,,woman',s ,,institute ,,library ,,of ,,cookery ,,salads ,,and ,,sandwiches ,,cold ,,and ,,frozen ,,desserts ,,cakes1 ,,cookies1 ,,and ,,puddings ,,pastries ,,and ,,pies ,,woman',s ,,institute ,,of ,,domestic ,,arts ,,and ,,sciences1 ,inc4 ,,preface ,this volume1 the fourth of the ,woman's ,institute ,library of ,cookery1 deals with salads1 sandwiches1 cold desserts1 cakes1 both large and small1 puddings1 pastry1 and pies4 ,such foods constitute some of the niceties of the diet1 but skill in their preparation signifies at once a housewife's mastery of the science of cookery4 ,in ,salads and ,sandwiches are presented so simply the secrets of appetizing salads that they can be grasped by even a novice1 and sandwiches of numerous varieties1 from those appropriate for afternoon teas to those suitable for the main dish in the meal1 are so treated that they appear to rise above the ordinary place usually accorded them4 ,one need never hesitate to prepare a menu for an afternoon or evening social affair or the salad course in a luncheon or dinner after a study of this part of the volume4 ,a glance through ,cold and ,frozen ,desserts will convince one very quickly that a large number of the desserts that complete our meals are served cold4 ,the mere mention of custards1 gelatine desserts1 and such frozen mixtures as ice creams1 ices1 frapps1 sherbets1 mousses1 parfaits1 and biscuits1 all of which are explained here1 is sufficient to indicate that this is an extremely delightful part of the subject of cookery4 ,entertaining takes on a new and simplified meaning when one knows how to make and serve such dishes4 ,to be able to make cakes and puddings well is one of the ambitions of the modern housewife1 and she has an opportunity to realize it in a study of ,cakes1 ,cookies1 and ,puddings1 ,parts #a and #b4 ,sweet food in excess is undesirable1 but in a moderate quantity it is required in each person's diet and may be obtained in this form without harm if it is properly prepared4 ,the two classes of cakes--butter and sponge--are treated in detail both as to the methods of making and the required ingredients1 and numerous recipes are given which will enable the housewife to provide both plain and fancy cakes for ordinary and special occasions4 ,puddings that are prepared by boiling1 steaming1 and baking1 and the sauces that make them appetizing1 receive a goodly share of attention4 ,pastries and ,pies completes this volume1 rounding out1 as it were1 the housewife's understanding of dessert making4 ,to many persons1 pastry making is an intricate matter1 but with the principles thoroughly explained and each step clearly illustrated1 delicious pies of every variety1 as well as puff-paste dainties1 may be had with very little effort4 ,upon the completion of a study of this volume1 the housewife will find herself equipped with a knowledge of the way to prepare many delicacies for her meals4 ,while these are probably not so important in the diet as the more fundamental foods1 they have a definite place and should receive the attention they deserve4 ,,contents ,,salads ,,and ,,sandwiches ,salads in the ,diet1 ,composition of ,salads1 ,ingredients of ,salads1 ,relation of ,salads to ,meals1 ,principles of ,salad ,making1 ,serving ,salads1 ,salad ,dressings and ,their ,preparation1 ,vegetable ,salads1 ,combination ,fruit-and-,vegetable ,salads1 ,fruit ,salads1 ,high-,protein ,salads1 ,general ,principles of ,sandwich ,making1 ,bread-and-,butter ,sandwiches1 ,vegetable ,sandwiches1 ,fruit ,sandwiches1 ,high-,protein ,sandwiches1 ,hot ,sandwiches1 ,open ,sandwiches1 ,canapes1 ,,cold ,,and ,,frozen ,,desserts ,the ,dessert in the ,meal1 ,composition and ,food ,value of ,desserts1 ,principles of ,dessert ,making1 ,sauces and ,whipped ,cream1 ,principles of ,custard ,making1 ,recipes for ,custards and ,related ,desserts1 ,principles of ,gelatine ,making1 ,recipes for ,gelatine ,desserts1 ,principles of ,frozen-,dessert ,making1 ,procedure in ,freezing ,desserts1 ,ice ,creams1 ,frozen ,custards1 ,ices1 ,frapps1 ,sherbets1 ,mousses1 ,parfaits1 and ,biscuits1 ,molding ,frozen ,desserts1 ,serving ,frozen ,desserts1 ,,cakes1 ,,cookies1 ,,and ,,puddings ,cake and ,pudding ,mixtures in the ,diet1 ,ingredients ,used in ,cakes1 ,general ,classes of ,cakes1 ,general ,equipment for ,cake ,making1 ,procedure in ,cake ,making1 ,sponge ,cakes and ,their ,preparation1 ,recipes for ,sponge ,cake and ,its ,variations1 ,butter ,cakes and ,their ,preparation1 ,recipes for ,butter ,cakes1 ,cake ,icings and ,fillings1 ,varieties of ,small ,cakes1 ,cup and ,drop ,cakes1 ,cookies1 ,kisses and ,macaroons1 ,ladyfingers and ,sponge ,drops1 ,cakes ,made ,with ,yeast1 ,cream ,puffs and clairs1 ,doughnuts and ,crullers1 ,pudding ,sauces1 ,preparation of ,puddings1 ,recipes for ,puddings1 ,,pastries ,,and ,,pies ,nature of ,pastries and ,pies1 ,ingredients ,used for ,pastry1 ,utensils for ,pastry ,making1 ,methods of ,mixing ,pastry1 ,making and ,baking ,pastry for ,pies1 ,utilizing ,left-,over ,pastry1 ,recipes for ,pastry1 ,double-,crust ,pies1 ,one-,crust ,pies1 ,puff ,paste1 ,serving ,pastry1 ,,salads ,,and ,,sandwiches 99 99 99 99 99 ,,salads ,,salads ,,in ,,the ,,diet #a4 ,so much variety exists among salads that it is somewhat difficult to give a comprehensive definition of this class of foods4 ,in general1 however1 salads may be considered as a dish of green herbs or vegetables1 sometimes cooked1 and usually chopped or sliced1 sometimes mixed with fruit or with cooked and chopped cold meat1 fish1 etc41 and generally served with a dressing4 ,for the most part1 salads take their name from their chief ingredient1 as1 for instance1 chicken salad1 tomato salad1 pineapple salad1 etc4 ,just what place salads have in the meal depends on the salad itself4 ,a high-protein salad1 such as lobster salad1 should take the place of the meat course1 whereas1 a light salad of vegetables or fruits may be used as an additional course4 #b4 ,,importance ,,of ,,salads4 ,salads are often considered to be a dish of little importance2 that is1 something that may be left out or added to a meal without affecting it to any great extent4 ,while this may be the case in a meal that is composed of a sufficient variety of foods1 salads have a definite place in meals as they are planned in the majority of households4 ,often there is a tendency to limit green vegetables or fresh fruits in the diet1 but if the members of a family are to be fed an ideal diet it is extremely important that some of these foods enter into each day's meals1 a fact that is often overlooked4 ,there is no more effective nor appetizing way in which to include them in a meal than in the serving of salads4 ,in addition1 salads make a strong appeal to the appetite and at the same time are beneficial so far as the health of the family is concerned4 #c4 ,,purposes ,,of ,,salads4--,because of the wide variety of salads and the large number of ingredients from which a selection may be made in their preparation1 salads can be used for various purposes4 ,the housewife who gives much attention to the artistic side of the serving of food in her home will often use a salad to carry out a color scheme in her meal4 ,this is1 of course1 the least valuable use that salads have1 but it is a point that should not be overlooked4 ,the chief purpose of salads in a meal is to provide something that the rest of the foods served in the meal lack4 ,even though it is not desired to use the salad to carry out a color scheme1 it should always be made an attractive dish4 ,as is well known1 nothing is so unappetizing as a salad in which the ingredients have not been properly prepared1 the garnish is not fresh and crisp1 or the dressing and salad ingredients have been combined in such a way as to appear messy or stale looking4 ,there is no excuse for such conditions1 and they need not exist if proper attention is given to the preparation of the salad4 #d4 ,,selection ,,of ,,salads4--,although salads1 through their variety1 offer the housewife an opportunity to vary her meals1 they require a little attention as to their selection if a properly balanced meal is to be the result4 ,salads that are high in food value or contain ingredients similar to those found in the other dishes served in the meal1 should be avoided with dinners or with other heavy meals4 ,for instance1 a fish or a meat salad should not be served with a dinner1 for it would supply a quantity of protein to a meal that is already sufficiently high in this food substance because of the fact that meat also is included4 ,such a salad1 however1 has a place in a very light luncheon or a supper1 for it helps to balance such a meal4 ,the correct salad to serve with a dinner that contains a number of heavy dishes is a vegetable salad1 if enough vegetables are not already included1 or a fruit salad1 if the dessert does not consist of fruit4 ,in case a fruit salad is selected1 it is often made to serve for both the salad and the dessert course4 #e4 ,,salad ,,accompaniments4--,in addition to the ingredients used in the preparation of salads1 dressings usually form an important part4 ,these vary greatly as to ingredients and consequently as to composition1 but most of them contain considerable fat and therefore increase the food value of the salad4 ,then1 too1 an accompaniment of some kind is generally served with salads to make them more attractive and more pleasing to the taste4 ,this may be a wafer or a cracker of some description or a small sandwich made of bread cut into thin slices and merely buttered or buttered and then spread with a filling of some sort4 ,such accompaniments1 of course1 are not a necessity1 but they add enough to the salad to warrant their use4 ,,composition ,,of ,,salads #f4 ,the composition1 as well as the total food value1 of salads depends entirely on the ingredients of which they are composed4 ,with an understanding of the composition of the ingredients used in salads1 the housewife will be able to judge fairly accurately whether the salad is low1 medium1 or high in food value1 and whether it is high in protein1 fat1 or carbohydrate4 ,this matter is important1 and should receive consideration from all who prepare this class of food4 #g4 ,,protein ,,in ,,salads4--,as may be expected1 salads that are high in protein have for their basis1 or contain1 such ingredients as meat1 fish1 fowl1 cheese1 eggs1 nuts1 or dried beans4 ,the amount of protein that such a salad contains naturally varies with the quantity of high-protein food that is used4 ,for instance1 a salad that has hard-cooked eggs for its foundation contains considerable protein1 but one in which a slice or two of hard-cooked egg is used for a garnish cannot be said to be a high-protein salad4 #h4 ,,fat ,,in ,,salads4--,the fat in salads is more often included as a part of the dressing than in any other way1 but the quantity introduced may be very large4 ,a ,french dressing or a mayonnaise dressing1 as a rule1 contains a sufficient proportion of some kind of oil to make the salad in which it is used somewhat high in fat4 ,in fact1 salads are often used as a means of introducing fat into a meal1 and whenever this is done they should be considered as one of the dishes that supply energy-producing food material to the meals in which they are served4 #i4 ,,carbohydrate ,,in ,,salads4--,for the most part1 salads do not contain carbohydrate in any quantity4 ,if fruits are used1 the salad will1 of course1 contain a certain amount of sugar4 ,salads in which potatoes1 peas1 beets1 and other vegetables are used also contain starch or sugar in varying quantities4 ,however1 with the exception of potato salad1 salads are probably never taken as a source of carbohydrate4 #aj4 ,,mineral ,,salts ,,in ,,salads4--,in the majority of salads1 mineral salts are an important ingredient4 ,meat and fish salads are the only ones in which the mineral salts are not especially desirable1 but they can be improved in this respect if a certain amount of vegetables are mixed with them4 ,green-vegetable salads are the most valuable sources of mineral salts1 and fruit salads come next4 ,in addition1 these two varieties of salads contain vitamines1 which are substances necessary to maintain health4 ,cheese and egg salads1 which are high-protein salads1 are also valuable for the vitamines they supply4 #aa4 ,,cellulose ,,in ,,salads4--,vegetable and fruit salads serve to supply cellulose in the diet4 ,unless the meals contain sufficient cellulose in some other form1 the use of such salads is an excellent way in which to introduce this material4 ,of course1 the salads composed of foods high in cellulose are lower in food value than others1 but the salad dressing usually helps to make up for this deficiency4 ,,ingredients ,,of ,,salads #ab4 ,,variety ,,in ,,salad ,,ingredients4--,one of the advantages of salads is that the ingredients from which they can be made are large in number4 ,in fact1 almost any cooked or raw fruit or vegetable1 or any meat1 fowl1 or fish1 whether cooked expressly for this purpose or left over from a previous meal1 may be utilized in the making of salads4 ,canned foods of these varieties may also be used to advantage for salads during the winter when fresh foods are expensive and difficult to procure4 ,the idea that such foods cannot be used is wrong4 #ac4 ,as far as meats are concerned1 they are not used so extensively in salads as are fruits and vegetables4 ,often1 however1 veal or pork may be used to increase the quantity of material needed to make certain salads1 such as chicken salad4 ,canned fish or fish freshly cooked makes appetizing salads1 and if there is not a sufficient quantity of one kind on hand1 another may be added without impairing the quality of the salad4 #ad4 ,as has already been stated1 almost any vegetable1 raw1 canned1 or freshly cooked1 can be used in the making of salads4 ,in addition1 these vegetables may be combined in almost any way4 ,small amounts of two1 three1 four1 or more vegetables may be combined with an appetizing salad dressing and served as a luncheon or dinner salad4 ,if no definite recipe is followed but whatever material that happens to be on hand is utilized1 the result is not only an appetizing salad1 but a saving of vegetables that might otherwise be wasted4 ,illustration3 ,,fig4 #a #ae4 ,fruits1 both canned and raw1 are largely used in the making of salads4 ,as with vegetables1 almost any combination of them makes a delicious salad when served with the proper dressing4 ,thus1 a slice of pineapple1 a canned peach or two1 or a few spoonfuls of cherries may be added to grapefruit1 oranges1 bananas1 or whatever fruit may happen to be most convenient or easy to procure and served with the salad dressing that is preferred4 ,vegetables are seldom used with fruits1 celery being the only one that is ever employed in this way4 ,on the other hand1 nuts are much used with fruits1 vegetables1 meats1 and fish in the making of salads and any variety may be utilized4 #af4 ,,salad ,,garnishes4--,the garnishing of salads1 while it may seem to be an unimportant part of the preparation of this food1 is really a matter that demands considerable attention4 ,lettuce is used oftenest for this purpose1 but almost any edible green1 such as endive1 watercress1 etc41 makes an excellent garnish4 ,generally when lettuce is the garnish1 the leaves are used whole1 but if they are not in good condition for garnishing or if use is to be made of the coarse outside leaves of the stalks1 they may be arranged in a pile1 rolled tight1 and then1 as shown in ,fig4 #a1 cut with a sharp knife into narrow strips4 ,lettuce prepared in this way is said to be shredded1 and a bed of it makes a very attractive garnish for many kinds of salad4 ,among the other foods used as a garnish are certain vegetables that give a contrast in color1 such as pimiento1 green peppers1 radishes1 and olives4 ,slices of hard-cooked eggs or the yolks of eggs forced through a ricer likewise offer a touch of attractive color4 #ag4 ,,nature ,,of ,,salad ,,dressings4--,when a salad is properly made1 a salad dressing of some kind is usually added to the ingredients that are selected for the salad4 ,this dressing generally has for its chief ingredient a salad oil of some kind1 many satisfactory varieties of which are to be found on the market4 ,olive oil has always been the most popular oil used for this purpose1 and in many respects it is the most desirable4 ,it can be obtained in several grades1 the price varying with the excellence of the quality4 ,the best grades have a yellowish color1 the poorest ones are somewhat green1 and those of medium quality shade between these two colors4 ,the best grades are also clear1 while the poorer ones are usually cloudy1 the better the quality the less cloudy the oil4 ,besides olive oil1 however1 there are oils made of cottonseed1 corn1 and nuts4 ,many of these products are cheaper than olive oil and are almost1 if not quite1 as satisfactory4 ,in combination with the oil that is used for salad dressing1 there is always an acid of some kind1 such as vinegar or lemon juice4 ,to these ingredients are added spices and flavoring4 ,such a dressing is prepared without cooking1 the ingredients being combined by proper mixing or beating4 #ah4 ,another kind of dressing that is much used is known as boiled salad dressing4 ,its ingredients are similar to those used in the uncooked salad dressing1 but usually less fat is employed and eggs alone or eggs and some starchy material are used for thickening4 ,then1 again1 entirely different kinds of dressing may be made for fruit salads4 ,sometimes these dressings contain no fat1 and other times they have for their basis sweet or sour cream1 but usually they are made so that they are somewhat acid to the taste4 ,,relation ,,of ,,salads ,,to ,,meals #ai4 ,because of the large variety of ingredients that may be used in the making of salads1 it is usually possible to make the salad correspond properly with the other dishes in the meal4 ,this is a little more difficult to accomplish when left-over materials are used in salads1 but1 even in this event1 the addition of ingredients that will make the salad more nearly approach what must be supplied is usually possible4 ,if the meal is to be a light one and the salad is to serve as the principal dish1 it should be sufficiently heavy and contain enough food value to serve the purpose for which it is intended4 ,it should be decided on first1 and then the rest of the dishes should be planned to correspond with the salad4 ,on the other hand1 when the meal is a heavy one and the salad is to be one of the lighter dishes1 the main dishes should be decided on first and the salad planned so that it will correspond properly with the other dishes4 ,for instance1 with meat or fish as the main course of the meal1 a fish1 egg1 or cheese salad would obviously be the wrong thing to serve4 ,instead1 a light salad of vegetables or fruits should be selected for such a meal4 ,it should be remembered1 also1 that if the other dishes of a meal contain sufficient food value to make the meal properly nourishing1 a salad containing a rich dressing will provide more than a sufficient supply of calories and consequently should be avoided4 #bj4 ,another point that should not be neglected in selecting a salad is that it should be a contrast to the rest of the meal as far as flavor is concerned4 ,while several foods acid in flavor do not necessarily unbalance a meal so far as food substances and food value are concerned1 they provide too much of the same flavor to be agreeable to most persons4 ,for instance1 if the meal contains an acid soup1 such as tomato1 and a vegetable with a sour dressing1 such as beets1 then a salad that is also acid will be likely to add more of a sour flavor than the majority of persons desire4 ,then1 too1 it is not a good plan to serve in the salad the same vegetable that is served in the soup or the dinner course4 ,thus1 creamed celery and a salad containing celery1 and tomato soup and tomato salad are bad combinations and should1 like others similar to them1 be carefully avoided4 ,even though such vegetables may be on hand in quantity1 they can usually be kept for another meal4 ,,principles ,,of ,,salad ,,making #ba4 ,,condition ,,of ,,salad ,,ingredients4--,when the kind of salad to be served is decided on1 the selection and preparation of the materials are the next matters to receive attention4 ,very often materials that are on hand are utilized in this way1 but if it is possible to select the ingredients expressly for the salad1 they should be very carefully chosen4 ,any kind of salad1 but particularly a vegetable or a fruit salad1 becomes much more attractive if it is made with ingredients that are in good condition and that are attractive in appearance4 ,they should therefore be fresh and crisp and never mushy1 wilted1 nor limp4 ,of course1 this does not mean that material that is slightly unattractive must be discarded1 for it can usually be prepared so that it can be utilized in some way4 ,however1 much of the deterioration of salad ingredients before they are used can be avoided if proper attention is given to them after they come into the home4 ,without doubt1 the best way in which to keep radishes1 celery1 parsley1 watercress1 and other greens that are much used in salads is to wrap them loosely in a moist cloth as soon as they are received in the home and then put them in a cool place4 ,small muslin or linen bags having a draw-string in the top are very good for this purpose1 but they are not a necessity1 for old napkins or small pieces of worn cloth will do very well4 #bb4 ,,cleaning ,,and ,,freshening ,,salad ,,ingredients4--,in the making of a salad1 the cleaning of the ingredients used is a very important part of the work4 ,while nothing should be wasted in the process of preparation1 decayed or discolored leaves1 stems1 or parts of fruits and vegetables should1 of course1 be removed4 ,every lettuce leaf and every part of other salad vegetables should be looked over carefully and washed separately in cold water4 ,to accomplish this1 the stalks or leaves must be taken apart after the root is cut off4 ,then1 before they are used1 they should be examined carefully again in order to make sure that no small bugs nor worms and no dirt remain on them4 ,such vegetables will become crisp if they are allowed to remain in cold water long enough to bring back their natural freshness4 ,a little ice added to the water helps to accomplish this more quickly4 ,it should be remembered1 however that lettuce leaves bruise and break easily and so must be handled carefully if the best appearance is desired4 #bc4 ,when cucumbers are to be used for salad1 they should be peeled and put immediately into cold water to become crisp1 or they may first be sliced or diced and then put into the cold water4 ,they should never be allowed to stand for any length of time in salt water4 ,if it is desired to season them with salt1 a little may be added to the water in which they are made crisp1 but it will also be necessary to add ice to make the water as cold as possible4 ,the old idea that soaking cucumbers in salted water removes something injurious has been proved to be untrue1 and they are just as satisfactory1 so far as their flavor and condition are concerned1 when they are not subjected to this treatment4 ,radishes1 celery1 and cabbage may be made crisp in the same way as are cucumbers and lettuce4 ,in the event that any of these vegetables are allowed to stand in water1 they must be properly drained before they are used in a salad1 for any water that remains on them will dilute the dressing4 ,if they must be dried very quickly1 they may be patted carefully between folds of cloth1 preferably linen or cheesecloth1 or they may be allowed to stand for a few minutes in a wire basket or a colander4 ,care should be taken1 however1 not to allow them to stand until the good that has been accomplished by making them crisp in cold water is undone4 #bd4 ,,preparing ,,fruits ,,for ,,salads4--,after fruits have been carefully cleaned1 they are ready to be peeled and cut into pieces of the size desired for the salad4 ,an effort should always be made to have the pieces equal in size1 similar in shape1 and not too small4 ,they should be peeled in an economical way1 but at the same time should be prepared as attractively as possible4 #be4 ,in the preparation of oranges for a salad1 the fruit is peeled as if it were an apple1 the peeling being cut deeply enough to remove the skin that covers the sections4 ,after the entire orange is peeled1 the contents of each section should be removed by passing a sharp knife as closely as possible to the skin between the sections and then taking out the pulp without any of this skin4 ,the sections may then be used whole or cut into pieces4 ,grapefruit may be prepared in the same way as oranges4 ,upon the removal of the whole sections1 they may be left whole or they may be cut once or twice1 depending on the kind of salad and the appearance desired4 ,when grapefruit or oranges are prepared in this manner1 they make a much more agreeable ingredient for fruit salad than when they are simply cut into chunks and the tough skin is allowed to remain on the pieces4 ,no waste need be permitted in this process1 for the juice may be extracted from what remains after the sections have been removed by pressing it in a fruit press or by any other means and then utilized in the making of the salad dressing or kept for some other purpose4 ,bananas1 which are often used in salads1 should be peeled1 any bruised or decayed portions should be removed1 and the surface should then be scraped slightly with a paring knife in order to remove the pithy surface1 which1 when eaten1 has a puckery1 disagreeable effect4 #bf4 ,when fruits of any kind have been prepared for salad and cannot be used at once1 they may be kept from wilting and discoloring if they are put where they will keep cool and are sprinkled with a little lemon juice that is slightly diluted with water4 ,before the salad materials are mixed with the salad dressing1 however1 all juices or liquid of any kind should be carefully drained from them1 for these will dilute the dressing and produce a salad that is less appetizing in both appearance and flavor4 #bg4 ,,preparing ,,nuts ,,for ,,salads4--,when nuts are to be used in a salad1 they should never be ground in a grinder2 rather1 they should be chopped or cut into small pieces with a knife4 ,after being so prepared1 they should be added to the salad just before it is put on the table4 ,this is a matter that should not be overlooked1 for if the salad is allowed to stand very long after the nuts are added they will discolor the dressing and cause the salad to become dark and gray looking4 #bh4 ,,marinating ,,salad ,,ingredients4--,to improve the flavor of such salads as chicken1 veal1 lobster1 or crab1 the ingredients are usually marinated with a sour dressing of some description before the salad dressing is added4 ,as is explained in ,essentials of ,cookery1 ,part #b1 marinating involves the seasoning of meat or fish by means of vinegar or ,french dressing4 ,the preparation used to marinate salad ingredients may be plain vinegar to which salt and pepper are added1 or it may be a ,french dressing1 which is prepared by mixing vinegar1 olive oil1 salt1 and pepper in the proper proportions4 ,whichever preparation is used should be poured over