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Huber Gray Buehler - "Practical Exercises in English"

J. Arthur Gibbs - "A Cotswold Village"

Various - "Punch, Or The London Charivari, Vol. 99, September 13, 1890"

Theophilus Cibber - "The Lives of the Poets of Great Britain and Ireland (1753),Vol. V."

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The International Jewish Cook Book by Florence Kreisler Greenbaum

F >> Florence Kreisler Greenbaum >> The International Jewish Cook Book





CARROT PUDDING

Take one cup of sugar, one-third cup of butter, one cup of grated
carrots, one cup of grated potatoes, one cup of raisins, one cup of
currants, two cups of bread crumbs, one-half teaspoon of baking-soda
stirred in the potatoes, one teaspoon each of cloves, cinnamon, and
allspice. Mix all these and add a little syrup and four tablespoons of
whiskey. Steam four hours. Serve with hard sauce.


CHERRY PUDDING

Grate one-half pound of stale rye bread and wet this with a wineglass of
red wine. Pound two tablespoons of almonds, stir the yolks of four eggs
with half a cup of powdered sugar, flavor with cinnamon, and add the
grated bread and almonds. Stone one-half pound each of sweet and sour
cherries. Mix all thoroughly with the beaten whites added last. Do not
take the juice of the cherries. Butter the pudding mold well before you
put in the mixture. To be eaten cold.


DATE PUDDING

Melt three tablespoons of butter, add one-half cup of molasses, one-half
cup of milk, one and two-third cups of flour sifted with one-half
teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter
teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half
pound of dates, stoned and cut. Turn into a well-buttered mold. Butter
the cover also and steam two and one-half hours. Keep at a steady boil.
Serve with any kind of sauce.


PRINCE ALBERT PUDDING

Rub to a cream half a pound of sweet butter and half a pound of sifted
powdered sugar; add the yolks of six eggs, one at a time, and the grated
peel of one lemon. Stone half a pound of raisins, and add also a little
citron, cut very fine. Now add gradually half a pound of the finest
flour, sifted three or four times, and the stiffly-beaten whites of the
eggs. Pour this mixture into a well-buttered mold, into which you have
strewn some blanched and pounded almonds. Boil fully three hours. Serve
with sweet brandy or fruit sauce.


PEACH PUDDING

In a large mixing bowl whip to a cream two eggs, three tablespoons of
sugar, and two tablespoons of butter. To this, after it is well beaten,
add a saltspoon of salt and half a grated nutmeg. Stir these ingredients
well into the mixture; then stir in a cup of milk. Last add, a little at
a time--stirring it well in to make a smooth batter--a cup and a half of
flour and three-quarters of a cup of Indian meal, which have been sifted
together with three teaspoons of baking-powder in another bowl.

Butter well the inside of a two-quart pudding mold; put a layer of the
pudding batter an inch deep in the mold; cover this with a layer of fine
ripe peaches that have been peeled and cut in quarters or eighths--this
depends upon the size of the peaches. Sprinkle the layer of peaches with
a light layer of sugar; then pour in a layer of batter; then a layer of
peaches. Repeat this process till all the material is in, leaving a
layer of batter on top. Steam for two hours.


NOODLE PUDDING

Make noodles with two eggs. Boil in boiling salt water for ten minutes,
drains and set aside.

Beat the yolks of four eggs with one cup of powdered sugar until light,
add a quarter of a cup of pounded almonds, a pinch of salt, the drained
noodles, and the whites of the eggs beaten to a stiff froth. Mix well,
pour into a greased pudding mold, and boil one and one-half hours.


PRUNE PUDDING

Take the yolks of four eggs, a cup of granulated sugar, and stir to a
cream. Chop fine thirty prunes (prunes being boiled without sugar), and
add two tablespoons of sweet chocolate, two tablespoons of grated
almonds, and the whites, which have been beaten to a snow. Boil two and
one-half hours in a pudding form and serve with whipped cream.


