ITALIAN SHERBET — Make a syrup of one pound of sugar and one cupful of
water. When cool, add one-half cupful of lemon juice, one cupful of orange juice, and
one quart of peach pulp✪ Italian Sherbet (or any other fruit will do) ; mix and rub through a sieve. Pour
in a tin, and pack in ice and salt until frozen — from two to three hours.
RICE ICE-CREAM — Boil two tablespoonfuls of rice in one quart of milk, with
four tablespoonfuls of sugar and a small bit of vanilla bean, or stick cinnamon, for two
hours. When cold, stir in two ounces of blanched and chopped almonds ; add one
and one-half pints of whipped cream and the beaten whites of two eggs✪ Rice Ice-Cream. Partly
freeze, and serve in punch-glasses, with Kremette poured over It.
GRAPE MOUSSE — Stir one cupful of grape juice into a pint of thick
cream ; add one tablespoonful of lemon juice, and sugar enough to sweeten✪ Grape Mousse ;
whip until thick, and pour into a mold ; pack in ice and salt, and freeze
three hours. Garnish with a fine sprinkling of pistachio nuts.
CREOLE PRALINES — Put two cupfuls of granulated sugar into a porcelain
kettle and add enough water to dissolve it (only a few spoonfuls). Let it boil until it
forms a syrup and then add the grated meat of one small cocoanut✪ Creole Pralines. Stir until it begins
to boil or until it forms a thread when dropped from the spoon. Then beat it until it
thickens and shape it into round flat cakes, about two inches across, on paraffine paper.
Reserve a small coffee-cupful of the mixture which color pink, and drop a small button
of it in the middle of each praline.
SANTA BARBARA PANOCHA — Boil two pounds of brown sugar with a
cupful of cream until it forms a thread between the fingers. Remove from the fire and
add one pound of shelled English walnuts or pecans✪ Santa Barbara Panocha slightly chopped. Beat hard until
it begins to thicken, then pour on buttered paper m round cakes.
RICE MUFFINS— Mash two cupfuls of boiled rice through a sieve. Beat the
yolks of three eggs very light, and add ; then three cupfuls of milk and one tablespoon-
ful of butter, then sift in one cupful of flour to which one-half a teaspoonful of baking
powder and one teaspoonful of salt have been added. Last of all, fold in the whites
of the eggs beaten to a stiff froth and bake in muffin rings or gem pans, in a quick oven
for about fifteen minutes. By cooking this batter in well-greased waffle-irons you have
rice waffles.
SALLY LUNN — Scald one pint of milk and melt in it three tablespoonfuls of
butter, one teaspoonful of salt, and one tablespoonful of sugar. Pour it slowly into three
cupfuls of sifted flour and beat hard until smooth and light, — firom seven to ten minutes.
Then stir in one-half cake of yeast dissolved in a little warm water ; cover the bowl and
set in a warm place for the batter to rise. The next morning add three eggs well beaten,
and pour the batter into a buttered tin to rise for twenty minutes. Then bake in a quick
oven and serve very hot.
SWEET POTATO WAFFLES — Mash two cupfuls of boiled sweet potatoes
through a sieve, and add two well-beaten eggs, first the yolks and then the whites ; add
half a cupful of sugar and beat again, one cupful of melted butter and then one pint of
milk. Now add about four tablespoonfuls of flour, enough to make a thin batter. Pour
into greased waffle-irons and cook over a quick fire. ✪ Rice Muffins
High living
1904Page 32 · 8 recipe records on this page
Presented as published in 1904. 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
ITALIAN SHERBET — Make a syrup of one pound of sugar and one cupful of water. When cool, add one-half cupful of lemon juice, one cupful of orange juice, and one quart of peach pulp (or any other fruit will do) ; mix and rub through a sieve. Pour in a tin, and pack in ice and salt until frozen — from two to three hours.
RICE ICE-CREAM — Boil two tablespoonfuls of rice in one quart of milk, with four tablespoonfuls of sugar and a small bit of vanilla bean, or stick cinnamon, for two hours. When cold, stir in two ounces of blanched and chopped almonds ; add one and one-half pints of whipped cream and the beaten whites of two eggs. Partly freeze, andserved in punch-glasses, with Kremette poured over it.
GRAPE MOUSSE — Stir one cupful of grape juice into a pint of thick cream ; add one tablespoonful of lemon juice, and sugar enough to sweeten ; whip until thick, and pour into a mold ; pack in ice and salt, and freeze three hours. Garnish with a fine sprinkling of pistachio nuts.
CREOLE PRALINES — Put two cupfuls of granulated sugar into a porcelain kettle and add enough water to dissolve it (only a few spoonfuls). Let it boil until it forms a syrup and then add the grated meat of one small cocoanut. Stir until it begins to boil or until it forms a thread when dropped from the spoon. Then beat it until it thickens and shape it into round flat cakes, about two inches across, on paraffine paper. Reserve a small coffee-cupful of the mixture which color pink, and drop a small button of it in the middle of each praline.
SANTA BARBARA PANOCHA — Boil two pounds of brown sugar with a cupful of cream until it forms a thread between the fingers. Remove from the fire and add one pound of shelled English walnuts or pecans slightly chopped. Beat hard until it begins to thicken, then pour on buttered paper m round cakes.
RICE MUFFINS— Mash two cupfuls of boiled rice through a sieve. Beat the yolks of three eggs very light, and add ; then three cupfuls of milk and one tablespoonful of butter, then sift in one cupful of flour to which one-half a teaspoonful of baking powder and one teaspoonful of salt have been added. Last of all, fold in the whites of the eggs beaten to a stiff froth and bake in muffin rings or gem pans, in a quick oven for about fifteen minutes. By cooking this batter in well-greased waffle-irons you have rice waffles.
SALLY LUNN — Scald one pint of milk and melt in it three tablespoonfuls of butter, one teaspoonful of salt, and one tablespoonful of sugar. Pour it slowly into three cupfuls of sifted flour and beat hard until smooth and light, — firom seven to ten minutes. Then stir in one-half cake of yeast dissolved in a little warm water ; cover the bowl and set in a warm place for the batter to rise. The next morning add three eggs well beaten, and pour the batter into a buttered tin to rise for twenty minutes. Then bake in a quick oven and serve very hot.
SWEET POTATO WAFFLES — Mash two cupfuls of boiled sweet potatoes through a sieve, and add two well-beaten eggs, first the yolks and then the whites ; add half a cupful of sugar and beat again, one cupful of melted butter and then one pint of milk. Now add about four tablespoonfuls of flour, enough to make a thin batter. Pour into greased waffle-irons and cook over a quick fire.
Records on this page
Italian SherbetRice Ice-CreamGrape MousseCreole PralinesSanta Barbara PanochaRice MuffinsSally LunnSweet Potato Waffles