Good Things to Eat As Suggested By Rufus


COFFEE CREAM FOR CHARLOTTE AND ECLAIR—Flavor one pint of rich thick cream with one-fourth cup of black coffee and one teaspoon of lemon, add about a half a cup of sugar, chill and whip it until thick enough to stand. Pour it into molds lined with thin sponge cake or lady fingers. Fill them level and ornament the top with some of the cream forced through tube.

FILLING—For the filling scald one cup of milk with three level tablespoons of ground coffee and let stand where it will be hot but not boil, for five minutes. Strain, add one-half cup of sugar, three level tablespoons of flour and a pinch of salt. Cook in a double boiler fifteen minutes, add one beaten egg and cook two minutes, stirring to keep smooth. Cool and add one-quarter teaspoon of vanilla flavoring. Fill the cream cakes and cover with cream beaten thick, sweetened with powdered sugar and flavored with a few drops of vanilla.

FILLING FOR CAKE—Soak a level tablespoon of gelatin in one tablespoon of cold water for half an hour, add one tablespoon of boiling water and stir. Beat one pint of cream stiff, then beat in the soaked gelatin, add powdered sugar to make sweet and a small teaspoon vanilla flavoring or enough to suit the taste. Put this filling in thick layers between the cakes and cover the top one with a white icing.

FIG OR DATE FROSTING—These frostings are excellent to use upon any kind of cake, but as they are rather rich in themselves, they seem better suited for light white cake. If figs are preferred they should be chopped fine. If dates, the stones and as much as possible of the white lining should be removed and then they should be chopped fine. For a good size loaf of cake, baked in two layers, use a scant quarter of a pound of either the chopped dates or figs, put into a double boiler or saucepan with a very little boiling water, just enough to make the mass pliable. Let them stand and heat while the syrup is boiling. For this two cups of fine granulated sugar and half a cup of boiling water are required. Boil without stirring till the syrup taken upon the spoon or skewer will "thread." Do not allow it to boil too hard at first. When the sugar is thoroughly melted, move the saucepan to a hotter part of the stove so that it may boil more vigorously. Have ready the whites of two eggs beaten dry, now to them add the fig or date paste and pour the boiling syrup in a fine stream over the two, beating all the time. Beat occasionally while cooling, and when thoroughly cold add one teaspoonful of lemon extract, and it is ready for use. These frostings may be a trifle sticky the day they are made, especially if the syrup is not boiled very long, but the stickiness disappears by the second day, even if kept in a stone jar.

LEMON JELLY—Grate two lemons, add the juice, one cup of white sugar, one large spoonful of butter and the yolks of three eggs. Stir constantly over the fire until it jellies, when cold spread between cakes.

MAPLE ICING—Scrape half a pound of maple sugar and melt, add two tablespoons of boiling water. While hot pour over the cake. Be sure to melt the sugar before adding the water.

MOCHA FILLING AND ICING—A rich but much liked filling for small cakes is made by boiling one cup of sugar and one-half cup of very strong or very black coffee together until the syrup will thread. In the meantime wash one cup of sweet butter in cold water to take out all the salt. Put in a piece of cheesecloth and pat it until all the moisture is dried out. Beat until creamy, adding slowly the beaten yolk of one egg and the syrup. Spread this filling between layer cakes, but it is more often used to pipe over the top of small cakes.

ORANGE FILLING—One-half cup of sugar, two and one-half level tablespoons flour, grated rind of one-half orange, one-third cup of orange juice, one tablespoon lemon juice, one egg beaten slightly, one teaspoon melted butter. Mix the ingredients and cook in double boiler for twelve minutes, stirring constantly. Cool before using.


APPLES STUFFED WITH DATES—Core large, slightly acid apples and fill with stoned dates. Pour over them equal parts of sugar and water boiled together. Baste the apples frequently while baking. Serve as a dessert at dinner or luncheon.

APPLE SPONGE PUDDING—One cup of sifted pastry flour and sift it with one level teaspoon of baking-powder. Beat the yolks of three eggs until light colored, add one cup of sugar and the juice of one lemon. Fold in the stiffly beaten whites of the three eggs and then the flour. Spread the batter thinly on a large shallow pan and bake about twenty minutes in a moderate oven. Turn out of the pan, trim off any hard edges, spread with stewed, sweetened, and flavored apples, and roll up at once like a jelly roll. Serve with a liquid sauce or a syrup made from sugar and water.

APRICOT KISSES—Beat the whites of two eggs until very light and still, flavor with one-half teaspoon vanilla and then carefully fold in one cup of fine granulated sugar. Lay a sheet of paraffin paper over the bottom of a large baking part and drop the mixture on the paper, in any size you wish from one teaspoon to two tablespoons. Have them some distance apart so they will not run together. Bake them in a very moderate oven and be careful to bake sufficiently, say forty-five minutes. They should be only delicately colored and yet dry all through. When done remove to a platter and break the top in, remove a little of the inside and fill pulp of sifted peaches, sweetened and mixed with equal parts of whipped cream. Sprinkle pistachio nuts over the top and serve fancy cakes.

BAKED CUSTARD—Beat four eggs, whites and yolks together lightly, and add a quart of milk, four tablespoons sugar, a pinch of salt and flavoring. Bake in stoneware cups or a shallow bowl, set in a pan of water.

