Pare, core and slice the apples. Mix the baking powder
into the flour, then add the dripping or butter, mixing well
together. Moisten with cold water and stir to a paste. Roll
out, cut into circles about seven inches in diameter. Put the
apple on one of the rounds and sprinkle with sugar. Moisten
the edges of the paste and shape in the form of a turnover.
Pex! DESSERT T tie
ESZSASEASISESB LSESE SAIS ISIE S
748. Oranges.
Oranges may be prepared for table in the following manner:
—Cut gently through the peel only, from the point of the
orange at the top to dent made at the stalk at the bottom,
dividing the outside of the orange into cloves or sections, seven
or eight in number. Loosen the peel carefully, and take each
section off, leaving it only attached at the bottom. Scrape the
white off the orange itself, and turn in each section double to
the bottom of the orange, so that the whole looks like a dahlia
or some other flower.
749. Almonds and Raisins.
Serve on a glass dish, the raisins piled high in the centre.
Blanch the almonds and strew over them.
750. Frosted Currants.
Froth the white of an egg or eggs, dipping the bunches into
the mixture. Drain until nearly dry, then roll in white sugar.
Lay upon white paper to dry.
751. lmpromptu Dessert.
Cover the bottom of a large glass dish with sliced orange ;
strew over it powdered sugar, then a thick layer of cocoanut.
Alternate orange and cocoanut till the dish is full, heaping the
cocoanut on the top.
752, Dessert of Apples—Ingredients—1 Ib. of sugar✪ Almond Tarts, 1 Ib. of finely
flavored ripe sour apples, 1 pt. of rich cream, 2 eggs, % cup of
sugar.
Make a rich syrup of the sugar ; add the apples nicely pared
and cored. Stew till soft, then mix smoothly with the syrup
and pour all into a mould. Stir into the cream (or if there is
none at hand, new milk must answer), the eggs well beaten,
also the sugar, and let it just boil up in a farina kettle ; then
set aside to cool. When cold take the apples from the mould
and pour this cream custard around it and serve. If spice or
a 213
214 THE Dominion Cook Book.
flavoring is agreeable, nutmeg, vanilla, or rose water can be
used.
753. Bananas.
Make with boiling water a quart of strong and sweet
lemonade, using only the juice of the lemons. Soak half a box
of gelatine one hour in a small cup of cold water ; stir it into the
boiling lemonade and set it where it will cool, but not harden.
Cut three bananas in lengthwise halves and lay them in a
mould wet with cold water, cover them with half the jelly and
set the mould upon the ice until the jelly sets. Then slice
in three more bananas and pour in the remainder of the jelly.
Serve with cream or soft custard.
Make a syrup with a large cup of sugar and a scant pint of
water✪ Bananas. Let the syrup come to the boiling point and boil rapidly
for ten minutes. Pour the hot syrup over as many red bananas,
cut in thin slices, as it will cover. When the syrup is cold serve
the bananas with whipped cream. Many fresh fruits are much
more delicious sweetened with cooked syrup like this than with
raw sugar. Oranges are especially nice cut up and served in
this way. Flavor the syrup, if you wish, with a little grated
orange peel.
754. Apple Ginger—lIngredients—2 Ibs. white sugar, 2 lbs. hard |
apples, nearly I qt. water, 1 oz. of tincture of ginger✪ Apple Ginger.
Make a rich syrup of the sugar and water, adding, as soon as
it boils, the ginger. Pare, core and cut the apples into quarters
or pieces to suit the fancy, plunging into cold water to preserve
the color, then boil in the syrup until transparent. Great care
must be taken that they do not break, as this would spoil the
appearance. Place in jars and cover with the syrup, put into
glass bottles and seal air-tight. It is then ready at any time
for dessert.
755. A Dish of Mixed Fruits.
Page 122 · 6 recipe records on this page
Presented as published in 1899. 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
Pare, core and slice the apples. Mix the baking powder into the flour, then add the dripping or butter, mixing well together. Moisten with cold water and stir to a paste. Roll out, cut into circles about seven inches in diameter. Put the apple on one of the rounds and sprinkle with sugar. Moisten the edges of the paste and shape in the form of a turnover.
Pex! DESSERT T tie
ESZSASEASISESB LSESE SAIS ISIE S
748. Oranges.
Oranges may be prepared for table in the following manner: —Cut gently through the peel only, from the point of the orange at the top to a dent made at the stalk at the bottom, dividing the outside of the orange into cloves or sections, seven or eight in number. Loosen the peel carefully, and take each section off, leaving it only attached at the bottom. Scrape the white off the orange itself, and turn in each section double to the bottom of the orange, so that the whole looks like a dahlia or some other flower.
749. Almonds and Raisins.
Serve on a glass dish, the raisins piled high in the centre. Blanch the almonds and strew over them.
750. Frosted Currants.
Froth the white of an egg or eggs, dipping the bunches into the mixture. Drain until nearly dry, then roll in white sugar. Lay upon white paper to dry.
751. lmpromptu Dessert.
Cover the bottom of a large glass dish with sliced orange ; strew over it powdered sugar, then a thick layer of cocoanut. Alternate orange and cocoanut till the dish is full, heaping the cocoanut on the top.
752, Dessert of Apples—Ingredients—1 Ib. of sugar, 1 Ib. of finely flavored ripe sour apples, 1 pt. of rich cream, 2 eggs, % cup of sugar.
Make a rich syrup of the sugar ; add the apples nicely pared and cored. Stew till soft, then mix smoothly with the syrup and pour all into a mould. Stir into the cream (or if there is none at hand, new milk must answer), the eggs well beaten, also the sugar, and let it just boil up in a farina kettle ; then set aside to cool. When cold take the apples from the mould and pour this cream custard around it and serve. If spice or
a 213
214 THE Dominion Cook Book.
flavoring is agreeable, nutmeg, vanilla, or rose water can be used.
753. Bananas.
Make with boiling water a quart of strong and sweet lemonade, using only the juice of the lemons. Soak half a box of gelatine one hour in a small cup of cold water ; stir it into the boiling lemonade and set it where it will cool, but not harden. Cut three bananas in lengthwise halves and lay them in a mould wet with cold water, cover them with half the jelly and set the mould upon the ice until the jelly sets. Then slice in three more bananas and pour in the remainder of the jelly. Serve with cream or soft custard.
Make a syrup with a large cup of sugar and a scant pint of water. Let the syrup come to the boiling point and boil rapidly for ten minutes. Pour the hot syrup over as many red bananas, cut in thin slices, as it will cover. When the syrup is cold serve the bananas with whipped cream. Many fresh fruits are much more delicious sweetened with cooked syrup like this than with raw sugar. Oranges are especially nice cut up and served in this way. Flavor the syrup, if you wish, with a little grated orange peel.
754. Apple Ginger—lIngredients—2 Ibs. white sugar, 2 lbs. hard |
apples, nearly I qt. water, 1 oz. of tincture of ginger.
Make a rich syrup of the sugar and water, adding, as soon as it boils, the ginger. Pare, core and cut the apples into quarters or pieces to suit the fancy, plunging into cold water to preserve the color, then boil in the syrup until transparent. Great care must be taken that they do not break, as this would spoil the appearance. Place in jars and cover with the syrup, put into glass bottles and seal air-tight. It is then ready at any time for dessert.
755. A Dish of Mixed Fruits.
Records on this page
Almond TartsApple TartletsApple PuffetsDessert of ApplesBananasApple Ginger