This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1 cup bread flour ½ teaspoon salt.
2 tablespoons baking powder Milk.
MIX and sift flour, salt and baking powder and moisten to a soft dough with milk, the amount required being about one-third cup. Drop a tablespoonful in each buttered individual mould, add a small section cut from a canned peach, cover with another tablespoon dough and steam ten minutes. Sections of other canned fruits or raspberry or blackberry jam may be used in place of peaches. Serve with any pudding sauce.
Pare oranges, cut in one-half-inch slices and remove seeds. Brush over with melted butter, place in a buttered broiler and broil over a clear fire five minutes. Remove to circular pieces of sauted bread and sprinkle with grated sweet chocolate. Serve with whipped cream, sweetened and flavored with vanilla.
2/3 cup pearl tapioca 1 ¼ cups boiling water.
3 cups rhubarb 1 1/3 cups sugar.
2/3 teaspoon salt.
Soak tapioca in cold water to cover over night or several hours. Drain, put in double boiler, add boiling water and salt and cook until tapioca has absorbed water. Peel rhubarb, cut in three-fourths-inch pieces crosswise, and sprinkle with sugar. Add to tapioca and cook until tapioca is transparent and rhubarb is soft. Turn into a fancy dish and serve with sugar and thin cream.
1/2 cup pearl tapioca 21/2 cups cold water 3 teaspoons salt 1 inch stick cinnamon 1 tumbler currant jelly.
¼ cup sherry wine Almonds.
Seeded raisins Citron.
1/4 cup each.
Soak tapioca in cold water over night or several hours. Cook in same water in double boiler with salt and cinnamon until transparent. Remove from range and add currant jelly, Sherry wine, almonds (blanched and shredded), raisins (cut in pieces) and citron (cut in thin slices). Sweeten to taste. Turn into a serving dish, cool slightly, and serve with thin cream.
1/2 cup rice 3 cups milk 1/2 cup sugar Grated rind of ¾ lemon 1 1/3 tablespoons lemon juice.
¾ teaspoon salt Yolks 2 eggs Whites 2 eggs 2 tablespoons powdered sugar ¼ teaspoon lemon extract.
Pick over rice, cover with cold water and let soak over night. Drain, put in double boiler, add milk and cook until rice is soft. Add sugar, lemon rind, lemon juice, salt and egg yolks, slightly beaten. Cook until mixture thickens, turn into a buttered pudding dish and cool. Beat whites of eggs until stiff and add gradually powdered sugar and lemon extract. Cover top of pudding with meringue and bake in a moderate oven just long enough to brown meringue. Serve with or without Strawberry Sauce (see p. 257).
1 quart scalded milk.
5 tablespoons granulated Indian meal.
2 tablespoons butter 1 cup molasses.
1 teaspoon salt.
3/4 teaspoon cinnamon 1/2 teaspoon ginger.
1 cup cold milk.
Add meal gradually while stirring constantly, to scalded milk and cook in double boiler fifteen minutes; then add butter, molasses, seasonings and eggs, well beaten. Turn into a buttered pudding dish and pour on cold milk. Bake in a moderate oven one hour. Serve with or without vanilla ice cream.
21/2 cups steamed and strained squash ½ cup sugar.
1 teaspoon salt.
¾ teaspoon cinnamon.
2¼ cups milk.
Mix sugar, salt and cinnamon and add to squash; then add eggs, slightly beaten, and milk. Turn into a buttered pudding dish and bake in a moderate oven until firm. Cool slightly before serving.
1 cup stale cake crumbs.
2 cups milk.
1/2 cup banana pulp 1/2 cup sugar.
¼ teaspoon salt 1 tablespoon brandy 1 teaspoon vanilla 3 eggs.
Scald milk, pour over cake crumbs, cover, let stand one-half hour and rub through a sieve. Add banana, which has been rubbed through a sieve, sugar, salt, brandy, vanilla and eggs, slightly beaten. Turn into buttered individual moulds, set in pan of hot water and bake until firm. Remove from oven, let stand five minutes, turn out and serve with Cream Sabayon Sauce I (see p. 263).
1 cup sugar 1 cup flour 1 cup molasses.
1/2 cup butter.
1/2 cup lukewarm milk.
1 teaspoon soda.
Mix sugar and flour, then add molasses. Melt butter in milk and add soda. Combine mixtures, beat thoroughly and add egg, well beaten. Turn into a buttered baking dish and bake in a moderate oven. Serve with Florodora Sauce.