The Golden Age Cook Book Part 14

Stew one quart of cranberries; while hot rub through a sieve; measure out half a pint, and add to it a half cup of granulated sugar. Have a quarter of a box of gelatine soaked in a quarter of a cup of water one hour, set the bowl over steam entirely to dissolve the gelatine, then add the cranberries. Turn it into an earthenware bowl, set in a pan of ice water and beat until it is perfectly cold and begins to thicken, then add half a cup of rich milk and beat again, and at the last add half a cup of whipped cream. Beat it thoroughly and turn it into a mould and set on the ice to congeal. Serve with cream. Do not use a tin mould for cranberries.

A MOULD OF FRESH FRUIT.

Take enough fresh, ripe currants and raspberries to make half a cupful of juice of each, and press through a sieve fine enough to retain the seeds; or the fruit may be strained and squeezed through cheese cloth.

Take also enough ripe cherries to make a cupful of juice and mix all together. Put a quart of boiling water in a saucepan over the fire with four ounces of sugar and two ounces of almonds blanched and cut fine.

Mix five ounces of arrowroot or the same quant.i.ty of potato flour with the cold fruit juices, stir it into the boiling water and let it boil about five minutes, turn it into a wet mould, and when cold set on the ice. This should be made the day before it is to be served. Serve with cream.

A DESSERT OF MIXED FRUIT.

Peel some sweet, juicy oranges, removing all the white, bitter skin, cut in thin slices and put a layer at the bottom of a gla.s.s dish, sprinkle with sugar, then put a layer of freshly grated cocoanut and a layer of bananas, cut in thin slices, and repeat, beginning again with oranges, until the bowl is full, finishing with a layer of cocoanut. Pour over it any juice that may have run from the oranges, and if liked a gla.s.s or two of sherry may be added. Serve very cold.

GOOSEBERRY PUDDING.

Use either ripe or unripe English gooseberries for this pudding, stem and pick off the flower, wash and cover with water and cook until tender, strain through a sieve. Return to the fire, let it come to a boil, sweeten to taste, flavor with cinnamon and some almonds blanched and cut fine. Stiffen with potato flour as in other fruit puddings--a tablespoonful to a quart of the puree--and mould and serve in the same way.

PINEAPPLE MERINGUE.

Half a large or one small pineapple grated, two ounces of b.u.t.ter, three of granulated sugar, an ounce and a half of grated bread crumbs, the yolks of three eggs and the whites of four. Cream the b.u.t.ter and sugar, add the yolks and one white of egg beaten well together, then the fruit and bread crumbs; turn into a pudding dish and bake twenty minutes. Beat three whites of eggs to a stiff froth and add three-quarters of a cup of granulated sugar to it, flavor with a few drops of almond extract, spread over the pudding, set the dish in a pan of warm water in the oven and bake about ten or fifteen minutes. Test with a straw; when it comes out clean it is done. Serve cold.

PRUNE SOUFFLe.

Soak three-quarters of a pound of prunes in water to cover them over night, cook until soft in the water they were soaked in, drain, take out the stones and press through a puree sieve. Add half a cup of granulated sugar and the whites of three eggs beaten to a stiff froth. Bake in a pudding dish twenty minutes. Serve in the dish in which it is baked, cold, with cream.

PRUNE MOULD.

Prepare a prune puree as above and to the same quant.i.ty have a third of a box of gelatine soaked in a little of the water the prunes were cooked in, and dissolved over the teakettle. Stir quickly into the puree, then add three whites of eggs beaten to a stiff froth. Wet a mould and pour the mixture into it; set on the ice to congeal. Turn out on a gla.s.s dish and serve with cream.

STEWED DRIED FIGS.

Wash and cut in half two dozen dried figs, slice very thin one small lemon, add to the figs, put in a saucepan and pour over them cold water almost to cover. Let them cook until the lemon is clear. Sweeten to taste.

RHUBARB MERINGUE.

Take three cups of stewed rhubarb, put in a saucepan over the fire, sweeten to taste, and when hot add two ounces of b.u.t.ter and three ounces of bread crumbs dried and rolled fine, the juice and rind of half a lemon. Remove from the fire and stir in three egg yolks, turn it into a pudding dish, set aside while preparing the meringue. Beat the whites of three eggs to a stiff froth, add three-quarters of a cup of granulated sugar and pour over the rhubarb. Set the pudding dish in a pan of hot water in the oven and bake ten or fifteen minutes. Test with a broom straw; when it comes out of the meringue clean it is done. Serve cold with cream.

SCALLOPED RHUBARB.

