Mix all ingredients in the order given. Pour into a buttered baking dish, set into a pan of hot water, and bake one hour in a moderate oven; stir twice during the baking to keep chocolate from rising to the top.
Soak cracker crumbs in milk, add remaining ingredients, turn into a buttered pudding dish, and steam four hours. Serve either hot or cold with Cream Sauce.
Cream butter; add chocolate and sugar, flour in which baking powder and salt have been sifted, and milk; beat well, cut and fold in beaten whites of eggs. Pour into individual molds or popover cups and steam forty minutes. Serve with Chocolate Sauce.
Mix first seven ingredients; when well blended, cut and fold in the whites of eggs; pour into individual molds, and bake twenty to thirty minutes. Serve hot with Cream or Fruit Sauce. See colored illustration, Plate V, opposite p. 226.
Soak rice in milk one half hour; add salt and cook in double boiler until rice is tender. Mix butter, sugar, chocolate, raisins and vanilla; add cooked rice, cream and beaten whites. Fill buttered baking dish, cover with a meringue, brown in a moderate oven, and serve either hot or cold.
Milk may be substituted for the beaten cream if a less rich pudding is desired. See colored illustration, Plate VI, opposite p. 226.
Chop suet, figs and bread crumbs in meat chopper. Add remaining ingredients, and steam three hours. Serve with Hot Chocolate Sauce, or cream sweetened and flavored. See colored illustration, Plate VII, opposite p. 227.
Mix first five ingredients and boil two minutes. Beat yolks of eggs until lemon-colored and thick; add sugar, beat five minutes; add nuts, then add to chocolate mixture. When well blended, cut and fold in the whites of eggs beaten until stiff. Pour into buttered mold and steam one and one half hours. Remove from mold and serve with Hard Sauce.
Melt butter; add flour, chocolate, salt and milk; cook five minutes. Beat egg yolks until lemon-colored and thick; add sugar and almonds; when well blended, add chocolate mixture, and cut and fold in the beaten whites. Pour into a buttered mold, and steam one hour. Serve immediately with sugar and cream.
Sift flour, baking powder and salt; work in lard and butter; when well mixed, add water. Cut paste in eight rounds, place apple in center of round, fill cavity with sugar and flavoring. Draw paste around apple; place in baking pan rough side down. Bake forty-five minutes. Serve with Lemon or Molasses Sauce.
Beat eggs; add sugar, flour in which baking powder has been sifted, and milk. Beat well; add apples; pour into buttered baking dish and bake in a moderate oven one hour. Serve with Italian Sauce.
Remove the core from eight apples of uniform size. Place in baking dish, add one fourth cup water, and baste frequently, during baking, with sugar and water.
Core eight apples, arrange in baking dish, fill cavities with butter and sugar, bake until tender, basting with sugar and water. When done, arrange in serving dish; sprinkle with granulated sugar.
Pare and core the apples; boil sugar and water together ten minutes; arrange apples in buttered baking dish two inches apart; add sirup; cover and bake until apples are tender. Be careful to preserve shape of apples.
Remove from dish; boil sirup until thick; fill cavities with jam, pour sirup around them, and just before sending to table pour over them brandy or rum. Light and serve.
Wipe apples; arrange in baking dish; add sugar and water, and cook until tender, turning so that all sides may be evenly cooked. Be sure and preserve the shape.
Remove skin in a way to leave bright coloring on the apple.
Boil sirup until thick, add fruit juice and rind, pour around apples, and garnish with beaten cream.
Steam apples; add butter, sugar, yolks of eggs and flavoring. Cool, cut and fold in beaten whites, turn into buttered pudding dish, and bake forty-five minutes in a moderate oven. Serve with sugar and cream.
Arrange crumbs and apples in layers, in a buttered pudding dish, having crumbs on the top layer. Sprinkle each layer with sugar and cinnamon and dot with butter; add lemon juice, lemon rind and water, just before sprinkling on the last layer. Bake in slow oven one hour.
Mix and sift dry ingredients except sugar. Add milk. Fill a buttered pudding dish with apples, add sugar, water, lemon rind, cover with flour mixture, and steam one and one half hours. Serve with Lemon Sauce.
Arrange cored and pared apples in a buttered baking dish. Mix sugar, flour, milk; add yolks of eggs; when well blended, the well-beaten whites. Pour this mixture over apples and bake in a moderate oven until apples are tender.
