PRESERVE MELONS FOR WINTER

Take watermelons and cover them with a thick coat of varnish, be sure to have them thoroughly covered to insure air tightness. Put away in a cool place, and they can be served all winter.

Puddings and Deserts

RULES FOR CUSTARDS

The eggs should be thoroughly mixed but not beaten light ; the sugar and salt added to these and the hot milk added slowly. Custard must be cooked over moderate heat. If a custard curdles put it in a pan of cold water and beat until smooth. Custards should always be strained and should be served very cold and in glass dishes or cups when possible.

PUDDING HINTS

All boiled puddings should be put on in boiling water, which must not be allowed to stop simmering, and the pudding must always be covered with the water; if requisite the saucepan should be kept filled up. To prevent a pudding boiled in a cloth from sticking to the bottom of the saucepan place a small plate or saucer underneath, it ; if a mold is used this precaution is not necessary, but care must be taken to keep the pudding well covered with water. For dishing a boiled pudding as soon as it comes out of the pot, dip it into a basin of cold water, and the cloth will then not adhere to it. Great expedition is necessary in sending puddings to table, as by standing they quickly become heavy, batter puddings particularly. For baked or boiled puddings the molds, cups, or basins should be always buttered before the mixture is put in them, and they should be put into saucepan directly they are filled.

APPLE CHARLOTTE No. 1

Make a regular dough. Roll out a piece of this dough one-fourth inch thick and enough to cover a deep iron skillet or bottom and sides. Grease skillet and line with dough. Fill skillet one-third full with apples that have been peeled and cored and cut in small pieces. Sprinkle well with sugar, lightly with cinnamon, and lay in a handful of raisins. Put two tablespoons of syrup over this and small bits of butter. Now put in another layer of apples so as to fill skillet and season as before. Cover with remaining dough rolled about one-fourth inch thick. Draw dough from sides of skillet and fasten down over the top dough so as to prevent the juice from cooking through. Put in a moderately hot steady oven and bake one hour and 15 minutes. When baked empty Charlotte by laying a wide flat dish over skillet and quickly turn the skillet upside down.

APPLE CHARLOTTE No. 2

Butter a pudding dish. Put alternate layers of sliced apples and bread crumbs in the dish, sprinkling apples with sugar and a little of cinnamon. Layer of crumbs on the top. Beat an egg, add salt, one cup of milk and vanilla and turn mixture over bread and apples. Place tablespoon of butter in bits on top. Bake in moderate oven. Eat with hard sauce or plain cream.

ANGEL CHARLOTTE RUSSE

One tablespoon Knox 's gelatine, one-fourth cup cold water, one-fourth cup boiling water, one cup sugar, one pint cream, half dozen rolled stale macaroons, one dozen marshmallows, cut in small pieces ; two tablespoons chopped candied

THE GREATER OMAHA COOK BOOK

cherries, vanilla or sherry, one-quarter pound blanched and chopped almonds. Soak gelatine in cold Avater, dissolve in boiling water, and add sugar. When mixture is cold add cream beaten stiff, almonds, macaroons, marshmallows, and candied cherries. Flavor with vanilla or sherry. Turn into a mold first dipped in cold water and chill. This dessert may be made more elaborate by cutting the top from an angle cake and removing some of the inside, leaving a case with three-quarter-inch walls, then filling case with mixture, replacing top of cake, covering with frosting and garnishing with candied cherries and blanched almonds.

APPLE CUP CUSTARD

Pare and core three large apples. Steam till tender and press through colander; while hot add one tablespoon of butter, three large tablespoons sugar, yolks three eggs, and three-fourths cup milk. Bake in small custard cups like ordinary custards. When done heap with meringue made of whites left over, brown lightly, and serve cold.

APPLE DUMPLINGS

Make a rich pie crust, roll about one-fourth inch thick. Pare and core the apples, leaving them whole, cut the pie crust into squares, place an apple on each square and fill the apple with chopped nuts, a piece of butter, sugar and cinnamon, cover tightly with pie crust. Place in a skillet one cup of granulated sugar and half cup of water, boil about 5 minutes, place the dumplings in this and put in' hot oven. Bake in moderate oven untill brown.

# * # * # APPLE FLUFF

One-half dozen good size greenings, six eggs, one dozen stale lady fingers, two cups granulated sugar, one teaspoon vanilla.

Cream eggs and sugar, grate in apples and mix thoroughly, add crumbled lady fingers, and then fold in whites and bake in spring form in slow oven about 1 hour.

* * # # #

FROSTED APPLES No. 1

Pare and core ten large apples. Cover with one pint of water and three tablespoons of sugar ; simmer until tender. Remove from the syrup and drain. Wash the parings and let simmer with a little water for 30 minutes. Beat the white of an egg to a stiff froth and add one tablespoon of sugar. Coat the top of the apples lightly with the meringue and place in a cool oven to dry. Strain the juice from the parings, add two tablespoons of sugar, return to the fire and let boil for 5 minutes; add a few drops of lemon and a little nutmeg, cool and pour around the apples.

FROSTED APPLES No. 2

This is a most delicious dish for breakfast. Core and stew five large apples until skins come off easy. Pit, wash, and quarter ten plump dates. As each apple is peeled dip it into clarified butter, cover with pulverized sugar, and fill each apple Avith dates. Bake in a slow oven untill they sparkle.

THE GREATER OMAHA COOK BOOK

APPLES MAPLED

Six large apples, one cup light "C" sugar, one tablespoon flour, one table- spoon butter, one-fourth teaspoon cinnamon.

Cream butter and sugar together, add flour and cinnamon. Remove cores from apples and fill centers with the mixtures, bake in a hot oven until apples are soft. Put in the rest of sugar and keep adding hot water to prevent burn- ing. Serve cold with whipped cream.

APPLES IN MAPLE SYRUP

Pare eight apples and cut in eighths, put in a baking dish with one cup of maple syrup, one and a half cups of water and two tablespoons of butter. Bake in oven until syrup is thick. Place on a fancy dish and serve cold with whipped cream. # * # # *

APPLE PORCUPINE

Six apples, one-half pound almonds, one and a half cups sugar, one and a half scant cups water.