BAKED BANANAS, PORTO RICAN FASHION—Select rather green bananas, put them, without removing the skins, into hot ashes or a very hot oven and bake until the skins burst open. Send to the table in a folded napkin. The skins help hold in the heat and are not to be removed until the moment of eating. Serve plenty of butter with them.

BANANA AND LEMON JELLY CREAM—Soak one-half box of gelatin in one cup of cold water. Shave the rind of one lemon, using none of the white, and steep it with one square inch stick of cinnamon in one pint of boiling water ten minutes. Add the soaked gelatin, one cup of sugar and three-fourths of a cup of lemon juice, and when dissolved strain into shallow dishes. When cold cut it in dice or break it up with a fork, and put it in a glass dish in layers with spiced bananas. Pour a cold boiled custard over them and cover with a meringue. Brown the meringue on a plate and slip it off over the custard.

CUSTARD PUDDING—Line a baking dish with slices of sponge cake. Make a boiled custard with four cups of milk and the yolks of five eggs, one-half cup of sugar and flavored with vanilla. Pour the custard into the baking-dish. Beat the whites of the eggs to a stiff froth with one-half cup of powdered sugar and spread over the top. Set in a very slow oven to brown slightly.

CUSTARD SOUFFLE—Mix one-fourth cup of sugar, one cup flour and one cup of cold milk. Stir till it thickens, add one-fourth cup of butter, cool, stir in the beaten yolks of four eggs and then the stiffly beaten whites. Turn into a buttered shallow dish, set in a pan of hot water and bake in a moderate oven half an hour. Serve at once.

FIG AND RHUBARB—Wash two bunches of rhubarb and cut into inch pieces without peeling. Put into boiler with a cupful sugar and four or five figs cut in inch pieces. Put on the cover and cook over hot water until the rhubarb is tender and the syrup is rich and jelly-like in consistency. Raisins are nice cooked in rhubarb the same way. If preferred, and you are to have a hot oven anyway, put the rhubarb and figs or raisins in a stone pot, cover closely and bake in the oven until jellied.

COLD RHUBARB DESSERT—Peel tender stalks and cut enough into half-inch pieces to measure two cups. Cook with one cup of water, the grated rind from a large orange and two cups of sugar. Do not stir while cooking, but lift from the range now and then to prevent burning; When soft but not broken, add two and one-half tablespoons of gelatin soaked fifteen minutes in one-half cup of cold water. Stir with a fork just enough to mix and pour all into a large mold. When formed, unmold, and serve with cream.

GERMAN DESSERT—Beat two eggs and a pinch of salt, add two cupfuls of milk and pour into a deep plate. Soak slices of bread in this, one at a time until softened, but not enough to break. Melt a rounding tablespoon of butter in a pan and in this brown the bread on both sides. Serve with an orange pudding sauce or any kind of liquid sauce preferred.

LEMON SPONGE—Soak one-half box of gelatin in one-half cup of cold water. Add the juice of four lemons to one cup of sugar then the beaten yolks of four eggs, add two cups of cold water, and bring to a boiling-point. Stir in the soaked gelatin and strain into a large bowl set in a pan of ice. Beat now and then until it begins to harden, then add the unbeaten whites of four eggs and beat continuously until the sponge is light and firm. Fill into molds before the sponge is too hard to form into the shape of the mold.

MOSAIC JELLY—One and one-half cups of milk, two level tablespoons sugar, rind of one-half lemon, one-half bay-leaf, one level tablespoon granulated gelatin, one-fourth cup of water, yolks two eggs. Scald the milk with the sugar, lemon rind, and bay-leaf, then add the gelatin soaked in water for twenty minutes. Stir until dissolved and strain the hot mixture gradually into the egg yolks slightly beaten. Return to double boiler and stir until thickened. Remove from fire and color one-half of the mixture either pink or green, and turn each half into a shallow pan wet with cold water. When cold cut into squares or oblongs. Line a mold with lemon jelly and garnish with the colored pieces. Add the remaining jelly, chill thoroughly and serve on a platter garnished with whipped cream.

PINEAPPLE BAVARIAN CREAM—Grate enough pineapple to make two cups. Soak two level teaspoons of gelatin in one-half cup of cold water for twenty minutes. Heat the pineapple to the scalding point, add the soaked gelatin and stir until dissolved, then add one-third cup sugar, stir and fold in three cups of beaten cream. Turn into molds and chill.

SCALLOPED APPLE—Measure two even cups of fine breadcrumbs and pour over them one-quarter cup of melted butter. Mix two rounding tablespoons of sugar with the grated yellow rind and the juice of one lemon and four gratings of nutmeg. Butter a baking dish, scatter in some crumbs, put in one pint of pared, cored and sliced apples, scatter on one-half of the seasoning, another pint of apples, the remainder of the seasoning and cover with the last of the crumbs. Put a cover on the dish and bake twenty minutes, uncover and bake twenty minutes longer.

SPANISH CREAM—Put one and two-thirds teaspoons of gelatin into one-third cup of cold water. Heat two cups of milk in a double boiler, add the yolks of two eggs, beaten with one-half cup of sugar until light, and when the custard thickens take from stove and set in pan of cold water. Beat the whites of two eggs until stiff, and dissolve the soaked gelatin in three-quartets cup of boiling water. When the custard is cool, add a teaspoon of vanilla, the strained gelatin and the whites of the eggs beaten stiff. Stir all together lightly and turn into mold.

