/ , V'^^'v^"- ^<^'^-\/...

^^,'*^\/

t-' \/ '1^= %/ '^: "--*' '^-t "--/

V^^V "-^^^^V V^^\^^ "-.^^-^-V

I: %.** A\ X/ :-^\ %<^^ yA\ X/
:' :^
•*^'- V^\<^
.o*...»^-..*o,
^^^f.^i^.o*^
.,**\,i;^.\
v^^v
oo*..^>,%
<
/'yj^m,'-\
 5^

DESSERTS
 TWO HUNDRED
RECIPES FOR MAKING

DESSERTS
INCLUDING
FRENCH PASTRIES
BY
OLIVE M. HULSE

Tou Aspasia, Chloe and others luhose

forms the Grecian chisel has immor-
talized to the despair of modern belles,
never did your charming mouths
inhale the siveetness of a scented
meringue; your ideas scarcely rose
—
abofe gingerbread Hoiu I pity you!

THE HOPEWELL PRESS

One Hundred Twenty-Two South Michigan Ave.
CHICAGO, U. S. A.
 .4^

Copyright 1912
BY
Olive M. Hulse

/ &^
€CLA330714
44 Ji i
 Preface

DESSERTS' follows 'Salads' in natural

sequence, its complement as well as its suc-
cessor — the success of one persuading the
publication of the other. If not the most impoi'tant,
surely desserts are the most interesting course on the
bill-of-fare, the last and parting word with which the
skillful hostess bids her guests let the memory of her
repast linger in their minds as on their palates.

The range is wide. The best cakes., pies., ice-creams.,

and fruit desserts are here included., in addition to those
delicate and aesthetic importations from dainty France.,
not yet as widely known as they deserve to be by their
name of French Pastries. JVithin these broadened
limits, the modern woman will find ample chance for
the expression of her own and personality, and be
taste
able to crown her luticheons and diimers with delicious
marvels of pastry-making, garnered from every land
where cooking has attained the dignity of a fine art.
The two hundred and more recipes this book contains
to admit of mistakes: by
are set forth in terms too plain
their means the novice may quickly grow into profi-
ciency^ while the accomplished housekeeper will thereby
find her scope of entertainment interestingly enlarged.

From the combinations given new ones are easily

attained permitting not merely individual expression^
y

but the greater joys of the creative artist.

Surely if he is a benefactor of mankind who makes

two blades of grass grow where one grew before^
credit must fall upon the lady of that house which
offers its inmates and guests the best the world affords
—
a score of epicurean delights where there were but
half a score before.
 Dessert Lore

THE fascinating art of pastry-making

known to ancient nations.
was
Its origin dates
from the infancy of the world —
from the
day when the primal man, having before him flour,
butter, and eggs, evolved the idea of mixing them
to gratify the palate. After they were combined,
lo, he had cakes and brioches! They were good to
the taste but not altogether satisfying, so in the
course of evolution he added honey and fruits —
later sugar. He shaped these preparations in
divers ways, and in succeeding ages the traditional
cake graced the festive board in hut and in castle.
The Egyptians served many kinds of cakes on
their tables. The Jews knew of at least three
kinds — one kneaded with another fried in oil,
oil,

and a third merely rubbed over with oil. The

extravagant indulgence of their appetites by
the Greeks and the Romans led them to perfect
many rich and ingenious combinations for the
purpose of restoring a failing appetite or one
greatly impaired by too vigorous and too frequent
onslaughts. Some of these pastries appear appe-
tizing at the present day; others we should con-
sider unworthy of the modern epicure.

[51
In sunny France the making of pastries has long
been a favorite art. Any French bill-of-fare or
cookery book will betray to a thoughtful reader
the attention given to the subject not only by the
wittiest, gayest, and most beautiful women, but by
the wisest men. The resounding names attached
to French dishes are no mere tributes of culinary
artists to the great in the land, but actually
point out their originators. Thus D'Uxelle sauce
was named after the French general who per-
fected it. Bechamel cream sauce was invented
by the Marquis de Bechamel during the reign of
Louis XIV. Cotellettes a la Maintenon were
created by the famous lady of that name. Mira-
beau is the offspring of the distinguished French
orator, and Madame de Pompadour produced
many new dishes which bear her name.
The Guild of the Parisian Pastry Cooks boasted
of being one of the ancient associations of France.
They took the title of "Masters of the Art of
Pastry," and in 1566, Charles IX conceded to
them the exclusive and valued privilege of pre-
paring the Eucharistic Wafer.

Literary men have always formed the entourage

of a great chef, for none can judge better than men
of letters all there is in the art of cooking.
Accustomed as they are to refinements, "they can
appreciate more than others the refinements of the
table," says Dumas in his book on cooking, thus
paying both himself and his confreres a delicate
little compliment at the expense of the non-literary

[6]
world. Despite this naive self-glorification, he
states a fact that helps to point a moral
that —
indifference to cooking indicates neither refine-

ment, intellect, nor social eminence.

Desserts and the like, as they are known to the

modern table, had their beginning in Italy. Later

they were introduced into France, became an art
among the people and thereby reached perfection.
The term "dessert" is generally applied to the final
sweet at either dinner or luncheon. Careme used
into
to say that the dessert had been elevated
science with the idea of retaining women and
children at the table in friendly family converse.

Cooking and cultivation are by no means antag-

onistic;they naturally go together. We summon
with loving approbation the vision of Marie
Antoinette in her pretty dairy-maid costume
gracefully wielding the churn-dasher and moulding
How charm-
the butter into irresistible little pats.
ing is the picture of our own Dolly Madison
carefully blending a salad dressing, or of Margaret
Fuller deftly shelling peas, or of Charlotte Bronte
surreptitiously taking the eyes out of the potatoes
for fear of hurting the feelings of her old blind
servant. Even Leo X, it was declared by some of
his friends, made more sauces than saints.

At present there a deal of talk about cook-

is

ing; the topic takes its place in a little less

degree with politics, suffrage, settlement work,
conservation, and the high cost of living. The
fact of its being mildly fashionable gives hope
[7]
that in the future young women of refined pro-
cHvities will accept it as an art worthy their
notice. Truth to tell, it is vital; it is essential,
not only to human happiness, but to human
progress.

It is neither necessary nor desirable that a lady

spend much time in her kitchen. Only that one
hour a day which Tallyrand, the busy, wily
statesman, devoted to consultation with his cook,
will assure satisfactory service in any dining
room. After giving a little time and practice to
the mastering of a few principles, one will be able
to instruct the cook, who is often ambitious to
excel, and will herself become highly proficient if

guided aright.

Regarded from any point of view the love of good

foods and dainty service deserves nothing but
commendation and encouragement. In speaking
of food and its rational appreciation a modern
philosopher says: "Not to care about what we
eat is either genuine or hypocritic. If genuine, it

betokens a defect of which we ought to be ashamed;

for surely the stomach is as noble an organ as the
face and deserves as much earnest attention. If
hypocritical, it is a most absurd affectation."

It has been remarked that a too exclusive diet

of starchy foods weakens the fibre and even the
courage. The East Indians are cited as instances.
They almost entirely upon rice, and have
live
been subjugated by all who have tried to
conquer them. On the other hand, starchy foods
[8]
seem to have a strengthening upon the
effect
frugiverous domestic animals, being more sub-
stantial than their ordinary vegetable dietary.

But sugar, which enters so largely into the making

of desserts, ishighly nutritious whether by itself
or in its natural state as found in different plants.
Animals are fond of it; and the English, who fre-
quently give it to their favorite horses, have
observed that by its use their animals are better
able to endure extreme exertion and fatigue. For
the same reason modern armies are allowed sugar
in their rations.

Among the healthful and mildly stimulating foods

are grouped all the saccharine substances —
fruit
juices, sugar, molasses, and honey. On this point
Dr. Pereira says that the injurious effects ascribed
to sugar are more imaginary than real.

The fondness of children for sweets may be re-

garded as a natural instinct, since nature, by
putting sugar in the mother's milk, evidently
intended it to form a part of the child's nourish-
ment. Instead, therefore, of repressing this appe-
tite for sugar, it
should be gratified in moderation.
The popular notion of its having a tendency to
injure the teeth has little foundation. During the
sugar season in the West Indies all the negroes
on the plantation, and even the dogs, grow fat
from eating sugar. Yet no people on earth have
finer teeththan the negroes of the West Indies.
It is possible that the erroneous idea has been
[9]
propagated by frugalhousewives in order to
deter their children from indulging in an expen-
sive luxury.
There isno doubt that both children and adults
are often injured by the use of sugar, but it is
not because it is unhealthful in its nature, but
because it is either used in excess or in an improper
way. Highly concentrated foods in quantities are
not easily digested because they cannot be acted
upon properly by the muscular contractions of
the stomach, or are not so minutely divided as to
enable the gastric juices to do their full duty.
Now sugar, and all products in which it is con-
tained in large quantity, are highly concentrated
nourishment and should not be eaten except with
other foods. The reason that children's stomachs
are upset by sugar is that they eat it too often,
in too large quantities, or when unmixed with
other edibles.
In order to succeed in making good desserts one
must possess deftness of hand and clearness of
brain— qualities which gradually transform the
artisan into the artist. One must have a lively
and inventive fancy, a desire to originate, and a
willingness to profit by mistakes. The artist's
taste must be so keen that he knows intuitively
what proportions of the various ingredients make
the most palatable whole.
It is worth while to accomplish leaf and puff
paste, since so manydainty trifles can be made
of them, which attempted with the ordinary short
paste would be unsightly.
[10]
Use only the best materials in making pastries.
The shortening should be fresh, sweet, and hard.
It is a mistake to suppose that butter which is
not good enough for the table can be used for
shortening; it is bound to flavor all it enters. The
water should be cold — ice-water is the best.

The paste should be rolled on a fiat, cold sur-

face — marble preferredand should be handled
;

as little as possible. Paste is more flaky and will

puff more if put in a covered dish and set in an
ice-cold place for half an hour, or even for an hour,
before using. It will be greatly improved by
brushing it with the white of an egg as often as
it is rolled out and the pieces of butter placed

on it. This will help to make it rise in flakes.

As this is the great beauty of leaf paste it is well
to try this method.

The reason so many fail in the preparation of

leaf paste is that they handle badly
it not —
because they do not make it properly. Caution
is also needed in heating the oven for baking. The
temperature is important; it should be kept just
right as long as the pastry is in it. It is well to

test the temperature with a small piece of the

pastry before attempting to bake the whole. If
you allow the oven to cool while the pastry is in
it, the under crust will become heavy and clammy,

and the upper crust dishearteningly fall in. The

pastry should bake to a light brown and it will
then be fresh and flaky in appearance.
[11]
Care should be taken to prevent the pastry from
burning in the oven. This it is likely to do some-
times after the icing is laid on.

To glaze pastry put the white of an egg on a

plate and beat it to a stiff froth with the blade
of a knife. When the pastry
is nearly baked,

spread this froth on it, and sift powdered sugar

over it. Put the pastry back in the oven to
set the glaze, and in a few minutes it will be
done. To make a meringue add a tablespoonful
of white sugar to the beaten white of an egg,
spread over the top, and slightly brown in the
oven.

Pie crust can be kept a week if placed in a tightly

covered dish and set in the ice-box in summer,
or in an ordinarily cool place in winter. This
will make possible a fresh pie every day with very
little trouble, and the last pie will be better than

the first.

When baking pumpkin, squash, or custard pies,

it is best to bake the paste first. This will pre-
vent the mixture from being absorbed by the
crust. If stewed fruit is used, the filling should
be perfectly cool when put in, otherwise it will
leave the bottom crust sodden. To prevent juices
from soaking into the crust when making a pie,
wet the under crust with the white of an egg just
before putting in the mixture. If the top of the
pie is brushed over with the white of an egg it

will give it lustre.

[12]
If currants are used they should be washed, well-
dried, and dredged with flour. Raisins and all
dried fruits for pies and cakes should be seeded
and dredged with flour before using. Almonds
should be blanched by pouring boiling water over
them. They should remain in the hot water
two minutes and then put in cold water, when the
skins can be slipped off easily. In pounding
almonds add a little orange water with fine sugar
to prevent them from becoming oily.

During the warm months fruits are always pre-

ferable desserts to the heavier starches and sugars.
To be wholesome, appetizing, and easily digested,
fruitsshould be thoroughly ripe, served plain and
uncooked.

The chief reason why more women do not give

their pastries due personal attention lies in the
fact that discouragement so often follows failure;
and the less accountable the failure, the greater
the discouragement. It may
be said that prac-
tice and its resulting accustomedness will cure
many apparent ills; but the precepts of this book
will go far toward making success possible from
the first. Let it not be forgotten, either, that in
desserts, as in nearly all human affairs worthy of
attention, the chief difficulties lie at the crossing
of the threshold. This passed, a wide and ever^
pleasing vista is opened to the eye.

Olive M. Hulse.

[13]
CONTENTS
 French Pastry
When he actually refused currant and
raspberry tart, the Good Hannah was
alarmed.
—Thackeray.

[17]
 French Pastry

FRENCH
on the menu,
pastries are the newest desserts
and among the most aristo-
cratic. Difficult and mysterious as they
may appear to be to the unaccustomed, they are
easily and quickly made. Of introduction recent
enough to make them novel, of delicious flavor and
aspect, nothing can be more welcome to those
weary of the inevitable ice cream and cake.

More than a hundred recipes for these delicious

desserts are given, all which have been satis-
of
factorily tested. There is something for every
taste. As good things slightly known, and deserv-
ing better acquaintance, they are especially com-
mended to the fastidious.

[10]
 Leaf Paste
All French pastry Is made upon a foundation of
leaf paste. To make this, drain a pound of butter
and chill it with ice. Rub with a quarter of this
a pound of flour, pouring in water enough to form
a stiff paste. Lay it away for a quarter of an
hour. Dredge the table lightly with flour, lay
the paste on it, and roll it square. Similarly roll
out the butter remaining, lay it in and on the
centre of the paste, the edges of which should be
brought back over the butter and enclose it well.
Roll the whole to the thickness of a quarter of an
inch and fold it into three layers. It has now had
one turn. Fold it again into three layers and
roll it the second time, but in the contrary direc-

tion. It has now had two turns. Leave it for

fifteen minutes and give it two turns more, and
after a second quarter of an hour give it the two
final turns. More than six turns are unnecessary.
Cover the paste with cloth and lay it away in a
cold place until needed.

As when some skillful cook, to please each guest

Would in one mixture comprehend a feast,
With due proportion and judicious care.
—Pope.
[20]
 Puff Paste
Leaf paste and puff paste are often
confused,
though greatly different. As leaf paste is
the
foundation for all French pastry, so puff
paste
serves for eclairs, cream puffs, and the
like, a paste
being required which will not, like the
other, flake
and crumble when handled. To make puff
paste,
put half a pound of butter in a pint of
water and
bring them to a boil, adding half a
pound of flour
and stirring until the mixture is smooth.
Remove
It from the fire, add ten
well beaten eggs, and
stir vigorously.

Almond Cakes
In a large bowl place a pound of
blanched almonds,
a pound of sugar, with a little spice, and essence
of lemon. Add the yolks of fifteen eggs, and mix
them all together with a wooden spoon. Stir
in
the well-beaten whites, and add
a little sifted
pastry flour, which must be thoroughly
worked
in. Have buttered gem tins in readiness, and
bake the cakes to a light brown in a
moderate
oven.

Good living is due to that action the

of judgment
by which the things which please
our taste are
preferred to all others.

[21]
 Allumette
Roll out ice-cold leaf paste to the thickness of a
quarter of an inch. Cover
with Royal icing
it

made of confectioner's sugar and the whites of

eggs, mixed thoroughly together. Cut into strips
one by three inches, and bake in a moderate oven.

Apple Tart Milanaise

Line patty pans with leaf paste; pare and core
apples, and chop rather fine. Put in enough to
cover the centre. Over this place a layer of moist
sugar, and bake. Covering the apples when baked
with apricot jam will improve the flavor.

Arrowroot Tartlet
Mix two tablespoonfuls of arrowroot with enough
cold milk to make a smooth batter moderately
thick. Pour a pint of scalding hot milk on the
batter, stirring constantly to keep it smooth.
Set this on the fire a few minutes to thicken, but
do not let it boil. Stir briskly or it will lump.
When cold, add powdered sugar to taste, and stir
in the yolks of three eggs well beaten. Line patty
pans with leaf paste a quarter of an inch thick
and put in them the mixture. Dust powdered
sugar over them, and bake. A little nutmeg, or
a little drained orange peel chopped fine, is an
improvement.

Here is hut Utile, and that light of digestion.

—Frances Quarles.

[22]
 Ascot Tartlet
Mix a quarter of a pound of fine dry cocoanut,
and the quantity of powdered chocolate;
like
sweeten with powdered sugar, and flavor with
vanilla. Make into a soft paste with white of
egg. Line patty pans with leaf paste, put the
above mixture in, and bake. When cold add a
teaspoonful of whipped cream to the centre of each.

Bachelor Buttons
Rub together two tablespoonfuls of butter and
five of flour. Divide five tablespoonfuls of sugar
into two parts; stir one into the flour, beat the
other with one egg, and add to the rest. Flavor
with a few drops of almond essence. Make into
balls the size of a hickory nut with the hands,
and sprinkle lightly with white sugar. Place on
buttered paper, and bake slowly

Banburys
Cut leaf paste into six-inch squares. Into the
middle of each put a large spoonful of jam. Fold
in half and pinch the edges carefully together,
being sure to make the joining tight. Fry in
smoking hot fat to a golden brown. Drain and
serve hot.

In compelling man to eat to live nature gives

appetite to invite him, and pleasure to reward him.

[23]
 Bedford Jumbles
Beat well together two cupfuls of sugar and one
of butter. Add half a cupful of flour, half a
teaspoonful of salt, four well -beaten eggs, one
tablespoonful of vanilla, and flour enough to roll
out. Grated cocoanut, or fine shredded almonds,
sprinkled on each cake, is a delicious addition.
Bake on greased tins.

