This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
5 egg whites
1 cupful sifted or chopped fig pulp (from cooked figs) 1 tablespoonful lemon juice
5 tablespoonfuls powdered sugar
Few grains salt
1/4 teaspoonful cream of tartar
Beat the egg whites stiff; mix together the sugar, salt and cream of tartar, and beat into the egg whites. Fold in the lemon juice and fig mixture; pile lightly into a buttered baking dish and bake in a moderate oven about twenty-five minutes. Serve hot or cold with additional stewed figs or cream, or sweetened sliced oranges.
Substitute a cupful of the sifted or chopped pulp from cooked prunes for the figs in the preceding recipe, and proceed as directed.
1 pint of heavy cream 1 egg white
2/3 cupful sugar
1 teaspoonful flavoring
Whip the cream until solid, and combine with the egg white, beaten until dry. Stir in the sugar and flavoring. If to be made in the summer, add a scant 1/2 teaspoonful of powdered gelatine, dissolved in cold water and melted over steam, while whipping.
Make as above, adding 1 1/2 tablespoonfuls of cocoa to the cream while whipping.
Line sherbet glasses with macaroons or lady fingers, and half-fill with slightly-crushed and well-sweetened blackberries. Heap with a plain charlotte mixture, and garnish the top of each serving with a whole blackberry.
1 cupful heavy cream 1 egg white 18 lady fingers
3 tablespoonfuls powdered sugar 1/2 teaspoonful vanilla Baked apple sauce
Whip the cream until stiff, then beat the egg whites until dry, gradually whipping in the sugar. Add the extract, then combine with the cream, folding the mixtures together. Line glass cups with lady fingers or strips of sponge or angel cake; place a tablespoonful of the apple sauce in the bottom of each cup and fill with the charlotte mixture. Garnish with shredded Maraschino cherries. Serve very cold.
1/2 cupful raspberry juice and pulp
Whole raspberries for garnishing, mixed with 1 cupful sugar
Hollow the sponge cakes to represent baskets. Prepare the raspberry juice and pulp. Let stand with the sugar until smooth (1/2 hour), then begin to beat the cream. When partly beaten, add the powdered sugar and, gradually, the raspberry. Whip this into the cream until solid to the bottom of the bowl. Pile lightly into the sponge-cake "baskets" and garnish plentifully with raspberries.
1 cupful heavy cream 1/2 cupful crushed strawberries 1/2 cupful powdered sugar
1 teaspoonful lemon juice Deep angel cup cakes Whole strawberries Strips of angelica
Add the sugar and lemon to the strawberries. Beat the cream gradually, whipping in the strawberry mixture. Hollow out the cakes, and ice them in white; make handles of the angelica, insert and fill the baskets with the cream. Serve on lace paper doilies, with a garnish of whole berries.