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Cooking in the elementary schools, January, 1922

1922

Page 17 · 6 recipe records on this page

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1. Make a baking powder biscuit dough, using IV2 c. flour. 2. Divide dough into six parts and roll out V4 in. in thickness. 3. Place V2 pared and cored apple, or other fruit in center of dough and fold. 4. Place in baking dish. Dot with butter and sprinkle with sugar. 5. Almost cover with boiling water✪ Fruit Dumpling. 6. Bake in a hot oven for 30 minutes. 7. Serve hot in its own sauce. NORWEGIAN PRUNE PUDDING }^ lb. prunes or apricots 2 c. cold water }i c. sugar ly2 c. boiling water % c. cornstarch 1 T. lemon juice✪ Norwegian Prune Pudding 1. Add cold water and a small piece of stick cinnamon to washed fruit. 2. Cook slowly until soft. 3. Remove stones, cut the prune pulp into small pieces and add boiling water. 4. Obtain meat from stones and add to prunes. 5. Mix cornstarch and sugar thoroughly and stir into prune mixture. 6. Boil five minutes, stirring as it thickens. 7. Mold in pudding dish. 8. Serve with cream or milk. TAPIOCA CREAM 2 T. Minute Tapioca 2 c. milk 1/3 c. sugar 4 t. salt 4 t. flavoring✪ Tapioca Cream 1. Heat milk in double boiler. 2. Add tapioca and cook until transparent. 3. Beat egg yolks, adding salt and sugar. 4. Add e^g mixture to tapioca and cook three minutes. 5. Beat whites of egg until stiff and fold into the hot mixture. 6. Mold in pudding dish and serve cold. NOTE — To make a fancy dessert this pudding may be poured over lady fingers, sponge cake or macaroons and served with whipped cream. Shredded cocoanut may also be added. Page 40 PUDDINGS (Continued) PLAIN GELATINE 4 t. granulated gelatine 3 T. orange juice 1^ c. water 6 T. sugar 1 T. lemon juice✪ Plain Gelatine I. Mix gelatine with ^ c. of the water. 2. Bring remaining water to the boiling point and pour over gelatine. 3. Add sugar and stir until gelatine is dis- solved. If gelatine does not all dissolve, bring to the boiling point. 4. Add the fruit juices and measure. 5. Add enough water to make two cups of liquid. 6. Pour into a wet mold and set aside to set. 7. When partly set nuts and fruit may be added. GELATINE SPONGE 1. Make gelatine as for plain jelly. 2. When partly set, beat with an egg beater until light and fluffy. 3. Fold in the beaten whiles of two eggs. 4. vSer\e with soft custard. BAVARIAN CREAM 1. Make gelatine as for plain jelly. 2. When partly set beat with an egj beater until light and fluffy. 3. Fold in a cup of whipped cream. SOFT CUSTARD 1 c. milk 1 egg or 2 yolks 2 T. sugar Flavoring 1. Beat egg slightly, add milk and sugar. 2. Cook in the upper pa-l of a double boiler over hot water until mixture coats the spoon. Add fl;i\cr -ig. NOTE — Be careful not to cook too long or over too hot a fire, or mixture will curdle. If it curdles slightly beat with an eg-g- beater. Page 4i SPECIAL HOLIDAY RECIPES CHRISTMAS PUDDING 1 c. brown sugar 3 c. flour 1 c. chopped suet % t. salt 1 c. sour milk Yz t. cinnamon 1 t. soda ^ t. cloves 3 t. baking powder 1 c. raisins✪ Christmas Pudding Chopped nuts, figs or dates may be added. 1. Mix and sift dry ingredients. 2. Add raisins, chopped suet, sugar and milk. 3. Turn into greased mold and steam in a closely covered steamer 3 hours. 4. Serve with pudding sauce. NOTE — This pudding may be steamed in baking powder cans or measuring cups, if covered with greased paper. THANKSGIVING PIE 1 c. squash or pumpkin Yz t. cinnamon 1 c. milk . y^ t. ginger 1 ^gg a little nutmeg ✪ Thanksgiving Pie