dainty desserts - a large collection of recipes for delicious sweets and dainties (1922)

7/22/2019 Dainty Desserts - A Large Collection of Recipes for Delicious Sweets and Dainties (1922)

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DAINTYDESSERTSBYMary M. WrightAuthor of

Candy Making at HomePreserving and PicklingSalads and SandwichesHospitality

A LARGE COLLECTION OFRECIPES FOR DELICIOUSSWEETS AND DAINTIES

PhiladelphiaThe Penn Publishing Company1922


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CONTENTSStrawberry Fluff .....Strawberry Marshmallow Whip .

Dainty Desserts Made with Corn-starch,Tapioca and RiceStrawberry Harlequin PuddingCorn-starch Custard with Quince FoamSago-Snow Pudding .Pear Condee ....Rice and Fig PuddingOrange MeringueVelvet Pudding with Raspberries .Peanut Blanc-Mange with BananasJellied Prune Ring with Almond CustardPineapple SnowOrange Corn-starch PuddingChocolate Blanc-Mange with BananasRice Chocolate PuddingCocoanut Rice PuddingFruit in Rice RingGinger Rice Pudding .Tapioca Fluff with FruitRhubarb-Tapioca PuddingTapioca DaintyChocolate Blanc-Mange with BananasTapioca and Prunes .Fig TapiocaRhubarb-Tapioca PuddingCaramel Nut TapiocaApricot-Apple Pudding with TapiocaBanana Tapioca PuddingPineapple-Tapioca Pudding

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8 CONTENTSVI. Holiday Puddings and Desserts

Golden Plum PuddingEnglish Plum PuddingPlain Plum Pudding .Frozen Plum PuddingPlum Pudding Jellied .An Eggless Plum PuddingA Frozen Nut PuddingFig PuddingPecan Fig PuddingChestnut PuddingPumpkin-Custard PuddingCreole Pumpkin PuddingA Plum-Cranberry PuddingPlum Pudding Ice-CreamCranberry-Apple PuddingSteamed Cranberry PuddingFrozen Nut Pudding .An Apricot Ice .

VII. A Variety of PuddingsPeach Rice Pudding .Steamed Quince PuddingCaramel Bread PuddingBanana PuddingCranberry Meringue PuddingPrune Puff Pudding .Prune Batter PuddingHuckleberry PuddingSteamed Orange PuddingDate Cottage Pudding with Orange SauceOrange-Date Pudding


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CONTENTS


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10 CONTENTS


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Dainty Desserts

DAINTY DESSERTS FOR SPECIALOCCASIONS


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14 DAINTY DESSERTSLoganberry Mold

1 pint loganberries 2 tablespoons gelatin1 cup sugar 2 bananas1 cup boiling water 1 lemon

Custard sauceBoil the loganberries with the water and

sugar for fifteen minutes ; then pass through asieve. Dissolve the gelatin in a little coldwater and stir into the hot fruit-pulp. Slicethe bananas and sprinkle with the lemon-juice.A little of the lemon rind may be boiled withthe berries to give a lemon flavor.

Line a mold with some of the banana slicesand pour in the loganberry mixture with theremainder of the bananas added. Chill, andwhen ready to serve turn out and serve with aboiled custard sauce.

Strawberry Cream With Caramel Sauce1 pint cream 1 pint strawberries1 tablespoon gelatin yz cup sugar1 beaten egg ^ cup strawberry sirup1 cup hot milk 1 teaspoon vanillaDissolve the gelatin in a little cold water,


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16 DAINTY DESSEBTSwater and sugar and boil until soft. Passthrough a sieve, forcing as much through aspossible. Place over the fire and stir in thegelatin, dissolved in cold water. When thisbegins to set, stir in the custard. Arrangeslices of sponge-cake, and pour over them themixture. Chill before serving. Serve plainor with whipped cream.

Strawberry Snow Pudding2 cupfuls boiling water y package gelatin2 eggs StrawberriesPineapple or orange Yz teaspoonful salt

sauceDissolve the gelatin in a little cold water

and stir into the boiling water; when cold,fold in the stiffly whipped whites of eggs towhich the salt has been added before beatingup. If liked, a teaspoonful of pineapple ororange extract may be added. Beat up untilthick and white, then pour into a ring mold.When ready to serve, turn out and fill the


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18 DAINTY DESSERTSit stiffens, stir in a pint of sweet cherries,either cooked or uncooked, as desired. Turninto a mold that has been rinsed with coldwater and let stand until firm.

Gooseberry Sponge1 pint gooseberry-pulp 1 cup sugar1 cup boiling water 1 tablespoon gelatin3 eggs Whipped cream

Green vegetable coloringClean the gooseberries, removing the tops

and tails, and stew until tender in a cup ofwater. Pass through a sieve. Dissolve thegelatin in a little cold water and add the boil-ing water, then add to the mashed fruit. Stiruntil the gelatin begins to set, then add thevegetable coloringthis may be omitted if pre-ferred, but gives the sponge a pretty greencolor. Beat in the stiff whites of eggs, andwhip up until light and foamy. Pour into awet mold, and when cold turn out and servewith whipped cream.


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FOR SPECIAL OCCASIONS 19Pineapple Pudding

1 pineapple 1 cupful strawberries1 banana 1 cupful boiling water2 tablespoonfuls y cupful sugar

gelatin 2 egg-whitesPeel and cut the pineapple into dice. Place

the water and sugar in a saucepan, soak thegelatin in a little cold water, then stir into theboiling water. Strain and add the pineappleand set away to cool. When it begins tostiffen, beat in the stiffly whipped egg-whites.Stir in the sliced banana. Halve the straw-berries and line a mold with them ; then turnin the pineapple mixture. When firm serve,with whipped cream.

Apple Torche4 large apples 1 cup blanched1 cup sugar almonds1 tablespoon gelatin 1 cup cranberry-juice1 teaspoon almond Pinch of salt

extractSteam the apples and pass through a fruit

press or sieve, add the chopped almonds and


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20 DAINTY DESSEKTSthe extract. Place the cranberry-juice and thesugar in a saucepan, and bring to the boil,then stir in the gelatin until it is dissolved.When it begins to congeal, with an egg-beaterwhip to a foamy mixture; then stir in theapple and almond mixture, and pour intomold. If you wish a richer dessert, a littlewhipped cream may be folded in.Pear and Chocolate Bavarian Desserty2 package gelatin ^ cup cold watery-2. cup cranberry-juice 1 pint sugar sirupY-2 dozen medium-sized 2 eggspears 1 square bitter chocolate

Whipped creamPeel, core and cut the pears into eighths.

Simmer until tender in the sugar sirup towhich the cranberry juice has been added.Drain the sirup from around the pears. To acup of this sirup add the grated chocolate andplace over the fire until melted; then stir inthe gelatin which has been dissolved in thecold water. Stir thoroughly, then pour over


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FOB SPECIAL OCCASIONS 21the beaten yolks of the eggs. Cook in a doubleboiler until creamy; then pour into a bowland chill on ice. Add the egg-white, and witha Dover egg-beater whip until light and thick.Line a mold with thin slices of stale sponge-cake cut in circles or squares and the redpears. Mix the remainder of the pears intothe Bavarian mixture, and pour into the mold.Chill, turn out and serve with whipped cream.

Peach-Gelatin Pudding1 dozen nice, large


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26 DAINTY DESSERTSsirup with corn-starch, using a tablespoonfulto a cupful of the sirup ; stir in the nut-meats,and allow to cool before serving around thedessert.

Pear Bavarian Cream2 cupfuls heavy cream y2 cupful preserved ginger1 tablespoonful gelatin 2 tablespoonfuls cold watery cupful boiling water Preserved pears1 cupful pear pulp Candied gingerSoak the gelatin in the cold water, add a

half cupful of boiling water; then stir in thehot pear pulp. Let the mixture cool, and justas it begins to set stir in the preserved ginger.Fold in the whipped cream. Mold and chill.When ready to serve turn out and heap pre-served pears around the edge. Garnish withcandied cherries.

Quince LoafY-2. dozen quinces 1 cupful water1 stick cinnamon 24 cupful sugar1 tablespoonful gelatin 1 cupful whipped cream2 egg-whitesPlace the water and the cut up quinces in


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FOK SPECIAL OCCASIONS 27a saucepan and simmer until tender, and thenpass through a sieve. While still hot stir inthe gelatin that has been softened in a littlecold water. Pour into a bowl and chill, thenbeat up until light. Fold in the stiffly beatenegg-whites, and the whipped cream. Pourinto mold, and when ready to serve turn out.

