The Community Cook Book Part 12

One pint milk, one pint bread crumbs, yolks of three eggs, one-half teaspoon vanilla, five tablespoonfuls grated chocolate. Scald the milk, add bread crumbs and chocolate. Take from fire and add one-half cup sugar and the beaten yolks. Bake in pudding dish fifteen minutes. Make meringue of whites of eggs and three tablespoonfuls of powdered sugar.

Spread over pudding and brown. Serve warm or cold, with cream, plain or whipped.

CREAM STRAWBERRY SHORTCAKE.

One quart white flour; mix well with three tablespoonfuls cold b.u.t.ter, one teaspoonful salt, a tablespoonful white sugar. Add a beaten egg to a cup of sour cream, turn into other ingredients. Dissolve a teaspoonful of soda in a little water, mix all together quickly, roll lightly into two round sheets, place on pie tins and bake from twenty to twenty-five minutes in quick oven. Split, spread sweetened berries between layers and on top, and cover generously with whipped cream.

CUP CUSTARD.

Beat four eggs and stir in one-half cup sugar, one-fourth teaspoonful salt, then slowly one quart scalded milk. When sugar has dissolved, flavor with nutmeg or vanilla and pour in cups or bake dish. Set cups or bake dish in a pan of hot water and bake in a moderate oven till a knife inserted in custard comes out clean. Do not let the water in the pan boil. Serve plain or with caramel sauce.

Caramel Sauce.

Melt one-half cup sugar to a syrup of light brown color, and add one-half cup water. Simmer ten minutes. Cool before serving.

FIG PUDDING.

Chop one-half pound beef suet and work with the hands until creamy, then add one-half pound figs finely chopped, and again work with the hands until thoroughly blended. Soak two cups stale bread crumbs in one-half cup milk thirty minutes. Add two eggs well beaten, one cup sugar and three-fourths teaspoonful salt. Combine the mixture, beat vigorously, turn into a b.u.t.tered mold, steam over three hours, remove from the mold and serve with sauce. Serve ten or eleven persons.

Sauce for Pudding.

Yolks of two eggs beaten light, two-thirds cup powdered sugar, one teaspoonful vanilla. Add one-half pint cream, whipped just before serving. Whites of eggs may be used instead of whipped cream.

FIG TAPIOCA.

Soak two-thirds of a cup of tapioca in three cups of cold water, add one pound of chopped figs and one and one-half cup of brown sugar. Steam one hour. Just before the tapioca sets add one cupful of chopped nuts and one teaspoonful of vanilla, (with knife), one-fourth teaspoonful salt.

Ice water to form stiff dough.

FLUFFY CORNSTARCH PUDDING.

One pint of milk, three tablespoonfuls sugar, two tablespoonfuls cornstarch, whites of three eggs, a little salt to taste, one-half teaspoonful vanilla or lemon. Have egg whites beaten stiff. Put milk on in a double boiler; when heated, add sugar, salt and flavoring; when scalding hot, add cornstarch, which has been dissolved in a little cold milk. Let this cook a minute or two, stirring well, then add the stiffly beaten whites of eggs, using cut-and-fold method. Turn mixture into molds which have been wet with cold water; sherbet cups make excellent molds, tea cup half filled will do. Turn into suitable dishes and serve with custard sauce. Maraschino cherry on top of pudding is attractive.

Custard Sauce.

One pint milk, yolks of three eggs, three tablespoonfuls sugar, one teaspoonful vanilla or lemon, little salt. Beat egg yolks, add to these the sugar; heat milk in a double boiler, add salt and beaten egg yolks, stirring until the mixture thickens. Flavor when cool.

FROZEN PUDDING.

Soak one cup of candied fruit cut in pieces; put in hot syrup (sugar and water) to cover until softened; mix one quart cream and three-fourths cup sugar, and flavor, then freeze. Line two-quart mold with lady-fingers, crust side down. Fill with alternate layers of cream and fruit, cover, pack in salt and ice and let stand two hours. Serve with a nice boiled custard or whipped cream.