Peel and core apples. Boil sugar and water until a thin syrup. Drop in apples, add juice of any canned fruit which will color apples. Boil until apples are tender; fill apples with canned fruit, stick nuts all around apples. Put in place to cool.

APPLE PUDDING

Pare and quarter enough apples to cover your granit pudding pan (grease it with butter first) or any kind of fruit, but try the apples first. Then take one tablespoon of butter, one-half cup white or brown sugar, one-half cup of water, one cup of flour, two eggs, one teaspoon of baking powder. Mix all and pour over the apples and bake. Serve with milk, cream or whipped cream.

APPLE STRUDEL

One and a half cups flour, one egg, water enough so dough can be rolled, one cup goose fat, four large apples or six medium, one-half pound Sultana raisins, four ounces shelled almonds, two cups sugar, one tablespoon cinnamon, two ounces Lebkuchen.

Sifter flour on bread board making a good sized hole in center of flour. Put in beaten egg and add water with a pinch of salt. Add one tablespoon fat and beat mixture until smooth. Slowly mix in the flour until enough remains for working the dough. Take the dough in one hand and kneed vigorously against the board until it blisters. Cover with a warm dry pan and let stand for 20 minutes. Peel and slice apples. Scald, peel and chop almonds. Clean raisins thoroughly, mix the sugar, with the cinnamon. Grate the Lebkuchen. Place a clean table cloth on table and sprinkle with flour. Roll dough on smooth board until the thickness of blade of knife. Place on table cloth, brush well with melted fat. Pull all around until dough is as thin as tissue paper. Stew dough with apples, raisins, almonds Lebkuchen and cinnamon and sugar mixture. Add remaining fat all over the dough. Take hold of two ends of table cloth, lift up and roll until dough is one long roll. Brush top of roll with fat and twist into snake like form in a well greased pan. Bake in mod- erate oven. Can me served with whipped cream.

jg, je, je. . jfr jfc

-Jr "Tv- "TV* -a* -Tv*

APPLE ROLL

Make a rich baking powder crust. Roll out the same rather thinly and

THE GREATER OMAHA COOK BOOK

sprinkle liberally with chopped apples, cinnamon, and small pieces of butter. Now roll as in making jelly roll and cut in slices. Bake in moderate oven from 20 to 35 minutes. Serve with hard sauce or cream.

APPLE SNOW

Have a bowl of stewed apples. Beat the whites of three eggs till stiff and dry and fold them into the stewed and sweetened apples. Flavor with lemon and serve with sponge cake.

# # # # #

APPLE SOUFFLE

Boil peeled and cored apples till tender, rub through sieve, season to taste with sugar and nutmeg. Place puree in a saucepan and cook till quite dry and firm. To one arid a half ci*ps of this apple puree add whites of four eggs beaten stiff and sweetened with three tablespoons sugar. Mix puree and meringue lightly and quickly together and turn into pudding dish. Sprinkle with sugar and bake in slow oven about 25 minutes. Serve with whipped cream.

SCALLOPED APPLES

Measure two even cups of fine bread crumbs. Pour over the top a quarter of a cup of melted butter. Mix two tablespoons of sugar with grated yellow rind and the juice of one lemon and -four gratings of nutmeg. Butter a baking dish and scatter in some crumbs. Put in one pint of sliced, pared and cored apples. Scatter one-half of the seasoning ; another pint of apples, the remainder of the seasoning, and cover with the last of the crumbs. Put a cover on the dish and bake twenty minutes ; uncover and bake 20 minutes more.

^ ^ ^ ^

STUFFED APPLES

Peel and core apples, but leave whole, then steam until done. Put on plate and sprinkle with pulverized sugar and set aside until ready to serve. Then fill with equal parts of chopped walnuts and dates and cover with whipped cream.

# # # # # APRICOT WHIP

Wash well one-half pound dried apricots and stew slowly until the water has all evaporated from them. Then chop or put through a colander and add one-half cup sugar and set over fire until the sugar melts. Stir well and then set to cool. When cool add this to the stiffly beaten whites of six eggs. Turn into a well buttered cake mold and bake in a moderate oven for about 30 minutes. Turn out on a plate and allow to cool and serve with either whipped cream or a thin custard flavored with vanilla. Prune whip is made in the same manner, substituting prunes for apricots.

BREAD PUDDING No. 1

Soak one loaf stale white bread and squeeze out well. Three eggs beaten separately, one cup sugar, one-half teaspoon cinnamon, one-half cup raisins, two sliced apples. Heat fat in baking dish, add mixture and bake in moderate oven until brown.

BREAD PUDDING No. 2

Two cups of chopped bread, one egg, one-half cup molasses, one cup

THE GREATER OMAHA COOK BOOK

milk, one-half cup of butter, one-half teaspoon of soda, one-half teaspoon of cloves, cinnamon, a pinch of salt and nutmeg. Steam for 2 hours, and serve with lemon sauce.

BREAD PUDDING No. 3

One cup sugar One-half cup nuts

One tablespoon butter One and a half cup toasted bread

Three eggs, separated rolled fine.

One and a half pints milk

Cream sugar and butter, add yolks of eggs. Mix well. Then add milk and the bread crumbs and nuts, which have been mixed together. Last the beaten whites. Bake in cake pan. Flavor with nutmeg if desired. After all in- gredients are mixed let stand for 30 minutes before baking. Serve with sauce.

# # # # #

BLANC MANGE PUDDING

Dissolve one-third box Knox's gelatine in cold water, then set the dish in hot water, mix one-fourth pound sweet chocolate with one-half cup of milk, then add two cups of milk, one cup of sugar and finally add to the mixture the dissolved gelatine. Boil for 10 minutes and stir. Remove from fire and let cool. When cold add the whites of three eggs, beaten to a stiff froth ; flavor with vanilla. Serve with cream.

j^, jfc ffi ffi ^f*

SUET BREAD PUDDING

One-half loaf white bread, soaked ; one-half pound suet, three-fourths cup sugar, generous pinch of salt, one egg, one teaspoon cinnamon, one-half cup raisins, juice and rind of one lemon , one-half cup currents, one-half cup citron, one-half cup flour.