Lemon Jelly Dessert2 cupfuls boiling water 3 lemons1 cupful sugar */2 cupful cold water2 tablespoonfuls gelatin 1 cupful pineapple cubes

Yz cupful seedless raisinsPlace the well-washed raisins in the water

with the sugar, and the grated rind of one ofthe lemons and simmer until tender; thenstrain off the liquid. Dissolve the gelatin inthe cold water and stir into the hot liquid, addthe lemon-juice and the pineapple cut up intocubes. Pour part of this mixture into a mold,place on top the raisins; then pour over theremainder of the jelly. Turn out when firm,


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FOE SPECIAL OCCASIONS 29Lemon Jelly With Dates

2 cupfuls water 2 lemons2 tablespoonfuls gelatin 2/3 cupful sugary pound dates Chopped nut-meatsMake the lemon jelly as in the recipe above.Wash large dates and stone, then fill the cavi-

ties with the finely chopped nut-meats. Linea mold with the dates and pour the stiffeningjelly in. Drop also a few of the dates intothe jelly after it gets firmer. Chill and turnout, and serve with whipped cream.

Orange Delight2 tablespoonfuls gelatin 2 cupfuls cold water1 cupful grape juice l lemon3 medium-sized oranges 1 stick cinnamon1 cupful sugar 1 dozen large datesPlace in a saucepan with the water, the

grated rind of two of the oranges, the cinna-mon and the stoned dates. Simmer for abouttwenty minutes, then remove and strain off theliquid. Fill the cavities in the dates with


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FOE SPECIAL OCCASIONS 31of mixed fruits. Slice the bananas and cutup the figs into small bits. Repeat until allthe fruits and jelly are used; allow the mixtureto stiffen before the fruit is added. Chill,turn out and garnish with whipped cream.

Orange Jelly With Corn-starch Cream3 tablespoonfuls gelatin y* cupful whipped creamV/z cupfuls boiling water J^ cupful cold water3 tablespoonfuls lemon- V/ cupfuls orange juice

juice x/2 cupful sugar2 cupfuls top milk % eggsY^ teaspoonful salt 1 teaspoonful saltDissolve the gelatin in cold water, then stir

into the boiling water, add the sugar and thefruit juices. To make the corn-starch creamplace the milk in a double boiler, adding thesugar and salt. Blend the corn-starch in thebeaten egg yolks and a little cold milk orwater. Stir gradually into the boiling milk,and cook until smooth and thick ; then removefrom the fire and fold in the stiffly whippedegg-whites and the vanilla. This cream can


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S4 DAINTY DESSEKTSpears, add the juice and the preserved ginger.Soften the gelatin in the cold water. Add thepear pulp, bringing to a boil, add the sugar andthe gelatin, stirring until dissolved. When themixture begins to stiffen beat up with a creamwhip until light and stiff; then fold in a pintof whipped cream that has been sweetened.Pour into dish or mold and set on ice again.Garnish with preserved ginger.

Pear Compote4 large pears 1 cupful water1 lemon V/2 tablespoonfuls gelatinWhipped cream Candied cherries

1 cupful sugarPare, core and quarter the pears and cook

in the water until tender, then remove thepears. To the liquid that remains add onecupful water and the sugar. The lemon rindshould be simmered with the pears, add thejuice; then stir in the gelatin that has beendissolved in a little cold water. Bring it toa boil and pour over the fruit arranged in a


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FOR SPECIAL OCCASIONS 35dish. Chill, turn out and serve with thecream, and decorate with the cherries.

Date Ring With Boiled CustaedYi pound dates 2 cupfuls water1 heaping tablespoonful 1 orange

gelatin V* cupful sugar or sirup54 cupful cold water

Stone the dates and cut into halves, andsimmer in the two cupfuls of water to whichthe sugar has been added; then add the juiceof the orange. Stir in the gelatin dissolved inthe cold water. Let boil a few minutes, thenpour into a ring mold, and chill. Make aboiled custard, flavoring it with grated orangerind, and pour into the center of the date ringafter it has been turned out of the mold.

Apple Gelatin1 dozen apples 3 slices of lemonx/z cupful almonds x/z teaspoonful almond1 cupful sugar or sirup extract1 tablespoonful pink ^4 teaspoonful cinnamon

gelatin 1 cupful waterPeel, core and cut the apples into rings,


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FOR SPECIAL OCCASIONS 37whites and beat up until light and fluffy.Stir in the nice ripe currants, which have beenstemmed, washed and well-drained. Pour intoa mold and set on ice. When ready to serveturn out and heap up with whipped cream.Garnish the top with a whole bunch of cur-rants.

Kaspberries in Currant Mold2 cups water (hot) 1 orange2 tablespoons gelatin 2 egg-whitesRed raspberries Whipped cream54 cup cold water 1 pint red currants1 cup sugarPlace the sugar and the grated rind and

juice of the orange in the hot water and sim-mer for ten minutes, then strain, add thegelatin that has been dissolved in the coldwater; add currant pulp. When it begins tostiffen beat up until light, then stir in thestiffly whipped egg-whites. Pour into a ring-mold. When firm turn out and fill the centerwith red raspberries. Heap up the top withwhipped cream.


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IIDELICIOUS FRUIT DESSERTS


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42 DAINTY DESSEKTSare tender. Kemove from the fire and coverwith a meringue made with the stiffly beatenegg-whites and a little sugar. Place in theoven a few minutes to set the egg. Serve witha cinnamon or vanilla sauce, or with cream,plain or whipped. The apple cavities may befilled with chopped raisins and nut-meats sea-soned with a little cinnamon or lemon-rind in-stead of jelly if desired.

Apple Compote4 large apples 2 quinces3 bananas 2 oranges1 cup sugar Stale sponge-cake

Peel, core and slice the apples, quinces andbananas and arrange in alternate layers in abaking-dish that has been lined with thin slicesof stale sponge-cake, sprinkling each layer offruit with sugar, either light brown or granu-lated, and a little cinnamon. Squeeze theorange-juice over the fruits. Bake twentyminutes in the oven and serve hot.


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DELICIOUS FRUIT DESSERTS 43Apple Roll

Rich biscuit dough y2 pound cranberries1 cup sliced apples 1 cup sugar1 teaspoonful cinnamon 1 cup water

or a little nutmegRoll the dough out one-fourth inch thick,

cover with the sliced apples. If you wish alarge roll, double the amount of apples.Sprinkle over with sugar and cinnamon, rollup and place in a greased baking-pan. Placethe water and cranberries in a saucepan andcook until the juice flows freely; then strainand add the sugar, boil down to a thick sirupand pour over the roll in the pan. Put roll ina hot oven until nicely baked, then remove andserve with or without cream.

Carameled Apples6 large tart apples 1 cup brown sugar2 tablespoons butter Yz cup nut-meats

substitutePeel, halve and core the apples, and place

cavity side up in a baking-dish. Place thebutter and sugar in a saucepan and about a


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U DAINTY DESSEKTShalf-teaspoon of sugar and caramel, being care-ful not to burn it ; then remove, add a teaspoonof vanilla or maple flavoring and the choppednut-meats, and pour over the apples, filling thecavities. Bake in the oven until tender.

Apple-Chestnut Pudding1 cup stewed apple-pulp 1 cup mashed chestnuts*/ cup bread-crumbs (boiled)J/2 cup brown or maple y2 cup chopped dates

sugar 3 cups sweet milky2 teaspoon salt 2 well-beaten eggs1 teaspoon vanilla

Mix the ingredients thoroughly together,pour into a baking-dish, and bake until thecustard is set and the top delicately browned.Serve with cream or a sauce.

Cranberry-Apple Pudding1 cupful bread-crumbs, y dozen tart applesbuttered 1 teaspoonful cinnamon

2 cupfuls sugar Nut-meats and raisins1 pint cranberries

Place the buttered crumbs in a bake dish.


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DELICIOUS FRUIT DESSERTS 45Pare and halve the apples. Fill the cavitieswith chopped nut-meats and raisins. Sprinklewell with sugar into which the cinnamon hasbeen mixed. Make a thick cranberry saucewith the cranberries and the remaining sugar.Bake the apples until tender, then pour overthe sauce. Let stand until cold, then cut intosquares and serve with whipped cream. Stalesponge cake, sliced in thin slices, may be used.

Peach Batter PuddingSeveral peaches 1 cup milk1 egg Y-2. teaspoon salt1 tablespoon butter or 1^4 cups floursubstitute 3 teaspoons baking-powder

2 tablespoons sugarPare the peaches and halve. Crack part of

the stones and then blanch and chop the ker-nels. Place the peaches in a baking-dish withthe cavities up, fill these with the choppedkernels, sugar and a very little cinnamon.Make a batter with the other ingredients and


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46 DAINTY DESSERTSpour over the peaches in the dish. Bake inrather a quick oven for about thirty minutes.Serve with a peach sauce or with cream.

Pear Cond^e% cup rice Vz teaspoon salt2 eggs 1 pint sweet milkCooked pears Yz glass preserved gingerWash the rice thoroughly and place with the

milk and salt in a double boiler. When therice is tender and the milk almost all absorbed,stir in the beaten egg-yolks and cook a fewminutes longer, mix in the preserved gingercut into bits and then place in a mold or dish.When cold, cover with pears that have beencooked in a thick sugar sirup, and top with ameringue made of the whites of the eggs andflavored with a little lemon extract. If pre-ferred, the rice may be used as a border andthe center filled with the stewed pears andtopped with the meringue and a little whippedcream.


