Strawberry Whip

Crush the berries; add sugar and lemon juice. Beat eggs until stiff, and continue beating while adding strawberry mixture. Serve with [Soft Custard] or beaten cream.

Vanilla Charlotte Russe No. 1

Beat cream until stiff; add sugar, flavoring, and egg whites, beaten until stiff. Line a mold with slices of sponge cake or lady fingers; fill with mixture. Chill and serve.

Caramel Charlotte Russe

Use rule for [Vanilla Charlotte Russe No. 1], substituting one cup caramelized sugar for the powdered sugar.

French Charlotte Russe

Add to [Vanilla Charlotte Russe No. 1] one dozen marshmallows finely chopped, one dozen almonds blanched and chopped, six walnuts chopped, two tablespoons candied cherries finely chopped, and one tablespoon brandy.

Strawberry Charlotte Russe

Crush two cups strawberries, add one cup sugar, and add to [Vanilla Charlotte Russe No. 1].

Apple Rice

Pare and core the apples. Arrange in baking dish, fill apples with jelly, and surround with rice, mixed with hot milk, egg yolks, butter, raisins and flavoring. Cook in oven until apples are tender. Remove from oven and cover with a meringue. Serve hot or cold.

Imperial Chocolate Pudding

Mix cornstarch, sugar, salt and milk; melt chocolate; add water, cornstarch mixture, and cook in double boiler thirty minutes; cool; add well-beaten egg whites, flavoring, and mold. Chill and serve with sugar and cream.

Junket

Dissolve junket tablet in cold water. Heat the milk until lukewarm; add junket tablet, sugar and flavoring; fill frappé glasses, let stand in warm room until set; then chill and serve.

Roman Pudding

Soak gelatine in cold water; dissolve in boiling water; add wine and sugar. Stir until mixture thickens. Carefully fold in the whip from cream. Mold, chill, and serve with figs and beaten cream.

Snow Pudding

Soak the gelatine in cold water; dissolve in boiling water; add sugar and lemon juice. Stir till mixture thickens, then add the beaten whites of eggs and continue beating until stiff enough to drop. Mold, chill, and serve with [Custard Sauce].

Compote of Figs

Soak figs in water, then press into shape. Mix sugar and water, boil until sirupy, add lemon juice. Arrange figs on serving dish; cover with sirup; garnish with sweetened cream, beaten until stiff, pressed through pastry bag and tube.

Pineapple Pudding

Mix sugar, eggs and pineapple; bake in slow oven until set. Unmold, garnish with beaten cream, the leaves of the pineapple and cherries.

HOT DESSERTS

Duchess Pudding

Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa, lemon juice and salt; beat well; add yolks of eggs slightly beaten, and cut and fold in the well-beaten whites. Turn into well-buttered pudding dish and bake in a moderate oven 30 minutes. Serve hot or cold.

Quince Pudding

Wash quinces, cut in quarters, remove seeds and chop; add lemon juice. Beat yolks of eggs; add sugar and cream; when blended, add beaten whites and quince mixture. Pour into buttered pudding dish and bake until firm. Serve hot or cold.

Peach Pudding

Mix all ingredients, beat well, pour into buttered dish, and steam two hours. Serve with cream.

Baked Chocolate Soufflé

Melt butter; add flour; when smooth, add milk; cook five minutes; add sugar and salt. Melt chocolate; add hot water and flour mixture; cook five minutes; cool; add yolks of eggs beaten well; cut and fold in the well-beaten whites. Flavor; bake in a buttered baking dish in a moderate oven twenty to thirty minutes. Serve immediately with sugar and cream, or beaten cream, or butter and sugar sauce.

CHOCOLATE NUT PUDDING
Plate V. For Receipt see [page 227]

Chocolate Bread Pudding

Mix all ingredients in the order given. Pour into a buttered baking dish, set into a pan of hot water, and bake one hour in a moderate oven; stir twice during the baking to keep chocolate from rising to the top.

Chocolate Raisin Pudding

Soak cracker crumbs in milk, add remaining ingredients, turn into a buttered pudding dish, and steam four hours. Serve either hot or cold with [Cream Sauce].

CHOCOLATE AND RICE PUDDING
Plate VI. For Receipt see [page 227]

Chocolate Balls

Cream butter; add chocolate and sugar, flour in which baking powder and salt have been sifted, and milk; beat well, cut and fold in beaten whites of eggs. Pour into individual molds or popover cups and steam forty minutes. Serve with [Chocolate Sauce].

