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

One-half cup of powdered sugar, one-half as much butter stirred to a cream, with one even tablespoon of flour, then pour on gradually one teacup of boiling water and flavoring, then set it in a pan of boiling water, stirring it constantly to cook the flour. ' ' ^ ' N . .' ^ - t The Queen Cook Book 165 A Creamy Pudding Sauce Without Cream. 1 cup sugar J^ qup.l^utter 2 tablespoons water i teaspoonful extract nec- I orange tarine Beat the tutter to a cream, add powdered sugar gradually, then slowly the juice of one orange, then place your dish in boiling water and stir for two minutes; it should be light and creamy. Puff Pudding. Take six eggs and drop them into six tablespoons of milk, add six tablespoons of sifted flour, beat well into a batter (say fifteen minutes). Put them in buttered cups; bake in a fairly hot oven, turn them out and eat with sweet sauce. A Steam Batter Pudding. I cup sour milk 54 cup sugar I teaspoon soda 2 eggs, well beaten Stir up quickly, add one teaspoon salt and flour enough to make it as stiff as cake, then stir in fruit or berries, put it in a buttered two quart basin; steam two hours. Do not uncover nor let the cold air blow on it, keeping a supply of boiling water to replenish. It must not cease to boil. *' Lemon Sauce. Boil one cup of granulated sugar in two cups of hot water; wet a tablespoon of corn starch in cold water and boil ten minutes. Add juice and grated rind of one lemon and a tablespoon of butter. In all these recipes you can double or treble them, or use one-half the quantity as desired. i66 The Queen Cook Book CREAMS. Italian Cream. I quart milk A little salt I pint rich cream Flavor with lemon or va- ^ cup sugar nilla, J^ box gelatine Soak the gelatine in some of the milk, then bring the milk to a boil in double boiler and add all the ingredients except the cream, set it in the coldest place till it shows signs of beginning to stiffen; then sweeten and whip the cream, stir in quickly and put in a mold on ice. Very nice. Strawberry Cream. I quart strawberries i coffee cup sugar y^ box gelatine i pint sweet cream Pick over the berries and wash and drain, then mash in earthen dish with silver spoon, add the sugar and set away for half an hour; then soak the gelatine with a little water till dissolved; strain the berries through a sieve or colander, add the gelatine to the berries, set the dish in a basin of very cold water or a pan of pounded ice, stir until it thickens, then, beat in the whipped cream; pour into mold and set on ice over night is best. Serve with cream. Lemon Snow. Take one-half box of Cox's gelatine, just cover with cold water, set it in warm place till dissolved, then pour on it one quart of boiling water (in hot weather one pint and a half of water); when dissolved add The Queen Cook Book 167 two cups of sugar and the juice of two or three lemons; according to size; strain, set away in cold water or on ice till it begins to thicken, then add the stiffly beaten whites of four eggs, with the dish on ice continue to beat for fifteen minutes or until white as snow; turn into a mold or on ice. All gelatines are firmer to be made over night. Very nice. Whipped Cream. Allow one quart of thick sweet cream for one dozen persons, set in a pan of broken ice until very cold, sweeten to taste, and flavor, then beat with a cream whisk, take off the top as it stiffens into froth and beat again and so on till it is all beaten; one-half pound sugar, whites of four eggs. Serve in sherbet glasses. It will whisk better if you add a half cup of milk to the thick cream. It is very nice served on top of grated cocoanut. Coffee Cream.