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DELICIOUS FRUIT DESSERTS 4?Pineapple Pudding

Stale sponge-cake 1 pint pineapple pulp2 eggs % cups milkY^ teaspoon salt 1 teaspoon vanilla1 teaspoon corn-starch y2 cup sugarLine a dish with thin slices of stale sponge-

cake, pour over this the pineapple pulp. Placethe milk in a double boiler, and when it comesto a boil, stir in the corn-starch blended in thebeaten egg-yolks. Stir until smooth and thick,then stir in the stiffly whipped egg-whites, andpour over the pineapple. Set aside to cool andserve.

Pineapple Custard1 pint good milk y cup sugar2 eggs 1 teaspoon vanilla

1 pineapplePlace the milk in a double boiler and add

the sugar, and when it comes to a boil, stir inthe yolks gradually and cook until smooth andthick, stirring constantly. Remove from thefire and add the vanilla and the whites of the


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48 DAINTY DESSEETSeggs beaten stiff. Whip up until light andfoamy and set on ice until cool. Two hoursbefore serving pick to pieces a nice ripe pine-apple, cover with sugar and let stand in a coolplace, then just before serving stir the pine-apple into the custard.

Melon Custard1 pint melon cubes 4 bananasSugar CustardFor this melon custard select ripe, well-

flavored melon; either watermelon or musk-melon can be used. Cut the meat up intosmall cubes. Slice the bananas and arrangein alternate layers in a glass dish. Sprinklewith a little sugar and a little dash of salt.Make a boiled custard with one pint of milk,three eggs and two tablespoons of sugar.Flavor with vanilla. Pour this over the fruitin the dish and set on ice, and serve verycold.


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52 DAINTY DESSEKTSKhubarb-Meringue Pudding

l l/2 cups stale bread- % cups milkcrumbs 1 tablespoon butter substi-

Grated rind of a half- tutelemon y2 teaspoon salt

2 eggs 1 cup rich stewed' rhu-x/2 cup sugar barbSoak the bread-crumbs in the milk, add the

butter, the seasonings and the sugar and theegg-yolks. Bake about thirty minutes in amoderate oven.

Cover with the stewed and sweetened rhu-barb, and cover with a meringue made of thestiffly beaten egg-whites.Dot the top with a strawberry or other pre-

serves or currant jelly.

Bhubarb-Tutti-Frutti ShortcakeShortcake dough 2 cups baked rhubarby cup raisins 1 cup stoned datesx/ cup strawberry pre- *4 cup candied orange-rind

servesSweeten the rhubarb to taste when baking;

add the chopped fruits. As soon as the short-


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DELICIOUS FEUIT DESSERTS 53cake is removed from the oven spread layerwith some of the fruit mixture.A little whipped cream can be placed on topof each layer or a little marshmallow creme.Rhubarb and pineapple or just baked rhu-

barb make good filling for shortcakes.

Apple Souffle4 large apples ^ cup sugarYz teaspoon cinnamon or 1 lemonnutmeg 3 eggs

i tablespoon melted but- 1 cup bread-crumbster y2 cup waterPeel and grate the apples, stir in the beaten

egg-yolks, the juice and grated rind of thelemon, the sugar and spice and the water. Letstand a while until the crumbs have becomesoft, then stir in the stiffly beaten egg-whites.Pour into a baking-pan and bake for abouttwenty or thirty minutes in the oven. Serveat once. This is good served with a fruitsauce. If the apples are very tart, it may bedesirable to add more than a half-cup of sugar.


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54 DAINTY DESSEKTSApples Baked in Grape-Juice

Tart apples SugarCinnamon Grape-juice (unfermented)Pare and halve the apples, remove the cores.

Place in a baking-dish with the cavity side up.Mix a little cinnamon with sugar, and fill inthe cavities. Just cover with grape-juice andbake slowly until tender and all the grape-juice is absorbed.

Baked Apples With Chocolate-Nut FillingLarge apples 1 cup sweet milkYz cup chopped nut-meats 1 square chocolate^2 teaspoon vanilla Pinch of salt1 egg 1 tablespoon corn-starch

y?. cup sugar

Pare and core large tart apples, removingpart of the flesh as well as the core. Place ina baking-dish and fill the cavities with thechocolate-nut custard. Make this by heatingthe milk to the boiling-point with the sugar,salt, and grated chocolate, then stir in the


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56 DAINTY DESSERTSsugar. When cold, stir in the pear-pulp.Place in a dish, and heap up with the white ofegg whipped stiff and SAveetened with a littlepowdered sugar. Serve very cold. If liked,preserved ginger can be added to the pear-pulpinstead of the plain, or the lemon can be usedalone.

Banana PuddinCx3 large ripe bananas 1 teaspoonful vanilla1 cupful sugar Vz cupful strawberry pre-3 eggs serves1 lemon 2 cupfuls bread-crumbs1 quart good milk y cupful preserved1 teaspoonful butter peaches or pears

Pinch of saltPress the bananas through a sieve, and add

the lemon-juice. Add the preserved fruits, theyolks of the eggs beaten up well, and thegrated rind of the lemon. Pour the milk overthe bread-crumbs and add also the meltedbutter and the salt. Bake or steam, as pre-ferred.


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DELICIOUS FKUIT DESSEKTS 57Peach Batter Pudding

Several peaches 1 cup milk1 egg l/2 teaspoonful salt1 tablespoonful butter or iy cups flour

substitute 3 teaspoons baking-powder2 tablespoons sugar

Pare the peaches and halve. Crack part ofthe stones and then blanch and chop the ker-nels. Place the peaches in a baking-dish withthe cavities up, fill these with the choppedkernels, sngar and a very little cinnamon.Make a batter with the other ingredients andponr over the peaches in the dish. Bake inrather a quick oven for about thirty minutes.Serve with a peach sauce or with cream.

Cranberry-Banana Compotex/i cup cranberry-juice 4 bananas1 cup sugar Nut-meatsPlace the cranberry-juice and the sugar in a

kettle and boil to a sirup. When perfectlycold, pour over the bananas, halved and quar-


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DELICIOUS FRUIT DESSERTS 59and cut into very thin slices. Place a layerof the quinces in a bake dish, and sprinkle withsugar and cinnamon. Cover with butteredbread. Repeat these layers until the bakedish is nearly full, having a layer of crumbson the top. Moisten the whole with fresh,sweet cider, and bake in a moderate oven twoor three hours, or until the quinces are tender.Serve hot or cold, and either with cream or an

Peach Dumplings1 quart flour J/ teaspoonful salt2 teaspoonfuls baking- 1 tablespoonful butterpowder Ripe peaches

Sweet milkMake a soft dough with the flour, salt, bak-

ing-powder and butter with enough milk tomake just stiff enough to roll out. Roll outrather thin on a well-floured board, and cutinto rounds. Place a pared peach half in thecenter of each round, fill the hollow with sugarand add a dust of cinnamon, place on the top


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60 DAINTY DESSERTSof this the other peach half, draw the doughup over it, and pinch the edges well together.Put the dumplings on a plate, set the plate ina steamer, and cook over boiling Avater forthree-fourths of an hour. Serve hot with asweet liquid sauce flavored with lemon oralmond.

Banana-Apricot Pudding3 large bananas 1 cup cooked apricots1 cup stale cake crumbs 2 egg-whitesLine a bake dish with stale cake crumbs, or

buttered bread-crumbs will do. Arrange ontop of this a layer of apricots, then a layer ofsliced bananas, repeat and cover the top withcake or bread-crumbs. Bake in a moderateoven for about twenty minutes, then removeand cover with a meringue made with thewhites of the eggs and a little powdered sugar.Spread over the top of the pudding, and returnto the oven and brown slightly. Garnish withhalved apricots or candied cherries.


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62 DAINTY DESSEKTSgrated rind and simmer for about twenty min-utes, then strain and add the orange-juice.Bring to the boil, and stir in the gelatin dis-solved in a little cold water. Beat up thewhites of the eggs until stiff. Chill thegelatin mixture and beat up until light; thenfold in the egg-whites. Line a mold with sec-tions of oranges, slices of bananas and candiedcherries. Pour the jelly over this and chillbefore serving, then turn out.

Orange TrifleSweet oranges Bananas2 cupfuls milk 3 eggsY cupful sugar ]/2 teaspoonful vanillaShredded cocoanut Candied cherries

Stale sponge-cakePlace a layer of sponge-cake slices in the

bottom and on the sides of a glass dish. Onthis slice some sweet oranges, alternately witha layer of sliced bananas. Make a custardwith the milk and beaten yolks of eggs, addingthe sugar and vanilla. When cold pour this


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DELICIOUS FRUIT DESSERTS 63over the fruit, and sprinkle with grated cocoa-nut, and dot with candied cherries or cran-berries. If liked a meringue may be madewith the stiffly whipped whites and a littlesugar, and placed over the custard. If youdo not care for a meringue the whites may beused in making the custard.


