I love ducks.
Use their eggs to bake with, the baked product will be better than with common chicken eggs.
My duck and goose eggs were for baking.
That is a fantastic strawberry tower, I like that one.
Your bags are growing well, interesting the things we can use.
LOL, I still think my cat food sacks will work too.
It would be fun to watch your ducks, I am glad you let them stay.
The first Mallard ducks we bought, from a town maybe 50 miles away, hauled them home in burlap bags, and were so excited to finally have our own ducks.
All was ready for them, and Bill dumped the 2 bags.
Paul turned to Mabel and said, “remember, follow me, don’t give them another chance to catch you!!!”, he wandered off a few feet, with Mabel right behind and all of a sudden it was a full lift off and they were launched and away....
Never to be seen again.
I have always wondered if the man who sold them to us, laughed while he waited for them to come back?
Your flower pots are doing well, but you need more of them, lots more, for what is coming.
Thanks for sharing the photos, next we want to see the ducks and if you find more eggs.
Ziplock Ice Cream:
http://www.google.com/search?hl=en&lr=&ie=UTF-8&safe=active&as_qdr=all&q=Ziplock+Ice+Cream&spell=1
Kitchen Krafts
Nauvoo Ginger Cookies
“Kitchen Krafts,” Friend, July 1993, 23
1/2 cup sugar
1/2 cup molasses
1/3 cup oil
1/3 cup water
1 egg
3 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1. In a large bowl, mix together the sugar, molasses, oil, and water. Beat in the egg.
2. In a separate bowl, combine the dry ingredients.
3. Add the dry mixture in three parts to the wet mixture, stirring well after each addition.
4. Shape the dough into 1” (2.5 cm) balls and place them on a greased cookie sheet. Bake at 350° F (175° C) for 8–12 minutes.
Johnnycake
(A favorite dish of the Prophet Joseph Smith)
1 cup cornmeal
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup honey
1 tablespoon molasses
1 tablespoon butter or margarine, melted
1. Combine the dry ingredients in a large bowl.
2. In a separate bowl, mix together the remaining ingredients. Blend this mixture into the dry ingredients, mixing just enough to combine.
3. Put the batter into a greased 8” (20 cm) square pan. Bake at 425° F (220° C) for 25–30 minutes. Serve hot with Homemade Butter.
Homemade Butter
1/2 cup whipping cream
1 tablespoon sour cream
pinch of salt, optional
1. Put both creams into a jar with a tight-fitting lid; shake vigorously.
2. After a lump of butter forms (about 15 minutes), pour off the remaining liquid (whey).
3. Place the butter on a plate and press it gently with a spoon to remove the remaining liquid.
4. If desired, sprinkle with salt.
Old-Fashioned Pickles
1 medium onion, thinly sliced
1 large cucumber
1 cup vinegar
2/3 cup water
1/2 cup sugar
1/2 teaspoon salt
pinch of pepper
1. Put the onion slices into a one-quart glass jar that has a lid.
2. With a fork, scrape down the length of the cucumber; repeat, going all around it. Slice the cucumber and add it to the jar.
3. Combine the remaining ingredients in a bowl, then pour into the jar.
4. Cover the jar and refrigerate for at least 24 hours before serving.
[photo] Photo by Craig Dimond; setting courtesy of the Beehive House
© 2007 Intellectual Reserve, Inc. All rights reserved.
Pioneer Recipes
Mormon Johnnycake
“Pioneer Recipes,” Friend, July 1978, 43
2 eggs, beaten
2 cups buttermilk
2 tablespoons honey or molasses
2 cups cornmeal
1/2 cup flour
1 teaspoon soda
1 teaspoon salt
2 tablespoons butter
Beat eggs until light. Add buttermilk and honey or molasses. Combine dry ingredients and stir into batter along with melted butter. Pour into buttered dripper pan and bake at 425° F. for about 20 minutes. Cut into squares.
Honey Candy
2 cups honey
1 cup sugar
1 cup cream
Combine all ingredients and cook slowly to a hard-ball stage. Pour onto buttered platter. When cool enough to handle, grease hands and pull until a golden color. Cut into pieces.
Pioneer Lettuce Salad
1 head lettuce
1 cup heavy cream
1/4 cup vinegar
1 teaspoon sugar
1/4 teaspoon salt
Cut lettuce into wedges or shred. Whip cream and blend with vinegar, salt, and sugar. Serve over lettuce.
Rice in Cream
3/4 cup uncooked rice
1 teaspoon salt
4 cups milk
1/2 cup sugar
1/2 teaspoon almond extract
1 cup heavy cream, whipped
Cook rice and salt in milk over boiling water until rice is soft and mixture is thick (about 1 1/2 hours). Add sugar and almond extract. Chill, then stir in whipped cream. Can also be served with berries.
Molasses Candy
1 1/2 cups molasses
3/4 cup sugar
1 tablespoon vinegar
1 tablespoon butter
1/8 teaspoon soda
1/8 teaspoon salt
Combine molasses, sugar, and vinegar and cook to a hard-ball stage.
Add butter, soda, and salt; remove from heat and stir until soda is blended, then pour onto greased platter. When cool, pull between greased fingertips until white and stiff. Cut into pieces.
[illustration] Illustrated by Arlene Braithwaite
© 2007 Intellectual Reserve, Inc. All rights reserved.
Pioneer Recipes
Buttermilk Doughnuts
“Pioneer Recipes,” Friend, July 1975, 40
2 cups buttermilk
1 1/2 cups sugar
2 eggs
3 tablespoons butter
1 1/2 teaspoons nutmeg
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
flour
Combine ingredients, kneading in enough flour to make a soft dough that’s not too sticky. Roll out and cut into doughnuts. Fry in deep, hot lard. President Brigham Young enjoyed this pastry.
Apple Candy
2 tablespoons gelatin
1 1/4 cups cold applesauce
2 cups sugar
1 cup chopped nuts
1 tablespoon vanilla
Soak gelatin in 1/2 cup cold applesauce for 10 minutes. Combine remaining applesauce and sugar and boil 10 minutes. Add gelatin and applesauce mixture and boil 15 minutes longer, stirring constantly. Remove from heat, add nuts and vanilla, and pour into slightly greased pan. Let set overnight in refrigerator. Then cut in squares and roll in powdered sugar.
Bread and Milk
Break whole wheat bread into bowl of milk. Stir in bits of crumbled cheese and cut green onion. Pieces of apple or little green grapes can be used instead of onions for variety. President Wilford Woodruff often fixed this dish.
Old-Fashioned Muffins
2 cups uncooked oatmeal
1 1/2 cups sour milk
1/3 cup sugar
1/4 cup melted shortening
1 well-beaten egg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup flour
Pour sour milk over oatmeal and allow to stand a few hours or overnight. Combine sugar, shortening, egg, and stir in oatmeal mixture. Sift together remaining dry ingredients and blend. Bake in greased muffin tins at 425° for 20 minutes.
Horseshoe Cookies
1 cup butter or margarine
1 cup shortening
4 cups flour
1 3/4 cup sugar
1 cup finely chopped almonds
1 tablespoon vanilla
Combine all ingredients then knead thoroughly. Form into horseshoe shapes and place on ungreased cookie sheet. Bake at 400° for 15 to 20 minutes. Roll in sugar.
Johnnycake
3 cups cornmeal
1 cup flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons molasses
3 cups buttermilk
2 well-beaten eggs
Sift together dry ingredients. Slowly stir in molasses and buttermilk and mix well. Add beaten eggs and beat hard for two minutes. Pour into shallow, well-greased pans and bake at 400° for 30 minutes. A favorite dish of the Prophet Joseph Smith.
Washboard Cookies
1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 teaspoon baking soda
1/4 cup boiling water
1 cup shredded coconut
1 teaspoon vanilla
4 1/2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
Cream together sugars and shortening and beat in eggs. Dissolve soda in boiling water and add to above mixture. Blend in coconut and vanilla. Sift together flour, salt, baking powder, and blend into mixture. Drop by spoonfuls onto greased cookie sheet and flatten with fork. Bake at 375° for 15 minutes.
Toasted Spice Cake
2 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cloves
1 teaspoon cinnamon
3/4 teaspoon salt
3/4 cup shortening
2 cups brown sugar
2 separated eggs
1 teaspoon soda
1 1/4 cups sour milk
1 teaspoon vanilla
1/2 cup chopped nuts
Sift together flour, baking powder, spices, and salt. Cream shortening and gradually add 1 cup brown sugar and then add egg yolks in one brisk beating. Dissolve baking soda in sour milk and add alternately with flour mixture. Pour batter into an 8” square pan.
For icing, beat 2 egg whites until stiff and gradually add 1 cup sifted brown sugar. Beat until mixture forms peaks. Add vanilla. Spread over batter and sprinkle 1/2 cup chopped nuts on top. Bake at 350° for 25 to 30 minutes.
Pioneer Hardtack
Hardtack is an old-fashioned flatbread or sea biscuit that was popular with pioneers and sailors because it was lightweight, compact, tasty, and stored well. And it is just as delicious today and handy, too, for hiking, backpacking, or snacking.
Here is a recipe for hardtack:
4 cups flour (white, whole wheat, graham, rye, barley, or any combination of flours you like)
1 cup rolled oats
1/2 cup shortening
2 cups buttermilk, yogurt, cream, or sweet milk
1 teaspoon salt
1 teaspoon baking soda
1. Preheat oven to 400° and measure into large bowl.
2. Mix well and form dough into a ball, then divide dough and roll out a small portion (about the size of a tennis ball) at a time.
3. Roll dough on lightly floured surface as thin as you can. The thinner you roll it, the better the hardtack will taste.
4. Sprinkle rolled-out dough lightly with salt if you wish, cut to any shape desired, and place pieces close together on greased cookie sheet.
5. Bake until edges begin to brown. Remove cookie sheet from oven, turn hardtack over, and bake until it is crisp and dry and lightly browned.
6. As soon as the hardtack is baked, put on rack to cool. Store hardtack in airtight container, and it will stay fresh as long as it is kept dry.
This pioneer hardtack is delicious served plain or with jam, peanut butter, cheese, meat spreads, or whatever you like. Try seasoning the crackers by adding onion powder, cheese, barbecue sauce, bacon bits, herbs, or spices to the dough.
© 2007 Intellectual Reserve, Inc. All rights reserved.
http://www.virtualcities.com/ons/co/m/com57016.htm
Bed and Breakfast Inn
Manitou Springs, Colorado
Specialty Recipe
Horehound Candy
Ingredients
1 cup horehound tea
4 cups sugar
2 cups dark or light corn syrup
Boil horehound leaves to make a good strong tea. Drain, reserving 1 cup of liquid. Add the cup of tea to the other ingredients and boil until it just starts to caramel. Put onto a flat greased cookie sheet. Start cutting with kitchen shears or scissors as soon as it starts to harden on edges.
Note: Horehound tea leaves are available at a specialty tea/coffee shop in Manitou Springs. They should also be available in health food stores.
* You found this recipe on 1st Traveler’s Choice Internet Cookbook. (www.virtualcities.com)
http://www.melborponsti.com/mel-0180850.html
Molasses Candy (Old Fashioned Pull Taffy)
2 c. molasses
1 c. brown sugar
2 tbsp. butter
1/3 c. water
1 tbsp. vinegar
Pinch of baking soda
Boil all together until a few drops in cold water becomes brittle.
Pour on a buttered dish and allow to cool.
When cool enough to handle, rub butter on hands and pull (small portions at a time) until light in color.
Cut in small pieces.
http://www.melborponsti.com/mel-0212815.html
Molded Pineapple Cream Cake
1 (20 oz.) can crushed pineapple
1 pkg. vanilla pudding & pie filling mix
2 c. heavy cream, whipped
1/2 c. quartered maraschino cherries
Purchased orange chiffon cake or half of one baked from recipe in this book
Whole maraschino cherries (opt.)
Combine first 2 ingredients in saucepan and cook, stirring until clear and thickened. Cool; then chill well.
Fold in whipped cream and some cherries.
Break cake in about 1 1/2” pieces.
Line 2 1/2 quart oval dish about 3” deep with plastic wrap, allowing enough to cover cake when dish is filled.
Making 2 layers, pack dish, alternating cake and pudding mixture.
Tuck cherry quarters around sides of dish when filling. Spread any leftover mixture on top and add some of remaining cake.
Bring plastic over top and pat lightly. Chill well, preferably overnight.
Turn out on serving dish and peel off plastic. Decorate with a few whole cherries, if desired. Makes 16 servings.
http://www.melborponsti.com/mel-0172730.html
Fruit Fly “potion”
1 c. vinegar (apple cider)
1 c. sugar
2 c. water
Boil, cool. Put into gallon milk jug or other plastic jug. Hang in apple tree to catch fruit flies and other bugs.
http://www.melborponsti.com/mel-0020863.html
Blue Bugs in the Hen House
Blue bugs
Poultry
Banana stalk
Blue bugs are a kind of tick what would attach themselves to chickens and suck the blood until the chicken dies. These bugs reproduce rapidly and when invaded in the hen house, the bugs can wipe out an entire flock in a very short time.
Ask the merchant at the general store to save the banana stalk after the bananas were all sold. Place this stalk in the chicken house, and the bug will soon be gone.
http://www.melborponsti.com/mel-0044100.html
Ant Trap Remedy
1 lg Sponge
Fine white sugar
Troublesome-ants
Procure sponge, wash well and press dry. This will leave the cells
quite open. Sprinkle some fine white sugar over it and put it close
to where the ants are most troublesome. Soon they will collect upon
sponge and take up their home in the cells. Dip sponge in scalding
water. Repeat and put in a new spot.
http://www.melborponsti.com/mel-0036858.html
Ant Poison
4 tb Honey
1 tb Water
1 ts Borax
Blend all ingredients. Can be used indoors. Place near main ant roads, but keep out of reach of children and pets. Poisonous!!
http://www.melborponsti.com/mel-0036770.html
A Happy Home Recipe
4 c Of love
2 c Of loyalty
3 c Forgiveness
1 c Friendship
5 Spoons of hope
2 Spoons of tenderness
4 qt Of faith
1 Barrel of laughter
Take love and loyalty, mix them throughly with Faith. Blend it with tenderness, kindness and understanding. Add friendship and hope, sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings
http://www.melborponsti.com/mel-0020617.html
Bleeding Remedy
Wet tea leaves
Scrapings of sole-leather
Flour/vinegar paste
Fresh cut
Apply scrapings of sole-leather or wet tea leaves to a fresh cut or apply a flour/vinegar paste. To stop bleeding from nose, bathe feet in very hot water, while drinking a pint of cayenne pepper tea or hold both arms over the heat.
Place a spider web across the wound.
To the wound, apply lamp black directly.
http://www.melborponsti.com/mel-home0003.html
A Sleep Inducing Bath
4 tb Dried chamomile
3 tb Dried lemon balm
2 tb Dried passionflower
1 tb Dried valerian
If you’re feeling agitated at bedtime, the right herbal combination can help you drift right off into the REM stage. Herbs that you might use in a bedtime bath include chamomile, hops, lavender, lemon balm, marjoram, passionflower, sandalwood and valerian.
http://www.melborponsti.com/mel-home0002.html
A Bath To Help Varicose Veins
2 tb Dried ginger powder *OR* 4 tb Fresh gingerroot; chopped
4 tb Dried juniper
2 tb Dried rosemary
4 tb Dried lemon peel *OR* 1 Whole lemon; quartered
Although most often associated with women, bulging, enlarged veins can be a problem for both sexes. The condition is largely hereditary, but a case of varicose veins can be made worse by had habits; standing for long periods of time, wearing tight clothing, and sitting with the legs crossed. Hormonal fluctuations also can contribute to varicosity.
Herbal baths can help, although you should be careful not to take baths that are too hot (extreme temperatures can exacerbate the problem). Whole herbs that you can use in a bath to help boost circulation in the legs include geranium, ginger, juniper, lemon, peppermint and rosemary.
http://www.melborponsti.com/mel-home0001.html
A Bath for Emotional Balance
1/2 c Dried orange peel *OR* 1/2 Whole fresh orange; sliced
3 tb Dried jasmine flowers
2 tb Dried sandalwood chips
When everything seems just a bit too overwhelming, a bath can be extremely good medicine. This season, you might appreciate herbal remedies for feelings like nervousness, tension, anxiety or emotional fatigue. Try whole herbs like chamomile, jasmine, juniper, lavender, orange, rose, rosemary or sandalwood.
For a bath that’ll restore your sense of balance, make an infusion of the listed herbs; sit back and enjoy.
http://www.melborponsti.com/mel-0057148.html
Boils or Infections
1 Part hog lard (pure lard at The store)
2 Parts quinine (from drug store)
Pure lard; more if needed
Sterilized square of old sheet
Bandage
Use a teaspoon hog lard mixed with 2 teaspoons quinine. Use more pure lard if needed to spread the salve easily.
Poulice: Sterilize a square cut from an old sheet with a hot iron. Spread salve over entire square and put it over the red area on the skin. Wrap loosely with a bandage to keep in place. Leave poultice on infected area overnight. Apply a second poultice, if needed.