STEAMED PUDDING—Beat one-half cup of butter with one cup of sugar to a cream, add two beaten eggs and cup of flour sifted with one teaspoon each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of sour milk. Add one cup of chopped and seeded raisins and one-half cup of chopped dates. Steam two hours and serve with whipped cream.

STRAWBERRY SARABANDE—Whip a cupful thick cream until very stiff, then fold carefully into it a pint of fresh berries cut in small pieces with a silver knife. Have ready a tablespoonful gelatin soaked in a quarter cup cold water for half an hour, then dissolved by setting the cup containing it in hot water. Add by degrees to the berries and cream, whipping it in so that it will not string. Add three tablespoonfuls powdered sugar and when it stiffens turn into a cold mold and set on the ice. When ready to serve turn out onto a pretty dessert platter.

WALNUT SUNDAE—Put one cone of vanilla ice cream in a sherbet cup, or better yet in a champagne glass and sprinkle with minced walnuts.

YORKSHIRE PUDDING—Take an equal number of eggs and tablespoonful of sifted flour, and when the eggs are well beaten mix them in with the flour, add some salt and a little grated nutmeg, and then pour in as much new milk as will make a batter of the consistency of cream, stir the batter with a fork well for ten minutes and then put in at once into a baking tin, which must be very hot, containing a couple of tablespoons of hot drippings. Set the pudding in oven to bake or before the fire under the roasting meat. When ready to serve cut the pudding into squares and send to the table on a separate dish.

APPLE PUDDING—Butter a pudding dish and line it with slices of toasted stale bread buttered and wet with milk. Over these put a thick layer of peeled, cored, and sliced tart apples, and sprinkle generously with granulated sugar and cinnamon or nutmeg. Over these put a cover of more toast buttered, moistened and sprinkled with sugar. Cover with a plate and bake for two hours in a moderate oven, taking off the plate toward the last that the top may brown. Serve with maple or other syrup for sauce.

APPLE PUDDING—Four cups flour, one level teaspoon salt, six level teaspoons baking powder, four level tablespoons butter, two cups milk, two cups finely chopped apple, one-half cup butter, two cups sugar, one and one-half quarts water. Sift together the flour, salt, and baking powder. Work in the butter with the fingers and add the milk. Mix well, turn onto floured board, roll out one-half inch thick, cover with the apple and roll up like a jelly roll. Press the ends together and press down the side, to keep the apple in. Place in a buttered pan and add the butter, sugar and water. Bake in a moderate oven for one and one-half hours.

APPLE SPONGE PUDDING—One cup of sifted pastry flour and one level teaspoon of baking powder. Beat the yolks of three eggs until light colored, add one cup of sugar and the juice of one lemon. Fold in the stiffly beaten whites of the three eggs and then the flour. Spread the batter thinly on a large shallow pan and bake about twenty minutes in a moderate oven. Turn out of the pan, trim off any hard edges, spread with stewed sweetened and flavored apples, and roll up at once like a jelly roll. Serve with a liquid sauce or a syrup of sugar and water.

BAKED CHERRY PUDDING—Cream one-quarter cup of butter with one-half cup of sugar, add the yolks of two eggs beaten very light, two cups of milk, two cups of flour sifted twice with four level teaspoons of baking powder, and last, the whites of the eggs beaten stiff. Stone cherries to measure three cups, drain off the juice and put them into a pudding dish.

BAKED PUDDING—Stir one-half cup of flour smooth in one cup of cold milk, add two unbeaten eggs and beat several minutes, then add one cup more of milk and a saltspoon of salt. Stir together, pour into a buttered baking dish and set directly into the oven. Serve with lemon thickened sauce.

COCOA RICE MERINGUE—Heat one pint of milk, add one-quarter cup of washed rice and a saltspoon of salt. Cook until tender. Add one level tablespoon of butter, one-half cup of seeded raisins, half a teaspoon of vanilla, and one slightly rounding tablespoon of cocoa, cook five minutes. Fold in the stiffly beaten whites of two eggs and one-half cup of beaten cream. Turn into a buttered baking dish, cover with the whites of three eggs beaten stiff, with one-third cup of powdered sugar and a level tablespoon of cocoa. Set in a moderate oven for a few minutes until the meringue is cooked.

COTTAGE PUDDING—Beat the yolk of one egg, add one cup of granulated sugar, one-half cup of milk, one and one-half cups of flour in two spoons of baking powder, stir in the white of one egg beaten stiff. Bake in a moderate oven.

CRANBERRY AND CUSTARD PUDDING—Here is a new suggestion which comes from a high authority. Take one sugar cooky or four lady fingers, if you have them, and crumble into a baking dish. Cover with a thin layer of cranberry preserves or jelly, dot with small lumps of butter and add a sprinkle of cinnamon. Beat three eggs (separately) very lightly, add two tablespoonfuls of sugar and two cupfuls of milk. Pour over the fruit and cake, bake as a custard and serve with whipped cream.

CUSTARD PUDDING—Line a baking dish with slices of sponge cake. Make a boiled custard with four cups of milk and the yolks of five eggs, one-half cup of sugar, and flavored with vanilla. Pour the custard into the baking dish. Beat the whites of the eggs to a stiff froth with one-half cup of powdered sugar and spread over the top. Set in a very slow oven to brown slightly.

DATE MERINGUE—Beat the whites of five eggs until stiff, add three rounding tablespoons of powdered sugar, and beat again. Add a teaspoon of lemon juice and a half a pound of stoned and chopped dates. Turn into a buttered baking dish and bake fifteen minutes in a moderate oven. Serve with a boiled custard.

