Chapter XI: Part 11

Same as orange pudding, using 3 tablespns. cornstarch only. Pour unflavored custard over sliced bananas warm, so that the custard will be flavored with the banana.

=Hattie’s Prune Dessert=

Stew 1 lb. nice large California prunes in as little water as possible; drain, remove the stones and chop the prunes, not too fine. Beat the whites of 3 eggs to a stiff froth with a little salt and ¼ cup of sugar. (Be sure to use the sugar in the eggs instead of in the prunes.) Chop prunes in lightly, bake in pudding dish or brick shaped granite pan in slow oven until egg is set, about 20 m. Serve cold with plain or whipped cream. Almond cream flavored with vanilla is nice.

=Prune Soufflé=

Stew 28 prunes in as little water as possible; drain, rub through colander. Add the whites of 4 eggs stiffly-beaten with 4 to 6 tablespns. sugar, set in pan of water, bake slowly until set. Serve with egg cream or custard sauce or whipped cream.

=Fruit Whips=

=Dried Apple=--2 cups sifted, stewed, dried apples (stewed in small quantity of water), ½-1 cup sugar, 1 tablespn. lemon juice if 1 cup of sugar is used, whites of 2-4 eggs. Beat all together until light and spongy, heap in glass dish. Serve cold with or without custard sauce or cream. Dried peaches, apricots and prunes may be used the same.

Use only 2 tablespns. of sugar for each cup of prunes.

=Banana=--White of 1 egg, ¼ cup sugar, 1 teaspn. lemon juice, 1 cup banana pulp. Nice on cake.

=Cranberry=--½ cup thick, sweetened, cooked pulp to white of 1 egg.

Whips must be beaten until they hold their shape. They are nice served on bread puddings, custards and other desserts, instead of a meringue or a sauce.

The rule for fruit whips is, 1 cup of fresh or stewed fruit pulp to the white of each egg, sugar to suit the fruit, and a little lemon juice with sweet fruits; but the proportion of fruit often needs to be varied.

Fresh pears and peaches may be used by rubbing through the colander or mashing well.

=★ Jelly Whips, or Mary’s Desserts=

Quince--1 glass of quince jelly, whites of 3 eggs; beat jelly a little, and whites very stiff and dry; combine the two and beat together until stiff. Make custard of 1 pt. of milk, yolks of 3 eggs, 2 tablespns. sugar; when cold put into glasses with whip on top. Sterilized cream may be used instead of custard, or whip may be put into glass first and whipped cream piled on top of that. Serve with crackers or cake.

Other jellies may be used the same.

=Brother Fulton’s Strawberry Fluff=

whites 2 eggs
¾ cup sugar
1 pt. strawberries

Mash berries with sugar and add to unbeaten whites in deep cake bowl; beat with egg or batter whip until the mixture will stand alone, very light and fluffy. Serve in glasses with cake or wafers, or as meringue, garnish, or sauce for other desserts. Strawberry fluff makes a nice garnish for strawberry shortcake. Raspberries and other fruits may be used.

=Strawberries and Cream Whip=

1 pt. ice cold cream
½ cup sugar
½ cup mashed fresh strawberries

Add sugar and berries to cream, whip as for whipped cream and serve in sherbet glasses.

=Apple Cream=

Pare, quarter, core and steam 12 tart apples, rub through colander, cool, add 1 cup sugar and whites of 2 eggs, beat until white and foamy; heap in cold glass dish. Garnish with chopped candied cherries, bits of jelly or with citron or angelica. Serve very cold.

=Rose Apple Cream=

Steam red skinned apples without paring for above recipe. Pile on glass dessert plate and surround with whipped cream roses flavored delicately with extract of rose.

=Lemon Snow Pudding=

2-2¼ tablespns. lemon juice
1 cup water
1¼ tablespn. corn starch
½ cup sugar
white of 1 egg

Heat sugar and water to boiling, stir in the corn starch blended with water, boil up, add lemon juice and pour gradually, beating, over the stiffly-beaten whites of eggs. Beat well and pour into molds or cups, cool. Serve with custard or red sauce or cream.

Pudding may be garnished with halves of candied cherries.

=Birds’ Nest Pudding=

Pare and core 6 or 8 tart apples. Steam until nearly tender. Set in oiled pudding dish and cover with the following

_Crust_--

1 pt. milk
2 tablespns. butter or oil
4 tablespns. flour
4 eggs

Cream butter and flour, pour boiling milk over, cook 5 m.; remove from fire and add yolks of eggs. When cold, chop in the stiffly-beaten whites of the eggs, turn over apples and bake in a slow or moderate oven about ½ hour or until done. The success of the pudding depends upon the slow baking. Serve at once with hard, creamy or any suitable sauce, or with sweetened sterilized cream. Do not sweeten the apples or batter. With some flours and some measurements, ½-1 tablespn. more of flour will be required.

=Sponge Apple Pudding=

Fill pudding dish half full of quartered sour apples that have been steamed until tender. Fill dish with a sponge cake batter and bake until well done. Serve with custard, almond, cream or other sauce. May use peaches sprinkled with sugar instead of apples, with thin meringue on cake and no sauce.

=Lemon Soufflé Pudding--Unequaled=

¼ cup butter
½ cup flour
1½ cup milk
grated rind of 1 lemon
3 tablespns. lemon juice
3 eggs
¼ cup sugar
salt

Cream butter and flour and pour the boiling milk over; cook until thick; add lemon juice and rind and yolks of eggs beaten with the sugar; cool a little, chop in whites of eggs beaten to a stiff froth with salt; bake in buttered mold in pan of water in moderate oven until egg is set, about 30 m. Serve with foamy or fruit Sabayon sauce, fruit syrup or egg cream sauce.--_Boston Cooking School Magazine._

=Cream Sponge Pudding=

4-5 tablespns. corn starch (according to quality)
1 qt. milk
2 eggs
½ cup sugar or none
salt

Thicken boiling milk and sugar (if used) with corn starch stirred smooth with some of the cold milk, boil 3-5 m.; add beaten yolks of eggs, beat well and pour over stiffly-beaten whites, turn into wet molds or cups. Serve with fruit or other sauce if not sweetened, or if sweet with cream.

=Fruit Juice Mold=

1 cup rich fruit juice
1 cup water
sugar
salt
4 level tablespns. corn starch
whites of 2-3 eggs

Heat juice, sugar, salt and water to boiling; stir in corn starch blended with cold water; boil well, pour over stiff whites of eggs, beating; mold. Serve with custard or whipped cream flavored with strawberry, orange, lemon or vanilla or not flavored at all, as suitable.