FRUIT PUFFS.

Make dough as for dumplings or fruit roll, only stiff enough to drop from spoon. To one pint sifted flour add one heaping teaspoonful baking powder, one-fourth teaspoonful salt, lump of lard or b.u.t.ter size of small egg, milk to make dough of consistency to drop it from a tablespoon. Drop a little dough on top of fruit, having cup about two-thirds full. Place cups in steamer and steam about three-fourths of an hour. Serve with any sauce or dip preferred.

FRUIT ROLL.

One pint flour, one tablespoonful sugar, one teaspoonful baking powder, pinch of salt, rounding tablespoonful lard, milk enough to roll. Roll in a long piece and put fruit (ripe or canned peaches, apricots, raspberries, blackberries or cherries) in center, then put the two sides together, a little water will make it stick; turn over and put in pan.

b.u.t.ter the top, take one-half cup sugar and one tablespoonful flour, mix thoroughly and pour into this the juice of the fruit or a little boiling water. Put a little of this on the top, also a little nutmeg. When half baked, pour in the sugar and flour, water or juice of fruit. Bake about one-half hour, when done baste with the juice. Serve with cream and sugar.

GRAHAM PUDDING.

One and one-half cup of Graham flour, one cup sweet milk, one-half cup mola.s.ses, one cup chopped raisins, one-half teaspoonful salt, one level teaspoonful soda. Sift the Graham flour to make it light and return the bran to the sifted mixture; dissolve the soda in the milk and add the salt and mola.s.ses with the milk to the Graham flour. Then add the raisins and pour into a double boiler and steam four hours.

GREEN TOMATO PIE.

Pare and slice tomatoes just beginning to ripen. Fill heaping full pie pan prepared with lower crust. Put in one cup sugar, a little nutmeg or cinnamon, juice of half a lemon and a tablespoonful b.u.t.ter. Cover with top crust. Bake three-fourths hour.

ICE CREAM PUDDING.

Custard: Two tablespoonfuls cornstarch, yolks of three eggs, one cup milk, one and one-third cup pulverized sugar; boil in double boiler, stirring constantly. Whip one quart cream, sweeten and flavor to taste; dissolve one tablespoonful c.o.x's gelatine and mix with cream; then add the beaten whites of eggs to the cream. Place alternate layers of the custard and whipped cream in a form or mold, sprinkling blanched and chopped almonds and candied cherries cut in small pieces in each layer.

Close mold securely and place in a pail of chopped ice and salt. Allow four hours for freezing. Turn out of mold on a platter and cut in slices.

LEMON b.u.t.tER.

Two lemons, grate rind of one; two eggs, one cup of sugar and small piece of b.u.t.ter. Boil until it thickens.

LEMON JELLY.

Soak one-half box of gelatine in one-half cup cold water; dissolve with one cup boiling water. Juice of one lemon, one cup sugar, one pint orange juice. Strain through a fine napkin. Put on ice to harden.

LEMON SAUCE.

Two heaping teaspoonfuls cornstarch, one cup sugar, add two cups boiling water, let simmer ten minutes, add grated rind and juice of one lemon, one tablespoonful b.u.t.ter.

MACARONI SOUFFLE.

Melt three tablespoonfuls b.u.t.ter, add four tablespoonfuls flour, and gradually one cup scalded milk with one-half cup macaroni rolled fine; when well thickened, pour into yolks of four eggs, beaten until thick, and lemon color, and mix with two tablespoonfuls sugar; cool, add one-fourth teaspoonful Crown almond extract and cut and fold in the whites of four eggs, beaten till stiff and dry. Turn into b.u.t.tered pudding dish, sprinkle with macaroni crumbs and bake from thirty to thirty-five minutes in slow oven in a pan of water. Serve with Foamy Sauce.

Foamy Sauce.

Beat whites of two eggs till stiff, add gradually one cup powdered sugar and continue beating, and then add one-fourth cup hot milk or cream and one teaspoonful vanilla.

MAPLE MOUSSE.