FoodNetArchive

Mary Jane's cook book

1916

Page 55 · 10 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
.Milk, 1 quart. Salt, 1*4 teaspoons. Cornstarch, 3 tablespoons. Cocoanut, 1 cup. Eggs, 4. Vanilla extract, 1 teaspoon✪ Cocoanut Pudding. Sugar, 1 cup. Bring iy2 pints of the milk to the boiling point and add corn- st;irch moistened with the remainder of the milk. Beat yolks of eggs with 1/2 cup of sugar and salt. Add to the boiling milk with the cocoa- nut and vanilla extract. Pour into a buttered pudding dish. Beat the whites of the eggs stiff and dry and bc;it in the remaining l/2 CUP °f suyar. Spread over top of pudding and brown lightly in the oven. 122 DESSERTS. GRAPE AND FIG PUDDING. Figs, 1 pound. Cornstarch, 1 tablespoon. White grapes, 1 pound. Sugar, 1 cup. Water, 1 quart✪ Grape and Fig Pudding. Walnut meats, 1 cup. Egg whites, 3. Chop figs very fine, halve and seed the grapes and bring to a boil with water, sugar and chopped nut meats. Blend cornstarch in a little cold water and add, stirring constantly. Remove from fire and fold in the stiffly beaten egg whites. Pour into mold and chill. Serve with whipped cream. I. B. Content. NORWEGIAN PRUNE PUDDING. Prunes, 1/2 pound. Stick cinnamon, 1 inch. Cold water, 2 cups. Boiling water, 1 1-3 cups. Sugar, 1 cup. Cornstarch, 1-3 cup. Lemon juice, 1 tablespoon✪ Norwegian Prune Pudding. Wash prunes, soak one hour in cold water, then boil till soft and remove stones. Crack stones, remove meats and add to prunes with sugar, cinnamon and boiling water. Simmer all together for 10 minutes. Blend cornstarch with a little cold water and add slowly to prune mixture, stirring all the time. Remove cinnamon, add lemon juice and pour into a mold. Chill and serve with whipped cream. Miss A. E. B., Jamaica Plain. LORD MAYOR'S TRIFLE. Eggs, 4. Vanilla, 1 teaspoon. Sugar, 2 tablespoons. Macaroons. Cornstarch, 1 tablespoon. Fresh or canned fruit. Milk, 1 pint. Jelly. Whipped cream✪ Lord Mayor's Trifle. In the bottom of a glass dish arrange a layer of macaroons. Over these pour the juice from canned or fresh stewed fruit. When this is well soaked up spread over it a layer of the fruit. Over this pour a custard made by cooking milk, egg yolks, sugar and cornstarch in a double boiler till it thickens. Then fold in the egg whites beaten to a stiff froth. On this custard spread a layer of jelly, then pile high with a pint of whipped cream. DESSERTS. 123 CANNED FRUIT CHARLOTTE. Stale sponge cake. Egg whites, 3. Fruit, 1 quart can. Powdered sugar, 3 tablespoons✪ Canned Fruit Charlotte. Line a glass dish with strips of cake. Drain the juice from the fruit and pour over as much as the cake will soak up. Place the fruit evenly over the cake. Beat the egg whites till stiff and dry, add gradually the sugar, beating all the time, and add enough of the fruit juice to flavor and color. Heap on the fruit and serve at once. PRUNE SOUFFLE. Prunes, l/2 pound. Eggs, 4. Powdered sugar, 3 tablespoons. Vanilla, 1 teaspoon. Salt✪ Prune Souffle, a pinch. Beat egg yolks and sugar to a light cream, add vanilla and mix with prunes wrhich have been stewed, drained, stoned and quartered. Fold in lightly the stiffly beaten whites to which has been added the salt. Turn into a buttered baking dish and bake in a moderate oven. Serve with whipped cream. GRAPE JUICE JELLY. Gelatine, 1 tablespoon. Lemon juice, 1 tablespoon. Cold water, 14 cup. Grape juice, 1 cup. Boiling water, y2 cup. Sugar, ^ cup✪ Grape Juice Jelly.