FoodNetArchive

The Worcester domestic science school's one year course laboratory cook book

1914

Page 93 · 9 recipe records on this page

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Whip one cupful of cream; add half a cupful of powdered sugar, the white of oue egg, beaten stiff, and one teaspoonful of vanilla✪ Whipped Cream Sauce. CHOCOLATE AND ALMOND PUDDING. 1 t. butter y2 C. milk 1/2 t. salt 1/2 C. flour V2 0. grated chocolate y2 C. chopped almonds Cook all in double boiler, cool, then add 5 yolks beaten well, % C. sugar✪ Chocolate and Almond Pudding. Mix well, fold in beaten whites, put in buttered mould, steam 1 hour. Serve with hard sauce. CHOCOLATE SAUCE NO. 1. 2 C. water 1 C. milk 1 C. sugar 2 sq. chocolate 2 T. cornstarch i/s t; salt CHOCOLATE CORNSTARCH PUDDING. 1 C. milk 5 T. cornstarch 1% C. water % C. sugar 1 sq. chocolate✪ Chocolate Cornstarch Pudding Scald milk and water, add chocolate to milk. Mix sugar with cornstarch, add to milk mixture. Cool until thick, serve with whipped cream. CHOCOLATE SAUCE NO. 2. 2 C. milk 1 t. vanilla iy2 T. cornstarch 2 eggs 2 sq. chocolate 4 T. powdered sugar 2 t. hot water 2-3 C. powdered sugar Scald milk, add cornstarch mixed with a little cold milk, cook 8 min. Melt chocolates, add 4 T. powdered sugar and hot water. Stir till smooth, and add to cooked mixture. Beat whites stiff, add pow- dered sugar, add egg yolks unbeaten, stir into cooked mixture, cook 1 min., add vanilla. COFFEE ICE CREAM. 2% C. milk 1 jar cream 1% C. sugar 2 egg yolks y2 C. coffee % t. salt✪ Coffee Ice Cream Scald milk with coffee, mix sugar, eggs and salt together, pour milk over. Cook as for custard. LABORATORY COOK BOOK. 177 MACAROON CREAM. 11/2 T. granulated gelatine 3 egg yolks 14 C. cold water • 1-3 C. sugar 2 C. scalded milk % t. salt 3 egg whites 2-3 C. pounded macaroons 1 t. vanilla Soak gelatine in water, make custard of milk, eggs, sugar and salt. Add dissolved gelatine, add macaroons and flavoring, stirring until it thickens, then add whites of egg beaten stiff. Mould, cy shapes. MERINGUE. Whites 3 eggs (beaten stiff) 3 drops lemon extract 2 T. confectioner's sugar Bake till brown . BROWNIES. 1 C. sugar 2 eggs Y^ C. butter 2 sq. chocolate % C. milk 1 t. vanilla 1 C. chopped nuts 1-16 t. salt 2-3 C. flour✪ Brownies Cream butter, add sugar, milk, eggs beaten light, flour, salt and melted chocolate, nuts and vanilla. Spread thin in tin, bake 15 min. Cut in squares. Will make 40. BLUSHING APPLES WITH ORANGE SAUCE. Core 6 red apples and cook without removing skins in boiling water until tender. Turn often. Remove apples to a plate, take off skins, scrape off red pulp on skin, replace it on apples. Reduce the water to 1 C, add 1 C. sugar and juice of one orange, also grated rind✪ Blushing Apples with Orange Sauce. Simmer until thick. Serve with whipped cream. ORANGE SAUCE. 1% C. butter 1/2 t. salt i/4 C. flour 1-16 t. cayenne 1 1-3 C. brown stock Juice of 2 oranges Make as a white sauce. Add orange juice just before serving. Serve with roast duck. CARAMEL APPLES. 6 tart apples 1 C. granulated sugar 1 C. brown sugar 1 C. water 14 C. cream 1 C. cream whipped 1 T. butter 1 T. granulated gelatine 1 C. chopped nuts % C. water✪ Caramel Apples 178 THE WORCESTER DOMESTIC SCIENCE SCHOOL.