FoodNetArchive

The Worcester domestic science school's one year course laboratory cook book

1914

Page 84 · 11 recipe records on this page

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
BANANA BETTY. Remove crusts from part of a loaf of stale bread. Slice as thin as possible. Brown delicately, spread with butter. Butter baking dish, sprinkle with crumbs, add layer of toast, layer of bananas peeled and cut in quarters, lengthening. Sprinkle with sugar, cinna- mon, lemon juice. Kepeat. Add 1 cup boiling water. Cover with crumbs. Bake covered. Serve with lemon juice. CHOCOLATE STEAMED PUDDING. 3 T. butter 214 cups flour 2-3 cups sugar ±y2 t. baking powder 1 egg 2 sq. chocolate 1 cup milk 14 t. salt Cream butter, add sugar, egg well beaten. Mix and sift flour, salt and baking powder, add alternately with milk, add chocolate. Turn in mould. Steam 2 hours. APPLE FLOAT. 16 apples % cups sugar (put in warm) Whites 2 eggs Whipped cream Pare, quarter, core apples. Cook in double boiler till soft. Beat free from lumps, when soft add warm sugar. Beat eggs dry. Add apple, beat until light. Serve with whipped cream. CHOCOLATE CUSTAKD.. 2 cups milk 3 T. grated chocolate 3 yolks 1 t. vanilla % CUP sugar Put milk in double boiler; when hot, add egg yolks, sugar and grated chocolate. Cook until spoon is coated. Use egg whites for meringue. 160 THE WORCESTER DOMESTIC SCIENCE SCHOOL. STEAMED FEUIT PUDDING. li/2 C. shredded wheat crumbs rolled and sifted V2 C. whole wheat flour 1/4 C. sugar % C. chopped suet 1 t. baking powder i/2 t. salt i/g t. cinnamon✪ Banana Betty Directions : dry ingredients. 14 C. chopped English walnuts y8 t. nutmeg 1/2 wine glass sherry wine 14 C. shredded figs 14 C. shredded dates i/4 C. chopped apple 2i/4 C. milk Koll all chopped fruit and suet in flour. Sift all Have water boiling before pudding is put in kettle. Butter the mould, place on trivet. Steam 2y2 hours. SUET PUDDING. y8 t. cinnamon 21/2 C. flour 1 t. soda 1/2 t. salt 1% C. milk 1 C. chopped suet Steam three hours in buttered mould. i/g t. nutmeg 1 C. raisins or currants i/2 C. molasses✪ Suet Pudding SAUCE. 1 T. cornstarch dissolved in IT. butter milk or water 1 egg 1 C. sugar i/4 t. vanilla SUET STEAMED PUDDING. 1 t. salt 1/2 t. ginger 1/2 t. clove y2 t. nutmeg 1 t. cinnamon Add molasses and milk to suetr combine mixtures. Turn into buttered moulds. Steam 3 hours. Serve with hard sauce or sterling sauce. 1 C. chopped suet i/o C. molasses iy2 C. milk 3 C. flour 1 t. soda✪ Suet Steamed Pudding Mix and sift drv ingredients. STEELING SAUCE. % C. butter 1 t. vanilla 1 C. brown sugar 4 T. milk✪ Steeling Sauce Cream butter. Add sugar gradually, and milk and flavoring slowly to prevent separation. LABORATORY COOK BOOK. 161 CHOCOLATE BREAD PUDDING. 2 C. bread crumbs y2 C. sugar 3 C. scalded milk % t. salt 1 egg 1 sq. chocolate, melted✪ Chocolate Bread Pudding Scald milk, break bread in small pieces, pour on milk, add sugar, salt, egg well beaten. Let stand 1 hour, then bake until slightly firm. HARD SAUCE. 1 C. confectioner's sugar 1-3 C. butter 1-3 t. vanilla Cream butter, add sugar gradually, add flavoring. Make in fan- CHOCOLATE CORNSTARCH PUDDING. 4 cups milk 2 T. hot water 3 T. cornstarch 4 T. sugar % cup sugar 1 t. vanilla 2 eggs f. g. cinnamon 2 sq. chocolate✪ Chocolate Cornstarch Pudding Mix cornstarch with a little cold milk, scald remainder of milk. Beat eggs, add sugar, pour scalded milk over eggs. Melt chocolate, add water and sugar, when smooth, add to milk mixture. Cook 10 min. Mould.