Berne Sandwich
Roll out leaf paste, cut into pieces three inches
square, cover the middle of each with apricot jam,
wet around the edges, place a cover over same,
close carefully, trim the edges neatly, and bake.
When cold, ice carefully with water icing, and pipe
according to fancy with red currant jelly.

By an approved recipe make sponge cakes. Bake

in small buttered cups or tins. When cold, cut
a piece from the centre of each cake. Fill the
cavity with ripe strawberries, and lay strips of
angelica across to form handles. Serve whipped
and sweetened cream with the berry baskets thus
made.

With weights and measures just and true,

Oven of even heat;
Well buttered tins and quiet nerves,
Success will be complete.

[24]
 Block Houses
Roll and cut leaf paste into a thin sheet of about
three-quarters of an inch in thickness. Cut into
strips three inches long and half an inch wide.
Bake in quick oven and form block houses by
making squares of three pastry strips to each side
overlapping the corners, fence fashion. Roll leaf
paste in granulated sugar. Lay on pan with the
sugar side up.

Brambles
One lemon grated whole, one cupful of raisins
seeded and chopped fine, half a cupful of sugar,
one egg, one tablespoonful of cracker dust. Roll
leaf paste as thin as possible, put a layer on
baking sheet, spread with the above mixture, and
put on another layer of paste. Mark off with
a pastry jagger in strips four inches long by two
inches wide, and bake in a quick oven. These
are good with a thin icing, and are delicious with
cocoa or chocolate for luncheon.
Another rich filling is made by chopping fine a
quarter of a pound of figs, two ounces of citron,
a quarter of a cupful of pistachio nuts or almonds,
and two ounces of seeded raisins. Add one egg
well beaten, and use as above.

All the labor of man is for his mouth, and yet

the appetite is not filled.
—Solomon,
[25]
 Brownies
Two small ciipfuls of sugar, one of milk, three of
flour, three-quarters of a cupful of butter, four
eggs, two squares of chocolate, two teaspoonfuls
of vanilla, three of baking powder. Mix the cake,
leaving half the milk, and dissolve the chocolate
in this. Add the batter. Bake in very small
cakes. While hot dip in eclair icing.

Eclair Icing: Two squares of chocolate, five table-

spoonfuls of powdered sugar, and three of boiling
water. Mix the sugar and chocolate, and stir

over the fire until smooth and glossy. Icing

should never be more than lukewarm.

Charlotte Baskets
Beat the yolks of two eggs until thick and lemon
colored, and add half a cupful of sugar gradually,
continuing beating. Then add a teaspoonful and
a half of cold water. Mix and sift one table-
spoonful of cornstarch, half a cupful of flour, one
teaspoonful of baking powder, and a pinch of salt.
Add to the first mixture. When well mixed, add
the rind of a lemon, and the well-beaten whites
of two eggs. Bake in buttered gem pans fifteen
or twenty minutes. Scoop out the centre and
fill with whipped cream.

We sit to chat as well as eat —nothing but sit

and sit and eat and eat.
—Shakespeare.
126]
 Charlotte Frankfort
Line the individual charlotte moulds with lady
and chocolate.
fingers in three colors, pink, white,
Fill in the centre with whipped cream a I'orange,
and decorate with almonds and pistachio.

Charlotte Russe
Soak two tablespoonfuls of gelatine in a teacupful
of milk. Beat together the yolks of ten eggs and
half a pound of powdered sugar; place in a double
boiler, with one cupful of milk. Mix until the
whole begins to thicken. Add the gelatine, and
strain into a large basin. Place this in a pan of
ice, and when it begins to cool, add the whites of

the eggs, well-beaten, half a cupful of sherry, and

a pint of whipped cream. Stir well, pour into
moulds that have been lined with sponge cake,
and set away to harden. With the quantities
given, twenty cups can be filled. The lining may
be one piece of sponge cake hollowed out, or
strips of the same, or lady's fingers.

The pleasures of the table are common to all

ages and ranks, to all countries and times; they
not only harmonize with all the other pleasures, but
remain to console us for their loss.

[27]
 Cheese Roulettes
Season with salt and cayenne a cupful of dry
grated cheese — Parmesan preferred. Whip the
whites of three eggs and mix in the cheese.
stiff,

Flour the hands, and mould the mixture into balls

the size of walnuts. Drop into boiling fat, and
fry to a golden brown. Lay on crumpled paper
to absorb the grease. Serve hot.

Cherry Tart
Line six or eight tart moulds with leaf paste.
Brush them with apple marmalade, fill with stoned
cherries, sprinkle with powdered loaf sugar, and
bake in a moderate oven for twenty minutes.
Sprinkle powdered sugar on the edges and melt or
glaze it in the oven for two minutes. Remove
the tartlets, and let them cool. Turn them out
of the moulds, cover with a thin coating of apple
jelly, and serve with an ornamental dish paper.

Chesterfields
Scald half a pint of cream or milk, pour this over
eight sponge cakes, and let it stand until cold.
Add eight tablespoonfuls of powdered sugar, four
tablespoonfuls of flour, the yolks of four eggs,
and the whites of two, previously well beaten.
When well mixed add a little grated nutmeg, and
put into patty pans lined with leaf paste. Dust
with powdered sugar, and bake.

A wise man seeketh not quantity, but sufficiency.

[28]
 Chocolate Sponge Cake
Two cupfuls of sugar, two cupfuls of flour, half
a cupful of water, the whites of three eggs, and
yolks of five, two teaspoonfuls of baking powder,
and a pinch of salt. Beat the whites to a froth,
add the sugar, then the beaten yolks, and the rest
of the ingredients. Bake in thin loaves. Cut in
fancy shapes after being baked.
Frosting: Twelve tablespoonfuls of sugar, the
whites of two eggs beaten stiff, and two squares
of chocolate. Dissolve the chocolate in a double
boiler, and mix with a white frosting. Frost each
cake separately. This quantity will make twenty
cakes.

Chocolate Supreme
Mix together two cupfuls and a half of sugar, and
two cupfuls and a half of ground almonds. Beat
the whites of seven eggs to a stiff froth, and add
the almonds and sugar. Bake in drops on greased
pans.

Filling: A quarter of a pound of sweet butter,

three-quarters of a pound of pastry cream mixed
with a little cocoa. Put chocolate icing on top,
and almonds around the outside.

He who receives friends without himself bestow-

ing some pains upon the repast prepared for them,
does not deserve to have friends,

[29]
 Chocolate Tartlets
Four eggs, half a cake of grated chocolate, one
tablespoonful of cornstarch dissolved in three
tablespoonfuls of milk, four tablespoonfuls of
sugar, half a teaspoonful of vanilla, a pinch of salt,
and a heaping teaspoonful of butter. Rub the
chocolate smooth in milk, heat over the fire, and
add the cornstarch wet with milk. Stir until
thickened, and pour out. When cold, beat in the
yolks of the eggs, the sugar, and the flavoring.
Bake in patty pans lined with leaf paste. Cover
with meringue, and serve cold.

Cocoanut Cakes
Cream a teacupful of butter with a cupful of sugar,
gradually adding two well-beaten eggs, a cupful
of flour, a teaspoonful of baking powder, and three
tablespoonfuls of grated cocoanut. Mix, pour into
small gem and bake in a hot oven for fifteen
pans,
minutes. Turn out, and when cool, brush over
with melted jelly, and roll in fine shredded cocoa-
nut or blanched chopped almonds. Serve with a
pistachio nut on top.

Make me a liltle cake.

— I Kings.

[30]
 Cocoanut Cones
Grate the meat of a cocoanut, and add half its
weight in sugar; stir in the whipped white of an
egg. Roll the mixture into balls or cones, and
bake in a moderate oven for about twenty min-
utes. If the mixture is too soft to hold its shape,
a little flour may be added.

Cocoanut Cream Cuts

Beat the yolks of two eggs with four tablespoonfuls
of sugar and one of cornstarch. Add a pinch of
salt, a tablespoonful of vanilla, and two cupfuls
of milk. Cook in a double boiler until thick,
stirring constantly. Stir in a cup of grated cocoa-
nut, and when cold, spread between layers of
sponge cake. Beat the whites of the eggs stiff,
sweeten, and spread on the cake. Sprinkle thick
with cocoanut and brown slightly. Cut in bars
and garnish with candied cherries. Serve cold.

Cocoanut Tea Cakes

Roll leaf paste to one-quarter of an inch in thick-
ness. Shape with a cutter, and bake on a tin
sheet in a hot oven. When nearly done, remove
from oven, cool, and brush over with the beaten
white of an egg, sprinkle with shredded cocoanut,
and return to the oven until colored a light brown.

Vich is your partickler ivanity? Vich wanity

do you like the flavor on best?
—Dickens.
[31]
 Coffee Cream Filling
Roast six ounces of coffee. When it becomes oily
put it into a saucepan with three cups of boiHng
milk. Cover the pan, let it stand until nearly
cold, and strain through a cloth. Mix a small
quantity of this with the yolks of six eggs, and
two tablespoonfuls of flour, with a little salt.
Put the whole into a saucepan and boil slowly
until it is of such consistency that it adheres to
a spoon while cooking. Add three ounces of butter
slightly colored, with one quarter of a pound of
loaf sugar and the same quantity of powdered
macaroons, stirring the whole until smooth and
compact.

Colonial Tartlets
A large cupful of seeded chopped raisins, or can-
died cherries, the juice and grated rind of a lemon,
the whites of two eggs, and a pinch of salt. Mix
well, and put the mixture on rounds of pie crust
from six to seven inches in diameter. Fold to-
gether from three sides so that the shape will
resemble a cockade hat. Press the edges firmly
together to hold the mixture in well, set into a
baking pan, brush over with a little sweetened
milk, and bake brown.

The fate of nations depends upon how they are

fed.

[32]
 Cranberry Tarts
Line patty pans with leaf paste, and bake in a
quick oven. When cool, fill with a thick jellied
cranberry sauce, and cover with a meringue made
with the white of an ^gg, whipped stiff, and a cup-
ful of powdered sugar. Set in a moderate oven
until tinged a pale straw color.
Or, instead of the
meringue, drop a spoonful of whipped cream on
each just before serving.

Creamed Apple Tart

Line deep patty tins with leaf paste. Mix a pint
and a half of cut apples with three-quarters of a
cupful of brown sugar, the juice and grated rind
of half a lemon, and fill the pans. Cover with
another layer of paste, and bake until well done.
Lift the top crust and put a tablespoonful of
boiled custard in each. Return the cover, and
let it be ice cold when served. Whipped cream
may also be used for filling. In this case, heap it
high and do not cover. This is an old-fashioned
Dutch dish.

Without good company all dainties lose their

true relish, and like painted grapes, are only
seen, not tasted,

[33]
 Cream Cones
Roll out leaf paste, cut in strips four and a half
inches long and three-quarters of an inch wide.
Wrap around tin cone beginning at the point and
gradually covering the cone. Lay. on baking
sheet, and bake moderate oven about twenty
in a
minutes. Take out
before done and dust with
powdered sugar; return to the oven for about two
minutes. Cones may be filled with whipped cream
or pastry cream.

Set a saucepan containing a cupful of boiling water

and half a cupful of butter over the fire; when the
mixture a cupful of flour, and beat
boils, sift in
vigorously while cooking. When the mixture
leaves the side of the pan, turn into a bowl, beat
in three eggs, one at a time, very thoroughly.
The mixture is now ready for baking. Take a
pastry bag with tube an inch in diameter, and
force the batter on a buttered baking paper in
balls about two inches in diameter. If one does
not have a bag and tube, the mixture can be put
on the buttered sheet by spoonfuls. Brush over
the top with a little beaten egg diluted with milk,
before putting into the oven. Bake about twenty-
five minutes.When cool, slit open at one side
and with
fill pastry cream, or whipped cream.
Dust the top with fine sugar.
/ am glad that my Adonis has a sweet tooth in
his head.
—Lyly.
[34]
 Cream Tart
Put a quart of milk into a saucepan, flavor it with
vanilla, and place it over the fire; stir in gradually
four tablespoonfuls of the finest sifted flour,
sweeten to taste, and continue stirring over the fire
until thick. When ready, move the cream to the
side of the stove, andthe beaten yolks of
stir in
keep the mixture free from
six eggs, taking care to
lumps. Line tart pans with leaf paste, and pour
in the prepared cream, using the trimmings of the
paste to make a rim to the tart and strips across.
Brush the paste over with a feather or fine brush
dipped in beaten yolk of egg, and bake in a quick
oven. Serve either hot or cold.

Mix half a pound of ground sweet almonds with

the like quantity of powdered sugar, the grated
rind of a lemon, and a quarter of a pound of
citron chopped fine. Add an ounce of ground
bitter almonds. Rub these all together until fine,
and a pound of creamed butter. When
stir in half
well mixed, add eight eggs and a quart of milk.
Put in a stewpan on fire, stir until it thickens,
and when cold put into patty pans lined with leaf
paste. Bake in a quick oven.

Sweet were the sauce would please each kind of

taste.

-Sir Walter Raleigh.

[35]
 Dainty Doodles
Place a small quantit}^ of puff paste in a pastry
bag. Butter a baking sheet and form small round
biscuits on same. Sprinkle lightly with powdered
sugar, place in a brisk oven, and bake for twelve
minutes. Cool, lift from the pan, and lay them
upside down on a table. Make a small cavity
half an inch in diameter in each and fill with
whipped or pastry cream. Fasten them together
two by two to enclose the cream; they should
then be ball-shaped. Dip carefully and separately
into a thick icing, and lay on a pastry grating to
dry for fifteen minutes.

Date Dell
Scoop out the centres of small sponge cakes, and
fill with a mixture of chopped dates and walnuts.

Cover with whipped cream, and serve with choco-

late sauce.

Dessert Cakes
Mix well a quarter of a pound of butter beaten
to a cream with a quarter of a pound of light
brown sugar, a similar amount of ground rice,
and half a teaspoonful of baking powder. Beat
three eggs thoroughtly, and stir them into the
mixture. Butter small cake tins, pour in this
preparation, and bake in a quick oven from ten
to twelve minutes. Any flavored decoration may
be used.
They call for dates and quinces in the pastry,
— Shakespeare.
[36]
 Dixie Cakes
Beat half a cupful of butter to a cream, add a cup-
ful of sugar, mix well, and add the yokes of five
eggs. When
mixed, add three teaspoonfuls of
cocoa dissolved in a cupful of water. Sift together
two and a half cupfuls of pastry flour, a tea-
spoonful of baking powder, and two tablespoon-
fuls of cornstarch. Add this and the beaten
whites of the eggs to the batter. Beat well, and
bake in a moderate oven. When cold, ice with
chocolate icing flavored with vanilla.

Eclairs
Force puff paste through a pastry bag and tube
upon buttered sheets, and bake in a moderate
oven for twenty-five minutes. When cool, cut
open and fill with pastry cream. Any icing may
be used, but chocolate is perhaps the most pre-
ferred.

Chocolate Icing: Mix three tablespoonfuls of

cocoa with five tablespoonfuls of powdered sugar,
and three of boiling water. Stir over the fire until
smooth and glossy. Cool slightly and dip the
eclairs in the icing.

My mission in life is a sweet one, I claim,

For the children's eyes brighten at hearing my
name.
[371
 Fanchonettes
Line tart pans with leaf paste. Beat four eggs
until light, stir into them four tablespoonfuls of
sugar, and two of butter — the butter must be
beaten until it is like cream — three-quarters of
a pint of milk, and three tablespoonfuls of flour.
Mix thoroughly and simmer until thick. Flavor
with bitter almonds; pour the mixture into the
pans, and bake twenty minutes. When done, slip
the fanchonettes out of the pans. While they are
cooling, whip the whites of two eggs to a froth,
and stir into it four tablespoonfuls of powdered
sugar, with which smooth the tops of the tartlets.

Fancy Pastry
Roll leaf paste twelve inches long and a quarter
of an inch thick; cut in strips half an inch wide,
place on the edges and flatten out; cut in lengths
of four inches, put on baking sheets, and bake in
a rather warm oven. When cold, spread on the
bottom of one piece some jam, and set it against
another piece, bottom to bottom, with the jam
between. Pipe with stiff icing and red currant
jelly according to fancy.

0, weary mothers, mixing dough,

Don't you wish that food would grow?
Your lips would smile, I know, to see
A cooky bush or a doughnut tree.
[38]
Roll leaf paste one-third of an inch thick, cut into
strips two inches long and an inch wide. Spread
a baking dish thick with butter, and arrange the
pieces of paste on it, placing them on their sides,
leaving a small piece between them. Set them in
the oven, and when they are firm and the sides
spread, glaze them with the white of an egg, and
dust with powdered sugar. When cooked, set
them on paper to drain off any grease. They may
be masked separately with a quantity of different
colored jams.

Line patty pans with a thin sheet of pie crust.

Break three eggs into a quart of milk, add stale
cake crumbs to form a stiff mass —
just stiff
enough to run easy. Before finishing the mixing
add a good quantity of figs cut up rather fine; fill
this mixture into the patty pans, and bake. Prunes
may be substituted, but figs are better. A pinch
of allspice will improve the taste.

/ eat a palatable Jig.

—Browning.
[39]
 Financiere
Beat the whites of ten eggs and a pound of icing
sugar over the fire until warm, and then beat
until cold. Mix with a half a pound of flour,
and half a pound of sliced almonds. Put some
almonds in the bottom of the mould, and also on
top. Bake, and glaze the top with apricot jelly.

Franco Russe
A quarter of a pound of ground almonds, a quarter
of a pound of sugar, and the whites of seven eggs
beaten very stiff. Mix, and bake on greased pans
in square shapes. Bake slowly. When baked fill
with praline cream. On the top put a strip of red
sugar, a strip of green sugar, and so on until the
cake is finished.

Praline: Two cupfuls of sugar melted to caramel,

mixed with half a pound of almonds. Grind them
fine until oily.

Praline Butter Cream: A pound of sweet butter,

add four cupfuls of pastry cream and praline the
size of an egg.

The discovery of a new dish does more for the

happiness of the human race than the discovery of
a new planet.