Prepare the same as Scalloped Apple, adding one half teaspoon cloves, one half teaspoon allspice, one half cup molasses, and one cup raisins seeded and chopped. Bake in slow oven one hour.
Dip bread in melted butter; butter mold; cut bread into strips an inch wide and the height of the mold. Line bottom and sides of mold with bread. Pare and cut up apples; add sugar, water and lemon juice; cook until apples are soft. Add chopped almonds, one tablespoon butter; pour into lined mold, cover with slices of buttered bread, and bake thirty minutes. Serve with Lemon Sauce or Hard Sauce.
Press rice into charlotte russe mold; reheat in steamer. Pare and core apples; cook in sirup made of sugar and water until tender. Remove apples; boil sirup until thick; unmold rice; arrange apples around rice, fill cavities in apples with jam, and pour sauce around them.
Prepare in the same way as Apples on a Bed of Rice, except quarter oranges and omit jam.
Mix sugar, salt, flour, eggs and milk. When smooth, add apples; pour into buttered baking dish, and bake in a moderate oven one hour. Serve immediately with Wine Sauce.
Follow the rule for making Apple Batter Pudding, substituting peaches for the apples.
Mix ingredients in order given. Line a pudding dish with Plain Paste, fill with apple mixture, and bake forty-five minutes in a moderate oven. Serve with butter and sugar.
Scald milk; pour on to Indian meal; add remaining ingredients; pour into buttered baking dish, and cook in slow oven four hours, keeping dish covered until the last hour, stirring occasionally.
Pare and core eight apples. Arrange in baking dish; fill cavities with Apple Jelly and chopped raisins. Cook until tender, basting with hot water, sugar and lemon juice. Ten minutes before removing from oven, spear all over with slivers of blanched almonds.
Make a white sauce with flour, butter, salt and milk. Beat yolks of eggs; add sugar and white sauce. Cut and fold in the well-beaten whites. Bake in individual ramekin dishes in a moderate oven, twenty to thirty minutes. Serve immediately with Orange or Sherry Sauce.
Beat yolks until lemon-colored and thick. Add sugar, fruit juice and rind. Carefully fold in beaten whites. Pour into buttered dish, and bake fifteen to twenty minutes in moderate oven. Serve with Strawberry Sauce.
Soak bread in milk; add beaten eggs and remaining ingredients. Bake one hour. Serve with hard sauce.
Use rule for Bread Pudding, using whites of four eggs for meringue, and the yolks in the pudding instead of the three eggs. Before spreading on meringue, cover pudding with a layer of jam. Brown meringue slightly in the oven, and serve pudding hot or cold with cream.
Substitute one and one half cups cracker crumbs for bread crumbs in Bread Pudding, and add one cup seeded raisins cut in small pieces. Bake the same as Bread Pudding.
Butter twelve slices of bread; arrange in baking dish. Cover with four cups milk, four slightly beaten eggs, three fourths cup sugar, one half teaspoon salt, and the grated rind and juice of one lemon. Bake one and one half hours in slow oven. Serve with Hard Sauce.
Use rule for Buttered Bread Pudding, sprinkle each bread layer with shredded cocoanut and chopped and seeded raisins. Serve with hard sauce.
Mix flour, baking powder and salt; add butter, mix until mealy; add milk. Put sugar, berries and vinegar in bottom of buttered baking dish. Cover with flour mixture and steam forty-five minutes. Serve in dish in which it is cooked.
Prepare in the same way as Steamed Blueberry Dumpling, using four cups of raspberries instead of blueberries.
Substitute blackberries for blueberries, and proceed as for Steamed Blueberry Dumpling.
Substitute two quarts cherries, in rule for making Blueberry Dumpling.
Use rule for Blueberry Dumpling, substituting one quart peaches for blueberries.
Use receipt for making Snow Puffs. When done, sprinkle with powdered sugar and garnish with Cherry Sauce.
Cook in steamer until water is absorbed and each kernel is separated. The time depends upon the age of the rice.
Cook rice in milk, in double boiler, two hours; then add salt, eggs slightly beaten, and orange rind. Caramelize the sugar. When a golden brown liquid, pour into a hot pudding mold, coating the whole inner surface. Add rice mixture, cover and cook in oven in a pan of water twenty minutes. Remove from oven, let stand five minutes, turn on serving dish, and serve with Soft Custard.
