l)oil taii appU's after thev are pared and corcih llnli the pul|)s ihrou-ih tea col-
ander and sweeten to tl:e taste. To a pt. of the soft \)\\\\) stir in lii>htly the whites
of 3 eggs, beaten to a stiff froth; thivor witli rind and juice of lemon✪ Apple Meringue, or lemon or
vanilla extract. Put it in a puddin- dish an.d cover it with the heateii whites of
2 or 3 e"-gs, sweett'ned and llaNoi'ed. i!rown it in th.e oven and serve with cream or
cnstard.'^'^ ' ^l"^- Din^'AX.
Currants with Bananas.
Sprinkle a cup of tine gi'anulated sugar ovei' I box of currants, first picking
them over carefully aiul washing if they have \kvu exposed in th.e markets. Let
them stand an hour, then mash until every currant is broken, and when the sugar
is dissolved set them away in the ice cliest until serving tinu' or until very cold.
Thev may be made almost like a jelly l>y using eijual amounts of sugar and fruit.
Slice nice red bananas✪ Currants with Bananas in glas> dish aiul pour the nuished currants over them.
Ixi:z (Iehalij.
Pineapple Trifle.
Beat whites of (i eggs to a stiff froth and a. Id C tablespoonfuls of powdered
sugar; beat for 'iO minntes. and beat in Vo enpful of pie.eapple. Place the trifle in
a prcttv dish, cover with whipped cream dotted with bits of strawberry ji'lly.
:\rKS. C. T. KiasK.
Pineapple Sponge.
C)ne box gelatine. -'! })ts. cold water. I lb. white sugar, juice of :] lemons. 1 can
grated ])inea])ple. Soak gelatine in part of tlie water till very soft, add renuiinder
of water boiling hot, sugar and lemon juice. Let come to a boil, strain and add
pineapple. Stir well when just beginning to stitTen, and pour into moulds to set.
Serve with whi]tped cream. ^'i>'^- ^^ -^i- I'htkks.
Wine Jelly.
One box of gelatine, dissolved in just water enough to cover it. 1 pt. of wine. 1
])t of boilino- water. 1 pt. of i;ranulated suyar ami juice of 3 lemons.
' ^ :\his. d. P,. Ma.vs.
Tutti Frutti Jelly.
Take 1 pt. of brandy and 1 lb. of sugar; add fruit as it comes along, such as
berries of any kind and cherries and peac-hes and pears, if you like. Cook the latter
a little before ])utting them in, add an ecpial anu)unt of sugar as you add fruit. Let
this stand till wanted to use. When ready to nud<e jelly take 3 cups water, i {. pat-k-
age gelatine, rind and juice of 2 lemons, swi-eten to lasle. Let come to a boil and
when cool add 1 cup of fruit in bi'andy; let staml till har<l.
^ri!s. I'j.izAiiirni Pjkkce. E.scaiud)a.
Jellied Walnuts.
()ne-(piarter box gelatiiu'. '4 c-u|) cold water. ' .•■, cup boiling water. % oup
sugar. 1 cup orange juice (scant), juice of 1 lemon; iiiak(^ as onlinary jelly, ("over
bottom of shallow dish with mixture, using one-half. When cool and begiiniing to
set place over it. 1 in.ch apart, halves of English walnuts; cover with remaining
jellv. When (irm cut in scpiaivs to serve, with 1 walnut in each s(|uare.
■ ' Mns. J. M. Pi:i;kixs.
112 SUPERIOR COOK BOOK
Coffee Jelly.
One 1)()\ of r]yiii()iitli IJock ^uclatine dissolved in i._. pint of cold walcr; add 11/.
|)ts. l)()ilin,u' watoi', 1 pt. oi' su^uar and 1 ])t. sti'aiiU'd (■on'cc. I'our into nionid and set
away to l-ai'drn. Serve \\itli wliipixMl cream. If any otlier j^'eJatine is used add
juiee of '! lemon- to t1;!\()r. ^^lls. rAitKiiniST. Esi-anaha.