the materials after they are cut or prepared for the salad1 and only enough to moisten each piece slightly should be used4 ,the ingredients should then be carefully mixed with the dressing to avoid breaking or crushing them and should be allowed to stand in a cold place for a few minutes4 ,then they should be drained so that none of the material used to marinate them remains on the salad when the other dressing is added4 ,with this done1 the salad is ready for whatever salad dressing is to be used4 #bi4 ,potato salad and salads containing such vegetables as carrots1 peas1 string beans1 etc4 are also improved by being marinated in the same way as salads made of meat1 fowl1 and fish4 ,this sort of preparation involves a little more work1 it is true1 but it usually produces such gratifying results that it justifies the expenditure of the extra effort4 ,in the first place1 a slightly smaller amount of salad dressing will be required when the ingredients are marinated and1 in addition1 a better looking dish can be made1 for the dressing need not be mixed with the salad but merely placed on top4 #cj4 ,in case the housewife prefers not to take the time nor the trouble to marinate a salad1 she should at least mix thoroughly with salt and pepper the ingredients that require seasoning4 ,the fact that a salad should be a well and highly seasoned dish must never be overlooked4 ,as can be readily understood1 a bland salad without character is never so appetizing as one that is crisp1 fresh1 well made1 and properly seasoned4 ,,serving ,,salads #ca4 ,several different ways of serving salads are in practice4 ,perhaps the most convenient method of serving this dish is to prepare individual portions of it on salad plates in the kitchen and then set these on the table at each person's place4 ,if a simple table service is followed1 the salad may be put on the table at the same time as the rest of the meal4 ,the correct position for the salad plate is at the left-hand side of the dinner plate and just a little nearer to the edge of the table than the bread-and-butter plate4 ,the plates on which salad is served should be large enough to prevent the difficulty in eating that would be experienced if the plate were a trifle small4 ,it should therefore be remembered that the salad plate is the next larger in size to the bread-and-butter plate4 #cb4 ,in case individual salads are to be prepared1 the plate should first be garnished with whatever vegetable green is selected for this purpose4 ,if lettuce is to be used1 a single leaf1 several very small center leaves1 or a small quantity of shredded lettuce will be sufficient1 for a great deal of garnish is never desirable4 ,in case the leaves are very large1 one may be divided in half and each part utilized4 ,then the salad ingredients1 which have already been combined1 should be piled in a neat heap on top of the garnish either with or without the salad dressing4 ,if the salad dressing is not mixed with the materials1 a spoonful or two of it should be placed on top of them4 ,sometimes1 for the effect of color1 additional garnish of some kind is used4 ,for a vegetable or a meat salad1 this may be egg yolk put through a sieve1 slices of hard-cooked eggs1 olives or radishes cut in fancy shapes1 or strips of pimiento2 and for fruit salad1 it may be cherries or colored fruits cut into various fancy shapes4 #cc4 ,another method of serving this dish is to place the entire salad on a rather large1 deep plate1 such as a chop plate or a regular salad dish1 and then serve it at the table whenever it is desired4 ,when this is done1 the dish that is used should be well garnished with a bed of vegetable green in the same way that a small individual plate is garnished4 ,then the salad ingredients should be nicely arranged on this bed1 and the dressing1 if it has not already been mixed with them1 should be poured over the whole4 ,in serving salad in this way1 there is much more chance of arranging the ingredients symmetrically and garnishing the salad attractively than when it is served on small plates4 ,the large plate containing the salad1 together with the small salad plates1 should be placed before the hostess or whoever is to serve the salad4 ,when it is served1 a leaf of the lettuce or other green used for garnishing should first be put on each salad plate and the salad should be served on this4 ,a large fork and a large spoon are needed when salad is served in this manner4 #cd4 ,still another1 way of serving salad1 and perhaps a more attractive one than either of those already described1 consists in arranging the ingredients in a salad bowl1 placing this on the table1 and serving from the bowl to the salad plates4 ,in this method1 a ,french dressing is generally used1 and this is often mixed at the table and added to the salad just before it is put on the small plates4 ,such a salad can be made very attractive1 and it should be remembered above all things that the appearance of a salad is its great asset until it is eaten and that an artistically made salad always helps to make the meal more satisfactory4 #ce4 ,in a dinner1 the salad is generally served as a separate course1 but in such a meal as luncheon it may be used as the main dish4 ,if it is used as a separate course1 it should be served immediately after the dinner course has been removed from the table4 ,the salad plate should be placed directly before the person served4 ,forks especially designed with a wide prong on one side and known as salad forks are the right type of fork to serve with this dish1 but if none are available ordinary table forks of a small size may be used4 ,it should be remembered that the salad should not be cut with the knife at the table1 but should be eaten entirely with the fork4 ,,salad ,,dressings ,,and ,,their ,,preparation #cf4 ,as has been implied1 various salad dressings may be made to serve with salads4 ,the kind of dressing to select depends both on the variety of salad served and on the personal preference of those to whom it is served4 ,some of these contain only a few ingredients and are comparatively simple to make1 while others are complex and involve considerable work in their making4 ,whether simple or elaborate1 however1 the salad dressing should be carefully chosen1 so that it will blend well with the ingredients of the salad with which it is used4 ,a number of recipes for salad dressings are here given4 ,they are taken up before the recipes for salads so that the beginner will be familiar with the different varieties when they are mentioned in connection with the salads4 ,as many of the recipes as possible should be tried1 not only for the knowledge that will be gained1 but also for the practical experience4 #cg4 ,,french ,,dressing4--,a dressing that is very simply made and that can probably be used with a greater variety of salads than any other is ,french dressing4 ,for instance1 it may be used with any vegetable salad1 with salads containing almost any combination of fruit1 and with meat1 fish1 and egg salads4 ,it is true1 of course1 that fruit-salad dressing blends very well with fruit salad and is considered by most persons to be more delicious than ,french dressing1 but if one is pressed for time and does not have the necessary ingredients for making any other kind1 this one may nearly always be utilized4 ,in addition to these uses1 ,french dressing1 as has been previously explained1 may also be used to marinate salads before mayonnaise or other dressing is mixed with them4 ,a point that should always be remembered in the making of this dressing or any other dressing containing oil is that the flavor of the oil has much to do with the desirability of the finished dressing4 ,,french ,,dressing #c_/d tsp4 salt #a_/d tsp4 mustard #a_/d tsp4 pepper #c ,tb4 vinegar #a_/d tsp4 paprika #a_/b c4 oil ,measure the dry ingredients and place them in a bowl4 ,measure the vinegar and oil and add them to the dry ingredients4 ,if possible1 place a piece of ice the size of a walnut in the bowl4 ,beat with a fork until the ingredients are thoroughly mixed and the oil and vinegar form an emulsion that will remain for a short time4 ,the ingredients will separate if the dressing is allowed to stand1 but the colder they are1 the more easily will the emulsion form and the longer will it remain4 ,if ice cannot be used1 have the ingredients as cold as possible before mixing them4 #ch4 ,sometimes a more highly seasoned ,french dressing is desired4 ,in such an event1 there should be beaten into the dressing just described the following ingredients3 #b ,tb4 finely chopped onion or #a ,tb4 onion juice #b ,tb4 chopped pimiento #a large green pepper1 chopped #b ,tb4 chopped parsley #ci4 ,,mayonnaise ,,dressing4--,although mayonnaise dressing is prepared without the application of heat1 it is not one of the simplest dressings to prepare4 ,it meets with much favor1 being used almost as extensively as ,french dressing1 but it is perhaps less desirable with fruit salads than with others4 ,it is also much used as a basis for numerous other dressings4 ,since it requires considerable time for its preparation1 a wise plan is to make more than enough for one meal4 ,however1 it should not be made in large quantities1 for the oil separates from the remainder of the ingredients if it is allowed to stand too long4 ,if it is thoroughly beaten and kept extremely cold1 it may perhaps keep for a week1 but keeping it longer than that is not advisable4 ,before serving1 it may be thinned by beating either sweet or sour cream into it4 ,it may be made fluffy and light and its quantity may be increased by beating whipped cream into it4 ,,mayonnaise ,,dressing #a_/b tsp4 salt #b egg yolks #a_/d tsp4 pepper #a-a_/b c4 oil #a_/d tsp4 mustard #d ,tb4 vinegar or lemon juice ,mix the dry ingredients in a bowl4 ,separate the eggs and add the yolks to the dry ingredients4 ,beat these with a rotary egg beater until they are well mixed4 ,to this mixture1 add a few drops of oil and continue to beat4 ,add a drop of the vinegar or lemon juice1 a few more drops of oil1 and beat constantly4 ,gradually increase the quantity of oil added each time1 but do not do this rapidly4 ,as the oil is added and the beating is continued1 it will be noted that the mixture grows thicker1 but when vinegar is added the mixture is thinned4 ,the quantity of vinegar is so much less than that of oil that the oil may be added in small amounts two or three times in succession before vinegar is added4 ,this process is rather long and slow1 but if the mixing is done correctly1 the result will be a thick1 smooth mixture that will not separate for possibly #f or #g days4 ,mayonnaise mixers1 which may be procured for making this dressing1 make the work easier1 but they are not at all necessary4 ,mayonnaise may be made as successfully with a bowl and a rotary beater1 if it will just be remembered that the liquid ingredients must be added slowly and that they must be as cold as possible4 #dj4 ,,cooked ,,mayonnaise4--,a dressing that is very similar both in texture and taste to the mayonnaise just explained and perhaps a little easier to make is known as cooked mayonnaise4 ,this dressing1 as will be noted from the accompanying recipe1 may be made in larger quantities than the uncooked mayonnaise4 ,,cooked ,,mayonnaise #b ,tb4 oil #a_/d tsp4 mustard #d ,tb4 flour #a_/d tsp4 paprika #a_/b c4 vinegar #b eggs #a c4 boiling water #b c4 oil #a ,tb4 salt ,mix the #b tablespoonfuls of oil and the flour and pour in the vinegar4 ,add the boiling water and stir the mixture until it is perfectly smooth and well mixed4 ,place over the fire and cook for about #e minutes4 ,remove from the fire and cool4 ,when completely cooled1 add the salt1 mustard1 and paprika4 ,separate the eggs and beat the yolks and whites separately4 ,add the egg yolks to the mixture4 ,add the #b cupfuls of oil a little at a time1 beating thoroughly with a rotary beater each time oil is added4 ,when all of this is completely mixed and thoroughly beaten1 fold in the stiffly beaten egg whites4 #da4 ,,thousand ,,island ,,dressing4--,by using the cooked or the uncooked mayonnaise dressing as a basis and adding to it the ingredients listed here1 a very delightful salad dressing1 called ,thousand ,island dressing1 is the result4 ,all the ingredients need not be added if it is inconvenient to do so1 still the dressing is better when they are all used4 ,this dressing is particularly good when served with plain lettuce salad1 with lettuce and tomatoes1 with lettuce1 tomatoes1 and cucumbers1 or with any other plain-vegetable salad4 ,,thousand ,,island ,,dressing #a c4 mayonnaise dressing #b ,tb4 chopped green pepper #a_/d c4 chilli sauce #a ,tb4 chopped onion #b ,tb4 chopped pimento #a hard-cooked egg ,into the mayonnaise stir the chilli sauce1 pimiento1 pepper1 and onion1 and lastly1 add the hard-cooked egg chopped into fine pieces4 ,chill and serve4 #db4 ,,boiled ,,salad ,,dressing4--,although boiled salad dressing is not so great a favorite as the uncooked mayonnaise dressing1 it has the advantage of being less expensive4 ,then1 too1 it is one of the dressings that may be made without oil1 and so finds favor with those to whom oil is not agreeable4 ,however1 oil may be substituted for the butter that is given in the recipe4 ,it will be noted that the preparation of this dressing is similar to that of a custard with the addition of flour4 ,since the flour requires longer cooking than the eggs1 they are added last so that there will be no danger of overcooking them4 ,if the dressing curdles1 it may be known that the eggs have cooked too long1 but this condition may be remedied by placing the pan containing the dressing in a pan of cold water as soon as the curdling is observed and then beating vigorously with a rotary beater4 ,,boiled ,,salad ,,dressing #b ,tb4 butter #a tsp4 mustard #b ,tb4 flour #a c4 milk #a tsp4 salt #b eggs #b tsp4 sugar #a_/d c4 vinegar ,melt the butter in the inner pan of a double boiler1 add the flour1 salt1 sugar1 mustard1 and milk4 ,cook over the flame until the mixture is thickened4 ,beat the eggs1 stir them into the mixture1 and add the vinegar1 beating rapidly4 ,place in the large pan of the double boiler and allow this to cook until the eggs have thickened4 ,cool and serve4 #dc4 ,,sour-,,cream ,,dressing4--,sour-cream dressing is not a very economical one to make unless there happens to be sour cream on hand4 ,it is1 however1 a very good dressing for both fruit and vegetable salad4 ,,sour-,,cream ,,dressing #b ,tb4 butter #a_/c c4 vinegar #c ,tb4 flour #a c4 sour cream #b ,tb4 sugar #b eggs #a tsp4 salt #a c4 whipped cream ,melt the butter in the upper part of a double boiler1 add the flour1 sugar1 salt1 vinegar1 and sour cream4 ,cook together over the flame until the mixture thickens4 ,beat the egg yolks and add them to this4 ,place in the lower part of the double boiler and cook until the egg yolks thicken4 ,beat the egg whites and fold them with the whipped cream into the salad dressing4 ,cool and serve4 #dd4 ,,cream ,,dressing4--,a simple dressing that requires very little time or skill in preparation and that affords a means of using up cream that has soured is the one given in the accompanying recipe4 ,sweet cream may also be used in the same way if desired1 and this makes an excellent dressing for cabbage salad1 plain cucumber salad with lettuce1 or fruit salad4 ,if the dressing is to be used for fruit salad1 lemon juice may be used in the place of vinegar4 ,,cream ,,dressing #a c4 sour cream #a_/b tsp4 salt #b ,tb4 sugar #a_/d c4 vinegar ,whip the cream with a rotary beater until it is stiff4 ,then add the sugar1 salt1 and vinegar1 and continue beating until the mixture is well blended4 ,cool and serve4 ,,varieties ,,of ,,salads ,,and ,,their ,,preparation 99 99 99 99 99 ,,vegetable ,,salads #de4 ,with the knowledge already obtained of the food value of the vegetables that are generally used as ingredients in vegetable salads1 the housewife ought to have no difficulty in determining whether she is giving her family a salad that is high or low in food value4 ,for instance1 she should know that the food value of a plain lettuce or cucumber salad is lower than that of one made from potatoes because of the different values in the vegetables used44 ,in addition1 she ought to be familiar with the fact that the dressing added to salads has1 in most cases1 greater food value than the other ingredients of the salad4 ,equipped with such knowledge1 she will observe that the vegetable salads here given are comparatively low in food value4 ,consequently1 nearly every one of them will lend itself nicely for use with a dinner or a comparatively heavy meal4 #df4 ,in these recipes1 as well as in those for the other kinds of salad1 the proportion of ingredients may be varied according to the quantity of the particular food in supply4 ,for instance1 if a recipe for a salad of peas and celery calls for #a cupful of each of these vegetables and only #c_/d cupful of celery can be obtained1 there is no reason why the difference cannot be made up by using #a #a_/d cupfuls of peas4 ,but if such a change is to be made1 the ingredients should be increased or decreased in the correct proportion4 ,then the quantity of salad that the recipe is intended to produce will not be altered and the housewife will know just how many the salad will serve4 ,in the various recipes1 about #a_/b cupful of salad is the quantity allowed for each person4 ,this may be enlarged or made smaller in order to suit the quantity of other foods served at the same meal4 #dg4 ,,asparagus ,,salad--,salad in which asparagus is the chief ingredient is one that may be served during the entire year1 for either freshly cooked or canned asparagus may be used2 in fact1 the canned asparagus is considered by many persons to be better than that which is freshly cooked4 ,it may be cut into inch lengths or the tips may be cut down about #d inches from the top or even farther4 ,,asparagus ,,salad 7,sufficient to ,serve ,five7 ,lettuce #a pimiento #a can asparagus ,salad dressing ,garnish salad plates with the lettuce4 ,place the asparagus tips in an orderly pile on the lettuce leaf4 ,cut a thin strip of the pimiento1 and place this across the tips in the center4 ,just before serving1 pour a spoonful or two of any desired salad dressing over this or place the salad on the table and serve the dressing1 allowing each person to take what is desired4 #dh4 ,,beet-,,and-,,bean ,,salad4--,an excellent winter salad and one that may be made from canned or left-over vegetables is beet-and-bean salad4 ,if string beans happen to be left over or only part of a can remains1 they may be combined with beets that are canned or freshly cooked for the purpose4 ,this salad should be carefully combined just before serving1 since the beets will discolor the rest of the ingredients if it is allowed to stand any length of time4 ,,beet-,,and-,,bean ,,salad 7,sufficient to ,serve ,four7 #a c4 string beans ,lettuce #a c4 beets ,salad dressing ,cut the string beans into half-inch lengths and cut the beets into half-inch dice4 ,season each well with salt and pepper4 ,just before serving1 garnish salad plates with lettuce1 combine the two vegetables1 and place in a heap on a lettuce leaf4 ,pour ,french dressing or any other salad dressing desired over them1 but do not mix the salad dressing with the vegetables4 ,illustration3 ,,fig4 #b #di4 ,,cabbage ,,salad4--,a salad that always finds favor is made by combining cabbage with a boiled salad dressing or with an uncooked sour-cream dressing4 ,salad of this kind may be served in any desired way1 but a rather novel way to serve it is illustrated in ,fig4 #b4 ,the contents of a head of cabbage is removed1 leaving four or five of the outside leaves intact4 ,the shell thus formed is cut into points around the top and then filled with shredded cabbage and the dressing that is to be used4 ,when this is placed on a bed of lettuce1 an attractive dish is the result4 ,to make cabbage salad1 select a firm head of cabbage1 pull off the outside leaves1 and wash4 ,cut the head in half down through the heart and root and cut each half into quarters4 ,then1 as shown in ,fig4 #c1 place each quarter on a cutting board and with a sharp knife shave off the cabbage4 ,if desired1 however1 the cabbage may be shredded with a cabbage cutter4 ,if the cabbage1 upon being cut1 is found to be wilted1 place it in cold water and let it stand until it becomes crisp4 ,drain off the water carefully and allow the cabbage to drip in a colander or dry it between pieces of old linen4 ,with the cabbage thus prepared1 season it with salt and mix it with the desired dressing4 ,serve on lettuce in a salad dish1 on individual salad plates1 or in the manner shown in ,fig4 #b4 ,illustration3 ,,fig4 #c #ej4 ,,cabbage-,,and-,,celery ,,salad4--,cabbage and celery combine very well1 for they are similar in color and crispness4 ,they can be procured at the same time of the year1 and while celery is not cheap1 cabbage is a comparatively inexpensive food and the two combined make an inexpensive salad4 ,because the color of both is very much the same1 pimiento is added to give a contrasting color4 ,,cabbage-,,and-,,celery ,,salad 7,sufficient to ,serve ,four7 #a c4 cabbage #a c4 celery #a pimiento or green pepper #a_/b tsp4 salt #b ,tb4 vinegar ,lettuce ,salad dressing ,cut the cabbage in the manner just explained1 cut the celery into thin pieces across the stem1 and dice the green pepper or pimiento or both into very small dice4 ,measure each of these1 combine them1 season with the salt and vinegar1 and just before serving drain carefully4 ,serve on lettuce with any desired salad dressing4 #ea4 ,,winter ,,salad4--,a salad made entirely of winter vegetables may be prepared when there are no fresh vegetables in supply4 ,if any of the vegetables are left over1 the others may be prepared to use with the left-over ones4 ,a good plan to follow when carrots1 turnips1 or potatoes are being prepared for a meal is to cook more than is necessary for the one meal and then set aside part of them for a salad to be served at another meal4 ,,winter ,,salad 7,sufficient to ,serve ,six7 #a c4 turnips1 diced #a c4 carrots1 diced #a c4 potatoes1 diced #a ,tb4 chopped onion ,french dressing ,lettuce ,salad dressing ,cook turnips1 carrots1 and potatoes whole in boiling water until tender enough to be pierced with a fork4 ,if they have not been peeled before cooking1 peel and cut into small dice4 ,mix1 add the onion1 marinate with ,french dressing1 and allow to stand for a short time4 ,garnish salad plates with lettuce leaves1 pile the salad on the lettuce1 and serve with any desired salad dressing4 #eb4 ,,cauliflower ,,salad4--,cauliflower makes a rather unusual salad1 and for a change it will be found to be delightful4 ,it does not combine with other vegetables very readily1 but a cooked floweret or two may often be used to garnish another vegetable salad4 ,,cauliflower ,,salad 7,sufficient to ,serve ,six7 ,cauliflower ,lettuce ,salad dressing ,prepare a head of cauliflower for cooking according to the directions given in ,vegetables1 ,part #a4 ,cook in boiling salted water until tender1 but quite firm4 ,drain and cool4 ,arrange the flowerets on a salad plate garnished with lettuce and serve with ,french dressing or any other desired salad dressing4 #ec4 ,,cauliflower-,,and-,,tomato ,,salad4--,a salad in which cauliflower and tomatoes are combined is attractive in appearance if it is nicely made4 ,it also has the advantage of being simple to prepare4 ,when cauliflower is cooked for salad1 care must be taken not to cook it so long as to discolor it or cause it to fall to pieces4 ,,cauliflower-,,and-,,tomato ,,salad 7,sufficient to ,serve ,six7 #c tomatoes ,lettuce #f cauliflower flowerets ,dressing ,select firm1 ripe1 medium-sized tomatoes4 ,place them in boiling water to scald them1 and then dip them quickly into cold water and remove the skins4 ,cut out the stem ends and slice each tomato half way between the stem and blossom ends4 ,place each half tomato on a salad plate garnished with a lettuce leaf1 stick a stem of the cauliflower into the center1 and serve with boiled salad dressing or mayonnaise4 #ed4 ,,celery ,,salad4--,one means of using stalks of celery that are just a little too coarse to serve nicely on the table is to combine them with radishes and make a salad4 ,the more tender celery1 of course1 makes a better salad4 ,if the radishes selected for the salad are of the red variety and they are used without peeling1 they add a touch of color to the dish4 ,,celery ,,salad 7,sufficient to ,serve ,five7 #a-a_/b c4 diced celery #a_/b c4 diced radishes #b ,tb4 chopped onion ,salad dressing ,lettuce ,cut the celery into fine dice1 and dice the radishes more finely than the celery4 ,mix the two together1 add the onion1 and just before serving mix with any desired salad dressing4 ,serve on salad plates garnished with lettuce4 #ee4 ,,sliced ,,cucumber-,,and-,,onion ,,salad4--,an attractive way in which to serve sliced cucumbers and onions is shown in ,fig4 #d4 ,a single large cucumber should be selected for this salad1 and ,bermuda onions with a mild flavor will be found to be best4 ,illustration3 ,,fig4 #d ,with a sharp knife1 peel the skin from the cucumber in narrow strips back to the stem end1 but do not cut the strips loose from the end4 ,after the peeling has all been removed1 place the cucumber on a board and cut it into thin slices4 ,place on a small platter1 as shown1 arrange slices of onion around the edge1 and pour ,french dressing over the whole4 ,dust with paprika and serve4 ,a number of slices of cucumber and one or two slices of onion should be served to each person4 ,illustration3 ,,fig4 #c #ef4 ,,cucumber ,,salad4--,besides serving plain slices of cucumber on a lettuce leaf1 as may be done at any time1 cucumbers may be used as an ingredient in the making of many salads4 ,a rather attractive way in which to use cucumbers is shown in ,fig4 #e and is explained in the accompanying recipe4 ,,cucumber ,,salad 7,sufficient to ,serve ,six7 #c medium-sized cucumbers #a c4 diced tomato #a_/b c4 diced celery ,salad dressing ,lettuce #a pimiento ,peel the cucumbers1 cut them into halves1 and with a small spoon scoop out the cucumbers in chunks1 so that a boat-shaped piece of cucumber that is about #a_/d inch thick remains4 ,dice the pieces of cucumber which have been scooped from the center1 and place the cucumber shells in ice water so as to make them crisp4 ,mix the diced tomato1 celery1 and cucumber together1 and just before serving drain them carefully so that no liquid remains4 ,mix with salad dressing1 wipe the cucumber shells dry1 fill them with the salad mixture1 and place on salad plates garnished with lettuce leaves4 ,cut the pimiento into thin strips1 and place three or four strips diagonally across the cucumber1 as shown in the illustration4 #eg4 ,,cucumber-,,and-,,tomato ,,salad4--,a salad made of cucumbers and tomatoes is very attractive because of the contrasting colors of the vegetables1 and it is at the same time extremely palatable4 ,when such a salad is to be made1 small1 firm tomatoes and rather large cucumbers that do not contain very large seeds should be selected4 ,peel the cucumbers and tomatoes and cut them into slices of any desired thickness4 ,garnish salad plates with lettuce1 and on this place a ring of the slices1 alternating the tomatoes with the cucumbers4 ,in the center1 