The Myrtle Reed Cook Book

STRAWBERRY ICE

Mix two cupfuls of strawberry-juice with three cupfuls of thin syrup and the juice of a lemon. Freeze, adding the unbeaten white of one or two eggs, if desired.

STRAWBERRY ICE-CREAM

Rub through a fine sieve enough strawberries to make a cupful, add a cupful of sugar, the juice of a lemon, two cupfuls of cream, and freeze.

JELLIED DESSERTS

COFFEE JELLY

Sweeten heavily three cupfuls of strong hot coffee and add half a package of gelatine which has been soaked and dissolved. Mould in a border mould and at serving-time fill the centre with whipped cream sweetened and flavored to taste.

CHOCOLATE CREAM JELLY

Melt half a cake of bitter chocolate in a quart of milk and thicken with yolks of seven eggs beaten with ten tablespoonfuls of powdered sugar and a teaspoonful of vanilla. Add half a package of gelatine which has been soaked and dissolved. Strain, mould, and chill.

CUSTARD JELLY

Heat a pint of milk with a pinch of soda, add a cupful of sugar, the yolks of three eggs well-beaten, and a teaspoonful of vanilla. Cook until smooth and thick, stirring constantly, then add half a package of gelatine which has been soaked and dissolved. When cool but not set, fold in the stiffly beaten whites of the eggs, mould, and chill.

JELLIED APRICOTS

Rub a can of apricots through a sieve and cook to a smooth paste with half a cupful of maraschino, the juice of two lemons, and half a cupful of sugar, add a package of gelatine which has been soaked and dissolved, mould, chill, and serve.

JELLIED FRUIT

Cut fine two oranges and four bananas, sweeten to taste, and add a little wine. Pour over one-half package of acidulated gelatine which has been soaked and dissolved, and chill. Cut into squares and serve with whipped cream or boiled custard. Other fruits may be used in the same way.

JELLIED RHUBARB

Cut a pound and a half of rhubarb into inch-lengths and cook slowly until tender, sweetening with brown sugar. Add a package of gelatine soaked and dissolved, using as little water as possible. Mould and chill.

JELLIED WHITE CURRANTS

Cook a pint of white currants until soft in thin syrup to cover. Add the juice of a lemon and a package of gelatine soaked and dissolved in two cupfuls of water. Mould, chill, and serve.

LEMON JELLY

Make a strong hot lemonade, and, if desired, add a little of the grated peel. Stiffen with gelatine which has been soaked and dissolved, allowing half a package to each scant quart of liquid.

WINE JELLY

Soak a package of gelatine in a cupful of cold water and dissolve by gentle heat. Add to four cupfuls of wine heavily sweetened, mould, and chill. Coffee or fruit-juice may be used instead of the wine and the stiffly beaten whites of four or five eggs may be folded in just before the mixture begins to set. Strawberry, raspberry, cherry, lemon, orange, maraschino, kirsch, chocolate, pineapple, and numberless other jellies may be made in the same way. Fresh or preserved fruit, small sponge cakes, or candied fruit may be moulded in these jellies.

VANILLA CREAM JELLY

Thicken a quart of boiling milk with the yolks of eight eggs beaten with ten tablespoonfuls of powdered sugar. Strain, flavor with vanilla, and add half a package of gelatine which has been soaked and dissolved. Mould, chill, and serve with whipped cream.

PIES

PLAIN PIE CRUST

Cut together with a knife one quart of sifted flour, half a cupful each of lard and butter, a teaspoonful of salt, and a tablespoonful of sugar. Add gradually three-fourths cupful of ice-water, turn out on a floured board, roll, chill, and use as desired.

APPLE PIE

Make a rich crust of half a pound of butter, a pound of flour, and a pinch of salt. Work with the fingers until it is like meal, and add ice-water to mix. Roll out, pat into shape, and line a pie-tin with the crust. Peel, core, and cut up good cooking apples, fill the pie, dot with butter, sprinkle with sugar and spice, cover with the other crust and bake. Sprinkle with powdered sugar before serving.

APRICOT PIE

Cut fine a can of apricots and mix with half a cupful of sugar and the beaten yolk of an egg. Bake with one crust, cover with meringue, and return to the oven until puffed and brown.