Squeeze bread dry, add suet, cut very fine. Then add other ingredients, work well and put in mold. Bake in a slow oven 1 hour.

^ ife 3£

BLUEBERRY PUDDING

Beat three eggs separately, add the yolks to one cup of sugar creamed with one tablespoon of butter; add alternately two cups of flour, sifted with three teaspoons of baking powder, and one cup of milk. Flavor with a little nutmeg and add more flour. The last moment fold in the whites of the eggs beaten stiff and one-half teaspoon of salt and a quart of berries well dredged in flour. Bake half an hour and serve with cherry sauce. Cream one-quarter cup of butter, add one cup sugar and one cup of stoned cherries.

INDIVIDUAL CHARLOTTE RUSSE

Yolks of six eggs beaten light, then creamed with two scant cups of gran- ulated sugar sifted, four tablespoons milk, two cups flour, two teaspoons baking powder, stiffly beaten whites of six eggs ; flavored with lemon. Bake in small pans ; cut out top and fill with flavored and sweetened whipped cream.

* * # # #

CHARLOTTE RUSSE No. 1

Beat light four yolks of eggs and four tablespoons of sugar. Dissolved in hot water one tablespoon of Knox's gelatine. Add this to the eggs and sugar, beat stiff one-half pint of cream, and add it to the rest. Flavored with vanilla.

THE GREATER OMAHA COOK BOOK

pour the mixture on crushed macaroons, one to each glass, and stand on the ice until ready to serve.

# # * * #

CHARLOTTE RUSSE No. 2

One pint whipping cream, one-half cup sugar, one-half pound lady fingers, vanilla, two tablespoons Knox's granulated gelatine.

Soak two tablespoons Knox's gelatine in one-half cup cold water, then put on stove in pan of boiling water until dissolved. When a little cool, but not stiff, add the stiffly beaten cream, mixing thoroughly. Add sugar and flavoring and pour into mold lined with lady fingers, the mold having first been rinsed with cold water. Stand on ice 4 or 5 hours.

4fr 4& 4h

^ w w w w

CHOCOLATE CHARLOTTE RUSSE

Melt two ounces chocolate over hot water, add three-fourths cup powdered sugar, pint whipped cream, whites three eggs beaten stiff, pinch salt, one tea- spoon vanilla. Line a mold with lady fingers, sprinkle chopped walnuts over fingers, fill with cream mixture and chill 2 hours on ice.

# # # # #

CHERRY CHARLOTTE

One cup of double cream, whites of three eggs, one-half cup sugar, one- half cup of sherry, one package of Jell-0 (cherry), one and a half cups of hot water.

Dissolve the jello in the water and allow it to cool. Beat eggs and add sugar and the whipped cream. Add sherry in dissolved jello and when it be- gins to stiffen add egg and cream mixture. Line a mold with lady fingers, pour in mixture ; chill and serve.

CABINET PUDDING

Six eggs, one cup granulated sugar, one-half pound macaroons, 10c candied cherries, one-half water glass sherry wine, one-half box Knox's gelatine, one cup walnuts, one-half cup water.

Beat yolks light with sugar, add wine and cook in double boiler until it thickens. Just before removing from fire add gelatine which has been dissolved in water then stir. Mix in beaten whites, macaroons and nuts broken in small pieces, and cherries cut in small pieces. Mix well and put in mold. Serve with whipped cream.

•5^ ^ ^ ^

CARAMEL TAPIOCA

One cup pearl tapioca soaked in two and one-half cups cold water over night. Put in fair sized baking dish, mix good with one heaping cup brown sugar, a little vanilla.' Bake 1 hour or more in moderate oven until done and like thick jelly. When cold stir in one cup of broken English walnuts. Serve cold with whipped cream. Decorate with cherry.

# ' # w # #

CHOCOLATE GELATINE

One pint milk, one-half cup sugar. Boil milk and sugar in double boiler. Add one tablespoon cornstarch dissolved in a little water, stir until smooth and thickened.

Then in another pan dissolve one-half cup cocoa in a little water. Boil a minute or two stirring constantly. Add one and a half teaspoons of Knox's

176 THE GREATER OMAHA COOK BOOK

: 1 ' ' ■ ' I

gelatine that has been dissolved. Boil all 10 minutes, stirring constantly. Put in mold or molds to cool. Serve with whipped cream.

# # # # #

DUTCH APPLE CAKE

One cup scalded milk, one-third cup butter, one-third cup sugar, one-third teaspoon salt, one yeast cake, two eggs, flour, five sour apples one-half tea- spoon cinnamon, two tablespoons currants.

Mix scalded milk, butter, sugar and salt. When lukewarm add yeast cake, unbeaten eggs and flour to make soft dough. Cover, let rise, beat thoroughly ; and again let rise. Spread in a buttered dripping pan as thinly as possible, and brush with melted butter. Pare apples, remove cores, and cut into eighths. Press sharp edges of apples into the dough in parallel rows. Sprinkle with one-fourth cup sugar mixed with cinnamon and currants. Cover, let rise and bake in moderate oven 30 minutes. Cut in squares and serve hot or cold with whipped cream sweetened and floured.

4^ ^ *i$

CHOCOLATE PUDDING No. 1

Two 5c cakes German sweet chocolate, two tablespoons sugar, three table- spoons water, stale cake or macaroons. Put chocolate, sugar and water in double boiler, stir until smooth. Add yolks of four eggs. Mix well, let cool, then add beaten whites. Line a small mold (individual bread pan) with waxed paper, -j Alternate layer of cakes and custard. Serve with whipped cream.

