Civic League Cook Book Part 14

PINEAPPLE SHERBET.--One quart of granulated sugar, and one quart cold water brought to a boil. Pour over one quart can of grated pineapple and juice of six lemons. Strain and put into freezer. When cold add whites of three eggs beaten stiff with one tablespoon of sugar.

Freeze.--Mrs. W. S. Davidson.

PISTACHO MOUSSE.--Whip a pint of cream very stiff, beat into it lightly four tablespoonfuls of powdered sugar; flavor to taste with pistacho extract and stir in one half cupful of chopped nuts. Last of all color a delicate green with vegetable coloring mixture. Turn all cream into a mould and pack with ice and salt for four hours.--Mrs. J. D. Wolpert.

STRAWBERRY ICE CREAM.--Three cupfuls of cream and one of milk, or one quart of thin cream, three quarters of a cupful of sugar; scald, but do not boil. Beat until cold, add one cupful of strawberries mashed with their juice and one half cupful of sugar. Place in freezer, pack in ice and salt, using three quarters ice and one quarter salt, and freeze until as stiff as can be turned. Remove dasher, work up and down with a long handled spoon to pack solidly and set aside for twenty minutes or longer. Serve garnished with a half cupful of strawberries cut in two.

For individual servings a simple way is to pack the ice cream in pound or half pound baking powder tins after it has been frozen and bury it in ice and salt. It then may be turned out and sliced in rounds, one round to a person, and the strawberries used to decorate each service.

Of course, if this is done the cream must be very firm and should be packed at least two hours before it is used. To avoid much melting the bucket may be put in the ice box in a tin pan.

STRAWBERRY MOUSSE.--Dissolve one tablespoonful of granulated gelatine in one quarter cupful of water by placing the bowl containing it in a pan of hot water; when smooth add three quarters of a cupful of powdered sugar and stir until cool. Strain gradually into two cupfuls of cream whipped very stiff, add one cupful of fresh strawberries which have been chopped fine with a silver knife and sugared with one third cupful of sugar. Have the mould already packed in ice and salt, put the mousse into it by the spoonful, first being sure that all the ingredients are well mixed; cover with b.u.t.tered paper, put on the lid of one mould and pile ice and salt on top. Put in a cold place for two to four hours. Unmold and serve with halved strawberries and sponge cake or angels food.

ORANGE WATER ICE.--Juice of six oranges, two teaspoons extract of orange, juice of one lemon, one quart water, one pound powdered sugar, one gill rich, sweet cream, add all together and strain. Freeze same as ice cream.--Mrs. H. J. Liddell.

LEMON SHERBET WITH CREAM.--Mix four large cups of sugar with three level tablespoons of flour and stir in two quarts of boiling water and cook thick. Cool and add the juice of one dozen lemons. Strain and freeze. When half frozen add one pint of cream whipped stiff with half a cupful of sugar and add the beaten whites of two eggs. Stir well through the half frozen sherbet and finish freezing. When firm, remove the dasher from the freezer, repack and cover freezer with a carpet or heavy blanket. Let it ripen two hours or more. Makes one gallon of sherbet.--Mrs. Whitehead.

LEMON SHERBET.--Juice of three or four lemons, according to size, two cups sugar, one quart of fresh sweet milk. Mix lemon juice and sugar and put them in the freezer and let stand while you pack freezer, quickly stir in ice cold milk and freeze quickly. The milk must be fresh morning's milk and it must commence to freeze immediately or it will curdle. Grated pineapple may be added to this if liked. After it is frozen the beaten whites of two eggs mixed with two tablespoons of sugar, should be stirred through the sherbet and left to ripen until serving time. Cream may be used instead of milk but half of it should be scalded with half of the sugar and cooled before mixing with the lemon juice.--Mrs. Whitehead.

HOT CHOCOLATE SAUCE FOR ICE CREAM.--Two cups of light brown sugar, 2 tablespoons of chocolate, 1/2 cup sweet milk, b.u.t.ter size of a walnut.