CHOCOLATE PIE

Line a deep pie-tin with pastry and bake. Heat a cupful of milk with half a cupful of sugar and a teaspoonful of butter. Add two tablespoonfuls of grated chocolate, the beaten yolks of two eggs, and thicken with one and one-half small spoonfuls of cornstarch rubbed smooth with a little cold milk. Cook until smooth and thick, stirring constantly, add half a teaspoonful of vanilla, fill the pastry shell, and cool. Serve with whipped cream.

COCOANUT CUSTARD PIE

Soak half a cupful of shredded cocoanut in a cupful of milk, add two tablespoonfuls of melted butter, one cupful of sugar, and two eggs well-beaten. Bake with one crust, and after the pie is done, cover with meringue and return to the oven until puffed and brown.

CRANBERRY PIE

Stew cranberries in just enough water to cover until they burst. Mash, smooth, sweeten well, turn into a pie-plate lined with pastry, lay strips of pastry across the pie, and bake in a moderate oven.

CREAM PIE

Beat together two cupfuls of milk, half a cupful of sugar, two teaspoonfuls of flour, and the yolks of three eggs. Flavor with grated nutmeg, vanilla, or lemon, and boil, while stirring, for twenty minutes. Turn into a pie-tin lined with pastry which has been baked, and bake until done. Make a meringue of the whites of the eggs and three tablespoonfuls of powdered sugar. Spread on the pie and bake until puffed and brown.

CURRANT PIE

Line a buttered pie-tin with pastry, fill with stemmed currants, dredge with sugar, sprinkle with flour, cover with crossbars of pastry, and bake.

GOOSEBERRY PIE

Line a deep pie-tin with pastry and fill with stewed gooseberries sweetened to taste and flavored with grated nutmeg. Cover with crust, bake, and sprinkle with powdered sugar in serving.

LEMON CREAM PIE – I

Line a pie-tin with pastry and bake. Make a syrup of one cupful of sugar and two-thirds cupful of water. Thicken with a teaspoonful of flour beaten with the yolks of two eggs and add the grated rind and juice of a lemon. Cook until smooth and thick, stirring constantly, fill the crust, bake for five minutes, then cover with meringue and bake until puffed and brown.

LEMON CREAM PIE – II

Mix the juice of two lemons with the grated rind of one, a cupful each of water and sugar and bring to the boil in a double-boiler. Thicken while stirring with one tablespoonful of cornstarch rubbed smooth in a little cold water, take from the fire, add a teaspoonful of butter, and three eggs well-beaten. Turn into pie-tins lined with pastry and bake. Cover with meringue and return to the oven until puffed and brown.

PEACH PIE

Line a deep pie-tin with rich pastry and fill with peeled and split peaches. Sprinkle with two tablespoonfuls of cracker crumbs, and one cupful of sugar, fill with cream and bake for thirty minutes.

PRUNE CREAM PIE

Stew, stone, and rub through a sieve enough prunes to make a cupful of pulp. Add one cupful of milk or thin cream, cooked with a teaspoonful of cornstarch rubbed smooth in a little cold milk, the yolks of two eggs well-beaten, and one-third cupful of sugar. Line a pie-tin with pastry, fill with the mixture, and bake quickly. Cover with meringue and brown. Serve either hot or cold.

PUMPKIN PIE

Mix a pint of stewed and strained pumpkin with a pint of milk, two eggs well-beaten, one cupful of sugar, one teaspoonful of cinnamon, one-half teaspoonful each of ginger and nutmeg, and the grated peel of half a lemon. Bake for half an hour with an undercrust only.

RHUBARB PIE

Line a deep pie-tin with pastry and fill with chopped rhubarb stewed soft in a little water, sweetened to taste and mixed with a well-beaten egg. Sprinkle with flour, cover with crust, and bake.

STRAWBERRY PIE

Line a pie-tin with pastry, fill with fresh strawberries, dot with butter, sprinkle with powdered sugar, cover with crossbars of pastry, and bake.

