This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 quart of milk 1/2 cup of sugar
1 teaspoonful of vanilla
1 tablespoonful of corn-starch
Put the milk on to boil in a farina boiler. Beat the whites of the eggs to a stiff froth, put them, a few spoonfuls at a time, on top of the boiling milk; let cook one minute, and then remove them with a skimmer. Now beat the yolks of the eggs, sugar, and corn-starch together until light, then stir them into the boiling milk; stir until it thickens (about one minute). Take from the fire, add the vanilla, and stand aside to cool. When cold, pour into a glass dish, heap on the whites of the eggs, dot here and there with bits of currant jelly, dust with powdered sugar, and serve very cold.
This will serve eight persons.
1 quart of ripe gooseberries 1 cup of sugar
1 tablespoonful of butter
Top and stem the gooseberries, and stew them in one pint of water until they are tender, then press them through a colander to remove the skins; add the butter, sugar, and yolks beaten together until light, and pour into a glass dish. Beat the whites of the eggs until foaming, not frothy, add gradually two heaping tablespoonfuls of powdered sugar, and beat until they will stand alone; heap them on top of the gooseberries, and stand away until very cold.
1 quart of water 1 cup of sugar
Juice and pulp of two lemons 5 sweet juicy oranges
4 tablespoonfuls of corn-starch
Put the water on to boil. Moisten the corn-starch with a little cold water, then stir it into the boiling water, and cook slowly for ten minutes, stirring constantly. Take from the fire, add the sugar, lemon juice, and pulp. Cut the oranges into small pieces, remove the seeds, pour the boiling corn-starch over them, and stand away to cool. Serve cold, with sugar and cream. This will serve eight persons.
1 cup of rice 1 pint of milk 2 cups of sugar
Juice of two and the grated rind of one lemon
2 ounces of butter
Boil the rice in one quart of water until tender, then drain in a colander; add it to the milk; add the butter, and the yolks of the eggs and sugar beaten together until light, then add juice and rind of the lemon; turn into a baking-dish, and bake in a quick oven for a half-hour. Beat the whites of the eggs until foamy, and add gradually six tablespoonfuls of powdered sugar, beating all the while, then beat until stiff enough to stand alone. Heap this meringue over the top of the pudding, and put back in the oven to brown. Serve cold.
This is sufficient for eight persons.
3 ounces of rice flour 2 ounces of butter 6 eggs
5 ounces of sugar 1/2 pint of cream 1/4 teaspoonful of salt
1 teaspoonful of vanilla
Put the cream on to boil in a farina boiler. Beat the butter, sugar, rice flour, and yolks of the eggs together until light then stir them into the boiling milk, and stir continually until it thickens. Take from the fire, add the vanilla and salt. Beat the whites of the eggs to a stiff froth, stir them carefully into the other mixture, and turn into a glass dish. Serve cold.
1 cup of rice 1 pint of milk
1 teaspoonful of salt
Wash the rice and put it into a farina boiler with the milk. Boil until tender, add salt, and put into small cups to cool. When cold, turn out on a deep dish and pour Soft Custard Sauce around them.
3 tablespoonfuls of flour
3 tablespoonfuls of sugar 2 tablespoonfuls of milk
Juice and rind of one lemon
Beat the yolks of the eggs to a cream, add the sugar, beat again; add the milk and the flour, beat until smooth, and strain. Add the juice, rind of the lemon, and the whites beaten to a stiff froth; turn into a greased baking-dish, dredge thickly with powdered sugar, and bake in a quick oven fifteen minutes.
This will serve four persons.