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Desserts. Part 3 |
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Free Books / Cooking / Favorite Recipes / | |
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Desserts. Part 3 |
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This section is from the book "Favorite Recipes Compiled By Ladies Of The Cumberland Presbyterian Church", by Ladies Of The Cumberland Presbyterian Church. Also from Amazon: Joy of Cooking: 75th Anniversary Edition.
Cover twelve pounds berries with two quarts water, to which add five ounces tartaric acid. Let stand forty-eight hours; strain, and to each pint of juice add from three-fourths to one pound sugar, according to taste. Stir until dissolved. Let stand for a few days, then hottle or put in a jug, and if inclined to ferment, leave the cork out for a few days. A little of the acid put in water makes a pleasant drink for summer, and is refreshing to a sick person, and not injurious in the least.
Mrs. Landis.
1 cup brown sugar, 1 cup walnut meats, cut in small pieces; 1/4 teaspoon salt, 3 heaping tablespoons flour; mix well together and add two eggs well beaten; place in a greased tin, a teaspoon in a place, with space between each one.
Mrs. D. R. Cameron.
Made like Angel Cake. Put a teaspoon in a place, in a tin, and watch closely in slow oven.
Mrs. D. R. Cameron.
2 eggs, l 1/2 cups white sugar, 1 cup butter, 1 teaspoon soda dissolved in 5 tablespoons sweet milk, 1 cup raisins chopped fine, 1/2 teaspoon each of cloves, nutmeg and cinnamon; roll and cut like cookies, and bake in a quick oven.
Mrs. D. R. Cameron.
California Olive Oil, large bottles, $l - Kutner Goldstein Co.
1 egg, 2-3 cup sugar, 1-3 cup of butter (melted), 1 tablespoon molasses, 1/2 cup sour milk, 1 teaspoon soda; 1 cup flour, cinnamon and allspice; bake in gem pans.
Mrs. D. R. Cameron.
1 pint of whipped cream, whites of 3 or 4 eggs, 1/2 cup of sugar, 1/4 cup of water, 1 cup of nuts (English walnuts), 1 tablespoonful of vanilla. The nuts should be slightly crisped in the oven, cooled and rolled with a rolling pin instead of chopping them. Beat 'the whites to a stiff froth. Boil the sugar and water same as for frosting and pour slowly on the beaten whites and beat until cool; add nuts, vanilla and whipped cream; pack in one pound baking powder cans, in ice and rock salt, and let stand 3 1/2 hours or more, if packed in one large can or freezer.
Mrs. F. J. Walker.
12 seedless oranges sliced fine. To each pound of fruit add two pints of water; bet stand 24 hours; boil until soft; measure and to each pound of fruit add l 1/4 pounds sugar and boil 1 3/4 hours. Just before removing from the fire, add the juice of six lemons.
Mrs. F. J. Walker.
In making whipped cream, be sure to cool the cream below churning temperature (which ranges from 64 to 70 degrees Fahrenheit), or you may get a dish of butter on hand; and the cooler, the quicker it becomes thick; only don't freeze it, of course. To a coffee cup of cream add the whites of two eggs, two tablespoonfuls of sugar, and a little flavoring extract; beat all together; an egg beater will do the work the most rapidly. This quantity will make a quart bowlful, after it is beaten so as to stand alone when dropped from off a spoon. The cream should he rather thick, and perfectly sweet. So you see, you have a quart out of a cupful, by using the whites of only two eggs with the cream.
Mrs. D. S. Fish.
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