Chocolate Nut Pudding

Mix first seven ingredients; when well blended, cut and fold in the whites of eggs; pour into individual molds, and bake twenty to thirty minutes. Serve hot with [Cream] or [Fruit Sauce]. See colored illustration, [Plate V], opposite p. 226.

COCOA FRUIT PUDDING
Plate VII. For Receipt see [page 228]

Chocolate and Rice Pudding

Soak rice in milk one half hour; add salt and cook in double boiler until rice is tender. Mix butter, sugar, chocolate, raisins and vanilla; add cooked rice, cream and beaten whites. Fill buttered baking dish, cover with a meringue, brown in a moderate oven, and serve either hot or cold.

Milk may be substituted for the beaten cream if a less rich pudding is desired. See colored illustration, [Plate VI], opposite p. 226.

CHOCOLATE CREAM PIE
Plate VIII. For Receipt see [page 252]

Cocoa Fruit Pudding

Chop suet, figs and bread crumbs in meat chopper. Add remaining ingredients, and steam three hours. Serve with [Hot Chocolate Sauce], or cream sweetened and flavored. See colored illustration, [Plate VII], opposite p. 227.

Steamed Chocolate Nut Pudding

Mix first five ingredients and boil two minutes. Beat yolks of eggs until lemon-colored and thick; add sugar, beat five minutes; add nuts, then add to chocolate mixture. When well blended, cut and fold in the whites of eggs beaten until stiff. Pour into buttered mold and steam one and one half hours. Remove from mold and serve with [Hard Sauce].

Steamed Chocolate Pudding

Melt butter; add flour, chocolate, salt and milk; cook five minutes. Beat egg yolks until lemon-colored and thick; add sugar and almonds; when well blended, add chocolate mixture, and cut and fold in the beaten whites. Pour into a buttered mold, and steam one hour. Serve immediately with sugar and cream.

Baked Apple Dumpling

Sift flour, baking powder and salt; work in lard and butter; when well mixed, add water. Cut paste in eight rounds, place apple in center of round, fill cavity with sugar and flavoring. Draw paste around apple; place in baking pan rough side down. Bake forty-five minutes. Serve with [Lemon] or Molasses Sauce.

Apple Sponge

Beat eggs; add sugar, flour in which baking powder has been sifted, and milk. Beat well; add apples; pour into buttered baking dish and bake in a moderate oven one hour. Serve with [Italian Sauce].

Baked Apples No. 1.

Remove the core from eight apples of uniform size. Place in baking dish, add one fourth cup water, and baste frequently, during baking, with sugar and water.

Baked Apples No. 2

Core eight apples, arrange in baking dish, fill cavities with butter and sugar, bake until tender, basting with sugar and water. When done, arrange in serving dish; sprinkle with granulated sugar.

Apple Flame

Pare and core the apples; boil sugar and water together ten minutes; arrange apples in buttered baking dish two inches apart; add sirup; cover and bake until apples are tender. Be careful to preserve shape of apples.

Remove from dish; boil sirup until thick; fill cavities with jam, pour sirup around them, and just before sending to table pour over them brandy or rum. Light and serve.

Apple Flamingo

Wipe apples; arrange in baking dish; add sugar and water, and cook until tender, turning so that all sides may be evenly cooked. Be sure and preserve the shape.

Remove skin in a way to leave bright coloring on the apple.

Boil sirup until thick, add fruit juice and rind, pour around apples, and garnish with beaten cream.

Apple Soufflé

Steam apples; add butter, sugar, yolks of eggs and flavoring. Cool, cut and fold in beaten whites, turn into buttered pudding dish, and bake forty-five minutes in a moderate oven. Serve with sugar and cream.

Scalloped Apple

Arrange crumbs and apples in layers, in a buttered pudding dish, having crumbs on the top layer. Sprinkle each layer with sugar and cinnamon and dot with butter; add lemon juice, lemon rind and water, just before sprinkling on the last layer. Bake in slow oven one hour.

Apple Dumpling

Mix and sift dry ingredients except sugar. Add milk. Fill a buttered pudding dish with apples, add sugar, water, lemon rind, cover with flour mixture, and steam one and one half hours. Serve with [Lemon Sauce].

Apple Nests

Arrange cored and pared apples in a buttered baking dish. Mix sugar, flour, milk; add yolks of eggs; when well blended, the well-beaten whites. Pour this mixture over apples and bake in a moderate oven until apples are tender.