Boils: Put a piece of very fat bacon or salt pork on the boil. Tie or strap it down. The infection will be drawn.
http://www.melborponsti.com/mel-0172068.html
Foot Refresher
Foot tub
Water
5 dr Essential oil of lemon or lavender; up to 10
OR camphor or peppermint or rosemary
OR juniper or eucalyptus
1/2 c Sea or table salt
Enough marbles to cover bottom of foot
Tub
Using either very hot or very cold water, fill up foot tub and add essential oil and salt. Add marbles, soak feet for 15 to 20 minutes while gently rolling then, back and forth across marbles. Occasionally grasp and release marbles with toes to stretch and relax the feet. Rub feet dry and apply a heavy moisturizer.
“The first Mallard ducks we bought, from a town maybe 50 miles away, hauled them home in burlap bags, and were so excited to finally have our own ducks.
All was ready for them, and Bill dumped the 2 bags.
Paul turned to Mabel and said, “remember, follow me, don’t give them another chance to catch you!!!”, he wandered off a few feet, with Mabel right behind and all of a sudden it was a full lift off and they were launched and away....
Never to be seen again.
I have always wondered if the man who sold them to us, laughed while he waited for them to come back?”
ROFL!!!
I wonder how many times he “sold” Paul and Mabel!
I am so stealing that for one of my novels!
http://www.melborponsti.com/inxhom.html
Cough Syrup
4 tb Glyserine
4 tb Cognac
4 tb Honey
3 Lemons(juice)
Mix ingredients to-gether in a saucepan and simmer 15 minutes then bottle. Take 2 tsp. every 4 hours.
Cough Syrup
1 qt Horehound
1 qt Water
2 Sticks licorice; (2 to 3)
1 tb Lemon juice
Sugar
Put horehound to water. Boil it down to a pint. Add licorice, lemon juice and sugar to taste. Take 3 times a day or when cough becomes bothersome.
Cough Remedy
3 Parts warm water
Mixed with
1 Part honey and
1 Part apple cider
Sip.
Cough Candy
Break slippery-elm bark into small pieces, put into a half pint cup as much of the bark as it will hold, and pour in enough hot water to fill to the brim; let the bark soak in this for an hour. Fill another half-pint cupp half full of whole flaxseed and brim this with hot water, leaving the seed to soak for an hour. At the end of that time put three cups of brown sugar in a sauceppan, strain the water from the slippery elm and the flaxseed, and add to the sugar. Stirring constantly, cook until the sugar has boiled past the sirup stage and becomes sugary again; turn out into a buttered tin and when it is cold break into small pieces. This is better if flavored to taste with lemon juice.
Cough Candy
2 oz Slipper elm bark broken into bits
1 c Water
2 oz Flaxseed
3 c Brown sugar
2 T Lemon juice; freshly squeeze
Combine bark, flaxseed and soak for one to two hours. Stir when you think about it. Add brown sugar and heat until sugar dissolves and boil for five minutes. Add lemon juice and cook to the “crack” stage. Pour into greased cool pans and cut into small pieces when partially cooled.
Cold Remedy
1/2 lemon, juice of
1 tbsp. honey
1 oz. whiskey (if you are over 21)
1/2 glass boiling water
1/2 glass ginger ale, or 7-Up
Combine lemon and honey in a glass. If you are a grown up and you aren’t going anywhere you can add a shot of whiskey at this point. Fill the glass 1/2 way with boiling water and stir to dissolve the honey. Then fill the glass with ginger ale or 7-Up. Sip on this and feel sorry for yourself. Yields 1 serving.
Cold Cure Remedy
2 tsp. honey
2 tsp. apple cider vinegar
Add 1 cup hot water and drink it. It works! Try it!
Cold Cure
1 c Freshly boiled water
1 tb Honey
1 tb Lemon juice or cider vinegar
Add honey and lemon juice to the water. Stir to dissolve.
Optional: Add a sprig of mint or a cinnamon stick and leave to soak for 1-2 minutes.
Fertilizer 1850
1 Bushel clippings from Horses’ hoofs
1 Barrel water
To make liquid manure for flowers, combine a bushel of clippings from horses’ hoofs and a barrel of water. Let stand for a week before using.
http://www.melborponsti.com/inxhom.html
Bath Salts
2 c Epson salts
1 c Sea salt or kosher salt
6 dr Essential oil
1/2 ts Glycerine
Food coloring
Mix well in ziplock bag. Store airtight.
Note: Add 2 T. rice flour to keep free flowing.
Bath Salts
1 c. Epsom salts
Measuring cup
2 jars with lids
2 colored of liquid food color
1 pretty 8 oz. jar
A few drops of your favorite perfume
1/2 yard of ribbon, 1/2” to 1” wide
To make these good smelling bath salts, first measure 1/2 cup of Epsom salt into each jar with a lid. Add 15 drops of food color to each jar, one color per jar and put on the lids. Shake the jars until the Epsom salts are dyed evenly. If you want your colors to be darker, add more food color and shake again. Take off the lids and let the salts dry overnight. Now, make sure your pretty jar is all clean and dry. Then pour the dyed bath salts into the jar, alternating colors (you may want to get colors that go together well). Add a couple of drops of perfume to the bath salts, put on the lid and tie the jar with your pretty ribbon. Now you have a really nice present to bless someone with.
Bath for Fighting Off A Cold
4 tb Dried lavender
4 tb Dried rosemary
2 tb Dried eucalyptus
2 tb Dried ginger powder *OR* 4 tb Fresh gingerroot; chopped
At the first sign of a cold, a bath can be just the remedy to drain, detoxify and decongest.
Herbs that help boost your immunity, unstuff your nose and chest, and ease other cold symptoms include eucalyptus, ginger, juniper, lavender, lemon, marjoram, orange, rosemary and sandalwood.
If you’re taking your bath in the morning, pick stimulating herbs like eucalyptus, lemon and juniper.
If you’re taking the bath at night, stick to soothing, calming lavender or sandalwood instead.
Bath Beads
2 tb Baking soda
1 ts Crisco
10 dr Fragrance oil
Place all ingredients in a small bowl and knead it with your fingers (it’s a little messy). Form four balls by ppressing the dough into little ball shapes. Place it on waxed paper and let beads air dry 24 hours.
Bath Bag
1 7 inch square piece of muslin or other light fabric
12 Inch lenght of ribbon
1 c Potpourri
Make a potpourri of equal amounts of comfrey and chamomile.
Place the potpourri in the center of the fabric square. Gather all edges of fabric over the potpourri and tie with ribbon or string.
[I think you drink this one]
Barley Water (18th Century Recipe)
3 oz Pearl Barley
2 pt Boiling Water
Grated rind and juice of 1 lemon
6 tb Caster Sugar
Rinse the pearl barley, put into a jug and pour in the boiling water. Add the lemon rind and lemon juice and sugar and stir thoroughly. Leave to cool then strain into a clean jug or bottle before serving. This drink will keep for up to 5 days in the fridge, but do cover it as barley water easily picks up other flavours.
Birch Beer
Put 1 gallon of the twigs, chopped very fine, in a crock. Now boil together 1 gallon honey and 4-1/2 gallons of the birch sap for 12 minutes, and pour this over the twigs. Let it cool and strain out the twigs, then add a package of yeast. Give it a week, then strain it into bottles, capping them tightly. Serve it ice cold at any time.
http://www.melborponsti.com/inxhom.html
Caked Breasts
Fried batter cakes
Butter
Prepare some fried batter cake. Rub butter on breasts; lay warm cakes on the breasts. The milk will stat flowing and relieve the pain.
[I was thinking of goats, after birthing, but think my way is best, take a bucket of warm water and submerge the entire bag in it, then dry and rub honey all over it....granny]
Fresh Flowers Preservative
2 tbsp. fresh lemon juice
1 tbsp. sugar
1/2 tbsp. household bleach
Mix in 1 quart of water.
Body Scrub
2 oz Apricot kernel oil
1 oz Sunflower oil
1 oz Jojoba oil
1 oz Rice bran or oat bran
6 Drops essential oils of
Lavender or rosemary
Heat plant oils together. Mix in bran and essential oils. Stand on a large towel and gently rub mixture into the skin in small, circular motions. Work from the toes to the neck, avoiding the face. Rinse in a lukewarm shower, without soap. Give a blast of cold water and towel dry.
Carrageen Moss Cream
1/2 oz Dried carrageen moss
17 fl Milk
1 Vanilla pod; split
1 Orange; peel stripes only
2 oz Sugar
2 Eggs; separated
Wash the carrageen in warm water and soak for 5-10 minutes. Place in a pan with the milk, vanilla pod and a few stripes of orange peel.
Boil and simmer gently for 15-20 minutes. Pass the milk through a fine mesh strainer, extracting all the gelatine from the carrageen. Whilst the liquid is still hot, whisk in the egg yolks and sugar. Cool slightly.
Stiffly whisk the egg whites and fold into the mixture. Spoon into one large or individual small moulds and chill for at least 4-6 hours.
Cinnamon Cough Sweets
Rosewater
Powdered Gum Arabic
Powdered Cinnamon
Caster Sugar
Gently warm four tablespoons of rosewater and add enough gum arabic (approx 4 teaspoons) to make a sticky syrup. Work in roughly equal amounts of caster sugar and cinnamon until you have a solid paste. Press into a shallow tin and, as it dries, cut into small sticks Roll the sticks to make them round. Leave to dry completely
http://www.melborponsti.com/inxnob.html
Fudge Oatmeal (No Bake) Cookies
2 c Granulated sugar
1/2 c Cocoa
1/2 c Milk
1/4 lb Butter
Dash of salt
Combine ingredients. Bring to a boil and boil hard for one minute. Remove from fire and add 1 tablespoon of vanilla. Pour into a bowl containing 3 cups of raw oatmeal (quick) and 1/2 cup of peanut butter. Mix well. Drop quickly by tablespoons onto waxed paper.
[I added vanilla or almond flavoring...granny]
Easy Fudge
3 cups semi-sweet chocolate chips
1 can sweetened condensed milk
Dash of salt
1/2 to 1 cup chopped nuts (optional)
1-1/2 tsp.. vanilla extract
In heavy saucepan, over low heat, melt chips with condensed milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly into wax paper lined 8x8 or 9x9 inch pan. Chill two hours or until firm. Turn out onto cutting board, peel off paper and cut into squares. Keep covered in refrigerator.
Crunchy Pretzel Drops
6 oz. butterscotch chips
1/4 cup light corn syrup
2 Tbls. milk
2 tbls. butter
1 tsp. vanilla
3 1/2 cups puffed corn cereal
1 cup broken pretzels
Mix first 5 ingredients in saucepan. Melt over low heat, stirring constantly. Remove from heat and stir in cereal and pretzels. Drop by rounded tablespoonful onto wax paper and allow to harden.
Clotted Cream Fudge
275 g caster sugar
100 g golden syrup
225 g clotted cream
1/2 teaspoon vanilla essence
Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, cover and boil for 3 minutes. Uncover and continue to boil until the temperature reaches 116 C / 240 F. Remove from the heat and beat until the mixture becomes thick and creamy. Pour into a greased 20 cm square tin. Leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.
Chocolate Popcorn Fudge
2 c Sugar
2 Squares unsweetened chocolate
1/4 c Sweetened condensed milk
3/4 c Water
1 1/2 c Popped corn, chopped
1 tb Butter or butter substitute
1 ts Vanilla
1/8 ts Salt
Melt chocolate in saucepan. Add sugar, milk, water, butter, and salt. Boil to soft ball stage (234 - 238 F). Remove from fire. Add flavoring and popped corn. Cool to room temperature. Stir until creamy. Pour into well-buttered, shallow pan. Cut in squares. Grace Viall Gray.
Chocolate Fudge
3 cups sugar
3/4 cups oleo
2/3 cups milk
12 ounces (2 cups) semi sweet chocolate chips
1 sm. jar marshmallow cream
1 cup chopped nuts, optional
1 teaspoon vanilla
Cook sugar, oleo and milk, stirring constantly, to a full rolling boil. Cook to soft ball stage. Stir in chips and rest of ingredients and beat till blended. Pour in buttered 9X12” pan. Cool
Chocolate Fudge
225 g plain chocolate; broken up
50 g cream cheese
25 g butter
50 ml milk
1/2 teaspoon vanilla extract
450 g icing sugar; sifted
Grease a 20cm square tin and line the base with greaseproof paper.
Gently melt the chocolate, cream cheese, butter and milk in a pan, stirring continuously. Add the vanilla extract.
Add the icing sugar and mix thoroughly until smooth. Cook for a further minute, pour into the tin. Refrigerate until set, then cut into squares.
Store in an airtight container in the refrigerator.
Add nuts or dried fruits as a variation. Crystallised ginger is a great addition.
Chewy Chocolate No bake
6 oz Semisweet chocolate pieces
1/3 c Margarine or butter
16 lg Marshmallows
1 ts Vanilla
2 c QUAKER Oats uncooked; (quick or old fashion)
1 c Mixed fruit
Mixed fruit may consist of any combination of raisins, diced dried mixed fruit, flaked coconut, miniature marshmallows or chopped nuts
In large saucepan over low heat, melt chocolate pieces, margarine and marshmallows stirring until smooth. Remove from heat; cool slightly. Stir in remaining ingredients. Drop by rounded teaspoonfuls onto wax paper. Chill 2 to 3 hours. Let stand at room temperature about 15 minutes before serving. Store in tightly covered container in refrigerator. MICROWAVE DIRECTIONS: Place chocolate pieces, margarine and marshmallows in large microwaveable bowl. Microwave on HIGH 1 to 2 minutes or until mixture is melted and smooth, stirring every 20 seconds. Proceed as recipe directs.
Chocolate Balls
6 oz Chocolate chips; 1 pk
3/4 c Evaporated milk
1/2 c Nuts; chopped -OR- 1/2 c -Chocolate decorettes
Melt chocolate in top of double boiler. Mix in milk and stir constantly until quite smooth and thick. refrigerate about 1 hour. Shape into 3/4” balls, then roll in nuts. Keep refrigerated. MAKES: 3 dozen
Cheater Cheesecake (No Bake)
2 packages nonfat cream cheese — (8 oz pkgs)
1 package Jello — sugar free or regular, any flavor
1 teaspoon vanilla
Dissolve Jello into a cup of hot water. Stir for 2 minutes. Add a cup of cold water. Stir (this is the usual recipe for making Jello). With electric beaters or blender, combine this warm jello with the cream cheese and vanilla. Spray a pie plate and pour mixture in. Allow 4 hours to set. Serves 8. (You can use the fruit filling or cheescake topping recipe to top.)
Cathedral Window Cookies - No Bake
1 pk (12 oz.) semi-sweet chocolate morsels
1/4 c Mrgarine
1/3 c Light corn syrup
1 (10.5 oz.) miniature colored marshmallows
3/4 c Nuts; chopped
Heat chocolate and margarine until melted in large saucepan over low heat Remove from heat; stir in corn syrup and marshmallows, stirring until coated. Refrigerate mixture until firm enough to handle, about 30 minutes Form into rolls about 2 inches in diameter on waxed paper; roll in nuts. Refrigerate until firm, 2 to 3 hours. Cut into scant 1/2 inch slices.
Brownies
2 1/2 sugar
1 tsp. oil
1/8 tsp. vanilla extract
4 tsp. chocolate syrup
2 Tbsp + 1 tsp flour
Sir together sugar, oil, vanilla, chocolate and flour until the batter is smooth and chocolate colored. Pour batter into greased and floured pan. Bake 15 minutes. When cool, cut them into wedges or little squares. Makes 6 wedges or 1/2 inch squares.
Boiled (no-bake) Cookies
2 c. sugar
4 tbsp. cocoa
1 tsp. vanilla
1/4 lb. butter
1/2 c. milk
Put in saucepan and boil 45 seconds. Remove from heat. Optional: Add 3/4 cup peanut butter. Stir until peanut butter melts. Add 3 1/2 cups Quick Quaker Oats (or until good “spooning” consistency). Drop by teaspoon on waxed papered cookie sheet. Put in refrigerator.
3 Minute No-Bake Cookies
2 c Granulated sugar
1/2 c (1 stick) margarine or butter
1/2 c 2% low-fat milk
1/3 c Unsweetened cocoa powder
3 c QUAKER Oats; (Quick or Old fashioned, uncooked)
In large saucepan, combine sugar, milk, margarine and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes. Remove from heat. Stir in oats; mix well. Quickly drop by tablespoonfuls onto waxed paper or greased cookie sheet. Let stand until set. Store tighlty covered at room temperature.
ABOUT 3 DOZEN
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No Cook Divinity Fudge
1 pk Betty Crocker fluffy white Frosting mix
1/3 c Light corn syrup
1 ts Vanilla
1/2 c Boiling water
6 oz Confectioners sugar
1 c Chopped nuts
Combine frosting mix, dry, corn syrup, vanilla and boiling water in a small bowl. Beat on highest speed until stiff peaks form, about 5 minutes. Transfer to a large mixing bowl, on low speed gradually blend in sugar. Stir in nuts. Drop by spoonfuls on wax paper. When outside of candy feels firm, turn over and allow to dry at least 12 hours. Store in an air tight container.
Vanilla Fudge
2 Tablespoons butter
3 cups sugar
1/4 cup corn syrup, red or blue label
1/2 teaspoon salt
1 cup light cream
1/2 cup milk
2 teaspoons vanilla
1 cup coarsely chopped nuts
Place all ingredients except vanilla and nuts in saucepan. Cook over medium heat, stirring constantly, to 238 degrees F or until small amount forms a soft ball in cold water. Remove from heat. Add vanilla. Cool to lukewarm, 110 degrees F. Beat until fudge begins to thicken and loses its gloss. Add nuts. Quickly spread mixture into buttered 8-inch square pan. Cut into squares.
