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

1 C. currants 1 C. molasses (warmed) 1 C. chopped suet 1 C. milk 14 lb. chopped citron 1 t. soda It. salt Mix all dry ingredients except soda. Add milk slowly, sift soda into molasses and add to rest quickly. Put into an oiled melon mould. Steam 4 hours. When done cover with English walnuts, sticking them in about % inch. Pour a glass of brandy over all. Ignite the brandy, place on table while burning. Serve with hard sauce flavored with nutmeg, cinnamon and wine. CREAM PUFFS. y2 cup butter 4 eggs 1 cup boiling water 1 cup flour Put butter and water in saucepan. When boiling add flour all at once; stir till smooth. Remove from fire, add unbeaten eggs one at a time. Mix thoroughly. Drop by spoonfuls on buttered sheet iy2 inches apart. Bake 30 min. in moderate oven. Make incision in top large enough to admit filling. CREAM FILLING. % cup sugar 2 cups scalded milk i/8 t. salt 5 T. flour 2 eggs 14 t. lemon extract Mix dry ingredients; add egg slightly beaten. Pour on scalded milk. Cook 5 min. Stir till thick; cool and flavor. COFFEE CORNSTARCH PUDDING. 2-3 cup strong coffee 1-3 cup sugar 2% T. cornstarch y± cup cold water y2 cup English walnut meats Put coffee in double-boiler; add sugar, dissolve cornstarch in cold water and add. Cook till thickens. Add chopped walnuts. Pour in moulds. Serve with whipped cream and sugar. CHARLOTTE RUSSE. 1 cup cream 3 T. powdered sugar 1 egg white V2 t. vanilla Beat cream till stiff. Beat egg white stiff; add gradually, sugar and flavoring. Combine with cream. Line glass cups with sponge-cake, cut in narrow strips, or lady-fingers. Fill with mixture. Garnish with Angelica or cherries. Serve very cold. DATE FILLING. 1 lb. dates Grated rind and juice of one 1 cup water lemon 1 T. sugar 1/2 T. butter Cook all till soft. Spread on bread. CARAMEL PUDDING. % cup brown sugar 3 T. cornstarch 2 cups milk 1 t. vanilla y2 cup water 1 egg Melt sugar. Add water. Stir till dissolved. Scald milk, add cornstarch moistened with milk. Cook 5 min. Add caramel, egg well beaten. Cook 1 min. Add vanilla. Pour into mould. Serve with whipped cream. SNOW BALLS. V2 cup butter 2¼ cups flour ■ V'2 cup sugar 3½ t. baking powder Y2 cup milk 4 egg whites Cream the butter; add sugar gradually. Sift flour with baking powder and add alternately with milk, add whites beaten stiff. Steam 40 min. in buttered cups or mould. Serve with fruit or sauce. ORANGE TRIFLE. 2 T. gelatine Grated rind one lemon and !/4 cup cold water orange V2 cup boiling water Juice 1 lemon 1 cup sugar 1 jar cream 1 cup orange juice Hydrate gelatine. Add sugar to fruit juices. Add gelatine to boiling water. Pour over fruit juices when it begins to thicken. Fold in cream beaten. Or make orange jelly reserving % of mixture. Chill and fold cream in remaining mixture. When firm turn out, garnish with cubes of orange jelly. CARAMEL PUDDING. % cup brown sugar 2 cups milk y2 cup water 1 egg 3 T. cornstarch 1 t. vanilla