Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

Apple Sauce. Seasoning : lemon juice or peel, cinnamon or nutmeg. No. I. — Wash, core and quarter tart apples and stew in a little water till soft. Mash through a colander or coarse sieve, sweeten to taste, and serve. No. II. — Peel, core and eighth the apples, dropping them into cold water to prevent discoloration. Make a syrup of sugar and water, one part sugar to two parts water, and let it come to a boil. Drop in the eighths, cover and cook till they are clear. Skim them out carefully and if the juice is very thin, boil a little longer, then pour over the apples in the dish in which they are to be served. No. III. — Prepare as in No. II and cook the fruit in a pudding dish in the oven. Bake slowly and the fruit will turn a rich, deep red. They must be kept covered. Plum Pudding. % lb. bread crumbs — Grated rind of 1 lemon soft, stale 14 lb. nut meats 1/4 lb. flour 1/2 Ih. citron, chopped 1 lb. raisins — seeded, % lb. sugar (1% C.) washed first % T. cloves 1 lb. currants, 1 T. cinnamon washed and dried 5 eggs, well beaten 1/4 lb. brown sugar 1 C. fruit juice or other (1/2 C.) liquid 1 lb. suet, finely minced 14 lb. minced, candied orange peel % nutmeg, grated Into a porcelain bowl the required size fit heavy wax paper so it will entirely line the bowl. Fill with the pudding, cover lightly with paraffine paper tied below a flare edge. Steam 6 hours. Replace old cover with fresh wax paper, ready to be reheated before using. The wax or paraffine paper used for wrapping butter, or lining cracker boxes, is good, but any clean oiled paper may be used. Christmas Pudding. 2 C. fine stale bread % T. baking powder crumbs, dried 2 T. cinnamon 1 C. sugar 1 C. raisins Ys C. butter or suet 1 C. nut meats 14 C. flour 1/2 C. milk Spices and baking powder sifted into flour. Mix in order and steam 2 hours. Serve with liquid sauce, or hard sauce. Nuts and raisins may be omitted. Sauce for Christmas Pudding. 1 C. sugar 1 Tb. flour 1/2 C. butter 2 C. boiling water 2 T. cinnamon Mix dry ingredients. Stir the boiling water into these and cook 10 minutes or more. Lemon Rice Pudding. Cook 1 C. rice in 1 qt. milk. When tender, add : Yolks of 3 eggs % T. salt 1/4 C. sugar Grated rind of 2 lemons Bake like custard, about 20 minutes. Moderate oven. Beat whites with 1/2 C. sugar, and juice of 2 lemons, add as a meringue, run into oven for a few seconds. Serve cold or hot. Cream Filling. 1 C. sugar 2 C. scalded milk % C. flour 1 T. vanilla, or i/s T. salt 1/2 T. lemon extract Mix dry ingredients, and stir the scalded milk into them gradually. Cook in double boiler or over hot water, 5 minutes, stirring constantly, before adding the eggs. Into the beaten eggs stir several spoonfuls of the hot sauce, then add to the sauce in double boiler. If the mixture is stirred rapidly while the eggs are being poured in, no lumping will occur. This gives the starch longer cooking than the eggs. Use for cream pies, cream puffs, etc. Marshmallow Pudding. 2 T. granulated gelatine soaked in 14 C. cold water, and dissolved in 1/4 C. boiling water Whites of 3 eggs well beaten 1 C. granulated sugar beaten in slowly