# # * * #

CHOCOLATE PUDDING No. 2

Two rounding tablespoons cocoa, one pint milk, two-thirds cup sugar, two rounding tablespoons cornstarch, one-fourth cup butter, one-half cup j nuts (if desired).

Mix cocoa, sugar and cornstarch together dry in double boiler. Heat milk j and pour over above mixture, stirring constantly. When it thickens add butter and cook a moment or two longer. Serve cold with cream, plain or whipped.

# * # # #

CHOCOLATE PUDDING No. 3

One cup grated almonds, one cup bread crumbs, one cup sugar, two bars j grated sweet chocolate, four eggs, beaten whites added last. Serve with ' whipped cheam

Cream sugar and eggs, then add almonds, bread crumbs and grated choco- j late, folding in the beaten whites last. Bake in moderate oven about 30 minutes.

# # # # #

CHOCOLATE BREAD PUDDING

Four cups stale bread crumbs, eight cups scalded milk, two ounces choco- late, one-half teaspoon salt ,three-fourths cup sugar, eight eggs, two teaspoons vanilla.

Soak crumbs in half of scalded milk, melt chocolate over hot water, add remaining milk little at a time until chocolate is smooth ; beat eggs, add salt and sugar to them, pour over them the milk and chocolate add to soaked crumbs, flavor turn into buttered baking dish, steam or bake in pan of water j until firm. Serve with hard sauce or whipped cream.

THE GREATER OMAHA COOK BOOK

CHOCOLATE PUDDING— Steamed

One large tablespoon butter, one-half cup sugar, one egg, one teaspoon vanilla, one-half cup milk, one teaspoon baking powder, one square Baker's j chocolate, one cup flour.

Beat egg, add sugar, milk and sifted flour mixed with the baking powder ; melt chocolate and butter together, add to mixture, flavor with vanilla. Steam 1 hour. Serve either hot or cold with whipped cream or any kind of sauce I desired.

4U Jfc .4fr ' 41?

"TV* "A* "A* *A* "A*

COCOANUT PUDDING

Juice and rind of one lemon, four eggs beaten separately, one cup sugar, one grated cocoanut, twelve large grated apples. Bake and serve with following- sauce :

One cup sugar, one cup water, two eggs, juice and rind of one lemon, boil all together and beat well.

#*■#** COFFEE WHIP

One cup strong coffee (hot), two teaspoons of gelatine, two tablespoons: sugar, one pint whipping ccream. Dissolve the gelatine in the hot coffee, add to sugar. Whip cream very stiff, when coffee is luke warm mix with cream and stand away to cool.

COTTAGE PUDDING

One cup sugar, one cup milk, two cups flour, little salt, small piece of butter one egg, two teaspoons baking powder.

Mix all together. Serve while hot with the following sauce.

To one large teaspoon of butter beaten to a cream add gradually one cup sugar and one pint mashed strawberries. Just before serving add beaten white of one egg.

CUP CUSTARD— Individual

One egg, one cup milk, one teaspoon sugar, vanilla to taste. Mix egg, sugar and vanilla, add milk and bake in individual ramikens. Place ramikins in pan of water while baking in moderate oven.

# * * # #

CRANBERRY FLUFF

Cook one quart of cranberries in one-half pint of water until they pop open, then run through a colander. Add the same amount of sugar as you have berry pulp, boil until thick as marmalade. When cool add the whites of four eggs beaten stiff, fold well together, bake until it sets (from 15 to 25 minutes), serve cold in sherbert glasses with whipped cream and chopped nuts.

jj* ffi jfr '^fr ffi

DATE PUDDING

Three eggs not separated, one cup sugar, one and a half cups flour, one teaspoon baking powder, one cup chopped nuts, one cup chopped dates, mix in order given and spread thin. Bake in a medium oven and cut before taking from the pan. Served with whipped cream.

# # # # #

STEAMED DATE PUDDING

Cream together one cup each of brown sugar and suet, add the yolks of two eggs, two rolled shredded wheat biscuits, two-thirds cup of milk, one and

THE GREATER OMAHA COOK BOOK

one-third cups of chopped dates, two-thirds cup of raisins, one and a half cups of flour sifted with two level teaspoons of baking powder and a pinch of soda, and lastly the stiffly beaten whites of two eggs. Steam 2 hours, dry off in the oven, and serve with hard or wine sauce. Will serve six persons.

DATE SOUFFLE

One pound dates, whites of four eggs, one-half cup sugar. Stone and crush dates to a paste. Beat the whites of eggs very stiff, gradually add the sugar, beating all the time, then stir in the crushed dates. Put in earthen dish and bake 20 minutes. Serve with whipped cream.

FIG PUDDING

Two eggs, one cup sugar, three tablespoons flour, one teaspoon baking powder, one cup walnuts, quartered; one cup chopped figs. Beat eggs and sugar until very light. Add flour sifted three times and rest of ingredients. Stir well and bake in slow oven 25 minutes, in shallow pan. Serve hot or cold with whipped cream.

FRUIT CREAM

Fruit cream with frosted marshmallows — Dissolve two level tablespoons of cornstarch in a little cold water, then pour in one cup of boiling water; while this is cooling, dip twelve marshmallows in beaten white or egg, then roll in granulated sugar and place on ice at once. Add to the cornstarch one cup of soft fruit, peaches or berries, that have been pressed through sieve, one cup of sugar, and two-thirds of a pint of whipped cream. Turn into small molds. When cold, invert and border with frosted marshmallows, top with whipped cream.

FRUIT CUSTARD

Butter a quart pie dish, and half fill it with berries, either raspberries or blackberries. Beat four eggs and mix them with a pint and a half of milk, add two tablespoons of sugar; then pour this over the fruit and bake in a moderate oven. When done turn it out on a glass dish and pour some thick boiled custard over it. Decorate with fresh berries and powdered sugar.

* # # # #

FRUIT PUDDING

Two cups of brown sugar, half cup of butter, four eggs, leaving out the whites of two. Beat all together, add flour enough to make stiff batter with two teaspoons of baking powder, then stir in a quart of any kind of fruit — berries are best. Bake about an hour. Serve with hard sauce.