[401
 Frangipane Tartlet
Rub four tablespoonfuls of flour smooth in a
quarter of a pint of cream. Add three ground
macaroons, four tablespoonfuls of powdered sugar,
the grated peel of a lemon, a little citron cut fine,
and a dash of brandy. Put all into a saucepan
and let come to a boil, stirring slowly to prevent
lumps. When thoroughly cooked, take from the
fire for a minute, and stir in the beaten yolks of

four eggs. Stand the saucepan in another of

boiling water and return to the stove, stirring
until the eggs seem done —
about five minutes if
the water boils all the time. Line patty pans with
leaf paste, fill with the frangipane, and bake.
Ornament with chopped almonds and meringue.

French Tartlets
Roll out some leaf paste not quite a quarter of
an inch thick, and with a plain or fluted cutter
about three inches in diameter cut as many cases
as you require to fill. Mark the centre with a
two-inch cutter, and bake. When cold, remove
the centre pieces, and take out as much of the
soft paste as you can without damaging the bot-
toms or sides. Fill with any desired fruit or
custard.

Appetite comes with eating.

—Rabelais.
[41]
 Frosted Cream
A cupful and a half of New Orleans molasses, half
a cupful of sugar, a tablespoonful of ginger, a
pinch of salt, two-thirds of a cupful of hot lard,
two-thirds of a cupful of boiling water, one level
tablespoonful of soda, and six cupfuls of sifted
flour. Mix well in the usual way. Pour in a
dripping pan. Roll with a floured tumbler, and
bake moderate oven. Cut in bars with a
in a
knife dipped in flour, and ice.

Icing: One cupful of icing sugar, and two table-

spoonfuls of water.

Gallettes
Sift a pound and a half of flour upon a board.
Make a hollow in the centre, put in it a quarter of
a pound of slightly warmed butter, a little salt,
and half a pint of cold water into it; work the
butter well with the water, gradually mixing in
the flour so as to give it the consistency of leaf
paste. Let it remain for fifteen minutes, and in
the meantime work pound of butter in a
half a
cloth until it is pat it into a flat square
quite firm ;

shape. Put the square of butter on the paste,

and cover it with the edges that project. Give it
several turns like leaf paste, and at the last turn
make it about an inch in thickness. Cut it into

We shall do nothing hut eat and make good cheer.

— Shakespeare.
[42]
round shapes with scalloped edges. Put it upside
down on a baking dish, brush it over with egg.
Bake in a moderate oven for fifteen or twenty
minutes, and just before taking out sprinkle over
with sugar glaze. It is then ready for use.

Genoese Pastry
Melt two-thirds of a cupful of butter, taking care
it does not get very hot. Break five eggs into a
bowl, add a cupful of sugar to them, stand the
bowl in a saucepan of boiling water, and whip
the eggs and sugar for twenty minutes, but they
must not get very hot. Take the bowl from the
water, add a cupful of almond paste crumbled
fine, and beat until smooth. Add the butter, and
last of all sift in sufficient flour to make a stiff
batter, stirring lightly all the time. Line a round
jelly-cake pan with buttered paper, neatly fitted
and standing an inch above the edges, and bake
in a rather quick oven for half an hour. When
done, no mark should be left on it when pressed
with the finger.

Gooseberry Tart
Line patty pans with leaf paste. Scald a pint of
gooseberries with a little water over the fire, add
half a pound of moist sugar and fill the pans with
the mixture. Bake in a moderate oven.

In eating the order is frotn the more substantial

to the lighter.

[43]
 Greater New Yorks
Sift two tablespoonfuls of baking-powder into a
pound and a half of flour, and add three pounds of
crumbled stale cake, which has been passed
through a sieve. Cream three-quarters of a pound
of butter and add half a pound of moist sugar, a
pint of molasses, half a pint of yolks. Flavor with
mixed spices, and stir all together with enough
milk to form a slack mass. Bake in muffin tins.
Decorate with pink icing.

Hazel-nut Tart a VAnglaise

Half a pound of ground hazel-nuts, three-quarters
of a cupful of granulated sugar, the beaten whites
of twelve eggs, and half a teaspoonful of vanilla
sugar. Roll out leaf paste, press it in the tart
molds, and fill them with the mixture. Powder
over with sugar and bake slowly.

Hickory-nut Tarts
Mix a cupfulof sugar, a cupful of chopped hickory-
nuts, halfa cupful of raisins, two tablespoonfuls
of cream, and the yolks of two eggs. Line the
tart pans with leaf paste, fill with the mixture,
and bake. Put whipped cream over them when
ready to use.

As the last of sweets is sweetest last.

—Shakespeare.
[44]
 Hotjumbles
A cupful and a half of sugar, a cupful of sour milk
or cream, two-thirds of a cupful of butter, a tea-
spoonful of soda, three cupfuls of flour, three
eggs, and half a teaspoonful of salt. Flavor to
taste. Drop by teaspoonfuls on a greased tin
and bake.

Icing
Four pounds of icing sugar, one tablespoonful of
glucose, the whites of four eggs, and half a pint
of water. Warm slightly, and add any flavor
preferred.

Individual Pumpkin Pie

Mix together a cupful and a half of dry cooked
pumpkin and half a cupful of sugar, a cupful of
milk, two well-beaten eggs, two tablespoonfuls of
molasses, two tablespoonfuls of melted butter,
half a teaspoonful of allspice, half a teaspoonful
of cinnamon, and a little salt. Pour into small
pastry lined tins, and bake golden brown.

Jalousie
Roll out strips of leaf paste about four inches
wide, put apricot marmalade on top, with small
strips of leaf paste criss-crossed over. Powder
with icing sugar when baked.

/ hear, I speak, I smell sweet savours.

—Shakespeare.
145]
 Jumbles
Put half a pound of sweet almonds into a mortar,
with a pound of powdered sugar. Add a table-
spoonful of brandy, and enough whites of eggs
to make into a rather stiff paste. Mould this
paste into small round balls about an inch and a
quarter in diameter. Bake on paper in a cool oven.
They should rise like little puffs.

Rub well together half a pound of butter and half

a pound of sugar until light. Beat in three or
four eggs, one at a time. Mix with three-quarters
of a pound of sifted flour, and flavor with vanilla.
Put into a pastry bag with a half-inch tube, and
lay the mixture on lightly buttered baking sheet
in the form of rings an inch and a quarter in di-
ameter. Bake in a slow oven.

Lady Fingers
Beat together half a pound of sugar and the
yolks of seven eggs; add the well-beaten whites
and half a pound of sifted flour, mixing thor-
oughly with a wooden spoon. Place the mixture
in a pastry bag, and on a baking sheet covered
with paper lay it in cakes about four inches long
and three-quarters of an inch wide. Dust with
powdered sugar, and bake in a moderate oven for
fifteen minutes, without browning.

Dainty bits make rich the ribs.

—Shakespeare.
[46]
 Lemon Drop Cakes
Cream a cup and four tablespoonfuls
of sugar
of butter, add three well-beaten eggs, three cups
of sifted flour, a pound of currants, half a tea-
spoonful of salt, two teaspoonfuls of baking pow-
der, and a cupful of milk. Flavor with lemon
extract. Stir slowly until thoroughly mixed.
Drop a teaspoonful at a time on a well-greased
dripping pan, and bake five to ten minutes in a
quick oven until brown.

Roll leaf paste out thin and cut it into four-inch

squares. Wet the edges, and in the centre put
some marmalade or jam, and close neatly. Dust
with coarse powdered sugar and ground sweet
almonds, then bake.

Mix a pound of ground sweet almonds with the

same quantity of powdered sugar, adding two
tablespoonfuls of flour. Make into a stiff batter
with sufficient whites of eggs; put in bags, and
spot out the size of large macaroons. Sprinkle
the tops with powdered sugar. Bake in a cool
oven for thirty minutes.

Blest be those feasts with simple plenty crowned.

—Goldsmith.
[47]
 Macaroon Panachee
A pound of almonds, a pound of hazel-nuts ground,
two pounds of sugar, and the whites of fifteen eggs
beaten stiff.Mix, and dress on paper in oval
shape. Set in a moderate oven for six or eight
minutes. When cold put chocolate cream on top,
and decorate with chopped almonds and pistachios.
Chocolate Cream: Mix together three-quarters
of a cupful of cornstarch, half a cupful of sugar,
a speck of salt, dilute with a third of a cupful of
cold milk, add two cupfuls of scalded milk, and
cook over hot water ten minutes, stirring con-
stantly until thickened; melt a square and a half
of chocolate, add three tablespoonfuls of hot
water, stir until smooth, and add to cooked mix-
ture; add whites of three eggs beaten stiff, and a
teaspoonful of vanilla. Chill and serve with cream.

But for life the universe were nothing, and all

that has life requires nourishment.

m
 Maids of Honor
Warm a quart of milk, add a tablespoonful of
rennet,and let it stand by the side of the fire or in
a warm place to get pretty hot, or until the curd
is quite firm. Strain, and press out the whey.
Put the curd into a pan or basin and rub it until
quite smooth. Add a quarter of a pound of butter,
a teacupful of sugar, and two eggs. Mix well,
and add a little grated nutmeg, lemon juice to
flavor, and a few currants. A stale sponge cake
rubbed fine into this is an improvement. Roll
some leaf paste to the thickness of a quarter of
an inch, leaving it two inches across. Put on
patty pans the same size and pour on the curd.
Cover the whole of the paste, even to the very
edge. Dust with powdered sugar and bake in a
moderate oven.

Marguerites
A cupful of sugar, two cupfuls of flour, half a
cupful of butter, half a cupful of milk, the yolks of
four eggs, two teaspoonfuls of baking powder,
and half a teaspoonful of mace. Add enough
flour, roll them half an inch thick, cut in rounds,
lay them in a floured pan so as not to touch, and
bake quickly. When cool, put on each a lump of
currant jelly, and on this a heap of stiff frosting
flavored with lemon. Set in a warm oven until
^ pale brown.
Any pretty little kickshaws.
—Shakespeare.
[49]
 Meringues
To a cupful of whites of eggs, add a quarter of a
teaspoonful of salt. Beat slowly at first and then
faster until very stiff; whisk in two tablespoonfuls
of fine granulated sugar; add the same quantity
of sugar twice more, beating vigorously each time
before more added.
is Continue beating until
the mixture can be cut with a knife. Add as much
more granulated sugar as remains of a cupful,
less the tablespoonfuls taken out, and fold into
the mass lightly and smoothly. Dredge a light
buttered baking sheet with flour; drop the mix-
ture on the paper, giving each tablespoonful an
oval shape. Dust these with fine granulated
sugar, and bake in a cool oven until a light brown.
These should dry out rather than bake at first.

Mince Tarts
In the centre of a four-inch square of leaf paste
place a small mound of mincemeat prepared as
for pies. Gather up the four corners, and pinch
the edges close together. Place a lump of butter
on top of each, and sprinkle well with cinnamon
and sugar. Bake and serve with brandy sauce.
Brandy Sauce: Cream a quarter of a cupful of
butter; add a cupful of powdered sugar gradually,
and two tablespoonfuls of brandy very slowly, the
well-beaten yolks of two eggs, and half a cupful
of cream. Cook over hot water until it thickens
as a custard. Pour it on the beaten whites of two
eggs, and mix thoroughly.
It is only at the table that man never feels bored
during the first hour.
[50]
 Mirlitons
Pound and macaroons, add a tablespoonful
sift six
of grated chocolate, and a pint of hot milk. Let
it stand for ten minutes, and add the well-beaten

yolks of three eggs, one tablespoonful of sugar,

and one teaspoonful of vanilla. Line patty tins
with leaf paste, fill with the mixture, and bake in
a quick oven for twenty minutes.

Mocha Cream Cake

A cupful of sugar, and a quarter of a cupful of
butter creamed together. Add half a cupful of
sweet milk, and a cupful and a half of flour which
has been sifted several times with one and a half
teaspoonfuls of baking powder. To this add the
beaten whites of three eggs. Bake in two layers
in a moderate oven, using oblong pans.
Filling:Half a cupful of strong, clear coffee, and
half a cupful of milk. Heat in a double boiler;
add to this two heaping teaspoonfuls of flour, a
cupful of sugar, and the well-beaten yolks of four
eggs. Cream two tablespoonfuls of butter, and
add slowly to the custard when cool. This makes
it light. When
the cake is cold cut it in blocks
four inches long by two inches wide; put two
blocks together with mocha cream between, dip
in caramel icing, and cover all over with chopped
almonds.

The turnpike road to peoples' hearts, I find,

Lies through their mouths, or I mistake mankind.

[51]
 Mushroom Chantilly
Beat the whites of eggs very stiff, add gradu-
six
ally four cupfuls of sugar and a darh of vanilla.
Shape in mushroom style, place on greased pan,
and bake very slow. When cold fill the centre
with whipped cream.

Napoleons
Bake three sheets of leaf paste. between
Fill
sheets with pastry cream. Spread the top with
frosting, and sprinkle with pistachio nuts blanched
and chopped. Cut with a sharp knife in pieces
about two and a half by four inches.

Neapolitaine a lltalienne
Take enough one pie. Roll it In
leaf paste for
a sheet half an inch thick, and cut into strips
three inches by one and a half. Bake in a quick
oven. When cold, spread half the strips with
jelly or jam, and put the others on top. Cover
with frosting.

Jn dining, the fault of the old-time Dutch,

Was pausing too little and eating too much.
[52]
 Neapolitan
Roll out leaf paste half an inch in thickness, and
cut it into strips about two inches wide. Lay
these on a baking dish a little distance apart so
they will not join when spreading, and bake in
a quick oven. Remove and mask half of them with
raspberry or strawbe^rry jam, and place the other
half on top. Ice them with colored icing, arrange
tastefully on a fancy dish, and serve. Pastry
cream is used a great deal for filling.

Noisettier
Cut sponge cake in squares, fill with hazel-nut
praline. Put meringue all over them, and powder
with sliced almonds and icing sugar. Put in oven
for three or four minutes, and decorate with
hazel-nuts made out of almond paste.
Praline: Two cupfuls of sugar melted to caramel,
mixed with half a pound of hazel-nuts. Grind
them fine until oily.

Nothing lovelier can he found in wdman, than

to study household goods.
—Milton.
[53]
 Othellos
Beat three eggs until light. Cream a quarter of
a pound of butter, add half a cupful of sugar and
three squares of Baker's chocolate, melted, one
cupful of stale bread crumbs, and three table-
spoonfuls of flour. Spread the mixture in a
shallow buttered pan, and bake in a slow oven.
Shape with a biscuit cutter, and put together in
pairs with White Mountain Cream between and
on top.

White Mountain Cream: Put a cupful of sugar

and half a cupful of boiling water in a saucepan.
Beat gradually, and boil until the syrup will
thread when dropped from a spoon. Pour syrup
gradually on the beaten white of an egg, beating
the mixture constantly, and continue beating
until of the right consistency to spread. Add
half a tablespoonful of lemon juice.

Paganini Tartlet
Line tart pans with leaf paste, and bake in a
quick oven. Place another tart pan over the
dough to keep its shape. Take out when done,
and put half a teaspoonful of orange marmalade
on each tartlet. Cover this with meringue, and
put back in the oven for a few minutes to brown.

No man can he wise on an empty stomach,

[54]
Put a pint of cream and a pint of milk into a
stewpan, which place on the fire, and stir con-
stantly with a wooden spoon. After it has boiled
up, put in two ounces of sugar, the peel of a lemon,
and a little salt, and let it remain until the peel
is infused in the cream. Beat in the yolks of
eight eggs, keeping the pan over the fire. When
the cream is of good consistency, pass it through
a fine sieve, rubbing it with a wooden spoon into
a basin, where it may be kept until required for
use. If the cream is liked very thick, more eggs
may be added.

Peach Crusts
Roll leaf paste an eighth of an inch thick, cut it
in two- and -a- half -inch squares, and bake in a
hot oven. Cool, press down the centres, and ar-
range on each half a canned peach drained from
syrup and heated in the oven. Sprinkle with pow-
dered sugar, and put brandy into each cavity.
Light just before sending to the table.

A pound of crumbled stale cake, a quarter of a

pound each of currants, seeded raisins, and coarse
chopped almonds or peanuts, one-eighth of a
pound of fine chopped mixed peels, a good flavor-
ing of mixed spices, a teaspoonful of salt, and three

Half the cost of life is the price of food.

[55]
or four eggs. Mix into a medium stiff paste with
molasses. Roll leaf paste into one-eighth inch
sheets, cut it in two, lay one sheet on a level
baking pan with an inch high side to it, water-
wash it, lay on a three-quarters of an inch thick

filling, level it, water-wash it, and lay on the other

sheet of paste. Dock it, water-wash it again, and

bake. When baked and cold, cut it into strips.
Ice the strips with icing, and cut it into fingers.
Put a preserved cherry and one or two diamond-
shaped pieces of citron on each piece.

Petit Fours Bouchee

Beat the yolks of four eggs in three tablespoonfuls
of cold water until thick, add a cupful of sugar
gradually, and beat well. Put a tablespoonful
and a half of cornstarch and a teaspoonful and a
half of baking powder into a cup, fill the rest of the
cup with flour, and add a quarter of a teaspoonful
of salt; sift them together several times, and add
to the mixture. Mix thoroughly, and add the
well-beaten whites of four eggs, and one tea-
spoonful of vanilla. Bake in a shallow pan, cool,
and cut in shapes with small round cutter. Split
and remove a small portion of the cake from the
centre of each piece. Fill cavities of half the
pieces with whipped cream, cover them with the
remaining pieces, and press firmly together. Dip
cakes in icing and decorate the tops with pistachio
nuts or glace cherries.

Rich foods which custom requires.

[56]
 Pilac Suit
Roll out a rich biscuit dough about as thick as
pie crust. Spread with hot butter, use any fruit
for the filling, and sweeten it well. Roll it like
a jelly cake, and cut it in pieces about five
inches long. Pinch the ends together to keep the
fruit from oozing out. Set the pieces in a well-
buttered tin, and bake. Turn them so they will
brown delicately on both sides.

