Pour the cold water over gelatine ; add the juice of the 4
lemons and peeling of one. Let stand one hour ; then add the
boiling water, and the sugar ; put in kettle and let it boil one
or two minutes. Remove and strain through cheese cloth.
When cool, pour over sliced bananas, oranges and English
walnuts. Must be made the day before using, and set in cold
place. Serve with meat course.
4 whites of eggs, whipped stiff. 3 tablespoons strawberry jam.
1 cup sugar.
Bake 40 minutes in slow oven. Serve hot in baking dish
with sweet cream.
PINEAPPLE TAPIOCA.
Mrs. Prank Tunnell.
1 cup pearl tapioca. Juice of 2 lemons.
Y2 cup water. 1/2 lb. can of sliced pineapple.
IV2 cups sugar.
Soak tapioca over night in plenty of cold water. Next morn-
ing drain off all the water, add lemon juice, water and pine-
apple cut in small pieces, also pineapple juice and the sugar.
LEMON JELLY.
Mrs. B. R. Bonnell, Loveland, Colo.
1 phg. Cox’s Gelatine.
2-3 pint boiling water.
3 cups sugar.
Juice of 4 lemons.
WIND PUDDING.
Mrs. Geo. A. Lytle, Springfield, 111.
PUDDINGS AND DESSERTS.
103
Cook all slowly, stirring carefully, not to spoil shape of tapioca.
Cook until clear. Have ready whites of 3 eggs, well beaten;
fold into this carefully, while hot. Serve ice cold with cream.
ST. JAMES PUDDING.
Mrs. C. W.
1 cup New Orleans molasses.
1 cup sweet milk.
V4, cup butter.
1 teaspoon each cloves and cin-
Add meats of English walnuts,
Dressing : —
3 eggs.
V2 cup butter.
Cream butter and sugar, add
whites and flavoring
Bartlett.
namon.
Flour to make batter as for
cakes.
chopped. Steam 2 hours.
1 cup sugar.
Flavor to taste.
beaten yolks, then beaten
PRUNE SOUEELE.
Mrs. Abbie L. Greenwood.
Boil 20 prunes till soft. When cool cut from stone in small
pieces ; add a little sugar, whites of six eggs beaten stiff with
half a cup pulverized sugar. Beat primes into this mixture,
turn into pudding dish and bake half an hour in moderate oven.
Serve with whipped cream.
COEEEE ELUMMERY.
Mrs. W. R. Prickett.
1V2\ cups strong coffee.
2-3 cup sugar.
3 eggs.
% cup milk.
teaspoon salt.
1 tablespoon gelatine.
Place coffee, milk, salt and the sugar in double boiler.
While this is heating, beat the yolks of the eggs with remaining
sugar and stir into the liquid in the boiler until it begins to
104
THE EDWA'RDSVILLE COOK BOOK.
thicken. Remove from fire, stir in beaten whites, flavor with
vanilla to taste, and turn into a mold. Serve ice cold with
cream.
FRUIT WHIP.
Mrs. Travons.
Beat thoroughly whites of 4 eggs, crush i cnp any kind of
fruit, prunes are nice, sweeten, stir all together, brown in quick
oven. Serve cold with cream or a smooth custard.
ENGLISH TRIFLE.
Mrs. F. J. Stilwell.
V2 lb. macaroons.
1 doz. small square sponge
cakes.
1 dozen blanched almonds.
1 qt. whipped cream.
1 qt. rich custard.
V2 pint sherry.
6 tablespoons brandy.
Split the sponge cakes and spread with some kind of jelly or
jam. Heap the cakes and macaroons' in a deep dish; mix
sherry and brandy and pour slowly over the cakes. Then pour
the cooled custard over and sprinkle the chopped almonds over
the top. Set in cool place or ice box until serving time. Just
before serving add the whipped cream, sweetened, and put dots
of red jelly or cherries on top. Serves about sixteen people.
PINEAPPLE FRITTERS.
M'rs. J. T. Keller, St. Louis.
