FoodNet

Foods that will win the war

1918

Page 24 · 11 recipe records on this page

Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
With a few tests along this line one will be surprised how readily the substitution may be made. If all sweet- ening agents become scarce, desserts can well be aban- doned. Served at the end of a full meal, desserts are excess food except in the diet of children, where they should form a component part of the meal. AND HOW TO COOK THEM 61 SUGARLESS DESSERTS CRUMB SPICE PUDDING 1 cup dry bread crumbs 1 pint hot milk Let stand until milk is absorbed 4 teaspoon salt 3 teaspoon mixed spices, cloves, 4+ cup molasses nutmeg, allspice, mace and ginger 4 teaspoon cinnamon 2 cup raisins, dates and prunes 1 egg (steamed 5 minutes)✪ Crumb Spice Pudding Mix and bake 45 minutes. TAPIOCA FRUIT PUDDING 4 cup pearl tapioca or sago 4 teaspoon salt 3 cups water 2 tablespoons fat 4 lb. dried apricots, prunes, 4 cup corn syrup✪ Tapioca Fruit Pudding dates or raisins Soak fruit in water 1 hour. Add other ingredients. Cook directly over fire 5 minutes, then over hot water until clear, about 45 minutes. MARMALADE PUDDING 6 slices stale bread 1 tablespoon corn syrup + cup fat : 4 teaspoon salt 2 egg yolks 1 cup milk 1 cup marmalade or preserves✪ Marmalade Pudding Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying pan. Spread with marmalade or preserves. Pile in baking dish. Cover with any of the custard mixture which is left. Cover with meringue. Bake 15 minutes. PRUNE ROLL 2 cups whole wheat flour 4 teaspoon salt 4+ cup milk 1 egg 1 tablespoon fat 4 lb. washed and scalded prunes, 2 tablespoons sugar dates, figs or raisins 2 teaspoons baking powder✪ Prune Roll To prunes, add 4 cup water and soak 10 minutes. Simmer in same water until tender (about 10 minutes). Drain prunes and mash to a 62 FOODS THAT WILL WIN THE WAR pulp. Mix flour, baking powder and salt. Add beaten egg and milk. Mix to a dough. Roll out thin, spread with prune pulp, sprinkle with two tablespoons sugar. Roll the mixture and place in greased baking dish. Bake 30 to 40 minutes. Take half cup of juice from prunes, add 1 tablespoon corn syrup. Bring to boiling point. Serve as sauce for prune roll. MARMALADE BLANC MANGE 1 pint milk 4 cup orange marmalade 4 cup cornstarch 4 teaspoon vanilla 2 yolks of eggs Few grains of salt Mix cornstarch with 4 cup of cold milk. Seald rest of milk, add cornstarch, and stir until thick. Cook over hot water 20 minutes. Add rest of ingredients. ‘Cook, stirring 5 minutes. Chill and serve with two whites of eggs, beaten stiff, to which has been added 2 table- spoons orange marmalade. Two ounces grated chocolate and 4 cup corn syrup may be substituted for marmalade. ° COFFEE MARSHMALLOW CREAM 2 cups strong boiling coffee 2 tablespoons cold water 2 tablespoons gelatine (granu- 4 cup corn syrup lated) 1 cup condensed milk 4 teaspoon vanilla Soak gelatine in cold water until soft. Add coffee and stir until dissolved. Add other ingredients. Chill. One-quarter cup of marsh- mallows may be cut up and added just before chilling. FRUIT PUDDING 2 cups of left-over canned fruit 4 cup corn syrup or cooked dried fruit 2 tablespoons gelatine 2 cups of the juice or water 1 tablespoon lemon juice Soften the gelatine in 2 tablespoons of the juice or water. Add the rest of the fruit after it has been heated. When the gelatine is dissolved, add the fruit, lemon juice and corn syrup. Pour in mold. CEREAL AND DATE PUDDING 1 cup of cooked cereal 4 cup corn syrup 2 cups of milk 4 teaspoon salt 14 tablespoons fat 1 teaspoon grated lemon rind 1 cup dates ; 4 teaspoon vanilla 1 egg AND HOW TO COOK THEM 63 Cook over hot water until thick, and boil or bake 20 minutes. Serve with hot maple syrup. BAKED APPLES WITHOUT SUGAR ✪ Prune Roll