No Bake Penuche Drop Cookies
2 c Light brown sugar
1 Butter
1/2 c Milk
3/4 c Chopped nuts
3 c Oats, quick
1 ts Vanilla
Combine brown sugar, butter, and milk in a saucepan and bring to a boil. Boil 1 minute. Pour over nuts, oats and vanilla. Drop by teaspoonfuls on wax paper. Cool. For chocolate drops use 2 cups white sugar and 1/2 cup cocoa. You could also add peanut butter and/or chocolate chips, carob chips, coconut, etc. to the oatmeal/nut mixture before pouring the hot sugar mixture over.
No Bake Fruit Pie
1 pk 8-oz Cream cheese, softened
1/4 c Sugar
2 ts Shredded orange peel
2 tb Orange juice or Orange liqueur
1 Butter-flavored or graham-cracker-crumb pie shell
4 c Sliced fresh peaches
1 tb Lemon juice
1 c Fresh blueberries
Sifted powdered sugar - (optional)
In mixing bowl combine cream cheese, sugar, orange peel, and orange juice or orange liqueur till smooth.
Carefully spread cream cheese mixture into pie shell. Toss peaches with lemon juice to prevent browning. Arrange the peaches and blueberries over the cream cheese mixture.
Chill for 1 to 24 hours. If desired sprinkle with powdered sugar.
Makes 6 to 8 servings.
No Bake Cherry Cheese Pie
1 9 “ Graham cracker crumb
1/3 c Concentrated lemon juice
8 oz Softened cream cheese
1 ts Vanilla extract
14 oz Sweetened Condensed Milk (Not Evaporated Milk)
1 cn Cherry pie filling
In large mixer bowl, beat cheese until fluffy. Beat in Condensed Milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
No Bake Cherry Yum Yum
3 c Graham cracker crumbs
1 pk Cream cheese; (8 ounce)
2 pk (small) Dream Whip
2 cn Cherry pie filling
1 1/2 Sticks margarine; melted
3/4 c Sugar
Mix margarine with crumbs, put half in a 9x13 inch dish and press down. Mix Dream Whip according to directions. Add sugar and cream cheese to Dream Whip and beat until it stands in peaks. Put half over crumbs in pan. Spread 2 cans pie filling over whip. Cover with remaining whip, then top with remaining crumbs. Chill 24 hours.
No Bake Caramel Oatmeal Cookies
2 c Sugar
3/4 c Margarine
1 cn Evaporated milk; 6-oz can
1 pk Instant butterscotch pudding
= mix/ small package
2 1/2 c Quick oats
Combine sugar, margarine and milk in saucepan. Bring to a boil. Add pudding and oats and remove from heat. Stor to mix. Drop by spoonfuls on waxed paper. Let cool 15 minutes.
No Bake Brownies
2 c Chocolate chips
1 c Evaporated milk
1 ts Vanilla
1 c Chopped nuts
4 c Graham cracker crumbs
1/2 c Sifted icing sugar
Servings: 32 squares
Combine chocolate chips and milk together over heat until melted and smooth, remove from heat, stir in vanilla. Reserve 1/2 cup of chocolate mixture. Mix remaining ingredients together. Add to chocolate mixture, mix well. Press evenly into greased 9” square cake pan. Spread reserved chocolate mixture over top. Chill.
No Bake Brandy Fruit Balls
4 c. graham cracker crumbs
1 c. finely chopped nuts
1 c. finely chopped candied cherries
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/3 c. Karo light corn syrup
1/3 c. brandy
Confectioners’ sugar
Combine first five ingredients. Stir in karo syrup and brandy. Shape into 1 inch balls. Store in airtight container (flavor will improve during storage). Roll in confectioners’ sugar before serving. Makes about 54 balls.
No Bake Breakfast Bars
5 c. “O-Shaped” toasted oat cereal
1/4 c. wheat germ
1/3 c. butter or margarine
1/3 c. honey
3 tbsp. firmly packed brown sugar
Combine cereal, nuts and wheat germ in large bowl. Combine butter, honey and brown sugar in a 2-quart saucepan. Bring to a full rolling boil over medium-high heat. Reduce heat; boil over medium heat 2 minutes. Immediately pour over cereal mixture, mixing until cereal is well coated. Press firmly into lightly greased 13x9 baking pan. Chill several hours or until firm. Cut into bars. Store covered with foil in refrigerator.
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Fannie Farmer Cookbook
Chapter XXXIII.
FANCY CAKES AND CONFECTIONS.
ALMOND paste for making macaroons and small fancy cakes may be bought of dealers who keep confectioners’ supplies, although sometimes a resident baker or confectioner will sell a small quantity. Almond paste is put up in five-pound tin pails, and retails for one and one-half dollars per pail. During the cold weather it will keep after being opened for a long time. 1
Macaroons
1/2 lb. almond paste Whites 3 eggs
3/8 lb. powdered sugar
Work together almond paste and sugar on a smooth board or marble slab. Then add whites of eggs gradually, and work until mixture is perfectly smooth. Confectioners at first use the hand, afterwards a palette knife, which is not only of use for mixing but for keeping board clean. Shape, using a pastry bag and tube, on a tin sheet covered with buttered paper, one-half inch apart; or drop mixture from tip of spoon in small piles. Macaroon mixture is stiff enough to hold its shape, but in baking spreads. Bake fifteen to twenty minutes in a slow oven. If liked soft, they should be slightly baked. After removing from oven, invert paper, and wet with a cloth wrung out of cold water, when macaroons will easily slip off.
2
Almond Macaroons
Sprinkle Macaroons, before baking, with almonds blanched and shredded, or chopped.
3
Crescents
1/2 lb. almond paste Almonds, blanched and finely chopped
2 ozs. confectioners’ sugar
White 1 small egg
Mix same as Macaroons. Shape mixture, which is quite soft, in a long roll. Cut pieces from roll three-fourths inch long. Roll each separately in chopped nuts, at the same time shaping to form a crescent. Bake twenty minutes on a buttered tin sheet in a slow oven. Cool, and frost with Confectioners’ Frosting, made thin enough to apply with a brush, and flavored with lemon juice until quite acid. Other nuts may be used in place of almonds.
4
Cinnamon Bars
10 ozs. almond paste White 1 egg
5 ozs. confectioners’ sugar 1/2 teaspoon cinnamon
Mix same as Macaroons. Dredge a board with sugar, knead mixture slightly, and shape in a long roll. Pat, and roll one-fourth inch thick, using a rolling-pin. After rolling the piece should be four inches wide. Spread with frosting made of white of one egg and two-thirds cup confectioners’ sugar beaten together until stiff enough to spread. Cut in strips four inches long by three-fourths inch wide. This must be quickly done, as a crust soon forms over frosting. To accomplish this, use two knives, one placed through mixture where dividing line is to be made, and the other used to make a clean sharp cut on both sides of first knife. Knives should be kept clean by wiping on a damp cloth. Remove strips as soon as cut, to a tin sheet, greased with lard and then floured. Bake twenty minutes on centre grate in a slow oven.
5
Horseshoes
Use Cinnamon Bar mixture. Cover with frosting colored with fruit red. Cut in strips six inches long by one-half inch wide. As soon as cut, shape quickly, at the same time carefully, in form of horseshoes. Bake same as Cinnamon Bars. When cool, make eight dots with chocolate frosting to represent nails.
6
Cocoanut Cakes I
1/2 lb. fresh grated cocoanut 6 ozs. sugar and glucose, using one mixing-spoon glucose
Whites 11/2 eggs German Confectioner
Cook cocoanut, sugar, and glucose in double boiler until mixture clings to spoon, add whites of eggs, stir vigorously, and cook until mixture feels sticky when tried between the fingers. Spread in a wet pan, cover with wet paper, and chill on ice. Shape in small balls, first dipping hands in cold water. Bake twenty minutes in a slow oven on a tin sheet greased with white wax.
7
Cocoanut Cakes II
1 lb. fresh grated cocoanut 3/4 lb. sugar
Whites 2 eggs
Cook, shape, and bake same as Cocoanut Cakes I.
8
Stuffed Dates I
Make a cut the entire length of dates and remove stones. Fill cavities with castanea nuts, English walnuts, or blanched almonds, and shape in original form. Roll in granulated sugar. Pile in rows on a small plate covered with a doiley. If castanea nuts are used, with a sharp knife cut off the brown skin which lies next to shell.
9
Stuffed Dates II
Remove stones from dates and fill cavities with Neufchatel cheese.
10
Salted Almonds I
Blanch one-fourth pound Jordan almonds and dry on a towel. Put one-third cup olive oil in a very small saucepan. When hot, put in one-fourth of the almonds and fry until delicately browned, stirring to keep almonds constantly in motion. Remove with a spoon or small skimmer, taking up as little oil as possible. Drain on brown paper and sprinkle with salt; repeat until all are fried. It may be necessary to remove some of the salt by wiping nuts with a napkin.
11
Salted Almonds II
Prepare almonds as for Salted Almonds I. Fry in one-third cup fat, using half lard and half clarified butter or all cocoanut butter. Drain, and sprinkle with salt.
12
Salted Peanuts
In buying peanuts for salting, get those which have not been roasted. Remove skins and fry same as Salted Almonds I or II.
13
Salted Pecans
Shelled pecans may be bought by the pound, which is much the best way when used for salting, as it is difficult to remove the nut meat without breaking. Fry same as salted Almonds I or II. Care must be taken that they do not remain in fat too long; having a dark skin, color does not determine when they are sufficiently cooked.
14
Parisian Sweets
1 lb. figs 1 lb. English walnut meat
1 lb. dates Confectioner’s sugar
Pick over and remove stems from figs and stones from dates. Mix fruit with walnut meat, and force through a meat-chopper. Work, using the hands, on a board dredged with confectioners’ sugar, until well blended. Roll to one-fourth inch thickness, using confectioners’ sugar for dredging board and pin. Shape with a small round cutter, first dipped in sugar, or cut with a sharp knife in three-fourth inch squares. Roll each piece in confectioners’ sugar, and shake to remove superfluous sugar. Pack in layers in a tin box, putting paper between each layer. These confections may be used at dinner in place of bonbons or ginger chips. A combination of nut meat (walnut, almond, and filbert) may be used in equal proportions.
15
Sugared Popped Corn
2 quarts popped corn 2 cups brown sugar
2 tablespoons butter 1/2 cup water
Put butter in saucepan, and when melted add sugar and water. Bring to boiling-point, and let boil sixteen minutes. Pour over corn, and stir until every kernel is well coated with sugar.
16
Corn Balls
5 quarts popped corn 1/2 cup white corn syrup
2 cups sugar 1/3 teaspoon, each, salt and vinegar
11/2 cups water 1 tablespoon vanilla
Boil sugar, water and corn syrup without stirring until thermometer registers 260° F.; then add remaining ingredients and let boil to 264° F. Have corn in a large pan, and pour on gradually the syrup, using a spoon all of the time to turn corn that it may be evenly coated. Make into balls, and let stand in a cold place until brittle.
17
Molasses Candy
2 cups Porto Rico molasses 3 tablespoons butter
2/3 cup sugar 1 tablespoon vinegar
An iron kettle with a rounding bottom (Scotch kettle) or copper kettle is best for candy making. If one has no copper kettle, a granite kettle is best for sugar candies.
18
Put butter in kettle, place over fire, and when melted, add molasses and sugar. Stir until sugar is dissolved. During the first of the boiling stirring is unnecessary, but when nearly cooked, it should be constantly stirred. Boil until, when tried in cold water, mixture will become brittle. Add vinegar just before taking from fire. Pour into a well buttered pan. When cool enough to handle, pull until porous and light-colored, allowing candy to come in contact with tips of fingers and thumbs, not to be squeezed in the hand. Cut in small pieces, using large shears or a sharp knife, and then arrange on slightly buttered plates to cool. 19
Velvet Molasses Candy
1 cup molasses 3 tablespoons vinegar
3 cups sugar 1/2 teaspoon cream of tartar
1 cup boiling water 1/2 cup melted butter
1/4 teaspoon soda
Put first four ingredients in kettle placed over front of range. As soon as boiling-point is reached, add cream of tartar. Boil until, when tried in cold water, mixture will become brittle. Stir constantly during last part of cooking When nearly done, add butter and soda. Pour into a buttered pan and pull same as Molasses Candy. While pulling, add one teaspoon vanilla, one-half teaspoon lemon extract, few drops oil of peppermint, or few drops oil of wintergreen.
20
Buttercups
2 cups molasses 2 tablespoons butter
1 cup sugar 1/3 teaspoon cream of tartar
1/2 cup boiling water Fondant flavored with vanilla
Boil ingredients (except fondant) until, when tried in cold water, a firm ball may be formed in the fingers, not stirring until the last few minutes of cooking. Pour on a buttered platter, and when cool enough to handle, pull until light colored. Shape on a floured board, having strip wide enough to enclose a roll of fondant one inch in diameter. Place fondant on candy, bring edges of candy together, and press firmly over fondant. With both hands pull candy into a long strip. Cut in small pieces; each piece will consist of fondant encircled with molasses candy. Care must be taken that candy is not cooked too long, as it should be soft rather than brittle.
21
Vinegar Candy
2 cups sugar 1/2 cup vinegar
2 tablespoons butter
Put butter into kettle; when melted, add sugar and vinegar. Stir until sugar is dissolved, afterwards occasionally. Boil until, when tried in cold water, mixture will become brittle. Turn on a buttered platter to cool. Pull, and cut same as Molasses Candy.
22
Ice Cream Candy
3 cups sugar 1/2 cup boiling water
1/4 teaspoon cream of tartar 1/2 tablespoon vinegar
Boil ingredients together without stirring, until, when tried in cold water, mixture will become brittle. Turn on a well buttered platter to cool. As edges cool, fold towards centre. As soon as it can be handled, pull until white and glossy. While pulling, flavor as desired, using vanilla, orange extract, coffee extract, oil of sassafras, or melted chocolate. Cut in sticks or small pieces.
23
Butter Scotch
1 cup sugar 1 tablespoon vinegar
1/4 cup molasses 2 tablespoons boiling water
1/2 cup butter
Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn into a well buttered pan; when slightly cool, mark with a sharp-pointed knife in squares. This candy is much improved by cooking a small piece of vanilla bean with other ingredients.
24
Butter Taffy
2 cups light brown sugar 2 tablespoons water
1/4 cup molasses 7/8 teaspoon salt
2 tablespoons vinegar 1/4 cup butter
2 teaspoons vanilla
Boil first five ingredients until, when tried in cold water mixture will become brittle. When nearly done, add butter, and just before turning into pan, vanilla. Cool, and mark in squares.
25
Horehound Candy
3/4 square inch pressed horehound 2 cups boiling water
3 cups sugar
1/2 teaspoon cream of tartar
Pour boiling water over horehound which has been separated in pieces; let stand one minute, then strain through double cheese-cloth. Put into a granite kettle with remaining ingredients, and boil until, when tried in cold water, mixture will become brittle. Turn into a buttered pan, cool slightly, then mark in small squares. Small square packages of horehound may be bought for five cents.
26
Chocolate Caramels
21/2 tablespoons butter 1/2 cup milk
2 cups molasses 3 squares unsweetened chocolate
1 cup brown sugar 1 teaspoon vanilla
Put butter into kettle; when melted, add molasses, sugar, and milk. Stir until sugar is dissolved, and when boiling-point is reached, add chocolate, stirring constantly until chocolate is melted. Boil until, when tried in cold water, a firm ball may be formed in the fingers. Add vanilla just after taking from fire. Turn into a buttered pan, cool, and mark in small squares.
27
Nut Chocolate Caramels
To Chocolate Caramels add the meat from one pound English walnuts broken in pieces, or one-half pound almonds blanched and chopped.
28
Rich Chocolate Caramels
2 tablespoons butter 1 cup molasses
1/2 cup milk 4 squares chocolate
1/2 cup sugar 1 cup walnut meats, broken in pieces
2 teaspoons vanilla
Put butter in saucepan and when melted add milk, sugar and molasses. When boiling-point is reached add chocolate, and cook until brittle when tried in cold water, stirring occasionally to prevent mixture from adhering to pan. Remove from fire, beat three minutes, add nut meats and vanilla, and turn into a buttered pan. When cold cut in squares and wrap in paraffine paper.
29
Peanut Nougat
1 lb. sugar 1 quart peanuts
Shell, remove skins, and finely chop peanuts. Sprinkle with one-fourth teaspoon salt. Put sugar in a perfectly smooth granite saucepan, place on range, and stir constantly until melted to a syrup, taking care to keep sugar from sides of pan. Add nut meat, pour at once into a warm buttered tin, and mark in small squares. If sugar is not removed from range as soon as melted, it will quickly caramelize.
30
Nut Bar
Cover the bottom of a buttered shallow pan with one and one-third cups nut meat (castaneas, English walnuts, or almonds) cut in quarters. Pour over one pound sugar, melted as for Peanut Nougat. Mark in bars.
