FoodNetArchive

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

1914

Page 96 · 4 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.
Beat whites of eggs stiff, add sugar gradually, continue beating. Add yolks of eggs beaten till lemon color — and flavoring. Cut and fold in flour mixed with salt. Drop from top of spoon on unbuf- fered paper — sprinkle with powdered sugar. Bake in moderate oven 8 or 10 minutes. CHOCOLATE SPANISH CREAM. 1% T- gelatine 2 C. scalded milk % C. cold water y2 C. sugar 2 eggs 1 t. vanilla 1 sq. chocolate Hydrate gelatine, let stand y2 hour. Scald milk, add gelatine; stir till dissolved; separate eggs. Beat yolks till thick, add sugar, 182 THE WORCESTER DOMESTIC SCIENCE SCHOOL. pour milk on to mixture, melt chocolate, add to milk, cook as for cus- tard. Eemove from fire, add whites of eggs beaten stiff. Place in pan of water. Beat till rather thick. Pour in mould. BLACK COFFEE OR CAFE NOIR. Use 1 T. to each cup 1 C. water to each cup Place coffee in coffee pot, pour over boiling water. Boil 3 min. Decant coffee and add y2 C. cold water to clear it. TEA PRETSELS. 1-3 C. butter iy2 C. flour 1 egg f. g. salt % C. sugar Cream butter, add sugar, egg well beaten and sifted flour. Let mixture stand 1 hour, if possible. Break off pieces, roll in lead pen- cil shape, bring ends together to centre of dough, pressing them down onto it. Brush top with beaten egg. Bake in moderate oven. Al- monds may be sprinkled on top. BAKED INDIAN TAPIOCA PUDDING. 3 T. tapioca 2 T. butter 3 T. Indian meal 1 qt. milk 2-3 C. molasses 2 t. salt y2 C. sugar✪ Baked Indian Tapioca Pudding Soak tapioca 1 hour, add to boiling milk, cook 15 minutes. Mix meal, molasses, sugar, butter and salt together, add to milk. Cook till thickened, stirring often. When cool add egg slightly beaten if de- sired. Bake 3 hours in moderate oven. Serve with cream. STRAWBERRY MOUSSE. 1 egg white 1 C. fruit juice and pulp y2 C. sugar 1 C. cream✪ Strawberry Mousse Beat egg white stiff, add sugar. Beat cream slightly, gradually add fruit juice and pulp. Beat till firm to bottom of bowl. Com- bine mixtures. Pack 4 hours in equal proportions of ice and salt. FIG TOAST. Wash carefully and cook in boiling water half a pound of pulled figs until tender; add one-fourth of a cup of sugar and the grated rind and juice of half a lemon. Cook until the syrup is well reduced. Cut the crust from a thick slice of bread and saute to a golden brown, first on one side, then on the other, in two tablespoonfuls of hot butter✪ Fig Toast. Drain the bread on soft paper; then heap the figs upon it, cover with two-thirds of a cup of thick cream and a scant fourth of a cup of sugar beaten until stiff. Serve at once. Prunes, apricots, peaches LABORATORY COOK BOOK. 183 or pears, or strawberry preserves may be prepared in the same man- ner. If preserves be used, omit sugar from the cream. Sponge cake may be used in place of bread. PINEAPPLE SPONGE. Heat one pint of grated pineapple over hot water; sprinkle into it half a cup of fine tapioca (a quick cooking kind), mixed with two- thirds of a cup of sugar and half a teaspoonful of salt; when the tapi- oca is transparent, add the juice of a lemon and fold in the whites of two eggs beaten until dry. Serve with cream and sugar. Sweet Jellies LEMON JELLY. % box or 1 oz. gelatine 1 cupful of sugar y2 cupful of cold water Juice of 3 lemons, filtered 2 cupfuls of boiling water Thin slices of lemon-rind✪ Lemon Jelly