Chapter XV: Pies (2)

If stored, these puddings will last a long time. Keep in a cool, dry place. Reheat by steaming for thirty minutes. Serve warm in slices with Lemon or Orange Sauce. (See Index for Lemon or Orange Sauce recipes.)

=Bettina’s Steamed Fruit Pudding= (Ten portions)

(A successful holiday pudding.)

Two cups chopped raisins
Two cups chopped seeded dates
One cup nut-meats, chopped fine
One-third cup citron, chopped fine
One-fourth cup orange peel, chopped fine
One cup bread crumbs
One cup grape juice or milk
One cup flour
One level teaspoon cinnamon
One-third level teaspoon nutmeg
One-third level teaspoon allspice
One-half level teaspoon soda
One-half cup sugar, brown if possible
One and one-half cups suet, chopped fine
Four eggs, well-beaten

Mix the raisins, dates, nut-meats, citron and orange peel, all of which have been chopped thoroughly. Soak the crumbs in the grape juice for five minutes. Mix and sift the flour, cinnamon, nutmeg, allspice, soda and sugar. Add these to the first mixture and also add the crumbs and juice. Add the suet and eggs. Pour into a well-buttered pudding mold, filling but half full. Steam for four hours or more. Serve warm with Lemon Sauce or Hard Sauce. (See recipes.)

=Steamed Graham Puddings= (Six portions)

(An old-fashioned favorite that our grandfathers liked.)

One and one-half cups Graham flour
One level teaspoon powdered cinnamon
One-half level teaspoon powdered cloves
One-fourth level teaspoon nutmeg
One level teaspoon soda
One-fourth level teaspoon salt
One cup raisins
Two-thirds cup molasses or sorghum
One-half cup sour milk or buttermilk

Mix the Graham flour, cinnamon, cloves, nutmeg, soda and salt. Add the raisins, molasses and sour milk. Beat for three minutes. Fill a buttered pudding mold half full.

Steam for two and a half hours. Cut in slices and serve hot with Lemon Sauce.

=Steamed Raisin Puddings= (Six portions)

(One of Bettina’s favorites.)

Two cups flour
One-third level teaspoon soda
One level teaspoon baking-powder
One-fourth level teaspoon salt
Six level tablespoons sugar
One-third cup molasses
One cup raisins. (Washed thoroughly)
One egg, well-beaten
Two-thirds cup warm water
One teaspoon vanilla

Mix and sift the flour, soda, baking-powder, salt and sugar. Add the rest of the ingredients and beat for three minutes.

Pour into six small greased pudding molds, filling each three-fourths full. Cover tightly. If the molds have no lids use buttered paper, tying it on securely. Steam for thirty minutes.

Serve warm with Brown Sugar Sauce.

(The pudding may be placed in one large mold and steamed for two and one-half hours. To reheat, place in a steamer for twenty minutes.)

=Suet Pudding= (Eight portions)

(A delicious and fruity dessert that should not be eaten too freely at night.)

One cup suet, chopped fine
One cup molasses
One cup milk
Three cups flour
One level teaspoon soda
Two level teaspoons baking-powder
One level teaspoon powdered ginger
Two level teaspoons cinnamon
One level teaspoon cloves
One-fourth level teaspoon salt
One cup nut-meats, cut fine
One cup raisins, cut fine
One cup dates, stoned and cut fine

Mix all the ingredients together and steam for three hours in a well-buttered covered pudding mold. Serve with Cambridge Sauce.

=Cambridge Sauce= (Eight portions)

One cup water
Three level tablespoons flour
One-half cup butter
One-eighth level teaspoon salt
Three tablespoons grape juice
One teaspoon vanilla
One teaspoon lemon extract
Two cups powdered sugar

Slowly add the water to the flour, mixing well. Cook, stirring constantly, for three minutes, or until the mixture thickens. Cool, and add the butter creamed, the salt, grape juice, and extracts. Add the powdered sugar, sifted. Beat until thick and creamy. Set in a cold place until chilled, cut in small slices and place on top of the pudding.

=Bettina’s Suet Pudding= (Eight portions)

(Somewhat hearty; it should not be served after a heavy dinner.)

One cup bread crumbs
One cup milk
One cup flour
One level teaspoon salt
One level teaspoon baking-powder
Three level tablespoons sugar
One and one-fourth level teaspoons powdered cinnamon
One-half level teaspoon powdered cloves
One-third level teaspoon powdered nutmeg
One cup chopped raisins
One-third cup nut-meats, cut fine
One teaspoon vanilla
One cup suet, chopped fine

Soak the crumbs in the milk for five minutes. Mix and sift flour, salt, baking-powder, sugar, cinnamon, cloves and nutmeg. Add the raisins, nut-meats and suet. Combine with the soaked crumbs, add the vanilla and mix thoroughly. Fill a well-buttered mold half full. Cover lightly and steam for two and a half hours. Unmold and serve hot with Lemon Sauce.

=Lemon Sauce= (Eight portions)

One cup sugar
Two and one-half level tablespoons flour
One-sixth level teaspoon salt
Two cups water
Three tablespoons lemon juice
One-third level teaspoon grated rind
One level tablespoon butter or butter substitute

Mix the sugar, flour and salt. Add the water. Cook, stirring frequently, until creamy and slightly thick. Allow to boil for a minute. Add the juice, rind and butter. Beat for one minute. Serve hot or cold on the pudding. Reheat by steaming.

=Caramel Pudding= (Four portions)

(A simple and delicious dessert.)

Two-thirds cup sugar
One-half cup flour
One-fourth level teaspoon salt
Three tablespoons thick caramel syrup
Three cups milk
Two egg yolks, well beaten
One and one-fourth teaspoons vanilla

Mix the sugar, flour and salt in the upper part of the double boiler. When well blended, add the milk and caramel syrup and cook over hot water for twenty minutes, or until the pudding is thick and creamy. Add the egg yolks, and beat for one minute while cooking. Add the vanilla, and when well mixed, pour into individual serving dishes. Serve very cold with whipped cream.

