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Desserts. Part 4 |
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Free Books / Cooking / Recipes From Here And There / | |
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Desserts. Part 4 |
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This section is from the book "Recipes From Here And There", by The Thirty Group Bethany Union Church.
Beat three egg yolks for ten minutes. Add one-half cup powdered sugar and one large tablespoon cocoa. Fold in three stiffly beaten egg whites. Bake fifteen minutes in shallow buttered pan lined with wax paper. Turn out onto damp towel, when cool spread with sweetened whipped cream. Roll up. Slice. Dorothy M. Middleton.
Crush or grind one small box (thirty) graham crackers. Add one-third pound melted butter, one-half cup sugar. Line a pie tin with this mixture, sprinkle with cinnamon. Fill with one No. 2 can apple sauce, or three cups freshly made. Bake in slow oven until edge is brown, about one and one-half hours. Serve cold with whipped cream.
Mrs. John J. Bickel, Jr.
Melt a little butter in bottom of cake pan. Sprinkle layer brown sugar. Sprinkle layer chopped walnuts, pecans, or blanched almonds. Mix the following ingredients and spread one top. One-half cup butter, one cup sugar, three-quarters cup milk, three eggs (separated), one teaspoon vanilla, one cup cocoanut, two teaspoons baking powder, twenty-four finely ground graham crackers. Bake until glazed. Turn upside down. Serve with whipped cream.
Mrs. M. Earle.
Roll one package Holland Rusk fine. Save out one-half cup. To rest add one-half cup sugar, one teaspoon cinnamon, one-half cup melted butter. Blend thoroughly. Spread in greased ten inch square pan. Cook two cups milk, one-half cup sugar, salt, three egg yolks beaten, two tablespoons cornstarch until thick. Pour this custard over the crumbs. Beat three egg whites stiff. Add one-quarter cup sugar, little vanilla. Spread over custard. Sprinkle the one-half cup crumbs over top. Bake in moderate oven thirty minutes. Serves eight to ten. Mrs. Harry Baker.
Beat six egg whites ten minutes. Add two cups granulated sugar. Beat twenty minutes. Add one tablespoon vinegar, one teaspoon vanilla. Beat ten minutes. Bake in untubed torte pan very slowly one to one and one-half hours. Cool. Serve in wedges with fresh strawberries, or canned peach half on each, topped with whipped cream.
Mrs. H. W. Severance.
Beat four egg yolks, one cup sugar. Add one pound dates and one cup nuts, cut small; one cup whole wheat bread crumbs; one teaspoon baking powder; four egg whites beaten stiff. Bake twenty minutes. Break in small pieces. Serve with whipped cream. Edna F. Tompkins.
Mix one-half pound stale bread crumbs, one-half pound chopped apples or plums, two ounces syrup, three ounces chopped suet. Pack in well greased bowl. Cover with greased paper. Steam two hours. Mrs. James Clasper.
Mix three-quarters pound finely chopped beef suet; one pound currants; one pound seeded raisins; one pound light brown sugar; one pound flour sifted with one teaspoon cinnamon, one teaspoon nutmeg, one-half teaspoon allspice, three teaspoons salt; three-quarters pound stale bread crumbs; one-half pound mixed candied peel, chopped; ten ounces chopped blanched almonds; eight beaten eggs with one-half cup milk (or brandy). Pack in well buttered mold. Allow to blend twelve hours. Steam eight hours. May be divided into smaller puddings and steamed in proportion. May be kept one year, and reheated. Serve with pudding sauce. Mrs. Wm. McCumber.
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