Orange Marshmellow Cream

From a
1945
cook book
~~~~~~~~

.

1 c. Orange Juice
1 c. Cream
16 Marshmallows
.

Mix Marshmallows and Orange Juice
in top of double boiler,
stir until Marshmallows have melted,
chill.
Chill Cream and whip,
add to chilled Orange Juice and Marshmallows,
freeze until firm,
add a dash of Cinnamon on each serving.
:::::::::::::

Cottage Pudding

From a
1920's
cook book
~~~~~~~

.

1 Egg
1/4 c. Butter
1/4 c. Sugar
1 c. Milk
2 1/4 c. Flour
1/2 tsp. Salt
3 Rounded tsp. Baking Powder
.
.

Mix well,
and bake like a Cake.
Use medium flame.

.

Serve with
Lemon Sauce,
or
Strawberry Sauce.
===========

Snow Balls

From a
1928
cook book
::::::::::::::

.

4 Tbsp. Butter
few drops Lemon Juice
1/2 c. Sugar
2/3 c. Milk
1 1/2 c. Pastry Flour
1/4 tsp. Salt
3 tsp. Baking Powder
2 Egg Whites
1/2 tsp. Vanilla
.

Cream the Butter,
adding a few drops of Lemon Juice
to make the Butter light colored.
Gradually add the Sugar.
Sift Flour,
Baking Powder,
and Salt
together.
Add alternately with the Milk
to cream Butter and Sugar.
Add Vanilla
and fold in
Stiffly beaten Egg Whites.
Half fill small greased cups.
Cover tightly
and steam about 30 minutes.
Serve hot with Lemon,
or any Fruit Sauce.

.

Makes 6 to 8
~~~~~~~~

Sweet Potato Pudding

From a
1902
cook book
~~~~~~~

.

To a Large Sweet Potato,
weighing 2 lbs.
allow
1/2 c. Sugar,
1/2 lb. Butter,
1 gill (= 1/2 c.) Sweet Cream,
1 gill (= 1/2 c.) Strong Wine or Brandy,
1 grated Nutmeg,
and a little Lemon-Peel,
and 4 Eggs.
Boil the Sweet Potato until thoroughly done,
then mash it up fine,
and while hot
add the Sugar,
and Butter.
Set aside to cool
while you beat the Eggs light,
and add the Seasoning last.

.

Line tin plates with Puff Paste
and pour in the Mixture.
Bake in a moderate,
but regularly heated oven.

.

When the Puddings are drawn from the fire,
cover the top with thinly sliced bits of preserved Citron,
or Quince marmalade.
Strew the top thickly with
Granulated White Sugar and serve,
with the addition of a glass of Rich Milk
for each person at the table.

~~~= = = = =~~~

Strawberry Float

From an
1897
cook book
~~~~~~~~

.

Scald 1 Qt. of Milk
and pour it over the Yolks of 4 Eggs,
and the Whites of 2 Eggs,
which have been beaten with 1/2 c. Sugar.
Pour into a double boiler
and stir over the fire until the Custard thickens;
add a pinch of Salt,
and when partly cooled flavor with Vanilla.
In a glass dish
put a layer of hulled and washed Berries,
pour over them a portion of the Custard,
then add another layer of Berries,
and the remainder of the Custard.
Whip the Whites of the 2 Eggs with
2 Tbsp. of Powdered Sugar until stiff and glossy;
add a few drops of Vanilla
and heap over the Fruit.
Dot the top with a few Berries
and serve.
______

.

Raspberry Float
~~~~~~~~~~~
Use Raspberries instead of Strawberries,
and proceed as above.
^^^^^^^^^^^^^^^

Ice Cream, and its Flavors

From an
1888
cook book
~~~~~~~~

.

Confectioners, generally, add Ice Cream Saloons to their stores.
The additional expense is small: the relative profit Quite large.
Apart from the direct sales, it leads indirectly to the purchase of large
quantities of confectionery by Ice Cream customers.
Following we give some of the most popular recipes for well liked Ices:
.

Ice Cream----NO. 1.

.

10 Qts. Pure Cream
3 1/2 lbs. Choicest Refined Sugar
1/2 gill, (=1/4 c.) Vanilla extract
.

Stir the Mixture thoroughly,
then pour it into a can,
much larger than the Mixture;
the can must be packed hard in Ice.
Let it freeze---over half an hour.

_________________________________________

.
.

Ice Cream----NO. 2

.

6 pt. Cream
6 pt. Fresh Milk
1/2 lb. Sugar
2 Eggs
.

Having given the Eggs a good beating,
renew the beating in the can, and stir:
Flavor and freeze.

.
.