To make the caramel syrup, place one-third cup of sugar in a frying-pan, and heat slowly, stirring constantly, until a light brown liquid is formed. Add one-half cup of water and boil three minutes. Reserve the extra portion of caramel for future use.

=Chocolate Pudding= (Four portions)

(A home favorite.)

Two-thirds cup sugar
One-half cup flour
One-fourth level teaspoon salt
Three cups milk
One and one-half squares chocolate, melted
Two egg yolks, well beaten
One teaspoon vanilla

Mix the sugar, flour and salt very carefully. Add the milk and melted chocolate and cook in a double boiler until stiff. (About twenty minutes is required.) Add the egg yolks and cook, beating constantly, for two more minutes. Add the vanilla, and pour into glass serving cups. Set in a cold place for half an hour or more. Serve with cream.

=Chocolate Cream Pudding= (Four portions)

(A lighter and creamier chocolate pudding.)

One-third cup sugar
One-fourth level teaspoon salt
Four level tablespoons cornstarch
Two and one-fourth cups milk
One and one-half squares chocolate, melted
One egg yolk, well beaten
One egg white, stiffly beaten
One teaspoon vanilla

Mix the sugar, salt and cornstarch in the upper part of a double boiler. Add the milk and melted chocolate. Cook for twenty minutes, stirring frequently. Add the egg yolk and cook for one minute. Add the egg white, stiffly-beaten, and the vanilla, and remove at once from the fire. Beat for two minutes. Pile in serving dishes. Set in a cold place for one hour or more. Serve with thin or whipped cream.

=Cocoa Tapioca Pudding= (Four portions)

(Good, if you like tapioca desserts.)

One-fourth cup quick cooking tapioca
One and one-half cups boiling water
One-fourth level teaspoon salt
Three level tablespoons cocoa
One-third cup sugar
One cup milk
One egg, well-beaten
One-eighth level teaspoon ground cinnamon
One teaspoon vanilla

Wash the tapioca, add the water and salt and cook in a double boiler for fifteen minutes. Add the cocoa, sugar and milk and cook five minutes. Add the beaten egg and cinnamon and cook for one minute more. Remove from the fire and beat for two minutes. Add the vanilla. Pile in serving dishes and set in a cold place for an hour or more. Serve with cream.

=Cream Tapioca Pudding= (Four portions)

(A simple home pudding.)

One-half cup granulated tapioca
Three cups milk
One level teaspoon salt
One-third cup sugar
Two eggs, well beaten
One teaspoon vanilla
One teaspoon lemon extract

Wash the tapioca and place in the upper part of the double boiler. Add the milk, salt and sugar and cook in the double boiler for thirty minutes, or until the pudding is thick. Add the eggs and cook for two minutes, stirring constantly. Add the extracts, beat for two minutes, and pour into a serving dish. Serve very cold with cream.

=Baked Fig Pudding= (Four portions)

(Good and unusual.)

Two-thirds cup sugar
Two cups flour
Four level teaspoons baking-powder
One-fourth level teaspoon salt
Two-thirds cup milk
One egg, well beaten
One teaspoon vanilla
Four tablespoons melted fat (butter or lard)
Two-thirds cup figs, cut fine

Mix and sift the sugar, flour, baking-powder and salt. Add the milk, beaten egg, vanilla and fat. Beat for three minutes. Fill well-greased muffin pans half full. Place a portion of the figs on top of each pudding. Bake in a moderate oven for twenty minutes. Serve hot or cold with Lemon Sauce.

=Jam Cake Pudding= (Six portions)

(Bob and the children like this.)

One cup brown sugar
Five level tablespoons butter, butter substitute, or lard substitute
Two eggs
Four tablespoons jam
One cup flour
One level teaspoon soda
One level teaspoon baking-powder
One-eighth level teaspoon salt

Cream the sugar and fat for three minutes. Add the eggs well beaten, and the jam. Beat for one minute. Add the flour, soda, baking-powder and salt, mixed and sifted. Beat for two minutes. Place in greased muffin pans.

Bake in a moderate oven for twenty minutes. Serve warm with Lemon Sauce.

Lemon Sauce

One cup sugar
Two level tablespoons flour
One-eighth level teaspoon salt
One and three-fourths cups water
One-fourth cup lemon juice
One level teaspoon grated lemon rind
One level tablespoon butter

Mix the sugar, flour and salt. When well blended, add the water, lemon juice and lemon rind. Cook slowly, stirring constantly, until a creamy sauce is formed. Add the butter. Beat for one minute. Serve warm or cold on puddings.

Maple Cream Pudding

(Simple and really delicious.)

One-third cup sugar
One-third cup flour
One-fourth level teaspoon salt
One-half cup maple syrup
Two cups milk
One egg yolk, well beaten
One-half teaspoon vanilla

Mix the sugar, flour and salt thoroughly; add the syrup and milk. Cook in a double boiler until thick and creamy. (About fifteen minutes.) Add the egg yolk and cook two minutes. Add the vanilla. Pour into individual serving dishes. Set in a cold place for one hour or more.

Serve with whipped cream.

=Maple Sugar Roll= (Four portions)

(One of Bettina’s favorites which she makes often when she has maple sugar in the house.)

One and one-half cups flour
Three level teaspoons baking-powder
One-fourth level teaspoon salt
Three level tablespoons lard or a lard substitute
One-half cup milk
One-half cup shaved or grated maple sugar
One level tablespoon butter

Mix and sift the flour, baking-powder and salt. Cut in the lard with a knife. Add the milk slowly, until a soft dough is formed. Toss upon a floured board and pat out to the thickness of one and one-half inches. Sprinkle the sugar on top of the dough. Dot the sugar with bits of butter. Roll up like a jelly roll. Cut in one and one-half-inch slices. Flatten down and place side by side upon a greased pan. Bake in a moderate oven for fifteen minutes. Serve warm with Maple Sauce.