PLUM PUDDING (FOR THANKSGIVING DAY)

Soak a small loaf of bread; press out every drop of water, work into
this one cup of suet shaved very fine, the yolks of six eggs, one cup of
currants, one cup of raisins seeded, one-half cup of citron shredded
fine, three-quarters cup of syrup, one wineglass of brandy, one cup of
sifted flour and the stiffly-beaten whites of eggs last. Boil four hours
in greased melon mold.


PLUM PUDDING, No. 2

Chop a half box of raisins and currants, one-quarter pound of citron,
one-quarter pound of suet (chopped very fine), two eggs, one and
one-half cups of sugar, a wineglass of brandy, two cups of cider, one
teaspoon of cinnamon and ground cloves. When all these are well mixed
add enough flour (with a teaspoon of baking-powder in it) to thicken
well. Cook in a greased mold and allow to steam for three hours.


HONEY PUDDING

Mix one-half cup of honey with six ounces of bread crumbs and add
one-half cup of milk, one-half teaspoon of ginger, grated rind of half a
lemon and yolks of two eggs. Beat the mixture thoroughly and then add
two tablespoons of butter and the whites of the eggs well beaten. Steam
for about two hours in a pudding mold which is not more than
three-quarters full.




*PUDDING SAUCES*


BRANDY SAUCE

Take one cup of water, a quarter glass of brandy, one cup of sugar,
juice of half a lemon. Boil all in double boiler. Beat the yolks of two
eggs light, and add the boiling sauce gradually to them, stirring
constantly until thick.


CARAMEL SAUCE

Put one cup cut loaf sugar in a saucepan on the stove without adding a
drop of water. Let it melt slowly and get a nice brown without burning.

Beat the yolks of three eggs until light, stir in two cups of sweet
milk, and when the sugar is melted, stir all into the saucepan and
continue stirring until the sugar is dissolved and the sauce is somewhat
thickened; then remove from the fire, add one teaspoon of vanilla
essence, put in a bowl and put the stiffly-beaten whites of eggs on top.
Serve with puddings, cakes or fritters.


CHOCOLATE SAUCE, No. 1

Dissolve one-half pound chocolate in one cup of water and sugar to
taste, boil somewhat thick and flavor with vanilla.


CHOCOLATE SAUCE, No. 2

Scald two cups of milk, add two tablespoons of cornstarch diluted with
one-half cup of cold milk, and cook ten minutes over boiling water. Melt
three squares of chocolate over hot water, add three tablespoons of
sugar and three tablespoons of hot water; stir until smooth, then add to
cooked mixture. Beat the whites of three eggs until stiff, add
three-fourths of a cup of powdered sugar; add the yolks and stir into
cooked mixture; cool and add vanilla.


FOAM SAUCE

Cream one-quarter cup of butter with one cup of powdered sugar, until
very light. Add separately the unbeaten whites of two eggs, stirring
briskly and beat again. Add one teaspoon of vanilla and one-half cup of
hot water. Pour in sauceboat, and place boat in a pan of boiling water
on stove, until it becomes frothy then serve immediately.


FRUIT SAUCES

Wash the fruit well, then put on the stove in a saucepan without adding
any more water. Cover with a lid, and let the fruit get thoroughly
heated all through until it comes to a boil, but do not boil it. Stir
occasionally.

When well heated, mash the fruit well with a wooden potato masher, then
strain through a fine sieve, being careful to get every drop of
substance from the fruit.

Sweeten the juice with sugar to taste, add a few drops of wine or lemon
juice, put back on the stove, and cook until it thickens, stirring
occasionally. Serve with cake, fritters or puddings.

Blackberries, strawberries or raspberries, make a nice sauce.


HARD SAUCE

Take one cup of sugar, one-half cup of sweet butter and stir to a cream.
Flavor with grated lemon peel or essence of lemon. Make into any shape
desired and serve.


JELLY SAUCE

Take thin jelly, add one cup boiling water and brandy or wine (one-half
cup), add a little more sugar and thicken with one teaspoon cornstarch
dissolved in a little cold water. The beaten white of egg may be added.


KIRSCH SAUCE

Put one cup of sugar and two cups of water on to boil. Mix two
tablespoons of cornstarch in one-quarter cup of cold water, and when the
water in the saucepan is boiling, add cornstarch and stir for two
minutes. Remove from stove and add one cup of Kirsch wine and stir
again. Strain and serve with pudding.


