Part 8
Beat to mix and then carefully cut and fold in the stiffly beaten whites of two eggs. Pour into a well-buttered soufflé dish and set in a pan of warm water. Bake in a moderate oven until firm in the centre. Serve warm, with orange syrup for a sauce.
ORANGE CREAM PIE
Line a pie tin with plain pastry and then place in a saucepan
One cup of milk, One-half cup of water, Juice of three oranges, Grated rind of one-half orange, Six level tablespoons of cornstarch, Three-quarters cup of sugar.
Dissolve the cornstarch and the sugar in the water and add the milk and fruit juice. Bring to a boil and cook for five minutes, partly cool and then add
One whole egg, Yolk of one egg.
Beat to thoroughly blend and then pour into prepared tins and bake in a very slow oven for thirty minutes. Cool and cover with a fruit meringue, using one-half glass of orange marmalade and the white of one egg, beaten until it forms a very stiff meringue.
ORANGE AND RICE CUSTARD
Wash one-half cup of rice and then cook until tender in three cups of water and the water is absorbed. Now add
Grated rind of one orange, Three oranges cut in tiny pieces, Three-quarters cup of sugar.
Mix thoroughly and then place in a bowl
Two cups of milk, Yolks of two eggs.
Beat to mix and then pour over the prepared rice. Mix thoroughly and then pour in either individual custard cups or into a baking dish. Set in a pan of warm water and then bake for thirty minutes in a moderate oven. Cool and serve with orange whip.
One glass of orange marmalade, Whites of two eggs.
Beat with a Dover egg-beater until very stiff and then pile on rice.
SPICED PRUNES
Prepare one pound of prunes for cooking and then place in a casserole dish and add
One cup of water, One-quarter cup of vinegar, One cup of brown sugar, One piece of stick cinnamon, Six cloves, Four allspice, Two blades of mace, One-half teaspoon of nutmeg.
Cook slowly until the prunes are tender and then drain the syrup and boil ten minutes before pouring over the prunes. Serve cold as a condiment with meat.
ORANGE DRESSING
Juice of two oranges, Grated rind of one-half of an orange, One-half cup of cold water, One-half cup of sugar, Two tablespoons of cornstarch.
Dissolve the sugar and the starch in water and add the fruit juice and the grated rind. Bring to a boil and cook for five minutes, and then remove from the fire and drop in yolk of one egg. Beat well to mix. Now beat the white very stiff, and then beat into the mixture and then chill and serve.
ORANGE BETTY
Pare and cut into dice three oranges. Place in a bowl and add
One and one-half cups of fine bread crumbs, One cup of boiling water.
Mix, let cool, and then add
One well-beaten egg, Three-quarters cup of milk, Three tablespoons of shortening, One-half cup of syrup, One-half cup of sugar, Three teaspoons of baking powder, Six tablespoons of flour.
Mix thoroughly and then pour into either individual custard cups or into a pudding mould and set in a pan of hot water. If the Betty is put in custard cups, grease them well and bake for forty minutes in a moderate oven. If put into a mould, bake for one hour.
ORANGE FRITTERS
Pare three oranges and then with a sharp knife cut into one-half inch slices. Dip the slices in flour, then into a batter, and fry until golden brown in hot fat.
THE BATTER
Break one egg in a cup land then fill with milk. Place in a bowl and add
One and one-half cups of flour, Two teaspoons of baking powder, One-quarter teaspoon of salt, Two tablespoons of sugar.
Serve orange fritters with orange dressing or orange syrup.
BAKED PRUNES
Prepare one-half pound of prunes for cooking and place in a casserole dish. Add one-half of an orange cut in thin paper-like slices. Cover the dish and place in an oven to bake very slowly. Now if the prunes are soaked early in the morning and then prepared for baking and placed in the oven when the fire is slacked off for the night, they will be done very nicely in the morning. This long, slow cooking is just what the prune requires.
PRUNE SALAD
Prepare the prunes as for stuffing and then place one-half cup of cottage cheese in a bowl and add
One green pepper chopped fine, One-half teaspoon of salt, One-half teaspoon of paprika.
Blend thoroughly and then fill into the pitted prunes. Now arrange the stuffed prunes upon crisp lettuce leaves and sprinkle with lemon juice. Serve with either paprika or mayonnaise dressing. This is very nice for luncheon or supper served as a salad.