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IllDELICIOUS FROZEN DESSERTS


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CHAPTEE IIIDELICIOUS FROZEN DESSERTS

Strawberry Meringue IceSugar 1 lemonHoney Strawberries2 egg-whites Pinch of salt

WaterPlace a quart of water in a saucepan, add a

cupful of sugar, the juice of the lemon and abit of the rind and boil for ten minutes. Re-move the peel and stir in one pint of mashedberries. Pass through a sieve and add a littlered fruit-coloring if you desire a deep-pink ice.Let stand to cool. Make the meringue by boil-ing a cupful of honey to the hard-ball stageand pour over the stiffly beaten whites of theeggs and beat up until light and foamy. Addthe pinch of salt to the egg-whites before beat-ing up. Sugar may be used instead of honey.

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68 DAINTY DESSEKTSIn that case add a fourth cupful of water to ahalf cupful of sugar. Freeze the strawberrymixture just about half, then add the me-ringue. This should make a delicious creamyice. Let stand for a feAV hours to ripen up.Another good combination for meringue icemade with strawberries is to combine each apint of orange and grape juice, and a cupfulof pineapple-juice with a little lemon-juice ifdesired. Freeze as above and add meringue.This amount will serve six or eight people.

Currant Ice3 pints red currants 1 pint red raspberries1 pint water Y pound of sugar2 eggs 1 lemonPlace the currants, raspberries and a cup of

the water in a kettle and simmer slowly to-gether for a few minutes. Strain, and add thewater and the sugar and the lemon-juice.Pour into a freezer after the sugar is meltedand freeze. When it begins to thicken, stir in


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DELICIOUS FROZEN DESSERTS 69the beaten whites of the eggs and let ripen forseveral hours.

Red-Currant Water-Ice1 quart raspberries 3 pints currants1 cup water V/2 cups sugarPlace the raspberries and red currants in a

saucepan with the water and cook for ten orfifteen minutes, then strain off the juice andadd the sugar. If desired, a tablespoon ofgelatin may be added to give more body to theice. Pour into a freezer and freeze as youwould any other water-ice.

Cherry-Lemon FrappeSoak one-half package of gelatin in one cup

cold water. Cook a quart of cherries in boil-ing water until soft ; then force through a sieveor puree strainer. Add the gelatin, two andone-half cups of sugar and one-half cup lemon-juice, and freeze. This is nice to serve withmeats or as an appetizer.


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70 DAINTY DESSERTSRhubarb Sherbet

1 quart rhubarb 1 quart water1 cup raisins 1 cup sugar2 lemons 2 egg-whites

2 tablespoons gelatinPlace the rhubarb, cut iu bits, iuto a sauce-

pan with the raisins well washed and a bit ofthe lemon-rind.Simmer until tender, then strain off the

juice and return to the saucepan; add thesugar and the gelatin softened in a little coldwater, also the lemon-juice.

Let stand until cold. Add the water andpour into a freezer and freeze until it beginsto be stiff; then stir in the stiffly beaten egg-whites.Remove the dasher. Pack around with salt

and ice and let stand two or three hours beforeserving.Peach Sherbet

1 quart peach-pulp y dozen oranges1 quart water 2 cups sugar2 eggs y teaspoon almond extractPare, slice and mash fine with a silver fork


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DELICIOUS FROZEN DESSERTS 71enough peaches to make a quart. Boil thesugar and water together to a sirup and cool,then add the strained orange-juice and thepeach-pulp. Stir all together and place in thefreezer. When it begins to thicken up, re-move the dasher and beat in the whites of twoeggs, and then let stand to ripen two hoursbefore serving.

Mint Sherbet1 bunch of mint 1 tablespoon gelatin1 cup sugar 3 oranges2 egg-whites 1 cup pineapple-juice1 quart water Green vegetable coloringSteep the mint in the water and strain, add

the sugar and the gelatin dissolved in a littlecold water; add the fruit-juices and color adeep green with the vegetable coloring. Turninto a freezer and when half-frozen stir in thestiffly whipped egg-whites. Complete the freez-ing and serve in sherbet glasses garnished withcandied mint or tiny sprigs of mint stickingupright as if growing.


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72 DAINTY DESSERTSGrape Sherbet

4 pounds grapes 4 oranges1 pint water 2 eggs

2 pounds sugarMash the grapes to a pulp, then add the

water and sugar, boil for about five minutes,let stand an hour, then pass through a sieve.Add to the juice of the grapes the juice of theoranges and freeze to a mush ; then stir in thestiffly beaten whites of the eggs and finishfreezing. A grape ice-cream may be made byadding a pint of plain cream to the ice whenin a mushy consistency. Serve this in glasseswith a grape or two on top, or piece of otherfruit.

Peach Ice1 quart sliced mellow 1 quart waterpeaches 2 pounds sugar

3 eggsCover the peaches with the sugar and let

stand several hours, then add the water and


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74 DAINTY DESSEKTSCranberry Sherbet

1 quart cranberries 1 pint water2 oranges 2 cups sugar

2 eggsBoil the cranberries in the water, strain off

the juice, add the sugar and cook for a fewminutes, then add the orange-juice. Turn intoa freezer and freeze to a mushy consistency,then remove the dasher and stir in the stifflybeaten egg-whites. Pack in ice and salt andlet stand a time before serving.

Plain Ice-Cream With Jellied FruitMake a fruit jelly with strawberry, red rasp-

berry, cherry or any red fruits, using the fruit-juice, gelatin and sugar. If not pink enough,add a little red fruit coloring and more flavor-ing if desired. When this jelly has hardened,cut it up into cubes and mix through the plainice-cream, or mold it in ring molds and placethe plain ice-cream in the center of the ringswhen unmolded.


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DELICIOUS FROZEN DESSERTS 75Ginger Cream

2 cups rich milk 1 tablespoon cream2 eggs 1 cup preserved gingery cup chopped nut-meats 1 cup whipped creamPlace the milk in a double boiler, add the

sugar and when it comes to a boil stir in thebeaten eggs. Cook for about ten minutes, stir-ring constantly to prevent its getting lumpyor sticking to the bottom. Set aside to cool.Turn into freezer and when half-frozen stir infinely chopped nut-meats. Freeze hard and letstand a few hours to ripen.

Cocoanut Ice-Cream1 pint milk 2 eggs1 pint of cream 1 cup shredded cocoanut1 cup sugar 1 teaspoon vanilla

1 lemonPlace the milk in a double boiler with the

sugar and the grated lemon-rind and bring toa boil ; then add the beaten yolks of the eggs


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DELICIOUS FROZEN DESSERTS 77Orange-Rice Cream

1 quart water l/ cup rice1 quart milk 3 orangesl l/i cups sugar Pinch of salt

1 cup creamPlace the rice in the boiling salted water.

Boil abont fifteen minutes, then drain off thewater. Add the milk and the grated rind ofthe oranges, and boil the rice until tender, thenadd the sugar and cook a few minutes longer.Cool and freeze. When about half-frozen, stirin the orange-juice and pulp and finish freez-ing.

Apple Ice-Cream1 pint apple-pulp 1 cup grape-juice1 teaspoon cinnamon 1 teaspoon vanilla1 grated rind of lemon 1 quart cream

3 cups sugarUse tart apples that cook up fine. White-

fleshed apples are the best for this purpose.Pass through the sieve so there will be nolumps in the pulp or sauce, add the grape-juice, the spice and other flavorings (when


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78 DAINTY DESSERTSlemon is used the vanilla may be omitted).Sweeten with two cups of sugar. Scald thecream with one cup of sugar, stir the applemixture into this, and freeze as you would anyice-cream.

Melon Cream1 pint of water l pound sugar1 quart muskmelon-pulp 1 quart cream

1 teaspoon vanillaSelect fine nutmeg muskmelons for this

cream. Scoop out the seeds and membrane.Place in a sieve over a bowl and let the juicerun into it. Remove the flesh of the melonand press through a vegetable press or mashwith silver fork. Boil the water and the sugartogether for ten minutes, then add the pulpand the cream and vanilla. Pour into afreezer and freeze. The ice-cream will be reallynicer if the cream is partly frozen before themelon is added. Nice served in the melonshells.


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DELICIOUS FROZEN DESSERTS 79Red-Raspberry Glace with Plain Ice-Cream

1 quart raspberries y cup pineapple-juice1 lemon $ cups water1 orange 1 Cup sugar1 tablespoon gelatin Red fruit coloringPlace the red raspberries in a kettle, add the

water and sugar and boil for ten or fifteenminutes; then remove and strain. Add thepineapple-juice, the orange and lemon juice.The gelatin should be dissolved in cold waterand stirred into the hot raspberry-juice beforethe other juices are added. Color a prettypink color with the red fruit coloring andfreeze to a mushy consistency. Raspberryglace is delicious served with plain ice-cream,or may be served as a sherbet; a few wholestrawberries or red raspberries may be added.