T either of these recipes,
add 1/2 pt. of any kind of Fruit Juice liked
to each Qt. of the Mixture.
No additional flavor.

.

Coffee flavor is given by mixing
1/2 pt. of very Strong Fluid Coffee,
to 1 Qt. of Cream;
for Chocolate,
5 oz. scraped,
worked smooth in Milk,
to each Qt. of Mixture.
No other flavor.
~~~~~~~~~~~

Snow Pudding

From a
1929
cook book
:::::::::::::

.

1 c. Sugar
1/4 c. Lemon Juice
3 Egg Whites
1 Tbsp. Gelatin
1/4 c. Cold Water
1 c. Boiling Water
.

Soak the Gelatin,
and dissolve in Boiling Water.
Add the Lemon Juice and Sugar.
Strain, and set aside to cool.
When it begins to harden,
stir with a beater several times.
When quite firm,
beat with a beater until it is frothy.
Add the Egg-Whites, beaten stiff,
and continue to beat the Mixture
until it holds its shape.
Serve with a thin Custard.
;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;

Orange Pudding

From a
1912
cook book
**********

.

Peel and slice 3 Oranges,
Sugar them slightly;
make a Custard from
1 pt. Milk,
Yolks of 3 Eggs,
1/2 c. Sugar;
when cool, stir in the Oranges,
turn into a baking dish,
cover with a Meringue made from
the Whites of the Eggs,
and 3 Tbsp. Sugar;bake 15 minutes
and serve cold.
*************

Strawberry Ice-Cream

From an
1888
cook book
~~~~~~~~

.

Pass 1 pint of picked Strawberries
through a sieve with a wooden spoon,
add 4 ounces of Powdered Sugar,
then add 1 pint of Cream,
and freeze.
- - - - - - - -

Tipsy Pudding

From an
1897
cook book
\\\\\\\\\

.

a NEW YEARS EVE
SPECIAL
::::::::::::

.
.
D

Dip pieces of Cake in Wine,
and place in a glass dish.
Pour over a boiled Custard,
decorating the top with
the White of 1 Egg beaten with a little Sugar,
or with Whipped Cream.
A few Candied Cherries
improve the looks of this dish.
o o o o o o o o o

Coffee Foam

From a
1902
cook book
\\\\\\\\\\

.

1 c. Strong Coffee
1/2 box Gelatin
1/ c. Cold Water
1 c. Sugar
3 Egg Whites
.

Soak the Gelatin in the Water
for 1 hour.
Mix with it the Sugar.
Pour over both the
boiling-hot Coffee,
and stir until they are
thoroughly dissolved.
Should they be slow in reaching this stage,
set them on the fire a few moments.
Strain, and set in a cold place.
When the Jelly begins to stiffen,
beat the Whites of the Eggs
to a standing froth
and whip the Jelly into it,
a spoonful at a time.
Beat about 15 or 20 minutes
with a Dover Egg beater.
Set to form in a mould wet with Cold Water.
Make a boiled Custard of the
3 Egg Yolks,
2 c. of Milk,
and 1/2 c. Sugar,
and,
when the Coffee Foam is turned out into the dish,
pour the Custard about it.
It is very good,
even without the Custard.
~~~~~~~~~~~~~~~~~~

Thanksgiving Pudding

From an
1888
cook book
................

.

A Thanksgiving Special
- - - - - - - - - - - - - - - - -

.

Pound 20 Crackers fine,
add 5 c. of Milk,
and let it swell.
Beat well 14 Eggs,
a pint bowl of Sugar,
1 teacup ( 1/2 c. ) of Molasses,
2 small Nutmegs,
2 tsp. of ground Clove,
3 tsp. of ground Cinnamon,
2 tsp. of Salt,
and 1/2 tsp. of Baking Soda,
and add to the Cracker lastly
a pint bowl heaped of Raisins,
and Citron if you like.

.

This quantity will make two Puddings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Brick Blanc Mange

From a
1912
cook book
========

.

Take 1 Qt. of Milk and let it come to boiling point;
add 4 Tbsp. Corn Starch made into thick Paste with Milk;
boil about 3 minutes,
then add 1 c. Sugar,
and the Whites of 4 Eggs well beaten;
let cook until it drops from a spoon like Jelly;
then divide into 3 equal parts;
to one part, stir in over fire 2 Tbsp.Chocolate;
to the other add 3 drops of Fruit Coloring,
leaving the other part white;
flavor to taste;
take a square mold;
wet with Cold Water;
spread Chocolate first,
then pink,
then white;
serve with Whipped Cream.
~~~~~~~~~~~~~~~~~~~

Gelatine Sauce

From a
1912
cook book
\\\\\\\\\\\

.
11

1 Tbsp. Gelatine and soak in 1 gill (1/2 c.) of Water one hour,
beat the Yolks of 3 Eggs, with 4 Tbsp. of Sugar,
stir into 1 pt. of hot Cream;
cook one minute,
add the Gelatine,
strain,
and when cool flavor to taste.
~~~~~~~~~~~~~~~~~~~~

Coffee Jelly

From an
1897
cook book
~~~~~~~~~

.

