FoodNetArchive

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

1914

Page 85 · 18 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.
YORKSHIRE PUDDING. 1 cup milk 2 eggs 1 cup flour 14 t. salt✪ Yorkshire Pudding Mix salt and flour, add milk gradually to form a smooth paste, then eggs beaten light. Cover bottom of pan with melted fat. Bake 25 min. in hot oven. Cut in squares when serving. RICE PUDDING WITH PEACHES. 3 cups milk 6 T. sugar 14 t. salt 2 eggs y2 cup rice V2 cup peaches✪ Rice Pudding with Peaches Cook blanched rice in milk in double boiler covered till soft, add sugar, eggs well beaten and peaches. Bake 10 minutes. ORANGE PUDDING. Cut 5 oranges in slices. Place in glass dish, add 1 cup sugar. Let stand covered. Make a custard of 1 cup sugar 1 T. cornstarch 3 egg yolks 1 pt. milk 14 t. vanilla✪ Orange Pudding LTse whites of eggs for meringue. Pour custard over oranges. 1G2 THE WORCESTER DOMESTIC SCIENCE SCHOOL. COFFEE SOUFFLE, V/2 cups strong coffee 1 t. gelatine 1 cup milk 14 t. salt 1-3 cup sugar y± cup water 3 eggs✪ Coffee Souffle Hydrate gelatine in water. Put coffee and milk in doube boiler, add dissolved gelatine. Beat egg yolks slightly, add sugar and salt. Four hot mixture on eggs, stirring constantly. Cook till spoon is coated. Let stand in dish cooked in, stirring occasionally. Fold in egg whites beaten stiff when cool. Before it thickens pour into mould. KHUBABB PUDDING. Butter baking dish. Cover bottom with slices of bread well but- tered. Cover with cubes of rhubarb. Sprinkle with sugar✪ Khubabb Pudding. Kepeat. Bake covered 30 min. GKAHAM PUDDING. 2 C. graham flour 1 C. molasses 1 C. raisins 1 C. sweet milk 1/2 t. salt 2 t. soda✪ Graham Pudding Steam 2 hours. Serve with hard sauce. DATE PUDDING. 1 C. suet or butter 1/0 t. salt 1 C. sugar 1 T. cinnamon 1 C. milk 2 T. baking powder 1 lb. dates 3 C. flour 2 eggs✪ Date Pudding Sift dry ingredients, stone dates, cut in small pieces, roll in flour, add egg yolks beaten light, fruit, milk, ami egg whites beaten stiff fold in last. Steam 3 hours. SALLY LUNN. 1 cup scalded milk 3 eggs 2 T. butter 14 cup lukewarm water 2 T. sugar % yeast-cake 1/2 t. salt Flour✪ Sally Lunn Scald milk. Dissolve yeast-cake in cup warm water. Pour milk over butter and salt. When lukewarm, add yeast and flour to make a stiff batter. Let rise till light. Beat eggs well. Whip into batter, pour into buttered gem-pans. Let rise again. Bake. LABORATORY COOK BOOK. 163 SNOW PUDDING. Make a lemon jelly.✪ Snow Pudding Place in bowl of ice. When it begins to thicken, beat with Dover egg-beater until it becomes white and a mass of froth. Turn into mould to harden. Serve with boiled custard or any preserve or compote of fruit. CARAMEL CUSTAED. 2 cups scalded milk % t. vanilla 2 eggs slightly beaten 3-8 cup sugar 14 t. salt Melt sugar till water is evaporated. Add milk gradually, eggs slightly beaten, add salt and vanilla. Bake as custard in buttered mould. COTTAGE PUDDING. % cup butter 214 cups flour 2-3 cup sugar 4 t. baking powder 1 egg V2 t. salt 1 cup milk Cream butter, add sugar gradually, egg well beaten; sift baking powder with flour and salt and add alternately with milk. Bake 35 min. Serve with lemon sauce. LEMON SAUCE. y2 cup sugar 2 T. butter 1 cup boiling water IV2 T. lemon-juice 1 T. cornstarch ■ 1-16 t. salt Mix sugar and cornstarch, add water gradually. Cook 5 min. Add butter and flavoring just before serving. PLUM PUDDING. 3% C. flour 1 t. ground cloves 1 C. seeded raisins 2 t. ground cinnamon ✪ Snow Balls