CALIFORNIA PRUNE CAKE
One cup of sugar, Six tablespoons of shortening.
Cream well until light and creamy and then add
Yolks of two eggs, One cup of water, Two and three-quarters cups of flour, Two level tablespoons of baking powder, One level tablespoon of mace.
Beat to thoroughly blend and then fold in the stiffly beaten whites of the two eggs. Now line a cake pan with greased paper and pour in a layer of the cake batter. Spread evenly. Now spread a layer of finely chopped nuts and then a layer of well-drained and cooked prunes that have been chopped fine. Cover with a layer of the cake batter and then repeat this until the pan, is three-quarters full. Then dust the top of the cake lightly with sugar. Place in a moderate oven and bake for one hour. Cool, and then ice with icing made of
Three-quarters cup of XXXX sugar, One tablespoon of lemon juice,
and sufficient boiling water to moisten. Then spread on the cake.
PRUNE AND NUT JELLY
Soak three level tablespoons of gelatine in one-half cup of cold water for one-half hour. Now stone sufficient prunes to measure one cup. Add
One-half cup of finely chopped nuts, One-half cup of sugar, One cup of prune juice, Juice of one lemon.
Now place the gelatine in a hot-water bath and then strain into the prune mixture. Stir until thoroughly mixed and then pour into moulds. Set aside to mould and then serve with fruit whip.
PRUNE DELICACIES
Wash the prunes thoroughly and then drain and turn on a cloth to dry. Remove the stones and fill the centres with a mixture of chopped nuts and ginger. Roll in granulated sugar. Prunes may be filled with fondant or fudge.
PRUNE CHARLOTTE
Soak three level tablespoons of gelatine in one-half cup of cold water for one-half hour. Then set in hot water bath to melt. Strain into a bowl and add
One cup of prune juice, Juice of one lemon, One-half cup of sugar.
Heat to dissolve sugar and then cool before adding to the gelatine. Now place a few spoonfuls of the prepared gelatine mixture in a mould and turn to thoroughly coat the mould. Then line the mould with cooked and stoned prunes. Pour a few spoonfuls of the gelatine mixture over the prunes and set them in place before pouring in the remainder of the mixture; then set aside to mould. When ready to serve unmould on platter and serve with prune sauce.
PRUNE SAUCE
Rub one cup of cooked and stoned prunes through a fine sieve and add
One cup of prune juice, Juice of one lemon, Six tablespoons of sugar.
Heat to dissolve sugar and then cool before serving.
RHUBARB
To cook rhubarb, cut it into inch pieces and remove the stringy peel. Cook in a glass or earthen casserole dish in the oven until it is soft, adding just enough sugar to sweeten. This will give you a splendid product.
Do not use the leaves of the rhubarb. And do not cook rhubarb in tin; the mineral salt or acid content of the fruit reacts upon the metal and sets up an active poison.
TO COOK RHUBARB FOR PIES
Prepare the rhubarb and then sprinkle well with flour and add sugar, and cook slowly until tender. The flour will thicken the mixture. Then pour into the prepared pie plate and cover with pastry. Bake in a moderate oven for twenty minutes. Pie made in this way will be far superior to that made where the rhubarb is cut and placed in the pie and then cooked.
RHUBARB AND RAISIN CONSERVE
Wash and peel and then cut the rhubarb into one-half inch pieces. Measure one quart of the cut pieces and place in a baking dish, adding
One cup of seeded raisins, Two cups of sugar.
Do not add water; cover and cook until the fruit is tender, usually about forty minutes.
RHUBARB FRUIT SAUCE
Place the whites of two eggs in a bowl and then add one-half glass of jelly. Beat until very stiff and then add one cup of very thick rhubarb sauce.
RHUBARB SHORTCAKE
Place two cups of flour in a bowl and add
One teaspoon of salt, Four teaspoons of baking powder, One-half cup of sugar.
Sift to mix and then rub in six tablespoons of shortening. Mix to a dough with two-thirds cup of milk. Cut with a large cookie cutter and then bake in a hot oven for fifteen minutes. Split and butter, and then fill with the cooked rhubarb and serve with either plain or whipped cream or custard sauce.
RHUBARB COCKTAIL
Place three tablespoons of rhubarb conserve in a cocktail glass. Add layer of thinly sliced bananas and then a layer of shredded orange. Sprinkle with powdered sugar and top with whipped cream or stiffly beaten white of egg. Garnish with maraschino cherries.
