Chapter X: Part 10

If a hard boiled yolk is crushed and worked smooth with a spatula and mixed thoroughly with the raw yolk, the dressing is not so apt to curdle and the oil may be added a little more rapidly.

The tendency to curdling is very much lessened by adding the lemon juice to the yolk before any oil is added.

=Cream Mayonnaise=

Add ½ or an equal quantity of whipped cream, or ½ to 1 stiffly-beaten white of egg to mayonnaise at serving time.

=Green Mayonnaise=

Macerate with a spatula or in a mortar spinach, parsley or chervil, tarragon, chives or green tops of onions, using a little lemon juice if necessary. Express the juice and add to dressing.

=Mayonnaise Cream=

Whip ¼-½ cup of heavy cream, chop into it the beaten yolk of an egg, add salt and lemon juice to taste. Chopped parsley may be sprinkled through the dressing, or a little green or red vegetable coloring may be used in it.

TRUE MEAT SALADS

For these salads, rich in proteids, the nut dressings are not required. As a rule, lemon juice, lemon juice and salt, or the French dressing with suitable flavorings will be most appropriate. Use the different varieties of Mayonnaise with judgement.

=★ ★ Trumese and Celery Mayonnaise=

Take equal quantities (or any proportion desired) of diced trumese and slender crescent slices of celery with a little very fine chopped onion. Mix lightly with improved mayonnaise dressing. Pile in center of lettuce border. Serve. Trumese may have been marinated. Onion may be omitted. Nasturtiums, parsley, fringed celery or other garnishes may be used with or without the lettuce.

=Hot Nut Meat Salad=

Make a custard of the yolk of one or two eggs or one whole egg, and one cup of rich milk; add salt, a little grated or chopped onion, celery salt if desired and two cups of diced trumese which has been marinated with two tablespns. of oil, 1 or 2 tablespns. of lemon juice and a little salt. Heat without over-cooking the egg. Serve on toast or in the center of large wafers with stalks of fringed celery or with a sprinkling of sliced crisp celery.

=Green French Bean and Cucumber Salad=

In the center of a lettuce or spinach leaf border place stewed green French beans surrounded by a row of sliced cucumbers. Garnish with white, green or yellow mayonnaise.

The combination of the different shades of green is very pretty. The addition of nasturtiums gives a different effect.

=Novel Legume Salads=

Prepare different colored legumes according to directions for mashed lentils, p. 185, very dry. Mold in block shaped tins and when cold cut into cubes and serve in any desired border with improved mayonnaise dressing. A rail fence of cucumbers sliced lengthwise may constitute the border. The French dressing may be used, but there is nothing quite equal to a mayonnaise dressing for mashed legumes.

=Legume Roses=

While warm, press mashed green peas or other legumes (a little softer than for molding) through pastry tube in form of roses. Garnish with a delicate vine and lemon points, or with the yellow mayonnaise.

=★ Helianthus (Sunflower) Mayonnaise=

This salad is to be served on individual plates. When it is the principal dish for luncheon, use one egg to each plate, but with a variety of other dishes two eggs will be sufficient for three plates.

Make a deep border of shredded tender lettuce leaves around a gilt edged plate. In the center of the plate, pile as high as possible the yolk of a hard boiled egg which has been pressed through a wire strainer. Surround this with a border of the white which has also been vermicellied. Then drop with a teaspoon improved mayonnaise dressing at frequent regular intervals on the lettuce border. This salad gratifies the senses of both sight and taste.

=Salad Marguerite=

Cut hard boiled eggs in halves lengthwise. Lay the halves on the vegetable board, the flat side down, and cut each half carefully into four pieces. Remove yolk from pieces, rub through wire strainer, place in center of individual plates and surround with a wreath of shredded lettuce or of tender spinach leaves. Then place pieces of white inside down over the wreath, radiating from the center. Serve with French dressing, or with roses of yellow or green mayonnaise around the outside.

=Cottage Cheese and Radish Salad=

Surround a molded border of cottage cheese with radish lilies on lettuce, endive, parsley, chervil or spinach border and fill the center with green mayonnaise.

=★ Cottage Cheese and Pear Salad=

Pour French dressing in which drained canned pears whole or in halves, have been soaked for an hour or two, over a mound of creamy cottage cheese. Surround with the pears and garnish with geranium leaves or ferns. Serve with crackers or cocoanut crisps.

=Additional Combinations=

To be served with any preferred dressing.

Baked or stewed California or red kidney or green French beans and string beans.

Lima beans and eggs.

Baked beans and chopped cabbage.

Beans and tomatoes.

Halves or quarters of hard boiled eggs on lettuce--salad entrée or improved mayonnaise dressing.

Cottage cheese mixed with sliced celery in balls or molds.

Cottage cheese and lettuce--salad entrée dressing.

Cottage cheese, apple and mint--English dressing, or with lemon juice and sugar.

Cottage cheese and dried or fresh apple sauce (quite dry)--cream dressing--sweet.

Cottage cheese and drained stewed or canned cherries--cream dressing--sweet.

Cottage cheese and tomatoes.

VEGETABLE SALADS

=★ Snow Salad. Cabbage=

Add just as it is going to the table, whipped cream dressing, to 1 pt. of chopped crisp white cabbage. Some of the whipped cream may be left out of the dressing and dropped by spoonfuls on top of the salad.

=Lavender or Pink Salad=

Use purple or red cabbage in the place of white in snow salad. For luncheon, the cream mayonnaise dressing may be used.

=Pink Salad No. 2=

Coarse chopped red beets with whipped cream dressing. ⅓ fine cut celery improves the flavor.

=Hot Slaw=

2 eggs
⅓ cup lemon juice
1 tablespn. oil or butter
2 level tablespns. sugar
1 level teaspn. salt
1 good pint chopped cabbage

Beat eggs in the inner cup of a double boiler, pour slowly over them stirring, a boiling mixture of all the remaining ingredients except the cabbage; add the cabbage and cook until just creamy. Serve at once.

=Cold Slaw=

Cool hot slaw, and just before serving, add ¼ cup of cream, whipped. The slaw is excellent without the cream, however.

=Cauliflower Salad=

Serve flowerets of cauliflower, cooked according to directions, p. 246, masked with improved mayonnaise or with cream improved mayonnaise dressing on a bed of shredded lettuce in a border of lettuce leaves garnished with parsley or nasturtiums. Pass dressing.