Cream butter; add sugar, flour, baking powder and salt alternately with milk. Beat well; add the stiffly beaten whites; steam forty-five minutes in buttered popover cups. Serve with Strawberry Sauce.
Use rule for Snow Puffs and serve surrounded by a sauce made by cooking two cups blueberries and one cup sugar together twenty minutes.
Cream butter and sugar together; add yolks of eggs beaten until thick, flour in which baking powder and salt have been sifted, alternately with milk; beat well and add the well-beaten whites. Pour into a well-buttered pudding dish. Bake forty-five minutes. Serve with Lemon, Vanilla, or Wine Sauce.
Prepare the same as Cottage Pudding. Pour into buttered mold; steam one and one half hours. Serve with Lemon or Strawberry Sauce.
Mix soda with sour milk, add other ingredients, pour into buttered mold, and steam four hours. Serve with Molasses Sauce.
Scald one pint of milk with corn meal and cook twenty minutes; add remaining milk and rest of ingredients. Pour into deep earthen dish and bake, set in a pan of hot water, in a slow oven, four hours. The afternoon fire is the one best suited for cooking this pudding.
Mix ingredients in the order given, pour into deep baking dish, set in a pan of hot water, and bake two hours. Stir once during cooking.
To Indian Rice Pudding, add two cups pared and quartered apples.
Soak tapioca in cold water over night. Cook Indian meal and scalded milk in double boiler twenty minutes; add tapioca, molasses, butter, salt. Pour into buttered baking dish; cook two hours in slow oven.
At the end of the first hour, add the cold milk. Serve hot with butter or cream.
Mix first six ingredients; pour into buttered pudding dish; cook in a slow oven two hours, stirring occasionally the first hour. At the end of two hours add the cold milk and cook half an hour longer.
Serve with sugar and cream.
Mix ingredients; pour into buttered mold; cover and steam four hours; bake in oven one half hour. Serve with Wine Sauce.
Beat egg; add liquids, flour in which soda has been sifted, fruit, spices and melted butter. Pour into buttered baking powder tins and steam four hours. Serve with Brown Sugar Sauce.
Cover bread crumbs with milk. Chop figs and suet together, add other ingredients, pour in buttered melon mold and steam from three and one half to four hours. Serve with Stirling Sauce.
Use rule for Fig Pudding, adding one cup each chopped dates and shredded almonds, and omit figs.
Roll pastry or a baking-powder biscuit dough very thin, about one eighth of an inch in thickness, spread with jam, blackberry, black currant, or raspberry. Roll like a jelly roll, press, and close the ends as tight as possible. Tie in a floured cloth, and cook in boiling water two hours, or steam in steamer one hour. Remove from cloth and serve on hot platter with Foamy Sauce.
Mix cornstarch and cold milk, add hot milk, and cook in double boiler until mixture thickens. Add eggs well beaten, sugar, almonds and vanilla. Cook two minutes. Pour into shallow pan; chill; cut into squares or rounds; dip in crumbs, egg and crumbs, fry in hot fat. Drain on brown paper, roll in powdered sugar, and serve. Serve with Lemon Sauce.
Cream butter; add remaining ingredients; pour into buttered mold; steam four hours. Serve with Brandy Sauce or Foamy Sauce.
Boil all ingredients ten minutes.
Cook all together ten minutes. Strain, add more lemon juice if needed.
Boil sugar and water ten minutes. Mix remaining ingredients and pour hot sirup on to them. Beat well and serve hot.
Mix butter and sugar until creamy, add wine and cream. Cook over hot water until liquefied.
Mix egg yolk and sugar; add white of egg beaten until stiff, flavoring, and just before sending to the table the beaten cream. Serve cold.
Cook sugar and water ten minutes; beat yolks; add cream, brandy, salt, orange rind gratings. Add sugar and water slowly and beat until mixture thickens.
Mix butter, sugar, yolks and cream; cook in double boiler until mixture thickens; add wine, and serve.
Caramelize sugar in clean saucepan. When a light brown color, add water, and simmer fifteen minutes.
Remove stones from cherries and cook all ingredients together until sirupy. Strain and serve.