31
French Nougat
1/2 lb. confectioners’ sugar 1/4 lb. almonds, blanched and finely chopped
Confectioners’ chocolate
Put sugar in a saucepan, place on range, and stir constantly until melted; add almonds, and pour on an oiled marble. Fold mixture as it spreads with a broad-bladed knife; keeping it constantly in motion. Divide in four parts, and so soon as cool enough to handle shape in long rolls about one-third inch in diameter, keeping rolls in motion until almost cold. When cold, snap in pieces one and one-half inches long. This is done by holding roll at point to be snapped over the sharp edge of a broad-bladed knife and snapping. Melt confectioners’ chocolate over hot water, beat with a fork until light and smooth, and when slightly cooled dip pieces in chocolate and with a two-tined fork or bonbon dipper remove from chocolate to oiled paper, drawing dipper through top of each the entire length, thus leaving a ridge. Chocolate best adapted for dipping bonbons and confections must be bought where confectioners’ supplies are kept.
32
Nougatine Drops
Drop French Nougat mixture from the tip of a spoon on an oiled marble very soon after taking from fire. These drops have a rough surface. When cold, dip in melted confectioners’ chocolate.
33
Wintergreen Wafers
1 oz. gum tragacanth Confectioners’ sugar
1 cup cold water Oil of wintergreen
Soak gum tragacanth in water twenty-four hours and rub through a fine wire sieve; add enough confectioners’ sugar to knead. Flavor with a few drops of oil of wintergreen. If liked pink, color with fruit red. Roll until very thin on a board or marble dredged with sugar. Shape with a small round cutter or cut in three-fourths inch squares. Spread wafers, cover, and let stand until dry and brittle. This mixture may be flavored with oil of lemon, clove, sassafras, etc., and colored as desired.
34
Cocoanut Cream Candy
11/2 cups sugar 2 teaspoons butter
1/2 cup milk 1/3 cup shredded cocoanut
1/2 teaspoon vanilla
Put butter into granite saucepan; when melted, add sugar and milk, and stir until sugar is dissolved. Heat to boiling-point, and boil twelve minutes; remove from fire, add cocoanut and vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan. Pour at once into a buttered pan, cool slightly, and mark in squares. One-half cup nut meat, broken in pieces, may be used in place of cocoanut.
35
Chocolate Cream Candy
2 cups sugar 1 tablespoon butter
2/3 cup milk 2 squares unsweetened chocolate
1 teaspoon vanilla
Put butter into granite saucepan; when melted, add sugar and milk. Heat to boiling-point; then add chocolate, and stir constantly until chocolate is melted. Boil thirteen minutes, remove from fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan. Pour at once into a buttered pan, cool slightly, and mark in squares. Omit vanilla, if desired, and add, while cooking, one-fourth teaspoon cinnamon.
36
Maple Sugar Candy
1 lb. soft maple sugar 1/4 cup boiling water
3/4 cup thin cream 2/3 cup English walnut or pecan meat, cut in pieces
Break sugar in pieces; put into a saucepan with cream and water. Bring to boiling-point, and boil until a soft ball is formed when tried in cold water. Remove from fire, beat until creamy, add nut meat, and pour into a buttered tin. Cool slightly, and mark in squares.
37
Sultana Caramels
2 cups sugar 2 squares chocolate
1/2 cup milk 1 teaspoon vanilla
1/4 cup molasses 1/2 cup English walnut or hickory nut meat, cut in pieces
1/4 cup butter
2 tablespoons Sultana raisins
Put butter into a saucepan; when melted, add sugar, milk, and molasses. Heat to boiling-point, and boil seven minutes. Add chocolate, and stir until chocolate is melted; then boil seven minutes longer. Remove from fire, beat until creamy, add nuts, raisins, and vanilla, and pour at once into a buttered tin. Cool slightly, and mark in squares. The nut meats and raisins may be omitted.
38
Pralines
17/8 cups powdered sugar 2 cups hickory nut or pecanmeat, cut in pieces
1 cup maple syrup
1/2 cup cream
Boil first three ingredients until, when tried in cold water, a soft ball may be formed. Remove from fire, and beat until of a creamy consistency; add nuts, and drop from tip of spoon in small piles on buttered paper, or mixture may be poured into a buttered tin and cut in squares, using a sharp knife.
39
Creamed Walnuts
White 1 egg 3/4 teaspoon vanilla
1/2 tablespoon cold water 1 lb. confectioners’ sugar
English walnuts
Put egg, water, and vanilla in a bowl, and beat until well blended. Add sugar gradually until stiff enough to knead. Shape in balls, flatten, and place halves of walnuts opposite each other on each piece. Sometimes all the sugar will not be required.
40
Peppermints
11/2 cups sugar 1/2 cup boiling water
6 drops oil peppermint
Put sugar and water into a granite saucepan and stir until sugar is dissolved. Boil ten minutes; remove from fire, add peppermint, and beat until of right consistency. Drop from tip of spoon on slightly buttered paper.
41
BOILED SUGAR FOR CONFECTIONS
Eleven tests are considered for boiling sugar:—
Small thread, 215° F The feather, 232°
Large thread, 217° Soft ball, 238°
Pearl, 220° Hard ball, 248°
Large pearl, 222° Small crack, 290°
The blow, 230° Crack, 310°
Caramel, 350°
42
Fondant, the basis of all French candy, is made of sugar and water boiled together (with a small quantity of cream of tartar to prevent sugar from granulating) to soft ball, 238° F. The professional confectioner is able to decide when syrup has boiled to the right temperature by sound while boiling, and by testing in cold water; these tests at first seem somewhat difficult to the amateur, but only a little experience is necessary to make fondant successfully. A sugar thermometer is often employed, and proves valuable, as by its use one need not exercise his judgment. 43
White Fondant
21/2 lbs. sugar 1/2 cups hot water
1/4 teaspoon cream of tartar
Put ingredients into a smooth granite stewpan. Stir, place on range, and heat gradually to boiling point. Boil without stirring until, when tried in cold water, a soft ball may be formed that will just keep in shape, which is 238° F. After a few minutes’ boiling, sugar will adhere to sides of kettle; this should be washed off with the hand first dipped in cold water. Have a pan of cold water near at hand, dip hand in cold water, then quickly wash off a small part of the sugar with tips of fingers, and repeat until all sugar adhering to side of saucepan is removed. If this is quickly done, there is no danger of burning the fingers. Pour slowly on a slightly oiled marble slab. Let stand a few minutes to cool, but not long enough to become hard around the edge. Scrape fondant with chopping knife to one end of marble, and work with a wooden spatula until white and creamy. It will quickly change from this consistency, and begin to lump, when it should be kneaded with the hands until perfectly smooth.
44
Put into a bowl, cover with oiled paper to exclude air, that a crust may not form on top, and let stand twenty-four hours. A large oiled platter and wooden spoon may be used in place of marble slab and spatula. Always make fondant on a clear day, as a damp, heavy atmosphere has an unfavorable effect on the boiling of sugar. 45
Coffee Fondant
21/2 lbs. sugar 1/4 cup ground coffee
11/2 cups cold water 1/4 teaspoon cream of tartar
Put water and coffee in saucepan, and heat to boiling-point. Strain through double cheese-cloth; then add sugar and cream of tartar. Boil, and work same as White Fondant.
46
Maple Fondant
11/4 lbs. maple sugar 1 cup hot water
11/4 lbs. sugar 1/4 teaspoon cream of tartar
Break maple sugar in pieces and add to remaining ingredients. Boil, and work same as White Fondant.
47
Bonbons
The centres of bonbons are made of fondant shaped in small balls. If White Fondant is used, flavor as desired,—vanilla being usually preferred. For cocoanut centres, work as much shredded cocoanut as possible into a small quantity of fondant; for nut centres, surround pieces of nut meat with fondant, using just enough to cover. French candied cherries are often used in this way. Allow balls to stand over night, and dip the following day.
48
To Dip Bonbons. Put fondant in saucepan, and melt over hot water; color and flavor as desired. In coloring fondant, dip a small wooden skewer in coloring paste, take up a small quantity, and dip skewer in fondant. If car is not taken, the color is apt to be too intense. During dipping, keep fondant over hot water that it may be kept of right consistency. For dipping, use a two-tined fork or confectioners’ bonbon dipper. Drop centres in fondant one at a time, stir until covered, remove from fondant, put on oiled paper, and bring end of dipper over the top of bonbon, thus leaving a tail-piece which shows that bonbons have been hand dipped. Stir fondant between dippings to prevent a crust from forming. 49
Cream Mints
Melt fondant over hot water, flavor with a few drops of oil of peppermint, wintergreen, clove, cinnamon, or orange, and color if desired. Drop from tip of spoon on oiled paper. Confectioners use rubber moulds for shaping cream mints; but these are expensive for home use, unless one is to make mints in large quantities.
50
Rose Cream Mints
11/2 cups sugar White 1 egg
2 tablespoons white corn syrup 4 drops oil wintergreen
1/4 cup water Pink coloring
Put sugar, corn syrup and water into a smooth granite saucepan, heat gradually to boiling-point, and boil without stirring until syrup will spin a long thread (238° F.). Pour slowly on to the beaten white of egg, and beat until mixture will hold its shape. Add flavoring and coloring. Force on to an oiled paper, using a pastry bag and rose tube. The work must be done quickly.
51
Cream Nut Bars
Melt fondant and flavor, stir in any kind of nut meat, cut in pieces. Turn in an oiled pan, cool, and cut in bars with a sharp knife. Maple Fondant is delicious with nuts.
52
Dipped Walnuts
Melt fondant and flavor. Dip halves of walnuts as bonbon centres are dipped. Halves of pecan or whole blanched almonds may be similarly dipped.
53
Tutti-Frutti Candy
Fill an oiled border-mould with three layers of melted fondant. Have bottom layer maple, well mixed with English walnut meat; the second layer colored pink, flavored with rose, and mixed with candied cherries cut in quarters and figs finely chopped, the third layer white, flavored with vanilla, mixed with nuts, candied cherries cut in quarters, and candied pineapple cut in small pieces. Cover mould with oiled paper, and let stand over night. Remove from mould, and place on a plate covered with a lace paper napkin. Fill centre with Bonbons and Glace Nuts.
54
Glace Nuts
2 cups sugar 1 cup boiling water
2/3 teaspoon cream of tartar
Put ingredients in a smooth saucepan, stir, place on range, and heat to boiling point. Boil without stirring until syrup begins to discolor, which is 310° F. Wash off sugar which adheres to sides of saucepan, as in making fondant. Remove saucepan from fire, and place in larger pan of cold water to instantly stop boiling. Remove from cold water and place in a saucepan of hot water during dipping. Take nuts separately on a long pin, dip in syrup to cover, remove from syrup, and place on oiled paper.
55
Glacè Fruits
For Glacè Fruits, grapes, strawberries, sections of mandarins and oranges, and candied cherries are most commonly used. Take grapes separately from clusters, leaving a short stem on each grape. Dip in syrup made as for Glacè Nuts, holding by stem with pincers. Remove to oiled paper. Glacè fruits keep but a day, and should only be attempted in cold and clear weather.
56
Candied Orange Peel
Remove peel from four thin-skinned oranges in quarters. Cover with cold water, bring to boiling-point, and cook slowly until soft. Drain, remove white portion, using a spoon, and cut yellow portion in thin strips, using scissors. Boil one-half cup water and one cup sugar until syrup will thread when dropped from tip of spoon. Cook strips in syrup five minutes, drain, and coat with fine granulated sugar.
57
Spun Sugar
2 lbs. sugar 2 cups boiling water
1/4 teaspoon cream of tartar
Put ingredients in a smooth saucepan. Boil without stirring until syrup begins to discolor, which is 300° F. Wash off sugar which adheres to sides of saucepan, as in making fondant. Remove saucepan from fire, and place in a larger pan of cold water to instantly stop boiling. Remove from cold water, and place in saucepan of hot water. Place two broomstick-handles over backs of chairs, and spread paper on the floor under them. When syrup is slightly cooled, put dipper in syrup, remove from syrup, and shake quickly back and forth over broomhandles. Carefully take off spun sugar as soon as formed, and shape in nests, or pile lightly on a cold dish. Syrup may be colored if desired. Spun Sugar is served around bricks or moulds of frozen creams and ices.
58
Dippers for spinning sugar are made of coarse wires; about twenty wires, ten inches long, are put in a bundle, and fastened with wire coiled round and round to form a handle. 59
Fannie Farmer 1918
http://www.bartleby.com/87/0023.html
Chapter XXIII.
HOT PUDDINGS.
Rice Pudding
4 cups milk 1/2 teaspoon salt
1/3 cup rice 1/3 cup sugar
Grated rind 1/2 lemon
Wash rice, mix ingredients, and pour into buttered pudding-dish; bake three hours in very slow oven, stirring three times during first hour of baking to prevent rice from settling.
1
Poor Man’s Pudding
4 cups milk 1/2 teaspoon salt
1/2 cup rice 1/2 teaspoon cinnamon
1/3 cup molasses 1 tablespoon butter
Wash rice, mix and bake same as Rice Pudding. At last stirring, add butter.
2
Indian Pudding
5 cups scalded milk 1/2 cup molasses
1/3 cup Indian meal 1 teaspoon salt
1 teaspoon ginger
Pour milk slowly on meal, cook in double boiler twenty minutes, add molasses, salt, and ginger; pour into buttered pudding-dish and bake two hours in slow oven; serve with cream. If baked too rapidly it will not whey. Ginger may be omitted.
3
Cerealine Pudding
4 cups scalded milk 1/2 cup molasses
2 cups cerealine 11/2 teaspoons salt
11/2 tablespoons butter
Pour milk on cerealine, add remaining ingredients, pour into buttered pudding-dish, and bake one hour in slow oven. Serve with cream.
4
Newton Tapioca
5 tablespoons pearl tapioca 3/4 cup molasses
4 cups scalded milk 3 tablespoons butter
4 tablespoons Indian meal 11/2 teaspoons salt
1 cup milk
Soak tapioca two hours in cold water to cover. Pour scalded milk over Indian meal and cook in double boiler ten minutes. Add tapioca drained from water, molasses, butter, and salt; turn into buttered pudding-dish, and pour over remaining milk, but do not stir. Bake one and one-fourth hours in a moderate oven.
5
Apple Tapioca
3/4 cup pearl or 1/2 cup minute tapioca 1/2 teaspoon salt
Cold water 7 sour apples
21/2 cups boiling water 1/2 cup sugar
Soak tapioca one hour in cold water to cover, drain, add boiling water and salt; cook in double boiler until transparent. Core and pare apples, arrange in buttered pudding-dish, fill cavities with sugar, pour over tapioca, and bake in moderate oven until apples are soft. Serve with sugar and cream or Cream Sauce I. Minute Tapioca requires no soaking.
6
Tapioca Custard Pudding
4 cups scalded milk 1/2 cup sugar
2/3 cup pearl tapioca, 1/3 cup minute tapioca 1 teaspoon salt
3 eggs 1 tablespoon butter
Soak tapioca one hour in cold water to cover, drain, add to milk, and cook in double boiler thirty minutes; beat eggs slightly, add sugar and salt, pour on gradually hot mixture, turn into buttered pudding-dish, add butter, bake thirty minutes in slow oven.
7
Peach Tapioca
1 can peaches Boiling water
1/4 cup powdered sugar 1/2 cup sugar
1 cup tapioca 1/2 teaspoon salt
Drain peaches, sprinkle with powdered sugar, and let stand one hour; soak tapioca one hour in cold water to cover: to peach syrup add enough boiling water to make three cups; heat to boiling-point, add tapioca drained from cold water, sugar, and salt; then cook in a double boiler until transparent. Line a mould or pudding-dish with peaches cut in quarters, fill with tapioca, and bake in moderate oven thirty minutes; cool slightly, turn on a dish, and serve with Cream Sauce I.
8
Corn Pudding
2 cups popped corn, finely pounded 1/2 cup brown sugar
3 cups milk 1 tablespoon butter
3 eggs, slightly beaten 3/4 teaspoon salt
Scald milk, pour over corn, and let stand one hour. Add remaining ingredients, turn into a buttered dish, and bake in a slow oven until firm. Serve with cream, or maple syrup.
9
Scalloped Apples
1 small stale loaf baker’s bread 1/4 cup sugar
1/4 cup butter 1/4 teaspoon grated nutmeg
1 quart sliced apples Grated rind and juice of 1/2 lemon
Cut loaf in halves, remove soft part, and crumb by rubbing through a colander; melt butter and stir in lightly with fork; cover bottom of buttered pudding-dish with crumbs and spread over one-half the apples, sprinkle with one-half sugar, nutmeg, lemon juice, and rind mixed together; repeat cover with remaining crumbs, and bake forty minutes in moderate oven. Cover at first to prevent crumbs browning too rapidly. Serve with sugar and cream.
10
Bread Pudding
2 cups stale bread crumbs 2 eggs
1 quart scalded milk 1/2 teaspoon salt
1/3 cup sugar 1 teaspoon vanilla or
1/4 cup melted butter 1/4 teaspoon spice
Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour in buttered pudding-dish in slow oven; serve with Vanilla Sauce. In preparing bread crumbs for puddings avoid using outside crusts. With a coarse grater there need be but little waste.
11
Cracker Custard Pudding
Make same as Bread Pudding, using two-thirds cup cracker crumbs in place of bread crumbs; after baking, cover with meringue made of whites two eggs, one-fourth cup powdered sugar, and one tablespoon lemon juice; return to oven to cook meringue.
