Fruits and Cereals
Iced Fruits for Desserts
Any desirable fruit may be easily iced by dipping first in the beaten white of an egg, then in sugar finely pulverized, and again in egg…
Pears Imperial
Bake sunshine cake in muffin tins; when cool scoop out centres; simmer Bartlett pears in spiced syrup until tender, fill centres at blossom…
Grape Timbale
Put 1 cupful of grape pulp and skins through sieve; add 1/3 cupful fine bread crumbs; 2 eggs, 1 extra yolk, well beaten; 1/2 teaspoonful…
Fruit Cups
1 pint crushed fruits; sweeten; cook 2 tablespoonfuls tapioca in 1 pint grape juice until tender; add salt and the juice of half a lemon…
Fruit Cocktail
Cut tops from Gem melons; remove seeds; fill with cubes of peaches, pineapple, oranges, sour apple, pears; cover with French dressing made…
Fruit Pudding
Pare and pit fruit; place sultana raisin in centre. 1 tablespoonful cake batter in buttered cups; drop 1 peach in centre; cover with…
Jellied Fruit
Soak 2 ounces of gelatine in a cup of cold water. Boil a cup and a half each of sugar and cider, and the rind of 1 lemon, for ten minutes…
Muskmelon Fritters
Pare and slice muskmelon inch thick; put in bowl, add dusting of salt and tablespoonful of sherry wine; let stand three hours; drain off…
Fruit Parfait
Cut fine 1 pound marshmallows; add 1 cupful hot pineapple juice and strawberry pulp; stir until melted; make boiled icing, using 2…
Sea-Urchins
Wrap pared peaches, stuffed with maraschino cherries and cinnamon, in rich biscuit dough; bake in moderate oven; when done insert browned…
Strawberry Cups
Freeze a strawberry ice; then line cups with it, forming wells in centre; pack in the ice cave for about two hours; unmould and fill…
Strawberry Croquettes
1 pint hot cooked rice, yolks of 3 eggs, 1 tablespoonful fine sugar, 1 teaspoonful each butter and berry extract; whip to a paste; form…
Vegetarian Fruit Course
Place 5 slices of banana on plate; then 2 slices of pineapple, vandyked on edges; again 4 slices of banana, and 4 large strawberries, sprig…
Mushroom Melon
1 quart cooked rice beaten to pulp with 1 tablespoonful butter, teaspoonful salt, pepper, 1 pint minced cooked mushrooms; beaten whites of…
Fruit Crown
Prepare compote of fruit, adding fresh cocoanut; let stand on ice twenty-four hours; drain off juice; freeze. Prepare blancmange, using red…
Baked Apples
Pare some good apples, and scoop out the cores. Put a little sugar and 2 cloves into each hollow, place them in a dish, not allowing them…
Baked Apples for Children
Take a large earthen jar, and fill it to within three inches of the top with well-wiped apples of any sort in the house. Neither peel them…
Apples Baked Another Way
Take 8 or 9 good baking-apples; wipe them carefully, and place them in a shallow earthenware dish, half an inch apart. Put them in a gentle…
Apples Stewed in Whiskey
Pare and core, without dividing, 2 pounds of sweet apples. Place them in a saucepan with 2 glasses of whiskey, a pound and a half of sugar…
Stewed Apples
Apples are very nice pared, cored, sliced, and gently stewed with a little white wine, sugar, and flavoring. They are quickly prepared…
American Apple Butter
Fill a preserving-pan with apples peeled, quartered, and cored. Add a slight flavoring of cloves, allspice, and cinnamon. Cover with good…
Apples in Pastry
Peel and core 2 pounds of apples. Put them into a pint of cold water with 2 pounds of loaf sugar, a little cinnamon, the juice of a small…
Apple Sauce
Early apples or unripe ones are suitable for apple sauce. Pare and slice, and drop into cold water. This preserves the color. Cook in a…
Stewed Rhubarb
The stalks should be firm. Use none that are withered. Put them in cold water for an hour. Cut up into pieces about 1/2 inch long. Put over…
Gooseberry Tart
Pick off the tops and stalks of the gooseberries. Put them into a pie-dish, pile them high in the centre, strew a little sugar over them…
Gooseberry Souffle
Pick the gooseberries, and boil them with a liberal allowance of sugar until tender. Press them through a coarse sieve, and put the pulp…
Melons (Musk or Canteloupe)
Remove melon from the ice. Cut in half, remove seeds, and fill with cracked ice; send to table on napkin, half a melon being usually…
Stewed Prunes
Wash the prunes and soak for five hours or more in cold water. Put into a saucepan with sufficient water to cover, and simmer gently for…
Grape Pudding
Soak 1/2 box gelatine in 1/2 cupful of cold water. Add 1 cupful boiling water, the juice of 1 lemon, 1 cupful sugar, and 1 pint grape…
Compote of Fruit
Boil sugar and water until thick. Drop in pared fruit and stew until tender; take out. Boil the remaining syrup until thick and pour over…
Grapes in Jelly
To 1 quart hot grape juice add 2 tablespoonfuls dissolved gelatine. Place a layer at the bottom of a mould; chill. Then add a row of grapes…
Raw Cherries
Raw cherries are at their best for the fruit course if ice cold. They may be served with the stems on in dish with cracked ice.
Pineapples
The best way to serve pineapples is to avoid slicing. The method employed by the Cubans is to remove the outside skin. Then, beginning at…
Oatmeal Porridge
Put a pint and a half of water or milk and water into a saucepan, and add a pinch of salt. When the liquid fully boils, as it is rising in…
Boiled Breakfast Hominy
Into a quart of highly salted water stir in half pint of hominy. Time to boil, one hour. If preferred, use half milk and half water. To be…
Fried Hominy
The remains of breakfast hominy should be packed solid in a vegetable dish. When cold, cut in half-inch slices, dip in beaten egg, roll in…
Hominy Croquettes
Wash half pint of hominy in cold water; drain, and cook in a double boiler for three hours. Add to the milk 1 teaspoonful salt, a…
Milk Porridge
Dissolve 4 tablespoonfuls of flour in a little cold milk, and gradually add more cold milk, 1 pint in all. Have on the stove 1 pint of…