# # ' # # # FRUIT FARINA

Heat to the scald whatever kind of berries you can procure — for color effect some red variety is really best and press out every drop of juice. Add to it, while hot sufficient sugar to make sweet, then measure and turn into the double boiler. When scalding sift in one tablespoon of farina for each half pint of liquid. Stir frequently until the mixture thickens, then cover and cook slowly for 30 minutes. Mold in wetted cups and serve very cold with cream and sugar.

THE GREATER OMAHA COOK BOOK

FOOD FOR THE GODS

Four eggs, one scant cup sugar, one tablespoon cracker crumbs, one heap- ing teaspoon baking powder, one tablespoon milk, one cup chopped walnuts, one cup chopped dates.

Cream yolks of eggs and sugar well, add crumbs, dates and baking powder which have been mixed together, and then the beaten whites. Bake 30 minutes in a moderate oven. Serve with whipped cream.

GELATINE WHIP

Three-fourths box plain Knox's gelatine soaked in one cup milk. Put on stove to boil, one quart of milk. Then add soaked gelatine. Stir constantly. Pour above into two cups of granulated sugar creamed with four yolks of eggs. Then put on stove and boil thoroughly. Take off stove and pour into the beaten whites. One teaspoon vanilla. Put in molds to cool. Serve with whipped cream.

GLAZED FRUIT

One cup sugar, two tablespoons water, two tablespoons butter, juice and rind of one lemon, one tablespoon sherry. Boil until it syrups. Then drop fruit into same and leave simmer until transparent. You can use apples or bananas.

* # # # #

GRAHAM PUDDING No. 1

One cup sugar. One cup graham crackers, rolled and

One-half cup butter sifted

One cup milk One teaspoon vanilla

Two eggs, yolks Beaten whites

Two teaspoons baking powder Bake in layers.

One cup sifted flour

Sauce — Boil one cup milk, one teaspoon cornstarch, one and one-third cups sugar, yolk of one egg. Add nuts, a little lemon juice, and then cool.

GRAHAM PUDDING No. 2

One and a quarter cups of graham flour, one-fourth cup of white flour, one-ha]f cup of molasses, one egg, one cup of raisins, one-half cup of sour milk, one teaspoon of soda, salt and spices to taste. Steam 2 hours, serve with pudding sauce.

GINGER PUDDING

One cup molasses, one-half cup butter, one teaspoon cinnamon, cloves and ginger, a little salt and nutmeg, one scant teaspoon soda in one cup of boiling water, two and a half cups of flour, lastly two well beaten eggs. Mix all together, put in a well greased pudding dish ; bake 40 minutes.

Sauce — One cup boiling water, one-half cup dark brown sugar, lump of butter, teaspoon flour, pinch stla and nutmeg. Boil until it becomes like custard.

HAMBURG CREAM

Heat the juice and rind of one lemon, cup sugar, yolks of four eggs in double boiler, one-half teaspoon Knox's gelatine softened in one tablespoon cold water, add this to the eggs, lemon and sugar, boil until thick, then fold in

THE GREATER OMAHA COOK BOOK

the beaten whites, while the mixture is still hot. Pour in molds when cold, nil the centers with whipped cream.

# # # # # ICE BOX CAKE

One-half pound sweet butter, one cup sugar, four eggs, separated ■ juice two lemons, two and a half dozen lady fingers.

Cream butter well, add sugar slowly, cream well; add yolks of eggs, creaming all very well. Then the lemon juice and lastly the beaten whites. Line bread tin with oiled paper. Separate lady fingers. Line bottom and sides of tin with lady fingers. Add the above mixture. Then put lady fingers over top. Leave in ice box over night. Turn on plate, remove oil paper. Can be served with whipped cream.

■at. -it* J8» Jfc

"TV* "/V* *A* ■VT*

ICE BOX PUDDING— Chocolate

One whole cake German sweet chocolate, two dozen lady fingers or one dozen lady fingers, one dozen macaroons, two and a half tablespoons water, four eggs, two tablespoons sugar.

Melt chocolate in double boiler with water. "When melted, take off fire, add sugar and beat until cold. Then add four yolks, one at a time; beat whites stiff and fold in. Line pan with wax paper. Split lady fingers and cover bottom and sides of pan. Add mixture alternately until all is used. Put in ice box for 30 hours, turn out and serve with whipped cream. When macaroons are used mix with lady fingers.

* # # # #

JELL-0 WITH FRUIT

Dissolve one package of Jell-0 any flavor, in a pint of boiling water. Pour into a bowl or mold. Just as Jell-0 is beginning to set, arrange in it, with the aid of a fork, sliced oranges and bananas, or peaches and strawberries, or cherries and currants, or any other fruit that may be preferred for the purpose.

Be sure to use Jell-O, with the name Jell-0 in big, red letters on the package.

THE POPULAR JELL-0 DESSERT

Dissolve one package of Jell-O, any flavor, in a pint of boiling water. Pour into a mold and put in a cold place to harden. When set turn out on a plate.

Be sure to use Jell-O, with the name Jello-0 in big, red letters on the package.

jf..- M., Mm Jf. *Um

W W "TV* *7V" *A*

KISS TARTE WITH BLUEBERRIES

To whites of six eggs beaten stiff add, gradually, two cups granulated sugar, one teaspoon vinegar, one teaspoon vanilla, and bake in spring form in very slow oven. One can blueberries and drain, put juice into bowl and sweeten to taste. Flavor with little cinnamon and few drops of vinegar. Thicken with corn starch and cook until quite thick. When thoroughly cooked take off stove and pour in berries. Cool, and just before serving put this on top of tarte and cover with sweetened whipped cream.