Boil until it forms a soft ball when dropped in cold water. Do not beat. Flavor with vanilla and let it stand a moment, pour the sauce on ice cream in the dishes just before serving. Maple sauce is made the same way subst.i.tuting maple sugar for the brown and omitting the chocolate. Caramel sauce is made by browning sugar in a hot skillet until it melts and smokes and then adding the sweet milk and b.u.t.ter and cooking to soft ball stage. Minced nuts may be sprinkled over the sauce on top of ice cream.--Mrs. Whitehead.

STRAWBERRY FRAPPE.--For one quart of ripe berries use four lemons, three cupfuls of sugar and three pints of water. Crush the berries with the sugar, and let them stand an hour before adding the juice of the lemons and the water. Mix well, pour into a freezer and stir for fifteen or twenty minutes. Pack in ice for an hour or two and serve in gla.s.ses with or without whipped cream on top.

MELON SHERBET.--Boil one pint of water with half a pound of sugar for twenty minutes, then stir in a little gelatine melted in cold water.

Add the strained juice of two lemons, half a pint of melon juice and then the beaten whites of two eggs. Whisk all together and partially freeze.

ANGEL FRAPPE.--Dip half a pound of lump sugar in the strained juice of some white currants and boil them to the "thread" point. Beat the whites of two eggs till stiff, then pour on the sugar and continue beating. Whip a pint of double cream, add a quarter of a pint of currant juice, mix all quickly together and freeze without stirring until nearly solid. Serve in tall gla.s.ses with a few white currants in the bottom of each.

SHERBET PINEAPPLE.--Boil together one cup of sugar and one quart of water. Dissolve in one half cup of water one teaspoon of gelatine; juice of two lemons, one can of pinapple. Put in freezer and add one pint of water. When partly frozen add the whites of three eggs and one cup of sugar and finish freezing.--Mrs. F. Kleinsorge.

Puddings and Pudding Sauces

"Since Eve ate apples much depends upon dinner."--Lord Byron.

ENGLISH PLUM PUDDING.--Two cups sugar, five eggs, one nutmeg, one tablespoon salt, one quart sweet milk, one loaf bread without crusts, one large piece citron chopped, four cups suet, two cups currants, four heaping cups raisins, three pints flour. This makes a large pudding and if cooked in one mould, must boil ten hours.--Mrs. Mary Harvey.

BROWN BETTY PUDDING.--Take stale pieces of bread and lightly brown them in oven until thoroughly dry and crisp. With rolling pin crush the bread into small crumbs. Put into pudding dish a layer of these crumbs, then a layer of apples, and arrange in layers until dish is full, last layer crumbs. Flavor with sugar, cinnamon, lemon and b.u.t.ter on each layer and bake slowly. Serve with sweet sauce, cream or milk.--Mrs.

Mary Harvey.

SUET PUDDING.--One cup chopped suet, one cup raisins, one cup brown sugar, two tablespoons syrup, one tablespoon soda, salt, and one egg, three cups flour, one teaspoon cinnamon. Steam from two to three hours and serve with pudding dip made of one cup sugar, scant, one tablespoon b.u.t.ter, two tablespoons flour, one cup boiling water, flavor to taste.--Mrs. D. E. Plier.

PLUM PUDDING.--One and one half pounds suet, one pound stoned raisins, one pound currants, eight eggs, one and one half nutmeg, two ounces candied peel, one teaspoon ground ginger, one half pound bread crumbs, one half pound flour, two pounds of dark sugar, one half pint milk.--Mrs. A. McKay.

SPONGE PUDDING.--Two large tablespoons sugar, two large tablespoons b.u.t.ter, four large tablespoons flour, six eggs, two cups sweet milk.

Let milk scald, while hot add b.u.t.ter, then sugar, then flour mixed with cold milk. Stir well until it boils, remove from the fire, add yolks well beaten, then add whites beaten stiff. Pour into b.u.t.tered dish, set in pan of hot water and bake one hour. Half of this will serve six people.--Mrs. Schollander.

ANGEL PUDDING.--Two eggs, one cup of sugar, one cup of chopped walnuts, one cup of dates, two tablespoons flour, one teaspoon baking powder.

Bake twenty minutes, serve with hard sauce or whipped cream.--Mrs.

Schollander.