12
Bread and Butter Pudding
1 small stale loaf baker’s bread 1/2 cup sugar
Butter 1/4 teaspoon salt
3 eggs 1 quart milk
Remove end crusts from bread, cut loaf in one-half inch slices, spread each slice generously with butter; arrange in buttered pudding-dish, buttered side down. Beat eggs slightly, add sugar, salt, and milk; strain, and pour over bread; let stand thirty minutes. Bake one hour in slow oven, covering the first half-hour of baking. The top of pudding should be well browned. Serve with Hard or Creamy Sauce. Three-fourths cup raisins, parboiled in boiling water to cover and seeded, may be sprinkled between layers of bread.
13
Bread and Butter Apple Pudding
Cover bottom of a shallow baking-dish with apple sauce. Cut stale bread in one-third inch slices, spread with softened butter, remove crusts, and cut in triangular-shaped pieces; then arrange closely together over apple. Sprinkle generously with sugar, to which is added a few drops vanilla. Bake in a moderate oven and serve with cream.
14
Chocolate Bread Pudding
2 cups stale bread crumbs 2/3 cup sugar
4 cups scalded milk 2 eggs
2 squares unsweetened chocolate 1/4 teaspoon salt
1 teaspoon vanilla
Soak bread in milk thirty minutes; melt chocolate in saucepan placed over hot water, add one-half sugar and enough milk taken from bread and milk to make of consistency to pour; add to mixture with remaining sugar, salt, vanilla, and eggs slightly beaten; turn into buttered pudding-dish and bake one hour in a moderate oven. Serve with Hard or Cream Sauce I.
15
Mock Indian Pudding
1/2 small loaf baker’s entire-wheat bread 31/2 cups milk
1/2 cup molasses
Butter
Remove crusts from bread and cut into five slices of uniform thickness. Spread generously with butter, arrange in baking-dish, pour over three cups of milk and molasses. Bake from two to three hours in a very slow oven, stirring three times during the first hour of baking, then add remaining milk. Serve with cream or vanilla ice cream.
16
Bangor Pudding
11/3 cups cracker crumbs 1/3 cup molasses
Boiling water 1 egg
2 cups milk 1 cup raisins
Moisten cracker crumbs with boiling water, and let stand until cool. Add milk, molasses, egg slightly beaten, and raisins seeded and cut in pieces. Turn into a buttered pudding mould, and steam eight hours. Let stand in mould to cool. Serve cold with Cream Sauce II.
17
Steamed Lemon Pudding
8 small slices stale bread 3 tablespoons sugar
Lemon mixture 2 eggs
1 cup milk Grated rind 1 lemon
1/8 teaspoon salt
Spread bread with lemon mixture, and arrange in buttered pudding mould. Beat eggs slightly, add sugar, salt, and milk; strain, add lemon rind, and pour mixture over bread. Cover, set in pan of hot water, and bake one hour.
18
Lemon Mixture. Cook three tablespoons lemon juice, grated rind one lemon, and one-fourth cup butter two minutes. Add one cup sugar and three eggs slightly beaten; cook until mixture thickens, cool, and add one tablespoon brandy. 19
Cottage Pudding
1/4 cup butter 1 cup milk
2/3 cup sugar 21/4 cups flour
1 egg 4 teaspoons baking powder
1/2 teaspoon salt
Cream the butter, add sugar gradually, and egg well beaten; mix and sift flour, baking powder, and salt; add alternately with milk to first mixture; turn into buttered cake-pan; bake thirty-five minutes. Serve with Vanilla or Hard Sauce.
20
Strawberry Cottage Pudding
1/3 cup butter 1/2 cup milk
1 cup sugar 13/4 cups flour
1 egg 3 teaspoons baking powder
Mix same as Cottage Pudding, and bake twenty-five minutes in shallow pan; cut in squares and serve with strawberries (sprinkled with sugar and slightly mashed) and Cream Sauce I. Sliced peaches may be used in place of strawberries.
21
Orange Puffs
1/3 cup butter 1/2 cup milk
1 cup sugar 13/4 cups flour
2 eggs 3 teaspoons baking powder
Mix same as Cottage Pudding, and bake in buttered individual tins. Serve with Orange Sauce.
22
Chocolate Pudding
1/4 cup butter 3 teaspoons baking powder
1 cup sugar Whites 2 eggs
Yolks 2 eggs 11/3 squares unsweetened chocolate
1/2 cup milk 1/8 teaspoon salt
13/8 cups flour 1/4 teaspoon vanilla
Cream the butter, and add one-half the sugar gradually. Beat yolks of eggs until thick and lemon-colored, and add, gradually, remaining sugar. Combine mixtures, and add milk alternately with flour mixed and sifted with baking powder and salt; then add whites of eggs beaten until stiff, melted chocolate, and vanilla. Bake in an angel-cake pan remove from pan, cool, fill the centre with whipped cream, sweetened and flavored, and pour around.
23
Chocolate Sauce. Boil one cup sugar, one half-cup water, and a few grains cream-of-tartar until of the consistency of a thin syrup. Melt one and one-half squares chocolate and pour on gradually the hot syrup. Cool slightly, and flavor with one-fourth teaspoon vanilla. 24
Custard Soufflé
3 tablespoons butter 1 cup scalded milk
1/4 cup flour 4 eggs
1/4 cup sugar 1/2 teaspoon salt
Melt butter, add flour, and gradually hot milk. Bring to boiling point and pour on to yolks of eggs beaten until thick and lemon-colored, and mixed with sugar and salt; cool, and cut and fold in whites of eggs beaten stiff and dry. Turn into buttered pudding-dish, and bake from thirty to thirty-five minutes in slow oven; take from oven and serve at once,—if not served immediately it is sure to fall; serve with Creamy or Foamy sauce.
25
Apricot Soufflé
Drain and reserve syrup from one can apricots and cut fruit into quarters, then put closely together on bottom of a buttered baking-dish. Pour over Custard Soufflé mixture. Bake from thirty-five to forty minutes in a slow oven. Serve with apricot syrup and whipped cream sweetened and flavored with vanilla or vanilla ice cream. Canned peaches may be used in place of apricots.
26
Lemon Soufflé
Yolks 4 eggs 1 cup sugar
Grated rind and juice 1 lemon Whites 4 eggs
Beat yolks until thick and lemon-colored, add sugar gradually and continue beating, then add lemon rind and juice. Cut and fold in whites of eggs beaten until dry; turn into buttered pudding-dish, set in pan of hot water, and bake thirty-five to forty minutes. Serve with or without sauce.
27
Chocolate Soufflé
2 tablespoons butter 1/3 cup sugar
2 tablespoons flour 2 tablespoons hot water
3/4 cup milk 3 eggs
11/2 squares unsweetened chocolate 1/2 teaspoon vanilla
Melt the butter, add flour, and pour on gradually, while stirring constantly, milk; cook until boiling-point is reached. Melt chocolate in a small saucepan placed over hot water, add sugar and water, and stir until smooth. Combine mixtures, and add yolks of eggs well beaten; cool. Fold in whites of eggs beaten stiff, and add vanilla. Turn into a buttered baking-dish, and bake in a moderate oven twenty-five minutes. Serve with Cream Sauce I.
28
Mocha Soufflé
3 tablespoons butter 1/2 cup sugar
3 tablespoons bread flour 1/4 teaspoon salt
3/4 cup boiled coffee (Mocha) 4 eggs
1/4 cup cream 1/2 teaspoon vanilla
Make and bake same as Chocolate Soufflé. Serve with Mocha Sauce. Mix yolks two eggs, one-fourth cup sugar, and a few grains salt; then add gradually one-half cup Mocha coffee infusion. Cook in double boiler until mixture thickens, stirring constantly. Strain, cool, and fold in one cup whipped cream.
29
Fruit Soufflé
3/4 cup fruit pulp, peach, apricot, or quince Whites 3 eggs
Sugar
Few grains salt
Rub fruit through sieve; if canned fruit is used, first drain from syrup. Heat, and sweeten if needed; beat whites of eggs until stiff, add gradually hot fruit pulp, and salt, and continue beating; turn into buttered and sugared individual moulds, having them three-fourths full; set moulds in pan of hot water and bake in slow oven until firm, which may be determined by pressing with finger; serve with Sabyon Sauce.
30
Spanish Soufflé
1/4 cup butter 2 tablespoons sugar
1/2 cup stale bread crumbs 3 eggs
1 cup milk 1/2 teaspoon vanilla
Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake same as Fruit Soufflé.
31
Chestnut Soufflé
1/4 cup sugar 1 cup chestnut purée
2 tablespoons flour 1/2 cup milk
Whites 3 eggs
Mix sugar and flour, add chestnuts and milk gradually; cook five minutes, stirring constantly; beat whites of eggs until stiff, and cut and fold into mixture. Bake same as Fruit Soufflé; serve with Cream Sauce.
32
Chocolate Rice Meringue
2 cups milk 1 square melted chocolate
1/4 cup rice 1/2 teaspoon vanilla
1/3 teaspoon salt 1/2 cup seeded raisins
1 tablespoon butter Whites two eggs
1/3 cup sugar 1/2 cup heavy cream
Scald milk, add rice and salt, and cook until rice is soft. Add butter, sugar, chocolate, vanilla, and raisins. Cut and fold in the whites of eggs, beaten until stiff, and cream, beaten until stiff. Pour into a buttered baking-dish, and bake fifteen minutes. Cover with a meringue made of the whites of three eggs, six tablespoons powdered sugar, and one-half teaspoon vanilla; then brown in a moderate oven.
33
Steamed Apple Pudding
2 cups flour 2 tablespoons butter
4 teaspoons baking powder 3/4 cup milk
1/2 teaspoon salt 4 apples cut in eighths
Mix and sift dry ingredients; work in butter with tips of fingers, add milk gradually, mixing with a knife; toss on floured board, pat and roll out, place apples on middle of dough, and sprinkle with one tablespoon sugar mixed with one-fourth teaspoon each of salt and nutmeg; bring dough around apples and carefully lift into buttered mould or five-pound lard pail; or apples may be sprinkled over dough, and dough rolled like a jelly roll; cover closely, and steam one hour and twenty minutes; serve with Vanilla or Cold Sauce. Twice the number of apples may be sprinkled with sugar and cooked until soft in granite kettle placed on top of range, covered with dough, rolled size to fit in kettle, then kettle covered tightly, and dough steamed fifteen minutes. When turned on dish for serving, apples will be on top.
34
Steamed Blueberry Pudding
Mix and sift dry ingredients and work in butter same as for Steamed Apple Pudding. Add one cup each of milk, and blueberries rolled in flour; turn into buttered mould and steam one and one-half hours. Serve with Creamy Sauce.
35
Steamed Cranberry Pudding
1/2 cup butter 31/2 cups flour
1 cup sugar 11/4 tablespoons baking powder
3 eggs 1/2 cup milk
11/2 cups cranberries
Cream the butter, add sugar gradually, and eggs well beaten. Mix and sift flour and baking powder and add alternately with milk to first mixture, stir in berries, turn into buttered mould, cover, and steam three hours. Serve with thin cream, sweetened and flavored with nutmeg.
36
Ginger Pudding
1/3 cup butter 31/2 teaspoons baking powder
1/2 cup sugar 1/4 teaspoon salt
1 egg 2 teaspoons ginger
21/4 cups flour 1 cup milk
Cream the butter, add sugar gradually, and egg well beaten; mix and sift dry ingredients; add alternately with milk to first mixture. Turn into buttered mould, cover, and steam two hours; serve with Vanilla Sauce.
37
Harvard Pudding
1/3 cup butter 31/2 teaspoons baking powder
1/2 cup sugar 1/4 teaspoon salt
21/2 cups flour 1 egg
1 cup milk
Mix and sift dry ingredients and work in butter with tips of fingers; beat egg, add milk, and combine mixtures; turn into buttered mould, cover, and steam two hours; serve with warm Apple Sauce and Hard Sauce.
38
Apple Sauce. Pick over and wash dried apples, soak over night in cold water to cover; cook until soft; sweeten, and flavor with lemon juice. 39
Steamed Chocolate Pudding
3 tablespoons butter 21/4 cups flour
2/3 cup sugar 41/2 teaspoons baking powder
1 egg 21/2 squares unsweetened chocolate
1 cup milk 1/4 teaspoon salt
Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour with baking powder and salt, and add alternately with milk to first mixture, then add chocolate, melted. Turn into a buttered mould. Cover, and steam two hours. Serve with
40
Cream Sauce
1/4 cup butter 1/2 teaspoon vanilla
1 cup powdered sugar 1/4 cup heavy cream
Cream the butter, add sugar gradually, vanilla, and cream beaten until stiff.
41
Swiss Pudding
1/2 cup butter Grated rind one lemon
7/8 cup flour 5 eggs
2 cups milk 1/3 cup powdered sugar
Cream the butter, add flour gradually; scald milk with lemon rind, add to first mixture, and cook five minutes in double boiler. Beat yolks of eggs until thick and lemon-colored, add sugar gradually, then add to cooked mixture; cool, and cut and fold in whites of eggs beaten stiff. Turn into buttered mould, cover, and steam one and one-fourth hours; while steaming, be sure water surrounds mould to half its depth, and never reaches a lower temperature than the boiling-point.
42
Snowballs
1/2 cup butter 21/4 cups flour
1 cup sugar 31/2 teaspoons baking powder
1/2 cup milk Whites 4 eggs
Cream the butter, add sugar gradually, milk, and flour mixed and sifted with baking powder; then add the whites of eggs beaten stiff. Steam thirty-five minutes in buttered cups; serve with preserved fruit, quince marmalade, or strawberry sauce.
43
Graham Pudding
1/4 cup butter 11/2 cups Graham flour
1/2 cup molasses 1/2 teaspoon soda
1/2 cup milk 1 teaspoon salt
1 egg 1 cup raisins, seeded and cut in pieces
Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and raisins; turn into buttered mould, cover, and steam two and one-half hours. Serve with Wine Sauce. Dates or figs cut in small pieces may be used in place of raisins.
44
St. James Pudding
3 tablespoons butter Salt 1/4 teaspoon each
1/2 cup molasses Clove
1/2 cup milk Allspice
17/8 cups flour Nutmeg
1/2 teaspoon soda 1/2 lb. dates, stoned and cut in pieces
Mix and steam same as Graham Pudding. Serve with Wine Sauce. A simple, delicious pudding without egg. Puddings may be steamed in buttered one-pound baking-powder boxes, providing they do not leak, and are attractive in shape and easy to serve.
45
Suet Pudding
1 cup finely chopped suet 11/2 teaspoons salt
1 cup molasses Ginger 1/2 teaspoon each
1 cup milk Clove
3 cups flour Nutmeg
1 teaspoon soda 1 teaspoon cinnamon
Mix and sift dry ingredients. Add molasses and milk to suet; combine mixtures. Turn into buttered mould, cover, and steam three hours; serve with Sterling Sauce. Raisins and currants may be added.
46
Thanksgiving Pudding I
4 cups scalded milk 1/3 cup melted butter
11/4 cups rolled crackers 1/2 grated nutmeg
1 cup sugar 1 teaspoon salt
4 eggs 11/2 cups raisins
Pour milk over crackers and let stand until cool; add sugar, eggs slightly beaten, nutmeg, salt, and butter; parboil raisins until soft, by cooking in boiling water to cover; seed, and add to mixture; turn into buttered pudding-dish and bake slowly two and one-half hours, stirring after first half-hour to prevent raisins from settling; serve with Brandy Sauce.
47
Thanksgiving Pudding II
1/3 cup suet 1/2 teaspoon grated nutmeg
1/2 lb. figs, finely chopped 1/2 cup English walnut meats
21/2 cups stale bread crumbs 1/2 cup raisins, seeded and cut in pieces
3/4 cup milk
1 cup brown sugar 2 tablespoons flour
1 teaspoon salt 4 eggs
3/4 teaspoon cinnamon 2 teaspoons baking powder
Chop suet and work with the hand until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, salt, and spices. Combine mixtures, add nut meats and raisins dredged with flour. Sprinkle over baking powder and beat thoroughly. Turn into a buttered mould, steam three hours, and serve with Yellow Sauce II , flavored with brandy.
48
Hunters’ Pudding
1 cup finely chopped suet Clove 1/2 teaspoon each
1 cup molasses Mace
1 cup milk Allspice
3 cups flour 1 teaspoon cinnamon
1 teaspoon soda 11/2 cups raisins
11/2 teaspoons salt 2 tablespoons flour
Mix same as Suet Pudding. Stone, cut, and flour raisins, and add to mixture. Then steam.
49
French Fruit Pudding
1 cup finely chopped suet 1/2 teaspoon clove
1 cup molasses 1/2 teaspoon salt
1 cup sour milk 11/4 cups raisins, seeded and chopped
11/2 teaspoons soda
1 teaspoon cinnamon 3/4 cup currants
23/4 cups flour
Mrs. Carrie M. Dearborn
Add molasses and sour milk to suet; add two cups flour mixed and sifted with soda, salt, and spices; add fruit mixed with remaining flour. Turn into buttered mould, cover, and steam four hours. Serve with Sterling Sauce.
50
Fig Pudding I
3 oz. beef suet 1/2 cup milk
1/2 lb. figs. finely chopped 2 eggs
21/3 cups stale bread crumbs 1 cup sugar
3/4 teaspoon salt
Chop suet, and work with the bands until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, and salt. Combine mixtures, turn into a buttered mould, steam three hours. Serve with Yellow Sauce I or II.
