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.
Half fill a buttered baking dish or individual ramekins with bits of stale cake, preferably sponge, gold, or a mixture of plain and fruit cake. Pour over Soft Custard No. I, which should be cold. Cover this with bits of orange, and then with a meringue. Bake twelve minutes in a slow oven.
Cut stale sponge or plain cake in slices or rounds. Cover with halved and sweetened strawberries, sliced and sweetened peaches, stewed fresh or dried apricots, or crushed raspberries sweetened, and top with meringue. Bake the usual length of time, and serve with soft custard or a sauce of the fruit, or fruit juice thickened.
4 navel oranges 1/2 lemon 1/2 cupful water 2 egg whites
2 tablespoonfuls powdered sugar
1 tablespoonful compote juice 2 cupfuls granulated sugar 1/2 cupful dried apricot or any canned fruit juice Stale cake
Separate the oranges into sections without breaking the membrane. Make a syrup of the water, sugar, apricot and lemon juices, boiling it for five minutes. Add the oranges, cover and cool. This is orange compote. Place these orange sections on sliced, stale cake, which should be well-moistened with the compote juice. Make a meringue of the egg whites, sugar and a tablespoonful of the compote juice; pile over the cake, and brown slowly, allowing ten minutes; serve cold, with additional compote as a garnish or sauce.
2 tablespoonfuls butter or oleomargarine 1/4 cupful corn starch 1 1/4 cupfuls boiling water Few grains salt 2 eggs 3/4 cupful sugar
1 cupful banana pulp, put through a potato ricer
2 tablespoonfuls lemon juice 1 cupful stale cake crumbs
1/2 cupful shredded pineapple
Cream together the butter and corn starch and add to the boiling water, letting it boil up once. Cook fifteen minutes over hot water. Beat the egg yolks light, add the salt and the sugar, mixing well. Remove the skins from the bananas and put the pulp through a potato ricer. Butter a baking dish, thickly, and line with stale crumbs; then add the egg mixture and banana to the pudding, pour in the lemon juice, mix and transfer to the baking dish. Spread a thin layer of pineapple over the top and cover with a meringue made of the egg whites and 3 tablespoonfuls of powdered sugar. Set in a slow oven ten minutes to brown, and serve either hot or cold with pineapple sauce.
2 cupfuls stale cake crumbs
1 or 2 eggs
2 tablespoonfuls sugar
1/4 teaspoonful any flavoring 3 cupfuls milk Few grains salt
Let the crumbs stand in the milk ten minutes; beat slightly together the eggs, sugar and flavoring; add the salt and the milk mixture, pour into buttered custard cups or a pudding dish; stand in hot water and bake till firm in the center, about thirty minutes. Serve with cream, or chocolate, fruit or jelly sauce.
Stale cookie crumbs or "left-over" gingerbread may be used up in this way, or a mixture of the different kinds of cake and cookie crumbs gives a good result.