FRUIT PUFFS — Take | teacup of sugar, ^ teacup of milk, 2
eggs, 2 teaspoons of baking powder, a saltspoon of salt, and flour to
make a batter a trifle thicker than for griddle cakes; stir in a cup of
seeded and chopped raisins✪ Fruit Puffs or other fruit. Butter teacups and fill ^
full of batter, set the cups in a steamer, put on the cover and steam 1
hour. This quantity will make 6 cups. Eat hot with orange pud-
ding sauce.
QUINCE SNOW.— Take the whites of 2 eggs, ^ cup sugar, and 5
oz. of quince marmalade✪ Quince Snow; put it in a dish shaped like a pyramid, and
bake it a light yellow. Use other marmalades the same way, and so
produce many varieties.
SAGO WITH FRUIT.— Take 1 cup sago
and soak it in half milk and water; then add 1
quart of boiling milk, stirring until it becomes
thick, and let it cool. Put a layer of peaches,
pears, strawberries, raspberries, bananas, pine-
apple, oranges, or any other fruit preferre✪ Sago with Fruitd, into
a pudding dish, using a little sugar if needed;
then put on a layer of sago; then another of
fruit, and so on until the dish is full. Set it on
ice; serve with sweetened cream.
Sago is a starch obtained mainly from the pith of ^^°*^ palm.
the sago palm. A single tree is said to yield 500 to 600 lbs. of sago. It is mainly
starch, is easily di;;ested and so is adapted to invalids, but is not very nutritious.
Portland sago, or Portland arrowroot is a starch obtained from the tubers of a
species of arum.
STRAWBERRY FOAM.— Take 1 quart strawberries, crush,
sprinkle on ^ cup sugar and set in a cool place till serving time.
Beat 2 eggs stiff, add 2 tablespoons sugar✪ Strawberry Foam, stir into the crushed straw-
berries and serve, decorated with large ripe berries.
Raspberries and other fruits can be used the same way, thus produc-
ing several varieties.
TAPIOCA WITH FRUIT.— Pick over and wash ^ cup pearl tap-
oca; put it in 3 cups boiling water and cook 1 hour, or till soft and
DESSEKTS 425
transparent, stirring often; add 1 scant teaspoon of salt, ^ cup sugar,
and I cup currant jelly✪ Tapioca with Fruit; stir till the jelly is all dissolved, pour into a
mold, and serve very cold with sugar and cream. Instead of the jelly,
^ cup lemon juice, or any acid fruit jelly may be used; or use 1 cup
canned apricot, peach or quinc«.
In their season 2 cups of ripe strawberries, raspberries, black-
berries, chopped peaches, pears, or other fruits can be used instead
of the jelly, adding more sugar. These make delicious summer
desserts.
TURON — Whip the whites of 4 eggs to a stifp froth; chop 7 oz.
of almonds, and sprinkle by degrees into the egg; work in sufficient
sugar to make a flexible paste, stirring well the whole time. Flavor
with lemon essence✪ Turon, and put into a mold.
This recipe may be varied by using chestnuts, walnuts or pea-
nuts instead of the almonds, thus producing several varieties.
FRUIT TRIFLE — Beat the whites of 4 eggs to a stifp froth; add
2 tablespoons of sugar, and the same of raspberry jam and currant
jelly✪ Fruit Trifle. Eat with sponge cake, and it is delicious.
Page 312 · 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 PUFFS — Take | teacup of sugar, ^ teacup of milk, 2 eggs, 2 teaspoons of baking powder, a saltspoon of salt, and flour to make a batter a trifle thicker than for griddle cakes; stir in a cup of seeded and chopped raisins or other fruit. Butter teacups and fill ^ full of batter, set the cups in a steamer, put on the cover and steam 1 hour. This quantity will make 6 cups. Eat hot with orange pudding sauce.
QUINCE SNOW.— Take the whites of 2 eggs, 1/2 cup sugar, and 5 oz. of quince marmalade; put it in a dish shaped like a pyramid, and bake it a light yellow. Use other marmalades the same way, and so produce many varieties.
SAGO WITH FRUIT.— Take 1 cup sago and soak it in half milk and water; then add 1 quart of boiling milk, stirring until it becomes thick, and let it cool. Put a layer of peaches, pears, strawberries, raspberries, bananas, pineapple, oranges, or any other fruit preferred, into a pudding dish, using a little sugar if needed; then put on a layer of sago; then another of fruit, and so on until the dish is full. Set it on ice; serve with sweetened cream.
[illustration: the sago palm.] Sago is a starch obtained mainly from the pith of the sago palm.. A single tree is said to yield 500 to 600 lbs. of sago. It is mainly starch, is easily di;;ested and so is adapted to invalids, but is not very nutritious. Portland sago, or Portland arrowroot is a starch obtained from the tubers of a species of arum.
STRAWBERRY FOAM.— Take 1 quart strawberries, crush, sprinkle on 1/2 cup sugar and set in a cool place till serving time. Beat 2 eggs stiff, add 2 tablespoons sugar, stir into the crushed strawberries and serve, decorated with large ripe berries.
Raspberries and other fruits can be used the same way, thus producing several varieties.
TAPIOCA WITH FRUIT.— Pick over and wash 1/2 cup pearl tapioca; put it in 3 cups boiling water and cook 1 hour, or till soft and transparent, stirring often; add 1 scant teaspoon of salt, 1/2 cup sugar, and 1 cup currant jelly; stir till the jelly is all dissolved, pour into a mold, and serve very cold with sugar and cream. instead of the jelly, 1/2 cup lemon juice, or any acid fruit jelly may be used; or use 1 cup canned apricot, peach or quince.
In their season 2 cups of ripe strawberries, raspberries, blackberries, chopped peaches, pears, or other fruits can be used instead of the jelly, adding more sugar. These make delicious summer desserts.
TURON — Whip the whites of 4 eggs to a stiff froth; chop 7 oz. of almonds, and sprinkle by degrees into the egg; work in sufficient sugar to make a flexible paste, stirring well the whole time. Flavor with lemon essence, and put into a mold.
This recipe may be varied by using chestnuts, walnuts or peanuts instead of the almonds, thus producing several varieties.
FRUIT TRIFLE — Beat the whites of 4 eggs to a stiff froth; add 2 tablespoons of sugar, and the same of raspberry jam and currant jelly. Eat with sponge cake, and it is delicious.
Records on this page
Fruit PuffsQuince SnowSago with FruitStrawberry FoamTapioca with FruitTuronFruit Trifle