Use the white wheat graham if possible. Equal
parts of graham and corn meal stirred into sour
buttermilk or other sour milk, with a little butter
350 DOMESTIC GUIDE.
added ; soda and salt and i or more spoons of
sugar. Try them, and if they are sticky the milk
is too sour. Add i or 2 eggs or a little water.
This is not a precise recipe, but I think no one
will have trouble with it, as it can be varied con-
siderably and still be good.
CUSTARDS, ETC.
APPLE MERINGUE.
Pare, slice, stew and sweeten 6 tart juicy apples.
Mash very smooth or rub through a sieve. Season
with nutmeg or lemon peel. Line a generous
sized plate with an under crust, and bake first.
Whip the whites of 3 eggs, with 3 table^spoonfuls
of pulverized sugar✪ Apple Meringue, till it stands alone. Fill the
crust with apples, and then spread the eggs
smoothly over the top. Return to the oven and
brown nicely. If you put your eggs in a dish of
cold water a while before breaking them they will
beat up nicer.
ITALIAN CREAM.
Put the juice of i lemon and the rind of 2 to I
quart of thick cream. Sweeten with half a pound
of sugar, and let it stand for half an hour. Add i
ounce isinglass dissolved in half a pint of water.
Stir till perfectly smooth and free from lumps.
Strain the whole mixture through a fine sieve, and
then beat together for several minutes. Put into
a mold, ';nd when cold and perfectly set turn upon
a dessert dish.
COOKING DIVISION. 3$ I
SNOW CREAM.
Sweeten a pint of cream very sweet, flavor with
vanilla or lemon, as you prefer, and let it stand
where it will get very cold. When nearly ready
for dessert beat new-fallen snow into the cream
till stiff enough to stand alone. Serve at [once.
APPLE PUFFETS.
Two eggs, I pint milk, sufficient flour to thicken
as waffle batter, i ^ tea-spoonfuls baking powder.
Fill a tea-cup alternately with a layer of batter and
apples chopped fine✪ Apple Puffets. Steam i hour, and serve hot
with flavored cream and sugar. You can substi-
tute any fresh fruit or jams you like.
VELVET CREAM.
Take a package of gelatine and soak it in a cup
of cold water till nearly dissolved, and then place
on the stove till heated through and thoroughly
smooth, having added sufficient sugar to sweeten a
quart of cream. Strain through a fine sieve, and
add the cream when nearly cold, stirring until well
mixed. Flavor, of course. Almond is very deli-
cate. Turn into a mold, and it will harden in a
few minutes in cold weather. Some people use a
cup of white wine instead of water, but it will be
more apt to curdle.
LEMON BUTTER.
For tarts, i pound pulverized sugar, whites of 6
eggs and yolks of 2, 3 lemons, including grated
rinds✪ Lemon Butter and juice. Cook 20 minutes over a slow
fire, stirring all the while.
352 DOMESTIC GUIDE.
JELLIES.
LEMON JELLY.
Dissolve y2 box of gelatine in i cup of cold
water, grate 2 lemons, take off the thick skin and
grate the pulp. Put 3 tea-cups of water into a
porcelain kettle, add 3 even cups of sugar✪ Lemon Jelly, let it
boil a few minutes, then add the pulp and grated
rind of the lemons, also the dissolved gelatine.
Put in a mold and set in a cool place.
WINE JELLY. ✪ Wine Jelly
Page 124 · 5 recipe records on this page
Presented as published in 1882. 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
Use the white wheat graham if possible. Equal parts of graham and corn meal stirred into sour buttermilk or other sour milk, with a little butter
added ; soda and salt and i or more spoons of sugar. Try them, and if they are sticky the milk is too sour. Add i or 2 eggs or a little water. This is not a precise recipe, but I think no one will have trouble with it, as it can be varied considerably and still be good.
CUSTARDS, ETC. APPLE MERINGUE.
Pare, slice, stew and sweeten 6 tart juicy apples. Mash very smooth or rub through a sieve. Season with nutmeg or lemon peel. Line a generous sized plate with an under crust, and bake first. Whip the whites of 3 eggs, with 3 tablespoonfuls of pulverized sugar, till it stands alone. Fill the crust with apples, and then spread the eggs smoothly over the top. Return to the oven and brown nicely. If you put your eggs in a dish of cold water a while before breaking them they will beat up nicer.
ITALIAN CREAM.
Put the juice of i lemon and the rind of 2 to I quart of thick cream. Sweeten with half a pound of sugar, and let it stand for half an hour. Add i ounce isinglass dissolved in half a pint of water. Stir till perfectly smooth and free from lumps. Strain the whole mixture through a fine sieve, and then beat together for several minutes. Put into a mold, and when cold and perfectly set turn upon a dessert dish.
COOKING DIVISION. 3$ I
SNOW CREAM. Sweeten a pint of cream very sweet, flavor with vanilla or lemon, as you prefer, and let it stand where it will get very cold. When nearly ready for dessert beat new-fallen snow into the cream till stiff enough to stand alone. Serve at [once.
APPLE PUFFETS. Two eggs, I pint milk, sufficient flour to thicken as waffle batter, i ^ tea-spoonfuls baking powder. Fill a tea-cup alternately with a layer of batter and apples chopped fine. Steam i hour, and serve hot with flavored cream and sugar. You can substitute any fresh fruit or jams you like.
VELVET CREAM. Take a package of gelatine and soak it in a cup of cold water till nearly dissolved, and then place on the stove till heated through and thoroughly smooth, having added sufficient sugar to sweeten a quart of cream. Strain through a fine sieve, and add the cream when nearly cold, stirring until well mixed. Flavor, of course. Almond is very delicate. Turn into a mold, and it will harden in a few minutes in cold weather. Some people use a cup of white wine instead of water, but it will be more apt to curdle.
LEMON BUTTER. For tarts, i pound pulverized sugar, whites of 6 eggs and yolks of 2, 3 lemons, including grated rinds and juice. Cook 20 minutes over a slow fire, stirring all the while.
JELLIES.
LEMON JELLY.
Dissolve y2 box of gelatine in i cup of cold water, grate 2 lemons, take off the thick skin and grate the pulp. Put 3 tea-cups of water into a porcelain kettle, add 3 even cups of sugar, let it boil a few minutes, then add the pulp and grated rind of the lemons, also the dissolved gelatine. Put in a mold and set in a cool place.
WINE JELLY.
Records on this page
Apple MeringueApple PuffetsLemon ButterLemon JellyWine Jelly