This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Prepare as for stewing, using same proportion of sugar and rhubarb, and bake in a moderate oven (350°- 375° F.). Bake until the rhubarb is reduced to a soft, red pulp.
1/8 teaspoon salt
1/3 cup sugar
3 egg whites, stiffly beaten
Mix pulp, lemon juice and salt together. Beat sugar into egg whites, fold in fruit mixture and serve garnished with chopped nuts. If desired this mixture may be piled lightly into a buttered baking dish and baked in a slow oven (275° F.) 30 to 45 minutes.
18 pulled figs
2 tablespoons water
3 teaspoons confectioners' sugar 3/4 cup cream
Wash the figs and cut out the stem end. Soak several hours, or overnight. Cook in a double boiler slowly until tender. Arrange the hot figs in individual dessert dishes around a central small mound of orange portions which have been skinned and sprinkled with sugar. Border with sweetened whipped cream slightly flavored with orange juice.
1/2 pound figs Maraschino cherries Pecan meats
1/4 cup orange-juice 3 tablespoons sugar 2 teaspoons lemon-juice
Stuff the figs with cherries and broken nut-meats, allowing two cherries and five nut-meats to each fig. Mix the orange-juice, sugar, and lemon-juice, add the figs, cover and simmer until the figs are tender. Drain, cool and serve in individual paper cases.
1/2 pound rhubarb
1 cup granulated sugar
Grated rind of 1 orange
1/4 teaspoon salt
2 egg whites
2 tablespoons powdered sugar
Wash and peel rhubarb and cut in 1-inch pieces; add sugar, orange rind and salt, mixing well. Cut sponge cake in thin slices; line bottom of greased baking dish with 3 or 4 slices; cover with 1/4 of rhubarb. Continue to make alternate layers of cake and fruit until material is used. Cover and bake in moderate oven (350° F.) for 30 minutes. Beat egg whites until stiff; add sugar slowly, beating until blended. Pile on baked pudding and bake 15 minutes longer, or until meringue is slightly browned.
Core but do not peel, medium-sized Jonathan or Spitzenberg apples. Slice 1/2 inch thick to make perfect rings. Heat 1/3 cup butter in thick-walled skillet - aluminum, chrome or steel - until light brown. Fit in the apple slices to cover bottom without breaking. Mix 2/3 cup sugar with 1 tablespoon ground cinnamon and dash of salt. Cover apples with 1/2 the mixture. After 5 minutes turn the slices with pancake turner to avoid breaking. Cover with remaining sugar mixture. Fry over low flame until almost transparent. If too well done, they break easily. Serve hot.
Most desserts made with eggs, cream and gelatin, or with any one or two of these ingredients, are best served very cold. The mechanical refrigerator is excellent for chilling such desserts.