Pithivier
Roll out thin leaf paste, and put frangipane on it.
Roll out another leaf paste, a little thicker, put
on top of the frangipane, and brush with eggs.
Bake in a moderate oven.
Frangipane: Rub
four tablespoonfuls of flour
smooth in a quarter of a pint of cream. Add three
ground macaroons, four tablespoonfuls of powdered
sugar, the grated peel of a lemon, a little citron
cut fine, and a dash of brandy. Put all into a
saucepan and let come to a boil, stirring slowly to
prevent lumps. When thoroughly cooked, take
from the fire for a minute, and stir in the beaten
yolks of four eggs. Stand the saucepan in another
of boiling water and return to the stove, stirring
until the eggs seem done —
about five minutes
if the water boils all the time.

Cookery is not only an art but a master-art,

[57]
 Plunkets
Cream half a pound of butter, and add gradually
half a pound of sugar. Separate six eggs, and beat
the whites until stiff. Beat the yolks, and add
them to the whites, then to the butter and sugar.
Sift together twice, a cupful and a half of corn-
starch, half a cupful of flour, and one teaspoonful
of baking powder, and add gradually to the other
mixture. Flavor with a teaspoonful of vanilla,
and bake in patty pans for fifteen minutes.

Roll leaf paste out thin and cut it into two and
a half inch squares; brush each square over with
the white of an ^gg, and fold over the corners
until they meet in the middle. Slightly press
them together, and brush over with the white of
an egg, dust with sugar, and bake in a quick oven
for fifteen minutes. When done, make a hole in
the middle, and fill it v/ith jelly, jam, or marmalade.

Roll half a pound of prunes slowly until soft, pit,

add two tablespoonfuls of sugar, half a teaspoon-

ful of cinnamon, the juice and rind of a lemon,
and a tablespoonful of grated stale bread. Cut leaf
paste into six inch squares, fill with the prune
mixture, fold the four corners over, and bake on
pie plates dredged with flour.

For I will play the cook.

—Shakespeare.
[58]
 Quennellens
A quarter of a pound of citron chopped fine, two
pounds of seeded raisins, and a pound of currants.
Chop the currants and raisins very fine, and put
them in an earthen bowl; add the rind and part
of the juice of a small lemon, and a wineglassful
of brandy. Roll out leaf paste a little thicker
than for and cut it into pieces four inches
pies,
long and three inches wide. Put on fruit so that
the crust may be turned over, and the edges
brought together. Close the ends and lay the
cakes in tins with a space between. Bake in a
slow oven, and do not let them brown. Roll in
powdered sugar.

Quillet Cafe
Cut thin sponge cake into squares; fill between
two squares and cover the top with Mocha
cream. Sprinkle over with chopped roasted
all
almonds, and garnish with white half almonds.
Mocha Cream: Half a cupful of strong, clear
coffee and half a cupful of milk. Heat in a double
boiler; add to this two heaping tablespoonfuls of
flour, a cupful of sugar, and the well beaten yolks
of four eggs.Cream two tablespoonfuls of butter
and add slowly to the custard when cool. This
makes it light.

Little dinners make people friends,

[59]
 Raspberry Puff
Roll out leaf paste an eighth of an inch thick,
and cut in pieces four inches square. Put a table-
spoonful of raspberry jam in the centre of each
over the corners, and pinch the edges
piece, fold
together firmly, leaving two or three vents.
Place on a sheet,, and bake twenty minutes in a
hot oven.

Raspberry Meringue Tart

Line patty tins with leaf paste rolled thin. Fill
with cracker crumbs, and bake until crisp and a
golden brown. When cold remove the crumbs.
Mix half a pint of raspberries with powdered
sugar, and fill the tartlets with this, high in the
centre but away from the rim. Beat the whites
and mix in
of three or four eggs to a stiff froth,
a scant cupful of powdered sugar. Cover the
berries with this meringue. Set in a moderate
oven for six or eight minutes.

Sand Slices
Roll out leaf paste about a quarter of an inch
thick. Cut into strips three inches long and half
an inch wide. Beat the white of an egg slightly,
and spread over the paste, sprinkling with granu-
lated sugar, chopped nuts, and cinnamon.

And lucent syrops tinct with cinnamon.

—Keats.
[60]
 Sapphos
Overlay oval tart moulds with very thin pie crust,
place raspberry jam on the bottom, and almond
cream above.
Almond Cream: a quarter of a pound of
Stir
butter with two eggs, and the yolks of two more,
the rind of half a lemon, and a quarter of a cupful
of milk. Bake in a hot oven. When cold, glaze
with pink icing with granulated chocolate at the
ends, and three roasted hazel-nuts in the centre.

Savarin au Rhum
Work four cupfuls of flour into eight eggs, add
two cupfuls of butter, half a cupful of sugar, and
half a cake of yeast. The yeast must first be dis-
solved in warm milk. Savarin moulds half
Fill
full of the mixture, stand for three-quarters
let it
of an hour, and bake in a hot oven. When baked,
soak in syrup with rum for about five minutes,
and serve hot.

Saxony
Warm a pint of milk in a double boiler, and
gradually stir into it six tablespoonfuls of flour;
when the paste is free from lumps, add two table-
spoonfuls of butter, and a quarter of a pound of
Parmesan cheese cut in very thin slices not —
grated. Stir in three well beaten eggs, mix thor-
oughly, put in patty pans lined with leaf paste,
and bake.
The seat of courage is the stomach.

[61]
 Sebastopol Slices
Bake any good sponge cake on a shallow pan.
Cut in bars about four inches long, place two
together with praline cream between. Cover the
top with currant jelly, and decorate with sliced
almonds and pistachio nuts.
Praline: Two cupfuls of sugar melted to caramel,
mixed with half a pound of almonds. Grind them
fine until oily.

Praline Butter Cream: To a pound of sweet

butter, add four cupfuls of pastry cream and
praline the size of an egg.

Small Cakes
Break an egg into a half-pint cup, and add a heaping
tablespoonful of butter. Fill the cup with milk.
Sift a cupful and a half of flour, a cupful of sugar,
and a teaspoonful and a half of baking powder
together three times. Stir the milk mixture into
the flour mixture, and add a teaspoonful of vanilla.
Beat for five minutes. Add half a cupful of nut
meats well floured. Beat for another minute.
Fill a dozen greased gem pans, and bake ten
minutes in a hot oven.

Cookery means the hnoivledge of Medea and of

Circe, and of Helen and of the Queen of Sheba.

[62]
 Snickerdoodles
Mix in the usual manner, three cupfuls of flour,
two cupfuls of sugar, a cupful of milk, three-
quarters of a cupful of butter, two eggs, two
teaspoonfuls of cream of tartar, and one of soda.
Drop in a pan and sprinkle a little sugar and
cinnamon over each. Bake in a quick oven.

Snow-Balls
Beat the yolks of three eggs light, adding grad-
ually a cupful of granulated sugar, beating all
the while. When very light, add two tablespoon-
fuls of milk and a cupful of flour. Stir vigorously
for a few minutes. Beat the whites to a stiff froth,
and add quickly to the batter, with a rounded
teaspoonful of baking powder. Fill well-buttered
cups two-thirds full, and bake twenty minutes.
Roll in powdered sugar.

Strawberry Puffs
Into a granite saucepan put a cupful of milk and
half a cupful of butter, and boil. Add a cupful
of flour, stirring constantly, and cook two minutes.
It should be smooth and velvety. When cool,
beat in four eggs, one at a time, and continue
beating for fifteen minutes. Drop by spoonfuls
on buttered tins, and bake in a hot oven for
twenty minutes. When cold, split open, fill with

SU down! At first and last the hearty welcome,

—Shakespeare.
163]
crushed and sweetened berries, and coat with
strawberry icing made by adding strawberry
juice to a cupful of powdered sugar.

Swiss Cakes
Mix pound of ground sweet almonds with
half a
three pounds of powdered sugar; flavor with
essence of lemon and a little orange-flower water.
Make into a stiff paste with sufhcient white of
egg. Work this paste well, and make into small
round balls. Roll in coarse sugar and bake on
paper in a cool oven.

Tarts
Cut leaf paste in disks three inches square, two for
each tart. Cut out the centre of one disk for each
tart, moisten the ring on one side with water and
fit it moist side down on the other disk. This
must be done very rapidly with all the disks.
Put them quickly into a hot oven. When done,
fill the cavity with any desired mixture, such as

jam, boiled custard, pastry cream, fresh fruits,

or mincemeat.

The art of cookery, when not allied with a de-

generate taste or with gluttony, is one of the criteria
of a people^ s civilization.

[64]
 ;

Tart de Moi
Take a straight-sided pan three and a half inches
in diameter and an inch deep. Line it with leaf
paste. Pinch up the edges and notch it. Fill
three-quarters full with the following mixture:
A quarter of a pound of crumbled cake, a quarter
of a cupful of chopped almonds, a quarter of a
pound of seeded raisins, two tablespoonfuls of
chopped lemon peel, four tablespoonfuls of flour,
four tablespoonfuls of powdered sugar, and lemon
extract to flavor. Sift all the dry ingredients
together several times. Whisk together two eggs
and a gill and with it form
of milk, adding flavor,
a medium more milk if needed.
slack mass, adding
Pour it in the paste-lined tins, and bake. When
baked, give the top a thin coat of fruit jelly and
cover with meringue from a star or leaf tube.

Tree Cake
Bake any good sponge cake in a long narrow pan.
Spread with pastry cream, and roll over once and a
half. Cover with chocolate. Cream to represent
the bark on a tree and spot with whipped cream
cut in four-inch lengths, mould some tiny green
frogs of almond paste colored green with pistachio,
using a speck of chocolate for the eyes, and put
one on each portion.

New occasions teach new duties;

Time makes ancient good uncouth.
— Lowell.
[65]
 Timbuctoo
Press out some nougat in plain tart moulds. When
cold, fill up with nougatine butter cream, and
put some granulated chocolate over.
Nougat: Melt four cupfuls of powdered sugar to
caramel, add two pounds of chopped almonds,
and a tablespoonful of glucose. Roll out on marble
greased with oil.

Nougatine Butter Cream: Four cupfuls of sweet

butter stirred well, add a quart of pastry cream
and Praline the size of an egg.

Vanities
Beat a large egg a tablespoonful of
well, stir in
sugar, a speck of salt, and five drops of vanilla.
Add a tablespoonful of water, and stir in a cupful
of sifted flour very gradually. Knead on the
board until smooth; a very little more flour may
be needed for rolling, but be sparing, as the dough
must be rolled very thin. Roll as thin as ordinary
pasteboard, and cut into strips four inches long
and an inch wide. When all are cut, slit each
down the centre to within an inch of either end.
When ready, drop into hot fat, clip one end
through this gash and give it a twisted appear-

In diet lies the key to nine-tenths of the social

and political problems that vex our age and titne.
[66]
ance. Now hold both ends between the thumb
and and let slip into
forefingers of each hand,
hot fat. They must be watched and turned as
soon as they begin to get brown, as they cook in
a few minutes. Drain, and sift confectioner's
sugar over them. This is a small portion and can
be doubled if desired.

Wine Jumbles
Mix together four cupfuls of sugar, a pound of
and a tea-
butter, four cupfuls of flour, six eggs
spoonful of cinnamon. Bake
jumble tins, inin
a quick oven, moisten the tops with wine, and
sprinkle with fine sugar.

The pleasures of the table may be enjoyed every

day in every climate, at all ages, and by all cou'
ditions of men.
—Brillat-Savarin.
[67]
 Pies
Simplicity talks of pies.
—Nathaniel Parker Willis.

[69]
 Pies
Pies, it is supposed, had their origin in the four-
teenth century. They have come into world-
wide favor as a dessert since that time, and New
England housewives are so partial to them that
they offer them for breakfast.
The first have a
fresh fruit pies of the season
flavor different from and more delicious than those
made of older fruits, and are therefore hailed
with delight in every family that knows them.
Pie crust should be light and flaky; it is then a
delight to the epicure and has no terrors for the
dyspeptic. Some cooks still cling to the old-
fashioned method of making pies with large quan-
tities of doughy paste. This is to be regretted,
for soggy pies are not only hard to digest, but
dull the brain and leave the body sluggish.

A pie properly made, well baked, and offered

while fresh, may rightly complete any luncheon
or dinner the earlier courses of which are somewhat
light.

[71]
 Pie Crust
Rub a pound and a half of flour, with half a pound
of butter and half a pound of lard; add three
ounces of sugar and half an ounce of salt, dis-
solved in half a pint of water; mix well and lay
away in a cool place. Leaf paste also makes
delicious pies.

Apple Pie {green)

Line a tin with pie crust. Fill with pared and
sliced tart apples. To the apple add a teaspoon-
ful of butter and a mixture of half a cupful of
sugar — more if liked very sweet —
a slight dash
of salt, and an eighth of a teaspoonful of any
spice preferred, nutmeg, cinnamon, allspice, or
grated lemon rind. Mix carefully till the butter
and sugar melt. Roll the top crust, and lay it
on, lightly pressing the edges together.

For festive occasions cover the top with whipped

sweet cream; or with a meringue of two egg
whites and two heaped tablespoonfuls of pow-
dered sugar, flavored with lemon juice, lightly
browned.

One of those comfortable New England house-

holds with four kinds of pie on the table, where
they never think of asking which kind you prefer,
but give you a piece of each, sure that all are good.
—John Jarvis Holden.
[721
 Apple Pie (grated)
For one pie, seven or eight apples peeled and
grated. To the yolks of two eggs add a cupful of
sugar, a heaping teaspoonful ofpounded almonds,
and half a teaspoonful of powdered cinnamon.
Mix thoroughly, and add the grated apples. Bake
in deep tin with double crust.

Cut apricots fine,and mix with half a cupful of

sugar, and the beaten yolk of an egg. Bake
with double crust.

Blueberry Pie
Line a deep pie plate with pie crust. Fill with
berries slightly dredged with flour, sprinkle with
sugar and a slight pinch of salt, cover and bake
from forty-five to fifty minutes in a moderate
oven.
Boston Custard Pie
Beat the yolks of three eggs to a cream. Sift
together several times, one tablespoonful of flour
and three tablespoonfuls of sugar. Add it to the
yolks, and put in a pinch of salt, a teaspoonful of
vanilla, and a little grated nutmeg. Next add
the well-beaten whites of the eggs and a pint of
scalded cream which has been cooled. Mix this
in gradually, turn it into a deep pie pan lined
with leaf paste, and bake for half an hour.
Let your pie be a joy to the stomach, not a surprise.
—^JoHN Jarvis Holden.
[73]
 Cherry Pie
Red cherries make Line a deep
the best pies.
pie plate with pie crust, and full with
fill nearly
stoned cherries. Sprinkle it over with four large
tablespoonfuls of sugar, and dredge lightly with
flour. Cover with an upper crust of leaf paste
rolled out thin, turn the edges, and make vents
in the centre. Press the edges lightly together to
prevent juice from escaping. Serve the day it
is baked.

Chocolate Pie
A cupful of milk, a cupful of sugar, a tablespoon-
ful of butter, the well-beaten yolks of two eggs,
a tablespoonful of cornstarch, and two heaping
tablespoonfuls of grated chocolate. Cook until
thick, flavor to taste, and put in a crust previously
baked. It may be covered with meringue.
Meringue: Beat the whites of two eggs until
stiff". Put in two tablespoonfuls of sugar, pour
over the pie, and set in an oven to brown.

May life he like a pic!

Good crust above, good crust below.
And all between filled deep with sweets!
John Jarvis Holden.
[74]
 Cocoanut Pie
Put half a cupful of grated cocoanut to boil in
one and one-quarter cupfuls of milk. Beat two
eggs and a cupful of sugar to a froth, and add a
tablespoonful of butter. Mix with the milk and
cocoanut after they have cooled, and grate half
a nutmeg on top. Turn the whole into a deep
pie plate lined with pie crust. Bake immediately.
Cocoanut pie is also good with meringue on top.

Cranberry Pie
Put a cupful and a half of cranberries in a sauce-
pan, add three-quarters of a cupful of sugar, and
half a cupful of water. Cool before putting in
pie. Bake in one crust with a rim and strips
across the top.

No splendor of service can compensate for in-

ferior or badly cooked food,

[751
 Cream Pie
Line three pie plates with leaf paste. Bake in a
quick oven fifteen or twenty minutes. When done,
take them from the oven and stand aside until
wanted. Put a pint of milk to boil in a double
boiler. Moisten a tablespoonful of cornstarch
with a little cold milk. Put it into the boiling
milk and stir constantly until it thickens. Add
half a cupful of sugar. Beat the whites of four
eggs to a stiff froth, stir them carefully into the
boiling mixture, take it from the fire, and add the
juice and rind of one lemon, or a teaspoonful of
vanilla. Fill the shells of baked paste with this
mixture, and put in the oven until brown. Cover
the paste with another pie plate when baking
to keep the edge from falling.

Custard Pie
Beat two eggs slightly, add three tablespoonfuls
of sugar, a pinch of salt, and a cupful and a half
of milk. Line a deep plate with pie crust, strain
in the mixture, and sprinkle liberally with grated
nutmeg. Bake in a quick oven at first to set the
rim, and decrease the heat, as the eggs and milk
need to be cooked at a low temperature.

Come, pilgrim, I will bring you where you shall

host.
—All's Well that Ends Well.
176]
 Gooseberry Pie
Head and tailsound green gooseberries. Use one
cupful of sugar to a cupful of berries, and cover
with half a cupful of water in which a tablespoon-
ful of sifted flour has been dissolved. Bake with
two crusts.

Grape Pie
Simmer the pulps of Concord grapes a few min-
utes, and rub through a colander to separate the
seeds. Mix the pulp and skins, and add a cupful
of sugar to a cupful of fruit. Bake with two
crusts.

Lemon Cream Pie, Louise

Heat a pint of milk; blend three tablespoonfuls of
flour with a cold water, stir into the milk,
little

and boil until thick, taking care not to burn.