Huckleberry Ice1 quart huckleberries l quart water1 pound sugar 3 lemons1 tablespoonful gelatin 2 egg-whitesPlace the huckleberries and the water to-


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80 DAINTY DESSEKTSgether in a preserving kettle, and boil untilthe berries are tender, then strain. Add thesugar to the juice and bring to the boilingpoint; then stir in the gelatin that has beendissolved in a little cold water. When cooladd the lemon-juice. Pour into freezer, andwhen nearly frozen stir in the stiffly whippedwhites of the eggs. Complete freezing and letstand a while, packed in salt and ice beforeserving.

Kaspberry Sherbet1 quart raspberries 2 lemons2 cup fuls sugar 1 quart water2 egg-whites 1 cupful currant juiceMix the fruit juices. Place the water and

sugar over the fire and boil ten minutes.When cold add the fruit juices. Pour into afreezer and when nearly frozen, remove thedasher and stir in the whipped egg-whites andcomplete freezing. Serve in sherbet glassesand top with a bunch of red currants, or a fewred raspberries.


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82 DAINTY DESSEKTSCaramel Cream

1 pint milk V/2 cupfuls brown sugar1 pint cream 2 eggs1 teaspoonful vanilla % teaspoonful saltCaramelize the sugar by placing it in a

saucepan and cooking until it is a nice brown.Stir often to prevent burning, add the milkand the beaten yolks of the eggs, stirring untilsmooth. When cool stir in the milk, salt andvanilla. Pour into freezer and partly freeze,then remove mixer and stir in the stifflywhipped whites of the eggs and completefreezing.

Grape Icey dozen oranges 3 lemons1 pound sugar 1 quart grape-juice

3 pints waterExtract the juice from the oranges and the

lemons, and add the sugar and enough waterto make of the desired strength, add the grape-juice. Pour into an ice-cream freezer, and


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DELICIOUS FKOZEN DESSEBTS S3freeze like any other sherbet. It will be nicerif the stiffly whipped whites of two eggs arestirred in when partly frozen, or a pint ofwhipped cream.

Banana Cream1 quart cream 1 pound sugarYz dozen bananas 1 quart new milk1 teaspoonful vanilla Pinch of salt2 eggs 1 lemonPeel the bananas and remove all black spots.

Pass through a coarse sieve, or press througha potato ricer. Mix with this pulp the juiceof one lemon. Place the milk in a boiler andstir in the beaten yolks of the eggs and thesugar and cook for several minutes, stirringconstantly. Set in a cool place, and when coldstir in the cream and the vanilla. Pour intothe freezer, and freeze until of a mushy con-sistency; then remove the mixer and stir inthe stiffly whipped egg-whites. Pack in saltand ice, and let stand for about two hours be-fore serving.


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84 DAINTY DESSERTSPeach Ice-Cream1 quart nice ripe peaches 1 quart cream

1 teaspoonful almond ex- 4 pound sugartract 1 teaspoonful vanillaPeel the peaches and mash until fine. Place

the cream and sugar in a double boiler andbring to the boiling point, and then let standuntil cool, add the flavoring and the peachpulp. Pour into a freezer and freeze as youwould any other cream.

Chocolate Ice-Cream2 quarts milk 4 ounces melted chocolate1 quart cream 2 cupfuls sugar1 tablespoonful vanilla Pinch of saltPlace the milk and sugar in a double boiler

and bring to a boil, then add the chocolate.When cold stir in the cream and the vanilla.Pour into a freezer and freeze.

Maple Nut Mousse1 cupful chopped nut- 1 cupful maple sirupmeats 1 tablespoonful gelatin

1 pint heavy creamPlace the maple sirup in a double boiler and


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DELICIOUS FROZEN DESSERTS 85heat. Dissolve the gelatin in a little coldwater and stir into the hot sirup ; then add thechopped nut-meats, and set aside to cool.Whip the cream until stiff and light, and foldinto the sirup. Pour into a mold and packdown in salt and ice, and let stand for threeor four hours before serving. Unmold andgarnish with halved nut-meats.

Prune Mousse1 pound large prunes 1 pint heavy cream3 egg-whites 1 lemon1 cupful sugar 1 pint waterPlace the prunes after they have been thor-

oughly washed in a saucepan with the waterand let soak overnight. In the morning addthe sugar, and let simmer very slowly untiltender. Remove the stones and crack, thenchop up the kernels fine. Pass the prunesthrough a coarse sieve or colander. Add thechopped kernels, and the juice of lemon. Letstand until cool; then fold in the cream


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DELICIOUS FROZEN DESSERTS 87Mac^doine Mousse3 eggs V* cupful sugar

1 pint scalded milk 2 ounces chocolate1 tablespoonful each can- y cupful chopped figsdied orange and lemon 1 tablespoonful candiedrind cherriesy cupful dates 1 cupful heavy creamBeat the yolks of the eggs well; then add

the sugar, and stir in gradually the meltedchocolate, stirring well. Let this mixturestand until cold, then fold in the stifflywhipped egg-whites and the whipped cream,flavor with a teaspoonful vanilla. Pour intoa mold and when partly frozen, carefully stirin the finely chopped figs. Pack in mold andbury in ice and salt for several hours.


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rvSALPICONS, SILLIBUBS ANDOTHER UNCOOKED DESSERTS


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CHAPTER IVSALPICONS, SILLIBUBS AND OTHERUNCOOKED DESSERTSCold dessert dishes are generally the mostpopular during the warm days of summer. As

eggs and fruits are plentiful during this seasonof the year many delicious desserts can bemade with them, such as fruit whips, waterices, fruit custards, all of which are healthful.

Peach Fluff6 large ripe peaches 3 eggsVa cup rich cream 2/ CUp powered sugar

1 teaspoon almond or vanilla extractChoose nice fine-flavored peaches, and peel,seed and quarter. Mash fine with a silver

fork and chill, then mix in the powdered sugar.Beat up the whites of the eggs until very stiff,adding a pinch of salt before beginning to beat,then stir into the peach-pulp a spoonful at a91


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UNCOOKED DESSEKTS 93Orange Salpicon

1 pint vanilla ice-cream 1 glass orange marmalade2 cups peaches

Buy or make a pint of ice-cream and stirinto this a glass of orange marmalade. Slicethe peaches into the bottom of service dishesor sherbet glasses, and cover with the orange-ice mixture.

Watermelon SalpiconRipe watermelon Mint leavesWater PineappleSteep about eight mint-leaves in one-half cup

of water, then add this to a pint of pineapplegrated and sweetened to taste. If canned pine-apple is used, it need not be sweetened much,if any. With a potato-ball cutter cut from thered part of the melon small round balls.Place several of these balls in tall glasses, andpour over them the pineapple de menthe.Orange may be used instead of pineapple ifdesired. Chill thoroughly before serving andgarnish with leaves of mint.


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94 DAINTY DESSEKTSCantaloup KingsCantaloup Ice-cream or fruit

Cut the ends from the cantaloup and slice itin about two-inch-thick slices if a small melonis used, or one-inch pieces if a large one.Place melon rings on individual plates, afterremoving all the seeds, and fill the centers witheither plain or a fruit ice-cream. These ringscould be filled with a mixture of bananas andred raspberries or strawberries sweetened totaste.

Banana-Snow Whip3 bananas 1 cup grated cocoanutJ4 cup sugar 1 tablespoon lemon-juice1 cup whipped cream 2 eggsSlice the bananas, cover with the lemon-

juice and the sugar and let stand for an houror so, then mash fine and whip with a Dover orsimilar egg-beater until very light and fluffy.

Carefully fold in the whipped cream and thestiffly beaten egg-whites and about half the


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UNCOOKED DESSEETS 95cocoanut. Serve in sherbet glasses, placingsome of the cocoanut on top.

Strawberry Cocoanut Cup1 quart strawberries 1 cocoanut1 cupful whipped cream 1 cupful sugarPlace the sugar over the hulled strawberriesand crush with a silver fork, seeing that the

berries are entirely broken up and the sugarwell incorporated, then add to this the milkfrom the cocoanut and set on ice until thor-oughly chilled. Just before serving, fold inthe whipped cream flavored with a little vanillaor orange extract. If you wish to save cream,use only half the amount and stir in the stifflybeaten whites of two eggs. Serve in sherbet-cups.

Marshmallow Cream1 cup whipped cream 1 orange2 bananas 3 tablespoons strawberryYz cup nut-meats jam

1 pound marshmallowsCut the marshmallows up into small bits.


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96 DAINTY DESSERTSSlice the bananas, which should be thor-oughly ripe, sprinkle with the orange-juice anda little lemon-juice, add the strawberry jam orpreserves and whip up until light, then foldin the whipped cream carefully.

Stir in the marshmallows and serve in tallsherbet glasses. Garnish the top of each por-tion with strawberries or raspberries.