put a slice of cucumber or tomato and serve with any desired salad dressing4 #eh4 ,,onion ,,salad4--,to persons who are fond of the flavor of onions1 the salad given in the accompanying recipe is very agreeable1 but it is a wise plan not to serve onions or salads containing onions unless every one who is served is certain to enjoy them4 ,when a salad is made from onions1 a mild onion1 such as the ,bermuda or ,spanish onion1 should be selected4 ,,onion ,,salad 7,sufficient to ,serve ,six7 #c onions ,french dressing ,parsley ,lettuce ,peel the onions and slice them into thin slices4 ,chop the parsley and add it to #a or #b tablespoonfuls of ,french dressing4 ,use comparatively coarse leaves of lettuce and shred them4 ,arrange the slices of onion on a bed of the shredded lettuce1 pour the ,french dressing with the parsley over all1 and serve4 #ei4 ,,peas-,,and-,,celery ,,salad4--,peas may be freshly cooked for peas-and-celery salad1 but canned peas will do just as well4 ,left-over peas not prepared with cream sauce may also be utilized nicely in this way1 or if a portion of a can of peas is needed for the meal1 the remainder may be used for a smaller quantity of salad than here stated4 ,boiled salad dressing will be found to be best for this combination of vegetables4 ,,peas-,,and-,,celery ,,salad 7,sufficient to ,serve ,four7 #a c4 peas ,boiled salad dressing #a c4 diced celery ,lettuce ,drain canned peas as dry as possible and mix with the diced celery4 ,just before serving1 add the salad dressing and mix thoroughly4 ,serve on salad plates garnished with lettuce4 #fj4 ,,tomato ,,salad4--,fresh tomatoes make a delightful salad because of their appetizing appearance and color4 ,in fact1 when they are placed on a bed of green garnish1 nothing can be more delightful4 ,tomatoes may be served whole on a lettuce leaf or they may be sliced4 ,then1 again1 as shown in ,fig4 #f1 they may be cut from the center into sections that are allowed to fall part way open4 ,in any of these forms1 they may be served with ,french dressing1 mayonnaise1 or any cooked salad dressing4 ,illustration3 ,,fig4 #f ,illustration3 ,,fig4 #g #fa4 ,,stuffed-,,tomato ,,salad4--,an attractive salad in which vegetables of almost any kind1 fresh or canned1 may be used to advantage is the stuffed-tomato salad shown in ,fig4 #g4 ,medium-sized1 well-ripened tomatoes are best to select4 ,the vegetables that may be used for the stuffing are celery1 radishes1 onions1 cucumbers1 cooked asparagus1 green peas1 and string beans4 ,any one or any desirable combination of these vegetables will make a satisfactory filling4 ,,stuffed-,,tomato ,,salad 7,sufficient to ,serve ,six7 #f medium-sized tomatoes ,french dressing #a #a_/b c4 diced vegetables ,mayonnaise dressing ,cut out the stem and blossom ends of the tomatoes and hollow out the center so as to leave a shell4 ,dice the contents of the tomatoes and mix with the other diced vegetables4 ,marinate the diced vegetables with ,french dressing and put into the tomato shells1 heaping each one as shown4 ,place on lettuce leaves and serve with mayonnaise4 #fb4 ,,combination ,,salad4--,a combination salad may be made of almost any combination of vegetables4 ,the one given here contains only fresh vegetables1 but1 if desired1 others may be added or some of those mentioned may be omitted4 ,this will be found to be a very attractive way in which to make a large salad to be served from a bowl or a deep plate4 ,,combination ,,salad ,lettuce ,radishes cut in rose shape ,sliced tomatoes ,celery ,sliced onions ,salad dressing ,sliced peppers ,garnish a bowl or a plate with lettuce1 arrange on it slices of tomato1 ,spanish or ,bermuda onions1 and peppers4 ,garnish these with radishes cut into rose shape and stems of celery cut in any desired way4 ,be sure that the vegetables1 which should all be crisp and fresh1 are thoroughly cleaned and drained before being put on the plate4 ,add the salad dressing in the preferred way4 ,it may be poured over the vegetables in the large dish1 passed to each individual1 or put on the salad plates by the person who serves4 ,french dressing is without doubt the most suitable for combination salad1 but mayonnaise or cooked salad dressing may be served with it if desired4 #fc4 ,,potato ,,salad ,,no4 ,l4--,potato salad is usually considered to be an economical salad4 ,it may be made with left-over potatoes or potatoes cooked especially for this purpose4 ,if there are in supply a large number of small potatoes1 which are difficult to use in ordinary ways1 they may be cooked with the skins on and peeled to be used for salad when they have cooled4 ,a boiled salad dressing is perhaps the most desirable for such a salad4 ,,potato ,,salad ,no4 #a 7,sufficient to ,serve ,four7 #b c4 diced potatoes ,salt #a medium-sized onion ,boiled salad dressing #a_/b tsp4 celery seed ,lettuce #a ,tb4 parsley1 chopped #a hard-cooked egg ,dice the potatoes into #a_/b-;inch dice1 chop the onion fine1 and mix the two4 ,add the celery seed and parsley and season the whole with salt4 ,just before serving1 mix well with boiled dressing4 ,garnish a salad bowl or salad plates with lettuce1 place the salad on the lettuce1 and then garnish with slices of hard-cooked egg4 #fd4 ,,potato ,,salad ,,no4 #b4--,the salad given in the accompanying recipe is perhaps more of a combination of vegetables than it is a potato salad4 ,however1 if there is in supply a small amount of celery1 or perhaps a cucumber1 or both1 this is an excellent way in which to make use of them4 ,in addition to the ingredients given in the recipe1 others may be added to this salad1 such as a few diced radishes1 a diced green pepper or two1 or a pimiento4 ,,potato ,,salad ,no4 #b 7,sufficient to ,serve ,six7 #a #a_/b c4 diced potatoes ,salt #a_/b c4 diced cucumber ,boiled salad dressing #a_/b c4 diced celery ,lettuce #a medium-sized onion ,prepare the vegetables in the usual way1 dicing them carefully1 and just before serving mix them together1 season well with salt1 and add the salad dressing4 ,boiled dressing is preferable4 ,place in a salad bowl or on salad plates garnished with lettuce4 #fe4 ,,old-,,fashioned ,,potato ,,salad4--,the potato salad given in this recipe is agreeable to persons who like the flavor of smoked meat4 ,it is an excellent salad to serve for a lunch or a supper with cold ham1 frankfurters1 or any cold sliced meat4 ,,old-,,fashioned ,,potato ,,salad 7,sufficient to ,serve ,four7 #b c4 sliced boiled potatoes #a_/d c4 water #b thin slices bacon ,salt #a ,tb4 flour ,pepper #a_/b c4 vinegar #b ,tb4 parsley1 chopped ,slice cold boiled potatoes into medium thick slices4 ,cut the strips of bacon into small cubes and fry until crisp in a frying pan4 ,stir the flour into the hot fat1 and to this add the vinegar and water4 ,season this dressing well with salt and pepper and pour it hot over the potatoes1 mixing carefully so as not to break the slices4 ,add the chopped parsley last4 ,serve warm if desired1 or allow it to cool before serving4 #ff4 ,,tomato-,,and-,,string ,,bean ,,salad4--,besides being appetizing in flavor and appearance1 tomato-and-string-bean salad1 which is illustrated in ,fig4 #h1 has the advantage over some salads in that it can be made of either fresh or canned vegetables4 ,for the salad here shown1 tomatoes and beans canned by the cold-pack method were used4 ,if it is desired to duplicate this salad1 place a canned tomato or a peeled fresh tomato in the center of a plate garnished with lettuce and around it place several piles of three or four canned or freshly cooked beans4 ,serve with ,french dressing or any other desired salad dressing4 ,illustration3 ,,fig4 #h #fg4 ,,string-,,bean ,,salad4--,either string or wax beans may be used for string-bean salad1 which is shown in ,fig4 #i1 and they may be cooked freshly for the purpose or be home canned or commercially canned beans4 ,to make this salad1 place a neat pile of beans on a lettuce leaf resting on a plate and moisten with a few drops of vinegar or lemon juice4 ,serve with mayonnaise or cooked salad dressing4 ,if desired1 the beans may be cut into inch lengths and mixed with the dressing1 but this does not make so attractive a salad4 #fh4 ,,green-,,vegetable ,,salad4--,there are a number of green vegetables that are much used for salad either alone or with other vegetables4 ,all of them are used in practically the same way1 but a point that should not be overlooked if an appetizing salad is desired is that they should always be fresh and crisp when served4 ,any salad dressing that is preferred may be served with them4 ,chief among these green vegetables come lettuce1 including the ordinary leaf lettuce1 head lettuce1 and romaine lettuce1 which is not so common as the other varieties4 ,several kinds of endive as well as watercress may also be used for salad4 ,illustration3 ,,fig4 #i ,,combination ,,fruit-,,and-,,vegetable ,,salads #fi4 ,sometimes it is desired to make a salad that contains both fruits and vegetables4 ,various fruits can be used for this purpose1 but celery1 as has been stated1 is about the only vegetable that combines well with fruit1 unless1 of course1 the garnish1 which is nearly always a vegetable1 is considered a part of the salad4 ,recipes for several very appetizing salads containing both vegetables and fruits follow4 #gj4 ,,apple-,,and-,,celery ,,salad4--,if an excellent winter salad is desired1 apple-and-celery salad should be selected1 for both celery and apples are best during the winter months4 ,as they are very similar in color1 they are not especially appetizing in appearance when combined for a salad1 but they make a very popular combination with most persons4 ,,apple-,,and-,,celery ,,salad 7,sufficient to ,serve ,four7 #a c4 diced apples ,boiled salad dressing #a c4 diced celery ,lettuce ,prepare the apples and celery as short a time before serving as possible1 but if it is necessary that the apples stand for any length of time1 sprinkle them with a little lemon juice and water to keep them from turning brown4 ,just before serving1 mix them with the salad dressing4 ,place on salad plates garnished with lettuce and serve4 #ga4 ,,waldorf ,,salad4--,if to the apple-and-celery salad just explained #a_/b cupful of chopped ,english walnut meats is added1 what is known as ,waldorf salad will result4 ,the nuts1 which should be added to the mixture just before placing it on the table1 may be mixed with the other ingredients or they may be placed on top4 ,nuts that are to be used for such a purpose should not be run through a grinder1 but should be cut with a knife or chopped with a chopping knife and bowl4 #gb4 ,,grapefruit-,,and-,,celery ,,salad4--,celery is sometimes used with grapefruit to make a salad4 ,this combination is most often served with ,french dressing1 but any other desirable dressing may be used as well4 ,prepare the grapefruit in the same way as oranges are prepared for salad1 and cut each section into three or four pieces4 ,add to this an equal amount of diced celery and serve on a lettuce leaf with any desired dressing4 ,,fruit ,,salads #gc4 ,salads made of fruit are undoubtedly the most delicious that can be prepared4 ,in addition to being delightful in both appearance and flavor1 they afford another means of introducing fruit into the diet4 ,as fruit is decidedly beneficial for all persons with a normal digestion1 every opportunity to include it in the diet should be grasped4 ,some fruit salads are comparatively bland in flavor while others are much more acid1 but the mild ones are neither so appetizing nor so beneficial as those which are somewhat tart4 ,advantage should be taken of the various kinds of fresh fruits during the seasons when they can be obtained1 for usually very appetizing salads can be made of them4 ,however1 the family need not be deprived of fruit salads during the winter when fresh fruits cannot be secured1 for delicious salads can be made from canned and dried fruits1 as well as from bananas and citrus fruits1 which are usually found in all markets4 #gd4 ,,fruit-,,salad ,,dressing4--,various dressings may be served with fruit salad1 and usually the one selected depends on the preference of those to whom it is served4 ,however1 an excellent dressing for salad of this kind and one that most persons find delicious is made from fruit juices thickened by means of eggs4 ,whenever a recipe in this ,section calls for a fruit-salad dressing1 this is the one that is intended4 ,,fruit-,,salad ,,dressing #a_/b c4 pineapple1 peach1 or pear juice #a_/b c4 orange juice #a_/d c4 lemon juice #a_/d c4 sugar #b eggs ,mix the fruit juices1 add the sugar1 beat the eggs slightly1 and add them4 ,put the whole into a double boiler and cook until the mixture begins to thicken4 ,remove from the fire and beat for a few seconds with a rotary egg beater4 ,cool and serve4 #ge4 ,,combination ,,fruit ,,salad4--,the combination of fruits given in the accompanying recipe makes a very good salad1 but it need not be adhered to strictly4 ,if one or more of the fruits is not in supply1 it may be omitted and some other used4 ,in case canned pineapple is used for the salad1 the juice from the fruit may be utilized in making a fruit-salad dressing4 ,,combination ,,fruit ,,salad 7,sufficient to ,serve ,six7 #a grapefruit #b oranges #a banana #b apples #b slices pineapple ,salad dressing ,lettuce ,prepare the grapefruit and oranges according to the directions previously given4 ,slice the banana crosswise into #a_/d-;inch slices and cut each slice into four sections4 ,dice the apples and cut the pineapple in narrow wedge-shaped pieces4 ,mix the fruit just before serving4 ,add the salad dressing1 which may be fruit-salad dressing1 ,french dressing1 or some other desirable salad dressing1 by mixing it with the fruit or merely pouring it over the top4 ,serve on salad plates garnished with lettuce leaves4 ,place a maraschino cherry on top4 #gf4 ,,summer ,,combination ,,salad4--,any agreeable combination of fruits which may be obtained during the same season will be suitable for summer combination salad4 ,the combination given in the accompanying recipe includes strawberries1 pineapple1 and cherries4 ,however1 pineapple and cherries may be used alone1 or strawberries and pineapple may be used without the cherries1 or red raspberries may be used to garnish such a salad4 ,,summer ,,combination ,,salad 7,sufficient to ,serve ,six7 #c_/d c4 strawberries1 cut into halves #c_/d c4 pineapple1 cut into dice #c_/d c4 sweet cherries1 seeded ,lettuce ,fruit-salad dressing ,prepare the fruits just before serving4 ,put them together1 place on salad plates garnished with lettuce1 and serve with the fruit-salad dressing4 #gg4 ,,filbert-,,and-,,cherry ,,salad4--,if something different in the way of salad is desired1 cherries that have been seeded and then filled with filberts will prove a delightful change4 ,with this salad1 which is shown in ,fig4 #aj1 any salad dressing may be served1 but fruit-salad dressing makes it especially delicious4 ,illustration3 ,,fig4 #aj #gh4 ,,date-,,and-,,english-,,walnut ,,salad4--,persons who are fond of dates will find a salad made of dates and walnuts very palatable4 ,in addition1 such a salad is high in food value4 ,select firm whole dates1 wash1 and dry between clean towels4 ,cut a slit in the side of each date and remove the seed4 ,place half an ,english walnut meat inside and press the date together4 ,garnish salad plates with lettuce and serve five or six of the dates in a star shape for each serving4 ,in the center1 pour a spoonful or two of cream salad dressing1 boiled salad dressing1 or any other dressing that may be desired4 #gi4 ,,apple-,,date-,,and-,,orange ,,salad4--,the combination of fruits required by the accompanying recipe is an easy one to procure in the winter time4 ,apple-and-date salad is a combination much liked1 but unless it is served with a rather sour dressing1 it is found to be too bland and sweet for most persons4 ,the addition of the orange gives just the acid touch that is necessary to relieve this monotonous sweetness4 ,,apple-,,date-,,and-,,orange ,,salad 7,sufficient to ,serve ,six7 #a c4 diced apples ,lettuce #c_/d c4 dates1 seeded ,salad dressing #b oranges ,lettuce ,salad ,dressing ,peel the apples and dice them into fine pieces4 ,wash the dates1 remove the seeds1 and cut each date into six or eight pieces4 ,prepare the oranges as directed for preparing oranges for salad1 and cut each section into two or three pieces4 ,just before serving1 mix the fruits carefully so as not to make the salad look mushy1 pile in a neat heap on garnished salad plates1 and serve with any desired dressing4 #hj4 ,,california ,,salad4--,during the months in which ,california grapes can be found in the market1 a very delicious salad can be made by combining them with grapefruit and oranges4 ,either ,malaga or ,tokay grapes may be used4 ,,california ,,salad 7,sufficient to ,serve ,six7 #a-a_/b c4 grapes #b oranges ,salad #a grapefruit ,lettuce ,salad ,dressing ,prepare the grapes by washing them in cold water1 cutting them into halves1 and removing the seeds4 ,remove the sections from the oranges and grapefruit in the way previously directed1 and cut each section into three or four pieces4 ,mix the fruits and drain carefully so that they contain no juice or liquid4 ,pile in a heap on salad plates garnished with lettuce and serve with any desired dressing4 #ha4 ,,banana-,,and-,,peanut ,,salad4--,a very good fruit-and-nut combination for a salad consists of bananas and ground peanuts4 ,the bananas1 after being cut in half lengthwise1 are rolled in the peanuts1 placed on a lettuce leaf1 and served with dressing4 ,if it is desired to improve the flavor1 the bananas may be dipped into the salad dressing before being rolled in the peanuts4 ,peel the required number of bananas1 scrape the pithy material from their surface1 and cut in half lengthwise4 ,grind the peanuts rather fine and roll each half of banana in them4 ,place on a garnished salad plate and serve with boiled dressing4 #hb4 ,,fruit ,,in ,,cantaloupe ,,shells4--,during cantaloupe season1 a delightful fruit salad can be made by combining several different kinds of fruit with the meat of cantaloupe and serving the mixture in the cantaloupe shells4 ,such a salad is an excellent one to serve when dainty refreshments are desired or when something unusual is wanted for a nice luncheon4 ,cut cantaloupes in half crosswise1 and1 using the ,french cutter1 cut some of the meat into round balls4 ,dice the remainder and mix with any combination of fruit desired4 ,place this in the cantaloupe shells after cutting points in the top edge4 ,garnish with the balls cut from the cantaloupe and serve with any desired dressing4 #hc4 ,,pineapple-,,and-,,nut ,,salad4--,because of its refreshing flavor1 pineapple makes a delicious salad4 ,it may be combined with various foods1 but is very good when merely nuts and salad dressing are used1 as in the accompanying recipe4 ,place slices of canned pineapple on salad plates garnished with lettuce leaves4 ,mix whipped cream with salad dressing until the dressing becomes stiff1 and place a spoonful or two of this in the center of each slice of pineapple4 ,sprinkle generously with chopped nuts1 ,english walnuts or pecans being preferable4 ,,high-,,protein ,,salads #hd4 ,salads that are made with cheese1 eggs1 fish1 or meat may be classed as ,,high-,,protein ,,salads1 for1 as has already been learned1 these foods are characterized by the protein they contain4 ,of course1 those made almost entirely of meat or fish are higher in this food substance than the others4 ,however1 the salads that contain a combination of cheese and fruit are comparatively high in protein1 and at the same time they supply to the diet what is desirable in the way of a fruit salad4 ,illustration3 ,,fig4 #aa #he4 ,,poinsettia ,,salad--,cream cheese1 such as ,neufchtel or ,philadelphia cream cheese1 combines very well with some fruits and vegetables4 ,it is used with pineapple and cherries in the preparation of poinsettia salad1 which is illustrated in ,fig4 #aa4 ,as can be imagined1 this makes a pretty decoration for a ,christmas table or a salad to be served around holiday time4 ,,poinsettia ,,salad 7,sufficient to ,serve ,six7 #a pkg4 cream cheese ,lettuce #b ,tb4 cream #d maraschino cherries #a_/d tsp4 salt ,salad dressing #f rounds pineapple ,mix the cream cheese with the cream and salt1 and form this into small round balls with the fingers4 ,place the rounds of pineapple on salad plates garnished with lettuce1 and put the cheese ball in the center of the pineapple4 ,cut the maraschino cherries in half1 and then cut each half into narrow strips that resemble petals of a flower4 ,place five or six of these over the top of the cream cheese with the points meeting in the center1 as shown in the illustration4 ,serve with any desired dressing1 but instead of adding the dressing to the salad put it in a mayonnaise bowl and allow each person at the table to add it4 ,illustration3 ,,fig4 #ab ,,salads ,,and ,,sandwiches #hf4 ,,peach-,,and-,,cream-,,cheese ,,salad--,an excellent way of using canned peaches is to combine them with cream cheese for a salad1 as shown in ,fig4 #ab4 ,if a smaller salad is desired1 half a peach may be used and the cheese placed on top of it4 ,firm yellow peaches are the best ones to use for this dish4 ,,peach-,,and-,,cream-,,cheese ,,salad 7,sufficient to ,serve ,four7 ,lettuce ,salad dressing #h halves of pecans or walnuts #b ,tb4 cream #a_/d tsp4 salt #a pkg4 ,cream cheese #h halves canned peaches ,mix the cream and salt with the cheese and shape into balls4 ,place a ball between two peach halves1 and press them together tightly4 ,place on garnished salad plates1 pour salad dressing over the top1 and garnish with two halves of the nuts4 ,if desired1 the nuts may be chopped and sprinkled over the top4 ,illustration3 ,,fig4 #ac #hg4 ,,pear-,,and-,,cheese ,,salad--,if other fruits are not in supply for use in salad and pears can be obtained1 they may be utilized with cream cheese in a pleasing way1 as ,fig4 #ac shows4 ,,pear-,,and-,,cheese ,,salad 7,sufficient to ,serve ,four7 #b ,tb4 cream ,lettuce #a_/d tsp4 salt #d halves ,english walnuts #a pkg4 cream cheese ,salad dressing #h halves canned pears ,mix the cream and salt with the cheese and shape into balls4 ,place one-half of a pear with the hollow side up on a salad plate garnished with a lettuce leaf and the other half with the hollow side down beside it4 ,put a ball of the cheese in the hollow of the upturned half and press half an ,english walnut on top of that4 ,add the dressing and serve4 ,french dressing is recommended for this salad1 but some other salad dressing will answer4 ,illustration3 ,,fig4 #ad ,illustration3 ,,fig4 #ae #hh4 ,green-,pepper-and-,cheese ,salad4-,in ,fig4 #ad is shown a vegetable-and-cheese combination in the form of a salad made of green pepper and cheese4 ,to make this kind of salad1 select firm green peppers1 one being sufficient if a large one can be obtained4 ,season cream cheese well with paprika and a little additional salt if necessary4 ,cut the top from the pepper1 clean out the inside1 and pack tight with the cheese4 ,cut the filled pepper into thin slices1 place two or three of these slices on a salad plate garnished with lettuce leaves1 and serve with ,french dressing4 #hi4 ,,daisy ,,salad4--,if an effective1 somewhat ornamental salad is desired1 daisy salad1 which is illustrated in ,fig4 #ae1 will prove satisfactory4 ,as will be observed1 this salad resembles a daisy4 ,to make it1 cut celery into strips about #b inches long and trim one end of each round4 ,these strips will serve to represent the daisy petals4 ,place them on salad plates garnished with lettuce1 laying them so that they radiate from the center and their round ends are toward the outside of the plate4 ,then1 for the center of the daisy effect1 cut the yolks of hard-cooked eggs into halves and place one half1 with the rounded side up1 on the ends of the celery4 ,serve with ,french dressing4 ,illustration3 ,,fig4 #af #ij4 ,,humpty ,,dumpty ,,salad4--,in ,fig4 #af is shown an attractive-appearing and extremely appetizing salad known as ,humpty ,dumpty salad4 ,it consists of tomatoes and hard-cooked eggs garnished with pieces of stuffed olives1 the manner in which the egg is placed in each portion accounting for its name4 ,for this salad1 select rather small1 firm1 ripe tomatoes4 ,peel them in the usual way1 and when cutting out the stem remove a sufficient portion of the tomato to accommodate the end of an egg4 ,place each tomato with this part uppermost on a salad plate garnished with lettuce4 ,cut the hard-cooked eggs into halves1 crosswise1 remove the yolk and mash and season it with salt1 pepper1 and a little vinegar4 ,replace the yolk in the white and force this into the depression in the tomato4 ,place a stuffed olive in the egg yolk and serve with ,french or other desired salad dressing4 #ia4 ,,water-,,lily ,,salad4--,a means of using eggs in salad without the addition of other foods is found in water-lily salad1 which is illustrated in ,fig4 #ag4 ,if eggs are to be served for a luncheon or some other light meal1 this method may add a little variety to the usual ways of serving them4 ,illustration3 ,fig4 #ag ,hard-cook one egg for each person to be served1 remove the shells1 and cut the eggs into halves1 lengthwise4 ,remove the yolks1 mash them1 and season with salt1 pepper1 and vinegar4 ,cut the halves of egg whites into three or four pointed pieces1 cutting from end to end of the half4 ,place these in a star shape on salad plates garnished with lettuce4 ,form the seasoned egg yolk into a ball and place it in the center over the ends of the egg whites4 ,serve with any desired salad dressing4 #ib4 ,,easter ,,salad4--,cream cheese makes an attractive salad when formed into egg-shaped balls and served in a nest of shredded lettuce4 ,to prepare this salad1 which is known as ,easter salad1 shred lettuce finely and place it in the shape of a nest on salad plates4 ,make tiny egg-shaped balls of cream cheese moistened with sufficient cream to handle4 ,place three or four of these in the inside of the lettuce4 ,dust with paprika and serve with any desired dressing4 #ic4 ,,salmon ,,salad4--,persons who are fond of salmon will find salmon salad a very agreeable dish4 ,in addition to affording a means of varying the diet1 this salad makes a comparatively cheap high-protein dish that is suitable for either supper or luncheon4 ,,salmon ,,salad 7,sufficient to ,serve ,six7 #b c4 salmon #a c4 diced celery #a_/d c4 diced ,spanish onion #c or #d sweet pickles1 chopped fine ,french dressing ,salad dressing ,lettuce ,look the salmon over carefully1 removing any skin and bones4 ,break into medium-sized pieces and mix carefully with the celery1 onion1 and chopped pickles4 ,marinate this with the ,french dressing1 taking care not to break up the salmon4 ,drain and serve with any desired salad dressing on salad plates garnished with lettuce4 #id4 ,,tuna-,,fish ,,salad4--,a salad that is both attractive and appetizing can be made by using tuna fish as a foundation4 ,this fish1 which is grayish-white in color1 can be obtained in cans like salmon4 ,as it is not high in price1 it gives the housewife another opportunity to provide her family with an inexpensive protein dish4 ,,tuna-,,fish ,,salad 7,sufficient to ,serve ,six7 #a c4 tuna fish #a_/b c4 diced celery #a c4 diced cucumber ,salt and pepper ,vinegar ,lettuce ,mayonnaise ,open a can of tuna fish1 measure #a cupful1 and place in a bowl4 ,dice the celery and cucumber1 mix with the fish1 and sprinkle with salt and pepper4 ,dilute some vinegar with water1 using half as much water as vinegar1 and sprinkle enough of this over the mixture to flavor it slightly4 ,allow the mixture to stand for about #a_/b hour in a refrigerator or some other cold place and just before serving pour off this liquid4 ,heap the salad on lettuce leaves1 pour a spoonful of mayonnaise over each portion1 and serve4 #ie4 ,,lobster ,,or ,,crab ,,salad4--,lobster salad and crab salad are made in practically the same way1 so that a recipe for one may be used for the other4 ,the meat may be either fresh or canned1 but1 of course1 fresh lobster or crab meat is more desirable if it can be obtained4 ,,lobster ,,or ,,crab ,,salad 7,sufficient to ,serve ,six7 #b c4 lobster or crab meat #a c4 diced celery ,french dressing ,lettuce ,mayonnaise #a hard-cooked egg ,chill lobster or crab meat and add the diced celery4 ,marinate with ,french dressing1 and allow this mixture to stand for #a_/b hour or so before serving4 ,keep as cold as possible4 ,drain off the ,french dressing and heap the salad mixture on garnished salad plates or in a salad bowl garnished with lettuce4 ,pour mayonnaise dressing over the top1 garnish with slices of hard-cooked egg1 and serve4 ,illustration3 ,fig4 #ah #if4 ,,shrimp ,,salad4--,shrimps may be used in an attractive salad in the manner shown in ,fig4 #ah4 ,persons who care for sea food find this a most appetizing dish4 ,like lobster and crab1 shrimp may be purchased in cans1 and so it is possible to have this salad at any season4 ,first marinate the shrimps with ,french dressing and then heap them on a plate garnished with lettuce leaves4 ,add thin slices of hard-cooked egg whites1 and place a tender heart of celery in the center of the plate4 ,if desired1 some thin slices of celery may be marinated with the shrimp4 ,serve with mayonnaise dressing4 #ig4 ,,chicken ,,salad4--,a favored means of using left-over chicken is to make chicken salad of it4 ,it is well1 however1 if the chicken can be prepared especially for the salad and the nicer pieces of meat used4 ,this is usually done when chicken salad is to be served at a party or special dinner4 ,if the chicken is scarce1 veal or pork may be substituted for one-third or one-fourth of the meat4 ,,chicken ,,salad 7,sufficient to ,serve ,six7 #b c4 chicken #a c4 diced celery #a green pepper ,french dressing ,lettuce ,mayonnaise #a pimiento ,cut the meat from the bones of a chicken and dice it4 ,dice the celery1 clean the green pepper1 and cut it into small pieces4 ,mix the pepper and the celery with the chicken4 ,marinate with ,french dressing1 chill1 and allow to stand for about #a_/b hour4 ,drain the dressing from the salad mixture1 serve in a garnished salad bowl or on garnished salad plates1 pour mayonnaise over the top1 and garnish with strips of pimiento4 ,illustration3 ,,fig4 #ai #ih4 ,,stuffed ,,celery4--,an appetizing relish may be prepared by stuffing celery in the manner shown in ,fig4 #ai4 ,stuffed celery is not exactly a salad1 but it may be used to take the place of a salad in a meal4 ,it is often served with soup as an appetizer1 but since it is high in food value it deserves a place of greater prominence in the meal4 ,any desirable cheese may be used to make the stuffing4 ,roquefort cheese is probably the most popular one1 but many persons do not care for it4 ,cream cheese1 ordinary ,american cheese1 or even cottage cheese finely mashed may be used for this purpose4 ,put into a bowl the quantity of cheese needed to fill the number of stalks of celery desired1 mash it finely with a fork1 and mix it with cream or salad dressing until it is of a thick1 creamy consistency4 ,season highly with a dash of red pepper and salt and1 if desired1 mix with very finely chopped nuts4 ,fill the hollows of the stems of celery with the mixture1 sprinkle with paprika1 and serve on a plate garnished with lettuce4 99 99 99 99 99 ,,sandwiches ,,nature ,,of ,,sandwiches #ii4 ,when salads are mentioned1 ,sandwiches naturally come to the mind1 for while they have many other uses1 they are often served as an accompaniment to a salad4 ,sandwiches are generally thought of as two thin slices of bread put together with a filling1 such as meat1 cheese1 fruit1 etc4 ,however1 there are as many varieties of sandwiches as of salads and they serve a large number of purposes4 ,for instance1 they may be merely two pieces of buttered bread put together or they may be elaborate both as to shape and contents4 ,in reality1 many different things are considered as sandwiches4 ,sometimes one piece of bread spread with a filling and usually decorated in some way is served with afternoon tea or a very light luncheon4 ,then1 again1 sandwiches often consist of three layers of bread instead of two1 and for other kinds the bread is toasted instead of being used plain4 ,as in the case of salads1 the housewife must determine from their composition1 the place that sandwiches should take in the meal1 for their food value depends on what is used with the bread4 ,a sandwich that is high in food value may be used as the main dish in a light meal1 while one that is comparatively low in this respect generally accompanies another dish1 as1 for instance1 a salad1 or is used to take the place of plain bread4 ,,general ,,principles ,,of ,,sandwich ,,making #ajj4 ,,bread ,,for ,,sandwiches4--,although sandwiches vary greatly in both form and contents1 bread or something that may be substituted for it always forms the foundation of this class of food4 ,white bread is much employed for this purpose1 but rye1 graham1 brown1 or whole-wheat bread1 or in fact any other desirable kind1 may be used1 depending on the nature of the sandwich or the kind preferred4 ,several matters concerning the bread that is used1 however1 should receive attention if successful sandwiches are to be the result4 #aja4 ,in the first place1 the bread used should be at least #bd hours old1 as difficulty will be experienced in cutting bread that is any fresher4 ,another requirement is that the bread should be firm and of a comparatively fine texture4 ,the shape of the loaf must also be taken into consideration4 ,as is easily understood1 there will be a considerable waste of bread if a round sandwich is made from a square loaf or a square sandwich is cut from a round loaf4 ,when round sandwiches are desired1 it is advisable to bake the bread in round loaves1 unless some good use can be made of the bread that is trimmed off in cutting the sandwiches4 ,illustration3 ,fig4 #bj #ajb4 ,for sandwich making1 bakers often sell special sandwich bread4 ,some persons prefer sandwiches made of such bread1 but1 as a rule1 it will be found easier to use the ordinary bread baked by the baker or bread that is baked in the home for this purpose4 ,when bread is being made for sandwiches1 a good plan is to give the dough a little additional kneading and1 toward the end of the kneading1 to work in a small amount of flour1 perhaps a little extra sugar1 and1 if desired1 an egg4 ,then1 if it is not allowed to rise as much as usual1 it will make a bread that is finer in texture and easier to handle4 #ajc4 ,,utensils ,,for ,,sandwich ,,making4--,very few utensils are required for the making of sandwiches1 but those which are used must be of the right kind if well-made sandwiches are desired4 ,to cut the bread1 a large sharp knife must be used1 for1 generally1 the bread is required to be cut thin and this cannot be done successfully unless the knife is sufficiently sharp4 ,in addition1 a case knife or a small spatula is needed for the spreading of the bread4 ,if sandwiches in any quantity are to be spread with a filling besides butter1 two case knives or a case knife and a spatula should be provided4 #ajd4 ,,making ,,sandwiches4--,the point that should be remembered about sandwiches is that they should be as dainty as possible4 ,therefore1 the ,illustration3 ,fig #ba bread should usually be cut thin and the crust should be removed4 ,if a large number of sandwiches are to be made1 it is often a good idea to remove the crust from the loaf1 as shown in ,fig4 #bj1 before slicing the bread4 ,more frequently1 however1 the cutting is done first1 as in ,fig4 #ba4 ,then after the bread is spread1 the crust is removed from a pile of slices at a time4 ,a little difficulty will be experienced in making sandwiches unless care is taken in matching the slices4 ,after being cut1 they should be laid out in pairs with corresponding sides together1 so that when they are spread two pieces that do not fit will not have to be put together4 ,illustration3 ,fig4 #bb ,the plan of spreading the end of the loaf and then slicing off the piece that is spread is sometimes advocated1 but it is not recommended1 for it has no special advantage and then1 too1 the bread is difficult to handle after it has been spread4 #aje4 ,no matter what kind of filling is to be used for sandwiches1 the slices are usually buttered before the filling is applied4 ,to make the butter soft enough to spread easily1 it should be creamed with a spoon1 as shown in ,fig4 #bb1 but it should never be melted4 ,with the bread sliced and the butter creamed1 one of a pair of slices should be spread with butter1 as in ,fig4 #bc1 and the other with filling1 and then the two slices should be put together4 ,after a number of sandwiches have been made1 they should be placed on top of one another and1 as shown in ,fig4 #bd1 the crusts should be cut from a small pile at one time4 ,illustration3 ,fig4 #bc ,sometimes1 if sandwiches are being made in quantity1 the butter is worked into the filling instead of being spread on the bread4 ,as this plan saves time and does not detract from the food value of the sandwich1 it may be followed whenever it seems advisable4 #ajf4 ,variety can be obtained from time to time in the shapes of sandwiches by cutting the bread in different ways4 ,for instance1 one time it may be cut into strips lengthwise1 another time into halves crosswise1 and again1 diagonally1 so as to form triangular pieces4 ,to vary the sandwich filling1 a lettuce leaf may be placed on the buttered slice of the bread and the slice containing the filling put on top of this4 ,lettuce used in this way makes a delightful addition to cheese1 meat1 egg1 or vegetable sandwiches4 ,illustration3 ,fig4 #bd #ajg4 ,it is often necessary to make sandwiches some time before they are to be served4 ,in such an event1 they should be kept moistened so that they will be fresh when they are served4 ,to accomplish this1 they may be wrapped first in oiled paper and then in a damp towel1 or if oiled paper is not in supply1 the towel alone will answer the purpose1 provided it is not made too damp and a dry towel is wrapped on the outside4 99 99 99 99 99 ,,preparation ,,of ,,sandwiches ,,bread-,,and-,,butter ,,sandwiches #ajh4 ,often it is desired to serve bread and butter with a certain dish and yet something more is wanted than just two pieces of bread spread with butter and put together4 ,while bread-and-butter sandwiches are probably the simplest kind that can be made1 variety can be obtained in them if the housewife will exercise a little ingenuity4 ,fig4 #be shows what can be done in the way of bread-and-butter sandwiches with very little effort1 for the two plates on the left contain sandwiches made merely of bread and butter4 ,illustration3 ,fig4 #be #aji4 ,,round ,,sandwiches4--,the round sandwiches on the rear left plate in ,fig4 #be can be made of brown bread or of white bread1 or both varieties may be served in the event that some one does not care for brown bread4 ,to make these1 cut slices of bread from a loaf and1 by means of a round cutter1 cut them round in shape4 ,out of the top slice of each sandwich1 cut a round hole with a small round cutter or a thimble4 ,after spreading both slices with butter and placing them together1 cut a thick slice from a stuffed olive and insert this in the hole in the top slice4 #aaj4 ,,ribbon ,,sandwiches4--,the sandwiches on the plate in front in ,fig4 #be are known as ribbon sandwiches4 ,to make these1 cut white bread and graham bread in very thin slices1 butter them1 and then alternate a slice of white with a slice of graham until there are three or four layers4 ,place the pile under a weight until the butter becomes hard and then cut down in thin slices4 ,the attractive sandwiches here shown will be the result4 #aaa4 ,,checkerboard ,,sandwiches4--,another way of serving bread and butter is in the form of checkerboard sandwiches4 ,these are no more difficult to make than the ribbon sandwiches1 but the slices of the bread must be cut evenly and all must be of the same thickness4 ,in addition1 the bread should be firm and close-grained and the butter should be put on thickly enough to make the slices of bread stick together4 ,cut three slices each of graham bread and white bread #a_/b inch in thickness4 ,spread one side of each slice thickly with butter4 ,place a slice of graham between two slices of white bread and a slice of white between two slices of graham4 ,trim these piles evenly and cut them into #a_/b-;inch slices4 ,butter these slices and put them together so that brown bread will alternate with white and white with brown4 ,place the slices under a weight in a cool place until the butter becomes perfectly hard4 ,then cut them into thin slices for serving and they will be found to resemble a checkerboard4 ,,vegetable ,,sandwiches #aab4 ,certain vegetables may be used with bread and butter to make very appetizing sandwiches4 ,the vegetables most often used for this purpose are lettuce1 tomatoes1 cucumbers1 celery1 and onions4 ,generally1 when vegetables are to be used for sandwich filling1 the sandwiches should be made immediately before they are to be served1 as they are apt to become moist if they are allowed to stand very long4 ,an exception to this is celery sandwiches1 which are made in the form of rolls and which must stand piled close together for some time in order for the butter to become hard enough to stick them together4 #aac4 ,,lettuce ,,sandwiches4--,cut white bread into slices about #a_/d inch thick and spread these thinly with butter4 ,place a leaf or two of tender lettuce between each two slices and spread with thick salad dressing4 ,put the slices of bread together1 trim off the edges of the lettuce and the crusts if desired1 and serve4 #aad4 ,,tomato ,,sandwiches4--,slice bread about #a_/d inch thick and spread the slices with butter4 ,peel firm red tomatoes and cut them into thin slices4 ,cover one slice of bread with a slice of tomato1 spread this with thick salad dressing1 and1 if desired1 place a lettuce leaf over this4 ,cover with a second slice of bread1 trim the edges1 and serve4 #aae4 ,,cucumber ,,sandwiches4--,peel and slice into thin slices a medium-sized cucumber that does not contain large seeds4 ,place the slices in very cold water to make them crisp4 ,slice bread about #a_/d inch thick and spread the slices with butter4 ,place thin slices of cucumber on one piece1 spread with thick salad dressing1 and put a lettuce leaf on top of this1 if desired4 ,cover with the second slice of bread1 trim the edges1 and serve4 ,illustration3 ,fig4 #bf #aaf4 ,,rolled ,,celery ,,sandwiches4--,cut #a_/d-;inch slices from a comparatively fresh loaf of bread4 ,trim the crusts and spread with butter4 ,cut the stems of tender celery into pieces that are as long as the bread is wide4 ,place the celery on one edge of the bread1 fill the center of the stem with salad dressing1 and roll the celery into the bread like a jelly roll4 ,place a moist napkin in the bottom of a bread pan and stack the rolls in rows1 with the loose edge down1 so that they will stay rolled4 ,when all have been placed in the pan1 fold the edges of the napkin across the top and allow them to stand for a few hours before serving4 ,this cannot be done with bread that is dry4 ,if the sandwiches are to be served at once1 the edges will have to be tied or fastened with toothpicks4 ,in case it is desired not to use celery in rolled sandwiches1 a filling of cream cheese or jam may be added after the bread is buttered and each piece then rolled in the manner explained4 ,an idea of how attractive rolled sandwiches are may be obtained from ,fig4 #bf4 ,when served in a decorated sandwich basket1 as shown1 these sandwiches give a very dainty touch to a luncheon or a tea4 #aag4 ,,onion-,,and-,,pepper ,,sandwiches4--,cut bread into slices about #a_/d inch thick and spread these with butter4 ,slice ,spanish or ,bermuda onions into thin slices and cut a green pepper into thin rings4 ,place a slice of the onion on one piece of buttered bread and on top of this put two or three rings of green pepper4 ,if desired1 spread with salad dressing1 or merely season the onion with salt and pepper4 ,place the second slice of bread on top1 trim the edges1 and serve4 ,,fruit ,,sandwiches #aah4 ,sandwiches that have fruit for their filling appeal to many persons4 ,for the most part1 dried fruits are used for this purpose and they usually require cooking4 ,another type of fruit sandwich is that which has jelly or marmalade for its filling4 ,as fruit sandwiches are sweet and not very hearty1 they are much served for afternoon tea or to provide variety when another kind of sandwich is being served4 #aai4 ,,date ,,sandwiches4--,to any one who desires a sweet sandwich1 the date sandwich in the accompanying recipe will be found to be very agreeable4 ,not all sandwich fillings seem to be satisfactory with other bread than white1 but the filling here given can be utilized with white1 graham1 or whole-wheat bread4 ,,date ,,filling #c_/d c4 dates #a_/d c4 nut meats #a_/b lemon ,wash the dates and remove the seeds4 ,steam them over hot water or in a double boiler until they are soft1 and then mash them thoroughly4 ,squeeze the juice from the lemon1 grate the yellow part of the rind and mix with the juice1 and add both to the steamed dates4 ,then add the nut meats chopped very fine4 ,to make the sandwiches1 cut thin slices of bread and spread one slice with butter and the corresponding slice with the date filling4 ,place the two together1 trim the crusts if desired1 and serve4 #abj4 ,,fruit ,,sandwiches4--,the three fruits mentioned in the accompanying recipe may be used in equal proportions as here given1 only two of them may be utilized1 or the proportions may be changed to suit the supply on hand4 ,this sandwich may be made with white bread1 brown bread1 graham bread1 or whole-wheat bread4 ,,fruit ,,filling #a_/b c4 dates #a_/b c4 raisins #a_/b c4 figs #a orange ,wash the dates1 figs1 and raisins1 and remove the stones from the dates4 ,steam all together until they are soft1 mash thoroughly1 and add the juice and the grated rind of the orange4 ,cut thin slices of bread1 spread one slice with butter1 and spread the opposite slice with this filling4 ,place the two together1 trim the edges if desired1 and serve4 #aba4 ,,apricot ,,sandwiches4--,to people who are fond of apricots1 sandwiches containing apricot filling are very delicious4 ,if jelly or marmalade is plentiful1 it may be used in place of the apricots to make the sandwich4 ,,apricot ,,filling #a_/b c4 dried apricots #a_/d tsp4 cinnamon #a_/b c4 sugar #a ,tb4 lemon juice ,wash and soak the apricots1 and when they are thoroughly softened cook them until tender in just enough water to keep them from burning4 ,put them through a sieve or a colander and add the sugar1 cinnamon1 and lemon juice to the pulp4 ,place over the fire and cook until the mixture becomes thick1 stirring constantly to keep it from scorching4 ,set aside to cool4 ,cut bread into thin slices1 butter one slice1 and spread the other of each pair of slices with the apricot filling4 ,put each two slices together and trim the edges if desired4 ,serve4 #abb4 ,,jelly ,,and ,,marmalade ,,sandwiches4--,jelly and marmalade always make acceptable filling for sandwiches1 and as these foods are usually in supply sandwiches containing them require less trouble to prepare than do most sandwiches4 ,then1 too1 if two kinds of sandwiches are to be served for a tea or a little lunch1 sandwiches of this kind are very nice for the second one4 ,they are made in the usual way1 but if the jelly or marmalade is very thin1 it is an excellent plan to spread each slice of bread used for the sandwich thinly with butter so that the filling will not soak into the bread4 ,slices of ,boston brown bread steamed in small round cans1 such as baking-powder cans1 and a filling of jelly or marmalade make dainty little sandwiches for afternoon tea4 ,,high-,,protein ,,sandwiches #abc4 ,when sandwiches of a substantial nature are desired1 those in which high-protein foods are used as fillings will be found very acceptable4 ,here considerable variety may be had1 for there are a number of these foods that make excellent fillings4 ,some sandwiches of this kind are suitable for serving with salads while others1 such as those containing meat or chicken1 are very satisfactory for picnics or light lunches4 #abd4 ,,jelly-,,and-,,cream-,,cheese ,,sandwiches4--,a sandwich that is very dainty as well as unusually good is made by using both jelly and cream cheese for filling4 ,sandwiches of this kind are shown on the plate to the right in ,fig4 #be4 ,if a red jelly1 such as currant jelly1 is used1 the appearance of the sandwich will be better than if a light jelly or a very dark jelly is used4 ,cut the bread very thin and match three slices for the sandwich instead of two4 ,spread the first piece thinly with butter and spread the opposite side of the second piece with jelly4 ,place this on the buttered bread and spread the other side with cream cheese4 ,spread another piece with butter and place this on top of the cream cheese4 ,trim the edges if desired1 and cut into narrow strips4 ,serve4 #abe4 ,,rye-,,bread-,,and-,,cheese ,,sandwiches4--,rye bread and cheese make a favored combination with many persons4 ,swiss cheese is an excellent kind to serve with rye bread1 but the ,american-made ,cheddar cheese does very nicely if the other cannot be procured4 ,cut rye bread into slices about #a_/d inch thick4 ,spread them very thinly with butter1 and between each two slices place a thin slice of the cheese4 ,serve mustard with sandwiches of this kind for any one who may desire it4 #abf4 ,,cheese ,,sandwiches4--,cheese combined with pimiento1 sweet pickles1 olives1 and nuts makes a filling that has an excellent flavor4 ,sandwiches containing this filling will be found to be very good for picnics or lunches4 ,their food value1 which1 of course1 is high1 depends somewhat on the amount of filling used4 ,,cheese ,,filling #a_/d lb4 cheese #a_/d c4 ,english walnut meats #a pimiento #a_/b doz4 olives1 cut from stones #b sweet pickles ,put the cheese through a grinder unless it is soft enough to mash4 ,chop the pimiento1 pickles1 nuts1 and olives quite fine and add the cheese4 ,work together with a spoon4 ,cut bread into thin slices1 spread one piece with butter1 the other one with the cheese filling1 place the two together1 trim if desired1 and serve4 #abg4 ,,cheese-,,and-,,nut ,,sandwiches4--,cream cheese is used in the accompanying recipe1 but other cheese may be substituted for it if desired4 ,sandwiches containing this filling are high in both protein and fat1 and may be served very nicely with a vegetable salad4 ,,cheese-,,and-,,nut ,,filling #a pkg4 cream cheese #a_/c c4 ,english walnut meats #d ,tb4 salad dressing ,mash the cheese with a spoon and add the salad dressing4 ,just before making the sandwiches1 add the nut meats1 which have been chopped very fine4 ,if this mixture is put together and allowed to stand for any length of time before serving1 the filling will grow dark4 ,cut bread thinly1 butter one slice1 place filling on the opposite slice1 put together1 trim if desired1 and serve4 #abh4 ,,peanut-,,butter ,,sandwiches4--,peanut butter alone makes a rather dry sandwich1 as it has a peculiar consistency that makes it difficult to swallow without moistening4 ,this condition can be overcome by adding a little salad dressing to the peanut butter4 ,place a few tablespoonfuls of peanut butter in a bowl and pour a sufficient amount of salad dressing into it to moisten it enough to spread4 ,season with salt4 ,cut slices of bread thin1 spread one piece with butter1 the opposite piece with peanut butter1 place together1 trim if desired1 and serve4 #abi4 ,,hard-,,cooked-,,egg ,,sandwiches4--,an excellent sandwich filling can be made by seasoning hard-cooked eggs and combining them with vinegar4 ,to make this filling1 cook the desired number of eggs until they are hard4 ,remove them from the shells and put them through a sieve4 ,season well with salt and pepper and then add sufficient vinegar to make them of a good consistency to spread4 ,cut bread thin1 spread one piece with butter1 and the opposite piece with the egg mixture4 ,put them together1 trim the edges if desired1 and serve4 #acj4 ,,meat ,,sandwiches4--,cold cooked meat may be used in sandwiches in the usual way by putting thin slices between buttered bread1 or it may be put through the grinder or chopped finely and then mixed with salad dressing until thin enough to spread4 ,with the meat may also be chopped pickles1 olives1 a small amount of onion1 green pepper1 pimiento1 or anything desired for flavoring4 ,left-over roast meat that will not slice very well and trimmings from ham may be utilized in this way4 ,when a filling of chopped meat is to be used1 slice bread thin1 spread one slice with butter and the opposite slice with the meat filling4 ,put together1 trim if desired1 and serve4 #aca4 ,,chicken ,,sandwiches4--,cold chicken sliced thinly1 put between pieces of crisp toast1 and spread with salad dressing1 makes a sandwich that is most delicious and offers a pleasant change from the usual plain-bread sandwich4 ,cut bread #a_/d inch thick and toast it a delicate brown on both sides4 ,spread thinly with butter when it comes from the toaster4 ,between each two pieces place thin slices of chicken4 ,spread the chicken with a small amount of salad dressing1 place a lettuce leaf on top of this1 and cover with a second piece of toast4 ,serve4 #acb4 ,,chicken-,,salad ,,sandwiches4--,when there is on hand only a small amount of chicken that is perhaps not in the right condition for slicing1 it is a good plan to make a salad of it and use this for sandwich filling4 ,if necessary1 a little veal or pork may be used with the chicken4 ,,chicken-,,salad ,,filling #a c4 cold meat #a hard-cooked egg #a_/b c4 chopped celery ,salad dressing #a small onion ,chop all the ingredients very fine1 mix together1 and season well with salt and pepper4 ,add sufficient salad dressing to moisten well4 ,cut bread thin and spread a slice with butter and another slice with the sandwich mixture4 ,place a lettuce leaf over this1 put the two pieces of bread together1 trim and serve4 ,,hot ,,sandwiches #acc4 ,all the sandwiches thus far discussed are served cold1 but various hot sandwiches can also be made4 ,as these generally have meat or a high-protein food for their filling1 they may be used as the main dish in the meal in which they are served4 ,sandwiches of this kind are excellent for a light luncheon or for supper4 #acd4 ,,hot-,,meat ,,sandwiches4--,if both meat and gravy remain from a roast1 a very excellent luncheon