Set aside to keep warm. Beat the yolks of three
eggs and a cupful of sugar to a cream. Add the
juice and rind of one lemon, stir them into the
milk, and let all come to a boil. Line a deep pie
tin with pie crust, and bake. Pour in the mix-
ture, and put it in the oven until it sets. Have
ready the whites of eggs beaten to a stiff froth;
add three tablespoonfuls of pulverized sugar, and
spread over the top of the pie. Put to bake in
the oven until brown, taking care not to scorch.

A good dinner is better than a fine coat,

[771
 Mince Pie
Boil four pounds of lean beef and two pounds of
suet until tender; cool in the water in which they
are cooked. Remove the suet, which will form on
top. Chop the meat fine, and add to it eight
pounds of apples, three quinces, three pounds of
sugar, two cupfuls of molasses, two quarts of cider,
two pounds of chopped raisins, two pounds of
sultana raisins, three pounds of currants, and half
a pound of chopped citron. Add the suet and a
cup and a half of the stock in which the meat
and suet were cooked. Heat gradually, stir often,
and cook slowly for two or three hours. Add a
quart of brandy, two tablespoonfuls of cinnamon,
a tablespoonful of nutmeg, a tablespoonful of
powdered cloves, and salt to taste. Bake with
two crusts, using leaf paste for the upper crust,
and pie crust for the lower.

Mock Cherry Pie

A cupful of chopped cranberries, half a cupful of
chopped raisins, half a cupful of cold water, a
cupful of sugar, a teaspoonful of melted butter,
a teaspoonful of vanilla, a tablespoonful of flour.

Bake between two crusts.

With a few friends and a few dishes dine.

[78]
 Peach Meringue Pie
Line a tin with pie crust, prick the bottom so that
it may not rise in bubbles, and bake five minutes.

Have ready enough canned peaches to fill the crust.

Lay them in place with a little of the syrup and
enough sugar to sweeten the quantity will depend
;

upon the fruit itself. Bake until the crust is done,

and the fruit tender. In the meantime beat the
whites of eggs stiff, add half a cupful of sugar, and
when the pie is cooked, pile the meringue on top
of the fruit. Return to a cool oven to cook and
delicately color the meringue. Serve either hot
or cold.
Pineapple Pie
Cream a cupful of granulated sugar and two table-
spoonfuls of butter, add the yolks of three eggs
beaten light, four slices of pineapple chopped fine,
a quarter of a cup of milk, and the beaten whites
of three eggs. Bake in crust for half an hour,
then beat separately the whites of three eggs
with three spoonfuls of sugar, cover the pie and
put it back in the oven to brown.

Small cheer and great welcome, makes a merry

feast.
— Shakespeare.
[79]
 Pumpkin Pie
Cut a fair-sized pumpkin
in two, and remove the
seeds. Bake thoroughly cooked, remove
until
from the rind, and put the pulp through a colander.
To one quart of pumpkin, add half a pound of
sugar, half a teaspoonful of mixed spices, two
tablespoonfuls of molasses, six partly-beaten eggs,
and a pint of milk. Line a deep tin with pie
crust, pour in the pumpkin, and bake in a moderate
oven. This will make two pies.

Rhubarb Pie
If the rhubarb very young it need not be peeled;
is

otherwise strip off the outer skin, and cut the

stalks in pieces half an inch long. Line a pie
dish with pie crust, fill with rhubarb, and sprinkle
liberally with sugar, adding a pinch of salt. Shake
over a little flour. Cover with leaf paste, and
bake in a quick oven.

A good dinner sharpens the wit, while it soft-

ens the heart.

[80]
 :

Washington Pie
Beat the whites and yolks of three eggs separately,
cream a cupful of granulated sugar with an ounce
of butter, and a cupful and a half of sifted flour,
one large teaspoonful of baking powder, and two
tablespoonfuls of water. Divide the batter in
half, and bake in two pie tins, in a quick oven.
When done and cool, split each in half with a
hot knife, and spread with the following cream
Filling: Sift a cupful of sugar and a cupful of
flour together until thoroughly mixed. Add two
eggs, and beat all together. Put on the fire a pint
of milk, add an ounce of butter, and a teaspoonful
of vanilla. When it begins to boil, add the mix-
ture, and stir one way until it thickens.

A last course at dinner wanting cheese, is like

a pretty woman with only one eye.

[811
 Cake
The odor of that spicy cake came hack
upon my recollection.
— Lamb (Essays of Elia).

[831
 Cakes
Among all civilized peoples the cake is an institu-
tion, a symbol of birthdays, marriages, and all
the joyful events of life. Pleasant superstitions
have grown around it; delightful memories afford
it surroundings commensurate with its intrinsic

goodness. From childhood to old age it shines,

the culminating feature of gala days and festal
nights.

Herein are collected the approved recipes of older

days, and the last word of our modern ingenuity
and taste. Once there was a little girl who bore
as a painful recollection throughout her life that
she had had but six of the seven kinds of cake a
bountiful hostess once provided for her. Let no
such shattered hope follow the reader of this chap-
ter. Were there a hundred kinds, none deserve
neglect.

[85]
 Cake-Making
special attentionmust be paid not only to exact
measurements, but also to correct methods of
manipulation. Use none but the best materials.
Flour, sugar, and all dry Ingredients must be
sifted several times before measuring. Eggs must
be well beaten, the yolks to a thick cream, and the
whites to a stiff froth. Eggs beat much lighter
and quicker when very cold. Spices should be
ground to the finest powder. Fruits should be
very dry or the cake will be heavy.
Cream the butter with the hand or a large spoon,
add the sugar, and cream again until very light.
Put in the yolks, spices, and flavoring, and beat
again. Add milk and flour alternately until all
are used, and beat vigorously until very smooth.
Last add the fruit and the beaten whites.
Loaf cake requires less heat than thin cakes. If
the oven is too hot at first or if suddenly cooled
while the cake is baking, the cake will be soggy.
If cake rises and cracks in the centre, too much
flour has been used. When It browns before
rising, the oven is too hot. Without perfect con-
trol of the fire, do not attempt to bake cake.

[86]
 Almond Cake
Rub half a cupful of butter and two cupfuls of
sugar to a smooth white cream. Add four eggs,
one at a time, beating three or four minutes
between each. Sift a pint of flour and one and
a half teaspoonfuls of baking powder together,
add to the mixture with half a cupful of blanched
almonds, a glass of brandy and half a cupful of
milk. Mix into a smooth batter, bake in a mod-
erate oven for twenty minutes.

Almond Cake a la Russe

A pound of ground almonds, a pound and a quarter
of sugar, six whole eggs, a dash of vanilla, a little
rum, and six whites of eggs whipped very stiff.
Mix, and bake in a moderate oven. Put white
icingon top and pistachio nuts around.

Custards for supper, and an endless host of

syllabubs and jellies and mince pies and other suck
lady-like luxuries.
—Shelley.
187]
 Angel Cake
Take three and a half cupfuls of flour, half a
cupful of cornstarch, a pound and a half of pow-
dered sugar, two teaspoonfuls of cream of tartar,
and two tablespoonfuls of vanilla sugar. Sift
several times. Whip three pints of whites of eggs,
adding by pinches, a tablespoonful of powdered
sugar until stiff and smooth. Success depends
upon the firm body and fine grain of this egg
froth. Stir all gently and smoothly together; add
two tablespoonfuls of vanilla, and a tablespoonful
of lemon extract. Half fill three moulds, not
buttered, and bake in a moderate oven for twenty
minutes. Take them out of the oven, turn bot-
tom up, and let stand on the horns of the pans
until cold. This quantity can be reduced for a
single cake.

Angel Food
Sift a teaspoonful of cream of tartar with a
quarter of a pound of flour five or six times.
Beat the whites of ten eggs to a stiff froth, add
ten tablespoonfuls of sugar, and mix carefully-
Add the flour, gradually stirring all the while, and,
last,the flavoring. Turn quickly into an un-
greased pan three-quarters full, and bake in a
moderate oven —
260°F. —
for forty-five minutes.
Take from oven, turn pan upside down on a rest,
and let it stand until the cake falls out. Coat
with white icing.

Lo, a cakel
—Judges.
[881
 Banana Cake
Cream together half a cupful of butter, two cup-
fuls of white sugar, and a pinch of salt. Add
gradually a cupful of sweet milk, and two teaspoon-
fuls of baking powder sifted with four cupfuls of
flour. Stir until smooth, then add a teaspoonful
of vanilla and the whites of three eggs well-beaten.
Bake in layers.

Filling: Peel three large ripe bananas and slice

them lengthwise. Add the yolks of three eggs
well beaten, and mix well together. Dissolve in
a saucepan a cupful of sugar, and a third of a cup-,
ful of water. Boil until the syrup candies. Add
the banana and egg mixture a spoonful at a time.
Cook ten minutes, stirring constantly. Remove
from the fire and stir until cold. Spread on layers
which must also be cool. This is better than
other ways of making banana cake, as the filling
will not soak into the cake.

Because you are virtuous shall there he no more

cakes and ale}
—Shakespeare.
[891
 Bride's Cake
Two pounds of currants, and half a pound each of
candied orange peel, citron and lemon, sliced thin.
Blanch and bruise a pound of almonds, and grind
a tablespoonful each of mace, cinnamon, cloves,
and nutmegs to a powder. Whip four pounds of
butter to a cream. Beat separately the whites
and yolks of twenty eggs —
the whites should be
frothed. Take two pounds of sifted sugar, and
half a pint of brandy, the same of sherry, and
four pounds of pastry flour sifted several times.
Put the creamed butter into a large basin and by
degrees mix in the sugar, stirring it constantly.
Next add the whites of the eggs, and beat all
together with the yolks; then add the almonds,
spices, and,very gradually, the flour, until all are
thoroughly blended. Beat well, and add the cur-
rants, sprinkling them in gradually so as to dis-
tribute them equally, and finish by making all
smooth with the brandy and sherry. Keep up
the beating until all is ready for baking. A
double paper, well buttered, must be put as a lining
to the baking pan, and the mixture should not fill
the pan more than three-quarters full, that it may
have room to expand. Put a paper over the top and
bake the cake in a moderately heated oven. When
done, cover it with almond paste three-quarters
of an inch in thickness.

Almond Paste: Blanch a pound of sweet almonds

and a dozen bitter almonds. Pound them in a

Please not a seed-cake, but a plum-cake.

—Thackeray.
190]
mortar to a smooth paste, and drop in once or
twice during the process a Httle orange-flower
water; add a pound of sifted sugar and as much
white of egg as will make a soft stiff paste. When
all are well mixed together lay the paste on top
of the cake already baked, a little more than half
an inch thick, as smoothly and evenly as possible.
Put it in a cool place to dry. Then put sugar
icing over this.

Sugar Icing: Two

pounds of powdered sugar and
the whites of three eggs —
not beaten. Beat well
together. Add a teaspoonful of lemon juice a few
drops at a time. When a smooth paste is pro-
duced the icing is ready. It should be spread
evenly over the cake (which has been already
baked and allowed to cool) with hands wet with
cold water. It may be colored if liked.

If it is wished to ornament the cake with an ice

beading, put a little of the icing into a sugar bag.

Squeeze so the sugar will come out through the

hole at the bottom in a thin stream and with this
form any suitable devices on the cake. It may be
ornamented in various ways, and, if one possesses
originality, one can allow one's fancy full sway and
there is hardly a limit to the variety of decorations
that can be produced.

Bad cooking diminishes happiness and shortens life,

[91]
 Caramel Cake
Beat half a cupful of butter to a cream, adding
gradually a cupful and a half of sugar, the yolks of
two eggs, and a cupful of water. Add two cupfuls
of flour sifted three times, and beat for five minutes.
Add three teaspoonfuls of caramel syrup, one tea-
spoonful of vanilla, and another half cupful of
flour. Beat again thoroughly, and stir in care-
fully two teaspoonfuls of baking powder, and
the well-beaten whites of two eggs. Bake in three
layers in a moderate oven.

Caramel Filling: Boil a cupful of granulated

sugar, and a cupful of water until it will form a
soft ball in a cup of cold water. Pour this on the
well-beaten whites of two eggs, add a teaspoonful
of caramel syrup, and a teaspoonful of vanilla.
Beat until cool.
Caramel Syrup: Set a cupful of sugar in an iron
or granite pan, stir until sugar first softens, then
melts, and becomes a liquid and throws off
finally
intense smoke. must burn. Have ready
It really
half a cupful of boiling water. Remove the pan
from the fire, add the hot water, stir rapidly, and
boil until you have syrup. This is enough for
three or four cakes.

Wouldst thou both eat thy cake and have it?

— Herbert
[92]
 Chocolate Cake
Cream a cupful and a half of melted butter, a cup-
ful of sugar and the yolks of seven eggs together,
than add a cupful of flour and a quarter of a pound
of ground almonds. Beat together two ounces of
grated chocolate with whites of seven eggs, stir in
the above mixture and mix all well. When baked,
ice on top with chocolate icing and granulated
chocolate around.

Chocolate Nougat Cake

Cream a quarter of a cupful of butter, and add
two cupfuls of granulated sugar, and two eggs
well-beaten. Mix well, and add three-quarters
of a cupful of sour milk. Sift two cupfuls of flour
with half a teaspoonful of soda, three teaspoonfuls
of baking powder, a quarter of a teaspoonful of
salt, and a cupful of blanched almonds. Mix, and
add half a teaspoonful of vanilla. Cook together
until smooth, three squares of chocolate, a third
of a cupful of sweet milk, and half a cupful of
sugar. Cool slightly, and add to the cake mixture.
Bake in two layers, and put White Mountain cream
sprinkled with a few chopped almonds between the
layers and on top.

What is eaten with distaste is not assimilated.

[93]
White Mountain Cream: Put a cupful of sugar
and half a cupful of boiling water in a saucepan.
Beat gradually, and boil until the syrup will thread
when dropped from the spoon. Pour syrup gradu-
ally on the beaten white of one egg, beating the
mixture constantly, and continue beating until
of the right consistency to spread. Add half a
tablespoonful of lemon juice.

Cocoanut Cake
Three-quarters of a pint of powdered sugar, one
large tablespoonful of butter, half a pint of grated
cocoa, a pint of flour, a tablespoonful of baking
powder, and milk enough to make a stiff batter.
Bake in shallow greased pans, put together with
white icing, and scatter cocoanut on top.

Cream Cake
Beat three eggs separately, add a scant cupful of
sugar, a cupful of flour, a heaping teaspoonful of
baking powder, and a tablespoonful of water.
Filling: Two cupfuls of milk, one tablespoonful of
cornstarch, one egg with a pinch of salt, and half
a cupful of sugar. Boil in a double boiler until
thick. Each layer is to be split and the filling put
between while hot.

Preserve and treat food as you would your body,

remembering that in time it will be your body.

[94]
 DeviVs Food Cake
Two cupfuls and a half of sifted flour, two cupfuls
of sugar, half a cupful of butter, half a cupful of
sour milk, half a cupful of hot water, two eggs,
half a cake of chocolate, a teaspoonful of vanilla,
and a teaspoonful of soda in the hot water. Mix
in the usual way, bake well, and when cold ice
with chocolate icing.

Feather Cake
Separate the whites and yolks of six eggs. Beat the
yolks to a cream, and add two teacupfuls of
sugar, and beat again from five to ten minutes,
add two tablespoonfuls of milk or water, a pinch
of salt, and flavoring. Add part of the beaten
whites. Sift two cupfuls of flour and two tea-
spoonfuls of baking powder together several
times. Stir gradually into the mixture, enough to
mix well. Add the remainder of the whites of eggs,
and bake in three layers, filling the tins two-
thirds full.

Filling: Sift half a cupful of flour, a cupful of

sugar, and a pinch of salt together. Add two eggs
slightly beaten, and gradually pour on two cup-
fuls of scalded milk. Cook in a double boiler for
fifteenminutes, stirring constantly until thick-
ened, and flavor with half a teaspoonful of lemon
extract.

Know how to do a thing well yourself, and you

will get it well done by others.

[95]
 Federal Cake
Cream together a pound of sugar and half a pound
of butter, stir in four eggs, and mix well. Add a
teacupful of new milk, a pound of flour, a pound
and a half of raisins dredged with flour, half a
pound of chopped citron, one grated nutmeg, a
teaspoonful of soda dissolved in a tablespoonful of
hot water, and a wineglassful each of wine and
brandy. Beat vigorously for fifteen minutes, and
bake in a moderate oven until the dough will not
stick to a straw.

Fruit Cake
Cream together a pound of sugar, and a scant
pound of butter, add a cupful of molasses, a cup-
ful and a half of sour milk, and twelve well-beaten
eggs. Pour in a cupful of rich boiled cider. Sift
together a pound of flour and a teaspoonful and a
half of soda; stir in, beating briskly for ten minutes
with a spoon or heavy wire egg beater. Add
flat

three pounds of raisins, two pounds of currants,

half a pound of chopped walnuts, half a pound of
candied orange peel, half a pound of chopped
citron, two grated nutmegs and two teaspoonfuls
each of cloves and allspice. Stir all together well,
and bake for four hours in a moderate oven.

The odor of that spicy cake came hack upon my

recollection.
—Charles Lamb.
196]
 Gimes
Four cupfuls of flour worked with four eggs, a
mixed into a cupful and a half of butter,
little salt

and four tablespoonfuls of sugar. Add an ounce

of yeast dissolved with warm milk, and let rise.
Roll it out a quarter of an inch thick, cut it in
squares, put a teaspoonful of firm jelly in the
corner, and over and over, stretching a little
roll
and curving like a Vienna roll. When very light,
glaze, and bake in a hot oven for ten minutes.

Golden Cake
Cream a quarter of a cupful of butter, add half a
cupful of sugar gradually, and the yolks of five
eggs beaten until thick and lemon colored. Add a
teaspoonful of orange extract. Mix, and sift a
scant cupful of flour, and a teaspoonful and a half
of baking powder; add this alternately with a
quarter of a cupful of milk to the first mixture.
Stir until smooth, and bake in one loaf.

