Strawberry Souffle


Fresh strawberries, 3 quarts.

Powdered sugar, 1 cups. Custard.

Egg yolks, 4.

Cream or milk, pint.

Sugar. Meringue.

Egg whites, 4.

Put two and a half quarts of the strawberries and the powdered sugar into a saucepan. Put in oven and let it simmer till sugar is melted. Beat the yolks of the eggs in the cream or milk, and sweeten to taste. Set in double boiler over the fire, and stir till thick. Arrange the berries without the juice in glass dishes, so that they will form a sort of wall. Fill the center with custard and meringue the top with the whites. Use the remaining two cups of berries to decorate the meringue with half or whole berries. Serve hot or cold.

Plain Custard

. Sugar, cup.

Eggs, 6. Milk, 1 quart. Salt.

Beat the eggs till light, and stir in the milk, sugar, and salt. Bake in a pudding-pan; set in a pan of hot water. Bake until the center of custard is set.

Caramel Custard

Milk, 3 cups.

Butter, 1 tablespoonful.

Water, cup.

Sugar, 1 cup.

Eggs, 6.

Vanilla, 1/2 teaspoonful.

Put the butter into a saucepan and set on the range. When melted, stir in the sugar, and let cook until of a dark brown color, stirring frequently to prevent burning. Now add the water, which should be hot, and stir until the caramel (the browned sugar) is dissolved Beat up the eggs and mix with the milk; add this to the caramel and flavor with the vanilla. Pour into custard cups, set into a shallow pan of water, and bake till the custard is set in the middle.

Tapioca Custard (Rich)

Tapioca, 1/2 cup. Sugar, 3/4 cup. Salt, 1/4 teaspoonful. Milk, 1 quart. Eggs, 4. Flavor to suit.

Wash the tapioca and put to cook with the milk in a double boiler; stir occasionally, and cook till clear. Beat the eggs till light; beat in the sugar, and add to the tapioca. Let cook a minute and remove from the range. Stir in the flavoring, and turn into a pan of suitable size. Serve cold. If desired, the whites of two of the eggs may be used as a meringue, which should be flavored the same as the custard.

Rice Pudding

Rice, 4 tablespoonfuls. Sugar, 2 tablespoonfuls. Seedless raisins, 1/2 cup. Milk, 4 cups.

Grated nutmeg, 1/4 teaspoonful. Salt, 1/2 teaspoonful.

Put all together and bake about two hours. Stir with a fork three or four times during first hour to prevent sticking. Should it get too dry, add a little more milk.

Cream Rice Pudding

Washed rice, cup. Cream, or milk, 3 cups. Eggs, 4.

Cook the rice in the cream or milk; when nearly done, remove from the range, and stir in the yolks of the eggs. Pour into a pan, and set in another containing water, and bake fifteen or twenty minutes, or till the eggs are cooked. Make a meringue of the whites.

Sanitas Chocolate Pudding

Bread crumbs, 2 cups.

Eggs, 3.

Sanitas chocolate, pound.

Hot milk, 2 cups.

Sugar, 1/3 cup.

Soak bread crumbs in hot milk, add eggs, sugar, and chocolate. Beat the eggs and mix all the ingredients thoroughly. Put into a buttered can, and steam two hours.

See note under "Beverages, Sanitas Chocolate."