — Place 6 ounces well

washed rice with cold water over the fire, boil for a few minutes,
drain in a colander and rinse with cold water ; return rice to sauce-
pan, add 3 cups sweet cream, }i teaspoonful salt and boil till
tender; then mix with 1 ounce gelatine which has been soaked for
5 minutes in cold water; also add 6 tablespoonfuls sugar, 1 tea-
spoonful vanilla extract, H pound finely grated chocolate and when
cold add 1 pint whipped cream ; fill the mixture into a form, bury
the form in finely cracked ice with a little rock salt sprinkled

148 DESSERTS AND SALADS.

between and let it remain 4 hours ; in serving dip the form into hot
water and turn the cream onto a glass dish. Notb. — The choco-
late may be left out of the cream and a chocolate sauce served with it.

530. Bice Cream (with Fruit).— Put 6 ounces well washed
rice with <$old water over the fire, let it boil a few minutes and
drain and rinse it with cold water; return the rice to saucepan, add
3 cups sweet cream, a little salt and boil till done; when cold mix
it with 3 tablespoonfuls sugar, the grated rind of 1 lemon and H
ounce gelatine soaked in cold water ; when nearly cold add 1 pint
whipped cream and put the mixture into a form with layers of pre-
served fruit, such as cherries, peaches, plums, etc. , between it ; set
the form into a pail with layers of cracked ice and rock salt
sprinkled between ; the form should be entirely covered with ice ;
set in a cold place for 4 hours ; in serving turn the cream out of the
form onto a glass dish and garnish with fruit jelly.

631. Bice Croquettes (served with Sauce as Dessert).—

Parboil H pound rice for a few minutes in water and drain in a
colander; return the rice to saucepan with 1 pint milk, 3 tablespoon-
fuls sugar, H tablespoonf ul butter, }i teaspoonful salt and boil till
tender ; when done remove it from the fire and mix with the yolks
of 3 or 4 eggs, the grated rind of 1 lemon and set it aside to cool ;
form the mixture into balls the size of a walnut, dip them into
beaten white of eggs, roll them in zwieback crumbs and fry in
boiling lard ; serve with wine sauce.

532. Brioche Dough. — Put 1 pound fiour into a dish, add H
teaspoonful salt, make a hollow in the center, pour 1 cup warm
milk in which 1 yeast cake has been dissolved into the center, mix
it with some of the flour and set in a warm place for 1 hour; then
stir K pound butter to a cream and add by degrees 2 eggs ; mix
this with the flour and yeast to a soft dough, cover and let it rise to
double its height in a warm place ; then work it through once more,
roll it out with a rolling pin about i of an inch in thickness, cut it
into rounds with a tumbler and put in the center either force meat,
fruit jelly or rice ; bend them over so that the edges meet ; wet them

RICE PUDDINGS, ETC. 149

with beaten egg and press the edges firmly together; set in a warm
place to rise ; then brush over with beaten egg^ dust with bread
crumbs and fry in hot lard.

533. Bice Brioche. — ^Prepare a brioche dough the same as in
foregoing recipe with the addition of 2 tablespoonf uls sugar and
the grated rind of 1 lemon ; while this is rising put 1 cup rice in a
saucepan with cold water over the fire, let it come to a boil, drain
in a sieve and rinse with cold water ; return the rice to saucepan, add
1 pint milk, ^ teaspoonf ul salt and boil till tender ; remove it from
the fire and when cold mix the rice with the beaten whites of 3 eggs,
3 tablespoonfuls sugar, 4 tablespoonfuls finely chopped almonds, 2
tablespoonf uls finely cut citron and H teaspoonf ul cinnamon ; when .
the dough has risen to double its height divide it into 2 equal parts
and roll each part out on a floured board to H inch in thickness ;
spread over each part an equal portion of the rice, fold together,
press the edges firmly, so that the rice cannot fall out, shape it in
the form of a long square and lay in buttered tin pans ; brush over
with the yolks of the 3 eggs, sprinkle thickly with finely chopped
almonds and dust with powdered sugar ; set in a warm place and let
it rise for H hour ; then bake in a medium hot oven about H hour ;
if the oven should be too hot cover with paper ; serve with the fol-
lowing sauce : — Stir 2 tablespoonfuls butter with 8 tablespoonfuls
powdered sugar to a cream and add 2 eggs, a little nutmeg and 4
tablespoonfuls rum with 1 teaspoonf ul vanilla ; stir until white ; put
the bowl which holds the mixture into a vessel of boiling water, stir
over the fire, add gradually 1 cup boiling water, stir to a creamy
sauce and serve. Note. — Half these quantities will be sufficient
for a family of 6 persons.

534. PoTeison (with Prunes). — Stew some dried prunes with
a stick of cinnamon and lemon peel ; sweeten with sugar and set
aHide to cool ; remove the pits and chop the prunes fine ; reduce the
liquor by boiling it down to H^ add the prunes and mix all together;
grate the crust from 3 or 4 milk rolls, cut them into slices about ^
of an inch in thickness, spread each slice with the prunes and lay 2
pieces together with the prunes between them ; after all the slices

150 D^;3SERTS AND SALADS.

have been prepared in this way lay them on a long plate, pour some
cold milk over and let them stand for H hour; then dip them first
in beaten egg and then in fine bread crumbs and fry in boiling lard;
serve them dusted with sugar.

535. Croquettes of Nadels. — Prepare some finely cut nudels
with 1 egg and the necessary fiour and boil them in milk with a
piece of butter, 2 tablespoonf uls sugar and a pinch of salt ; when
done transfer them to a dish and mix with the yolks of 3 eggs, the
grated rind of H lemon and 3 bitter macaroons broken into small
pieces ; set this mixture on ice and when cold form it into round
balls the size of an egg ; dip them in the white of egg^ then in boil-
ing lard and fry in boiling lard to a fine brown ; serve with wine or
fruit sauce.

636. Apple Croquettes. — ^Prepare a fine apple sauce, press it
through a sieve and add some finely chopped almonds and a little
vanilla ; bake some thin pancakes of eggs, milk and flour, spread
some of the apple sauce over each one, roll them up, turn the ends
over and fasten them with egg ; dip them first into beaten egg^ then
into fine zwiebach crumbs and fry in boiling lard to a nice golden
color ; dust them with powdered sugar and serve with a sauce made
of apple jelly thinned with vanilla liquor or maraschino.

537. Nudels (with Jelly). — Boil 2 cups home-made nudels
in salt water 15 minutes ; then drain in a colander, put the nudels
in a saucepan with 1 tablespoonful butter and toss them over the
fire till they are well mixed with the butter ; then put them in a
glass dish alternately with currant or apple jelly in layers between,
cover the top with jelly and serve. A cupful of freshly grated
cocoanut laid over the top of this dish and dotted with small bits
of jelly is a decided improvement.

538. Apple Scallop. — 1 pound bread crumbs, ^ cup sugar,
10 large greening or pippin apples and K cup butter; pare, quar-
ter and cut the apples into fine slices ; put H of the butter into a
pudding dish and let it melt ; then put in a layer of bread crumbs
and over them a thick layer of apples ; sprinkle over some sugar

COLD PUDDINGS MADE WITH MILK. 151

and lay little bits of batter over ; continue this way alternately with
bread crumbs, butter, apples and sugar till all is used ; let the last
layer be bread with bits of butter on top ; €Over the dish and bake
H hour; shortly before the scallop is done uncover the dish and
let it brown a little ; serve either hot or cold without sauce.

539. Nudel Scallop. — Prepare a nudel dough of 1 egg^H
teaspoonf ul butter, 1 tablespoonful water, a pinch of salt and suf-
ficient flour to make a stiff dough ; divide the dough into 4 parts,
roll each part out on a paste board as thinly as possible and let
them lay for 15 minutes; then cut each part into long strips IH
inches in width ; lay 4 strips on top of one another and cut them
fine, about as thick as a straw ; shake the nudels apart and spread
them on a board to dry for 1 hour ; then put them into boiling
salted water, boil 10 minutes and drain in a colander ; pare, core
and cut into fine slices 10 large greening apples ; put the apples in
a saucepan with 1 tablespoonful butter and H cup sugar, cover and
stew gently till they begin to soften ; remove them from fire, add
H cup apple or currant jelly and set aside to cool ; butter a pudding
dish and put in a layer of nudels ; lay little bits of butter over and
put over the nudels a layer of apples ; then nudels again ; continue
in this way till all is used ; let the last layer be nudels ; mix 3 eggs
with 1 cup milk, a little sugar and 1 teaspoonf ul vanilla ; pour it
over the nudels and bake X hour; serve either hot or cold. Note. —
Stewed prunes, peaches or cherries may be used instead of apples.
This may be served without sauce.

COLD PUDDINO-S MADE WITH MILK
640. Cocoanut Custard Padding^ No. 1. — 2 cups grated

cocoanut, 1 cup sugar, 5 eggs and 1 quart milk ; beat up the eggs
to a froth, add the sugar, stir until melted, then add milk and
cocoanut; butter a pudding dish, pour in the mixture and bake till
the custard thickens ; the best way to ascertain when pudding is
done is to place the handle of a teaspoon into the center of the pud-
ding; if it is thick remove instantly and set aside in a cool place;

152 DESSERTS AND SALADS.

serve when cold in the same dish in which it was baked, with a nap-
kin folded around, or place it in an ornamental dish.

541. Cocoanat Custard Padding^ No. 2.— Boil 3 cups milk

with 1 cup sugar ; dissolve 2 tablespoonf uls cornstarch in 1 cup cold
milk and add it to the milk ; continue the boiling for a few minutes
and remove from fire ; beat up the yolks of 4 eggs and after the
custard has cooled a little add them to it ; when cold beat the whites
to a stiff froth and stir them into the custard ; butter a pudding
dish and put in H the custard and a layer of macaroons ; then a
thick layer of cocoanut on top into which 2 tablespoonfuls sugar
have been mixed; bake in the oven to a delicate brown color; serve
cold without sauce.

543. Pudding k la Princess. — ^Take 1 pound any kind of
cake (sponge, pound, cup or raisin cake), which is several days
old, cut, it into slices and lay them in a glass dish ; put
on to each slice 1 teaspoonful currant or apple jelly and pour
h cup sherry wine and the juice of 1 lemon over; soak 1 ounce
gelatine in 1 cup milk 15 minutes ; place a saucepan over the fire
with 3 cups milk, M cup sugar, the yolks of 6 eggs and 1 ht tea-
spoonfuls vanilla extract ; stir this over the fire till nearly boiling ;
then add the gelatine by degrees, stirring constantly, but do not al-
low it to boil ; as soon as gelatine is melted remove it from the
fire, set the saucepan in cold water and stir its contents till cold;
pour the custard over the cake ; beat the 6 whites to a stiff froth
and beat into it gradually H cup currant, cranberry or apple jelly ;
spread this meringue over the custard and dot it with little bits of
jelly laid on in a pattern. Half the above quantities will be suffi-
cient for a small family.

543. Cold Sponge Pudding. — Soak 1 ounce gelatine in 1
cup milk for 15 minutes; place a saucepan over the fire with the
yolks of 6 eggs, 3 cups milk, 6 tablespoonfuls sugar, 2 teaspoon-
f uls vanilla extract and stir with an egg beater till nearly boiling ;
add by degrees the gelatine, beating constantly ; remove from the
fire and set aside to cool, stirring it now and then ; when cold and

COLD PUDDINGS MADE WITH MILK. 163

beginning to thicken have the whites beaten to a stiff froth and
stir them lightly through the cream; rinse out a mould with cold
water, sprinkle the inside with sugar, pour in the mixture and set
in a cool place to form ; in serving loosen the edge on top with your
finger and turn the pudding onto a dish; serve with cold fruit or

claret wine sauce.

«

644. Chocolate Pudding. — Soak l ounce gelatine in 1
cup milk ; boil ^i pound grated chocolate in 1 cup water and
add 1 pint milk, the yolks of 3 eggs, 5 tablespoonfuls sugar and
the gelatine ; beat this with an ^^^ beater over the fire till nearly
boiling ; remove from the fire and set aside to cool, stirring it now
and then ; when cold and beginning to thicken add the beaten whites
of 6 eggs ; rinse a form with cold water, sprinkle with sugar, pour
in the mixture and set aside to form ; serve with vanilla sauce made
of the 3 remaining yolks.

545. Sago Pudding. — ^Boil 1 quart milk with a little salt and
while boiling sprinkle in slowly Ji pound sago ; continue the boiling
until the sago looks clear and is thick; when done remove the sauce-
pan to side of stove add 4 tablespoonfuls sugar; beat up the yolks
of 4 or 5 eggs with a little cold milk, add them to the sago and
while hot add the whites beaten to a stiff froth; turn it into a jelly
mould which has previously been rinsed with cold water and sprinkled
with sugar and place it on ice or in cold water till firm ; serve with
fruit or vanilla sauce.

546. Sago Pudding with Almonds is prepared the same as
in preceding recipe. While the sago is boiling add 1 cup finely chop-
ped almonds. Walnuts or hazel nuts may be used the same way.

547. Sago Pudding (Allemande).— Boil 1 quart milk with a

little salt and while boiling add slowly ^i pound best sago, M cup
finely chopped almonds and 4 tablespoonfuls sugar; continue the
boiling for 20 minutes longer, then remove the saucepan to side of
stove, add the beaten whites of 4 eggs and 1 teaspoonf ul lemon
extract ; pour the sago into a well rinsed and sugared jelly mould

154 DESSERTS AND SALADS.

I

and Het aside to cool ; put the 5 yolks with 3 cups milk, 1 teaspoon-
f ul cornstarch and 3 tablespoonfuls sugar over the fire and stir until
it begins to boil ; remove instantly, flavor with vanilla or lemon
essence and serve cold with the pudding.

548. Sago Meringue (with Apples). — Boil H pound sago in

1 quart milk Mrith a little salt and a little butter; in the meantime
pare and core 6 large apples, put them into a long tin pan with 1
quart boiling water, cover them with another pan and boil 5 min-
utes ; transfer the apples to a long-shaped pudding dish and put 1
teaspoonf ul jelly into each apple ; when the boiled sago is cold mix
it with the yolks of 4 eggs and 4 tablespoonfuls sugar ; pour this
over the apples and bake in the oven ; when done draw the pudding
to the front of oven ; have the 4 whites beaten to a stiff froth and
add 2 tablespoonfuls powdered sugar and a little essence of lemon ;
spread this over the pudding, close the oven and let the pudding
bake for a few minutes longer ; eat without sauce, either hot or
cold.

649. Sago Cream. — Put H pound sago with boiling water
over the fire, let it boil 5 minutes and drain on a sieve ; return the
sago to saucepan, add 3 pints water and boil slowly 1 ^i hours ; add
1 bottle claret, the juice of 2 lemons and the find of 1 ; add sufficient
sugar to sweeten and boil 14 hour more ; rinse out a jelly mould or
small cups with cold water, sprinkle them with sugar, fill them with
the sago cream and set in a cool place to get firm ; serve cold with
whipped cream or vanilla sauce ; or take currant juice instead of
wine and otherwise prepare the same as above ; when cold turn the
cream onto a glass dish, lay a border of whipped cream sweetened
with sugar and flavored with vanilla around it and serve without
sauce.

550. Botbe Orutze. — Stew H pound currants and ii pound
raspberries with % pint water about 20 minutes ; strain them through
a jelly bag; put the juice in a saucepan with the same . quantity of
water and add sufficient sugar to sweeten ; as soon as it begins to

COLD PUDDINGS MADE WITH MILK. 155

boil sprinkle in slowly some of the best sago, allowing 4 tablespoon-
fuls sago to 1 quart liquid ; add a piece of cinnamon and boil slowly
till sago is clear, which will take about H hour ; stir it constantly ;
turn it into cups or jelly moulds ; eat when cold with milk or cream.

651. Milk Pudding. — Boil 1 quart milk with 6 tablespoonfuls
sugar, the peel of 1 lemon and add 16 sheets red gelatine which has
been soaked for 5 minutes in cold water ; stir until the gelatine is
dissolved ; remove it from fire and add 1 pint Rhine wine ; pour it
into a jelly mould which has been rinsed with cold water and sprin-
kled with sugar, set it on ice to get firm and serve with vanilla or
lemon custard sauce.

553. Fruit Custard Pudding. — Dip 6 small sponge cakes
into the juice of 1 can peaches and lay the cake in a glass dish ; lay
a the peaches over the cake and pour some cold custard over it
which is made as follows : — Place a saucepan with 1 quart milk, 4
tablespoonfuls sugar, the yolks of 4 eggs and a pinch of salt over
the fire and add 2 tablespoonfuls cornstarch ; stir constantly till just
about to boil ; then remove from the fire and when cold pour it over
the cake and peaches ; beat the whites to a stiff ^oth, mix with 2
tablespoonfuls powdered sugar, spread it over the top and serve.

553. Macaroon Meringue. — Place a saucepan with 1 quart
milk, the yolks of 4 eggs, 4 tablespoonfuls sugar and 1 tablespoon-
f ul cornstarch over the fire and stir constantly till just about to boil ;
remove instantly and when cold, stir 1 cup finely chopped almonds
through it ; put a layer of macaroons in a glass dish, pour over %
the custard, put another layer of macaroons and then custard again ;
beat the whites to a stiff froth, add 1 tablespoonful powdered sugar
and spread it over the top.

554. Lemon Custard Pudding. — 1 quart milk, 2 tablespoon-
fuls cornstarch, 3 eggs', the juice, of 2 lemons, the grated rind of
1 and H tablespoonful butter; mix the cornstarch with a little
cold milk ; put the remaining milk over the fire, add the butter and
as soon as it begins to boil stir in the cornstarch; boil a fewminutes.

156 DESSERTS AND SALADS.

Btirring oonstantly; remove from fire and when cold mix the eggs
with }i cap sugar, add the lemon jaice and rind, stir this to a
cream and add gradually to the cornstarch; when well mixed fill it
into a buttered pudding dish and bake till the custard is set; serve
cold.

556. Cornstarch Pudding. — 1 quart milk, 4 tablespoonfuls
cornstarch, 5 eggs, 4 tablespoonfuls sugar and }i teaspoonful salt;
mix the cornstarch with a little milk ; put the remaining milk with
sugar and salt in a saucepan over the fire ; as soon as it boils add
the cornstarch and let it boil for a few minutes, stirring constantly;
when done remove it to side of stove, add the well beaten yolks of
the 5 eggs; when well mixed together keeping it hot, and beat
the whites to a stiff froth and stir them into the mixture;
rinse out a mould with cold water, sprinkle with sugar, pour in the

mixture and set either in a cool place or on ice ; serve with fruit
sauce.

556. Cornstarch Meringue. — 1 quart milk, 4 table spoonfuls

cornstarch, 4 tablespoonfuls sugar, 4 eggs and 4 tablespoonfuls
fruit jelly ; bring the milk to a boil and stir in the cornstarch, which
should be previously dissolved in a little cold milk ; boil a few min-
utes, stirring constantly ; remove it from the fire and while yet hot
stir in the yolks beaten up with the sugar and flavor with 1 tea-
spoonful vanilla ; fill it into a glass dish ; beat the whites with 4
tablespoonfuls currant or apple jelly to a froth, spread it over the
pudding and serve when cold.

557. Armor Pudding. — Boil l quart milk with the rind of 1
lemon ; dissolve 1 cup cornstarch in 1 cup cold milk and add it slow-
ly to the milk, stirring constantly ; add X cup sugar and a little
salt and continue the boiling for a few minutes ; when done remove
the saucepan to side of stove, keeping it hot ; beat the whites of 6
eggs to a stiff froth and mix them with the cornstarch ; turn it into
a jelly mould and serve cold with strawberry or vanilla sauce. The
mould should be previously rinsed with cold water and sprinkled
with granulated sugar.

f

COLD PUDDINGS MADE WITH MILK. .157

668. Eed Cream Pudding.— Boil 1 pint fruit juice and 1
pint water ; add 4 tablespoonf uls cornstarch dissolved in cold water,
sweeten to taste and continue the boiling for 5 minutes ; remove it
to side of stove, and while yet hot mix it with the whites of 6 eggs
beaten to a stiff froth ; turn it into a jelly mould which has been
rinsed with water and sprinkled with sugar and serve cold with
vanilla sauce.

669. Floating Island. — ^Mix 1 quart milk with the yolks of
4 eggs, 4 tablespoonf uls sugar and H tablespoonf ul cornstarch ;
stir this over the fire until just about to boil ; remove instantly and
add 1 teaspoonf ul vanilla essence ; set a glass dish on a wet cloth
and pour in the hot custard ; beat the whites to a stiff froth, spread
it over the custard, sprinkle a little sugar over and cover it up for
20 minutes ; then set it on ice or in a cool place ; serve cold ; or beat
the whites with 4 tablespoonfuls fruit jelly to a stiff froth, heap
this meringue upon the custard when cold and dot it with bits of
jelly laid all over it.

660. Banana Float. — ^Put in a saucepan 1 quart milk, ^
tablespoonf ul cornstarch, H cup sugar and the yolks of 4 eggs ; set
the saucepan in a vessel of boiling water and stir over the fire till
nearly boiling ; remove instantly, pour the custard into a dish and
add 1 teaspoonf ul lemon extract; when cold have H dozen bananas
cut into slices and stir them into the custard ; beat the whites to a
stiff froth, mix with a little powdered sugar, cover the custard with
the meringue, set lady fingers around the edge of dish and serve.

661. Peach Float. — ^Blanch l cup almonds, chop them very
fine and stir into a custard made the same as in f oregomg recipe ;
pare and cut some npe peaches into eighths and stir them into the
custard; put into a glass dish with- meringue on top and garnish with
kisses or lady fingers. Orange float is made the same as Banana
Float.

662. Lemon Custard. — ^Boil 1 quart milk with H cup sugar
and while boiling stir in 2H tablespoonfuls cornstarch previously

158 DESSERTS AND SALADS.

wet with a little cold milk; stir constantly and boil a few minutes;
then remove it from the fire and add 2 teaspoonf uls lemon essence
and the well beaten yolks of 4 eggs ; turn the custard mto a glass
dish, beat the whites to a stiff froth, spread it over the top, sprinkle
a little sugar over and serve when cold.

563. Lemon Cream Pudding. — Place a saucepan over the
fire with the rind of 1 lemon and the juice of 3 ; add 1 cup sugar, 1
cup white wine and the yolks of 4 eggs ; stir this until nearly boil-
ing ; remove it from the fire and add }i ounce gelatine which has
been soaked for 10 minutes in cold water; when nearly cold add 1
pint sweet cream beaten to a stiff froth ; turn into a jelly mould and
set on ice to get firm ; serve without sauce. Or put in a saucepan
the yolks of 6 eggs, ^ pint white wine, 6 tablespoonf uls sugar, the
juice of 3 lemons and the peel of 1 ; stir this over the fire until it
begins to boil ; remove it and add 1 ounce gelatine which has been
previously soaked In cold water; stir until the gelatine is dissolved;
when nearly cold add the whites beaten to a stiff froth ; turn into a
jelly mould and set on ice to get firm; serve without sauce.

564. Custard Bread Pudding. — Mix the yolks of 4 eggs
with 1 quart milk, 4 tablespoonf uls sugar and 1 teaspoonf ul vanilla ;
pour this into a pudding dish and lay 2 slices of buttered bread on
top of the custard ; bake until nearly done ; beat the whites to a
froth, mix with 1 tablespoonful sugar, spread it over the pudding
and bake to a bght brown color; serve cold.

565. Custard. — ^Beat 5 eggs with H cup sugar to a cream and
add 1 quart milk and 1 teaspoonf ul vanilla or lemon essence ; pour
this mto a pudding dish and bake m a medium hot oven till done ;
to ascertam when the custard is done put the handle of a teaspoon
into the center of dish ; if the custard is thick and jelly-like, and no
milk is to be seen, remove instantly from the oven and serve when
cold; or pour the custard into small cups, set them in a long pan
of hot water and bake in a medium hot oven till the custard is
thick.

COLD PUDDINGS MADE WITH MILK. 159

566. Apple Custard. — ^Pare and core 6 medium sized apples,
put them in a pan half filled with boiling water, cover with another
pan of same size and let them boil till soft all through, but not
broken ; transfer them carefully to a glass dish, sprinkle over some
sugar and when cold put 1 teaspoonful apple, currant or quince
jelly in center of each apple ; pour over a cold soft custard. For
custard mix 1 pint milk with 3 well beaten eggs and add 2 table-
spoonfuls sugar and 1 teaspoonful cornstarch ; stir over the fire till
nearly boiling, flavor with essence of lemon and set aside to cool.

667. Pineapple Custard. — ^Pare and cut a ripe pineapple in-
to small pieces, taking care not to lose any of the juice ; put the
fruit with sugar into a glass dish and set on ice ; boil 1 pint milk ;
mix 2 tablespoonf uls cornstarch with 1 cup cold milk, add it with
a little salt to the boiling milk and stir and boil for a few -minutes ;
remove from fire and add 2 tablespoonfuls sugar, the yolks of 3
eggs and 1 teaspoonful vanilla extract ; mix this well together and
set aside.; when cold pour the custard over the pineapple ; haye the
whites beaten to a stiff froth, mix a. little powdered sugar through
it and put on top of custard like a pyramid ; place the dish for H
hour on ice before serving.

568. Strawberry Custard.— Wash 1 quart strawberries,
drain and put them besprinkled with sugar in a glass dish ; pour
over a cold custard and finish the same as Pineapple Custard.

569. Feaeh Custard. — ^Pare and cut into slices some ripe
peaches, sprinkle over some sugar and finish the same as Pineapple
Custard. Apricot custard is made the same way.

570. Chocolate Fruit Custard. — ^Dissolve 3 tablespoonfuls
grated sweet chocolate in a little milk and mix it with a custard
made the same as Pineapple Custard; when cold pour it over
strawberries, pineapples, oranges or any kind of preserved fruit and
cover with the whites of 3 or 4 eggs beaten to a stiff froth. If
preserved fruit is used the syrup may be used for jelly.

IGO DESSERTS AND SALADS.

571. Fruit Custard (with Cake). — Cut some sponge cAkes
several days old into square pieces ; drain off the liquor from a can
of peaches; dip each piece of cake into the liquor and lay tbein in
a glass dish ; lay the peaches between and pour a cold custard over ;
spread over the top the whites of 3 or 4 eggs beaten to a stiff fn>th,
sprinkle over a little sugar and serve. Any kind of stale cake may
be used up in this way.

572. Tutti Frutti Custard. — Cut any kind of stale cake into
small pieces ; put a layer of cornstarch custard into a buttered pud^
ding dish, then a layer of cake ; sprinkle over the cake some finely
cut citron, raisins and currants ; continue in this way until 2 layers
of cake and 2 of custard are in the dish ; cover the top with a mer-
ingue made of the whites of 3 eggs beaten to a stiff froth, add a
little powdered sugar and bake in the oven for a few minutes, till
meringue is a light brown, and serve. The raisins, currants and
citron should be boiled for 15 minutes in a little water before adding
them.

673. Apple Custard Pudding.— Pare and core 6 large pip-
pin or greening apples, place them in a long pan with 1 quart boil-
ing water, cover with another pan of same size and stew from 5 to
8 minutes, or until a straw will penetrate through them easily ; do
not allow them to break ; then remove the apples carefully to a pud-
ding dish and put 1 teaspoonf ul currant jelly into each apple ; stir 5
eggs with 4 tablespoonf uls sugar to a cream and add 1 teaspoonful
lemon extract and 1 quart milk ; pour this over the apples and bake
till custard is firm ; serve cold in the same dish in which it has been
baked.

574. Peach Meringue. — Boil 3 cups milk with a pinch of salt,
}i tablespoonf ul butter and 4 tablespoonf uls sugar ; mix 2 table-
spoonfuls cornstarch with 1 cup milk, stir it into the boiling milk
and continue boiling for a few minutes ; then remove from fire and
set aside ; when cold mix it with the yolks of 4 eggs and 1 teaspoon-
ful lemon extract; pare and cut into halves 8 or 10 large, ripe
peaches, lay them in a well buttered pudding dish and sprinkle 3

COLD PUDDINGS MADE WITH MILK. 161

tablespoonfuls sugar over; pour over the cornstarch and bake 20
minutes ; draw the dish to front of oven ; have the whites beaten to
a stiff froth, spread them over the top, sprinkle a little sugar over
and bake for 5 minutes longer ; serve when warm with fruit sauce
and when cold with cream or vanilla sauce. Chemes and pineap-
ples may be used the same way.

575. Tipsy Parson. — ^Take a sponge cake several days old,
crumble it up fine, put a layer of it in a glass dish and pour over 1
glass wine ; then add H cup finely chopped almonds, then a layer
of whipped bream; then begin over again, by laying another layer
of cake crumbs, almonds and cream ; continue in this way till all is
used ; let the last layer be cream. All kinds of cake crumbs can be
used, but sponge cake is the best.

576. Bnssian Cream Pndding. — ^Rub the skin of 2 lemons

and 1 orange on H pound loaf sugar; pound the sugar fine, pour
the juice of the lemons and orange over it, add 1 ounce gelatine
(which should be soaked in a little cold water), 1 pint white wine,
4 whole eggs and the yolks of 8 eggs ; put this into a tin pail and
set it in a vessel of hot water; stir with an egg beater until just
about to boil ; remove instantly, add H pound sugar and stir until
cold ; then add 1 quart sweet cream beaten to a froth and H pint
Madeira wine or rum ; fill the cream into a form and set it on ice ;
in serving turn the cream out and garnish with' lady fingers and
macaroons.

677. Tapioca Pudding. — Wash 3 tablespoonfuls tapioca, put
it into a pudding dish with 1 quart milk and let it stand for 1 hour ;
then set the dish on the side of stove to heat gradually ; when the
tapioca is soft beat up 3 eggs with 3 tablespoonfuls sugar, stir them
into the tapioca and flavor with 1 teaspoonf ul lemon extract ; put
small pieces of butter over the top and bake in the oven ; serve with
or without sauce. Preserved peaches may be sent to table with it.

678. Tapioca Meringue. — Soak H cup tapioca in 1 quart

milk for 2 hours; set the dish on the side of stove and let it heat
11

162 DESSERTS AND SALADS.

slowly; stir the yolkB of 4 eggs with H cup sugar to a cream, add
them to the pudding and flavor with 1 teaspoonf ul vanilla ; put 1
tablespoonf ul butter in small pieces over the top and bake till it be-
gins to thicken ; beat the whites to a stiff froth and add 1 table-
spoonful powdered sugar and a little lemon extract ; draw the pud-
ding to the front of oven, spread the meringue over, set it for a few
minutes back in the oven and serve.

679. Tapioca Padding (economical). — Soak l cup tapioca

in 3 cups water for 3 hours ; then put the tapioca into a saucepan,
set this into a vessel of hot water, add 1 cup boiling water and boil
till tapioca is done (or clear) ; add ^i teaspoonful salt, the juice of
1 lemon and a little grated rind ; sweeten with 5 tablespoonf nls
sugar, turn into a jelly mould and serve when cold with the follow-
ing sauce made of 1 egg^ 2 teaspoonf uls cornstarch and 2 cups water;
sweeten to taste ; add a little butter ; stir this over the fire till just
about to boil ; add a little nutmeg, the juice of 1 lemon and serve
when cold with the pudding ; or serve with custard sauce.

580. Tapioca Padding (with Lemon Saace). — Soak 1 cup

tapioca in 1 quart milk for 2 or 3 hours ; put this in a saucepan and
add yi teaspoonful salt and 2 tablespoonf uls butter ; set the sauce-
pan in a vessel of boiling water and boil till tapioca is soft; turn in-
to a jelly mould and set aside to cool; for the sauce pare 1 lemon as
thinly as possible and boil the skin for 20 minutes, changing the
water 3 times ; cut the peel in small strips like straws ; place a sauce-
pan with 1 cup sugar, ^ cup water and the lemon peel over the fire
and boil for 10 minutes; in serving turn the pudding onto a dish
and pour the cold sauce over it. This pudding may be served with
vanilla or lemon custard sauce. Tapioca prepared this way may
also be put into cups.

581. Tapioca Padding (with Apples). — Soak % cup tapioca

in cold water for 2 hours ; then mix it with ^i cup sugar, 1 quart
milk, 4 eggs and 1 teaspoonful vanilla extract ; pare and core 6 pip-
pin or greening apples, put them in a pan with water, cover them
with another tin pan and let them boil 5 mmutes ; remove the apples

COLD PUDDINGS MADE WITH MILK. 1 63

carefully, put them into a pudding dish, pour the tapioca mixture
over them and bake in the oven ; serve with hard sauce or send it to
table without sauce sprinkled with powdered sugar.

583. Apple Tapioca Pndding. — Soak 1 cup tapioca over
night in 4 cups water ; next morning add about 6 large tart apples,
chopped very fine (or more, according to size), and add 1 cup sugar;
bake slowly until done ; to be eaten either warm or cold with cream.
A delicate dish for invalids.

583. Farina Custard Pndding. — Boil 3 tablespoonfuls farina
in 1 quart milk with }i teaspoonful salt; when cold mix it with 4
well beaten eggs, \4 cup sugar and 1 }i teaspoon fuls essence of
lemon ; put into a pudding dish and bake till custard is set ; eat hot
or cold without sauce. This padding may also be made with a
meringue the same as Cornstarch Meringue.

584. Bose Pndding. — Soak 1 ounce gelatine in 1 cup cold
water 15 minutes ; then add 1 cup boiling water, the yolks of
6 eggs, 6 tablespoonfuls sugar, the peel of 1 lemon and 1 pint white
wine ; stir this with an egg beater till it nearly boils ; then remove
instantly, add a little cochineal to color it to a beautiful pink and
set aside to cool ; when cold and beginning to thicken stir in the
whites beaten to a stiff froth ; turn into a mould previously rinsed
with cold water and sprinkled with sugar and set the form on ice
for 2 hours ; when ready to serve turn the pudding onto a dish and
send vanilla sauce to table with it.

585. Figaro Pndding. — Soak 1 ounce gelatine in a little
water for 15 minutes ; place a saucepan with 1 pint sweet cream, the
yolks of 4 eggs and 6 tablespoonfuls sugar over the fire and stir un-
til nearly boiling ; add the gelatine and stir till it is dissolved ; re-
move it from the fire and set aside to cool, stirring it now and then ;
when quite cold and beginning to thicken stir in lightly 1 pint whip-
ped cream and flavor with vanilla ; rinse out a mould with cold
water, sprinkle with sugar, fill in the cream and set in a cool place
to form ; serve with cold strawberry sauce.

164 DESSERTS AND SALADS.

586. Farina Melnsine (with Apples).— Bring 1 quart milk

to a boil, add, stirring constantly, 1 cup farina and stir until it forms
into a stiff paste and loosens itself from bottom of saucepan ; trans-
fer it to a dish ; when cold stir 2 tablespoonf uls butter to a cream
and add alternately the yolks of 6 eggs, the farina, 4 tablespoonf uls
sugar, the rind of 1 lemon and lastly the beaten whites ; pare and
core 8 large tart apples, put them in a long pan over the fire, add 1
quart boiling water, cover with another pan of same size and steam
them 5 minutes (no longer) ; then remove carefully, lay them into a
long shaped pudding dish, put a teaspoonful jelly into each apple
and pour the farina mixture over so the apples are entirely covered ;
bake in a medium hot oven about H hour and serve with the fol-
lowing sauce : — Stir 2 tablespoonf uls butter with 1 cup powdered
sugar to a cream, add the yolks of 2 eggs, 2 tablespoonfuls rum or
Cognac, a little nutmeg and lastly the whites beaten to a stiff froth;
sufficient for a family of 8 persons.

587. Farina Beignets. — Bring 1 pint milk with 1 tablespoon-

f ul butter to a boil and add, stirring constantly, 1 cup farina ; con-
tinue stirring until it loosens itself from the bottom of saucepan ;
transfer the farina to a dish and when cold mix it by degrees with
the yolks of 3 eggs, the grated rind of 1 lemon and 1 tablespoon-
ful sugar; divide this into equal parts the size of an eggy roll them
into oblong shapes, dip them into the beaten whites, roll in fine
bread crumbs and fry in boiling lard ; serve them dusted with sugar
or send fruit sauce to table with them.

588. Farina Padding (withont Eggs).— Boil 3 pints milk

with a little salt and while boiling sprinkle in slowly 5 tablespoonfuls
farina ; set the saucepan with the farina in a vessel of hot water and
continue the boiling for )i hour ; pour it into a jelly mould which
has been rinsed with cold water and sprinkled with sugar and serve
cold with either wine fruit or vanilla sauce ; or sprinkle with sugar.
This pudding may also be eaten with cream or milk, and is also
nice cut into slices and fried ; or dip the slices into beaten egg^
roll in fine bread crumbs, fry and serve for breakfast with meat.