=★ Dominion or French Sam’s Salad=

Skim from a pan of thick sour milk, equal quantities of cream and milk. Beat lightly together and mix with nice crisp shredded lettuce and salt. I wish I could tell you how highly I prize this recipe. Try it.

=English Salad=

Tear in pieces with the fingers, nice crisp lettuce, mix with it a few leaves of shredded fresh mint, and pour English salad dressing over. Serve at once.

=Spinach Leaf Salad=

Select the tender inside leaves of spinach, wash well and serve with French or mayonnaise dressing or in almost any way that lettuce is used, the flavor of which they almost excel.

=Salad à la Russe, or Russian Salad=

Combine as great a variety of starchless vegetables in different colors as convenient. Celery, onions, carrots, beets, green peas, red and green French beans and string beans make a good combination. Turnips, asparagus, cauliflower, chives and parsley may be used also, and some like a flavoring of celery seed.

Cut the larger vegetables into small pieces or dice, or into fancy shapes with vegetable cutters (the pieces left after cutting out the shapes with vegetable cutters may be chopped and used as the base of the salad, or for another salad or for soup); cut the string beans into diamond shapes and chop the onion very fine. Pile the lightly mixed vegetables in the center of a border of lettuce or spinach leaves; lay some of the brightest pieces on the top and pour French dressing over all.

=Beet and Olive Salad=

In the center of a platter with a lettuce or variegated beet leaf border, place marinated sliced or chopped beets. Surround the beets with roses of cream mayonnaise or mayonnaise cream with stoned ripe olives between.

=Cucumber and Onion Salad=

Cut short crisp cucumbers in halves lengthwise, hollow out the center to within a half inch of the rind, pare shells carefully and drop into ice water. Slice or chop the centers, mix with fine cut raw onion, salt and French or improved mayonnaise dressing. Drain and thoroughly dry shells, fill with mixture, lay on leaves of lettuce, sprinkle with chopped parsley and serve. Cut long cucumbers into two-inch lengths, remove centers, set rings upright on lettuce and fill. Pass dressing if more is desired.

=Asparagus Mayonnaise=

Place six-inch stalks of cooked asparagus in rail fence style just inside a lettuce or endive border on a platter, with lemon cups of mayonnaise (one for each person to be served) in the center.

=★ String Bean and Celery Salad=

Cut tender celery into eighth-inch crescents, pour over it lemonade dressing without the water in the proportion of one cup of dressing to each half cup of celery. Stand in a cool place for an hour or longer, then serve over young string beans which have been cooked in salted water until tender. Canned stringless or string beans may be used.

=Stuffed Tomato Salad=

Fill hollowed out tomatoes with a mixture of drained, salted, grated cucumbers, fine chopped onion and improved mayonnaise or French dressing. Serve in nest of lettuce with dressing.

Or, use celery with improved mayonnaise dressing, in place of cucumber and onion, with border of nuts.

=Additional Combinations=

Dressings given only where some special ones are required.

Beets--sliced or chopped--lemon juice and sugar.

Beets and celery--lemonade, cream or mayonnaise dressing.

Brussels sprouts, whole or in halves. Garnish with halves of nuts sometimes.

Cabbage and onion--nut dressing without egg, of roasted or unroasted peanut butter.

Cabbage and pecan nuts.

Carrots--cooked, sliced or chopped, with French, nut or improved mayonnaise dressing in green border; nasturtiums sometimes.

Ring of fresh grated cocoanut around mound of grated or fine ground raw carrot with cooked cream or whipped cream or mayonnaise dressing in lettuce border.

Raw carrot, grated or chopped fine, and celery or onion.

Carrot cups of the large end of boiled carrots. Filling of carrot and onion or celery--French or mayonnaise dressing--row of green peas around inside edge of cup.

Celery and tomato--cream, almond, cream mayonnaise or French dressing.

Celery or beet and cocoanut--cream or mayonnaise dressing--lettuce.

Celery and green peas--nut meats if wished.

Celery and chopped lettuce--onion if desired.

Celery and Brazil nut slices--sweet or sour dressing.

Cucumber and tomato--lettuce--improved mayonnaise or French dressing.

Cucumber and radish.

Cucumber and onion--whipped sour cream dressing.

★ Peas and onion--nut dressing--no eggs, of roasted peanut butter. May be served in lemon cups with a half nut meat on top.

Peas and carrot--onion if liked.

Molds of chopped cooked spinach on slices of nut meat, or cold boiled beets or turnips--mayonnaise, improved mayonnaise or French dressing.

Blanched inside leaves of raw spinach and fine chopped onion or chives.

String or wax beans and egg.

Wax beans, nuts or stoned ripe olives, lettuce.

FRUIT SALADS

=★ Apple and Pineapple Salad with Cream Dressing=

Prepare apples and pineapple, equal quantities, or ⅓ only of pineapple, according to directions on p. 275. Just at serving time, combine with cream dressing--sweet, and serve in dainty glasses or cups (individual), each on a small plate with a doily and a cut flower or leaf or a spray of some delicate vine. This is a sample of what may be done with any of the followings combinations and many others:

Apple with orange or strawberries, red raspberries, canned cherries, cherries and celery, or celery.

Banana with apple or strawberries, red raspberries, pineapple, orange or celery.

Pineapple with orange, red raspberries, strawberries, cherries or celery.

Orange with red raspberries, strawberries, cherries or celery.

Fresh ripe peaches, seeded sweet grapes with solid flesh, and sweet apples are among the suitable fruits for salads.

The almond butter dressing is as desirable as the cream dressing.

Pear and apple or apple or pineapple alone with the almond dressing are especially delightful. The whipped cream dressing may be used when more convenient.

=★ Currant and Red Raspberry Salad=

1 pt. each red raspberries and very ripe currants, 1 or 2 teaspns. of fine chopped tarragon, basil or sassafras leaves, with lemonade dressing of 1½ tablespn. each of lemon juice and water and two tablespns. of sugar. Serve in glasses or cups with suitable decoration. The flavorings may be omitted.

Pineapple with either the currants or raspberries without the flavorings is excellent. Orange and red raspberries; grape fruit and strawberries; apple and strawberries; apple, grape fruit and strawberries or orange; apple, banana and strawberries and other combinations of juicy fruits will suggest themselves from the preceding. When a sweeter fruit than currants is used the proportion of sugar in the regular lemonade dressing is sufficient.