=Snow Blanc Mange--No Milk=

1 pt. boiling water
6 level tablespns. corn starch
¼ cup cold water
⅞ cup sugar
whites 3 or 4 eggs
½-¾ teaspn. vanilla with or without a few drops almond extract

Thicken boiling water and sugar with corn starch blended with cold water; boil well, pour over the stiffly-beaten whites of the eggs, beating, add flavoring and turn into wet mold. Serve with custard of yolks of eggs flavored with vanilla or a few drops of lemon extract.

Blanc Mange may be garnished with small dice or diamonds of citron.

=Flour Blanc Mange=

1 pt. milk
2 tablespns. flour
1 egg
salt

Stir flour blended with part of the milk into remainder of milk when boiling; cook 10-20 m. in double boiler; add egg slightly beaten, heat a moment and turn into cups dipped in cold water; serve cold with any desired dressing. In making a larger quantity, use a slightly larger proportion of flour.

=Rice Flour Pudding=

4 tablespns. rice flour
1 cup cold milk
1 qt. boiling milk
1 tablespn. butter
2 eggs
¾-1 cup sugar
flavoring
salt

Add sugar to boiling milk and stir in the flour blended with the cold milk; boil 5 m.; add butter, beaten eggs and salt; bake 20 m. or until firm. Serve with strawberry or blueberry sauce or with cream. Butter may be omitted.

=Corn Starch Meringue=

1 qt. milk
2 tablespns. corn starch
6 tablespns. sugar
3 eggs
flavoring

Heat milk and 4 tablespns. of sugar to boiling; stir in corn starch blended with cold milk; boil; add the yolks of eggs, flavor, turn into serving dish; cover at once with whites of eggs beaten with 2 tablespns. of sugar; tint delicately on top grate of oven. Serve cold. The meringue may be sprinkled with grated cocoanut while warm. May use 1 tablespn. more of corn starch and lay drained canned peaches on top of pudding before putting on meringue. Other fruits, jellies or jams may be used.

=Sea Foam--Sea Moss=

Pour hot Irish Moss Blanc Mange, p. 308, over stiffly-beaten whites of eggs. Flavor with almond, orange flower water or other flavoring. Mold. Serve with anything suitable for Irish Moss Blanc Mange.

=Eva’s Tapioca Cream--none better=

4 tablespns. minute, pearl or flake tapioca
(3 only of cassava or manioca)
1 scant cup of warm water
1 qt. milk
1 cup sugar
3 eggs
1 teaspn. vanilla
salt

Soak tapioca in water (pearl or flake 2 hrs., minute or manioca 10 m.) and cook with milk and sugar in double boiler until transparent; add beaten yolks, stir for a moment, remove from fire, add vanilla and pour into serving dish, cover with the whites of eggs beaten with 1-1½ tablespn. sugar. Tint on top grate of oven. Serve cold.

=Tapioca Cream--in glasses=

2 tablespns. tapioca
scant cup water
1 qt. milk
3 eggs
½-1 cup sugar
flavoring
salt

Soak tapioca in water, cook in the milk with half the sugar in double boiler until clear; add beaten yolks of eggs, remove from fire and while hot or when nearly cold pour over whites which have been beaten with the remaining sugar; flavor and serve in glasses.

Beaten whites may be chopped into cold custard just before serving, or, they may be served on top of it.

=Water Tapioca Pudding--Excellent=

6 tablespns. tapioca
5 cups water
4 eggs
1 cup sugar
flavoring

Soak tapioca in 1 cup of the water, cook in remainder with sugar until transparent, add beaten yolks (it is better to reserve a spoonful of sugar to beat with the yolks), flavor and pour into pudding dish. Meringue with whites of eggs beaten with 1-2 tablespns. of sugar, flavored or not. Lemon juice or other fruit juices may replace some of the water for variety. Stewed or steamed raisins may be sprinkled over the pudding before the meringue is put on, but the plain pudding is good enough.

=Molded Tapioca Pudding--Fine=

½ cup minute tapioca
2 cups milk
1-1⅓ cup water
½ cup sugar
2 eggs
a few drops of lemon extract
¾ teaspn. vanilla

Pour a good quantity of warm water over tapioca, soak 10 m., drain and put to cooking with milk, water and sugar; cook until perfectly transparent, stir in beaten yolks of eggs, remove from fire, add flavoring, chop in the whites of eggs beaten with 1 tablespn. of sugar; turn into wet mold or cups. Serve plain, garnished with nuts or jelly, or with nut or dairy cream, custard, or some fruit whip or egg cream.

=★ Cottage Pudding--Eggs=

Take 1 egg and ½ cup of sugar to each cup of milk in universal crust. Bake in any desired shape and serve with lemon or other sauce.

The sugar may be omitted for some sauces. A different pudding may be made by steaming instead of baking.

=Steamed Fruit Pudding=

To ingredients for universal crust add 1 or 2 tablespns. of sugar (white or brown) and 1 or 2 eggs for each cup of liquid--milk or water, and flour for a thick batter. When light, mix in carefully floured fresh blueberries, blackberries, raspberries, cranberries, cherries or sliced peaches; dried blueberries, cherries, raisins or currants; or drained canned cherries. Steam in well oiled molds or cups--cups ¾ hour, mold 1 hour. Serve with sauce suitable for the fruit.

The batter for Washington cake may be used sometimes.

=★ Quaker Pudding=

6 eggs
9 or 10 tablespns. pastry flour
1 qt. milk

Beat all together. Bake in moderate oven. Serve with sauce.

=Batter Pudding=

4 eggs
1½ cup sifted flour
salt
1 pt. milk

Beat eggs for 3 m.; add the milk and pour on to flour gradually, beating. Turn into well oiled mold with cover and steam or boil 1½ hr. Serve with suitable sauce.

=Cocoanut Rice Pudding=

3 pts. milk
⅓ cup rice
1 cup sugar
4 eggs
1½ cup grated cocoanut
1 teaspn. vanilla
salt

Cook rice in milk until very soft, cool; beat 2 whole eggs and the yolks of the other 2 with the sugar, cocoanut and salt and add with the vanilla to the rice. Turn into pudding dish and bake in moderate oven until eggs are set. Cover with a meringue of the remaining whites of eggs and 1 or 2 tablespns. of sugar. Tint delicately in oven. Serve warm or cold.

Grind desiccated cocoanut when using that instead of fresh. 1-1¼ cup of cold boiled rice may be used. Vanilla maybe omitted.

