Introductory Recipes
Fruit Soups
Fruit Soups are usually served cold-where convenient chilled on ice-in very small china or glass bowls or bouillon cups. With this…
Red Raspberry Soup
Add one pound granulated sugar to two quarts of red raspberries well looked over and mashed. Let stand an hour, then put through sieve…
Swedish Fruit Soup
/ Allow one-third part of apricots or prunes to two-thirds dried apples, in proportion of a cup of the apples to two quarts of water. Wash…
Fruit Salads
In preparing fruit salads there are several points to be kept in mind: the general form of the salad, the combination of the elements…
French Dressing
Mix well one-half teaspoon each of salt and pepper with one tablespoon of lemon juice (or fruit vinegar). Pour this gradually, stirring the…
Simple Mayonnaise
To the yolk of one egg allow about one cup of olive oil and three tablespoons of lemon juice or strong, pure vinegar. To the yolk of the…
Cream or White Mayonnaise
This may be made with sweet or sour cream; if the former, having the cream whipped and adding in equal quantity to mayonnaise already…
Cooked Mayonnaise
Put on the stove one teacup of vinegar and let it come to a boil (in double vessel), adding three tablespoons sugar, one teaspoon salt, a…
Olive Oil and Cream Fruit Dressing
Use equal quantity of oil and cream. (The evaporated, unsweetened cream will answer the purpose very nicely.) The oil must be added…
Whipped Cream Dressing
A simple whipped cream may be substituted for an oil dressing with fruits and may be flavoured with cordials or liqueurs or not, as the…
Whipped Egg Fruit Dressing
To the white of one egg allow a tablespoon of olive oil. Whip first the egg, adding oil gradually as in mayonnaise. Flavour with lemon…
Sour Cream Dressings
When cream is soured, but not old enough to be strong (although it may be very thick), it may be used in several ways for dressing: (1.)…
Simple Biscuit Dough
Sift one teaspoon of salt and two (rounding) of baking powder through one quart of flour and rub into the whole one heaping tablespoon of…
Drop Biscuit or Scones
Where drop biscuit or scones are wished drop the dough by the spoonful (size desired) on to well greased paninstead of rolling out-while…
Pastry for Pies and Tarts
I. Potato Paste (Without Shortening) To three-fourths pint very mealy potatoes add a half teaspoon salt and sufficient flour to make quite…
Eggless Cake
One and one-half cups sugar; one-half cup shortening, two cups sweet milk; three and a half cups flour, in which has been sifted the baking…
One-Egg Cake
One and a half cups sugar; one-half cup shortening; one cup sweet milk; one egg; three and one-fourth cups flour; three rounding teaspoons…
One-Two-Three-Four Cake
One cup each of butter and milk; two scant cups sugar; three cups flour; four eggs; two small teaspoons baking powder.
Simple Sponge Cake
Three-fourths cup sugar; one cup sifted flour; one and one-half teaspoons baking powder; two eggs beaten with the sugar; a pinch of salt…
Fruit Cakes
The generally accepted unwholesomeness of fruit cakes is chiefly based on the fact that the condensed nutriment of such cakes is not…
Icing with Water Only
To a half cup of boiling water add sufficient confectioner's sugar to make of convenient stiffness for spreading. SOFT ICING (Without Egg)…
Fruit Butter
Chop together equal parts of stoned raisins, dates, and figs and add (after weighing) nuts equal in weight to the whole. The nuts may be…
German Fruit Brod
Stew separately one pound dried apples and two pounds each of apricots, prunes, and pears, and when quite done mix together, adding two…
Bread for Fruit Toast
At noon put to soak one cake of yeast in one-half pint lukewarm water and when thoroughly dissolved stir with it sufficient flour to…
Batter Pudding
This is an old-fashioned foundation batter pudding which may be used plain with a fresh or stewed fruit sauce or the fruit cooked with the…
Batter for Fruit Fritters
To one cup of flour add a good pinch of salt and a half teaspoon of baking powder, then sift. Into the middle of this stir two beaten eggs…
Plain Boiled Custard and Float
To each quart of milk allow four or five eggs and three tablespoons of sugar, beating the sugar with the yolks of the eggs before adding…
Plain Cornstarch Blanc Mange
Allow three heaping tablespoons of cornstarch to one quart of milk, wetting and dissolving it with a little of cold milk. Heat the rest of…
Plain Tapioca or Sago
Allow one-half cup tapioca or sago to one quart of cold milk. Let soak in part of the milk till softened well. Place the rest of the milk…
Plain Gelatine
Soak one box gelatine in three-fourths pint of cold water till dissolved, when add one quart boiling water, the juice of three lemons (or…
Italian or Spanish and Bavarian Creams
The so-called Italian and Spanish creams are founded upon a gelatine mixture with the addition of eggs, while the Bavarian Cream in general…
Ice Cream and Ices
For a plain foundation ice cream use equal quantity of new milk and cream. Heat to boiling point (not beyond) adding one cup of sugar with…
Frozen Custard
To one quart of heated milk add three well-beaten eggs, one cup of sugar, and a pinch of salt. Cool, add the fruit or juice desired, and…
Fruit Ices and Sherbets
Make a syrup in general proportion of one quart of water to a pound of sugar with a pinch of salt and boil five minutes. The sweetness or…
Fruit Junket
Make with junket tablets according to given directions on all such packages. Fill large dish or individual serving cups or sherbert glasses…
Soufflés
The connection is immediate between the word soufflé, or the soufflé concoction, and the French verb souffler: to inflate; to swell; to…
Simple Omelet
There is a difference of opinion among cooks as to the beating of the eggs for omelets, many holding that the yolks and whites should be…
To Can Fruit
As a general proportion allow two cups of water to one of sugar for the lighter canning syrup. Prepare the fruit and pack closely in the…
Preserved Fruit Syrups
With some fruits the juice may be preserved without sugar, as with some grapes and with currants. For syrups to be used for sauces, drinks…
To Mull Wine
To one pint of wine add one fourth pint of water which has been steeped with one teaspoon each of mace, cinnamon, and cloves. Sweeten to…
Fruit Lozenges
Cherries, currants, or other tart fruits may be made into the old-fashioned lozenges by adding one-third pint (or less) of sugar to each…
Clear Fruit Candy
Instead of using water, as above, use some tart fruit juice and let cook without stirring till it strings from the spoon.
Frosted Fruits
Frost as for Grapes (see Grape Snow). T CHAPTER I THE APPLE (Malus malus: Malacea) HE apple is of all fruits the most entirely taken for…