Norton Hill Cookies.— One cup of sugar, two^ Soft Gingerbread.— Half a cup of butter, one
cups of molasses, one and a half cups of melted ) and a half cups of flour, two- thirds of a cup of
butter, one tablespoon each of soda, ginger, cloves, ( water, one egg, one teaspoon of soda, one cup of
and cinnamon. Roll very thin, and cut with a bis- \ molasses, one teaspoon of sugar, ginger to taste,
cuit cutter. Bake in a quick oven. j Mrs R. Inglis.
Mrs. G. E. Dinsmore. \
Custards and Creams.
Floating Island. — Into a pint of cream sweet-
ened with loaf sugar, stir sufficient currant jelly to
give a rich tint, place this in a glass dish, in the
center put slices of lady cake, or other delicate cake,
covered with raspberry jam, laid evenly on each
other. Flavor another pint of cream with the juice
of two lemons✪ Floating Island and beat to a stiff froth ; then pour
it over the cake. Mrs. J. R. Morris.
Apple Snow, I. — The pulp of four baked apples,
the white of one G.<gg, one cup of sugar✪ Apple Snow, I, beaten to a
stiff froth. If a " Keystone Beater " is used, this
can be beaten in five minutes.
Sauce: — The yelks of three eggs, one pint of milk,
one teaspoon of corn starch. Cook like soft custard,
and flavor with vanilla. Mrs. H. \V. Crane.
Apple Snow, II. — Pare and core some juicy
I apples, stew in water and sift through a sieve,
\ sweten to taste with powdered sugar and spread,
when cold, in a deep dish. To every apple allow
the white of one &^g and a teaspoon of sugar. Beat
to a froth and pour over the apples.
Miss Ella L. Burt.
Painted Apples. — Steam red skinned apples till
tender, in boiling water, five or ten minutes, re-
move the skins and put in a dish to cool. While a
syrup is cooking — flavored with orange, paint the
; cheeks of the apples with the red from the inside of
of the skins, putting it on with a knife. Pour the
orange sj'rup over them when cool.
Mrs. P. E. Kipp.
94
COOKS IN CLOVER.
Apple Souffle. — Peel and cut two pounds of good
apples; stew them until tender, with four ounces
of loaf sugar. Make a custard with the yelks of
six eggs, adding two ounces of powdered sugar and
one pint of boiling milk✪ Apple Souffle. Let this get firm by put-
ting it in a kettle of boiling water, and steaming
it. Beat the whites of six eggs to a stiff froth with
a little powdered sugar. Mix your apples and cus-
tard, spread the whites over the top, and bake in
a quick oven. Mrs. A. H. WalHs.
Compote of Apple and Cream. — Make a syrup
with one cup of sugar, one cup of water, and a square
inch of stick cinnamon; boil slowly for ten minutes,
skimming well ; core and pare eight or ten tart
apples, and cook until soft in the syrup. Boil the'
syrup until it ropes. Arrange the apples in a glass ;
dish and pour over them the syrup. Place on each
apple, when cool, a teaspoon of currant jelly. Pour ;
whipped cream lightly over the whole. Mrs. G. \
Cooks in clover
1889Page 50 · 3 recipe records on this page
Presented as published in 1889. 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
Norton Hill Cookies.— One cup of sugar, two^ Soft Gingerbread.— Half a cup of butter, one cups of molasses, one and a half cups of melted ) and a half cups of flour, two- thirds of a cup of butter, one tablespoon each of soda, ginger, cloves, ( water, one egg, one teaspoon of soda, one cup of and cinnamon. Roll very thin, and cut with a bis- \ molasses, one teaspoon of sugar, ginger to taste, cuit cutter. Bake in a quick oven. j Mrs R. Inglis.
Mrs. G. E. Dinsmore. \
Custards and Creams.
Floating Island. — Into a pint of cream sweetened with loaf sugar, stir sufficient currant jelly to give a rich tint, place this in a glass dish, in the center put slices of lady cake, or other delicate cake, covered with raspberry jam, laid evenly on each other. Flavor another pint of cream with the juice of two lemons and beat to a stiff froth ; then pour it over the cake. Mrs. J. R. Morris.
Apple Snow, I. — The pulp of four baked apples, the white of one egg, one cup of sugar, beaten to a stiff froth. If a " Keystone Beater " is used, this can be beaten in five minutes.
Sauce: — The yelks of three eggs, one pint of milk, one teaspoon of corn starch. Cook like soft custard, and flavor with vanilla. Mrs. H. \V. Crane.
Apple Snow, II. — Pare and core some juicy I apples, stew in water and sift through a sieve, \ sweten to taste with powdered sugar and spread, when cold, in a deep dish. To every apple allow the white of one egg and a teaspoon of sugar. Beat to a froth and pour over the apples.
Miss Ella L. Burt.
Painted Apples. — Steam red skinned apples till tender, in boiling water, five or ten minutes, remove the skins and put in a dish to cool. While a syrup is cooking — flavored with orange, paint the ; cheeks of the apples with the red from the inside of of the skins, putting it on with a knife. Pour the orange sj'rup over them when cool.
Mrs. P. E. Kipp.
Apple Souffle. — Peel and cut two pounds of good apples; stew them until tender, with four ounces of loaf sugar. Make a custard with the yelks of six eggs, adding two ounces of powdered sugar and one pint of boiling milk. Let this get firm by putting it in a kettle of boiling water, and steaming it. Beat the whites of six eggs to a stiff froth with a little powdered sugar. Mix your apples and custard, spread the whites over the top, and bake in a quick oven. Mrs. A. H. WalHs.
Compote of Apple and Cream. — Make a syrup with one cup of sugar, one cup of water, and a square inch of stick cinnamon; boil slowly for ten minutes, skimming well ; core and pare eight or ten tart apples, and cook until soft in the syrup. Boil the' syrup until it ropes. Arrange the apples in a glass ; dish and pour over them the syrup. Place on each apple, when cool, a teaspoon of currant jelly. Pour ; whipped cream lightly over the whole. Mrs. G. \
Records on this page
Floating IslandApple Snow, IApple Souffle