=Rice Custard Pudding=

Same as above with cocoanut omitted. 1 cup of raisins, whole or chopped, may be cooked with the rice sometimes.

=Rice Pudding--Lemon Meringue=

1 cup boiled rice
1 good pt. of milk
2 eggs
1 cup sugar
2-2½ tablespns. lemon juice

Pour hot milk over rice in pudding dish. Beat yolks of eggs with ⅓ of the sugar flavored with oil of lemon, as on p. 27, and add to rice and milk. Bake in slow oven until creamy; beat whites of eggs stiff, add sugar and lemon juice, drop by spoonfuls on pudding and brown delicately.

=Sweet Potato Mold=

2 lbs. potatoes
½ cup butter
½ cup sugar
5 eggs
flavoring
1 pt. thin cream

Boil and mash potatoes, add butter while warm, beat well; beat eggs with sugar and add to mixture; then flavoring, Vanilla or lemon, and cream. Bake in pudding mold in moderate oven. Serve with sauce or cream.

=Dainty Dessert=

Bake rose flavored sponge cake in flat pan, cut in squares and serve with Imperial Raspberry Cream, p. 307.

=Cottage Cheese and Cake=

Spread creamy, unseasoned, sweetened cottage cheese over sponge cake, cut into squares and serve with whipped cream. Molasses or Washington cake may be used.

=Molasses Cake with Whipped Cream=

Serve fresh, warm, molasses cake with sweetened whipped cream flavored with vanilla.

=Molded Apples=

Grind (not too fine) tart apples, put at once into boiling syrup of equal quantities of sugar and water, just enough to cook apples and leave dry. Do not stir. When thick, turn into mold to cool; unmold and serve with boiled custard or with unsweetened whipped cream.

=Apple Dessert=

Stew nice, tart apples in quarters, in just enough water without sugar to cook them, or, steam them; serve cold with plain sweetened egg cream or boiled custard. Apples may be pared, cored and steamed.

PUDDING SAUCES

“The pudding is nice and the sauce is nice, but the tart of the lemon destroys the flavor of the fig,” was the kindly criticism which my fig pudding with lemon sauce received from one of the ladies of the class in the junior days of my public work.

To combine desserts and sauces properly requires true artistic skill. As a rule, a rich sauce should be served with a plain pudding and a simpler or neutral sauce with a richer pudding, or with one having a characteristic or delicate flavor. Cream--almond, Brazil nut, cocoanut or dairy is the only thing that will develop the flavor of some desserts, while some puddings are too good to be spoiled with any sauce.

=★ Creamy (Apple Dumpling) Sauce=

½ cup butter
1 cup sugar
½ cup milk
1 teaspn. vanilla

Cream butter and sugar, add milk gradually, stirring; set over hot water and stir until just smooth, no longer. The sauce is not intended to be hot. Add vanilla and serve at once.

If the sauce should stand and separate, heat carefully again before serving. Water may be used in place of milk, or lemon juice and water in equal quantities, with lemon flavor, or fruit juices for cottage or plain steamed puddings. Orange juice with the flavor of the rind and vanilla makes a pleasing combination. The sauce is sometimes made with cream and sometimes with ¼ cup each of cream and fruit juice.

=Strawberry or Raspberry Sauce=

Add 1 cup mashed, drained, canned or fresh strawberries or raspberries to above sauce just before serving.

=★ Foamy Sauce=

½ cup butter
1 cup sugar
1 teaspn. vanilla
2 tablespns. fruit juice
¼ cup boiling water
white of 1 egg

Cream butter and sugar, add vanilla and fruit juice. Just before serving, add gradually the boiling water, and pour over the stiffly-beaten white of egg; beat until foamy. Vanilla may be omitted. Grape juice gives a lavender color.

=Hard Sauce=

¼ cup butter
1 cup sugar, powdered or granulated
flavoring

Cream butter, add sugar gradually. When sauce is smooth and creamy, add flavoring. Pile on glass or other pretty dish, set in cold place to harden.

=Variations of Hard Sauce=

_a._ Flavor with fine ground coriander seed, or very delicately with powdered anise seed.

_b._ Beat 1 tablespn. cream with butter and sugar.

_c._ Add unbeaten white of 1 egg and beat 5 m. more.

_d._ Add unbeaten yolk of egg and beat.

_e._ Add 1 egg, yolk and white beaten separately.

_f._ Add gradually 1 or 2 stiffly-beaten whites of eggs, beat till frothy.

_g._ Add 2 tablespns. boiling water.

_h._ Flavor sugar with oil of lemon and add 1-1¼ tablespn. lemon juice.

_i._ Add 2 tablespns. raspberry, grape or any desired fruit juice, sauce or jelly.

_j._ Add 2 tablespns. any fruit juice and ½ tablespn. lemon juice.

_k._ Flavor sugar with oil of orange, add 2 tablespns. orange juice and ½-1 teaspn. vanilla.

_l._ Add 2 tablespns. very strong cereal coffee with 1 teaspn. vanilla.

_m._ Add 1 cup fine grated cocoanut and if desired, 2 eggs, whites and yolks beaten separately.

_n._ Add ¼-½ tablespn. lemon juice, and one at a time, beating well, 10 or 12 large ripe strawberries.

_o._ Add 1 egg and beat; beat in 1 cup fresh crushed ripe strawberries--Annie’s sauce.

_p._ Use raspberries in place of strawberries in “_o._”

_q._ Add ½ cup cream, whipped to either “_o._” or “_p._”

_r._ Add fine ground dates or steamed figs.

_s._ Use 1 cup fine rolled maple sugar instead of white, with or without beaten white of 1 or 2 eggs.

=★ Variegated Hard Sauce=

¼-½ cup butter
1 cup sugar
white of 1 egg
yolk of 1 egg
pink fruit color

Cream butter and sugar, add beaten white of egg, divide into 3 parts, flavor one part with vanilla, add yolk of egg to another with 2 or 3 drops of lemon extract and put the fruit color with a drop or two of rose into the third part; oil a brick shaped mold and press the sauce into it in layers, set in a cold place to harden. When firm, dip mold quickly into hot water, turn sauce on a platter or flat dish and let stand in a cold place until the outside is again hardened. Cut in slices with hot knife and lay a slice on each serving of pudding.

Saffron may be used to color yellow, green and other colors may be used, and strawberry flavoring instead of rose sometimes. Maple hard sauce might be used for one layer.