=★ Mint Fruit Salads=

Oranges or grape fruit or apples with shredded mint and lemonade dressing (water omitted in first two) are the most delightfully refreshing of salads.

=Nut and Banana Salad=

Roll small peeled bananas in any of the sweetened cream dressings, then in chopped nuts. Serve on individual plates with a spoonful of dressing, with orange points and candied cranberries or cherries, or frosted currants for garnish.

=Apple and Cranberry Salad=

Grind ripe cranberries fine and mix with a liberal supply of one of the sweetened cream dressings. Prepare apple also with the dressing and place the two in high alternating diagonal rows on a platter with lettuce border; or prepared apples may be placed on the platter and spoonfuls of the cranberry dropped on top. Whole berries may dot the lettuce border.

=Sweet Fruit and Cocoanut Salads=

Fresh grated cocoanut in center of dish, border of black or red raspberries, blueberries, sliced or halved peaches or bananas, cream dressing--sweet or whipped cream dressing. No lettuce.

=Oriental Salad=

Grape fruit and oranges--mayonnaise. The dressing sometimes tinted delicately with pink and green or green only.

=Peach Salad=

Sprinkle shredded basil, tarragon or sassafras leaves over sliced or halved pared peaches and cover with lemon juice and sugar. Garnish or serve, with blanched almonds.

Or, serve peaches with cream dressing--sweet or whipped cream dressing in cups, with nuts.

=Cooked Apple Salad=

Dry, fresh or dried apple sauce, or baked whole or quarters of apples (all without sugar) cream dressing--sweet, nut, whipped sweet or sour cream, French or mayonnaise dressing. Serve decorated to taste.

=Love Apple Salad=

Whole peeled tomatoes in nests of lettuce, or with some leaf or flower garnish, with a cream, French or mayonnaise dressing.

Or, cut tomatoes into quarters or sixths from the blossom end just deep enough for the pieces to spread apart without separating.

=Grape Fruit and Celery=

Equal quantities of grape fruit and fine sliced celery with mayonnaise or improved mayonnaise dressing in grape fruit cups with edges cut in deep points and rolled down. Some green garnish.

=Additional Combinations=

Apples--salad entrée dressing.

Apple and onion--roasted peanut, improved mayonnaise, French or whipped sour cream dressing.

Apples and cucumbers--Dominion salad dressing.

Apples, celery and a few raisins--one of the sweet dressings, garnish with blanched almonds.

Celery with apples or tomatoes or pineapple or apple and tomato, à la string bean and celery salad.

Peach and tomato with or without basil or tarragon.

Sweet apples alone and in combinations--almond butter dressing.

Tomato and banana--some sweet dressing.

Grape Fruit--French dressing on lettuce.

Tomato and grape fruit--lemon juice and sugar, or orange French dressing.

Red raspberries with currant juice.

Canned or fresh red raspberries--lemon juice or lemon juice and sugar.

Apples, celery and butternut meats--improved mayonnaise dressing.

Tomato and apple--honey French dressing.

Cumquots--Tom Thumb oranges, and Malaga grapes--fruit juice dressing.

DESSERTS AND PUDDINGS WITHOUT EGGS

=★ Apple Dumpling--Baked=

Peel, quarter and core nice tart apples, lay inside down, in flat pudding dish or pan, cover and set in gentle heat so that the apples will become just warm all through.

_Crust_--Make universal crust with ½ to 1 cup of liquid according to the quantity required. Roll ½-¾ in. thick, cut with biscuit cutter, lay close together on warm apples. Cover with a pan that will allow the crust to rise underneath it, set in warm place and let crust get very light.

Start the dumplings early enough to give plenty of time at each stage. When crust is light, bake uncovered at first, in moderate oven ¾-1 hr., or until apples are well cooked and crust thoroughly baked. Serve with creamy, or hard sauce, or with sugar and nut or sterilized dairy, cream. Do not put any sugar, butter, salt or water on the apples. Leave them plain to contrast the apple flavor with the sauce. A pastry crust may be used with the apples, but is not so satisfying. A crust of boiled rice laid over the apples and baked covered, is very nice with them.

=★ Apple Dumpling--Steamed=

Place the apples in the bottom of an oiled kettle (aluminum preferably), the same as in the pudding dish for baking. Pour warm water over to one-third or one-half cover, or just enough to cook them without scorching. Cover apples with crust as in baked dumpling. Let crust rise very light, cover the kettle close (put a weight on the cover), and set in moderately hot place over the fire. When boiling well, carefully move the kettle back where it will boil slowly but steadily. Place an asbestos pad under it if necessary. Cook without removing the cover 25-30 m. from the time it begins to boil. Serve with any sauce suitable for baked dumplings.

=Peach Dumplings=

Cut universal dough into rounds as large as a saucer, pile halves of peaches in center, press edges firmly together around peaches, lay in deep pan and bake when crust is light. Serve with almond or dairy cream or any suitable sauce. Or, cut rounds smaller, lay peaches on one and cover with another. Wet edges and press together.

=★ Fruit Tarts or Dumplings=

Put blueberries, blackberries, raspberries, gooseberries, cranberries or any desired fruit in the bottom of a pudding dish; mix sugar, a little flour and salt together and add to berries. (Blueberries will require a little water.) Warm, and cover with crust as for baked apple dumpling. Bake when crust is light and serve without sauce.

Cranberries and gooseberries may be baked with very little if any sugar and served with hard sauce.

A tart of unsweetened peaches is nice served with plain or whipped cream.

=★ Blueberry Pot Pie--Delicious=

Universal crust of ¾ cup milk
3 pts. berries
¾ cup sugar
¾ tablespn. lemon juice
¾-1 cup water

Put blueberries with sugar in bottom of preserving kettle, pour water over, cover with crust, let rise and cook the same as steamed apple dumpling. No sauce.

Cranberry and gooseberry pot pie may be made in the same way and served with hard or creamy sauce.

=Orange Roly-Poly=

4 oranges
⅔-1 cup sugar
⅓-½ teaspn. grated rind
salt

Peel all white from oranges. Divide into unbroken sections. Make universal crust of 1 cup of milk with a large measure of oil. When light, add salt with flour to make a dough stiff enough to roll; roll in oblong sheet, spread with orange sections, sprinkle with sugar, roll close and carefully, moisten the edges at the ends and pinch well together. Bake in moderate oven 35-45 m., or steam 1½ hour. Serve with lemon, hard, or foamy white sauce, or with cream.

