Science of food & cookery

Lay the biscuit in a baking pan in a warm oven until thoroughly dried out and lightly browned. Pour the berries into a colander. Put a layer of crumbled biscuit in the bottom of a brick-shaped tin, dip enough of the juice over the biscuit to moisten it, sprinkle lightly with sugar, and cover with a layer of .berries about half an inch deep ; then repeat, having the berries on top. Set the pudding dish inside a larger pan; then put on top of the pudding, with a weight, a pan equal in size to that in which the pudding is. Let stand and press for several hours, or overnight. When ready to serve, cut in squares, and put a teaspoon of whipped cream on top of each serving. PRUNE PUDDING Soak dried prunes overnight. Cook them for 2 or 3 hours, with a few slices of lemon added to give them flavor. Drain, and save the juice separately. Put the prunes through a colander to remove the pits, sweeten with sugar if needed, and flavor with vanilla. Trim the crust off thinly from a loaf of fruit bread, and cut into slices about half an inch thick. Line a granite baking pan with the bread, pour over enough juice to soak up the bread, and cover with the prune pulp about J/2 inch deep. Repeat the process, leaving some of the prune pulp for the top. Put into the oven until it is barely hot through, so it will set. Cool, cut into squares, and serve with a teaspoon of whipped cream on top of each serving. PRUNE WHIP Yz cup prune pulp i tablespoon sugar White of i egg A few drops of vanilla Prepare prunes the same as for prune pudding. Beat the white stiff and dry, add sugar and vanilla, and beat again ; then fold in the prune pulp. Serve on a sauce dish with a teaspoon of whipped cream on top. DATE WHIP Wash and pit the dates, and simmer them in little water until soft. Rub through a wire strainer, season with a small portion of lemon juice, and make the same as prune whip. COTTAGE PUDDING Cut rather thick slices of pound cake or loaf cake, lay in a small pan with cover, and warm slightly in the oven. Serve in a sauce dish with hot lemon sauce or vanilla sauce. SAGO FRUIT MOLD i cup strawberry or blackberry l/2 cup water juice (sweetened) YJ cup sugar Ys cup sago Wash the sago, and drain well. Bring the liquid and sugar to a boil. Add the sago, and stir over the fire until transparent ; then turn into wetted molds and let cool. Serve with cream, or a little whipped cream, or canned milk. RICE CROQUETTES WITH JELLY YZ cup rice, raw A thin slice of lemon peel \y2 cups hot water i egg i tablespoon vegetable butter i tablespoon sugar A few grains of salt Wash the rice thoroughly, drain, add the boiling water and the lemon peel, and let boil gently until the rice looks dry and the moisture is evaporated ; then cover, and let steam over a slow fire for 10 minutes. Beat the egg slightly, add the sugar and the butter, and mix into the rice while hot; then let cool. When cold, mold into round balls about the size of a large hen's egg. Make a dent in the top of each, brush over with cream, and bake in an oiled pan, to a light brown color. Serve with lemon sauce, and a small piece of red jelly on the top. APPLE AND RAISIN PUDDING