=Hot Maple Pudding Sauce= (Four portions)

One level tablespoon cornstarch
One-eighth level teaspoon salt
One-third cup milk
One cup maple syrup
One-fourth teaspoon vanilla

Mix the cornstarch and salt. Add the milk, and when well blended, add the maple syrup. Cook for three minutes, stirring constantly. Add the vanilla and serve warm over the pudding.

=Mary Armenio’s Italian Pudding= (Four portions)

(This is really very good,--much better than you would guess from reading the recipe.)

One large lemon
One cup sugar
One level tablespoon butter
Two cups water
One-half cup sugar
One level tablespoon butter
One egg, well beaten
One cup flour
Two level teaspoons baking-powder
One-half cup milk

Wash the lemon and cut into very thin slices. (Use a sharp knife for the cutting.) Cook the lemon, sugar, butter and water together very slowly for twenty minutes. Mix the half-cup of sugar with the butter and egg. Add the flour and baking-powder mixed and sifted. Add the milk and beat for two minutes. Place the batter in a buttered baking dish. Pour the boiling lemon syrup over the top. Bake in a moderate oven until the batter shrinks away from the sides of the pan. (The syrup serves as a sauce for the pudding.)

=Snow Ball Pudding= (Four portions)

(An old-time friend.)

One-fourth cup fat
One-half cup sugar
Two egg yolks, well beaten
One-fourth cup milk
One teaspoon vanilla
One-third cup cornstarch
Three-fourths cup flour
Two level teaspoons baking-powder
One-eighth level teaspoon salt
Two stiffly-beaten egg whites

Cream the fat, add the sugar and egg and beat for two minutes. Add the milk, vanilla and all the dry ingredients, mixed and sifted. Beat for three minutes. Add the stiffly-beaten egg whites.

Fill well-greased muffin pans two-thirds full. Bake in a moderate oven for twenty minutes.

Serve warm or cold with Orange Sauce.

=Orange Sauce for Puddings= (Four portions)

One-half cup sugar
One level tablespoon flour
One cup orange juice
One-third cup lemon juice
One-eighth level teaspoon salt
One egg yolk, well beaten
One egg white, stiffly beaten

Mix the sugar and flour, add the juices and salt and cook slowly until slightly thick. Add the egg yolk and cook for one minute more. Add the egg white, stiffly-beaten, and serve on puddings.

=Raspberry Squares= (Four portions)

(Bettina says she has still to meet the man who doesn’t like “raspberry squares.”)

One and one-half cups flour
Three level teaspoons baking-powder
One-fourth level teaspoon salt
Three level tablespoons lard, or a lard substitute
One-half cup milk
One cup drained, canned or fresh raspberries
Four level tablespoons sugar
Two level tablespoons butter

Mix and sift the flour, baking-powder and salt. Cut in the lard with a knife. Add the milk, mixing with a knife until a soft dough is formed. Toss upon a floured board. Pat to the thickness of half an inch. Spread the berries on half of the dough. Sprinkle the sugar over the berries and spread the butter on top. Fold the dough that is without berries over on top of the berry mixture. Pinch the sides together and place in a greased pan.

Bake in a moderate oven for fifteen minutes. Cut in squares and serve with Raspberry Sauce.

=Raspberry Sauce= (Four portions)

One-half cup sugar
One level tablespoon flour
One-eighth level teaspoon salt
Two tablespoons lemon juice
One cup water or raspberry juice

Mix the sugar, flour and salt and add the lemon juice and water. Cook for three minutes, stirring frequently. Serve warm or cold over the pudding.

Raspberry Washington Pie

(A good “company” dessert.)

One-fourth cup fat
Three-fourths cup sugar
Two egg yolks
One teaspoon lemon extract
One-half cup milk
One and one-half cups flour
Two and one-half level teaspoons baking-powder
One-eighth level teaspoon salt
Two egg whites

Cream the fat, add the sugar and egg yolks and beat for three minutes. Add the lemon extract, milk, flour, baking-powder and salt. Beat again for three minutes. Add the egg whites, stiffly beaten, and pour into two layer-cake pans lined with waxed paper. Bake in a moderate oven for twenty minutes. Place raspberry filling between the layers, and powdered sugar on top.

Raspberry Filling

One-half cup raspberry jam
One-half teaspoon lemon extract

Beat the jam and extract together and place between the layers of the cake.

Powdered Sugar Topping

One egg white
One teaspoon lemon extract
One teaspoon vanilla extract
One-eighth teaspoon salt
One cup powdered sugar, sifted

Beat the egg white very stiff, add the extracts and powdered sugar slowly until a soft mixture is formed. Beat for one minute. Spread on top of the cake.

=Steamed Raspberry Pudding= (Four portions)

(Why not make this in winter when you have some left-over canned raspberries on hand? Steamed puddings are best in cold weather, you know.)

One cup flour
Two level teaspoons baking-powder
One-fourth level teaspoon salt
One-fourth cup sugar
One egg, well beaten
One-fourth cup milk
Two tablespoons melted fat
One teaspoon vanilla
One cup raspberries, fresh or canned
Three level tablespoons sugar

Sprinkle the three tablespoons of sugar over the raspberries and let them stand until the rest of the pudding is ready. Mix and sift the flour, baking-powder, salt and sugar. Add the egg and milk and beat for three minutes. Add the melted fat and vanilla and the sweetened raspberries. Fill small greased molds half full.

Steam in a covered steamer for thirty minutes. Unmold and serve warm with Cream Sauce.