dish may be made by slicing the meat thin1 placing it on slices of bread1 and pouring the gravy1 which has been heated1 over both the bread and meat4 ,there may be a second layer of bread on top of the meat if desired4 #ace4 ,,hot ,,fried-,,egg ,,sandwiches4--,a very good way in which to serve eggs is to saut them and then make sandwiches of them4 ,spread slices of bread thinly with butter4 ,break the desired number of eggs into a frying pan with melted butter or other fat1 season with salt and pepper1 and fry on one side4 ,then turn and fry on the other side until the yolk becomes quite hard4 ,place an egg on one slice of the buttered bread1 place a second slice over this1 and serve while hot4 #acf4 ,,ham-,,and-,,egg ,,sandwiches4--,the combination of ham and eggs is always a good one1 but it becomes especially palatable when used in a sandwich1 as here explained4 ,slice boiled ham into thin slices and saut in hot fat for a few minutes4 ,then break into a bowl as many eggs as will be required1 beat slightly1 and pour over the slices of ham in the frying pan4 ,when the mass has cooked well on one side1 turn and cook on the opposite side4 ,there should not be sufficient egg to make this very thick4 ,season well with salt and pepper and when the mixture is thoroughly cooked1 cut it into pieces of a size to fit the bread used for the sandwiches4 ,cut the bread1 butter it slightly1 place a piece of the ham-and-egg mixture between each two slices of bread1 and serve hot4 ,if desired1 toast may be used in place of bread and a more delicious sandwich will be the result4 #acg4 ,,club ,,sandwiches4--,nothing in the way of sandwiches is more delicious than club sandwiches if they are properly made4 ,they involve a little more work than most sandwiches1 but no difficulty will be experienced in making them if the directions here given are carefully followed4 ,the ingredients necessary for sandwiches of this kind are bread1 lettuce1 salad dressing1 bacon1 and chicken4 ,the quantity of each required will depend on whether a two- or a three-layer sandwich is made and the number of sandwiches to be served4 ,cut the bread into slices about #a_/d inch thick and cut each slice diagonally across to form two triangular pieces4 ,trim the crust and toast the bread on a toaster until it is a light brown on both sides and then butter slightly if desired4 ,slice chicken into thin slices4 ,broil strips of bacon until they are crisp4 ,on a slice of toast1 place a lettuce leaf and then a layer of sliced chicken1 and spread over this a small quantity of salad dressing1 preferably mayonnaise4 ,on top of this1 place strips of the broiled bacon and then a second slice of toast4 ,if desired1 repeat the first layer and place on top of it a third slice of toast4 ,this should be served while the bacon is still hot4 ,thin slices of tomato may also be used in each layer of this sandwich if desired4 #ach4 ,,cheese ,,dreams4--,with persons who are fond of melted cheese1 a favorite kind of sandwich is that known as cheese dreams4 ,these make a good dish for a ,sunday evening supper or for an evening lunch4 ,cut bread about #a_/d inch thick4 ,cut slices of cheese about half as thick1 and between each two slices of bread place a slice of the cheese4 ,place these on a broiler1 broil first on one side and then on the other until the cheese is thoroughly melted1 or saut the sandwiches in a frying pan with melted butter1 first on one side and then on the other4 ,serve while hot4 ,,open ,,sandwiches #aci4 ,if sandwiches that are entirely different and at the same time attractive are desired for an afternoon tea or to serve with a salad1 open sandwiches will undoubtedly find favor4 ,fig4 #bg illustrates several varieties of such sandwiches and shows how artistically they can be made4 ,these are merely submitted as suggestions1 but with a little ingenuity1 the housewife may work out in designs any ideas she may have4 ,to make such sandwiches attractive1 fancy cutters of various shapes will be found helpful4 ,as here shown1 round1 diamond-shaped1 crescent-shaped1 triangular1 and star-shaped cutters have been used4 #adj4 ,the most suitable materials for open sandwiches include cream cheese1 jam1 stuffed olives1 chopped parsley1 hard-cooked eggs with the yolks or whites forced through a ricer1 pimiento cut into attractive shapes1 and any other material that will add either flavor or color4 ,either white or brown bread may be used4 ,after cutting the bread in the preferred shapes1 spread first with butter1 if desired1 and then with cream cheese1 jam1 or jelly4 ,with this done1 decorate the sandwiches in any desired way4 ,slices of stuffed olives are placed in the center of several here shown and strips or small pieces of pimiento are used for much of the decoration4 ,on those that have jam or jelly for their foundation1 cream cheese put through a pastry tube forms the decoration4 ,illustration3 ,,fig4 #bg1 ,plate of decorative open-faced sandwiches4 #ada4 ,if an accompaniment for a salad is desired and time will not permit the making of open sandwiches1 small crisp crackers1 decorated with cream cheese1 as shown in ,fig4 #bh1 will be a very good substitute4 ,these are excellent with a vegetable or a fruit salad2 also1 when served after the dessert they make a good final course to a meal4 ,illustration3 ,,fig4 #bh1 ,plate of crackers decorated with cream cheese4 ,to prepare them1 add cream to cream cheese until it is thin enough to be forced through a pastry bag4 ,using the rosette tube in the bag1 make a single rosette in the center of each wafer4 ,dust with paprika and serve4 #adb4 ,,canapes4--,although differing somewhat from the open sandwiches that have been described1 canapes are usually placed under this head4 ,canapes are small pieces of bread toasted or sautd in butter and then spread with some highly seasoned material1 such as caviar1 anchovy paste1 well-seasoned smoked or canned salmon1 or a vegetable mixture4 ,they are served either hot or cold as an appetizer or as a first course for lunch or dinner4 ,to make canapes1 toast or saut slices of bread and cut them into any shape desired4 ,cover each piece with a thin layer of the material to be used and then decorate in any of the ways shown in ,fig4 #bg or in any other manner4 ,sometimes a thin layer of tomato is used1 but often just a border of some material of contrasting color1 such as the yolk of egg forced through a ricer1 finely chopped parsley1 a thin strip of pimiento1 etc41 is placed around the edge4 99 99 99 99 99 ,,salads ,,and ,,sandwiches ,,examination ,,questions 7#a7 ,discuss the importance of salads and their value in the diet4 7#b7 ,in planning meals to include salads1 what rules should be observed in order to make the meals balance properly8 7#c7 ,of what value to the salads are the accompaniments often served with them8 7#d7 ,what ingredients used in salads make them satisfactory as high-protein salads8 7#e7 ,how is fat usually supplied in making salads8 7#f7 ,what salad ingredients are of the most value for supplying mineral salts8 7#g7 ,to what extent are vegetables and fruits combined in making salads8 7#h7 ,of what value are salads in the use of leftovers8 7#i7 7a7 ,what is meant by garnishing salads8 7b7 ,how may coarse lettuce be used to advantage for garnish8 7#aj7 7a7 ,describe the best quality of olive oil4 7b7 ,what other kinds of oils may be used as salad oils8 7#aa7 7a7 ,what ingredients beside oil are included in the making of the various kinds of salad dressings8 7b7 ,what is the value of each8 7#ab7 ,describe the ideal condition of ingredients used for salads4 7#ac7 ,how may salad ingredients be freshened if they have become wilted8 7#ad7 ,describe the cleaning of lettuce for salad4 7#ae7 7a7 ,when may a salad serve as a dessert8 7b7 ,in making a salad that contains nuts1 when should they be added8 7#af7 7a7 ,tell how and why marinating is done4 7b7 ,what kind of salads should always be marinated8 7#ag7 ,at what time during a meal is the salad served when it is used as a separate course8 7#ah7 7a7 ,give several points that must be observed if mayonnaise dressing is to be successfully made4 7b7 ,what utensil is best for the cooking of boiled salad dressing8 ,tell why4 7#ai7 7a7 ,describe the bread that may be used to best advantage for sandwiches4 7b7 ,into what shapes may sandwiches be cut so that there will be no waste of bread8 7#bj7 7a7 ,how should butter be prepared for spreading sandwiches8 7b7 ,how may sandwiches be kept moist when they are prepared some time before they are to be served8 ,,additional ,,work ,give a recipe for an original salad in which at least one ingredient is a left-over4 ,,cold ,,and ,,frozen ,,desserts 99 99 99 99 99 ,,the ,,dessert ,,in ,,the ,,meal ,,general ,,discussion #a4 ,a dessert always consists of sweet food of some kind1 and in the usual meal it is served as the last course4 ,sometimes1 especially in more elaborate meals1 another course1 such as cheese and coffee1 may follow1 but ordinarily the dessert is the last food that is served4 ,the eating of something sweet after the heavy course of a meal has undoubtedly become a habit with almost every person4 ,at any rate1 a dinner in which a dessert is not included generally leaves one unsatisfied and gives the feeling that the meal has not been properly completed4 ,some housewives1 however1 make the mistake of serving a heavy dessert after a large meal1 with the result that those served leave the table feeling they have had too much to eat4 ,if this occurs1 the same combination of food should be avoided another time and a simple dessert used to follow a dinner that is already sufficiently heavy4 #b4 ,there is nothing fixed about the dessert course of a meal4 ,it may be very simple or it may be as complicated and elaborate as desired4 ,to make an elaborate dessert usually requires a good deal of time1 and unless time and care can be devoted to such a dessert it should not be attempted4 ,however1 whether a dessert is simple or elaborate1 it should always be made sufficiently attractive to appeal to an appetite that is already almost satisfied4 ,besides providing a chance to end a meal in an attractive and appetizing way1 it offers a splendid opportunity to carry out a color scheme that may be adopted for a meal4 ,of course1 this is seldom done1 except for a party or a company meal1 for a color scheme has no particular value other than to appeal to the esthetic sense4 #c4 ,the cost of desserts is also a matter that may be varied4 ,for instance1 it may be low1 as in plain rice pudding1 which contains merely rice and milk1 or it may be high1 as in such concoctions as mousse or parfait1 which may contain cream1 eggs1 gelatine1 and fruit4 ,it is possible then1 with correct planning1 to make the price of the dessert equalize the cost of the meal4 ,for example1 if the previous courses have contained expensive foods1 the dessert should be an economical one1 whereas an expensive one is permissible either when an elaborate meal is desired or when the cheapness of the food served before the dessert warrants greater expense in the final dish4 #d4 ,the fact that desserts are often a means of economically utilizing left-over foods should not be overlooked4 ,a famous cooking expert is responsible for the statement that any edible left-over may be utilized in the making of soup1 salad1 or dessert4 ,this is an important truth to keep in mind1 for1 with the exception of a knowledge of the correct purchase and cooking of foods1 nothing makes so much for economy in cookery as the economical use of leftovers4 #e4 ,desserts are really of two kinds3 those which are heavy1 such as hot puddings and pastry1 and those which are light or of a less substantial nature1 such as gelatine1 custards1 ices1 etc4 ,in general1 light desserts are either frozen or allowed to cool before they are used and consequently may be made some time before the serving of the meal4 ,it is with desserts of this kind that this ,section deals1 the heavier desserts being discussed elsewhere4 ,,composition ,,and ,,food ,,value ,,of ,,desserts #f4 ,attention should be paid to the composition and food value of desserts in order that the meals in which they are served may be properly balanced4 ,for instance1 when a housewife understands the value of the ingredients used in the preparation of a dessert1 she will be able to determine the kind of dessert necessary to supply what is lacking in the meal4 ,of course1 if she first decides on a particular dessert that she wants to serve1 it will be necessary for her to plan the other dishes accordingly4 ,this1 however1 is not the logical way in which to plan meals4 ,it is much more reasonable to have the dessert supply anything that the meal may lack in the way of food constituents4 ,in considering the food value of desserts1 it should be remembered that they are just as valuable as the ingredients they contain4 ,the ingredients in which this class of foods is highest are carbohydrate in the form of starch or sugar or both1 protein1 especially when eggs in any quantity are used1 and fat4 #g4 ,,carbohydrate ,,in ,,desserts4--,as a rule1 the carbohydrate in desserts is obtained from two sources4 ,it is furnished by the sugar1 honey1 or other sweetening that is added to the mixture1 or it is in the form of starch added to thicken1 as in the case of corn starch1 or material actually used as the basis of the dessert itself1 such as rice1 tapioca1 bread1 etc4 ,these ingredients are1 of course1 easily digested if they are properly cooked4 ,on the whole1 desserts can therefore be regarded as high-carbohydrate foods4 #h4 ,,protein ,,in ,,desserts4--,protein is usually supplied in desserts by means of eggs and milk4 ,custard made almost exclusively of these two foods is sufficiently high in protein to be taken into account in the planning of the main dish for the meal4 ,because of the presence of this food substance in many desserts1 proper cooking is a matter to which attention must be given1 for it makes for digestibility as well as consistency4 ,cream added to desserts also supplies a little protein4 ,if wheat flour is used1 it adds a small amount of protein in the form of gluten4 ,most of the starchy preparations1 such as tapioca1 rice1 corn starch1 etc41 however1 are almost entirely devoid of protein material4 ,gelatine desserts are sometimes thought to be high-protein foods1 but1 as is explained elsewhere1 gelatine is not regarded as true protein4 ,if such desserts are to contain protein1 it must come from some other source4 #i4 ,,fat ,,in ,,desserts4--,fat is usually added to desserts in the form of cream4 ,sometimes1 a little butter is used in the making of a dessert1 but for the most part the chief source of fat in desserts is the plain or whipped cream that is added to them or served with them4 ,,principles ,,of ,,dessert ,,making #aj4 ,,attractiveness ,,of ,,desserts4--,attractiveness1 as has been mentioned1 is essential in a dessert if it is to appeal to an appetite that may be nearly satisfied by the time the dessert course is reached4 ,to render dessert attractive1 it should be carefully made and artistically garnished and served4 ,it may be made to appeal through a sense of beautiful proportion1 an attractive color combination1 or an attractive or artistic preparation4 ,because sweets are liked by most persons1 it is seldom difficult to prepare attractive desserts4 ,indeed1 the housewife who fails in this respect may be said to be unsuccessful in the easiest part of cookery4 #aa4 ,,economical ,,use ,,of ,,ingredients4--,the ingredients required for dessert making are usually expensive ones1 although there are some marked exceptions to this rule4 ,in view of this fact1 the housewife should strive to use economically the various ingredients she purchases4 ,for instance1 the first strawberries1 which1 because of their scarcity1 are much more expensive than the later ones1 may be made to go much further if they are used in shortcake than if they are served as plain fruit4 ,in making a fruit gelatine1 apples and bananas1 while they may not be so attractive as canned pineapple and maraschino cherries1 are much cheaper and may be used for a considerable portion of the fruit that is put into the gelatine4 ,then1 too1 it is well to remember that cream goes much further with desserts when it is whipped than when it is served plain4 #ab4 ,,applying ,,cookery ,,rules ,,to ,,desserts4--,if the best results in dessert making are to be obtained1 the rules that govern the cooking of various ingredients in other dishes should be observed4 ,for instance1 eggs should not be cooked at a higher temperature in making desserts than when they are being poached4 ,then1 again1 starchy materials that are used to thicken desserts or that form a basis for these dishes must be thoroughly cooked in order to be agreeable and digestible4 ,therefore1 to put both starchy materials and eggs into a dessert at the same time and give them the same amount of cooking at the same temperature1 is1 as the woman who understands cookery knows1 not only a very poor plan1 but a possible means of ruining good material4 ,another waste of good material results when a custard is so prepared that it is half water or when a rice or a bread pudding floats in liquid that was never intended to be served with it4 ,again1 nothing is less tasty than a corn-starch pudding or a blanc mange in which the starch has not been thoroughly cooked or a tapioca pudding in which the centers of the tapioca are hard and uncooked4 ,such mistakes as these1 however1 can be avoided if the housewife will apply to desserts the principles she has learned in other parts of cookery1 for knowledge coupled with care in preparation is the keynote of successful dessert making4 ,the cookery methods usually applied in the preparation of desserts are boiling1 steaming1 dry steaming1 and baking4 ,as these methods are explained in ,essentials of ,cookery1 ,part #a1 and are used constantly in the preparation of the majority of dishes served in a meal1 they should by this time be so well understood that practically no difficulty will be experienced in applying them to desserts4 99 99 99 99 99 ,,cold ,,desserts ,,and ,,their ,,preparation ,,sauces ,,and ,,whipped ,,cream #ac4 ,,sauces4--,many cold desserts may be served without any accompaniments1 but very often they are much improved by the addition of a sauce of some kind4 ,for instance1 when a custard or a blanc mange is very thick and heavy1 it can be made more agreeable to the taste if it is served with a sauce of some description4 ,several recipes for sauces that may be used with any cold dessert in need of an accompaniment are here given1 so that the housewife will not be at a loss when she desires to serve a sauce with a dessert she has made4 #ad4 ,the sauce to use depends on the dessert that it is to accompany4 ,the custard sauce here given could be used1 for example1 with plain corn-starch mixtures that do not contain eggs or with other desserts of this nature4 ,it is also very satisfactory with chocolate or rather highly flavored desserts4 ,on the other hand1 the chocolate sauce may be served with custard mixtures or desserts that require additional flavor4 ,the fruit sauce1 in which may be utilized any left-over juice from canned or stewed fruit1 may be served with any dessert with which it seems to blend well4 ,,custard ,,sauce #a c4 milk #b ,tb4 sugar #a_/b ,tb4 corn starch ,few grains of salt #a egg #a_/b tsp4 vanilla ,heat the milk in a double boiler1 reserving enough to moisten the corn starch4 ,mix the sugar1 corn starch1 and salt1 and moisten with the cold milk4 ,add this to the hot milk4 ,stir until thick and cook for about #ae minutes4 ,beat the egg1 add this to the mixture1 and continue cooking until the egg has thickened4 ,add the vanilla1 cool1 and serve4 ,,chocolate ,,sauce #a sq4 chocolate #a c4 milk #d ,tb4 sugar ,few grains of salt #c_/d ,tb4 corn starch #a_/b tsp4 vanilla ,melt the chocolate over the fire1 add half the milk1 and cook together for a minute or two4 ,add the sugar and salt to the corn starch1 and moisten with the remainder of the milk4 ,pour this into the chocolate and milk and cook until thickened4 ,place in a double boiler and cook for #aj or #ae minutes4 ,add the vanilla and serve4 ,,fruit ,,sauce #a ,tb4 corn starch ,sugar ,few grains of salt #a c4 fruit juice ,moisten the corn starch1 sugar1 and salt with the fruit juice1 and cook together until the corn starch has thickened the mixture4 ,place in a double boiler and cook for #aj or #ae minutes4 ,the amount of sugar must be gauged by the kind of fruit juice used4 ,if it is very sour1 a greater quantity of sugar will be needed4 ,cool and serve4 ,,butterscotch ,,sauce #a-a_/b c4 brown sugar #b_/c c4 corn sirup #d ,tb4 butter #c_/d c4 cream ,boil sugar1 sirup1 and butter until the mixture reaches #bcj degrees ,f4 or until it will form a very soft ball when tested in cold water4 ,remove from the fire and allow it to cool a little2 then beat the cream into it4 ,,fudge ,,sauce #a c4 sugar #a_/b c4 water #a sq4 chocolate #a ,tb4 butter #a_/b tsp4 vanilla ,mix together the sugar1 water1 and melted chocolate4 ,boil the mixture for #e minutes4 ,cool it slightly1 then add the butter and vanilla4 #ae4 ,,whipped ,,cream4--,whipped cream is frequently served with cold desserts in place of a sauce or as a garnish4 ,if cream is too thin to whip1 it will have to be served plain1 but it is an economy to whip it1 for whipped cream goes much further4 ,to make whipping possible1 the cream must have a comparatively high percentage of fat4 ,the higher the percentage of fat1 however1 the more expensive will be the cream4 #af4 ,one of the requirements of successfully whipped cream1 especially in summer1 is that it be as cold as possible4 ,warm cream does not whip nearly so readily as cold4 ,if it is necessary to whip cream in warm weather or in a warm place1 the bowl containing the cream may be packed in a larger one containing ice and salt and allowed to stand for some time before the whipping is begun4 #ag4 ,a bowl-shaped utensil with a round bottom is the best to use for whipping cream4 ,either an egg whip or a rotary beater may be used to do the beating1 which should be done rapidly4 ,if the cream does not show signs of whipping within a reasonable time1 the result is likely to be the formation of little globules of butter4 ,cream that whips properly will become stiff and light in a short time4 ,after cream has been whipped till stiff1 it should be sweetened slightly with sugar and flavored with vanilla or any other desirable flavoring4 99 99 99 99 99 ,,custard ,,desserts ,,principles ,,of ,,custard ,,making #ah4 ,many of the desserts that are served cold come under the head of custards4 ,these are dishes high in protein and consist of two varieties3 those thickened entirely by eggs and known as true custards and those in which a starchy material is used for part of the thickening4 ,they may be cooked by steaming1 dry steaming1 or baking4 #ai4 ,in true custards there must be a sufficient number of eggs to thicken the desired amount of milk1 for nothing else produces thickening4 ,to these two ingredients may be added sweetening in the form of sugar1 sirup1 honey1 etc4 and flavoring of any desirable kind4 ,the plain custard thus produced makes an excellent dessert and one that is easily digested4 ,in fact1 it can be digested with such ease that it is used perhaps more frequently in the diets of children and invalids than any other single dessert4 ,for instance1 when it is necessary that eggs and milk be taken in the diet1 they usually become monotonous after a time1 but a little variety may be added to the diet by serving them in the form of custard4 ,while this is an expensive dessert when eggs are high in price1 its value is such that it should be prepared frequently for children in spite of its cost4 #bj4 ,although custards are considered to decrease in quality as fewer eggs are used and starch in some form is added for thickening1 many excellent custard desserts are made in this way4 ,then1 too1 plain custard is often utilized in the making of desserts1 such as tapioca1 rice1 and bread puddings4 ,in such an event1 fewer eggs are used and the starchy material is depended on for a certain amount of the thickening4 ,because the starchy foods used are generally cheaper than eggs1 custard desserts that rely partly on starch for their thickening are more economical than those thickened entirely by eggs4 ,they are also different in composition and texture1 being lower in protein because of a smaller proportion of eggs and higher in carbohydrate because of additional starch2 nevertheless1 they are delicious desserts and find much favor4 #ba4 ,for its thickness1 or solidity1 a custard depends largely on the thickening property of the protein material in the eggs4 ,here1 again1 as in the preparation of other foods1 only a certain proportion of milk and eggs will thicken1 or solidify1 upon being cooked4 ,in general1 the correct proportion for a plain custard is #a egg to #a cupful of milk4 ,so important is this proportion that it should be memorized4 ,before the eggs are added to the milk1 they are1 of course1 beaten1 but their beating is a matter of little consequence1 for they are used merely to supply thickening and give richness and not to produce lightness4 ,therefore1 they need only be mixed well and beaten slightly1 as any increase in the amount of the beating adds nothing4 ,the sweetening and flavoring used in custards should be in sufficient quantity to suit the tastes of those who are to eat the dessert4 ,however1 the usual proportion of sugar is #a tablespoonful to #a egg and #a cupful of milk4 ,a tiny pinch of salt added to a mixture of this kind always improves its flavor and should never be omitted4 ,because of the various ways of making custards1 they differ somewhat when they are done4 ,they may be thin enough to pour or they may be set and so thick that they can be cut4 ,the consistency of the finished product depends1 of course1 on the proportion of the ingredients used and the method of cookery adopted4 ,,recipes ,,for ,,custards ,,and ,,related ,,desserts #bb4 ,,baked ,,custard4--,practically no skill is required in the preparation of baked custard1 but care must be taken during the baking in order that the right temperature be applied for the proper length of time4 ,custard of this kind is quickly made and finds favor with most persons4 ,it may be baked in individual baking dishes and then served in these or it may be cooked in a large baking dish and served either before or after it is placed on the table4 ,individual baking dishes are perhaps more satisfactory1 for1 as there is a smaller amount of material1 the heat can penetrate more quickly and evenly to the center4 ,whatever kind of dish is used1 however1 should be placed in a pan of warm water1 so that the custard will bake evenly4 ,the water in the pan should not boil1 as this tends to make the custard whey1 or separate4 ,illustration3 ,,fig4 #a1 ,testing doneness of custard with knife4 #bc4 ,several tests can be applied to custard to determine whether it is sufficiently baked4 ,as the heat penetrates to the center last1 this part is the last to cook and it is therefore the place where the testing should be done4 ,one test consists in touching the center with the tip of the finger to find out whether it is firm or not4 ,a more common test1 however1 is shown in ,fig4 #a4 ,to perform