Brown Betty

Prepare the same as [Scalloped Apple], adding one half teaspoon cloves, one half teaspoon allspice, one half cup molasses, and one cup raisins seeded and chopped. Bake in slow oven one hour.

Apple Charlotte

Dip bread in melted butter; butter mold; cut bread into strips an inch wide and the height of the mold. Line bottom and sides of mold with bread. Pare and cut up apples; add sugar, water and lemon juice; cook until apples are soft. Add chopped almonds, one tablespoon butter; pour into lined mold, cover with slices of buttered bread, and bake thirty minutes. Serve with [Lemon Sauce] or [Hard Sauce].

Apples on a Bed of Rice

Press rice into charlotte russe mold; reheat in steamer. Pare and core apples; cook in sirup made of sugar and water until tender. Remove apples; boil sirup until thick; unmold rice; arrange apples around rice, fill cavities in apples with jam, and pour sauce around them.

Oranges on a Bed of Rice

Prepare in the same way as Apples on a Bed of Rice, except quarter oranges and omit jam.

Apple Batter Pudding

Mix sugar, salt, flour, eggs and milk. When smooth, add apples; pour into buttered baking dish, and bake in a moderate oven one hour. Serve immediately with Wine Sauce.

Peach Batter Pudding

Follow the rule for making [Apple Batter Pudding], substituting peaches for the apples.

College Pudding

Mix ingredients in order given. Line a pudding dish with [Plain Paste], fill with apple mixture, and bake forty-five minutes in a moderate oven. Serve with butter and sugar.

Apple Indian

Scald milk; pour on to Indian meal; add remaining ingredients; pour into buttered baking dish, and cook in slow oven four hours, keeping dish covered until the last hour, stirring occasionally.

Stewed Apples

Pare and core eight apples. Arrange in baking dish; fill cavities with [Apple Jelly] and chopped raisins. Cook until tender, basting with hot water, sugar and lemon juice. Ten minutes before removing from oven, spear all over with slivers of blanched almonds.

Vanilla Soufflé

Make a white sauce with flour, butter, salt and milk. Beat yolks of eggs; add sugar and white sauce. Cut and fold in the well-beaten whites. Bake in individual ramekin dishes in a moderate oven, twenty to thirty minutes. Serve immediately with [Orange] or [Sherry Sauce].

Orange Soufflé

Beat yolks until lemon-colored and thick. Add sugar, fruit juice and rind. Carefully fold in beaten whites. Pour into buttered dish, and bake fifteen to twenty minutes in moderate oven. Serve with [Strawberry Sauce].

Bread Pudding

Soak bread in milk; add beaten eggs and remaining ingredients. Bake one hour. Serve with [hard sauce].

Bread Queen

Use rule for [Bread Pudding], using whites of four eggs for meringue, and the yolks in the pudding instead of the three eggs. Before spreading on meringue, cover pudding with a layer of jam. Brown meringue slightly in the oven, and serve pudding hot or cold with cream.

Cracker Queen

Substitute one and one half cups cracker crumbs for bread crumbs in [Bread Pudding], and add one cup seeded raisins cut in small pieces. Bake the same as [Bread Pudding].

Buttered Bread Pudding

Butter twelve slices of bread; arrange in baking dish. Cover with four cups milk, four slightly beaten eggs, three fourths cup sugar, one half teaspoon salt, and the grated rind and juice of one lemon. Bake one and one half hours in slow oven. Serve with [Hard Sauce].

Cocoanut Pudding

Use rule for [Buttered Bread Pudding], sprinkle each bread layer with shredded cocoanut and chopped and seeded raisins. Serve with [hard sauce].

Steamed Blueberry Dumpling

Mix flour, baking powder and salt; add butter, mix until mealy; add milk. Put sugar, berries and vinegar in bottom of buttered baking dish. Cover with flour mixture and steam forty-five minutes. Serve in dish in which it is cooked.

Raspberry Dumpling

Prepare in the same way as [Steamed Blueberry Dumpling], using four cups of raspberries instead of blueberries.

Blackberry Dumpling

Substitute blackberries for blueberries, and proceed as for [Steamed Blueberry Dumpling].

Cherry Duff

Substitute two quarts cherries, in rule for making [Blueberry Dumpling].

Peach Duff

Use rule for [Blueberry Dumpling], substituting one quart peaches for blueberries.

