Soak I box Cox's gelatine in i pint of cold water %
hour, add i % pints of boiling water and % pound cut loaf,
juice of 3 lemons, i quart bottle of sherry wine and the
whites of 2 eggs, well beaten, and with the shells stir in the
mixture to clarify it. Let it come to a boil, strain and
mould. Mrs. H. W. Bridge.
WALEUTINr^ YflLENTINE & GOiftPflNy.
YMr n ISHLO Coach and Car Varnishes and Colors.
«2 DESSERTS.
TAPIOCA CREAM.
Soak 3 tablespoonfuls of tapioca in water all night.
Put this into i quart of milk and boil half an hour. Beat
the yolks of 4 eggs with i cup of sugar, add 3 table-
spoonfuls of fresh grated cocoanut, add to the milk and
boil 10 minutes longer. Beat the whites of the eggs
stiff and add 3 tablespoonfuls of powdered sugar✪ Tapioca Cream. Put
this over the top and sprinkle over it 3 tablespoonfuls of
cocoanut, and slightly brown in the oven. Serve very
cold. Mrs, C. W. Chandler.
A BEAUTIFUL DESSERT.
Put I quart of milk on the fire, and while heating,
mix 5 small tablespoonfuls of corn starch, 4 of sugar, and
4 of grated chocolate, with a little cold milk, add to the
hot milk and stir until it thickens. Pour into a mould
and cool. Make a boiled custard with i quart of milk,
5 eggs, leaving out the whites of 2, and 2 tablespoonfuls
of sugar. Pour this, when cold, around the former mix-
ture in a shallow dish. Beat the whites of the 2 eggs
left out with two tablespoonfuls of pulverized sugar, and
drop from a spoon over the pudding and custard, shap-
ing like kisses; a little bright jelly may be laid upon
each kiss, or part of the egg froth colored with fruit
syrup and a little piece put upon the top.
Mrs. John A. Grier.
AJUVarner&CoJpupSrNoT.
DESSERTS. 9^
OLD-FASHIONED BLACKBERRY MUSH.
Put in a kettle 3 quarts of berries, i cup of mo-
lasses, I cup of sugar; when warm add i cup of flour✪ Old-Fashioned Blackberry Mush,
mixed with a little water. Boil 3 to 4 minutes. Serve
cold with cream. Mrs. R. P. Lamont.
LEMON MERINGUE.
One lemon, i cup of sugar, i cup of water, yolks of
2 eggs, I slice of bread without crust, i medium table-
spoonful of butter✪ Lemon Meringue. Grate the yellow from the lemon,
squeeze the juice and pulp; beat the yolks and sugar to-
gether with the bread and lemon. To this add the cup of
water, or just enough to fill the pie. Bake with an
under crust. Mrs. Russell H. Stevens.
PEACH COBBLER.
Line side of a pudding dish with pie crust; no bot-
tom crust. Fill with peaches and nearly a pint of cold
water, (have some of the peaches whole), and a coffee-
cup of light brown sugar. Have a dessert spoonful of
flour✪ Peach Cobbler, well mixed with butter, the size of an egg; place
this among the peaches; cover with pie crust; cut slits
into it and bake half an hour.
Mrs. W. D. McKey.
PRUNE PUDDING.
Cook 3 cups of prunes until tender; when done,
l/ALEUTINrr VflLENTINB & GOittPflN/.
VMr R ISHLO Coach and Car Yarnislies and Colon.
M DESSERTS.
Strain juice and all through colander, add i cup of
sugar, 2 teaspoonfuls of corn starch, stirred together;
beat 3 eggs separately✪ Prune Pudding, putting in the whites last. Put
all into a tin pudding dish; then into a dripping pan
filled with water (boiling) and bake ^2 hour.
Mrs. B. F. Ray.
Delicate dishes
1896Page 33 · 5 recipe records on this page
Presented as published in 1896. 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
Soak I box Cox's gelatine in i pint of cold water % hour, add i % pints of boiling water and % pound cut loaf, juice of 3 lemons, i quart bottle of sherry wine and the whites of 2 eggs, well beaten, and with the shells stir in the mixture to clarify it. Let it come to a boil, strain and mould. Mrs. H. W. Bridge.
[illustration: VALENTINE & COMPANY advertisement]
«2 DESSERTS.
TAPIOCA CREAM.
Soak 3 tablespoonfuls of tapioca in water all night. Put this into i quart of milk and boil half an hour. Beat the yolks of 4 eggs with i cup of sugar, add 3 tablespoonfuls of fresh grated cocoanut, add to the milk and boil 10 minutes longer. Beat the whites of the eggs stiff and add 3 tablespoonfuls of powdered sugar. Put this over the top and sprinkle over it 3 tablespoonfuls of cocoanut, and slightly brown in the oven. Serve very cold. Mrs, C. W. Chandler.
A BEAUTIFUL DESSERT. Put I quart of milk on the fire, and while heating, mix 5 small tablespoonfuls of corn starch, 4 of sugar, and
4 of grated chocolate, with a little cold milk, add to the hot milk and stir until it thickens. Pour into a mould and cool. Make a boiled custard with i quart of milk,
5 eggs, leaving out the whites of 2, and 2 tablespoonfuls of sugar. Pour this, when cold, around the former mixture in a shallow dish. Beat the whites of the 2 eggs left out with two tablespoonfuls of pulverized sugar, and drop from a spoon over the pudding and custard, shaping like kisses; a little bright jelly may be laid upon each kiss, or part of the egg froth colored with fruit syrup and a little piece put upon the top.
Mrs. John A. Grier.
[illustration: A. N. Warner & Co. advertisement]
OLD-FASHIONED BLACKBERRY MUSH.
Put in a kettle 3 quarts of berries, i cup of molasses, I cup of sugar; when warm add i cup of flour, mixed with a little water. Boil 3 to 4 minutes. Serve cold with cream. Mrs. R. P. Lamont.
LEMON MERINGUE.
One lemon, i cup of sugar, i cup of water, yolks of 2 eggs, I slice of bread without crust, i medium tablespoonful of butter. Grate the yellow from the lemon, squeeze the juice and pulp; beat the yolks and sugar together with the bread and lemon. To this add the cup of water, or just enough to fill the pie. Bake with an under crust. Mrs. Russell H. Stevens.
PEACH COBBLER. Line side of a pudding dish with pie crust; no bottom crust. Fill with peaches and nearly a pint of cold water, (have some of the peaches whole), and a coffeecup of light brown sugar. Have a dessert spoonful of flour, well mixed with butter, the size of an egg; place this among the peaches; cover with pie crust; cut slits into it and bake half an hour.
Mrs. W. D. McKey.
PRUNE PUDDING. Cook 3 cups of prunes until tender; when done,
[illustration: VALENTINE & COMPANY advertisement]
Strain juice and all through colander, add i cup of sugar, 2 teaspoonfuls of corn starch, stirred together; beat 3 eggs separately, putting in the whites last. Put all into a tin pudding dish; then into a dripping pan filled with water (boiling) and bake ^2 hour.
Mrs. B. F. Ray.
Records on this page
Tapioca CreamOld-Fashioned Blackberry MushLemon MeringuePeach CobblerPrune Pudding