SNOW b.a.l.l.s.--One half cup of b.u.t.ter, one half cup milk, one cup sugar, one and one quarter cups flour, three and one half teaspoons baking powder, whites of four eggs. Cream b.u.t.ter, add sugar gradually, then milk. Add flour mixed and sifted with baking powder, then add the whites of eggs beaten stiff. Steam thirty five minutes. Serve with orange sauce. Orange sauce. Whites of three eggs, one cup of powdered sugar, juice and rind of two oranges and juice of one lemon. Beat whites until stiff, add sugar gradually, and continue beating. Add rind and fruit juices.--Mrs. Schollander.

PRUNE PUDDING.--Whites of six eggs, beaten stiff, and one cup of sugar.

Boil and pit twenty prunes and chop fine. Mix all and bake forty minutes. Serve with whipped cream.--Mrs. R. J. Walker.

CHOCOLATE PUDDING.--One half cup sugar, a piece of b.u.t.ter the size of an egg, one heaping teaspoon baking powder, one egg, one half cup milk, one cup flour, two squares of chocolate grated. Bake as a cake and serve cold. Sauce: Yolks of two eggs and one cup of sugar beaten to a cream, one half cup of cream, whipped, whites of two eggs, beaten stiff, and added last. Flavor with vanilla.--Mrs. C. C. Mackenroth.

ANGEL PUDDING.--Two eggs, one cup sugar, one cup chopped nuts, one cup dates, two tablespoons flour, one teaspoon baking powder, bake twenty minutes, serve with whipped cream.--Mrs. Schollander.

CORN PUDDING.--Score the rows of corn in a dozen big ears and press out the juice and pulp. To two cups of pulp, add two well beaten eggs, one tablespoon of b.u.t.ter, one small teaspoon of salt, a dash of pepper and two scant cups of sweet milk. Bake in a greased pudding dish until firm and brown. Serve with hard sauce made by creaming half a cup of b.u.t.ter with one cupful of sugar until light, add a dash of nutmeg and put a tablespoon of sauce on each piece of hot pudding.--Mrs. Whitehead, Southern Cookery Demonstration.

PRUNE WHIP.--One pound prunes, cook until tender, put through colander (to remove pits) add half cup sugar, when cold add the whites of four eggs, well beaten; beat all together, put dish in oven four minutes.

Serve cold, with whipped cream. This amount will serve six to eight people.--Mrs. Liddell.

ENGLISH PLUM PUDDING.--One pound chopped suet, one pound chopped raisins, one pound English currants, one ounce citron and lemon peel, six eggs, three cups of bread crumbs, three cups dark brown sugar, one teaspoon of cloves, cinnamon and nutmeg, one pint of sweet milk. Mix all well together, then add flour until the consistency of fruit cake.

Tie it in a strong, new cloth, allowing room to swell, and boil it in a kettle of boiling water constantly for six hours.--Mrs. Eleanor Wilkinson.

LEMON PUDDING.--Slice one large or two small lemons in a pudding dish with one and one half cups hot water, one cup sugar, and one tablespoon b.u.t.ter. Set on stove to get warm while you prepare batter, by mixing one half teaspoon b.u.t.ter, one half cup sugar, yolks of two eggs, one quarter cup sweet milk, one teaspoon baking powder, three fourths cup sifted flour. Pour over the lemons and bake. When done cover with a meringue and brown.--Mrs. A. D. Paulson.

MOTHER'S BOILED INDIAN PUDDING.--Two cupfuls of corn meal, one cupful of flour, three teaspoons of baking powder or two level spoons of soda, one half cup of mola.s.ses, two beaten eggs, one tablespoon of salt, and enough sweet or sour milk (if soda is used) to make a thin batter. Turn into a floured, wet pudding bag or into a greased double boiler and boil steadily from two to three hours. Serve with cream and sugar alone, or spiced with nutmeg, or with any favorite pudding sauce.--Mrs.

Whitehead.

CHOCOLATE PUDDING WITH RAISINS.--Sauce: One cup sifted flour, one and one half level teaspoons baking powder, one half teaspoon cinnamon, one quarter teaspoon salt. Sift several times. Beat one yolk of egg with one third cup sugar, three tablespoons melted b.u.t.ter and one quarter cup milk. Stir into the flour mixture then beat in two squares of chocolate melted over hot water; add beaten white of egg, and steam half an hour in b.u.t.tered cups. Raisin sauce: Chop one half cup raisins and stew in a little water then add one half cup sugar and cook to a thick syrup, then thin with hot water, one half cup, and serve.--Mrs.