=Dutch Apple Cake=

Spread a thin layer of universal crust on shallow baking pan; press warm eighths of apples, sharp edge down, into crust, sprinkle with sugar, let rise, bake, covered part of the time if necessary to cook the apples; serve as “tea-cake,” or with sauce as pudding. Let dough extend up the sides of the pan a little to keep the juice from running off.

Make =Peach Cake= the same way, with halves or slices of peaches.

=Short Cakes=

Bake universal crust in flat square or round tins. Split, spread with butter or not, and cover lower half with a generous layer of fruit. Turn the upper half over so that the cut side is up, and cover that, too, with fruit.

A meringue or fluff may be used sometimes for ornamentation, but if fruit is properly prepared and freely used, cream will not be required; it would better be saved for some more necessary place.

Two very thin crusts may be used, but the fruit flavor does not penetrate them as it does the split crust. Make the crust stiff enough to give a fine grain but not so stiff as to be hard. It may be baked in not too thick biscuit for individual serving.

Crusts may be baked several days beforehand and kept closely covered. To serve, dip in cold water, slip in paper bag, set in hot oven for about 10 m. and use as fresh baked crust.

Do not use cake, or a sweetened crust, and call it “shortcake.”

One in writing of strawberry short cake says: “It must be remembered that the fruit must be served on a _genuine shortcake_ not the sweet cake of the restaurant and of too many households, but the plain, unsweetened cake that was the delight of our fathers, and which is still the joy of those who have been so fortunate as to have made the acquaintance of the blessings of the tasty and nutritious cookery of the olden times.”

Some unsweetened, flaked, cereal preparations, crisped in the oven, make delightful shortcakes by sprinkling a few flakes on a plate, covering them with prepared fruit, then sprinkling the fruit generously with flakes. They must be served as soon as prepared.

=Shortcake Fillings=

=Strawberries=--Leave out a few small berries or cut some of the smaller ones in halves or quarters and set one side. Save also some of the largest and cut into halves, or leave whole with the stems on. Put a little butter into a granite pan, add berries with not too much sugar and a little salt. Crush over the fire with wire potato masher just enough to make juicy. Mix well with butter, stir carefully until just warm. Add small berries, spread crusts, place whole berries, or cut halves cut side up, on top. Serve shortcake at once on dessert tray or platter with a cluster of ferns or geranium or other green leaves at the side.

Or, cut berries in small pieces just before serving, sprinkle crust with sugar mixed with a trifle of salt. Cover with berries and sprinkle with sugar, lay on upper crust and cover the same.

Or, chop not crush berries with sugar and serve with sweetened juice of berries or with crushed strawberries sweetened, to be dipped over each slice as served.

=Raspberries=--red or black--Prepare and serve same as strawberries.

=Blueberries=--Stew berries with sugar and water, add a little lemon juice, a trifle of salt and thicken a little, hardly enough to know they are thickened, with corn starch.

=Peaches=--Cut into eighths or slice, fresh ripe peaches just before serving. Lay them over thin crusts and sprinkle with sugar. Arrange pieces around the outside edge of the top crust and serve with nut or dairy cream.

Or, stew halves of peaches in syrup, thicken syrup a little with corn starch and add a bit of butter, lay peaches inside up, on crusts and pour juice over. Juice may be delicately flavored with almond. A little lemon juice may be added.

=Apricots=--fresh--Prepare the same as peaches.

=Apricots=--dried--Soak over night, add 1-1½ cup sugar to 1 lb. of fruit, heat slowly, just boil, remove fruit and spread over cakes, leaving 1 qt. of juice. To this add ½ cup of sugar and thicken with 4 level tablespns. corn starch. Add 1 tablespn. lemon juice and if desired, 2 tablespns. butter. Pour over shortcake, or preferably serve with it.

=Prunes=--Stew prunes with a little sugar, stone, cut into small pieces and spread on crust; thicken juice a trifle and turn over all. Prune shortcake is delicious served with almond cream or covered with whipped cream. A little lemon juice may be added to the prunes.

=Honey=--Split and butter crust; spread thick with honey, serve hot.

=Maple=--Cook maple syrup and butter or cream together and serve warm over crust.

Canned fruits of nearly all kinds may be used in the winter for shortcakes by thickening the juice a little with corn starch.

=Steamed Blueberry or Other Fruit Pudding=

Make ingredients for universal crust into stiff batter or soft dough, according to the juiciness of the fruit to be used with it; mix and beat well, let rise; add dried or fresh blueberries (huckleberries), cranberries, raspberries, blackberries, fresh or dried or drained canned, cherries, or any convenient fruit; put into well oiled mold, cover or not and steam 1-1½ hour. Serve with cream and sugar, or with foamy, hard or cocoanut sauce.

Or, make a dough stiff enough to knead, shape into biscuit, fold and press berries in while shaping, lay balls on pie pan, let rise and steam. Or, make into one large loaf, and steam. Figs or dates cut with shears into small pieces may be used and the pudding served with orange or any of the sauces already given.

=★ Plain Steamed Pudding=

Steam sweetened or unsweetened universal crust in large or individual molds ¾-1 hour; serve with molasses, maple, berry, foamy or creamy sauce.

=★ Dutch Boiled or Steamed Pudding=

Make universal crust with only ¼ cup of oil to the cup of liquid and mix as stiff as bread dough. Put into a well buttered double cheese cloth, let rise, drop into perfectly boiling water and boil 30-40 m. Remove from cloth, split and lay on dessert tray, spread with butter, cover with nice flavored molasses and serve hot. Try it before you condemn it. The crust may be steamed instead of boiled, but it is beautifully light when boiled. Molasses, or maple or brown sugar syrup may be heated with a little butter and served over pudding as sauce.

=Cottage Pudding=

Bake rather stiff, slightly sweetened universal crust and serve with Annie’s Strawberry (“_o_” of Hard Sauce Variations) or any preferred sauce. Add fine cut, drained stewed prunes to pudding occasionally before baking and serve with a sauce made of the juice.