APPLE PUDDING

Peel and grate six sour apples. Add the juice and grated rind of a lemon, the well-beaten yolks of four eggs, and two tablespoonfuls of butter creamed with half a cupful of sugar. Season with spice, fold in the stiffly beaten whites of the eggs and bake in a buttered baking-dish. Serve cold with cream.

APPLE SAGO PUDDING

Soak four tablespoonfuls of sago over night in a pint of water and cook slowly in a double boiler until transparent, adding more water if necessary, and sugar to taste. Fill a baking-dish with peeled and cored apples, pour the sago over them, cover and bake until the apples are tender. Cool, and serve with sugar and cream.

APRICOT PUDDING

Sweeten hot boiled rice and arrange in a border on a serving-dish. Fill the centre with stewed apricots or canned apricots drained, and sprinkle with grated lemon-peel. Cover with whipped cream and sprinkle with chopped nuts. Almost any other fruit may be used instead of apricots.

BALTIMORE PUDDING

Butter a baking-dish and line it with stale sponge cake cut in thin slices. Fill nearly full with stewed peaches or cherries, cover with cake and spread with a meringue made of the stiffly beaten whites of two eggs and two tablespoonfuls of sugar. Bake until puffed and brown and serve cold with cream.

BIRD’S NEST PUDDING

Peel and core eight apples and put into a buttered baking-dish, filling the cores with brown sugar seasoned with grated nutmeg. Cover and bake until the apples are done. Beat the yolks of four eggs, add two cupfuls of flour sifted with three teaspoonfuls of baking-powder and a pinch of salt, two cupfuls of milk and the stiffly beaten whites of the eggs. Pour the batter over the apples, bake for an hour in a moderate oven, and serve with any preferred sauce.

BLACKBERRY PUDDING

Stew a quart of blackberries with sugar and pour hot over thin slices of buttered bread, making alternate layers, and having fruit on top. Cover with a plate, chill, and serve with sugar and cream. Cherries and other fruits may be used in the same way.

BLUEBERRY PUDDING – I

Sift together two cupfuls of flour, a pinch of salt, two heaping teaspoonfuls of cream tartar and a teaspoonful of soda. Add a pint of berries and enough milk to mix to a stiff batter. Turn into a buttered mould, cover and steam for an hour and a half. Serve with a sauce made by creaming half a cupful of butter with a cupful of sugar and two teaspoonfuls of flour and cooking until thick with a cupful of boiling water. Flavor with nutmeg or vanilla.

BLUEBERRY PUDDING – II

Sift together three cupfuls of flour, a pinch of salt, and two teaspoonfuls of baking-powder. Add one cupful of milk, one egg well-beaten, and two cupfuls of blueberries. Turn into a deep buttered mould, leaving room for the pudding to swell. Steam for two hours and serve hot with any preferred sauce. Apples, apricots, blackberries, cherries, currants, figs, preserved ginger, plums, oranges, peaches, pears, pineapples, raspberries, and strawberries may be used in the same way.

BREAD AND APPLE PUDDING

Fill a buttered pudding-dish with alternate layers of thin buttered slices of bread and sliced apples which have been peeled and cored, seasoning the apples with sugar and spice. Add enough water to moisten, cover and bake slowly for two hours. Serve hot or cold with cream or Hard Sauce.

CABINET PUDDING

Butter a mould and line it with raisins or currants and bits of citron. Fill the mould nearly full with alternate layers of stale sponge cake and candied fruit or raisins and citron. Pour over a custard made of three eggs beaten with a pint of milk and sweetened to taste. Put the mould in a pan of boiling water to reach to one-third its height and bake for an hour in a moderate oven.

CALIFORNIA PUDDING

Beat three eggs with one and one-half cupfuls of milk and half a wineglassful of claret. Add a few drops of almond extract. Cook until it thickens, stirring constantly. Put small pieces of stale sponge cake into a baking-dish and sprinkle with chopped citron. Pour over the custard and let stand for half an hour. Cream half a cupful each of butter and sugar, spread over the pudding, bake for an hour, and serve either hot or cold.

