The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

two eggs and three tablespoons of powdered sugar and bake lightly in a moderate oven. Serve with sweetened cream and nutmeg. Plain Boiled Rice. For a family of four, one small teacup of rice, well washed, boiled in one pint and a half of milk, with one teaspoon of salt; boil one hour and thirty minutes. Serve with a sauce or sweetened cream and nutmeg. There will be enough left to make a rice pudding for the next day. Rice Pudding. Take two cups of cold boiled rice and put it in nearly one quart of hot milk, take your clean washed right hand and mash it fine; add an even teaspoon of salt, three tablespoons of sugar, two beaten eggs, and nutmeg. Bake thirty minutes. Frozen Pudding. The scraps of stale cake, enough milk to moisten them; beat four eggs with a quart of milk, and stir them over the fire in double boiler until they begin to thicken; then remove, and beat the stale cake into the custard, about two cups to each quart. If you like add a cup of fresh fruit or canned to each quart. Add enough cream or milk to make it semi-liquid. Make it over-sweet, as it looses by freezing; then freeze like ice cream and serve it in the same way. Pudding Sauce No. 4. I cup sugar }4 cup. butter I egg, beaten i teaspoon lemon extract Stir butter and sugar to a cream, then add all together, beat well and set it in hot water and moderately heat it through, stirring all the time. / l6o The Queen Cook Book CocoANUT Corn Starch Pudding. Put one quart of milk in double boiler. Wet four tablespoons of corn starch with a little cold milk; as soon as the milk boils stir in the corn starch and boil five minutes, a little salt, add the well beaten whites of four eggs, six tablespoons of Sugar and a cup of grated cocoanut. Turn into a mold. Serve With a boiled custard made of the yolks, and a pint and a half of milk. — Cocoanut Rice. I quart milk i teacup rice 5^ grated cocoanut i teaspoon salt I cup sugar in cocoanut 2 eggs, the whites only • Put into a double boiler the milk, well washed rice and salt, boil it one hour and a ' half, sweeten it with three tablespoons of sugar if you like; put it in a dish for the table, (or in cups set in water) grate the cocoanut, stir in the cup of sugar, the whites of eggs. beat well and spread it upon the rice, set in oven to brown, eat with cream, or stir all the top in the rice ; try both. Poor Man's Pudding. I cup molasses i cup beef suet chopped I even teaspoon soda J^ cup sweet milk I J^ cups flour I teaspoon salt Chop the suet fine, have all things measured, then dissolve the soda in a little boiling water and beat it well into the molasses, and mix while foaming having one teaspoon of baking powder in the flour. Put in pan or pudding bag, steam or boil two hours. ^ The Queen Cook Book 161 Puff Gems for Tea. 6 eggs, a little salt 6 heaping tablespoons flour I quart milk i teaspoon, heaping, butter Stir the beaten yolks into the milk, stir it gradually into the flour and softened butter, beating it five minutes, then quickly add the stiff beaten whites. Bake in little cups or gem pans, well buttered, in a quick oven for twenty minutes or thirty. German Puffs. 3 eggs, well beaten i pint milk I pint flour i eyeji teaspoon salt Beat the milk and flour for eight minutes; bake in gem pans in a quick oven. Serve hot with the following sauce: Beat to a cream one cup of sugar and half a cup of butter; add gradually four tablespoons of cream and flavoring. Set it in ihot water and beat smooth for a minute or two, but do not melt it. Lemon Puff. 4 >€iggs, 5^ t^spoon salt 4 tablespoons sugar 3 tablespoons milk 4 tablespoons flour Be^ the eggs separately, stir until very smooth, then add the grated .rind and strained juice of a lemon and the whites of the eggs. Put in a buttered dish or gems and bake fifteen minutes. Serve hot. Lemon Meringues.