about an hour ; then add a cup of sugar and
stand aside to cool, when cold press through
a colander until a smooth pulp. Beat the
whites of 3 eggs✪ Prune Pudding to a stiff froth, add them to
the prunes. Have ^ of a box of gelatine
soaked for y2 hour in l/2 cup of cold water ;
stand this over the fire until the gelatine is
dissolved, stir into the prunes with the whites
of eggs ; turn into a mould and stand away to
harden ; turn into a dish and serve with soft
custard.— From " Table Talk," Philadelphia.
26. — Mock Cantaloupe.
Mold the yellow Bavarian cream in a
melon mould lined with lady fingers and
when ready to serve, turn out on a dish and
sprinkle top of the cream thickly with chopped
pistachio nuts, or any green fruit, plums or
angelica. Garnish with whipped cream and
candied fruit✪ Mock Cantaloupe. — Mrs. M. J. Lincoln.
27. — Dried Apple Pies.
Soak the apples; put them in a brown
earthen pot ; cover them with water ; cover
the pot and bake 4 or 5 hours ; sweeten with
sugar or molasses the last half hour and mash
well with a spoon ; when the apples are thor-
29
February.
oughly cooked flavor with lemon juice and
add a little butter✪ Dried Apple Pies. The pie can be baked
between 2 crusts, or bands of the paste can
be placed over the top.
28.— Chantilly Baskets.
Dip the edges of soft, flexible macaroons
in syrup prepared as for crystallized fruit, and
form thence into a basket on a fancy plate,
something as children make a burr basket.
A rim and handle of pasteboard to aid in
keeping the shape. When dry, fill with fancy
Bavarian cream. — Mrs. M. J. Lincoln.
30
MARCH.
i. — Lemon Pudding.
One pound of sugar, one pint of cream,
two eggs, a little mace. Peel and juice of
two fresh lemons✪ Lemon Pudding. Bake in deep plates.
2.— Bell Fritters.
Boil one pint of water with a piece of but-
ter the size of an egg. When it boils take
from the fire and stir in gradually i pt. of
flour forming a paste, add a pinch of salt.
When quite cold beat in four eggs one at a
time✪ Bell Fritters. Fry in boiling lard dropping in a tea-
spoonful at a time. The fritters should be all
crust. Serve with some liquid sauce.
3. — Jerusalem Pudding.
Cut 3 figs and 3 prunes into tiny pieces ;
add to them a tablespoonful of preserved
ginger syrup, and cover with 1 gill of orange
juice, or sherry ; stand aside y2 hour. Cut
1 oz. of preserved ginger✪ Jerusalem Pudding into tiny slices ; add
31
March.
it to the other fruit, cover a half box of gel-
atine with a half cup of cold water, and soak
half an hour. Whip one pt. of cream to a
good froth, put it in a basin, stand this in a
pan of ice water; add y2 cup powdered
sugar, i teaspoonful of vanilla sugar, the
fruit and ]4, tup boiled rice. Now add to
the gelatine i gill of cream and stir it over
hot water until dissolved. Strain it into the
cream and gently stir from bottom and sides
of basin until the whole is well mixed and
beginning to stiffen. Turn in a mould and
put in a cold place to slightly harden. Serve
plain or with whipped cream around it. —
From ''Table Talk," Philadelphia.
4. — Orange Pudding.
Slice 6 oranges and put in a deep dish,
sprinkle 1 cup sugar over them. Make a
custard of a pint of milk and yolks of 3
eggs, tablespoonful cornstarch✪ Orange Pudding; boil, flavor
with vanilla, cool and pour over the oranges ;
beat whites with three tablespoonfuls granu-
lated sugar, and put on top of custard and
oranges, and brown in the oven. To be
eaten cold.
32
365 desserts
1900Page 9 · 9 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
about an hour ; then add a cup of sugar and stand aside to cool, when cold press through a colander until a smooth pulp. Beat the whites of 3 eggs to a stiff froth, add them to the prunes. Have ^ of a box of gelatine soaked for y2 hour in l/2 cup of cold water ; stand this over the fire until the gelatine is dissolved, stir into the prunes with the whites of eggs ; turn into a mould and stand away to harden; turn into a dish and serve with soft custard.—From "Table Talk," Philadelphia.
26. — Mock Cantaloupe.
Mold the yellow Bavarian cream in a melon mould lined with lady fingers and when ready to serve, turn out on a dish and sprinkle the top of the cream thickly with chopped pistachio nuts, or any green fruit, plums or angelica. Garnish with whipped cream and candied fruit. — Mrs. M. J. Lincoln.
27. — Dried Apple Pies.
Soak the apples; put them in a brown earthen pot ; cover them with water ; cover the pot and bake 4 or 5 hours ; sweeten with sugar or molasses the last half hour and mash well with a spoon ; when the apples are thor-
February.
oughly cooked, flavor with lemon juice and add a little butter. The pie can be baked between 2 crusts, or bands of the paste can be placed over the top.
28.— Chantilly Baskets.
Dip the edges of soft, flexible macaroons in syrup prepared as for crystallized fruit, and form them into a basket on a fancy plate, something as children make a burr basket. A rim and handle of pasteboard to aid in keeping the shape. When dry, fill with fancy Bavarian cream. — Mrs. M. J. Lincoln.
MARCH.
i. — Lemon Pudding.
One pound of sugar, one pint of cream, two eggs, a little mace. Peel and juice of two fresh lemons. Bake in deep plates.
2.— Bell Fritters. Boil one pint of water with a piece of butter the size of an egg. When it boils take from the fire and stir in gradually i pt. of flour forming a paste, add a pinch of salt. When quite cold beat in four eggs one at a time. Fry in boiling lard dropping in a teaspoonful at a time. The fritters should be all crust. Serve with some liquid sauce.
3. — Jerusalem Pudding. Cut 3 figs and 3 prunes into tiny pieces ; add to them a tablespoonful of preserved ginger syrup, and cover with 1 gill of orange juice, or sherry ; stand aside y2 hour. Cut 1 oz. of preserved ginger into tiny slices ; add
March.
it to the other fruit, cover a half box of gelatine with a half cup of cold water, and soak half an hour. Whip one pt. of cream to a good froth, put it in a basin, stand this in a pan of ice water; add 1/2 cup powdered sugar, 1 teaspoonful of vanilla sugar, the fruit and 1/4 cup boiled rice. Now add to the gelatine i gill of cream and stir it over hot water until dissolved. Strain it into the cream and gently stir from bottom and sides of basin until the whole is well mixed and beginning to stiffen. Turn in a mould and put in a cold place to slightly harden. Serve plain or with whipped cream around it. — From ''Table Talk," Philadelphia.
4. — Orange Pudding.
Slice 6 oranges and put in a deep dish, sprinkle 1 cup sugar over them. Make a custard of a pint of milk and yolks of 3 eggs, tablespoonful cornstarch; boil, flavor with vanilla, cool and pour over the oranges ; beat whites with three tablespoonfuls granulated sugar, and put on top of custard and oranges, and brown in the oven. To be eaten cold.
Records on this page
Variety JellyPrune PuddingMock CantaloupeMock CantaloupeDried Apple PiesLemon PuddingBell FrittersJerusalem PuddingOrange Pudding