Sir, you are verywelcome to our house

It must appear in other ways than words.
Therefore I scant this breathing courtesy.
—Shakespeare.
[97]
 Grand Duke Cake
Two cupfuls of sugar, a cupful of butter, a cupful
of sweet milk, the whites of eight eggs well beaten,
three cupfuls of flour, three teaspoonfuls of baking
powder, and a teaspoonful of vanilla. Bake in
three layers.

Filling: A cupful of sugar and half a cupful of

water, cooked until the syrup threads. Stir in the
white of a well-beaten egg, add half a pound of
chopped blanched almonds, half a pound of
raisins seeded and chopped, and half a pound
of chopped figs. Ice the top with white icing.

Icing: A cupful of sugar and half a cupful of

water cooked until the syrup threads. Stir in
the white of an egg well beaten, and a small pinch
of cream tartar.

Hickory Nut Cake

Beat half a cupful of butter and a cupful and a
half of sugar to a cream; add three-quarters of a
cupful of water, and two cupfuls of well-sifted
flour. Stir until smooth. Add half the well-
beaten whites of four eggs, and a cupful of hickory-
nut kernels, then the rest of the whites, and a
teaspoonful of baking powder. Pour to a depth
of three inches into square flat pans lined with
buttered paper, and bake in a moderate oven
for forty-five minutes. Fill with pastry cream to
which a few chopped nuts have been added.

A good dinner is brother to the good poem.

[981
 Jelly Roll
Beat the yolks of three eggs with a cupful of sugar,
and add three tablespoonfuls of sweet milk. Beat
the whites of the eggs to a froth, and mix with the
yolks. Sift a heaping teaspoonful of baking pow-
der into one cupful of flour, and stir into the mix-
ture. Flavor with vanilla. Line a shallow pan
with greased paper, pour the batter in evenly, and
bake in a quick oven about twelve minutes. While
hot lay on a damp cloth, spread with jelly or jam,
and roll up quickly.

Kugelhopf {coffee cake)

Four cupfuls of flour worked with four eggs, and
a little salt, mixed into a cupful and a half of but-
ter, and four tablespoonfuls of sugar. An ounce
of yeast dissolved withwarm milk, and a teacup-
ful ofseeded raisins are then included. Powder
the mould with sliced almonds, fill a quarter full,
and let it stand until full. Bake in hot oven.

Every man shall eat in safety under his own

where he plants.
vine,

[99]
 Layer Cake
Beat two cupfuls of sugar and a cupful of butter
until very light. Mix in three eggs, then half a
pint of milk. Sift two tablespoonfuls of baking
powder in four cupfuls of flour and mix all together.
This will make two cakes of three layers each.
Filling: A cupful of rich sour milk, two cupfuls of
powdered sugar, half a cupful of raisins seeded and
chopped. Mix and bring to a boil. Add half a
cupful of chopped walnuts.
Three cupfuls of pastry cream and a small cupful
of chopped walnuts also makes a good filling.

Leopard Cake
Light Part: A cupful and a half of white sugar,
half a cupful of butter, half a cupful sweet milk,
two cupfuls and a half of flour, the whites of four
eggs, two teaspoonfuls of baking powder, and
lemon flavoring.
Dark Part: One cupful of brown sugar, half a cup-
ful of molasses, half a cupful of butter, half a
cupful of sweet milk, yolks of four eggs, two cup-
fulsand a half of flour, and two teaspoonfuls of
baking powder; flavor with spices. Mix the two
batters lightly together, and bake.

Let hunger move thy appetite and not savory

sauces.

[100]
 Linzer Cake
Two cupfuls of flour, two cupfuls of butter, an
egg, a cupful of sugar, a little cinnamon, mace,
nutmeg, and milk. Mix well. Roll out in rounds,
put raspberry jam on top, and cover with strips
of the same dough. Bake. These are better when
three or four days old.

Mazarin au Kirsch
Cream half a pound of butter and half a pound
of sugar, add eight eggs and a pound of flour.
Dissolve a cake of 3^east in a little warm milk,
and put it in the mixture. Pour into a Savarin
mould and let it stand for three-quarters of an
hour. Bake in a hot oven for fifteen minutes.
When baked, cut half open and fill with whipped
cream flavored with orange.

Mock Angel Cake

Set a cupful of milk in a saucepan of boiling water,
and heat to a boiling point. Into a sifter put a
cupful of flour, a cupful of sugar, three teaspoon-
fuls of baking powder, and a pinch of salt, all
sifted together four times. Pour the cupful of
hot milk onto the flour and stir until smooth.
Fold in the well-beaten whites of two eggs, do —
not stir or beat them in. Do not grease the tins
or flavor the cake. Bake in a moderate oven. Ice

We live not upon what we eat, but upon what we

digest.

[101]
with water icing made by sifting one cupful of
powdered sugar, and adding water and flavoring
until it will spread.

Mousse FOrange
Stir two cupfuls of sugar with the yolks of twelve
eggs, a cupful of flour and as much cornstarch,
ten tablespoonfuls of melted butter, the grated
rind of an orange, and the well-beaten whites of
twelve eggs. Add a little red coloring before bak-
ing. Whendone, split the cake with a hot knife,
put some pastry cream with orange flavor between,
glaze on top with orange icing, and decorate with
candied orange.
Nut Cake
Cream two cupfuls of sugar and four tablespoon-
fuls ofmelted butter, add three well-beaten eggs,
and a cupful of sweet milk. Sift together three
cupfuls of flour and two heaping teaspoonfuls of
baking powder. Add to the mixture, and bake in
layers.

Filling: Mix a cupful of seeded raisins, and a

cupful of English walnut meats chopped fine.
Add the yolks of two well-beaten eggs, a cupful of
sherry, two tablespoonfuls of sweet cream, and a
teaspoonful of vanilla. After spreading this mix-
ture on the cake, sift over it a little add a
sugar,
layer of cake, and so on until all is used. Use the
whites of the two eggs for icing, and ornament
with walnut meats. This is delicious.
// you have dined with contentment, you have
dined as well as the Lord Mayor of London.

[102]
 Pineapple Cake
Beat together a cupful and a half of sugar, and
half a cupful of butter. When creamy add a cup-
ful of milk, and two cupfuls and a half of flour and
a teaspoonful of baking powder, thoroughly sifted
together, and a teaspoonful of salt. Flavor with
a few drops of almond or vanilla. Last, beat in
lightly the whites of four eggs well whipped, and
bake in one loaf. Do not ice until the cake is cold.
For icing soak a third of a box of gelatine in a little
water until dissolved. In a separate bowl whip
the whites of two eggs, adding to them when stiff,
half a cupful of sugar, the dissolved gelatine, and
two cupfuls of grated pineapple. Stand in a cool
place half a day before serving.

Pound Cake
Cream four cupfuls of butter and four cupfuls of
sugar. Mix well with the beaten yolks of twelve
eggs, add one grated nutmeg, a small glass of
brandy and half a teaspoonful of mace. Stir in
four cupfuls of well-sifted flour, and beat vigor-
ously for five minutes. Last add the beaten
whites of the eggs. Bake in a deep pan for an
hour and a quarter in a slow oven. Ornament if
desired.

The ornaments of a house are the friends that

frequent it.

[103]
 Silver Loaf Cake
Cream a cupful and a quarter of granulated sugar,
and half a cupful of butter until it is as smooth
and white as ice cream. Measure out two and a
half cupfuls of flour, put in half a tcaspoonful of
soda and sift ten times. Put a teaspoonful of
cream tartar in the whites of four eggs, and beat
to a stiff froth. Mix the sugar, butter, and flour
with a cupful of milk, and last add the whites of
the eggs. Put in well buttered loaf tins, in a cool
oven, heating the oven gradually. Use white
icing.

Spice Cake
Half a cupful of chopped figs, and a cupful of
seeded raisins. Pour over these a cupful of boiling
water in which a level teaspoonful of soda has been
dissolved. Stir, and let cool. Add a cupful of
granulated sugar, half a cupful of butter, a cupful
and a half of flour, a level teaspoonful of baking
powder, the yolks of four eggs beaten until light
and white, the whites of two eggs beaten until
stiff, a teaspoonful of cinnamon, a quarter of a

teaspoonful of allspice, as much of cloves, a tea-

spoonful and a half of nutmeg, and half a cupful
of chopped walnut meats. Mix all except flour
and fruit, which are to be added last. Bake as a
solid cake.

But though so much of learning had been crammed

into her head,
She couldn't, for the life of her, compound a loaf of
bread.

[104]
 Sponge Cake
Six eggs, their weight in sugar, and half their
weight in flour. Break and separate the eggs care-
fully, beat the yolks and sugar until very light,
then add the whites which have been beaten to a
stiff froth. Mix carefully, and slowly sift in the
flour. Put a quarter of a teaspoonful of baking
soda into a tablespoonful of vinegar; stir until
dissolved, and add quickly to the cake. Mix
thoroughly, carefully turn into a well-greased
large shallow pan, and bake in a quick oven for
fifteen minutes.
Filling:Put half a pint of milk to boil in a double
boiler. Beat half a tablespoonful of cornstarch,
two tablespoonfuls of sugar, and the yolks of three
eggs together until light, then stir into the boiling
milk until it thickens. Take from add the
fire,

juice and the rind of half an orange. Stand away

to cool. This should be made before the cake.
When is done turn it carefully from the
the cake
pan bottom side up, and spread it while warm
with the filling. Cut the cake in halves and fold
the bottoms together thus having two layers of
cake with a thick layer of filling between. Cover
the top with orange icing.

Orange Icing: Take two tablespoonfuls of orange

juice, a teaspoonful of lemon juice and two tea-
spoonfuls of brandy. Add the grated rind of an

My lord, will you walk? Dinner is ready.

— Shakespeare.
[105]
orange and stand for half an hour. Strain, and
let

add gradually the beaten yolk of an egg. Stir in

icing sugar until of the right consistency to spread.

Sponge Cake No. 2

Weigh any number of eggs in their shells — four
will make a good sized cake — take their weight
in granulated sugar, and half their weight in flour,
with the grated rind and juice of one lemon. Beat
the yolks until light in color and thick as cream,
then add the sugar, and beat the mixture again
until light. The lemon juice and rind should be
added, then the flour, which must be sifted until
light and full of air. The whipped whites should
be folded in with great care.

Sunshine Cake
Beat the whites of eleven eggs until stiff, stir in a
cupful of granulated sugar, beat the yolks of six
eggs very light, flavor with a teaspoonful of orange
extract, and add another half cupful of sifted
granulated sugar. Put the yolks and whites
together, and fold in a cupful of flour, in which a
teaspoonful of cream of tartar has been sifted.
Mix as quickly as possible. Bake from fifty to
sixty minutes in a slow oven.

We grow like what we eat. Bad food depresses;

good food exalts us like an inspiration.

[106]
 Strawberry Short-Cake
(home-made)
Two cupfuls of flour, two large teaspoonfuls of
baking powder, a pinch of salt, a tablespoonful of
cornstarch, an egg, a cupful and a half of milk,
and four tablespoonfuls of butter. Sift the dry-
ingredients together. Beat the egg, and add it to
the milk. Mix all to a thick batter, and bake in
a well-buttered pan. When done, split with a
very hot knife, butter each half slightly, and put
between the slices the berries, which have been
hulled, washed, sliced, covered with sugar and
allowed to stand for half an hour. This cake may
be covered with whipped cream, or it may be
served with plain cream; but the best way is to
serve it with the berry juice without cream. If
baked in individual drops, they can be pulled
apart instead of cutting with hot knife, although
the hot knife does not injure the cake.

Courage, cheerfulness and a desire to work, de-

pend mostly on good nutrition. Whenever the
dinner is ill got up there is either poverty, or there
is avarice, or there is stupidity; in short, the fam-
ily is somehow grossly wrong.
Dr. Johnson.
[1071
 Streussel Cake
Four cupfuls of flour, six eggs, two cupfuls of but-
ter, a little salt, two tablespoonfuls of sugar, half
an ounce of yeast, worked together. Let the dough
raise for two hours, then roll it out about half an
inch thick and let it stand for half an hour.

Streussel: Melt two cupfuls of butter. Mix two

cupfuls of flour, two tablespoonfuls of sugar, and
two tablespoonfuls of ground cinnamon together,
rub it through a collander, and put it over the
cake. Bake slowly. When baked, powder with
fine sugar.

Velvet Cake
Cream half a cupful of butter, add a cupful and a
half of sugar gradually, the well-beaten yolks of
four eggs, and half a cupful of cold water. Mix
together a cupful and a half of flour, half a cupful
of cornstarch, and four teaspoonfuls of baking
powder. and add to the first
Sift several times
mixture. Then add the whites of four eggs beaten
very stiff. After putting in pan cover with
almonds and sprinkle with powdered sugar. Bake
in moderate oven.

The chief pleasure in eating does not consist

of costly seasoning or exquisite flavor, but in your-
self. Do you seek sauce by sweating?
—Horace.
[108]
 Viennoise
Two cupfuls of flour, ten tablespoonfuls of sugar,
a cupful and three-quarters of butter, and a dash
of vanilla. Mix to a dough, roll out thin, divide
in three parts, and bake slowly. When baked,
put currant on one part, and apricot jelly au
jelly
kirsch on the other. Put them together. On top
make a design in apricot and currant jelly, and
pour chopped pistachio over.

Walnut Cake
Two eggs well beaten, a cupful of white sugar,
two-thirds of a cupful of sour cream, one teaspoon-
ful of baking powder sifted with a cupful and a
half of flour, and a pinch of salt. Bake in five
layers.

Filling: Two-thirds of a cupful of rolled walnut

meats, half a cupful of white sugar, to two-thirds
of a cupful of sweet cream. Mix and spread be-
tween the layers.

Animals feed; man eats; the intelligent man

alone knows how to eat.
—B RILLAT-S AV ARIN.
[1091
 Wedding Cake
Cream four cupfuls of butter with five cupfuls of
sugar, add the well-beaten yolks of twelve eggs,
beat until very light, and stir in the whites

whipped stiff. Mix in four cupfuls of flour, add a

pound of citron, half a pound each of lemon and
orange peel, two pounds of currants, six pounds
of raisins, one teaspoonful of salt, three table-
spoonfuls of cinnamon, two tablespoonfuls of mace,
two tablespoonfuls of nutmeg, one tablespoonful
of ginger, one tablCspoonful of allspice, a dessert
spoon of cloves, a cupful of molasses, and a pint
of brandy. Beat well, and bake slowly until a
straw will come out clean. This is a delicious
cake, and will keep indefinitely.

White Cake
Cream three cupfuls of sugar with a cupful of
butter. Add a cupful of cornstarch, one cupful of
milk, the whites of twelve eggs, and three cupfuls
of flour. Flavor with vanilla. Bake in four layers.
Make an icing for the filling using the whites of
four eggs beaten to a very stiff froth, two cups of

and the juice of half a lemon. Spread

icing sugar,
thick between each layer and ice all over the top
and sides.

Dream on •wedding cake: T^ivill come true.

When He shall dream of You,
Or you of Him, heHl come to woo.
—Olfver Marble.
[110]
 Puddings
I have sat in the stocks for puddings
he hath stolen.
—William Shakespeare.

[Ill]
 Puddings
England, the mother country, is parent too of
puddings, their authentic history running back
through seven centuries or more. Like her pos-
sessions, she has girdled the globe with them, and
made them the inevitable accompaniment of
several of our greatest festivals. Christmas with-
out its plum pudding is fairly unimaginable!
But not to the heavier puddings, toothsome
it is

as they are, that attention is alone invited. For

children, tired professional men, and peoples of
sedentary lives, there is no dessert so practical as
the fluffy, airy puddings, made apparently of
nothing, yet possessing the most nourishing of food
elements. They are at once inviting, inexpensive,
easily made, and appropriate on all occasions.

[113]
 Angers Delight
This an imitation of brick ice cream, and
is for
the hostess who desires something dehcate and in-
expensive in the way of dessert, this recipe is

highly recommended. Moisten four tablespoon-

fuls of gelatine with a little water. When dis-
solved add two cupfuls of boiling water, and six
tablespoonfuls of sugar. Let the mixture come
to a boil, and beat in the whites of six eggs,
whipped to a froth. Beat until partially cool and
stiff, and divide into three portions. Flavor the
first portion with vanilla and spread in a layer

mould, sprinkling the top with chopped nuts.

Color the second portion with fruit or vegetable
coloring, flavor with strawberry or lemon and
spread over the first, sprinkling again with nuts.
Flavor the third portion with vanilla and spread
it over the second. Set on ice until firm, and
serve with whipped cream.

Your dressing, dancing, gadding, where 's the good

in?
Sweet lady, tell me, can you make a pudding?

[114]
 Apple Custard
Use mellow apples of medium size. Pare, core,
and bake until tender in a slow oven. Press
through a sieve. To each cupful of apple pulp add
half a cupful of cream, two tablespoonfuls of sugar,
a lump of butter the size of an egg, and two eggs
beaten stiff. While the apple pulp is still hot,
blend into it the butter. Heat the sugar until it
is a syrup, and add first the yolks of the eggs, then

the cream, and beat all vigorously. Pour into

buttered cups, and bake in a moderately hot oven
for fifteen minutes. Remove from the oven and
quickly pour over it the beaten whites of the eggs,
and return to the oven to brown. Set in ice box
to chill, and serve with cream.

Tell me what you eat and I'll tell you what you
are.

[115]
 Cherry Pudding
This old southern pudding of sour cherries and
cornmeal batter, boiled in a bag, is unsurpassed,
either north or south. Make a good cornmeal
batter, as for Johnny cake, with a cupful of fine
cornmeal, half a cupful of flour, a tablespoonful
of butter, half a teaspoonful of salt, an e%g, a
teaspoonful of baking powder, and enough sweet
milk to make a very stiff batter, as the juice from
the cherries will thin it while cooking. Stir in all
the rich, ripe, sour cherries that the batter can be
made to hold, allowing a half cupful of sugar to
each cupful of cherries. The pudding should be
so full of cherries that the batter simply holds
them together.