=Hard Sauce of Cooking Oil=

¼-½ cup oil
1 cup sugar
salt
1 white of egg
flavoring

Beat oil sugar and salt together until light and creamy; add flavoring and stiffly-beaten white of egg, set in cool place to harden.

Soft or melted cocoanut butter may be used the same.

=Plain Lemon Sauce=

1 cup water
¾-1 cup sugar flavored with oil of lemon
2½-3 tablespns. lemon juice
¾-1 tablespn. corn starch

Heat sugar and water to boiling, add corn starch blended with cold water, boil, remove from fire, add lemon juice and a trifle of salt.

=Lemon Sauce--Egg=

1 cup water
½-⅔ cup sugar flavored with oil of lemon
⅔-1 tablespn. corn starch
yolk of 1 egg
1½-2 tablespns. lemon juice
a trifle of salt

Boil sugar and water, thicken with corn starch blended with water, boil, add yolk, stir well but do not boil; add lemon juice and salt. One yolk is sufficient for twice the quantity of sauce.

=Starchless Lemon Sauce=

¾ cup sugar flavored with oil of lemon
yolks of 2 eggs and white of 1
2-3 tablespns. lemon juice
1 cup water

Beat sugar, eggs and lemon juice together; add hot, not boiling, water gradually, cook stirring in double boiler till creamy. Set at once into cold water. Add a trifle of salt.

=Cream Lemon Sauce=

Add, beating well, 2-4 tablespns. of cream--sweet or sour, to each cup of liquid in any of the recipes for lemon sauce. When sweet cream is used it may be cooked with the other ingredients.

=Orange Sauce=

The same as lemon sauce with egg, using 4 tablespns. orange and ½ tablespn. lemon juice with a scant cup of water. Add cream for Cream Orange Sauce.

=★ Orange Syrup Sauce=

Flavor 1 cup of granulated sugar with the lightly scored rind of 4 or 5 oranges, add the juice of the oranges (1 cupful) and let the syrup just boil up; strain and add a trifle of salt. For plum pudding add also ½-1 teaspn. vanilla.

=Lemon Raisin Sauce=

1 cup molasses
1 cup hot water
2-2½ tablespns. lemon juice, grated rind if desired
1 cup chopped seeded raisins
2 tablespns. butter
1 tablespn. corn starch
a little milk

Cook raisins 20 m.; drain and measure the water for the sauce. Mix molasses, water and raisins and heat to boiling; stir in corn starch blended with milk; boil up well, add butter and lemon juice and serve.

=Raisin Sauce=

½ cup sugar
1 pound seedless raisins

Stew raisins ½ hr. or until tender, add sugar and cook to a thin syrup. Serve over boiled rice with cream. If desired, nut or dairy cream or butter may be added to the sauce.

=Fig Sauce=

Grind figs fine through food cutter, simmer in small quantity of water ½ hr. or until soft, add a little sugar and simmer again, leave just a little liquid. Nut or dairy cream or butter may be added, or the cereal or dessert may be served with both fig sauce and cream.

=Date Sauce=

Stew dates 10 m. in small quantity of water, rub through colander; serve rather thick. The date may be flavored delicately with anise.

Cream, with vanilla, lemon, rose or almond flavor, coriander or anise may be added to the date pulp.

=Prune Sauce=

Rich prune juice is nice with blanc mange, cottage pudding and similar desserts. Stewed prunes may be rubbed through the colander and their juice added for sauce, with or without orange or vanilla flavoring. The thick pulp may be added to whipped cream, a little at a time, beating, for Prune Whipped Cream Sauce.

=Peach Sauce=

Mix ¼ cup sugar and a level tablespn. corn starch. Pour on gradually 1 cup boiling water; boil 5 m., stirring; add 1 tablespn. lemon juice, 1 of butter and a cup of peaches which have been pared, mashed and rubbed through a fine sieve; bring just to boiling point and serve.

Nice with cottage pudding and popovers. Canned or dried peaches may be used with the thin juice of the peach instead of water; then no additional sugar will be required.

=Pineapple Sauce=

Beat whites of 2 eggs, add powdered sugar till creamy; then add 3 tablespns. cream and 1 cup grated pineapple; serve with Irish moss or gelatine blanc mange.

=Cranberry Sauce=

Boil ½-¾ cup sugar and ½ cup water 5 m., add 1 cup cranberry juice and boil again. Thicken with 1 teaspn. corn starch, add a few drops lemon extract and 1 teaspn. melted butter. Strawberry or rose extract may be used instead of lemon.

=Fruit Sabayon Sauce=

½ cup grape, black raspberry or other fruit juice
¼-½ cup sugar
1 teaspn. lemon juice
1 egg
⅓-½ cup sugar

Heat juice, the first sugar and lemon juice nearly to boiling; pour, stirring, over egg (in double boiler) which has been beaten with the last sugar. Cook, stirring, a moment or two, to just thicken but not to curdle the egg; serve hot or beat until cold. ¼ cup cream--whipped, may be added.

=★ Jelly Meringue Sauce=

Beat white of egg stiff, then beat in gradually any desired jelly. 1-1½ tablespn. powdered sugar may be added to the egg before the jelly, and 2 tablespns. cream, plain or whipped. This sauce will keep on ice for several hours.

=Cream, White, and Foamy White Sauces=

=Cream=--

1½ cup water
½ cup sugar
½ cup cream
1 tablespn. flour
1 teaspn. vanilla
salt

Mix flour and sugar, pour boiling water over stirring, boil up well, add cream and a trifle of salt, remove from fire and stir in vanilla. For pineapple sago or tapioca, flavor sauce delicately with rose.

=White=--Use milk in place of water. Serve plain, or flavor with orange, almond or lemon, and vanilla.

2 tablespns. of butter or the yolk of an egg may be used with a half cup more of milk instead of the ½ cup of cream.

=Foamy White=--Pour hot white sauce slowly, stirring, over whites of 2 eggs, stiffly-beaten with half the sugar.

=Cocoanut Sauce=

Steep, not boil, 2 tablespns. cocoanut in 1 pt. of milk for 20 m., strain and use milk in white or foamy white sauce.

=Banana Cream Sauce=

Heat cream and sugar nearly to boiling in double boiler. Remove from fire, add fine diced bananas and serve at once. A little vanilla may be added. Serve over popovers, molded farina, rice or plain tapioca pudding.

=Cold Cream Sauce=

1 egg
½ cup sugar, granulated or powdered
½ cup cream
⅓ cup milk
½ teaspn. vanilla

Put ingredients all together and beat until thick as whipped cream.

