]\!ake a syi-iip with 1 cup of sugar, 1 cu]) of Avater and a S(piare inch of stick
cinnamon. Boil slowly for 10 minutes, skiniining well. Core and pare S or 10 tart
apples✪ Compote of Apples; cook till nearly done in the syrup. Di'ain and cook iheiu a few Jiiinuies in
the oven. Boil the syrup till almost like jelly. Arrange the apples on a dish for
serving. Fill the eore cavities with jelly or marmalade. I'onr the syrup over
them. Put whi])ped cream around tl'c base, and garnish the cream with jelly.
A. j\I. Bajmfokd.
Lemon Tapioca.
One pt. of water✪ Lemon Tapioca. 1 cup of minnte t;i])ioca. Hoil until (dear and (hen mould.
LioMON" Sauce. — One taljlespoon of butter, '<? cu))s of confectionery suaar, juice
of 1 lemon, 1 tablespoon of crea.m, 1 teas|)()on of lemon extract. Cream th.e butler
and sugar, add the cream and beat well, if too soft add more sugar, then tlie lemon
juice and extract. Beat well. M]{s. Agxes Johnston" White.
Apple Tapioca.
Pare as many ap])les as will tit in a pan, th.cn core tluMu ;ind (ill h.olc v/ith
sugar; a cu[) tapioca, a (|t. of hot wate✪ Apple Tapiocar, flavor and sweeten. Pour o\ci' the a]iples
and bake in a Jewel Bange half an hour. P^at cold with sugar and cream.
^li;s. J. PowEi;.
Rhubarb Jelly Sponge Drops.
Cut a dozen stalks of rhnb'arlj into It-, inch lengths, put iido a double boiler
with 14 CU]) of water and cook nntil tender; drain off the juice. Maki' a jelly from
y^ box of gelatin soaked in l^ cup of cold water and dissolved in the rhuliarh juice
and enough boiling A\-abr to make 2Y_, cups. Add a little red color, or the coloring
that comes with sevei'al kinds of gelatin, 1 V-, cups of sugar and the juice of 1 lemon.
Einse an earthen mould with cold water, pour in a part of the jelly and rhuliarb. and
when it is partly set turn in the remainder. Serve with whipped cream if liked, and
small cakes. This is a more delicate and attracti\e way to serve rhubarl) than in
the form of pastry. For the sponge drops sift 1 teaspoon of baking powder with
1 cup of flour. Beat o eggs, add 1 cup of line granulated sugar. Vm teaspoon of
flavoring, 1 tablespoon of h.ot water, and fold in the flcnir. Beat well, then drop in
small teaspoonfuls from buttered paper. After the dro])s are baked put 3 together
w itli icing and ice the top. Alice E. Whitaker.
Bananas Baked in Sherry Wine.
Cut a half dozen bananas lengthwise, place in a pan with a tablespoon of but-
ter, a little salt and sugar over them. Bake in a Jewel ]\ange 15 minutes or until
browned, then ])our over them ' ^ ''"P '''^ sherry wine✪ Bananas Baked in Sherry Wine.
^fits. Myktei: JoFixs'rox Tjro.Airsox.
Salted Almonds.
Put in wire basket and fry in very hot fat. Shake on brown paper and salt.
]\rKs. ^Ma'iitle Johnston Thompson.
English Junket.
Place a quart of new milk on the stove luitil it is lukewarm. I'our it into
some ])retty dish, sweeten to taste and flavor with lemon, strawberry or vanilla.
Add, stirring slightly, % of a tables])oonful of renne✪ English Junkett. Place on ice or in a cool
place until cool. Do not stir or jar while cooking, as it will cause whey to form in
ST'PKRIOR COOK BOOK 111
llu' l.ottoiii of the (lisli ;iii(l make it Idii^ii oi" likt' curds and whey. This, served with
fresh iir stewed fruit, makes a dainty, liealthful dessert, and iiu\y 1)C varied hy serv-
inii' with s|)on,i:-e eake or cookies. It is fre(iuently served v.itli Devonshire cream.