LEMON SAUCE, No. 1

Boil one cup of sugar with one-half cup of water, rind of one lemon,
juice of two, and one-half teaspoon of butter. When boiling stir in a
scant teaspoon of cornstarch dissolved in a little cold water. Serve
hot. Serve with puddings or fritters.


LEMON SAUCE, No. 2

Boil the strained juice of two lemons and the grated peel of one with a
cup of sugar and one glass of white wine or water. When boiled to a
syrup add the yolks of three eggs well beaten, also half of the whites
beaten to a froth. Use the other half of the stiffly-beaten whites,
sweetened with powdered sugar, to decorate the sauce. Serve immediately.


PRUNE SAUCE

Take about one pound of Turkish prunes, wash them in hot water, and put
on to boil in cold water. Boil until they are very soft. Remove the pits
or kernels, and strain over them the water they were boiled in, sweeten
to taste. Flavor with ground cinnamon, then mash them until a soft mush.
If too thick, add the juice of an orange.


WINE SAUCE, No. 1

Take one-half cup of white wine and one and one-half cups of water, put
on to boil in double boiler and in the meantime beat up the yolks of two
eggs very light, with two teaspoons of white sugar, some grated nutmeg
or three small pieces of cinnamon bark, or the grated rind of half a
lemon, and add a teaspoon of flour to this gradually. When perfectly
smooth add the boiling wine, pouring very little at a time and stirring
constantly. Return to boiler and stir until the spoon is coated.


WINE SAUCE, No. 2

Melt one tablespoon of butter in a saucepan, stir in one tablespoon of
flour, then add one-half cup of cold water, stirring constantly until
smooth. Then add one cup of white wine, one ounce of chopped citron.
Remove from fire, let cool, flavor with one teaspoon each of pistache
and vanilla. If desired, one teaspoon of red Curacao or Maraschino
liquor can be added for flavoring.


VANILLA OR CREAM SAUCE

Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on
them slowly pour one cup of scalding milk, stirring all the time. Cook
and stir in a double boiler for ten minutes; then set aside to cool.
When ready to use stir in one teaspoon of vanilla and the white of one
egg, stiffly beaten. Serve in place of whipped cream.




*FROZEN DESSERTS*


In making frozen desserts attention to detail is the essential thing to
perfect success.


PREPARING SALT

The smaller the ice is broken the better, while the salt should never be
too fine. A salt prepared especially for the purpose is known as "ice
cream salt." This salt and the finely broken ice are put in alternate
layers about the cream can. Begin with a layer of ice, making this about
three inches deep. Then put in a layer of salt about an inch in depth,
and continue in this way up to the top of the cream can. The ice can be
put in a gunny sack and then broken up with a heavy hammer or hatchet.


FREEZING CREAMS AND WATER ICES

Fill the cream can three-fourths full. Cover; place in wooden bucket;
adjust the top and pack, as directed above. Turn crank slowly and
steadily. After freezing drain off water, remove dasher; with a spoon
pack hard. Put cork in top of lid. Repack freezer. Cover top with heavy
pieces of carpet and paper. When time comes to serve, wipe top of can
carefully before opening. In very hot weather renew the salt and ice
three times, and keep the blanket cold and wet with the brine from the
freezer.


VANILLA ICE CREAM, No. 1

Take one pint of milk, two cups of sugar, one large tablespoon of flour
rubbed smooth in cold milk, two eggs beaten light, one teaspoon of
vanilla extract, and one quart of sweet cream, well beaten. Heat the
milk in a double boiler, and when it is at boiling point add the flour,
eggs and one cup of sugar. Cook about twenty minutes, stirring very
often. Let the mixture get cold, then add the remaining sugar and the
vanilla and cream, and freeze. A more novel flavoring is made with a
mixture of vanilla, lemon and almond extracts. The quantities given in
this recipe make about two quarts of ice cream.


VANILLA ICE CREAM, No. 2

Beat three whole eggs very light with one cup of granulated sugar until
all grain is dissolved and mass is a light yellowish color. Whip one
pint of cream until stiff, add to eggs and sugar, then add one cup of
sweet milk, flavor with vanilla to taste, and put in freezer and turn
until hard. This is a basis for almost any kind of cream.