THE GREATER OMAHA COOK BOOK

LEMON SPONGE OR SNOW PUDDING

One envelope Knox Sparkling Three-fourths pint cold water

Gelatine Three-fourths pint boiling water

One cup sugar Rind and juice of two lemons

Whites of two eggs

Soak the gelatine in the cold water 5 minutes. Dissolve in boiling water

and add grated rind and juice of the lemons and sugar. Stir until dissolved.

Strain and let stand in a cool place until nearly set. Then add the whites of

the eggs, well beaten, and beat the mixture until it is light and spongy. Put

lightly into glass dish or shape in mold. Serve with a thin custard made of

the yolks of the eggs, or cream and sugar.

Other fruit juices may be used, keeping the same proportions; when juice

of less strength than that of lemon is used it may take the place of a part of

the water. In this ease the juice of one lemon to each quart of jelly will

bring out the flavor of the fruit.

# # * * *

LEMON JELL-0 WHIP WITH PRUNES

(Marion Harland's Recipe)

Dissolve one package of Lemon Jell-0 in a pint of boiling water and set it aside until it begins to thicken. Then beat with an egg-beater until it reaches the consistency of whipped cream. Stir in one cup of chopped prunes, which have been stewed until very tender. Very much better if one cup of whipped cream is added. Turn into mold to harden. Add more sugar to the water in which the prunes were cooked and boil this down to a thick syrup. When cold pour it about the base of the dessert, after you have turned this out, and arrange whole prunes as a garnish.

Be sure to use Jell-O, with the name Jell-0 in big, red letters on the package.

LEMON PUDDING

Stir into the yolks of six eggs one cup of sugar, one-half cup water, and the grated yellow rind and juice of two lemons. Soften in warm water six crackers or some slices of cake. Lay in bottom of the baking dish, pour custard • over them and bake till firm. Beat whites of eggs to a stiff froth, add six tablespoons of sugar, or enough to suit your taste, and beat well. When custard is done pour frosting over it, return to the oven and brown. Serve either warm or cold.

MACAROON FLUFF

Dissolve one package raspberry gelatine in one pint of boiling Avater. When partly congealed, beat until light, adding one cup whipped cream and six crushed macaroons. Whip all together thoroughly and let harden, and serve with whipped cream, or with plain cream.

^ ^ Hip 1 sj£

MACAROON FRUIT GELATINE

Two cups milk Two cups grated macaroons, stale

Three eggs preferable One-half cup sugar One-half pint whipped cream

One-half box Knox's gelatine

Separate eggs. Heat yolks with milk in double boiler, using gelatine as usual. Add this then to the mixture of grated macaroons, whites beaten stiff,

THE GREATER OMAHA COOK BOOK

fruit and sugar. Add whipped cream. Let stand in form until thick. Candied cherries may be dropped in.

^ ^ ^

MACAROON MOUSSE

Line a dish with maracoons and lady fingers. Boil one-half cup sherry, one-half cup water, one-half cup sugar, one tablespoon cornstarch and three eggs beaten stiff and add when the mixture is cool. Pour over cakes and serve with whipped cream.

MACAROON PUDDING

Yolks of two eggs mixed well with one-half cup sugar, one level tablespoon Knox's gelatine, then stir in one cup warm milk and cook in double boiler 5 minutes or until it thickens a little. Beat whites very stiff and add to cooled mixture also a few chopped nuts, wet a mold with whisky, line with macaroons and pour mixture over. Chill and serve with whipped cream.

CARAMEL MOUSSE

Brown one-half cup sugar, cooked with one-half pint milk, add three teaspoons cornstarch, dissolved, yolks of three eggs. When cool add the beaten whites and vanilla. Serve with whipped cream.

MARSHMALLOW CHOCOLATE PUDDING

Soak a pint of soft bread crumbs in a quart of new milk, add one well beaten egg, three tablespoons of cocoa, a pinch of salt and sugar to taste. Pour into individual earthen pudding dishes and bake about 40 minutes. Have ready a pint of whipped cream, sweetened and flavored, fold in half a pound of marshmallows cut in small pieces and heap on the pudding. Garnish each with a whole marshmailow and serve immediately.

* # * # *

MARSHMALLOW CREAM No. 1

One tablespoon Knox's gelatine, dissolved in cold water. Add one cup boiling water afterwards, one cup sugar. Beat whites of four eggs stiff. Then add gelatine and beat until stiff. Color half with fruit coloring. After divid-. ing the above mixture add to the colored part juice of one lemon ; to the white part add one teaspoon of vanilla. Wet a mold and fill with alternate layers of white and pink. When cold serve with whipped cream.

^ 4f ^5*

MARSHMALLOW CREAM No. 2

Whip one pint of cream to a stiff froth. Take one pound of marshmallows and cut each one in four pieces. Add to the cream and beat thoroughly. Place in refrigerator until chilled. Serve in individual dishes, sprinkling nut meal and candied cherries over the top.

y ^ ^ $f

MARSHMALLOW PUDDING

One-half pound marshmallows cut in small dice, one cup of nuts ground fine, one cup whipped cream, one tablespoon sugar. Let stand several hours. This serves ten people.

MERINGUES— Schaumtorte

Whites of six eggs beaten stiff. Add gradually one-half teaspoon vanilla,

I THE GREATER OMAHA COOK BOOK 183

two cups of sugar, two tablespoons of vinegar. Beat all very stiff. Line one i large spring form or one dozen muffin forms with oil paper. Bake in oven

which has been heated good first and put in when gas has been turned low as j possible without turning out. Leave in oven for 1 hour. When done lift

off top and fill with any canned or fresh fruit. Serve with whipped cream.

^ ^ ^ ^ ^

NESSELRODE PUDDING

One cup whipped cream, one-half cup pulverized sugar, one tablespoon Knox's gelatine, one cup chopped candied cherries, pineapple, and English wal-

; nuts. Dissolve the gelatine in one-third cup hot water, mix all lightly together. Flavor with vanilla and pour into mold and stand on ice for several hours.

, Serve with whipped cream.