this test1 the blade of a silver knife is inserted in the center1 as illustrated4 ,if the blade comes out clean1 it may be known that the custard is sufficiently baked1 but if the mixture sticks to the knife1 the custard requires more baking4 ,before the knife blade is inserted1 however1 the skin that covers the custard must be broken2 if this is not done1 the skin is sure to cling to the knife4 #bd4 ,the chief requirement of a successful custard is that its texture be right1 and the temperature at which the baking is done is largely responsible for this point4 ,too high a temperature or too long cooking will cause the custard to curdle and leave the edges full of holes4 ,a smoother texture may be obtained if egg yolks alone instead of the yolks and whites are used to thicken the custard4 ,the proportions given in the accompanying recipe make a custard of very good texture1 but if a greater proportion of eggs is used1 the result will be a firmer1 harder custard4 ,,baked ,,custard 7,sufficient to ,serve ,four7 #b eggs #b ,tb4 sugar ,pinch of salt #b c4 milk #a_/b tsp4 vanilla ,beat the eggs slightly1 add the sugar and salt1 and continue beating while adding the milk4 ,add the vanilla4 ,pour into a buttered baking dish or individual baking dishes1 place in a moderately hot oven in a pan of warm water1 and bake until the custard is set1 testing with the finger or a silver knife4 ,remove from the heat1 cool at once1 and serve cold4 #be4 ,,caramel ,,custard4--,caramel is nothing more nor less than browned sugar1 but if the process of caramelizing the sugar is performed carefully1 the result will be a delicious flavoring material that may be used for desserts of any kind or for making sauces to serve with desserts4 ,when the sugar is browned to make caramel1 a certain amount of sweetness is lost1 so that more sugar must be used than would ordinarily be needed to sweeten the same amount of custard4 ,to make the caramel required in the accompanying recipe1 place #a_/b cupful of sugar in a small saucepan over the fire4 ,allow the sugar to melt slowly1 stirring it as little as possible4 ,when it has completely melted and no more of it remains white1 add #a_/b cupful of boiling water4 ,allow this to cook until a heavy sirup is formed4 ,care must be taken not to burn the sugar black1 for if this is done1 the custard1 or whatever is flavored with the caramel1 will have a burnt taste4 ,the color should be a clear reddish-brown4 ,maple sirup may be used in the same way as caramel by cooking it until it becomes thick4 ,,caramel ,,custard 7,sufficient to ,serve ,six7 #b-a_/b c4 milk ,caramel #c eggs ,pinch of salt ,few drops of vanilla ,heat the milk in a double boiler1 add the caramel to the milk1 and then cool the mixture4 ,beat the eggs and add them to the caramel and milk4 ,add the salt and vanilla4 ,pour the custard into buttered baking dishes1 set in a pan of warm water1 and bake in a moderate oven until firm4 ,cool and serve4 #bf4 ,,soft ,,custard4--,the custard given in the accompanying recipe is commonly known as boiled custard1 but this is in no sense a correct name1 for the custard at no time reaches the boiling point4 ,the common method of preparation is dry steaming1 for which the double boiler is an essential utensil4 ,if one is not in supply1 however1 a saucepan placed in a larger pan of water will serve the purpose4 ,the custard should be stirred continuously during its cooking4 ,then it will not set nor thicken as does baked custard1 even though the proportion of eggs and milk may be higher4 ,illustration3 ,,fig4 #b1 ,testing doneness of soft custard with spoon4 ,the test for soft custard1 which is exactly opposite from that for baked custard1 is shown in ,fig4 #b4 ,as soon as the custard mixture lightly coats a spoon it is done4 ,then it should be removed from the fire and the inner part of the double boiler removed from the outer part to avoid the application of any more heat4 ,if too much heat has been applied or the custard has been cooked too long1 the result will be a curdled mass4 ,as soon as this is observed1 the custard should be removed from the hot water1 placed at once into a pan of cold water1 and beaten vigorously with a rotary egg beater4 ,to improve it further1 it may be poured through a fine wire sieve or strainer4 ,unless the curding has gone too far or the egg has been cooked a great deal too long1 this treatment will produce a very decided improvement in the custard and possibly bring it to a normal condition4 ,,soft ,,custard 7,sufficient to ,serve ,four7 #a pt4 milk #c eggs #a_/d c4 sugar #a_/d tsp4 salt #a_/d tsp4 vanilla #a_/d tsp4 lemon extract ,heat the milk in the inner pan of a double boiler4 ,separate the eggs4 ,beat the yolks slightly1 and to them add the sugar and salt4 ,dilute with a little of the hot milk4 ,blend well together and pour into the hot milk4 ,stir constantly until the mixture coats a spoon1 and then remove from the fire4 ,beat the egg whites until they are stiff but not dry1 and fold them into the mixture4 ,flavor with the vanilla and lemon extract1 cool1 and serve4 ,to obtain variety in soft custards1 chocolate1 caramel1 maple1 and other flavors may be used in their preparation in the same way as for baked custards4 #bg4 ,,french ,,cream4--,a custard dessert that is easily made and that most persons are fond of is ,french cream4 ,as will be noted in the accompanying recipe1 only one egg is used and corn starch is supplied for the remainder of the thickening4 ,it is always necessary to salt mixtures containing starch1 as any starchy food has a raw taste when it is prepared without salt4 ,,french ,,cream 7,sufficient to ,serve ,four7 #a pt4 milk #a ,tb4 corn starch #a_/d c4 sugar #a_/d tsp4 salt #a egg #a_/d tsp4 vanilla #a_/d tsp4 lemon extract ,heat the milk in a double boiler1 reserving a sufficient amount to moisten the corn starch4 ,mix the corn starch with the sugar and salt1 moisten with the cold milk1 and add to the milk in the double boiler when it has heated4 ,stir until the mixture has thickened very slightly4 ,cook in the double boiler for #bj or #cj minutes4 ,beat the egg1 add a small amount of the hot mixture to the beaten egg1 and then pour this into the thickened milk1 stirring rapidly to keep the egg from curding4 ,cook for a minute or two1 remove from the fire1 add the flavoring1 cool1 and serve4 #bh4 ,,floating ,,island4--,the dessert known as ,floating ,island does not differ very much from soft custard4 ,it is slightly thicker and contains whipped cream1 which is used for the island4 ,if whipped cream cannot be obtained1 however1 the white of egg may be substituted for it4 ,in such an event1 the white of the egg included in the recipe may be retained when the custard is made and used on top by sweetening it with sugar or perhaps by beating into it a small amount of pink jelly4 ,,floating ,,island 7,sufficient to ,serve ,four7 #a pt4 milk #a-a_/b ,tb4 corn starch #a_/d c4 sugar #a_/d tsp4 salt #a egg #a_/b tsp4 vanilla ,whipped cream ,heat the milk in a double boiler1 retaining enough to moisten the corn starch4 ,mix the corn starch1 sugar1 and salt1 and moisten with the cold milk4 ,add this to the heated milk in the double boiler1 stir until the mixture has thickened1 and then cook for #bj to #cj minutes4 ,beat the egg1 add to it a spoonful of the hot mixture1 and then pour this into the double boiler1 stirring to prevent the curding of the egg4 ,cook for a minute or two1 or until the egg has had time to thicken1 remove from the heat1 and add the vanilla4 ,when cold1 serve in individual dishes or glasses with a spoonful of whipped cream on top of each portion4 #bi4 ,,corn-,,starch ,,custard4--,a dessert that is a little heavier than either ,french cream or ,floating ,island but not heavy enough to be molded is the corn-starch custard given in the accompanying recipe4 ,if desired1 it may be served with sauce1 plain cream1 or whipped cream1 or it may be eaten without any of these4 ,,corn-,,starch ,,custard 7,sufficient to ,serve ,four7 #a pt4 milk #b ,tb4 corn starch #a_/d c4 sugar #a_/d tsp4 salt #a egg #a_/b tsp4 vanilla ,heat the milk in a double boiler1 reserving enough to moisten the corn starch4 ,mix the corn starch1 sugar1 and salt1 and moisten with the cold milk4 ,add this to the hot milk1 and stir until the mixture has thickened4 ,cook for #bj or #cj minutes4 ,beat the egg1 add a spoonful of the hot mixture to the egg1 pour this into the double boiler1 and cook for a minute or two1 or until the egg has thickened4 ,remove from the fire1 add the vanilla1 cool1 and serve4 #cj4 ,,coconut-,,corn-,,starch ,,custard4--,the flavor of coconut in custard is agreeable1 but the toughness of this ingredient with a soft custard is not always acceptable4 ,in the preparation of the custard given in the accompanying recipe1 the idea is to obtain the flavor without the use of the coconut in the custard4 ,,coconut-,,corn-,,starch ,,custard 7,sufficient to ,serve ,four7 #a pt4 milk #b ,tb4 corn starch #a_/b c4 coconut #a_/d c4 sugar #a_/h tsp4 salt #a egg ,vanilla ,heat the milk in a double boiler1 retaining enough of it to moisten the corn starch4 ,put the coconut into the milk while it is hot1 and allow it to remain for #e or #aj minutes after the milk has become heated4 ,then strain through a ricer or a strainer to remove all the liquid possible1 and return the milk to the double boiler4 ,mix the sugar and salt with the corn starch and moisten with the cold milk4 ,add this to the hot milk and cook for #bj or #cj minutes after it has thickened4 ,beat the egg and add a little of the hot material to it2 then pour it into the double boiler and cook for a minute or two1 or until the egg has thickened4 ,flavor with a few drops of vanilla1 remove from the fire1 cool1 and serve4 #ca4 ,,snow ,,pudding4--,an excellent custard dessert called snow pudding can be made by following the directions here given4 ,this pudding is especially attractive when served with chocolate sauce1 as the sauce makes an agreeable contrast in color as well as in flavor4 ,other sauces1 however1 may be used with this dessert if desired4 ,the yolks of the eggs may be made into a custard sauce and served with it1 or a fruit sauce may be used4 ,,snow ,,pudding 7,sufficient to ,serve ,four7 #a pt4 milk #b ,tb4 corn starch #a_/d c4 sugar #a_/d tsp4 salt #b egg whites #a_/b tsp4 vanilla ,heat the milk in a double boiler1 reserving a sufficient amount to moisten the corn starch4 ,mix the corn starch1 sugar1 and salt and moisten with the cold milk4 ,add this to the hot milk and stir continuously until the corn starch thickens the milk4 ,cook for #bj to #cj minutes and remove from the fire4 ,beat the egg whites until they are stiff and fold them into this mixture4 ,add the vanilla1 pour into a serving dish or individual dishes1 cool1 and serve with chocolate or any desired sauce4 #cb4 ,,plain ,,blanc ,,mange4--,a blanc mange is usually a mixture thickened to such an extent with starchy material that it may be turned out of a mold or cut into cubes4 ,the plain blanc mange given here requires a well-flavored sauce to relieve its bland taste4 ,,plain ,,blanc ,,mange 7,sufficient to ,serve ,four7 #b c4 milk #a_/d c4 corn starch #a_/d c4 sugar #a_/d tsp4 salt #a_/b tsp4 vanilla ,heat the milk in a double boiler1 reserving enough to moisten the corn starch4 ,mix the corn starch1 sugar1 and salt and moisten with the cold milk4 ,pour into the hot milk and stir until the corn starch has thickened4 ,allow this to cook for #cj to #ce minutes1 beat to keep smooth1 and then remove from the fire and add the vanilla4 ,moisten cups or molds with cold water and fill with the blanc mange4 ,cool1 turn out of the molds1 and serve with any desired sauce4 ,illustration3 ,,fig4 #c1 ,chocolate ,blanc ,mange4 #cc4 ,,chocolate ,,blanc ,,mange4--,chocolate added to blanc mange gives it an excellent flavor4 ,if a sauce is desired with this blanc mange1 custard sauce is the best one to use4 ,an attractive way in which to serve chocolate blanc mange is shown in ,fig4 #c4 ,the entire recipe is made into one mold1 which1 when cold1 is turned out on a dish1 surrounded with slices of banana1 and garnished with whipped cream4 ,,chocolate ,,blanc ,,mange 7,sufficient to ,serve ,four7 #a_/c c4 sugar #a_/d c4 cocoa #a_/d tsp4 salt #b c4 milk #a_/d c4 corn starch #a_/b tsp4 vanilla ,mix the sugar1 cocoa1 and salt and moisten with some of the milk4 ,place over the fire in the inner pan of a double boiler and allow it to come to a boil4 ,moisten the corn starch with some of the milk and add the rest to the cocoa mixture in the double boiler4 ,heat together in the boiler and stir the corn starch into this4 ,continue stirring until the corn starch has thickened the mixture1 and then cook for #cj to #ce minutes4 ,remove from the fire1 add the vanilla1 pour into a mold moistened with cold water1 cool1 and serve with sweetened cream1 custard sauce1 or as shown in ,fig4 #c4 #cd4 ,,rice ,,custard4--,a very good way in which to use left-over rice is to make a rice custard of it4 ,if no cooked rice is on hand and rice is to be cooked for some other dish1 it is not a bad plan to increase the amount slightly and use what remains for rice custard4 ,the best method of preparing rice for this dessert it to steam it1 but boiled or ,japanese rice may also be used4 ,,rice ,,custard 7,sufficient to ,serve ,six7 #b eggs #a_/b c4 sugar #a-a_/b c4 hot milk #a_/d tsp4 salt #a_/d tsp4 grated nutmeg #b c4 steamed rice ,beat the eggs and to them add the sugar1 hot milk1 salt1 and nutmeg4 ,pour this mixture over the rice4 ,place in a buttered baking dish1 set the dish in a pan of warm water1 and bake in a moderate oven until the custard is set4 ,this will probably require about #de minutes4 ,cool and serve4 #ce4 ,,poor ,,man',s ,,pudding4--,if a very economical dessert is desired1 poor man's pudding should be tried4 ,however1 this requires considerable fuel and some care in its preparation1 for it needs long1 slow cooking in order to make it a good pudding1 but when it is properly made it is a very delicious dessert4 ,if a coal stove is used1 it is a good plan to make such a dessert as this on a day when the stove is heated for ironing or for some other purpose that requires the use of fuel covering a long period of time4 ,,poor ,,man',s ,,pudding 7,sufficient to ,serve ,six7 #a c4 rice #b_/c c4 sugar #a tsp4 salt ,nutmeg ,lemon rind #b qt4 milk #a_/b c4 raisins ,wash the rice in the usual way and place it in a baking dish4 ,add the sugar1 salt1 a grating of nutmeg1 and a few thin slices of lemon rind4 ,pour in the milk1 place in a slow oven1 and bake for several hours4 ,stir frequently to prevent the top surface from browning1 and if there is any possibility of this occurring1 cover the baking dish with a cover4 ,one hour before the pudding has finished baking1 clean the raisins and add them4 ,when done1 remove from the oven1 cool1 and serve4 ,when the pudding is served1 the grains of rice should be whole and the liquid should be of a creamy consistency4 ,if the pudding is too dry when cool1 add a little more milk and return to the oven for a few minutes4 #cf4 ,,tapioca ,,cream4--,in the dessert here given1 as well as in several that follow1 tapioca is used as the thickening material4 ,,tapioca is practically a true starch and is taken from the roots of the cassava plant1 which grows in tropical and subtropical regions4 ,in the process of its manufacture1 most of the starch cells are ruptured4 ,it may be purchased in two forms3 one that is large in size and called pearl tapioca and the other1 very small and known as minute tapioca4 ,pearl tapioca does not require as long cooking if it is first soaked in cold water for a number of hours4 ,minute tapioca cooks in much less time than pearl tapioca4 ,tapioca cream is a soft custard that should be thin enough to pour when it is cold4 ,it may be served with whipped cream if desired or may merely be poured into dessert dishes or sherbet glasses and served plain4 ,a spoonful of pink jelly on top of each serving makes a very attractive garnish4 ,,tapioca ,,cream 7,sufficient to ,serve ,six7 #a_/c c4 tapioca #a pt4 milk #a_/b c4 sugar #a_/b tsp4 salt #b eggs #a_/b tsp4 vanilla ,soak the tapioca in cold water for #d or #e hours before making the dessert1 and then drain off all the water4 ,heat the milk in a double boiler1 stir the tapioca into the hot milk1 and cook until it is thick and transparent1 being sure that none of the centers are uncooked4 ,add the sugar and salt4 ,separate the whites and yolks of the eggs4 ,beat the yolks1 mix a small amount of the hot tapioca with them1 and stir into the tapioca in the double boiler4 ,stir until the eggs have thickened and then remove from the fire4 ,beat the whites until they are stiff and fold1 with the vanilla1 into the tapioca4 ,cool and serve4 #cg4 ,,tapioca ,,custard4--,if something different in the way of a tapioca dessert is desired1 tapioca custard will no doubt be very acceptable4 ,this dessert has the consistency of a baked custard containing tapioca1 and in preparation and proportion that is really what it is4 ,,tapioca ,,custard 7,sufficient to ,serve ,six7 #a_/b c4 tapioca #b c4 milk #b eggs #b_/c c4 sugar #a tsp4 salt #a_/b tsp4 vanilla ,soak the tapioca for #d or #e hours and drain off the water4 ,cook the tapioca and the milk in a double boiler until it is transparent and remove from the fire4 ,beat the eggs and to them add the sugar1 salt1 and vanilla1 and stir this into the tapioca4 ,turn into a buttered baking dish and bake until the custard mixture is set4 ,cool and serve4 #ch4 ,,minute-,,tapioca ,,custard4--,minute tapioca does not require soaking nor as long cooking as pearl tapioca1 for the pieces of tapioca being much smaller may be more quickly penetrated by both heat and moisture4 ,then1 too1 a smaller proportion of it is required to thicken the same amount of milk4 ,,minute-,,tapioca ,,custard 7,sufficient to ,serve ,six7 #b c4 milk #b ,tb4 minute tapioca #a egg #a_/d c4 sugar #a_/b tsp4 salt ,vanilla ,heat the milk in a double boiler1 add the tapioca1 and cook for #ae or #bj minutes4 ,beat the egg1 add to it the sugar and salt1 and pour the hot tapioca gradually into this4 ,flavor with vanilla1 turn into a buttered baking dish1 place in the oven in a pan of water1 and bake for #bj to #cj minutes4 ,cool and serve4 #ci4 ,,apple ,,tapioca4--,the combination of fruit and tapioca is agreeable to most persons4 ,peaches and apples1 either fresh or canned1 are used oftenest for this purpose4 ,for the apple tapioca here given1 the apples should be somewhat sour1 as there will then be more character to the dessert4 ,canned or fresh peaches or canned pineapple may be used in exactly the same way as apples4 ,if canned fruit is used1 not so much sugar nor baking in the oven will be necessary4 ,,apple ,,tapioca 7,sufficient to ,serve ,six7 #c_/d c4 pearl tapioca or #a_/b c4 minute tapioca #b c4 boiling water #a_/b tsp4 salt #f apples #a_/b c4 brown sugar #a tsp4 cinnamon #a ,tb4 butter ,if pearl tapioca is used1 soak it for #d or #e hours and then drain off all the water4 ,minute tapioca will need no soaking4 ,add the tapioca to the boiling water and salt4 ,cook in a double boiler until the tapioca is entirely transparent4 ,pare and core the apples1 place them in a buttered baking dish1 fill each cavity with sugar and cinnamon1 and place a piece of butter on top4 ,pour the hot tapioca over these1 place in a hot oven1 and bake until the apples are soft4 ,serve either hot or cold with sugar and cream4 #dj4 ,,caramel ,,tapioca4--,persons who care for caramel as a flavoring will find caramel tapioca a delicious dessert4 ,the caramel for it should be made according to the directions given in ,art4 #be4 ,,caramel ,,tapioca 7,sufficient to ,serve ,six7 #a c4 pearl tapioca #e c4 water #b c4 sugar #a_/b c4 boiling water #a lemon ,put the tapioca to soak overnight in the water4 ,when ready to prepare1 place in a baking dish with the water used to soak the tapioca and set in a very slow oven4 ,caramelize half the sugar and add to it the #a_/b cupful of boiling water4 ,pour this with the remaining cup of sugar over the tapioca and continue to cook in the oven until the tapioca is perfectly clear and the liquid has evaporated sufficiently to make a dessert of the proper consistency to serve4 ,upon removing from the oven1 squeeze the juice of the lemon over the tapioca and stir slowly so that this may penetrate throughout the dessert4 ,cool and serve with whipped cream4 #da4 ,,farina ,,custard4--,a means of using left-over breakfast cereals is given in the accompanying recipe4 ,farina is the cereal used1 but vitos1 cream of wheat1 etc4 may be used in the same way4 ,cereal may be cooked especially for the purpose if there is none on hand and the dessert is desired4 ,in this event1 it should be cooked in the usual way and may be used either warm or cold4 ,,farina ,,custard 7,sufficient to ,serve ,six7 #a-a_/b c4 cooked farina #a-a_/b c4 milk #a egg #a_/c c4 sugar #a_/d tsp4 salt #a_/b tsp4 lemon #a_/b tsp4 vanilla ,mix the farina with the milk4 ,beat the egg and to it add the sugar and salt4 ,add this to the farina and milk1 stir in the flavoring1 and pour in a buttered baking dish4 ,bake until the mixture is set4 ,this will require about #de minutes in a moderate oven4 99 99 99 99 99 ,,gelatine ,,desserts ,,principles ,,of ,,gelatine ,,making #db4 ,,gelatine ,,desserts are those in which gelatine forms the basis4 ,,gelatine is an odorless1 tasteless substance extracted from the bones and various tissues of animals4 ,it is used in a variety of forms1 such as glue and isinglass1 but is also purified and prepared commercially for use in desserts4 ,when it is to be used as a thickening agent in dessert making1 it is ground and sold in this form1 or it is mixed with sugar1 flavoring1 and acid1 when all that is necessary to make it an appetizing dessert is that it be dissolved in hot water4 ,in both of these forms1 it is sold under different trade names4 ,the gelatine itself does not provide any appreciable food value1 but it is a means of conveying various foods1 such as eggs1 milk1 sugar1 and many kinds of fruit and fruit juices1 all of which are more or less valuable for their constituents4 ,in addition1 it produces desserts that are appetizing and that may be garnished and served in many attractive ways4 #dc4 ,to be most satisfactory1 gelatine desserts should usually be made just heavy enough with gelatine to retain the desired shape4 ,the heavier they become1 the more rubbery they are in consistency and the less dainty and agreeable4 ,their consistency can be regulated by the proportion of liquid to gelatine that is used4 ,the general method of preparation followed when plain gelatine is used in desserts consists in first soaking the gelatine in sufficient cold water to moisten it1 then dissolving it in hot liquid as near the boiling point as possible1 and finally cooling it in order to allow it to solidify4 ,as cold is absolutely essential for the mixture to solidify1 it is often difficult to prepare a gelatine dessert in the summer time4 ,therefore1 when a dessert of this kind is desired in the warm weather1 it should always be begun long enough before it is to be served to allow it to become thoroughly solid4 ,as it is usually difficult to tell how much time this requires on a warm day1 even with a refrigerator or other cold place1 it is much safer to overestimate the time required than to underestimate it4 #dd4 ,boiling does not1 as was formerly thought1 destroy the power of coagulation in gelatine for at least some time4 ,therefore1 when necessary1 it may be boiled for #aj or #ae minutes without causing any change4 ,one fruit that will prevent gelatine from solidifying1 however1 is raw pineapple4 ,this is an important point to remember in connection with gelatine desserts4 ,if it is desired to use fresh pineapple with gelatine1 it will first be necessary to bring the pineapple to the boiling point in order to destroy the property that prevents the gelatine from solidifying4 #de4 ,the proportion of liquid to gelatine is another factor to be reckoned with in the successful making of gelatine desserts4 ,this differs in the various kinds of gelatine1 but the proper proportion is usually stated on the package in which the gelatine comes or on a folder inside the package4 ,the amount mentioned is usually what is considered to be ideal for the preparation of gelatine dishes and may generally be relied on4 ,in hot weather1 however1 it is advisable to use just a little less liquid than the directions require4 ,in using the different brands of unsweetened and unflavored gelatines1 the proportion of liquid to gelatine is usually similar4 #a_/b ounce of this granulated gelatine1 which is #a_/b of the amount usually put up in a package1 will solidify #a quart of liquid4 ,if this proportion is kept in mind1 little difficulty will be experienced in using this form of gelatine4 ,for convenience in measuring small amounts of the granulated gelatine1 it will be well to remember that #a ounce of this material equals #d-a_/b tablespoonfuls4 ,thus1 if a recipe calls for #a_/b ounce of gelatine1 it is simply necessary to measure #b-a_/d tablespoonfuls to get the required amount to solidify #a quart of liquid4 ,,recipes ,,for ,,gelatine ,,desserts #df4 ,,plain ,,gelatine4--,a very good dessert can be made of fruit juice solidified by means of gelatine4 ,any canned fruit juice or any mixture of juices that will blend well and produce a jelly of agreeable flavor may be used for this purpose4 ,these are usually brought to the boiling point before being added1 but in case juices that may be injured by heating are used1 they may be added cold and the gelatine dissolved in boiling water4 ,when this is done1 a little additional lemon will be necessary in order to increase the flavor4 ,plain jelly made according to the accompanying recipe may be served in various attractive ways4 ,one method of serving it is shown in ,fig4 #d4 ,to prepare it in this manner1 pour the gelatine mixture into stemmed glasses and allow it to solidify4 ,when partly solid1 decorate the top with wedge-shaped pieces of pineapple and place a cherry in the center1 as illustrated4 ,when entirely solid1 place the glass on a small plate and serve4 ,the fruit may be omitted if desired and whipped cream served on the gelatine4 ,illustration3 ,,fig4 #d1 ,a dish of plain gelatine4 ,plain jelly is also attractive when poured into a large mold1 allowed to solidify1 and then turned out on a plate4 ,if the mold is moistened with cold water before the gelatine is poured into it1 no difficulty will be experienced in removing the jelly when it becomes solid4 ,the center of the mold may be filled with whipped cream before it is put on the table or the jelly may be served plain and the whipped cream then added to each serving from another dish4 ,,plain ,,gelatine 7,sufficient to ,serve ,six7 #a_/b oz4 or #b-a_/d ,tb4 unflavored gelatine #a_/b c4 cold water #c c4 fruit juice ,juice of #a lemon ,sugar ,soak the gelatine in the cold water until it is well moistened4 ,strain the fruit juices1 heat to boiling point1 and pour over the gelatine4 ,add the lemon juice and a sufficient amount of sugar to sweeten4 ,allow to solidify and serve in any desired manner4 #dg4 ,,orange ,,jelly4--,an excellent dessert is the result when orange juice is used for flavoring and gelatine for thickening4 ,this jelly may be poured into molds that have been