CHOCOLATE ICE CREAM, No. 1

Make same as Vanilla Ice Cream, No. 2, only omitting the milk. Dissolve
on stove one-half pound of sweet chocolate, in one cup of sweet milk,
rub smooth and thick, let get cold, and add to the eggs, just before
putting in cream. Flavor with vanilla.


CHOCOLATE ICE CREAM, No. 2

Take one quart of cream, one pint of new milk, two eggs, one teacup of
grated chocolate (double vanilla), two cups of pulverized sugar, one
teaspoon of cornstarch and one of extract of vanilla. Beat the yolks of
the eggs, sugar and let them come to a boil. Then take them quickly from
the fire, dissolve the chocolate in a little milk over the fire, stir it
all the time. When smooth mix with the milk and eggs, add the cream and
vanilla. Freeze when cold.


COFFEE ICE CREAM

Make same as Vanilla Ice Cream No. 2. Flavor with one and one-half
tablespoons of mocha extract, add one cup of grated walnuts. Freeze.


FROZEN CUSTARD

One quart of milk, yolk of five eggs, sweeten to taste, and flavor with
vanilla to taste. Boil the milk first, and after the yolks of eggs are
beaten stir into the milk. When cold add the beaten whites and vanilla;
put in freezer and turn. Canned strawberries are very nice in this.


APRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM

Make same as Vanilla Ice Cream No. 2, omitting the milk. If canned fruit
is to be used, drain off the juice, and add it to the eggs and cream.
Mash the fruit through a sieve, add it to rest of mixture, and freeze
the whole. If fresh fruits are used, one pint is required. Mash fine,
strain and sweeten before adding to the cream. For peach and strawberry
a few drops of pink coloring may be added. Bananas must be mashed
smooth, but not sweetened. Chop all fruits very fine For pineapple, the
sliced is preferred to the grated. Either canned or fresh can be used.


TUTTI-FRUTTI ICE CREAM

Take three pints of cream, one pound of pulverized sugar and the yolks
of nine eggs. Prepare just like the other creams. When half frozen add
one-half pound of crystallized fruit, peaches, apricots, cherries,
citron, etc., chopped very fine. Put in also a wineglass of pale sherry
and the juice of an orange or lemon. Finish freezing.


FROZEN PUDDINGS

For frozen puddings ice must be crushed and mixed with rock-salt, the
same way as for freezing cream. Pudding-mold must have a tight cover;
have a receptacle sufficiently large to line bottom and sides with a
thick layer of mixed salt and ice. Put the mold in the centre, fill with
the pudding, cover tightly, then put ice on top and all around. Put a
sheet of plain tissue paper in top of mold to prevent salt from
penetrating. Cover whole with a cloth and let freeze from three to four
hours.


BISCUIT TORTONI, No. 1


Take one-half cup of granulated sugar, one-fourth pound of stale
macaroons grated, one-half pint of heavy cream (whipped), three eggs,
vanilla or sherry wine. Stir yolks of eggs until thick and add sugar and
stir again; add whipped cream, and whipped whites of eggs, and grated
macaroons; flavor to taste. Put this all into freezer and pack outside
with ice and salt alternately. Do not turn. Let stand five or six hours,
adding ice from time to time. When serving put grated macaroons on top.


BISCUIT TORTONI, No. 2


Take yolks of two eggs, one pint of cream, eight macaroons, vanilla and
flavor, one-half cup of sugar, one-half cup of milk. Beat yolks of eggs
and the sugar very light. Put on milk to a boil, and when it comes to a
boil stir into the beaten eggs and sugar and set away to cool. Beat
cream and add macaroons, leaving just enough to put in the bottom of
your form. When your custard is cool, add cream, put all in forms, pack
and freeze two hours or longer.


MOCHA MOUSSE

Cream yolks of three eggs with one-half cup of granulated sugar. Add
one-half pint of cream, whipped; one-half cup of grated macaroons, two
tablespoons of mocha essence, one teaspoon of vanilla, lastly beaten
whites. Put in a mold and pack in salt and ice for three hours.


