FoodNet

Durham cook book ...

1921

Page 52 · 8 recipe records on this page

Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
MERINGUE FOR LEMON PIE. Whites of three eggs, one-half teaspoon- ful orange or vanilla extract, one-third cup granulated sugar✪ Meringue for Lemon Pie. Beat the Avhite^ very light, then gradually beat in the sugar and the extract. — Mrs. Arthur Cole. CHESS CUSTARD. One tea cup sugar, one egg, two tablespoonfuls butter, one tablespoonful sweet milk, vanilla to taste✪ Chess Custard. Beat yolk of egg and mix sugar a little at a time until all is mixed, then add butter, milk and flavoring, last add w^ll-beaten white of egg. Bake in a custard pan lined Avith good crust. — Mrs. Odie Umstead. 50 USE DAN VALLEY SUPERLATIVE FLOUR KNOX GELATINE is measured ready for use — each package is divided into two envelopes CHOCOLATE CUSTARD. One quart sweet milk, one-half cup sugar, four tablespoonfuls Baker's cocoa, three eggs, and one teaspoonful vanilla✪ Chocolate Custard. Thicken with corn starch. Heat milk to boiling point in double boiler, mix cocoa with a part of the sugar and dissolve with a little hot milk. Add this mixture to hot milk. Beat eggs and sugar together for five minutes, add to hot mixture of milk and cocoa, let cook for ten minutes, then thicken and remove from the fire. Add vanilla and set away to cool. Serve with whipped cream. BOILED CUSTARD. One cup milk, one and one-half teaspoonfuls sugar, pinch of salt, yolk of one egg, one-fourth teaspoonful llavoring✪ Boiled Custard. Scald the milk in a double boiler, beat the egg and sugar together, pour the hot milk slowly over the mixture, beating all the time. Return to the double boiler and cook till the custard coats the spoon. Add flavoring. — Miss Jexxie Belvix. JELLY CUSTARD. One glass jelly, one-half cup sugar, one-half cup butter, five eggs, beaten separately✪ Jelly Custard. Mix butter and sugar, then the yolks ; next, glass of jelly, then the whites. Flavor with orange extract. This will make two custards. — Mrs. M. F. Markham. COCOAXUT PUFFS. One and one-half cups grated cocoanut, three whites of egg, one cup sugar, one-half teaspoonful vanilla, pinch of salt, one and one- half tablespoonfuls corn starc✪ Cocoanut Puffsh. Add salt to egg, and beat stiff, then beat in sugar and cocoanut. Cook in double boiler twenty minutes. Remove from fire and add corn starch and vanilla. Drop on buttered tins and bake in moderate oven. — Mrs. J. S. Smith, Albemarle, N. C, COCOANUT PIE. One cup cocoanut, three egg yolks, one quart of milk, one-half cup sugar, two and one-half tablespoonfuls corn starch✪ Cocoanut Pie. Flavor to taste. Heat in double boiler, and put in crust, sprinkle another cup of cocoa- nut on top and put in oven to brown. — Mrs. Geo. T. Watkixs. JELLY CUSTARD. Five eggs, one-half cup butter, one cup sugar, one f^up jelly (warmed), makes three pies. Desserts 'Tis the dessert that graces all the feast, For an ill end disparages the rest." BLACK WALNUT BAVARIAN. Two tablespoonfuls Knox Gelatine soaked in one half cup cold Avater, one cup scalded milk, yolks of two eggs, one -half cup sugar, one-half cup sugar caramalized, one teaspoonful vanilla, three-fourths cup nut meats, whip from three Qups cream✪ Black Walnut Bavarian. Beat yolks until thick and lemon colored, add sugar gradually and scalded milk. Cook in dou])le boiler, stirring constantly, until custard coats the spoon. Add the soaked gelatine and stir until dissolved. Add caramel. Set in ice water until nearly set. Add vanilla, nuts and whipped cream. Cut and fold until smooth. Turn into a mould rinsed in cold water. Let stand until set. — Miss Eunice Chaplix.