CARAMEL PUDDING

Make a custard of one cupful of milk beaten with the yolks of four eggs and the white of one, and a tablespoonful of sugar. Brown half a cupful of sugar in an iron pan, add half a cupful of water and simmer until it is a thick syrup. Line a mould with the caramel, turning rapidly from side to side, strain in the uncooked custard, cover and steam for half an hour.

CHERRY PUDDING

Soak three cupfuls of stale bread crumbs until soft in milk to cover. Add a teaspoonful of salt, a tablespoonful of sugar, grated nutmeg to flavor, and flour to make a batter sifted with two teaspoonfuls of baking-powder. Add three eggs well-beaten, and as many stoned cherries as can be incorporated in the batter. Fill a buttered tin, leaving room for the pudding to rise one-third, steam for two hours and a half and serve hot with any preferred sauce.

CHOCOLATE PUDDING

Heat two cupfuls of milk and add slowly one-half cake of grated chocolate, one heaping tablespoonful of sugar and one tablespoonful of cornstarch rubbed smooth with a little cold milk. Cook until smooth and thick, stirring constantly, take from the fire, add a few drops of vanilla, mould, chill and serve with cream and sugar.

CHOCOLATE CREAM PUDDING

Cook to a smooth paste two squares of grated bitter chocolate, four teaspoonfuls of sugar, and four tablespoonfuls of hot water. Add half a cupful of cream and one-fourth cupful of milk. Bring to a boil, add the yolks of two eggs beaten with a little milk, and cook until it thickens, stirring constantly. Fold in the stiffly beaten whites, add a pinch of salt, and vanilla or cinnamon to flavor. Cover and let stand in a double boiler until light and spongy. Turn into a serving-dish, sprinkle with powdered sugar, and serve cold with whipped cream.

CHRISTMAS PUDDING

Open a pint can of mince meat and add to it the yolks of six eggs well-beaten. Add enough sifted flour to make a stiff batter and fold in the stiffly beaten whites of the eggs. Pour into a buttered mould, leaving room to swell, cover tightly, put into boiling water and boil rapidly for five hours. Serve with Wine Sauce.

CRACKER PUDDING

Roll six crackers to crumbs. Add a cupful of milk and the grated rind of half a lemon and cook to a smooth paste. Add three tablespoonfuls of softened butter, two heaping tablespoonfuls of sugar, a tablespoonful of sherry, and four eggs well-beaten. Pour into a buttered dish, cover and steam for half an hour. Serve with Hard Sauce.

CORNSTARCH PUDDING

Heat two cupfuls of water and thicken with three tablespoonfuls of cornstarch rubbed smooth with a little cold water. Cook for ten minutes, stirring constantly, add the juice and grated rind of a lemon, half a cupful of sugar, the yolks of two eggs well-beaten, half a cupful of milk, and two tablespoonfuls of butter. Take from the fire, mix thoroughly, turn into a buttered baking-dish, bake for half an hour, cover with meringue and return to the oven until puffed and brown. Serve either hot or cold.

COTTAGE PUDDING

Cream together one cupful of sugar and two tablespoonfuls of butter. Add two eggs beaten separately and a cupful of milk. Sift in two cupfuls of flour and three teaspoonfuls of baking-powder, beat thoroughly, turn into a buttered baking-dish, sprinkle thickly with powdered sugar, and bake in a moderate oven for forty minutes. Serve hot with Lemon Sauce.

CURRANT PUDDING

Fill a small buttered baking-dish with thin slices of baker’s bread, buttered, and alternate layers of fresh currants, stewed and sweetened to taste. Have fruit on top. Cover and bake for half an hour in a moderate oven, cool, and serve with sugar and cream. Blackberries, blueberries, raspberries, gooseberries, and strawberries may be used in the same way.

CUSTARD PUDDING

Heat a pint of milk in a double boiler and thicken with a tablespoonful of cornstarch rubbed smooth in a little cold milk. Add a pinch of salt, half a cupful of sugar, half a teaspoonful of powdered cinnamon, take from the fire, cool, and add three eggs well-beaten. Turn into a buttered baking-dish and bake until a knife thrust into the centre of the pudding comes out clean. Serve very cold. Any other flavor may be used instead of cinnamon.