=Pear Cobbler=

2 rounded qts. halved or quartered pears
¾ cup sugar
2½-3 tablespns. flour
a trifle of salt
1½ cup water

Sprinkle mixed sugar, flour and salt over pears in pudding dish, pour water over and cover with universal crust. Bake when crust is well risen. 1¼ cup of sugar and 1½ tablespn. of lemon juice give character to the filling.

=Mother’s Peach Cobbler--Billy’s Favorite=

Line pudding dish with pie paste. Fill with pared, whole peaches. Mix sugar, a little butter and flour together; pour boiling water over, stirring. Boil up well, cool, pour over peaches, cover with crust, bake in moderate oven until peaches are soft.

=Apple Scallop=

Mix together sugar, flour and butter in the proportion of 1 tablespoon of flour and 2 of butter to each cup of sugar with a little salt and sprinkle between layers of eighths of apples in pudding dish; cover dish and bake slowly until apples are tender, then uncover for a time. If apples are dry, a few spoonfuls of water may be put in the dish. Bake about 1 hour in all.

=Mary’s Scalloped Apple Pudding=

Put a layer of quartered apples, sugar and a trifle of salt in the bottom of a pudding dish, then a sprinkling of dry bread crumbs; continue layers to fill the dish, leave crumbs on top, pour over all water to cook slowly for several hours until apples are a rich red color. Serve with or without cream or other sauce. If preferred the pudding may be baked with less water for a shorter time. Use cracker crumbs instead of bread and you have a different pudding.

=Scalloped Raspberries, Blueberries or Peaches=

Put fruit and crumbs or very thin slices of bread in layers in pudding dish, sprinkle each layer with sugar and have crumbs on top. Cover and bake about ½ hr., uncover to brown, serve hot or cold with cream--nut or dairy. Leave out sugar and serve with cream sauce.

=Bread and Currant Pudding=

Put small pieces of dry bread in pudding pan, sprinkle with English currants, pour enough hot, slightly salted water over to moisten well, bake in moderate oven 1-2 hours. Serve with any desired sauce or nut or dairy cream.

Or, sprinkle sugar over bread before adding water and serve plain or with unsweetened sauce. The currants give the pudding a nice flavor if it is otherwise plain.

=Bread and Milk Pudding=

Use hot nut or dairy milk instead of water in preceding recipe.

=Steamed Fig Pudding=

1 pt. stale bread crumbs
1 large cup fine ground figs
1½ cup rich milk
salt

Mix all together; use a trifle less milk if crumbs are quite moist, steam 2-3 hours; serve as soon as taken from the steamer, with creamy, orange or cream sauce, or with cream whipped or plain; never with lemon sauce.

If to be served with unsweetened cream, put ¼ cup of sugar in pudding.

=★ Plum Pudding of Crumbs=

1 rounding pt. of dry bread crumbs
1 small cup molasses
¼ cup sugar
½ cup seeded raisins
2½-3 cups milk
salt

Steam, covered, 4-5 hours. Stand out of steamer for 10-15 m. before unmolding. The quantity of milk will depend on the kind of crumbs. Serve with vanilla flavored orange syrup sauce, plain pudding sauce or almond cream sauce.

The combined flavors of vanilla and orange in sauces are especially suitable for plum puddings.

Any of the puddings may be steamed in cups or small molds.

Raised cake with fruit, baked or steamed, may be served for plum pudding. Keep wrapped in oiled paper.

=American Plum Pudding=

5 cups coarse dry bread crumbs
2½ cups grated carrot
1½ cup molasses, or 1¼ cup sugar
2 teaspns. salt
1 lb. each raisins and figs cut fine with shears
½ lb. currants
¼ lb. citron sliced
2-4 cups boiling water

Steam 4-6 hours. Serve with sauces given for plum pudding of crumbs.

=Plum Pudding=

1 qt. (pressed down a little) stale bread crumbs
2½ cups water (1 cup grape juice and 1½ cup water if convenient)
¾ cup English currants
¾ cup raisins, ground
½ cup citron, ground
2 cups chopped apple
1 cup chopped, blanched almonds
4 or 5 tablespns. browned flour
2 teaspns. salt

Mix crumbs, almonds, browned flour and salt and add apples. Pour boiling liquid gradually over dried fruits, mixing, until they are separated; then combine all ingredients. Turn into well buttered molds, cover and steam 3-4 hours. Serve with orange syrup sauce or with hard sauce flavored with vanilla and oil of orange, or with egg cream sauce.

½ to 1 cup of brown sugar and 1 or 2 tablespoons lemon juice may be used in the pudding. The quantity of liquid will vary with the conditions, but a moderately soft batter is required.

=★ Steamed Whole Wheat Pudding=

1 cup milk
1 cup molasses
2 cups whole wheat flour
1 cup raisins or currants
½ cup oil
salt

Mix all ingredients but flour, agitate liquid with batter whip until full of bubbles, sprinkle flour in slowly with the left hand, keeping up the agitating motion with the right. When the flour is all in and the batter foamy, put into well oiled mold, let stand in a cold place ½ hour or longer, then set in steamer and steam 3 or 4 hrs. Serve hot with creamy, foamy, hard or other sauce. 2¼ cups of bread flour may be used.

=Tapioca Puddings--Granular Tapioca=

Any of the granular preparations--minute tapioca, cassava, manioc or manioca may be used.

5 tablespns. tapioca
1 cup warm water
soak 10-30 m.

_Syrup_--

¾-1 cup sugar
½ teaspn. salt
3 cups water

Stir together until dissolved.

=Apple=--Prepare syrup in flat bottomed granite or porcelain lined pan. When boiling, drop in, inside down, quarters of 6 medium sized, juicy apples. Cook until nearly tender, add soaked tapioca, pressing it down into the syrup, cover dish and simmer slowly until tapioca is transparent, 5-15 m. Serve warm (not hot) or cold, plain or with orange egg cream or custard sauce if cold; or orange or cocoanut flavored hard sauce if warm; or with nut or whipped dairy cream.

=Peach=--Make the same as Apple Tapioca, using twice as many peaches, in halves.

=Strawberry, Raspberry and Other Berries=--Cook soaked tapioca in the syrup and pour over the berries; mix carefully and pour into a pudding or fancy dish. Serve cold. A fluff of the fruit may be used for the sauce, if any.