=Cream Sauce= (Four portions)

One egg
One-fourth cup milk
One-half cup cream
One teaspoon vanilla
Two cups powdered sugar

Beat the egg, add the milk and cream. Beat for two minutes. Add the vanilla and slowly add the powdered sugar, sifted. Beat for two minutes. Serve very cold on puddings.

=Chocolate Souffle= (Four portions)

(A universal favorite.)

Three level tablespoons butter
Four level tablespoons flour
One-eighth level teaspoon salt
Two-thirds cup milk
One-third cup sugar
Two squares chocolate, melted
One teaspoon vanilla
Three egg yolks
Three egg whites

Melt the butter and add the flour and salt. Mix well. Add the milk and sugar and cook until very thick and creamy. Add the chocolate, vanilla, and egg yolks. Beat for three minutes. Add the egg whites, stiffly beaten. Pile in a buttered baking-dish. Set in a pan of hot water and bake in a moderate oven for thirty minutes. Serve warm in squares with Hard Sauce.

=Date Nut Souffle= (Four portions)

(As full of air and “goodness” as of dates and nuts.)

One cup dates, seeded and chopped
One-third cup sugar
One-fourth cup water
Two level tablespoons butter
Two level tablespoons flour
One-half cup milk
Three egg yolks
Three egg whites
One teaspoon vanilla
One-half level teaspoon baking-powder
One-half cup nut-meats

Cook the dates, sugar and water together for five minutes, stirring constantly. Melt the butter, add the flour, and when well blended, add the milk. Cook until thick, stirring constantly. Add the egg yolks and beat for three minutes. Add the date mixture, egg whites, stiffly-beaten, vanilla, baking-powder and nuts. Pile lightly into a buttered baking dish, set in a pan of hot water, and bake in a moderate oven for thirty minutes. Serve warm with whipped cream.

=Bettina’s Strawberry Shortcake= (Four portions)

(The joy of the strawberry season.)

One and one-half cups flour
Three level teaspoons baking-powder
One-fourth level teaspoon salt
Three level tablespoons lard
One-half cup milk
Two cups strawberries
One-half cup sugar

Mix and sift the flour, baking-powder and salt. Cut in the lard with a knife. Slowly add the milk until a soft dough is formed. Toss upon a floured board. Pat to the thickness of one inch. Cut out with a large cooky cutter. Place side by side on a tin pan. Bake in a moderate oven for twelve minutes. Split and arrange the berries, mixed with the sugar, on top and between the shortcakes. Serve with cream.

Cottage Pudding with Strawberry Sauce

(You’ll like it if you like cottage puddings.)

See Index for Cottage Pudding recipe.

=Strawberry Sauce= (Four portions)

One cup sugar
Two level tablespoons flour
One-eighth level teaspoon salt
One cup water
Two tablespoons lemon juice
One cup crushed strawberries

Mix the sugar, flour and salt. Add the water and cook for two minutes. Add the lemon juice and strawberries and cook for three minutes. Serve warm or cold on cottage pudding.

=Strawberry Bavarian Cream= (Four portions)

(An airy-fairy dish that makes a good dessert for a “pink luncheon.”)

Two level tablespoons granulated gelatin
One-third cup cold water
One cup strawberry juice and pulp, mixed
One-half cup sugar
One tablespoon lemon juice
Two egg whites

Soak the gelatin in cold water for five minutes. Place in a pan of hot water and stir until dissolved. Add the sugar and lemon juice and when well dissolved add the strawberries. Allow partially to congeal and then beat until frothy. Add the egg whites, stiffly beaten. Beat the whole mixture until stiff. Pile in glass serving cups. Set in a cold place for one hour or more. Serve with whipped cream.

=Strawberry Cases= (Six portions)

(A delicious strawberry recipe.)

Six pie-shells, baked in muffin pans
Three cups fresh strawberries
One-half cup powdered sugar
One and one-half cups whipped cream
Four level tablespoons sugar
One teaspoon vanilla

Arrange the pie-shells on serving plates. Mix the strawberries and powdered sugar and fill the cases with them. Mix the whipped cream, sugar and vanilla. Pile on top the strawberries. Serve.

=Strawberry Cottage Pudding= (Four portions)

(Unusual and very good.)

Three level tablespoons butter
One-half cup sugar
One teaspoon vanilla
One-half cup milk
One egg
One and one-half cups flour
Two level teaspoons baking-powder
One-eighth level teaspoon salt
One cup fresh or canned strawberries

Cream the butter and sugar, add the vanilla, milk and egg. Beat for one minute. Add the flour, baking-powder and salt, mixed and sifted. Beat for two minutes. Add the strawberries. Fill greased muffin pans half full. Bake in a moderate oven for twenty minutes. Serve with plain or whipped cream.

=Strawberry Fluff= (Four portions)

(A very popular light dessert.)

Two cups strawberries
One-third cup sugar
One cup diced marshmallows
One cup whipped cream
One teaspoon vanilla

Mix all the ingredients and pile in glass sherbet cups. Set in a cold place an hour and serve at once.

=Strawberry Fruit Dessert= (Four portions)

(A fruit mixture that many people like.)

One cup diced oranges
One cup diced pineapple
One cup strawberries
Two tablespoons lemon juice
One-third cup sugar

Mix all the ingredients and place in a very cold place for twenty minutes or more. Serve in glass serving cups.

Strawberry Shortcake

(The “cake strawberry-shortcake.” Bettina doesn’t think it compares with the other kind, but everybody to his own taste!)

Three level tablespoons butter
One-half cup sugar
One egg, well beaten
One teaspoon vanilla
One-half cup milk
One and one-half cups flour
Three level teaspoons baking-powder
One-eighth level teaspoon salt
Two cups strawberries
One-third cup sugar

Cream the butter, add the sugar and egg and beat for two minutes. Add the vanilla, and the flour, baking-powder and salt, mixed and sifted. Beat for two minutes. Pour the batter into two small layer-cake pans, lined with waxed paper. Bake in a moderate oven for twenty minutes. Place the strawberries, mixed with the sugar, between the two layers and on the top layer. Serve with cream.

