Clayton's Quaker Cook-Book Part 7

Four tablespoonfuls corn-starch; 1 quart of milk; 2 eggs; 3/4 coffee-cup white sugar; adding b.u.t.ter size of an egg, with flavoring to taste.

After dissolving the corn-starch in a little cold water, heat the milk to boiling and stir this in, and boil three minutes, stirring the mixture all the time; next, stir in the b.u.t.ter, and set away until cold.

Beat the eggs until very light, when add the sugar and seasoning, and then stir into the corn-starch, beating thoroughly to a smooth custard.

Put into a b.u.t.tered dish, and bake not more than half an hour. This pudding is best eaten cold, with sauce made of cream and sugar, flavored with nutmeg or cinnamon, or both, or plain powdered sugar, as tastes may prefer.

Delmonico Pudding.

One quart of milk; 3 tablespoonfuls corn-starch; put in hot water until it thickens; to the yolks of 5 eggs, add three tablespoonfuls white sugar, 2 tablespoonfuls vanilla, and a little salt. Pour on the corn-starch, stir thoroughly, and bake fifteen minutes, but not long enough to whey. Beat the whites of the eggs to a stiff froth; add 3 tablespoonfuls of sugar; 1/2 teaspoonful vanilla; put on top, and let brown.

Peach Ice-Cream.

Pare and cut in pieces 1 dozen peaches, or more, if desired, and boil with 1/2 pound loaf sugar. When reduced to a marmalade press through a fine sieve, and when cool, add 1 pint cream and freeze. Serve with halves or quarters of fresh peaches, half frozen, around the cream.

Apple Snow.

Reduce half a dozen apples to a pulp; press them through a sieve; add 1/2 cup powdered sugar and a teaspoonful lemon extract; take whites of 6 eggs and whip several minutes, and sprinkle 2 tablespoonfuls powdered sugar over them; beat the apple-pulp to a froth and add the beaten eggs.

Whip the mixture well until it breaks like stiff snow, then pile it high in rough portions, in a gla.s.s dish--garnish with a spoonful of currant jelly.

Strawberry Sauce.

A delicious sauce for baked pudding: Beat 1/2 cup b.u.t.ter and 1 of sugar, to a cream; add, stiff beaten, white of 1 egg and a large cupful of ripe strawberries, thoroughly crushed.

Ambrosia.

Have ready a grated cocoanut and some oranges, peeled and sliced; put a large layer of oranges in your dish, and strew sugar over them; then a layer of cocoanut, then orange, and sprinkle sugar; and so on until the dish is full, having cocoanut for the last layer. Pine-apple may be subst.i.tuted for the orange.

Farina Pudding.

Two tablespoonfuls farina, soaked in a little milk for two hours; 1 quart of milk. Set in a kettle of boiling water; when the milk boils, add the farina, stirring four minutes. Then stir in the yolks of 5 eggs, well beaten, 1 cup sugar, and a little salt. After boiling three or four minutes, pour into a dish to cool. Flavor, and stir in the whites of the eggs beaten to a foam. To be eaten cold.

Baked Corn-Meal Pudding.

Take 1 large teacupful of corn-meal; scald 1 pint of milk, and stir the meal in slowly and thoroughly. Add a small cup of suet, chopped fine; 2/3 of a cup of mola.s.ses, salt to taste, and when cool add 1 pint milk, with 2 eggs, well beaten, 1 teaspoonful of cinnamon and 1 cup of raisins. Bake 3 hours.

Snow Pudding.

One box gelatine, 2 cups sugar, juice of 2 lemons, whites of 3 eggs, 1 quart of milk, 5 eggs, 5 tablespoonfuls sugar, and 1 vanilla. Dissolve the gelatine in 1/4 pint of water and let stand for 2 hours; then add 1/4 pint of boiling water, the lemon juice, and sugar; strain and set away to cool and thicken, and when quite stiff, add the whites of the 3 eggs, beaten to a stiff froth; stir these into the jelly until it looks like snow--mould and set on ice.

For a similar custard; add 5 eggs, well beaten in a dish, with 5 tablespoonfuls white sugar.