RHUBARB PUFFS
Three-quarters cup of sugar, One-half cup of water, Five tablespoons of shortening.
Place in a bowl and then add
One egg, Two cups of flour, Four teaspoons of baking powder, One-half teaspoon of salt, One cup of finely chopped rhubarb (raw).
Beat to mix and then fill into well-greased custard cups and bake for thirty minutes in a hot oven.
VERMONT RHUBARB GRIDDLE CAKES
Soak stale bread in cold water to soften. Press very dry and then rub through a fine sieve. Now measure two cups and place in a bowl and add
One and one-half cups of sweetened rhubarb, One egg, One and three-quarters cups of sifted flour, Four teaspoons of baking powder, One teaspoon of salt, One tablespoon of shortening.
Mix well and then bake on a griddle and serve with sugar, cinnamon and butter or syrup.
RHUBARB GELATINE
Two cups of cold, cooked and sweetened rhubarb.
Add
Four level tablespoons of gelatine, Juice of one orange, One-half cup of water.
Add the gelatine to the mixture and then set aside for one-half hour to soften. Then heat slowly until the boiling point is reached, remove from the fire and pour into moulds. Let set until firm and then unmould and serve with whipped cream. Use a china or earthenware mould.
RHUBARB AND TAPIOCA PUDDING
Wash one-half cup of pearl tapioca in plenty of water to remove the starch. Place in a glass or earthenware baking dish and add four cups of cooked and sweetened rhubarb. Cook in the oven until the tapioca is transparent or soft. Place a meringue made of the white of one egg on top. Cool, and then serve.
RHUBARB DUMPLINGS
Roll the pastry out one-quarter inch thick and then cut into four-inch squares. Fill with pieces of rhubarb cut in one-half inch pieces, adding 2 tablespoons sugar. Fold the dough over, pressing it tightly, and then brush with egg-wash and bake in a slow oven for thirty minutes.
GINGER JELLY
Soak one-half package of gelatine in one cupful of cold water for thirty minutes and then add
Juice of one lemon, One orange, One-half cup of sugar, One cup of boiling water.
Beat thoroughly to mix and then let cool. Just before it begins to thicken stir in one-half cup of finely chopped candied ginger.
GINGER CREAM
Soak one-half box of gelatine in one and one-half cups of cold milk for one-half hour. Now add one-half cup of sugar and set in a pan of warm water. Stir until gelatine is dissolved and then set aside to cool. While cooling place
White of one egg, One-half glass of jelly
in a bowl and beat with a Dover egg-beater until light and fluffy. Add one-half cup of finely shredded candied ginger and then cooled gelatine. Whip until it begins to thicken and then pour into moulds to become firm.
NOTE.--Do not add the gelatine mixture to the fruit whip until just before it thickens.
GINGER DELICACIES
The West Indians make and serve many delicious desserts and conserves made with ginger. Either the prepared ginger in pots may be used or the ordinary ginger root may be obtained from the grocery shops. Ask for stem ginger, as this kind is less apt to be stringy and coarse.
To prepare: Soak the ginger in warm water over night and then in the morning wash, using a vegetable brush. Now scrape well and then place in fresh water enough to cover--and cook gently on the back of the stove until tender. Or it may be placed in the fireless cooker over night. When the root is tender, place
Three cupfuls of sugar, Three-quarters cup of water, Juice of one lemon
in a saucepan and bring to a boil. Cook for ten minutes and then add the ginger. Now place where it will just keep warm and simmer until the syrup is absorbed. Remove and stand in a cool place for two days. Reheat and then drain on a sieve and roll in sugar. Pack in an air-tight tin box and the ginger will keep indefinitely.
PINEAPPLE MOUSSE
Drain and mince sufficient pineapple fine to measure two cups. Put through a fine sieve and then place in a bowl; place whites of two eggs in a second bowl and add one glass of apple jelly. Beat until very stiff. Whip one cup of cream stiff and add one-half cup of sugar. Gently combine the fruit whip, whipped cream and puree of pineapple by cutting and folding until well mixed. Pour into two-quart mould and cover with wax paper; then place on the lid, and use one pint of salt to two and one-half pints of finely crushed ice, to set the mousse to freeze.