=Strawberry Sponge Cake= (Six portions)

(A good “party luncheon” dessert)

Six small sponge cakes
Two cups strawberries
One-third cup sugar
One and one-half cups whipped cream
Three level tablespoons sugar
One teaspoon vanilla

Cut the sponge cakes in halves. Mix the strawberries and one-third cup of sugar. Place portions of the strawberries between and on top of the cut sponge cakes. Mix the whipped cream, sugar and vanilla. Pile on top of the prepared sponge cakes and serve at once.

=Date Nut Whip= (Four portions)

(A delicious light dessert. Serve very cold.)

One cup dates, seeded and chopped
One-half cup water
One-half cup sugar
Three egg whites
One teaspoon vanilla
One cup whipped cream
One-half cup nut-meats, cut fine

Cook the dates, water and sugar together for five minutes. Beat the egg whites until stiff. Add the date mixture, vanilla and whipped cream. Pile lightly in glass sherbet dishes. Sprinkle the nuts over the top. Serve very cold.

=Ginger Rice Whip= (Four portions)

(Delightful as a luncheon dessert.)

One and one-half cups cooked rice
One-third cup sugar
One teaspoon vanilla
One-fourth level teaspoon salt
One-half cup nut-meats
One-fourth cup preserved ginger, chopped fine
One-half cup marshmallows, cut fine
Two cups stiffly-whipped cream

Mix the rice, sugar, vanilla and salt. Add the nut-meats, ginger and marshmallows. Cut and fold in the whipped cream. Pile lightly in glass serving dishes and set in a cold place for thirty minutes or more.

=Prune Whip= (Four portions)

(A baked prune whip that everybody likes, especially when served with whipped cream.)

One cup dried prunes
One and one-half cups water
One-third cup sugar
One teaspoon lemon extract
Two egg whites, stiffly beaten

Wash the prunes carefully. Add the water and soak over night. In the morning cook very slowly for twenty minutes. Cool and remove the seeds. Mix the seeded prune sauce (do not drain) and sugar, and cook slowly for ten minutes, stirring constantly. Cool and add the lemon extract. Lightly add the stiffly-beaten egg whites.

Pile in a buttered baking dish. Set in a pan of hot water and bake in a moderate oven for thirty minutes. Serve warm or cold in glass dishes with custard sauce or cream.

=Gelatin Prune Whip= (Four portions)

(An uncooked prune whip that is very good.)

One cup stewed prunes
One-half cup sugar
One level tablespoon granulated gelatin
Two tablespoons cold water
One-half cup boiling water
Three egg whites, stiffly beaten
One teaspoon lemon extract

Seed the cooked prunes and add the sugar. Cook very slowly, stirring constantly, until a thick marmalade is formed. Soak the gelatin in the cold water for three minutes, add the boiling water and stir until dissolved. Add the prune mixture, mix and allow to cool. When cold, add the egg whites, stiffly-beaten, and the lemon extract. When well mixed pile lightly into glass serving dishes and set in a very cold place for twenty minutes or more to chill.

Serve with Lemon Custard Sauce.

=Lemon Custard Sauce= (Four portions)

Two egg yolks
Two level teaspoons flour
One-fourth level teaspoon salt
Five level tablespoons sugar
Two cups milk
One teaspoon lemon extract

Beat the egg yolks in the upper part of the double boiler. Add the flour, salt, sugar and milk. Cook over hot water until the mixture will coat a silver spoon. Beat for two minutes, add the lemon extract and serve very cold on puddings.

