FoodNetArchive

Mary Jane's cook book

1916

Page 4 · 8 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
For a delicious novelty substitute hot strong coffee for the boiling water in this recipe. COCOANUT CUP. Milk, 3 pints. Egg whites, 3. Unsweetened chocolate, % cake. Grated cocoanut, % cup. Cold water, 3 tablespoons. Whipped cream. Sugar, 1/2 cup✪ Thick Hot Chocolate. Bring the milk to the scalding point in a double boiler, stir in the chocolate, which has been grated fine and well mixed with the cold water. Allow the mixture to simmer for 5 minutes. Mean- while mix together the sugar, well beaten egg whites and cocoanut, which is finely grated. Heat this mixture for a few moments and pour into it the milk and chocolate. Stir rapidly and pour into cups, top with whipped cream and a pinch of grated cocoanut. MULLED GRAPE JUICE. Orange, 1. Cloves, 4. Lemon, 1. Mace, a pinch. Boiling water, 1 cup. Egg whites, 2. Sugar, 1 tablespoon. Sugar, 1 cup. Grape juice, 1 quart. Water, 2 tablespoons. Nutmeg, a pinch✪ Mulled Grape Juice. Soak grated rind of orange in the juice of the lemon for 15 min- utes, add boiling water and sugar. When sugar is dissolved add grape- juice, cloves and mace, bring to a boil and simmer for 10 minutes. Boil the sugar and water till it will spin a thread, then pour slowly on stiffly beaten egg whites, beating all the time. Pour grape juice over meringue, dust with nutmeg and serve at once. BEVERAGES. 11 MULLED CIDER. Cider, 2 quarts. AVhole cloves, 4. Baked apples, 3. Bay leaves, 2✪ Mulled Cider. Into the cider put the baked apples, cloves and bay leaves. Bring very slowly to a boil in a porcelain or agate ware vessel. Strain and serve hot. MULLED FRUIT NECTAR. Boiling water, ll/2 cups. Grape juice, 1 quart. Sugar, 2 tablespoons. Whole cloves, 2. Lemons, 2. Cinnamon, 1 stick. Orange, 1. Egg whites, 3. Cherry juice, y2 cup. Syrup. To the boiling water add the sugar, juice of the lemons, juice and grated rind of the orange, and the cherry juice (from cherry preserves). Let stand for 15 minutes then place on a slow fire and allow to come to the boiling point. Heat the grape juice, and when the first mixture is boiling add the grape juice to it, together with the spices. Place over a slow fire and let simmer for 15 min- utes. Meanwhile make a syrup of 1% cups of sugar and l/2 cup of water boiled without stirring until it spins a thread. Beat the whites of the eggs until stiff and over them pour very slowly the syrup, beating hard all the time. To this meringue add the fruit juices, pour into chocolate cups, dust with cinnamon or nutmeg and serve immediately. Do not boil the fruit juices in a tin utensil. BREAD AND MUFFINS. 13 WHITE BREAD. Sugar, 2 tablespoons. Hot water, 1 pint. Salt, 1 tablespoon. Milk, 1 pint. Shortening, 1 heaping table- Yeast cake, ^. spoon. Flour, 3 quarts✪ White Bread. Mix sugar, salt and shortening, pour hot water over and let stand till shortening is melted, then add milk and yeast cake and lastly flour. Stir thoroughly till it is quite stiff without being hard and tough. It may need more flour. Let rise in a warm place over night. In the morning make into 4 loaves putting a bit of butter between loaves. Let rise till slightly rounding at top of pan and bake 45 minutes. Mother, South Weymouth. GLUTEN BREAD. Boiling water, 1 pint. Egg, 1. Milk, 1 pint. Yeast, 14 cake. Butter, 1 teaspoon. Gluten. Salt, 1 teaspoon. ✪ Gluten Bread