TO STUFF DATES WITH GINGER
Remove the stones from the dates and then fill the centre With a piece of candied ginger. Press firmly and then roll between the hands to restore to shape of date. Roll the finished date in granulated sugar. Prunes may be used to replace the dates.
EGGLESS MAYONNAISE
Place in soup plate
Two tablespoons evaporated milk, One-half teaspoon mustard, One-half teaspoon paprika.
Blend by beating with fork and when smooth add slowly three-quarters cup of salad oil. Beat hard for few minutes. Now add
One teaspoon sugar, One teaspoon salt, One teaspoon vinegar.
Then beat again until thoroughly mixed.
COOKED SALAD DRESSING
One-half cup of vinegar, Three-quarters cup of water, Three level tablespoons of cornstarch.
Dissolve the starch in the water and add the vinegar and bring to a boil. Cook for three minutes and then remove, and add
One egg, One teaspoon of salt, One teaspoon of paprika, Three-quarters teaspoon of mustard, One teaspoon of sugar.
Beat to mix and then beat in one cup of sour cream. This dressing may be used on potatoes, chicken and celery salad and with cold meat or plain lettuce.
FROZEN LEMON CUSTARD
Place in a saucepan
One quart of milk, One-half cup of cornstarch.
Stir until dissolved and then bring to a boil. Cook for ten minutes. Remove from the fire and add
Three well-beaten eggs.
Beat to thoroughly mix, then cool. Now grate the rind lightly from one lemon. Place in a bowl and add
Juice of three lemons, Juice of one orange, One and one-half cups of sugar.
Blend well and when ready to freeze beat the lemon mixture into the custard. Add the lemon mixture very slowly. Freeze in the usual manner, using three parts of ice to one of salt. Pack, and then set aside for two hours to ripen.
GINGER-ALE SALAD
Soak four tablespoons of gelatine in four tablespoons of cold water for twenty minutes. Now add to the gelatine one-half cup of boiling ginger-ale. Stir until gelatine is dissolved and then strain. Add the balance of the one pint bottle of ginger-ale. Let cool, and then rinse off mould in ice water to thoroughly chill, and then coat the mould with the gelatine by pouring in about one-quarter cup and turning the mould until it is thoroughly coated. Now place pieces of preserved ginger in designs in the bottom of the mould, also using a few maraschino cherries. Pour a little gelatine over this and then when firm pour in sufficient gelatine to form a layer. Repeat this until the mould is filled. In warm weather pack the mould in salt and ice mixture for quick results.
EGG SALAD
Shred one head of lettuce very fine and then place in a bowl and add
One onion, One green pepper, chopped very fine, One cooked carrot, diced, One cup of mayonnaise.
Mix and then garnish with four hard-boiled eggs, cut in slices. Dust with paprika.
THOUSAND ISLAND DRESSING
One-half cup salad oil, Juice of one lemon, Juice of one orange, One-half green pepper, chopped fine, One-half medium sized onion, chopped fine, Two teaspoons salt, One teaspoon paprika, One-half teaspoon mustard, One pimento chopped fine.
Blend well.
SALAD DRESSING
To make mayonnaise dressing, break one egg in a bowl and then add
Two teaspoons of vinegar, One teaspoon of sugar, One teaspoon of paprika, One-half teaspoon of mustard.
Beat with Dover beater to mix and then have some one pour in slowly one cup of oil while you beat the mixture with a steady motion.
CUCUMBER SALAD
Pare the cucumbers and then cut into thin slices and cover with two tablespoons of salt and cracked ice for one hour. Wash and then drain. Now shred fine the coarse green leaves of the lettuce. Arrange the cucumbers on the prepared lettuce and serve with sour cream dressing.
FRUIT SALAD
Pare and cut into dice
Two oranges, Two apples, Three bananas.
Place in a bowl and add one cup of cocoanut and toss gently to mix. Now place in a nest of lettuce. Prepare a fruit salad dressing of
One cup of sugar, One cup of water, Juice of one orange, Juice of one lemon, Three level tablespoons of cornstarch.
Dissolve the sugar and starch and bring to a boil. Cook for five minutes and then remove from the fire, and add yolk of one egg. Beat hard to mix and then fold in the stiffly beaten white of one egg. Cool, and then pour over the fruit salad. Garnish with maraschino cherries. This amount of salad will serve eight persons.
