A handbook of home economics

Flour the raisins with a little flour taken from the 3 cups. Sift the dry materials twice. Add the liquid, then the shortening, melted. Last, stir in the fruit. Steam 3 h. In small cups, steam % h. Serve with a liquid sauce or with lemon cream sauce. Lemon Cream Sauce 1 c. powdered sugar. 4 tbsp. butter. Grated rind of one lemon. 2 tbsp. lemon juice. ¼ tsp. nutmeg. Cream butter, add sugar gradually; when smooth and creamy, add grated rind, juice and nutmeg. Beat 10m. Stir for a minute over boiling water before serving. Serve on a warm plate. Liquid Sauce 1 c. sugar. 3 tbsp. flour. 1 c. water. 2 tbsp. butter. ¼ tsp. salt. Juice or grated rind of one lemon, or flavoring to taste (vanilla or spice). Prune Whip ¼ lb. prunes. 4 egg whites. ½ c. confectioners' sugar. 1 tbsp. lemon juice. Stone the cooked prunes, drain well, and press through a strainer. Beat the egg whites stiff, beat in the sugar gradually, then add the prune pulp, a little at a time, beating steadily until all is in. Add the lemon juice, pile lightly on a platter, place over hot water in the oven and brown slightly, or place in baking-dish and brown. Serve cold, with a custard poured around the whip. The oven must be a moderate one or the whip will fall. Custard 4 egg yolks. Spk. salt. 1 pt. milk. Lemon flavoring. Yz c. sugar. Make like any soft custard. Estimate cost of this dessert. Name other fruits that might be used in the same way. Orange Cream 3 good oranges. ¼ good lemon. ¼ oz. gelatine (soften in the cold water). ¼ c. cold water. Add enough hot water to make one pint of liquid, including the juice from the oranges and lemon. Beat until gelatine is dissolved, strain, cool until of the consistency of thick cream, beat in 8 tbsp. of whipped cream and about ¼ c. powdered sugar; beat well and turn into prepared mold. Serve cold. Name the fruits which could be used in place of the oranges. What could be substituted for the whipped cream? What kinds of gelatine may be used? FROZEN DISHES Some of our best and simplest desserts are the sherbets, ices, and creams. An ice is simply fruit juice, water, and sugar, frozen together. A sherbet is, usually, the same as an ice with the addition of stiff egg whites. A cream should be pure cream, flavoring, and sugar, or a rich custard with cream added, in equal quantities. This last combination is the richest of all. In packing the freezer use three parts of ice to one of salt. See that the crank works easily before beginning to pack, and test occasionally while filling with the ice and salt. Do not fill the can more than two-thirds full of the ice cream or sherbet, otherwise it will run over before it is frozen. Turn very slowly at first, stopping once or twice; when too hard to turn, remove dasher, pack down, cover closely, repack with salt and ice, and allow it to stand several hours to harden. Fruit Sherbet 3 oranges. 3 c. sugar. 3 lemons. 3 c. water. 1 banana. 2 egg whites. ½ can apricots. Press juice and pulp through a strainer, adding water to aid in the sifting. Add the sugar, stir until dissolved, and freeze. When it begins to stiffen, add the stiff whites. Strawberry Ice 1 pt. strawberry juice