The Suffrage Cook Book Part 23

Strawberry Short Cake a la Mode

1 cup flour 1/2 teaspoon Baking powder 1/4 teaspoon salt 1 heaping tablespoon of b.u.t.ter

Sift the dry ingredients together and work in the b.u.t.ter. Mix with enough milk to make a stiff dough which can be rolled as thin as a wafer.

Put one thin layer on a pie-pan and b.u.t.ter lightly; lay another layer on first. Bake eight minutes in a moderate oven.

When cold cut in pieces and split each piece. Place a large tablespoon of crushed, sweetened strawberries between the layers, add the top layer, add more berries, and last of all, a heaping tablespoon of ice cream or frozen custard.

Frozen Custard

(for above Short Cake)

To 1 pint of milk add 1/2 pint of cream. Scald. Have ready 1 egg, well beaten, 1 scant cup of granulated sugar, and one level tablespoon of cornstarch.

Add this mixture to the milk and cream as soon as they come to a boil.

Stir and set aside to cool. When cold, add 1 teaspoon of vanilla and freeze.

Stewed Apples

Cut apples in quarters and immediately put in saucepan and pour over them boiling water just to cover.

Put on lid and boil quickly until tender. Sprinkle sugar over them to taste. But never stir the apples at any time. When sugar is on leave the lid off, let cook about five minutes longer, never stirring.

Ready to serve, hot or cold.

Cinnamon Apples

3 cups sugar--pinch salt 2 1/2 cups water 1 cup cinnamon drops 8 apples

Make a syrup of water and sugar. Put in cinnamon drops. Pare and core apples. Place in syrup and boil until tender, do not allow to break.

Take out when tender and place in a dish or if you wish in individual dishes. Pour over syrup, and allow to cool. When cold pour whipped cream on top of each and a cherry on top of cream.

Fire Apples

Select bright red apples, cut off the tops and with a knife remove the meat, leaving only sufficient wall to hold apple in shape. Make a filling of the following:

To six apples allow about twelve tablespoons of very dry cooked rice, six tablespoons cracker crumbs, six tablespoons chopped apples, six tablespoons sugar, six tablespoons seeded raisins, six tablespoons chopped almonds.

Whip one egg thoroughly, place in a cup and fill the cup with milk; stir well and place in a double boiler, adding one-half teaspoon b.u.t.ter, grated rind and juice of one-half lemon and a dash of nutmeg. Cook until it thickens, cool, then mix it into the filling, being careful not to get it too soft. Mold lightly with the fingers and fill the apples, sprinkle with sugar, add a cupful of water and bake in a moderate oven.

Serve with whipped cream or custard sauce.

Candied Cranberry Recipe

1 quart berries 2 cups sugar 1 1/2 large cups of hot or cold water pinch of soda

Wash and make a little slit in each berry. For each quart of berries put one and a half large cups of hot or cold water in kettle. Then the berries, then spread 2 cups sugar over them, also a pinch of soda. Keep covered closely all the time, do not stir or lift lid until perfectly cold. From the moment it begins to boil count five minutes--no more--to cook them.

If you remove the lid the lovely gloss will be lost.

Apple Rice

1 cup of rice boiled in water with a piece of b.u.t.ter and a little salt until half done. Then add six apples cut in pieces. Cook together until both rice and apples are well done. Add sugar to taste. When ready to serve pour over melted b.u.t.ter browned. Serve with sugar and cinnamon.

MRS. RAYMOND ROBINS.

Jelly Whip

Dissolve one package of gelatin in a cupful of cold water. Add to that two cupfuls of sugar and one quart of boiling water. Divide the mixture into three parts, in one of which place marshmallows and white grapes.

In the second one put pineapple and oranges and in the third nuts. Fill individual gla.s.ses with different mixtures and serve them with whipped cream. Decorate with preserved cherries, candied orange peel and nuts.

Pineapple Parfait

Pare and shred a ripe pineapple, add one cup of sugar and let stand for several hours. Drain off one cup of the juice, boil it with three-quarters of a cup of sugar for 10 minutes. Add slowly to well beaten yolks of four eggs, and cook in a double boiler, stirring all the time, until the mixture will coat the spoon. Remove from the fire and beat until cold. Then add two tablespoons of lemon juice and two cups of cream whipped to a stiff froth.

Pack in a mold, cover tightly and surround with ice and salt for four hours.

Rice

3/4 cup of rice washed 7 times 1/2 cup currants 1 1/4 cups milk Yolk of 1 egg 2 1/2 tablespoons sugar 1 small piece lemon rind

Boil rice in a large quant.i.ty of boiling water for 20 minutes; drain and add milk, sugar, lemon rind, currants. Let cook slowly for 15 minutes and remove from fire; beat the yolk of an egg in a little milk and stir in the rice.

Do not set back on the fire. Serve cold.

Pittsburgh Sherbet

Take a cupful of the syrup from a jar of raspberry preserves and the same amount of juice from a can of pineapple; add two tablespoons of lemon juice and a syrup made by boiling together a pint of water and a cupful of sugar. When cold add four tablespoons of orange juice and freeze. When stiff, open the freezer and add the white of an egg, beaten stiff with a teaspoon of powdered sugar.

Lemon Sherbet

1 quart milk 2 cups sugar juice 3 lemons

Dissolve sugar in milk, place in freezer. Add lemon juice after freezer has been packed. Add juice rapidly and with violent stirring, then immediately place in dasher and turn the crank until frozen.

Fruit c.o.c.ktails