MAPLE MOUSSE

Whip one pint of cream until quite thick. Break two eggs into another
bowl, beat until light and add gradually, one-half cup of maple syrup.
When the two are well mixed, whip them gradually into the cream. Pour
the whole into a freezer can, without the dasher; cover; pack in ice and
salt, and let stand for three hours.


MAPLE BISQUE

Boil one cup of maple syrup until quite thick; beat yolks of three eggs;
add to syrup while hot, stirring constantly until well mixed. Let cool.
Beat whites of eggs to a froth. Whip one pint of cream, mix all
together; add one-half cup of chopped nuts. Have a pudding-mold
buttered; see that the edges fit close. Pack in rock salt and ice four
hours.


FROZEN CREAM CHEESE WITH PRESERVED FIGS

Take three Neufchatel cheeses. Mash the cheese to a smooth paste and add
one-half cup of thick cream, one-half teaspoon of salt, one rounding
teaspoon of sugar. Place in a small square mold, bury in salt and ice
and let stand several hours. When ready to serve unmold, cut in squares,
place each on a lettuce leaf, decorate the centre of the cheese square
with a preserved fig and serve at once.


RUM PUDDING

Beat yolks of two eggs with one-half cup of sugar until light, then add
stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one pint
of cream very stiff, stir into beaten eggs. Line a melon mold with lady
fingers, split in half. Then put a layer of whipped cream over. Chop
one-half pound of marron glace fine and sprinkle some over cream. Put
another layer of lady fingers, cream and marrons, and so on until mold
is filled. Close tightly, and pack in rock salt and ice, from three to
four hours.


CHERRY DIPLOMATE

Line a mold with white cake, thinly sliced, which you have previously
dipped in maraschino or some other fine brandy. Then fill in with plain
white ice-cream, then a layer of cherry ice, next a layer of candied
cherries, next a layer of cherry-ice then a layer of strawberry
ice-cream or the plain white vanilla. Finish it up with a layer of cake
again and be sure to dip the cake in maraschino. Cover all up tight and
pack in ice until wanted.


NESSELRODE PUDDING

Put on one-half pound of shelled and skinned chestnuts in cold water,
and let them boil until very tender, then press them through a puree
sieve. Beat the yolks of five eggs with one-half pound of sugar until
light, then add the mashed chestnuts, then stir in one pint of sweet
cream. Put on to boil in a double boiler, add a few grains of salt, and
stir until the mixture begins to boil, then remove at once from fire and
set aside to cool. In a bowl put one-fourth pound of crystallized
cherries, cut in half; one-fourth pound of crystallized pineapple cut
up, one ounce of citron cut fine, one-fourth cup of stoned raisins and
one-half cup of maraschino cordial. Put the chestnut cream in a freezer,
freeze ten minutes, then add one pint cream that has been whipped stiff
with two tablespoons of powdered sugar, turn until it begins to get
stiff, then add the fruits and turn awhile longer. Pack in a
pudding-mold in rock salt and ice two hours.


CANNED FRUIT FROZEN

Without opening, pack a can of pears in ice and salt, as for ice-cream.
Let it remain for three or four hours. When taken out, cut the can open
around the middle. If frozen very hard, wrap around with a towel dipped
in hot water; the contents can then be clipped out in perfect rounds.
Cut into slices and serve with a spoonful of whipped cream on each
slice. This will serve six or eight persons.

Canned peaches may be used if desired.


PETER PAN DESSERT

Cut a banana in four strips, cross two over two in basket-shape, fill
centre square with a tablespoon of ice-cream and sprinkle over all some
chopped walnuts, pistachio nuts and marshmallows, cut in strips.


FRUIT SHERBETS

There is no form in which ices are more palatable or healthful than in
the form of sherbet. This is made of fruit juice, sugar and water. The
simplest sherbet is made by mixing the sugar, water and fruit juice
together. A richer and smoother ice is obtained by boiling the sugar and
water together, then adding the fruit juice, and when the mixture is
cool, freezing it. It takes nearly twice as long to freeze the
preparation made in this way as when made with the uncooked mixture.