51
Fig Pudding II
1/4 lb. suet 1/4 lb. brown sugar
1/2 lb. figs (finely chopped) 1/4 lb. bread crumbs
1 large sour apple (cored, pared, and chopped) 1/4 cup milk
2 eggs
3 oz. flour
Cream the suet, and add figs, apple, and sugar. Pour milk over bread crumbs, and add yolks of eggs, well beaten; combine mixtures, add flour and whites of eggs beaten until stiff. Turn into buttered pudding mould, and steam four hours. Serve with Lemon Sauce III.
52
English Plum Pudding I
1/2 lb. stale bread crumbs 2 oz. finely cut citron
1 cup scalded milk 1/2 lb. suet
1/4 lb. sugar 1/4 cup wine and brandy mixed
4 eggs 1/2 grated nutmeg
1/2 lb. raisins, seeded, cut in pieces, and floured 3/4 teaspoon cinnamon
1/3 teaspoon clove
1/4 lb. currants 1/3 teaspoon mace
1/4 lb. finely chopped figs 11/2 teaspoons salt
Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.
53
English Plum Pudding II
6 ozs. flour 1 cup molasses
6 ozs. stale bread crumbs 3 ozs. candied orange peel, finely cut
3/4 lb. raisins, seeded and cut in pieces
1 teaspoon grated nutmeg
3/4 lb. currants 1 teaspoon mace
3/4 lb. suet, finely chopped 6 eggs, well beaten
10 ozs. sugar 2 teaspoons salt
Mix ingredients in order given, turn into a thickly floured square of unbleached cotton cloth. Tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water. Cook five hours, allowing pudding to be immersed in water during the entire cooking. Serve with Hard and Liquid Sauce.
54
Hard Sauce. Cream one-third cup butter; add gradually one cup brown sugar and two tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries.
55
Liquid Sauce. Mix one-half cup sugar, one-half tablespoon corn-starch, and a few grains salt. Add gradually, while stirring constantly, one cup boiling water, and boil five minutes. Remove from fire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit red. 56
Fannie Farmer 1918
http://www.bartleby.com/87/0040.html
Chapter XL.
HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER.
To Scald Milk. Put in top of double boiler, having water boiling in under part. Cover, and let stand on top of range until milk around edge of double boiler has a beadlike appearance. 1
For Buttered Cracker Crumbs, allow from one-fourth to one-third cup melted butter to each cup of crumbs. Stir lightly with a fork in mixing, that crumbs may be evenly coated and light rather than compact. 2
To Cream Butter. Put in a bowl and work with a wooden spoon until soft and of creamy consistency. Should buttermilk exude from butter it should be poured off. 3
To Extract Juice from Onion. Cut a slice from root end of onion, draw back the skin, and press onion on a coarse grater, working with a rotary motion. 4
To Chop Parsley. Remove leaves from parsley. If parsley is wet, first dry in a towel. Gather parsley between thumb and fingers and press compactly. With a sharp vegetable knife cut through and through. Again gather in fingers and recut, so continuing until parsley is finely cut. 5
To Caramelize Sugar. Put in a smooth granite saucepan or omelet pan, place over hot part of range, and stir constantly until melted and of the color of maple syrup. Care must be taken to prevent sugar from adhering to sides of pan or spoon. 6
To Make Caramel. Continue the caramelization of sugar until syrup is quite brown and a whitish smoke arises from it. Add an equal quantity of boiling water, and simmer until of the consistency of a thick syrup. Of use in coloring soups, sauces, etc. 7
Acidulated Water is water to which vinegar or lemon juice is added. One tablespoon of the acid is allowed to one quart water. 8
To Blanch Almonds. Cover Jordan almonds with boiling water and let stand two minutes; drain, put into cold water, and rub off the skins. Dry between towels. 9
To Shred Almonds. Cut blanched almonds in thin strips lengthwise of the nut. 10
Macaroon Dust. Dry macaroons pounded and sifted. 11
To Shell Chestnuts. Cut a half-inch gash on flat sides and put in an omelet pan, allowing one-half teaspoon butter to each cup chestnuts. Shake over range until butter is melted. Put in oven and let stand five minutes. Remove from oven, and with a small knife take off shells. By this method shelling and blanching is accomplished at the same time, as skins adhere to shells. 12
Flavoring Extracts and Wine should be added if possible to a mixture when cold. If added while mixture is hot, much of the goodness passes off with the steam. 13
Meat Glaze. Four quarts stock reduced to one cup. 14
Mixed Mustard. Mix two tablespoons mustard and one teaspoon sugar, add hot water gradually until of the consistency of a thick paste. Vinegar may be used in place of water. 15
To Prevent Salt from Lumping. Mix with corn-starch, allowing one teaspoon corn-starch to six teaspoons salt. 16
To Wash Carafes. Half fill with hot soapsuds, to which is added one teaspoon washing soda. Put in newspaper torn in small pieces. Let stand one-half hour, occasionally shaking. Empty, rinse with hot water, drain, wipe outside, and let stand to dry inside. 17
After Broiling or Frying, if any fat has spattered on range, wipe surface at once with newspaper. 18
To Remove Fruit Stains. Pour boiling water over stained surface, having it fall from a distance of three feet. This is a much better way than dipping stain in and out of hot water; or wring articles out of cold water and hang out of doors on a frosty night. 19
To Remove Stains of Claret Wine. As soon as claret is spilt, cover spot with salt. Let stand a few minutes, then rinse in cold water. 20
To Clean Graniteware where mixtures have been cooked or burned on. Half fill with cold water, add washing soda, heat water gradually to boiling-point, then empty, when dish may be easily washed. Pearline or any soap-powder may be used in place of washing soda. 21
To Wash Mirrors and Windows. Rub over with chamois skin wrung out of warm water, then wipe with a piece of dry chamois skin. This method saves much strength. 22
To Remove White Spots from Furniture. Dip a cloth in hot water nearly to boiling-point. Place over spot, remove quickly, and rub over spot with a dry cloth. Repeat if spot is not removed. Alcohol or camphor quickly applied may be used. 23
Tumblers which have contained milk should be first rinsed in cold water before washing in hot water. 24
To keep a Sink Drain free from grease, pour down once a week at night one-half can Babbitt’s potash dissolved in one quart water. 25
Should Sink Drain chance to get choked, pour into sink one-fourth pound copperas dissolved in two quarts boiling water. If this is not efficacious, repeat before sending for a plumber. 26
Never put Knives with ivory handles in water. Hot water causes them to crack and discolor. 27
To prevent Glassware from being easily broken, put in a kettle of cold water, heat gradually until water has reached boiling-point. Set aside; when water is cold take out glass. This is a most desirable way to toughen lamp chimneys. 28
To Remove Grease Spots. Cold water and Ivory Soap will remove grease spots from cotton and woollen fabrics. Castilian Cream is useful for black woollen goods, but leaves a light ring on delicately colored goods. Ether is always sure and safe to use. 29
To Remove Iron Rust. Saturate spot with lemon juice, then cover with salt. Let stand in the sun for several hours; or a solution of hydrochloric acid may be used. 30
Iron Rust may be removed from delicate fabrics by covering spot thickly with cream of tartar, then twisting cloth to keep cream of tartar over spot; put in a saucepan of cold water, and heat water gradually to boiling-point. 31
To Remove Grass Stains from cotton goods, wash in alcohol. 32
To Remove Ink Stains. Wash in a solution of hydrochloric acid, and rinse in ammonia water. Wet the spot with warm water, put on Sapolio, rub gently between the hands, and generally the spot will disappear. 33
Cut Glass should be washed and rinsed in water that is not very hot and of same temperature. 34
In Sweeping Carpets, keep broom close to floor and work with the grain of the carpet. Occasionally turn broom that it may wear evenly. 35
Tie Strands of a New Broom closely together, put into a pail of boiling water, and soak two hours. Dry thoroughly before using. 36
Never wash the inside of Tea or Coffee Pots with soapsuds. If granite or agate ware is used, and becomes badly discolored, nearly fill pot with cold water, add one tablespoon borax, and heat gradually until water reaches the boil- ing-point. Rinse with hot water, wipe, and keep on back of range until perfectly dry. 37
Never put cogs of a Dover Egg-beater in water. 38
Never wash Bread Boards in a sink. Scrub with grain of wood, using a small brush. 39
Before using a new Iron Kettle, grease inside and outside, and let stand forty-eight hours; then wash in hot water in which a large lump of cooking soda has been dissolved. 40
To clean a Copper Boiler, use Putz Pomade Cream. Apply with a woollen cloth when boiler is warm, not hot; then rub off with second woollen cloth and polish with flannel or chamois. If badly tarnished, use oxalic acid. Faucets and brasses are treated in the same way. 41
A bottle containing Oxalic Acid should be marked poison, and kept on a high shelf. 42
To keep an Ice Chest in good condition, wash thoroughly once a week with cold or lukewarm water in which washing soda has been dissolved. If by chance anything is spilt in an ice chest, it should be wiped off at once. 43
Milk and butter very quickly absorb odors, and if in ice chest with other foods, should be kept closely covered. 44
Hard Wood Floors and Furniture may be polished by using a small quantity of kerosene oil applied with a woollen cloth, then rubbing with a clean woollen cloth. A very good furniture polish is made by using equal parts linseed oil and turpentine. 45
Polish for Hard Wood Floors. Use one part beeswax to two parts turpentine. Put in saucepan on range, and when wax is dissolved a paste will be formed. 46
To clean Piano Keys, rub over with alcohol. 47
To remove old Tea and Coffee Stains, wet spot with cold water, cover with glycerine, and let stand two or three hours. Then wash with cold water and hard soap. Repeat if necessary. 48
Before Sweeping Old Carpets, sprinkle with pieces of newspaper wrung out of water. After sweeping, wipe over with a cloth wrung out of a weak solution of ammonia water, which seems to brighten colors. 49
Platt’s Chloride is one of the best Disinfectants. Chloride of lime is a valuable disinfectant, and much cheaper than Platt’s Chloride. 50
Listerine is an excellent disinfectant to use for the mouth and throat. 51
To Make a Pastry Bag. Fold a twelve-inch square of rubber cloth from two opposite corners. Sew edges together, forming a triangular bag. Cut off point to make opening large enough to insert a tin pastry tube. A set comprising bag and twelve adjustable tubes may be bought for two and one-half dollars. 52
Smoked Ceilings may be cleaned by washing with cloths wrung out of water in which a small piece of washing soda has been dissolved. 53
For a Burn apply equal parts of white of egg and olive oil mixed together, then cover with a piece of old linen; if applied at once no blister will form. Or apply at once cooking soda, then cover with cloth and keep the same wet with cold water. This takes out the pain and prevents blistering. 54
Curtain and Portière Poles allow the hangings to slip easily if rubbed with hard soap. This is much better than greasing. 55
Creaking Doors and Drawers should be treated in the same way. 56
To Remove Dust from Rattan Furniture use a painter’s small brush. 57
http://www.bartleby.com/87/0026.html
Chapter XXVI.
ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS.
ICES and other frozen dishes comprise the most popular desserts. Hygienically speaking, they cannot be recommended for the final course of a dinner, as cold mixtures reduce the temperature of the stomach, thus retarding digestion until the normal temperature is again reached. But how cooling, refreshing, and nourishing, when properly taken, and of what inestimable value in the sick room! 1
Frozen dishes include:— 2
Water Ice,—fruit juice sweetened, diluted with water, and frozen. 3
Sherbet,—water ice to which is added a small quantity of dissolved gelatine or beaten whites of eggs. 4
Frappé,—water ice frozen to consistency of mush; in freezing, equal parts of salt and ice being used to make it granular. 5
Punch,—water ice to which is added spirit and spice. 6
Sorbet,—strictly speaking, frozen punch; the name is often given to a water ice where several kinds of fruit are used. 7
Philadelphia Ice Cream,—thin cream, sweetened, flavored, and frozen. 8
Plain Ice Cream,—custard foundation, thin cream, and flavoring. 9
Mousse,—heavy cream, beaten until stiff, sweetened, flavored, placed in a mould, packed in salt and ice (using two parts crushed ice to one part salt), and allowed to stand three hours; or whip from thin cream may be used folded into mixture containing small quantity of gelatine. 10
How to Freeze Desserts
The prejudice of thinking a frozen dessert difficult to prepare has long since been overcome. With ice cream freezer, burlap bag, wooden mallet or axe, small saucepan, sufficient ice and coarse rock salt, the process neither takes much time nor patience. Snow may be used instead of ice; if not readily acted on by salt, pour in one cup cold water. Crush ice finely by placing in bag and giving a few blows with mallet or broad side of axe; if there are any coarse pieces, remove them. Place can containing mixture to be frozen in wooden tub, cover, and adjust top. Turn crank to make sure can fits in socket. Allow three level measures ice to one of salt, and repeat until ice and salt come to top of can, packing solidly, using handle of mallet to force it down. If only small quantity is to be frozen, the ice and salt need come only a little higher in the tub than mixture to be frozen. These are found the best proportions of ice and salt to insure smooth, fine-grained cream, sherbet, or water ice, while equal parts of salt and ice are used for freezing frappé. If a larger proportion of salt is used, mixture will freeze in shorter time and be of granular consistency, which is desirable only for frappé. 11
The mixture increases in bulk during freezing, so the can should never be more than three-fourths filled; by over-crowding can, cream will be made coarse-grained. Turn the crank slowly and steadily to expose as large surface of mixture as possible to ice and salt. After frozen to a mush, the crank may be turned more rapidly, adding more ice and salt if needed; never draw off salt water until mixture is frozen, unless there is possibility of its getting into the can, for salt water is what effects freezing; until ice melts, no change will take place. After freezing is accomplished, draw off water, remove dasher, and with spoon pack solidly. Put cork in opening of cover, then put on cover. Re-pack freezer, using four measures ice to one of salt. Place over top newspapers or piece of carpet; when serving time comes, remove can, wipe carefully, and place in vessel of cool water; let stand one minute, remove cover, and run a knife around edge of cream, invert can on serving dish, and frozen mixture will slip out. Should there be any difficulty, a cloth wrung out of hot water, passed over can, will aid in removing mixture. 12
To Line a Mould
Allow mould to stand in salt and ice until well chilled. Remove cover, put in mixture by spoonfuls, and spread with back of spoon or a case knife evenly three-quarters inch thick. 13
To Mould Frozen Mixtures
When frozen mixtures are to be bricked or moulded, avoid freezing too hard. Pack mixture solidly in moulds and cover with buttered paper, buttered side up. Have moulds so well filled that mixture is forced down sides of mould when cover is pressed down. Re-pack in salt and ice, using four parts ice to one part salt. If these directions are carefully followed, one may feel no fear that salt water will enter cream, even though moulds be immersed in salt water. 14
Lemon Ice
4 cups water 2 cups sugar
3/4 cup lemon juice
Make a syrup by boiling water and sugar five minutes; add lemon juice; cool, strain, and freeze. See directions for freezing, page 434.
15
Cup St.Jacques
Serve Lemon Ice in champagne glasses. Put three-fourths teaspoon Maraschino in each glass, and garnish with bananas cut in one-fourth inch slices, and slices cut in quarters, candied cherries cut in halves, Malaga grapes from which skins and seeds have been removed, and angelica cut in strips.
16
Orange Ice
4 cups water 1/4 cup lemon juice
2 cups sugar Grated rind of two oranges
2 cups orange juice
Make syrup as for Lemon Ice; add fruit juice and grated rind; cool, strain, and freeze.
17
Maraschino Ice
Prepare Orange Ice mixture, freeze to a mush, flavor with Maraschino, and finish freezing. Serve in frappé glasses.
18
Pomegranate Ice
Same as Orange Ice, made from blood oranges.
19
Raspberry Ice I
4 cups water 2 cups raspberry juice
1 2/3 cups sugar 2tablespoons lemon juice
Make a syrup as for Lemon Ice, cool, add raspberries mashed, and squeezed through double cheese-cloth, and lemon juice; strain and freeze.
20
Raspberry Ice II
1 quart raspberries 1 cup water
1 cup sugar Lemon juice
Sprinkle raspberries with sugar, cover, and lot stand two hours. Mash, squeeze through cheese-cloth, add water and lemon juice to taste, then freeze. Raspberry ice prepared in this way retains the natural color of the fruit.
21
Strawberry Ice I
4 cups water 2 cups strawberry juice
11/2 cups sugar 1 tablespoon lemon juice
Prepare and freeze same as Raspberry Ice I.
22
Strawberry Ice II
1 quart box strawberries 1 cup water
1 cup sugar Lemon juice
Make same as Raspberry Ice II.
23
Currant Ice
4 cups water 11/2 cups sugar
2cups currant juice
Prepare and freeze same as Raspberry Ice I.
24
Raspberry and Currant Ice
4 cups water 2/3 cups raspberry juice
11/3 cups water 11/3 cups currant juice
Prepare and freeze same Raspberry Ice I.
25
Crême de Menthe Ice
4 cups water 1/3 cup Crême de Menthe cordial
1 cup sugar Green coloring
Make a syrup as for Lemon Ice, add cordial and coloring; strain and freeze.
26
Icebergs
Dissolve two cups sugar in three cups boiling water; cool, add three-fourths cup lemon juice, color with leaf green, and freeze. Serve in champagne glasses. Put one teaspoon crême de menthe in each glass, and sprinkle with finely chopped nut meats, using almonds, filberts, pecans, and walnuts in equal proportions. These may be used after the roast and before the game.