^ j£* ■ • j&

NUT CREAMS

Dissolve one and a half tablespoons of Knox's gelatine in one gill of boilling water, strain into a basin, add six tablespoons of sugar, two tablespoons each of chopped pecans and pistachio nuts, one teaspoon of vanilla extract, and one pint of whipped cream. Stir until beginning to grow firm. Pour into indi- vidual molds. Turn out on serving plates, garnish with whipped sweetened cream, and sprinkle over with finely chopped pistachios.

NOODLE CHARLOTTE

Make a noodle dough of two eggs and roll out thin, and when dry enough fold, and cut into one-half inch strips. Boil in salt water until done. Then take a heaping tablespoon of fat and work to a cream. Stir the noodles around in this, then break in the yolks of five eggs, and stir. Then add one or two tablespoons of grated almonds, sugar and vanilla to taste, and raisins if desired. Lastly stir in the whites of the five eggs, and bake in a well greased pan, an hour or so, until a nice brown. Serve with wine sauce.

ORANGE CREAM PUDDING No. 1

Make a boiled custard, using very rich milk of thin cream, just a pinch of salt and five eggs. When it has partly thickened add the juice of three sweet oranges (straining carefully) and the grated rind of one. Serve either in a large dish individually, or in cups. Let the accompaniment be whipped cream. Split lady fingers laid under the cream make it specially good.

ORANGE CREAM PUDDING No. 2

One-third box of Knox's gelatine soaked in one-half pint of cold water, add one tumbler of orange juice, set on stove until gelatine is dissolved, strain and add one-half pint of sugar.

Beat the whites of three eggs stiff, add to this three tablespoons of pulver- ized sugar, mix with gelatine when it is cool, and beat constantly while gelatine is congealing, then fold in one pint of whipped cream.

STUFFED ORANGES

Cut oranges in half, remove pulp, cut in small pieces, together with pine- apple and walnuts. Take juice of oranges and pineapple, add a little sugar, boil together until rather thick, pour over mixture, return to orange skins, and serve with whipped cream.

THE GREATER OMAHA COOK BOOK

ORANGE SOUFFLE

One and one-third tablespoons of Knox's gelatine, one-third cup of cold water, one-third cup boiling water, one cup orange juice, grated rind of one orange, juice of one lemon, one cup of sugar, and the whites of three eggs beaten stiff. Beat together well before turning into a mold; then set on ice until firm.

Serve with the following : Yolks of three eggs, one-half cup of sugar, one pint of milk. Cook in double boiler until mixture coats a silver spoon. When cool add a few drops of vanilla extract.

"ONE" PUDDING

Use one cup of molasses, one cup of sour milk, one cup of bread crumbs, one cup of flour, one cup of suet, one cup of raisins, one cup of currants, one tea- spoon soda, one teaspoon all kinds of spices. Steam 3 hours. To be eaten with any kind of pudding sauce.

BAKED PEACHES

Pare and place the whole fruit in baking dish, using sugar generously if the fruit is tart. Add a few bits of butter and half a pint of hot water. Sprinkle with chopped nuts and bake till tender. Serve cold.

# # # * # PEACH BETTY

Chop fine two cups of not too ripe peaches. Butter a baking dish and place on it a layer of peaches, sprinkling with cinnamon, sugar and butter. j Place on this a layer of the crumbs, alternating with the peaches until the dish is three-quarters full, leaving bread crumbs on the top. Add no water, but cover tight and steam 45 minutes in moderate oven. Remove cover, and brown quickly. Serve with milk or sauce.

# # # # *

PEACH GRATEAU

Scoop out center of a round sponge cake, fill the cake with peaches, sweetened and cut in slices. Cover with beaten and sweetened cream. Any fruit can be used.

# # # # # PEACH KISSES

Have ready twelve fine ripe peaches, pared and halved. Boil one pint of sugar and half a pint of water until the syrup is brittle ; try it by dropping a little in cold water ; it should break with a snap when tested. Dip the halved peaches, one after another, into the syrup and set away on an oiled dish to harden. While they are hardening whip the whites of four eggs stiff, mix lightly in the five tablespoons of blanched and finely chopped almonds. Drop in large spoonfuls in a pan of boiling water and cook for a minute or two, then lift out carefully with a skimmer and place on a large plate until time to serve. Fill each of the peach halves with the mixture, rounding the tops slightly, and serve cold.

^ ^ ^ $f

PEACH MERINGUE

Pare and quarter (removing stones) a quart of sound, ripe peaches, place them all in a dish that it will not injure to set in oven, and yet be suitable to place on the table. Sprinkle the peaches with sugar and cover them with

THE GREATER OMAHA COOK BOOK

the beaten whites of three eggs. Stand the dish in the oven until the eggs have become a delicate brown, then remove, and, when cool enough, set on a dish of ice in a cool place. Take the yolks of the three eggs and add to them a pint of milk, sugar enough to sweeten, and flavor with rose water, about two table- spoons, and boil same in a custard kettle, being careful to keep the eggs from curdling. When cool pour into a glass pitcher and serve with the meringue when ready to use.

^ ^ ^

PEACH PUDDING

Peel and stone six large ripe peaches, fill the centers with strawberries or Maraschino cherries. Put them on the ice to get cold. Make a custard of one cup of milk with one-fourth of a cup of sugar, yolks of three eggs and a tiny piece of butter. When this is cold, flavor it with Maraschino or almond. Line a dish with slices of sponge cake or lady fingers, put in the peaches, then the custard. Beat the whites of the eggs stiff and then add them to one-half a cup of cream whipped stiff. Sweeten and flavor. Cover the custard with a garnish of cherries and serve cold.

# * * * *

PEACH TAPIOCA

Soak a cup of tapioca over night. Peel and cut up ten peaches. Add a cup of sugar and stew until tender, Boil the tapioca in two cups of water until clear, then stir the stewed peaches into it. Remove from the fire ; add the juice of a small lemon and set away to cool. Eat with whipped cream.