EGG SOUFFLE—Make a sauce from one cup of hot milk and two level tablespoons each of butter and flour, cooked together five minutes in a double boiler. Add the yolks of four eggs beaten well, stir enough to mix well and remove from the fire. Add half a level teaspoon of salt and a few grains of cayenne. Fold in the whites of the eggs beaten stiff, turn into a buttered dish, set in a pan of hot water, and bake in a slow oven until firm. Serve in the same dish.

FRUIT PUDDING—One and one-half cups flour, two and one-half cups raisins, one-half cup molasses, one-half cup milk, two tablespoons butter, one teaspoon cinnamon, one-half teaspoon allspice, one-half teaspoon nutmeg, one-half teaspoon salt, mix all together, one-half teaspoon soda, dissolved in hot water, steam two hours. Hard or liquid sauce, or both.

INDIAN TAPIOCA PUDDING—One-third cup tapioca, one-fourth cup cornmeal, one quart scalded milk, half cup molasses, two tablespoons butter, one-half teaspoon salt, one teaspoon ginger and cinnamon mixed, one cup cold milk. Soak the tapioca in cold water for one hour, then drain. Pour the hot milk on to the cornmeal gradually. Add the tapioca and cook in double boiler until transparent. Add molasses, butter, salt, and spice, and turn into a buttered baking dish. Pour the cold milk over the top and bake for one hour in a moderate oven.

LEMON MERINGUE PUDDING—Soak one cup of fine breadcrumbs in two cups of milk until soft. Beat one-quarter cup of butter and one-half of sugar together until greasy, stir all into the milk and crumbs. Grate a little yellow lemon peel over the top and pour into a buttered baking dish. Set in a moderate oven until firm and slightly browned. Make a meringue of the stiffly beaten whites of two eggs and four level tablespoons of powdered sugar. Spread over the pudding, return to the oven and color a little.

LEMON PUDDING—Three eggs, one scant cup sugar, one lemon juice and rind, two cups of milk, two liberal tablespoons cornstarch, one heaping teaspoon butter. Scald the milk and stir in the cornstarch, stirring all the time until it thickens well, add the butter and set aside to cool. When cool beat the eggs, light; add sugar, the lemon juice and grated rind, and whip in a great spoonful at a time, the stiffened cornstarch and milk. Bake in a buttered dish and eat cold.

LITTLE STEAMED PUDDING—Cream one-quarter cup butter with one-half cup of sugar, add one-quarter cup milk, then one cup of flour sifted with two teaspoons of baking powder and a pinch of salt, and last fold in the stiffly beaten whites of three eggs. Have some small molds or cups buttered, fill half full with the batter, cover with buttered paper, and steam three-quarters of an hour. Serve hot with a sauce.

NEW HAMPSHIRE INDIAN MEAL PUDDING—Bring a quart of milk to a boil, then sprinkle in slowly about a cup and a quarter of yellow meal, stirring constantly. (An exact rule for the meal cannot be given, as some swells more than others.) As soon as the milk is thickened take from the fire and cool slightly before adding three-quarters of a cup of molasses, half a teaspoonful salt and a tablespoonful ginger. Beat the mixture until smooth, and lastly turn in a quart of cold milk, stirring very little. Pour into a well greased pudding-dish and set in a very slow oven. This pudding needs about five hours of very slow baking to insure its becoming creamy, instead of hard and lumpy. The batter, after the cold milk is added should be about the consistency of pancake batter. Serve with cream or maple syrup.

ORANGE PUDDING—Take one cup of fine stale breadcrumbs, not dried, and moisten them with as much milk as they will absorb and become thoroughly softened. Beat the yolks of four eggs with the whites of two, add four tablespoons of sugar and the grated peel of one orange, using of course only the outer cells. Stir this into the softened crumbs, then beat the other two whites until stiff and fold them into the mixture. Turn it into a well buttered mold and steam it two hours. Turn out into a hot dish and serve with orange sauce.

PEACH TAPIOCA—Prepare a dish of tapioca in the usual way, into a buttered pudding dish put a layer of cooked and sweetened tapioca, then a layer of peaches, fresh or canned. Next add another layer of tapioca, then more peaches, and so on until the dish is full. Flavor with lemon and sprinkle three-fourths of a cup of sugar over all, then bake in a very hot oven until a light brown.

RASPBERRY DUMPLINGS—Wash one cup of rice and put into the double boiler. Pour over it two cups of boiling water, add one-half teaspoon of salt and two tablespoons of sugar and cook thirty minutes or until soft. Have some small pudding cloths about twelve inches square, wring them out of hot water and lay them over a small half pint bowl. Spread the rice one-third of an inch thick over the cloth, and fill the center with fresh raspberries. Draw the cloth around until the rice covers the berries and they are good round shape. Tie the ends of the cloth firmly, drop them into boiling water and cook twenty minutes. Remove the cloth and serve with lemon sauce.

SPOON PUDDING—Cream one tablespoonful butter with two tablespoonfuls sugar. Add two tablespoonfuls flour, pinch of salt, one tablespoonful cornstarch, beaten yolk of one egg and tablespoonful of cream. Beat well, and lastly add beaten white of egg and one teaspoonful baking powder. Pour over berries and steam forty minutes. Serve with whipped cream.