27
Canton Sherbet
4 cups water 1/4 lb. Canton ginger
1 cup sugar 1/2 cup orange juice
1/3 cup lemon juice
Cut ginger in small pieces, add water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and freeze. To be used in place of punch at a course dinner. This quantity is enough to serve twelve persons.
28
Milk Sherbet
4 cups milk 11/2 cups sugar
Juice 3 lemons
Mix juice and sugar, stirring constantly while slowly adding milk; if added too rapidly mixture will have a curdled appearance, which is unsightly, but will not affect the quality of sherbet; freeze and serve.
29
Frozen Chocolate with Whipped Cream
2 squares unsweetened chocolate Few grains salt
1 cup sugar 1 cup boiling water
3 cups rich milk
Scald milk. Melt chocolate in small saucepan placed over hot water, add one-half the sugar, salt, and gradually boiling water. Boil five minutes, add to scalded milk with remaining sugar. Cool, freeze, and serve in glasses. Garnish with whipped cream sweetened and flavored with vanilla.
30
Pineapple Frappé
2 cups water 2 cups ice-water
1 cup sugar 1 can grated pineapple or
Juice 3 lemons 1 pineapple shredded
Make a syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice; cool, strain, add ice-water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required.
31
Pineapple Sorbet
2 cups water 11/3 cups orange juice
2 cups sugar 1/2 cup lemon juice
1 can grated pineapple or 1 quart Appollinaris
1 pineapple shredded
Prepare and freeze same as Pineapple Frappé.
32
Sicilian Sorbet
1 can peaches 2 cups orange juice
1 cup sugar 2 tablespoons lemon juice
Press peaches through a sieve, add sugar and fruit juices. Freeze and serve.
33
Italian Sorbet
4 cups water 11/2 cups grape fruit juice
2 cups sugar 1/2 cup lemon juice
11/2 cups orange juice 1/4 cup wine
Prepare and freeze same as Pineapple Frappé.
34
Apricot Sorbet
1 can apricots 1/2 cup wine
1 cup sugar 1/4 cup lemon juice
1 pint cream
Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and one-half hours, and serve in glasses.
35
Café Frappé
White 1 egg 1/2 cup ground coffee
1/2 cup cold water 4 cups boiling water
1 cup sugar
Beat white of egg slightly, add cold water, and mix with coffee turn into scalded coffee-pot, add boiling water, and let boil one minute; place on back of range ten minutes; strain, add sugar, cool, and freeze same as Pineapple Frappé. Serve in frappé glasses, with whipped cream, sweetened and flavored.
36
Cranberry Frappé
1 quart cranberries 2 cups sugar
2 cups water Juice 2 lemons
Cook cranberries and water eight minutes; then force through a sieve. Add sugar and lemon juice, and freeze to a mush, using equal parts of ice and salt.
37
Grape Frappé
4 cups water 2 cups grape juice
2 cups sugar 2/3 cup orange juice
1/4 cup lemon juice
Prepare and freeze same as Pineapple Frappé.
38
Pomona Frappé
11/2 cups sugar 1 quart sweet cider
4 cups water 2 cups orange juice
1/2 cup lemon juice
Make a syrup by boiling sugar and water twenty minutes. Add cider, orange juice, and lemon juice. Cool, strain, and freeze to a mush.
39
Clam Frappé
20 clams 1/2 cup cold water
Wash clams thoroughly, changing water several times; put in stewpan with cold water, cover closely, and steam until shells open. Strain the liquor, cool, and freeze to a mush.
40
Frozen Cranberries
4 cups cranberries 21/4 cups sugar
11/2 cups boiling water
Pick over and wash cranberries, add water and sugar, and cook ten minutes, skimming during the cooking. Rub through a sieve, cool, and pour into one-pound baking-powder boxes. Pack in salt and ice, using equal parts, and let stand four hours. If there is not sufficient mixture to fill two boxes, add water to make up the desired quantity. Serve as a substitute for cranberry sauce or jelly.
41
Frozen Apricots
1 can apricots 11/2 cups sugar
Water
Drain apricots, and cut in small pieces. To the syrup add enough water to make four cups, and cook with sugar five minutes; strain, add apricots, cool, and freeze. Peaches may be used instead of apricots. To make a richer dessert, add the whip from two cups cream when frozen to a mush, and continue freezing.
42
Pineapple Cream
2 cups water 1 can grated pineapple
1 cup sugar 2 cups cream
Make syrup by boiling sugar and water fifteen minutes; strain, cool, add pineapple, and freeze to a mush. Fold in whip from cream; let stand thirty minutes before serving. Serve in frappé glasses and garnish with candied pineapple.
43
Cardinal Punch
4 cups water 1/3 cup lemon juice
2 cups sugar 1/4 cup brandy
2/3 cup orange juice 1/4 cup Curacoa
1/4 cup tea infusion
Make syrup as for Lemon Ice, add fruit juice and tea, freeze to a mush; add strong liquors and continue freezing. Serve in frappé glasses.
44
Punch Hollandaise
4 cups water Rind one lemon
11/3 cups sugar 1 can grated pineapple
1/3 cup lemonjuice 1/4 cup brandy
2 tablespoons gin
Cook sugar, water, and lemon rind fifteen minutes, add lemon juice and pineapple, cool, strain, freeze to a mush, add strong liquors, and continue freezing. Serve in frappé glasses on a plate covered with a doiley.
45
Victoria Punch
31/2 cups water Grated rind two oranges
2 cups sugar 1 cup angelica wine
1/2 cup lemon juice 1 cup cider
1/2 cup orange juice 11/2 tablespoons gin
Prepare same as Cardinal Punch; strain before freezing, to remove orange rind.
46
Lenox Punch
2 cups water 1 cup orange juice
3/4 cup sugar 1/2 cup lemon juice
2/3 tumbler currant jelly 2 bottles ginger ale
Ice 1/3 cupbrandy
Make a syrup by boiling sugar and water fifteen minutes. Add jelly, and, as soon as dissolved, add a piece of ice to cool mixture; then add and fruit juices, ale, and brandy. Color red, freeze to a mush, serve in glasses, and insert in each glass a small sprig of holly with berries.
47
German Punch
2 cups water 1 cup sugar
13/4 cups tomatoes 3 tablespoons lemon juice
3 apples, cored, pared, and chopped Piece ginger root
3 tablespoons Maraschino
Mix ingredients, expect cordial, and cook thirty-five minuted. Rub through a sieve, add Maraschino, and freeze to a mush.
48
London Sherbet
2 cups sugar 3 tablespoons lemon juice
2 cups water 1 cup fruit syrup
1/3 cup seeded and finely cut raisins 1/4 grated nutmeg
1/4 cup port wine
3/4 cup orange juice Whites 3 eggs
Make syrup by boiling water and sugar ten minutes; pour over raisins, cool, and add fruit syrup and nutmeg; freeze to a mush, then add wine and whites of eggs beaten stiff, and continue freezing. Serve in glasses. Fruit syrup may be used which has been left from canned peaches, pears, or strawberries.
49
Roman Punch
4 cups water 1/2 cup orange juice
2 cups sugar 1/2 cup tea infusion
1/2 cup lemon juice 1/2 cup rum
Prepare and freeze same as Cardinal Punch.
50
Coup Sicilienne
1 shredded pineapple 2 tablespoons Maraschino
3 oranges (pulp) 1 tablespoon lemon juice
3 bananas sliced Few grains salt
Powdered sugar
Mix ingredients, sweeten to taste, and chill. Serve in champagne glasses having glasses two-thirds full. Cover fruit to fill glasses with Strawberry Ice II and garnish with strawberries and angelica.
51
Coup a I’Ananas
Cut canned sliced pineapple in pieces, pour over pineapple syrup to which is added Orange Curaçoa, allowing one-half as much syrup as fruit, cover and let stand one hour. Fill champagne glasses one-third full, add vanilla ice cream to fill glasses, and garnish with candied cherries and candied pineapple cut in pieces.
52
Vanilla Ice Cream I (Philadelphia)
1 quart thin cream 3/4 cup sugar
11/2 tablespoons vanilla
Mix ingredients, and freeze.
53
Vanilla Ice Cream II
2 cups scalded milk 1 egg
1 tablespoon flour 1/8 teaspoon salt
1 cup sugar 1 quart thin cream
2 tablespoons vanilla
Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring; strain and freeze.
54
Chocolate Sauce I
(To be served with Vanilla Ice Cream)
11/2 cups water 1 tablespoon arrowroot
1/2 cup sugar 1/2 cup cold water
6 tablespoons grated chocolate Few grains salt
1/2 teaspoon vanilla
Boil water and sugar five minutes. Mix chocolate with arrowroot to which water has been added. Combine mixtures, add salt, and boil three minutes. Flavor with vanilla, and serve hot.
55
Chocolate Sauce II
1 square unsweetened chocolate 1 tablespoon butter
1 cup sugar 1/3 cup boiling water
1/2 teaspoon vanilla
Melt chocolate; add butter, and pour on gradually water. Bring to boiling-point, add sugar, and let boil five minutes, cool slightly, and add vanilla.
56
Coffee Sauce
(To be served with Vanilla Ice Cream)
11/2 cups milk 1/3 cup sugar
1/2 cup ground coffee 3/4 tablespoon arrowroot
Few grains salt
Scald milk with coffee, and let stand twenty minutes. Mix remaining ingredients, and pour on gradually the hot infusion which has been strained. Cook five minutes, and serve hot.
57
Vanilla Ice Cream Croquettes
Shape Vanilla Ice Cream in individual moulds, roll in macaroon dust made by pounding and sifting dry macaroons.
58
Chocolate Ice Cream I
1 quart thin cream 11/2 squares unsweetened chocolate or
1 cup sugar 1/4 cup prepared cocoa
Few grains salt 1 tablespoon vanilla
Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt, and flavoring, and freeze.
59
Chocolate Ice Cream II
Use recipe for Vanilla Ice Cream II. Melt two squares unsweetened chocolate, by placing in a small saucepan set in a larger saucepan of boiling water, and pour hot custard slowly on chocolate; then cool before adding cream.
60
Strawberry Ice Cream I
3 pints thin cream 2 cups sugar
2 boxes berries Few grains salt
Wash and hull berries, sprinkle with sugar, cover, and let stand two hours. Mash, and squeeze through cheese-cloth; then add salt. Freeze cream to the consistency of a mush, add gradually fruit juice, and finish freezing. Rice Jersey milk may be substituted for cream.
61
Strawberry Ice Cream II
3 pints thin cream 13/4 cups sugar
2 boxes strawberries 2 cups milk
11/2 tablespoons arrowroot
Wash and hull berries, sprinkle with sugar, let stand one hour, mash, and rub through strainer. Scald one and one-half cups milk; dilute arrowroot with remaining milk, add to hot milk, and cook ten minutes in double boiler; cool, add cream, freeze to a mush, add fruit, and finish freezing.
62
Orange Ice Cream
1 cup heavy cream 2 cups orange juice
1 cup thin cream Sugar
Add cream slowly to orange juice, sweeten to taste, and freeze. Serve with canned strawberries or fresh fruit mashed and sweetened.
63
Pineapple Ice Cream
3 pints cream 1/2 cup sugar
1 can grated pineapple
Add pineapple to cream, let stand thirty minutes; strain, add sugar, and freeze.
64
Coffee Ice Cream
1 quart cream 11/4 cups sugar
11/2 cups milk 1/4 teaspoon salt
1/3 cup Mocha coffee Yolks 4 eggs
Scald milk with coffee, add one cup sugar; mix egg yolks slightly beaten with one-fourth cup sugar, and salt; combine mixtures, cook over hot water until thickened, add one cup cream, and let stand on back of range twenty-five minutes; cool, add remaining cream, and strain through double cheese-cloth; freeze. Coffee Ice Cream may be served with Maras-chino cherries or in halves of cantaloupes.
65
Caramel Ice Cream
1 quart cream 1 egg
2 cups milk 1 tablespoon flour
11/3 cups sugar 1/8 teaspoon salt
11/2 tablespoons vanilla
Prepare same as Vanilla Ice Cream II, using one-half sugar in custard; remaining half caramelize, and add slowly to hot custard. See Caramelization of Sugar, page 586.
66
Burnt Almond Ice Cream
It is made same as Caramel Ice Cream, with the addition of one cup finely chopped blanched almonds.
67
Brown Bread Ice Cream
3 pints cream 7/8 cup sugar
11/4 cups dried brown bread crumbs 1/4 teaspoon salt
Soak crumbs in one quart cream, let stand fifteen minutes, rub through sieve, add sugar, salt, and remaining cream; then freeze.
68
Bisque Ice Cream
Make custard as for Vanilla Ice Cream II, add one quart cream, one tablespoon vanilla, and one cup hickory nut or English walnut meats finely chopped.
69
Burnt Walnut Bisque
2 cups scalded milk 2/3 cup chopped walnut meats
Yolks 3 eggs 1 cup heavy cream
1 cup sugar 3/4 tablespoon vanilla
Few grains salt
Make custard of milk, eggs, one-third of the sugar, and salt. Caramelize remaining sugar, add nut meats, and turn into a slightly buttered pan. Cool, pound, and pass through a purée strainer. Add to custard, cool, then add one cup heavy cream, beaten until stiff, and vanilla. Freeze and mould.
70
Praline Ice Cream
3 pints cream 1 cup Jordan almonds
11/3 cups sugar 1/4 teaspoon salt
1 tablespoon vanilla
Blanch almonds cut in pieces crosswise, and bake in a shallow pan until well browned, shaking pan frequently; then finely chop. Caramelize one-half of the sugar, and add slowly to two cups of the cream scalded. As soon as sugar is melted, add nuts, remaining sugar, and salt. Cool, add remaining cream, and freeze. A few grains salt is always an improvement to any ice cream mixture.
71
Macaroon Ice Cream
1 quart cream 3/4 cup sugar
1 cup macaroons 1 tablespoon vanilla
Dry, pound, and measure macaroons; add to cream, sugar, and vanilla, then freeze.
72
Banana Ice Cream
1 quart cream 11/3 tablespoons lemon juice
4 bananas 1 cup sugar
A few grains salt
Remove skins and scrape bananas, then force through a sieve; add remaining ingredients; then freeze.
73
Ginger Ice Cream
To recipe for Vanilla Ice Cream II, using one-half quantity vanilla, add one-half cup Canton ginger cut in small pieces, three tablespoons ginger syrup, and two tablespoons Sherry wine; then freeze.
74
Pistachio Ice Cream
Prepare same as Vanilla Ice Cream II, using for flavoring one tablespoon vanilla and one teaspoon almond extract; color with Burnett’s Leaf Green.
75
Pistachio Bisque
To Pistachio Ice Cream add one-half cup each of pounded macaroons, chopped almonds, and peanuts. Mould, and serve with or without Claret Sauce.
76
Fig Ice Cream
3 cups milk 1 lb. figs, finely chopped
1 cup sugar 11/2 cups heavy cream
Yolks 5 eggs Whites 5 eggs
1 teaspoon salt 1 tablespoon vanilla
2 tablespoons brandy
Make custard of yolks of eggs, sugar, and milk; strain, add figs, cool, and flavor. Add whites of eggs beaten until stiff and heavy cream beaten until stiff; freeze and mould.
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Junket Ice Cream with Peaches
4 cups lukewarm milk 1 tablespoon cold water
1 cup heavy cream 1 tablespoon vanilla
11/4 cups sugar 1 teaspoon almond extract
1/8 teaspoon salt Green Coloring
11/2 Junket Tablets 1 can peaches
Mix first four ingredients, and add junket tablets dissolved in cold water. Turn into a pudding-dish and let stand until set. Add flavoring and coloring. Freeze, mould, and serve garnished with halves of peaches, filling cavities with halves of blanched almonds. Turn peaches into a saucepan, add one-third cup sugar, and cook slowly until syrup is thick. Cool before garnishing ice cream.
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Violet Ice Cream
1 quart cream 1/3 cup Yvette Cordial
3/4 cup sugar 1 small bunch violets
Few grains salt Violet coloring
Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; color, freeze, and mould. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.
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Neapolitan or Harlequin Ice Cream
Two kinds of ice cream and an ice moulded in a brick.
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Baked Alaska
Whites 6 eggs 2 quart brick of ice cream
6 tablespoons powdered sugar Thin sheet sponge cake
Make meringue of eggs and sugar as in Meringue I, cover a board with white paper, lay on sponge cake, turn ice cream on cake (which should extend one-half inch beyond cream), cover with meringue, and spread smoothly. Place on oven grate and brown quickly in hot oven. The board, paper, cake, and meringue are poor conductors of heat, and prevent the cream from melting. Slip from paper on ice cream platter.
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Pudding Glacé
2 cups milk 1/4 teaspoon salt
2/3 cup raisins 1 quart thin cream
1 cup sugar 1/2 cup almonds
1 egg 1/2 cup candied pineapple
1 tablespoon flour 1/3 cup Canton ginger
3 tablespoons wine
Scald raisins in milk fifteen minutes, strain, make custard of milk, egg, sugar, flour, and salt; strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream; then freeze. The raisins should be rinsed and saved for a pudding.