=Stewed or Canned Fruit=--Cook soaked tapioca in the syrup and pour over drained canned fruit. Serve warm, with the juice of the fruit (to which a little lemon juice and sugar have been added if needed), thickened a trifle with corn starch or arrowroot; or, cold with whipped cream, custard or other sauce.

=Fig=--Steam figs until tender (30-35 m.), cut in pieces with shears and stir into tapioca cooked in the syrup. Serve warm or cold with orange egg cream sauce.

=Prune=--Cook tapioca in syrup with a little lemon juice if desired, and add quartered, slightly sweetened stewed prunes. Serve with rich juice of prunes, cream or whipped cream.

=Apple Tapioca Pudding--Pearl or Flake Tapioca=

Soak ½ cup pearl or flake tapioca in 5 cups of warm water for 3 hours or over night. Pour over whole pared cored apples in pudding dish. Cover dish and bake until apples are tender and tapioca transparent. Serve warm with hard, foamy or creamy sauce, or cold with sweetened whipped cream.

If preferred, ¾-1 cup of sugar may be added to the soaked tapioca and the pudding served plain or with unsweetened custard sauce or cream. When the pudding is to be served at the table, it may be covered with a meringue while hot and delicately browned in the oven. Use with other fruits the same as granular tapioca.

=★ Sister Bramhall’s Tapioca Cream=

⅓ cup granular (½ cup pearl or flake) tapioca
½-¾ cup sugar
1 qt. milk
1 teaspn. vanilla, or no flavoring
½ teaspn. salt

Put all together in pudding dish, soak for 1 hour, stirring; then set in oven and bake slowly, stirring, until tapioca is transparent; brown over top at last; serve warm or cold.

May bake without stirring for 2 hrs. The pudding may be cooked entirely in a double boiler. 1 cup of raisins may be used for variety.

=Sago Cream--instead of Ice Cream=

¾ cup sago
¾ cup sugar
3 cups heavy cream or 4 of thinner cream
2 cups water with heavy cream, or 1 with thinner
1½ teaspn. vanilla

Soak sago in warm water 1-3 hrs., add to cream and sugar in double boiler, cook, stirring, till sago is transparent; remove from fire, add a pinch of salt and the vanilla. Serve cold in glasses with two halves of a candied cherry or a bit of bright jelly on top. Strawberries cut in quarters, or red raspberries, may be placed in layers with the cream and a few berries laid on top.

=★ Cream of Rice Pudding=

3½ pts. milk
½ pt. cream
1 cup sugar
½ cup rice

Mix all together in pudding dish, set on top of stove or in oven and let come slowly to the boiling point, stirring often. When boiling, set in oven and bake slowly until rice is soft (2 hrs. or longer); stir occasionally to keep the top stirred in and to break the rice so that it will be smooth and creamy when done. If pudding becomes too thick while baking, add hot water; it should be quite thin when warm as it thickens in cooling. Brown the top delicately just before removing from the oven. Serve very cold the next day after making. In serving be sure to dip from the top to the bottom for each plate.

If you are using the ordinary polished rice, boil it for 5 m. in a pint of water, drain and rinse in cold water before adding it to the milk. When more convenient, cook the pudding in a double boiler until the rice is smooth and creamy, then turn into pudding dish and brown in oven, stirring the top in two or three times.

=Rice Pudding--Raisins=

Add 1 cup of raisins to preceding recipe before or during cooking. For a delicious change the raisins may be ground and added when the pudding is half done. English currants, fine cut dates, figs or citron may be variously added. Servings of pudding may be garnished with blanched almonds.

=Cocoanut Rice Pudding=

Add 1 to 1½ cup cocoanut to cream of rice pudding and use ¾ cup sugar only.

=Nut Cream of Rice Pudding=

2 tablespns. rice well washed
½ cup sugar
½ teaspn. salt
3 tablespns. almond or other nut butter
rubbed smooth with 1 qt. of water

Cook, stirring often, in oven or on top of stove until creamy, then brown. May flavor just before it is done.

=“Indian” Rice Pudding=

2 tablespns. rice
½ cup molasses
½ teaspn. salt
2 qts. milk

Bake in slow oven 4 or 5 hours, stirring.

=★ Emeline’s Indian Pudding=

⅞ cup Rhode Island meal (⅔ granular)
½ cup molasses
⅓-½ cup sugar
1½ teaspn. salt
2 qts. skimmed milk

The older the milk without being sour, the better.

Mix salt, sugar, molasses and flour together in pudding dish and pour over them stirring 3 pts. of the milk boiling. Set dish in oven, pour the remaining pint of milk, cold, into the pudding without stirring; cover and bake very slowly for 3 or 4 hrs. Cool pudding before dipping into it, to allow the jelly to set. Serve another day warm or cold, plain, or with cream whipped or plain.

The pudding may be baked for an hour before the cold milk is poured in. Add 1 qt. rich sweet apples, in eighths, or stoned dates with or without grated cocoanut, sometimes.

=Mrs. Hinsdale’s Indian Pudding=

2 qts. water
3½-4 cups granular meal
1½ cup raisins
salt

Stir meal gradually, with wire batter whip, into rapidly boiling, salted water, add the raisins, turn into well oiled mold, cover and steam 3-5 hrs; serve hot with maple syrup, cream and sugar, or hard sauce. In early days it was served with molasses.

The pudding may be sweetened and served with cream only. It should be stiff enough to slice well.

Chopped or broken nuts may be added for variety.

=Graham Porridge Pudding=

Take ½ or ¾ milk and ½ or ¼ water, add sugar and salt, stir in gradually graham flour till thick, cook in double boiler 1 hr. or longer; serve warm with cream, nut or dairy, or mold and serve cold with sweet fruit sauce or cream. Omit sugar and serve with honey, maple syrup or molasses or with molasses sauce.

=Blanc Mange=

1 qt. milk
⅔ cup corn starch wet with another cup of milk
1 tablespn. sugar
salt

Heat milk to boiling, add corn starch, boil half a minute, mold, serve with cold cream sauce, sub-acid fruit sauce, with custard or with nut or dairy cream. Fine cut dates may be added to blanc mange sometimes.

=Rice Flour Blanc Mange=

1 qt. milk
⅓ cup sugar
9½ level teaspns. rice flour
⅓ teaspn. salt

Blend flour with part of the milk, heat remainder of milk with sugar and salt to boiling, stir in flour, beat smooth, cook 15 m., pour into molds which have been dipped in cold water. Serve with sauces for blanc mange.