COLD PUDDINGS MADE WITH MILK. 165

689. Farina Koch (with Chocolate). — Boil 3 cups milk, add

5 tablespoonfuls farina and stir constantly until thick; transfer to a
dish and when cold stir 2 tablespoonfuls butter to a cream, add by de-
grees the yolks of 5 eggs, 3 tablespoonfuls sugar and add the farina by
a spoonful at a time ; add lastly the whites beaten to a stiff froth ;
divide the mixture into 2 halves ; mix H with 2 ounces grated va-
nilla chocolate; put first a layer of the white farina mixture, then a
layer of the chocolate mixture into a well^uttered pudding dish ; re-
repeat this operation, lay on top some almonds cut into strips,
sprinkle over some sugar and bake %, hour in a medium hot oven ;
it may be served with or without sauce ; send to table in the same
dish in which it was baked ; either set in a silver dish or pin a nap-
kin around it.

590. Farina 8oufl6e (with Almonds and Baisins).— Boil

ii pound farina in 2 ^ cups milk and 1 >!e tablespoonfuls butter un-
til thick ; when cold mix it with the yolks of 6 eggs, 3 tablespoon*
fuls sugar, a little salt, 2 ounces finely chopped almonds, 10 bitter
almonds, 2 ounces seedless raisins and the 6 whites beaten to a stiff
froth ; bake in a buttered form and serve as soon as done with rasp^
berry or wine sauce.

591. Farina Pndding (with Almonds).— Boil 1 quart milk

and while boiling sprinkle in slowly 4 tablespoonfuls farina ; add 4.
tablespoonfuls finely chopped almonds and continue boiling for 20
minutes; sweeten with 4 tablespoonfuls sugar; when done remove
from fire and add the yolks of 4 eggs ; pour it into a glass dish ;
beat the whites with 4 tablespoonfuls currant, apple or cranberry
jelly to a stiff froth and spread it over the pudding; serve with claret
sauce made as follows : — Put )i pint water with 3 slices of lemon,
a piece of cinnamon and 2 cloves over the fire and boil 5 minutes ;
then add 1 teaspoonf ul Bermuda arrowroot and boil 2 minutes ; take
it from the fire, add }i pint claret, sweeten with sugar, stram and
serv^e with the pudding when cold. If arrowroot is not handy use
cornstarch.

592. Fine Farina Pudding (boiled). — Boil 1 cup farina in 1

pint milk with a little salt and >ib tablespoonful butter until it

166 DESSERTS AND SALADS.

becomes thick and loosens itself from bottom of saucepan; when cold
stir H pound butter to a cream and add alternately 5 tablespoon-
fuls sugar, the yolks of 8 eggs and the boiled farina by a spoonful
at a time ; add lastly the beaten whites and grated rind and juice of
1 lemon ; butter a pudding form, sprinkle with fine bread crumbs,
fill id the mixture, close tightly and boil 2 hours ; serve with wine
cream sauce (see Sauce). Note. — This pudding should be served
as soon as taken out of the form.

693. Farina Sonfl^e. — Bring 1 pint milk with 1 tablespoon-
f ul butter to a boil and add 1)y degrees, stirring constantly, 1 cup
farina ; continue stirring until it has formed into a stiff paste and
loosens itself from bottom of saucepan ; then transfer it to a dish
and set aside to cool ; stir 1 tablespoonf ul butter to a cream and add
alternately the yolks of 5 eggs, 4 tablespoonfuls sugar, the grated
rind of 1 lemon and the farina paste by a spoonful at a time ; stir
with a potato masher 'until all is well mixed; add' lastly the whites
beaten to a stiff froth ; fill the mixture into a well buttered pudding
form and bake %, hour ; dust the soufl6e with sugar and serve as
soon as ^done ; send raspberry or any kind of fruit sauce to table
with it.

694. Farina Mush. — ^Put 1 quart milk in a saucepan over the
fire and when it boils add gradually, stirring constantly, 1 cup far-
ina ; add H teaspoonf ul salt, a small piece of butter and continue
stirring and boiling for 10 minutes; then add by^degrees 1 pint milk
and boil a few minutes longer ; serve on a dish dusted with sugar
and if the fiavor is liked sprinkle a little cinnamon over ; some finely
chopped almonds may be added if liked ; or put the farina into a
dish, sprinkle thickly with sugar and hold a red hot poker over it

to brown the sugar.

•

696. Farina Pudding (cold).— Boil 1 quart milk with M

teaspoonful salt, H, tablespoonful butter and while stirring constant-
ly sprinkle in slowly 5 tablespoonfuls farina ; continue the boiling
for 20 minutes; when done remove it to side of stove, add 4
tablespoonfuls sugar, the yolks of 4 eggs, and while hot add the

COLD PUDDINGS MADE WITH MILK. 167

whites beaten tp a stiff froth ; fill this into a form, set it in a cool
place and serve with strawberry sauce made as follows : — ^Place a
saucepan over the fire with 1 cup water; dissolve 1 heaping tea-
spoonful cornstarch in a little cold water, add it to the contents of
saucepan, boil for a few minutes, transfer to a dish and mix with the
juice of H lemon, a little Rhine wine and H pint fresh strawberry
juice.

696. Fine Farina Pndding (with Yanilla Sauce).— Boil 5

tablespoonfuls farina in I quart milk with a little salt the same way
as in preceding recipe ; as soon as done add 4 tablespoonfuls sugar,
and while hot mix it with the whites of 6 eggs beaten to a
stiff froth; fill the mixture into a jelly mould which has been
rinsed with cold water and sprinkled with granulated sugar and set
on ice to cool ; put the 6 yolks with 1 quart milk and 4 tablespoon-
fuls sugar over the fire and stir until just about to boil ; remove in*
stantly from the fire and flavor with essence of vanilla.

597. Figaro Padding. — ^Boil 1 pint milk with a little salt and
1 tablespoonful butter and while boiling sprinkle in slowly 8 table-
spoonfuls farina ; stir and boil till the farina is thick and loosens it-
self from bottom of saucepan; remove it to a dish to cool; stir 1
tablespoonful butter to a cream and add alternately the yolks of 8
eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon and the
boiled farina by a spoonful at a time ; add lastly the whiter beaten
to a stiff froth ; now divide this mixture into 3 parts ; color first part
by stirring a few spoonfuls cocoa into it ; add to second part a little
cochineal for the red ; the third part leave white ; put this into a well
buttered form in 3 layers and boil 2 hours ; serve with wine cream
sauce.

698. Apples an benrre. — Pare, cut and quarter 12 large tart
apples, remove the cores and put the apples in a wide kettle with H
pound melted butter, H pound sugar and 1 teaspoonful vanilla ex-
tract ; cover and let them simmer over a slow fire for 10 minutes ;
then turn each piece over, add 2 tablespoonfuls water and let them
stew till tender, but not broken ; transfer the apples to a dish ; pile

168 DESSERTS AND SALADS.

them up high in center ; add 4 tablespoonf uls apple jelly to the
syrup, let it boil up and if too thick add a little more water ; pour
it over the apples and lay around the edge fleurons of puff paste.

599. Apple Meringlfe. — Pare, core and cut into quarters 12
large tart apples and stew them the same as in . foregoing recipe ;
put the cores and peels covered with water over the fire and boil to
a pulp ; strain through a jelly bag ; measure the liquor ; allow for 1
pint liquor 1 pound sugar; boil the liquor 10 minutes; then add the
sugar ; stir until melted ; then remove from fire ; pile the apples up
high in a dish, pour over the jelly and when cold cover with a thick
layer of meringue ; set it for a few minutes in a cool oven and serve
when cold. Apple marmalade may be used instead of apple jelly,
and put into the dish in alternate layers with the apples.

600. Apples (with Whipped Cream).— Pare, core and cut
into quarters 1 dozen large tart apples ; boil them in rich sugar
syrup till tender, but not broken ; remove the apples carefully to a
glass dish ; boil the syrup a little longer and pour it over the apples ;
when cold put over a thin layer of currant jelly and over this a thick
layer of whipped cream sweetened with sugar and flavored with
vanilla.

601. Peches & la Cond6. — Boil 10 ounces rice for 5 min-
utes in cold water, drain in a colander and rinse with cold water ;
return the rice to saucepan with 1 H pints sweet cream and boil un-
til tender and thick ; then add 1 >^ tablespoonf uls butter, 4 table-
spoonfuls sugar, a pinch of salt, 2 teaspoon f uls vanilla extract and
the yolks of 4 eggs; butter a plain border mould, dust well with
flour, put in the rice and bake 15 minutes;, then set it in a warm
place ; pare and cut into halves 1 H dozen peaches and boil them
in sugar syrup till a straw will pierce through them easily ; take the
fruit out carefully and lay it on a sieve to drain ; crack the pits,
take out the kernels, scald them in boiling water, remove the brown
skins and cut the kernels into strips ; put them into the peach syrup
and boil slowly till syrup begins to thicken ; put the peaches back
into the syrup and set them in a warm place ; shortly before serving

COLD PUDDINGS MADE WITH MILK. 169

tarn the rice border onto a round dish, put the peaches in center, pile
them up, pour the syrup over the fruit and a little over the border
and serve at once. Apricots, apples or pears the same way.

603. Apricots h la parisienne.— Pare 12 or 15 ripe apricots,
cut them in halves and boil in sugar syrup ; take them out and set
aside to cool ; boil 3 cups milk with ^i tablespoonf ul butter, 4
tablespoonf uls sugar and a pinch of salt ; mix 4 tablespoonf lils corn-
starch with 1 cup cold milk, stir it into the boiling milk and con-
tinue stirring and boiling for a few minutes ; remove to side of
stove, add the yolks of 4 eggs and 2 teaspoonf uls vanilla extract ;
and while hot stir in the 4 whites beaten to a stiff froth ; rinse
out a border mould with cold water, sprinkle thickly with granu-
lated sugar, put in the cornstarch mixture and set on ice to cool ;
shortly before serving turn the border onto a round dish and pile
the apricots high up in the center ; reduce the syrup by boiling it a
little longer and pour over the fruit and border when cold. Made
of apples, peaches, pears, cherries, pineapples, currants or rasp-
berries the same way. Note. — Stewed cherries or finely cut pine-
apples may be stirred into the cornstarch before putting it into the
form and the border. When turned on the dish it may be decorated
with fresh strawberries, cherries or raspberries. The cornstarch
may be put into a round form. When turned out onto a dish lay the
fruit all over it, cover the whole with a meringue and serve the
syrup the fruit was boiled in as a sauce with it ; or serve vanilla
sauce with it.

603. Pineapple Croutes. — Pare and cut a small pineapple
into small pieces and boil them in sugar syrup till tender ; take the
pineapple out and reduce the syrup by boiling it down ; cut a loaf
of stale bread into slices }i inch in thickness, cut the slices into
rounds with a cake cutter and toast them to a handsome brown
color ; lay them in a pan and dust with sugar ; set them for a few
minutes in a hot oven to glaze ; spread a thick layer of apple mar-
malade over the bottom of a round dish ; also spread each piece of
toast with the marmalade ; set them around the edge of dish, ppur

170 DESSERTS AND SALADS.

over some of the syrup and pat the pmeapple in the center. Bri-
oche when a few days old may be used instead of bread.

604. Cherry Crontes are made the same as Pineapple Crofites.
Peach Crotltes and Apricot Crofites are also made the same as Pine-
apple Crotltes.

605. Apples in Jelly, No. 1. — ^Pare 1 dozen Spitzenberg apples
and remove the cores with an apple corer without breaking the
fruit ; put a wide kettle or saucepan over the fire with sufficient
water to cover the apples, let it come to a boil, put in the apples
and boil till a straw will easily pierce through them ; then transfer
them carefully to a long glass dish ; boil the liquor down to 1 quart
and add 1 cup sugar and 1 ounce gelatine soaked for 15 minutes in
a little cold water; stir it into the apple syrup, bt)il for a few min-
utes and then set aside ; when nearly cold pour the syrup over the
apples and set on ice to get firm ; serve with whipped cream or
vanilla sauce. Peaches, pears or quinces are made the same way.
Finely chopped nuts sprinkled over before the jelly has hardened
or freshly grated cocoanut sprinkled over is a great improvement.
Half these quantities will be sufficient for a family of 6.

606. Apples in Jelly^ No. 2. — Pare l dozen pippin or green-
ing apples, remove the cores without breaking the fruit and lay the
apples into water with the juice of 1 lemon (this will keep them
from turning) ; put the peels and cores of apples into a kettle, cover
with water and boil until soft ; strain first through cheesecloth and
then through a flannel bag till the liquor is clear ; return the liquor
to kettle and when it boils put in the apples ; boil until a straw will
easily pierce through them; then remove the apples carefully to a
glass dish ; measure the apple water and allow 1 pound sugar for 1
pint water; boil the liquid 20 minutes; then add the sugar, boil 3
minutes and let it cool off a little ; then pour it over the apples and
serve when cold without sauce.

607. Apples (with Gnstard).— Pare, core and cut into
quarters 6 large pippin or greening apples; put % cup sugar with

COLD PUDDINGS MADE WITH MILK. 171

1 cup water in a wide, low pan over the fire and boil 2 minutes ; put
in as many apple quarters as will lay in without crowding one anoth-
er ; boil until a straw will pierce through them easily ; then take the
apples out with a skimmer, lay them in a pudding dish and boil the
remaining apples the same way ; when the apples are all done and
laid in the dish make a custard in the following way : — B§at 5 eggs
until very light and add 4tablespoonfulssugar, 1 teaspoonful vanilla
and 1 quart cold milk ; pour this over the apples and bake till the
custard is firm ; when done remove the dish from oven and serve
when cold with a napkin folded around the dish

608. Apples (with Currant Jelly). — ^Take 6 large green-
ing apples, 1 cup currant jelly and 1 cup sugar ; pare, core and cut
the apples into quarters and lay them in cold water ; put the cores
and peels in a saucepan, cover with water and boil till tender; strain
them through a jelly bag and return liquid to saucepan ; as sobn as
it boils put in some of the apples (not too many at once, so they do
not crowd one another) and boil until a straw will easily pierce
through them ; then take them out carefully, lay on a dish to cool
and boil the remaining apples the same way ; when all are boiled
again strain the liquid and boil it 20 minutes ; then measure it ; add
to 1 pint liquid 1 pound sugar and stir until sugar is dissolved;
then add the currant jelly and stir and boil 2 minutes ; then remove
from fire ; rinse out a mould with cold water, sprinkle with sugar,
lay in the apple quarters and pour the liquid when nearly cold over
them ; set on ice to get firm ; in serving turn them onto a dish and
lay a circle of whipped cream around the dish or the whites of 3
eggH beaten to a stiff froth and mixed with 1 tablespoonf ul pow-
dered sugar; put the yolks of the 3 eggs with 2 tablespoonf uls
sugar and 1 pint milk in saucepan and stir over the fire till just
about to boil ; add 1 teaspoonful vanilla and when cold serve with
the apples. This makes a pretty dish for supper or dessert.

609. Steamed Apples. — ^Pare and core H dozen large tart
apples and stick 6 cloves all around into each apple ; put them in a
pan, put a little sugar into each apple and pour some boiling water

172 DESSERTS AND SALADS.

in the pan ; cover and steam them on top of the stove until a straw
will penetrate through them easily ; transfer the apples to a dish
and set aside to cool; boil the peels and cores in water till soft; then
strain through a jelly bag, add the water the apples were boiled in
and boil the two together 20 minutes ; then add for 1 pint liquid 1
pound sugar and boil 10 minutes more ; put 1 teaspoonful currant
jelly into each apple and set aside to cool ; arrange the apples neatly
in a long dish, pour the apple jelly over them and set in a cool place
till wanted.

610. Baked Apples^ No. 1. — Pare some large greening or
pippin apples and remove the cores without breaking the fruit ; set
the apples in a shallow tin pan, fill them with sugar and pour a
little water in bottom of pan ; set them in a hot oven to bake till
done ; care should be taken not to have them broken ; when done re-
move them from oven, pile up high in a glass dish and dust with
fine sugar.

611. Baked Apples^ No. 2. — Wash and dry some large tart
apples and remove the cores without breaking the fruit ; set them
in a long pan, add a little water and bake in a hot oven ; when done
transfer them to a dish, sprinkle over some sugar and serve hot.

612. Baked Apples and Coeoannt. — Pare and core 6 large
greening apples without breaking them, set in a pan and fill each
apple with sugar ; boil the peels and cores in water till soft and
strain them through a bag ; pour the liquor over the apples, cover
with another pan and boil on top of stove till they are half done ;
transfer the apples to another pan, sprinkle them thickly with
freshly grated cacoanut mixed with sugar and set in oven to bake
till done and to a light brown ; in the meantime strain the liquor the
apples were boiled in into a saucepan and measure it ; allow for 1
pint liquid 1 pound sugar and boil 5 minutes; when the apples are
done remove them to a glass dish, pour over the apple syrup and
sprinkle a thick layer of fresh cocoanut and sugar over; serve when
cold.

COLD PUDDINGS MADE WITH MILK. 173

613, Pound Sweets (baked). — Remove the cores from H
dozen pound sweet apples without breaking them ; put them in a
long, shallow tin pan, add a little water and bake till tender ; re-
move them to a glass dish, put into each apple 1 teaspoonful apple
or currant jelly and dust them over with sugar ; serve with or with-
out sweet cream.

614, Pound Sweets (in Syrup).— Pare, core and cut into
halves i4 dozen large sweet apples and lay them in cold water with
a little lemon juice or a little vinegar ; put the cores and peels over
the fire, cover with water and boil till soft ; strain through a coarse
bag, return the liquor to saucepan and add the juice of 1 lemon, a
little of the rind and 1 cup sugar; as soon as it boils put in the
apples ; let them boil until a straw will pierce through them easily ;
remove the apples to a dish and strain the liquor over them ; serve
when cold. A few whole cloves and a piece of cinnamon may be
added if the flavor is liked.

615. Apples Baked with Jelly. — Pare and core 6 good sized
greening or pippin apples and stick cloves all around the top near
the opening into each one ; put them in a tin pan in a hot oven, add
H cup water and bake till done ; put the peels and cores in a
saucepan, cover with water and boil till tender; strain through a
jelly bag, return the juice to saucepan and boil 20 minutes ; then
add for 1 pint juice 1 pound sugar and boil 10 minutes; remove
the apples to a glass dish, pour the apple jelly over them and serve
cold.

616. Apple i la Neige. — Pare, core and cut into quarters 6
large tart apples ; put them in saucepan with the peel of i4 lemon,
}i cup water and cover and stew till the apples fall apart ; then
press them through a coarse sieve or colander (the former is the
best), add }i cup sugar and set aside; when cold beat the whites of
6 eggs to a stiff froth, slowly add the apple sauce and continue the
beating for H hour ; heap it on a glass dish, set lady fingers divided

n two all around the dish with bits of currant jelly between and

174 DESSERTS AND SALADS.

serve with the following sauce : — Stir the yolks with 4 tablespoon-
fuls sugar and 1 teaspoonful vanilla extract to a cream; add slowly
1 pint cold milk and serve with the above dish. This is a pretty
supper dish and a nice dessert. This dish may be made of peaches
or cranberries the same way.

617. Apple Sauce. — Pare, core and cut into small pieces 12
good sized tart apples, put them into a saucepan^ with H pint water
and cover and stew till tender ; add 1 cup sugar, press it through a
sieve or colander, pour into a glass dish and serve either warm or
cold.

618. Apple Sance (economical). — Wash 1 dozen tart apples
and cut them into pieces ; put them over the fire in a porcelain-lined
or agate saucepan, add 1 cup water, cover tightly and stew till
tender; when done press them through a sieve or colander (the for-
mer is best), sweeten with sugar and serve. Apple sauce made in
this way needs only half the apples, and is equally as nice when
made right as if the apples were peeled. Apples should never be
stewed in rusty tins or iron pots, as they will spoil the appearance of
the sauce. Take either a porcelain-lined saucepan, an agate kettle,
a new tin kettle or pan or a stone saucepan. Either of these are
good for stewing fruit in.

619. Apples Stewed with Lemons. — ^Pare, core and quarter
12 good sized tart apples; put a kettle over the fire with 1 quart
water, 1 cup sugar, 1 large lemon cut into thin slices and freed from
the pits and boil for a few minutes ; then put in the apples and boil
until a straw will pierce through them easily ; then remove from
fire, put the apples into a dish and pour the strained syrup over
them ; serve either warm or cold.

620. Apples Stewed Whole with Cnrrants. — Pare and core

1 dozen medium sized tart apples without breaking them ; boil 1 cup
sugar with 1 pinJb water to a syrup, put in the apples and boil till a
straw will pierce through them easily ; then take out the apples care-
fully; put H cup well washed and dried currants into the syrup

COLD PUDDINGS MADE WITH MILK. 175

and boil 5 minutes ; pour it over the apples and serve when cold.
Finely cut citron or seedless raisins may be used instead of currants,
or use all three together.

631. Stewed Dried Apples. — Wash and soak the apples for 1
hour, put them in a saucepan, cover with cold water (or put them
on with the water they were soaked in), cover, boil slowly till ten-
der and sweeten them with sugar ; serve either hot or cold.

622. Stewed Evaporated Apples. — Wash H pound evapo^

rated apples in several waters, put them in a saucepan, cover with
cold water and boil till tender; add H cup sugar and boil for a few
minutes ; transfer them to a dish and serve either hot or cold ; or
press the apples when done through a sieve and serve in a glass
dish.

623. Peaches Stewed Whole. — Pare 1 quart small peaches;

boil 1 cup sugar with 1 cup water for a few minutes, put in the
peaches and boil till the fruit shows signs of baking; then remove
and when nearly cold pour them into a glass dish and serve cold.
Apricots are stewed the same way.

624. Stewed Dried Peaches.— Wash and soak H pound

dried peaches for several hours in cold water, put them with the
water they were soaked in over the fire and boil slowly till tender;
add sufficient sugar to sweeten and let them boil for 2 minutes
longer ; transfer the fruit to a dish and serve cold.

625. Stewed Cherries. — Remove the pits from 2 pounds

cherries; boil 1 cup sugar with 1 pint water to a syrup, put in the
cherries and boil 3 minutes ; pour them into a dish and serve when
cold. If the cherries are tasteless add the juice of 1 lemon or use 1
cup water, 1 cup red wine and a stick of cinnamon. If the cherries
are small stew them with the pits.

626. Stewed Quinces. — Pare and cut the quinces into quarters

and lay them in cold water ; put the peels and cores over the fire,
cover with water and boil till tender; strain them through a coarse

176 DESSERTS AND SALADS.

bag made of double cheesecloth ; put the liquor over the fire and
when it boils add the quinces and boil till they are soft ; then add
sufRcient sugar to sweeten, boil for a few minutes, pour them into
a dish and set aside to cool till wanted.

627. Stewed Dried Apricots* — Wash and soak H pound
dried apricots for 2 hours in cold water, put them with the water
they were soaked in over the fire and boil till done ; if the water
boils away add more ; add lastly sufficient sugar to sweeten and
serve when cold. Dried cherries are stewed the same way.

638. Baked Pears. — Remove the eyes from 1 dozen nice, ripe
pears, put them in a pan with 1 cup water, sprinkle over a little
sugar and bake till done ; remove them to a glass dish, pour over
the syrup from pan, sprinkle with sugar and serve cold.

639. Stewed Pears. — Pare 2 dozen stewing pears (if they are
large cut them in halves or quarters, if small leave them whole) ;
put a kettle with 1 cup sugar and 2 cups water over the fire and
boil a few minutes; put in the pears and stew till done; pour them
into a dish and serve cold. If the syrup should be too thin a tea-
spoonful cornstarch wet with cold water may be added and boiled
with them for a few minutes. A little claret, cinnamon, lemon
juice and rind may also be added if liked.

630. Stewed Dried Pears. — Wash and soak 1 pound dried
pears for 2 hours ; put them over the fire, covered with cold water,
add a small stick of cinnamon, a little lemon juice and peel and boil
until nearly done ; then add 5 tablespoonf uls sugar and boil till
done.

631. Stewed Dried Prunes. — Wash 1 pound dried prunes in
several waters, put them in a saucepan, cover with cold water, add
the juice and rind of 1 lemon and stew till tender; if the water boils
away add more; when done add 4 tablespoonf uls sugar, pour
them into a glass dish and serve cold. If the liquor of the prunes
should be too much or too thin dissolve a little cornstarch in cold

GOLD PUDDINGS MADE WITH MILK. 177

water, add it to the prunes and let them boil for a minute ; but oare
must be taken not to get them too thick.

632. Prunelles. — Wash }i pound prunelles in several waters
and soak them for 2 hours in cold water ; then put them over the
fire with the same water they were soaked in to boil slowly till
tender; when nearly done add 1 cup sugar and boil till done; pour
them into a dish and serve when cold. If not sweet enough add
more sugar.

633. Stewed Cranberries. — 1 quart cranberries, 2 cups

sugar and 1 cup water; wash and pick over the cranberries carefully,
put them in a saucepan with 1 cup water, cover and stew till ten-
der; then strain them through a sieve; return the pulp to saucepan
and boil for a few minutes ; add the sugar and stir and boil just
long enough to melt the sugar ; rinse out a mould with cold water
and sprinkle with granulated sugar ; pour the cranberries when
nearly cold into the mould and set it in a cool place to get firm.

634. Stewed Huckleberries. — Pick over l quart huckleber-
ries, put them in a colander and rinse with cold water ; put a sauce-
pan with H cup sugar and H cup water over the fire and add the
juice of 1 lemon ; when it boils add the huckleberries, cover and
stew slowly 10 minutes ; add 1 teaspoonf ul cornstarch wet with
cold water and boil for 1 minute ; remove the berries from the fire,
add a cup port wine, pour them into a dish and serve when cold.
They are excellent when eaten with Grerman pancake, fried bread
or French toast. Or put the huckleberries with H cup water, a
little lemon juice (or 1 tablespoonf ul vinegar) and a small stick of
cinnamon in a saucepan over the fire, boil 8 or 10 minutes and
sweeten them to taste ; break 2 or 3 zwiebacks into small pieces,
put them in a dish and pour the huckleberries over them ; remove
the cinnamon and serve when cold. H cup claret added to the
huckleberries adds greatly to the flavor.

635. Stewed Bhubarb. — Pare and cut 2 bunches rhubarb in-
to small pieces and put over the fire in a porcelain-lined or

12

178 DESSERTS, AND SALADS.

agate sanoepan; add H cup water and boil till soft; add l}i cups
sugar or sweeten to taste ; boil until tLe sugar is dissolved, pour in-
to a dish and serve cold.

636. Stewed Bhubarb (with Eggs).— Stew the rhubarb the
same as in foregoing recipe and take it from the fire; beat 3 eggs
to a froth and add 2 tablespoonfuls cold water; then stir in the
rhubarb a little at a time; mix well together and serve cold. If
stewed rhubarb is too thin add 1 teaspoonf ul cornstarch wet with
cold water and let it boil 1 or 2 minutes.

637. Compote of Gooseberries. — Select l quart large goose-
berries, remove heads and stems and wash and drain them; put
them in a kettle, cover with boiling water and boil 5 minutes ; pour
in a colander to drain ; boil 1 cup sugar with H pound water to a
syrup and add H cup white wine; put the gooseberries in a porce-
lain or glass dish and pour the syrup over them; serve when cold.

638. Compote of Strawberries.— Press out the juice from 1
pint large, ripe strawberries and mix it with 6 tablespoonfuls sugar;
shortly before serving wash and drain 1 }i quarts large, ripe straw-
berries, put them into a glass dish, sprinkle over 3 tablespoonfuls
sugar, pour in half of the cold syrup, shake them up, pour over the
other half and serve at once.

639. Compote of Cherries. — ^Remove the pits from 2 pounds
large cherries; boil IH cups sugar with }i cup water to a syrup,
put in the cherries and boil 2 minutes; pour them into a dish, cover
with paper and set in a cool place; when cool drain off the syrup
and reduce it to one-half by boiling it down ; then set aside to cool;
in serving put the cherries into a glass or fine porcelain dish and
pour the cold syrup over them.

640. Compote of Raspberries.— Pick over carefully IH

quarts raspberries, put them in a glass dish and set on ice; shortly
before serving sprinkle over 2 tablespoonfuls sugar; press out the
juice of 1 pint raspberries, put the liquid with the same quantity of
sugar over the fire and boil 10 minutes; let it get cold and pour the

COLD PUDDINGS MADE WITH MILE. 179

syrup just before serving over the raspberries. Currant juice may
be used instead of raspberry juice. A compote may also be pre-
pared with half currants and half raspberries.

641. Compote of Greengages (or large Egg Plums).—

Select 3 dozen ripe plums, either greengages or the large egg
plums, prick them with a needle all around the stem, put them in a
kettle with boiling water and let them boil 30 minutes; drain them
on a sieve ; boil 1 H cups sugar with 1 cup water to a syrup ; put
the plums In a dish, pour the boiling syrup over, cover with paper
and set them in a cool place for 2 hours ; then drain off the syrup
and reduce to one-half by boiling it down; arrange the plums
nicely in a dish and pour the cold syrup over them.

642. Compote of Plums. — Choose 3 dozen large blue plums,
cut them open on side, remove the pits and pare off the skins ; boil
1 cup sugar with 1 cup water, put in the plums and boil a few
minutes; pour them into a dish, cover with paper and let them cool;
when cold pour the plums onto a sieve and drain off all the liquid;
put the syrup over the fire and boil 10 minutes ; when cold put the
plums into a glass dish and pour the cold syrup over them.

643. Compote of Oranges. — Pare and cut 10 large oranges'
into slices, remove the pits and sprinkle 6 tablespoonf uls sugar over
them ; let them stand 1 hour ; drain off the syrup, put it over the
firC; add the juice of 1 lemon and boil slowly 8 minutes ; then set
aside to cool; just before serving pour the syrup over the oranges
and send to table in a glass dish.

644. Compote of Prunes. — Wash 1 pound French prunes in
several waters, put them in a saucepan', add sufficient red wine to
cover, add a small piece of whole cinnamon and the peel of 1 lemon
and boil slowly for 2 hours, or until they are soft ; when done add
4 tablespoonf uls sugar and as soon as melted remove them from the
fire ; serve when cold in a glass dish.

645. Compote of Baisins. — Remove the pits from 1 pound
large raisins, put them in a saucepan with H pint water, H pint

180 DESSERTS AND SALADS.

Madeira wine and 1 cup sugar and boil them slowly for 1 hour;
serve in a glass dish when cold.

646. Compote of Dates. — Cut l pound dates open at the side
and remove the pits ; put the dates with a little Malaga wine, H
cup water and 4 tablespoonfuls sugar over the fire and boil slowly
nearly 1 hour; then serve when cold.

647. Compote de Marrons. — ^Remove the shell from 2 dozen
large Italian chestnuts and boil the nuts for a few minutes in water ;
take them out one at a time and remove the brown skin ; boil H
pound sugar with H cup water, put in the chestnuts, pour them to-
gether with the syrup into a stone dish, cover and set them in a
cool place; next day pour off the syrup, boil it up, add 1 teaspoon-
f ul vanilla extract and pour it over the nuts ; repeat this once more
and serve when cold.

648. Compote Chande de Marrons*— Shortly before serving

roast 2 or 3 dozen large Italian chestnuts in the oven, remove the
shells and lay the nuts into a hot dish ; put 1 gill rum in a small
saucepan with 2 tablespoonfuls sugar; let it get hot, pour over the
chestnuts, light the rum and bring it burning to table.

649. Compote of Pineapple. — Cut a large, ripe pineapple
into thin slices, pare them carefufly and remove the core in center;
boil 1 cup sugar with H cup water; lay the pineapple slices mto a
dish and pour the syrup over them boiUng hot ; cover and let them
stand 2 hours; shortly before serving lay the slices in a glass dish
and pour the syrup through a fine sieve over them.

650. Compote of Quinces. — Chose }i dozen large apple
quinces, pare and cut them into quarters, remove the cores and lay
the quinces in cold water; put the peels and cores in a kettle, cover
with water and boil till soft ; strain them first through a coarse bag,
then through a flannel bag; return the liquor to kettle, add 1 cup
sugar, boil for a few minutes, put in the quinces and boil till ten-
der ; put them into a dish and strain the syrup over them.

COLD PUDDINGS MADE WITH MILK. 181

651. Compote of Peaches. — ^Cut into halves 20 large, sound
peaches, pare them carefully and remove the pits ; crack the pits
open, take out the kernels, scald them in boiling water and remove
the brown skins ; place a porcelain-lined or agate kettle with 1
cup sugar and 1 cup water over the fire and boil a few minutes; put
in the peaches and kernels and boil from 6-8 minutes ; pour them
into a deep porcelain dish, cover with paper and set aside ; when
cold put them in a sieve or colander over the kettle the peaches
were boiled in ; drain off all the liquid and boil it down to one-half ;
shortly before serving pile the peaches up high in a glass dish and
pour the syrup over them cold.

653. Compote of Apricots is made the same as Compote of
Peaches.

653. Compote of Pears. — Pare and cut 2 dozen medium sized
ripe pears into halves, remove the cores and put the pears in cold
water with the juice of 1 lemon or 2 tablespoonfuls white vinegar;
place a kettle over the fire with 1 pint water, 10 tablespoonfuls
sugar, the juice of 1 lemon, half the rind and boil 3 minutes ; remove
the scum, put in the pears and boil till a straw, will pierce through
them easily ; then pour them in a deep stone bowl, cover with paper
and set aside ; when cold drain off the liquor and boil it down to one-
half ; then set aside to cool ; shortly before serving pile the pears up
high in a glass dish and pour the syrup over them cold. If large
pears are taken use a smaller quantity; if small pears are chosen
use a larger quantity, leave them whole, cut the stems off half way
and pare them.

654. Compote de Melons. — Select l large muskmelon (not
too ripe), cut it in half, remove the seeds with a tablespoon, cut the
melon into large pieces, pare off the skin and cut each long piece in
two; put the melon pieces in a saucepan, cover with boiling water
and boil 5 minutes ; take them out with a skimmer and lay the mel-
on pieces on a dish to cool ; put a kettle over the fire with 1 pound
sugar and 1 pint water and boil a few minutes ; put in the melon
and boil 20 minutes ; pour it into a dish, cover with paper and

182 DESSERTS AND SALADS.

set in a cool place ; when cold drain off the syrup, return it to ket<
tie and boil slowly 10 minutes ; then set aside to cool ; pile the melon
up high in a glass dish and pour the cold syrup over it. A piece of
green ginger root or the juice of 1 lemon may be boiled with the
melon.

655. Compote of Watermelon. — Select a nice, ripe water-

melon, cut it in half, then into slices, remove the black pits and cut
the red part into small pieces ; take for 1 quart of such pieces 2 cups
sugar, 1 pint water, a piece of green ginger and the juice of 1
lemon ; put sugar, ginger and lemon juice over the fire and boil 5
minutes ; put in the melon pieces and boil slowly about 20 minutes ;
pour into a dish and cover with paper ; when cold drain off the
syrup, return it to kettle and boil 10 to 15 minutes ; arrange the
melon nicely in a glass dish and pour the cold syrup over it ; remove
the ginger before sending to table. The white part of the melon
may be used for preserving. If the melon is a large one part of it
may be used for compote and the other part cut up into slices and
served. A third part may be used as a fruit salad. (See Fruit
Salad.)

656* Compote of Apples. — Choose medium sized tart apples,
pare and cut them into halves, take out the cores, round the edges
and lay them in cold water with lemon juice ; boil 1 pound sugar
with 1 pint water and the rind and juice of 1 lemon in a wide, low
saucepan ; put in the apples and let them boil 3 minutes ; then turn
the apples around, cover the pan and set it on side of stove, where
they will stop boiling ; let them stand 10 minutes ; then thrust a
straw through them ; if it goes through easily they are done ; if not,
boil them for a minute longer ; remove them from fire and set aside ;
when cold take the apples out of the syrup and lay them on a sieve ;
boil the syrup down until it thickens ; pile the apples up in a glass
dish and pour the syrup over when cold.

657. Compote de Strfility. — Pare, core, cut into quarters
and then into fine slices 12 large pippin apples ; boil 1 cup sugar
with 1 cup Rhine wine, 1 cup water, the juice of 1 lemon and 3

PIES. 183

ounces finely sliced citron; put in the apples and boil them for a
few mintues ; then set aside to cool ; soak 1 ounce gelatine in 1 cup
water 20 minutes; add 1 cup boiling water and stir until dissolved;
add it to the apples and boil for 1 minute; then remove from fire;
when cold and beginning to thicken rinse out some small cups or
forms with cold water, sprinkle each one with granulated sugar, fill
them }i full of apples and set on ice ; boil ^ cup sugar with H cup
Rhine wine and a little lemon juice to a syrup and set it in a cool
place until wanted ; in serving torn the apples out of the cups, put
them on a round or oval-shaped dish and pour the syrup over them;
or serve the apples with whipped cream.

PIES.