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Frozen Pudding I
21/2 cups milk 1 cup heavy cream
1 cup sugar 1/4 cup rum
1/8 teaspoonful salt 1 cup candied fruit, cherries, pineapples, pears, and apricots
2 eggs
Cut fruit in small pieces, and soak two or three hours in brandy to cover, which prevents fruit from freezing; make a custard of milk, sugar, salt, and eggs; strain, cool, add cream and rum, then freeze. Fill a brick mould with alternate layers of the cream and fruit; pack in salt and ice and let stand two hours.
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Frozen Pudding II
1 quart cream 1/4 cup rum
3/4 cup sugar 1 cup candied fruit
8 lady fingers
Cut fruit in pieces, and soak several hours in brandy to cover. Mix cream, sugar, and rum, then freeze. Line a two-quart melon mould with lady fingers, crust side down; fill with alternate layers of the cream and fruit, cover, pack in salt and ice, and let stand two hours. Brandied peaches cut in pieces, with some of their syrup added, greatly improve the pudding.
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Frozen Tom and Jerry
2 cups milk 1/8 teaspoon salt
3/4 cup sugar 21/2 cups cream
Yolks 6 eggs 2 tablespoons rum
1 tablespoon brandy
Make a custard of first four ingredients; strain, cool, add cream, and freeze to a mush. Add rum and brandy, and finish the freezing.
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University Pudding
Prepare same as Frozen Tom and Jerry. Freeze to a mush, add one cup mixed fruit which has been soaked in brandy to cover for twelve hours, using glacé cherries, Sultana raisins, sliced citron, and candied pineapple; then finish freezing. Serve in small beer jugs, and garnish with cream, whipped, sweetened, and flavored.
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Covington Cream
3/4 cup sugar 1/3 cup rum
1/2 cup Formosa tea infusion 1 quart cream
Mix ingredients, and freeze to a mush. Serve in frappé glasses.
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Delmonico Ice Cream with Angel Food
2 cups milk 1/8 teaspoon salt
3/4 cup sugar 21/2 cups thin cream
Yolks 7 eggs 1 tablespoon vanilla
1 teaspoon lemon
Make custard of milk, sugar, eggs, and salt; cool, strain, and flavor; whip cream, remove whip; there should be two quarts; add to custard, and freeze. Serve plain or with Angel Food.
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Angel Food
Whites 3 eggs 1 quart cream whip
1/2 cup powdered sugar 11/2 teaspoons vanilla
Beat eggs until stiff, fold in sugar, cream whip, and flavoring; line a mould with Delmonico Ice Cream, fill with the mixture, cover, pack in salt and ice, and let stand two hours.
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Manhattan Pudding
11/2 cups orange juice 1 pint heavy cream
1/4 cup lemon juice 1/2 cup powdered sugar
Sugar 1/2 tablespoon vanilla
2/3 cup chopped walnut meats
Mix fruit juices and sweeten to taste. Turn mixture in brick mould. Whip cream, and add sugar, vanilla, and nut meats; pour over the first mixture to overflow mould; cover with buttered paper, fit on cover, pack in salt and ice, and let stand three hours.
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Sultana Roll with Claret Sauce
Line one-pound baking-powder boxes with Pistachio Ice Cream; sprinkle with Sultana raisins which have been soaked one hour in brandy; fill centres with Vanilla Ice Cream or whipped cream, sweetened, and flavored with vanilla; cover with Pistachio Ice Cream; pack in salt and ice, and let stand one and one-half hours.
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Claret Sauce
1 cup sugar 1/4 cup water
1/3 cup claret
Boil sugar and water eight minutes; cool slightly, and add claret.
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Angel Parfait
1 cup sugar Whites 3 eggs
3/4 cup water 1 pint heavy cream
1 tablespoon vanilla
Boil sugar and water until syrup will thread when dropped from tip of spoon. Pour slowly on the beaten whites of eggs, and continue the beating until mixture is cool. Add cream beaten until stiff, and vanilla; then freeze.
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Café Parfait
1 cup milk 1/8 teaspoon salt
1/4 cup Mocha coffee 1 cup sugar
Yolks 3 eggs 3 cups thin cream
Scald milk with coffee, and add one-half the sugar; without straining, use this mixture for making custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes; cool, strain through double cheese-cloth, add remaining cream, and freeze. Line a mould, fill with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand three hours.
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Italian Meringue
1/2 cup sugar Whites 3 eggs
1/4 cup water 1 cup thin cream
1 tablespoon gelatine or 1/2 tablespoon vanilla
1/4 teaspoon granulated gelatine
Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue beating. Place in pan of ice-water, and beat until cold; dissolve gelatine in small quantity boiling water; strain into mixture; whip cream, fold in whip, and flavor.
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Bombe Glacée
Line a mould with sherbet or water ice; fill with ice cream or thin Charlotte Russe mixture; cover, pack in salt and ice, and let stand two hours. The mould may be lined with ice cream. Pomegranate or Raspberry Ice and Vanilla or Macaroon Ice Cream make a good combination.
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Noisette Bomb
Strawberry Ice I 3/4 cup hot caramel syrup
1/2 cup sugar Yolks 4 eggs
1/2 cup chopped blanched filberts 11/3 cups heavy cream
1/2 tablespoon vanilla
Few grains salt
Caramelize sugar, add nut meats, turn into a buttered pan, cool, then pound in mortar and put through a purée strainer. Beat egg yolks until thick, add gradually caramel syrup, and cook in double boiler until mixture thickens; then beat until cold. Fold in cream beaten until stiff. Then add prepared nut meats, vanilla, and salt. Line melon mould with ice, turn in mixture, pack in salt and ice, and let stand three hours.
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Nesselrode Pudding
3 cups milk 1/2 teaspoon salt
11/2 cups sugar 1 pint thin cream
Yolks 5 eggs 1/4 cup pineapple syrup
11/2 cups French Marrons
Make custard of first four ingredients, strain, cool, add cream, pineapple syrup, and marrons forced through a purée strainer; then freeze. Line a two-quart melon mould with part of mixture; to remainder add one-half cup candied fruit cut in small pieces, one-quarter cup Sultana raisins, and six marrons broken in pieces, first soaked several hours in Maraschino syrup. Fill mould, cover, pack in salt and ice, and let stand two hours. Serve with whipped cream, sweetened and flavored with Maraschino syrup.
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Pistachio Fruit Ice Cream
3 cups milk 11/2 cups chestnut purée
11/2 cups sugar 1 teaspoon almond extract
Yolks 5 eggs 1 tablespoon vanilla
1/2 teaspoon salt 3/4 cup glacé fruits
1 pint heavy cream Maraschino
Green coloring
Make a custard of first four ingredients, strain, cool; add cream, chestnut purée, flavoring, and glacé fruit cut in pieces and previously soaked in Maraschino three hours. Color with leaf green; freeze, mould, pack in salt and ice, and let stand two hours. Serve with
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Fruit Sauce. Drain syrup from a pint jar of canned strawberry, raspberry, or pineapple, heat to boiling-point, thicken slightly with arrowroot, and color with fruit red. 100
Nougat Ice Cream
3 cups milk Whites 5 eggs
1 cup sugar 1/3 cup, each, pistachio, filbert, English walnut, and almond meats
Yolks 5 eggs
1 teaspoon salt 1 teaspoon almond extract
11/2 cups heavy cream 1 tablespoon vanilla
Make a custard of first four ingredients, strain, and cool. Add heavy cream beaten until stiff, whites of eggs beaten until stiff, nut meats finely chopped, and flavoring; then freeze.
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Orange Pekoe Ice Cream
2 cups milk Yolks 4 eggs
3 tablespoons Orange Pekoe tea 1/4 teaspoon salt
11/2 cups sugar Grated rind 1 orange
1 pint heavy cream
Scald milk to which tea had been added, and let stand five minutes. Add sugar, and egg yolks slightly beaten, and cook until mixture thickens. Strain, add remaining ingredients, freeze, and mould. Serve garnished with Candied Orange Peel (p. 547).
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Orange Delicious
2 cups sugar 1 cup cream
1 cup water Yolks two eggs
2 cups Orange juice 1 cup heavy cream
1/4 cup shredded candied orange peel
Boil sugar and water eight minutes, then add orange juice. Scald cream, add yolks of eggs, and cook over hot water until mixture thickens. Cool, add to first mixture with heavy cream beaten stiff. Freeze; when nearly frozen, add orange peel. Line a melon mould with Orange Ice, fill with Orange Delicious, pack in salt and ice, and let stand one and one-half hours.
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Strawberry Mousse
1 quart thin cream 1/4 box gelatine (scant) or
1 box strawberries 11/4 tablespoons granulated gelatine
1 cup sugar 2 tablespoons cold water
3 tablespoons hot water
Wash and hull berries, sprinkle with sugar, and let stand one hour; mash, and rub through a fine sieve; add gelatine soaked in cold and dissolved in boiling water. Set in pan of ice-water and stir until it begins to thicken; then fold in whip from cream, put in mould, cover, pack in salt and ice, and let stand four hours. Raspberries may be used in place of strawberries.
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Coffee Mousse
Make same as Strawberry Mousse, using one cup boiled coffee in place of fruit juice.
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Pineapple Mousse
1 tablespoon granulated gelatine 2 tablespoons lemon juice
1/4 cup cold water 1 cup sugar
1 cup pineapple syrup 1 quart cream
Heat one can pineapple, and drain. To one cup of the syrup, add gelatine soaked in cold water, lemon juice, and sugar. Strain and cool. As mixture thickens, fold in the whip from cream. Mould, pack in salt and ice, and let stand four hours.
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Chocolate Mousse
2 squares unsweetened chocolate 3 tablespoons boiling water
1/2 cup powdered sugar 3/4 cup sugar
1 cup cream 1 teaspoon vanilla
3/4 tablespoon granulated gelatine 1 quart cream
Melt chocolate, add powdered sugar, and gradually one cup cream. Stir over fire until boiling-point is reached, then add gelatine dissolved in boiling water, sugar, and vanilla. Strain mixture into a bowl, set in a pan of ice-water, stir constantly until mixture thickens, then fold in the whip from remaining cream. Mould, pack in salt and ice, and let stand four hours.
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Maple Parfait
4 eggs 1 cup hot maple syrup
1 pint thick cream
Beat eggs slightly, and pour on slowly maple syrup. Cook until mixture thickens, cool, and add cream beaten until stiff. Mould, pack in salt and ice, and let stand three hours.
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Mousse Marron
1 quart vanilla ice cream 1 teaspoon granulated gelatine
1/2 cup sugar 11/2 cups prepared French chestnuts
1/4 cup water 1 pint cream
Whites two eggs 1/2 tablespoon vanilla
Cook sugar and water five minutes, pour on to beaten whites of eggs, dissolve gelatine in one and one-half tablespoons boiling water, and add to first mixture. Set in a pan of ice-water, and stir until cold; add chestnuts, and fold in whip from cream and vanilla. Line a mould with ice cream, and fill with mixture; cover, pack in salt and ice, and let stand three hours.
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Cardinal Mousse, with Iced Madeira Sauce
Line a mould with Pomegranate Ice; fill with Italian Meringue made of three-fourths cup sugar, one-third cup hot water, whites two eggs, and one and one-half teaspoons granulated gelatine dissolved in two tablespoons boiling water. Beat until cold, and fold in whip from two cups cream; flavor with one teaspoon vanilla, cover, pack in salt and ice, and let stand three hours.
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Iced Madeira Sauce
1/4 cup orange juice 1/2 cup sugar
2 tablespoons lemon juice 1 cup boiling water
1/2 cup Madeira wine Whites 2 eggs
Freeze fruit juice and wine; boil sugar and water, pour on slowly to beaten whites of eggs, set in pan of salted ice-water, and stir until cold. Add to frozen mixture.
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Cocoanut Naples, Sauterne Sauce
Shape vanilla ice cream in individual moulds, and roll in shredded cocoanut; serve with
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Sauterne Sauce
1 cup sugar 4 tablespoons Sauterne
1/2 cup water Green coloring
Make same as Claret Sauce, and color with leaf green.
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Ice à la Margot
Serve vanilla ice cream in champagne glasses. Cover ice cream with whipped cream, sweetened, flavored with pistachio, and tinted very light green. Garnish with pistachio nuts or Malaga grapes cut in halves.
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Coup aux Marrons
Break marron glacé in pieces, flavor with rum, cover, and let stand one hour. Put in champagne glasses, allowing one and one-half marrons to each glass, cover with vanilla ice cream, and garnish with whipped cream, sweetened and flavored with vanilla, and candied rose leaves.
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Plombiére Glacé
Cover the bottom of small paper cases with vanilla ice cream, sprinkle ice cream with marron glacé broken in pieces, arrange lady fingers at equal distances, and allow them to extend one inch above cases. Pile whipped cream, sweetened and flavored, in the centre and garnish with marron glacé and candied violets or glacé cherries.
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Demi-glacé aux Fraises
Line a brick mould with Vanilla Ice Cream, put in layer of lady fingers, and fill the centre with preserved strawberries or large fresh fruit cut in halves; cover with ice cream, pack in salt and ice, and let stand one hour. For ice cream, make custard of two and one-half cups milk, yolks four eggs, one cup sugar, and one-fourth teaspoon salt; strain, cool, add one cup heavy cream and one tablespoon vanilla; then freeze.
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Mazarine
Bake Brioche in a Charlotte Russe mould or individual tins, cool, cut a slice from top of cake or cakes, and remove centre or centres, leaving a wall or walls one-half inch thick. Fill with rich Vanilla Ice Cream, invert on serving dish, and pour over
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Apricot Marmalade. Drain one can apricots and force the fruit through a strainer. Cook syrup until sufficiently reduced to add to fruit, and make of consistency of marmalade. Add a few drops lemon juice and sugar if necessary. Decorate top with halves of apricots, glacé cherries, and whipped cream. 119
Flowering Ice Cream
Line two and one-half inch flower-pots with paraffine paper. Fill with ice cream, cover cream with grated vanilla chocolate to represent earth, and insert a flower in each.
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Concord Cream
1 pint cream Lemon or fresh lime juice
11/4 cups grape juice 1/2 cup heavy cream
1/3 cup sugar Pistachio nuts, finely chopped
Mix cream, grape juice, and sugar. Add lemon or lime juice to taste. Freeze, and serve in glasses. Garnish with heavy cream beaten until stiff, sweetened, and flavored. Sprinkle cream with nuts.
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German Ice Cream
Mix one and one-fourth cups sugar, one tablespoon flour, and one-fourth teaspoon salt. Add two eggs slightly beaten and two cups scalded milk. Cook over hot water until mixture thickens, then add two squares melted chocolate, and cool. Add three cups cream and one tablespoon vanilla. Strain and freeze. Just before serving add three cups zweiback dried and broken in small pieces.
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Frozen Orange Soufflé
11/2 cups orange juice 11/2 teaspoons granulated gelatine
11/2 cups sugar 3 tablespoons boiling water
2 tablespoons lemon juice 21/2 cups cream
Yolks 5 eggs Candied orange peel
Pistachio nuts
Mix fruit juice, sugar, and yolks of eggs. Cook over boiling water until mixture thickens; then add gelatine dissolved in boiling water. Cool, freeze to a mush, add whip from cream, and continue freezing. Mould, and serve garnished with candied orange peel and pistachio nuts.
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Biscuit Tortoni in Boxes
1 cup dried macaroons, finely crushed 1/2 cup sugar
1/3 cup sherry
2 cups thin cream 1 pint heavy cream
Soak macaroons in thin cream one hour, add sugar, wine, and freeze to a mush; then add heavy cream beaten stiff. Mould, pack in salt and ice, and let stand two hours.
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Trim lady fingers, arrange on plate in form of box. Keep in place with ribbon one-half inch wide, and fasten at one corner by tying ribbon in a bow. Garnish opposite corner with flowers of same color as ribbon. Remove ice cream from brick, cut a slice three-fourths inch thick, and place it in box. 125
Frozen Soufflé Glacé
4 eggs 1 tablespoon lemon juice
Grated rind 1 lemon 1/2 cup Madeira wine
2/3 cup sugar Few grains salt
2/3 cup heavy cream
Beat yolks of eggs slightly; add lemon juice, grated rind, wine, sugar, and salt; cook until mixture thickens, stirring constantly. Add whites of eggs beaten stiff, and when well mixed, set in a pan of ice-water to cool, stirring occasionally. Beat cream until stiff, and add. Fill small paper cases with mixture, cover with macaroon dust, and set in a tin mould with tight-fitting cover. Pack mould in salt and ice, and let stand two hours.
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Frozen Plum Pudding
2 cups milk 21/2 cups cream
1 cup sugar 3/4 cup candied fruit
Yolks 6 eggs 1/2 cup almonds, blanched and chopped
1/4 teaspoon salt
1/4 cup sherry 1/3 cup Sultana raisins
1/2 cup pounded macaroons
Make custard of milk, one-half the sugar, egg yolks, and salt. Caramelize the remaining sugar and add. Strain, cool, add remaining ingredients, freeze, and mould. If a baked ice cream is desired, use whites of eggs for meringue, Baked Alaska .
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Frozen Charlotte Glacé
Mould ice cream in brick form or one-half pound baking-powder boxes. Remove from mould or moulds, and surround with lady fingers, trimmed to come to top of cream. Cover top with whipped cream, sweetened and flavored, and pipe cream between lady fingers. Baking-powder boxes are used when individual service is desired, the cream being cut in halves crosswise.
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