Two tablespoons of tapioca dissolved very soft, three
yolks of eggs beaten and sweetened to the taste; boil one
quart of milk, when cool stir in the tapioca and flavor;
beat the whites very light and mix all together ; let boil
ten minutes, pour into moulds.
VALUABLE EECIPKS.
241
TAPIOCA MEEINGUE.
Mrs. Spruance.
One teacup of tapioca soaked in one and a half pints of
warm water three hours ; peel and core eight tart apples ;
fill apples with sugar, grating a little nutmeg or moistening
with wine ; one hour before needed, pour the tapioca
over the apples and bake, serving in the dish baked in ;
the addition of the whites of four well beaten eggs✪ Tapioca Cream spread
over the top and browned slightly, improves it.
SPANISH MERINGUES.
M.
Take the whites of eight eggs ; beat until stiff ; add one-
half pound of powdered sugar and a pinch of salt✪ Spanish Meringues, and
beat well ; grease some paper and lay on a board ; drop
the meringues on it and bake in a slow oven ; when done
remove with a knife and place the two together ; sprinkle
with powdered sugar before baking.
SWEET MERINGUES.
M.
Use the same mixture as above, formed in a ring, using
whipped cream with sugar and vanilla to taste✪ Sweet Meringues, for the
centre.
MELANGE.
Mrs. W. Guthrie.
Line a deep pie dish with pie crust, and spread on a
thin layer of tart apple sauce, then a layer of buttered
bread ; on this another layer of apple. Bake until the
16
242
THE HOME COOK BOOK.
crust is done ; when done, spread on the whites of two
eggs✪ Melange beaten to a froth and sweetened ; brown sHghtly.
Serve with pudding sauce of butter and sugar stirred to a
cream, seasoned with lemon.
LEMO^f SPONGE.
Mrs. Lamkin.
Two ounces of gelatine ; pour over one pint of cold
water ; let it stand fifteen minutes ; add half a pint of
boiling water, three-quarters of a pound of white sugar,
and the juice of four lemons. When the gelatine is cold,
before it begins to get firm, add the well beaten whites of
three eggs ; beat the whole fifteen minutes, until the mix-
ture is quite white, and begins to thicken ; then put in a
mould first wet in cold water.
LEMON SPONGE✪ Lemon Sponge.
Mrs. B.
Two ounces isinglass, one and three-fourths pints water,
three-fourths pound powdered sugar, juice of five lemons
and rind of one, whites of three eggs; dissolve isinglass
in water, strain, add sugar, lemon rind and juice ; boil the
whole ten or fifteen minutes ; strain again ; let it stand
until it is cold and begins to stiffen ; beat the whites of
the eggs, add them to the mixture ; beat until quite
white, then mould and let it stand.
SNOW SOUFFLE.
Mrs. J. Louis Harris, Keokuk, Iowa.
Beat the whites of two eggs to a stiff froth ; dissolve
VALUABLE KECIPES.
243
one-half box of gelatine in a little more than a pint of
hot water, two cups of sugar, and the juice of two lemons;
when this is dissolved and cooled, stir into it the eggs you
have beaten, beat the whole together until it is white and
stiff; mould and pour around it soft custard.
SNOW PUDDING.
Mrs. L. H. Smith, Kenwood. ✪ Snow Pudding
Page 97 · 7 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Two tablespoons of tapioca dissolved very soft, three yolks of eggs beaten and sweetened to the taste; boil one quart of milk, when cool stir in the tapioca and flavor; beat the whites very light and mix all together ; let boil ten minutes, pour into moulds.
TAPIOCA MEEINGUE.
Mrs. Spruance.
One teacup of tapioca soaked in one and a half pints of warm water three hours ; peel and core eight tart apples ; fill apples with sugar, grating a little nutmeg or moistening with wine ; one hour before needed, pour the tapioca over the apples and bake, serving in the dish baked in ; the addition of the whites of four well beaten eggs spread over the top and browned slightly, improves it.
SPANISH MERINGUES.
M.
Take the whites of eight eggs ; beat until stiff ; add onehalf pound of powdered sugar and a pinch of salt, and beat well ; grease some paper and lay on a board ; drop the meringues on it and bake in a slow oven ; when done remove with a knife and place the two together ; sprinkle with powdered sugar before baking.
SWEET MERINGUES.
M.
Use the same mixture as above, formed in a ring, using whipped cream with sugar and vanilla to taste, for the centre.
MELANGE.
Mrs. W. Guthrie.
Line a deep pie dish with pie crust, and spread on a thin layer of tart apple sauce, then a layer of buttered bread ; on this another layer of apple. Bake until the
crust is done ; when done, spread on the whites of two eggs beaten to a froth and sweetened ; brown slightly. Serve with pudding sauce of butter and sugar stirred to a cream, seasoned with lemon.
LEMON SPONGE.
Mrs. Lamkin.
Two ounces of gelatine ; pour over one pint of cold water ; let it stand fifteen minutes ; add half a pint of boiling water, three-quarters of a pound of white sugar, and the juice of four lemons. When the gelatine is cold, before it begins to get firm, add the well beaten whites of three eggs ; beat the whole fifteen minutes, until the mixture is quite white, and begins to thicken ; then put in a mould first wet in cold water.
LEMON SPONGE.
Mrs. B.
Two ounces isinglass, one and three-fourths pints water, three-fourths pound powdered sugar, juice of five lemons and rind of one, whites of three eggs; dissolve isinglass in water, strain, add sugar, lemon rind and juice ; boil the whole ten or fifteen minutes ; strain again ; let it stand until it is cold and begins to stiffen ; beat the whites of the eggs, add them to the mixture ; beat until quite white, then mould and let it stand.
SNOW SOUFFLE.
Mrs. J. Louis Harris, Keokuk, Iowa. Beat the whites of two eggs to a stiff froth ; dissolve
one-half box of gelatine in a little more than a pint of hot water, two cups of sugar, and the juice of two lemons; when this is dissolved and cooled, stir into it the eggs you have beaten, beat the whole together until it is white and stiff; mould and pour around it soft custard.
SNOW PUDDING.
Mrs. L. H. Smith, Kenwood.
Records on this page
Tapioca CreamTapioca MeringueSpanish MeringuesSweet MeringuesMelangeLemon SpongeSnow Pudding