DATE PUDDING

Chop fine one cupful of suet. Add the yolks of two eggs beaten with a cupful of milk, a teaspoonful of cinnamon, a pinch of salt and half a nutmeg grated. Sift in three cupfuls of flour and a teaspoonful of baking-powder. Add a pound of washed, stoned, and and chopped dates dredged with flour, turn into a buttered mould, and steam for three hours. Serve hot with Hard Sauce.

DATE CUSTARD PUDDING

Thicken a pint of milk with one tablespoonful of cornstarch rubbed smooth with a little cold milk, add the yolks of three eggs well-beaten with two tablespoonfuls of granulated sugar, and a teaspoonful of lemon extract. Take from the fire, add a tablespoonful of butter, turn into a buttered baking-dish, and bake brown. Cover with chopped dates and almonds or English walnuts, then with meringue flavored with lemon, and return to the oven until puffed and brown. Serve cold.

DANISH PUDDING

Wash a cupful of tapioca and soak it over night in six cupfuls of cold water. In the morning cook for an hour in a double boiler, stirring frequently. Add a pinch of salt, half a cupful of sugar, and one cupful of jelly. As soon as the jelly is melted mould, chill, and serve with whipped cream.

FARINA PUDDING

Cook three tablespoonfuls of farina in a double boiler with a quart of milk and a teaspoonful of salt. At the end of an hour add a cupful of currant jelly and, if desired, a little more sugar. Mould, chill, and serve with whipped cream.

FRUIT PUDDING

Mix one cupful of chopped beef suet, one cupful of molasses, one cupful of sour milk, one teaspoonful of salt and one-half cupful of raisins or currants. Sift in three cupfuls of flour, one teaspoonful of soda and half a nutmeg grated. Turn into a buttered mould and steam for three hours.

FRUIT AND RICE PUDDING

Boil a cupful of washed rice until soft in salted water to cover, and drain. Spread upon a buttered pudding cloth and fill the centre with preserved or fresh fruit sweetened to taste. Tie up, steam for two hours, and serve hot with any preferred sauce.

GINGER PUDDING

Mix one cupful of stale cake crumbs with a cupful of freshly grated cocoanut. Add two cupfuls of hot sweetened cream and let stand until the crumbs are soft. Add four eggs well-beaten and turn into a buttered mould lined with thin slices of preserved ginger. Steam for two hours and serve with the syrup drained from the ginger.

LEMON PUDDING

Grate half a loaf of bread, pour over a cupful of boiling milk, and cool. Add the grated peel of two lemons, half a cupful of butter beaten to a cream, powdered sugar to sweeten, and three eggs well-beaten. Fill a buttered baking-dish or small buttered cups and bake for twenty minutes in a moderate oven. Serve hot with any preferred sauce.

LEMON CUSTARD PUDDING

Make a pint of Lemon Jelly and add to it the beaten yolks of four eggs. When cool, but not set, fold in the stiffly beaten whites of the eggs, mould, chill, and serve with sugar and cream.

NEW ENGLAND INDIAN PUDDING

Sift a cupful of corn-meal slowly into four cupfuls of boiling milk and cook in a double boiler for half an hour, stirring frequently. Take from the fire, add a scant cupful of molasses, four cupfuls of milk, one teaspoonful of salt, two tablespoonfuls of butter, and one egg well-beaten. Pour into a deep earthen dish, and bake slowly for four hours. Serve hot with Hard Sauce flavored with vanilla.

ORANGE PUDDING

Peel, seed and quarter six oranges, put into a baking-dish and sprinkle with sugar. Thicken a quart of milk with two tablespoonfuls of cornstarch rubbed smooth with a little of it, add a pinch of salt, a teaspoonful of butter, and the yolks of three eggs beaten with half a cupful of sugar. Add a little grated orange peel, and cook until smooth and thick, stirring constantly. Pour the custard over the oranges, bake for twenty minutes, then cover with meringue made of the beaten whites of the eggs and two tablespoonfuls of sugar, sprinkle with sugar and bake until puffed and brown. Serve cold with cream.

