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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
One cup dates cut in two, 1/2 cup English walnuts cut in large pieces, 4 tablespoons bread crumbs, small teaspoon baking powder in the bread crumbs, 3 eggs beaten separately, 1/2 cup sugar; mix fruit, sugar and bread crumbs, fold in eggs, the whites beaten stiff, last; bake in slow oven about 20 minutes. Serve with whipped cream.
- Mrs. Schuster.
Cream 1/2 cup of butter, add gradually 1 cup light brown sugar; when creamy add 4 tablespoonfulls of stoned dates and 2 tablespoonfulls of nuts chopped together, 1/2 teaspoonful of lemon extract.
- Mrs. Lockwood.
One cup boiling water, 1 cup sugar, juice of a lemon and the white of one egg, beaten stiff, 1 large tablespoon corn starch wet with cold water. Mix the water, sugar and corn starch together; set upon stove and stir until clear, add juice of lemon and beat in the stiffly beaten white of egg. Do not be afraid to boil well and stir constantly; pour into mould.
Take yolk of the egg, stir in a little sugar and 1/2 cup of milk; put over the fire and stir until thick, but do not let boil.
- Mrs. Rogers.
Four large, tart apples, grated, 2 lemons, juice and grated rind, 2 cups granulated sugar, 4 eggs (yolks only), 2 tablespoons melted butter, 1/2 grated nutmeg, salt. Mix grated apples, juice and grated rind of lemons, sugar, nutmeg, salt and butter together, then add yolks of eggs, well beaten; line patty pans with rich pastery, fill, not too full, with mixture. Bake in as hot oven as for pies. Will make 3 dozen.
- Mrs. M. Berg.
One-half cup sugar, 1 egg, 1/2 cup sweet milk, butter size of an egg, 2 teaspoons baking powder, 1/2 cup raisins, flour (Sperry Drifted Snow); put in cups and steam; serve with cream and sugar.
- Mrs. J. M. Howe.
Dissolve 1/2 box gelatine in 1 quart milk, occasionally stirring while bringing to the boiling point, then stir in 1 cup sugar and the yolks of 3 eggs; have ready the whites of the eggs, beaten to a stiff froth; flavor the custard with vanilla and pour it at the boiling point over the whites and stir hard. Let stand 1/2 day to mould, in the ice chest if possible. To be eaten plain or with whipped cream.
- Mrs. C. E. Casey.
Soak 1/4 box gelatine in 1/4 cup cold water, beat yolks of 3 eggs; boil 1 pint milk, add 1/4 cup sugar, pinch salt; pour in milk and cook like custard; add to soaked gelatine and strain. Put a layer of lady fingers that have been soaked in custard in bottom of dish, then layer of macaroons; also soaked in custard; continue until mould is full; put in cold place and serve with whipped cream.
- Mrs. F. B. Wheat.
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