Fruit Pudding.

One quart of flour, 2 teaspoonfuls yeast powder, a little salt, 1 cup suet chopped fine, or a 1/4 pound b.u.t.ter or sweet lard; mix to soft dough, and roll quite thin--spreading over any kind of cooked fruit, sweetened to taste--rolling up nicely. This may be boiled, but is much better steamed, as this makes it much lighter. This delicious pudding should be eaten with brandy or wine sauce, liquid or solid.

Charlotte-a-Russe.

Take 1 pint rich milk, 1/2 ounce of gelatine, dissolved in a little hot milk, the whites of 2 eggs beaten to a froth, and 1 cup sugar; flavoring with vanilla. Mix the milk, eggs, sugar and flavoring; and when the gelatine is cold, pour it in, stirring thoroughly. Line the dish or mould with slices of sponge cake, fill with this mixture, and set on ice to cool.

Solid Sauce.

Work well into 1/2 cup of the freshest b.u.t.ter, 1 cup of powdered white sugar, adding the white of an egg, well beaten, and worked in with a large spoonful of California brandy, or a couple of spoonfuls of good sherry or California white-wine; working all of these well together, that the ingredients may be thoroughly incorporated, and season with nutmeg or cinnamon, or both, as may be preferred.

Liquid Sauce.

Take b.u.t.ter, the size of an egg, and sufficient flour or corn-starch, and after adding boiling water to make thick drawn b.u.t.ter, boil two or three minutes; add brandy, sherry or white-wine--according to taste--with a little vinegar or juice of 1 lemon. Make quite sweet and season to taste.

Currant, or Grape Jelly.

Wash the currants or grapes well in a pan of water; afterwards mash thoroughly, and put in a preserving kettle, letting them simmer slowly for fifteen or twenty minutes. Strain through a thin muslin bag, and, for every pint of juice, add one pound of granulated sugar. Mix well together, and boil five minutes, and put into gla.s.ses while warm. Cut paper to fit the top, dip in brandy, and lay over the jelly, and when quite cold tie a paper over the top, and put away in a dry, dark place.

Calves' Foot Jelly.

Boil 4 calves' feet in 4 or 5 quarts of water, until reduced to shreds; strain, and let the liquid cool; after taking off the fat, put the jelly in a kettle, with one pint of California sherry, or white wine, 3 cups granulated sugar, the whites of 4 eggs, well beaten, the juice of 1 lemon, with half of the grated peel, 1 teaspoonful of ground cinnamon or nutmeg; boil until clear, and strain into moulds or gla.s.ses.

Ice-Cream.

There are a thousand and one modes and recipes for making ice-cream.

But, after having tested the merits of a large number, I have found the following formula, used by Mr. Piper, the former head cook of the Occidental Hotel, of San Francisco, in all respects superior to any that I have ever used:

One quart of Jersey, or best dairy milk, with the addition of a pint of rich cream; 6 eggs, and 1 pound of best granulated white sugar, thoroughly beaten and incorporated together; place the milk in a can, set it in a vessel of boiling water, and let it come to a boiling heat, stirring well at the same time. Then take from the fire, and add vanilla, lemon, or such flavoring as you may prefer, after which set it in ice-water to cool, and then freeze. Break the ice for the freezer of a uniform size, mixing coa.r.s.e salt with the ma.s.s. Stir the cream constantly, and sc.r.a.pe thoroughly from the sides. The more the cream is stirred, the more delicate the mixture will be.

Orange-Ice.

The juice of 6 oranges; after adding the grated rind of 1 mix the juice of two lemons, and the grated rind of one; after adding 1 pint of granulated white sugar, dissolved in a pint of cold water, freeze the mixture the same as ice cream.

Lemon Jelly.

One pound sugar; 3 lemons, sliced, and put into the sugar; 1 ounce gelatine, dissolved in cold water sufficient to cover; add a quart of boiling water, and strain into moulds.

Wine Jelly.

One box c.o.x's gelatine, dissolved in a little warm water; add a large goblet sherry wine, and 1-1/2 pints of boiling water; sweeten highly and boil briskly. To be eaten with cream.