Butter, !/2 CUP- Xutmeg, 1 teaspoon.
Egg, 1. Boiling water, 3 tablespoons.
Make a good shortcake and pour over the layers the following
sauce. Cream butter and sugar and stir in eggs beaten light, the
juice and half the grated rind of the lemon, and the nutmeg. Beat
hard for 10 minutes and add boiling water, a few drops at a time,
stirring constantly. Cook in double boiler till hot and slightly
thickened.
RHUBARB SHORTCAKE.
Diced rhubarb, 1 pint. Sugar.
Oranges, 2. Shortcake.
Whipped cream.
Place the rhubarb in a saucepan with the juice of the orangefe
and a teaspoon of the grated rind. Simmer gently till tender, add
sugar to taste and cook till quite thick. Remove from fire, cool and
spread half the fruit between the layers of a shortcake that has
been split open and buttered. Pour the rest over the top and pile
on whipped cream. Serve at once.
114 DESSERTS.
MAPLE SHORTCAKE.
Flour, 2 cups. Butter or lard, 3 tablespoons.
Salt, 1/2 teaspoon. Milk.
Baking- powder, 2 teaspoons.
Sift together flour, salt and baking powder, rub in shortening
and mix with enough milk to make a soft dough. Knead very
lightly and cut in two portions. Bake in layer cake pans, spread-
ing the mixture evenly and brushing over with melted butter. Put
the two layers together with the following filling:
Maple syrup, 3/£ cup. Egg whites, 2.
Butter, 1 tablespoon. Whipped cream, i/2 cup.
Vanilla, 14 teaspoon.
Boil the syrup and butter until it will spin a thread, pour it on
the stiffly beaten whites of the eggs, slowly beating all the time.
When smooth add the whipped cream and flavoring.
GRANDMOTHER'S CUP CUSTARDS.
Egg, 1. Salt, a pinch.
Sugar, 1 tablespoon. Milk, 1 pint.
Molasses, 1 tablespoon. Nutmeg.
Beat the egg and stir into it the sugar, molasses and salt, add-
ing the milk and nutmeg last. Place in pan of water and bake in
slow oven until creamy. Do not let them boil. Enough for 4 cus-
tards. A. D. B., Brookline.
ORANGE NUT CUSTARD.
Orange juice, 1 cup. Cornstarch, 1 teaspoon.
Grated rind, 2 oranges. Water, 2 tablespoons.
Sugar, 2 cups. Eggs, 2.
Nut meats, 1 cup.
Scald the orange juice with the grated rind, add the sugar and
cornstarch which have been blended in the water. Stir well and add
beaten yolks of eggs. Remove from fire and fold in stiffly beaten
egg whites and nut meats. Chill and serve.
DESSERTS. 115
BOILED CUSTARD.
Milk, 1 pint. Eggs, 3.
Salt, a pinch. Flavoring, l/2 teaspoon.
Bring the milk with the salt to the scalding point in a double
boiler, then take from fire and pour it onto the yolks of the eggs
and the sugar which have been beaten together until creamy. Stir
all the time. Replace on the fire and stir till the custard coats
the spoon and is of the consistency of thick cream. Strain im-
mediately into a cold dish and stir in flavoring. Vanilla, coffee,
almond, rose or maraschino may be used. When entirely cold and
about to be served fold in very lightly the stiffly beaten whites of
the eggs, using a fork. Serve at once.
Care must be used in the cooking. Too much cooking will
cause it to curdle and too little cooking will leave it thin and watery.
CARAMEL CUSTARD.
Sugar, 1/2 cup. Cream, 1 pint.
Egg yolks, 4. ✪ Orange Cream Custard
Page 51 · 2 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.
AI-modernized reading of the original text
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Butter, !/2 CUP- Xutmeg, 1 teaspoon.
Egg, 1. Boiling water, 3 tablespoons.
Make a good shortcake and pour over the layers the following
sauce. Cream butter and sugar and stir in eggs beaten light, the
juice and half the grated rind of the lemon, and the nutmeg. Beat
hard for 10 minutes and add boiling water, a few drops at a time,
stirring constantly. Cook in double boiler till hot and slightly
thickened.
RHUBARB SHORTCAKE.
Diced rhubarb, 1 pint. Sugar.
Oranges, 2. Shortcake.
Whipped cream.
Place the rhubarb in a saucepan with the juice of the orangefe
and a teaspoon of the grated rind. Simmer gently till tender, add
sugar to taste and cook till quite thick. Remove from fire, cool and
spread half the fruit between the layers of a shortcake that has
been split open and buttered. Pour the rest over the top and pile
on whipped cream. Serve at once.
114 DESSERTS.
MAPLE SHORTCAKE.
Flour, 2 cups. Butter or lard, 3 tablespoons.
Salt, 1/2 teaspoon. Milk.
Baking- powder, 2 teaspoons.
Sift together flour, salt and baking powder, rub in shortening
and mix with enough milk to make a soft dough. Knead very
lightly and cut in two portions. Bake in layer cake pans, spread-
ing the mixture evenly and brushing over with melted butter. Put
the two layers together with the following filling:
Maple syrup, 3/£ cup. Egg whites, 2.
Butter, 1 tablespoon. Whipped cream, i/2 cup.
Vanilla, 14 teaspoon.
Boil the syrup and butter until it will spin a thread, pour it on
the stiffly beaten whites of the eggs, slowly beating all the time.
When smooth add the whipped cream and flavoring.
GRANDMOTHER'S CUP CUSTARDS.
Egg, 1. Salt, a pinch.
Sugar, 1 tablespoon. Milk, 1 pint.
Molasses, 1 tablespoon. Nutmeg.
Beat the egg and stir into it the sugar, molasses and salt, add-
ing the milk and nutmeg last. Place in pan of water and bake in
slow oven until creamy. Do not let them boil. Enough for 4 cus-
tards. A. D. B., Brookline.
ORANGE NUT CUSTARD.
Orange juice, 1 cup. Cornstarch, 1 teaspoon.
Grated rind, 2 oranges. Water, 2 tablespoons.
Sugar, 2 cups. Eggs, 2.
Nut meats, 1 cup.
Scald the orange juice with the grated rind, add the sugar and
cornstarch which have been blended in the water. Stir well and add
beaten yolks of eggs. Remove from fire and fold in stiffly beaten
egg whites and nut meats. Chill and serve.
DESSERTS. 115
BOILED CUSTARD.
Milk, 1 pint. Eggs, 3.
Salt, a pinch. Flavoring, l/2 teaspoon.
Bring the milk with the salt to the scalding point in a double
boiler, then take from fire and pour it onto the yolks of the eggs
and the sugar which have been beaten together until creamy. Stir
all the time. Replace on the fire and stir till the custard coats
the spoon and is of the consistency of thick cream. Strain im-
mediately into a cold dish and stir in flavoring. Vanilla, coffee,
almond, rose or maraschino may be used. When entirely cold and
about to be served fold in very lightly the stiffly beaten whites of
the eggs, using a fork. Serve at once.
Care must be used in the cooking. Too much cooking will
cause it to curdle and too little cooking will leave it thin and watery.
CARAMEL CUSTARD.
Sugar, 1/2 cup. Cream, 1 pint.
Egg yolks, 4.