Whitehead, pudding demonstration.

RAISIN SAUCE.--Stew one cup seeded raisins in one pint of water until soft. Mash them and strain them through cheese cloth. Put the liquor on to boil, add one tablespoon lemon and sugar to taste. Thicken with one tablespoon corn starch wet in cold water, and cook until smooth. Add one tablespoon of b.u.t.ter just before serving.

PEACH COBBLER.--Two cups flour, two teaspoons baking powder, one half teaspoon salt, one half beaten egg mixed with three fourths cup milk, one quart sweetened peaches. Mix dry ingredients like pie crust, add milk and egg, roll out, line greased pudding pan, fill in with sweetened fruit. Cover with crust and bake.--Mrs. Whitehead, pudding demonstration.

FRENCH APPLE PUDDING.--Two cups of flour, two teaspoons baking powder, one half teaspoon salt, one cup sugar, two cups milk, one half cup b.u.t.ter, two eggs. Cream b.u.t.ter and sugar, add eggs, beat, add milk and other ingredients. b.u.t.ter deep pan, fill it with peeled and quartered cooking apples. Cover with sugar and cinnamon or grated nutmeg. Turn the batter over it and bake brown. Invert the pudding pan and serve with cream and sugar, or pudding sauce.

STEAMED APPLE PUDDING.--(In cups.) Fill cups half full of prepared apples, sugared, b.u.t.tered and spiced to taste. Make a drop batter of one cup flour sifted with one teaspoon baking powder, one quarter teaspoon of salt and mixed soft with sweet milk. Fill cups with batter and steam three quarters of an hour. Serve with lemon or vinegar sauce, made as follows: One tablespoon each of b.u.t.ter, flour and sugar, stirred over the fire together, add boiling water, about one pint, and cook thick. Season with one tablespoon vinegar, lemon juice or vanilla.--Mrs. Whitehead, pudding demonstration.

STRAWBERRY PUDDING SAUCE.--Cream one half cupful of b.u.t.ter and two cupfuls of sugar until very light, gradually add one pint of crushed strawberries and serve with bread, tapioca or rice pudding.

LEMON HONEY SAUCE.--Cream one half cup of b.u.t.ter with one cupful of sugar and add yolks of three eggs. Beat together and cook in double boiler, add slightly beaten whites of eggs and juice of two lemons.

When cold add one half pint of whipped cream. Serve on gelatine or snow pudding.--Mrs. Whitehead.

FOAM SAUCE.--Three eggs beaten light with one cupful of sugar, add one teaspoonful of b.u.t.ter, one teaspoonful of vanilla and one tablespoonful of brandy or whiskey or orange juice if liquor is not liked. Just before serving add one cupful of boiling water. Serve with suet or plum pudding.

ANOTHER FOAM SAUCE.--One beaten egg, one half cup sugar, three tablespoons boiling milk, flavor with vanilla.

ENGLISH SWEET SAUCE.--Yolks of two eggs, beaten with three quarters cup powdered sugar. Add one cup sweet cream and the grated rind of one orange. Cook over slow fire five minutes, stirring all of the time.

MAPLE SYRUP SAUCE FOR PUDDINGS.--Melt one tablespoon of b.u.t.ter and blend with half as much flour, add one half cup of hot maple syrup and cook thick. Serve as sauce on apple pudding. Brown sugar syrup may be used instead of maple syrup and caramel sugar syrup is equally as good used the same way.--Mrs. Whitehead, sauces demonstrated in paper on puddings and pudding sauces.

VANILLA SAUCE.--Norwegian. Put three pints of fresh milk in a kettle over the fire and let come to a boil (but do not let it boil). Four ounces of sugar, yolks of five eggs, beaten together about ten or fifteen minutes. Add this to the hot milk, flavor with vanilla. Get cool. To be served with fruit gelatine or sliced oranges.--Mrs. R.