Currant-Jelly Whip1 cup of rich cream 1 glass currant jelly2 eggs 3 tablespoons sugarChill the sweet cream and whip until stiff,

then add the whites of the eggs beaten to astiff foam. Stir in the powdered sugargradually; then whip in the currant jellylightly. This is nice heaped up in sherbetglasses and served alone when you wish a richbut light dessert, but is nice served on top ofsliced bananas, stewed pears that have beenchilled, as a sauce for cold custard puddingsor as a filling for sponge-cake. Red raspberry


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UNCOOKED DESSEKTS 9?or any good berry jelly can be used instead ofthe currant if liked.

Currant Sillibub1 glass currant jelly 3 egg-whitesYi cup thick sweet cream 6 tablespoons sugar

1 teaspoon vanillaPlace the eggs and currant jelly on ice until

chilled. Beat up the whites of the eggs untilquite stiff; then carefully fold in the currantjelly and four tablespoons of the sugar. Thisshould be stiff enough to stand up nicely. Fillinto glasses, and top with the cream whippedstiff, flavored and sweetened with the re-mainder of the sugar.

Peach SillibubNice ripe peaches Egg-whitesSugar Red-fruit coloring1 teaspoon almond ex- Whipped cream

tractUse the whites of two or three eggs to each

cup of peaches sliced and about three table-spoons of sugar. Crush the peaches with a


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98 DAINTY DESSERTSsilver fork and add the sugar and the almondthen stir in the egg-whites whipped stiff.Serve in sherbet glasses topped with whippedcream. The peach mixture should be coloreda pretty pink, with a few drops of red-fruitcoloring, and you will have a pretty pink-and-white dessert. Chill before serving. If youdo not care to use whipped cream, the glassesmay be topped with marshmallow creme.

Apple Sillibub1 teaspoon vanilla 3 large tart applesRed raspberries or cur- 4 egg-whites

rants SugarUse white-fleshed apples for this dessert.

Pare and grate ; to this add about one cup ofsugar and a teaspoon of vanilla. Beat up theeggs very stiff, then add the grated apple andbeat up together until very light and white.It will beat up much better if the ingredientsare chilled before beating them. Stir in a fewred raspberries or currants, or a few candiedcherries.


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100 DALKTY DESSERTSanother layer, and then the whipped cream.Garnish with a few whole fresh berries or pre-served ones.

Grape Dew1 glass grape jelly 3 tablespoonfuls of pow-1 cup whipped cream dered sugar

2 egg-whitesBeat up the egg-whites until stiff, add to the

grape-juice and whip up until light and fluffythen fold in the sweetened whipped cream.Set on ice for several minutes and serve inglass sherbet dishes.

Strawberry-Orange Delight1 pint strawberries 1 cupful orange-juiceStale sponge or any cake Whipped creamLine a glass dish with thin slices of sponge-

cake, pour over half of the orange-juice, placeon top of this a layer of strawberries well-sprinkled with sugar, then another layer ofcake, orange-juice, and strawberries. Letstand an hour or so before serving; then topwith whipped cream.


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CHAPTER VDAINTY DESSERTS MADE WITH CORN-STARCH, TAPIOCA AND RICE

Strawberry Harlequin Pudding1 quart milk 6 tablespoons corn-starch1 pint strawberries 1 cupful shredded pineapple2 eggs 1 teaspoonful vanilla ex-% teaspoonful salt tract

1 cupful sugarPlace the milk in a double boiler and add

the sugar and salt ; thicken when it comes to aboil with the corn-starch blended in a littlecold milk or water. Divide into two portions,and into one portion stir the well-beaten egg-yolks and the pineapple and cook for a fewminutes longer. Flavor the other portion withvanilla extract and when partly cold stir inthe whole strawberries. Pour a layer of the

105


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106 DAINTY DESSEETSpineapple corn-starch into a mold, then a layerof the strawberry corn-starch, another layer ofpineapple, and another layer of strawberrycorn-starch. When cold and firm, turn outonto a plate or shallow dish, and garnisharound the base and on the top with largewhole strawberries.

CORN-STARCH CUSTARD WITH QUINCE FOAM2 cups sweet milk 3 tablespoons corn-starch2 eggs y cup sugar]/2 teaspoon salt 1 teaspoon vanilla2 cups sifted quince-pulp 1 cup sugary cup grated cocoanut y cup whipped creamPlace the sweet milk in a double boiler and

add the sugar. When it comes to a boil, stirin the corn-starch blended in a little of themilk and the beaten egg-yolks. Cook for aboutfifteen minutes, stirring constantly, and addthe vanilla, When partly cool, pour intosherbet-glasses or service dishes. Add thesugar to the quince-pulp and the unbeaten egg-


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COKJST-STAECH, TAPIOCA AND KICE 107whites, and whip until foamy and light. Foldin the cocoanut and whipped cream and heapup on top of the custard in the dishes.

Sago-Snow Puddingy cup sago 1 pint skim-milk (sweet)2 egg-whites Pinch of salt3 tablespoons sugar Lemon or orange sauceSoak the sago in a little cold water over-

night. Bring the milk to a boil in a doubleboiler, adding the salt and sugar, stir in thesago, and cook until clear; then remove, addthe stiffly beaten whites of the eggs. Pour intomolds and chill.The yolks of the eggs may be used in making

the lemon or orange sauce. Place in a doubleboiler a cup of water, sugar to taste, and apinch of salt and lemon or orange rind. Blendin a little cold water a teaspoon of corn-starch,and the two egg-yolks well beaten. After therind has simmered in the water for several


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108 DAINTY DESSEETSminutes, stir this into it, and cook untilsmooth and thick; then add the juice of twooranges or the juice of one lemon.

Pear CondeeVi cup rice y2 teaspoon salt2 eggs 1 pint sweet milkCooked pears */2 glass preserved gingerWash the rice thoroughly and place with

the milk and salt in a double boiler. Whenthe rice is tender and the milk almost all ab-sorbed, stir in the beaten egg-yolks and cooka few minutes longer, mix in the preservedginger cut into bits and then place in a moldor dish. When cold, cover with pears thathave been cooked in a thick sugar sirup, andtop with a meringue made of the whites of theeggs and flavored with a little lemon extract.If preferred, the rice may be used as a borderand the center filled with the stewed pears andtopped with the meringue and a little whippedcream.


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COKN-STAKCH, TAPIOCA AND KICE 109Eice and Fig Pudding

1 quart milk 2 eggs1 pint water 1 cupful riceY* cupful sugar 1 cupful stewed figsCinnamon or nutmeg ^4 teaspoonful salt

VanillaPlace half the milk with the water in a

double boiler and add the rice and salt. Cookuntil tender, then season with the sugar, thespices, and vanilla. Take out a cupful of therice and place the remainder in the bottom ofa baking-dish. Spread the figs on this; thento the cupful of rice add the rest of the milk,heated, and the eggs well-beaten, and twotablespoonfuls of sugar. Pour this over thefigs and bake in the oven until the custard isset, and a nice brown on top. Dates can beused in the same way.

Orange Meringue2 cupfuls hot water 2 lemons3 oranges 2 tablespoonfuls corn-starchy cupful sugar y teaspoonful saltBeat up the yolks of the eggs, add two table-


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110 DAINTY DESSEETSspoonfuls of water to them and blend in thecorn-starch. Stir this into the hot water inwhich the sugar and salt have been placed, andthe grated rind of one of the lemons. Cookfor about ten minutes; then add the juice ofthe lemons. Peel the oranges, cut them inslices and lay them in a deep dish. Pour overthe hot custard; then cover with a meringuemade of the stiffly whipped egg-whites, and alittle sugar. Chill and serve with whippedcream, and garnish with candied orange rindcut into fancy shapes.

Velvet Pudding With Raspberries1 quart top milk 6 tablespoonfuls sugarYi teaspoonful corn-starch 1 teaspoonful vanillaRed raspberries Whipped cream

2 egg-whitesPlace the milk in a double boiler, and add

the sugar and salt, and when it comes to a boilstir in the corn-starch blended in a little cold


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COKN-STABCH, TAPIOCA AND KICE 113When the prune ring is firm turn out ontoplate and fill the center with the custard.Chill and serve. Top with whipped cream, anda few whole almonds or prunes.

Pineapple Snow1 small pineapple or one 2 cupfuls watercan pineapple 2 egg-whites

2 tablespoonfuls corn- A pinch of saltstarch Sugar

If canned pineapple is used drain off thejuice, and add to a cupful of water; if a ripepineapple is used peel, eye, and cut into bitsand cook into two cupfuls of water with alittle sugar. Only a very little sugar, ifany, need be added to the canned pineapple.Thicken the juice with the corn-starch dis-solved in a little cold water. Cook until thestarchy taste is removed, then stir in the pine-apple. Add the salt to the egg-whites, andbeat up until stiff, and fold into the pineapplecorn-starch after it has been removed from thefire. Pour into a mold and serve cold.


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114 DAINTY DESSERTSQeange Corn-starch Pudding

3 cupfuls skim milk 1 tablespoonful corn-starch2 eggs 2 oranges

J4 cupful of sugarBring the milk to a boil, then stir in the

corn-starch dissolved in a little of the milk, addthe sugar and the beaten yolks of the eggs, andthe grated rind and juice of the oranges. Boilfor about five minutes. Cover with the beaten,sweetened whites of the eggs, and brown themeringue lightly in the oven.