A dozen large stalks of young rhubarb, washed and sc.r.a.ped and cut in thin slices, half a loaf of bakers' stale bread grated, four heaping tablespoonfuls of granulated sugar, one generous tablespoonful of b.u.t.ter, and the grated rind of a large lemon. b.u.t.ter a pudding dish, divide the ingredients into four parts, begin with the rhubarb and finish with bread crumbs. Sprinkle the sugar and grated lemon peel over the rhubarb and cut the b.u.t.ter in tiny bits over the bread crumbs, dredge the top with sugar. Bake three-quarters of an hour in a moderate oven and serve hot with cream or hard sauce.

RICE AND DATE PUDDING.

Half a cup of rice washed and boiled in water, one pound of dates, washed first in cold then in hot water, stoned and chopped a little, one pint of milk, two eggs, two tablespoonfuls of granulated sugar, and a little salt. b.u.t.ter well a pudding dish, lay in half the dates, then over them half the rice, then dates again with a layer of rice on top.

Beat the eggs light, add to them the milk, sugar and salt, and pour over the rice and fruit and bake from twenty-five to thirty minutes. Serve cold, with cream.

RICE AND FIG PUDDING

may be made according to the preceding recipe, steaming or stewing the figs a little and chopping slightly.

RICE AND RAISIN PUDDING.

Soak the raisins, seed them and stew a little, and follow the same recipe.

RICE AND PRUNE PUDDING.

Soak the prunes over night, stew and stone and slightly chop them and proceed as in the other puddings. Any kind of dried or fresh fruit may be used for this very wholesome and nutritious pudding.

RICE FLOUR PUDDING.

Take a quart of milk, leaving out enough to mix with three ounces of rice flour, put the rest in a saucepan over the fire. When it boils add one ounce and a half of sugar, one-half ounce of sweet and a few bitter almonds, blanched and pounded, or chopped very fine, one ounce of b.u.t.ter, and a small piece of vanilla bean if convenient, if not flavor at the last with vanilla extract. Mix the three ounces of rice flour with milk, reserved from the quart, and stir into the pudding. Beat one egg yolk with half a cup of cream and stir in just before removing from the fire. Turn into a mould that has been dipped in cold water and serve very cold with fruit sauce.

RICE SOUFFLe COLD.

Put into a double boiler a quarter of a pound of well washed rice, a pint and a third of milk, a small tablespoonful of b.u.t.ter, and cook until the rice is so stiff that it no longer adheres to the sides of the pan. Soak a heaping tablespoonful of gelatine in two tablespoonfuls of water fifteen minutes. Put a pint of thin cream or rich milk in a saucepan over the fire with two ounces of blanched and pounded almonds; while it is coming to a boil beat two egg yolks and two tablespoonfuls of granulated sugar together until light, then add the gelatine to the milk on the stove. When it has dissolved pour a little of the cream into the eggs and sugar, mix well, then turn it back into the saucepan, and stir all rapidly together until it begins to thicken, remove at once from the fire, add to the rice and beat until smooth. Rinse a mould with cold water, turn the souffle into it and set on ice until it is wanted.

Turn it out on a gla.s.s dish and serve with or without a fruit sauce.

RICE PUDDING.--No. 1.

Take a quarter of a pound of rice, wash well in cold and then scald in boiling water, drain and put on in a quart of sweet milk in a double boiler, cook one hour and a half. A little before it is done stir in an ounce and a half of b.u.t.ter, one ounce of sugar, a little grated lemon peel, a few sweet and bitter almonds blanched and chopped very fine or pounded in a mortar. Don't stir too much, but keep the rice grains whole. When done dip a mould in cold water and turn the rice into it.

Set it on the ice and serve very cold with a fruit sauce.

RICE PUDDING.--No. 2.

Put a scant half cup of rice to soak in water for an hour, then boil in salted boiling water for twenty minutes. While it is cooking put three cups of rich milk and half a cup of sugar in a saucepan on the stove, mix a tablespoonful of corn starch with a little cold milk, stir with the milk and sugar and let it come to a boil, then add a cupful of the hot boiled rice and stir until it thickens like custard. Turn it into a pudding dish, flavor with vanilla or anything liked and bake slowly until a delicate brown. Serve cold in the dish in which it is baked, with brandy peaches or any fruit liked.

RICE OMELETTE SOUFFLe.

Boil a quarter of a pound of well-washed Carolina rice in a pint and a half of milk until stiff. Stir in two ounces of b.u.t.ter, half a pint of cream and four egg yolks beaten light with two ounces of granulated sugar and vanilla to taste, add a quarter of a pound of citron cut fine and two ounces of almonds blanched and pounded fine in a mortar. Stir all well together, adding at the last four whites of eggs beaten very stiff. Put in a pudding dish and bake until firm--about half an hour.

Serve immediately in the dish in which it was baked.

STRAWBERRY SHORTCAKE.--No. 1.