Fruit Snowballs

Use receipt for making [Snow Puffs]. When done, sprinkle with powdered sugar and garnish with [Cherry Sauce].

Steamed Rice Pudding

Cook in steamer until water is absorbed and each kernel is separated. The time depends upon the age of the rice.

Caramel Rice Pudding

Cook rice in milk, in double boiler, two hours; then add salt, eggs slightly beaten, and orange rind. Caramelize the sugar. When a golden brown liquid, pour into a hot pudding mold, coating the whole inner surface. Add rice mixture, cover and cook in oven in a pan of water twenty minutes. Remove from oven, let stand five minutes, turn on serving dish, and serve with [Soft Custard].

Snow Puffs

Cream butter; add sugar, flour, baking powder and salt alternately with milk. Beat well; add the stiffly beaten whites; steam forty-five minutes in buttered popover cups. Serve with [Strawberry Sauce].

Blueberry Puffs

Use rule for [Snow Puffs] and serve surrounded by a sauce made by cooking two cups blueberries and one cup sugar together twenty minutes.

Cottage Pudding

Cream butter and sugar together; add yolks of eggs beaten until thick, flour in which baking powder and salt have been sifted, alternately with milk; beat well and add the well-beaten whites. Pour into a well-buttered pudding dish. Bake forty-five minutes. Serve with [Lemon], [Vanilla], or Wine Sauce.

Steamed Cottage Pudding

Prepare the same as [Cottage Pudding]. Pour into buttered mold; steam one and one half hours. Serve with [Lemon] or [Strawberry Sauce].

Indian Pudding, Steamed

Mix soda with sour milk, add other ingredients, pour into buttered mold, and steam four hours. Serve with Molasses Sauce.

Baked Indian Pudding

Scald one pint of milk with corn meal and cook twenty minutes; add remaining milk and rest of ingredients. Pour into deep earthen dish and bake, set in a pan of hot water, in a slow oven, four hours. The afternoon fire is the one best suited for cooking this pudding.

Indian Rice Pudding

Mix ingredients in the order given, pour into deep baking dish, set in a pan of hot water, and bake two hours. Stir once during cooking.

Indian Rice with Apples

To [Indian Rice Pudding], add two cups pared and quartered apples.

Indian Tapioca Pudding

Soak tapioca in cold water over night. Cook Indian meal and scalded milk in double boiler twenty minutes; add tapioca, molasses, butter, salt. Pour into buttered baking dish; cook two hours in slow oven.

At the end of the first hour, add the cold milk. Serve hot with butter or cream.

Rice Pudding

Mix first six ingredients; pour into buttered pudding dish; cook in a slow oven two hours, stirring occasionally the first hour. At the end of two hours add the cold milk and cook half an hour longer.

Serve with sugar and cream.

Christmas Plum Pudding

Mix ingredients; pour into buttered mold; cover and steam four hours; bake in oven one half hour. Serve with Wine Sauce.

Graham Plum Pudding

Beat egg; add liquids, flour in which soda has been sifted, fruit, spices and melted butter. Pour into buttered baking powder tins and steam four hours. Serve with [Brown Sugar Sauce].

Steamed Fig Pudding

Cover bread crumbs with milk. Chop figs and suet together, add other ingredients, pour in buttered melon mold and steam from three and one half to four hours. Serve with [Stirling Sauce].

Date Pudding

Use rule for [Fig Pudding], adding one cup each chopped dates and shredded almonds, and omit figs.

Roly Poly Pudding

Roll pastry or a baking-powder biscuit dough very thin, about one eighth of an inch in thickness, spread with jam, blackberry, black currant, or raspberry. Roll like a jelly roll, press, and close the ends as tight as possible. Tie in a floured cloth, and cook in boiling water two hours, or steam in steamer one hour. Remove from cloth and serve on hot platter with [Foamy Sauce].

Cream Croquettes

Mix cornstarch and cold milk, add hot milk, and cook in double boiler until mixture thickens. Add eggs well beaten, sugar, almonds and vanilla. Cook two minutes. Pour into shallow pan; chill; cut into squares or rounds; dip in crumbs, egg and crumbs, fry in hot fat. Drain on brown paper, roll in powdered sugar, and serve. Serve with [Lemon Sauce].

English Pudding

Cream butter; add remaining ingredients; pour into buttered mold; steam four hours. Serve with [Brandy Sauce] or [Foamy Sauce].