SUGARLESS DESSERTS
CRUMB SPICE PUDDING
1 cup dry bread crumbs
1 pint hot milk
Let stand until milk is absorbed.
¼ teaspoon salt
½ cup molasses
¼ teaspoon cinnamon
1 egg
½ teaspoon mixed spices, cloves, nutmeg, allspice, mace and ginger
⅔ cup raisins, dates and prunes (steamed 5 minutes)
Mix and bake 45 minutes.
TAPIOCA FRUIT PUDDING
½ cup pearl tapioca or sago
3 cups water
¼ lb. dried apricots, prunes, dates or raisins
⅛ teaspoon salt
2 tablespoons fat
½ cup corn syrup
Soak fruit in water 1 hour. Add other ingredients. Cook directly over fire 5 minutes, then over hot water until clear, about 45 minutes.
MARMALADE PUDDING
6 slices stale bread
¼ cup fat
2 egg yolks
1 tablespoon corn syrup
⅛ teaspoon salt
1 cup milk
1 cup marmalade or preserves
Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying pan. Spread with marmalade or preserves. Pile in baking dish. Cover with any of the custard mixture which is left. Cover with meringue. Bake 15 minutes.
PRUNE ROLL
2 cups whole wheat flour
½ cup milk
1 tablespoon fat
2 tablespoons sugar
⅛ teaspoon salt
1 egg
½ lb. washed and scalded prunes, dates, figs or raisins
2 teaspoons baking powder
To prunes, add ½ cup water and soak 10 minutes. Simmer in same water until tender (about 10 minutes). Drain prunes and mash to a pulp. Mix flour, baking powder and salt. Add beaten egg and milk. Mix to a dough. Roll out thin, spread with prune pulp, sprinkle with two tablespoons sugar. Roll the mixture and place in greased baking dish. Bake 30 to 40 minutes. Take half cup of juice from prunes, add 1 tablespoon corn syrup. Bring to boiling point. Serve as sauce for prune roll.
MARMALADE BLANC MANGE
1 pint milk
⅛ cup cornstarch
2 yolks of eggs
⅓ cup orange marmalade
½ teaspoon vanilla
Few grains of salt
Mix cornstarch with ¼ cup of cold milk. Scald rest of milk, add cornstarch, and stir until thick. Cook over hot water 20 minutes. Add rest of ingredients. Cook, stirring 5 minutes. Chill and serve with two whites of eggs, beaten stiff, to which has been added 2 tablespoons orange marmalade. Two ounces grated chocolate and ⅓ cup corn syrup may be substituted for marmalade.
COFFEE MARSHMALLOW CREAM
2 cups strong boiling coffee
2 tablespoons gelatine (granulated)
2 tablespoons cold water
¼ cup corn syrup
1 cup condensed milk
½ teaspoon vanilla
Soak gelatine in cold water until soft. Add coffee and stir until dissolved. Add other ingredients. Chill. One-quarter cup of marshmallows may be cut up and added just before chilling.
FRUIT PUDDING
2 cups of left-over canned fruit or cooked dried fruit
2 cups of the juice or water
¼ cup corn syrup
2 tablespoons gelatine
1 tablespoon lemon juice
Soften the gelatine in 2 tablespoons of the juice or water. Add the rest of the fruit after it has been heated. When the gelatine is dissolved, add the fruit, lemon juice and corn syrup. Pour in mold.
CEREAL AND DATE PUDDING
1 cup cooked cereal
2 cups milk
1½ tablespoons fat
1 cup dates
¼ cup corn syrup
½ teaspoon salt
1 teaspoon grated lemon rind
½ teaspoon vanilla
1 egg
Cook over hot water until thick, and boil or bake 20 minutes. Serve with hot maple syrup.
BAKED APPLES WITHOUT SUGAR
Fill cored apples with 1 tablespoon honey, corn syrup, chopped dates, raisins, marmalade, or chopped popcorn mixed with corn syrup in the proportion of two tablespoons of syrup to a cup of corn. Put one-quarter inch of water in pan. Bake until tender and serve apples in pan with syrup as sauce.
APPLES AND POPCORN
Core apples. Cut just through the skin around the center of the apple. Fill the center with popcorn and 1 teaspoon of corn syrup. Bake 30 minutes.
MAPLE RICE PUDDING
½ cup rice
1½ cups milk
¼ teaspoon cinnamon
⅛ teaspoon salt
⅓ cup maple syrup
½ cup raisins
1 egg
Cook in top of double boiler or in steamer 35 minutes.
ECONOMY PUDDING
1 cup cooked cereal
½ cup corn syrup
¼ teaspoon mapline
½ cup milk
½ cup chopped nuts
½ cup raisins or dates
1 egg
Cook in double boiler until smooth. Serve cold with cream or place in baking dish and bake 20 minutes.