=Whipped Cream Sauce=

1 cup cream
½ cup sugar
½-1 teaspn. vanilla
white of 1 egg

Whip cream until quite stiff, add sugar and vanilla, finish whipping, chop in stiffly-beaten white of egg. May beat fresh fruit or fruit jelly into white before adding to cream.

=Strawberry Cream Sauce=

½ pt. cream
½ cup sugar
1½ cup mashed strawberries
white of 1 egg

Whip cream, add half the sugar, berries, and white of egg stiffly-beaten with remainder of sugar.

=Creamy Sauce of Cooking Oil=

½ cup cooking oil
¼ cup cream
½ cup sugar flavored with oil of lemon
2-2½ tablespns. lemon juice

Beat the oil and sugar to a thick cream; when very light add cream a little at a time, stir over boiling water if necessary to make the sauce smooth and creamy, add lemon and serve.

=Lemon Cream Sauce--Sour Cream=

1 pt. sour cream
2½ tablespns. lemon juice
¾-1 cup sugar flavored with oil of lemon

Beat all together until very light.

=Sauce Antique--Sour Cream=

1 cup sour cream
¼-⅓ cup sugar
a few drops almond extract
½ teaspn. vanilla

Beat cream and sugar together until light and add flavoring.

=Egg Cream or Emergency Sauce=

2 eggs
⅓ cup sugar
1 tablespn. cream
½ teaspn. vanilla or a few drops lemon extract
or 1 or 2 drops of rose

Beat whites stiff with a trifle of salt, add sugar, beat until smooth; chop in lightly, yolks, cream and flavoring. Do not let stand. Nice for plum and other puddings.

=Orange Egg Cream Sauce=

2 eggs
⅓ cup sugar
4 tablespns. orange juice
¼ cup cream

Beat whites of eggs stiff, add orange flavored sugar, or use grated rind of orange, beat; then chop in yolks, orange juice and whipped cream.

Nice for fig, apple tapioca and other puddings.

=Almond Cream Sauce=

2 tablespns. almond butter
3-4 tablespns. sugar
1¼-1½ cup boiling water
salt
1 tablespn. orange flower water or a few drops of almond extract
with or without ⅓ teaspn. vanilla

Blend butter, sugar and salt; add water slowly, boil up well, remove from fire and add flavoring. Serve hot or cold. 1 teaspn. flour and a little more water may be used.

=Grape and Almond Sauce=

2 level tablespns. almond butter
⅔ cup rich grape juice
2 tablespns. sugar
2 tablespns. lemon juice
½ cup water

Blend almond butter and water, add sugar, bring to boiling point, remove from fire and add lemon and grape juice.

The sauce may be made thinner.

=Almond Whipped Cream=

Rub 2 tablespns. almond butter smooth with 3 tablespns. water and chop lightly into the white of an egg that has been beaten to a stiff froth with 1 tablespn. of sugar.

=Almond Cream for Puddings or Cereals=

2 teaspns. flour
1 cup water
2 tablespns. almond butter
little salt
¾ cup distilled water

Heat 1 cup of water to boiling and thicken with the flour blended with cold water; rub almond butter smooth with salt and distilled water; add the thickened water, beat well, serve cold.

=Custard Sauce=

1 pt. milk
yolk of 3 eggs
2-3 tablespns. sugar
½ teaspn. vanilla, or a few drops of almond extract

Cook all together in inner cup of double boiler until mixture will coat the back of a spoon. Remove at once from fire and set in pan of cold water.

For plum pudding, the custard may be flavored with orange and vanilla.

=Maple Syrup Sauce=

Boil ½ cup maple syrup with ¼ cup water (or if syrup is thin, ¾ cup syrup and no water) until it threads. Add gradually, beating, the stiffly-beaten whites of 2 eggs and ½ cup cream.

For some desserts, add 1 teaspn. lemon juice.

=Maple Sugar Sauce=

½ lb. of grated maple sugar, 1 cup milk or thin cream, salt. Simmer together a few minutes, stirring often.

=Molasses Sauces=

=Cream=--1 cup molasses, ½ cup cream. Whip cream, heat molasses and pour over it, beating. Serve at once.

=Butter=--1 cup molasses, ¼ cup butter, boil 5 m.

=Lemon Juice=--

1 cup molasses
1 tablespn. lemon juice
1 tablespn. butter
salt

Boil 10 m.

Molasses sauces are nice with rice, bread and puff omelets and steamed or cottage puddings.

=★ Plain Pudding Sauce=

Rub to a cream ¼ cup butter (1 tablespn. would do) and 1 cup brown or granulated sugar; add 1 tablespn. flour, pour on gradually 1¼ cup boiling water; boil 5 m., stirring; flavor with vanilla, or add 1 tablespn. lemon juice.

=Rose Sauce=

Boil to a thin syrup 1 pt. of water and 1½ cup of sugar, add a very little salt, a trifle of red fruit color and 1-3 drops of extract of rose with or without 1 or 2 tablespns. of lemon juice.

Serve with snow pudding or blanc mange.

For =Red Sauce=, slice a rich red beet into the water, let stand 15-20 m. in a hot place without boiling, strain, add sugar and at the last, lemon or vanilla flavoring or both, with lemon juice.

VEGETABLE GELATINE

In the seaweed, Agar Agar, which comes from the rocky coasts of the East India islands, we have a most delightful vegetable gelatine. Besides being clean and pure and sweet, it is inexpensive. An ounce of Agar Agar will solidify from two to four times as much liquid as an ounce of animal gelatine. The method of its use is very simple.

Directions

Pour water that feels quite hot to the finger over the gelatine and let it stand covered in a warm place for an hour or longer. When ready to use, drain and to the hot water drained off add sufficient boiling water to make 4 cups (1 qt.) for each ounce of gelatine. Pour over gelatine and cook (taking care that it does not boil over) in covered vessel until clear, which will be in not over 2 or three minutes if the gelatine was well soaked.

For fruit juices and nearly all liquids, 1 oz. is sufficient for 16 cups (4 qts.), including the water in which it was boiled. The exceptions will be noted in the recipes. This proportion makes that delicate, quaking jelly always so desirable.

In warm weather a little more gelatine may be required, and the proportions vary slightly with different qualities of gelatine.

Secrets of Success

Keep cooked gelatine warm by setting dish in hot water (may be cooked in inner cup of double boiler, then set into outer boiler) until ready to use.

Leave molds quite wet. Set in cold room or on ice or in ice water. When cold surroundings are not obtainable, use a smaller proportion of liquid. Do not unmold until just before serving time.

