This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
4 tablespoons beef tea or stock
Beat egg, add beef tea, or stock, and more seasoning if required. Pour into greased cup, cover with greased paper, and steam gently fifteen minutes. Serve hot or cold.
This custard may be baked instead of steamed.
2 drops vanilla extract 1 teaspoon sugar
1 tablespoon milk Sponge cake Honey or preserves
1 tablespoon (1/2 oz.) butter
Beat egg slightly with vanilla, sugar, and milk. Melt butter in small saucepan, pour in egg mixture, and stir until it begins to thicken, moving spoon so that egg does not stick in the least to bottom of pan. Spread slice of sponge cake with honey or jam, put egg mixture on top, and serve hot.
3 cups (18 ozs.) brown sugar 1 cup (1/2 pt.) water
6 tablespoons (3 ozs.) butter 1 teaspoon lemon extract
Put sugar, water, and butter into a saucepan and cook without stirring until it snaps when tried in cold water, or reaches 300° by candy thermometer; add extract and pour into greased tins and mark into squares. A nice way to use this is to dip marsh-mallows in it, or dip nut meats in it.
Another Method. Boil three cups sugar, one half cup water, one half cup vinegar, two tablespoons butter without stirring until it will snap when tried in cold water; add one fourth teaspoon soda, one teaspoon lemon extract, and pour into greased tins. Mark off into squares when partly cold.
1 cup (6 ozs.) brown sugar
1 cup (1/2 lb.) sugar
1 cup (1/2 pt.) buttermilk
2 tablespoons (1 oz.) butter 1 teaspoon vanilla extract 1/4 teaspoon lemon extract
Put into a saucepan sugars, buttermilk, and butter, stir until mixture reaches 240° F., or forms a soft ball when tried in cold water. Remove from fire, add extracts, and beat until creamy Pour into greased tins and mark into squares when half cold.
Chop one half cup nut meats, mix into a little melted chocolate, and drop on to tin sheet in small heaps. When firm they can easily be removed from tin.
Oil peppermint Preserved ginger
Melt fondant, add a few drops oil of peppermint; when cold dip in melted chocolate. Cut preserved ginger into squares or cubes, then dip in melted chocolate. Stone dates, fill with flavored fondant, and coat with chocolate. Preserved cherries may also be filled with fondant, then dipped in chocolate.
1 1/4 cups (4 ozs.) dried apricots 2 teaspoons lemon juice
Confectioner's sugar 1/8 teaspoon cornstarch
Soak apricots overnight in cold water, then drain. Cover apricots with fresh water, simmer until soft, and rub through a sieve. To each one and one half tablespoons pulp, add one tablespoon confectioner's sugar, and put both into a saucepan; add lemon juice mixed with cornstarch, and stir over fire until paste is smooth and stiff. When cool, roll on a sugared board, and cut into rounds or squares, covering each side well with sugar. By coloring one half paste with a few drops red or green or orange color, alternate layers of different colors may be formed. Wrap in waxed paper, and keep in air-tight tins or jars. Dried peaches or apples may be used in the same way.