Sherbets are usually served at the end of a dinner, but they are
sometimes served before the roast.


APRICOT ICE

Pare and grate one dozen apricots, and blanch a few of the kernels. Then
pound them and add to the grated fruit. Pour a pint of water over them,
adding the juice of a lemon also. Let them stand for an hour and strain,
adding one-half pound of sugar just before freezing.


LEMON ICE

Take six large, juicy lemons and grate peel of three lemons; two
oranges, juice of both, and peel of one; squeeze out every drop of juice
and steep the grated peel of lemon and orange in juice for an hour.
Strain and mix in one pint of sugar. Stir until dissolved and freeze.


LEMON GINGER SHERBET

Shave very thin bits of the yellow peel from two lemons, being careful
not to get any of the white. Cut eight lemons (using the first two) into
halves, extract seeds and press out the juice. Cut one-fourth pound of
ginger in strips. Boil until clear, four cups of sugar, two quarts of
boiling water, ginger and shaved lemon peel. Add lemon juice and strain
through a cheese-cloth. Freeze until thick and add the stiff-beaten
whites of two eggs. Mix well; finish freezing, and pack.


ORANGE ICE

Make a syrup of two cups of sugar and four cups of water. Boil fifteen
minutes and add two cups of orange juice, one-half cup of lemon juice
and the grated rind of one orange and one lemon. Freeze and serve in
glasses.


PINEAPPLE ICE

Make a syrup of four cups of water, two cups of sugar and boil fifteen
minutes. Add one can grated pineapple and juice of six lemons. Cool and
add four cups of ice-water. Freeze until mushy, using half ice and half
salt.


PUNCH ICES

To the juice of two lemons take three-quarters of a pound of loaf sugar,
two or three tablespoons of rum and one pint of water. Rub the rind of
the lemons onto the sugar, then boil the sugar and water together for
fifteen minutes, add the lemon juice and rum, mix well, strain, and set
aside to cool. Then put the mixture into the freezing can and freeze
till set.


RASPBERRY ICE

Make a strong lemonade, add raspberry juice to taste, and some grated
pineapple. Put into freezer and turn like ice cream and pack, and let
stand five hours.


WATERMELON SHERBET

Take good, pale sherry and boil down to quite a thick syrup, with loaf
sugar; and then allow to cool. When cold mix with the chopped meat of a
very fine, sweet melon, use only the heart of the soft red part, not any
near the white rind. Freeze in a freezer as you would ice, but do not
allow it to get too hard. Serve in glasses. You may use claret instead
of the sherry. If you do, spice it while boiling with whole spices, such
as cloves and cinnamon. Strain before adding to the melon.


CAFE A LA GLACE

Take five tablespoons of fresh-roasted and ground coffee. Pour four cups
of boiling water over it; cover quickly and put on the back of the
stove, and add one-half pound of sugar. When cold, press through a
sieve, and fill in the can to be frozen. Let it remain in freezer five
minutes longer before you begin to turn the freezer. Serve in glasses,
and put sweetened whipped cream on the top.




*CANDIES AND SWEETS*


WHITE FONDANT

Used as a foundation for all cream candies.

Put two and one-half cups of granulated sugar in a saucepan, add
three-fourths cup of hot water and one-half saltspoon of tartar. Stir
until sugar is dissolved, but no longer. Boil without stirring until,
when tried in cold water, it will form a soft ball. Wash down the edges
of the pan with the finger first dipped in cold water, as the sugar
boils up. Pour slowly on greased pan or marble slab. Cool slightly; beat
with a wooden spoon until white and creamy. As soon as large lumps
appear, it should be kneaded with the hands until smooth. Place in bowl
and cover with waxed paper, let it stand overnight in a cool place. If
covered and kept in a cool place this will keep for days. Form into
bonbons, color and flavor any desired way; dip in melted chocolate, to
which has been added a small piece of wax or paraffine. In fact the
bonbons may be used in any desired way.


DIVINITY

Boil two cups of granulated sugar, one-half cup of corn syrup and
one-half cup of water until it will thread. Beat into the stiff whites
of two eggs; add one cup of nuts. Beat until cool and thick. Pour out,
cool, and when set, cut into squares.