If for any reason gelatine becomes solidified or partly so after boiling, before molding, boil it up again as nothing less than boiling heat will make it smooth.

When the gelatine is to be cooked in stock or milk, do not have water for soaking quite so hot.

Unless a very transparent jelly is desired, straining after cooking is unnecessary with a good quality of gelatine. The very cheapest quality may require several strainings but I question the economy of its use. Strain, if at all, through a double thickness of cheese cloth (wrung out of hot water) into a hot vessel.

Pour cooked gelatine into liquid all at once, stir just enough to mix well, and turn immediately into molds. Do not stir while cooling.

For freezing, use ⅓-½ less of gelatine and ⅓ more of sugar in recipes.

To unmold jelly, run a thin bladed knife around the edge carefully, when necessary; turn the dish on which it is to be served over it and invert quickly; shake gently. If the mold was not drained too much, there will be no necessity for using a warm, wet cloth or warm water to loosen jelly.

Use jellies with fresh pineapple the day they are prepared.

When whipped cream is used, add all or a part of the sugar to it before mixing it with the other ingredients.

The whites of the eggs must be beaten with all or nearly all of the sugar of the recipe to combine well.

If directions are followed carefully, vegetable gelatine desserts will be found among the easiest to prepare, as well as very delightful.

The recipes are all for Agar Agar or gelatine in bulk.

In each recipe, the quantity of water in which the gelatine is to be cooked immediately follows it.

Fruit Jellies

The simplest and most desirable of gelatine desserts are the molds made of fruit juices, either of one variety alone, or of harmonious combinations such as red raspberry and currant, strawberry and currant, strawberry and pineapple, and grape and peach (¼ grape and ¾ peach). Cherry, cranberry, gooseberry, apricot and orange are among the many juices suitable for jellies.

The fruit itself cut fine may sometimes be used in connection with the juice, pineapple especially.

The addition of lemon juice gives character to nearly all fruits. Add water and sugar to make not too rich.

Jellies may be served plain, with fruit juices, or with whipped cream or custard; or with egg or whipped cream sauce.

When obtainable, the fruit and leaves of the fruit used in the jelly make suitable decorations.

_Proportions_--

¼ oz. gelatine
1 cup water
3 cups fruit juice

The water is that in which the gelatine is to be cooked. Prepare the juice, cook the gelatine (after soaking) and pour it, _all at once_, into the juice. Stir just enough to mix well and pour into molds. This quantity will make about 12 good sized individual molds.

=Delicate Lemon Jelly=

¼ oz. gelatine
1 cup water
½ cup lemon juice
large ¾ cup sugar
2½ cups water

=Fruit and Mint Jelly=

Make delicate lemon jelly with 1 cup of sugar. Pour some of it into the bottom of a mold, keeping the remainder hot. When cold, but hardly beginning to set, drop small pieces of grape fruit pulp into it and sprinkle with shredded fresh mint. Cover with more jelly. Next, place a layer of slices of red skinned apples around the edge with another sprinkling of mint. Have the next layer of green skinned apples, and finally cover with jelly. Follow general directions for cooling and unmolding. Other fruits may be used.

=Beets in Jelly=

Layers of sliced or diced boiled red beets may be molded with lemon jelly with pleasing effect.

=Orange Jelly=

¼ oz. gelatine
1 cup water
½ cup lemon juice
1½ cup orange juice
1 cup water flavored with rind of orange
½-⅔ cup of sugar

Heat sugar and water together until sugar is dissolved. The orange pulp need not be strained out of the juice.

=Orange or Lemon Jelly with Strawberries=

Press ripe whole, or pieces of strawberries into jelly quickly when just cold and beginning to set slightly. Serve with whipped cream garnished with slices of berries. Red raspberries may be used instead of strawberries.

=Jelly in Orange Cups=

Orange jelly with or without fruit may be molded in cups the size of orange cups, transferred to them at serving time and finished with a meringue or a fluff or with whipped cream.

=★ Wedding Breakfast Salad=

⅛ oz. gelatine
½ cup water
½ cup pineapple juice
⅓ cup lemon juice
⅔ cup water
⅔-1 cup sugar
2 small oranges
2-3 bananas
1 cup very dry shredded pineapple

Heat the sugar and water together, remove from fire, add the lemon and pineapple juice and gelatine; then the fruit which has been cut into small pieces. Put into molds and set on ice. Use the day it is made. Serve plain or with whipped cream.

I once saw this salad served with two orange cups tied together with baby ribbon the color of the bride’s dress, having the whipped cream piled in one cup and the jelly cut into cubes in the other.

Of course the jelly should be cut just before serving.

=Red Jelly with Fruit=

¼ oz. gelatine
1 cup water
scant 3 cups cranberry juice
¾-1 cup sugar
4-6 drops lemon extract

Stew berries in an equal quantity of water and strain for juice. Pour half of liquid into mold. Let it set slightly, keeping the remaining half hot. Cover with shredded or cut fruit (oranges, bananas, pineapple, well drained canned pears or peaches) and pour remainder of liquid over. Allow jelly to become very firm. Serve with garnish of whipped cream or rich meringue flavored with lemon or rose. Dark red cherry and lemon juice make a most delightful jelly without the flavorings.

=★ Orange Garnish for Salad or Cold Entrée=

Cut a small hole in one end of as many oranges as desired. Carefully scoop out the pulp, leaving the rinds whole. Soak in cold water an hour or more. Drain and wipe dry on the inside, then leave in cold place until well dried.

Make a jelly in the proportion of--

¼ oz. gelatine
1 cup water
1⅓ cup cranberry juice
5 tablespns. lemon juice
⅔ cup sugar
(or the same quantity of liquid, using cherry and lemon juice)

When nearly cold, carefully fill cups, harden, and at serving time cut the oranges in sixths or eighths, rind and all.

Orange, lemon and other fruit jellies may be used by taking only 1¾ cup of liquid besides the water in the gelatine.

=Apple Sauce Molds--very nice=

¼ oz. gelatine
1 cup water
4 cups pulp of steamed apples
2½-3 tablespns. lemon juice
1 tablespn. sugar

Serve with egg sauce, custard or whipped cream, or with blueberry or grape juice.

=Orange Cream=

¼ oz. gelatine
1 cup water
½ tablespn. lemon juice with orange juice to make ¾ of a cup
2-3 tablespns. sugar
¾ cup cream, plain or whipped

Add lemon and orange juice to cooked gelatine, and sugar to cream, then pour gelatine into cream, mixing carefully if cream is whipped. Mold.

Pineapple may be used the same, or ⅔ pineapple and ⅓ orange juice.