658. Directions for Making Pies.— To succeed in making
good pastry the following rules should be observed: — Flour should
be of the best quality, dry and sifted before using. Butter, un-
less fresh, should be washed several times in cold water and dried
in a napkin. Lard should be sweet, and is best when tried out from
leaf lard. If suet is used it should be fresh, chopped fine and freed
from all skin. During the process of chopping it should be dredged
with flour. Beef dripping should be clarified, and if the dripping
has any odor or by-taste a very disagreeable flavor will be im-
parted to the paste. Strict cleanliness must be observed. All
utensils used for pastry making should be clean and kept exclusively
for that purpose. Prepare the cruet as quickly as possible and do
not touch it with your hands any more than necessary. When the
crust is ready take a pie plate (agate pie plates are the best) and
dust it with flour; do not grease it with butter or lard. Cut off a
portion of the crust, roll it out thin, lay it over the plate, press
it down lightly with the hand, set the plate in front of you, press
with the palmid of both hands against the edge of plate and cut the
paste which hangs over the edge off with your fingers. The plate
is then ready to receive the ingredients of which the pie is to be
made. If pumpkin, cocoanut or custard pie is to be made, brush

184 DESSERTS AND SALADS.

the surface of crust over with beaten egg and sprinkle over 2
tablespoonf uls finely sifted bread or cracker crumbs ; then fill in the
mixture. This keeps the crust dry and prevents it from being
heavy. Pies that are made of stewed or preserved fruit should
also be treated the same way. For fine meriijgue pies the crust
should be baked before the mixture is put in. This is done in the
following manner : — line the pie plate with crust and brush the
edge over with beaten egg; then roll some pie crust very thin, cut
it into strips 1 inch wide and cut one side of the strips into scal-
lops with a knife ; wet the edge of crust on the pie plate with beaten
egg or water ; then lay the strip around the edge of plate so the
scallops stand a little above the edge ; next lay some thin, buttered
brown paper into the plate all over the crust, fill the plate with dry
peas and bake it in a medium hot oven till crust is done ; then take
it from the oven, remove paper and peas, fill in the mixture and
bake again till pie is done ; draw the pie to front of oven, spread
over the meringue and let it remain in oven for a few minutes ; then
transfer it to a cool place and serve cold. 1 or 2 quarts of dry
peas should be kept for this purpose only. They may be put away
in a box or glass jar and can then be used several times. If the
peas should at any time become rancid from the butter or lard of
which the pie crust is made, pour boiling water over them and drain
and rub thoroughly with a dry towel ; then spread them apart on
shallow tins and when dry put away until wanted again. Instead
of peas the pie plate may be filled with pieces of stale bread, which
can then be used for bread crumbs ; but peas are best for this pur-
pose.

659. Pie Crust (quick and good). — 2 cups flour, H teaspoon-

ful salt, K cup ice water and 1 cup lard ; sift flour and salt in a
bowl, add the lard and chop it fine with a knife in the fiour ; add
the water and mix it with the same knife into a stiff paste ; put the
paste on a floured board and work it for a few minutes with the
knife; take a portion from it and roll it out thin; line a pie plate
with it and fill the plate with the ingredients the pie is to be made
of ; roll out another portion of paste and spread over the top H

PIES. 185

tablespoonful lard; lay this over the pie with the lard side up,
press the paste off which hangs over the edge of plate with your
hands and place the pie in oven to bake. This crust is excellent,
inexpensive and quickly made ; sufficient for 2 large pies.

660. Eich Pie Crust. — }i pound' flour, ^ teaspoonful salt,
% pound lard and % cup ice water ; sift flour and salt into a bowl,
add the water and mix it into a paste ; put the paste on a floured
board and work it thoroughly for 5 minutes, or until it does not
stick to the hands ; then roll it out into a square about an inch in
thickness ; also shape the lard into a square, but 1 inch smaller than
the paste ; lay it in center of paste, fold the paste over and place it
for yi hour on ice ; then put it on the board again, dust it under
and over with flour, roll it out 3 times as long as wide with a rol-
ling pin, fold over one-third to the center, roll over it once, fold
the other end over that, so the paste is three double, roll over it
once with the rolling pin, turn the paste around, roll it out again 3
times as long as wide, fold it up the same way as before and set
the paste again for H hour on ice ; repeat the folding and rolling
twice more and let it rest each time for % hour; when ready to
make the pie roll a portion of the paste out very thin, line pie plate
as directed with it and fill the plate with the ingredients the pie is
to be made of ; roll out another portion of the paste, spread the top
thickly with lard, lay the paste over the pie with the lard side up
and remove the paste which hangs over the edge of plate by pressing
against the edge with the palm of your hand ; sufficient for 2 large
pies.

661. Fine Pie Crust. — 1 pound flour, 1 teaspoonful salt, H pint
ice water, % pound lard, 6 ounces butter and the yolk of 1 egg ;
sift flour and salt in a bowl, add % the lard and chop it fine in the
flour with a knife ; put the yolk in the ice water and beat it with an
e^g beater till it foams ; then add it to the flour and mix it with
the same knife into a stiff paste ; turn the paste onto a floured board
and roll it into a square piece about an inch in thickness; form the
remaining lard and the butter also into a square piece, but 1 %

186 ' DESSEHTS AND SALADS.

InchcB smaller on all sides ; Uy it in center of paste, fold it over the
lard and bntter together, first from right and left, then from and
towards you ; lay the paste onto a plate and let it rest for H hoar
on ice; then put it on a board, dust under and over viUi flour and
roll it out 3 times as long as wide, rolling always from you; fold
over one-third to the center, roll over it once with the rolling pin,
fold the other end over that, bo the paste is 3 doable, roll over it
once with a rolling pin, turn the past« around, roll it out again 3
times as long as wide, fold it up the same as above and set the paste
again for 3£ hour on ice or in a cool place ; repeat the rolling out
and folding up twice more and let it rest each time H hour ; after
the last rolling let it rest 10 minutes and then use as directed; suf-
ficient for 4 large pies.

662. Family Pie Cmst.— X pound bntter, 6 ounces lard, 1
pound flour, 1 cup ice water and H teaspooof ul salt ; sift flour and
salt into a bowl, add the lard and chop it up with a broad-bladed
knife into the flour until it is very fine ; next pour in the ice water
tmd mix it with the same knife into a smooth paste; tnm it onto a
floured board, dust under and over with flour and roll it out 1
inch in thickness ; divide the butter into 3 parts ; put 1 part in small
bits in regular rows all over the paste ; then fold it np, first the right

I towu^ the left, then the left side towards the right, so the
i£ has 3 thicknesses; turn it around, roll it out agun the same
', put over the second part of butter, fold it up and roll out
in the same way; put over the third part of butter, fold it np
roll it out twice more; let it rest for 1 hoar on ice or in a cool
)e ; then use ; while the rolling and folding is going on flour must
sprinkled under and over the paste; the rolling pin most be kept
ired, to keep the paste from sticking to it. This paste may be
]e the day before it is to foe used, and if it stands for S or 3 days
rill not hart it as long ae the paste is kept in a cool place ; suffi-
It for i large pies.

663. Fine Paste for Heat Pies, Patties and Baked Apple
mplings. — Put 1 pound sifted flour on a paste board, make a

PIES. 187

hollow in center and put in the yolks of 3 eggs and H pound but-
ter ; work this quickly with your hands into a stiff paste, adding by
degrees a little ice water; then roll it out 1 inch in thickness and
fold the right and left side to the center, so they meet together ;
then fold the other two sides over to the center the same way and
set it for 1 hour on ice or in a cool place ; when that time has ex-
pired lay the paste onto a floured board, roll it out 3 times as long
as wide, fold one-third over to the center, roll over it once with the
rolling pin, fold the other third over that, so the paste has 3 layers,
roll out again 3 times as long as wide, fold it up the same way, let
it rest for % hour and roll and fold it up once more ; then use.
This paste is excellent for chicken, oyster, pigeon or beefsteak pie ;
also for baked apple dumplings and fine patties ; sufficient for 1 large
pie or for 9 apple dumplings.

664. Puff Paste. — 1 pound flour, a pinch of salt, 1 cup ice
water and 1 pound butter; sift flour in a bowl, add salt and ice
water and mix it mto a smooth paste ; work it thoroughly on the
board with your hands for 5 minutes, cover and set it for 20 min-
utes on ice ; knead the butter well in ice water, to remove the salt,
and dry it in a napkin ; put the paste onto a floured board and roll
it out into a square about 1 % inches in thickness ; press the butter
flat, also into a square, but smaller than the paste ; lay the butter in
center of paste and fold the paste first from the right and left side ;
then from you and towards you over the butter together ; turn the
paste over with the folded side towards the boaixl ; dust under and
over a little flour and roll the paste out 3 times as long as wide ;
fold the lower third over the center and roll over it once with the
rolling pin ; then fold over that the upper third, so the paste is three
double ; roll over it once with the rolling pin ; turn the paste around,
roll it out again 3 times as long as wide, fold it again 3 double, lay
it on a plate and set the paste for 1 hour on ice ; then roll it out
again and fold the same way twice ; let it rest for % hour on ice ;
roll and fold it twice more, so the paste has been rolled out and
folded up 6 times; after the last rolling let it rest for 20 minutes
and then use. The rolling out and folding together must be done

188 DESSERTS AND SIX ADS.

with the greatest care, bo the layers fit exactly over one another, as
the whole success depends upon this. The paste has attained its
greatest lightness when rolled and folded together 6 times ; if it is
rolled out oftener it will loose in lightness ; and if it is to be used
where lightness is not wanted it must be rolled and folded together
from 8 to 10 times. Puff paste is best made in a cool place, and if
handy on a marble slab.

665. Short Paste (Mftrber Telg— German art).— 3^ pound

sifted flour, 6 ounces butter, the yolks of 4 eggs, a pinch of salt, 3
tablespoonf ul sugar and the grated rind of % lemon ; knead the but-
ter in ice water, to remove the salt, and dry it in a napkin ; put the
flour on a board, make a hollow in center, put in the yolks, lemon,
sugar, salt and butter and work it quickly into a smooth dough with
your hands ; set it on ice for 1 hour before using. Another way : —
a cup butter, the yolks of 3 eggs, 4 tablespoonf uls cream, % table-
spoonful sugar, a pinch of salt and % pound flour; mix these ingre-
dients together the same as above. Short paste (or Mttrber Teig)
is used a great deal in Grermany the same as pie crust in America,
and is excellent when made right. A very nice pie is made as fol-
lows : — Roll the paste out very thin, cover a pie plate with it (one
which is not very deep), cut off what hangs over the edge of plate,
spread a thick layer of any kind of fruit marmalade over it, cover
with a thin layer of the paste and bake in a quick oven ; or bake
thin layers of the paste the same as Jelly Cake, and when done lay
2 together with jelly, fruit marmalade or whipped cream between
them. Another way to use it is : — Roll the paste out ^ of an inch
in thickness, cut it into rounds with a cake cutter, brush them over
with beaten egg and sprinkle chopped nuts and sugar over them;
bake in a medium hot oven and serve with wine.

666. Neapolitan Paste. — Scald 5 ounces almonds in boiling

water and let them lay for a few minutes ; then remove the brown
skins and pound the almonds fine in a wedgewood mortar with the
yolks of 4 eggs and 1 tablespoonf ul powdered sugar ; sift 1 pound
flour on a pastry board, make a hollow in center, put in ^ pound

PIES. 189

butter, a ponnd powdered sugar, the almonds, 1 whole egg and 1
yolk and the finely chopped peel of 1 lemon ; work this into a stiff
paste and set it for 1 hour on ice before using.

667. Florentinian Paste. — Sift 1 pound flour on a pastry

board, make a hollow in center, put in 1 cup butter, 1 cup sugar,
5 ounces grated chocolate, 2 whole eggs and the yolks of 5 hard
boiled ^gg» rubbed through a sieve ; add a little cinnamon and va-
nilla ; knead this into a smooth paste and let it stand for 1 hour in
a cool place before using.

668. Almond Paste. — Pour boiling water over H pound

almonds, remove the brown skins, let the almonds lay in cold water
for 24 hours and change the water 2 or 3 times ; then pound the
almonds in a wedgewood mortar with 2 tablespoonfuls water and
the juice of H lemon ; press them through a sieve and mix with H
pound powdered sugar into a stiff paste ; put the paste into a por-
celain-lined saucepan and stir over the fire until it loosens itself
from bottom of sailcepan ; remove the paste from the fire and when
cold put some powdered sugar on a pastry board, lay the paste on
the sugar and work it into a round ball ; then set it in a cool place 1
hour before using.

669. Boiled Paste (Pat6 h ehonx).— Place a saucepan with

1 pint water or milk over the fire and add 1 cup butter, l}i table-
spoonfuls sugar, H teaspoonf ul salt and the peel of 1 lemon ; as
soon as it boils sprinkle in slowly, stirring constantly, 1 pint sifted
flour ; continue stirring until it has formed into a smooth paste and
loosens itself from bottom of saucepan ; transfer the paste to a dish
and let it cool ; then mix it by degrees with 8 whole eggs and use
for cream cakes, chocolate eclairs and other smaU cakes.

670. Nudels. — Sift 1 cup flour in a bowl and add a pinch of
salt, a piece of butter the size of a hazel nut, 1 egg and 1 table-
spoonful water; mix this into a stiff paste and work it well on a
board so it does not stick to the hands ; then divide it into 4 equal
parts; roll each part out as thin as paper and let them lay on a

190 DESSERTS AND SALADS.

board to dry for 10 minutes ; then cut them into strips 1 inch wide ;
lay 4 strips over one another and cut them as fine as possible, like
fine straws ; when all are cut scatter the nudels all over the board
and let them lay till dry; then use or put them away in a box; they
will keep for some time. The yolks of 2 eggs may be used instead
of 1 whole egg. Nudels are used for puddings or soufl^es and serve
as a dessert ; they are also largely used in soup. They should al-
ways be put into boiling water, soup or milk and boiled 10 minutes
when wanted for use.

671* Mlnee Pie. — 1 pound finely chopped boiled beef, H
pound finely chopped suet, 1 pound well washed and dried currants,
1 pound stoned raisins, 1 pound finely cut citron, 1 pound sugar,
H teaspoonf ul salt, the juice and a little grated rind of 2 oranges,
the juice and grated rind of 1 lemon, 1 pint cider, H pint brandy,
a pint sherry wine, 1 teaspoonful ground cloves, 1 teaspoonful
cinnamon, 1 teaspoonful mace, 1 grated nutmeg and 3 pounds finely
chopped apples ; mix all the ingredients well together and use ; sufficient
for 6 good sized pies. If this mince meat is to be kept for any length of
time omit the apples and fill the mince meat into glass jars ; close tight-
ly and keep them in a cool place. It will then keep all winter. When
wanted to make pies of take 1 jar at a time and mix the mince
meat with an equal portion of chopped apples ; line 2 pie plates
with rich pie crust, fill them with the mince meat, cover with
same crust as directed (see Directions for Pies), cut a small opening
in center and one on each side of upper crust and place the pie in a
medium hot oven to bake ; when done remove it from oven and pour
a little good brandy in center, sides and openings and serve warm.
Mince pies will keep in a cool place for two weeks, but they should
always be put for 10 or 15 minutes in the oven to heat through
before serving. For a large quantity of mince meat put 8 pounds
beef off the round in a kettle of boiling water, add 1 tablespoonful
salt and boil till tender; when done remove the kettle from the
fire and set aside to cool; then take out the meat, remove all skin,
fat and hard part and chop the meat as fine as possible ; then weigh
the chopped meat and take for each pound the same ingredients

PIES. 191

as in above recipe ; put it away in well closed jars without the
apples.

672« Moek Minee Pie. — 3 finely rolled soda crackers, 1 cap
well washed currants, H cup stoned raisins, H cup finely cut cit-
ron, a teaspoonful ground cloves, 1 teaspoonful cinnamon, H
grated nutmeg, H teaspoonful salt, 1 tablespoonful butter, H cup
sugar, H cup molasses, H cup brandy or wine, the juice of 1 orange
and a little grated rind, the juice and grated rind of H lemon and
H pound dried apples; wash and stew the dried apples till tender;
add the H cup sugar and sufficient boiling water to make 3 cupf uls
stewed apples ; set aside to cool ; then mbc them first with the rolled
soda crackers, by degrees with all the other ingredients and use ae
directed for pies; sufficient for 3 medium sized pies or 2 large ones.
A good plan is to leave a small opening in center of upper crust
and when the pies are done pour a little brandy into it.

673. Apple Fie^ No. 1* — ^Line a pie plate with crust as direct-
ed (see Directions for Pies) ; pare, quarter and cut greening or pippim
apples into fine slices ; fill the plate with apples, sprinkle over some
sugar (about 2 tablespoonfuls for a medium sized pie), cover with
crust and bake till apples are done and the crust has attained a deli-
cate light brown color. If the flavor is liked a pinch of cinnamon
and nutmeg may be added. In the spring of the year the juice of
H lemon squeezed over the apples of each pie is a great improve-
ment, as the apples have lost a great part of their flavor. Apple
pies are best when eaten the same day they are baked. If they
stand over till next day they should be put in the oven for a'bout 10
minutes 1 hour before serving. They will then be as good as
fresh pies; otherwise the crust is apt to be tough.

674. Apple Pie^ No. 2. — ^Make an apple pie the same as in
foregoing receipe ; put H tablespoonful butter in small bits over the
apples, grate over a very little nutmeg and a pinch of cinnamon,
add no sugar, leave a small opening in center of upper crust and
bake until done; in the meantime boil 1 cup sugar with H cup

192 DESSERTS AND SALADS.

water 5 minutes; when the pie is done put a small funnel in the
opening in center of upper crust and pour the syrup carefully
through it into the pie ; set the pie aside and serve when cold. The
pie plate should be deep and large for this pie.

676. Apple Pie, No. 3. — ^Line a large, deep pie plate with
fine pie crust, fill the plate with finely cut tart apples, sprinkle
over H cup sugar, dust over a little flour and cover with crust ; leave
a small opening in center of upper crust and bake till done ; 10 min-
utes before the pie is taken from the oven put a small funnel in the
opening in the center of upper crust and pour carefully H cup
sweet hot cider through the funnel into the pie ; when done remove
the pie from oven and serve when cold. Another way is : — Stew
the apple peels and cores in water till tender ; then strain them
through a coarse bag, return the liquid to saucepan and boil 10
minutes ; then add for 1 cup liquid 1 cup sugar, boil 10 minutes
longer and pour the hot syrup into the pie in place of cider.

676. Apple-Citron Fie* — ^Line a deep pie plate with rich pie
crust, fill it with finely cut tart apples, lay small pieces of butter
between the apples, sprinkle over each pie J4 cup sugar and H cup
finely cut citron, add 2 tablespoonfuls currant or apple jelly, cover
with crust and bake till done.

677. Apple Meringue Pie. — ^Press l pint stewed apples
through a sieve, sweeten to taste and add the juice of H lemon, a
little grated nutmeg and the yolks of 4 eggs ; line a pie plate with
crust, cover with buttered paper, fill the plate with dried peas and
bake till crust is a light brown ; remove paper and peas, fill in the
mixture, return pie to oven and bake till done ; in the meantime
beat the 4 whites to a stiff froth and add 1 tablespoonful powdered
sugar and a little essence of lemon ; when pie is done draw it to
front of oven, spread over the meringue and let it remaiti for a few
minutes longer in oven ; then take it out and serve when cold.

678. Dried Apple Pie. — Wash H pound dried apples, put
them in a saucepan with plenty of cold water, cover and place

PIES. 193

sancepan over the fire and stew till done; then add 1 cup sugar;
pour the appleb into a dish and set aside ; when cold line 2 pie
plates with fine pie crust, brush the surface of crust over with
beaten egg and sprinkle over some bread or zwieback crumbs ; fill
in the stewed apples, cover with crust and bake till done. Dried
peaches or apricots can be used the same way.

679. Tutti Frutti Pie,— Pare and cut fine 10 large tart
apples, put them with 2 tablespoonfuls butter in a saucepan over
the fire and add 6 tablespoonfuls sugar, 2 tablespoonfuls finely cut
citron, H cup seedless raisins, the same quantity of well washed
currants and the grated rind of H orange or lemon ; stir this over
the fire till apples are soft and add H cup currant or apple jelly ;
line a pie plate with fine pie crust, fill the plate full with the apples,
cover with crust, in which a small opening should be cut in center,
and bake till done ; boil the peels and cores of apples with a little
water till tender ; strain them through a jelly bag, return the liquid
to saucepan and boil 10 minutes ; add to 1 cup liquid 1 cup sugar
and boil 5 minutes longer ; when pie is done take it from the oven,
put a small funnel into the opening in center, pour carefully some
of the apple syrup through the funnel into the pie and serve when
cold.

680. Cherry Pie. — ^line a pie plate with crust and remove the
pits from 1 quart nice, ripe cherries ; fill the fruit into the plate,
sprinkle over some sugar and dust over a little flour ; cover with
top crust, with a small opening in center, and bake in a medium hot
oven ; in the meantime stew 1 cup cherries in a little water till ten-
der; strain them, return the liquid to saucepan and boil 5 minutes;
add to 1 cup liquid 1 cup sugar and continue the boiling for 5 min-
utes ; remove from fire, add a little brandy or wine and pour this
syrup, when pie is done, through a funnel into the pie. Another
way is: — ^Do not stone the cherries; after the plate is lined
with crust fill it full with cherries, dust over some flour, sprinkle
them with sugar and add 3 tablespoonfuls water to each pie ; cover
with crust and bake till done. Another way is : — ^Boil H cup cur-
rant juice with H cup sugar for 5 minutes and when the pie (made

18

194 • DESSERTS AND SALADS.

like the first one) is done pour the currant syrap through a small
funnel into the pie. This is an excellent way to give cherries which
have not much flavor a nice taste.

681. Banana Pie. — 4 large bananas, 1 cup milk, 4 eggs, H
cup sugar, H tablespoonf ul melted butter and 1 teaspoonful essence
of vanilla ; remove the skins and press the bananas through a sieve ;
mix them with the 4 yolks, sugar, milk, melted butter and vanilla ;
line a deep pie plate with crust, ornament the edge, lay in a piece
of buttered brown paper, fill the plate with dry peas or with pieces
of stale bread and bake till done ; remove it from oven, free the
plate from paper and peas, return the plate for a few minutes to
oven again, fill in the banana mixture and bake till done ; in the
meantime beat the whites to a stiff froth and add 1 tablespoonful
powdered sugar ; draw the pie to front of oven, spread over the
meringue, let it remain for a few minutes longer in oven, take it
out, set it in a cool place and serve ice cold.

682. Pineapple Pie. — Pare 1 ripe pineapple, remove the eyes
and hard core in center and chop it fine ; line a deep pie plate with
fine pie crust, fill it with the finely chopped pineapple, sprinkle over
1 small cup sugar and dust a little flour over ; cover the pie with crust
and bake a light brown and well done ; put the eyes and cores of
the pineapple with 6 greening apples cut into pieces in a saucepan,
nearly cover them with water and boil till tender; then strain
through a bag, return the liquid to saucepan and boil 20 minutes ;
then add for 1 cup liquid 1 cup sugar, boil 5 minutes and fill the
jelly into tumblers. This makes an excellent pineapple jelly.

683. Pineapple Pie (with Meringne).— 1 large, ripe pine-
apple, H cup milk, 1 cup sugar, the yolks of 4 eggs, 1 whole egg
and H tablespoonful butter; pare and grate the pineapple; then
mix it with the sugar and other ingredients ; melt the butter before
adding it ; line a deep pie plate with fine pie crust, cover with but«
tered paper, fill it with dry peas and bake till done ; take it from
the oven, remove the paper and peas, fill in the pineapple mixture
and bake till done ; in the meantime make the meringue, as follows :—

PIES. 195

Beat the 4 whites to a stiff froth and mix it with 1 tablespoonf ul
powdered sugar ; when pie is done draw it to front of oven, spread
over the meringue and return the pie for a few minutes to oven
again till the meringue is a light brown ; serve ice cold. This will
make 1 large pie, sufficient for a family of 8 persons.

684. Prune Pio. — Wash and soak 1 pound prunes for 4 hours
in cold water, drain them in a colander, remove the stones, put the
prunes in a dish, pour over 1 cup cold water and let them stand
over night ; next morning line 2 pie plates with crust, put in the
prunes with the liquor, sprinkle over some sugar and a little flour,
cover with top crust and bake till liffht brown and well done. An-
other way is : — Stew the prunes in a little water, remove the stones,
sweeten the prunes with sugar, add the juice of H, lemon and finish
as above.

685. Peach Pie. — ^Pare and slice some large, ripe peaches;
line a pie plate with crust, fill it with the peaches, sprinkle over
some sugar and bake with an upper crust.

686. Peach Meringue Pie. — Line a large, deep pie plate with
a rich pie crust, brush the surface of crust over with the beaten
white of egg and sprinkle over 2 tablespoonf uls finely sifted bread
or cracker crumbs ; take 1 can preserved peaches, drain off the
liquor, put them in the pie plate (with the hollow side up), sprin-
kle over a little flour, a few spoonfuls sugar, pour over some of the
liquor and bake in a medium hot oven till done ; in the meantime
make the meringue, as follows : — Beat the whites of 5 eggs to a
froth, mix them with 2 tablespoonf uls powdered sugar and flavor
with a little essence of vanilla; when pie is done draw it to front of
oven, spread over the meringue and bake for a few minutes longer ;
remove it from the oven and set the pie in a cool place ; serve cold ;
sufficient for 10 persons.

687. Peach Mountain Pie. — Pare 1 dozen medium sized
peaches ; line a large deep pie plate with pie crust, fill the plate
with the whole peaches, sprinkle over ^ cup sugar, cover with a
thin crust and bake in a medium hot oven.

196 DESSERTS AND SALADS.

688. Pluin Fie* — Remove the pits from some ripe plums,
sprinkle the fruit thickly with sugar and let them stand for H hour ;
line a pie plate with crust, put in the plums, cover with crust and
bake till done.

689. Cranberry Pie. — Wash and stew 1 quart cranberries
with 1 cup water; when done press them through a colander
or coarse sieve, return the cranberries to saucepan, add 2 cups sugar
and boil and stir for 5 minutes ; then set aside to cool ; line a pie
plate with fine crust, brush the surface of crust over with the
beaten white of egg and sprinkle over 2 tablespoonfuls finely sifted
bread crumbs ; put in some of the cranberries, about J4 inch thick,
and cover with crossbars of crust (lattice-like) ; bake a light brown
and well done ; serve cold.

690. Gooseberry Pie. — Top, tail and wash the berries, put
them into a pie plate lined with crust, sprinkle plenty of sugar
among them, cover with crust and bake till done.

691. Blackberry Pie. — Line a deep pie plate with crust; have
some ripe blackberries washed and drained ; fill the plate with the
berries, sprinkle over some sugar, pour into each pie 1 tablespoon-
f ul vinegar, dust over a little flour, cover with crust and bake a light
brown and well done.

692. Huckleberry Pie. — Wash and drain some ripe huckle-
berries ; line a pie plate with crust and cover the bottom of crust
with 2 tablespoonfuls finely rolled zwieback; next fill the plate with
the berries, sprinkle sugar between and over the fruit, add a little
more zwieback, cover with crust and bake in a medium hot oven to
a light brown and well done ; serve cold dusted with sugar.

693. Currant Pie. — Wash and strip some ripe currants and
mix them with the same quantity of sugar; line a pie plate with fine
pie crust, fill it with the fruit, dust over some flour, cover with top
crust, press the edges firmly together and bake till done and to a
light brown. Raspberries and currants may be used together for
this pie.

PIES. 197

694. Rhubarb Custard Pie. — Stew 2 cups finely cut rhubarb
with 2 cups sugar and H cup water ; when done strain the rhubarb
through a sieve and mix it with 2 well beaten eggs ; have a deep
pie plate lined with rich pie crust, fill in the mixture, lay fine strips
of pie crust across the pie (lattice-like), place the pie in a hot oven
and bake till the custard is firm and the crust a light brown.

695. Rhubarb Pie. — Line a pie plate with some rich pi6 crust ;
remove the skin from some fresh rhubarb and cut it into fine pieces;
take for every cup rhubarb 1 cup sugar, fill it into the plate and
dust over a little flour ; cover with crust and bake till done, which
requires about H hour; serve cold dusted with powdered sugar.

696. Rhubarb Meringue Pie. — Place a saucepan with 2 cups
finely cut rhubarb, 2 cups sugar and H cup water over the fire and
stew 20 minutes ; when done press the rhubarb through a sieve, add
the beaten yolks of 4 eggs and set aside ; line a deep pie plate with
crust, ornament the edge, cover with buttered paper, fill the plate
with dry peas and bake till crust is a light brown ; then remove
paper and peas, fill the plate with the rhubarb mixture and bake
about 15 minutes ; beat the 4 whites to a stiff froth and mix them
with 1 tablespoonf ul powdered sugar ; draw the pie to front of oven,
spread over the meringue, bake for a few minutes longer and serve
when cold.

697. Sweet Potato Pie. — 3 medium sized sweet potatoes, 3
eggs, 1 pint milk, H cup sugar, 1 tablespoonful butter, 1 teaspoon-
f ul ginger, >^ teaspoonf ul cinnamon, H grated nutmeg and }i tea-
spoonful salt ; boil the potatoes until done ; scrape off the skin and
press the potatoes through a sieve or colander ; mix them first with
the eggs and salt, then add the melted butter, sugar and spice and
lastly the milk ; line a large, deep pie plate with rich pie crust, fill
in the mixture and bake till done ; serve when cold.

698. Pumpkin Pie. — Pare and cut a medium sized pumpkin
into pieces, remove the pits, put the pumpkin in a kettle, cover with
boiling water, add /i tablespoonful salt and boil till tender; when

198 DESSERTS AND SALADS.

done put the pumpkin into a colander and drain off all the water;
then press it through the colander ; measure the strained pumpkin
and take for every quart of it 1 pint milk, H tablespoonful melted
butter, 1 H cups sugar, 3 eggs, 2 tcaspoonf uls cornstarch mixed
with the milk and 1 teaspoonf ul ground ginger ; mix all the ingre-
dients together ; dust some deep pie plates with flour, line them with
pie crust and brush the surface of crust all over with beaten egg ;
roll out some pie crust and cut it into strips 1 inch wide ; cut one
side of the strips into scallops and lay it around the edge of plate
so the scallops stand a little above the edge of plate ; brush the strip
over with beaten egg and sprinkle 2 tablespoonfuls fine bread or
cracker crumbs over the crust (this keeps the pumpkin from sogging
into the crust) ; fill the plate with the pumpkin mixture, grate over
the top some nutmeg and bake till done ; when the pumpkin is firm
to the touch of your finger and a little brown on top the pie is done ;
remove it from oven, set in a cool place and serve when cold. A
medium sized pumpkin will make 4 medium sized pies. A good
plan if the family is small is to fill some of the boiled pumpkin as
soon as done, boiling hot, into glass jars. Close the jars at once
and set them in a cool place. When wanted for use open the jar,
turn the pumpkin into a colander, drain off all the water, press the
pumpkin through a colander and finbh the same as above.

699, Custard Pie. — Stir 5 eggs with 5 tablespoonfuls sugar
to a cream and add 2 tablespoonfuls essence of vanilla or lemon and
1 quart milk; line a large, deep pie plate with crust, brush the
surface of crust all over with the beaten white of egg and sprinkle
over 2 tablespoonfuls finely sifted bread or cracker crumbs ; pour in
the custard, grate over the top some nutmeg and bake in a hot oven
till custard is firm. Care must be taken to remove the pie as soon
as done, otherwise it will curdle. To ascertain when pie is done
stick the handle of a teaspoon into center of custard. If no milk
is to be seen and the custard is thick the pie is baked. Remove at
once and serve ice cold.

700. Cocoanut Fie. — To make 2 large pies take 3 pints milk,
6 eggs, 3 cups freshly grated cocoanut, a pinch of salt, IH cups

PIES. 199

Bngar and IH teaspoonfnls essence of vanilla; stir sugar and eggs
to a cream and add the milk, salt and flavoring; take a large cocoa-
nut, remove the shell without breaking the cocoanut, pare off the
brown skin and grate the cocoanut ; add 3 cups of the grated cocoa-
nut to the other ingredients ; line 2 large, deep pie plates with crust,
brush the surface of crust over with the beaten white of egg and
sprinkle over 2 tablespoonf uls fine bread or cracker crumbs ; fill the
plates with the cocoanut mixture and bake in a hot oven till firm
and a light brown on top ; when done remove it from oven and
serve cold.

701. Lemon Coeoanut Pie. — 1 pint milk, 4 large eggs, IH
cups sugar, the grated rind and juice of 1 large lemon, 2 cups
freshly grated cocoanut and H tablespoonf ul butter ; put milk and
butter in a saucepan to boil ; stir the 4 yolks and sugar to a cream
and add the grated rind and juice of lemon ; when this is well mixed
add gradually, stirring constantly, the boiling milk ; when cold add
the grated cocoanut ; in the meantime line a large, deep pie plate
with pie crust, ornament the edge with a strip of crust cut into
scallops, brush the surface of crust all over with beaten egg and
sprinkle over 2 tablespoonf uls fine bread or cracker crumbs ; pour
in the cocoanut mixture and bake in a hot oven. While the pie is
baking prepare the following meringue : — Beat the 4 whites to a
stiff froth and add 1 tablespoonf ul powdered sugar and a little es-
sence of lemon ; as soon as the pie is done take it from the oven,
spread over the meringue, make it smooth with a broad-bladed
knife dipped in water and return the pie to the oven for 2 minutes ;
then set it in a cool place and serve very cold.

702. Chocolate Cream Fie. — Place a saucepan with 2 table-
spoonfuls grated chocolate, 1 pint milk and H cup sugar over the
fire ; add 2 tablespoonf uls cornstarch and stir and boil for a few
minutes; remove from the fire and add 1 teaspoonful essence of va-
nilla, when cold mix it with the yolks of 4 eggs and finish the same
as Vanilla Cream Pie.

708. Tanilla Cream Pie. — ^Line a large, deep pie plate with
crust, lay over it a piece of buttered paper, fill the plate with dry

200 DESSERTS AND SALADS.

peas or pieces of stale bread and bake till crust is a light brown;
in the meantime boil 1 cup milk with 1 tablespoonf ul butter and a
pinch of salt ; mix 2 tablespoonf uls sifted flour with 1 cup cold milk
to a smooth batter and stir it into the boiling milk ; continue stir-
ring and boiling for a few minutes ; remove it from fire and let it
cool a little; stir the yolks of 4 eggs to a cream with dH tablespoon-
f uls sugar ; stir this into the above mixture and flavor with 1 }i tea-
spoonfuls essence of vanilla ; when the crust is done remove paper
and peas, fill in the mixture and bake 10 minutes ; in the meantime
beat the 4 whites to a stiff froth and mix it with 1 tablespoonf ul
powdered sugar ; draw the pie to front of oven and spread over the
meringue ; set the pie for a few minutes in the oven and serve when
cold.

704. Orange Cream Pie. — 1 H cups milk, H cup sugar, i a

tablespoonfuls cornstarch, H tablespoonful butter, 4 eggs, the
juice of 3 oranges, the grated rind of 1 and a pinch of salt ; put
cornstarch, butter, milk and salt in a small saucepan, set it in a ves-
sel of boiling water and stir over the fire till the contents of sauce-
pan thicken ; then remove it from fire and set aside ; stir the yolks
of 4 eggs with the ^ cup sugar to a cream, add it to the boiled
cornstarch and lastly stir in gradually the juice and grated rind of
oranges; line a deep pie plate with fine pie crust, layover it a piece
of buttered brown paper, fill the plate with dry peas or pieces of
stale bread and bake till crust is a light brown ; remove the paper
and peas, fill in the cream and bake till done ; in the meantime beat
the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar
and a little essence of vanilla ; when pie is done draw it to front of
oven and spread over the meringue ; return it for a few minutes to
oven; then set the pie in a cool place and serve ice cold.

706. Lemon Cream Pie. — ^Boil 1 cup milk with H table-
spoonful butter and a pinch of salt ; mix 1 H tablespoonfuls corn-
starch with H cup cold milk and stir it into the boiling milk ; con-
tinue stirring and boil for a few minutes ; remove it from fire and
set aside to cool ; stir the yolks of 4 eggs with 1 cup sugar fo a

PIES. 201

cream and add the grated rind of 1 lemon and the juice of 2 ; stir
this into the cold cream ; line a deep pie plate with fine pie crust,
ornament the edge with a border, cover it with buttered brown
paper, fill the plate with dry peas or pieces of stale bread and bake
till crust is a light brown ; remove the paper and peas, put in the
cream mixture and bake about 10 minutes ; in the meantime beat
the 4 whites to a stiff froth and add 1 tablespoonf ul powdered sugar
and a little essence of lemon ; when the pie is done draw it to front
of oven and spread over the meringue ; return the pie for a few
minutes to oven ; then set it in a cool place and serve cold.