Boil sugar and water until sirupy, add claret, and serve hot or cold.
Mix eggs, sugar, salt, and coffee, and cook in double boiler until mixture thickens. Chill; add beaten cream and serve cold.
Boil sugar and water until sirupy; add currant juice and lemon juice. Serve hot or cold.
Boil sugar, water and cinnamon until sirupy. Remove cinnamon; add jelly; when melted, strain and serve.
Make a custard of milk, egg yolks, sugar and salt; when thick, add butter, flavoring and beaten whites. Serve cold.
Heat the milk. Beat egg whites until stiff; add sugar, continue beating; add milk and flavoring, continue beating. Serve when foamy.
Cream butter; add sugar, yolk of egg and wine. Cook over hot water until hot. Remove from fire and add beaten whites of eggs.
Beat whites until stiff; add sugar and flavoring and continue beating, adding hot water very gradually. Serve hot or cold.
Mix arrowroot, sugar and water; boil ten minutes, stirring constantly. Add fruit juice and cook until sirupy, and serve hot.
Boil sugar and water until sirupy. Add lemon and fruit juice and pulp. Serve hot without straining.
Boil all together until sirupy. Serve hot or cold.
Cream butter; add sugar by the teaspoon, and beat until light and creamy. Flavor and serve.
Cream butter; add sugar and cream alternately, flavoring, and serve very cold.
Mix sugar, wine and milk, and warm in double boiler or over hot water. Add to creamed butter slowly. Do not permit the sugar mixture to become hot, only warm.
Use rule for Stirling Sauce, substituting one fourth cup kirsch for wine.
Mix arrowroot or cornstarch with sugar. Add boiling water and cook twenty minutes. Add flavoring and butter. Serve hot.
Beat yolks until thick; add maple sirup and cook until it thickens. Add beaten cream, salt. Chill and serve.
Mix sugar, arrowroot and boiling water; boil ten minutes. Add maraschino. Chill and serve.
Beat whites until stiff; add remaining ingredients. Serve cold.
Make the same as Lemon Sauce, substituting the juice and rind of two oranges for lemon.
Mix sugar, yolks of eggs and rum, then the stiffly beaten whites. Cook until thick; add the beaten cream. Chill and serve.
Mix all ingredients and, just before serving, cook over hot water until it begins to thicken.
Mix all ingredients and cook over hot water, stirring constantly until mixture thickens.
Cream butter; add sugar, egg white; beat well; add strawberries crushed to a pulp. Serve.
Cream butter; add sugar, beaten cream and flavoring. Heat over hot water until all is liquid. Serve hot.
Mix cream and brown sugar, and add to creamed butter very gradually. When of creamy consistency, add flavoring.
Cream butter; add sugar and cornstarch, yolks of eggs well beaten, and boiling water; boil three minutes; add remaining ingredients and serve.
Cook all the ingredients except vanilla twelve minutes; add vanilla, and serve hot. This sauce is especially good served with Vanilla Ice Cream, but is good with any gelatine dessert.
Melt chocolate in top of double boiler; add butter, stir until well mixed; add egg yolks, one at a time, sugar, and milk. Cook until thickened, add orange juice and rind, and serve at once.
Melt chocolate; add sugar and boiling water; cook until glossy. Cool. Beat cream until stiff; add chocolate mixture gradually; cut and fold in beaten white. Flavor and serve. One half cup Lowney’s Cocoa may be substituted for the chocolate.
Roll the paste one quarter inch thick. Cut paste an eighth of an inch larger than plate. Cut strips three quarters inch wide for a rim. Cut upper crust at least one eighth inch larger than plate. Arrange lower crust on plate, wet edges with cold water, lay strips of paste or rim on this, taking care to lap and seal the ends with cold water. Fill the pie with whatever material is to be used. Cut little slits in center of upper crust. Lay on pie; wet edges of rim. Have all edges even, leaving fullness in center to allow for shrinking. Press edges lightly but firmly.
Roll paste one eighth inch thick. Cut one inch larger than plate. Spread on plate; fold edge under, making paste the size of plate. This edge may be fluted or plain. Chill before filling.
Perforated tin pie plates secure a well-baked under crust. Place pie in hot oven at first, reducing heat after crust becomes hardened. Turn frequently while baking, and bake until a golden brown—about forty-five minutes.