=Prune Cream Mold=

¼ oz. gelatine
1 cup water
pulp of ½ lb. (24 medium sized) prunes
with water enough to make 2-2½ cups
½ teaspn. vanilla
1 cup cream, whipped
2 tablespns. sugar

=Pineapple Sponge=

¼ oz. gelatine
1 cup water
1 cup cream, plain
½ teaspn. vanilla
2 teaspns. lemon juice in cup, pineapple juice to fill the cup
whites of 4 eggs
¾ cup sugar
1 tablespn. lemon juice

Beat whites of eggs stiff, add sugar and beat, chop in the lemon juice, then the cream and the pineapple juice, carefully, and lastly add the gelatine, not too warm, and put at once into molds. Some of the fruit cut fine may be used with the juice.

=Lemon Snow=

¼ oz. gelatine
1 cup water
⅔ cup lemon juice
1⅓ cup water
whites of 3 eggs
1 cup sugar

Beat whites of eggs stiff, add the sugar, beating well, then the lemon juice and water, slowly, chopping in lightly, then add the gelatine, not very warm.

May serve with border of grated or shredded pineapple. Make pineapple, gooseberry, grape and other fruit snows in the same way.

=Sponge Pudding=

¼ oz. gelatine
1 cup water
yolks 4 eggs
4 tablespns. (⅓ cup) lemon juice
5 tablespns. sugar
whites 4 eggs
6 tablespns. sugar

Beat yolks of eggs in inner cup of double boiler and pour slowly over them the lemon juice and 5 tablespns. of sugar, hot, not boiling; cook like custard, cool; chop into whites of eggs which have been stiffly beaten with the 6 tablespns. of sugar, and add the gelatine, not very warm. Serve with unflavored, whipped cream or with grape juice.

WEDDING BREAKFAST SALAD, P. 338
GELATINE BLANC MANGE, P. 341]

ORANGE MINT SALAD, P. 291
APPLE AND PINEAPPLE SALAD, P. 290]

=★ Gelatine Blanc Mange=

¼ oz. gelatine
4 cups rich milk
3-4 tablespns. sugar
1 teaspn. vanilla

Soak gelatine in warm water, drain and cook in part of the milk in the inner cup of a double boiler (let stand in the outer boiler until well heated, then boil carefully over the fire). When the gelatine is dissolved, remove from the fire, add sugar, then the cold milk and lastly, the vanilla. Mold. Serve with cream or any desired sauce.

=Cocoanut Blanc Mange=

Flavor milk with cocoanut and proceed as in gelatine blanc mange. Serve with rich blueberry juice, or with cream or custard.

=★ Rice Charlotte=

⅛ oz. gelatine
½ cup water
¼ cup rice
1½ cup milk
2-2½ tablespns. sugar
½ cup cream
flavoring

After boiling rice in salted water 20 m. to ½ hr. drain and cook in milk in double boiler 1 hr. Add water to that drained from the rice to make ½ cup, which add with sugar, flavoring and gelatine to rice when partly cooled. Lastly, mix whipped cream in lightly and mold. Serve alone or with cream, plain or whipped, with orange egg cream sauce or fruit sauce and halves of nuts. When serving with fruit sauces omit flavorings.

If desired richer, 1 cup only of milk may be used for cooking rice, and 1 cup cream, whipped, added. A garnish of small molds of orange or other fruit jelly around the charlotte is very pretty.

=★ Whipped Cream Jelly--Miss Hughes=

¼ oz. gelatine
1 cup water
1¼ cup cream
⅓-½ cup sugar

Whip cream, not too much, add sugar, then gelatine. Tint delicately with pink or green when desired, and flavor with vanilla or rose or both or with orange and vanilla sometimes; but as a rule, it is preferred without flavoring. May be served with cake or wafers and berries.

=★ Maple Cream=

¼ oz. gelatine
1 cup water
1⅓ cup maple syrup
1⅓ cup cream

Add syrup to gelatine, then both to whipped cream. Mold and serve with wafers.

=Jellied Café au Lait=

¼ oz. gelatine
1 cup water
2 cups milk in which 1½-2 tablespns. of cereal coffee
have been steeped

Serve with plain or whipped sweetened cream, flavored with vanilla if desired.

=Coffee Bavarian=

¼ oz. gelatine
1 cup water
3 cups strong cereal coffee
1 cup milk
⅔ cup sugar
4 eggs
½-1 teaspn. vanilla

Strain coffee through cloth, mix with milk, sugar and eggs; cook like custard. Cool partly before adding vanilla; add gelatine and mold. Serve with unsweetened cream with cake or wafers.

=Coffee Bavarian and Blanc Mange or Jellied Custard=

May be molded in layers and served with a sweetened and vanilla flavored meringue or with whipped cream in roses.

=★ Jellied Custard=

¼ oz. gelatine
1 cup water
3 cups rich milk
2 eggs
4-6 tablespns. sugar

Cook custard, flavor if desired, add gelatine, mold. Serve with blueberry, grape or any suitable fruit juice, or with unsweetened cream, plain or whipped. Or, cook milk and yolks of eggs together, cool, add gelatine, and pour into whites beaten with sugar, chopping quickly together. Or, use ½ cup cream, whipped, instead of whites of eggs and 2½ cups of milk only.

=Jellied Custard with Meringue=

¼ oz. gelatine
1 cup water
3 cups rich milk
4 yolks of eggs
4-6 tablespns. sugar
flavoring

Cook custard and cool; add vanilla and gelatine, mold. Just before serving, beat the whites of the eggs to a stiff froth with 2 or 3 tablespns. of sugar (powdered preferable). Add 1½-2½ tablespns. lemon juice, and heap by spoonfuls around the base of the mold. Serve at once. If preferred, 1 cup of milk may be used to cook the gelatine in after soaking, instead of water.

=Marshmallow Pudding=

¼ oz. gelatine
1 cup water
whites 3 eggs
½-¾ cup sugar
½ teaspn. vanilla

Beat whites of eggs very stiff, add sugar gradually, beating, then vanilla, lastly the warm gelatine, chopping in quickly. Mold in shallow pan. Just before serving unmold and with hot, dry knife cut into cubes. Serve with cream, custard or fruit juice or use as garnish for other dishes.