706. Fine Lemon Fie (with an Upper Crust).— The yolks

of 3 eggs, 1 whole egg^ 1 cup sugar, the juice and grated rind of 1
large lemon and H tablespoonf ul butter ; stir the 3 yolks to a cream
and add the grated peel and juice of lemon ; put the butter in a
•mall saucepan over the fire ; as soon as melted add the yolks and
stir the whole over the fire to a creamy thickness ; then remove
from fire ; when cold mix it with the sugar and the whole egg ; line
a pie plate (one which is not very deep) with fine pie crust, brush
the surface of crust over with the beaten white of egg^ sprinkle
over 2 tablespoonfuls fine bread crumbs and put in the lemon mixt-
ure ; cover with a thin crust and bake in a medium hot oven to a
light brown ; serve when cold.

707. Lemon Fie (plain).— Mix l tablespoonf ul cornstarch

with H cup cold water, add H cup boiling water, X cup sugar
and boil for a few minutes; remove from fire, add the juice of 1
lemon, H the grated rind, 1 egg and set aside to cool ; line a pie
plate with crust, put in the mixture, cover with a thin, rich crust
and bake a light brown ; serve cold dusted with sugar.

708. Lemon Meringue Fie.— 5 large eggs, ii tablespoonf ul

butter, 1 cup sugar and the juice and grated rind of 1 large lemon ;
beat 4 yolks to a cream and add the grated rind and juice of lemon ;
put the butter in a small saucepan over the fire ; as soon as melted add
the beaten yolks and stir over the fire to a creamy thickness ; re-
eve it from fire and when cold mix with 1 cup sugar and 1 whole

202 DESSERTS AND SALADS.

egg; next line a large (not too deep) pie plate with fine pie cmst,
ornament the edge either with the pastry wheel or lay strips of paste
around the edge cut on one side into scallops, brush the surface of
crust all over with beaten egg and sprinkle over a little finely sifted
bread or cracker crumbs ; put in the lemon mixture, put the pie into
a medium hot oven and bake till done ; in the meantime beat the 4
remaining whites to a stiff froth and add 2 tablespoonfuls sifted
powdered sugar and a little grated lemon peel ; when the pie is done
take it from the oven just long enough to spread over the meringue;
return it again to oven for a few minutes and serve when cold.

709. D'Artois (or Pie of Marmalade).— Divide % pound

puff paste into 2 parts ; roll one part out into a thin square piece and
spread over it, }i inch thick, apple mami^lade }i inch from the
edge ; roll out the remaining half into a piece of same size, hold it
on the rolling pin and lay over the marmalade ; wet the edge of first
paste and press the 2 edges together ; cut the top paste with a sharp
knife into strips, first lengthwise, then crosswise, like lattice work ;
put in a tin pan and bake in a medium hot oven to a delicate brown ;
when done dust powdered sugar over and let it remain for a few
minutes in the oven to glaze ; then remove and serve when cold.
Any kind of marmalade or cream may be used.

710. Allnumettes. — Roll out 1 pound puff paste 16 inches
long and 5 inches wide and spread over a clear icing made as fol-
lows: — Beat the white of 1 egg to a froth, add 4 tablespoonfuls
powdered sugar, 2 drops lemon juice and beat it for 5 minutes ;
spread this over the rolled out paste, let it lay for a few minutesi
cut it into 8 pieces and bake in a quick oven from 45 to 50 minutes.

711. Jelly Tarts. — Roll the puff paste 1 inch in thickness and
cut it into rounds with a biscuit cutter; brush a long tin pan over
with water, so as just to dampen the pan, and then lay the rounds
In the pan with the side which was rolled towards the pan and not
too close together ; brush the top over with beaten egg, being care*
f ul not to let any of the egg run down the sides ; then dip a smaller
cake cutter into hot water, press it on each round ^ of an inch deep

PIES. 203

to form the cover; the cake cutter must be dipped in the hot water
each time for each round; then bake them in a hot oven to a golden
color ; when the tarts are done take them out, cut the cover loose
with a pointed knife and lift it off ; hollow the tarts out a little with
your finger ; when ready to serve fill them with jelly. These tarts
may be filled with stewed oysters or clams. They are then called
Oyster or Clam Patties.

712* Tarts. — Line some small patty pans with rich pie crust or
puff paste and fill them with either fruit marmalade of peaches,
apricots, cherries or any kind of preserved or stewed fruit ; roll the
paste which is left out thin and cut it into strips H inch in width ;
lay them over the tarts like lattice work, brush over with beaten
egg and bake in a hot oven.

713. Feaeh Tarts. — Pare and cut some nice, ripe peaches into
halves and boil them for 5 minutes in sugar syrup ; take them out
and set aside to cool ; boil the syrup 5 minutes longer ; line some
patty pans with rich puff paste or pie crust, put into each a piece
of buttered paper, fill them with dry peas and bake in a hot oven
till nearly done ; remove the paper and peas and fill each one with
the peaches and a little syrup ; return them to the oven again and
bake till done ; serve when cold.

714. Apple Tarts. — Pare and cut into fine slices H dozen large
tart apples and put them in a small saucepan with 1 tablespoonfnl
butter, 3 tablespoonfuls sugar, K cup seedless raisins, currants and
finely cut citron ; mix, cover and let it simmer over the fire till
apples are soft, but not broken; remove them from fire; add 2
tablespoonfuls currant or apple jelly, mix it with the apples and
finish the same as Cranberry Tarts.

716. Bice Tarts. — ^Line 12 small forms with rich pie crust or
puff paste ; put K pound rice with cold water over the fire and boil
a few minutes ; drain the rice in a colander and rinse with cold
water; return the rice to saucepan; cover with sweet cream or
milk, add 1 tablespoonfnl butter and boil till tender ; remove it

204 DESSERTS AND SALADS.

from the fire and mix the rice with the yolks of 4 eggs, 3 table-
spoonfuls sugar, 1 teaspoonful vanilla extract and htstly the 4
whites beaten to a stiff froth ; fill the rice into the small forms and
bake in a medium hot oven 20 minutes ; when done take them out
of the forms, arrange on a long dish with a napkin, dust over with
powdered sugar and serve either hot or cold.

716. Tartelettes of Cherries. — Roll out l pound short

paste >4 inch in thickness and cut out with a tumbler or round cake
cutter 20 rounds about 2 inches in diameter ; roll out the remaining
paste and cut it into long strips }i inch wide and ^/^ inch thick;
lay these strips around the top edge of each round and ornament
them with the pastry wheel by pressing small dents in it with the
wheel ; lay around each a strip of white paper, fasten the two ends
with the white of egg (to keep it in its place) and set them in shal-
low tins; remove the pits from 2 pounds cherries, mix the fruit
with sugar and fill them into the tartelettes ; then bake in a hot
oven ; in the meantime crack the pits of cherries, put them over the
fire with a little water and boil 5 minutes ; then strain ; mix in a
bowl 1 cup sour cream with 2 rolled zwiebacks, the yolks of 2 eggs,
2 tablespoonf uls sugar and 2 tablespoonf uls of the strained water
from the pits ; when the tartelettes are nearly done fill 1 spoonful
of the above mixture into each one and return them to oven again
until the cream is firm ; take them from oven, remove the paper
and serve when cold dusted with sugar.

717. Tartelettes of peaches, plums or apricots are made the
same as cherries, but without the cream.

718. Tartelettes d'aprieots. — ^Line % dozen small patty pans
with puff paste or fine pie crust and fill them half full with apricot
marmalade ; cut 9 apricots in halves, peel them and remove the
pits ; boil the apricots for 2 minutes in sugar syrup, lay a half apri-
cot into each tartelette and bake in hot oven ; in the meantime boil
the syrup until thick; crack the pits, take out the kernels, scald
them in boiling water, remove the brown skins and divide them into

PIES. 205

halveB ; when tLe tartelettes are done take them out of the form,
lay onto each one 2 halves of the kernels and poor a little of the
cold syrup into each one ; serve when cold.

719. Tartelettes of peaches, plums, apples, cherries, currants,
raspberries or gooseberries are made the same way as apricots.

720. Tartelettes of Strawberries.— Roll out H pound puff

paste about ^/g inch in thickness and cut out with a round cake cut-*
ter 10 rounds; lay them into 10 small buttered patty pans and press
the paste in evenly ; let the paste stand a little higher than the pan ;
mix flour and water to a stiff dough, divide it into 10 equal parts the
size of a walnut, roll it out into balls and put into each form a ball;
press them in firmly and bake in a hot oven ; when dotie draw them
to front of oven, dust over with sugar and return them to oven
again so they obtain a glaze ; then remove the inside water dough
and set the tarts aside to cool ; roll out thin the remaining puff paste
and cut out small rings ; lay them on shallow buttered tins, dust
them with sugar and bake in a slow oven ; press H pint strawberries
through a sieve and mix them with 3 tablespoonfuls powdered
sugar; wash and drain H quart strawberries, put them in a dish,
pour the mashed strawberries over the whole fruit and fill them in-
to the tartelettes ; lay onto each one 2 rings and serve th^m on a
napkin. Raspberries and currants stewed together may be used
instead of strawberries. Stewed cherries, peaches, apricots, plums
or any kind of preserved fruit may also be used.

721. Fleurons of Puff Paste.— Roll the puff paste out Vs

inch in thickness, cut it with a cake cutter into shapes of half moons,
lay them on tins, brush over with beaten egg and bake in a quick
oven. Fleurons are used for garnishing dishes.

722. Fanchonnettes de creme. — Line 12 small patty forms

with short paste (MtlrberTeig) and put into each one a thin layer of
fruit marmalade ; put 4 whole eggs into a saucepan and beat them
to a froth ; add 1 pint sweet cream or milk, 3 tablespoonfuls sifted
flour, a pinch of salt, 1 heaping tablespoonf ul butter and 4 table-

206 DESSERTS AND SALADS.

spoonfuls BQgar; stir this over the fire till it boils; then add 10 mac-
aroons rolled fine; fill the patty forms % full with the boiled cream
when cold and bake in a medium hot oven ; when done take them
out of the form and fill them full with the remaining cream ; when
cold spread over some marmalade, squirt over the top a little mer-
ingue and serve on a napkin.

733. D'Artois Meringues. — ^Prepare % pound puff paste,
roll out and fold over 10 times ; line a large pie plate with it, spread
over a thick layer of pineapple marmalade and bake in a medium
hot oven ; when done draw it to front of oven and spread over a
thick meringue ; cut the pie into pieces, move them a little apart,
lay on each one a few strips of blanched almonds, dust over some
sugar and set for 15 minutes into a cool oven to dry.

724. Cond6^. — Chop fine 6 ounces blanched almonds and mix
them with 3 tablespoonfuls powdered sugar and the beaten whites
of 1 or 2 eggs ; roll out some rich puff paste very thin, spread over
the almond mixture and dust over some powdered sugar ; cut them
into finger lengths 2 inches wide and bake in a slow oven.

725. Small Royal Cakes. — ^Prepare a puff paste and roll it

out thin about M of an inch in thickness ; mix 6 ounces powdered
sugar with the beaten whites of 2 eggs ; spread this over the rolled
out paste, cut it into strips of 1 >ie inches wide and 3 H inches long,
lay them in shallow tin pans and bake in a slow oven to a delicate
brown.

726. Pat6 il choiix. — Place a saucepan over the fire with 1
pint water or milk, }i pound butter, 1 ^i tablespoonfuls sugar, the
grated rind of 1 lemon and a pinch of salt ; as soon as it boils add
slowly yi pound sifted flour, stirring constantly ; stir until it forms
into a smooth paste and loosens itself from bottom of saucepan ;
transfer the paste to a dish and when cooled off a little mix it by
degrees with 6 or 8 eggs. This paste should be soft, but must not
run apart when dropped on a tin.

piBS. 207

727. Choeolate Eelairs. — ^Prepare a p&t4 k chonx, put it into
a pastry bag or paper funnel and squirt it upon buttered tins in long
narrow cakes 4 inches long and 1 inch wide ; brush over with beaten
egg and bake in a medium hot oven ; when done bmsh them over
with boiled chocolate glaze and set for a few minutes in oven again ;
then set them aside in a cool place ; shortly before serving cut each
one open on the side and fill with vanilla cream. For cream cakes
drop this mixture (by tablespoonf uls) onto buttered tins, not too
close together and in the form of round cake ; when cold slit them
open on one side and fill with vanilla cream.

728. Canapes. — ^Prepare a puff paste and roll it out H inch in
thickness ; cut it out into square pieces of 2 inches wide, cut these
again into strips of H inch wide, lay them with the cut side in a
shallow tin pan, not too close together, and bake in a hot oven;
when done draw them to front of oven, dust with sugar and let
them remain in oven a few minutes longer to glaze ; put two and
two together with jelly between ; or they may be served single.

729. Canelous. — ^Prepare 1 pound puff paste and roll it out 8
times, instead of 6 ; then take about 18 oonnelonghdlzer (they consist
of round pieces of wood about 5 inches long and a finger thick, and
can be bought at wholesale confectioneries) and rub each piece of
wood over with butter ; roll the paste out very thin and cut it into
strips of about 1 inch wide and 9 inches long ; wind a strip of the
paste around each piece of wood, snake-like, brush them over with
beaten eggy lay them in shallow tins and bake in a quick oven ;
when done remove the pieces of wood and when cold fill the canne-
lous with whipped cream flavored with vanilla and sweetened with
sugar.

730. Tole-au-Tent. — Carefully prepare 1 pound puff paste
and roll and fold it 6 times ; great care must be taken in
doing this, as the whole result depends upon it; after the last
rolling let it lay in summer H hour on ice, in winter in a cold place;
when ready to use roll the paste out 1 inch in thickness, place the
dish on which the vol-au-veut is to be served upside down onto the

208 DESSERTS AND SALADS.

paste and cut off the paste from the dish ; turn the paste around und
lay it on a tin which has been dampened with water; mate with tlie
back of a knife a few dents in it around the edge, brush the top
over with beaten egg and make with the point of a knife a slight
incision in the paste all round the top about 1 H inches from the
edge ; this forms the cover ; bake in a very hot oven ; do not open
the oven for 10 mmutes; then open and if the vol-au-veut is a light
brown cover with paper and bake from ^ to 1 hour ; when done
remove the cover, put the vol-au-veut onto the dish it was made to
fit and set it for a few minutes in the oven to dry; then fill with
either ragouts or fricasseed chickens, birds, rabbits or pigeons, put
on the cover and serve ; or fill it with fresh or preserved fruit and
serve as a dessert.

731. Tole-au-yent (with Strawberries and Whipped

Cream). — Roll out some carefully made puff paste X inch in thick-
ness and cut it out with a fluted cutter the desired shape, either
round or oval ; make a slight incision in the paste 1 inch from the
edge and bake in a very hot oven ; when nearly done brusli it over
with white of egg^ dust with sugar and put it back in the oven to
glaze ; when done remove the interior, or soft crumbs, and fill the
vol-au-veut shortly before serving with fresh strawberries sweetened
with sugar and cover them with whipped cream.

732. Tole-au-vent (with Currants and Raspberries.)—

Prepare a vol-au-veut the same as in foregoing recipe ; strip some
large, ripe, cheiTy currants from their stems, put them in a colan-
der with the same quantity of raspberries, let cold water run over
and drain them well ; put the fruit into a dish with plenty of sugar,
mix them up with 2 silver forks and let it stand in a cool place for
several hours ; shortly before serving put the fruit into the vol-au-
veut, put over the cover, again dust with sugar and serve.

733. Toie-an-yent (with Peaehes and Cream) is made the

same as strawberries. Preserved pineapples, apricots, cherries or
plum^ may be used in the same manner ; also oranges peeled and
cut into slices, freed from their pits and well sugared. Put into

PIES. 193

saucepan over the fire and stew till done ; then add 1 cup sugar ;
pour the appleb into a dish and set aside ; when cold line 2 pie
plates with fine pie crust, brush the surface of crust over with
beaten egg and sprinkle over some bread or zwieback crumbs ; fill
in the stewed applet, cover with crust and bake till done. Dried
peaches or apricots can be used the same way.

679. Tutti Frutti Pie.— Pare and cut fine 10 large tart
apples, put them with 2 tablespoonf uls butter in a saucepan over
the fire and add 6 tablespoonf uls sugar, 2 tablespoonfuls finely cut
citron, H cup seedless raisins, the same quantity of well washed
currants and the grated rind of H orange or lemon; stir this over
the fire till apples are soft and add H cup currant or apple jelly ;
line a pie plate with fine pie crust, fill the plate full with the apples,
cover with crust, in which a small opening should be cut in center,
and bake till done ; boil the peels and cores of apples with a little
water till tender; strain them through a jelly bag, return the liquid
to saucepan and boil 10 minutes ; add to 1 cup liquid 1 cup sugar
and boil 5 minutes longer; when pie is done take it from the oven,
put a small funnel into the opening in center, pour carefully some
of the apple syrup through the funnel into the pie and serve when
cold.

680« Cherry Pie. — Line a pie plate with crust and remove the
pits from 1 quart nice, ripe cherries ; fill the fruit into the plate,
sprinkle over some sugar and dust over a little flour ; cover with
top crust, with a small opening in center, and bake in a medium hot
oven ; in the meantime stew 1 cup cherries in a little water till ten-
der; strain them, return the liquid to saucepan and boil 5 minutes;
add to 1 cup liquid 1 cup sugar and continue the boiling for 5 min-
utes ; remove from fire, add a little brandy or wine and pour this
syrup, when pie is done, through a funnel into the pie. Another
way is: — ^Do not stone the cherries; after the plate is lined
with crust fill it full with cherries, dust over some flour, sprinkle
them with sugar and add 3 tablespoonfuls water to each pie ; cover
w^ith crust and bake till done. Another way is : — Boil H cup cur-
rant juice with }4 cup sugar for 5 minutes and when the pie (made

18

194 DESSERTS AND SALADS.

like the first one) is done pour the currant syrup through a small
funnel into the pie. This is an excellent way to give cherries which
have not much flavor a nice taste.

681. Banana Pie. — i large bananas, 1 cup milk, 4 eggs, H
cup sugar, H tablespoonful melted butter and 1 teaspoonful essence
of vanilla ; remove the skins and press the bananas through a sieve ;
mix them with the 4 yolks, sugar, milk, melted butter and vanilla;
line a deep pie plate with crust, ornament the edge, lay in a piece
of buttered brown paper, fill the plate with dry peas or with pieces
of stale bread and bake till done ; remove it from oven, free the
plate from paper and peas, return the plate for a few minutes to
oven again, fill in the banana mixture and bake till done ; in the
meantime beat the whites to a stiff froth and add 1 tablespoonful
powdered sugar ; draw the pie to front of oven, spread over the
meringue, let it remain for a few minutes longer in oven, take it
out, set it in a cool place and serve ice cold.

682. Pineapple Pie. — ^Pare 1 ripe pineapple, remove the eyes
and hard core in center and chop it fine ; line a deep pie plate with
fine pie crust, fill it with the finely chopped pineapple, sprinkle over
1 small cup sugar and dust a little flour over ; cover the pie with crust
and bake a light brown and well done ; put the eyes and cores of
the pineapple with 6 greening apples cut into pieces in a saucepan,
nearly cover them with water and boil till tender; then strain
through a bag, return the liquid to saucepan and boil 20 minutes ;
then add for 1 cup liquid 1 cup sugar, boil 5 minutes and fill the
jelly into tumblers. This makes an excellent pineapple jelly.

683. Pineapple Pie (with Meringne). — 1 large, ripe pine-
apple, H cup milk, 1 cup sugar, the yolks of 4 eggs, 1 whole egg
and H tablespoonful butter; pare and grate the pineapple; then
mix it with the sugar and other ingredients ; melt the butter before
adding it ; line a deep pie plate with fine pie crust, cover with but«
tered paper, fill it with dry peas and bake till done ; take it from
the oven, remove the paper and peas, fill in the pineapple mixture
and bake till done; in the meantime make the meringue, as follows:—*

PIES. 195

Beat the 4 whites to a stiff froth and mix it with 1 tablespoonf ul
powdered sugar ; when pie is done draw it to front of oven, spread
over the meringue and return the pie for a few minutes to oven
again till the meringue is a light brown ; serve ice cold. This will
make 1 large pie, sufficient for a family of 8 persons.

684. .Prune Pie. — Wash and soak 1 pound prunes for 4 hours
in cold water, drain them in a colander, remove the stones, put the
prunes in a dish, pour over 1 cup cold water and let them* stand
over night ; next morning line 2 pie plates with crust, put in the
prunes with the liquor, sprinkle over some sugar and a little flour,
cover with top crust and bake till light brown and well done. An-
other way is : — Stew the prunes in a little water, remove the stones,
sweeten the prunes with sugar, add the juice of H lemon and finish
as above.

685. Peach Pie. — ^Pare and slice some large, ripe peaches;
line a pie plate with crust, fill it with the peaches, sprinkle over
some sugar and bake with an upper crust.

686. Peach Meringue Pie. — Line a large, deep pie plate with
a rich pie crust, brush the surface of crust over with the beaten
white of egg and sprinkle over 2 tablespoonf uls finely sifted bread
or cracker crumbs ; take 1 can preserved peaches, drain off the
liquor, put them in the pie plate (with the hollow side up), sprin-
kle over a little flour, a few spoonfuls sugar, pour over some of the
liquor and bake in a medium hot oven till done ; in the meantime
make the meringue, as follows : — Beat the whites of 5 eggs to a
froth, mix them with 2 tablespoonfuls powdered sugar and flavor
with a little essence of vanilla ; when pie is done draw it to front of
oven, spread over the meringue and bake for a few minutes longer;
remove it from the oven and set the pie in a cool place ; serve cold ;
sufficient for 10 persons.

687. Peach Mountain Pie. — Pare 1 dozen medium sized
peaches ; line a large deep pie plate with pie crust, fill the plate
with the whole peaches, sprinkle over }i cup sugar, cover with a
thin crust and bake in a medium hot oven.

196 DESSERTS AND SALADS.

688. Plum Pie. — ^Remove the pits from some ripe plums,
sprinkle the fruit thickly with sugar and let them stand for H hour;
line a pie plate with crust, put in the plums, cover with crust and
bake till done.

689. Cranberry Pie. — Wash and stew 1 quart cranberries
with 1 cup water; when done press them through a colander
or coarse sieve, return the cranberries to saucepan, add 2 cups sugar
and boil and stir for 5 minutes ; then set aside to cool ; line a pie
plate with fine crust, brush the surface of crust over with the
beaten white of egg and sprinkle over 2 tablespoonfuls finely sifted
bread crumbs ; put in some of the cranberries, about H inch thick,
and cover with crossbars of crust (lattice-like) ; bake a light brown
and well done ; serve cold.

690. Gooseberry Pie. — Top, tail and wash the berries, put
them into a pie plate lined with crust, sprinkle plenty of sugar
among them, cover with crust and bake till done.

691. Blackberry Pie. — Line a deep pie plate with crust; have
some ripe blackberries washed and drained ; fill the plate with the
berries, sprinkle over some sugar, pour into each pie 1 tablespoon-
f ul vinegar, dust over a little flour, cover with crust and bake a light
brown and well done.

692. Huckleberry Pie. — Wash and drain some ripe huckle-
berries ; line a pie plate with crust and cover the bottom of crust
with 2 tablespoonfuls finely rolled z'wieback ; next fill the plate with
the berries, sprinkle sugar between and over the fruit, add a little
more zwieback, cover with crust and bake in a medium hot oven to
a light brown and well done ; serve cold dusted with sugar.

693. Currant Pie. — Wash and strip some ripe currants and
mix them with the same quantity of sugar ; line a pie plate with fine
pie crust, fill it with the fruit, dust over some flour, cover with top
crust, press the edges firmly together and bake till done and to a
light brown. Raspberries and currants may be used together for
this pie.

PIES. 197

694. Rhubarb Custard Pie. — Stew 2 cups finely cut rhubarb
with 2 cups sugar and H cup water ; when done strain the rhubarb
through a sieve and mix it with 2 well beaten eggs ; have a deep
pie plate lined with rich pie crust, fill in the mixture, lay fine strips
of pie crust across the pie (lattice-like), place the pie in a hot oven
and bake till the custard is fi^ and the crust a light brown.

695. Rhubarb Pie. — Line a pie plate with some rich pie crust;
remove the skin from some fresh rhubarb and cut it into fine pieces ;
take for every cup rhubarb 1 cup sugar, fill it into the plate and
dust over a little flour ; cover with crust and bake till done, which
requires about H hour ; serve cold dusted with powdered sugar.

696. Rhubarb Meringue Pie. — Place a saucepan with 2 cups
finely cut rhubarb, 2 cups sugar and H cup water over the fire and
stew 20 minutes ; when done press the rhubarb through a sieve, add
the beaten yolks of 4 eggs and set aside ; line a deep pie plate with
crust, ornament the edge, cover with buttered paper, fill the plate
with dry peas and bake till crust is a light brown ; then remove
paper and peas, fill the plate with the rhubarb mixture and bake
about 15 minutes; beat the 4 whites to a stiff froth and mix them
with 1 tablespoonful powdered sugar; draw the pie to front of oven,
spread over the meringue, bake for a few minutes longer and serve
when cold.

697. Sweet Potato Pie. — 3 medium sized sweet potatoes, 3
. eggs, 1 pint milk, H cup sugar, 1 tablespoonful butter, 1 teaspoon-

f ul ginger, H teaspoonful cinnamon, H grated nutmeg and H tea-
spoonful salt ; boil the potatoes until done ; scrape off the skin and
press the potatoes through a sieve or colander ; mix them first with
the eggs and salt, then add the melted butter, sugar and spice and
lastly the milk ; line a large, deep pie plate with rich pie crust, fill
in the mixture and bake till done ; serve when cold.

. 698. Pumpkin Pie. — ^Pare and cut a medium sized pumpkin
into pieces, remove the pits, put the pumpkin in a kettle, cover with
boiling water, add ^i tablespoonful salt and boil till tender ; when

230 DESSERTS AND SALADS.

792. Strawberry Dnmplings (another way).— 2 cnps pre-
pared flour, 2 eggs, 1 tablespoonful butter, 1 tablespoonful sugar

and 1 cup milk or water ; mix this into a stiff batter and stir in
lastly 1 cup well washed and drained berries and finish the same as
Orange Dumplings ; serve with the following sauce : — Stir 2 table-
spoonfuls butter with 1 cup powdered sugar to a cream and add the
yolks of 2 eggs and 3 tablespoonf uls white wine ; when this is well
mixed stir 1 cup nice, ripe strawberries into it ; put sauce into a
glass dish ; have the whites beaten to a stiff froth, spread it over
the top of sauce and set nice, large strawberries around the edge of
dish. These dumplings may be made of all kinds of fruit — ^peaches,
cherries, plums, pears or apricots.

793. Fine Fruit Dnmplings. — Pare and quarter some

peaches, apples or pears and boil them in sugar syrup until done,
but in such a way that the pieces stay whole ; then take them out
with a skimmer and lay on a long dish ; in the meantime prepare
some dumplings as follows : — Place 1 cup milk with 1 tablespoonful
butter over the fire ; as soon as it boils stir in 1 cup sifted flour and
stir constantly until it has formed into a smooth dough and loosens
'itself from the bottom of saucepan ; after the dough has cooled stir
1 tablespoonful butter to a cream and add by degrees the yolks of
3 eggs, the dough, 1 tablespoonful dry farina and lastly the whites
beaten to a stiff froth ; form the mixture with a tablespoon into
dumplings and drop them into the boiling syrup in which the fruit
was boiled ; when done take them out with a skimmer and lay in a
circle around the fruit ; pour the syrup over them and serve. These
dumplings may also be made with dried fruit.

794. Plain Suet Dnmplings. — 1 pint bread crumbs soaked

in 1 cup milk, }i pound suet freed from strings and chopped fine, 4
eggs (whites and yolks beaten separately), 1 tablespoonful sugar, 1
teaspoonful salt and 1 cup prepared flour or flour with H teaspoon*
f ul Royal baking powder ; work into a smooth dough and shape
with floured hands into dumplings; boil them inclosed in little,
square pieces of muslin or dumpling cloths that have been

CAKES. 231

previoofily dipped in hot water, wrung out and floured on the inside ;
boil 40 minutes and serve with strawberry, cherry or wine sauce ; or
stir any kind of fresh fruit into % pint hard sauce and serve it with
the dumplings.

796. Plain Dumplings (with stewed Apples).— Pare, core

and cut into quarters 6 tart apples ; boil 1 cup sugar with 2 cups
water to a syrup, put in the apples and boil till tender, but do not
allow them to break; when done take the apples out with a
skimmer and lay them on a dish; mix 1 cup prepared flour
with 1 egj^y 1 teaspoonful butter and a little water into a thick bat-
ter, drop a small portion of the mixture with a teaspoon into the
boiling apple syrup and boil 5 minutes; remove them, lay in a
circle around the apples and pour the syrup over them. A few
slices of lemon may be boiled with the syrup. This dish can also
be made of pears, dried apples or apricots.

796. Apple Dumplings (with Rice).— Place H pound rice
in a saucepan over the fire with cold water, boil 3 minutes and drain
in a colander, rinsing with cold water ; then put it back on the fire
in the same saucepan with 1 pint milk, ^ teaspoonful salt, H tea-
spoonful sugar and a little piece of butter; boil until thick; remove
from the fire and mix it with 2 well beaten eggs ; dip the dumpling
cloths in hot water, wring them out and flour well inside ; put 2
spoonfuls of the boiled rice upon each cloth, spread it out smooth
and lay in the center of each a peeled and cored apple ; fill the open-
ing left by the removal of the core with currant jelly or sugar ; draw
the 4 comers of the cloth together, bring them to the top of the
apple and fasten with pins ; drop them into boiling water and boil
yi hour^ serve with sweet cream or vanilla, fruit or claret sauces.

CAKES.

797. Plain Cake. — 1 cup butter, l cup milk, 2 cups sugar, 3
cups prepared flour, 4 eggs and the grated rind of 1 lemon;
stir butter and sugar to a light white cream with your right hand ;
then stir with a silver spoon, add the eggs, 1 at a time, stirring a

232 DESSERTS AND SALADS.

few minutes between each addition ; next add the sifted flonr and
milk alternately; batter a large, ronnd cake pan and line it with
battered paper ; pour in the cake mixture and bake in a medium hot
oven for 1 hour; to ascertain if cake is done thrust a knitting needle
into center of cake ; if it comes out clean the cake is done ; if not,
the baking must be continued ; when done remove the cake from
oven and let it stand 10 minutes; then turn it out of^ pan, remove
the paper and set the cake in a cool place or put it when cold in a
tin cake box. If plain flour is used take 1 ^ teaspoonfuls baking
powder and sift it with the flour. Measure with a cup which holds
hall a pint.

798. Marble Cake. — Take the same mixture as for Plain Cake
and divide it into 3 equal parts ; add to one part some red sugar or
a little prepared cochineal, to give it a fine pink tint ; stir into an-
other part 3 tablespoonf uls grated chocolate and leave the third part
plain ; butter a large cake pan and line it with buttered paper ; fill
the pan about H inch deep with the plain batter and drop upon this
in 3 or 4 places 1 spoonful of the dark and pink batters; pour in
more plain batter; then drop in the pink and brown the same way;
continue until all is used; the pink may be omitted if the coloriilg
is not handy ; bake the same as Plain Cake ; when done ice the cake
with boiled chocolate glaase.

799. Nut Cake. — ^Prepare a cake batter the same as for Plain
Cake, stir in 1 pint shelled walnuts broken into pieces and finish the
same as Plain Cake ; or stir 3 cups freshly grated cocoanut into the
plain cake batter ; or stir 1 pint shelled hickory nuts into the plain
cake batter; or almonds cut into strips; Brazil nuts may also be
used.

800. Citron Cake. — Cut H pound citron into fine slices and
prepare a cake batter the same as for Plain Cake ; butter ^ large,
round pan and line it with buttered paper; pour in a layer of cake
batter ; then a layer of sliced citron ; then batter and citron again ;
continue until all is used ; bake in a medium hot oven till done,

CAKES. 233

which will take about IH hours; if the oven should -be too hot cover
the cake with buttered paper.

801. Lady Cake. — 1 cup butter, 2 cups sugar, 1 cup milk,
3 cups prepared flour, the whites of 8 eggs and the grated
rind and juice of 1 lemon ; stir butter and sugar with your hand to

a light white cream and beat the whites to a stiff froth ; take a silver
spoon and stir the whites, the lemon, sifted flour and milk alter-
nately into the creamed butter and sugar ; butter a large mould and
line it with buttered paper ; pour in the mixture and bake 1 hour.
Note. — H pound blanched almonds cut into strips may be stirred
into the cake mixture and flavored with vanilla; or 1 pint shelled
walnuts broken into pieces or H pound finely cut citron can be stir-
red into the batter and flavored with essence of almonds ; ice with
clear icing.

802. Dutchess Cake. — 1 cup butter, 1 cup milk, 2 cups sugar,
3 cups prepared flour, the yolks of 8 eggs and 2 teaspoon-
f uls peach extract ; stir butter and sugar with the right hand to a
light white cream ; then stir with a spoon and add the yolks, 2 at a
time, stirring a few minutes between each addition ; next add the
flavoring, the sifted flour and milk alternately ; butter a large, round
cake pan and line it with buttered paper ; pour in the cake mixture
and bake in a medium hot oven 1 hour. Note. — 1 pint shelled
walnuts broken into pieces may be stirred into this cake mixture or
Brazil nuts may be used ; also peanuts broken into pieces.

803. Fruit Cake. — Prepare a cake batter the same as for
Plain Cake ; remove the stones from ^ pound raisins ; cut H pound
citron into fine slices and mix the raisins and citron with ^i pound
well washed and dried currants ; dust the fruit with flour, stir it in-
to the cake mixture and finish the same as Plain Cake.

804. Rich Fruit Cake. — 2 pounds stoned raisins, 2 pounds
seedless raisins, 2 pounds well washed and dried currants, 1 pound
finely sliced citron, 1 pound butter, 14 pint good brandy, 1 pint
molasses, 1 pound brown sugar, 2 teaspoonfuls grated nutmeg, 2

234 DESSERTS AND SALADS.

teaspoonfuls ground cinnamon, cloves and mace, 12 eggs and 1
pound flour sifted with 2 teaspoonfuls baking powder; dredge the
fruit with flour; stir butter and sugar with the hand to a light
white cream ; then stir with a wooden spoon and add the eggs, 1 at
a time, stirring a few minutes between each addition ; next add the
molasses, brandy, spice and sifted flour and lastly stir in the fruit;
butter 2 large, round cake pans and line them with brown paper;
fill in the mixture and bake in a medium hot oven from 3 to 4
hours. Great care must be taken that the oven is just right, as the
cake bums very easily.

805. Orange Layer Cake. — H cup butter, 1 cup sugar, H

cup milky the whites of 3 eggs, IH cups prepared flour and
the grated rind of H orange; stir butter and sugar with your
right hand to a light white cream and add the grated orange rind;
beat the whites to a stiff froth ; then add them alternately with the
sifted flour and milk to the above mixture ; butter 2 large jelly
cake tins and line them with buttered tissue paper ; put an equal
portion of the cake batter into each pan ; spread it evenly with a
broad-bladed knife dipped in water and bake the cakes in a medium
hot oven till a light brown and done, which will take from 15 to 20
minutes ; to ascertain when cakes are done thrust a knitting needle
into the center of them ; if it comes out clean the cakes are done ;
if any dough adheres to it the baking must be continued ; as soon
as the cakes are done remove them from the oven ; lay a clean
cloth or paper on the kitchen table and dust over it some powdered
sugar; turn the cakes out of pans upside down onto the cloth and
let them lay till cold ; in the meantime prepare the filling, as fol-
lows : Put in a small saucepan the juice of 1 orange, 1 teaspoonf ui
lemon juice, a little grated orange peel, 1 teaspoonful butter and
the yolks of 3 eggs ; set the saucepan in a vessel of boiling water
and stir the contents till they thicken ; remove from the fire and
when cold add H cup sugar; lay one layer of cake, bottom side up,
on a jelly cake dish and spread over it the orange mixture ; lay
over the remaining layer, right side up, and dust with powdered
sugar ; or ice the cake with clear icing ; or cover the top of cake
with an orange glaze.

