FoodNetArchive

The Cook County cook book

1912

Page 366 · 8 recipe records on this page

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
on fruit, putting thin pieces of butter on the fruit, roll up crust and cut in slices, place in a pan 4 or 5 inches deep. To 3 or 4 rolls add 1 cup of sugar✪ Marshmallow Pudding and 5^ cup of butter, pour in hot water enough to cover them. Bake Yz hr. — Mrs, Geo. S. Piper, Worth, 111. STUFFED PEARS.— Peel and core 8 pears and set in a bak- ing dish, with a very little cold water. Peel and put through grinder 3 medium-sized quinces. To the quince pulp add 1 large cup of granulated sugar✪ Stuffed Pears, stir thoroughly, fill the cavity in pears with the latter and pour the remainder around pears and bake in a moderate oven. The quince pulp renders the syrup thick and luscious. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. PINEAPPLE WHIP.— Beat 1 pt. cream until it is quite stiff, add whites of 4 eggs, beaten, ^ cup of powdered sugar, and the pineapple drained of the juice✪ Pineapple Whip. Sherry improves it. — Mrs. C. C. Chauncy, Mt. Prospect, 111. ENGLISH PLUM PUDDING.— Mix together 1 lb. seeded raisins, 1 lb. cleaned currants, 54 lb. citron, cut into dice, 3 beaten eggs, 3 or 4 tablespoons of sugar, 1 pt. cold water✪ English Plum Pudding, i/^ lb. suet^ Melt the suet, pour on cold water, when hard, dry, dust with flour and put through a meat chopper. Add the ^grated inside of 2 small loaves of bread, cinnamon and nutmeg to taste, a little flour to hold the mixture together. Boil in a bag lor 3 or 4 hrs. — M:'*s, Harry Stearns, 134 S, 19th Ave., Maywood, III. . VARIATION I.— Mix together 1 lb. of suet, chopped fine, 1 lb. of flour, 5 eggs, 2 cups sugar, 1 lb. raisins, 1 lb. grated carrots, Va lb. of citron, lemon and orange peel, mixed, 2 cups bread crumbs, 2 cups milk, teaspoon each of cinnamon, cloves and allspice, 1 nutmeg, grated, '/^ teaspoon of salt, and a small wineglass of brandy. Ihis makes a very large pudding and should be put in 2 bags. It may be steam.ed or boiled, at least 9 hrs. Place in the center of table, and pour Yi cup of brandy over it, and set on fire; a blue flame comes up around the pud- ding, improving the flavor. S?,rve with brandy i.>auce, made with 1 tablespoon of brandy an«l a cup or milk, thickened with ^ tea- spoon of corn starch and sweetened to taste. — Mrs. T. Martin, 514 S. 7th Ave., Maywood, 111, COOK COUNTY COOK BOOK 535 PLUVA PUDDING. — 1 cup chopped apples, 1 cup currants, 1 cup rolled bread crumbs, 1 cup seeded raisins, 1 cup white sugar, 1/3 cup suet, 1 small tablespoon flour, 1 nutmeg, 4 eggs, beaten separately✪ Pluva Pudding, the whites added fast. Steam 4 hrs. — Eloise Jennings, Winnetka, 111. PORCUPINE SPONGE PUDDING.— Ij^ cups sugar, ^ cup butter, 2y2 cups flour, 1 cup of milk, 4 eggs, 1 teaspoon soda, 2 tea- spoons cream tartar, flavor. Slice the cake in halves, spread with jelly or jam, place them together and pour wine over; stick with blanched almonds; put in a deep dish, and pour over rich custard or whipped cream. — Mrs. D. E. Gentry, Glencoe, 111. PRUNE PUDDING.—^ lb. prunes, boiled soft, and pressed through a colander, 6 tablespoons powdered sugar, whites of 5 eggs✪ Prune Pudding, beaten stiff. Bake 20 minutes in a pan of hot water. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.