SQUASH PUDDING—One pint of finely mashed cooked squash, one cup of sugar, one teaspoon of ground cinnamon, a little salt, the juice and grated rind of one lemon, add slowly one quart of boiling milk, stirring well, and when a little cooled, add five well beaten eggs. Bake in a pudding dish set in a pan of hot water, in a moderate oven, until firm in the center. Serve with cream.

STEAMED BERRY PUDDING—Sift two cups of flour with four teaspoons of baking powder, rub in a rounding tablespoon of butter, add two beaten eggs, one cup of milk, one-half cup of sugar, and last two cups of blueberries. The berries should be rinsed in cold water, shaken in a cheese cloth until dry and then roiled in flour before adding. Pour into a pudding mold, and steam one and one-quarter hours. Serve with liquid sauce.

STEAMED PUDDING—Beat one-half cup of butter with one cup of sugar to a cream, add two beaten eggs and cup of flour sifted with one teaspoon each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of sour milk. Add one cup of chopped and seeded raisins and one-half cup of chopped dates. Steam two hours and serve with whipped cream.

TAPIOCA MERINGUE—Soak one-half cup granulated tapioca in a pint of cold water for half an hour. Cook slowly twenty minutes until transparent. If too thick, add a little more boiling water. Boil one quart of milk in a farina kettle with a pinch of salt and the yellow rind of half lemon. Beat the yolks of four eggs with a cup of sugar, add slowly to the milk, stirring until smooth and creamy, but do not allow it to boil. When thickened, remove from the fire, add a teaspoonful flavoring and blend thoroughly. Whip the whites of the eggs to a stiff froth with three tablespoonfuls powdered sugar and a teaspoonful flavoring, spread over the top of the pudding which should have been poured in the serving dish and set in a coolish oven to puff and color a golden yellow.

TAPIOCA PUDDING—Cover one cup of the flake tapioca with cold water and let it stand two hours. Stir occasionally with a fork to separate the lumps. Put in a farina kettle with a pint and a half water.

Slice three tart apples and put in with the tapioca, together with sugar to sweeten to taste. Stir all together and cook until the apples are soft and the tapioca clear. Serve hot or cold. Peaches may be used in place of the apple. Serve with cream.

TAPIOCA SOUFFLE—Soak three tablespoonfuls pearl tapioca in water to cover for three or four hours. Then add a quart of milk and cook until the tapioca is perfectly clear and the milk thickened. It will take about twenty minutes, and unless you use the farina kettle, must be stirred constantly. Add the yolks of four eggs beaten with two-thirds cup sugar and cook two or three minutes, stirring steadily. Whip the whites of four eggs to a stiff froth, fold through the cooked cream, and take directly from the fire. Flavor with lemon or vanilla and bake in a moderate oven for twenty-five minutes. Chill and serve. This may also be served as a pudding without the final baking.

WHOLE WHEAT PUDDING—Put one cup of milk, one-half cup of molasses, two cups of graham or whole wheat flour, one cup of chopped raisins and half a saltspoon of salt into a bowl and add one level teaspoon of soda, dissolved in a tablespoon of warm water, beat hard for three minutes. Pour the thin batter into a buttered pudding mold and steam two and a half hours. Serve with a lemon sauce or cream.

YORKSHIRE PUDDING—Take an equal number of eggs and tablespoonful of sifted flour and when the eggs are well beaten mix them in with the flour, add some salt and a little grated nutmeg and then pour in as much new milk as will make a batter of the consistency of cream, stir the batter with a fork well for ten minutes and then put in at once into a baking tin, which must be very hot, containing a couple of tablespoons of hot drippings. Set the pudding in oven to bake or before the fire under the roasting meat. When ready to serve cut the pudding into squares and send to the table on a separate dish.


FRUIT SYRUP SAUCE—One cup fruit syrup, one-half cup sugar, one teaspoon butter. Use the syrup from apricots, peaches, cherries, quinces or any fruit you prefer. The amount of sugar will depend upon the acidity of the fruit. Mix the cornstarch with the sugar, add the syrup and boil all together five minutes. Add the butter last.

LEMON SAUCE—Grate the rind and squeeze the juice of one lemon. Mix together three teaspoons cornstarch, one cup of sugar and two cups of boiling water, and cook ten minutes, stirring constantly. Add the lemon rind and juice and one teaspoon of butter.

LEMON SAUCE—Mix three dessert spoons of cornstarch with one cup of sugar, pinch of salt, in a saucepan, pour on two cups boiling water and stir quickly as it thickens. When it is smooth set it back where it will simply bubble and simmer, and stir occasionally. Add the grated rind and juice of one lemon and one rounding tablespoon butter. If this is too thick add more hot water as it thickens in cooling, and you want it thin enough to pour easily.

LEMON SAUCE—Mix three tablespoons of cornstarch with one cup of cold water and turn on one cup of boiling water. Boil ten minutes, then add one cup of sugar, the juice and grated yellow rind of one lemon and two rounding tablespoons of butter.

LEMON SAUCE FOR FRITTERS—Mix four level teaspoons of cornstarch with one cup of sugar, and stir at once into two cups of boiling water, add the juice and grated yellow rind of one lemon and cook six minutes, add three level tablespoons of butter.

ORANGE SAUCE No. 1—Mix one and a half tablespoons of cornstarch with one cup of sugar, and stir it into one pint of boiling water. Let it cook quickly and stir as it thickens, and after ten minutes add two tablespoons of butter and one-half cup of orange juice. Cook two minutes longer then serve.

