4 ounces of sago 1 quart milk
Prepare this exactly as for milk. rice.Any other flavoring can be substituted for the nutmeg. A strip of thin lemon peel simmered for the last half hour in the milk makes an agreeable flavoring.
1 1/2 cups brown sugar 1/2 cup chopped nut meats Crackers
1/2 cup water
1/4 to 1/2 teaspoon maple flavoring
Boil the sugar and water together until it threads or, when dropped into cold water, will form a soft ball. Allow the syrup to cool for a moment or two, add the flavoring, and beat until of the proper consistency to spread. Add half of the nuts, and drop by spoonfuls on the crackers. While still fresh, sprinkle over the remainder of the chopped nuts.
1 ounce of barley 1 ounce of rice 1 ounce of sago
2 pints water 1/2 small lemon 1 tablespoon sugar
Thoroughly wash the rice, sago, and barley, and put into a double saucepan with the water, also lemon rind cut thin. Let them simmer for three hours, then strain, and add the sugar. Serve cold.
2 ounces of butter 2 ounces flour
1 1/2 ounces sugar 1/2 lemon rind
1 teaspoon baking powder
Beat the butter and sugar until it is like cream, then add the grated lemon rind. Put in the flour, to which has been added the baking powder, a little at a time, beating it well as the flour is added. Butter some small molds, and bake fifteen minutes. Serve with sweet or lemon sauce. Angelica handles and crystallized cherries may be added if desired, to form into little baskets.
6 castle puddings
4 ounces red currant jelly
3 gills of cream
3 ounces of angelica Juice of 1/2 lemon 2 ounces cocoanut
1 tablespoon sugar
Take the castle puddings, which should be a day old, carefully scoop out the middle, roll them in a little jelly then in the cocoanut, so that they are well covered. Whip the cream with the sugar until thick; add the lemon juice and fill the baskets with this. Cut the angelica into long strips, and form the handles to the baskets. Serve cold.
Laden with fairest fruit that hung to the eye Tempting, stirred in me sudden appetite To pluck and eat.
Strawberries, Grapes, Raspberries, Nectarines, Green Figs, Melon,
Cut up the larger fruits, and sift a little sugar over all in a dish. Make a syrup of the following: One pound of sugar, one and a half pints of water. Boil together until reduced to a pint, and pour over while hot, and let it stand on ice for twenty-four hours. Turn into a salad bowl, and serve very cold. Make plenty of syrup so that the fruit floats about in it.
Prepare one-third of the boiled rice recipe.
Prepare a fruit dressing of the following ingredients:
1/4 cup pineapple juice 3/4 cup boiling water
1/2 cup sugar
1/2 tablespoon cornstarch
Braid the cornstarch in a little cold water. Stir into the boiling water, and cook slowly an hour or more in a double boiler. Add the sugar, and the pineapple juice, and reheat. Add one-half cup of diced pineapple, eight to ten California cherries - canned or fresh - cut in small pieces, one-quarter cup diced bananas and two tablespoons lemon juice.
Malaga grapes may be used in place of the cherries if desired.
Serve a spoon of steamed rice in a stemmed compote dish, and on top of it place a generous spoon of the fruit compote.