sugar, and add pounded ice✪ Mock Strawberries; let stand about two hours, mlx
peaches and apples thoroughly, let stand an hour louger, and serve. j
— Miss C. B., Newburyport, Mass.
ORANGED STRAWBERRIES.
Place a layer of strawberries in a deep dish; cover the same
thickly with pulverized sugar ; then a layer of berries, and so on,
until all are used. Pour over them orange juice, in the proportion
of three oranges to a quart of berries✪ Oranged Strawberries. Let stand for an hour, and
just. before serving sprinkle with pounded ice. Some use claret,
grape or currant wine instead of orange juice.
STRAWBERRIES WITH WHIPPED CREAM.
Prepare in layers as above, cover with one pint of cream, whites
of three eggs and a tea-cup of powdered sugar✪ Strawberries with Whipped Cream, ye a together:
and flavored with strawberry juice.
Snow FLAKEs.
Grate a large cocoa-nut into a glass dish, and serve with cream,
preserves, jellies or jams. |
PEACH MERINGUE.
Put on to boil a quart of milk, omitting half a cup with which
to moisten two table-spoons of corn starch; when the milk boils,
add the moistened corn starch; stir constantly till thick, then re-
move from the fire; add one table-spoon butter, and allow the mix-
ture to cool; then beat in the yolks of three eggs till the mixture
seems light and creamy; add half a cup of powdered sugar. Cover
the bottom of a well-buttered baking-dish with two or three layers —
ARB OG ar Cos Roa
of rich, juicy peaches✪ Peach Meringue, pared, halved and stoned ; sprinkle over
three table-spoons powdered sugar; pour over them the custard.
-earefully, and bake twenty minutes, then spread with the light-
beaten whites, well sweetened, and return to the oven till a light
2 brown. To be eaten warm with a rich sauce, or cold with sweet-
+
ened cream.
PEACH CUSTARD. |
Equal parts rich sliced peaches, green corn pulp: and water✪ Peach Custard.
Sweeten to the taste, and bake twenty minutes. ,
Raspberry FLOAT.
Crush a pint of very ripe red raspberries with a gill of sugar;
beat the whites of four eggs to a stiff froth and add gradually a gilt
of powdered sugar✪ Raspberry Float; press the raspberries through a fine strainer to
avoid the seeds, and by degrees beat in the juice with the egg and
sugar until so stiff that it stands-in peaks.
FLoRIDA GRAPE FRUIT.
The fruit stores display a new clear-skinned lemon-colored fruit,
about three times as large as an orange, and bearing a general
resemblance to that fruit. Its flavor is sub-acid, but its juicy pulp
is inclosed in a tough white membrane of intensely bitter taste ;
when this membrane is. removed, the fruit is delicious. To prepare
it for the table, cut the skin in sections and peel it off; separate the
sections as you would those of an orange, and holding each one by
the ends, break it open from the center, disclosing the pulp; tear
this out of the bitter white membrane which covers the sections,
carefully removing every part of it; keep the pulp as unbroken as
possible, and put it into a deep dish with a plentiful sprinkling
of fine sugar. Let it stand three or four hours, or over night, and
then use the fruit. It is refreshing and wholesome, especially for
a bilious temperament.
ee
GAME.
Of game birds the woodcock outranks all in delicate tenderness
and sweet flavor. The thigh is especially deemed a choice tidbit.
The leg is the finest part of the snipe, but generally the breast is
the most juicy and nutritious ‘part of birds.
Buckeye cookery
1892Page 91 · 6 recipe records on this page
Presented as published in 1892. 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
sugar, and add pounded ice; let stand about two hours, mix peaches and apples thoroughly, let stand an hour longer, and serve. j
— Miss C. B., Newburyport, Mass.
ORANGED STRAWBERRIES.
Place a layer of strawberries in a deep dish; cover the same
thickly with pulverized sugar ; then a layer of berries, and so on,
until all are used. Pour over them orange juice, in the proportion
of three oranges to a quart of berries. Let stand for an hour, and
just. before serving sprinkle with pounded ice. Some use claret, grape or currant wine instead of orange juice.
STRAWBERRIES WITH WHIPPED CREAM. Prepare in layers as above, cover with one pint of cream, whites
of three eggs and a tea-cup of powdered sugar, beat together:
and flavored with strawberry juice.
Snow FLAKEs.
Grate a large cocoa-nut into a glass dish, and serve with cream,
preserves, jellies or jams. | PEACH MERINGUE.
Put on to boil a quart of milk, omitting half a cup with which to moisten two table-spoons of corn starch; when the milk boils, add the moistened corn starch; stir constantly till thick, then remove from the fire; add one table-spoon butter, and allow the mixture to cool; then beat in the yolks of three eggs till the mixture seems light and creamy; add half a cup of powdered sugar. Cover
the bottom of a well-buttered baking-dish with two or three layers —
ARB OG ar Cos Roa
of rich, juicy peaches, pared, halved and stoned ; sprinkle over three table-spoons powdered sugar; pour over them the custard. -earefully, and bake twenty minutes, then spread with the lightbeaten whites, well sweetened, and return to the oven till a light
2 brown. To be eaten warm with a rich sauce, or cold with sweet-
+
ened cream. PEACH CUSTARD. | Equal parts rich sliced peaches, green corn pulp: and water. Sweeten to the taste, and bake twenty minutes. ,
Raspberry FLOAT.
Crush a pint of very ripe red raspberries with a gill of sugar; beat the whites of four eggs to a stiff froth and add gradually a gilt of powdered sugar; press the raspberries through a fine strainer to avoid the seeds, and by degrees beat in the juice with the egg and sugar until so stiff that it stands-in peaks.
FLoRIDA GRAPE FRUIT.
The fruit stores display a new clear-skinned lemon-colored fruit, about three times as large as an orange, and bearing a general resemblance to that fruit. Its flavor is sub-acid, but its juicy pulp is inclosed in a tough white membrane of intensely bitter taste ; when this membrane is. removed, the fruit is delicious. To prepare it for the table, cut the skin in sections and peel it off; separate the sections as you would those of an orange, and holding each one by the ends, break it open from the center, disclosing the pulp; tear this out of the bitter white membrane which covers the sections, carefully removing every part of it; keep the pulp as unbroken as possible, and put it into a deep dish with a plentiful sprinkling of fine sugar. Let it stand three or four hours, or over night, and then use the fruit. It is refreshing and wholesome, especially for a bilious temperament.
ee
GAME.
Of game birds the woodcock outranks all in delicate tenderness and sweet flavor. The thigh is especially deemed a choice tidbit. The leg is the finest part of the snipe, but generally the breast is the most juicy and nutritious ‘part of birds.
Records on this page
Mock StrawberriesOranged StrawberriesStrawberries with Whipped CreamPeach MeringuePeach CustardRaspberry Float