LEMON JELLY IRISH MOSS.— Soak ^ cup of Irish moss
in lukewarm w^ater 10 minutes, then wash each piece thoroughly in
cold water. Drain and soak in a pt. of water J4 hr., add the yellow
rind of a lemon. Then stir, and heat slowly, until water is steam-
ing hot, then simmer about 10 minutes. Strain through a fine
sieve. Stir in 4 tablespoons of sugar✪ Lemon Jelly Irish Moss and 4 of lemon juice and
pour into moulds or a dish to form a jelly. Serve cold. Nice for
invalids. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
MARSHMALLOW PUDDING.— Dissolve 2 teaspoons of
gelatin in ^ cup of hot water, when dissolved beat in 1 cup ofi
sugar and beaten whites of 3 eggs, flavor to taste; beat 20 min-
utes, and set away on ice.
Sauce.— Beat the yolks of 3 eggs light, stir into a cup of milk
with 2 tablespoons of sugar. Cook to' consistency of cream. —
Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
MINUTE PUDDING.— Put milk on stove to boil. When it
boils add enough graham flour to make it moderately stiff; let it
COOK COUNTY COOK BOOK 533
cook slowly about 10 minutes; serve with cream and sugar. —
Mrs. Conklin, 914 N. Sth Ave., Maywood, 111.
NONPAREIL PUDDING.— 1 pt. of bread crumbs, 1 qt. of
sweet milk, yolks of 4 eggs, well beaten, butter size of an tgg.
Bake until done, not watery. Beat the whites until stiff, beat in
% cup of sugar, spread a layer of tart jelly, over jelly put the
whites, put in oven and bake lightly. When cold, serve with
cream. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111.
NUT CORN PUDDING.— Put thin slices of protose into a
3-qt, basin in layers, with 6 tablespoons of finely sliced celery, salt
and a slight dredging of flour until ^A or ^ full. Cover well with
water, and bake from J^ to 1 hr. Then spread over it corn pud-
ding, sprinkle lightly with fine crumbs, and bake until a delicate
brown over the top. — Mrs. C. J. JeflFries, Winnetka, III.
NUT PUDDING.— Beat the yolk of 6 eggs, and add 14 cup
of sugar. Beat the whites to a very stiff froth and add 3 cups of
finely chopped nuts. Mix all together lightly and stir in 1 tea-
spoon of vanilla. Sift 1 teaspoon of baking powder in 1 table-
spoon of flour. Bake quickly in. small cake tins. Put together
like a layer cake, serve with whipped cream. — Mrs. Conklin, 914 N.
Sth Ave., Maywood, 111.
ORANGE SHORT CAKE.— Take VA cups of flour, 2 spoons
of baking powder, butter size of an egg; mix with milk. Chop 4
oranges in sugar. Serve with whipped cream. — Mrs. Conklin, 914
N. Sth Ave., Maywood, 111.
PEACH PUDDING.— Cover the bottom of a pudding-pan
with halved stewed or canned peaches laid cut side down, without
crowding. Make a batter of A cup sugar, 1 small tablespoon of
butter, 1 egg, a small cup of milk, and flour enough to make stiff;
flavor with a little nutmeg, spread this over the stewed peaches,
and bake in a moderate oven 20 minutes. Let stand till cool.
Place a plate over and turn upside down. The peaches embedded
in the top make an attractive and appetizing pudding. Serve with
cream.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.
PEACH ROLLS. — Stew dried or fresh fruit, sweeten, and
flavor to taste. Make a good baking crust, roll very thin, spread
534 - PUDDING AND DESSERTS ✪ Marshmallow Pudding
Page 365 · 9 recipe records on this page
Presented as published in 1912. 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
LEMON JELLY IRISH MOSS.— Soak ^ cup of Irish moss in lukewarm w^ater 10 minutes, then wash each piece thoroughly in cold water. Drain and soak in a pt. of water J4 hr., add the yellow rind of a lemon. Then stir, and heat slowly, until water is steaming hot, then simmer about 10 minutes. Strain through a fine sieve. Stir in 4 tablespoons of sugar and 4 of lemon juice and pour into moulds or a dish to form a jelly. Serve cold. Nice for invalids. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
MARSHMALLOW PUDDING.— Dissolve 2 teaspoons of gelatin in ^ cup of hot water, when dissolved beat in 1 cup ofi sugar and beaten whites of 3 eggs, flavor to taste; beat 20 minutes, and set away on ice.
Sauce.— Beat the yolks of 3 eggs light, stir into a cup of milk with 2 tablespoons of sugar. Cook to' consistency of cream. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
MINUTE PUDDING.— Put milk on stove to boil. When it boils add enough graham flour to make it moderately stiff; let it
cook slowly about 10 minutes; serve with cream and sugar. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
NONPAREIL PUDDING.— 1 pt. of bread crumbs, 1 qt. of sweet milk, yolks of 4 eggs, well beaten, butter size of an egg. Bake until done, not watery. Beat the whites until stiff, beat in % cup of sugar, spread a layer of tart jelly, over jelly put the whites, put in oven and bake lightly. When cold, serve with cream. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111.
NUT CORN PUDDING.— Put thin slices of protose into a 3-qt, basin in layers, with 6 tablespoons of finely sliced celery, salt and a slight dredging of flour until ^A or ^ full. Cover well with water, and bake from J^ to 1 hr. Then spread over it corn pudding, sprinkle lightly with fine crumbs, and bake until a delicate brown over the top. — Mrs. C. J. JeflFries, Winnetka, III.
NUT PUDDING.— Beat the yolk of 6 eggs, and add 14 cup of sugar. Beat the whites to a very stiff froth and add 3 cups of finely chopped nuts. Mix all together lightly and stir in 1 teaspoon of vanilla. Sift 1 teaspoon of baking powder in 1 tablespoon of flour. Bake quickly in. small cake tins. Put together like a layer cake, serve with whipped cream. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
ORANGE SHORT CAKE.— Take VA cups of flour, 2 spoons of baking powder, butter size of an egg; mix with milk. Chop 4 oranges in sugar. Serve with whipped cream. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
PEACH PUDDING.— Cover the bottom of a pudding-pan with halved stewed or canned peaches laid cut side down, without crowding. Make a batter of A cup sugar, 1 small tablespoon of butter, 1 egg, a small cup of milk, and flour enough to make stiff; flavor with a little nutmeg, spread this over the stewed peaches, and bake in a moderate oven 20 minutes. Let stand till cool. Place a plate over and turn upside down. The peaches embedded in the top make an attractive and appetizing pudding. Serve with cream.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.
PEACH ROLLS. — Stew dried or fresh fruit, sweeten, and flavor to taste. Make a good baking crust, roll very thin, spread
Records on this page
Lemon Jelly Irish MossMarshmallow PuddingMinute PuddingNonpareil PuddingNut Corn PuddingNut PuddingOrange Short CakePeach PuddingPeach Rolls