=★ Caramel Jelly=

Tie 2 to 4 tablespns. cereal coffee in double cheese cloth and steep in 1 qt. of milk in double boiler for 20 m.; squeeze the milk all out of the cloth, add enough more milk to make a full quart and proceed as in blanc mange. Serve with custard sauce or sometimes with plain or whipped cream flavored with vanilla. Pudding may be flavored and the cream plain.

¼ cup of strong cereal coffee may be used with ¾ qt. of milk when more convenient.

=Raspberry Jelly=

1 qt. milk
1 scant cup corn starch
½ to 1 cup sugar
1 pt. raspberries

Blend corn starch with part of the milk and stir into remainder of milk when boiling; add sugar and mashed berries, turn into mold, cool. Unmold on to dessert plate and surround with whipped cream roses, or with spoonfuls of cream with a whole berry here and there.

=★ Farina Banana Cream=

3 cups milk
1 cup cream
3½-4¼ level tablespns. farina
3-4 tablespns. sugar
3 medium sized, very ripe bananas

Heat milk and cream with sugar in double boiler, stir in dry farina, cook 1 hr. Spread in layers with sliced bananas. Serve cold in cups or glasses the day it is made. The farina will be very thin when done, but will thicken to the consistency of cream by cooling, and if it is thicker than that it is not good.

Omit bananas, flavor cream with vanilla and serve cold in glasses for Farina Cream.

=Almond “Custard”=

Rub 2 tablespns. almond butter smooth with 1 cup of water; add 1 or 2 tablespns. sugar and ¼ level teaspn. salt; boil up well; serve warm or cold in cups or glasses with cake, wafers or buns. Flavor with vanilla or with vanilla and almond if desired.

=★ Imperial Raspberry Cream=

1 pt. cream
1 cup sugar
¾ pt. raspberry juice

Dissolve sugar in juice, add to boiling cream, boil, stirring, until of the consistency of thin cream. It will be much thicker when cold. Serve in glasses with cookies, sticks or wafers. May be used as a sauce for cottage or other puddings; especially suitable for Irish moss or gelatine blanc mange. Grape and other fruit juices may be used.

=Steamed Apples--Cream=

While hot, sprinkle nicely steamed apples with sugar in individual dishes. Serve cold with suitable nut or whipped dairy cream.

=Clabber--for summer only=

Put fresh warm milk into an individual bowl for each member of the family. When it has turned and become a smooth, blanc mange-like cake, serve in the bowls with sugar sprinkled over, for dessert or supper.

=Green Corn Pudding=

3 cups corn (12 ears)
1 pt. milk
¼ to ½ cup sugar
½ level teaspn. salt

Grate mature corn; mix with milk and sugar in pudding dish; bake in moderate oven 1-1½ hr. Serve plain or with cream or butter.

=Irish or Sea Moss Blanc Mange=

Sea or Irish moss is so desirable as a food that it should be used more generally. It can be bought at groceries or drug stores at from 25 cts. per lb. upward, according to where it is bought. Do not confound it with Iceland moss.

It is useless to try to follow any exact rule either by weight or measure for the proportion of moss to the milk, yet the preparation is simple. Take up a little in the fingers, what might be called a small handful, wash it in several cold waters until all the sand is removed. Drop it into the milk cold or warm. (It is very convenient to have it tied loose in 2 or 3 thicknesses of netting, cheese cloth is too fine.) Cook in the inner cup of a double boiler, or in a pail set in hot water, lifting the netting up and down occasionally, until the milk is of a creamy consistency; then remove moss if it is in the netting, if not, strain through a fine wire or hair strainer. Sweeten, and flavor with vanilla or rose, or leave plain. (Some prefer the seaweed flavor.) Turn into a large pudding mold or individual cups or molds which have been dipped in cold water. It will harden very quickly in a cool place. Serve with fruit juice, stewed fruit or cream. Pineapple sauce is very suitable.

DESSERTS AND PUDDINGS WITH EGGS

“Far too much sugar is used in food. Cakes, sweet puddings, pastries, jellies, jams are active causes of indigestion. Especially harmful are the custards and puddings in which milk, eggs and sugar are the chief ingredients.

“The free use of milk and sugar taken together should be avoided.”

Desserts made of tart fruits and bread should be avoided by those with a tendency to acid stomach.

=Elizabeth’s Indian Pudding--Superior=

2 qts. milk
1 cup corn meal
2 tablespns. flour
¼-½ cup butter
1 egg
⅔ cup molasses
½ cup sugar
½ teaspn. salt

Mix meal and flour, pour 1 qt. boiling milk over, stirring; boil well, add butter; combine egg, molasses, sugar, salt and the remaining quart of milk and add to the corn meal mixture; bake for 2 hrs., stirring occasionally. Serve warm or cold, plain or with cream, nut or dairy.

=★ Corn Cake Pudding=

Use 2 eggs and 3 tablespns. sugar to each quart rich milk and turn over crumbs, dice or small pieces of corn cake; sprinkle top with sugar and bake in moderate oven until eggs are set. May use currants and raisins.

=★ Brown Bread Pudding=

1 cup brown bread crumbs
1 pt. milk
3 tablespns. sugar
2 or 3 eggs
salt

Add stiffly-beaten whites of eggs last; bake in pan of hot water or in slow oven, covered part of the time; serve warm with hard sauce or cold with whipped cream.

=Victoria Dessert--Impromptu=

1 cup milk
2 or 3 eggs
1 tablespn. sugar
salt
slices of stale bread

Cut slices of bread into desired shape and size; soak in mixture of milk, eggs and sugar until moistened, not soft; lay in hot buttered pan and brown delicately in quick oven; serve at once with fresh fruit, jelly, marmalade or suitable fruit or pudding sauce.

2 whites of the 3 eggs may be left out and beaten stiff with sugar and some fruit marmalade or jelly and used as a sauce. Drained canned peaches or apricots, rubbed through a colander and beaten well make a nice sauce, especially with a little whipped cream. Even nicely stewed apples are good.