CAKES. 235

806. Lemon Layer Cake. — 1 cup butter, 1 cup milk, 3
cups sugar, 3 cups prepared flour and the wl^tes of 6 eggs ; stir
butter and sugar with the right hand to a light white cream, then
stir it with a spoon ; beat the whites to a stiff froth ; add by degrees
the sifted flour, the beaten whites and milk alternately to the above
mixture ; butter 4 good sized jelly tins and line them with buttered
paper ; then fill in a thin layer of the cake mixtur^ spread it smooth
with a knife and bake in a medium hot oven to a light brown and
well done ; in the meantime prepare a filling as follows ; — Put in a
small saucepan the grated rind and juice of 1 lemon, the yolks of 6
eggs, 1 tablespoonful butter and 2 tablespoonfuls water ;«set the
saucepan in a vessel of boiling water and stir till contents thicken ;
remove from fire when cold, add 1 cup sugar; when cake is done
remove it from oven, lay a clean cloth on a table, dust over
some powdered sugar and turn the cake out of pan onto the cloth ;
when cold put 1 layer on a jelly cake dish, bottom side up, and
spread over J of the lemon mixture ; put on another layer, upside
down, and spread it with the mixture ; then treat the third layer the
same way ; then put on the last layer, right side up, and cover the
top with a lemon glaze or dust it with powdered sugar. Note. —
If this cake is not wanted so large it may be divided into 2 cakes,
taking 2 layers for each cake ; or use half the quantities. Cream or
jelly may be used instead of lemon tilling.

807. Chocolate Layer Cake. — 4 eggs, i cup butter, 2

cups sugar, 1 cup milk, 3 cups prepared flour and 1 tea-
spoonful vanilla; stir butter and sugar to a light white cream
and add the eggs, 1 at a time, stirring a few minutes between
each addition ; next add vanilla, the sifted flour and milk
alternately; bake in paper lined jelly tins in a quick oven;
make 4 layers; in the meantime prepare the following filling: —
Beat the whites of 3 eggs to a stiff froth and add 1 H cups pow-
dered sugar, 4 tablespoonfuls Baker's grated chocolate and 1 tea-
spoonful vanilla; mix all well together and put it between the
layers and on top; or put boiled chocolate glaze between the
layers and over the top (see Boiled Chocolate Glaze). The

236 DESSERTS AND SALADS.

top of cake may be ornamented with blanched almonds laid
in a circle around the top and some in the center.

806. Chocolate Cream Cake. — 1 cup sugar, H cup milk, 1 }i

cups prepared flour, 1 tablespoonful butter, 2 eggs and mix the
same as in foregoing recipe ; bake in 2 layers in jelly tins ;
for the cream : — Boil ^ cup milk and add H tablespoonful butter,
2 tablespoonfuls grated chocolate, ^ cup sugar and 1 tablespoon-
ful cornstarch wet with a little cold water; stir and boil for a few
minutes ; remove from fire and mix with 1 beaten egg and H tea-
spoonful vanilla extract ; when cold lay one of the cake layers on a
flat dish and spread half the chocolate mixture over it ; put on the
other layer, spread over the top the remaining chocolate cream and
decorate the top with shelled walnuts.

809. Cocoannt Layer Cake. — H cup sugar, H cup butter,

1 K cups prepared flour, the grated rind and juice of H lemon,
the whites of 3 eggs and H cup milk; stir butter and sugar
to a light white cream ; beat the whites to a stiff froth and add
them by degrees alternately with the sifted flour and milk to the
creamed butter and sugar ; butter 2 good sized jelly cake tins and
line them with buttered paper; put an equal portion in each tin,
spread it evenly with a broad-bladed knife dipped in water and
bake them in a medium hot oven to a delicate brown color; when
done remove them from oven and let them stand for a few minutes ;
then turn the cakes onto buttered paper to cool ; in the meantime
grate 1 cocoanut and beat the white of 1 egg to a stiff froth ; add
9i cup powdered sugar and the juice of H lemon ; lay one cake
layer, bottom side up, on a jelly cake dish, spread over half the
white icing and sprinkle over a thick layer of the freshly grated
cocoanut; put on the remaining layer, right side up, spread over
the Test of icing, cover with a thick layer of the cocoanut and sift
over some powdered sugar. This cake may be served as a dessert
with vanilla sauce.

SIO, Lemon Cream Cake.— >tB cup butter, 1 cup sugar,

the whites of 3 egg^y H cup milk, IK cups prepared flour

CAKES. 237

and the grated rind and juice of ^ lemon ; stir butter and sugar to
a cream ; beat the whites to a stiff froth and add them alternately
with the sifted flour and milk to the creamed butter and sugar ; add
lastly the lemon ; butter 2 jelly tins and dust them with cracker
dust ; put in the mixture, spread it evenly with a knife and bake
a light brown ; when done put a napkin or clean cloth on the
kitchen table and dust with powdered sugar; turn the cakes upside
down onto the napkin and let them lay till cold ; cream for filling : —
Boil ^ cup milk with 2 tablespoonfuls sugar; dissolve 1 table-
spoonful cornstarch in }i cup cold milk, stir it into the boiling
milk and boil a few minutes ; add 1 teaspoonf ul butter, a pinch of
salt and remove it from fire ; beat up the yolks of 3 eggs with 1
tablespoonful cold milk, stir them into the cornstarch and add 1
teaspoonf ul essence of lemon; when cold put 1 layer of cake, up-
side down, onto a plate and spread over the cream ; put the other
layer over it, right side up, and dust the top with powdered sugar.

811* Yanilla Cream Cake is made the same as Lemon Cream
Cake, using vanilla flavoring instead of lemon.

818, Jelly Cake^ No. 1. — 3 eggs, 1 cup powdered sugar, 1
cup sifted flour mixed with 1 teaspoonful baking powder, 2 table-
spoonfuls water and the grated rind of H lemon ; stir sugar and
eggs to a cream and add alternately the sifted flour, water and
lemon ; butter 3 medium sized jelly tins and dust them with finely
sifted bread crumbs ; put an equal portion of the cake mixture into
each tin, spread it evenly and bake in a medium hot oven to a deli-
cate brown ; when done remove the cakes from oven.

813*. Jelly Cake^ No, 2. — X cup butter, 2 cups sugar, 1 cup
milk, 3 cups flour, 1 }4 teaspoonfuls baking powder, 4 eggs and 1
teaspoonful essence of lemon ; stir butter and sugar with the right
hand to a light white cream ; then stir with a spoon and add the eggs,
1 at a time, stirring a few minutes between each addition ; next add
the lemon and then alternately the milk and flour ; bake in 3 jelly cake
tins in a medium hot oven to a delicate brown color; the tins should
be lined witb buttered paper ; when cold lay the layers over one

238 DESSERTS AND SALADS.

another with jelly oetween and dast the top with powdered sugar
or ice it with fruit icing.

814. Jelly Cake^ No. 3.— Stir H pound butter with H
pound powdered sugar to a light cream and add alternately 1%
cups prepared flour (sifted), the whites of 4 eggs beaten to a
stiff froth and 10 drops extract of bitter almonds ; butter 2 good
sized jelly cake tins and line them with buttered paper ; put an
equal portion of the cake mixture into each one, spread it evenly
with a knife dipped in water and bake to a delicate brown color;
when cold arrange in layers with jelly between and sift fine sugar
over the top.

815. Wine Glazed Cake* — 4 eggs, 1 cup flour, H cup sugar,

1 teaspoonful baking powder and the grated rind and juice of }i
lemon ; stir eggs and sugar to a cream ; sift the flour and baking
powder together and add them with the lemon to the above mixt-
ure ; butter a round cake pan and dust it with fine bread crumbs ;
pour in the mixture and bake about 14 hour in a moderate oven ;
for glazing dissolve H cup sugar in % cup cold water and put it
over the fire to boil until the sugar forms a thread between 2 fin-
gers ; then add 1 tablespoonful sherry wine, remove it from the fire
and stir until a skin forms on top ; then slowly pour it over the
cake.

816. Wine Glazed Cream Cake. — Stir 4 eggs with Jtf cup

granulated sugar to a cream and add % cup sifted flour in which 1
teaspoonful baking powder has been mixed ; bake in a round pan;
when done pour over a wine glaze the same as in foregoing recipe and
decorate the top with blanched almonds, hazel or walnuts ; when
cold cut the cake in half with a sharp knife; spread the un-
der half thickly with whipped cream, put the other layer over it
and cover the top with whipped cream. Note. — This mixture may
be baked in a long, shallow pan and before putting it into the
oven sprinkle 2 tablespoonfuls granulated sugar over the top.
When done cut into squares ; or omit the sugar and when done glaze
with boiled sugar glaze and cut into squares.

CAKES. 239

817. Pineapple Cake* — H pound butter, l pound powdered
sugar, }i pound flour, 1 heaping teaspoonful baking powder, H
pint pineapple syrup, 2 whole eggs, the yolks of 4 and 1 teaspoon-
ful essence of vanilla ; wash the butter several times in cold water
and dry it in a napkin ; put butter and sugar in a mixing bowl and
stir with the right hand to a light white cream ; then stir with a
spoon and add the 2 whole eggs, 1 at a time, stirring a few minutes
between each addition ; next add the yolks, 1 at a time ; sift flour
and baking powder together ; add the flour and pineapple syrup al-
ternately to the above mixture ; butter 3 large, deep jelly cake tins
and dust them with flour ; put an equal portion of the cake batter
into each pan, spread it evenly with a broad-bladed knife dipped in
water and bake the cakes in a medium hot oven to a delicate
brown ; when done remove the cakes from the oven ; lay a napkin
on a pastry board and dust over some powdered sugar ; turn the
cake out, upside down, onto the napkin ; when cold put one cake, bot-
tom side up, on a cake dish and spread over a layer of pineapple
marmalade ; put on the last layer, right side up, and cover the top
with pineapple glaze made as follows : — Stir H pound powdered
sugar with 3 or 4 tablespoonfuls pineapple syrup arid a few drops
of prepared saffron to a stiff sauce ; set it for a few minutes over
the Are, stirring constantly until lukewarm ; then pour it by spoon-
fuls over the cake and lay some preserved pineapple slices in a cir-
cle around the cake ; or use candied pineapple.

818» Wild Rose Cake. — 1 pound powdered sugar, H pound
flour, a pound butter, 1 teaspoonful baking powder, the whites of
8 eggs and 1 cup white brandy ; sift flour and baking powder to-
gether; wash the butter in cold water, to remove the salt, and dry
it in a napkin ; put butter and sugar in a mixing bowl and stir it
with the right hand to a light white cream ; beat the whites to a
stiff froth and stir them with a spoon in small portions alternately
with the flour and brandy into the creamed butter; divide the
mixture into 4 equal parts ; add to one part a little prepared coch-
ineal, to color it a delicate pink, and flavor with 2 teaspoonfuls
rose water; stir into the second part 2 tablespoonfuls cocoa and 1

240 DESSERTS AND SALADS.

teaapoonf ul vanilla Bugar ; add to the third part the yolks of 2 eggfl
and H tcaspoonf ul esHence of bitter almonds ; leave the fourth
part white and flavor it with 1 teaspoonful essence of lemon ; take
some large, deep jelly cake tins, rub them well inside with batter
and dust with flour ; put each part of cake mixture into a separate
pan and spread the batter smooth with a broad-bladed knife ; then
bake in a medium hot oven to a delicate brown and well done ; lay
some clean brown paper or a napkin on a table and dust over some
powdered sugar; as soon as one cake is done remove from the
oven and let it stand 3 minutes ; then turn the pan upside down
onto the pa}>er ; treat the remaining cakes the same way ; as soon
as the cakes are cooled off prepare a meringue as follows : — ^Beat the
whites of 5 eggs to a stiff froth and mix them with H pound pow-
dered sugar; have ready K pound blanched almonds, H pound
blanched walnuts and H pound blanched Brazil nuts; chop the
nuts fine ; w^hen all is prepared put the cakes together and put the
white layer upside down on a jelly dish ; spread over the layer i the
meringue and sprinkle over ^ the chopped nuts ; then put on the
dark layer; spread again with meringue and sprinkle with nuts;
next put on the yellow layer; spread over the remaining meringue
and sprinkle over the nuts ; lay the pink layer on top, with the right
side up, and cover with the following glaze: — ^Mix H pound pow-
dered sugar with a few spoonfuls red fruit juice or fruit 'yrup, such
as red clierry, raspberry or strawberry syrup ; stir the sugar to a
thick sauce, set it over the fire and stir constantly until the sugar is
lukewarm ; then pour it by spoonfuls over the cake ; lay blanched
almonds and blanched walnuts in a circle around the edge of
cake and a few in the center.

819. Blscnlt an benrre. — H pound powdered sugar, H

pound sifted flour, H pound cornstarch, H pound melted butter,
7 eggs and the grated rind of 1 lemon ; beat the 7 whites to a stiff
froth and add by degrees the yolks and sugar ; set this on a hot
stove and beat till it is warm ; then remove it and continue the beat-
ing until nearly cold ; strain the melted butter into a cup and con-
tinue the beating with the right hand ; hold the cup with the melted

CAKES. 241

butter in the left hand ; pour butter into the mixture gradually;
next stir in the sifted flour and cornstarch ; butter a round cake pan
and line it with buttered tissue or waxed paper; pour in the mixture ;
cover the bottom of a pie plate with salt, set the pan with cake on-
to this and bake X hour in an oven not too hot ; if it browns too
much put paper over it.

820. Fine Sponge Cake. — l pound powdered sugar, 12
eggs and not quite 1 pound (about 2 tablespoonfuls less) of flour;
then add the grated rind and juice of 1 lemon ; put the flour
into a tin pan and set it in front of oven to get warm ; {lut the
eggs, sugar and lemon into a deep stone mixing bowl ; set the l)Owl
into a large dishpan of hot water in such a way that the bowl is
half covered with water; beat the contents of bowl with an egg
beater for M hour; then slowly add the flour, continue the beat-
ing for a few minutes longer and pour the mixture into a large
round pan or 2 medium sized ones ; the pan should be previously
well buttered and lined with fine brown buttered or waxed paper ;
bake 1 hour in a slow oven. Sponge cake made according to this
recipe is elegant, but care must be taken to follow the instruc-
tions exactly. Half these quantities will make a good sized cake.

' If the oven should be rather hot at the bottom put in a large pie
plate with salt, set the pan with cake onto it and bake.

821. Delicate Sponge Cake.— 9 eggs, l^ small cups granu-
lated sugar, 1 K small cups flour (sifted 3 times) and the grated
rind and juice of 1 lemon ; put the 9 yolks in a bowl and the whites
into a deep dish ; add to the yolks H the sugar and stir them to a
cream ; beat the whites to a stiff froth and add the remaining sugar,
beating constantly ; then add slowly, in small portions, the creamed
yolks ; next the lemon ; continue the beating with an egg beater
until all is well mixed ; then stir in lightly the sifted flour ; butter
a long, shallow pan and line it with buttered paper ; pour in the
mixture and bake in a slow oven ^ hour to a delicate brown ; when
done carefully remove the cake from oven and let it stand for a
few minutes before taking out of the pan. This cake may be
iced either with clear icing or wine or fruit glaze.

10

242 DESSERTS AND SALADS.

822. Marguerites. — yi pound flour, H teaspoonful salt, H
pound sugar, 1 whole egg, the yolk of 1 egg, 1 heaping teaspoon-
ful anise seed, the grated rind of % lemon, % cup lukewarm water
and 2 tablespoonf uls melted butter; measure after the butter is
melted ; sift the flour in a bowl, add salt, suger, grated lemon
peel, the eggs and mix the whole with the water into a batter;
lastly add the butter and anise seed ; put a wafer iron over the fire;
when hot brush it over with melted lard ; put 1 teaspoonful of the
batter in the center of wafer iron, close it and bake the cake a light
brown on both sides; as soon as one is done take it from the iron
and roll up like a tube ; continue to bake the remaining batter the
same way; these quantities will make 50 cakes. 2 teaspoonfuls of
vanilla sugar may be used instead of anise seed. These cakes may
be served either with ice cream, wine or coffee.

82S. Macaroons* — Scald % pound sweet almonds with a few
bitter ones, remove the brown skins and spread the nuts out on
paper to dry ; then pound them in a wedgewood mortar to a paste
with the whites of 2 eggs and add 2 teaspoonfuls vanilla sugar or
the grated rind of 1 lemon ; mix it with H pound powdered sugar
and 2 tablespoonf uls clear icing made as follows : — ^Take }i the
white of 1 egg, mix it with 2 tablespoonfuls sifted powdered sugar
and stir for a few minutes ; then add it to the almonds ; mix the
whole into a firm paste and form with the hands into small round
balls the size of a hickory nut ; line some shallow tin pans with
brown paper (such as is used for wrapping paper), but do not but-
ter it; set the balls in even rows, one inch apart, on the paper, flat%
ten each one a little with a wet finger and bake them in a medium
hot oven to a golden color ; when done wet a pastry board with
cold water and lay the macaroons on the wet board with the paper
side towards the board ; after 5 minutes the macaroons may be
lifted from the paper, as the dampness loosens them ; the above
quantities will make 50 macaroons. Great care should be taken
to use the exact amount of ingredients here stated.

824. Cookies* — 1 cup butter, 2 cups sugar, 2 eggs, the grated
rind of 1 lemon and 1 teaspoonful baking powder; stir the butter

CAKES. 243

and sugar to a light white cream and add the eggs 1 at a time ; sift
the powder with 2 cups flour, add it to the mixture and work
the whole with sufficient flour into a stiff dough ; roll it out i inch in
thickness, cut with a cake cutter into rounds and bake them a
light brown in well buttered shallow tin pans.

825. Butter Cakes. — 1 yeast cake, 1 quart sifted flour, 1 H
pints warm milk or water and 1 teaspoonful salt; dissolve the
yeast in a little warm water ; sift the flour and salt into a mixing
bowl, make a hollow in center, pour in the yeast and water, mix
into a batter and let it stand over night (this is called setting a sponge) ;
next morning stir 1 cup sugar with H cup lard and H cup butter
to a cream and add 2 eggs, 1 at a time, stirring a few minutes be-
tween each addition ; then add the grated rind of 1 lemon and a
very little powdered cardamon ; mix this thoroughly with the sponge,
add sufficient sifted flour to make a soft dough, cover it with a
clean cloth and set in a warm place to rise to double its height;
then butter 4 long, shallow tin pans (12 inches long, 8 inches wide
and 1 inch deep) and dust each one with flour ; when the dough has
attained the desired lightness divide it into 4 equal parts ; roll each
pait out on the pastry board, put it into the pan, press evenly
all over and again set it to rise to top of pan ; when ready to bake
brush each cake over with melted butter, sprinkle over 2 table-
spoonfuls granulated sugar mixed with a little cinnamon and bake
in a quick oven to a light brown ; as soon as done remove the cakes
from the pans and lay them on a long platter, one over the other,
with the sugared sides together; when cold serve with coffee.

826. Butter Cakes (with Baking Powder).— 2 cups sift-
ed flour, 2 eggs, iH teaspoonfuls baking powder, 1 tablespoon-
f ul melted butter, 1 cup milk, H teaspoonful salt, the grated rind of
1 lemon and ii cup well washed currants ; sift flour, salt and baking
powder into a mixing bowl, make a hollow in center, put in the- 2
whites and 1 yolk of eggs well beaten, add the lemon, the melted
butter and mix it with the milk into a thick batter; lastly stir in
the currants; spread the mixture into 2 well greased, shallow tin
pans; first brush them over with the remaining yolk, then with 3

244 DESSERTS AND SALADS.

tablespoonfuls melted batter; mix 3 tablespoonfuls granulated
sugar, 2 tablespoonfuls finely cut citron, K cup finely chopped al-
monds together, sprinkle this over the 2 cakes and bake imme-
diately in a quick oven till done and a light brown. Prepared flour
may be substituted for baking powder.

827. Apple Cake. — ^Prepare a dough the same as for But-
ter Cakes and divide it into 6 parts, as the dough for Apple
Cake has to be thinner than for Butter Cakes; line 6 shallow
tin pans with the dough and set it to rise to double its height ; in
the meantime pare, core and cut into eighths some large, tart apples
and lay them together closely in long rows over the cake ; drop 1
tablespoonful melted butter over each cake, sprinkle over some
granulated sugar and bake in a hot oven ; when done dust with
powdered sugar.

828. Cheese Cake. — Dissolve % yeast cake in % pint warm
milk and add 1 pound sifted flour, 2 eggs, % teaspoonf ul salt, 2
tablespoonfuls butter and % tablespoonful sugar ; work this into a
soft dough and set it in a warm place to rise to double its height ;
then roll it out ^ of an inch in thickness ; butter 2 large cheese or
pie plates, cover them with the dough, ornament the edge and let
it rise again until light ; mix 1 pound fresh pot cheese with 1 H
cups thick sweet or sour cream, }i cup sugar (or sweeten to taste),
3 eggs and }i cup currants ; when this is well mixed together
brush the dough over with melted butter and fill the plate with the
cheese mixture ; bake in a medium hot oven.

829. Chrysanthemnm Cake. — M pint butter, 1 pint

sugar, 1% pints flour sifted with 1% teaspoonf nls baking
powder, the grated rind of 1 orange, H pint milk and the whites
of 8 eggs ; stir butter and sugar with your right hand to a light
white cream; beat the whites to a stiff froth, add them to the
creamed butter and mix well together with a spoon ; add alternately
the flour and milk ; then add the grated orange peel and a few
drops of cochineal, to color the mixture a delicate pink ; butter 3
large jelly tins, dust them with fine bread crumbs, fill in the

BOLLS AND BBEAD.

245

miztnre in equal parts and bake in a medium hot oven ; when done
remove the cakes from the pans and lay them aside to cool ; mix
H cup powdered sugar with the beaten whites of 2 eggs ; spread
this icing over the layers and sprinkle them thickly with freshly
grated cocoanut; lay the layers over one another, cover the top
with pink icing and sprinkle over some cocoanut.

830. Snowflake Cake. — 2 cups sugar, l cup butter^ 1 cup
milk, 3 cups prepared flour, the grated rind of 1 lemon and the
whites of 6 eggs ; stir the butter and sugar to a light white
cream ; beat the whites to a stiff froth, add them to the creamed
butter and add the lemon ; theji add alternately the milk and sifted
flour; bake in 3 layers in large jelly tins; when done remove the
cakes from the tins and set aside to cool ; beat the whites of 2 eggs
to a froth and add H cup powdered sugar; spread this over each
layer and sprinkle them thickly with freshly grated cocoanut ; lay
the layers over one another, spread the top layer with the icing,
cover it thickly with cocoanut and dust over some powdered
sugar.

BOLLS AND BREAD.

831. Parkerhouse Bolls. — 2 cups warm milk, l yeast cake,
2 cups sifted flour, 1 teaspoonf ul salt, 2 teaspoonfuls sugar, 2 table-
spoonfuls melted butter and 1 ogg; dissolve the yeast in a little
warm milk ; sift the flour into a bowl, add sugar and salt, make a
hollow in center and put in the yeast and some of the milk ; com*
mence mixing it with the right hand ; next add the Ggg^ butter and
the remaining milk; set it in a warm place till very light ; then
work with sufficient sifted flour into a soft dough and let it rise
again till very light; then roll it out 1 inch in thickness and cut
into rounds with a cake cutter; brush the rounds with melted
butter, double them over and set in buttered pans 1 inch apart;
let them rise to double their size and bake to a flne golden color;
while hot brush them over with melted butter.

246 DESSEBTS AND SALADa

833. Bread. — 2 quarts floor, 1 teaspoonful salt, 9i teaspoon-
fols sugar, small tablespoonf ul lard or butter, 1 }i pints lukewarm
water, 1 of Fleischmann's yeast cakes. Break the yeast cake into
a cup, add 1 teaspoonful sugar and sufficient lukewarm water to
fill the cup, set it in a warm place till the yeast rises to the surface.
Sift flour, sugar and salt into a bowl, add the lard or butter and
rub it flne in the flour; then make a hollow in centre of flour, pour
in the yeast and the remaining water, stir it with a spoon into a
stiff dough, turn it on to a floured board and work it with the
hands and some flour imtil it does not stick to the hands ; return
the dough to the bowl, cover and let it stand in a warm place to
rise. When the dough has risen to double its size, butter 2 brick-
shaped pans or use the crusty bread pans, dust them with flour,
divide the dough into 2 equal parts, mould them into loaves on the
board, put them into the buttered pans, cover and let stand till the
dough is to top of pan, place it in mediam hot oven and bake 1
hour. If the bread is to be mixed at night take only H yeast
oake, otherwise proceed the same as above.

COFFEE.

833. How to Hake Coiree.--Coffee should always be bought
in the bean and ground when wanted. It should never be allowed to
boil, as all the fine aroma is thereby lost. The finest, quickest

FRUIT SALADS. 247

and moBt economical way to make coffee is by making it in a bag
made as follows : — ^Take a piece of coarse unbleached muslin, about
I yard long and | yard wide, costing about 5 cents per yard ; fold
on the bias to a point, sew it together in such a way that the bag
has the shape of a funnel and hem it on the top ; then place the
bag in the coffee pot; let the point hang so that it does not quite
reach the bottom ; let the top of bag lay over the outside of the
coffee pot ; then put in 1 cup freshly ground coffee, pour over H
pint boiling water and let it stand 1 minute ; then add 1 quart boil-
ing water and let it stand about 3 minutes on side of stove;
have ready the urn in which the coffee is to be served, which should
be well rinsed with boiling water, pour in the coffee and serve at
once ; pour more boiling water over the coffee grounds and let it
stand on side of stove for a short while ; then serve the same way ;
the second coffee will be found nearly as good as the first. If the
coffee is too strong add more water ; if not strong enough add less
water, as some like it strong and others do not. Another way is to
take 3 heaping tablespoonfuls freshly ground coffee and 6 cups
boiling water ; grind the coffee as fine as possible ; rinse out the
coffee pot with boiling water, put in the coffee and pour on enough
boiling water to cover it well ; let it stand in a warm place for 5
minutes, but do not allow it to boil; then add the remaining
boiling water, let it stand for a few minutes and either serve in
the same coffee pot in which it was made or strain through a
fine sieve into a hot silver or china coffee urn and serve at once.
This is also an easy and economical way of making good coffee, but
the first-named method is the best.

FRUIT SALADS.

834. Watermelon Salad. — Cut a watermelon in two, re-
move the seeds and break the red part into pieces with a silver
fork ; put it in layers in a glass dish, sprinkle each layer with sugar
and place the dish on ice for 2 hours ; when ready to serve pour
over H pint claret. If objected to the wine may be omitted.

.248 DESSERTS AND SALADS.

835. How to Serye Watermelon. — Cut a watermelon

in half lengthwise; then cut each half first in two and then
into long pieces about 2 inches in thickness ; arrange the pieces
nicely on an oblong plate and serve. The melon should lay for
several hours on ice before being cut, as it is not nice unless cold. *

836. Plum and Peach Salad. — Choose 1 dozen large egg
plums, cut them in two and remove the pits ; pare and quarter H
dozen large, ripe peaches and put them in layers alternately with
the plums in a glass dish with 1 cup sugar sprinkled between ; place
the dish on ice for H hour before serving.

837. Orange and Gocoannt Salad. — Pare and cut some nice

oranges into pieces and remove the seeds; put a layer of the
oranges sprinkled with sugar into a glass dish, then a layer of fresh-
ly grated cocoanut and next a layer of apple or currant jelly ; then *
oranges again ; continue in this way until the dish is filled ; place the
dish on ice for 1 or 2 hours and serve. If not handy the jelly may
be omitted.

838. Peach and Pear Salad. — Pare and cut into fine
slices 4 large, ripe Bartlett pears ; pare and cut into quarters H doz-
en large, ripe peaches ; put them with the pears into a glass dish
with a layer of whipped cream and sugar between and serve at
once.

839. Peach Salad. — Pare and cut 1 dozen peaches into qnar- <
ters, put them into a glass dish, sprinkle sugar between and over

them and place the dish on ice for H hour before serving.

840. Banana Salad. — Cut the fruit into slices, put it into a
glass dish with sugar sprinkled between, squeeze over some lemon
juice and pour over 1 glass claret ; place the dish on ice for 1 or 2
hours before serving.

841. Raspberry and Gnrrant Salad.— Remove the stems

from 1 pound currants and wash and drain them ; also wash and

drain 1 quart raspberries and put them into a glass dish with IH j

cups sugar ; cover and let them stand for 3 or 4 hours before serving.

SALADS. 249

842. How to Serye Blackberries. — ^Put blackberries into a

colander, let cold water run over them and set colander for a few
minutes into a dishpan to drain ; put the berries into a glass dish
with powdered sugar. Huckleberries are prepared the same way.

843. Banana and Orange Salad. — Remove the skins from 4

bananas and cut the fruit into slices ; pare and cut ^ dozen oranges
into small pieces and remove the seeds ; put oranges and bananas
alternately into a glass dish with sugar sprinkled between, set
them on ice for 1 hour and then serve.

844. Pineapple Salad. — Pare and quarter 1 ripe pineapple,

remove the hard part in center and cut each quarter into fine slices
or dice ; pare and cut % dozen oranges into small slices and remove
the pits ; put oranges into a glass dish in alternate layers with pire-
apple with plenty of sugar sprinkled between and place them on
ice for 1 or 2 hours before serving. Strawberries with pineapple
are prepared the same way.

845. Cherry Salad. — ^Remove the pits from 1 pound cherries,

sprinkle with sugar and let them stand for 1 hour ; then put them
with 1 pint ripe strawberries and a little more sugar into a glass
dish, set them on ice for 10 minutes and serve.

SALADS.
846. Fine Mayonaise^ No. 1.— The yolks of 4 eggs,

8 tablespoonfuls salad oil, 4 tablespoonfuls white vinegar,
1 teaspoonful salt, 2 teaspoonfuls sugar, from 1 to 2 table-
spoonfuls French mustard and % pint whipped cream or 3
tablespoonfuls condensed milk which is not sweet; put the yolks
in a small saucepan and stir them to a cream ; then slowly
add, stirring constantly, 4 tablespoonfuls oil; when this is well
^xed add the 4 spoonfuls vinegar, set the saucepan in a vessel of
boiling water and stir over the fire till contents of saucepan begin
to thicken ; then instantly remove and continue the stirring until

250 DESSERTS AND SALADS.

cold; then slowly add the remaining 4 spoonfuls oil, stirring con-
stantly; next add the salt and sugar; then the mustard and lastly
the cream or condensed milk. This mayonaise is excellent if made
exactly according to recipe. These quantities will make a mayon-
aise sufficient for 10 persons. If the mayonaise is not all wanted at
one time fill it into jelly glasses without the cream. It will then
keep for some time. The cream can be added when wanted for
use.

847. Mayonaise^ No* 2. — 2 eggs, 4 tablespoonf uls oil, 2 table-
spoonfuls vinegar, 1 teaspoonf ul sugar, % teaspoonful salt, 2 table-
spoonfuls French mustard and 4 tablespoonfuls whipped cream or
1 tablespoonf ul condensed milk which is not sweet; put the yolks
into a small vessel and stir them to a cream ; add by degrees the
oil, stirring constantly ; then slowly add the vinegar, set the vessel
in a saucepan of boiling water and stir and boil till the contents
of saucepan begin to thicken ; then remove from fire and stir un-
til cold ; add the salt, mustard, sugar and vinegar ; beat the whites
to a stiff froth and slowly add them to the above mixture ; stir in
the cream or condensed milk just before the salad is to be dressed.
These quantities will make a salad sufficient for 8 persons. If it
is not to be all used at one time put it into a small glass or stone
jar (without the cream or milk) and cover tightly to exclude the
air. If kept in a cool place it will keep for some time. When
wanted for use add the cream. This mayonaise is both cheap and
excellent.

848. Plain Mayonaise. — Put some cracked ice into a dish-
pan and place a bowl in the center of the ice ; put the yolks of 4
eggs into a bowl and stir them well with a wooden spoon for 5
minutes ; then slowly add % bottle best olive oil ; add only a few
drops at a time and stir constantly ; if too much oil is added at one
time it will not mix together ; if the sauce gets too thick add a
little vinegar and lastly a few tablespoonfuls whipped cream, salt
and vinegar to taste. Another way is to rub the yolks of 2 hard
boiled eggs fine and mix them with 2 raw yolks ; otherwise finish
the same as foregoing recipe.

SALADS. 261

849. Sauce TartarO* — ^Miz l pint mayonaise made as in pre-
ceding recipe with 1 tablespoonfol French mustard and 1 teaspoon fill
English mustard mixed, 3 anchovies freed from skins and bones and
pressed through a sieve, some finely chopped parsley, small, chopped
onion, 4 tablespoonfuls chopped capers, some vinegar and pepper;
this sauce is mostly served with cold meat.

850. Mayonaise without Eggs (economical). — 1 teaspoon-

ful cornstarch, H cup boiling water, 6 tablespoonfuls oil, 3 table-
spoonfuls French mustard, 1 teaspoonf ul salt, 2 teaspoonf uls sugar,
4 tablespoonfuls vinegar and 1 tablespoonf ul condensed milk which
is not sweet ; mix the cornstarch with a little cold water, add the
a cup boiling water and stir and boil for a few minutes ; then set
aside to cool ; put the mustard into a bowl and gradually add the
oil, stirring constantly; next add the sugar, salt and vinegar; then
the cornstarch and lastly the milk.

851. Salad Dressing without Oil^ No. 1.— 2 ounces butter,

2 eggs, 2 tablespoonfuls vinegar, 1 teaspoonf ul sugar, H teaspoon-
f ul salt and' 2 tablespoonfuls French mustard ; melt the butter in a
cup by setting it into hot water for a few minutes and then set it
aside to cool ; stir the yolks in a small vessel with salt and sugar to
a cream and add the melted butter, a little at a time, stirring con-
stantly; next slowly add the vinegar, set the vessel in a saucepan
of hot water and stir until the contents begin to thicken ; then re-
move, stir until cold and slowly add the other ingredients ; beat the
whites to a stiff froth and mix them with the sauce ; if handy add
a few tablespoonfuls cream ; if English mustard is used take 1 tea-
spoonful mixed with cold water.

852. Salad Dressing without Oil^ No. 2.— 1 teaspoonful

flour, a cup boiling water, 1 tablespoonful butter, 2 tablespoonfuls
vinegar, 1 teaspoonful sugar, H teaspoonful salt and 2 tablespoon-
fuls French mustard ; mix the flour with a little cold water, add the
boiling water, ooil 2 minutes and add the butter in small pieces ; re-
move from fire and mix by degrees with the vinegar, then the mustard
and the other ingredients ; to this sauce the yolks of 2 eggs may be

252 DESSERTS AND SALADS.

added and also the 2 whites beaten to a stiff froth ; or the yolks of

2 hard boiled eggs nibbed through a sieve and the whites chopped
fine and sprinkled over the salad.

853. How to Prepare Lettnce for Salad and for Gar-
nishing. — Cut off the stalks from 3 or 4 heads of lettuce, pick off
all the decayed and withered leaves, break the tender green leaves
apart one by one and remove the thick veins ; put the lettuce into
cold water, rinse well and let it lay in ice water for hi hour or lon-
ger; shortly before serving drain the lettuce in a colander; then put
it in a napkin, shake out well and use as directed.

854. Lettuce Salad (plain). — Prepare the lettuce as in fore-
going recipe, lay it into a salad dish and pour over 2 or 3 table-
spoonfuls salad oil and a little pepper and salt ; add to H cup white
vinegar 4 tablespoonf uls water and pour it over the salad ; mix it up
well with 2 salad forks, sprinkle over a little cracked ice and serve
at once. If ice is not handy the salad will have to be prepared with-
out it, but it adds greatly to the crispness of the lettuce. If you
rub a piece of garlic over the salad dish just before putting in the
lettuce it will give the salad a fine flavor without really tasting of
garlic. A small spoonful of sugar may be sprinkled over the let-
tuce if liked. Finely shaved onions may also be added.

855. Lettuce Salad with Hayonaise.— Prepare the salad as

directed, put it into a salad dish and pour over a mayonaise dress-
ing. Finely shaved onions may be added if liked.

856. Lettuce Salad with Sweet Egg Sauce.— Cut 2 ounces

fat pork into very small dice and fry them a light brown ; beat 2 or

3 eggs until very light and slowly add the pork, 3 or 4 tablespoon-
f uls vinegar and 2 tablespoonf uls sugar ; mix this well together and
pour it over the salad. This recipe will make a sufficient quantity
to dress 3 heads of lettuce. More vinegar diluted with a little
water may be added ; also more or less sugar.

857. Lettuce Salad with Syrup Sauce (North German

art). — Mix 1 tablespoonf ul flour in a small saucepan with a little
cold water until all lumps are dissolved, add 1 cup boiling water and

SALADS. 255

stir and boil for a few minutes ; add 1 tablespoonf al batter and con-
tinue boiling for a few minutes longer; then transfer it to a bowl
and set aside ; when nearly cold add H cup syrup, a pinch of salt,
2 tablespoonf uls vinegar and 1 tablespoonf ul sugar ; set this sauce
on ice or in a cool place for 5 minutes before serving ; put the pre-
pared lettuce in a dish and pour the sauce over it ; sufficient for 4
large heads of lettuce. Salad prepared in this way is served in
North Germany with Oerman pancakes instead of butter. Fat pork
cut fine and fried to a crisp may be used.

