 |
 |
Free Books / Cooking / The P.E.O. Cook Book / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Desserts. Part 4 |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / The P.E.O. Cook Book / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Desserts. Part 4 |
|
||
|
||||
|
|
|
||
|
||||
This section is from the "The P.E.O. Cook Book" book, by Chapter Z. Also available from Amazon: P.E.O. Cook Book.
Line dish with Lady Fingers or strips of Ward Sponge cake. 1 Pint cream whipped very stiff, whites 2 eggs beaten very stiff, 2 tablespoons Knox gelatine dissolved in 1/3 cup sweet milk, use double boiler. Drop hot gelatine into eggs as for frosting and when cool enough not to melt cream, mix with cream. (Do not let eggs and milk get cold or mixture will be lumpy.) Add 1/2 cup powdered sugar and a little vanilla. Any dry fruit such as strawberries or fresh peaches cut fine may be added. Pour into dish lined with Lady Fingers and garnish top with same. Set in ice box and when cold turn on chop plate and serve like slices of cake with coffee. Mrs. G. T. Gaskins.
1/2 Cup Minute tapioca, 1 cup sugar, 2 cups water, 3 oranges, 2 eggs. Cook tapioca, sugar, water in a double boiler until clear; add the orange juice about 3 minutes before taking off the stove. When cool, fold into it the well-beaten whites of the eggs. Serve with a soft custard made with the yolks of the eggs, 2 cups milk and 1 cup sugar. Mrs. Nelia Gregg.
1 Cup sugar, 1 cup sour cream, 1 rounded tablespoon flour, 1 tablespoon vinegar, 1/2 cup dates, 2 eggs. Mix all together except whites of eggs. When custard is cooked, beat white of eggs stiff, add a little sugar, spread on custard and brown in oven. Miss Emma Wright.
1 Quart milk, 4 eggs, 4 tablespoons sugar. Put milk in double boiler and when hot pour over beaten yolks. Put back on fire and stir constantly until it thickens. Remove from fire, stir in beaten whites, reserving 1 for the "Island" on top, when cold flavor with vanilla.
Mrs. D. A. Lehman.
Whites of 6 eggs with a pinch salt beaten stiff. Add 2 cups granulated sugar. Beat all together hard and add 1/2 teaspoon vinegar, 1/2 teaspoon vanilla, and put in piles on greased pans and bake slowly 40 minutes. This makes from 8 to 10 kisses.
Garnish for Kisses: 1 Cup cream whipped, 1 cup can-died cherries cut fine, J cup candied pineapple cut very fine, J cup blanched almonds cut very fine. Fold fruit and nuts into the whipped cream, taking care not to break down the cream. Cover the top of the kisses with this mixture.
Mrs. C. E. Combe.
White of 1 egg beaten very stiff, 1 cup sugar. Grease paper and drop meringue on paper with a tablespoon. Bake slowly until brown. When cool cut tops off, fill with fruit or cream, put tops on and serve. Mrs. D. A. Lehman.
4 Cups sliced apples, 1/4 cup melted butter, 2 cups bread crumbs, 1/4 cup sugar, rind and juice 1 lemon, 1/4 teaspoon cinnamon or nutmeg. Mix crumbs, butter, spice, sugar and lemon together and spread 1/3 of the mixture in bottom of baking dish, then a layer of apple and another layer of crumbs, having a layer of crumbs on top. Serve with cream. Mrs. G. T. Gaskins.
Peel and cut 4 large bananas in half lengthwise, then cut in halves crosswise. Melt 2 tablespoons butter, add 2 tablespoons sugar and 1/2 cup orange juice. When hot add the prepared bananas and cook until soft. Remove bananas to hot serving plates and pour over orange sauce made as follows: Mix 2 teaspoons cornstarch and 1 cup sugar. Add 2 cups boiling water and cook slowly tor 20 minutes, stirring constantly first 5 minutes. Add grated rind and juice 2 small oranges, 1 tablespoon lemon juice and 1/2 tablespoon butter. Serve hot. May be used as light dessert or with a meat course. Mrs. G. G. Mugge.
1 Package Knox gelatine soaked in 1 cup cold water for 2 hours, 1 can shredded pineapple boiled slowly with 1 cup sugar for 20 minutes. Just before removing from the fire add the gelatine. When cold beat in 1 pint whipped cream. Put into molds. Make the day before and keep on ice. Serve with whipped cream. Mrs. W. V. Rath bone.
1 Cup pineapple cut in pieces, 1/2 package marshmallows cut in quarters, 1 cup chopped almonds. Whip 1/2 pint cream and let marshmallows stand in cream tor 2 hours. Just before serving add other ingredients.
Mrs. D. A. Lehman.
Cream until very light the yolks of 8 eggs. Add 4 tablespoons of dry gelatin and 2 cups of sugar to the yolks and beat very light. Let 1 pint of milk get very hot in a double boiler, then add yolks. Cook until done but not too long or it will curdle. Let cool, then fold into the custard the stiffly beaten whites of the eggs. Pour this over broken macaroons and chopped almonds - or other nuts. Pour into a mold and let cool. Use 2 1/2 dozen large macaroons and 1/4 lb. nuts. This makes about 1 gallon.
Mrs. Geo. Stephens.
Cream in warm skillet 1 cup brown sugar and 1 cup butter. Drain 1 small can of pineapple and place it over the sugar in skillet. Mix any good sponge cake batter and spread it over the pineapple and bake in a slow oven. Serve plain or with whipped cream or any good pudding sauce.
Mrs. D. B. McGehee.
Cream 1 cups sugar, 1 cup butter and yolks of 5 eggs together well, then add 1 tablespoons vinegar and put in double boiler and cook slowly 45 minutes or 1 hour, then add the stiffly beaten whites of the eggs and 2 teaspoons of lemon extract.
One cup milk may be added if desired.
Mrs. J. B. Blackman.
Continue to:
food, recipes, cookbook, cooking, entrees, meats, soups, fish, cocktails, vegetables, sauces, pickles, salads, deserts, cakes, beverages, pastry, sandwiches
|
|
|
|
 |
|