A FEW SIMPLE DESSERT SUGGESTIONS

Apples, Bananas and Oranges, served in the skin, with fruit knives

Apricots, Sliced, with or without Cream

Bananas, Sliced, and Cream

Blueberries and Cream

Cantaloupe

Cake and Coffee

Dates stuffed with nuts and rolled in powdered sugar

Doughnuts and Coffee

Honey-Dew Melon

Sliced Oranges with Cake or Cookies

Peaches, Canned, with Whipped Cream

Peaches, Sliced, and Cream, with Cake or Cookies

Pears, Canned, with Cake or Cookies

Pears, Fresh

Pineapple, Canned, with Cake or Cookies

Pineapple, Fresh, with Powdered Sugar

Raisins and Assorted Nuts

Raspberries, Black, and Cream, with Cake or Cookies

Raspberries, Red, with Plain or Whipped Cream

Rhubarb Sauce with Cake or Cookies

Strawberries, Fresh, with Powdered Sugar

Strawberries, Fresh, with Plain or Whipped Cream

Vanilla Ice Cream with Fresh Strawberries

Vanilla Ice Cream, with Fresh Peaches, Sliced

Watermelon, Iced

INDEX

I. Apple Desserts

PAGE

Apple Cobbler. 9

Apple Dessert. 10

Apple Pie (See Pies). 102

Apple Puffs. 11

Apple Sauce Cake. 11

Apple Tapioca. 12

Baked Apple Dumplings. 13

Baked Apples with Brown Sugar. 13

Baked Apples with Marshmallows. 14

Brown Betty. 15

Butterscotch Apples. 16

Coddled Apples. 16

Dutch Apple Cake. 17

Glazed Apples. 18

Individual Apple Rolls. 18

Maple Rice and Apple Pudding. 19

Marshmallow Apple Desserts. 20

Pineapple Baked Apples. 20
Whipped Cream Sauce. 21

Rice Apple Pudding. 21

II. Apricot Desserts

Apricot Blanc Mange. 22

Apricot Bread Pudding. 23

Apricot Gelatin Souffle. 23

Apricot (Dried) Meringue Pie. (See Pies). 104

Apricot Rice Pudding. 24

Apricot Whip, Uncooked. 24

Steamed Dried Apricot Pudding. 25

III. Banana Desserts

Banana Compote. 26

Banana Cream Pie. (See Pies). 105

Banana Custard Pudding. 26

Banana Dessert. 27

Banana Fritters. 28

Bettina’s Banana Custard Pudding. 29

IV. Blueberry Desserts

Blueberry Batter Pudding. 30

Blueberry Pie. (See Pies). 106

Blueberry Roll. 31

V. Cake Desserts

Angel Dessert. 32

Boston Cream Pie (Lucie’s). (See Pies). 32

Chocolate Cream Roll. 34

Crumb Dessert. 35

Gingerbread, Bettina’s Best. 35

Ice Box Cake. 36

Lady Baltimore Cake. 37

Prune Cake Pudding. (See Prune Desserts). 129

Sponge Cake a la Mode. 38

Chocolate Torte. 38

VI. Cherry Desserts

Cherry Cobbler. 40

Cherry Pie. (See Pies). 108

Cherry Pudding. 41

Cherry Snow Pudding. 41

Cherry Turnovers. 42

Cherry Tarts. 42

Steamed Cherry Pudding. 43

VII. Cream Puff and Eclair Desserts

Cream Puffs. 45
Cream Filling. 46
Mocha Filling. 46
Cocoanut Cream Filling. 47

Chocolate Eclairs. 47

VIII. Custard Desserts

Baked Custard. 49

Banana Custard Pudding. (See Banana Recipes). 26

Banana Custard Pudding, Bettina’s. (See Banana Recipes). 29

Boiled Custard. 49

Caramel Custard. 50

Cocoanut Custard Pudding. 50

Custard Float. 51

Custard Pie. (See Pies). 112

Floating Island. 52

Frozen Custard. (See Frozen Desserts--Miscellaneous). 79

Maple Custard. 52

Peach Custard. (See Peach Desserts). 96

IX. Frozen Desserts

1. ICE CREAMS.

Plain Vanilla Ice Cream, with Directions for Freezing. 54

Banana Ice Cream. 55

Caramel Ice Cream. 56

Chocolate Ice Cream. 56

Maple Ice Cream. 57

Mocha Ice Cream. 57

New York Ice Cream. 58

Peach Ice Cream. 58

Peppermint Ice Cream. 59

Red Raspberry Ice Cream. 59

Strawberry Ice Cream. 59

2. ICES.

Cranberry Ice. 60

Currant Ice. 61

Fruit Peach Ice. 61

Ginger Ice. 61

Grape Juice Ice. 62

Lemon Ice. 62

Mint Ice. 62

Orange Ice. 63
Directions for Freezing Orange Ice. 63

Pineapple Ice. 64

Summer Ice. 64

3. SHERBETS.

Apricot Sherbet. 64

Fruit Sherbet. 65

Grape Milk Sherbet. 65

Lemon Milk Sherbet. 65

Orange Milk Sherbet. 66

Peach Sherbet. 66

Persian Sherbet. 85

Pineapple Sherbet. 67

Red Raspberry Sherbet. 67

Strawberry Sherbet. 67

“Three of a Kind” Sherbet. 68

4. PARFAITS.

Maple Parfait. 68

Bettina’s Parfait. 69

5. MOUSSES.

Maple Mousse. 70

Peach Mousse. 70

Strawberry Mousse. 71

6. ICE CREAM SAUCES.

Cherry Sauce. 72

Chocolate Sauce. 72

Chop Suey Sauce. 72

Bittersweet Chocolate Sauce. 73

Butterscotch Sauce. 73

Butterscotch (Bettina’s) Sauce. 73

Caramel Sauce. 74

Caramel (Bettina’s Hot) Sauce. 74

Fig Sauce. 74

Fudge (Hot) Sauce. 75

Maple Sauce. 75

Maple Nut Sauce. 75

Marshmallow Sauce (Bettina’s). 76

Marshmallow Sauce (Hot). 76

Strawberry Sauce. 76

7. MISCELLANEOUS FROZEN DESSERTS.

Baked Alaska. 77

Bombe Glace. 77

Chocolate Ice Cream with Meringues. 78

Cocoanut Meringue. 110

Frozen Apricots. 79

Frozen Custard. 79

Meringue Glace. 79

Nesselrode Pudding. 80

X. Gelatin Desserts

Apricot Gelatin Souffle. (See Apricot Desserts). 23

Bavarian Cream. 81

Charlotte Russe. 82

Cherry Snow Pudding. (See Cherry Desserts). 41

Coffee Bavarian Cream. 82

Dainty Gelatin Dessert. 83

Fruit Gelatin. 83

Gelatin Dessert. (Helen’s). 84

Grape Gelatin Parfait. (See Grape Juice Desserts). 87

Grape Juice Gelatin Dessert. (See Grape Juice Desserts). 88

Loganberry Cream. 84

Orange Snow Pudding. (See Orange Desserts). 94

Pineapple Fluff. (See Pineapple Desserts). 123

Pineapple Marshmallow Gelatin Pudding. (See Pineapple Desserts). 124