858. Lettuce Salad with Cream Sauce (North Oerman

art). — ^Prepare the lettuce as directed for 3 or 4 large heads of
salad ; take 1 pint thick, sour cream and add 3 or 4 tablespoonf uls
sugar, a pinch of salt and 1 or 2 tablespoonf uls vinegar; mix this
together and pour over the salad ; then serve at once.

859. Lettuce *Salad with Cream.— Put the prepared let-
tuce in a dish and pour over some sweet cream to which a little

sugar has been added. Some people add a little vinegar and a
pinch of salt. Salad prepared with this sauce is often served with
large Oerman pancakes.

860. Beet Salad. — Wash and put yi dozen beets in a sauce-
pan with boiling water and cover and boil them till tender \ when

done put the beets into cold water, remove the skins and cut them
while still warm into thin slices ; also cut 1 medium sized onion into
thin slices ; put the beets and onion in alternate layers into a dish
and sprinkle between 1 teaspoonful salt, H teaspoonful pepper and
2 teaspoonf uls sugar ; pour over an equal quantity of vinegar and
water (enough to nearly cover the beets) and let them stand 1 hour
before serving. Omit the onion if its flavor is not liked.

861. Salad MacMoine. — Take equal quantities of boiled

white beans, boiled potatoes, celery roots, beets and string beans
(the last 4 boiled in salt water) and cut into fine slices ; put into a
bowl 2 or 3 tablespoonfuls oil, vinegar and salt, pepper and some
sugar; put in all the ingredients, add some finely chopped parsley
and chervil and mix the whole together thoroughly; put the salad

254 DESSERTS AND SALADS.

into a dish and garnish with lettace leaves. If the 'vinegar is too
sharp dilate it with water.

862. Salad & la russe. — Boil 6 medium sized potatoes with
the skins on, 2 beets and 3 celery roots ; when cold remove the
skins and cat them into small dice ; also cat into dice 2 pickles and
1 dozen anchovies or 3 herrings previously soaked in water, freed
from skins and bones and cut fine ; add to this 2 tablespoonf uls
capers, H cup grated horseradish and mix the whole with a fine
mayonaise ; put the salad on ice for 1 hour before serving ; when
ready to serve put the salad onto a round dish, pile up high in
center and garnish with hard boiled eggs; chop fine the yolks
and whites separate ; also chop beets and green pickles fine, lay
them in small clusters all over the salad and garnish the edge with
green lettuce leaves or shaved pink and white horseradish. Pink
horseradish is made by pouring a little cochineal over it and mixing
well.

863. Cucumber Salad. — Select 3 medium sized cucumbers
with small seeds, pare and cut a small piece from each end and lay
the cucumbers in strongly salted ice water for 1 hour or longer;
10 minutes before serving take them out of water, wipe dry and cut
on a board with a sharp knife into fine slices ; put them into a salad
dish, sprinkle over a little salt and pepper, pour over 2 tablespoon-
f uls salad oil and mix it with the cucumbers ; then pour over H
cup white vinegar to which a little water and a pinch of sugar has
been added ; if onions are liked cut a medium sized one into thin
slices and put them between the cucumbers ; some finely chopped
parsley may also be added if the flavor is liked.

864. Salad de laitue romaine. — ^Take several heads of
young, green lettuce ; do not wash them ; put them into a dish,
add some coarsely cut chervil, tarragon and pimpernel and dress it
either with salt, pepper, oil and vinegar or with mayonaise.

866. Salad of Oyster Plant. — Scrape and wash 2 bunches
ojrster plant and drop as you clean it into cold water to which 1 cup
vinegar and 1 tablespoonf ul flour have been added; put a saucepan

r

SALADS. 255

over the fire with boiling water, add H cup vinegar, H tablespoon-
f ul flour wet with a little cold water, put in the oyster plant and
boil till tender ; when done drain in a colander and when cold cut it
into lengths 2 inches long ; arrange it nicely in a dish and pour a
mayonaise over ; or dress the oyster plant with oil, vinegar, pepper
and salt.

866. A^para.gas Salad. — ^Pare and cut into 2 inch lengths 1
bunch asparagus and boil it in salt water till tender; when done
drain in a colander and when cold put the asparagus into a salad
bowl; dress it either with mayonaise or pepper, salt, oil and
vinegar.

867. Carrot Salad. — Scrape and wash K dozen medium sized
carrots, put them in a saucepan over the fire with boiling water,
add 1 tablespoonf ul sugar and boil till tender ; when done take them
out of water and set aside to cool ; shortly before serving cut the
carrots into fine slices, put them into a salad dish and pour over a
mayonaise dressing ; or dress the carrots with pepper, salt, oil and
vinegar. If verv large carrots are used first cut them in quarters
and then into slices or dice.

868. Carrot Salad with Asparagus. — ^Prepare H dozen
medium sized carrots the same as for Carrot Salad ; wh^ cold cut
them into dice ; boil the heads of 1 bunch asparagus in salt water
till done, but not too soft ; drain it in a colander and set with
the carrots in the ice box for 1 hour ; shortly before serving put the
carrots and asparagus heads, in alternate layers, into a salad dish,
pour over a mayonaise and garnish the dish with hard boiled eggs
cut into slices and young lettuce leaves; sprinkle a few capers over
the top.

869. Carrot Salad with Onions. — Prepare the carrots the
same way as in foregoing recipe ; cut 3 or 4 medium sized onions
on a board with a sharp knife into slices as thin as wafers, put
them in alternate layers with the carrots into a dish and pour over a
mayonaise dressing; or dress with oil, vinegar, pepper and salt; add
to vinegar a little water and sugar.

256 DESSERTS AND SALADS.

870. Carrot Salad with Peas. — Boil the carrots the same as
for Carrot Salad and cut them into small dice ; put 1 pint fresh
green peas in a saucepan, cover with boiling water and add 2 tea-
spoonfuls sugar.

871. Celery Boot Salad. — Boil H dozen celery roots; when
done take them out of water and when cold pare and cut into
quarters ; cut each quarter into thin slices, put them into a salad
dish and season with salt and pepper; add 2 or 3 tablespoonfuls
salad oil and H cup vinegar; mix this well together and pour over
a cup boiling water; or dress the salad with mayonaise and gar-
nish with green lettuce.

872. White Celery Salad.— Take the white part of 1 or 2

bunches of celery and lay it for 1 hour in ice water ; shortly before
serving cut the celery into small pieces H inch in length, put it in
a salad dish and pour over a mayonaise dressing; let it stand on ice
for 15 minutes before serving. Some people use all of the celery
except the leaves, but the salad is finer when made of the white
part only.

873. Cabbage Salad. — ^Remove the outer leaves from a firm
head of cabbage, shave it as fine as possible and put in ice water for
1 hour ; before serving drain the cabbage in a colander, put it in a
salad dish and mix with mayonaise ; set it on ice until wanted ; or
dress the cabbage with oil, pepper, salt and vinegar ; add to the lat-
ter before pouring it over the cabbage 1 spoonful sugar.

874. Salad of Bed Cabbage. — Cut the cabbage as fine as pos-
sible, put it in a saucepan, pour over boiling water, cover and boil
3 minutes ; drain in a colander and when cold dress it with oil, pep-
per, salt, a small spoonful sugar and some vinegar; the latter should
be diluted with water.

875. Uot Slaw. — Cut a small, firm head of cabbage as fine as
possible and put it in a large bowl ; place a saucepan with 1 cup
vinegar, 1 tablespoonful butter and 1 teaspoonful sugar over the
fire and let it come to a boil ; then pour it over the cabbage and
season with pepper and salt; at the same time put 1 egg with 1 cup

SALADS. 257

milk into another saucepan; beat these 2 ingredients together
thoroughly and stir them over the fire till just about to boil ; pour
it over the cabbage and serve at once. Sweet cream may be used
instead of milk.

876. Radish Salad. — Select 3 or 4 bunches nice, sound rad-
ishes, trim them neatly and lay for 1 hour in ice water ; 10 minutea
before serving wipe the radishes dry and cut them into fine slices;
also cut 2 medium sized onions into fine slices like wafers ; put a
layer of radishes into a salad dish, sprinkle over a little salt and
white pepper and put over a layer of onions, with very little salt
and white peppev ; continue in this way in alternate layers until all
is used ; then pour over the whole a mayonaise dressing and garnish
with green parsley leaves. The onions may be omitted if their
flavor is not liked, but the salad is much finer with them. Instead
of mayonaise the salad may be dressed with oil, pepper, salt and
vinegar ; the latter should be diluted with ^ water and a small spoon-
ful sugar added to it before pouring over the salad.

877. White Bean Salad. — Wash and» pick over 1 pint dry
beans, put them over the fire in a saucepan, cover with cold water,
add H teaspoonful carbonate of soda and boil 10 minutes; pour
the beans into a colander and rinse with cold water ; return them
to saucepan again, cover with cold water, put a small piece of salt
pork into the beans and slowly boil till the beans are tender ; re-
move them from the fire and drain in a colander ; when cold put
them in a dish and season with pepper and a little salt ; add 2 table-
spoonfuls oil and 1 cup vinegar mixed with }i cup water and a
small spoonful sugar; shake all well together; add 2 tablespoonfuls
finely chopped parsley and, if liked, a finely sliced onion ; or dress the
beans with mayonaise.

878. String Bean Salad.— Choose 1 quart young string beans,
string and cut them into halves and boil in salted water until tender;
when done drain them in a colander and when cold mix them with
pepper, 2 or 3 tablespoonfuls oil, 1 cup vinegar mixed with a little
sugar and H water and 1 finely cut onion ; set the salad on ice 1

17

258 DESSERTS AND SALADS.

honr before serving. Butter bean salad is made the same as String
Bean Salad, or dress with mayonaise.

879. Crab Salad. — ^Take 1 pint crab meat, sprinkle the joioe
of 1 lemon and 2 tablespoonf uls oil over it, mix well and set aside ;
shortly before serving pat the crab meat on a salad dish with hard
boiled eggs cut into small pieces; have some lettuce laying in ice
water, drain it in a colander, shake dry in a napkin, cut through
with a knife once or twice, mix some with the crab meat and use
some for garnishing the dish ; pour over the whole a mayonaise
dressing the same as for Lobster Salad and serve.

880. Pike Salad. — Take a large siz^d fish, clean, wash, dry
and cut it into 4 pieces ; put it in salted boiling water and vinegar
and add some onions and 1 bouquet; bring it to a boil quickly ; then
set the kettle aside and let it simmer till the fish is done ; as soon
as the fish is tender take it out and when cold remove skin and
bones ; cut each piece into 9 small pieces, lay them in a dish and
pour over some sweet salad oil, tarragon, vinegar and sprinkle over
a little salt and peppevi; after the fish has laid 2 hours pour into a
salad dish some mayonaise, lay in some fish pieces and pour over
mayonaise ; lay in the rest of fish and pour over the remaining
mayonaise ; garnish the dish with aspic or green lettuce and hard
boiled eggs.

881. Tomato and Potato Salad.— Boil 6 large potatoes

with the skins on ; when cold pare oft the skins and cut the potatoes
into quarters ; then cut each quarter into fine slices ; lay 4 large, ripe
tomatoes for H hour on ice ; then cut them into small slices ; cut
2 onions into fine slices, put them in alternate layers with the pota-
toes and tomatoes into a salad dish and sprinkle over each layer
some pepper, salt and H tablespoonf ul oil ; mix H cup vinegar with
1 tablespoonful sugar and ^ cup cold water, pour it over the salad
and let it stand 15 minutes; then serve. The onions may be omitted
and green peppers used instead of them.

882. Tomato Salad with Lettuce.— Lay 4 medium sized

sound tomatoes for }i hour on ice or in ice water; also the leaves of

SALADS. 259

2 large heads of lettuce ; 10 minutes before serving wipe the toma-
toes dry and cut them on a board with a very sharp knife into thin
slices ; shake the salad in a napkin ; put into a salad dish first a layer
of lettuce leaves and then a layer of tomatoes ; continue in this way
in alternate layers until all is used ; pour over a mayonaise dressing
. and serve. 2 hard boiled eggs chopped fine may be sprinkled over
the top.

883. Tomato Salad. — ^Lay H dozen sound, ripe tomatoes for
1 a hours on ice or in ice water ; shortly before serving wipe the
tomatoes dry and cut them on a board with a sharp knife into thin
slices ; also cut 2 medium sized onions into fine slices ; put them in
alternate layers with the tomatoes into a salad dish and sprinkle
over each layer H tcaspoonf ul salt, H teaspoonf ul sugar and half
that quantity of white pepper ; mix X cup vinegar with }i cup
water, pour it over the whole and serve at once. 2 tablespoonfuls
oil may be added to the salad if liked, but many people object to it
on tomato salad.

884 Tomato Salad with Mayonaise.— Lay 8 or 10 sound,

ripe tomatoes for 1 H hours on top of ice ; shortly before serving
wipe the tomatoes dry and cut them on a board with a sharp knife
into fine slices ; put them into a salad dish, pour over a mayonaise
dressing and sprinkle over the top 2 tablespoonfuls capers ; serve as
soon as made.

885. Tomato and Cncnmber Salad. — ^Prepare the cucum-
bers the same as for Cucumber Salad, put them in alternate layers
with the sliced tomatoes into a salad dish and dress with mayon-
aise.

886. Tomato Pepper Salad. — ^Lay 6 sound, ripe tomatoes
for 1 hour on ice or in ice water; remove the seeds from 2 green
peppers and throw the seeds away; lay the peppers for 1 hour in
ice water; 15 minutes before serving wipe the tomatoes and
peppers dry, cut the tomatoes into fine, slices and cut the pep-
pers into small pieces ; put a layer of tomatoes in a salad dish and
sprinkle over some of the finely cut peppers ; then tomatoes again ;

260 DESSERTS AND SALADS.

continue in this way until all is used ; pour over a fine mayoniuse
and serve at once.

887. Tomato Farce (& la Hayonaise).— Prepare 2 heads of

lettuce as directed and lay them in ice water; select 6 medium
sized ripe tomatoes and lay them for 1 hour on ice ; shortly before
serving cut a thin slice off the blossom side of the tomatoes, scoop
out the insides, chop fine with some white celery and the whites of
2 hard boiled eggs and mix with a few spoonfuls mayonaise; fill
each tomato with this mixture; take small dessert plates and put
1 tomato on each with 3 or 4 lettuce leaves around it; pour 1
tablespoonful mayonaise over each one and serve 1 to each person.

888. Potato Salad. — Wash and boil 12 medium sized potatoes

with the skins on ; when done drain off the water and pare off tlie
skins; put into a deep bowl 2 finely cut onions, H cup white
vinegar, 3 or 4 tablespoonfuls salad oil, 1 teaspoonful salt and H
teaspoonf ul pepper ; cut the potatoes while hot into fine slices and
put them into the dish with the vinegar, oil and onions ; pour over
a cup boiling water; shake up the salad well in the bowl (do not
stir it) and pour it into a salad dish ; cover and let it stand for I
hour ; when ready to serve garnish the dish with finely cut beets
and lettuce leaves. 2 tablespoon fuls finely chopped parsley may be
mixed with the salad. Potato salad dressed with mayonaise is very
nice.

889. Potato Salad (another way).— Wash and pare 12

medium sized potatoes and boil them in salted water till done ; drain
off the water and turn the potatoes into a dish ; when cold cut them
into slices ; cut 2 good sized onions into fine slices as thin as a
wafer; mix fi cup vinegar with >i cup water and 1 teaspoonful
sugar ; put a layer of potatoes into a dish, then a layer of onions ;
sprinkle over some pepper and pour over 1 tablespoonful oil ; put
in another layer of potatoes and onions ; continue in this way in al-
ternate layers until all is used ; pour the vinegar over the whole and
cover and set in a cool place for 2 hours before serving.

SALADS. 261

890. Potato Salad without Oil.— Wash and boil the po-
tatoeB ; when done drain off the water, pare off the skins and cut
potatoes into slices ; take for a soupplatef ul of sliced potatoes 2
Anely cut onions and H pound fat. salt pork cut into small dice
and fried a light brown ; put potatoes, onions and pork into a deep
bowl and season with pepper and salt ; mix H cup vinegar with H
cup boiling water and pour it over the potatoes ; shake this well
together and pour it into a salad dish ; let it stand 1 hour or more
before serving.

891. Potato Salad without Onions. — Wash the potatoes

in several cold waters and boil them with the skins on ; when done
remove the skins and cat potatoes into slices; season them with
salt and pepper, pour over an equal quantity of boiling water and
vinegar and let them stand till cold; then add some sweet oil;
mix it well and serve.

892. Fine Potato Salad. — Boil 10 medium sized potatoes
with their skins on ; when done remove the skins and set the pota-
toes aside to cool ; stir the yolks of 2 eggs to a cream and slowly
add H cup salad oil, 1 teaspoonful salt, H teaspoonful pepper,
H cup white vinegar and 2 white onions chopped very fine ; cut the
potatoes into fine slices ; put a layer of potatoes into a salad dish
and pour over some of the sauce ; then put in another layer of po-
tatoes and sauce ; continue in this way until all is used ; then pour
over J^ cup boiling water, cover and let it stand for 2 hours and
then serve. The dish may be garnished with cresses or young let-
tuce leaves; or lettuce leaves and boiled beets cut into fancy
shapes.

893. Salad Endive. — Take only young and fresh endive ; re-
move the outer leaves, cut the endive into 1 inch pieces and wash
and drain it ; then dress it with oil, vinegar, pepper and salt, or
with mayonaise.

894. Beet and Cabbage Salad. — Cut the white leaves of a

savoy cabbage into shreds ; remove the skins from 4 boiled beets
and cut them into fine slices; chop a medium sized onion very fine;

262 DESSERTS AND SALADS.

put the cabbage and beets in alternate layers into a salad dish,
sprinkle between the onions, some pepper and salt, pour over h
pint vinegar, cover and let it stand 1 hour ; then drain off the vine
gar and add 4 tablespoonf uls sweet oil ; mix it well with 2 salad
forks, put in a salad dish and serve.

895. Yegetable Salad. — Cut with a tin tube some carrots and
white turnips into small pieces and boil them separately in salted
water; when done drain them in a colander; also boil small roses
of cauliflower, green peas, beets and potatoes cut into small dice
and some boiled string beans cut into small pieces ; mix all the in-
gredients together and add 1 onion chopped very fine, some
chopped parsley and chervil; add pepper, salt, oil and vinegar; put
the salad into a salad dish and set it on ice for 1 hour.

8%. Beet and Potato Salad. — Prepare a potato salad and
mix it with half the same quantity of boiled beets cut into fine
slices.

897. Green Pepper Salad.— Scoop out the insides of 2 green
peppers and lay them for 1 hour in cold water; in the meantime
prepare a mayonaise as follows : — Stir the yolks of 3 eggs to a
cream and add by degrees 3 tablespoonf uls oil, stirring constantly;
when this is well mixed add 3 tablespoonf uls vinegar; set this in a
saucepan of hot water and stir and boil till the contents begin to
thicken ; then remove and stir until cold ; slowly add 3 tablespoon-
fuls more oil, H teaspoonful salt, IH teaspoonfuls sugar
and 1 tablespoonf ul English mustard; shortly before serv-
ing add 1 tablespoonf ul condensed milk which is not sweet; chop
fine 1 pound roast veal, lamb or boiled tongue, or 2 kinds of meat,
3 hard boiled eggs and 1 large onion ; also chop the peppers very
fine ; mix all together, pour over the mayonaise, mix it well and set
the salad on ice for 1 hour ; in serving arrange it neatly on a salad
dish, sprinkle over 1 tablespoonf ul capers and garnish with green
lettuce leaves.

898. Tripe Salad. — Boil 2 pounds honeycomb tripe in salt
water till tender ; when done drain off the water, cut the tripe into

SALADS. 263

1 inch square pieces and mix it with mayonaise ; pnt the salad into
a dish and let it stand in a cool place for 1 hour before serving. A few
hard boiled eggs cut into slices may be added to this salad; also
finely cut celery and lettuce leaves.

899. Uerring Salad. — ^Lay 6 herrings for 24 hours in cold
water, take them out, remove skins and bones, wipe dry with a
towel and cut them into small square pieces ; cut in the same man-
ner 3 boiled beets, 2 white onions, 1 pound roasted veal, 3 sour ap-
ples and 5 small pickles ; mix these ingredients together and pre-
pare the following sauce : — Stir the herring milk to a cream and slowly
add 1 cup salad oil, 2 teaspoonfuls sugar, the yolks of 4 eggs, H
cup vinegar, 2 tablespoonfuls stewed cranberries, a pinch of cayenne
pepper and 4 tablespoonfuls French mustard; when all are weU
blended together mix the sauce with the herring and other ingredi-'
ents and let it be ready 2 hours before serving; shortly before serv-
ving put the salad into a dish and garnish with small girkins, beets
cut into fancy shapes, salted olives, hard boiled eggs and capers or
mixed pickles.

900. Salad & L'italieniie.— Soak 6 Dutch herrings for 12
hours in cold water ; then take them out, remove the skins and
bones and cut the meat into small long strips a little wider than a
straw and H inch in length ; also cut 1 pound cold boiled beef
tonge, 1 pound cold roasted veal, 3 greening apples and 6 small
pickles ; after the ingredients are all cut the same way mix them
well together and mix them with a fine mayonaise ; set the salad on
ice for several hours ; when ready to serve put the salad into a dish
and garnish with finely chopped hard boiled eggs and salted olives;
sprinkle over a few capers and serve.

901. Chicken Salad. — Select a plump 1-year old chicken for
this ; singe and draw it, wash in cold water and put the chicken in
a kettle ; cover with boiling water, add h tablespoonf ul salt and 2
onions; cover and boil slowly till tender; when done remove the
kettle from the fire and let the chicken remain in the broth till
cold ; then take it out, remove the skin and bones and cut the meat

264 DESSERTS AND SALADS.

into small pieces ; take the white part of 1 nice banch celery and
cut it very fine ; add it to the finely cut chicken, pour over Mayon-
aific No. 1 and set it on ice for 2 hours before serving ; when ready
to serve put the salad into a salad dish and garnish with the small
celery tops, which should lay for 1 hour in ice water ; stick them
all around in the salad and sprinkle H cup capers all over the
salad. Some freshly grated cocoanut sprinkled over this salad is a
great im])rovement ; or garnish to taste.

903. How to Boil Lobster. — Select a good sized lobster, put
it into a kettle of boiling water, head first, add a small
handful salt and boil till the lobster has attained a bright red color,
which will take from 20 to 30 minutes ; when done take the lobster
out aud plunge it into cold water ; let it lay m the cold water for 5
minutes ; then take it out and when cold put the lobster away in a
cool place till wanted.

903. Lobster Salad. — Split open the body and tail of a boiled
lobster and crack the claws ; pick out all the meat and cut it mto
pieces about ?i inch in size ; put the meat into a salad dish and
pour over Mayonaise No. 1 ; let it stand in a cool place or on ice
for H hour ; then garnish the dish ; lay a border of young lettuce
leaves around the dish, lay over them some hard boiled eggs cut
into quarters and sprinkle over the salad 1 spoonful capers. Canned
lobster may be used for this salad. Another way is to cut white
celery into small pieces, put it into a salad dish and mix well with
a fine mayonaise ; then add the lobster meat cut into small pieces
and let the salad stand on ice or in a cool place for 1 hour before it is
served ; chop coarsely a few hard boiled eggs and sprinkle them
over the salad.

904. Salmon Salad. — Select a nice piece of salmon weighing
about 2 pounds ; place a saucepan with boiling water over the fire
and add a bunch of parsley with 2 bay leaves, 2 blades mace and a
sprig of thyme ; add 1 onion with 4 cloves stuck in it, 1 tablespoon-
ful salt and }4 cup vinegar; when this boils put in the salmon and
let it boil 3 minutes ; then draw the kettle to side of stove and let it

SALADS. 265

/

simmer until tender; as soon as done remove the fish and set it in a
cool place ; when cold remove the bones and break the meat into
pieces ; put it into a salad dish, pile up high in the center, pour over
a fine Mayonaise No. 1 and garnish the dish with young lettuce
leaves or cresses ; chop some hard boiled eggs and sprinkle them
with a few capers over the salad. It is best to let the salad stand
on ice for 1 hour before it is garnished and served. Canned sal-
mon can be used instead of fresh salmon.

905. Shrimp Salad. — Extract the meat from some freshly
boiled shrimp, put it into a dish, squeeze over some lemon juice,
pour over a few spoonfuls fine oil and let it stand in a cool place for
1 hour; 1 hour before serving put the shrimp into a salad bowl,
pour over a fine mayonaise (see Mayonaise) and garnish with cresses
or lettuce leaves and hard boiled eggs cut into quarters.

906* How to Boil Shrimp* — ^Put the shrimp alive into the
salted boiling water, allowing )^ pound salt to 1 gallon water ; boil
them from 5 to 8 minutes; when they change color they are done;
serve them with vinegar and oil.

907. Halibut Salad. — ^Put a piece of halibut into salted boil-
ing water with H pint vinegar and add 1 or 2 onions, a bunch of pars-
ley, a sprig of thyme, 1 bay leaf, 6 cloves and 2 blades mace tied
together ; bring it to a boil quickly ; draw the kettle to side of stove
and let the fish simmer until tender ; when done take the fish out of
the water and when cold cut it into 1 inch pieces ; put the pieces
into a dinh high up in center and pour over it a mayonaise;
garnish with green lettuce and hard boiled eggs.

908. Oyster Salad. — ^To make a salad for 6 persons take 2
dozen large oysters, put them with their liquor over the fire and let
them boil 1 minute, but no longer ; take them out with a skimmer
and lay in a dish ; when cold squeeze over the juice of 2 lemons and
place the dish on ice for 1 hour ; shortly before serving put the
oysters into a salad dish, lay some young lettuce leaves between
them and pour over Mayonaise No. 1 ; lay young lettuce leaves in
a circle around the dish, put some hard boiled eggs cut into slices

266 DESSERTS AND SALADS.

between the lettuce and serve at once. Another way is to mix the
oysters with finely cat white celery, dress them with the same may-
onaise and ornament the salad with the tops of young celery ; hard
boiled chopped eggs may also be sprinkled over with 1 spoonful
capers.

909. Oyster and Chleken Salad. — Remove the skin and

bones from 1 cold, roasted chicken and cut the meat into pieces 1
inch in size ; put it into a dish, sprinkle over a little salt, the juice
of 2 lemons and pour over a few spoonfuls fine salad oil ; then place
the dish on ice ; in the meantime scald 1 ^ dozen large oysters in
their own liquor, take them out and put the oysters in a dish with
some cracked ice ; have prepared 2 quarts sour jelly (aspic) and
pour a few spoonfuls of it onto a large, shallow tin pan ; when firm
trim the oysters so that there is nothing left but the eye ; lay them
over the jelly (not too close together), pour over a little more cold
jelly and when firm pour over sufficient cold jelly to entirely cover
the oysters ; let it stand in a cool place till firm ; 10 minutes before
serving wipe the chicken meat dry with a napkin ; pour some fine
mayonaise into a salad dish, lay over a layer of the chicken meat
and cover with mayonaise; continue in this way till all is used ; cover
the whole with mayonaise in such a way that none of the chicken
is seen ; then lay a border of cresses around it ; cut the oysters into
rounds with a fluted cutter a little larger than the oysters, lay them
on the cresses and serve. Lettuce may be used instead of cresses.

910. Tomato Jelly. — Stew for % hour 1 can tomatoes with
1 teaspoonf ul salt, 1 teaspoonf ul sugar, as much cayenne pepper as
you can hold on the point of a knife and 2 tablespoonfuls vinegar;
then press them through a sieve ; in the meantime soak 1 ounce gel-
atine in H cup cold water for 15 minutes, add it to the tomatoes,
put over the fire and stir till the gelatine is dissolved ; then strain
through a flannel jelly bag; fill the jelly into small patty forms and
set them in a cool place till firm.

911. Tomato Jelly Salad. — ^Prepare a tomato jelly the
same as in foregoing recipe; turn it out of the small forms, lay

SALADS. 267

into a salad dish, stick small pieces of white celeiy into each one, pat
a border of young lettuce leaves around it, pour over a mayonaise
and serve at once. Tomato jelly may be made in one large form
and when hard chopped coarsely and used for garnishing dishes of
cold meats or salads.

912. Egg Salad. — ^Put H dozen eggs in a saucepan, cover
with cold water and boil them 10 minutes ; transfer the eggs to
cold water and let them lay till cooled off; when cold remove the
shells and cut the eggs into quarters; put them into a salad dish
with young lettuce leaves, pour over a mayonaise dressing and gar-
nish with lettuce leaves.

913. Eggs with Mayonaise. — Boil H dozen eggs 10 minutes ;
then transfer them to a pan of cold water and when cold remove the
shells ; take 6 small plates, put 2 lettuce leaves on each plate and
put an egg in the center of the 2 leaves in such a way that the
leaves stand round the egg like a tulip; pour over each egg 1
tablespoonful mayonaise and sprinkle over a few capers; serve a
plate to each person.

914. Onion Salad. — ^Take 2 large Bermuda or California
onions, peel and cut them with a sharp knife into fine slices, put a
layer of the slices into a salad dish and pour over some fine may-
onaise ; then put over some cresses and pour over more mayonaise ;
continue in this way until all is used; cover with mayonaise, lay
some cresses in a circle round the dish and let it stand on ice for
10 minutes ; then serve.

915. Alligator Pear Salad.— Take 2 alligator pears, cut
them into slices and put them into a salad dish ; remove the shells
from 4 hard boiled eggs, break the yolks into small pieces and
sprinkle them over the sliced pears ; cut the whites into fine strips,
lay them in a circle round the dish close to the pears, pour over a
fine mayonaise and lay a border of tender lettuce leaves round the
edge of dish.

916. Jerusalem Artiehoke Salad.— Scrape the arti-
chokes carefully and drop them into vinegar and water; mix H

268 DESSERTS AND SALADS.

tablespoonf ul flour with a little cold water« stir it into a quart of
boiling water and add 1 cup vinegar; as soon as this boils put in the
artichokes and boil them till done, but not too tender ; when done re-
move them from the water and set in a cool place ; when cold cut
the artichokes into pieces, put them into a salad dish, pour over a
mayonaise, set some shrimp around the salad and set the dish on
ice for 1 hour; when ready to serve lay a border of lettuce leaves
round the edge of dish.

917. Soar Jelly (Aspic). — Soak 2 ounces gelatine in ^ pint
cold water 15 minutes; then put it over the fire with 1 quart good
meat stock and suflicient vinegar to give it a nice sour taste ; add a
few cloves, 2 blades mace and 1 bay leaf; stir this over the fire till
the gelatine is dissolved ; beat the whites of 2 eggs till light and
add the -juice of 1 lemon and a little cold water; stir it with an egg
beater into the jelly and stir and boil for a few minutes; then draw
the saucepan to side of stove and let it stand 5 minutes ; then strain
through a jelly bag ; or turn a chair upside down on a kitchen
table ; then take a square piece of unbleached muslin and tie a cor-
ner over each of the upturned legs of the chair ; set a bowl under-
neath and pour the jelly onto the cloth a little at a time and keep
the saucepan on the side of stove, to keep the jelly warm. If meat
stock is not handy dissolve 2 teaspoonfuls Liebig's beef extract in
1 quart boiling water and use it instead of meat stock. Another
way is to boil 4 calves' feet till they fall apart; then strain off the
liquor, set it aside and when cold remove all the fat ; boil the liquor
down to 2 quarts ; then beat the whites of 4 eggs to a froth and
add the juice of 1 lemon and a little water; add to the broth suffi-
cient white vinegar to give it a nice sour taste ; also add a little
salt, some whole pepper corns, a few blades mace, 4 cloves and 1
bay leaf ; stir in the beaten whites, continue stirring, let the con-
tents boil for a few minutes and let it stand 5 minutes ; then draw
to side of stove, let it stand 5 minutes and strain through a flannel
jelly bag. Pigs' feet or the skin of fresh pork may be used instead
of calves' feet. Sour jelly is used for garnishing dishes of meat
and salads. It is either chopped with a knife or put into small

ICES AND GLAZES. 269

fancy forms and when firm turned out and laid around the dishes
with cresses, lettuce or celery between. If the jelly is not dark
enough add a little sugar color (see Sugar Color). If the jelly is
white it may be colored green with green spinach color or pink
with cochineal.

918.\ Garnishing* — The articles which are mostly used in
garnishing arc : — ^Lettuce, cresses and hard boiled eggs (either cut
into slices or quarters or chopped fine, the yolks and whites sepa-
rately, and laid altemaj^ely in small clusters all over the salad) ; or cut
green pickles in slices and lay them in a circle around the salad with
small clusters of finely chopped beets and chopped eggs ; small gir-
kins, capers, olives and very small, white pickled onions are also
nsed for garnishing. Another way is to cut boiled carrots, white
turnips and beets into fancy shapes, such as half moons, stars, leaves
and roses, with a vegetable cutter; anchovies are also largely used
in garnishing. They are freed from skins and bones and then rolled
up and laid in a circle around the dish with small white onions, pink
horseradish and olives or girkins.

919. Horseradish for Garnishing. — ^Remove the outside

black skin from a large root of horseradish and wash it clean ; then
shave it off with a knife in long narrow strips so they curl up ; cblor
14 the shavings with prepared cochineal and leave the other H
white * then use for decorating dishes of meats or salads by laying
it in small clusters around the dish. «

920. Gocoannt for Garnishing Salads. — Grate cocoanut

and sprinkle it over the top of salad. Especially nice over chicken,
shrimp and fish salads ; also on potato, tomato and egg salads.
Grated cocoanut lends a handsome appearance to any salad.

ICES AND aLAZEa

921* How to Use leing. — Over large cakes pour the icing by
spoonfuls near center on top of cake and spread it with a broad-
bladed knife dipped in cold water all over the cake as smoothly as

270 DESSERTS AND SALADS.

poBfiible ; set it in a cool oven for a few minutes, then in a dry, airy
place, free from dust, to dry. Some icing does not need to be put
in the oven, as it dries immediately, as will be seen from the
directions given in following recipes. Small cakes are dipped into the
icing or into glaze and then laid on paper or tins to, dry. If the
cake is to be ornamented make a paper funnel as follows : — ^Take a
piece of brown paper, not too thick, or white tea paper 12 inches
square and cut it through on the bias in two pieces from one comer
to the other; take one piece in your right hand, the bias side from
you, roll with the left hand, the bias side towards you, and form
the paper into a funnel ; bend the end where it closes near the top
over to the inside, clip a small piece from the end of funnel with a
scissors and slip a small tube inside it to the end opening ; then put
in the icing and bend the top of funnel in all around the same way
as K pound tea is put up in those small funnel-shaped bags; next
press the icing down towards the end and commence to squirt it on-
to the cake. The cake may be ornamented with a border and a
harp in the center, or an anchor or any kind of a pattern that may
be desired. Flowers and leaves may be bought at any confectionery
and pasted on with a little icing.

922* White Icing. — Sift H pound powdered sugar into a
bowl, add the whites of 2 eggs and stir 20 minutes ; add a few
drops lemon juice while the stirring is going on ; drop a little icing
onto paper; if the icing stands without running it is stiff enough;
if it shows the least tendency to run more sugar must be added«
This icing is used for ornamenting cake and serves as a kind of
paste to stick flowers and leaves onto top of cake.

923. Clear Icing. — Sift ^ pound powdered sugar into a bowl,
add the whites of 2 eggs and stir for 5 minutes ; add a few drops
lemon juice and stir 5 minutes longer ; then spread it over the cake ;
set the cake for 2 or 3 minutes in a cool oven, take out and let it
dry for a few hours in a dry place which is free from dust.

924. White Icing with Wine or Liqnor.— Mix H

pound sifted powdered sugar with the white of 1 egg and add 3

ICES AND GLAZES. 271

tablespoonfals maraBchino, Madeira or sheny wine, kirsch, rum or
brandy ; before this icing is put on cover the cake with a layer of jelly ;
then put the icing over it and set the cake for 1 minute in the oven ;
then set it in a dry place which is free from dust to dry. To make pink
icing add a few drops prepared cochineal or strawberry syrup.
Yellow icing is made by adding prepared saffron. Essence of lemon
or the grated rind of 1 orange may be used instead of vanilla
flavoring.

925. Almond Icing. — Pound 3 ounces blanched almonds with
the white of 1 egg in a wedgewood mortar to a paste, mix them
with H pound powdered sugar, the white of H egg and H tea-
spoonful vanilla extract and stir for 5 minutes ; dip small pieces of
cake into the icing ; pour and spread it over whole cakes with a
broad-bladed knife. Hazel nuts and walnuts may be used the
same way as almonds, as can also pistachio nuts. To the latter add
a few drops spinach green.

926. Fruit Icing. — Mix H pound sifted powdered sugar
with the white of 1 egg and add 3 tablespoonfuls fruit juice — either
raspberry, strawberry, currant, pineapple or peach ; if lemon or
orange juice is used add a little grated rind ; spread the icing over
the cake and set it for a few minutes in a cool oven ; then set it in
a dry place which is free from dust to dry.

