The Institute cook book

Sift the flour and baking powder together; stir in the beaten egg and the milk gradually. Mix until smooth; add the fruit, washed, drained and well dredged with flour; stir carefully and empty into a greased tin can or pudding mold. Cover; stand in a pot of boiling water and boil continuously for three hours. Serve with sugar and cream or with hard sauce. PUDDINGS AND DESSERTS PEACH COBBLER 1 quart peaches iVa cups flour 1 cup water 1 teaspoon baking powder 11/2 cups sugar Vi teaspoon salt 1/3 cup milk 2 eggs Wash and pare the peaches; cut them in halves and cook with one cup of sugar and the water until the peaches are tender. Empty into a baking dish, reserving one half cup of syrup. Sift the flour, salt and baking powder; add theremaining sugar and eggs, and mix thoroughly with the milk and the remaining syrup. Pour the batter over the peaches and bake in a moderate oven for one half hour. Serve hot, with or without sauce. DATE SPONGE 1 quart scalded milk 6 tablespoons cornstarch 1 cup cold milk 1 tablespoon butter 1 teaspoon vanilla extract 1 teaspoon lemon extract To the scalded milk add the cornstarch, mixed smooth with the cold milk, and stir until smooth. Add butter, salt and sugar; cover and let cook over boiling water for twenty minutes. Then add the dates, stoned and chopped, and the flavoring. Cook for ten minutes longer, stirring all the time; pour into a glass dish and when cool decorate with whole stoned dates. SAVARIN 1 cake compressed yeast 4 eggs Vi cup milk, scalded and cooled Vi cup butter, melted 2 tablespoons sugar % cup almonds, shredded 2 cups sifted flour 14 teaspoon salt Dissolve the yeast and sugar in lukewarm milk; add one half cup of flour. Beat well; cover and set aside in a warm place, free from draft, for fifteen minutes. Then add the rest of the flour, almonds, butter, eggs unbeaten, one at a time, and the salt. Beat ten minutes; pour into thickly buttered molds; cover and set aside to rise in a warm place, free from draft, until double in bulk — about forty-five minutes. Bake forty-five minutes in a moderate oven. Fill the center with whipped cream and serve with caramel sauce. PUDDINGS AND DESSERTS WALNUT AND DATE DAINTY 2 eggs 1 teaspoon baking powder 1 cup sugar 1 cup walnut meats Pinch of salt 1 teaspoon lemon extract I tablespoon sifted flour 1 cup chopped dates Marshmallows to decorate Beat the eggs with the sugar and salt for five minutes; add the flour mixed with the baking powder, the nuts, flavoring and dates. Mix well and bake in individual dishes in a moderate oven until firm. Decorate with marshmallows and serve with cream or custard sauce. CREAM PUFFS 1 cup hot water Pinch of salt Vi cup butter 1 cup flour 3 eggs Boil the water, butter and salt; stir in the dry flour while it is boiling and stir quickly until the mass thickens. Stand aside to cool and when cool add the eggs, unbeaten, and stir them in thoroughly. Drop the mixture by tablespoons on buttered tins and bake for about twenty minutes in a quick oven. When cool cut open with a sharp knife and fill with cream. To make eclairs spread the batter in long ovals and when done cover with plain or chocolate frosting. CREAM FOR PUFFS 1 cup milk 1 egg 1/2 cup sugar 3 tablespoons flour 1 teaspoon vanilla