Place in a long pudding bag, drop into a pot of

boiling water, and pudding
boil steadily until the
is done. Rip the bag open at the end and down
one side, roll out the firm, whole pudding, cut

into thick juicy slices and serve hot with vanilla

sauce, with butter and sugar creamed together,
or with any rich pudding sauce.

To be equal physically and mentally to our

day's work depends upon the food we eat.

[116]
Chocolate Marshmallow Pudding
Soak a pint of soft bread-crumbs into a quart of
new milk, add a well-beaten egg, three tablespoon-
fuls of cocoa, a pinch of salt, and sugar to taste.
Pour into individual earthen pudding dishes and
bake for forty minutes. Have ready a pint of
whipped cream, sweetened and flavored, fold in
half a pound of marshmallows cut in small pieces,
and heap on the pudding. Garnish each with a
whole marshmallow and serve immediately.

Delicate Pudding
A cupful and a half of water, a cupful of sugar, and
half a teaspoonful of salt, well mixed and brought
to the boiling point. Wet three tablespoonfuls of
cornstarch in a little cold water, stir into the boil-
ing syrup, and cook for ten minutes. Beat the
whites of three eggs to a froth, and whip the boil-
ing mixture into them return to the fire one min-
;

ute to set the egg, add half a cupful of lemon juice

and a little of the grated rind. Turn at once into
a border mould that has been dipped in cold water
and set away to become ice cold. Serve with
strawberries piled high in the centre or pour a
soft custard around as a sauce.

And lo! two puddings smoked upon the board.

—Pope.
[117]
 Devonshire Pudding
Beat the yolks of six eggs until very light and
creamy, add six tablespoonfuls of, sugar and beat
again. Mixfour tablespoonfuls of cornstarch with
enough milk to dissolve it. Add the juice from a
can of peaches. Mix, and stir into a quart of milk
just before it boils. Add a pinch of salt. Stir
until it has thickened. Pour into a baking dish
and place it in the oven until it will bear icing.
Place over the top a layer of the canned peaches.
Beat the whites of eggs to a stiff froth with two
tablespoonfuls of white sugar to one egg. Pour
over the pudding, and place in oven until it is la.

light brown.
Fig Pudding
This pudding is quite as good as plum pudding,
but not as rich. Chop fine a pound of figs; add a
cupful of chopped suet, two cupfuls of bread-
crumbs, three-quarters of a cupful of sugar, two
tablespoonfuls of citron cut small, two well-beaten
eggs, one tablespoonful of molasses, two table-
spoonfuls of milk, one teaspoonful each of soda and
salt, and half a teaspoonful of nutmeg. Put into a
mould and steam two hours. Serve with hard
sauce. Instead of creaming butter and sugar to-
gether for the hard sauce, stir into it a cup of
stiff whipped cream and the white of one egg

beaten until light. It is delicious, and goes

further.
Hunger is the best seasoning for meat, and
for drink.
thirst
—Cicero.
1118]
 Fig Tapioca
Soak two-thirds of a cupful of tapioca over night
in three cupfuls of cold water. Add a cupful and
a half of brown sugar, two-thirds of a cupful
light
of diced figs, and two-thirds of a cupful of chopped
English walnut meats. Steam for one hour in a
double boiler. Stir in a tablespoonful of vanilla
extract and turn into the serving dish. Chill, and
serve with plain or whipped cream.

Fruit Pudding
Half a pound of butter, and half a pound of suet,
free from strings and chopped fine, half a pound
of sugar, a pound and a quarter of flour, a pound
of raisins seeded and chopped, a pound of currants,
half a pound of dried pears and half a pound of
dried peaches chopped, two ounces of citron cut
fine, half a dozen eggs with whites and yolks

beaten separately, a pint of milk, a cupful of

brandy, a teaspoonful of cloves, and a grated
nutmeg. Cream the butter and sugar, beat in
the yolks, when whipped smooth and light, then
put in the milk, then the flour alternating with
the beaten whites of the eggs, then the brandy
and spices, and the fruit well dredged with flour.
Mix all well, put in a pudding dish, and steam
from four to five hours.

A dinner lubricates business.

—Lord Stowell.
[1191
Rich Brandy Sauce: A cupful of butter, two
tablespoonfuls of powdered sugar, and a cupful of
brandy. Beat the butter to a cream, add the
sugar gradually, and, when very light, add the
brandy, which has been made hot. Place the
bowl in a basin of hot water, and stir for two
minutes. The sauce should be smooth and foamy.
Hard Sauce: A cupful of icing sugar, and a half
cupful of butter beaten until very light. Flavor
by beating wine into it or grating nutmeg over it.

Marshmallow Souffle
Beat the whites of three eggs stiff, add three table-
spoonfuls of sugar, and a heaping tablespoonful
of gelatine that has been dissolved in a quarter of
a cupful of warm Flavor with vanilla. Color
milk.
half of this green.Butter a dish slightly and place
the colors in alternate layers. When congealed
turn this on a plate, sprinkle with a few nuts,
slice as you would cake, and serve with whipped
cream.

The palate is the janitor; unless he be recon-

ciled the most nutritious food will find no welcome,

[120]
 Neapolitan Blanc-Mange
Make a cornstarch blanc-mange, and separate into
four parts; put the white into the bottom of the
mould, stir into one part while warm, one heaping
tablespoonful of grated chocolate, and pour into
the same mould on top of the white; color the next
part with a half teaspoonful of fruit coloring, and
pour on top of the chocolate; color the last part
with the yolk of an egg, and pour all into the
mould. Let each part get stiff first, before put-
ting the other over. Cut in slices and serve with
whipped cream.

Noodle Custard
Boil half a pound of dry noodles in salt water for
twenty minutes, drain, cover with cold water, and
drain again. In another dish make a custard of
two beaten eggs, two cupfuls of sweet milk, two
tablespoonfuls of sugar, and butter the size of a
walnut. Put this over the noodles and bake about
half an hour. Serve warm. It may be eaten
with sweet milk or cream.

In drinking the order is from the milder to that

which is stronger and of Jiner flavor.

[121]
 Orange Roly-Poly
Sift two teaspoonfuls of baking powder with two
cupfuls of flour; rub into a tablespoonful of
it

butter and one of lard add half a cupful of milk,

;

and roll out the dough into a sheet about half as

wide as it is long. Spread this with four sweet
oranges sliced and seeded; sprinkle with sugar,
roll up the dough with the fruit inside, pinching

the ends together that the fruit may

not seep
out. Tie the pudding up in a cloth, allowing it
room to swell, drop into a pot of boiling water,
and boil steadily for half an hour. Remove from
cloth, and lay on hot dish. Serve with hard sauce.

Peach Roll
Make a rich biscuit dough, and cut it into pieces
of even size, rolling each piece out thin. Spread
with ripe peaches sliced thin, sprinkle with sugar,
add several small bits of butter to each portion,
roll up, and pinch the ends together. Place in a
deep pan, and add a cupful of sugar, and half a
cupful of butter to every four rolls. Pour in hot
water enough to cover the dough, and bake in a
hot oven half an hour. Serve with cream.

A drunkard knows not how to drink, and he who

eats too much, knows not how to eat.

[122]
 Pineapple Creole
Boil one quart of milk with a cupful of rice. When
cold, add a cupful of sugar, a few drops of
half
vanilla, a teaspoonful of maraschino, a spoonful
of whipped cream, an ounce of gelatine dissolved
in a little milk, and two tablespoonfuls of grated
pineapple. Fill up timbals, pour apricot jelly over,
and serve.

Plum Pudding
Take a pound of bread-crumbs, a pound of flour,
a pound of suet, a pound of currants and raisins,
mixed, half a pound each of almonds, candied
citron, and sugar, one short pint of New Orleans
molasses, one grated orange, eight eggs, one grated
nutmeg, and a teaspoonful each of salt, cloves,
ginger, and allspice. Prepare raisins and currants,
dredge with flour, and mix with the chopped cit-
ron and blanched almonds. Mix the suet with
flour, crumbs, salt, sugar, spices, and orange peel,
adding next the eggs, milk, and fruit. Scald and
dredge a large strong pudding cloth, and lay in it
the pudding; tie well, and daub the string-hole
with dough. The pudding must be placed in boil-
ing water and boiled for eight hours, but it may
be boiled six or seven hours before being needed,
and finished the day it is to be served.

Give him a sugar plum if he is good.

— Charlotte Bronte.
[1231
 ;

Prune Puffs
Mash and sweeten a cupful of stoned prunes.
Sift a cupful of flour, half a teaspoonful of baking
powder, and two tablespoonfuls of sugar together,
and add water enough to make a soft batter.
Grease ramekins or teacups with butter, and drop
in each a tablespoonful of butter, a tablespoonful
of mashed prunes, then another tablespoonful of
batter. Put the cups in a steamer or pan of hot
water, and cook until the dough will not stick to
a straw. Serve with sauce made as follows; two
tablespoonfuls of flour, three tablespoonfuls of
sugar, mixed and moistened with cold water, and
two cupfuls of clear boiling water. Flavor with
nutmeg, and add a tablespoonful of butter.

Prune Whips
Stew twenty prunes without sugar until tender,
drain, and cut in small pieces. Beat the whites of
five eggs to a stiff froth with a pinch of salt added
add five tablespoonfuls of sugar, and flavor with
half a teaspoonful of vanilla. Fold in the prunes.
Pour the mixture into a buttered baking dish,
place in a pan of hot water, and bake in a moderate
oven for ten minutes; remove the cover to allow
the pudding to brown slightly. Serve cold in
glass cups with whipped cream.

Their various cares in one great point combine

The —
business of their lives, that is to dine.
— Young.
[124]
 Pudding Sauce
Put a quart of water, a lemon and a small orange,
sliced, a piece of whole cinnamon, and a quarter
of a pound of sugar into a sauce pan, and let them
boil for ten or fifteen minutes. Pour in an ounce
of corn-starch, mixed with half a cupful of water,
and stir for about a minute. Flavor with any
wine desired.

Queen of Puddings
A pint of bread crumbs, a quart of boiled milk, a
cupful of sugar, the yolks of four eggs, the rind of
a lemon, and butter the size of a walnut. Beat
the whites of the eggs with an extra cupful of
powdered sugar and the juice of the lemon, for
frosting. Mix the other ingredients and, after
baking nearly an hour, spread the pudding with
a layer of raspberry jam, or other preserve, and
with the frosting. Return to the oven and brown.

Eating is a necessity, but cooking is an art,

[125]
 Rice Pudding
Wash and put
half a cupful of rice in cold water,
it in a double boiler with a quart of scalded milk.
Cook quickly until tender; add two tablespoon-
fuls of sugar, two tablespoonfuls of butter, and
half a teaspoonful of salt. Beat an egg until light,
and add it to the rice, cooking for one minute.
Pour it into the dish in which the pudding is to
be sent to the table. Mix two tablespoonfuls
of sugar with a third of a teaspoonful of ground
cinnamon, and sprinkle over the top of the pud-
ding. Cut two tablespoonfuls of butter into tiny
bitsand drop them at regular intervals over the
pudding. When the butter melts the sugar and
cinnamon will form a rich looking brown sauce.
Serve hot.

Steamed Apple Dumplings

Pare and core tart cooking apples. Envelop each
in a layer of biscuit dough rolled as thin as pos-
sible. Place the dumplings in a baking pan, and
sprinkle them plentifully with cinnamon and bits
of butter. Half cover them with water and sugar
to make a syrup. Steam for thirty minutes.
Serve with hard sauce or plain cream.

The harvest and vintage come not every day,

therefore be provident.

[126]
 Steamed Pudding
Half a cupful of molasses, a cupful and three-
quarters of flour, half a cupful of sweet milk, a
cupful of raisins, butter the size of a butternut,
a teaspoonful of soda, and a little nutmeg. Steam
one hour. Eat with wine sauce.
Wine Sauce: Aheaping tablespoonful of butter
and a cupful of fine sugar, beaten to a cream.
Add a glass of wine. Grate a little nutmeg over
it. Serve cold. If wanted hot, boil half a pint
of water with a tablespoonful of flour, add to it
the other ingredients, and set over the top of the
tea-kettle three or four minutes before sending to
the table.
Suet Pudding
Sift a cupful of flour into a mixing bowl, add to
it a teacupful of chopped suet, a teaspoonful of

salt, a teaspoonful of cinnamon, a cupful of Sul-

tana raisins, and a cupful of currants. Mix dry,
and add one cupful of molasses and one cupful of
milk. Mix thoroughly and steam for two hours.
The batter must be stiff as for fruit cake. By
dividing it into two or three parts, using tin cans
to suit the size of the family, only one pudding
need be heated or cut at one time. It can be
made in advance, like fruit cake, and reheated by
steaming when wanted. It will keep for several
weeks during cold weather. Serve with hard
sauce.
Fish for fasting days, and moreover puddings
and flap-jacks.
—Shakespeare.
[127]
 Tapioca Pudding
Soak a teacupful of fine tapioca in cold water for
an hour, drain, add to a quart of scalded milk,
and cook in a double boiler for thirty minutes.
Beat seven eggs, a half teaspoonful of salt, and
three-quarters of a cupful of sugar together. Pour
this over the tapioca gradually, and turn into
buttered pudding dish. Bake thirty minutes in a
slow oven. Serve with Madeira sauce.
If apple tapioca is desired, fill the pudding dish
half full, put steamed sliced apples with cinnamon
in the centre and fill the dish with the rest of
the tapioca.

Epicurean cooks sharpen with cloyless sauce

his appetite.
—Anthony and Cleopatra.
[128]
Ices and Ice Creams
A perpetual feast of nectared sweets
where no crude surfeit reigns.
John Milton (Comus).

[129]
 Ices and Ice Creams
Alexander the Great, who loved all the good things
of life, is supposed to have been the first to intro-
duce ice at the table. It has been constantly
growing in favor ever since, until to-day ices, ice-
creams, and frozen sweets are the most popular
desserts on the menu among grown-ups as well as
children. As the final course to a hearty dinner,
their varying forms and diversified colors are as
gratifying to the eye as to the replete appetite.

The winter-logged system naturally craves these

cooling refreshments during the hot days, and in
the sick-room they are of inestimable value. The
long standing prejudice that they are troublesome
to prepare seems to have disappeared, and with
the modern contrivances for making and moulding
frozen desserts, the accomplishment requires
neither much time nor patience.

1131J
 Alaska Bake
Cover a brick mould of New York ice-cream
thickly with meringue, dust with sugar, stand
it

the dish on a board, and brown it in a hot oven.

It is browned so quickly that care must be taken
lest it scorch.

American Beauty
Place preserved strawberries in the bottom of a
parfait glass. with alternate spoonfuls of
Fill
vanilla and strawberry ice-cream, the latter colored
an American Beauty shade with syrup from the
preserves. Cover with whipped cream, and set
a strawberry on top.

Banana Fluff
Slice six large bananas, sprinkle with lemon juice
and grated cocoanut, and place directly on ice for
an hour. Mash smooth with a wooden spoon,
add a scant cupful of powdered sugar, and the
whites of two eggs beaten stiff, which should be
lightly folded in. Pour this into a freezer, turn the
crank about four minutes, or until there is a slight
resistance, and add half a pint of whipped cream.
Freeze to the consistency of soft mush.

Suck the sweets of sweet philosophy.

—Shakespeare.
[132]
 Black-Eyed Susan
The lower part of a sundae glass is withfilled

chocolate ice-cream, and the upper part with

vanilla. The top is then decorated with a black-
eyed Susan, having unblanched almonds for petals
and a small chocolate cream for the center.

Caramel Ice Cream

A generous pint of milk, a cupful of sugar, half a
cupful of flour, and two eggs. Mix sugar, flour,
and eggs together, and stir into the boiling milk.
Put a second cupful of sugar into a frying pan and
stir over the fire until melted and a light brown.
Pour this into the boiling mixture; cook the whole
twenty minutes, stirring frequently. When cool,

add a quart of cream, and freeze.

Cafe Mousse
The yolks of five eggs, a cupful of sugar, half a
cupful of strong boiling coffee, and a pint of
whipped cream. Beat the eggs light, and add the
and sugar. When perfectly cold
strained coffee
add the whipped cream. Mix well, pour into a
mould, and pack in ice and salt for four hours.

Do nothing but eat and make good cheer,

And thank God for a merry year.
—Shakespeare.
[133]
 French Ice Cream
Put a quart of milk in a double boiler, and place it
on the fire. Beat together the yolks of eight eggs
and one and a quarter pounds of sugar. When the
milk boils mix all with a whip, and remove from
the fire. Add a quart of cream, pass through a
sieve, and let it cool. Flavor with vanilla, and
freeze.

When making chocolate ice-cream melt six ounces

of bitter chocolate, stir in a little warm cream,
and pour it into the composition while hot, before
adding the cream.

Four and Four

The juice of four lemons, four overripe bananas
mashed, the juice and pulp of four oranges, four
cupfuls of water, four cupfuls of sugar, and the
beaten whites of four eggs, all frozen together as
frappe.

Ice Cream Croquette with Peas

Vanilla ice-cream is shaped in a croquette mould,
coated with grated chocolate macaroons, and
served on a bed of whipped cream garnished with
pieces of pistachio nuts or small green candies.
Bits of pistachio nuts top the cone.

The King of Desserts, when made arighty

This frozen delicacy of delight.
The exacting Epicure, with smiles galore,
Like Oliver Twist, will ask for more.

[134]
 Maple Walnut Meringue
A large spoonful ofmaple walnut ice-cream is
placed in a half open shell of meringue, and gar-
nished with walnut meats. The serving plate is
garnished with nasturtiums. Any other ice-cream
with fruits or flowers harmonizing would be pretty
thus served.

Melon Ice Rings

Small round melons must be cut in circles, the
seeds carefully removed, and the hollows filled
with whipped cream or fruit ice just before serving.