927. Sugar Glaze. — Mix l cup powdered sugar with 2 table-
spoonfuls water and put it over the fire to get lukewarm ; pour over
the cake and let it dry, which will take but a few minutes ; dip
small pieces of cake into it. Glazes of raspberries, strawberries,
pineapples, peaches, wine, maraschino or rum are made the same
way. Omit the water and use 2 tablespoonfuls fruit juice or wine,
whichever kind is wanted.

928. Maraschino Glaze. — Mix 1 cup sifted powdered sugar
with 1 tablespoonf ul water and 1 tablespoonf ul maraschino, let it
get warm on the fire and pour while warm over the cake. It will

272 DESSERTS AND SALADS.

get hard iu a few minutes. Rum glaze is made the same as Mar*
aschino Glaze.

939. Orange Glaze. — Mix 2 tablespoonfuls orange juice with
1 cup powdered Hugar, add a little grated rind, set over a slow fire
to get lukewarm and use it at once.

930. Lemon Glaze. — Stir l cup sifted powdered sugar with
1 tal>les]MK>iiful lemon juice, 1 tablcHpoonful water and a little
grated rind ; let it get lukewarm ; then spread it over the cake
and set in a dry place which is free from dust to dry.

'931. Coffee Glaze. — Mix l cup powdered sugar with 2 table-
s|)oonfu]8 strong coffee, let it get lukewarm and use at once.

932. Wine Glaze. — Boil 1 cup sugar with H cup water until
it forms a thread between 2 fingers; remove it from fire, add 2
tablespoonfuls sherry or Madeira wine and stir for 1 or 2 minutes ;
then quickly pour it over the cake and let it stand in a dry place
which is free from dust to harden.

933. Boiled Cinnamon Glaze. — Boil 1 cup sugar with H cup

w^ater an<l 1 teaspoonful powdered cinnamon until it forms a thread
between 2 fingers; remove it from fire, stir for a few minutes
and use at once.

934. Chocolate Glaze. — Melt 2 tablespoonfuls grated choco-
late in the oven and mix it with 2 tablespoonfuls sugar syrup; mix
1 cup sugar with 1 tablespoonful water, add the chocolate, set it
over a slow fire to get lukewarm and use at once.

935. Cinnamon Glaze. — Mix 1 cup sifted powdered sugar

with 1 teaspoonful cinnamon, add 2 tablespoonfuls water, set it
over a slow fire, stir until lukewarm and use at once.

936. Cold Sugar Glaze. — Mix l cup sifted powdered sugar
with 2 tablespoonfuls cold water and add 1 teaspoonful lemon or
vanilla extract ; spread glaze over the cake and set it for 1 or 2

ICES AND GLAZES. 273

minutes in a cool oven to obtain a glaze ; then remove and set in a
dry place which is free from dust to dry. Note. — ^Instead of water
any kind of fruit juice syrup, wine, rum or Cognac may be used.
If lemon juice is used take H water, H juice and a little grated
rind. For orange use a little rum and 2 tablespoonf uls orange
juice. For coffee use instead of water 2 spoonfuls strong coffee.
For chocolate stir in 2 tablespoonf uls grated chocolate or cocoa the
same way, or melt the chocolate in the oven and then add it to the
sugar.

937. Boiled Chocolate Glaze* — ^Place a small saucepan with
H pound sugar, H pound grated chocolate and H pint water over
the fire and stir and boil till it forms a thread between 2 fingers ;
remove from fire and stir until a thin skin forms on top of glaze ;
then use it at once ; spread it evenly all over the cake and set for a
few minutes in a cool oven. If the glaze should become too cold
before it is all used return it to the fire and repeat again. The
glaze when done should sl^ne like a mirror.

938. Transparent Glaze. — Boil 1 cup sugar with H cup

water until it forms a thread between 2 fingers ; remove it from
fire, stir for a few minutes and then quickly use ; dip small pieces
of cake into the glaze, pour over large pieces and spread it apart;
let it dry in an airy room which is free from dust.

939. Rose Glaze. — ^Boil 1 cup sugar with H cup water till it
forms a thread between 2 fingers ; remove at once and add 2 table-
spoonfuls rose water and a little prepared cochineal, to color it to a
delicate pink ; stir for a minute and then pour it over the cake.
Small cakes may be dipped into the glaze and set in a dry place
which is free from dust to dry.

940. Spinning Sngar.— Put H pound loaf sugar in a small
copper kettle, add sufficient cold water to half cover the sugar and
stir until it is melted ; then place the kettle over a strong fire and
boil the sugar to a crack (the 6th grade) ; add a few drops vinegar,

18

274 DESSERTS ANT) SALADS.

remove the kettle, dip it for a few minutes into cold water and let
it cool off a little ; if the Bugar is spun when too hot the threads will
be too thin and lumps will form; then place the kettle in a pan of hot
water, or on the side of stove, to keep the sugar warmj take a large
knife in the left hand and hold it out straight before you ; take a
silver spoon in the right hand, dip it into the sugar without touch-
ing the bottom of kettle and let some of the sugar run off from the
spoon ; then spin long threads back and forth over the knife from
right to left ; after a considerable amount of sugar is spun in this
way take it from the knife, lay on clean paper and spin the rest in
like manner ; when all is spun form the sugar into pompoms, gar-
lands, bouquets, etc. Half the sugar may be colored with cochineal
to a delicate pink. The sugar should be spun in a place free from
draughts and in clear and dry weather. This sugar is used for dec-
orating and trimming dishes.

941. Boiling Sugar. — ^Put 1 pound sugar into a kettle with
H pint water and let it stand for a few minutes ; then put it over
the fire to boil ; while the boiling is going on dip a small brush into
cold water and wipe off the sidcH and edge of kettle ; the different
grades the sugar goes through in boiling are as follows : — 1st grade,
broad run ; 2d grade, small pearl ; 3d grade, large pearl ; 4th grade,
the' small blubber ; 5th grade, the large blubber ; 6th grade, to a
crack ; 7th grade, caramel ; boil the sugar for a few minutes and dip
th*e point of a spoon into it ; if the sugar falls in large drops from
the spoon it has reached the 1st grade ; continue the boiling for a
few minutes longer ; dip your first finger into it and press the finger
against the thumb ; then open the fingers and if the sugar forms a
thread between the 2 fingers it has reached the 2d grade ; after
boiling a little longer dip in a spoon and if a pearl hangs onto a long
thread of the spoon the sugar has reached the 3d grade ; after a few
minutes longer boiling take a little in a spoon, blow it and if the
sugar falls from the spoon in blubbers it has reached the 4th grade ;
after a few minutes longer take a little of the sugar between your
fingers and quickly dip into cold water ; if the sugar can be formed
into a ball it has reached the 5th grade ; after a few minutes longer

ICES AND GLAZES. 275

dip the finger into the sngar and then quickly into cold water; if
the sugar can be broken it has reached the 6th grade ; then set the
saucepan in cold water ; if it boils a few minutes longer it will have
reached the 7th grade, or caramel. The principal care in boiling
sugar is to use the exact amount of water. With too little water
the sngar will curdle before it has boiled enough. If too much
water is used the sugar will have to boil too long and will turn
yellow. It should boil quickly and only for a short time. It will
then stay white.

APPENDIX.

CAKES.

Cheese Torte. — One pound fresh pot cheese, ^/^ pint sonr
cream, 1^/, ounce sweet almonds, 1^/^ ounce bitter almonds, 1 cup
seedless raisins, 2 tablespoonfnls flour, 1 cup sugar, 1 tablespoon-
ful butter, 6 eggs, 1/4 teaspoonful salt. Blanche and grind the
almonds fine or grate them on a nutmeg grater ; stir sugar, butter,
and yolks to a cream, add all the ingredients, and last the beaten
whites ; mix well and set aside till following paste is made : Sift 1
pint of flour with 1 teaspoonful baking powder into a bowl, add 2
tablespoonfnls sugar, ^/^ teaspoonful salt, and 1 tablespoonf ul butter.
Bub the butter fine in the fiour, add 1 cup of milk and 1 egg, mix
together into a firm dough, work it lightly on a board till it does
not stick to the hands, then roll it out thin. Butter a large cheese-
cake pan, dust it with^flour, and line the pan with the dough ; pour
in the cheese preparation, and bake in medium-hot oven till nearly
done. In the meantime stir the yolks of 2 eggs with 3 tablespoon-
fnls granulated sugar to a cream, add 1 teaspoonful lemon juice
and little grated rind, add the 2 beaten whites, and stir the whole
10 minutes ; add last 3 level tablespoonfnls fiour. When the cake
is firm to the touch remove it from the oven, pour over this last /
mixture, and bake till done. Serve cold, dusted with sugar. The
bitter almonds may be omitted if objected to, and the cake pan may
be lined with puS paste or fine pie crust

Pistachio Torte* — Four ounces almond paste, 4 ounces ground

pistachio nuts or almonds, the yolks of 16 eggs, the whites of 8 eggs,

3 ounces flour, Y^ pound sugar, y^ teaspoonful extract of pistachio ;

rub the almond paste with the white of 1 egg fine; add the 16

277

278 DESSERTS AND SALADS.

yoUu and sugar ; stir 15 minntee, then add the ground pistachio
nuts or almonds; continue the stirring 10 minutes; add the ex-
tract; beat the whites to a stiff froth; add the yolk mixture to
the whites while beating constantly; beat the whole together 5
minutes; add the sifted flour; stir the flour in lightly; butter 2
large deep jelly-cake tins and dust them with the flour ; fill in the
mixture and bike in a slow oyen. Filling : Boil V^ cup of sugar
with Vs cup water to a caramel, then add it slowly to the beaten
whites of % eggs ; beat until cold ; add Vs teaspoonful vanilla sugar,
Ys cupful fine-cut candied pineapples, Vt cupful fine-chopped pis-
tachio nuts or almonds ; spread this filling over one layer, put on
the remaining layer. Ice the cake with pistachio icing made as
follows : Mix ly^ cup sifted powdered sugar with 3 tablespoonf uls
boiling water and a little green coloring and pistachio fiavoring;
pour over the cake and let stand till firm.

Kagelhapf^ also called Bunt Kachen.— One pound flour, 10
ounces butter, 2 yeast cakes, 6 whole eggs and 6 yolks, V4 cup of
^g^t Vt teaspoonful salt, 1 cupful seeded raisins; break the yeast
into a small bowl, add Vs cupful lukewarm milk and 1 teaspoonful
sugar ; let it stand till the yeast rises to the surface, then add Ys
cupful of flour, mix to a stiff batter ; cover and let stand till it is a
light sponge. In the meantime stir butter and sugar to a cream ;
add the yolks one at a time, then alternately a little flour and 1
whole egg, till all are used ; beat this with the right hand 10 min-
utes ; add the raisins, and last the sponge ; continue to beat 5 min-
utes ; butter a large ribbed form with tube in the center ; dust with
powdered sugar, pour in the cake mixture ; set the form in a warm
place till the contents has risen to double its size ; then place the.
form on a tin with salt and bake in a medium-hot oven about 45
minutes. When done, take it out of the oven, let it stand a few
minutes, then turn the cake out of the form, dust it with sugar,
and serve when cold.

Jelly Roll.— One half pound sugar, 9 ounces flour, 1 teaspoon-
ful baking powder, 1 gill of milk (Yt cupful), 3 eggs, Yi teaspoonful
lemon extract ; sift flour, sugar, and powder into a bowl and make
a hollow in the center ; put in milk, eggs, and lemon extract, mix
all together ; butter a large shallow tin pan, cover with paper, spread

CAKES. 279

on the mixture thin and evenly, bake in slow oven. When done,
remove the pan, let it stand a few minutes to cool off a little, then
torn it upside down on a clean piece of paper, remove the paper
carefully from the cake which has laid in the pan, spread some cur-
rant jelly over the surface, roll the cake up like a music roll, let it
lie rolled in the paper till cold. This preparation is also nice for
lady fingers.

Election Cake. — One and a half pint lukewarm milk, 1 pound
sugar, i/g pound lard, ^/g pound butter, 2 pounds flour, the whites of
4 eggS) ^ pound citron, 1 pound seeded raisins, 1 teaspoonful mace,
1/, cupful rum, 3 yeast cakes. Break the yeast into a cup of luke-
warm milk, add 1 teaspoonful sugar, set the cup in a warm place
till the yeast rises to the surface, put 1 cupful flour into a bowl, add
the yeast, mix into a stiff batter, cover, and set in a warm place to
rise till the sponge is very light In the meantime stir butter, lard,
and sugar to a cream, add the mace, then alternately milk and flour,
then the fruit and rum, and last the 4 whites beaten to a stiff froth ;
beat the whole with the hand 10 minutes, then add the sponge ;
continue to beat a few minutes longer, cover, and set it in a warm
place to rise till double its size ; butter and dust with flour a large
round cake pan, pour in the cake mixture, and bake in a medium-
hot oven till done. When cold, ice the cake with rum icing.

Small Sponge Cake. — Three eggs, ^/g cup granulated sugar,
i/g cup flour, the grated rind of ^/g lemon, and a little lemon juice.
Stir the 3 yolks with the sugar 15 minutes, then add the lemon ;
beat the whites to a stiff froth, add them to the yolks, and beat till
the sugar is all dissolved, which will take about 10 minutes, then
sift in the flour, stir the flour in lightly ; butter and dust with flour
a small round pan, pour in the mixture, and bake in a slow oven.

Apple Ringlets. — Peel, core, and cut into thick slices 4 large
tart apples, mix ^/g cup of flour with Vs teaspoonful baking powder,
^/g teaspoonful butter, and ^/g teaspoonful salt Break 1 egg into
^/g cup of cold water, beat until it foams, add the water and egg to
the flour, and mix into a batter. Melt 1 tablespoonful lard and but-
ter in a frying pan, dip the apple slices into the batter, put them
into the fi7ing pan, not too many at once, and fry light brown on

280 DESSERTS AKD SALADS.

both sides, keeping the pan covered while the fiying is going on.
Serre dusted with sugar.

Baking-Powder Bolls* — One pint flonr, 1 heaping teaspoonfnl
baking powder, >/, tablespoonful butter, i/, teaspoonful salt, ^/^
pint milk, 1 egg, 1 teaspoonful sugar. Sift flour, salt, sugar, and
powder into a bowl, add the butter and rub it fine with the flour,
mix the egg and milk together, pour a little of the egg milk into a
cup, add the remaining to the flour, mix all together with a knife
into a firm dough, turn it on to a floured board, and work it to-
gether to smooth the dough, roll it out ^/^ inch in thickness, then
cut it into rounds, brush them over with a little melted butter, fold
them over and set them on a buttered tin, brush the rolls over with
the egg milk which was set aside, and bake in a quick oven. A
good plan is to keep the rolls covered with buttered paper the first
10 minutes while baking.

Waffles. — Four ounces butter, 6 eggs, 4 ounces flour, 1 table-
spoonful sugar, a pinch of mace, and a little grated lemon rind, ^/^
pint whipped cream. Stir the butter to a cream, add alternately 1
yolk, then a little flour until both are used, add the sugar, the mace,
and lemon, then the whipped cream, and last 5 whites whipped to
a stiff froth ; rub a waffle iron with fork, pour 1 tablespoonful batter
into each compartment, and bake the waffles light brown on both
sides. Serve dusted with sugar.

Gateau k la Weckesser. — Half pound of granulated sugar, 13
yolks, 9 whites, i/, pound flour, and the rind and juice of 1 lemon.
Stir sugar and yolks for 25 minutes by the clock, then beat the
whites to a stiff froth ; add the yolks and sugar slowly to the white
while beating constantly, add the lemon, continue the beating 5
minutes, then add the sifted flour, stir in lightly ; butter a large
round pan and dust it with fiour, pour in the batter, place the cake
on a pan of salt, and bake in a slow oven. When done, turn it
on to a board, which should be dusted with powdered sugar; let
it lie till cold, then spread a layer of pineapple marmalade over the
cake, ice it with white sugar glaze, and decorate the cake with
candied fruit, of plums, apricots, and cherries. The fruit must be
cut into small slices and the cherries in small dice.

CAKES. 281

Lady Cake. — Six ounces butter, */, pound sugar, 1 pound
flour, 10 whites of eggs, */, pint whipped cream, 1 teaspoonf ul bak-
ing powder, 1 teaspoonful vanilla sugar. Stir butter and sugar to a
cream until white and frothy, add the vanilla sugar, sift flour and
baking powder together, beat i/, pint cream until stiff ; beat also the
10 whites to a stiff froth, then add alternately the three ingredients
to the creamed butter and sugar ; butter and dust with flour a large
round pan, pour in the mixture, and bake in a medium-hot oven.
When done and cold, ice it with clear icing.

Denmark Cake. — Two pounds flour, 2 teaspoonfuls baking
powder, IV4 pound sugar, 1 pound butter, 2 pounds raisins, 8 eggs,
1 pint sweet milk, */, pint wine, 3 tablespoonfuls allspice, 3 table-
spoonfuls cinnamon, 4 nutmegs. Sift flour and baking powder to-
gether, stir butter and sugar to a cream, add gradually the yolks
and spice, then alternately milk, flour, and wine, last the fruit.
Bake in a large well-buttered pan in medium-hot oven.

Stnllen with Baking Powder.— -One pound flour sifted with
i/s teaspoonful salt, 2 teaspoonfuls baking powder, ^/, cup of but-
ter, */g cup of sugar, and 2 eggs, the fine-chopped peel of */, lemon,
1 cupful seeded raisins, */, cupful fine-cut citron, '/^ cup of milk.
Rub flour and butter together, add sugar, salt, milk, and eggs, mix
all together; add last the fruit, turn the dough on to a floured
board and work it a little to smooth the dough, then roll it out 1
inch in thickness, fold it over and lay the cake in a buttered pan,
giving it the shape of a half moon ; brush over with beaten egg and
bake in medium-hot oven.

Wine Baba. — One pound flour, 2 teaspoonfuls baking powder,
1 teaspoonful salt, 4 ounces butter, 3 tablespoonfuls sugar, the fine-
chopped peel of 1 lemon, 4 eggs, */, pint milk, */, cup currants,
*/g cup seeded raisins, */, cup fine-cut citron. Sift flour and baking
powder together, stir butter and sugar to a cream, add by degrees
the yolks and lemon, then alternately flour and milk, next add the
fruit, and last the beaten whites. Fill the mixture into a buttered
form with a tube in the center, place it in a medium-hot oven, and
bake about 40 minutes or till done. In the meantime boil 1 cup
sugar with ^/g cup water 5 minutes, remove from fire, add 1 gill

282 DESSERTS AND SALADS.

sherry wine and a few tablespoonfols of raspberry syrup. When
the cake is done tarn it on to a sieve, place the sieve on a hirge
plate, and ponr the syrup by spoonfuls over the cake; pour that
which runs below in the plate over the cake again.

Bunt Kuchen with Baking Powder.— One pint flour, 1
heaping teaspoonf ul baking powder, i/, teaspoonful salt, 3 table-
spoonfuls sugar, 2 ounces batter, 2 eggs, ^/, pint milk, ^/g cup cur-
rants, ^/g cup stoned raisins, the grated rind of ^/g lemon. Sift
flour and baking powder together, add the sugar, stdt, and butter,
rub the butter flne in the flour, mix the yolks with the milk and
add them to the flour, mix all into a dough, add the fruit, and
last the beaten whites. Fill the mixture into a round battered

ft

form with a tube in center and bake about 35 minutes ; cover the
flrst 20 minutes with battered paper.

"EmelinM.— First Part : The whites of 6 eggs, 1 cup powdered
sugar, 1 cup flour sifted with 1 teaspoonful baking powder, Vt tea-
spoonful lemon extract, 1 tablespoonfnl melted butter, measured
after it is melted, 2 tablespoonf uls milk. Beat the whites till stiff,
then add gradually the sugar, butter, lemon extract, and milk, and
last the flour. Butter a long shallow tin pan (13 inches long, 9
inches wide, and 1 inch deep), dust it with flour, pour in the mix-
ture, smooth it even with a knife, and bake in a medium-hot oven.

Second Part : The yolks of 6 eggs, 1 cup powdered sugar, 1 cup
flour sifted with 1 teaspoonful baking powder, 2 tablespoonfuls milk,
1 tablespoonfnl batter, Vs teaspoonful lemon extract Stir butter,
sugar, and yolks to a cream, add lemon extract, flour, and milk ;
bake the same as the flrst part When the cakes are nearly cold lay
them over one another with a layer of jelly between, then cut it
into fancy shapes like half moons, small rounds, and squares ; glaze
them with sugar glaze No. 927. In place of jelly, cream or any
other flUing may be taken. The two cakes may be spread separately
with jelly, then rolled up like jelly rolls.

Sand Wafers. — Stir 4 ounces batter with 6 tablespoonfuls su*
gar till light and creamy, add gradually 3 eggs, the grated rind of
i/g lemon, stir 15 minutes, add last 7 ounces sifted flour. Fill the
preparation in a pastry bag, butter and dust with flour some large

CAKES. 283

shallow tin pans, press small cakes from the bag on to the pans the
size of a 50-cent piece, and bake in medium-hot oven. When done
and cold, glaze them with fruit glaze or leave them plain.

Cream 8. — Stir ^/, pound butter with 6 ounces sugar to a
cream, add 1 teaspoonf ul vanilla sugar and 4 eggs, stir 10 minutes ;
add last ^/^ pound of sifted flour. Put the preparation into a kiss
syringe and press small cakes in the shape of an S into buttered
and floured pans, bake in medium-hot oven, and when cold glaze
them with yanilla glaze.

Aniseed Wafers. — Rub some shallow tin pans with wax, place
1/, pound sugar and 4 whole eggs in a bowl, set the bowl into a pan
of hot water, beat the contents of bowl with an egg beater 15 min-
utes, then remove and beat till cold ; add 1 teaspoonf ul well-cleaned
aniseed and ^/^ pound sifted flour, fill the mixture into a pastry bag
and press small cakes on to the waxed tins, cover and let them stand
till next day, when the little cakes have obtained a crust, then bake
them in slow oven.

Cinnamon Sticks. — Four ounces of almond paste, the white
of 1 egg, 4 ounces powdered sugar, 1 teaspoonful cinnamon. Mix
all together, put on to a floured board ; roll it out ^/g inch thick,
cut the paste into 3 long strips 3 fingers wide, spread over an icing
made as follows: Mix the whites of 2 eggs with ^/, pound pow-
dered sugar, add ^/^ teaspoonful cinnamon and a few drops of
lemon juice, stir 5 minutes, then cut. the strips into small sticks a
finger wide, lay them on to buttered tins, and bake in a slow oven.

Meringue Shells. — Beat the whites of^ 4 eggs to a stiff froth,
add 1/, pound granulated sugar and a little vanilla sugar, stir the
sugar in lightly ; fill this into a pastry bag or a paper funnel ; press
small portions on to a double-folded paper, dust thickly with sugar,
lay the paper in a pan, and bake in a slow oven. When done and
cold, remove them from the paper, press the soft bottoms into shape
to form a shell, and serve filled with whipped sweetened cream or
ice cream.

«

Kisses. — Five ounces whites of egg, 1 pound granulated sugar,
1 cup water, 4 ounces powdered sugar. Put the granulated sugar

284 B1QB6EBT8 AND SALADS.

•

and water in a saucepan, stir until the sugar is dissolred, then place
the saucepan OTer the fire, and boil to a crack; hare the whites
beaten to a stiff froth, and add slowly the hot sugar while beating
constantly with an egg beater, then beat until cold. This may then
be used as it is, and if wanted very stiff, add the 4 ounces pow-
dered sugar; stir it through the mixture lightly, then put the
meringue in a kiss syringe, dust some paper with powdered sugar,
press the mixture on to the paper in any shape desir^. For shells
it may be put on with a spoon, dust them with sugar, and bake in a
slow oven. The OTen may be left open part of the time. In place
of paper, rub some tin pans with butter, then rub off all the butter
witiii paper, and dust them with powdered sugar, then put the kisses
on them.

Banana Cake. — ^Three bananas, 1 cup of currant jeUy, Vt pii^t
of whipped cream, 3 ounces butter, '/^ cup sugar, 1^/, cups of flour,
1 teaspoonf ul baking powder, the whites of 3 eggs beaten to a stiff
froth, i/s cup milk, the juice and grated rind of ^/, lemon. Sift
flour and baking powder together, stir butter and sugar to a cream,
add the lemon, then alternately flour, milk, and the white of egg ;
butter 2 jelly tins of medium size, dust them with flour, divide the
cake mixture evenly in the tins, and bake in a medium-hot oven.
When done and cold, spread half of the jelly over one layer, cover
with banana slices, lay over the second layer, put on the remaining
jelly and bananas; mix the whipped cream with 1 tablespoonful
fine sugar and a little vanilla, cover the whole cake with cream, or
take 1 pint of whipped cream and put half of the cream between
the layers and the remaining over the top, and serve.

Neapolitan Cake. — Boll out some puff paste to ^/g inch in
thickness, cut it into 3 strips 5 inches *wide and about 10 inches
long ; moisten a large shallow tin pan with cold water, put in the
strips, dust them with powdered sugar, and bake in a medium-hot
oven. When done and cold, cover 1 strip with boiled vanilla cream
(see recipe No. 139), put over this the second strip, and spread over
some currant jelly ; lay on the third strip. Mix */, cup powdered
sugar with 1 tablespoonful boiling water and a few drops of lemon
juice, pour it over the cake, and set aside till firm.

CAKES. 285

One-Egg Cake. — One cup sogar, 1 egg, a piece of butter the
size of a walnut, 2 scant cups of flour sifted with 1 heaping tea-
spoonful baking powder, ^/^ teaspoonful extract of lemon or vanilla,
1 cup of milk ; rub butter and flour together, add the sugar, milk,
and egg ; mix into a batter, butter a square pan, dust with flour,
put in the mixture, and bake in a medium-hot oven till done. This
mixture may be baked in 3 small jelly tins, and when done lay them
over one another with jelly marmalade or cream between them ; or
bake it in a pan 12 inches long and 8 inches wide and 1^/, inch
deep. When done, cut the cake in half, lay them over one another
with jelly or cream between, then mix 1 cup sifted powdered sugar
with 1 teaspoonful lemon juice and 2 tablespoonfuls boiling water,
stir until smooth, pour the icing over the cake, and let stand till
firm.

For a chocolate cake, bake the cake the same way, then mix 1
cup of powdered sugar with the white of 1 egg; melt 4 ounces
Baker's chocolate, add it to the sugar, mix all together, put half of
it between the cake, and spread the remaining over the top of the
cake.

For a strawberry shortcake, bake the mixture in 2 small well
buttered and floured jelly tins, wash and mash 1 quart of strawber-
ries, mix with ^/^ cup sugar, put half of them between the 2 layers,
and the remainder on top ; serve with cream or vanilla sauce, or put
some whipped cream over the strawberries.

Spice Cake. — Three fourths cup butter, 1 cup molasses, 1 cup
sugar, 3 eggs, 3 cups flour sifted with V/^ teaspoonful baking
powder, 1*/, teaspoonful cinnamon, 1 teaspoonful cloves, */, grated
nutmeg, 1 cup sour milk or cold coffee. Stir butter and sugar to a
cream, add the eggs one at a time, stir a few minutes between each
addition, add molasses and spice, then alternately flour and milk.
Butter a square cake pan, dust with flour, pour in the cake mixture,
and bake in medium-hot oven; or bake small cakes in gem pans
and when cold ice them with sugar glaze.

Molasses Cake. — One cup molasses, ^/g cup butter, 2 eggs,
i/s cup milk, ^/, tablespoonful ginger, 2 cups flour sifted with 1 tea-
spoonful baking powder. Mix and bake the same as above.

286 DKSSERTS AN!) SALADS.

Gingerbread. — One cnp brown sugar, 1 cnp molasses, */, cup
butter or lard, 2 eggs, 1 tablespoonful ginger, ^/g teaspoonful ground
mace, */g cup cold coffee, ^/^ teaspoonful salt, 1 heaping teaspoon-
ful baking powder sifted with 3 cups of flour. Stir butter or lard
with the sugar to a cream, add the eggs one at a time, stirring a few
minutes between each addition ; then add the spice and syrup, last
the flour and coffee alternately ; pour the mixture into a square or
long pan previously well buttered and dusted with flour; bake in a
medium-hot OTen.

Ginger Snaps. — Half pound brown sugar, */, pound butter, 1
pint molasses, 1 tablespoonful ginger, 1 teaspoonful cloves, 2 tea-
spoonfuls cinnamon, 1 teaspoonful baking powder sifted with 2 cups
flour. Stir butter and sugar to a cream, add the molasses and spice ;
when well mixed add flour and work it into a soft dough ; if neces^
sary, add more flour, roll out very thin, cut into rounds, and bake on
buttered tins.

Corn Bread. — One pint of com meal, ^/g cup of flour, 1 tea-
spoonful baking powder, 1 egg, Vs teaspoonful salt, iVt tablespoon-
ful sugar, 1 cup milk. Mix all together and bake in a well-but-
tered square tin pan. This bread should be about 1^/, inch thick
when done.

FROZEN DESSERTS.

Mignon Cream.— One pint milk, the yolks of 4 eggs, »/« cup-
ful cream, 1 cupful sugar, 1 teaspoonful vanilla sugar. Place a
small pan with 3 tablespoonfuls of the sugar over the fire, stir until
it melts and turns light brown, then add 1/4 cup hot water, let it
boil to a thin syrup and add it to the milk ; add the yolks, sugar,
and vanilla, mix well and freeze.

Malborn Cream. — Gut ^/^ pound candied fruit into small
pieces, place it in a bowl with 1/, gill of sherry wine, then place a
double boiler with ^/g pint of milk, the yolks of 2 eggs, and V4 <^up
of sugar over the fire, stir until just about to boil, remove instantly,
and when cold add ^/, pint of cream, 1^/, tablespoonful best rum,
put the cream in a freezer, and freeze till nearly stiff, then add the
candied fruit ; continue the freezing till finn.

FROZEN DESSERTS. 287

Banana lee Cream. — Remove the peel from 6 ripe bananas
and mash them fine, mix 1 pint of cream with ^/^ pint milk, 1 cup
of sagar, and 2 teaspoonf uls vanilla ; put the cream into the freezer,
and freeee till it begins to thicken, then add the bananas, and freeze
till firm.

Frozen Caramel Cream. — Put in a double boiler 1 cup milk,
1 cup cream, '/i <^^P sugar, and the yolkf of 3 eggs ; beat well, then
place over the fire, and stir till nearly boiling ; when cold, add thin
slowly to the 3 beaten whites while stirring constantly ; put 3 ta-
blespoonfuls sugar over the fire, stir till it turns yellow, add a little
water, boil to a syrup. When cold, add it to the cream, and freeze.
In place of caramel, 1 teaspoonf ul vanilla extract may be added.

Ice Cream without MUk or Cream.— One pint water, 1
ounce butter, the yolks of 3 eggs, 1 cup of sugar, the peel of ^/,
lemon, and ^/^ tablespoonful lemon juice ; beat 3 whites to a stiff
froth; wash the butter several times, stir sugar and yolks to a
cream, add the water and butter, place it in a double boiler, stir
till nearly boiling; remove, and when cold add the whites, then
freeze.

Lemon Sherbet. — The juice of 4 lemons and 1 orange, 2Vt
cups sugar, 1 quart water ; boil sugar and water to a syrup ; when
cold add the lemon and orange juice and freeze ; add last 1 or 2
beaten white of eggs, mix, and serve.

Strawberry Sherbet.— Put the juice of 1 lemon over 1 quart
of mashed strawberries ; boil 1 quart water with 2 cups sugar, pour
it over the strawberries, and when cold rub them through a sieve,
then freeze ; add last the white of 1 beaten egg, mix, and serve.

Coffee Frappe. — Boil 1 quart water with ^/, cup sugar, add 4
ounces fine-ground coffee, cover and set on side of the stove 10
minutes ; then strain, and when cold add the white of 1 egg ; then
freeze, and serve in glasses with whipped cream on top.

Coffee Sorbet. — Pour 3 pints of boiling water over 1 cup of
fine-ground coffee, cover, and let it stand 15 minutes, then strain
through a napkin; add 1 cup sugar, stir till dissolved, and when

288 DEssisrrs and SALADa

cold freeze it till nearly stiff ; add 1 gill of the best brandy, oontinue
the freezing for a few miniitefi, and aenre.

CUSTARD.

Caramel Custard. — Boil 1 cup sugar with </, cup water till
the sugar begins to turn light brown, then pour it into a pudding-
dish. Mix at the same time 1 quart of milk with 6 eggs, 4 table-
spoonfuls sugar, 1 teaspoonful yanilla extract; pour this into the
dish, set the dish in a pan of water, and bake till the custard has
set. RemoYe and place it for several hours on ice. In serying,
turn the custard out on to a dish, and serve. This custard may
be put into small molds or cups and baked the same way.

Coeoanut Caramel. — Mix the whites of 8 eggs with 1 Vs pint
of milk, i/g cup sugar, 1 teaspoonful vanilla extract, and l^/^ cup
fresh coeoanut; let it stand 1 hour. Place 1 cup of sugar with >/,
cup water over the fire, boil until it begins to turn yellow, then poor
it into 6 small bowls ; spread the caramel even with a spoon so that
the bowls are completely lined inside, then pour in the custard, set
the bowl in a pan of water so that the water reaches halfway up
the bowls, and bake till the custard is firm te the touch. When
done, remove the bowls and set them in a cool place. In serving,
turn the custard on to small plates, and serve.

Caramel Charlotte. — Put Vs ounce gelatin in a small bowl
with Vt S^ll of cold water ; at the same time place a small saucepan
with 3 tablespoonfuls sugar over the fire, stir until the su^r is
melted and has assumed a rich brown color, then add */, pint milk ;
cook and stir till the sugar is dissolved, mix the yolks of 5 eggs with
3 tablespoonfuls sugar, 1 teaspoonful vanilla, and 2 tablespoonfuls
colli milk ; add a little of the hot caramel milk to the yolks, then add
«the yolks to the caramel milk, stir over the fire till nearly boiling;
instantly remove, add the gelatin, stir until dissolved, then strain
into a bowl, and set aside to cool. Beat 1 pint of cream till stiff,
when the caramel mixture begins to thicken add it slowly to the
cream while beating constantly ; in the meantime fit a piece of
white paper in the bottom of a charlotte mold, line the sides and
bottom with thin slices of sponge cake, pour in the cream, cover

SAUCES. 289

the top with sponge cake the aame way. Place the charlotte on ice
for several hoars. When ready to serre turn the charlotte on to a
dish and garnish with a wreath of spnn sugar or serye plain.

Strawberry Charlotte. — Prepare a strawberry fromage, No.
189, line a mold with sponge cake or lady fingers the same as in the
foregoing recipe, pour in the strawberry fromage, coyer with the
same cake or fingers, and set on ice. When ready to serre, turn the
charlotte on to a dish, remove the paper, and serve with cream,
which should be sweetened with sugfer and flavored with vanilla, or
serve plain without the cream. In place of strawberry fromage any
other kind of fromage may be used.

SAUOES.

Bismarck Sauce.— Stir the yolk of 2 eggs with 1 cup of
powdered sugar to a cream, add slowly Vt <^^P ^^ Bhine wine, beat
the white to a stiff froth, add the sauce slowly to the white while
beating constantly, add last i/, cupful whipped cream. In place of
Bhine wine sherry wine may be taken.

Transparent Sanee. — Mix 1 heaping teaspoonful cornstarch
in a small saucepan with ^/^ cup cold water, add 1 cupful boiling
water and the thin peel of ^/g lemon ; set the saucepan over the fire,
stir and boil a few minutes, then remove, add 2 tablespoonfuls lemon
juice and 8 or 4 tablespoonfuls sugar, or sweeten to taste. To this
sauce a few spodtifuls of strawberry or raspberry syrup or juice may
be added.

Orange Sauce. — Stir the yolks of 3 eggs with 1 cupful pow-
dered sugar to a cream, add slowly 1 cupful orange juice and 3 ta-
blespoonfuls lemon juice ; beat the whites to a stiff froth, add slowly
while beating constantly the orange mixture to the whites ; serve
either with hot or cold puddings.

Cream Sauce.— Stir the yolks of 2 eggs with Vt cupful pow-
dered sugar to a cream, add ^/g cupful orange juice and 1 table-
spoonful lemon juice ; beat the whites to a stiff froth, add the orange
mixture slowly to the whites while beating constantly; add last 1
cupful whipped cream. In place of orange juice any kind of fruit

290 DE8SERT8 AND 6ALAJ>8.

jaioe may be taken, or jelly may be diaBolved in hot water aad need
the same way.