=Cream of Tomato and Carrot Jelly=

¼ oz. gelatine
3 cups rich milk
1 cup strained tomato
2 teaspns. salt
2 level teaspns. sugar
¾ cup carrot

Soak gelatine in warm water, drain, cook in milk; add the tomato, sugar and salt with cooked carrot which has been rubbed through a fine colander, mold. Serve garnished with spinach or chervil as a cold entrée, with nuts and wafers. Or, mold in small molds and use as a garnish for other dishes. May flavor milk with onion or onion and garlic, straining them out after cooking gelatine.

=★ Tomato Jelly=

¼ oz. gelatine
1 cup water
2 tablespns. lemon juice with strained tomato to make 3 cups
1-1½ tablespn. sugar
3 tablespns. chopped onion
¾ teaspn. celery seed, crushed, or
¾ cup dried celery tops, or
1 teaspn. celery salt
2-2½ teaspns. salt
1 tablespn. chopped parsley

Simmer all ingredients (except gelatine and parsley) together for 20 m., strain, add parsley and cooked gelatine and pour into mold. Individual molds may be served on lettuce, spinach or endive with or without improved mayonnaise dressing.

=★ Tomato Aspic=

¼ oz. gelatine
1 cup water
3 cups tomato juice
1 tablespn. sugar
2½ tablespns. lemon juice
¾-1 tablespn. salt
¾ teaspn. celery salt, tied in bit of muslin

Drain juice from stewed tomatoes without pressing the pulp through; add other ingredients. Simmer all together 10-15 m.; strain, add water to make 3 cups, mix with cooked gelatine and mold.

Green peas, sprays of parsley, sliced celery, or trumese or nutmese in dice (singly or in combinations) may be put in with jelly, in layers, the same as fruit, in fruit and mint jelly. Serve garnished as a cold entrée for luncheon or for supper or for one course at dinner. Mold in small molds sometimes and use as a garnish.

=Aspic--Light=

¼ oz. gelatine
1 cup water
2¾-3 cups light stock (tinted green if desired)

If preferred pour hot stock over 2 yolks of eggs and cook and add to gelatine. May be molded in small molds for garnishing.

A mold of jellied bouillon or stock surrounded with halves of nuts or delicate wafers or both, may be served in place of soup.

=Bouillon for Jelly=

1½-2½ level tablespns. raw nut butter
⅔ cup chopped onion
1 cup strained tomato
2¼ level tablespns. browned flour
2-3 cloves of garlic crushed
1½ level tablespn. salt
water

Mix browned flour, salt, nut butter and tomato, add water, onion and garlic. Cook ½-1 hour and strain. Add water for 3 pts. If cleared (p. 77), there will be 1 qt. only. Use in proportion of 4 cups to the ¼ oz. of gelatine.

=Light Stock for Jelly=

¼ cup raw nut butter
1 cup chopped onion
1 level tablespn. celery seed or salt
¾ level teaspn. sage
2-2½ bay leaves
1¼ level tablespn. salt
⅛ level teaspn. thyme
water

Simmer ½-1 hour, strain and clear (p. 77). 3½-4 cups after clearing. Use in proportion of 3¾ cups to the ¼ oz. of gelatine.

=Dark Stock for Jelly=

¼ cup raw nut butter or meal
1 cup chopped onion
3 cloves of garlic crushed
½ cup strained tomato
1 level teaspn. celery salt
½ level teaspn. sage
⅛-¼ level teaspn. thyme
1½ level tablespn. salt
1 level tablespn. browned flour
water

Mix dry ingredients, add tomato with nut butter which has been stirred smooth with water, then onion, garlic and water. Cook ½-1 hour; strain and add water for 3 pts. This may be used uncleared, but if cleared (p. 77) there will be 1 qt. only. Use in proportion of 4 cups to the ¼ oz. of gelatine.

=Aspic for Garnishing=

¼ oz. gelatine
1 cup water
2 tablespns. lemon juice
cleared bouillon with it to make 1 cup

Pour into shallow mold to desired depth. Unmold and cut with hot dry knife into dice or fancy shapes just before serving.

=Jellied Broth--Dark=

¼ oz. gelatine
1 cup water
1 qt. dark stock, uncleared

Mold in small cups and serve in soup plates or on small plates, surrounded with soup crackers and halves of nuts with fringed celery.

=Gelatine of Trumese=

Cut trumese (some nutmese also if wished) into ½-¾ in. dice. Mold with light aspic, using sprays of parsley and small button mushrooms if wished.

May serve on a bed of green, with improved mayonnaise roses.

=Jellied Cream Trumese (Salad if Desired)=

¼ oz. gelatine
1 cup broth--light stock without celery and bay leaves
¾-⅞ cup cream
4-5 oz., (9 tablespns.--¾-1 cup) trumese
salt if necessary

Add minced trumese to gelatine cooked in broth and when partly cooled, chop into whipped cream. Mold in large or small molds. Mold may be garnished with celery tops and served with wafers and stalks of celery, or garnished with fringed celery or ripe olives and parsley, the celery or olives with wafers to be served with mold.

Or, the one or individual molds may be served with improved or cream mayonnaise dressing with ripe olives or celery and wafers.

=The Medical Use of Agar Agar=

Quite recently the use of agar agar as a remedy for constipation has been discovered. “Life and Health” says: “Agar Agar, a vegetable gelatine prepared from East Indian seaweeds, has been given an official recommendation by the Council of Pharmacy as a remedy for constipation.”

One physician suggests cutting it into small pieces and eating it with cream as a porridge. It may also be served with fruit juices and other liquids.

The liquid should be poured over it a few minutes before serving, to moisten it sufficiently for mastication. A druggist said, however, that it might be chewed dry.

PIES

Pies are not necessarily unwholesome articles of diet. They may be just good rich unleavened bread and fruit. Perhaps the greatest objection to pies occasionally, is the length of time it takes to make them, for paste that will make a tender crust cannot be rolled out in a hurry. It is better to have something else for dessert when one has not time to make a good pie.

Suggestions

Always use pastry flour (winter wheat) for pie crust. Bread flour requires more shortening, creeps together when rolled and does not make a nice, tender crust when you have done your best with it.

Always use pastry (never bread) flour for thickening cream or lemon pies. If cream pies are not to be used the day they are baked less flour will be required. Lemon pies should be used the day they are baked.

Apple and all fruit pies require a little flour in the filling, for the flavor as well as to absorb the juice. A little salt develops the flavors of fruits. Mix the flour, sugar and salt together and put enough of it over the under crust to cover it well in order to prevent the crust from soaking and to allow the sugar to cook up through the fruit.

Berry pies may have most of the sugar mixture stirred with them before putting into the crust. A little browned flour may sometimes be added to the mixture for apple pies.

Do not peel rhubarb for pies.