Fritter Batter: —
2 eggs. ^/2 cup milk, ✪ Wind Pudding
Page 32 · 3 recipe records on this page
Presented as published in 1906. 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
Pour the cold water over gelatine ; add the juice of the 4 lemons and peeling of one. Let stand one hour ; then add the boiling water, and the sugar ; put in kettle and let it boil one or two minutes. Remove and strain through cheese cloth. When cool, pour over sliced bananas, oranges and English walnuts. Must be made the day before using, and set in cold place. Serve with meat course.
4 whites of eggs, whipped stiff. 3 tablespoons strawberry jam.
1 cup sugar.
Bake 40 minutes in slow oven. Serve hot in baking dish with sweet cream.
PINEAPPLE TAPIOCA.
Mrs. Frank Tunnell.
1 cup pearl tapioca. Juice of 2 lemons.
Y2 cup water. 1/2 lb. can of sliced pineapple.
IV2 cups sugar.
Soak tapioca over night in plenty of cold water. Next morning drain off all the water, add lemon juice, water and pineapple cut in small pieces, also pineapple juice and the sugar.
LEMON JELLY.
Mrs. B. R. Bonnell, Loveland, Colo.
1 phg. Cox’s Gelatine. 2-3 pint boiling water.
3 cups sugar. Juice of 4 lemons.
WIND PUDDING.
Mrs. Geo. A. Lytle, Springfield, 111.
Cook all slowly, stirring carefully, not to spoil shape of tapioca. Cook until clear. Have ready whites of 3 eggs, well beaten; fold into this carefully, while hot. Serve ice cold with cream.
ST. JAMES PUDDING.
Mrs. C. W.
1 cup New Orleans molasses.
1 cup sweet milk.
V4, cup butter.
1 teaspoon each cloves and cin- Add meats of English walnuts,
Dressing : —
3 eggs.
V2 cup butter.
Cream butter and sugar, add whites and flavoring
Bartlett.
namon.
Flour to make batter as for cakes.
chopped. Steam 2 hours.
1 cup sugar.
Flavor to taste.
beaten yolks, then beaten
PRUNE SOUEELE.
Mrs. Abbie L. Greenwood.
Boil 20 prunes till soft. When cool cut from stone in small pieces ; add a little sugar, whites of six eggs beaten stiff with half a cup pulverized sugar. Beat primes into this mixture, turn into pudding dish and bake half an hour in moderate oven. Serve with whipped cream.
COFFEE FLUMMERY.
Mrs. W. R. Prickett.
1V2\ cups strong coffee. 2-3 cup sugar.
3 eggs.
% cup milk.
teaspoon salt.
1 tablespoon gelatine.
Place coffee, milk, salt and the sugar in double boiler. While this is heating, beat the yolks of the eggs with remaining sugar and stir into the liquid in the boiler until it begins to
thicken. Remove from fire, stir in beaten whites, flavor with vanilla to taste, and turn into a mold. Serve ice cold with cream.
FRUIT WHIP.
Mrs. Travons.
Beat thoroughly whites of 4 eggs, crush i cnp any kind of fruit, prunes are nice, sweeten, stir all together, brown in quick oven. Serve cold with cream or a smooth custard.
ENGLISH TRIFLE.
Mrs. F. J. Stilwell.
V2 lb. macaroons.
1 doz. small square sponge cakes.
1 dozen blanched almonds.
1 qt. whipped cream. 1 qt. rich custard.
V2 pint sherry.
6 tablespoons brandy.
Split the sponge cakes and spread with some kind of jelly or jam. Heap the cakes and macaroons' in a deep dish; mix sherry and brandy and pour slowly over the cakes. Then pour the cooled custard over and sprinkle the chopped almonds over the top. Set in cool place or ice box until serving time. Just before serving add the whipped cream, sweetened, and put dots of red jelly or cherries on top. Serves about sixteen people.
PINEAPPLE FRITTERS.
M'rs. J. T. Keller, St. Louis.
Fritter Batter: —
2 eggs. ^/2 cup milk,
Records on this page
Wind PuddingLemon JellyPineapple Fritters