BANANA DESSERT✪ Banana Dessert, No. 2 — Peel and slice 6 bananas; peel,
slice and seed 6 oranges; arrange in alternate layers, sprinkling on
powdered sugar, and squeeze the juice of a lemon
over all and serve cold!
BERRY DESSERTS.— In 2 cups water sim-
mer 4 cups of any berries desired, sweetening to
taste; boil 2 tablespoons of corn^starch✪ Berry Desserts in 2 cups
water for 15 minutes; then stir in the fruit, turn
it into molds and set it in a cold place to harden.
Serve cold, with cream, whipped cream or mock
whipped cream. Or (2) arrowroot can be used
instead of the corn=starch if preferred; also fresh
fruit can be used instead of the stewed.
AKEOWBOOT.
FRUIT CUPS — Stir 2 teaspoons baking powder into 2 cups
sifted flour; add water to make a soft dough. Butter coffee-cups,
drop in a little of the dough, then 2 or 3 teaspoons of chopped
peaches, then enough more dough to fill the cups about half full.
Put the cups in a pan of hot water, set in the oven, cover closely and
steam 30 minutes. Eat with sugar and cream or whipped cream.
Stoned cherries, currants, dates, figs, strawberries, raspberries, or any
other fruit can be used instead of the j)eaches, and a variety of
desserts produced in this way.
COCOANUT CORN=STARCH.— Bring 4 cups milk to the boil;
moisten 2 tablespoons of corn=starch with a little of the hot milk, add
the well-beaten yolks of 4 eggs, ^ cup of grated cocoanut and 1 salt-
spoon of salt; stir all into the boiling milk until it thickens. Beat
the 4 whites of eggs with ^ cup of powdered sugar, spread it on top
DESSEETS 421
of the corn-starch when it is partly cooled, and sprinkle cocoanut
on top.
SNOWED FRUIT.— Spread a layer of sliced apples, pears,
peaches, bananas, pineapple or other fruit; then put on a layer of
dessicated or fresh grated cocoanut and sugar, then another layer of
. fruit, and so on alternately. Cover the top lightly with cocoanut and
sugar. Eat with or without cream.
Berries of any kind may also be used instead of the larger fruit.
TAPIOCA NUT CREAM — Soak ^ pound of pearl tapioca over
night in 1^ cups of cold water. Cover with 3 cups of cold water and
cook in a double boiler until transparent, then add ^ cup of sugar,
and the juice and grated rind of a lemon; turn into small molds.
Chill and turn into a glass dish garnished with apricots and whipped
cream, sweetened and flavored with chopped walnuts and vanilla.
THICKENED CREAM.— Stir together i cup of rich milk, | cup
white sugar, and 1 wine=glass of rose= water; add the beaten yolks of
2 eggs, and stir all into 1 quart of rich cream ; set it over hot coals,
let it just come to a boil, stirring all the time; then take ofp, pour
into a glass bowl, and set away to cool. Eat with any berries, like
strawberries, or raspberries, or with sweetmeats.
FRENCH JELLIES — Let a layer of melted jelly cool in the bot-
tom of a mold; then add a layer of any kind of fresh fruit, or soft
dried fruit; then add another layer of jelly, and so on until the mold
is filled. Many delicious desserts can be thus produced.
BIRD'S NEST — Take 6 apples, peel, sweeten and bake, and
then cover with a custard made of 2 tablespoons sugar, 3 yolks of
eggs, 3 cups milk, and 1 teaspoon of vanilla; bake till firm.
Page 309 · 3 recipe records on this page
Presented as published in 1902. 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
BANANA DESSERT, No. 2 — Peel and slice 6 bananas; peel, slice and seed 6 oranges; arrange in alternate layers, sprinkling on powdered sugar, and squeeze the juice of a lemon over all and serve cold!
BERRY DESSERTS.— In 2 cups water simmer 4 cups of any berries desired, sweetening to taste; boil 2 tablespoons of corn^starch in 2 cups water for 15 minutes; then stir in the fruit, turn it into molds and set it in a cold place to harden. Serve cold, with cream, whipped cream or mock whipped cream. Or (2) arrowroot can be used instead of the corn=starch if preferred; also fresh fruit can be used instead of the stewed.
ARROWROOT.
FRUIT CUPS — Stir 2 teaspoons baking powder into 2 cups sifted flour; add water to make a soft dough. Butter coffee-cups, drop in a little of the dough, then 2 or 3 teaspoons of chopped peaches, then enough more dough to fill the cups about half full. Put the cups in a pan of hot water, set in the oven, cover closely and steam 30 minutes. Eat with sugar and cream or whipped cream.
Stoned cherries, currants, dates, figs, strawberries, raspberries, or any other fruit can be used instead of the peaches, and a variety of desserts produced in this way.
COCOANUT CORN=STARCH.— Bring 4 cups milk to the boil; moisten 2 tablespoons of corn=starch with a little of the hot milk, add the well-beaten yolks of 4 eggs, ^ cup of grated cocoanut and 1 saltspoon of salt; stir all into the boiling milk until it thickens. Beat the 4 whites of eggs with ^ cup of powdered sugar, spread it on top
of the corn-starch when it is partly cooled, and sprinkle cocoanut on top.
SNOWED FRUIT.— Spread a layer of sliced apples, pears, peaches, bananas, pineapple or other fruit; then put on a layer of dessicated or fresh grated cocoanut and sugar, then another layer of . fruit, and so on alternately. Cover the top lightly with cocoanut and sugar. Eat with or without cream.
Berries of any kind may also be used instead of the larger fruit.
TAPIOCA NUT CREAM — Soak ^ pound of pearl tapioca over night in 1^ cups of cold water. Cover with 3 cups of cold water and cook in a double boiler until transparent, then add ^ cup of sugar, and the juice and grated rind of a lemon; turn into small molds. Chill and turn into a glass dish garnished with apricots and whipped cream, sweetened and flavored with chopped walnuts and vanilla.
THICKENED CREAM.— Stir together i cup of rich milk, | cup white sugar, and 1 wine=glass of rose= water; add the beaten yolks of 2 eggs, and stir all into 1 quart of rich cream ; set it over hot coals, let it just come to a boil, stirring all the time; then take off, pour into a glass bowl, and set away to cool. Eat with any berries, like strawberries, or raspberries, or with sweetmeats.
FRENCH JELLIES — Let a layer of melted jelly cool in the bottom of a mold; then add a layer of any kind of fresh fruit, or soft dried fruit; then add another layer of jelly, and so on until the mold is filled. Many delicious desserts can be thus produced.
BIRD'S NEST — Take 6 apples, peel, sweeten and bake, and then cover with a custard made of 2 tablespoons sugar, 3 yolks of eggs, 3 cups milk, and 1 teaspoon of vanilla; bake till firm.
Records on this page
Banana DessertBanana Dessert No. 2Berry Desserts