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Desserts. Part 2 |
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Free Books / Cooking / Drexel Institute Recipes / | |
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Desserts. Part 2 |
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This section is from the book "Individual Recipes In Use At Drexel Institute", by Helen M. Spring. Also available from Amazon: Individual Recipes In Use At Drexel Institute.
1/2 tbsp. butter. 1/2 c. crumbs. 1/2 c. chopped apple. 1 tbsp. brown sugar.
1/8 tsp. nutmeg. 1/8 tsp. cinnamon. 1/16 tsp. grated lemon rind.
1 tsp. lemon juice.
Melt the butter and add the crumbs. Mix the sugar, spice and lemon rind. Put one-quarter of the crumbs in bottom of a buttered baking-dish, then one-half of the apples. Sprinkle with one-halt the sugar and spice; then add more crumbs, the remainder of the apple, the sugar and spice; sprinkle the lemon juice over this and put the rest of the crumbs over the top. Bake until the apples are thoroughly cooked, thirty-to forty-five minutes.
2/3 c. apple sauce. 1 egg.
1/6 tsp. nutmeg or cinnamon.
2/3 tbsp. butter. Salt.
1 tbsp. powd. sugar. 1/3 tsp. almond flavoring.
While the apples are still hot add the spices, the butter and well-beaten yolk of the egg. Beat until light; put into a buttered baking-dish and cook ten minutes in a hot oven. Then cover with the meringue and brown slightly.
2 tbsp. sugar.
1 tbsp. cornstarch.
1/2 c. boiling water. 1 tbsp. lemon juice.
White 1 egg.
Mix sugar and cornstarch thoroughly; add boiling water slowly, stirring constantly. Cook one-half hour in a double boiler. Add lemon juice, pour slowly over the beaten white of egg and when thick pour into a mould to harden. Serve with a custard flavored with vanilla.
1 tsp. minute tapioca. 1/2 c. boiling water.
1 tbsp. sugar. 1/2 apple.
Moisten the tapioca with one table-spoonful of cold water and stir into the boiling water; cook twenty minutes, add the sugar and stir until dissolved. Slice the apple and pour the tapioca over it and bake in the oven until the fruit is very soft. Other fruits may be used instead of apples.
1/4 c. bread crumbs. 1/2 c. hot milk. 1/4 oz. chocolate.
1 1/4 tbsp. sugar.
1/4 egg.
Salt.
8 drops vanilla. 51
Soak the bread crumbs in half of the hot milk; melt the chocolate over hot water; add the sugar and the rest of the hot milk. Put this mixture with the bread crumbs, and add the other ingredients. Bake in two custard cups. Serve cold with whipped cream or a meringue.
1 tbsp. butter. 1/4 c. sugar. 1/2 yolk of egg. 1 tbsp. milk.
1/2 tsp. bak. powder. 1/2 c. flour. 1/4 tsp. orange rind. 1 tbsp. orange juice.
1/2 white of egg.
Mix in order given. Bake in two pans 15 to 20 minutes. Serve warm.
1/2 tbsp. flour.
1/2 c. boiling water.
3 tbsp. sugar.
1/2 c. orange juice. 1/2 tsp. orange rind. 1/2 tsp. lemon juice.
Mix the flour and sugar, add the boiling water gradually and cook for 10 minutes. Add the other ingredients, heat and serve.
1/2 c. flour. 1 tsp. baking powder. 1/8 tsp. salt. 1/4 c. milk.
1/2 tbsp. melted butter. 1/2 apple. 1 tbsp. sugar.
Sift the dry ingredients thoroughly, beat the egg slightly and add the milk to it, add this to the dry ingredients gradually, then beat well and fold in the melted butter. Cut the fruit into slices, put them in an agate pan and sprinkle with the sugar, pour in the batter, and bake in a hot oven about twenty-five minutes. If canned peaches are used, prepare a sauce with the juice.
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