Pineapple Snow Pudding. (See Pineapple Desserts). 126

Prune Whip (Gelatin). (See Whips). 176

Rhubarb Gelatin Dessert. 86

Strawberry Bavarian Cream. (See Strawberry Desserts). 170

XI. Grape Juice Desserts

Grape Gelatin Parfait. 87

Grape Juice Gelatin Dessert. 88

XII. Lemon Desserts

Lemon Pie. (See Pies). 114

Lemon Rice Pudding. (See Rice Puddings). 140

XIII. Loganberry Desserts

Loganberry Cream. (See Gelatin Desserts). 84

XIV. Mixed Fruit Desserts

Chilled Fruit. 89

Fruit Dessert. 89

Fruity Marshmallow Cup. 90

Heavenly Hash. 90

XV. Orange Desserts

Orange Bread Pudding. 91

Orange Cream Cake Pudding. 91

Orange Dessert. 92

Orange Meringue Pie. (See Pies). 116

Orange Shortcake. 93

Orange Snow Pudding. 94

XVI. Peach Desserts

Peach Cobbler. 95

Peach Custard. 96

Peach Dessert. 96

Peach Dessert Supreme. 96

Peach Dumplings. 97

Peach Marshmallow Cup. 97

Peach Pie. (See Pies). 117

Peach Rice Pudding. 98

Peach Syllabub. 98

Peach Short Cake. 99

Peach Sponge Cake Dessert. 99

Peach Tapioca. 100

Windsor Peaches. 100

XVII. Pies

Apple Pie. 102
Two-Crust Recipe.

Apricot (Dried) Meringue Pie. 104
One-Crust Recipe.
Simple Meringue Recipe. 105

Banana Cream Pie. 105

Blueberry Pie. 106

Boston Cream Pie (Lucie’s). 32

Butterscotch (Illiopolis) Pie. 106

Caramel Pie. 107

Cherry Pie. 108

Chocolate Pie. 108

Chocolate Pie Pudding. 109

Cocoanut Cream Pie. 109

Cranberry Pie. 110
Crust for Cranberry Pie. 111

Cream Pie. 111

Custard Pie. 112

Date Custard Pie. 113

Date (Lola’s) Pie. 113

Lemon Pie. 114

Maple Cream Pie. 115

Mince Pie. 115
Mince Meat. 115

Orange Meringue Pie. 116

Peach Pie. 117

Pineapple Pie. 118

Prune Pie. 118

Pumpkin Pie. 119

Raisin Pie. 120

Red Raspberry Pie. 120

Rhubarb Pie. 121

XVIII. Pineapple Desserts

Baked Pineapple Pudding. 122
Hard Sauce. 122

Pineapple Delicious. 123

Pineapple Fluff. 123

Pineapple Cottage Pudding. 124

Pineapple Marshmallow Gelatin Pudding. 124

Pineapple Pie. (See Pies). 118

Pineapple Pudding. 125

Pineapple Rice Dainty. 126

Pineapple Snow Pudding. 126

Pineapple Tapioca. 127

Pineapple Turnovers. 127

XIX. Prune Desserts

Gelatin Prune Whip. (See Whips). 176
Lemon Custard Sauce. 176

Prune Cake Pudding. 129

Prune Lemon Gelatin. 130

Prune Pie. (See Pies). 118

Prune Whip. (See Whips). 175

Stewed Prunes. 130

XX. Puddings

1. BREAD

Apricot Bread Pudding. (See Apricot Desserts). 23

Chocolate Bread Pudding. 131

Queen Bread Pudding. 131

2. COTTAGE PUDDINGS

Cottage Pudding. 132
Currant Jelly Sauce. 133

Caramel Cottage Pudding. 133
Brown Sugar Sauce. 133

Chocolate Cottage Pudding. 133
Chocolate Sauce. 134

Pineapple Cottage Pudding. (See Pineapple Desserts). 124
Pineapple Hard Sauce. 124

Raisin Cottage Pudding. 134

Royal Cottage Pudding. 135
Royal Sauce. 135

Sterling Cottage Pudding. 135
Sterling Sauce. 135

Strawberry Cottage Pudding. (See Strawberry Desserts). 169
Strawberry Sauce. 170

3. DATE PUDDINGS

Baked Date Pudding. 136

Crumb Date Pudding. 136

Date Pudding. 137
Lemon Sauce. 137

Bettina’s Date Pudding. 138

Delicious Date Pudding. 138

4. GELATIN

Cherry Snow Pudding. (See Cherry Desserts). 41

Orange Snow Pudding. (See Orange Desserts). 94

Pineapple Marshmallow Gelatin. (See Pineapple Desserts). 124

Pineapple Snow Pudding. (See Pineapple Desserts). 126

5. RICE PUDDINGS

Apricot Rice Pudding. (See Apricot Desserts). 24

Caramel Rice Pudding. 139

Chocolate Rice Pudding. 139

Custard Rice Pudding. 140

Lemon Rice Pudding. 140

Maple Rice and Apple Pudding. (See Apple Desserts). 19

Peach Rice Pudding. (See Peach Desserts). 98

Pineapple Rice Dainty. (See Pineapple Desserts). 126

Poor Man’s Rice Pudding. 141

Raisin Rice Pudding. 142

Rice Apple Pudding. (See Apple Desserts). 21

Rice Gelatin Pudding. 142

Rice Fruit Meringue Pudding. 143

Rice Pudding. 143
Caramel Sauce. 144

6. STEAMED PUDDINGS

Method of Steaming Puddings. 144

Hunter’s Pudding. 145

Plum Pudding. 146

Steamed Dried Apricot Pudding. (See Apricot Desserts). 25

Steamed Cabinet Fruit Pudding. 147

Steamed Chocolate Pudding. 147

Steamed Cherry Pudding. (See Cherry Desserts). 43

Steamed Date Pudding. 148

Steamed Fig Pudding. 149

Steamed Fruit Pudding. 150

Steamed Fruit Pudding. (Bettina’s). 150

Steamed Graham Pudding. 151

Steamed Raisin Pudding. 152

Steamed Raspberry Pudding. (See Raspberry Desserts). 165

Suet Pudding. 153

Suet Pudding (Bettina’s). 154

7. MISCELLANEOUS PUDDINGS

Caramel Pudding. 155

Chocolate Pudding. 156

Chocolate Cream Pudding. 156

Cocoa Tapioca Pudding. 157

Cream Tapioca Pudding. 157

Fig (Baked) Pudding. 158

Jam Cake Pudding. 158

Maple Cream Pudding. 159

Maple Sugar Roll. 160
Hot Maple Pudding Sauce. 161

Mary Armenio’s Italian Pudding. 161

Snow Ball Pudding. 162
Orange Sauce. 162

XXI. Raspberry Desserts

Raspberry Squares. 163
Raspberry Sauce. 164

Raspberry Washington Pie. 164

Red Raspberry Pie. (See Pies). 120

Steamed Raspberry Pudding. 165

XXII. Rhubarb Desserts

Rhubarb Gelatin Dessert. (See Gelatin Desserts). 86

Rhubarb Pie. (See Pies). 121

XXIII. Sauces for Puddings and Desserts

COTTAGE PUDDING SAUCES.