=★ Steamed Crumb Pudding=

1 pt. hot milk
1-1¼ cup dry bread crumbs
¼-½ cup sugar
2 eggs
½ teaspn. vanilla

If bread was very light, the larger quantity of crumbs will be required. Pour milk over crumbs, add sugar, cool; add beaten eggs and vanilla. Steam in large or small molds 1-1½ hr. Unmold, serve with orange, hard, jelly, foamy, plain or any desired sauce. Vanilla may be omitted. Fine cut raisins or citron, dried blueberries, English currants or any desired fruit (about ½ cup) may be added to the pudding sometimes; also fresh red or black raspberries, blueberries or blackberries.

=Steamed Cabinet Pudding=

3 eggs
3 tablespns. sugar
3 cups milk
1 cup fruit (currants, raisins, citron), chopped fine
3 pts. stale bread or cake crumbs
salt

Beat eggs, add sugar, salt, milk, pour over crumbs, let stand 1 hr. Use 1 tablespn. of softened butter in oiling a three-pint mold; sprinkle mold with fruit, pour in batter, steam in vessel of hot water in oven for 2 hrs. Serve with creamy sauce.

=Plain Boiled or Baked Custard=

1 qt. milk
3-4 eggs
3-4 tablespns. sugar

Beat eggs with sugar just enough to blend whites and yolks, add milk, stir until sugar is dissolved; cook, stirring over hot water until the custard thinly coats the spoon; remove quickly from fire, add flavoring if desired and strain into pitcher or glass sauce dish; serve cold.

Or, pour hot milk slowly stirring, over beaten eggs and sugar, strain and pour into buttered custard cups, set in pan of hot water, bake slowly until creamy all through, or till a silver knife will come out clean when run into custard. Do not allow the water around the cups to boil at any time. Cool as rapidly as possible. The straining of custards has much to do with their smoothness and lightness. If the boiled custard should curdle from too long cooking, beating with the dish in cold water may restore the smoothness, but not the flavor.

In making a large quantity of custard, set as soon as creamy into cold water and stir until below the coagulating point or the custard will become curdled by its own heat.

=Custard of Yolks of Eggs=

1 pt. milk
2 tablespns. sugar
yolks of 3 eggs

Follow directions for boiled custard. The custard may be served with an uncooked meringue of the whites of the eggs, sprinkled with chopped candied cherries or dotted with jelly.

=★ White Custard=

The white of 1 egg with ⅔ to 1 tablespn. of sugar and a trifle of salt, to every ⅔ or 1 cup of milk. (Good with either quantity of milk.) Bake in pan of hot water in very slow oven for 40 m. to 1 hour, according to heat of oven and shape and size of dish.

=Corn Starch Custard=

1 qt. milk
4 tablespns. sugar
1½ tablespn. corn starch
1 egg
salt

Blend corn starch with a little of the cold milk and pour slowly into remainder of milk heated to boiling with the sugar; boil up well, or cook in double boiler 10 m., add a little to the beaten egg, and when smooth, turn egg all at once into hot mixture; stir well, remove from fire, add salt and flavoring and strain.

=Cocoanut Banana Dessert=

Add grated cocoanut to corn starch custard. Fill deep glass dish with layers of custard and bananas, and sprinkle cocoanut over the top. Serve cold.

=Lemon Water Custard=

4 or 5 tablespns. lemon juice
with water to make 1 cup
½ cup sugar
2 whole eggs and 1 yolk
salt

Beat eggs and sugar together, pour hot lemon juice over, stirring; cook, strain, turn into dish or glasses. Just before serving drop on sweetened beaten white of egg and dot with squares or diamonds of jelly.

=Coffee Custard=

1 cup cereal coffee
1 level tablespn. sugar
2 eggs
½ teaspn. vanilla

Steep 2 tablespns. cocoanut in coffee and strain out if convenient. Boil or bake. Serve with whipped cream.

=★ Floating Island=

1 qt. milk
3 eggs
4 or 5 tablespns. sugar
flavoring

Beat whites of eggs stiff with half the sugar, flavor, drop by spoonsfuls on to hot (not boiling) milk; when puffed a little, turn with silver fork, remove with skimmer or wire spoon when well heated through. Turn milk into double boiler, add yolks and sugar, cook, strain, cool. When cold, flavor and turn into large dish or several glasses; lay puffs on top and dot with jelly or some confection, or sprinkle with chopped candied cherries. A few fresh rose leaves scattered over are not unsuitable.

=★ Floating Island No. 2=

1 pt. milk
3 eggs
¼ cup sugar
½ glass jam or jelly

Make boiled custard of yolks, sugar and milk; when cold, flavor or not and turn into glass dish. Beat whites of eggs to stiff froth and beat in any desired jam or jelly. Beat until very firm, drop on to custard. Serve with cake or wafers.

Raspberry jelly or jam with 1 tablespn. currant jelly makes a nice combination for flavor. The dish may be lined with lady fingers or slices of sponge cake before custard is poured in. Water may be used instead of milk for the custard.

=Custard Apple Pudding--Good Sabbath Dessert=

Cook without paring 3 medium sized apples in as little water as possible; press through sieve, add 2 tablespns. butter, ¼-½ cup sugar and the yolks of 3 eggs beaten with ¼ cup sugar, with 1 pt. of milk and ½ teaspn. of vanilla or a few drops of lemon extract; bake in moderate oven until creamy, cover with meringue of whites of eggs beaten with 1 tablespn. of sugar; dust with powdered or granulated sugar and brown delicately. Serve cold.

=Orange Pudding=

1 qt. milk
1 cup sugar
4 level tablespns. corn starch
2 or 3 eggs
4 large oranges
salt
1 tablespn. powdered sugar

Heat ¾ of milk with ⅓ of sugar to boiling and stir in slowly corn starch which has been blended with the remaining cup of milk, boil up well and cook in double boiler for 10 m., then add yolks of eggs which have been beaten with ⅓ the cup of sugar; when well heated through, remove from fire and cool. Grate rind from one orange and mix with a little of the remaining sugar; prepare orange pulp according to directions on p. 42, and put into glass dish or individual glasses and sprinkle with remaining sugar; when custard is cold turn it over the oranges, and just the last thing before serving sprinkle the peel over the custard and pile on it in spoonfuls (or put on with pastry tube) the whites of the eggs beaten stiff with a speck of salt and the powdered sugar; Serve at once.

Sprinkle meringue with cocoanut sometimes, or decorate with leaves of angelica or diamonds of citron. The custard may be delicately flavored with vanilla. Other fruits may be used.

=Banana Pudding=