ORANGE SAUCE No. 2—Chip the yellow rind from an orange and squeeze the juice over it. Let stand half an hour. Stir one-quarter cup of flour into one cup of sugar and turn into two cups of boiling water. Cook ten minutes, add a pinch of salt, the orange rind and juice, stir and strain.

RASPBERRY SAUCE FOR ICE CREAM—If you think that a good ice cream is yet not quite fine enough, pour a raspberry sauce over each portion as served. Add one-quarter cup of sugar to one cup of raspberry juice prepared as for jelly-making, and simmer five minutes. Add a rounding teaspoon of arrow-root made smooth in one tablespoon of cold water, and cook five minutes. Now add one tablespoon of strained lemon juice and let boil up once.

SAUCE FOR CHERRY PUDDING—Put two cups of cherry juice, or juice and water, into a saucepan, stir in three level tablespoons of corn starch and cook fifteen minutes. Add two-thirds cup of sugar and a tablespoon of lemon juice.

SAUCE FOR BATTER PUDDING—Beat together in a bowl three rounding tablespoons of sugar, two level tablespoons of butter and one of flour. When the mixture is white add one-half cup of boiling water and stir until all is well melted. Add a little lemon juice and serve.

SAUCE FOR PUDDINGS—Beat the whites of three eggs until stiff, add one-half cup powdered sugar and the grated yellow rind of half a lemon. Pour on slowly one cup of boiling water, stirring all the time and the sauce is ready to serve.

STRAWBERRY SAUCE—Beat together one-half cupful of butter and a cup of sugar until white and light. The success of this sauce depends upon the long beating. Add to the creamed butter and sugar the stiffly whipped white of an egg and a cupful of strawberries mashed to a pulp.


COCOA WITH WHIPPED CREAM—Heat four cups of milk to the scalding point over hot water, or in a double boiler. Milk should be heated by direct contact with the fire. Mix a few grains of salt, three level tablespoons of cocoa and one-fourth cup of sugar to a paste with a little of the milk, then add three-fourths cup of boiling water and boil one minute, add to the hot milk and beat two minutes by the clock. Serve with a tablespoon of beaten or whipped cream on top of each cup.

CURRANT JULEP—Pick over currants and measure two cups. Mash them and pour on two cups of cold water. Strain and chill the juice. Put one tablespoon of simple syrup in a tall glass, add three bruised fresh mint leaves and fill with the currant juice. Add three or four perfect raspberries and serve. The syrup is made by simmering for twenty minutes, one cup of sugar and two of water.

CURRANT SHRUB—Pick over and mash two quarts of ripe currants, add one pint of vinegar, and let stand over night. Set on the range and bring to the boiling point, then strain twice. Measure the clear liquid, and allow one cup of sugar to each cup of liquid. Simmer twenty minutes and seal in bottles.

RASPBERRY SHRUB—Put one quart of ripe raspberries in a bowl, add two cups of vinegar, mash the berries slightly, and let stand over night. In the morning, scald and strain until clear. Measure, and to each cup of juice add one cup of sugar, boil twenty minutes and seal.

STRAWBERRY SYRUP—Pick over, rinse, drain and remove the hulls from several quarts of ripe berries. Fill a porcelain lined double boiler with the fruit and set it over the lower boiler half full of boiling water, and let it heat until the juice flows freely. Mash the berries, then turn out into a cloth strainer and cook the remainder of the fruit in the same way. When all the juice is pressed out, measure it and allow an equal amount of sugar. Let the juice come to the boiling point, add the sugar and cook five minutes from the time the whole begins to boil. Turn into jars or bottles and seal the same as canned fruit. This is excellent for beverages, flavoring ice cream and other fancy creams, and will be found desirable for many purposes when fresh fruit is not at hand.



Transcribers note: From Page 87 onward the index was one page out. These have been changed for the HTML version for functionality.


Apple slump  89

Apples and onions  66

Apples, scalloped  122

Apples stuffed with dates  119


Bacon and green peppers  48

Bacon and spinach  66

Baked milk  57

Bananas, fried  49

Bananas with oatmeal  56

Broiled steak, rare  28
En casserole  21
English pot roast  23
Hamburg steak, fried, Russian Sauce  29
Hash cakes  21
Hash with dropped eggs  24
Loin steaks, broiled  29
Pie  25
Ragout of  21
Rib roast  29
Roast, American style  29
Roast on spit  29
Rolled rib roast  26
Smoked with cream  30
Steak, fried  28

Boiled samp  56

Bread, brown, Boston.  82
Egg  82
Graham  82
Nut  83
Oatmeal  83
Oriental oatmeal  83
Raisin  83
Steamed brown  84
Steamed Graham  84
Whole wheat  84

Bread with cream cheese filling  45

Bread puffs with sauce  89

Brunswick stew  23

Brussel's Sprouts—
Maitre d'hotel  60
Sauted  60


Cabbage, stuffed  73

Cabbage and cheese  67

Almond    92
Almond cheese  92
Aunt Amy's  92
Baltimore  93
Bread  94
Bride's  94
Buttermilk  94
Chocolate  94,
Chocolate layer  95
Chocolate loaf  96
Cocoa  95
Cream layer  95
Cream (or pie)  95
Date  96
Eggless  96
Feather  96
Fig  96
Fig layer  96
Fruit  96
Golden  96
Hickory nut  96
Huckleberry  97
Ice cream  97
Layer  97
Margarettes  97
Plain  97
Plain tea  97
Raisin  98
Rockland  98
Snow  98
Spice  98
Sponge  98
Sultana tea  99
Sunshine  99
Tea  99
Velvet  99
White patty  99