COLESLAW
Shred a head of cabbage fine and place in salted water for one-half hour. Drain well and then add
Two green peppers, chopped fine, One cup of mayonnaise, One tablespoon of salt, One tablespoon of paprika, One-quarter cup of vinegar.
Mix.
SALMON SALAD
Open a can of salmon and then drain and remove the bones and add
Two green peppers, chopped fine, One onion, chopped fine.
Mix, shred the coarse outer green leaves of the lettuce fine and then line a bowl with crisp lettuce. Place the shredded lettuce in the nest and then the prepared salmon. Serve with sliced hard-boiled egg and mayonnaise dressing.
POACHED EGGS ON FRENCH TOAST
Trim the crust from slices of bread and then dip in the following:
One cup of milk, One egg.
Beat to mix and then fry the bread until golden brown in hot fat. Poach the eggs and then lift on a napkin to drain. Then roll gently on the French toast. Cover with a cream sauce and garnish with finely shredded parsley.
PICKLED EGGS
Hard boil one-half dozen eggs. Cook until tender one bunch of beets. Turn into a pan of cold water and then remove the skins and cut into thick slices. Place in a dish and add four large onions, cut in thin slices. Now place in a saucepan
Four tablespoons of sugar, One teaspoon of salt, One-half teaspoon of paprika, One cup of vinegar, One-half cup of water.
Bring to a boil and cook for ten minutes. Pour over the beets. Add the hard-boiled eggs.
OMELET
Place the yolks of three eggs in a bowl and add
Two tablespoons of milk, One-half cup of prepared bread crumbs, Two tablespoons of finely minced parsley, One teaspoon of salt, One-half teaspoon of pepper.
Mix and then cut and fold in the stiffly beaten whites of three eggs and then place four tablespoons of shortening in a frying pan. When fat is smoking hot pour in the omelet and cook gently until firm, then turn either by lifting or rolling, using the cake-turner or a spatula, or it can be turned into another hot pan, containing one tablespoon of shortening, then fold and roll.
How to prepare the bread: Soak stale bread in hot water to soften and then place in a cloth and squeeze very dry.
DEVILED EGGS, PARISIENNE
Boil one egg hard for each person, cut in half, cutting the length of the egg. Rub the yolks through a fine sieve into a bowl and then add to every six eggs
One-half cup of finely chopped ham, One onion, grated, One green pepper, chopped fine, One and one-half teaspoons of salt, One teaspoon of paprika, One-half teaspoon of mustard, Six tablespoons of mayonnaise dressing.
Mix and then fill back into the whites of the eggs. Mould up very high and then roll in finely grated cheese and dust with paprika. Roll in wax-paper. Set in ice-box until ready to serve.
BAKED OMELET
Place in a bowl
Yolks of four eggs, One cup of thick cream sauce, One teaspoon of salt, One-half teaspoon of paprika, Two tablespoons of finely chopped parsley.
Beat to mix thoroughly and then cut and fold in the stiffly beaten whites of four eggs. Pour in a baking or casserole dish and bake in a moderate oven until firm in the centre. Garnish with strips of bacon and serve with cheese sauce.
To make cheese sauce: Place three tablespoons of grated cheese in a cup of cream sauce.
MORAVIAN OMELET
Soak one-half cup of sifted stale bread crumbs in one-half cup of milk, adding
One-half teaspoon of salt, One-quarter teaspoon of pepper, One teaspoon of grated onion, One tablespoon of finely minced parsley, Three well-beaten eggs.
Mix thoroughly and then heat four tablespoons of shortening in a frying pan until smoking hot and then pour in the mixture. Reduce the heat and cook until set. Fold and turn and then roll. Turn on a hot platter. This amount will serve two persons.
CHEESE CUTLETS
Place in a saucepan
One and one-half cups of milk, Nine level tablespoons of flour.
Stir to dissolve the flour and then bring to a boil. Cook for two minutes and then add
One-quarter pound of cheese, cut fine.
Stir until the cheese is melted and then remove from the fire and add
One small onion grated, One teaspoon of paprika, One and one-half teaspoons of salt.
Turn on a greased platter and set to cool. Mould. It takes about four hours to become firm enough to mould into cutlets. Mould into shape and then roll in flour and dip in beaten egg, then in fine crumbs and fry until golden brown in hot fat. Garnish with watercress.
COUNTRY CHEESE SANDWICHES
Place one cup of country or buttermilk cheese in a bowl and add