California Sunshine Pudding. ✪ Pineapple Sponge
Page 82 · 9 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
l)oil taii appU's after thev are pared and corcih llnli the pul|)s ihrou-ih tea col-
ander and sweeten to tl:e taste. To a pt. of the soft \)\\\\) stir in lii>htly the whites
of 3 eggs, beaten to a stiff froth; thivor witli rind and juice of lemon, or lemon or
vanilla extract. Put it in a puddin- dish an.d cover it with the heateii whites of
2 or 3 e"-gs, sweett'ned and llaNoi'ed. i!rown it in th.e oven and serve with cream or
cnstard.'^'^ ' ^l"^- Din^'AX.
Currants with Bananas.
Sprinkle a cup of tine gi'anulated sugar ovei' I box of currants, first picking
them over carefully aiul washing if they have \kvu exposed in th.e markets. Let
them stand an hour, then mash until every currant is broken, and when the sugar
is dissolved set them away in the ice cliest until serving tinu' or until very cold.
Thev may be made almost like a jelly l>y using eijual amounts of sugar and fruit.
Slice nice red bananas in glas> dish aiul pour the nuished currants over them.
Ixi:z (Iehalij.
Pineapple Trifle.
Beat whites of (i eggs to a stiff froth and a. Id C tablespoonfuls of powdered
sugar; beat for 'iO minntes. and beat in Vo enpful of pie.eapple. Place the trifle in
a prcttv dish, cover with whipped cream dotted with bits of strawberry ji'lly.
:\rKS. C. T. KiasK.
Pineapple Sponge.
C)ne box gelatine. -'! })ts. cold water. I lb. white sugar, juice of :] lemons. 1 can
grated ])inea])ple. Soak gelatine in part of tlie water till very soft, add renuiinder
of water boiling hot, sugar and lemon juice. Let come to a boil, strain and add
pineapple. Stir well when just beginning to stitTen, and pour into moulds to set.
Serve with whi]tped cream. ^'i>'^- ^^ -^i- I'htkks.
Wine Jelly.
One box of gelatine, dissolved in just water enough to cover it. 1 pt. of wine. 1
])t of boilino- water. 1 pt. of i;ranulated suyar ami juice of 3 lemons.
' ^ :\his. d. P,. Ma.vs.
Tutti Frutti Jelly.
Take 1 pt. of brandy and 1 lb. of sugar; add fruit as it comes along, such as
berries of any kind and cherries and peac-hes and pears, if you like. Cook the latter
a little before ])utting them in, add an ecpial anu)unt of sugar as you add fruit. Let
this stand till wanted to use. When ready to nud<e jelly take 3 cups water, i {. pat-k-
age gelatine, rind and juice of 2 lemons, swi-eten to lasle. Let come to a boil and
when cool add 1 cup of fruit in bi'andy; let staml till har<l.
^ri!s. I'j.izAiiirni Pjkkce. E.scaiud)a.
Jellied Walnuts.
()ne-(piarter box gelatiiu'. '4 c-u|) cold water. ' .•■, cup boiling water. % oup
sugar. 1 cup orange juice (scant), juice of 1 lemon; iiiak(^ as onlinary jelly, ("over
bottom of shallow dish with mixture, using one-half. When cool and begiiniing to
set place over it. 1 in.ch apart, halves of English walnuts; cover with remaining
jellv. When (irm cut in scpiaivs to serve, with 1 walnut in each s(|uare.
■ ' Mns. J. M. Pi:i;kixs.
112 SUPERIOR COOK BOOK
Coffee Jelly.
One 1)()\ of r]yiii()iitli IJock ^uclatine dissolved in i._. pint of cold walcr; add 11/.
|)ts. l)()ilin,u' watoi', 1 pt. oi' su^uar and 1 ])t. sti'aiiU'd (■on'cc. I'our into nionid and set
away to l-ai'drn. Serve \\itli wliipixMl cream. If any otlier j^'eJatine is used add
juiee of '! lemon- to t1;!\()r. ^^lls. rAitKiiniST. Esi-anaha.
California Sunshine Pudding.