Brown Sugar Sauce. (See Cottage Puddings). 133

Chocolate Sauce. (See Cottage Puddings). 134

Currant Jelly Sauce. (See Cottage Puddings). 133

Pineapple Hard Sauce. (See Cottage Puddings). 124

Royal Sauce. (See Cottage Puddings). 135

Sterling Sauce. (See Cottage Puddings). 135

Strawberry Sauce. (See Cottage Puddings). 170

Cambridge Sauce. (See “Suet Pudding,” Puddings--Steamed). 153

Caramel Sauce. (See “Caramel Rice Puddings,” Puddings--Rice). 144

Cherry Sauce. (See “Steamed Cherry Pudding,” Cherry Desserts). 44

Cream Sauce. (See “Steamed Raspberry Pudding,” 166
Raspberry Desserts).

Creamy Hard Sauce. (See “Plum Pudding,” Puddings--Steamed). 146

Hard Sauce. (See “Baked Pineapple Pudding,” Pineapple Desserts). 122

Hard Sauce. (See “Brown Betty,” Apple Desserts). 15

Lemon Sauce. (See “Steamed Suet Pudding,” Puddings--Steamed). 154

Lemon Sauce. (See “Date Pudding,” Puddings--Date). 137

Lemon Sauce. (See “Jam Cake Pudding,” Puddings--Miscellaneous). 159

Lemon Custard Sauce. (See “Gelatin Prune Whip,” Whips). 176

Maple Sauce (Hot). (See “Maple Sugar Roll,” 161
Puddings--Miscellaneous).

Orange Sauce. (See “Hunter’s Pudding,” Puddings--Steamed). 145

Orange Sauce. (See “Snowball Pudding,” Puddings--Miscellaneous). 162

Raspberry Sauce. (See Raspberry Squares). 164

Vanilla Sauce. (See “Steamed Chocolate Pudding,” 148
Puddings--Steamed).

Whipped Cream Sauce. (See “Pineapple Baked Apples,” 21
Apple Desserts).

XXIV. Souffle Desserts

Apricot Gelatin Souffle. (See Apricot Desserts). 23

Chocolate Souffle. 167

Date Nut Souffle. 168

XXV. Strawberry Desserts

Bettina’s Strawberry Shortcake. 169

Cottage Pudding with Strawberry Sauce. 169

Strawberry Bavarian Cream. 170

Strawberry Cases. 171

Strawberry Cottage Pudding. 171

Strawberry Fluff. 172

Strawberry Fruit Dessert. 172

Strawberry Shortcake. 172

Strawberry Sponge Cake. 173

XXVI. Tapioca Desserts

Apple Tapioca. (See Apple Desserts). 12

Cocoa Tapioca Pudding. (See Puddings--Miscellaneous). 157

Cream Tapioca. (See Miscellaneous Puddings). 157

Peach Tapioca. (See Peach Desserts). 100

Pineapple Tapioca. (See Pineapple Desserts). 127

XXVII. Whip Desserts

Apricot Whip. (See Apricot Desserts). 24

Date Nut Whip. 174

Ginger Rice Whip. 174

Pineapple Fluff. (See Pineapple Desserts). 123

Pineapple Rice Dainty. (See Pineapple Desserts). 126

Prune Whip. 175

Prune Whip (Gelatin). 176

Strawberry Fluff. (See Strawberry Desserts). 172

A Few Simple Dessert Suggestions. 177

TRANSCRIBER’S NOTE

Page 15: "the Brown Betty." changed to "the Brown Betty"
Page 33: "Add the two eggs, well beaten" changed to "Add the two eggs,
well-beaten"
Page 40: "One of Bettina's "standby's"" changed to
"One of Bettina's "standbys""
Page 41: "Simple. but satisfactory" changed to "Simple, but satisfactory"
Page 57: "One-fourth level teaspon salt" changed to "One-fourth level
teaspoon salt"
Page 65: "Two cups grapejuice" changed to "Two cups grape juice"
Page 73: "One tablesoon vinegar" changed to "One tablespoon vinegar"
Page 80: "Place one meringe circle" changed to "Place one meringue
circle"
Page 104: "Dried Appricot Meringue Pie" changed to "Dried Apricot
Meringue Pie"
Page 112: "and pour into an unbaked pie-shell" changed to "and pour into
an unbaked pie-shell."
Page 112: "continue baking in a slower over" changed to "continue baking
in a slower oven"
Page 122: "An unusual bread pudding," changed to "An unusual bread
pudding."
Page 127: "Mix the flower and salt" changed to "Mix the flour and salt"
Page 143: "by elaborating the simpe rice" changed to "by elaborating the
simple rice"
Page 174: "Delightful as a lunchon dessert." changed to "Delightful as a
luncheon dessert."
Page 184: "Orange Snow Pudding. ((See Orange Desserts), 94"
changed to "Orange Snow Pudding. (See Orange Desserts), 94"
Page 186: "Peach Sillibub, 98" changed to "Peach Syllabub, 98"
Page 191: "XXI. Rasperry Desserts" changed to "XXI. Raspberry Desserts"