Cut six apples into quarters removing the cores. Take a deep tin pan
and butter It, place the pieces of apples in so that they do not overlap, pour
one-half of a tumbler of water over and sift plenty of sugar over them.
It takes about fifteen minutes to cook. Boil a cupful of rice in milk and
then sweeten it. Pile it high on a dish and fill it with the apples placing
them in spots over it. The juice in the pan must have a wine-glassful of
sherry and a piece of butter✪ Apples a la Empress added, beating the butter smooth with the
wine and juice. With a spoon pour this mixture over each piece of apple.
Serve hot. Mrs. Mae Libby.
SPANISH FRUIT SALAD.
Peel, remove pulp and slice a dozen oranges, grate a cocoanut and
slice a pineapple. Put alternate layers of each until the dish is full.
Then pour over them a cupful of ice water✪ Spanish Fruit Salad. Serve with small cakes.
Amy Hubbell.
PEARS AS A DAINTY.
Select the golden pears, peel and cut them in halves, leaving on the
Stems but scoop out the cores. Put them into a saucepan, placing them
close together, with the core downward. Pour over sufficient water, a
CUSTARDS, CREAMS, DESSERTS, ETC. 305
cupful of sugar, a few whole cloves and a tablespoonful of lemon juice.
Cover the stew-pan closely. Stew gently till the fruit is done. Take out
the fruit carefully and arrange it on a glass dish. Boil down the syrup
until quite thick then pour it over the fruit. Marie Merrit.
BANANA SNOWBALL.
Place in a double boiler one pint of milk, two tablespoonfuls of sugar
and the yolks of two eggs, a pinch of salt and butter the size of a walnut;
add one teaspoonful of corn-starch; stir over the fire until thick; then add
a little vanilla flavoring. When custard is cold beat the two whites to a
stiff froth, mix with two tablespoonfuls of sugar. Cut three bananas✪ Banana Snowball into
slices and place in a dish, pour over the custard and put whites of eggs on
top in shape of snowballs. Auditorium Annex.
comp6te of pears.
Select golden fruit, not too ripe. Wash and cut into halves length-
wise, carefully removing the core. Make a syrup in the proportion of two
cupfuls of sugar to one cupful of water. When the syrup boils put in the
pieces of pears with a dozen whole cloves and cook them till tender. Take
out and arrange in a pyramid form, the stem end up, on a pretty glass
dish. Slice a peeled lemon✪ Compote of Pears very thin over the fruit and pour the syrup
over all by the spoonful when a little cool. Place the compote where it
will become perfectly cold and serve. Mrs. Maitland.
A NEW DESSERT.
Grate the rind of one lemon and squeeze out the juice. Add one tea-
spoonful of best vanilla, one coffee-cupful sifted powdered sugar, two whole
eggs and the yolks of four others. Beat all this together for twenty min-
utes with a Dover beater. Have one-half box of gelatine dissolved in one
cupful of water✪ A New Dessert. Add the well-beaten whites of the four yolks and at last,
drop by drop, the gelatine, beating constantly. Drop the mixture into
a glass dish and set in a cool place. Serve with the sweetened juice of
oranges. Mattie Rusk.
SHREDDED WHEAT BISCUIT AND STRAWBERRY MERINGUE. ✪ Shredded Wheat Biscuit and Strawberry Meringue
Page 218 · 7 recipe records on this page
Presented as published in 1917. 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
Cut six apples into quarters removing the cores. Take a deep tin pan and butter It, place the pieces of apples in so that they do not overlap, pour one-half of a tumbler of water over and sift plenty of sugar over them. It takes about fifteen minutes to cook. Boil a cupful of rice in milk and then sweeten it. Pile it high on a dish and fill it with the apples placing them in spots over it. The juice in the pan must have a wine-glassful of sherry and a piece of butter added, beating the butter smooth with the wine and juice. With a spoon pour this mixture over each piece of apple. Serve hot. Mrs. Mae Libby.
SPANISH FRUIT SALAD.
Peel, remove pulp and slice a dozen oranges, grate a cocoanut and slice a pineapple. Put alternate layers of each until the dish is full. Then pour over them a cupful of ice water. Serve with small cakes.
Amy Hubbell. PEARS AS A DAINTY.
Select the golden pears, peel and cut them in halves, leaving on the Stems but scoop out the cores. Put them into a saucepan, placing them close together, with the core downward. Pour over sufficient water, a
cupful of sugar, a few whole cloves and a tablespoonful of lemon juice. Cover the stew-pan closely. Stew gently till the fruit is done. Take out the fruit carefully and arrange it on a glass dish. Boil down the syrup until quite thick then pour it over the fruit. Marie Merrit.
BANANA SNOWBALL.
Place in a double boiler one pint of milk, two tablespoonfuls of sugar and the yolks of two eggs, a pinch of salt and butter the size of a walnut; add one teaspoonful of corn-starch; stir over the fire until thick; then add a little vanilla flavoring. When custard is cold beat the two whites to a stiff froth, mix with two tablespoonfuls of sugar. Cut three bananas into slices and place in a dish, pour over the custard and put whites of eggs on top in shape of snowballs. Auditorium Annex.
Compote of pears.
Select golden fruit, not too ripe. Wash and cut into halves lengthwise, carefully removing the core. Make a syrup in the proportion of two cupfuls of sugar to one cupful of water. When the syrup boils put in the pieces of pears with a dozen whole cloves and cook them till tender. Take out and arrange in a pyramid form, the stem end up, on a pretty glass dish. Slice a peeled lemon very thin over the fruit and pour the syrup over all by the spoonful when a little cool. Place the compote where it will become perfectly cold and serve. Mrs. Maitland.
A NEW DESSERT.
Grate the rind of one lemon and squeeze out the juice. Add one teaspoonful of best vanilla, one coffee-cupful sifted powdered sugar, two whole eggs and the yolks of four others. Beat all this together for twenty minutes with a Dover beater. Have one-half box of gelatine dissolved in one cupful of water. Add the well-beaten whites of the four yolks and at last, drop by drop, the gelatine, beating constantly. Drop the mixture into a glass dish and set in a cool place. Serve with the sweetened juice of oranges. Mattie Rusk.
SHREDDED WHEAT BISCUIT AND STRAWBERRY MERINGUE.
Records on this page
Pears as a DaintyApples a la EmpressSpanish Fruit SaladBanana SnowballCompote of PearsA New DessertShredded Wheat Biscuit and Strawberry Meringue