Chocolate Blanc-Mange With Bananas3 bananas 2 cupfuls milk54 teaspoonful salt 2 tablespoonfuls corn-starch2 tablespoonfuls sugar 1 square of chocolate1 teaspoonful vanilla 1 eggHeat the milk in a double boiler, and melt

the chocolate. Blend the corn-starch in a littlemilk or cold water, and add the beaten yolkof egg and the sugar. Add the corn-starch tothe milk, the melted chocolate and the vanilla,


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118 DAINTY DESSEKTSmixture until it has been frozen to a mushyconsistency.

Tapioca Fluff With Fruity cup pearl tapioca 2 egg-whitesRaspberries or any fruit Sugar

in season 1 teaspoon vanilla1 pinch of salt

Soak the tapioca in enough water to coverfor two or three hours, then cook until clearand transparent in two cups of water seasonedwith a pinch of salt and about one-fourth cupof sugar. Fold in the stiffly beaten egg-whitesand let the mixture cool. Sugar the rasp-berries, strawberries or whatever fruit is usedand mix lightly together, using a silver fork,and fold in about one-half cup of whippedcream, if desired. Garnish with whole berries.

Rhubarb-Tapioca Pudding1 cup pearl tapioca 1 glass orange marmalade2 cups rhubarb 1 cup sugarSoak the pearl tapioca overnight in enough


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COKN-STARCH, TAPIOCA AND KICE 119water to cover. Place a layer of it in thebottom of a glass or other baking-dish and thenplace in a layer of rhnbarb; over this pourhalf a glass of the marmalade; then repeat,having a thin layer of tapioca on top.

Sprinkle sugar over each layer of rhubarb.Bake in the oven until the rhubarb is tenderand the tapioca transparent. A glass ofstrawberry preserves may be used instead ofthe orange marmalade.

Serve with cream or a custard sauce.

Tapioca Dainty4 tablespoons instantane- 1 cup blanched almonds

ous tapioca 3 egg-whites1 teaspoon almond ex- Sugar

tract Pinch of salt1 can fruit

Pour the juice from around the fruit, and toit add enough water to make a pint of liquid.Place this in a double boiler with the salt anda little sugar. When it comes to a boil, stir inthe tapioca and cook until clear and trans-


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CORN-STARCH, TAPIOCA AND KICE 121clear. Pour over a pint of stewed and stonedprunes. The tapioca should be slightly sweet-ened, and a half teaspoonful of salt added.

Fig Tapioca2/3 cupful of tapioca 2/3 cupful of chopped3 cupfuls of cold water English walnut meatsl lA cupfuls of light 1 tablespoonful of vanillabrown sugar extract

2/3 cupful of diced figsSoak the tapioca overnight and in the morn-

ing add sugar, figs and walnut meats andsteam for one hour in a double boiler. Stir inthe vanilla extract and turn into a servingdish. Chill and serve with plain or whippedcream.

Rhubarb-Tapioca Pudding1 cupful tapioca 1 pint rhubarb1 cupful of raisins 1 cupful sugar2 cupfuls of water J4 teaspoonful saltIf pearl tapioca is used soak overnight in

enough water to cover, which will be about


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122 DAINTY DESSERTStwo cupfuls. Cut the rhubarb up into inchlengths, and arrange in the bottom of a bakedish, sprinkle with sugar, and cover with alayer of raisins ; then on top of the fruit placepart of the tapioca. Repeat until the ingredi-ents are used. Bake in the oven until the tapi-oca is clear and the rhubarb tender. Add thesalt to the water in which the tapioca issoaked.

Caramel Nut Tapioca1 cupful brown sugar 1 tablespoonful buttery2 cupful chopped hickory 24 cupful tapioca

or other nut-meats 1 teaspoonful vanilla3 cupfuls water y teaspoonful saltSoak the tapioca overnight, then add to the

water in which the salt has been placed, andcook until transparent. Caramelize the sugarand butter in a saucepan, being careful not tolet it burn ; then stir into the tapioca, add thenut-meats and the vanilla. Turn into molds ora mold and chill. If liked, a few choppedraisins or dates may be added.


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COKN-STAKCH, TAPIOCA AND KICE 125whites stiff and add to the tapioca, and cook afew minutes longer ; then stir in the pineapple,and pour into individual molds. To make thecustard, put the milk in a double boiler, adda half cupful of sugar and a pinch of salt andbring to a boil, then stir in the corn-starchblended with the beaten yolks of the eggs and alittle cold water. Stir until smooth and thick,flavor with a teaspoonful of vanilla or orangeextract. Set aside to cool. When ready toserve turn the tapioca out of the molds, andpour over some of the custard sauce.


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CHAPTER VIHOLIDAY PUDDINGS AND DESSERTS

Golden Plum Pudding5-4 cupful sugar 1 cupful sweet milk3 egg yolks 2 teaspoonfuls baking-2 cupfuls flour powder% cupful chopped citron Vz cupful candied orange% cupful chopped al- or lemon rindmonds Ys cupful chopped pre-

54 teaspoonful salt served ginger1 cupful beef suet

Shred the suet quite fine, add the choppedfruits and the blanched and finely choppedalmonds. Mix the baking-powder and saltwith the flour and add to the other dry ingredi-ents. Combine the milk and the beaten egg-yolks and stir gradually into the dry ingredi-ents. Mix thoroughly, and steam for aboutthree hours, and serve with a liquid sauce.

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130 DAINTY DESSEKTSFoamy Lemon Sauce.Beat up the whitesof the two eggs until stiff, add very gradually

one cupful of powdered sugar and continuebeating while adding one-fourth cupful of hotmilk or cream, and the juice and grated rindof two lemons, or if you do not care for a de-cided lemon flavor use the rind of only onelemon.

English Plum Pudding24 cupful of finely shred- y cupful flourded suet y2 teaspoonful each cin-

1 cupful light brown namon, nutmeg, allspicesugar y teaspoon salt

2 ounces finely chopped 1 cupful raisinscitron 1 cupful dried currants

2 ounces candied orange 1 lemonpeel 3 eggs% cupful grape-juice or J/2 cupful bread-crumbsmilk 1 tablespoonful molassesMix the flour and bread-crumbs with the

suet. Clean the raisins and currants thor-oughly. Seed the raisins if not seedless ; add


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HOLIDAY PUDDINGS AND DESSERTS 131the other dry ingredients. Beat the eggs welland combine with the other liquids. Moistenthe dry ingredients with this and the lemon-juice. The grated rind of the lemon shouldalso be added. Stir well, and let stand in acool place overnight. If you follow the Eng-lish style you will then tie the pudding up ina well-floured cloth, leaving plenty of room forthe ingredients to swell. Drop it into a kettleof boiling water and keep it boiling briskly forfive hours. If you follow the American planyou will place the ingredients in a mold andsteam for the same length of time. Caremust be taken not to fill the mold quite full, asspace must be allowed for swelling.When done turn out on a plate and surround

with large plumped raisins, and insert sprigsof holly in the top, first wrapping the ends inwaxed paper. Serve with a sauce. Plumpudding is always better reheated, and for thisreason can be made several days before Christ-mas.


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132 DAINTY DESSEKTSPlain Plum Pudding

1 cupful suet 1 teaspoonful ginger1 cupful bread-crumbs Flouryk cupful brown sugar 1 cupful raisins% teaspoonful each of 1 cupful currantscinnamon and nutmeg 2 tablespoonfuls molasses

y cupful milk 1 eggy2 teaspoonful saltMix the dry ingredients thoroughly to-

gether; then moisten with the liquid. Addenough flour to make a stiff batter. Stir well,and steam two or three hours. Serve with anyfruit sauce.

Frozen Plum Pudding1 quart good milk y teaspoonful cinnamonY$ cupful melted choc- 1 tablespoonful corn-

olate starchy2 cupful finely chopped 1 quart creamcitron 1 cupful cooked raisins

J/ cupful chopped nut- y cupful figsmeats 1 teaspoonful vanillaV/ cupfuls sugarPlace the milk, sugar and melted chocolate

in a double boiler and when it comes to a boilstir in the corn-starch blended in a little cold


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134 DAINTY DESSEETSbeen dissolved ; then add the melted chocolate,and let stand until cold, add the cream andwhip with a rotary egg-beater until light andstiff. Add to the mixture the finely choppedfruits and nut-meats, and the flavoring. Pourinto a mold that has been dipped in cold water.Garnish with candied cranberries or cherries.

An Eggless Plum Puddingy cupful shredded suet 1 cupful raisinsY2 cupful grated carrot J4 cupful grated potato1 cupful bread-crumbs Yz cupful currants1 ounce candied orange 2 ounces chopped citron

peel 1 cupful brown sugar%. teaspoonful cinnamon Nutmeg, allspice and54 teaspoonful salt cloves (ground)Flour Soda (level teaspoonful)Mix the crumbs with the suet, add the fruits

and spices, the grated vegetables and sugar;then stir in enough flour to make a stiff batteror mixture. Stir thoroughly, and steam forthree hours.