OATMEAL AND PEANUT PUDDING
2 cups cooked oatmeal
1 cup sliced apple
1 cup peanuts
½ cup raisins
⅓ cup molasses
½ teaspoon cinnamon
⅛ teaspoon salt
Mix and bake in greased dish for 30 minutes. Serve hot or cold. This is a very nourishing dish.
CHOCOLATE BLANC MANGE
1 pint milk
⅓ cup cornstarch
⅓ cup corn syrup
1 egg
1 teaspoon vanilla
⅛ teaspoon salt
2 oz. grated chocolate
Mix cornstarch with ¼ cup cold milk. Scald rest of milk. Add cornstarch. Cook until thick. Add a little of the hot mixture to the chocolate when melted. Mix all ingredients and cook 5 minutes, stirring constantly. Chill and serve with plain or chopped nuts.
OATMEAL FRUIT PUDDING
2 cups cooked oatmeal
⅛ cup molasses
1 cup raisins
⅛ teaspoon salt
½ cup chopped nuts
1 egg (beaten)
Mix well. Bake in greased baking dish 30 minutes
JELLIED PRUNES
½ lb. prunes
2½ cups cold water
2 tablespoons granulated gelatine
½ cup corn syrup or ¼ cup sugar
2 teaspoons grated lemon or orange rind
Soak washed and scalded prunes in 2 cups cold water 10 minutes. Simmer until tender (about 10 minutes). Soak gelatine in ½ cup cold water. When soft, add to hot prune mixture. When gelatine is dissolved, add other ingredients and place in mold. Chill, and stir once or twice while chilling to prevent prunes settling to bottom of mold.
APPLE PORCUPINES
Core 6 apples. Cut line around apple just through skin. Fill center with mixture of one-quarter cup each of dates, nuts and figs or marmalade, to which has been added one-quarter cup corn syrup or honey. Bake 30 minutes with one-quarter inch water in baking pan. Stick outside of apple with blanched almonds to make porcupine quills.
SCALLOPED FRUIT PUDDING
2 tablespoons melted fat
2 cups crumbs
½ cup of fruit juice or water
¼ cup corn syrup
2 cups of left-over canned or cooked dried fruit
Put one-quarter of the crumbs on the bottom of a buttered baking pan. Cover with one-half the fruit, one-half the corn syrup, one-half the liquid, one-quarter of the crumbs; the other half of the fruit, juice and corn syrup, and the rest of the crumbs, on top. Bake 20 minutes in a hot oven.
PRUNE FILLING FOR PIE
½ lb. pitted prunes
⅓ cup corn syrup, or 2 tablespoons sugar
1 cup water
2 teaspoons lemon rind
½ tablespoon fat
1 tablespoon cornstarch
Wash and scald prunes. Soak ten minutes in the water. Simmer until tender. Rub through colander. Add other ingredients, well blended. Bring to boiling point. Use as filling for pastry.
APPLE AND DATE FILLING
2 cups apples
1 cup dates
1 tablespoon, fat
1 teaspoon lemon rind
¼ cup water
Mix all and use as filling for double crust, or cook until apples are tender. Mix well and use as filling for tarts, etc.
LEMON FILLING FOR PIE
1½ cups corn syrup
1½ cups water
⅓ cup cornstarch
2 eggs
1 tablespoon lemon rind
½ cup lemon juice (2 lemons)
⅛ teaspoon salt
Mix cornstarch and 1 cup water. Add to corn syrup. Cook over direct flame until thick. Cook over hot water 20 minutes. Mix other ingredients. Add one-half cup water and add to other mixture. Cook 5 minutes and use as filling—hot or cold.
SOUR CREAM FILLING FOR CAKE
1 cup sour cream (heated)
1 cup chopped nuts
2 tablespoons corn syrup
1 teaspoon gelatine
2 tablespoons cold water
Soften gelatine in cold water. Add heated cream and when dissolved add other ingredients. Chill and use for cake filling. This is a good way of using up leftover cream which has turned.
MOCK MINCE MEAT FILLING FOR PIE
1 cup cranberries, chopped
1 cup raisins
1 cup corn syrup
2 tablespoons flour mixed with ¼ cup cold water
2 tablespoons fat
Mix all. Bring to boiling point and place in double crust pastry or cook until thick and use as filling for tarts.
PUMPKIN FILLING FOR PIE
2 cups stewed pumpkin
1 cup corn syrup
1 egg
2 tablespoons flour
1 teaspoon cinnamon
¾ teaspoon nutmeg
¼ teaspoon allspice
⅛ teaspoon ginger
1 teaspoon vanilla
⅛ teaspoon salt
1½ cups milk
Mix all ingredients and bake in double crust pastry, or cook and serve in cooked single crust with meringue.
MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE
2 egg whites
2 tablespoons corn syrup
Beat whites until very stiff. Add corn syrup by folding in. Do not beat.
WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE
1 cup corn syrup
2 cups water
2 cups raisins
2 tablespoons fat
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1½ cups fine cornmeal, 2 cups rye flour; or, 3½ cups whole wheat flour
1½ teaspoons baking powder, or, ½ teaspoon soda
Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan.