Breakfast  79
Hominy  85
Oatmeal  85
Rye breakfast  79
Scotch scones  79
Scotch oat  79

Calla lilies  92

Calves' tongues  23

Cowslips crystallized  103
Figs, glace  104
Fruit paste  104
Fudge, raisin  104
Pineapple marshmallows  104
Sugaring flowers  103
Violets, candied  103
Walnuts, creamed  104

Carrots, glazed with peas  68

Catsup, tomato  110

Au gratin  67
Fritters  67
In mayonnaise  57
Scrambled  69

Celery, boiled  66

Charlotte and eclair, coffee cream for  117

Cheese croquettes  45

Cheese ramekins  48

Cheese timbales  48

Cherry preserves  112

Chestnuts, boiled  61

A la tartare  35
Bohemian  35
Broiled in paper  35
Croquettes  35, 36
Deviled  38
Fried  38
Jellied  38
Marbled  38
Potted  39
Pot pie  37
Pressed  39
Roast  39
Stuffed  39
Timbales  37

Chicken gravy  51

Chicken livers for birds  41

Chili sauce  109

Chutney, tomato  111

Clams, scalloped in shell  20

Cocoa with whipped cream  131

Cocktail sauce for shellfish  57

Coffee cream  92

Coffee cream cakes and filling  100

Coffee eclairs  100

Sugar  102
Soft ginger  102

Boiled  61
Fried  67
Fritters  61
Stewed with cream  73
Toast  47

Corn beef hash  23

Corncake, crisp, white  81

Corncake, Southern  83

Cranberry conserve  112

Cranberry mold  112

Bavarian  90
Pineapple and Bavarian  122
Spanish  122

Creole sauce  109

Banana  48
Beef with rice  26
Flavor with fish  26

Croutons  82

Crullers  100

Crullers, Dutch  101

Crumpets  100

Dripping  86
For custards  86
For pies  86
Currant julep  131
Currant shrub  131

Boiled  91, 121
Cocoa  91
Coffee cup  91
Pudding  120


Cold rhubarb  121
German  121

Raised  101
Sour milk  101

French  33
Salad  33
Trianon  33

Canvasback, roasted  50
Roast with orange sauce  50
Wild, broiled  50

Cherry  89
Raspberry  90, 128


Beauregard  54
Light omelet  55
Omelet for one  56
Scrambled in milk  54
Scrambled with mushrooms  55
Scrambled with peppers  55
With potato scallop  54
With white sauce  54

Egg Plant—
Broiled  62
Fried  62
Fritters  62
Stuffed  73


Fig and rhubarb  120

Filling  117

For cake  118
Orange  120

Cod, boiled, cream sauce    17
Codfish cones  18
Codfish hash  18
Codfish, stewed  21
East India style  18
En casserole  18
Finnan-haddie fish cakes  18
Finnan-haddie, rechauffe  20
Haddock, Metelote of  19
Louisiana cod  19
Mackerel, boiled  17
Mackerel, broiled, black butter  18
Mackerel, broiled  17
Salmon, boiled, sauce tartare  17
Salmon, mold of  19

Forced meat balls for turtle soup  52

Fried parsley  53

Apple  89
Asparagus  85
Corn  85
Squash  86

Frosting, fig or date  118

Frozen ice  105

Fruit ice  105


Game, salmi of  51

Turkey or goose, fricasseed  38
Turkey, a la bourgeoise  39


Boiled boned  22
Boned  22
Croquettes  24
Fried  24
With chicken pie  24

Glace des gourmets  107

Gravy for wild fowl  51

Green melon, saute  68

Griddle cakes, crumb  85


Ice Cream—
Baltimore  105
Black currant  105
Pineapple  106
Vanilla  106
With maple syrup  106

Maple  118
With mocha filling  118

Instructions for preparing poultry before dressing  34

Italian Ravioli—
Dressing for  59
Noodle dough for  59


Currant  114
Green grape marmalade  113
Pear and blueberry  113
Rhubarb  114
Strawberry  114

Apple and grape  111
Black currant  111
Cherry  112
Crabapple, spiced  114
Currant and raspberry  112
Lemon  118
Mosaic  121


Kedgeree  46

Kisses, apricot  119


Chops en casserole  24
Curry  25

Lemon butter  75

Lima beans with nuts  69

Lobster butter  75

Luncheon surprise  48


Macaroni or spaghetti, Italian style  70

Macaroni with apricots  69

Maitre d'hotel butter  76

Meringue date  125

Mince meat  115

Minced cabbage  49

Mutton, minced  25

Molded cereal with banana surprise  56

Berry  80
Boiled rice  82
Buttermilk  81
English  81
Graham  81
Hominy  81
Quick, in rings  81

Broiled on toast  62
Deviled  62
In cream  63
Stewed  55

Mushroom sauce, Italian style  70


Nut hash  49

Nut parsnip stew  70


Baked  63
Boiled, Spanish  63
Boiled with cream  61
Fried  63
Fried, Spanish  62
Glazed  63
Stuffed and steamed  65

