FRUIT DESSERT.— Cover the bottom of a berry disli with a
layer of sliced oranges; sprinkle on pulverized sugar, then put on a
layer of strawberries, and so on alternately until the dish is full.
Over the whole pour orange juice in the proportion of 3 oranges to a
quart of berries. Let stand about an hour, and just before serving
sprinkle with pounded ice.
Fruit Dessert No. 2 — Cut bananas, oranges and pineapple in small
pieces; arrange them in alternate layers in a glass dish, with pow-
dered sugar and grated cocoanut between each layer. Squeeze the
juice of a lemon on top and set on ice for 4 or 5 hours. The last
thing before serving sprinkle grated cocoanut freely on top. It
makes a nice dessert with white cake.
Various other fruits may also be combined for fruit desserts.
422 DESSERTS
such as strawberries, raspberries, currants, peaches, etc., and thus a
variety of pleasing combinations and flavors can be produced. Ex-
ercise your ingenuity in devising new combinations.
FRUIT DESSERT No. 3-— Put 4 cups of sliced apples or
peaches or pears (or 2 cups of any nice canned fruit) in a pudding
dish and set it on the stove to heat, while a batter is whisked to pour
over it. Make the batter with 2 beaten eggs, 2 cups sweet milk, 2
tablespoons melted butter, 2| cups sifted flour, 1 heaping teaspoon of
baking powder and a pinch of salt. When the fruit is bubbling hot,
pour the batter over it, and bake in the oven until it is thoroughly
done. Serve warm with cream✪ Fruit Dessert and sugar. Many varieties can be
thus produced.
FRUIT WHIP. — Take either raspberries, strawberries, peaches,
nectarines, apricots, pears or other fruit, sweeten to taste, mash, and
add 4 well-beaten eggs✪ Fruit Whip for every quart of fruit, stir together well and
set on ice. Serve either with or without cream, or with whipped
cream or mock whipped cream.
LEMON CREAM — Take the pulp of 1 lemon cut fine with a
knife (not chopjDed), add the grated rind, 1 cup sugar, and | cup
water and bring to a boil; add 2 well beaten eggs and 1 tablespoon
flour✪ Lemon Cream rubbed smooth in water; when it thickens take from the fire.
Let it cool before serving.
ORANGE DRESSING.— Take the juice of 3 oranges and 1 lem-
on; add ^ cup sugar and 1 egg; beat all together, bring to the boil,
simmer 5 minutes and strain. Add a little grated peel of orange and
lemon if desired. It makes an excellent dressing for fruits like sliced
oranges, bananas, etc. Keep on ice till ready to serve.
ORANGES AND COCOANUT.— Peel and slice oranges, put a
layer in a glass dish, sprinkle on white sugar, cover with a layer of
dessicated or fresh grated cocoanut, add another layer of oranges and
sugar, and so on alternately, with cocoanut on top. It should be pre-
pared in the morning and left in a cool place, or on ice, till tea time.
Layers of pineapple can be added also if desired. A glass of lemon
and orange juice mixed and poured over all will be an improvement.
ORANGE FLOAT. — Stir 4 tablespoons sugar in 4 tablespoons
water; pour on 4 cups boiling water and stir in 1 cup sugar and the
juice of 1 lemon✪ Orange Dressing; when it thickens (in about ^ hour) take from the
stove, and as it cools pour it over 5 or 6 sliced and seeded oranges.
Oranges and bananas mixed are also nice. It can be eaten thus, or
Desserts 428
Page 310 · 7 recipe records on this page
Presented as published in 1902. 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
FRUIT DESSERT.— Cover the bottom of a berry dish with a layer of sliced oranges; sprinkle on pulverized sugar, then put on a layer of strawberries, and so on alternately until the dish is full. Over the whole pour orange juice in the proportion of 3 oranges to a quart of berries. Let stand about an hour, and just before serving sprinkle with pounded ice.
Fruit Dessert No. 2 — Cut bananas, oranges and pineapple in small pieces; arrange them in alternate layers in a glass dish, with powdered sugar and grated cocoanut between each layer. Squeeze the juice of a lemon on top and set on ice for 4 or 5 hours. The last thing before serving sprinkle grated cocoanut freely on top. It makes a nice dessert with white cake.
Various other fruits may also be combined for fruit desserts.
such as strawberries, raspberries, currants, peaches, etc., and thus a variety of pleasing combinations and flavors can be produced. Exercise your ingenuity in devising new combinations.
FRUIT DESSERT No. 3-— Put 4 cups of sliced apples or peaches or pears (or 2 cups of any nice canned fruit) in a pudding dish and set it on the stove to heat, while a batter is whisked to pour over it. Make the batter with 2 beaten eggs, 2 cups sweet milk, 2 tablespoons melted butter, 2| cups sifted flour, 1 heaping teaspoon of baking powder and a pinch of salt. When the fruit is bubbling hot, pour the batter over it, and bake in the oven until it is thoroughly done. Serve warm with cream and sugar. Many varieties can be thus produced.
FRUIT WHIP. — Take either raspberries, strawberries, peaches, nectarines, apricots, pears or other fruit, sweeten to taste, mash, and add 4 well-beaten eggs for every quart of fruit, stir together well and set on ice. Serve either with or without cream, or with whipped cream or mock whipped cream.
LEMON CREAM — Take the pulp of 1 lemon cut fine with a knife (not chopped), add the grated rind, 1 cup sugar, and | cup water and bring to a boil; add 2 well beaten eggs and 1 tablespoon flour rubbed smooth in water; when it thickens take from the fire. Let it cool before serving.
ORANGE DRESSING.— Take the juice of 3 oranges and 1 lemon; add ^ cup sugar and 1 egg; beat all together, bring to the boil, simmer 5 minutes and strain. Add a little grated peel of orange and lemon if desired. It makes an excellent dressing for fruits like sliced oranges, bananas, etc. Keep on ice till ready to serve.
ORANGES AND COCOANUT.— Peel and slice oranges, put a layer in a glass dish, sprinkle on white sugar, cover with a layer of dessicated or fresh grated cocoanut, add another layer of oranges and sugar, and so on alternately, with cocoanut on top. It should be prepared in the morning and left in a cool place, or on ice, till tea time. Layers of pineapple can be added also if desired. A glass of lemon and orange juice mixed and poured over all will be an improvement.
ORANGE FLOAT. — Stir 4 tablespoons sugar in 4 tablespoons water; pour on 4 cups boiling water and stir in 1 cup sugar and the juice of 1 lemon; when it thickens (in about ^ hour) take from the stove, and as it cools pour it over 5 or 6 sliced and seeded oranges. Oranges and bananas mixed are also nice. It can be eaten thus, or
Desserts 428
Records on this page
Fruit DessertFruit BatterFruit WhipLemon CreamOrange DressingOranges and CocoanutOrange Float