Soak 1/2 box of Gelatine in 1 pt. of water,
for an hour, or until soft;
pour off the water,
and dissolved in 1/2 pt. boiling water,
add 1 pt. of clear boiling Coffee
of strength desired,
and 1/2 c. Sugar.
Place on the ice until cold.
Serve cut in squares,
in a glass dish,
surrounded with Whipped Cream,
or serve the Cream in a separate dish.
The Cream should be sweetened,
and flavored with 1/2 tsp. Vanilla.
=======================

Orange Fool #2

From a
1946
cook book
^^^^^^^^^^

.

6 Oranges
3 Eggs
2 c. Cream
some Sugar
some Nutmeg
some Cinnamon
.

Squeeze and strain the juice from the Oranges.
Beat the Eggs and add to them
the Cream and the Orange-juice.
Sweeten to taste.
Add a sprinkle of grated Nutmeg
and powdered Cinnamon.
Cook in a double boiler,
stirring constantly until the mixture coats the spoon.
Pour into glass dishes and chill thoroughly before serving.
= = = = = = = = = = = = = = = = = = = = = = = = = = = = = =

Butter Scotch, Chocolate pudding

A very old
hand written
Recipe
-----------

.
1 c. Brown Sugar
1/2 c. Flour
2 c. Milk, {scalded)
2 oz. Chocolate, {melted)
1 Tbsp. Water
18 tsp. Salt
2 Egg Yolks, {slightly beaten)
1 Tbsp. Butter
1/2 tsp. Vanilla
.

Blend Sugar and Flour,
add enough Milk to make smooth paste.
Continue to add remaining rest of Milk.
Add Chocolate & stir.
Cook in top of double boiler, {covered)
for 5 minutes.
Stir Water & Salt into Egg Yolks,
add a little of cooked Mixture,
return to remaining cooked Mixture,
add Butter and cook 1 minute longer.
Cool, add Vanilla.
Then pour into a baked 9 inch Pastry shell.
Top with Meringue.

.

Meringue
------------
2 Egg Whites,
4 Tbsp. Brown Sugar,
1/2 tsp. Vanilla.
Beat Egg Whites until frothy,
add Brown Sugar gradually,
beat until stiff, and add Vanilla.
Bake in slow oven
for 15 to 18 minutes.
***********************

Coffee Souffle

From an

old

cook book

""""""""""""""

.

1 1/2 c. Strong Coffee

1 Tbsp. Gelatin

1/3 c. Sugar

1/2 c. Milk

3 large Eggs

1 dash Salt

1/2 tsp. Vanilla

.

Dissolve Gelatin in Coffee

and heat in double boiler.

Add Yolks of Eggs slightly beaten,

and mix with Sugar and Salt.

Cook until it coats spoon.

Add Whites of Eggs beaten stiff.

Add Vanilla.

Mold, chill and serve with Cream.

.

Serves eight.

~~~~~~~~~~~~~

Bavarian Cream

From an

1897

cook book

"""""""""""""

.

1/4 box Gelatin

some Cold Water

1 c. hot Milk

1/3 c. Sugar

Flavor with Lemon, Vanilla, Chocolate, or Coffee

1 pt. Whipped Cream

.

Soak Gelatin in cold Water until it is soft,

then dissolve it in the hot Milk, and with

the Sugar;

add your choice of Flavoring,

and set away to cool.

.

Whip the Cream, and when the Gelatin is cold,

and beginning to stiffen,

stir in lightly the Whipped Cream.

When nearly stiff enough to drop,

pour it into molds.

~~~~~~~~~~~~~~

Bavarian Fruit Cream

From an

1897

cookbook

"""""""""""""

.

1/4 box Gelatin

some Cold Water

1 c. Hot Milk

1/3 c. Sugar

Flavor with your choice of Berries, or Fruit

1 pt. Whipped Cream

.

(Follow the instructions of Bavarian Cream)

.

The addition of Strawberries makes this

a Strawberry Bavarian Cream,

the addition of Bananas makes it a

Banana Bavarian Cream,

and so on through all the Fruits,

Nuts, and other flavors.

:::::::::::::::::::::::::::::::::::

~~~~~~~~~~~~~~~~~~~~~