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HOLIDAY PUDDINGS AND DESSEKTS 135A Frozen Nut Pudding3 cupfuls rich boiled cus- 1 tablespoonful chopped

tard lemon rind2 cupfuls whipped cream 3 ounces chocolate (melt-1 cupful finely chopped ed)nut-meats 1 teaspoonful vanilla% cupful preserved gin- % cupful chopped can-ger died cherries

1 tablespoonful chopped citronStir the melted chocolate into the custard,

add the vanilla and the whipped cream, thenpour into a freezer and when it begins tostiffen, stir in the nut-meats and the choppedfruits and pack down in ice and salt and letstand for a while before serving.

Fig Pudding1 cupful beef suet i cupful sour cream1 cupful brown sugar l egg1 cupful white flour y teaspoonful soda1 cupful graham flour l cupful chopped figs1 teaspoonful cinnamon y cupful nut-meatsMix all ingredients thoroughly together and

steam for an hour or more. Serve with sauce.


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HOLIDAY PUDDINGS AND DESSEKTS 137then fold in the stiffly beaten whites of theeggs. Pour into baking-dish, and bake in amoderate oven. If liked it can be steamedfor about an hour instead of baked. Servewith a custard sauce or with whipped cream.

Pumpkin Custard Pudding1 pint pumpkin pulp 1 pint creamy2 cupful butter 1 cupful light brown sugar3 eggs 1 teaspoonful cinnamony teaspoonful salt 1 teaspoonful gingery teaspoonful mace ^ teaspoonful nutmegBeat up the yolks and whites separately, and

very light ; add to the other ingredients. Bakein pudding dish. Serve cold.

Creole Pumpkin Pudding1 quart pumpkin pulp 1 cupful molasses3 eggs y teaspoonful salt2 teaspoonfuls ginger 1 teaspoonful cinnamon

1 tablespoonful butterHeat the molasses and add the butter ; stir

this into the pumpkin ; add the seasoning and


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138 DAINTY DESSEKTSthe beaten yolks of the eggs. Blend thor-oughly; add the stiffly beaten whites of theeggs. Bake in custard cups set in a pan ofwater, or in a pudding dish. Serve cold.Pumpkin puddings are nice to serve at theclose of a Thanksgiving dinner when pumpkinpie is not included in the menu.

A Plum-Cranberry Puddingt/2 pound cranberries 1 teaspoon baking-powder2 cups stale bread-crumbs Y-z pound raisins1 cup finely chopped beef 1 cup sugar

suet 1 teaspoon salt1 teaspoon cinnamon 54 teaspoon grated nutmeg1 cup sweet milk 2 eggsChop up the cranberries and the raisins, addthe bread-crumbs, the finely shredded suet, the

milk, spices and sugar and mix thoroughly to-gether; then add the eggs, beaten until lightand thick. Pour into a buttered mold andsteam for about three hours. Serve with asweet sauce. This quantity of ingredients


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140 DAINTY DESSEETSin the bottom of a baking-dish. Pare the ap-ples, halve and remove the cores. Fill thecavities with chopped nut-meats and dates orraisins. Sprinkle with sugar and cinnamon.Bake in the oven until tender, then remove andpour over the cranberry sauce. Let stand un-til cool, then cut into squares, and serve withwhipped cream.

Steamed Cranberry Pudding2 cups cranberries J4 CUP butter substitute1 cup sugar 3^ cup milk2 teaspoons baking-pow- 3 cups flour

der 2 eggs

Make a batter with the butter substitute,milk, eggs, baking-powder, sugar and flour;then stir in the cranberries, using only the per-fect berries. Turn into a mold and steam fortwo hours. Serve with a sweet fruit or cinna-mon sauce as desired. A vanilla sauce is alsogood with a cranberry pudding.


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HOLIDAY PUDDINGS AND DESSEETS 141Frozen Nut Pudding

1 cupful English walnut 1 cupful strawberry pre-meats serves or orange mar-y2 cupful maple or light maladebrown sugar Cream

2 tablespoonfuls corn- 3 eggsstarch (level) 1 cupful raisins

1 quart hot milk

Chop the walnuts up very fine, also theseeded raisins. Place the milk in a doubleboiler and when hot stir in the corn-starchblended in the yolks and a little cold water ormilk. Stir constantly for about fifteen min-utes or until the starchy taste is gone; thenstir in the strawberry preserves and the rai-sins and simmer for ten or fifteen minuteslonger. Stir in one cupful of cream or more.Pour into freezer and partly freeze; then re-move the mixer, and stir in the nut-meats andthe stiffly whipped egg-whites. Pack down insalt and ice and let stand for two or threehours before serving. Garnish each servicewith halved walnut meats.


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142 DAINTY DESSERTSAn Apkicot Ice1 can apricots 2 oranges

1 cupful heavy cream 1 lemony2 cupful sugar 1 cupful sponge-cake or1 teaspoonful vanilla other cake crumbsPass the apricots through a sieve, then add

the juice' of the oranges and lemon, add thevanilla and sugar. Stir well until the sugaris dissolved, then add the cake crumbs. Pourinto a freezer and partly freeze; then removethe mixer and add the stiffly whipped cream,and let stand packed in ice and salt for severalhours before serving. Top each service with ahalved apricot.


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VII

A VARIETY OF PUDDINGS


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CHAPTER VIIA VARIETY OF PUDDINGS

Peach Rice Pudding1 cupful cooked rice 3 well-beaten eggs24 cup granulated sugar Vz cupful chopped nut-y2 cupful raisins meats1 cupful sweet milk Whipped creamMix the eggs and milk together, then stir in

the sugar and chopped nut-meats, almonds orEnglish walnuts and raisins. Bake in a mod-erate oven until it is firm in the center. Thisis nice served with plain or whipped cream.

Steamed Quince PuddingNice ripe quinces 3 eggs1 cupful sugar 1 lemon1 cupful chopped dates 1 cupful bread-crumbsPare, core and quarter the quinces, and

stew until tender; then chop them fine. To145


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146 DAINTY DESSEKTStwo cupfuls of this stewed quince pulp stir inthe well-beaten yolks of three eggs, and thesugar, and beat up until light; then add thegrated juice and rind of the lemon, thechopped dates and the bread-crumbs, and thewhipped whites of the eggs. Place in a but-tered pudding mold and steam for two or threehours. Serve with an orange or lemon sauce.

Caramel Bread Pudding1 cupful bread crumbs ^4 cupful chopped raisins1 cupful milk or dates1 tablespoonful butter 2 eggsy2 cupful of sugar y teaspoonful nutmeg

1 pint milk (hot)Soak the crumbs in the hot pint of milk and

let stand for a half hour, then add the half cupof sugar and the cup of milk. Melt the sugarin a granite saucepan, and pour the milk overit slowly. Do not stir at first, as the sugarwill stick to the spoon in a mass. Let cookuntil thoroughly blended, then add the melted


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148 DAINTY DESSEKTSof sugar and the vanilla. Place over the pud-ding, and return to the oven to set the egg-white.

Cranberry Meringue Pudding1 quart cranberries 1 tablespoonful butter1 teaspoonful cinnamon ^4 cupful raisins1 orange Yz cupful chopped nut-meats2 eggs 2 cupfuls of sugar

Stale sponge-cake

Stew the cranberries and pass through asieve. To a pint of the hot pulp add the but-ter, the cinnamon, raisins and nut-meats ; thenstir in the beaten yolks of the eggs, and thesugar. Line a buttered pudding dish withslices of stale sponge-cake, turn in the cran-berry mixture, and bake ten or fifteen minutesin the oven. Remove and cover with a me-ringue of the whites of the eggs and a littlepowdered sugar; flavor with vanilla. Letstand in the oven a few minutes to lightlybrown top.


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A VAKIETY OF PUDDINGS 149Prune Puff Pudding

1 pound of prunes y2 cupful granulated sugar1 lemon y2 cupful maple sugar1 cupful nut-meats 2 eggsSimmer the primes for an hour after having

been soaked, then add the sugars and the juiceand grated rind of the lemon. Cook slowlyuntil all the water is absorbed into the prunes,but be careful not to let them get dry. Passthrough a sieve, add the chopped nut-meats,and fold in carefully the stMy whipped whitesof the eggs. Bake in a moderate oven twentyminutes. Serve with whipped cream or asauce.

Prune Batter Pudding1 cupful milk 2 eggs3 cupfuls flour 3 teaspoonfuls baking-pow-2 tablespoonfuls butter or der

substitute y teaspoonful salt2 cupfuls stewed prunes y cupful nut-meatsMake a batter with the milk, eggs, flour and

baking-powder; add the melted butter. Stewthe prunes and place in the bottom of a bake


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7/22/2019 Dainty Desserts - A Large Collection of Recipes for Delicious Sw

dainty desserts - a large collection of recipes for delicious sweets and dainties (1922)

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