22. — Apricot Blanc Mange. Take half of a can of apricots or five or six fresh ones stewed. To z cupful of the syrup add i cupful of boiling water and I tablespoonful of lemon juice and put over the fire. When boiling add 2 tablespoonfuls of corn-starch and a pinch of salt mixed to a smooth paste with cold water and stir until thickened. Cover and cook for thirty min- utes, then add the fruit mashed to a smooth pulp, beat thoroughly, turn into molds and serve very cold with cream and sugar. 23.— Fried Egg Plant. Egg plant, when crisply fried, is a satisfac- tory substitute for meat at breakfast. Cut 113 July. the egg plant in rather thin slices, dip into flour or into egg and bread crumbs and fry quickly in a kettle of deep smoking hot fat« It should be served at once, as it soon loses its crispness. 24.— Steamed Blackberry Pudding. Take i cupful of sweet milk, i tggy 2 cup- fuls of flour, 2 tablespoonfuls of butter, yi cupful of sugar, i teaspoonful of salt and i teaspoonful of baking powder. Fill the cups about one-third full of berries, add the batter until the cups are two-thirds full. Steam one-half hour. Serve with cream and sugar. When fresh fruit is out of season, use jam, preserves or canned fruit drained from the liquor ; but with the cooked fruit omit the sugar from the batter. 25. — Apricot Roll. Make a boiled custard with the yolks of 4 eggs, ^ of a cupful of sugar, i cupful of milk and a pinch of salt. Strain and cool. Add ^ of a teaspoonful of vanilla, 3 drops of almond extract and i cupful of thick cream whipped to a solid froth. Freeze and when quite firm line the bottom and sides of a cyl- 114 July. inder mold. Drain i can of apricots, put the fruit through the food chopper, reducing it to a pulp. Measure and add a little of the syrup, if necessary, to make one pint. Boil together for a moment ^ a cupful of water and yi a cupful of sugar. When cold add to the fruit pulp, put into another freezer and begin to freeze. When like thick mush add the whites of a eggs whipped to a meringue with two tablespoonfuls of powdered sugar and freeze for a few minutes longer. When just thick enough to handle well turn this into the mold lined with the frozen cream, cover, bind the edges with a strip of greased muslin and bury in ice and salt for several hours. 26.— Cottage Fruit Pudding. Cream well together 2 heaping tablespoon- fuls of butter and i cupful of sugar. Add i well-beaten egg, ^ of a cupful of milk, ^ of a teaspoonful of salt ✪ Steamed Blackberry Puddingand i^ cupfuls of flour. Beat well, add 2 scant teaspoonfrils of baking powder and turn into a shallow, well-buttered pan, the bottom of which has been covered with fresh fruit of any kind, properly pre- pared. Bake in a hot oven for about half an 115 hour, cut into squares and serve with hard sauce with which has been mixed enough mashed fruit to flavor it. 37. — Steamed Berry Roll. Prepare a rich biscuit dough, using 2 tabiespoonfuls of butter and i heaping tea- spoonful of baking powder to i pint of flour. Roll out in a long sheet about half an inch thick. Spread with a thick layer of berries sweetened to taste. Roll up tightly as pos- sible — ^like a jelly roll — ^and pinch the ends together. Lay on a buttered plate or shallow pan, and steam for forty minutes, then place in the oven to dry ofif and color slightly. Serve with a soft or hard sauce. All kinds of berries, stoned cherries, cut peaches and other fruits sweetened to taste may be used in the same way. 28. — ^Tomato Timbales. Tomato timbales are made by stewing down some strained tomatoes until quite thick, seasoning with salt, pepper and onion juice and putting away until cold. To i cupful of this add 3 well-beaten eggs, mix thoroughly, then fill well-buttered timbale 116 July.

AI-modernized reading of the original text

22.— Apricot Blanc Mange. Take half of a can of apricots or five or six fresh ones stewed. To z cupful of the syrup add i cupful of boiling water and I tablespoonful of lemon juice and put over the fire. When boiling add 2 tablespoonfuls of corn-starch and a pinch of salt mixed to a smooth paste with cold water and stir until thickened. Cover and cook for thirty minutes, then add the fruit mashed to a smooth pulp, beat thoroughly, turn into molds and serve very cold with cream and sugar. 23.— Fried Egg Plant. Egg plant, when crisply fried, is a satisfactory substitute for meat at breakfast. Cut July. the egg plant in rather thin slices, dip into flour or into egg and bread crumbs and fry quickly in a kettle of deep smoking hot fat. It should be served at once, as it soon loses its crispness. 24.— Steamed Blackberry Pudding. Take 1 cupful of sweet milk, 1 egg, 2 cupfuls of flour, 2 tablespoonfuls of butter, yi cupful of sugar, i teaspoonful of salt and i teaspoonful of baking powder. Fill the cups about one-third full of berries, add the batter until the cups are two-thirds full. Steam one-half hour. Serve with cream and sugar. When fresh fruit is out of season, use jam, preserves or canned fruit drained from the liquor ; but with the cooked fruit omit the sugar from the batter. 25.— Apricot Roll. Make a boiled custard with the yolks of 4 eggs, ^ of a cupful of sugar, i cupful of milk and a pinch of salt. Strain and cool. Add ^ of a teaspoonful of vanilla, 3 drops of almond extract and i cupful of thick cream whipped to a solid froth. Freeze and when quite firm line the bottom and sides of a cyl- July. inder mold. Drain i can of apricots, put the fruit through the food chopper, reducing it to a pulp. Measure and add a little of the syrup, if necessary, to make one pint. Boil together for a moment ^ a cupful of water and yi a cupful of sugar. When cold add to the fruit pulp, put into another freezer and begin to freeze. When like thick mush add the whites of 4 eggs whipped to a meringue with two tablespoonfuls of powdered sugar and freeze for a few minutes longer. When just thick enough to handle well turn this into the mold lined with the frozen cream, cover, bind the edges with a strip of greased muslin and bury in ice and salt for several hours. 26.— Cottage Fruit Pudding. Cream well together 2 heaping tablespoonfuls of butter and i cupful of sugar. Add i well-beaten egg, ^ of a cupful of milk, ^ of a teaspoonful of salt and i^ cupfuls of flour. Beat well, add 2 scant teaspoonfrils of baking powder and turn into a shallow, well-buttered pan, the bottom of which has been covered with fresh fruit of any kind, properly prepared. Bake in a hot oven for about half an hour, cut into squares and serve with hard sauce with which has been mixed enough mashed fruit to flavor it. 27.— Steamed Berry Roll. Prepare a rich biscuit dough, using 2 tabiespoonfuls of butter and i heaping teaspoonful of baking powder to i pint of flour. Roll out in a long sheet about half an inch thick. Spread with a thick layer of berries sweetened to taste. Roll up tightly as possible — ^like a jelly roll — ^and pinch the ends together. Lay on a buttered plate or shallow pan, and steam for forty minutes, then place in the oven to dry ofif and color slightly. Serve with a soft or hard sauce. All kinds of berries, stoned cherries, cut peaches and other fruits sweetened to taste may be used in the same way. 28.— Tomato Timbales. Tomato timbales are made by stewing down some strained tomatoes until quite thick, seasoning with salt, pepper and onion juice and putting away until cold. To i cupful of this add 3 well-beaten eggs, mix thoroughly, then fill well-buttered timbale July.

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Steamed Blackberry Pudding

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