moistened with cold water1 or1 as shown in ,fig4 #e1 it may be poured into orange skins made to resemble baskets and then garnished with whipped cream4 ,,orange ,,jelly 7,sufficient to ,serve ,six7 #a_/b oz4 or #b-a_/d ,tb4 unflavored gelatine #a_/b c4 cold water #a c4 boiling water #a c4 sugar #a_/b c4 lemon juice #a-a_/b c4 orange juice ,soak the gelatine in the cold water until it is well moistened1 and dissolve with the boiling water4 ,add the sugar and the lemon and orange juice strained4 ,pour into a large mold or individual molds and set aside to solidify4 ,serve in any desired way4 ,illustration3 ,,fig4 #e1 ,orange jelly in orange-skin basket4 #dh4 ,,coffee ,,jelly4--,if fruit juices are difficult to obtain1 coffee jelly1 which will be found to be very pleasing1 may be used occasionally4 ,however1 it is necessary that whipped cream be served with coffee jelly in order to make it a really delightful dessert4 ,,coffee ,,jelly 7,sufficient to ,serve ,six7 #b c4 clear1 strong coffee #a_/b oz4 or #b-a_/d ,tb4 unflavored gelatine #a_/b c4 cold water #a c4 boiling water ,three-quarters c4 sugar ,prepare the coffee freshly and make it stronger than that which would ordinarily be used for the table4 ,be sure that it contains no grounds4 ,soak the gelatine in the cold water1 and dissolve in the boiling water4 ,add the sugar and coffee4 ,pour into moistened molds and allow to cool4 ,serve with sweetened whipped cream4 #di4 ,,fruit ,,gelatine4--,almost any combination of fruit juices1 as well as any single fruit juice1 may be used with gelatine in the making of fruit gelatine4 ,the accompanying recipe contains fruits that may be used1 but other fruits than those given may perhaps be found to be even more agreeable4 ,,fruit ,,gelatine 7,sufficient to ,serve ,six7 #a_/dd oz4 or #a-a_/h ,tb4 unflavored gelatine #a_/d c4 cold water #a_/b c4 boiling water #a_/b c4 sugar #a_/b c4 pineapple juice #a_/d c4 orange juice #a_/d c4 lemon juice #b slices pineapple #b oranges #a banana #f ,english walnuts ,moisten the gelatine in the cold water and dissolve in the boiling water4 ,add the sugar and the orange1 pineapple1 and lemon juice1 and allow this to cool4 ,dice the pineapple4 ,prepare the oranges by peeling them1 removing the pulp from the sections1 and cutting it into small pieces4 ,slice or dice the banana and break each nut into six or eight pieces4 ,mix the fruits and nuts1 place in a mold that has been moistened with cold water1 and pour the cold jelly over them4 ,allow this to solidify1 turn from the mold1 and serve with whipped cream4 #ej4 ,,lemon ,,snow4--,if a light1 spongy dessert to serve with a heavy dinner is desired1 lemon snow should be tried4 ,it may be made with other sour-fruit juice and is particularly agreeable if the color of the fruit juice used is a pretty one4 ,fruit coloring may be used in the preparation of dishes of this sort if desired4 ,,lemon ,,snow 7,sufficient to ,serve ,six7 #a_/b oz4 or #b-a_/d ,tb4 unflavored gelatine #a_/b c4 cold water #a-a_/b c4 boiling water #a c4 sugar #a_/b c4 lemon juice ,whites of two eggs ,soak the gelatine in the cold water1 dissolve it in the boiling water1 and add the sugar4 ,when cold1 add the strained lemon juice4 ,when the gelatine mixture is just beginning to solidify1 add the egg whites1 beating with a rotary beater until the mixture begins to hold its shape4 ,if desired1 a fruit of some kind may be placed in a mold that has been moistened with cold water and the mixture poured over it1 or the plain mixture may be poured into the mold without the fruit4 ,whipped cream or custard sauce improves this dessert to a large extent4 #ea4 ,,spanish ,,cream4--,a gelatine dish containing eggs is usually a delightful dessert1 and ,spanish cream is no exception to this rule4 ,if it is properly made1 a part of the mold will have the consistency of a custard1 above this will be a layer of jelly1 and on top will be a layer of fluffy material4 ,this dessert is more attractive if a little pink coloring is used in its preparation4 ,,spanish ,,cream 7,sufficient to ,serve ,six7 #a ,tb4 unflavored gelatine #a_/d c4 cold water #a pt4 milk #b eggs #a_/d c4 sugar #a_/d tsp4 salt #a_/b tsp4 vanilla ,soak the gelatine in the cold water4 ,heat the milk in a double boiler1 add the gelatine1 and cook until it is completely dissolved4 ,separate the eggs1 beat the yolks1 and to them add the sugar and salt4 ,stir into the mixture in the double boiler1 and cook until the eggs have thickened4 ,remove from the fire1 beat the egg whites until they are stiff1 and fold them into the mixture4 ,add the vanilla4 ,pour into a mold that has been moistened with cold water1 cool1 and serve4 ,if coloring is added1 it may be put in upon removing the dessert from the stove4 ,illustration3 ,,fig4 #f1 ,strawberry cream fluff with ladyfingers4 #eb4 ,,strawberry ,,cream ,,puff4--,one of the most attractive desserts that can be made of gelatine is strawberry cream fluff4 ,it is especially delicious in warm weather1 but plenty of time must be allowed for it to solidify4 ,any desired way of serving it may be followed out1 but a method that is always pleasing is illustrated in ,fig4 #f4 ,the gelatine mixture is piled into stemmed glasses and then surrounded by thin pieces of sponge cake or ladyfingers1 as here shown4 ,a few fresh strawberries or strawberries that have been canned in thick sirup make an attractive garnish4 ,if a deeper shade of pink is desired than the strawberry juice gives1 pink coloring may be added before the whipped cream is beaten into the gelatine4 ,,strawberry ,,cream ,,fluff 7,sufficient to ,serve ,six7 #a ,tb4 unflavored gelatine #a_/d c4 cold water #a-a_/b c4 strawberry juice ,juice of one lemon #a_/d c4 sugar #a-a_/b c4 whipped cream ,soak the gelatine in the cold water4 ,heat the strawberry juice to the boiling point1 and add it to the soaked gelatine4 ,add the lemon juice and sugar and place the gelatine where it will cool4 ,when it has started to solidify1 beat into it the whipped cream and continue beating until the mixture stands up well when dropped from a spoon4 ,place in a mold and cool4 ,serve in any desired way4 #ec4 ,,pineapple ,,cream ,,fluff4--,if pineapple is preferred to strawberries1 pineapple cream fluff may be made according to the accompanying directions4 ,canned pineapple may be utilized nicely in the preparation of this dessert4 ,if it is in rings1 it should be chopped into small pieces1 but grated pineapple needs no further preparation4 ,fresh pineapple used for the purpose must be cooked before it can be used in this dessert4 ,,pineapple ,,cream ,,fluff 7,sufficient to ,serve ,six7 #a ,tb4 unflavored gelatine #a_/d c4 cold water #a-a_/b c4 pineapple juice #a_/b c4 sugar #a-a_/b c4 whipped cream #a c4 grated or chopped pineapple ,soak the gelatine in the cold water4 ,heat the pineapple juice to the boiling point and add it to the soaked gelatine4 ,add the sugar and set aside to cool4 ,after the gelatine has started to solidify1 beat the whipped cream and the grated pineapple into it4 ,when solidified and ready to use1 turn out on a plate and serve with whipped cream4 ,if desired1 the pineapple may be left out of the dessert and1 instead1 a spoonful placed on the top of each serving4 #ed4 ,,marshmallow ,,whip4--,something rather unusual in the way of a gelatine dessert can be had by making marshmallow whip according to the accompanying recipe4 ,,marshmallow ,,whip 7,sufficient to ,serve ,six7 #a_/b oz4 or #b-a_/d ,tb4 unflavored gelatine #a pt4 water #a c4 sugar #c egg whites ,pink coloring ,strawberry flavoring #a_/b sq4 chocolate ,vanilla ,soak the gelatine in #a_/b cupful of water4 ,bring #a cupful of water to the boiling point1 dissolve the gelatine in it1 and place in ice water to cool4 ,put the sugar to cook with #a_/b cupful of water1 and cook until the sirup will spin a thread or until it will form a firm ball when tried in cold water4 ,beat the egg whites1 pour the hot sirup gradually over them1 and continue beating4 ,add the gelatine1 which by this time should be commencing to solidify4 ,divide the mixture into three equal parts4 ,to one add a little pink coloring and some strawberry flavoring and pour into a mold that has been wet with cold water4 ,to one of the remaining parts1 add the chocolate1 which has been melted1 mixed with a tablespoonful or two of sugar and #b tablespoonfuls of water1 and cooked to a smooth paste4 ,continue beating this until it is stiff1 and then pour it in the mold on top of the strawberry flavored whip4 ,to the remaining third1 add the vanilla1 beat until it is stiff1 and pour on top of the chocolate whip4 ,these colors may be arranged in any desirable way1 others may be used1 or the whip may be made up simply in one color or in two4 ,after it has become set and hardened1 turn from the mold1 and serve1 using whipped cream if desired4 99 99 99 99 99 ,,frozen ,,desserts ,,principles ,,of ,,frozen-,,dessert ,,making #ee4 ,,nature ,,of ,,frozen ,,desserts4--,frozen desserts were formerly confined almost entirely to warm weather1 but they are now used during the entire year and served on almost any occasion4 ,they are without doubt the daintiest dessert that can be served and are popular with almost every one4 ,a very ordinary meal becomes much more attractive when a frozen dessert is served with it1 and a dainty luncheon or an elaborate dinner seems incomplete without a dessert of this nature4 ,in reality1 it is quite impossible to serve1 in either hot or cold weather1 any dessert that is as pleasing as an ice or an ice cream of some kind4 #ef4 ,in addition to being delicious and finding favor with most persons1 frozen desserts occur in unlimited variety4 ,they include ice creams of various kinds1 frozen custards and punches1 sherbets1 ices1 frapps1 mousses1 parfaits1 and biscuits4 ,recipes for several varieties of each of these kinds are given in this ,section1 and it will therefore not be a difficult matter to select a frozen dessert that will be suitable for any meal in which it may be served4 ,the preparation of frozen desserts1 however1 need not be confined to a certain limited number of recipes1 as a recipe may be devised to suit almost any occasion or condition4 ,for instance1 if there are certain fruits or fruit juices in supply that should be used1 an excellent way in which to utilize them is in a frozen dessert of some kind4 ,after a little experience1 the housewife will find that she can produce excellent results by merely combining the ingredients she has on hand or those corresponding with the meal in which the frozen dessert is to be served4 #eg4 ,the food value of frozen desserts varies with the ingredients used in their preparation1 it being extremely high in some and very low in others4 ,therefore1 the particular one to select depends somewhat on the other dishes in the meal4 ,on the whole1 they contain very healthful ingredients1 so that1 if they are properly made1 they may have a place in the diets of both children and grown ups1 sick persons and well ones4 ,whether or not certain individuals should eat frozen desserts is sometimes a troublesome question4 ,there may be conditions under which desserts of this kind should not be included in the diet1 but these need not give the housewife any particular concern4 #eh4 ,frozen desserts may be purchased ready made1 but those made in the home cost less1 are usually more delicious1 and can be prepared in greater variety4 ,as they are not difficult to make and are not necessarily an expensive dessert1 the housewife should often include them in her meals4 ,therefore1 an ice-cream freezer of a size that will accommodate the requirements of the members of the family is a good thing to add to the cookery equipment4 ,ices and ice creams can be made in a pail that has a cover and a bail1 such as a lard pail1 but this is not a very convenient equipment and does not produce such satisfactory results as those obtained with a good freezer4 ,some desserts of this kind may be frozen without the use of a freezer1 but1 as a rule1 they contain materials that make them rather expensive4 #ei4 ,,theory ,,of ,,freezing4--,so that the best results may be secured in the making of frozen desserts1 it is well that the theory of freezing be thoroughly understood4 ,the two things necessary for the freezing of such desserts are ice and salt4 ,when these are brought together and the ice melts1 a salt solution is formed1 since salt has a tendency to combine with moisture whenever they come in contact with each other4 ,in order to obtain this result in the freezing of desserts1 it is necessary1 of course1 that the ice be melted4 ,the warmth required to make this melting possible comes from the contents of the can inside the ice-cream freezer4 ,when this warmth is absorbed by the ice1 the cold temperature released by the melting of the ice passes into the ice-cream mixture4 ,the result is that the ice tends to become liquid and the contents of the can solid by the exchange of temperatures4 ,to make the mixture of uniform consistency1 it is usually agitated by means of a dasher during the freezing process4 ,this incorporates air into the mixture and consequently makes it light and increases its volume4 #fj4 ,,proportion ,,of ,,ice ,,to ,,salt4--,the ingredients used in the mixture have much to do with the texture of the ice cream when it is frozen4 ,for instance1 a mixture that is thin and composed largely of water will not have so smooth a consistency when frozen as a heavier mixture in which cream or eggs or both are present and a smaller proportion of water is used4 ,another important factor in the texture of the finished product is the proportion of ice to salt1 for this has much to do with the length of time required for freezing the mixture4 ,the smaller the proportion of salt1 the slower will be the freezing process1 for the melting of the ice takes place more slowly2 but the result of this slow freezing is a finer1 smoother texture4 ,granular1 coarse-grained frozen desserts1 such as some sherbets and frapps1 are frozen with a large proportion of salt1 which permits the freezing to take place more quickly4 #fa4 ,on this rapidity in freezing also depends to a large extent the increase in quantity that takes place in the frozen mixture4 ,any one who has had experience in making ice cream knows that the can of the freezer cannot be filled before the freezing is begun or it will overflow during the freezing process4 ,even if it is only two-thirds or three-fourths full1 it will be entirely full when the freezing is completed4 ,this increase depends somewhat on the kind of mixture1 as has been stated1 as well as on the way in which the crank of the freezer is turned1 but it is more largely determined by the proportion of ice and salt and consequently by the length of time required for the freezing4 ,as can be readily understood1 the more turning that is done1 the greater will be the quantity of air incorporated into the mixture and naturally the more increase in volume4 #fb4 ,,table ,,showing ,,details ,,of ,,freezing4--,as an aid to the housewife in the making of frozen desserts1 ,table ,i is presented4 ,in it are given the names of the various kinds of frozen desserts1 together with the usual texture of each1 the proportion of ice and salt required to freeze each1 the way in which it freezes1 and the increase in volume that can be expected in each4 ,in trying out the recipes that follow1 it will be well for the housewife to refer to this table for the particular dessert that she is making1 for then she will be able to carry out the freezing more successfully and will understand what to expect in the finished product4 ,,table ,i ,,frozen ,,desserts ,proportion ,manner ,increase ,kind of ,dessert ,texture of ,ice and of in ,volume ,salt ,freezing ,per ,cent ,philadelphia ice cream ,fine #c to #a ,slow #be to #dj ,custard ice cream ,fine #c to #a ,slow #be to #dj ,frozen custard ,fine #c to #a ,slow #be to #dj ,sherbet ,slightly granular #b to #a ,rapid #bj to #cj ,ice ,slightly granular #b to #a ,rapid #bj to #cj ,frapp ,granular #a to #a ,very rapid #aj to #bj ,frozen punch ,granular #a to #a ,very rapid #aj to #bj ,mousse ,fine #b to #a ,very slow ,none ,parfait ,fine #b to #a ,very slow ,none ,biscuit ,fine #b to #a ,very slow ,none ,,procedure ,,in ,,freezing ,,desserts #fc4 ,the preparation of frozen desserts is comparatively simple in nature1 for it usually involves nothing except the cooking of the raw ingredients and the proper combining of the materials required in the recipe4 ,sometimes a custard mixture containing starch is prepared1 and other times a real custard is made4 ,the same rules that apply to the preparation of these dishes under other conditions should be followed here4 ,as the housewife is already familiar with these principles1 she will find that there is very little to master about the preparation of frozen desserts up to the time of freezing4 ,a point that should always be remembered1 however1 is that the mixture should be prepared long enough before the freezing to be entirely cold when it is put into the freezer1 and that1 if possible1 it should be cooled in a refrigerator4 ,no trouble will be experienced in preparing enough frozen dessert for the number that are to be served if it is remembered that #a quart of unfrozen mixture will serve six to eight persons when it is frozen4 #fd4 ,,freezing ,,the ,,mixture4--,with the preparation of the mixture well understood1 the housewife should turn her attention to the principles that are involved in its freezing4 ,as has been explained1 a can that has a cover and a bail may sometimes be used1 especially if the dessert does not need turning1 but a freezer is necessary for good results in the preparation of a frozen dessert that requires turning4 ,in the case of those that need no turning1 such as mousses1 parfaits1 etc41 a mold of some kind or a vacuum freezer is required4 ,the usual type of freezer consists of a pail1 generally wooden1 and a can of smaller size that sets inside of the pail4 ,the space between the can and the pail is where the ice and salt that freeze the mixture are packed4 ,the can1 which is the container for the mixture1 contains a removable dasher that is turned during the freezing and thus beats air into the mixture4 ,it is covered with a top that has an opening in the center through which one end of the dasher extends1 and a ring of cogs surrounding this opening4 ,for the entire freezer there is a top piece that fastens to both sides of the wooden bucket4 ,it contains a set of cogs that fit into the cogs on the cover of the can4 ,to one side of this piece is attached a crank1 which1 upon being turned1 moves both the can containing the mixture and the dasher inside the can4 #fe4 ,the first thing to be done in the freezing of any dessert is to get the ice ready for use4 ,this may be done in numerous ways1 but perhaps the most convenient one is shown in ,fig4 #g4 ,a bag made of a heavy material1 such as canvas or ticking1 and wooden mallet are used for this purpose4 ,place the ice in the bag and1 as here shown1 hold the bag shut with one hand and pound it with the mallet held in the other4 ,continue the pounding until the ice is broken into small pieces1 and then empty it into a dishpan or some other large pan4 ,after the proportion of salt to ice has been decided upon1 mix the salt with the ice in the manner shown in ,fig4 #h4 ,illustration3 ,,fig4 #g ,illustration3 ,,fig4 #h ,illustration3 ,,fig4 #i ,illustration3 ,,fig4 #aj #ff4 ,before the freezer is used1 scald the can and the dasher thoroughly with boiling water as shown in ,fig4 #i1 and then set them aside to cool4 ,when entirely cold1 fit the can into the freezer1 and then1 as shown in ,fig4 #aj1 pour the mixture into the can4 ,remember that the mixture should come to within only one-third or one-fourth of the top of the can4 ,with the cover placed securely on the can and the top of the freezer attached1 proceed to pack the ice and salt into the freezer4 ,as shown in ,fig4 #aa1 fill the space between the can and the container with these materials1 using a large spoon for this purpose4 ,work them down around the can with the small end of a potato masher or similar implement1 as in ,fig4 #ab1 packing the freezer as tightly as possible and making sure that the ice comes higher than the surface of the mixture inside of the can4 ,when the packing has been finished1 see that the top is securely attached and that the hole in the side of the freezer is well stopped up4 ,then proceed to freeze the cream4 ,turn the crank slowly1 for nothing is gained by turning the mixture rapidly at the temperature at which it is put into the freezer4 ,after the temperature has been reduced considerably1 and just as the mixture begins to thicken a trifle1 start turning the crank more rapidly4 ,the air incorporated just at this time by the turning of the dasher increases the volume considerably1 for it will remain held in the mixture4 ,illustration3 ,,fig4 #aa ,illustration3 ,,fig4 #ab #fg4 ,,packing ,,the ,,mixture4--,if the frozen dessert is to be served at once1 turn the crank until it is difficult to turn any longer4 ,however1 in case the dessert is not to be used as soon as it is made1 it should be frozen only moderately hard and then packed and allowed to freeze more4 ,during this second freezing process1 a condition occurs that is known as ripening and that improves the quality as well as the flavor of the dessert4 ,after the freezing has been carried on to the desired degree1 unfasten the top of the freezer1 wipe the can thoroughly around the top with a cloth to make sure that all salt and ice are removed1 and then remove the cover4 ,proceed at once to lift out the dasher and to scrape it clean with a knife or a spoon1 as shown in ,fig4 #ac4 ,push down the frozen dessert in the can carefully and tightly with the aid of a spoon4 ,to prepare it for packing1 stretch a piece of waxed paper over the top of the can1 replace the cover1 and fit a cork into the hole in the cover through which the top of the dasher extends1 as ,fig4 #ad shows4 ,with this done1 remove the stopper from the hole in the side of the freezer and1 as ,fig4 #ae shows1 run off the brine that has formed by the melting of the ice4 ,then repack the freezer with a mixture of ice and salt in the proportion of #b to #a and set aside until needed4 ,illustration3 ,,fig4 #ac ,illustration3 ,,fig4 #ad ,illustration3 ,,fig4 #ae #fh4 ,,using ,a ,,vacuum ,,freezer4--,there are some frozen desserts that do not necessarily require the incorporation of air by means of a dasher to be satisfactory4 ,for desserts of this kind1 a vacuum freezer1 that is1 one that requires no turning1 may be used4 ,in such a freezer a container extends down through the center of the can and is surrounded by an air space4 ,the mixture to be frozen is poured into this container from the top and the ice-and-salt mixture that does the freezing is put in from the bottom and takes up the air space4 ,covers fasten securely both the top and the bottom4 ,a handle attached to one side makes the handling of such a freezer an easy matter4 ,by many1 a freezer of this kind is considered a decided advantage over the usual variety of freezer1 for it requires no turning1 but there are certain disadvantages about its use that should be understood before one is secured4 ,in the first place1 the expansion that is produced in the mixture by the incorporation of air when an ordinary freezer is used does not occur in a vacuum freezer4 ,also1 the texture of the finished product is not1 as a rule1 equal to that of the dessert made in a freezer turned with a dasher4 ,in addition1 it is necessary to crack the ice somewhat finer for a vacuum freezer and to mix it thoroughly with the correct proportion of salt required for the particular kind of mixture frozen4 ,illustration3 ,,fig4 #af ,illustration3 ,,fig4 #ag ,illustration3 ,,fig4 #ah #fi4 ,when a vacuum freezer is to be used1 turn it upside down and insert the ice-and-salt mixture through the opening in the bottom4 ,then close it tight1 turn it right side up1 and with the top open1 pour in the mixture as shown in ,fig1 #af4 ,screw the top on tightly in the manner shown in ,fig4 #ag1 just as the bottom is screwed on1 and set the freezer aside4 ,after the mixture has stood for about #ae minutes1 open the freezer from the top and stir the contents down from the sides with a knife or a spoon1 as in ,fig4 #ah4 ,then replace the cover and allow the freezing to continue for #aj minutes more4 ,at the end of this time1 open the freezer again1 repeat the stirring1 refasten the cover1 and continue the freezing for another #e minutes4 ,the mixture should then be ready to serve4 99 99 99 99 99 ,,recipes ,,for ,,frozen ,,desserts ,,ice ,,creams #gj4 ,,philadelphia ,,ice ,,cream4--,perhaps the simplest of frozen desserts to make is ,philadelphia ice cream1 but it requires cream in order that its texture be good4 ,for this reason1 it is not so economical as some of those which are a trifle more complicated to prepare4 ,it consists of cream sweetened1 flavored1 and then frozen4 ,this is a particularly attractive way in which to make ice cream when strawberries1 red raspberries1 or peaches are in season1 as these fresh fruits may be crushed and added to the cream1 instead of plain flavoring4 ,the recipe here given for the preparation of ,philadelphia ice cream contains vanilla as the flavoring1 but fresh fruit of any desirable kind may be added1 this recipe being used merely as a basis4 ,usually #a #a_/b cupfuls of crushed fruit is required for a quart of cream4 ,it is necessary1 however1 to vary the quantity of sugar with the nature of the fruit used4 ,for instance1 if fresh strawberries are used1 more sugar will be required than if canned ones are used1 because sugar has already been added to these4 ,the best plan is to test the mixture before freezing it1 remembering always that more sugar is required for a frozen dessert than would be necessary if the mixture were not to be frozen4 ,,philadelphia ,,ice ,,cream 7,sufficient to ,serve ,six7 #a qt4 cream #a ,tb4 vanilla #a c4 sugar ,scald the cream in a double boiler1 add the sugar and the vanilla1 and cool4 ,if desired1 add #a #a_/b cupfuls of crushed fruit4 ,if pineapple is used1 it may be grated or shredded instead of being crushed4 ,place in a freezer and freeze according to the directions previously given4 #ga4 ,,vanilla ,,ice ,,cream4--,plain ice cream is usually made from ingredients that are somewhat cheaper than those used to make ,philadelphia ice cream4 ,it consists usually of a custard foundation1 to which are added flavoring1 sometimes fruit1 and usually thin cream4 ,the custard foundation is often made with corn starch and a small amount of raw egg4 ,the same rules must be observed in the preparation of this foundation for ice cream as have been learned in the making of custards4 ,frequently some starchy material1 such as flour or corn starch1 is used for thickening in the preparation of this dessert4 ,some persons prefer flour1 as they believe that the presence of flour cannot be detected so easily as that of corn starch2 however1 a recipe using each is given4 ,the mixtures used for this ice cream should not be boiled1 but cooked in a double boiler4 ,if desired1 fruits1 either cooked or raw1 or nuts may be added to the ice cream for variety4 ,,vanilla ,,ice ,,cream ,no4 #a 7,sufficient to ,serve ,six7 #d ,tb4 flour #a c4 sugar #a_/d tsp4 salt #d c4 