Sift salt and flour; add lard and butter when thoroughly chilled. Chop until like meal; add cold water to make a stiff dough. Chill; roll on a floured cloth or molding board into a rectangular shape; fold ends towards center, double, turn halfway round, and roll again.
This paste is a superior one. Chill before rolling for pies.
Use same rule as for Chopped Paste. Chop lard into sifted flour; when thoroughly mixed, add salt and water to form dough. Chill; roll in rectangular piece; place butter which has previously been shaped, flattened, and chilled on middle of one side of paste; fold over other side, press edges together, and fold one end under and one end over butter, making six layers. Roll again into rectangle; fold in same way, and so continue three times. If butter begins to soften, roll paste in cheese cloth and place on ice until hard enough to roll easily. Be careful not to wet the cheese cloth.
Shape and flatten butter into a round cake. Chill. Sift flour several times; add cold water to form a dough a little stiffer than for baking powder biscuit. Chill. Place butter in same way as directed in Plain Paste and roll paste seven times. Chill if necessary between each rolling.
Use either Puff or Plain Paste. For filling for a medium-sized pie tin, use three cups pared and sliced apples, one half cup sugar, one eighth teaspoon salt, one tablespoon butter, one fourth teaspoon cinnamon, one tablespoon lemon juice, and grated rind of one half lemon.
Use either Puff or Plain Paste. For filling use rule for Apple Sauce, and season to taste.
Line a deep perforated tin with Plain or Chopped Paste; brush with water or white of egg. Fill with floured blueberries; add sugar, butter, salt and vinegar. Allow one cup of sugar to three cups of berries, one tablespoon butter, one eighth teaspoon salt, and one half teaspoon vinegar. Cover with crust and bake.
Use rule for Blueberry Pie, omitting flour and vinegar.
Use Plain or Chopped Paste. Fill with two cups cranberries, one and one half cups sugar, one quarter cup water, and one tablespoon butter. Cover with upper crust or a lattice of paste strips; or bake without any upper crust. Decorate when done with pastry baked in fancy shapes.
Use Plain Paste. For filling, mix one and one quarter cups chopped cranberries, one half cup chopped raisins, one cup sugar, one quarter cup water, and one tablespoon butter.
This is sometimes called Mock Cherry Pie.
Use Plain Paste. For filling, mix two cups cleaned, fresh currants, two cups sugar, two tablespoons flour, two eggs, and one eighth teaspoon salt.
Bake with two crusts; or omit upper crust and cover with meringue when cooked.
Use Plain or Chopped Paste. For filling, mix three eggs, one fourth cup sugar, one eighth teaspoon salt, one eighth teaspoon nutmeg, and two cups milk. Bake in slow oven.
Use Plain or Chopped Paste. For filling, mix two cups seeded raisins chopped, two cups citron chopped, one and one half cups sugar, grated rind of one lemon, four tablespoons lemon juice, one eighth teaspoon salt.
Line a plate with Plain Paste; fill with following mixture: two cups milk, three egg yolks, one half cup sugar, two tablespoons cornstarch, one cup grated cocoanut, one fourth teaspoon salt, grated rind and juice of one lemon, and one tablespoon butter.
Use Plain Paste. Add one and one half cups of dates, which have been cooked in boiling water until tender and pressed through a sieve, to Custard Pie filling.
Use Plain Paste. For filling, mix two tablespoons cornstarch, one cup sugar, and one half cup boiling water, boil five minutes, add one tablespoon butter, juice and rind of one lemon, and two eggs well beaten.
Use Plain Paste. For filling, mix one cup sugar, yolks of four eggs, one eighth teaspoon salt, one cup milk, grated rind and juice of one lemon, and the whites of four eggs beaten until stiff. Cover with meringue when done.
Use Plain Paste for under crust, fill with mince-meat, cover with Puff Paste.
Use Plain or Chopped Paste. For filling use two cups peaches, cut into eighths, one cup sugar, one tablespoon butter, one eighth teaspoon salt, and two tablespoons water.
Use Plain or Chopped Paste. Remove stones from two cups plums; add one half cup sugar; dredge with flour; add two tablespoons lemon juice and one tablespoon butter.
Substitute prunes for plums and follow rule for Plum Pie.
