Raisin Puffs

Ingredients

• 2 cups of flour
• 1 cup of raisins
• 1/2 cup of butter
• 1 cup of milk
• 2 tablespoonfuls of sugar
• 3 teaspoonfuls of Cameo baking powder

Method

1. 1

   Steam for 30 minutes.

2. 2

   Serve with liquid sauce.

As published

This recipe was extracted from Delicate dishes (1896), page 30. The excerpt below is the record exactly as published.

i cup of milk, I teaspoonful of corn starch dissolved in milk. yALEklTINrO VALENTINE & GOMPflNY, VMr R ISHLO Coacb and Car famishes and Colors. 86 DESSERTS. Beat the whites of the eggs with 4 teaspoonfuls of pow- dered sugar for the meringue and spread over and brown when the pie is baked. Mrs. J. B. Daniels. MILK SHERBET. One quart of milk, i pint of sugar, juice of 4 lem- ons, or a pint of mashed strawberries. Put milk in freezer, freeze 20 minutes, stir in sugar and fruit juice; freeze. Mrs. W. H. French. ICE CREAM. Heat I quart of milk to boiling, add 2 heaping tablespoonfuls of corn starch, wet with cold milk and cook until thick. When cool add i quart of cream, 2 cups of sugar and flavoring. Mrs. W. E. Ritchie. EMMA HARDY'S RECIPE FOR ICE CREAM. Two quarts of cream, 2 cups of sugar, 2 eggs, whites and yolks beaten separately, i tablespoonful of flavoring. Boil one cup of the cream, dissolve i teaspoon- ful of Bermuda arrowroot in a little cold milk and stir it into the hot cream. Thicken, remove from the fire and stir it into the cold cream, add sugar and flavoring and the beaten yolks. Strain and put into freezer. Do not turn the crank for 15 minutes, then stir in the beaten whites and beat the whole well. Remove the dasher and set aside for 2 hours. At the end of an hour loosen A. N.Warner& Go.l Imms. DESSERTS. 87 the cream from the sides and beat again. In making chocolate cream, omit the arrowroot. In making straw- berry, omit the yolks of the eggs, use i quart of cream, and when partly frozen add i quart of strawberry juice. Apple sauce strained and the beaten whites of eggs and sugar added is delicious. SHERBET. One pint of fruit juice, i pint of sugar, i pint of water in which i tablespoonful of Knox's gelatine has been properly dissolved. Freeze same as cream. Mrs. I. M. Bennett. ICES. One pint of the strongest coffee, i pint of richest cream. Sweeten and freeze. Mrs. W. H. French. One quart of rich cream, i quart of crushed rasp- berries. Sweeten and freeze. Mrs. W. H. French. FROZEN PUNCH. Boil I quart of water with i quart of sugar to a thick syrup, pour it over i quart of chopped pineapple, while boiling. Let this stand over night. Next day add the juice of 4 lemons and the whites of 4 eggs, yALEklTINr^ YflLENTINE & GOMFflNY. VMr n ISHLv Coach and Car Yarnislies and Colors. 88 DESSERTS. frothed; add i large cup of wine and a tablespoonful of brandy. Freeze. Mrs. S. P. Douthart. ICE CREAM. Mix I can of condensed milk with i quart of fresh milk; beat the yolks of 2 eggs and add; then the whites, frothed; sweeten to taste, flavor and freeze. If too rich, add milk. Mrs. Willard. APPLE FRITTERS. Two eggs, I quart of flour, i cup of sugar, ^^ cup of currants, 2 even teaspoonfuls of Cameo baking powder, i^ pints of milk, ^ teaspoonful of cinnamon, ^ of all- spice, I quart of chopped apples. Make into shape and fry in lard. Mrs. John A. Grier. WINE JELLY. (without boiling.) One package of Coxe's gelatine. Pour over it i pint of cold water, and let it stand 2 hours. Squeeze into it the juice of 6 lemons; add lyi pounds of sugar, i pint of wine and i pint of boiling water. Strain and pour into moulds. Mrs. A. C. Guion. RAISIN PUFFS. Two cups of flour, i of raisins, % of butter, i of milk, 2 eggs, 2 tablespoonfuls of sugar

Cook this with the app: pantry check, scaling, and the assistant.