Tutti Frutti

Ingredients

• One can of grated pineapple
• 1 lb. of figs
• 1 lb. of dates (stoned)
• 1 dozen of bananas
• 5 oranges
• 1 cup of sugar

Method

1. 1

   Freeze without the center piece.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 83. The excerpt below is the record exactly as published.

^ lb. of figs cut very fine, 1 can grated jiineapple, % lb. green grapes cut in half. Serv(! with whipped cream. Ursula Eores. SUl^ICRIOK COOK BOOK 113 Maple Mousse. Wlii]) 1 |»1. oT crcaiii, add ' - cui) of iiiaplo synip wliicli has first Ik'cu licatcd and then cooli'd ; if not sweet enouji'li add a little sii^uai--. \\lii|) all to^a'ther, i)lace in a mould or Inikiiig powder cans, pack in ice and freeze. ^Lus. W. l^ Beldek. Strawberry Mousse. S|)i'iid<le 1 |it. of liorries with 1 cupful of powdered su<:ar and nia.-li Iheni through a line sieve: add this sweetened jndp to 1 pt. of cream, lirst whipping it until stiif. I)lend logethei- and pack in a mould, and l»ury in salt and ice for 1 hours. MlS^ KVKLYX StKVK.NS. Fruit Cocktail. Six oranges (eho]>ped). ('. hananas, 1 can of sliced pineapple, 1 can <d' cherries (maraschino). Cho}) oranges, hananas and ]jinea])ple, add cherries, mi.\, let stand ■I hours: do not chop too fine. I'his amount serves thirtv pe()i)le. Mrs. (1. n. -MixEK. Macaroon Pudding. One and one-half cups nnlk, ■> eggs, 'i lahlesi)oons sugai-, 2 salt six.ons salt, •^ talilespoons ehop]»ed almonds. 1 cmished macaroons, \ whole macaroons. Soak the whole macaroons in orange juice. .Make a custard of v^^ii, milk, salt, sugar, crushed macaroons and nuts. IJutter the pan, lay into it the soft macaroons to cover the hot- torn, lav in the cold mixture. Cook over hot water until it sets, then cover with a meringue made of the whites of ;5 eggs Ijeaten stiff, ;5 tahlesjjoons powdered sugar. 3 tahlcspoons chopped almonds. 1 t( aspoon lemon juice. Cook a few nunutes longer l)ut do not hrown. Euini M. Wuiuht. Tutti Frutti. One can of grated ])ineapple. 1 Ih. of figs. 1 Ih. of dates (stoned), 1 dozen of hamnias. S oranges, 1 cup of sugar. Freeze without the center piece. ]\Irs. G. Mixeu. Almond Cream. Put on in double boiler a pt. of rich milk, 4 tablespoons of sugar, the yolks of 4 esigs, and a pinch of salt. .Vdd when hot a tablespoon of cornstarch wet with half a cup of milk. Cook 3 miinitc^. take from the fire and cool. When cold add a small cup of finelv chopped almonds and half a teaspoon of vanilla. Serve in punch odasses with whipped cream sprinkled with almonds. '"^ ^Ijss Kleaxok M. Power. Fruitina. One ])t. cold wafer. 1 pt. sugar. 1 pt. grated i)ineap|ile. juice of 2 lemons. Place ill freezer and when half frozen add 1 i)t. of whipped cream. ]\Iiss Geh.vldixe Parky. Frozen Pudding. ilix 1 tablespoon Dousman's Best Patent flour into 1 pt. sugar; then add 1 pt. water and boil 5 minutes. Pour this hot over 3 well beaten eggs, stirring continu- ally. Still stirring, cook until it thickens, take from fire immediately, add 1 table- spoon butter : soak 1 cup raisins or dates in juice of an orange 1 hour. When custard is cool, add 1 at. milk and the dates: flavor with vanilla. Freeze. ^li:s. Pit ifAiu) ^IattiiI'Ws. Frozen Strawberries. One qt. of strawberries. 3 lemons. 1 Ih. of sugar, 1 qt. of water. Stem and if nece.ssarv wash the berries: add to them the sugar and lemon juice and let stand an 114 SLTPKRIOR COOK BOOK liour. ^lasli (lie horrios tliorouglily. add tlu> water, stir until tin' sugar is (iissolvcd. turn into the can of the freezer and freeze. Let stand an liour before using. This will serve eight persons. Mrs. GuAFr. Maple Parfait. The yolks of 8 eggs or 4 whole eggs well beaten and put with 1 cup of maple syrup and cooked over the fire in water until it is thick. Then remove from the fire and beat until cold, then add 1 pt. of whipped cream and put into a mould and freeze. Mks. F. H. Eaiskey. Strowberry Parfait. S])rinklc 1 ([t. of rich berries with 1 cupful of granulated sugar, ami allow them to stand 4 or 5 hours. Xow strain off' the juice through a jelly-bag, whip 1 qt. of cream, add the juice. l)Iend well, ])ut into a mould and bury in ice and salt for o hours. This will make enough to fill a very large mould when frozen. Lemon Ice. p]ight lemons. 4 oranges. 2 qts. water, A\-. cups sugar. Chi)) the y(41ow rind from 4 of the lemons and 2 of the oranges, being careful not to cut any ot the Avhite part. Pour half of the water (1 qt.^ boiling hot over this rind and let stand until cool. Put the sugar and the other (|t. of water on to Ijoil and boil 5 minutes. Squeeze the juice from tlie oranges

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