The Community Cook Book Part 13

Three-fourths cup maple syrup, yolks of four eggs, one pint whipped cream. Beat yolks until light, cook in double boiler with syrup fifteen minutes. Stir rapidly. Beat until cold, add whipped cream, put in a mold and pack in ice four or five hours.

MARSHMALLOW PUDDING.

Dissolve one and one-half tablespoonful gelatine in one-half cup boiling water. When thoroughly dissolved, add one-half cup cold water into which has been stirred a pinch of salt and sugar to taste; set aside to cool.

When the gelatine begins to thicken, pour it slowly into the stiffly beaten whites of four eggs, beating it well as you pour. The mixture will now be white and spongy. Pour into mold or dish one-half of mixture, flavored to taste. Have ready cocoanut, chopped nuts or Maraschino cherries (all three may be used) in a center layer. Onto this pour the remainder of the mixture, which may be colored if desired. With this serve a sauce made from the yolks of three eggs, one pint milk, sugar and vanilla to taste; cook in double boiler till it thickens so that it will pour nicely. Quick and easy to prepare.

MOCK CHARLOTTE RUSSE.

One round tablespoonful cornstarch, moisten in cold water. Pour over one-half pint of boiling water, boil one minute, add one-half cup sugar and pour while hot over the well-beaten whites of three eggs. Add a teaspoonful vanilla and turn into a mold to harden. Make a sauce from the three yolks of the eggs beaten with four tablespoonfuls sugar and one pint of scalded milk cooked together for a moment, but not allowed to boil, or it will curdle.

ORANGE ICE.

Boil one quart of water, add one pint of sugar, boil twenty minutes, cool, add one pint orange juice, grated rind of two oranges and one-fourth cup lemon juice. Freeze and serve.

ORANGE PUDDING.

Four large oranges, sliced thin and sprinkled with sugar. Make a boiled custard of one pint milk, yolks of three eggs, pinch of salt, one tablespoonful cornstarch, three tablespoonfuls sugar. When cold, pour over oranges, cover with beaten whites and one-half cup sugar. To be eaten cold. Whipped cream can be used instead of frosting.

PINEAPPLE SHERBET.

Soak one tablespoonful gelatine in a cup of cold water; when soft, dissolve with a cup of boiling water, strain, add one pint sugar and one-half pint grated pineapple, juice of one lemon. Put in a freezer, pack with ice and salt and freeze.

PLUM PUDDING.

One and one-half cup mola.s.ses, one and one-half cup suet cut fine, one and one-half cup milk, one pound raisins, one pound currants, three teaspoonfuls soda melted in a little water, then poured in the mola.s.ses and stirred; cinnamon and cloves to taste, flour enough to make a stiff batter.

Sauce.

One large cup brown sugar, one-half cup b.u.t.ter beat until light, two eggs beaten separately; flavor with vanilla, put on stove and stir until it creams.

PLUM PUDDING.

Three cups flour, one cup bread crumbs, one and one-half cup sweet milk, three-fourths cup cider, one cup sugar, one-half pound raisins, one-half pound currants, one-half pound suet, one nutmeg, two ounces citron, one teaspoonful cinnamon, one teaspoonful baking powder, one-half teaspoonful mace, yolks of four eggs, whites of two eggs. Boil five hours.

PLUM PUDDING.

Five-cent bakers' loaf of bread, one and one-half cup stoned raisins, one cup currants, one-fourth cup citron, one cup suet, one cup New Orleans mola.s.ses, one saltspoonful cloves, one tablespoonful cinnamon, two eggs, two teaspoonfuls baking powder, one cup flour, heaping. Soak loaf of bread thoroughly in cold water, then squeeze dry. Steam five or six hours. Serves sixteen persons.

PRUNE PUDDING.

Cook twelve large prunes until soft. Strain through a colander. Beat the whites of four eggs stiff and add one cup cracker or dried rusk crumbs, one cup powdered sugar and pulp of prunes. Boil in double boiler about one and one-half hours and serve with whipped cream.

PRUNE WHIP.

One-half pound prunes, one-half cup sugar, one-fourth teaspoonful lemon juice, white of one egg. Beat white of egg to stiff froth, add slowly three teaspoonfuls prunes, pressed through a sieve, then the lemon juice and sugar. The prunes should be soaked over night in enough water to cover; cook in same water till soft. Remove stones and force through a strainer (use the yolk of egg for custard sauce). One egg yolk, one-half cup milk, one tablespoonful sugar, pinch of salt, nutmeg. Beat egg and sugar, heat milk, pour over egg, cook in double boiler till it coats the spoon, about five minutes. Bake in a b.u.t.tered dish, eight minutes in slow oven.

QUINCE HONEY.

Four quinces, three apples grated raw, four pounds sugar and one pint water cooked together, then put in the quinces and apples and boil twenty minutes.

SAILOR'S DUFF.

One egg and two tablespoonfuls sugar, beaten together, and one-half cup mola.s.ses beaten in. Then add two tablespoonfuls melted b.u.t.ter and beat again; one teaspoonful soda dissolved in a little warm water, one and one-half cup fine white pastry flour, one-half cup boiling water, added last. Steam three-fourths of an hour.

Sauce.

Yolks of two eggs, add one cup pulverized sugar and one teaspoonful vanilla extract, well beaten together; add one-half pint whipped cream just before serving.

SAUCE FOR ICE CREAM.

To six figs add a pint of hot water. When they have cooked a short time, add enough granulated sugar to make a rich syrup and stew them until the figs are tender. After they are cold, add a tablespoonful of vanilla.

Pour over the ice cream. Serve in gla.s.s cups and add a portion of the fig on each cup.

SNOW PUDDING.

Soak one tablespoonful gelatine in one-fourth cup cold water, add a little pinch of salt, and dissolve in one and one-fourth cup boiling water; add three-fourths cup sugar and one-fourth cup lemon juice. When mixture begins to form, beat with a Dover beater until almost white, then add well-beaten whites of three eggs and beat thoroughly. Set aside to cool, and serve with sweet or whipped cream.

SNOW CUSTARD.

One-half package of c.o.x's gelatine, three eggs, two cups sugar, one large cup boiling water, one pint milk, juice of one lemon. Soak the gelatine one hour in a teacupful of cold water. Then stir in two-thirds of the sugar, the lemon juice and the boiling water. Beat the whites of the eggs to a stiff froth, and when the strained gelatine is quite cold, whip it into the whites, a spoonful at a time--for half an hour if you use the Dover egg beater, at least an hour with any other. When all is white and stiff, pour into a wet mold. Make the custard of the sugar, yolks and milk; flavor with vanilla. Boil until it begins to thicken.

When the meringue is turned into the dish, pour the cold custard about the base.

s...o...b..a.l.l.s.

Three eggs, one scant cup flour, one cup sugar, one and one-half teaspoonful baking powder, three tablespoonfuls water, two tablespoonfuls lemon juice, grated rind of one lemon. Beat yolks of eggs, add sugar, then water, lemon rind and juice, then the whites beaten stiffly, finally the flour and baking powder, sifted together.

Stir quickly and well. Pour this batter into fifteen little, well-b.u.t.tered cups, steam one-half hour, have three tablespoonfuls powdered sugar on a plate. When s...o...b..a.l.l.s are done, turn out on the sugar; roll them till covered with sugar. Serve with Strawberry Sauce:

Strawberry Sauce.

One can strawberries, put enough strawberries through a sieve to make one-half cup. Stir this into whipped cream which has been thoroughly chilled.

SPANISH CREAM.