Line pie plate with Plain Paste. For filling, mix one and one half cups stewed and strained pumpkin, one and one half cups milk, one egg, three fourths cup brown sugar, one tablespoon butter, one half teaspoon each of salt and ginger, and one teaspoon cinnamon.
Melt two squares Lowney’s Chocolate or one half cup Lowney’s Cocoa, add sugar, cornstarch, egg yolks, salt and milk. Cook in double boiler till thick, stirring constantly; flavor with vanilla. Pour into a baked pie crust shell, cover with a meringue made by beating egg whites till stiff and adding two tablespoons sugar; brown in oven and serve cold. See colored illustration, Plate VIII, opposite p. 227.
Use Plain Paste. For filling, mix two cups rhubarb cut in inch pieces, one cup sugar, two tablespoons each of butter and flour, one egg, one eighth teaspoon salt, and one teaspoon lemon juice.
Use Chopped Paste. For filling, mix one cup stewed and strained squash, one half cup sugar, one half teaspoon salt, two eggs, one half teaspoon cinnamon, one fourth teaspoon nutmeg, and one half cup milk.
A very good pie may be made by using one and one half cups of the squash left from dinner, sweetening and seasoning it without adding eggs.
Mix all ingredients except brandy and sherry, and cook two hours; add liquor; let stand in crock for a week before using.
Roll Puff Paste one half inch thick. Cut out in desired shape, wet edges, and place one inch rim on wet edge. Prick several times in center that paste may rise evenly. Chill. Cut cover the size of space inside the rim. Decorate top of cover with paste circles, crescents, or diamonds, always wetting under surface with cold water before arranging. Chill before baking.
Roll Puff Paste one third inch thick; shape with round cutter; cut rings from one half the rounds. Place rings on rounds, using cold water to hold them together. Chill until stiff before baking.
Roll Puff Paste one fourth inch thick. Cut with small round cutter; make impression on round with smaller round cutter. Chill until stiff before baking.
Roll Puff Paste a little less than one fourth inch in thickness. Cut in rounds, squares, or diamonds; put on rim, wetting edges. Chill and bake.
Cover the outside of a charlotte russe mold with Puff Paste, cut one fourth inch thick. Prick surface of paste, chill, and bake. Cut a cover for vol-au-vent to fit mold; prick, chill, and bake. Remove vol-au-vent from mold immediately after baking.
Always chill Puff Paste before baking. Place in very hot oven; protect upper surface of paste, if necessary, at first.
Pâtés should be baked in twenty-four minutes; after the first fifteen, decrease heat.
Vol-au-vent should bake forty-five minutes to one hour, and should be turned frequently. Remove soft inside portion as soon as taken from oven. Tarts and bouchées should be baked the same as pâtés.
Cover fluted patty tins with Puff Paste. Make covers a little larger than patty tins. Bake in a hot oven. Fill with Frangipane Cream. Cover with meringue, and decorate with cherries, angelica, and blanched and browned almonds.
Mix two tablespoons flour, one fourth cup powdered sugar, and one fourth cup cream until smooth. Cook ten minutes, stirring constantly; add four egg yolks, one tablespoon each of sherry, lemon juice, lemon rind, and chopped citron. Cook in double boiler until mixture thickens.
Roll Puff Paste one eighth inch thick. Brush with white of egg, sprinkle with shredded almonds and powdered sugar. Cut in strips one half inch wide and three inches long. Bake in a quick oven.
Roll Puff Paste—trimmings will do for this purpose—one eighth inch thick. Sprinkle with salt, cayenne pepper, and grated cheese. To keep these ingredients on the paste, pat and fold in three layers. Roll again, spread, fold, and roll as before. Cut in strips half inch wide and five inches long. Bake in a quick oven.
Make tarts and fill with the following cooked mixture: mix for filling, one cup seeded and chopped raisins, one cup sugar, three tablespoons cracker crumbs, one egg, one tablespoon butter, one eighth teaspoon salt, juice and rind of one lemon.
Roll Chopped Paste one fourth inch thick; cut in three inch squares. Put one and one half teaspoons Banbury mixture on one side of square, wet edges, fold to make a triangle, prick, and bake.
Fill tarts with Apple Sauce to which has been added one tablespoon butter.
Fill tarts with cranberry filling used for Cranberry Pie.
Fill tarts with Lemon Cream used for Lemon Pie, cooked in double boiler until thick.