A very delicate dish is made of one-third of a cap of
rice, two oops of grapes, half a cap of water, and two
spoons of sugar✪ Jellied Grapes. Sprinkle the rice and sugar among the
grapes, while placing them in a deep dish; pour on the
water, cover close and simmer two hours slowly in the oven.
Serve warm as sauce, or cold as padding. If served warm
as pudding, increase slightly the proportion of rice and
sugar.
JELLT AND CUSTARD.
One-half package of gelatine, soaked in water enough to
cover it; when soaked poor one pint of boiling water over
it, then add one cup of white sugar and squeeze the juice of
one large lemon into it aod a little essence of lemon and set
aside to stiffen.
Make a costard with a pint and a half of milk, the yolka
208 Mother's Coos Boos.
of three eggs, one tableapoonful of corn starch; sugar and
flavoring. When the jelly is set, and just before using,. cat
the jelly into squares, laying them in layers at intervals in
the bottom of the dish, then poor in some of the cold cus-
tard, another layer of jelly, and so on until the custard is
all need. Beat the whites of the eggs to a stiff froth, add-
ing two or three teaspoonfols of confectioner's sugar✪ Jelly and Custard and
lay on in pieces with jelly between. All these recipes are
better when prepared in a tin set inside of another in which
there is a little water to prevent danger of burning.
LEMON TOAST.
Take the yolks of six eggs, beat them well and add three
cnps of sweet milk; take baker's bread not too stale and out
into slices; dip them into the milk and eggs, and lay the
slices into a spider, with sufficient melted butter, hot, to fry
a nice delicate brown; take the whites of six eggs, and beat
them to a froth, adding a large cup of white sugar; add the
juice of two lemons, heating well, and adding two cups
boiling water✪ Lemon Toast. Serve over the toast as a sauce, and yon
will find it a very delicious dish.
DISH OP SNOWWHIPPED CREAM.
To the whites of three eggs beaten to a froth, add a pint
of cream and four table spoonfuls of sweet wine, with three
of fine white sugar and a teaspoonful of extract of lemon or
vanilla✪ Dish of Snowwhipped Cream; whip it to a froth and serve in a glass dish; serve
jelly or jam with it Or lay lady-fingers or sliced sponge
cake in a glass dish, pat spoonfuls of jelly or jam over, and
heap the snow upon it.
OMELET FOR DESSERT.
Beat six eggs light, add a teaspoonful of salt, and four
or five macaroons pounded fine✪ Omelet for Dessert, beat them well together;
fry as usual; strew plentifully with sugar, and serve.
Mother's Cook Book. 209
JELLY FRITTERS.
Hake a batter of two eggs, a pint of milk, and a pint
bowl of wheat floor or more, beat it light ; put a tableepoon-
fol lard or beef fat in a frying or omelet-pan, add a salt-
spoonful of sal✪ Jelly Fritterst, make it boiling hot, put in the batter by the
large spoonful, not too close; when one side is a delicate
brown, torn the other; when done, take them on to a dish
with a doily over it, put a dessertspoonful of firm jelly on
each, and serve.
tf othx&'s Coos Boot.
PRESERVES, CANNED FRUITS,
JELLY.
TO PRESERVE PLUMS WITHOUT THE
SKINS.
Poor boiling water over large egg or magtram bonam
plums, cover them until it is cold, then pull off the skins.
Make a syrup of a pound of sugar and a teacup of water
for each pound of fruit, moke it boiling hot, and poor it
over; let them remain for a da; or two, then drain it off
and boil again; skim it clear and poor it hot over plums;
let them remain until the next day, then pat them over the
fire in the syrup, boil them very gently until clear ; take them
from the syrup with a skimmer into the pots or jars; boil
the syrup until rich and thick, take off any scum which
may rise, then let it cool and settle, and poor it over the
plums. If brown sugar is used, which is quite as good, ex-
cept for greengages, clarify it as directed.