Mint Sherbet
Soak two tablespoonfuls of fine cut mint leaves,
and the rind of two lemons in the juice of three
oranges and two lemons, for half an hour. Boil
a cupful of water and two cupfuls of sugar for
five or ten minutes, then pour it on the other
ingredients. When cold strain into the freezer
and add the white of an egg beaten stiff, and a
cupful of whipped cream. Freeze in the usual
manner and serve in slender sherbet glasses gar>
nished with tiny sprigs of mint.

Thou art a scholar, lei us therefore eat and

drink.
—Shakespeare.
[135]
 Nesselrode Pudding
Boil half a cupful of water and four ounces of
sugar to a syrup, add the yolks of four eggs, and
beat well. Remove from the fire, pour into a
bowl, beat until very light and cool, and add
a pint and a half of whipped cream. Mix in three
tablespoonfuls of chopped fresh fruit, and chest-
nut paste. Put in mould, pack in ice, and let
stand for about an hour before serving. Flavor
with vanilla or maraschino flavoring, and decorate
with whole chestnuts glace.

Pineapple Cream
Halve two pineapples, and scoop out the meat,
which shred and mix with pulverized sugar.
Refill shells, and place a spoonful of vanilla ice-
cream on top. Garnish as desired.

Pineapple Water
This not an ice-cream but an ice with all the
is

fluffy whiteness of a cream, yet without the

satiating richness of the latter. It is quite differ-
ent from the ordinary ice, being especially light
and delicate in character, and as delightful to the
palate, as to the eye. No gelatine is required for
this ice, egg whites giving it body as well as its

creamy whiteness.

Like balls of gold

The peaches seemed that had in fire been rolled.

[136]
Put a cupful of white sugar and a pint of water
over the fire, and bring it to a boil. Cool, and
stir in half a can of chopped pineapple and the
juice of two lemons. Put into the freezer and turn
until it begins to thicken slightly; add the well-
beaten whites of two eggs, stir up well, and beat
until frozen. Pack, and let it stand a few hours
to ripen.
Pineapple Mousse
Five ounces of sugar and the yolks of ten eggs
beaten warm. When cold add a pint and a half
of whipped cream, four tablespoonfuls of grated
pineapple, and a little kirsch-wasser. Put in the
freezer for two hours. Decorate with sliced pine-
apples and brandied cherries.

Pistachio Nest
A nest of pistachio ice-cream is shaped in a soup
ladle,and the centre scooped out with a teaspoon.
Three Jordan almonds are placed within and the
nest is served on a bed of straws, represented by
crossed slivers of candied orange peel.

Raspberry Ice
Mix a quart of raspberries with a pound of sugar
and the an orange or lemon. The rasp-
juice of
berries should be well mashed with the sugar, and
passed through a sieve. Let it stand an hour, and
freeze.

Due nourishment we seek, not gluttonous delight.

[137]
 Roman Cream
Put fiveounces of sugar into a saucepan with a
pint of milk, a small piece of cinnamon, and an
ounce of gelatine, and place it on the side of the
fire. Allow the gelatine to dissolve and then
whisk it well. Beat the yolks of six eggs until
they are as light as for custard, and put them into
the saucepan, but do not let the mixture boil.
Strain through a fine sieve into a freezer; when
nearly cold, whip to a froth, and add a teacupful
of curacao. Turn the cream out into glasses, and
keep them on ice until wanted.

Snow Flurry
Cover a mound of lemon ice with thin slices of
assorted fresh fruits, and decorate with fresh or
candied cherries. Over the whole, fleck freshly
grated cocoanut, letting it drift thickly around the
base of the mound.

Watermelon Punch
Two quarts of melon, sugar to taste, and half a
cupful of sherry. Chop the watermelon coarse,
adding sugar as desired. Let it stand an hour, then
add the sherry, and freeze to the mushy stage.
Make a bowl, using half the watermelon rind,
scalloping it around the edge. Chill this bowl.
When ready to serve, fill the bowl with the frozen
mixture, and serve at the table in punch cups.
If I bring thee not something to drink, I will
give thee leave to die.
—Shakespeare.
[1381
 White Parfait
The whites of three eggs, one cupful of sugar, one
small cupful of water, a pint of cream, and two
tablespoonfuls of chopped almonds. Boil the
sugar in the water until it threads. Pour this over
the beaten whites, and heat. When cold, add
whipped cream, nuts, cherries, or marshmallows
cut in pieces. Pack and freeze.

Winter Memories
This ice is particularly
dainty and cool looking.
It consists ofsnow-white mint sherbet garnished
with bits of green mint jelly, and sprigs of fresh
mint leaves dusted with powdered sugar. It is
most refreshing when served on a hot day.

He who eats the fowl alone, will have to saddle

his horse alone.

[139]
 Fruit Desserts

I will make an end to my dinner;

there^s pippins and cheese to come.
—Shakespeare.

[141]
 Fruits
Fruits have been a great factor in man's diet ever
since Eve made their acquaintance that unfor-
tunate day in the Garden of Eden. Their nutri-
tive value is not high, yet they are important,
nevertheless, and should be served generously
throughout the year.
Americans are too prone to serve raw fruits only
in their season, neglecting the many sensible uses
the Germans make of them when cooked. Mix-
tures of fruits, both raw and cooked, are almost
numberless. Thus the ambitious housewife, eager
for new dishes,can produce delightful treats by
experimenting. For an emergency dessert they
are easily first favorites, because of the little time
it takes to prepare them.

[1431
 Ambrosia
Slice pineapple very thin or pick it apart from the
centre with a fork, sprinkle it thick with sugar,
and cover the top with grated cocoanut. Decorate
with pineapple leaves.

Angers Snow
Pare, and grate the meat of one cocoanut. Peel
and cut a dozen oranges in small pieces, taking
out the seeds. Put a layer of orange in the bot-
tom of a pretty glass dish, sprinkle with sugar,
then a layer of cocoanut, then a layer of orange,
sugar, and so on until the dish is full, having the
last layer cocoanut. Let it stand for an hour.

Apple Porcupine
Core large perfect apples, with cinnamon and
fill

sugar, and bake. Chill the whites of two eggs,

and whip with one cupful of sugar, and the grated
pulp of a raw apple until thick and white. When
cold, coat the baked apples thickly with this mix-
ture, stud with split blanched almonds, and serve.

Comfort me with apples,

—The Song of Solomon.
[144]
 Apple Puree
Pare, quarter, and core six apples; stew quickly
until tender. Pass through a sieve, add a cupful
of sugar, and put on the fire again to cook until
thick. When cool, add the juice of five lemons,
and beat while standing in ice water until very
white and foamy, and quite stiff. Stir in a scant
cupful of fruit, cut small. Mould, and serve with
thin rounds of apple cooked tender in equal
measures of sugar and water. Flavor the syrup
with lemon juice, and pour over the apple puree.

Apple Trifle
Boil five apples to a pulp, sweetening to taste.
When cool, place in a large bowl, together with
the white of one egg, the juice of one lemon, and
a cupful of sugar. Beat the mixture about thirty
minutes with a wire egg beater. The result is
three times the amount one started with, enough
to serve ten people.

Bananas au Cerise
Skin and slice three bananas, sugar to taste, add
a liqueur-glassful of maraschino and a wine-
glassful of sherry. Serve very cold.

A surfeit of the sweetest things

The deepest loathing to the stomach brings.
—Shakespeare.
[1451
 .

Banana Snow
Three bananas, the juice of half a lemon, four
tablespoonfuls of sugar, and the white of one egg.
Break up the bananas, and cream them with a
fork. Add the lemon juice and sugar, and beat
well. Then add the white of egg, and beat all
together until stiff. Serve cold.

Banana Sponge
Dissolve two tablespoonfuls of gelatine in two
tablespoonfuls of cold water; in a quarter of an
hour pour over thisa pint of boiling water, stir
into it the juice of one lemon and a cupful of sugai
Let the gelatine fully dissolve, strain, and cool.
Cut three bananas into small pieces and beat them
to a pulp; then whip the whites of two eggs, and
beat into the banana cream. When the gelatine
is cold beat it into the eggs and bananas, a little

at a time till quite stiff. Serve with cream.

Banana with Lemon Juice

Wash and dry whole bananas.ends offCut their
square, and Divide the
split in halves lengthwise.
pulp in their skins into convenient mouthfuls,
sprinkle with lemon juice, and with powdered
sugar. Serve from skins.

All human history attests

That happiness for man —
the hungry sinner —
Since Eve ate apples, much depends on dinner.
—Byron.
[140]
 Cantaloupe
Cantaloupes should be washed carefully before
placing in the ice-box to cool. They should be
cut in half, and served very cold, but never with
chopped ice, as this makes them watery and taste-
less.

Cantaloupe Cocktail
Cut in half and remove the seeds of a cantaloupe.
Mix fresh pineapple cut in small pieces with stoned
cherries, using half as much cherries as pineapple,
and sprinkle liberally with sugar. Fill the halves
of the melon with the pineapple and cherry mix-
ture. Set in a pan of chopped ice until thoroughly
chilled, and place three pitted cherries on each half
of melon.

Cherries au Rhum
Wash, dry and pit a pound of cherries. Add
well,
sugar to taste, and half a pint of Jamaica rum.
Set fire to it and serve while burning.

That last cherry soothes a roughness of my

palate.
—Robert Browning.
[147]
 Cherry Jelly Nests
Set a small mould within a larger on a little ring
of tin that will hold it up half an inch from the
bottom. Soak a box of gelatine in a cupful of
cold water for half an hour; add a quart of boiling
water, and two cupfuls of granulated sugar. Mix
in the whites of two eggs, and stir over the fire
until the gelatine is dissolved. Pour into the
small bowls, allowing a nest for each individual
to be served. After filling the bottom of the
bowls, set the small moulds on the little rings and
fill in the space between the two moulds with
gelatine. Set in a cool place to harden. Before
serving remove the small moulds and rings, and
fill the jelly nests with fresh cherries, chopped with
powdered sugar. Keep in the ice-box until ready
to serve. Turn out the jelly nest on a flat glass
dish, dot a little whipped cream on the top of each
cherry-filled nest, and serve.

Flummeries
Flummery is thickened fruit. The small fruits are
preferred. Put a pint of blackberries into a pint
of water over the fire, bring to boiling point, add
two rounding tablespoonfuls of cornstarch mois-
tened in six tablespoonfuls of water, and bring
again to boiling point, stirring constantly. Add
half a cupful of sugar, and turn out to cool.
This
may be eaten plain, with milk or with cream.
Other fruits may be substituted.
As at English Jeasts . . . to make the end
most sweet.
—Shakespeare.
[148]
 French Trifle
Soak a fresh baked cold jelly roll In a cupful of
fruit juice; allow it to stand for an hour. Whip
a cupful of cream, and add a tablespoonful of
sugar and a teaspoonful of vanilla extract. Before
serving, decorate it with the cream in horizontal
lines, using a forcing bag and star tube. Garnish
it with the stalk and leaves of angelica, and place

here and there a few sugar roses.

Fruit Chop Sooey

Crush a quart of strawberries, and place it in dishes
ready to serve, which have been lined with crisp
lettuce leaves. Garnish the berries with small
cubes of oranges. Beat the white of an egg to a
stiff froth, sweeten to taste, drop it on the centre of

the fruit, place a ripe berry in this, and add sliced

bananas. This will serve six persons, and prove
not only a palatable dish, but also an attractive
and economical dessert.

Method '5 more sure at moments to take hold

Of the best feelings of mankind which grow
^

More tender, as we every day behold.

Than that, all-softening, overpowering knell,
The tocsin of the soul — the dinner bell.
—Byron.
[149]
 Fruit Whiff
A pint of sweet cream, a quart of strawberries, a
third of a box of a cupful and a quarter
gelatine,
of white sugar, the whites of four eggs, and a tea-
spoonful of lemon extract. Mince the strawber-
ries and sweeten; soak the gelatine, and add a
littlehot water; beat the whites of the eggs stiff,
and the cream thick and light; strain the gelatine;
add the flavoring, then the strawberries; beat all
a few minutes, and set it in a cool place.

Fruit Whip
Sweeten to taste either strawberries, raspberries,
nectarines, or peaches; mash the fruit, and to
every quart allow the whites of four eggs, well-
beaten. Set on ice, and serve with or without
cream.

Then to breakfast with what appetite you have.

—Shakespeare.
[1501
 Grapefruit Cocktail
Cut the grapefruit in half, and carefully scoop out
the pulp without any of the bitter white skin.
Clean the sides of the shells, and throw them into
cold water. Hull a pint of strawberries, mix them
with the grapefruit pulp; add two tablespoonfuls
of powdered sugar, and stand the mixture on
ice. At serving fill the shells with the mixture,
add a tablespoonful of ice shaved fine, and a
tablespoonful of rum or sherry. Stand the shells
on a dainty doily or a spray of fern, and send at
once to the table. Maraschino gives a delicious
flavor. Cut a very thin slice off the bottom of
the shell so it will not tip.

Iced Pears
Select smooth medium-sized pears, peel and core.
Stew until tender, remove from fire, and when
cold fill the cavities with jelly and cover with
icing made of sugar and white of an egg. Put
cloves in the bottom ends.

Not what we give, but what we share;

For the gift without the giver is bare.
[151]
 Jellied Apples
Mix two cupfuls of sugar and two cupfuls of boil-
ing water. Peel and quarter six tart apples, and add
them to the sugar and water. Put them in a baking
dish in the oven, closely covered, and bake until pink.
Put the apples a mould. Soak two tablespoon-
in
fuls of gelatine in half a cupful of cold water, add
the juice of an orange and a lemon, color pink if
desired, pour all into themould with the apples,
and set it aside to become firm. Serve with soft
custard or whipped cream.

Marshmallow Icing
Make a boiled frosting with a cupful of sugar
and half a cupful of water. When it threads pour it
over the beaten yolk of an egg. Spread a layer
of icing between the cakes, and into each layer of
icing press marshmallows cut in halves, setting
them as quickly as possible. If they are put in
while the cake and icing are warm, they will
soften enough to blend well. If not warm, put

in the oven for a minute or two.

Who feeds himself with his alms, feeds three,

Himself, his hungering neighbor, and ME.

[1521
 Orange Custard
Mix the juice and pulp of a lemon with a cupful
of sugar, and about half a pint of water. Boil
sufficiently to dissolve the sugar, and strain.
Bring to a boil again, and stir in two tablespoonfuls
of cornstarch, blended with a little cold water.
Stir and boil slowly for ten minutes. When cool
pour this mixture over three or four sliced oranges.
This may be decorated with a meringue or served
with sweetened or whipped cream.

Pineapple Delight
Boil two tablespoonfuls of rice until soft, and drain
it. Dissolve a tablespoonful of gelatine in the
boiling water and add the rice, and three-quarters
of a cupful of sugar. Cool, and add a pinch of
salt,two cupfuls of pineapple juice, and a cupful
of whipped cream. Cool, and serve in dainty
glasses with a cherry on the top of each.

Strawberry Dessert
Mash a quart of strawberries, and sprinkle with a
cup of sugar. Let them stand for five or six hours
— or even over night. Drain off the juice there —
should be a cupful —
and into this break ten or
twelve marshmallows. Let them soak two hours.
Add a pint of cream, whipped stiff, to the crushed
strawberries, and serve at once in sherbet glasses.
It is pretty to put a whole berry on each glass.

// you will but speak the word, I will make you

a good syllabub.
—Walton.
[153]
 strawberry Whip
A cupful of crushed strawberries, a cupful of
powdered sugar, and the well-beaten white of an
egg. Put the ingredients into a bowl, and beat
with a wire whisk until stiff enough to hold in
shape. About thirty minutes will be required for
beating. Pile lightly on a dish and chill.

Syllabub
Whip a pint of cream to a stiff froth, and stand it

on ice. At serving time fill it into glasses, or

serve on a large glass dish, dust thick with pow-
dered sugar, and sprinkle either with chopped
almonds, grated macaroons, or chopped candied
fruits. This is one of the few desserts that can
be made easily and quickly.

Watermelon
Scoop out watermelon balls with a Parisienne spoon.
Serve them on a bed of shaved ice in grape-fruit
cups, and garnish with a spray of fern.

Sweets to the sweet: farewell!

—Shakespeare.
[1541

HI
 'SALADS'
BY
OLIVE M. HULSE
'SALADS', which is a complement of 'Desserts/
is the most complete work of the kind heretofore
pubHshed. Every recipe reflects a master-hand
in the art of salad-making.

Among present-day epicures the fashionable din-

ner not a success which does not include a new
is
salad. Science has demonstrated that various
green fruits and vegetables, properly prepared,
are nature's best method of refreshing and re-
plenishing a tired mind and a tired body. This
book treats the subject exhaustively.
It contains a history of the salad, showing that
leading thinkers of all times have been partial to
such foods.
It gives two hundred recipes of the newest and
best combinations, each a masterpiece.

It gives thirty recipes for making dressings —the

keystone of the perfect salad.
It is a companion book to 'Desserts' being the
same in size, binding, type, color and price.

It is written in comprehensible English.

Every progressive woman should have SALADS.

The price is ONE DOLLAR.
THE HOPEWELL PRESS
One Hundred and Twenty-Two South Michigan Avenue

CHICAGO, U. S. A.
IAN 6 1913

../\
''

^
V^
\\ ^a^ :

W '*-"' <^

.0* o
•^^ -

"•^/^ ;*>''^^ "^0^ ->

V
0"'^. ^M

q, *,,

\ ^^i^pf*" J'%, ^

C-. -^O

^-o/

O^
-

<..

•y

^0

4 * » -.:T^^ A <^^ 'o , » * .0

 4 o
o_ *

> ^<^. C.4.' *'ySa^"*. ^^ A^ .\

.V *

'^-o.c,^ '^^^'^^

:. -n/^r.^ o,

0^ V *?f!T«* A ^.

,-. >^o< .'.

'*^
"^-^^ :^^^\ ""^v »^P!^: v-^^' -^^^^t ^'^"^

4^9^

HECKMAN
BINDERY INC. |§|
•
«. ..^ .>%^A-. v.^'^* y^l^'-, v,*^ ..'

DEC 88
f^^^
N.MANCHESTER,
INDIANA 46962 -o, ^.^T^T* A