Apple Meringue. ✪ Apple Meringue
Page 81 · 7 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
]\!ake a syi-iip with 1 cup of sugar, 1 cu]) of Avater and a S(piare inch of stick
cinnamon. Boil slowly for 10 minutes, skiniining well. Core and pare S or 10 tart
apples; cook till nearly done in the syrup. Di'ain and cook iheiu a few Jiiinuies in
the oven. Boil the syrup till almost like jelly. Arrange the apples on a dish for
serving. Fill the eore cavities with jelly or marmalade. I'onr the syrup over
them. Put whi])ped cream around tl'c base, and garnish the cream with jelly.
A. j\I. Bajmfokd.
Lemon Tapioca.
One pt. of water. 1 cup of minnte t;i])ioca. Hoil until (dear and (hen mould.
LioMON" Sauce. — One taljlespoon of butter, '<? cu))s of confectionery suaar, juice
of 1 lemon, 1 tablespoon of crea.m, 1 teas|)()on of lemon extract. Cream th.e butler
and sugar, add the cream and beat well, if too soft add more sugar, then tlie lemon
juice and extract. Beat well. M]{s. Agxes Johnston" White.
Apple Tapioca.
Pare as many ap])les as will tit in a pan, th.cn core tluMu ;ind (ill h.olc v/ith
sugar; a cu[) tapioca, a (|t. of hot water, flavor and sweeten. Pour o\ci' the a]iples
and bake in a Jewel Bange half an hour. P^at cold with sugar and cream.
^li;s. J. PowEi;.
Rhubarb Jelly Sponge Drops.
Cut a dozen stalks of rhnb'arlj into It-, inch lengths, put iido a double boiler
with 14 CU]) of water and cook nntil tender; drain off the juice. Maki' a jelly from
y^ box of gelatin soaked in l^ cup of cold water and dissolved in the rhuliarh juice
and enough boiling A\-abr to make 2Y_, cups. Add a little red color, or the coloring
that comes with sevei'al kinds of gelatin, 1 V-, cups of sugar and the juice of 1 lemon.
Einse an earthen mould with cold water, pour in a part of the jelly and rhuliarb. and
when it is partly set turn in the remainder. Serve with whipped cream if liked, and
small cakes. This is a more delicate and attracti\e way to serve rhubarl) than in
the form of pastry. For the sponge drops sift 1 teaspoon of baking powder with
1 cup of flour. Beat o eggs, add 1 cup of line granulated sugar. Vm teaspoon of
flavoring, 1 tablespoon of h.ot water, and fold in the flcnir. Beat well, then drop in
small teaspoonfuls from buttered paper. After the dro])s are baked put 3 together
w itli icing and ice the top. Alice E. Whitaker.
Bananas Baked in Sherry Wine.
Cut a half dozen bananas lengthwise, place in a pan with a tablespoon of but-
ter, a little salt and sugar over them. Bake in a Jewel ]\ange 15 minutes or until
browned, then ])our over them ' ^ ''"P '''^ sherry wine.
^fits. Myktei: JoFixs'rox Tjro.Airsox.
Salted Almonds.
Put in wire basket and fry in very hot fat. Shake on brown paper and salt.
]\rKs. ^Ma'iitle Johnston Thompson.
English Junket.
Place a quart of new milk on the stove luitil it is lukewarm. I'our it into
some ])retty dish, sweeten to taste and flavor with lemon, strawberry or vanilla.
Add, stirring slightly, % of a tables])oonful of rennet. Place on ice or in a cool
place until cool. Do not stir or jar while cooking, as it will cause whey to form in
ST'PKRIOR COOK BOOK 111
llu' l.ottoiii of the (lisli ;iii(l make it Idii^ii oi" likt' curds and whey. This, served with
fresh iir stewed fruit, makes a dainty, liealthful dessert, and iiu\y 1)C varied hy serv-
inii' with s|)on,i:-e eake or cookies. It is fre(iuently served v.itli Devonshire cream.
Apple Meringue.