Lillian Massey school recipes

Scald milk; mix sugar, flour and salt, and add the hot milk. Cook in double boiler, stirring occasionally, for 15 minutes. Beat egg slightly and add to milk mixture; add butter and cook until egg thickens. Cool slightly and flavor. MERINGUES. Whites 4 eggs. 4 ce. fruit sugar. 4 tsp. vanilla. Beat whites of eggs until stiff; add gradually 2 c. of the sugar, and continue beating until the mixture will hold its shape; fold in remaining sugar, and flavor. Cover a wet board with paper and press meringue mixture on it, using a pastry tube, or shape with a spoon. Bake 45 to 60 minutes in a very slow oven. Take from paper, and with a spoon carefully remove the soft part; then return meringues to oven to dry. When cold, fill with whipped cream, water ice, or ice cream, For kisses, shape with a small star tube, decorate and bake 30 minutes. Remove from paper and put together in pairs. DATE TARTS. Whites 4 eggs. + lb. shelled almonds. 4 ce. fruit sugar. + lb. dates. 1 tsp. vanilla. Blanch almonds and stone dates; put them through the meat chopper together. Beat whites of eggs stiff, add one-half the sugar gradually, beating all the time; flavor; then fold in lightly almonds and dates mixed with remaining sugar. Turn into a shallow buttered pan and bake in a slow oven 1 hour. Remove from oven, cut in bars while hot; then remove from pan. This amount makes from four to five dozen tarts. CONFECTIONS CARAMEL. 1 c. sugar. 1 c. boiling water. Melt sugar in frying pan, and brown to color desired. Add water slowly and cook to desired thickness. Use for flavoring egg-nogs, milk shakes, custards and other desserts, and also for coloring gravies and other sauces. PEANUT BRITTLE. 2c. sugar. 1 qt. unshelled peanuts. Shell peanuts, remove brown skin, and roll fine. Put the sugar into a frying pan and heat, stirring constantly until melted to a syrup. Add peanuts, mix thoroughly and turn at once on an unbuttered baking sheet; roll to desired thickness. Mark in squares before it hardens. CANDIED ORANGE PEEL. Peel of 2 oranges. + c. water in which the oranges 1 c. sugar. were cooked. Wipe the oranges, remove the peel in quarters and scrape off the white. Cut in thin strips and cook slowly in boiling water until tender; drain. Make syrup of the sugar and orange water; add the orange rind and cook slowly until most of the syrup has evaporated. Drain the rind and roll in coarse granulated sugar. GLACE FRUIT AND NUTS. 2c. sugar. 1 ce. boiling water. + @ vinegar. Boil water and sugar as for Fondant, until the syrup will thread; then add the vinegar. Continue to cook until it changes color, or is brittle when tried in cold water. Remove from fire and place over hot water. Have ready sections of navel oranges, white grapes, English walnuts, or blanched almonds (they should be thoroughly dry and slightly heated) ; drop one at a time into the syrup, remove with a fork and place on oiled plates. The syrup must not be stirred during dipping. It is necessary to work quickly. SALTED ALMONDS, NO. 1. 1 ec. shelled almonds. 2 tsp. butter or olive oil. ° Salt. Blanch and dry the almonds; place in a baking pan and put butter or oil over them. Brown in a moderate oven, stirring frequently. Drain on unglazed paper and sprinkle with salt. SALTED ALMONDS, NO. 2. 2 c. boiling water. 1c. shelled almonds. + c. salt. 2 tsp. butter or olive oil. Blanch almonds. Heat salt and water to boiling point, then add nuts, cook 8 minutes, drain. Place in a baking pan, and put butter or oil over them. Brown in a moderate oven, stirring frequently. Drain on unglazed paper. TURKISH DELIGHT. + oz. gelatine. 1 orange, juice and grated rind. + c. cold water. 3 tbsp. lemon juice. + c. boiling water. Candied fruit cut in pieces. 4 G sugar. Chopped nuts.