Melt the butter in the hot water and bring to the boiling
point. Then stir in the flour gradually and boil until it leaves
the sides of the pan. Stir constantly during the cooking.
Usually 1 minute is long enough to cook the flour mixture. Turn
into a bowl to cool. Beat the five eggs in, one at a time, beating
the batter 1 minute for every egg. When all five are added, beat
the mixture 5 minutes. Set in a cold place, on ice if possible,
for at least 1 hour. Then drop by spoonfuls in paper lined pan.
Use oiled paper or grease plain wrapping paper. Bake in a hot
oven 15 minutes. These should puff up and have cavities in the
center.
Make a filling for these by grating the 2 squares of chocolate
and melting it over hot water. When melted add the sugar, 1
tablespoonful of butter, 1 well beaten egg and the salt. Cook
in a double boiler until the mixture thickens. Then add the
fruit preserves and vanilla. Pear, strawberry and peach pre-
serves make delicious fillings.
Apple Betty
3 cupfuls bread crumbs % teaspoonful cinnamon
3 cupfuls apples % teaspoonful cloves
% cupful sugar 4 tablespoonfuls butter✪ Apple Betty
96 THE FARM COOK AND RULE BOOK
Grease a baking dish and sprinkle a layer of the pared and
chopped apples in the bottom. Sprinkle with a little of the
sugar and spices which have been mixed together, dot with some
of the butter and cover with a layer of fine bread crumbs. Re-
peat this process until all the ingredients are used, making cer-
tain that the top layer is of bread crumbs. Cover and bake 40
minutes in a hot oven, then remove the cover and brown the top
quickly. Serve when quite warm with cream or a pudding sauce.
Fig Pudding
3 tablespoonfuls cornstarch Vs pound figs
y<2 cupful sugar V2 cupful boiling water
% teaspoonful salt 2 tablespoonfuls sugar
3 cupfuls milk 1 tablespoonful lemon juice
2 egg yolks 2 egg whites
2 tablespoonfuls powdered sugar
Mix the cornstarch with the salt and 1/2 cupful of sugar and
place in the upper part of a double boiler. Add the scalded milk,
a little at a time, while stirring constantly. Cook in the double
boiler 25 minutes, then add the beaten egg yolks and cook 5
minutes longer. Put the figs through a food grinder, add the
boiling water and 2 tablespoonfuls of sugar to them and cook
gently until the figs are soft and the water has boiled down.
Then stir in the lemon juice and combine the two mixtures.
Fold in the beaten white of 1 egg and place the pudding mixture
in an oiled baking dish. Beat the other egg white until stiff
and add the powdered sugar. Cover with this meringue. Brown
in a slow oven.
Fruit Tapioca
4 tablespoonfuls pearl tapioca % teaspoonful salt
2 cupfuls milk 1 egg
y<2, cupful sugar 2 cupfuls sliced bananas
1 tablespoonful lemon juice
Wash the tapioca and let stand overnight in cold water. Drain
in the morning and add the scalded milk. Cook in a double
boiler until the tapioca is clear or transparent. Then add the
sugar, salt and the beaten egg yolk. Cook until the mixture
thickens. Remove from the stove and fold in the stiffly beaten
egg white. Slice the bananas and sprinkle the lemon juice on
them. Stir the fruit into the tapioca pudding and serve with
cream.
PUDDINGS AND DESSERTS 97
Date Pudding
1 egg 1 cupful breadcrumbs
1 cupful sugar 1 teaspoonful baking powder
1 cupful dates 1 tablespoonful butter ✪ Fig Pudding
Page 47 · 6 recipe records on this page
Presented as published in 1923. 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
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Melt the butter in the hot water and bring to the boiling
point. Then stir in the flour gradually and boil until it leaves
the sides of the pan. Stir constantly during the cooking.
Usually 1 minute is long enough to cook the flour mixture. Turn
into a bowl to cool. Beat the five eggs in, one at a time, beating
the batter 1 minute for every egg. When all five are added, beat
the mixture 5 minutes. Set in a cold place, on ice if possible,
for at least 1 hour. Then drop by spoonfuls in paper lined pan.
Use oiled paper or grease plain wrapping paper. Bake in a hot
oven 15 minutes. These should puff up and have cavities in the
center.
Make a filling for these by grating the 2 squares of chocolate
and melting it over hot water. When melted add the sugar, 1
tablespoonful of butter, 1 well beaten egg and the salt. Cook
in a double boiler until the mixture thickens. Then add the
fruit preserves and vanilla. Pear, strawberry and peach pre-
serves make delicious fillings.
Apple Betty
3 cupfuls bread crumbs % teaspoonful cinnamon
3 cupfuls apples % teaspoonful cloves
% cupful sugar 4 tablespoonfuls butter
96 THE FARM COOK AND RULE BOOK
Grease a baking dish and sprinkle a layer of the pared and
chopped apples in the bottom. Sprinkle with a little of the
sugar and spices which have been mixed together, dot with some
of the butter and cover with a layer of fine bread crumbs. Re-
peat this process until all the ingredients are used, making cer-
tain that the top layer is of bread crumbs. Cover and bake 40
minutes in a hot oven, then remove the cover and brown the top
quickly. Serve when quite warm with cream or a pudding sauce.
Fig Pudding
3 tablespoonfuls cornstarch Vs pound figs
y<2 cupful sugar V2 cupful boiling water
% teaspoonful salt 2 tablespoonfuls sugar
3 cupfuls milk 1 tablespoonful lemon juice
2 egg yolks 2 egg whites
2 tablespoonfuls powdered sugar
Mix the cornstarch with the salt and 1/2 cupful of sugar and
place in the upper part of a double boiler. Add the scalded milk,
a little at a time, while stirring constantly. Cook in the double
boiler 25 minutes, then add the beaten egg yolks and cook 5
minutes longer. Put the figs through a food grinder, add the
boiling water and 2 tablespoonfuls of sugar to them and cook
gently until the figs are soft and the water has boiled down.
Then stir in the lemon juice and combine the two mixtures.
Fold in the beaten white of 1 egg and place the pudding mixture
in an oiled baking dish. Beat the other egg white until stiff
and add the powdered sugar. Cover with this meringue. Brown
in a slow oven.
Fruit Tapioca
4 tablespoonfuls pearl tapioca % teaspoonful salt
2 cupfuls milk 1 egg
y<2, cupful sugar 2 cupfuls sliced bananas
1 tablespoonful lemon juice
Wash the tapioca and let stand overnight in cold water. Drain
in the morning and add the scalded milk. Cook in a double
boiler until the tapioca is clear or transparent. Then add the
sugar, salt and the beaten egg yolk. Cook until the mixture
thickens. Remove from the stove and fold in the stiffly beaten
egg white. Slice the bananas and sprinkle the lemon juice on
them. Stir the fruit into the tapioca pudding and serve with
cream.
PUDDINGS AND DESSERTS 97
Date Pudding
1 egg 1 cupful breadcrumbs
1 cupful sugar 1 teaspoonful baking powder
1 cupful dates 1 tablespoonful butter