SOUR MILK GINGER BREAD
2 tablespoons fat
¼ cup molasses
1 egg
½ teaspoon salt
½ cup sour milk
1 teaspoon soda
2 cups whole wheat flour
1 teaspoon ginger
Mix soda and molasses. Add other ingredients. Bake in muffin pans 20 minutes or loaf 40 minutes.
MAPLE CAKE
¼ cup fat
1 cup corn syrup
1½ teaspoons mapline
1 egg
1 teaspoon baking powder
1¼ cups whole wheat flour
¼ teaspoon soda
¼ cup milk
½ teaspoon vanilla
½ cup coarsely cut nuts
Cream fat, syrup and mapline. Add beaten egg. Sift dry ingredients and add alternately with milk. Add flavoring and nuts last. Beat well. Bake 20 minutes in layer pan. This quantity makes one layer.
COCOANUT SURPRISE
6 slices of bread cut in half
½ cup of milk
1 egg yolk
1 tablespoon corn syrup
2 tablespoons cocoanut
Tart jelly
Mix milk, egg yolk and corn syrup. Dip bread in this mixture and brown in frying pan, with small amount of fat. Spread with currant or other tart jelly, preserve or marmalade. Sprinkle with cocoanut and serve as cakes.
SOY BEAN WAFERS
1 cup soy beans, finely chopped
½ cup butter or shortening
¼ cup sugar
⅓ cup corn syrup
½ teaspoon lemon or vanilla
½ cup flour
1 egg
2 teaspoons baking powder
Soak beans over night, boil for 1 hour. Drain. Cool and put through food-chopper. Cream butter and sugar, add beans, egg. Sift flour with baking powder and add to first mixture. Drop by teaspoonfuls on a baking sheet and bake 8 minutes in a hot oven.
APPLE SPICE CAKE
½ cup fat
½ cup sugar
1 beaten egg
⅓ cup molasses
½ cup tart apple sauce
½ cup raisins, dates, prunes or currants (chopped)
1½ cups flour
½ teaspoon allspice
¼ teaspoon cloves
½ teaspoon nutmeg
Cream fat and sugar. Add egg. Alternate dry ingredients (which have been sifted together) with the liquid. Add fruit last. Beat well. Bake as loaf about 15 minutes, or in muffin pans about 25 minutes.
CRISP GINGER COOKIES
1 cup of molasses
2 tablespoons of fat
1 teaspoon soda and 1 teaspoon water (hot)
1 cup of flour
1 tablespoon ginger
½ teaspoon cloves
½ teaspoon cinnamon
½ teaspoon salt
About 3 cups flour
Heat molasses and fat until fat is melted. Sift spices with one cup of flour. Dissolve soda in one teaspoon of hot water. Combine all and add enough more flour to make dough stiff enough to roll out. Bake 12 to 15 minutes in moderate oven.
SOFT CINNAMON COOKIES
1 cup molasses
2 tablespoons fat
½ cup boiling water
1 cup flour
1 teaspoon soda
½ teaspoon ginger
2 tablespoons cinnamon
⅛ teaspoon salt
½ teaspoon of cloves
Mix molasses, fat, and boiling water. Sift dry ingredients. Add the liquid. Add enough more flour (about four cups) to make dough stiff enough to roll out. Cut and bake about 15 minutes in moderately hot oven.
WARTIME FRUIT CAKE
1 cup honey or corn syrup
1 tablespoon fat
1 egg
2 cups flour
1 teaspoon cinnamon
1 teaspoon cloves
⅛ teaspoon salt
1 cup chopped dates, figs, prunes or raisins
¾ teaspoon soda
⅔ cup milk
Cream fat, honey and egg. Sift dry ingredients. Add alternately with milk. Bake in loaf 45 minutes in moderate oven.
HOT WATER GINGER CAKES
1½ cup molasses
¾ cup boiling water
2½ cups flour
1⅛ teaspoons soda
1½ teaspoons ginger
¾ teaspoon salt
¼ cup fat
Sift dry ingredients. Mix fat, molasses and boiling water. Add dry ingredients. Beat briskly for a few minutes, and pour into greased muffin pans. Bake twenty to thirty minutes in moderate oven.
SPICED OATMEAL FRUIT CAKES
1¾ cups whole wheat flour
¾ cup cooked oatmeal
⅔ cup corn syrup
½ cup raisins, dates, prunes or figs
¼ teaspoon soda
½ teaspoon baking powder
1 teaspoon cinnamon
3 tablespoons fat
Heat the corn syrup and fat. Sift dry ingredients and add to first mixture. Add fruit last. Bake in muffin pans for 30 minutes.
FRUIT WONDER CAKES
1 doz. salted wafers
⅓ cup chopped dates
⅓ cup chopped nuts
1 egg white
2 tablespoons corn syrup
½ teaspoon vanilla
Beat egg white until very stiff. Add other ingredients and place on the wafers. Place under broiler until a delicate brown.