TO PRESERVE PURPLE PLUMS.
Page 88 · 7 recipe records on this page
Presented as published in 1902. 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
A very delicate dish is made of one-third of a cup of rice, two cups of grapes, half a cup of water, and two spoons of sugar. Sprinkle the rice and sugar among the grapes, while placing them in a deep dish; pour on the water, cover close and simmer two hours slowly in the oven. Serve warm as sauce, or cold as padding. If served warm as pudding, increase slightly the proportion of rice and sugar.
JELLT AND CUSTARD.
One-half package of gelatine, soaked in water enough to cover it; when soaked pour one pint of boiling water over it, then add one cup of white sugar and squeeze the juice of one large lemon into it and a little essence of lemon and set aside to stiffen.
Make a costard with a pint and a half of milk, the yolka
208 Mother's Coos Boos.
of three eggs, one tablespoonful of corn starch; sugar and flavoring. When the jelly is set, and just before using,. cut the jelly into squares, laying them in layers at intervals in the bottom of the dish, then pour in some of the cold custard, another layer of jelly, and so on until the custard is all used. Beat the whites of the eggs to a stiff froth, adding two or three teaspoonfuls of confectioner's sugar and lay on in pieces with jelly between. All these recipes are better when prepared in a tin set inside of another in which there is a little water to prevent danger of burning.
LEMON TOAST.
Take the yolks of six eggs, beat them well and add three cups of sweet milk; take baker's bread not too stale and out into slices; dip them into the milk and eggs, and lay the slices into a spider, with sufficient melted butter, hot, to fry a nice delicate brown; take the whites of six eggs, and beat them to a froth, adding a large cup of white sugar; add the juice of two lemons, heating well, and adding two cups boiling water. Serve over the toast as a sauce, and yon will find it a very delicious dish.
DISH OP SNOWWHIPPED CREAM.
To the whites of three eggs beaten to a froth, add a pint of cream and four table spoonfuls of sweet wine, with three of fine white sugar and a teaspoonful of extract of lemon or vanilla; whip it to a froth and serve in a glass dish; serve jelly or jam with it Or lay lady-fingers or sliced sponge cake in a glass dish, pat spoonfuls of jelly or jam over, and heap the snow upon it.
OMELET FOR DESSERT. Beat six eggs light, add a teaspoonful of salt, and four or five macaroons pounded fine, beat them well together; fry as usual; strew plentifully with sugar, and serve.
Mother's Cook Book. 209
JELLY FRITTERS. Hake a batter of two eggs, a pint of milk, and a pint bowl of wheat floor or more, beat it light ; put a tableepoonfol lard or beef fat in a frying or omelet-pan, add a saltspoonful of salt, make it boiling hot, put in the batter by the large spoonful, not too close; when one side is a delicate brown, turn the other; when done, take them on to a dish with a doily over it, put a dessertspoonful of firm jelly on each, and serve.
Mother's Cook Book.
PRESERVES, CANNED FRUITS, JELLY.
TO PRESERVE PLUMS WITHOUT THE SKINS.
Pour boiling water over large egg or magnum bonum plums, cover them until it is cold, then pull off the skins. Make a syrup of a pound of sugar and a teacup of water for each pound of fruit, make it boiling hot, and pour it over; let them remain for a da; or two, then drain it off and boil again; skim it clear and pour it hot over plums; let them remain until the next day, then pat them over the fire in the syrup, boil them very gently until clear ; take them from the syrup with a skimmer into the pots or jars; boil the syrup until rich and thick, take off any scum which may rise, then let it cool and settle, and pour it over the plums. If brown sugar is used, which is quite as good, except for greengages, clarify it as directed.
TO PRESERVE PURPLE PLUMS.
Records on this page
Jellied GrapesJellied GrapesJelly and CustardLemon ToastDish of Snowwhipped CreamOmelet for DessertJelly Fritters