^ ^ ^

PEARS — A New Way

When canning pears in the summer use a rich syrup. Before sealing add five whole cloves and if brandy is not objected to one teaspoon to each jar. When wanted in the winter open and turn into glass bowl, Add one teaspoon of best almond extract and stir gently. Set on ice for 2 hours. Serve with whipped cream.

PINEAPPLE BROWN BETTY

Fill a baking dish with alternate layers of buttered bread crumbs, sprinkled with sugar and grated pineapple, letting the top layer be bread crumbs with an extra spreading of butter. Cover with a plate and bake in a slow oven about 30 minutes, adding a little water if it seems to dry out. Remove the plate and brown on top.

■u* j^. .J^j

PINEAPPLE CARAMEL TAPIOCA

Boil in double boiler two cups of brown sugar, one-half cup tapioca that has been soaked over night, add water enough to cover, stir frequently, and cook until a clear, amber jelly has been formed and all tapioca has been thoroughly dissolved. Pour into a dish or mold containing chopped pineapple. Serve cold, with whipped cream containing English walnuts and candied cherries.

. ' *****

PINEAPPLE CHARLOTTE RUSSE

Line adish with thin slices of sponge cake, or any delicate cake, and fill as follows Beat until stiff one cup of thick cream, to which add the stffly beaten white of one egg, two-thirds of a cup of powdered sugar, one-half cup of grated pineapple and two teaspoons of lemon juice. A delicious dessert.

THE GREATER OMAHA COOK BOOK

PINEAPPLE PUDDING No. 1

One pint milk Four tablespoons sugar

Two eggs Three-fourths package gelatine

One-half pint whipped cream One can grated pineapple.

Soak Knox's gelatine in three-fourths cup cold water, cook milk, eggs and sugar in double boiler until like custard. Add gelatine and vanilla, when cool and almost firm add a small can grated pineapple. Serve cold with whipped cream.

m # # # #

PINEAPPLE PUDDING No. 2

Dissolve one-half box Knoz's gelatine in cold water, add one-half cup sherry wine. Add one-half cup sugar, not quite all the juice of one can pineapple. Boil and cool. Beat whites of two eggs, a pint of whipped cream and add to the above. Put in mold and add diced pineapple, few cherries, walnuts and marshmallows.

Sauce — Remainder of pine apple juice, yolks of two eggs, one-half cup milk, vanilla. Boil and stir till smooth.

# * * # #

POMPADOUR CHARLOTTE

Wash two-thirds of a cup of rice, drain thoroughly, then pour into a kettle containing six cups of rapidly boiling, salted water and stir for a minute until the rice begins to boil again, then keep it boiling fast for 20 minutes or more until a grain of rice taken out on a spoon will crush in the fingers without leaving a hard spot in the center; drain off the water, saving it to make a soup with, and set the rice where it will dry out quickly, but not crust over the top: sprinkle a couple of rounding tablespoons of sugar through it, forking it lightly; when all the moisture is dried out let it get cold, but use while fresh.

"Whip a cup of double cream and sweeten; when stiff fold in the rice, leav- ing out a small portion of the cream; when thoroughly mixed put in sherbet Cups or dainty glasses, put a spoon of shredded pineapple or rasberry jam on top and a tiny pyramid of whipped cream on top of that and serve. If desired to make it still more elaborate fasten together lady fingers, and fill with the mixture, letting stand until set. This is the real Charlotte. Each cup of the lady fingers can be set on a tiny sauce dish, before fililng, and garnished round with orange straws, when ready to serve.

PINEAPPLE SPONGE

Beat yolks of three eggs, add the grated rind and juice of one lemon, a few grains of salt, and one-half cup of sugar. Cook in double boiler, stirring con- stantly until mixture begins to thicken. Remove from fire, add two-thirds cup grated canned pineapple and one and a half tablespoons Knox's granulated gelatine which has been soaked for 15 minutes in three tablespoons of cold water. Set pan containing mixture in large pan containing very cold water, and when mixture begins to thicken add one-half cup whipping cream, beaten until stiff, and the whites of three eggs, also beaten until stiff. Turn into fancy mold which has been dipped in cold water and chilled thoroughly. Garnish with candied cherries and pineapple. ■

# # # * # PRUNE FLOAT

Whites of six eggs beaten stiff, one cup powdered sugar, one-half pound

THE GREATER OMAHA COOK BOOK 187

prunes seeded and chopped fine. Mix prunes and sugar together then fold in the whites of eggs.

Put in buttered pan and set in dish of water, let bake until done in slow oven and serve with whipped cream. Will serve eight persons.

£fe slfr 4fe 4&

■7P w w w -ft*

PRUNE WHIP PUDDING

Stew eighteen prunes with a little sugar. When soft put through a potato ricer. Soak one-third of a box of Knox's gelatine in one-half a cup of water. Take one and a half cups of juice from prunes and boil with one cup sugar 20 minutes. Then add the soaked gelatine andd leave simmer 10 minutes. Put in a bowl to cool and when almost set, beat well with egg beater. Then add prunes and one-half cup chopped nuts and the beaten whites of four eggs. Mold, and serve with whipped cream.

* # * * *

PRUNE PUDDING No. 1

One-half loaf bakers' bread soaked in cold water, squeeze out as well as you can, one cup chopped suet, salt, one egg well beaten, three-fourths cup sugar, one teaspoon cinnamon, one teaspoon baking powder, three-fourths cup flour, mix all together in a ball. Boil one pound prunes, remove stones, mash the fruit, use when cold. Put a plate in the bottom of pudding dish, put some of the fruit on it, then put the ball on the plate, cover the rest of the ball with the fruit, cover the top with one-half cup of syrup, bake in a slow oven 2 hours.

# # * * *

PRUNE PUDDING No. 2

Take one-half pound nice large prunes, cook tender. Sweeten to taste and remove pits; put in baking dish. Take yolks of two eggs and a small lump of butter, one-half cup of sugar, tablespoon of cornstarch, and one pint of milk. Stir all together and cook until thickened. Cool and put over prunes. Beat white of two eggs and put over top and set in oven to brown.