Fruit 8aace.*-*Miz 1 teaepoonfnl oomstarch in a small sauce-
pan with i/g gill of cold water, add while stirring constantly 1 cup-
ful boiling water, the thin peel of i/, lemon ; place the saucepan
OTer the fire and boil a few minutes ; remoTC from fire, add V4 cup-
ful fruit syrup, either of raspberry, strawberry, aprioot, or cherries,
and 1 tablespoonful lemon juice ; if handy, add 3 or 3 tablespoon-
fuls white wine, and serye with soufSi and light delicate puddings.
It may also be served cold with puddings. In place of fruit syrup,
strawberry or cherry marmalade may be taken, or apple or currant
jeUy.

Raspberry Saaee* — Mix 1 heaping teaspoonful oomstarch in
a small saucepan with a little cold water ; add slowly while stirring
constantly 1 cupful boiling water, a smidl piece of cinnamon, and
the thin peel of >/g lemon ; place the saucepan oyer the fire, cook a
few minutes, then remoTe, add 1 cupful fresh raspberry juice, >/g
cupful sugar, and 1 tablespoonful lemon juice ; if liked and handy,
a little Rhine wine or white wine may be added ; serye either hot or
cold. If raspberry syrup is used, omit the sugar.

Cream Cakes Olasse. — Boil ^/g pint milk with 3 ounces but-
ter, add 4 ounces flour, stir until it forms into a smooth paste and
loosens itself from the bottom and sides of the saucepan, transfer
the paste to a dish, and when nearly cold add the yolks of 4 eggs,
and last the beaten whites ; drop this mixture (by tablespoonfnis)
on to buttered tins, not too close together, brush them over with
the beaten egg, and bake to a fine golden color and well done.
When done and cold, cut the cakes open on the side and fill them
with vanilla cream. No. 129 ; half the quantity of cream will be
sufficient. Place the cakes on a sieve, boil 1 cup of sugar with ^/g
cup water till the sugar begins to turn light brown (caramel), in-
stantly remove, and pour it over the cakes.

CONTENTS.

BAUCES.

Wine Ghaudeati 5

White Wine Sauoe 5

Wine Cream Sauoe , 6

Claret Sauoe 5

Bishop Sauce 6

Madeuti Sauce, No. 1 6

Madeira Sauce, No. 2 6

> Butter Sauoe 6

Sherry Wine Sauce, No. 1 6

Sherry Wine Sauce, No. 2 6

Sherry Wine Sauoe, No. 8. 6

Wine or Brandy SeMice '. « » 7

Arrack Sauce (Allemande) 7

Arrack Sauce (Ebigli^) 7

Brandy Sauoe wiSi Milk ("English Style '0 7

Brandy Sauce (American), No. 1 7

Brandy Sauce, No. 2 7

Punch Sauce 7

Rum Sauce 8

Sauce & la Diaz 8

Wine Chaudeau with Rum 8

Wine Sauce with Almonds and Raiedns 8

Hard Sauoe « 8

Hard Sauce with Cherries 9

Strawberry Sauoe 9

Sauce of Apricots 9

Sauce of Cherries, No. 1 9

Sauoe of Cherries, No. 2 9

Strawberry Hard Sauca 9

Raspberry Sauce, No. 1 10

Raspberry Sauce, No. 2 10

Huddeberry Sauoe 10

Sauce of Dried Cherries 10

Nut Sauce 10

Hard Sauce with Nuts 10

Strawberry Custard Sauce 11

Fruit Sauoe(not boiled) 11

Peadi Sauce, No. 1 U

89)

292 DfiSSSRTS AND SALADS.

P^ach Saiioe, Na 2 11

Sauce of CurrantB and Raflpberries 12

Cream Sauce with Jellj, No. 1 12

Cream Sauce with Jelly, Na 2 12

Lemon Sauce, No. 1 12

Lemon Custard Saiioe 12

Lemon Sauce with Liquor 12

Sauce & L'oianse 12

Sauce au Kincn ' 18

Lemon Sauce, No. 2 • 13

Lemon Cream Sauce 13

Almond Sauce 13

Chocolate Sauce 13

Chocolate Cream Sauce 13

Vanilla Cream Sauce 1

Vanilla Sauce 1

Sauce d la Cream (sweet) 1

White Sauce 1

Cream Sauce (plain) 1

Vanilla Sauce (plain) 1

Vanilla Sauce with Cognac 1

Caramel Sauce 15

Coffee Cream Sauce 15

Nutmeg Sauce 15

Orange (^ream Sauce 15

Sabayon Sauce 15

Strawberry Chaudeau Sauce 16

Hneapple Chaudeau Sauce 16

Raspberry Chaudeau Sauce 16

Cocoanut Snow Sauce 16

Cocoanut Sauce (another way) 16

Snow Sauce with Orange Flavor 16

Pistachio Sauce 17

Cold Pineapple Sauce 17

FBUrr AKD SUGAB STBUPS.

Plain or Sugar Syrup 17

Pineapple Syrup 17

. Strawberry Syrup 17

Raspberry Syrup 18

Raspberry and Currant Syrup 18

Raspberry Syrup without Fruit 18

Raspberry Syrup without Boiling 18

Blackberry Syrup 18

Peach Syrup 12

Apricot Syrup 12

Cherry Syrup 12

Wild Cherry Syrup 12

WUd Cherry Bark Syrup 19

VanillaSyrup 12

Vanilla Cream Syrup 19

Cream Syrup 20

Lemon Syrup • 20

CONTENTS. 293

WAom

Lemon Qyrvcp with Oil of Lemon 20

LemoQ Syrup (anotiier way) 20

Lemon Syrup (plain). ..r 20

Onmge ^rrup 20

Orange FlowerSyrup 20

:-;':^:^v

'CE8 AND

•

Essence of Lemon 21

Essence of Vanilla 21

Bishop Asence 21

Essence of Oranges 21

Peach Knwmice 21

Bitter Almond Essence 21

Coffee EBBence 21

Celery Easence 21

Btxawbeny Essence 22

Raspberry Essence 22

RoseEsseooe 22

Orange Blosaom Extract 22

Orange Peel Extract 22

HEBHrGUES.

Italian Meringue. 23

Plain Meringue 22

Spinach Gieen for Coloring 28

Sugar Color 23

OOLOBED AND FIiAVOBED SUGABS.

Lemon Sugar 28

Vanilla Sugar. 28

Red Sugar 23

)i]gar...
1 Sugar.

Green Suflar. 28

'•

Crdme f rangaise & la vanille 28

Cr^me frangaise au chocolat 24

Creme franQaise aux amandes 24

Cr^me fiangaise au Caf6 24

CrSme frangaise au Th6 .24

Cr^me franQaise au Maiasquin 25

Crdme frangaise au rhum 25

Petits pots ci4me & la vanille ^. 25

CrSme au bain-Marie au caramel 25

Creme au bain-Marie au chocolat 25

Vienna Orange Cream 26

Vienna Lemon Cream 26

Milk Cream 36

Russian Cream 26

Sabayon of Oranges 27

Sabayon of Lemon 27

\V hipped Cream 27

294 DESSERTS AND SALADS. -

Whipped Crmm with BtrawbenieB 27

Cream with Pineapple 37

Whipped Cream with Chocolate 28

Whipped Cream with Oranges 28

Cr^me fouett6e & la Cobby 28

Whipped Cream with Peabhes 28

Whipped Cream with Cherries 28

BOnJED CREAMS.

VaaiDa Cream 29

Chocolate Cream 29

OrangeCream 29

Almond Cream «. 29

CoffeeCream 29

CiSme Fraogipane & la Yftoille 29

JKTiTiTKfl.

To Clarify Gelatine. 80

To Clarify Sugar 80

To Clarify Fruit Juice 80

Jelly Bag . .,. 81

Orange Jelly 81

Plain Orange Jelly 81

Leition Jelly 82

Strawberry Jelly 82

Pineapple Jelly 82

Jelly of Peaches 88

Raspberry Jelly 88

Wme JeUy 83

Rhine Wine JeUy 84

Champagne Jelly 84

Apple Jelly 84

Cider JeUy 84

Rose Jelly 85

Gelee russe 85

MacMoine de fruit & la russe 85

Calvesfoot Jelly 86

MacMoine de fruits au vin du Rhine 86

Gelte d la moscovite 86

Orange Baskets with Jelly 87

Orange Quarters Used for Oamishing Jellies and Other Dishes 87

Almond Blanc-Mange 87

Chocolate Blanc-Mange 88

Blanc-mange marbe au chocolat 88

Cream Blanc-Mange 88

Plain Blanc-Mange 89

Cocoanut Blanc-Mange 89

Neapolitan Blanc-Mange 89

Nest with Eggs ; 89

Fromage bavarois & la vanille, No. 1 40

Fromage bavarois a la yanille, No. 2 40

l^romage bavarois aux pistache 40

-"" ^' CONTENTS. 295

FAAS

Fromage baTarois aux amandeB 40

Fromage bavarois au Caf6 41

Fromage bavarois au Th6 41

Fromage bavarois au chooolat 41

Lemon Fromage 41

Orange Fromage 41

Pineapple Fromage 42

Peach Fromage 42

Strawberry Fromage 42

Rum Bavarois » 43

Fromage Bavarois Cardinal 43

Fronu^ bavarois au pain noir 43

Snow Pudding 44

Wine Pudding 44

Apple Jelly Puddmg 44

Maraschino Pudding 44

Manilla Pudding 45

Rum Pudding 45

Fine Chocolate Pudding 45

Fine Claret Pudding 46

White Wine Pudding 46

Cold Apple Pudduig 46

FINE COLD PUDDINGHS.

Pudding k la polonaise 47

Peach Pudding with Champagne 47

Pineapple Pudding k la royale 48

Orange Pudding k la maltaise 48

Pudduig de Savoie k L'orange 49

ChestBut Pudding k la doupnine 49

Pudding a la Girot 50

Chocolate Pudding a la HollandaJse 50

Pudding a la reine 51

Pudding a L'allemande 51

Strawberrv- Pudding 52

Imperial Pudding 52

Suedoise of Apples 53

Suedoise of Pears , 54

Timbale de pj^he a la oond^ 54

Timbale de riz d la napolitaine 55

Pear Timbale 55

Timbale k la sicilienne 55

Timbale of Mixed Fruit 56

Ch<2colate Plombi^re 56

Orimge Plombidre 56

Rum Plombi^re 56

Plombi^re of Maraschino Ciuugoa 57

Pistache Plombidre 57

Pistasche Plombi^re 67

Plombiere aux Caf6 57

Tea Plombiere 57

Peach Plombiere, » 57

296 DESSERTS AND SALADS,

Vanilla Flombidre 57

Strawberry Plombidre 68

Pinei^ple Plombidre 58

FBOZBN FUDDDTOS.

Frozen Strawberry Pudding 6b

Rich Ice Cream Pudding 59

Pudding & la PQckier-Muskau 59

Ice Pudding & la Prince PQckler 69

Chocolate Ice Cream Pudding 59

Bombe & la Altenbeig 60

Bombe li la paridenne 60

Pineapple Cream for Bombe &la parisienne 60

Ice Pudding with Pumpernickel 61

Ice Pudding with Ahnonds 61

Frozen Puddings & la Montmor»icy 61

Pudding Qlac6 & la Metteraich 63

Pudding & la Duchesee de Berry 63

Pudding Qlace & la allemande 63

Frozen rudding & la Richelieu 63

Frozen Chestnut Pudding 64

Frozen Apple Pudding 64

Mousse & L'ananas 65

Mousse & la vanille 65

Mousse d Korange 65

Mousse au chocolat 65

Mousse au mainflkino. . • « . • .... 66

PAINS DB FBurre.

Pain of Stnwbeniei 66

Pain d'ananas 66

Pain d'ananas & la parisienne 66

Pain de p^hes 67

Pain & la Victoria 67

Pain de p^hes fk la Richelieu 67

Pain de p^hes & la cond6 68

Pain de pommes A la ooiid6 1 1 1 • t 68

ICE GBEAICS.

Directions for Making Ice Cream 69

Ice Cream (large quantity) 70

Fine VaniUa Ice Cream 70

Custard Ice Cream 70

Plain Ice Cream 70

Plain Ice Cream (another way) 70

Pistachio Ice Cream 71

Maraschino Ice Cream 71

Caramd Ice Cream 71

Tea Ice Cream 71

Coffee Ice Cream, Na 1 71

Coffee Ice Cream, Na 3 73

CONTENTS. 297

WAOU

Ice Cream, Simple 72

Plain Chooolate Ice Cream 73

Nut Ice Cream 72

Fine Chocolate Ice Cream 72

Strawberry Ice Cream 78

How to liake Ice Cream without a Freezer 78

Vanilla Ice Cream, No. 1 78

Vanilla Ice Cream, No. 2 78

Fruit Ice Cream 74

Fruit Ice 74

Cold Sugar Syrup for Fruit Ice 74

Strawberry Ice 74

Pineapple Ice 75

Tutti Kutti Ice 75

Peach Ice 75

Melon Ice 76

Orange Ice ^ 75

Lemon Ice 75

Champagne Sorbet 76

Pineapple Sorbet 76

Strawberry Sherbet 76

Orange Granite 76

Spongada aux pdches 76

Spongada au chocolat 77

Spongada au Caf6 77

Spongada au marasqiun 77

Oiweat of Almond Milk 77

The polonaise 77

Iced Tea 78

Iced Coffee 78

Bread Crumbs 78

How to Prepare a Pudding Form 78

BOILED AND BAITBD FUDDINGHS.

Plimi Pudding 79

English Plum Pudding 79

Biscuit Pudding 80

Cottage Pudding (baked) 80

Cottage Pudding (boiled) 80

Cottage Apple Puading 81

Batter Fruit Pudding 81

Prince R^;ent Puddmg. 81

Layer Puading (Cerman style) 81

Portugal PudcOing 82

h)silanti Pudding 82

Fine Cherry Pudding 82

Cherry Pudding of Preserved Cherries. 88

Cherry Batter Pudding 88

Plain Suet Puddhig 84

298 DESSERTS AND SALADS.

Suet PiiddliigwUh Apples 84

BiackberryPiiddiog 84

Chernr SuBt Pudding 85

Suet Pudding wi^^ttte 85

Suet Padding with BaidiM 85

Suet Fruit Pudding 85

Marrow Pudding 85

Fig Pudding 8«

Apple Pud^Bng (baked) 86

Pinei4iple Pudding or 8oufl6e 86

Almond Sponge Podding 87

Nut Pudding ; 87

Uncle Tom'B Pudding. 88

Plain German flour Pudding 88

The Queen of Puddings with Strawbenies 88

Indian Pudding (boiled) 88

Indian Puddins (baked) 89

Qraham Flour Pudding 80

Madeira Pudding 89

Almond Pudding 90

BoUed Bread Puddhig 90

Zwieback PuddingTNo. 1 90

Cabinet Pudding 91

Lemon Pudding (baked) 91

Zwieback PudSng, No. 2 91

Pumpernickel Pudding 91

Vienna Pudding 92

Chocolate PuddinjI 92

Apple Pudding with Almonds / 92

Nudel Pudding 98

Potato Pudding 98

BBBAD Ain> AFPU FUDDXirGfl.

Plain Bread Pudding, No. 1 94

Plain Bread Pudding (baked), No. 2 94

Bird's Nest Pudding 94

Bread Pudding (boSfed) 95

Bread Frui t Pudding 96

Bread Sponge Puddmg 96

Hanoverian Pudding 96

Huckleberry Pudding (German style) 97

Rye Bread Fudding 97

Apple Pudding (German art) 97

English Apple Pudding 98

Apple Pudding (boiled) 98

Apple Bread Pudding (German art) 98

Bread Pudding with Apples 99

Apple Rice Pudding (German art) i)9

Apple Pudding a Tallemande t)9

OldFaBhioned Apple Pudding 100

Roly-Poly 100

Boly-Poly Tutti Frutti 101

r"

CONTENTS. 299

80T7FLEE8, PANCAKES, OMELETS AND FBTFTEBS.

Plain Soufl6e 101

Almond Soufl6e 103

Lemon Souflee 102

Vanilla Souflee 103

Orange Souflee 108

Chocolate Soufl6e 108

Macaioon Soufl^ 108

Apple Souflee, No. 1 108

Apple Souflee, No. 2 104

Apple Souflee, No. 8 104

Apple Souflee, No. 4 104

Pmeapple Souflee 105

Rhubarb Souflee 1 05

Cherry Souflee 106

GooBeoeny Souflee 106

Raspberry Soufl6e, 106

Cherry Omelets * 106

Fruit JPancakes 106

Huckleberry Pancakes 106

Strawberry' Pancakes 107

Qierry Pancakes 107

Pancc^es with Currants and Raspberries 108

Plain German Pancakes. ^ 106

Lemon Pancakes 106

Peach Pancakes 108

Apple Pancakes 106

Apple Fritters 1 09

Cherry Fritters 109

Orange Fritters 109

Rice Fritters , 110

Oocoanut Fritters 110

Currant Fritters 110

Walnut Fritters 110

Omelette Soufl6e & la TaniUe Ill

Omelette Souflee Confitures HI

Omelette Souflee with Chocolate Ill

Omelette Souflee with Cocoanut Ill

Rum or Maraschino Souflee Ill

Vienna Souflee 112

Peach Souflee 112

Apricot Souflee 112

Farina Souflee (Vienna art) 112

Farina Souflee (Italian art) 118

Farina Souflee 113

Strawberry Soufl6e 113

Chestnut Soufl6e 118

Beignet Souflee 114

Potato Soufl6e 114

Vanilla Koch 114

Cream Koch (boiled) 115

Vudel Souflee 115

800 DESSERTS AND SALADS.

lliOHimL Sonilta ii5

ZwiebaokKoch 115

Almond Koch witii Snow Sauoe 116

Plain Koch with Strawberry Ghandeaa 116

Apple Koch, Na 1 117

Af^eKoch, No. 2 117

Apple Koch with AlmoodB and BaiaiiiB • 117

Jelly Koch 117

Cream Koch 118

Cream Koch with Sponge GBke 118

Almond Koch • • • • • . • 118

NudelKoch. 118

Nudel Koch (boiled) 118

Nut Koch, No. 1 119

Nut Koch. No, 2 11»

Rice Koch 119

Vanilla Almond Koch 120

Koch with Orange Chaudean 120

Orange Chaudeau 120

Koch with Nut Cream 120

Koch with Chocolate Begoai 121

BeignetB with Fruit 121

BeignetB with Zwieback 122

Poor Knight (Arme Ritter) 122

Apple BeignetB • • 122

Poveison • ^ 122

Pov eison of Pineapple 128

BeignetB & la Mane-Louise 128

BeignetBde cr6me d lafran^aise 128

Peach BeignetB 128

Batter for BeignetB 124

Pineapple BeignetB 124

BeignetB of Nudels 124

BeignetB & la polonaise 124

PannequetB & la royale 125

PannequetB & la vimille 125

PannequetB meringues 125

Plain Omelet 126

Rum Omelet • • 126

Strawberry Omelet 126

Huckleberry Omelet 127

Orange Omelet 127

Jelly Omelet 127

Omelette & la franQaise ,.127

'•

Charlotte of Apples, No. 1 '. 127

Charlotte of Apples, Na 2 12b

Charlotte of Peaches , .128

Charlotte of Cherries 128

Charlotte of Currants -. . . .129

Charlotte of Pineapple 129

etUTTEKTS. 301

Charlotte & la polonaiBa 1^

Charlotte Busse, Na 1 180

Charlotte Busse, No. 3 180

Charlotte & la ruase. 180

Charlotte k la russe witii Preserved or Stewed Pears 181

Snow Eggs 181

BICE FUDDZNGS AND DISHES MADE OF BICE FOB

DESSERT.

To Fxepare Rice Flotur 181

Rice BeignetB .... 1 82

Rice Pears 132

Rice BeignetB with Chocolate 182

Rice Boiled with Raisins 132

Rice Coteletten 188

Rice 4 la Creole 188

Lemon Rice. ., 188

Rice & la franQaise 184

Rice Cherry 184

Poor Man's Rice Pudding 184

Rice Custard Pudding 184

Rice Pudding (minutatim) 185

Rice SnowbaBs 185

Cold Rice Flour,Pudding 185

RiceSoufl6e 186

Rice Flour Pudding (colored) 136

Rose Rice Pudding 187

Cold Rice Pudding with Almonds 187

Rice Snowballs with Apples 187

Rice Kalte Schale with Wine 188

Rice Radetzky 188

Rice with Strawberries • 188

Rice with Apples • 188

Rice with Mannalade 189

Rice Dressed with Sujgar and Cinnamon 189

Fine Rice Pudding with Oranges • 189

Fried Rice 140

Rice Pudding (baked) 140

Boiled Rice Pudding 140

Rice Flour Pudding .141

Rice Flour Pudding (baked) 141

Rice Pudding (baked) 142

Rice Pudding with Peaches 1 42

Rice Pudding & la Palerino 142

Rice & la MSte 148

Rice Pudding^ la Wellington ^ 148

Rice Pudding with Pineapple 144

Rice Pudding with Apples 144

Rice Pudding with Cftierries 145

Rice Pudding witb Almonds 146

Lemon Rice Pudding .145

Rice Scallop 140

302 DB8S6RTS AND SALADS.

Ooam of RiM Flour 140

BioeKalteSchale with Cream 140

Rioe JeUy 140

Apples with Rioe Border 147

Rtoe Cream 147

Rice Cream with Chocolate 147

Rice Cream with Fmit 140

Rice Croauettee 140

Brioche Dough • . . • 140

Rice Brioche 149

Poveiaon with PruneB 149

CroQuetteBof Niidels 160

Apple Croquettes • . .160

Nudels with JeUy 160

Apple ScaU<H> 160

KudelScaUpp ..Ml

COLD FUDDnrOS MADB WTCHIOUL

Goooannt Custard Pudding, No. 1 ...ISl

Coooanut Custard Pudding, No. 2 158

Pudding fk la Princess 15d

Cold Sponge Pudding 15d

Chocolate Pudding 168

Sago Pudding 168

Sago Puddmg with Almonds 168

Sago Pudding (Allemande) 168

Sago Meringue with Apples 164

Sago Cream 164

RotheGrtttze 164

Milk Pudding 165

Fruit CuB^d Pudding : 155

Macaroon Meringue 165

Lemon Custard Pudding ; 165

Cornstarch Pudding 166

Cornstarch Meringue 166

Armor Pudding 166

Red Cream Pudding 167

Floating Island ' 167

Banana Float 1 67

Peach Float 167

Lemon Custard 167

Lemon Cream Pudding 168

Custard Bread Pudding 168

Custard 168

Apple Custard 169

Pmeapple Custard 169

Strawberry Custard 169

Peach Custard 169

Chocolate Fruit Custard : 169

Fruit Custard with Cake 160

Tutti Frutti Custard 160

CONTENTS. 808

A pple Costard Padding ......; 1 60

Peach Meringae 160

Tipsy Parson 161

Russian Cream Pudding 161

Tapioca Pudding 161

Tapioca Meringue 161

Tapioca Pudding (economical) 162

Tapioca Pudding with Lemon Sauce 163

Tapioca Puddi^g with Apples 162

Apple Tapioca Ftidding 168

Farina Custard Pudding 168

Ilose Pudding 168

Sultana Pudding 168

Farina Melusine with Apples 164

Farina Beimets 164

Farina PucUiing without Eggs 164

Fanna Koch with Chocolate : 165

Farina Soufl^ with Almonds and Raisins 165

Farina Pudding with Almonds 165

Fine Farina Pudding (boiled) 165

Farina Soufl6e 166

Farina Mush 166

Farina Pudding (cold). • 166

Fine Farina Pudaing with Vanilla Sauce 167

Figaro Pudding 167

Apples au beurre 167

Apple Meringue 168

Apples with Whipped Cream 168

Piches & la coadh 168

Apricots a la parisienne 169

Pineapple CroiUes 169

Cherry CroQtes 170

Apples in Jelly, No. 1 170

Apples in Jelly, No. 2 170

Apples with Custard 170

Apples with Currant JeUy 171

Steamed Apples 171

Baked Apples, No. 1 172

Baked Apples, No. 2 172

Baked Apples and Coooanut 172

Pound Sweets (baked) 1 78

Pound Sweets m Syrup 178

Apples Baked with Jelly 1 78

Apple k la Neige 178

Apple Sauce 174

Apple Sauce (economical) 174

Apples Steweid with Lenions 174

Apples Stewed Whole with Curmnts 174

Stewed Dried Apples 176

Stewed Elvaporated Apples 175

Peaches Stewed Whole 175

Stewed Dried Peaches 175

Stewed Gbeixifis 175

304 DB88SRTS AND SALADS.

Stewed Qninooo. •■••••••••• • 175

Stewed Dried Apriooto 176

Baked Pea» 176

Stewed Pea» ♦. 176

Stewed Dried PeaxB 176

Stewed Dried PnmeB 176

PronelleB 177

Stewed Cranberries 177

Stewed Hucklebenries 177

Stewed Rhubarb 1 77

Stewed Bhubarb with Eggs 178

Compote of GUxMebeniea 178

Compote of Strawberries 178

Compote of Cherries 178

Compote of Raspberries 178

Compote of Oreengages (or large Egg Plums) 179

Compote of Plums 179

Compote of Oranges l79

Compote of Prunes 179

Compote of Raisins 179

Compote of Dates 180

Compote de Ifarrons 180

Compote Chaude de Marrons 180

Compote of Pineai^e 180

Compote of Quinces 180

Compote of Peaches 181

Compote of Apricots 181

Compote of Pears 181

Compote de Melons : 181

Compote of Watermelon 182

Compote of Apples 182

Compote de SMli^ ..182

Directions for Making Pies 188

Pie Crust, Quick and Good 184

Rich Pie Crust 186

Fine Pie Crust 185

FamihrPie Crust 186

Fine Paste for Meat Pies, Patties and Baked Apple Dumplings 186

Puff Paste 187

Short Paste ^Qrber TeigX Gennan art 188

Neapolitan Paste 188

Florentinian Pftste 189

Almond Paste 189

Boiled Paste (P&t6dchoux) v 189

Nudels 189

Mince Pie 190

MockMincePie 191

Apple Pie, No. 1 191

Apple Pie, Na 2 191

ApplePfe^NaS 19S

CONTENTS. 305

Apple atron Pie • 1»3

Apple Meringue Pie 192

Dned ApplePie 1 93

Tutti Fnitti Pie 1 93

Cherry Pie 1 93

Banana Pie 194

Pineapple Pie 194

Pineapple Pie witii Meringue 194

Prune Pie 195

Peach Pie 195

Peach Meringue Pie 195

Peach Mountain Pie 195

Phim Pie 196

Cranberry Pie 1 96

GooeebeiTy Pie 196

Blackberry Pie 196

Huckleberry Pie 196

Currant Pie 196

Rhubarb CufttardPie 197

Rhubarb Pie 1 97

Rhubarb Meringue Pie 197

Sweet Potato Pie : 197

Pumpkin Pie 1 97

Custard Pie 198

Cocoanut Pie 198

Lemon Cocoanut Pie 199

Chocolate Cream Pie 199

Vanilla Cream Pie 199

Orange Cream Pie 200

Lemon Cream Pie ^ ; 200

Fine Lemon Pie with an Upper Crust 201

Lemon Pie (plain) 201

Lemon Menngue Pie 201

D' Artois (or Ke of Marmalade) 202

AUnumettes 202

Jelly TartB 202

Tarts 208

Peach Taris 203

Apple TartB 203

Rice TartB 203

Tartelettee of Cherries 204

Tartelettes of Peaches, etc 204

Tartelettee d'apricots ^ 204

Tartelettes of Peaches, etc 205

Tartelettes of Strawberries 206

neurons of Puflf Paste 205

Fanchonnettes de crSme : 205

D*Artois Meringues 206

Condes 206

Small Royal Cakes 206

P4te & choux 206

Chocolate Eclaiis 207

Canapes 207

306 DESSERTS AND SALADS.

OumelooB 207

Vol-Mi-Teut (an entpfie) 907

Vol-Miveut with Strawberries and Whipped Cream 906

Vol-au-veut with CoTTantB and Raspberries 906

Vol-au-veut with Peaches and Cream. .906

Neapolitan Breads 909

Viennoises 909

Ahnond Tartelettes 909

Paites d'amour 900

Neapolitans 910

D'Artois Grilles ,.910

Cream TartB, 910

Fine Pineapple Tarts. 911

Gooseberry Tarta 911

Grape Tarts 911

Cranberry Tarts 911

Fanchonnettes de pommes 911

Darioles & la vanille 919

Flau de fruits printaniers \ 919

Flau de Cerises fk la cr§me 918

Flau de frangipane 918

Flau de pommes fk I'anglaise 918

Flau de pommes 918

Flau d'apricotB & La cr^me meringue 914

Flau de p^ches. No. 1 214

Flau de pdches, Na 9 \... 214

STBUDBIh 8TBAWBBBBY 8HOBTOAB38, BABAt 8OX1BIZ1,
BBIOCHB* 8AVABIN AND DAMPFNUDSUT.

RioeStnidel 218

Small Rice Stnidels 916

Rice Strudel wi th JeUy 916

Farina Strudel 917

Farina Strudel with Cocoanut 917

Citron Strudel 917

Lemon Strudel 917

Almond Strudel 918

Chocolate Almond Strudel 918

Chocolate Cream Strudel 218

Apple Strudel 918

Cherry Strudel 919

Plum Strudel 219

Plain Strawberry Shortcake 919

Strawberry Shortcake, No. 1 990

Strawberry Shortcake, No. 2 990

Peach Shortcake , 990

Vienna BrCselcake 990

Brioche Cake 991

Small Brioche 291

Baba 881

SaTarin Cake 898

CONTENTS. 307

PAAI

Soleil '. 1 228

Compile , 224

Damp Nudels 224

FBIJIT DXTMPLnras.

Baked Apple DumplingB, No. 1 225

Baked Apple Dumplings, No. 2 22»'5

Baked Apple Dumplings, No. 3 226

Baked Apple Dumplings with Baking Powder 226

Apple Dumplings (oain-Marie) 227

Steamed Apple Dumplings 227

Boiled Apple Dumplings, No. 1 227

Boiled Apple Dumplings, No. 2 228

Lemon Dumplings 228

Orange Dumplings 228

Fruit Dumplings 229

Strawberry Dumplings 229

Strawberry Dumplings (another way) J^O

Fine Fruit Dumplmgs 230

Plain Suet Dumplings 230

Plain Dumplings with Stewed Apples 231

Apple Dumph'nga with J^ce 231

Plain Cake 281

Marble Cake 282

Nut Cake 282

Citron Cake 282

Lady Cake 283

Dutchess Cake 288

Fruitcake 288

Rich Fruitcake 288

Orange Layer Cake 284

Lemon Layer Cake .235

Chocolate Layer Cake 285

Cliocolate Cream Cake 236

Cocoanut Layer Cake 236

Lemon Cream Cake 236

Vanilla Cream Cake 237

Jelly Cake, No. 1 • 237

Jelly Cake, No. 2 237

Jelly Cake, No. 3 238

Wine Glazed Cake 238

Wine Glazed Cream Cake 238

Pineapple Cake 239

Wild I&e Cake 289

Biscuit au beurre 240

Fine Sponge Cake 241

Delicate ^onge Cake ^ . . -241

Marguerites 242

Macaroons 242

298 DESSERTS AND SALADS.

w*am

Suet Pudding wUhAppte 84

Blackbeny Padding 84

Cherrr Suet Puddiiur 85

Suet Pudding with Nute 85

Suet Padding with BaiflinB 85

Suet Fruit Pudding 85

Marrow Pudding 85

FigPuddinff 86

Amde Puddbu: (baked) 86

Pineapple Pudding or 8oafl6e 86

Almond Sponge Pudding 87

NutPudduig 87

Uncle Tom's Pudding. 88

Plain German Flour Tudding 88

The Queen of Puddings with Strawberries 88

Indian Pudding (boiled) 88

Indian Puddin^(baked) 89

Qraham Flour iSidding 80

Madeira Pudding 89

Almond Pudding 90

Boiled Bread Pudding 00

Zwieback Pudding, No. 1. 90

Cabinet Pudding 91

Lemon Pudding (baked) 91

Zwieback Pudding, No. 2 91

Pumpernickel Pudding 91

Vienna Pudding 92

Chocolate Paddin|^ 93

Apple Pudding with Almonds ^ 93

Nudel Pudding 98

Potato Pudding 93

BBBAD Ain> AFPU FUDDXirOS.

Plain Bread Pudding, No. 1 94

Plain Bread Pudding (baked), No. 2 94

Bird's Nest Pudding 94

Bread Pudding (boiled) 95

Bread Fruit Pudding 96

Bread Sponge Puddmg 96

HojiOTerian Pudding 96

Huckleberry Pudding (Overman style) 97

Rye Bread Pudding 97

Apple Pudding (German art) 97

English Apple Pudding 98

Apple PuddiM (boiled) 98

Apple Bread Pudding (German art) 98

Bread Pudding with Apples 09

Apple Rice Pudding (German art) U9

Apple Pudding 4 rallemande 99

Ofd-Fashioned Apple Pudding 100

Roly-Poly 100

Bdy-Poly Tutti Frutti 101

CONTENTS. 309

WAom

Salad of Oyster Plant 254

Asparagus Salad. 255

Carrot Salad 255

Carrot Salad with Asparagus 255

Carrot Salad with Onions ,' 255

Carrot Salad with Peas 256

Celery Root Salad 256

White Celery Salad 256

Cabbage Salad 256

Salad of Red Cabbage 256

Hot Slaw 256

Radish Salad 257

White Bean Salad ,..257

String Bean Salad 257

Crab Salad 258

Pike Salad 258

Tomato and Potato Salad 258

Tomato Salad with Lettuce 258

Tomato Salad 259

Tomato Salad with Mayonaise 259

Tomato and Cucumber Salad 259

Tomato Pepper Salad 259

Tomato Farce (4 la Mayonaise) 260

Potato Salad 260

Potato Salad (another way) 260

Potato Salad without Oil 261

Potato Salad without Onions 261

Fine Potato Salad 261

Salad Endive 261

Beet and Cabbage Salad 261

Vegetable Salad 262

Beet and Potato Salad 262

Green Pepper Salad 262

Tripe Salad ....262

Herring Salad 263

Salad AL'italienne 263

Chicken Salad 268

How to Boil Lobster 264

LobsterSalad 264

Sahnon Salad 264

Shrimp Salad 265

How to Boil Shrimp 265

Halibut Salad 265

Oyster Salad 266

C^ter and Chicken Salad 266

Tomato Jelly 266

Tomato JeUy Salad 266

Egg Salad 267

E^gs with Mayonaise 267

Omon Salad 267

Alligator Pear Salad 267

Jerusalem Artichoke Salad 267

Sour JeUy (Aspic) 268

310 DESSERTS AND SALADS.

Gamkhing 969

Horaeradiah for QamiBhiDg. 269

Cocoanut for Qamiahing Salads 969

ICES AUD GlaAZBS.

How to Ufle Icing / 269

White Icing 370

aear Icing 370

White Icin^ with Wine or liquor 270

Aimond Icing 271

Fruit Icing 271

Sugar Olaze 271

Maraschino Glaze 271

Orange Glaze 272

Lemon Glaze 272

Coffee G laze 272

Wine Glaze 272

Boiled Cinnamon Glaze 272

Chocolate Glaze 272

Cinnamon Glaze 272

CK>ld Sugar Glaze 272

BoUed Chocolate Glaze , 272

Transparent Glaze 278

Rose Glaze 278

Spinning Sugar 278

Boiling Sugar 274

APPENDIX.

CSheese Torte 277

Pistachio Torte 277

Kugelhupf or Bunt Euchen 278

Jelly Roll 278

Election Cake 279

Sponge Cake 279

Apple Ringlets 279

Baking-Powder Rolls 280

Waffles 380

Gateau i la Weckesser 280

Lady Cake 281

Denmark Cake 281

StuUen with Baking Powder 281

Wine Baba .281

Bunt Euchen with Baking Powder. 282

CONTENTS. 811

WAjam

Bmelines 282

Band Wafers 282

Cream 8 288

Aniseed Wafers 288

Cinnamon Sticks 288

Meringae Shells 288

Kisses 288

Banana Cake 284

Neapolitan Cake 284

One-Egg Cake 285

Spice Cake , 285

Molasses Cake 285

Gingerbread 286

Ginger Snaps 286

Com Bread 286

xCream Cakes Glass^ 290

•V/i:^v^

Mignon Cream 286

MaTbom Cream 286

Banana Ice Cream 287

Frozen Caramel Cream 287

Ice Cream without Milk or Cream 287

Lemon Sherbet 287

Strawberry Sherbet : 287

Coffee Frappe 287

Coffee Sorbet 287

CnrSTABB.

Caramel Custard 288

Cocoanut Caramel 288

Caramel Charlotte 288

Strawberry Charlotte 289

SATTOSa

Bismarck Sauce 289

Transparent Sauce 289

Orange Sauce 289

Cream Sauce 289

Fruit Sauce 290

Raspberry Sauce 290

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