Lillian Massey school recipes

½ tsp. cinnamon. 2 c. buttered crumbs. ½ tsp. nutmeg. ¼ c. water. Place the apples in two layers, using ¼ the amount of crumbs on the bottom of a buttered baking dish, 4 more in the middle and remaining 4 on top of the dish. Mixed seasonings should be sprinkled over the apples. Add liquid before top layer of crumbs. APPLE TAPIOCA. ½ c. pearl tapioca. 6 or 7 sour apples. 4 c. boiling water. Whole cloves. ¼ tsp. salt. ½ c. sugar. Soak the tapioca over night or several hours in enough cold water to cover; drain, add boiling water and salt; cook in a double boiler until transparent. Wipe, core and pare apples, stick 2 or more cloves in each, place in buttered pudding dish and fill centres with sugar. Pour tapioca over apples, and bake in a moderate oven until apples are soft. Serve with sugar and cream. Sago may be used instead of tapioca. RICE PUDDING. ¾ c. rice. ½ tsp. salt. Nutmeg. 3 c. milk. Wash rice, and boil in water for 10 minutes; drain, and add remaining ingredients. Pour into buttered pudding dish, place in a pan of hot water and bake one hour in a moderate oven. Stir frequently until pudding is nearly cooked, then brown slightly. JUNKET. 1 pt. milk. 1 tbsp. liquid rennet, or 1 tbsp. sugar. ½ tablet dissolved in 4 tbsp. water. Heat the milk until lukewarm, add the sugar and stir until it is dissolved; add the rennet, stir, pour into a glass dish, sprinkle with cinnamon or nutmeg, let stand in a warm place until firm, then put in refrigerator; serve with cream, or with cream and preserved fruit. If milk becomes too hot, cool to lukewarm temperature before adding dissolved rennet. RULES FOR CUSTARDS. The eggs should be thoroughly mixed, but not beaten light, the sugar and salt added to these and then the hot milk slowly. Custards must be cooked over a moderate heat; if a custard curdles, beat smooth with Dover beater. Custards should always be strained. STEAMED OR BAKED CUSTARDS. 1 pt. milk. ¼ c. sugar. 2 eggs. ¼ tsp. salt. ½ tbsp. caramel, or 1-16 tsp. nutmeg. Prepare according to the rule, strain into cups and steam until firm over gently boiling water; or place cups in pan of hot water and bake in moderate oven until firm. If steamed or baked in large amount, use 3 eggs to 1 pt. milk. ½ oz. unsweetened chocolate may be melted and mixed with the milk for chocolate custards. CUSTARD SAUCE. 1 c. milk. ¾ c. sugar. Yolk of 1 egg. Salt. ½ tsp. vanilla. Prepare according to the rule and cook in a double boiler, stirring constantly until it thickens; strain, and when cool, flavor. For Lemon Custard Sauce, cook thin shavings of rind from 4 lemon with milk. It is removed when custard is strained. FLOATING ISLAND. 1 pt. milk. ¼ c. sugar. Yolks of 4 eggs. Salt. ½ tsp. vanilla. Cook in the same manner as Custard Sauce. Beat whites of eggs until stiff, add 2 tbsp. icing sugar gradually, beating all the time, then add ½ tsp. vanilla; drop in large spoonfuls on the custard. ORANGE CUSTARD. em 1 pt. milk. Salt. Yolks 4 eggs. ¾ tsp. vanilla. ¼ c. sugar. 4 sweet oranges. Prepare first five ingredients as Custard Sauce. Peel oranges, removing as much of the white portion as possible—carefully remove pulp in lengthwise sections, remove seeds. Place sections of oranges in glass dish, pour custard over them and cover with Meringue. TAPIOCA CUSTARD PUDDING. 2 c. pearl tapioca. ¾ c. sugar. 1½ c. milk. ¼ tsp. salt. 2 eggs. ½ tsp. vanilla. Soak the tapioca in enough cold ‘water to cover until it absorbs the water, add the milk and cook in double boiler until tapioca is soft and transparent; add the yolks of eggs, sugar and salt, cook 3 minutes, remove from the fire; add the beaten whites and flavoring, and when cold serve with sugar and cream. For Rice Custard use rice instead of tapioca. Leftover rice may be used. BREAD PUDDING.