in one cup each of sugar and water till soft,
then sift, add the yolks of the eggs and cook
till it thickens. Add the gelatine, strain,
and when cool add the whites. Grated pine-
apple will not require sifting. — Permission of
Mrs. M. J. Lincoln.
2. — Cream Pudding.
Set i pint of milk to boil, wet 2 tablespoon -
fuls of cornstarch with cold water, stir care-
fully into the boiling milk, add a very little
speck of salt and 5 drops of vanilla ; turn into
4 fancy patty pans and set to cool until firm
and hard. If made in the morning they
will be cool for dinner. For the sauce, 1
cup of milk, yi of a cup of powdered sugar✪ Cream Pudding,
five drops of vanilla. When the pudding is
firm and cold, turn out on a platter, put a
piece of currant jelly on top of each and
pour the sauce around them. Double this
recipe if for more than two people.
3. — Gateau De Princess Louise.
Bake sponge drop mixture, or feather cake,
or snow cake in jelly tin. Cut the centre
from one cake, leaving a rim 1 y2 inches wide.
Put jelly on the remaining cake, lay the rim
17
February*
on the edge and fill the centre with Bavar-
ian Cream. Garnish with candied fruit.
Frost the rim if you prefer. — By permission
of Mrs. M. J. Lincoln.
4. — Orange Pie.
Beat a cupful of powdered sugar and a
large tablespoonful of butter together until
light. Moisten 2 even tablespoonfuls of corn-
starch with a little cold milk ; cook and stir
1 minute ; then pour it quickly on the butter
and sugar ; add the grated yellow rind and
the juice of an orange ; mix and add 1 egg
well beaten ; peel another large juicy orange ;
cut it into thin slices and then cut each slice
into quarters. Line a "Washington Pie"
plate✪ Orange Pie with light paste and bake in a quick oven
until done. Stir the orange slices quickly into
the custard mixture, fill the baked crust with
this, and place in a quick oven a few minutes
to brown. While it is browning beat the
whites of 2 eggs until light; add 2 table-
spoonfuls of powdered sugar and beat until
stiff. Spread this over the pie ; dust thickly
with powdered sugar and stand again in the
oven until a light brown. — From "Table
Talk," Philadelphia.
18
February.
5. — Apple Manioca Pudding.
Soak 2 tablespoonfuls of manioca in the
dish in which it is to be baked ; add 2 table-
spoonfuls of sugar and let it soak 15 minutes ;
pare and core 4 good sized apples, fill with
sugar and ground cinnamon ; put them in the
manioca and bake until the apples are done.
Serve warm, not hot.
6. — Fig Custard Pudding.
One-half pound good figs, 1 pt. milk, yolks
of 2 eggs, white of 1 (if large), ]/2 oz. gela-
tine soaked in cold water, y^ cup sweet fruit
jelly slightly warmed, 2 teaspoonfuls vanilla.
White sifted flour. Soak the figs in warm
water until quite soft ; split them, dip each
piece in jelly and line a buttered mould.
Heat the milk and stir into it the well beaten
yolks and sugar ; return it to the sauce pan
and stir until it thickens. Melt the soaked
gelatine by adding a tablespoonful of boiling
water and putting it into a vessel of boiling
water ; when it is quite melted, add it to the
milk, and when well mixed set it to cool.
As soon as it begins to congeal whisk it
thoroughly with an egg beater and add to it
19
February, ✪ Apple Manioca Pudding
365 desserts
1900Page 5 · 4 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
in one cup each of sugar and water till soft, then sift, add the yolks of the eggs and cook till it thickens. Add the gelatine, strain, and when cool add the whites. Grated pineapple will not require sifting. — Permission of Mrs. M. J. Lincoln.
2. — Cream Pudding. Set i pint of milk to boil, wet 2 tablespoonfuls of cornstarch with cold water, stir carefully into the boiling milk, add a very little speck of salt and 5 drops of vanilla ; turn into 4 fancy patty pans and set to cool until firm and hard. If made in the morning they will be cool for dinner. For the sauce, 1 cup of milk, yi of a cup of powdered sugar, five drops of vanilla. When the pudding is firm and cold, turn out on a platter, put a piece of currant jelly on top of each and pour the sauce around them. Double this recipe if for more than two people.
3. — Gateau De Princess Louise.
Bake sponge drop mixture, or feather cake,
or snow cake in jelly tin. Cut the centre
from one cake, leaving a rim 1 y2 inches wide.
Put jelly on the remaining cake, lay the rim
February*
on the edge and fill the centre with Bavarian Cream. Garnish with candied fruit. Frost the rim if you prefer. — By permission of Mrs. M. J. Lincoln.
4. — Orange Pie. Beat a cupful of powdered sugar and a large tablespoonful of butter together until light. Moisten 2 even tablespoonfuls of cornstarch with a little cold milk ; cook and stir 1 minute ; then pour it quickly on the butter and sugar ; add the grated yellow rind and the juice of an orange ; mix and add 1 egg well beaten ; peel another large juicy orange ; cut it into thin slices and then cut each slice into quarters. Line a "Washington Pie" plate with light paste and bake in a quick oven until done. Stir the orange slices quickly into the custard mixture, fill the baked crust with this, and place in a quick oven a few minutes to brown. While it is browning beat the whites of 2 eggs until light; add 2 tablespoonfuls of powdered sugar and beat until stiff. Spread this over the pie ; dust thickly with powdered sugar and stand again in the oven until a light brown. — From "Table Talk," Philadelphia.
February.
5. — Apple Manioca Pudding.
Soak 2 tablespoonfuls of manioca in the dish in which it is to be baked ; add 2 tablespoonfuls of sugar and let it soak 15 minutes ; pare and core 4 good sized apples, fill with sugar and ground cinnamon ; put them in the manioca and bake until the apples are done. Serve warm, not hot.
6. — Fig Custard Pudding.
One-half pound good figs, 1 pt. milk, yolks of 2 eggs, white of 1 (if large), ]/2 oz. gelatine soaked in cold water, y^ cup sweet fruit jelly slightly warmed, 2 teaspoonfuls vanilla. White sifted flour. Soak the figs in warm water until quite soft ; split them, dip each piece in jelly and line a buttered mould. Heat the milk and stir into it the well beaten yolks and sugar ; return it to the sauce pan and stir until it thickens. Melt the soaked gelatine by adding a tablespoonful of boiling water and putting it into a vessel of boiling water ; when it is quite melted, add it to the milk, and when well mixed set it to cool. As soon as it begins to congeal whisk it thoroughly with an egg beater and add to it
February,
Records on this page
Cream PuddingOrange PieApple Manioca PuddingFig Custard Pudding