PEACH PUDDING

Thicken three cupfuls of boiling milk with two tablespoonfuls of cornstarch rubbed smooth with a little cold milk. Cook until smooth and thick, stirring constantly, then take from the fire, add a tablespoonful of butter and the yolks of three eggs beaten to a cream with a cupful of sugar. Drain a can of peaches, put into a baking-dish, pour the custard over and bake for ten minutes, then cover with meringue and return to the oven until brown.

PEACH BLOSSOM PUDDING

Blanch and shred a cupful of almonds, add to a cupful of cream and sweeten heavily. Add half a package of gelatine which has been soaked and dissolved in as little water as possible, and a few drops of almond extract. Tint pink with color paste and when cool but not set, fold in a cupful of cream whipped solid. Mould, chill, and serve with whipped cream.

PEACH AND RICE PUDDING

Wash half a cupful of rice and soak it for two hours in cold water to cover. Drain and cook in a double-boiler with two and one-half cupfuls of milk, one cupful of sugar, and a pinch of salt. Cook for two hours, then put into a buttered baking-dish in layers with stewed or preserved peaches, having rice on top. Dot with butter, sprinkle with sugar and spice, bake brown, and serve hot or cold with any preferred sauce.

PINEAPPLE PUDDING

Soak half a package of gelatine in cold water to cover, add half a cupful of milk and dissolve by gentle heat. Heat two cupfuls of milk in a double boiler, add a cupful of sugar, a pinch of salt, and the beaten yolks of six eggs. Cook until it thickens, stirring constantly, then add three cupfuls of grated canned pineapple, bring to the boil, take from the fire, and when cool but not set fold in the stiffly beaten whites of the eggs. Mould, chill, and serve with whipped cream.

PRUNE PUDDING

Stone a cupful of stewed prunes and rub through a sieve. Beat the whites of five eggs to a stiff froth, add five tablespoonfuls of powdered sugar, a pinch of cream tartar, and a few grains of salt. Add the prunes gradually, turn into a deep buttered baking-dish, and bake in a slow oven for twenty minutes. Serve either hot or cold, with Boiled Custard.

QUINCE PUDDING

Peel, core, and quarter five quinces and simmer until softened in water to cover. Rub through a sieve, add a cupful of sugar and the yolks of four eggs beaten with a pint of milk. Line a deep baking-dish with pastry, turn in the quince, and bake for forty-five minutes. Cover with a meringue made from the beaten whites of four eggs and six tablespoonfuls of sugar. Return to the oven until puffed and brown and serve cold.

RASPBERRY PUDDING

Fill a buttered baking-dish with alternate layers of raspberries and dry bread crumbs, sweetening each layer of berries with sugar. The top layer should be crumbs. Dot with butter, sprinkle with sugar and bake for half an hour. Serve with cream.

RED SAGO PUDDING

Wash a cupful of sago and soak over night in four cupfuls of cold water. Cook in a double boiler in the water in which it was soaked until the sago is transparent. Add a pinch of salt, two cupfuls of raspberry, cherry, strawberry, or currant-juice, and sugar to taste. Cook for half an hour, turn into a wet mould, chill, and serve with whipped cream. This pudding may be made with jelly instead of fruit juice. Grape juice made tart with lemon-juice may also be used.

RICE PUDDING – I

Wash half a cupful of rice thoroughly, soak in cold water for two hours, and drain. Add two tablespoonfuls of sugar, a teaspoonful of salt, a little grated nutmeg, four cupfuls of milk, and half a cupful of raisins. Bake for two hours, stirring occasionally, then add a cupful of milk and bake for an hour longer. Serve in the baking-dish.

RICE PUDDING – II

Boil a cupful of rice in milk to cover, add two well-beaten eggs, sugar, and flavoring to taste, with a little cream. Bake in buttered cups and serve hot with sauce.

RICE PUDDING – III

Boil a cupful of rice until tender in milk to cover, adding a pinch each of salt and sugar, and flavoring to taste. Take from the fire, add the yolks of three eggs well-beaten, turn into a buttered baking-dish and cover with a meringue made of the stiffly beaten whites of the eggs, two tablespoonfuls of sugar, and a little grated lemon-peel. Brown in the oven and serve cold.