A la poulette  20
Fricassee  20

Oyster plant boiled  63

Orange fool  52


Pancakes, pineapple  85

Maple  107
Pineapple  107
Strawberry  107
Vanilla  108
Violet  108

Fritters  64
Mashed  64

Paste for tarts  86

Peanut meatose  40

Pepper relish  110

Piccalilli  110

Pickles, cherry  109

Apple  86
Apple, Southern style  87
Beaten cream  87
Cherry  88
Fresh raspberry  88
Green currant  88
Green tomato  88
Lemon  87
Lemon cream  89
Nut mince  87
Pineapple cream  88

Pie paste, plain  88

Pigs' ears, lyonnaise  25

Pigs' feet, broiled  22

Cutlets, anchovy sauce  25
Roast shoulder of  30

Canned  111
Sorbet  106

Plum porridge  52

Au gratin  70
Balls  64
Broiled  63
Creamed  65, 71
Lyonnaise  64
Maitre d'hotel  70
Mold  71
Parisienne  71
Puffs  71
Sauted with onions  64
Stuffed  73

Potato balls, breaded  66

Potato croquettes  65

Poultry Stuffing—
Anchovy  40
Chestnut  40
Chestnut with truffles  40
Chicken  41
Giblet for turkey  41
Pickled pork for turkey  41
Potato  41

Poultry and poultry dressing  35

Fig  113
Fig, tomato  115
Ripe tomato, spiced  115
Wild grape butter  115
Yellow tomato  115

Apple  123
Apple sponge  119
Baked  124
Baked cherry  124
Cottage  124
Custard  124
Cranberry and Custard  124
Fruit  125
Indian tapioca  125
Lemon  125
Lemon meringue  125
Little steamed  126
New Hampshire Indian meal  126
Peach tapioca  126
Spoon  127
Squash  127
Steamed  122, 127
Tapioca  128
Whole wheat  128
Yorkshire 124, 128

Puff paste  86


Beef marrow  53
Calf's liver  53
Chicken  53


Ragout of cooked meat  25

Raspberry shrub  131

Remnants of ham with peas  49

A la Georgienne  72
In tomatoes  72
Italian style with mushrooms  72
Japanese or Chinese  69

Rice milk  52

Rice soup  52

Breakfast  78
Egg  78
Light luncheon  78
Pan  79
Popovers, whole wheat  80
Raised graham  79
Tea  78

Rusk, old fashioned  80


Asparagus  31
Beet  31
Bird's nest  31
Cabbage  31
Cauliflower with mayonnaise  31
Celery and nut  32
Creole  32
Cucumber, jellied  32
Fish  32
Spanish tomato  32
Tomato basket  33

Samp and beans  58

Banana  46
Chicken and pimento  45
Cold mutton  47
Cress  46
German rye bread  46
Ham  46
Japanese  46

Sandwich fillings  47

Sardine butter  57

Sardine cocktail  57

Sardine rarebit  48

Cucumber  74
Fish  76
For batter pudding  130
For cherry pudding  130
For fried pike  77
For puddings  130
Fruit syrup  129
Gherkin  74
Giblet  74
Gooseberry  70
Half glace  71
Ham  71
Horseradish  75
Lemon  129
Lemon for fish  75
Lemon, for fritters  129
Mayonnaise  77
Orange  130
Parsley and lemon  76
Poivrade  76
Raspberry, for ice cream  131
Royal  76
Shrimp  77
Strawberry  130
Tartare  77

Frankfort  23
Stewed with cabbage 30

Scotch snipe  49

Sheeps' brains with small onions  26

Sheep's kidneys, broiled  22

Sheeps' tongues  26

Cranberry  106
Currant  106
Lemon  106
Lemon ginger  106
Tea  107

Shortcake, individual  101

Shrimp butter  57

Shrimps scalloped  20

Asparagus  116
Cabbage  116
Carrot  117
Cheese  116
Corn  116
Custard  120
Egg  125
Guernsey cheese  116
Tapioca  128
Tomato  117

Asparagus  11
Bean  11
Bisque of clam  11
Bisque of lobster  11
Bisque of oyster  12
Black bean  12
Chestnut  12, 16
Chicken gumbo, Creole style  12
Cream of celery  13
Egg  13
Green pea  13
Green tomato  13
Onion  13
Peanut  13
Sago  14
Salmon  14
Sorrel  14
Tomato  14
Tomato, corned beef stock  15
Vegetable (broth)  15
Vegetable  15
White  16
Wine  16

Spanish chops  27

Spaghetti, a la Italian  72

Spaghetti creamed  67

Spawn and milk  56

Spinach mold  70

Squash flower omelet  49

Strawberry sarabande  122

Strawberry syrup  131

English  44
For birds  42
For boiled turkey or rabbit  42,
For ducks  42
For fish  42
For fowls  42
For geese  43
For suckling pig or 'possum  43
For veal  44

Suckling pig  30

Sundae, walnut  123

Sweet potatoes, glaced  68


Tartlets, cottage cheese  90

Tart shells  90

Tarts, prune  90

Thickened butter  56

Toast, log cabin  80

Fried  68
Green, gingered  109
Green, minced  110
Scalloped  72

Tongue canapes  47

Tongue toast  47

Turkey truffles  40


Breaded cutlets  22
Croquettes  27
Loaf  27
Patties  28
Shoulder of braised  26

Vegetable roast  50

Blackberry  58
Homemade  58
Mint  57

Virginia stew  28


Waffles, Southern style  80

Walnut loaf  50

Designed, Engraved and Printed by The Franklin Company, Chicago

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