milk #b c4 thin cream #b eggs #b ,tb4 vanilla ,mix the flour1 sugar1 and salt with sufficient cold liquid to moisten well4 ,add this to the remainder of the milk and the cream heated in a double boiler4 ,stir until thickened1 and cook for about #bj minutes4 ,beat the eggs and add slowly to the mixture1 stirring rapidly to prevent curding4 ,cook until the egg has thickened1 strain1 add the vanilla1 cool1 and freeze4 ,,vanilla ,,ice ,,cream ,no4 #b 7,sufficient to ,serve ,six7 #a qt4 milk #c ,tb4 corn starch #a-a_/b c4 sugar #b eggs #a pt4 cream #a ,tb4 vanilla ,scald the milk and stir into it the corn starch mixed with half the sugar4 ,stir constantly until thickened1 and cook for #ae to #bj minutes4 ,beat the eggs1 add the remaining sugar1 mix with a little of the hot mixture1 and stir into the double boiler4 ,remove from the heat1 add the cream1 strain1 cool1 add the flavoring1 and freeze4 #gb4 ,,chocolate ,,ice ,,cream4--,next to vanilla ice cream1 chocolate seems to be the most desired4 ,some persons think this variety is difficult to make1 but if the accompanying directions are carefully followed1 no difficulty will be experienced and a delicious dessert will be the result4 ,,chocolate ,,ice ,,cream 7,sufficient to ,serve ,six7 #b c4 sugar #a_/b tsp4 salt #a_/b c4 water #d ,tb4 flour #c sq4 melted chocolate #b eggs #e c4 milk #d tsp4 vanilla #b c4 thin cream ,mix the sugar and water and cook until a sirup forms4 ,add this to the melted chocolate and cook together until the two are well blended4 ,add this mixture to the heated milk and cream1 which have been seasoned with the salt and thickened with the flour4 ,beat the eggs and add to the hot mixture1 stirring rapidly to prevent curding4 ,remove from the heat1 cool1 add the vanilla1 strain1 and freeze4 #gc4 ,,mocha ,,ice ,,cream4--,as the flavor of coffee is usually well liked1 ,mocha ice cream1 which has coffee for its flavoring1 is a dessert that often finds a place in the meal4 ,it is especially nice to serve in the hot weather when hot coffee is omitted from the meal4 ,,mocha ,,ice ,,cream 7,sufficient to ,serve ,six7 #a c4 water #a-a_/d c4 sugar #a_/c #c c4 ground coffee #a_/d tsp4 salt #a-a_/b c4 milk #a qt4 cream #b eggs #a tsp4 vanilla ,heat the water and add it to the coffee4 ,allow this to stand on the back of the stove for about #a_/b hour1 and then strain through cheesecloth4 ,heat the milk in a double boiler1 and to it add the strained coffee4 ,beat the eggs and add the sugar and salt to them4 ,stir into this a spoonful of the hot milk and coffee and then add to the mixture in the double boiler4 ,cook until the eggs have thickened1 stirring constantly to prevent curding4 ,remove from the heat1 cool1 add the cream and vanilla1 strain through a fine sieve1 and freeze4 #gd4 ,,caramel ,,ice ,,cream4--,no more delicious ice cream can be made than that flavored with caramel4 ,it is usually very fine in texture and rich in flavor4 ,,caramel ,,ice ,,cream 7,sufficient to ,serve ,six7 #a-a_/b c4 sugar #a egg #a_/b c4 water #a_/d tsp4 salt #b c4 milk #a qt4 thin cream #b ,tb4 flour #a ,tb4 vanilla ,caramelize #a_/b of the sugar and add the water4 ,cook to a sirup4 ,prepare a custard with the milk1 remaining sugar1 flour1 egg1 and salt4 ,remove from the heat1 add the caramel and the cream1 strain1 add the vanilla1 cool1 and freeze4 #ge4 ,,junket ,,ice ,,cream ,,with ,,peaches4--,an attractive frozen dessert can be made by freezing junket and serving it with canned peaches and peach sirup4 ,this may be made into a mold and the mold garnished with the peaches1 or it may be served on individual plates and a half of a peach put on each plate4 ,,junket ,,ice ,,cream ,,with ,,peaches 7,sufficient to ,serve ,six7 #a c4 cream #a ,tb4 cold water #a-a_/b qt4 milk #a ,tb4 vanilla #a-a_/b c4 sugar #a tsp4 almond extract #a_/d tsp4 salt ,green coloring #b junket tablets ,canned peaches ,mix the cream and milk1 add the sugar and salt1 and heat in a double boiler until lukewarm4 ,dissolve the junket tablets in the cold water and add to the lukewarm milk4 ,add the flavoring and the green coloring1 making the junket a pale green1 and stand in a warm place until set4 ,turn into a freezer and freeze4 ,if desired1 mold and garnish the mold with the peaches4 ,add sugar to the peach juice and cook until a thick sirup is formed4 ,pour this over the whole and serve4 ,if it is desired not to mold the ice cream1 serve it with a peach on individual serving plates and pour a spoonful of peach sirup over each portion4 #gf4 ,,french ,,ice ,,cream4--,no more delicious ice cream can be made than that given in the accompanying recipe and known as ,french ice cream4 ,it is especially nice for serving when something very attractive is desired1 as at a dainty luncheon or an afternoon or evening party4 ,,french ,,ice ,,cream 7,sufficient to ,serve ,six7 #a pt4 milk #a qt4 cream #a c4 sugar #a ,tb4 vanilla ,yolks of #h eggs #a tsp4 lemon ,heat the milk and add the sugar and beaten yolks of the eggs4 ,cook until the mixture thickens1 remove from the fire1 add the cream1 vanilla1 and lemon4 ,cool and freeze4 ,,frozen ,,custards #gg4 ,frozen custard makes a very desirable kind of frozen dessert4 ,if properly made1 the result is a delightfully rich dessert of smooth texture4 ,it may be frozen without turning or in the usual way4 ,a similar mixture is used in some of the recipes of the more complicated frozen desserts given later4 ,fruits and nuts may be used in the preparation of frozen custard to procure variety4 ,during the season when eggs are expensive1 this dessert is a rather extravagant one1 so that from the standpoint of economy it should be made in the spring and summer4 #gh4 ,,plain ,,frozen ,,custard4--,if a frozen dessert that is easily made is desired1 plain frozen custard should be tried4 ,the accompanying recipe gives directions for custard of this kind4 ,,plain ,,frozen ,,custard 7,sufficient to ,serve ,six7 #a-a_/b qt4 milk #a_/d tsp4 salt #f eggs #a ,tb4 vanilla #a-a_/d c4 sugar #a tsp4 lemon extract ,heat the milk in a double boiler4 ,separate the eggs1 beat the yolks1 and add the sugar and salt to them4 ,add this to the hot milk1 stirring rapidly until the mixture thickens4 ,remove from the heat1 beat the egg whites1 and fold them into the mixture4 ,add the vanilla and lemon extract1 cool1 and freeze4 #gi4 ,,frozen ,,custard ,,with ,,nuts4--,plain frozen custard can be greatly improved by the addition of nuts4 ,the nuts used may be blanched almonds roasted in the oven until they are brown1 hickory nuts1 ,english walnuts1 pecans1 black walnuts1 or a mixture of any of these4 ,they should not be put through a grinder1 but should be put into a chopping bowl and chopped fine with a chopping knife4 ,prepare the mixture and freeze to a mush1 then open the freezer1 add a cupful of chopped nuts1 close the freezer1 and complete the freezing4 #hj4 ,,frozen ,,custard ,,with ,,raisins4--,frozen custard is also delicious when maple sirup is used in its preparation and raisins are added before the freezing is complete4 ,,frozen ,,custard ,,with ,,raisins 7,sufficient to ,serve ,six7 #a c4 sultana raisins #a-a_/b c4 maple sirup #a qt4 milk #a pt4 thin cream #f eggs #a ,tb4 vanilla ,steam the raisins until they are soft4 ,heat the milk in a double boiler4 ,beat the eggs1 add the maple sirup1 and add this to the milk4 ,cook until the mixture has thickened1 remove from the heat1 and stir in the cream and vanilla4 ,cool and freeze to a mush2 then add the raisins and continue freezing until stiff4 ,serve4 #ha4 ,,tutti-,,frutti ,,frozen ,,custard4--,a very rich dessert can be made by adding chopped nuts and several kinds of fruit to custard and then freezing it to make tutti-frutti custard4 ,such a dessert is high in food value and is suitable for a meal in which other rich food is not served4 ,,tutti-,,frutti ,,frozen ,,custard 7,sufficient to ,serve ,six7 #a qt4 milk #f egg yolks #a c4 sugar #a_/h tsp4 salt #a ,tb4 vanilla #a_/d c4 chopped citron #b ,tb4 maraschino juice #a_/d c4 chopped maraschino cherries #a_/b c4 chopped nuts #a_/d c4 chopped candied pineapple #a_/b c4 shredded coconut ,heat the milk in a double boiler4 ,beat the egg yolks and add the sugar and salt4 ,add this to the hot milk and stir until the custard has thickened4 ,cool1 add the vanilla1 chopped citron1 maraschino juice1 cherries1 nuts1 pineapple1 and coconut4 ,place in a freezer and freeze until stiff4 ,pack and let stand until time to serve4 ,,ices #hb4 ,ices are simple mixtures of fruit juice and sugar diluted with water and then frozen4 ,they are expected to be somewhat sour1 and1 as a rule1 lemon juice is relied on to assist in obtaining this flavor4 ,in addition1 lemon juice also helps to bring out the flavor of the fruit used as the basis of the ice4 ,as a rule1 a very smooth texture is not desired in this dessert2 consequently1 ice is frozen quite rapidly and1 as will be noted in ,table ,i1 with a high proportion of salt4 ,unless the fruit used in an ice is expensive1 this is probably the cheapest frozen dessert that can be made1 for it seldom contains any other ingredients than those mentioned4 ,it is usually clear1 but occasionally the fruit pulp is used in addition to the fruit juice4 ,when this is done1 the mixture should not be frozen too hard1 as the fruit is apt to become icy4 ,fresh1 canned1 or preserved fruit may be used4 ,the sugar used for ices is usually cooked with the water to form a sirup4 ,otherwise1 the sugar often fails to dissolve and remains granular1 preventing the ice from being as sweet as it should be for the amount of sugar used4 #hc4 ,,lemon ,,ice4--,the ice most frequently made is that flavored with lemon4 ,it is very refreshing when served plain1 but it can be improved by the addition of fruit4 ,a very delightful way in which to serve it is to place a large spoonful in a sherbet glass1 pour over this a spoonful or two of the sirup from maraschino cherries1 and then garnish with diced bananas4 ,,lemon ,,ice 7,sufficient to ,serve ,six7 #d c4 water #b-a_/b c4 sugar #c_/d c4 lemon juice ,mix the water and sugar1 bring to a boil1 and cool4 ,add the lemon juice1 turn into a freezer1 and freeze4 ,serve in any desired way4 #hd4 ,,orange ,,ice4--,persons fond of oranges generally welcome orange ice as a dessert4 ,as orange ice is somewhat bland in flavor1 it is improved by the addition of a little lemon juice4 ,,orange ,,ice 7,sufficient to ,serve ,six7 #b c4 sugar #d c4 water #b c4 orange juice #a_/b c4 lemon juice ,cook the sugar and water until a thin sirup is formed1 add the lemon and orange juice1 and freeze4 #he4 ,,fruit ,,ice4--,no more refreshing dessert for warm weather can be made than fruit ice4 ,orange and lemon juice are used as the foundation1 and grated pineapple and crushed strawberries are added for flavoring4 ,,fruit ,,ice 7,sufficient to ,serve ,six7 #a-a_/b c4 sugar #b c4 water #c oranges #c lemons #a c4 grated pineapple #a c4 crushed strawberries ,cook the sugar and water until a thin sirup is formed1 and then cool4 ,add the juice of the oranges and lemons1 the grated pineapple1 fresh if possible1 and the crushed strawberries4 ,freeze and serve4 #hf4 ,,frozen ,,spiced ,,punch4--,something entirely different in the way of a frozen dessert can be made by making frozen spiced punch according to the accompanying directions4 ,a dessert of this kind is a fitting conclusion to a meal that is somewhat hearty and varied in its nature4 ,,frozen ,,spiced ,,punch 7,sufficient to ,serve ,six7 #f cloves #b-;in4 stick cinnamon #a qt4 water #b c4 sugar #a_/b c4 pineapple juice #a_/b c4 orange juice #a_/b c4 lemon juice #d drops wintergreen oil ,put the cloves and cinnamon into the water1 place over the fire1 bring to the boiling point1 and then add the sugar4 ,cook together for a few minutes1 remove from the fire1 and cool4 ,add the pineapple1 orange1 and lemon juice1 strain1 add the wintergreen oil1 and freeze4 #hg4 ,,mint ,,punch4--,when meals containing rich meats and other rich foods are served1 it will be found that mint punch adds just what is needed to balance them4 ,it is an easy dessert to make1 as will be seen from the accompanying recipe4 ,,mint ,,punch 7,sufficient to ,serve ,six7 #a c4 sugar #a qt4 water #c lemons #a bunch fresh mint #d drops peppermint oil ,green coloring ,cook the sugar and water until a thin sirup is formed4 ,cool and add the juice of the lemons4 ,wash and chop the leaves of the mint into small pieces1 and add these to the liquid4 ,add the peppermint oil and sufficient coloring to make it a pale green4 ,freeze4 ,the fresh mint leaves may be omitted if desired4 ,,frapp,s #hh4 ,,frapp,s1 in composition1 are very similar to ices1 consisting usually of crushed fruit or fruit juice1 water1 and sugar4 ,they are granular when frozen1 and1 as they are never frozen as hard as ice cream and ices1 they are of a mushy consistency4 ,they are more often used for serving with a heavy course in a dinner or between two courses than as a dessert4 ,the freezing of frapps is accomplished rapidly1 for1 as will be observed from ,table ,i1 the proportion of ice and salt used is #a to #a4 ,this1 together with the fact that the mixture contains a large proportion of water1 accounts for the granular nature of frapps4 ,any desirable fruit may be used in the preparation of this dessert4 ,if it is a rather bland fruit1 such as peaches1 raspberries1 etc41 lemon juice should be added in order to give a sour taste and the mixture will need to be sweetened accordingly4 #hi4 ,,cranberry ,,frapp4--,to the dinner course of a meal in which chicken1 turkey1 duck1 or other fowl is served1 cranberry frapp is often added4 ,it may be used in place of the cranberry jelly and will be found to be a delightful change4 ,,cranberry ,,frapp 7,sufficient to ,serve ,six7 #a qt4 cranberries #c c4 water #b c4 sugar #b lemons ,put the cranberries to cook with the water4 ,when all the berries have become soft1 force them through a colander1 add the sugar1 and put over the fire to cook until the sugar is completely dissolved4 ,remove from the fire and cool1 add the juice of the lemons1 and freeze4 #ij4 ,,cider ,,frapp4--,a delightful addition to a ,thanksgiving dinner is cider frapp4 ,it should be served with the dinner course rather than as a dessert4 ,,cider ,,frapp 7,sufficient to ,serve ,six7 #a_/d c4 water #a_/b c4 sugar #a qt4 cider #b lemons ,place the water and sugar over the fire and cook until the sugar is dissolved4 ,cool and then add the sirup to the cider and the juice of the lemons4 ,freeze4 #ia4 ,,cherry ,,frapp4--,no more attractive frapp can be served than that flavored with cherries and colored with a pink coloring4 ,it is very refreshing and adds much to the meal in which it is served4 ,,cherry ,,frapp 7,sufficient to ,serve ,six7 #a c4 sugar #a c4 water #b lemons #a c4 cherries1 chopped #a-a_/b c4 juice from canned sour cherries ,pink coloring ,add the sugar to the water and cook until the sugar is dissolved4 ,cool1 add the juice of the lemons1 the chopped cherries1 cherry juice1 and sufficient pink coloring to make the mixture a pale pink4 ,freeze4 ,,sherbets #ib4 ,,sherbets1 according to definition1 are flavored water ices1 but as they are now commonly understood1 they have come to have a different meaning4 ,desserts now regarded as sherbets are ices to which are added egg whites1 gelatine1 milk1 or any combination of these things4 ,the addition of such ingredients improves the texture very much1 for sherbets are less likely to be granular than ices4 ,sherbets may be made from fruits or fruit juices of any kind1 and these may be either canned or fresh4 ,some mixtures of fruits are more agreeable than others1 and an effort should be made to combine the fruits that make the best mixtures4 ,when a bland fruit is used as the basis for a sherbet1 a more acid one should be added to improve the flavor4 #ic4 ,,milk ,,sherbet4--,the accompanying recipe for milk sherbet may be made as here given1 or any desired kind of crushed fruit and fruit juice may be added to it to give a distinctive fruit flavor4 ,the quantity of lemon used may be decreased slightly1 especially if the fruit added is sour4 ,if a large amount of unsweetened fruit is added1 it may be necessary to increase the quantity of sugar4 ,this point should be looked after carefully before freezing4 ,,milk ,,sherbet 7,sufficient to ,serve ,six7 #a-a_/b c4 sugar #a qt4 milk #c lemons ,mix the sugar1 milk1 and juice of the lemons4 ,stir until the sugar is dissolved4 ,the milk1 of course1 will curd1 but when it is frozen the curd will have disappeared entirely4 ,place in a freezer and freeze until firm4 #id4 ,,raspberry ,,sherbet4--,if a delightful dessert is desired1 raspberry sherbet should be made4 ,fresh raspberries are preferred in a dessert of this kind1 but canned raspberries may be used if it is made out of the raspberry season4 ,,raspberry ,,sherbet 7,sufficient to ,serve ,six7 #c c4 milk #b c4 crushed red raspberries #a lemon #b c4 sugar ,mix the milk1 raspberries1 juice of the lemon1 and sugar4 ,stir until the sugar is dissolved4 ,freeze4 #ie4 ,,pear ,,sherbet4--,pear juice is1 of course1 rather bland in flavor1 but it makes a very appetizing sherbet if it is combined with lemon juice4 ,,pear ,,sherbet 7,sufficient to ,serve ,six7 #b c4 pear juice ,juice of #c lemons #b c4 water #a c4 sugar #a ,tb4 gelatine #a egg white ,mix the fruit juices and water and add the sugar4 ,soak the gelatine in a little cold water and add sufficient boiling water to dissolve it4 ,pour this into the mixture4 ,freeze until of a mushy consistency4 ,add the beaten egg white and continue to freeze until stiff4 #if4 ,,strawberry ,,sherbet4--,as nearly every one is fond of strawberries1 a sherbet in which this fruit is used will always be appreciated4 ,fresh strawberries are required in the accompanying recipe1 and so this dessert must be made during strawberry season4 ,,strawberry ,,sherbet 7,sufficient to ,serve ,six7 #b c4 fresh crushed strawberries #a lemon #b c4 sugar #a qt4 milk #b egg whites ,crush the strawberries1 add them with the juice of the lemon and sugar to the milk4 ,stir until the sugar is dissolved4 ,freeze to a mush1 add the beaten egg whites1 and continue to freeze until the sherbet is solid4 #ig4 ,,grape ,,sherbet4--,sherbet in which grape juice is used for flavoring makes a change from the usual kind of frozen desserts4 ,a little lemon juice is used with the grape juice to make it more tart4 ,,grape ,,sherbet 7,sufficient to ,serve ,six7 #b c4 grape juice #b c4 water #b c4 milk #a ,tb4 gelatine #b c4 sugar #a lemon ,mix the grape juice1 water1 and milk4 ,soak the gelatine in a little cold water and add sufficient boiling water to dissolve4 ,pour this into the liquid and add the sugar and the juice of the lemon4 ,stir until the sugar is dissolved4 ,place in a freezer and freeze4 ,,mousses1 ,,parfaits1 ,,and ,,biscuits #ih4 ,nature of ,mousses1 ,parfaits1 and ,biscuits4 ,mousses1 parfaits1 and biscuits differ from other frozen desserts in that they are frozen in molds rather than in a freezer4 ,mousses and parfaits are similar in nature1 and still there is a slight distinction between them4 ,mousses nearly always contain gelatine and are frequently made without eggs1 while parfaits are composed largely of sirup1 eggs1 and cream4 ,biscuits are usually made of a mixture similar to mousses and parfaits1 but are molded in individual molds4 ,since the desserts are frozen without being turned1 they must be of a heavy1 smooth texture1 so that they will not be granular when they are frozen1 as would be the case if a fine mixture were packed in a mold and frozen without turning4 ,in many of them1 whipped cream and beaten eggs are folded in to give lightness4 ,in the ordinary manner of freezing1 this lightness would be lost1 but it is retained in this method because the mixture is undisturbed during the freezing process4 ,considerable time is required to freeze these heavy mixtures2 in fact1 if a mousse contains too large a proportion of gelatine1 there is difficulty in freezing it at all4 #ii4 ,,molding3 ,,mousses1 ,,parfaits1 ,,and ,,biscuits4--,the molding of mousses1 parfaits1 and biscuits1 while different from the freezing of other frozen desserts1 is not a difficult matter4 ,they are usually put in a mold of some kind and the mold is then covered with a mixture of ice and salt4 ,after the mixture is prepared1 crack the ice as previously explained1 and mix it with salt in the proportion of #b to #a4 ,as a rule1 a very large dish pan or other utensil that will hold a sufficient quantity of ice to cover the mold well is used for freezing the packed mold4 ,set the mold in the pan of ice and salt until it is thoroughly cooled1 and then fill it with the mixture to be frozen4 ,often1 to improve the appearance1 the mold is first lined with a frapp or an ice and then filled with the heavier mixture4 ,such an arrangement provides an opportunity for a color scheme and at the same time facilitates the removal of the dessert from the mold4 ,with the mold filled in the desired way1 wrap several layers of oiled paper in a band around the edge and press the cover down tightly to prevent the entrance of any salt water4 ,then pack the closed mold in the pan of ice and salt1 being careful to have it completely covered4 ,it may be necessary to pour off the water and repack with ice and salt once during the freezing4 ,care should be taken not to freeze the mixture too long1 for1 at best1 it is hard to remove these desserts from the mold and this difficulty is increased if they are frozen too hard4 #ajj4 ,,caramel ,,mousse4--,a melon mold makes a very attractive dessert when used for the molding of caramel mousse4 ,after being turned out of the mold on a platter and garnished with peaches1 this dessert will appear as in ,fig4 #ai4 ,in addition to being attractive1 caramel mousse is so delicious that it appeals to practically every one4 ,illustration3 ,,fig4 #ai ,,caramel ,,mousse 7,sufficient to ,serve ,six7 #c_/d c4 sugar #a_/b c4 water #a c4 evaporated milk #b tsp4 gelatine #a_/d c4 water #a egg white #b tsp4 vanilla #a_/d tsp4 salt ,make #a_/b cupful of the sugar and the #a_/b cupful of water into caramel4 ,place the can of evaporated milk into a pan of warm water1 allow it to come to a boil over the flame1 and then cool the can in the refrigerator4 ,soften the gelatine with the #a_/d cupful of water and then dissolve in the caramel while it is boiling hot4 ,pour the cold milk into a bowl1 add the egg white1 and beat together vigorously4 ,when the gelatine and caramel have become cool and have started to set1 gradually add the mixture to the milk and egg white1 beating constantly4 ,if it is desired to hasten the thickening process1 set the bowl in which the mixture is being made into a pan of ice4 ,add the rest of the sugar1 the vanilla1 and the salt1 and continue beating until the whole begins to thicken4 ,place in a mold and freeze in a pan of ice and salt4 ,when frozen1 turn from the mold onto a platter and garnish with canned peaches in the manner shown4 ,over each serving1 pour some of the peach juice1 which has been boiled down into a thick sirup4 #aja4 ,,chocolate ,,mousse4--,if persons to be served are fond of chocolate desserts1 chocolate mousse should be prepared4 ,this may be packed in a mold of any desired kind4 ,,chocolate ,,mousse 7,sufficient to ,serve ,six7 #b sq4 unsweetened chocolate #a-a_/d c4 sugar #a c4 water #b tsp4 granulated gelatine #c c4 thin cream #a tsp4 vanilla #a c4 whipping cream ,melt the chocolate in a double boiler4 ,add the sugar and half of the water4 ,cook over the flame until the mixture is thick and smooth4 ,soften the gelatine in #a_/d cupful of water1 bring the remaining #a_/d cupful of water to the boiling point1 and dissolve the gelatine in it4 ,add this to the cooked chocolate and sugar1 heat the thin cream in a double boiler1 and mix the two4 ,add the vanilla1 strain1 and cool in a pan of ice water4 ,when the mixture begins to thicken1 whip the heavy cream and fold it in4 ,mold1 pack in ice and salt1 and freeze4 #ajb4 ,,banana-,,and-,,apricot ,,mousse4--,mousses are sometimes made of fruits1 but when this is done1 the proper combination should be secured4 ,bananas and apricots combine very well4 ,an excellent dessert will therefore result if the directions given in the accompanying recipe are carefully followed4 ,,banana-,,and-,,apricot ,,mousse 7,sufficient to ,serve ,six7 #a c4 banana pure #a c4 apricot pure ,juice of #a lemon #a c4 water #a c4 sugar #b tsp4 gelatine #a pt4 heavy cream ,force ripe bananas through a sieve to make the banana pure4 ,soak and stew dried apricots and force these through a sieve to make apricot pure4 ,mix the two and add the lemon juice4 ,add #a_/b cupful of the water to the sugar and cook until a thick sirup is formed4 ,add this to the fruit pure4 ,soften the gelatine in #a_/d cupful of cold water1 heat the remaining #a_/d cupful to the boiling point1 and dissolve the gelatine4 ,add the gelatine to the fruit mixture and place in a pan of ice water to cool4 ,whip the cream until it is stiff and fold this into the fruit mixture when it begins to thicken4 ,mold1 pack in ice1 and freeze4 #ajc4 ,,maple ,,parfait4--,maple sirup may be combined with eggs and whipped cream to make maple parfait4 ,as may be judged from the ingredients used1 this is a very rich dessert2 therefore1 it should not be used in a meal in which the other dishes are hearty4 ,maple parfait makes an excellent dish to serve with cake that is not very rich as refreshments for a party4 ,,maple ,,parfait 7,sufficient to ,serve ,six7 #d eggs #a c4 maple sirup #a pt4 heavy cream ,beat the eggs4 ,cook the maple sirup for a few minutes only and pour this slowly over them4 ,stir constantly to prevent the curding of the eggs4 ,place in a double boiler and cook until the mixture thickens4 ,cool in a pan of ice water4 ,whip the cream until it is stiff and fold this into the mixture4 ,mold1 pack in ice and salt1 and freeze4 #ajd4 ,,caf ,,parfait4--,coffee used to flavor parfait makes a dessert that appeals to many4 ,when hot coffee is not included in the meal on a warm day1 this beverage need not be omitted altogether1 for it may be used to flavor the dessert4 ,,caf ,,parfait 7,sufficient to ,serve ,six7 #a_/d c4 ground coffee #a c4 milk #a c4 sugar #c c4 thin cream #c eggs #a c4 heavy cream ,scald the coffee and milk together for about #bj minutes1 strain1 and add the sugar and thin cream4 ,stir until the sugar dissolves4 ,beat the eggs and add them to the warm mixture4 ,cook together until the eggs have thickened and then cool4 ,whip the heavy cream1 fold this into the custard1 and freeze4 ,serve with sweetened whipped cream4 #aje4 ,,strawberry ,,angel ,,parfait4--,as the name implies1 strawberry angel parfait is a very dainty dessert4 ,nothing more delightful can be made during the season when fresh strawberries can be obtained4 ,it is suitable for serving at the conclusion of a meal1 but it is especially satisfactory for a party or other social affair4 ,,strawberry ,,angel ,,parfait 7,sufficient to ,serve ,six7 #a c4 sugar #a c4 boiling water ,whites of #b eggs #a pt4 whipping cream #a c4 crushed strawberries #b tsp4 vanilla ,boil the sugar and water until the sirup threads4 ,beat the egg whites and pour the hot sirup over them1 beating rapidly4 ,cool4 ,whip the cream and fold it in1 add the crushed strawberries and vanilla1 and freeze in a mold4 #ajf4 ,,canton ,,parfait4--,preserved ,canton ginger is used for the flavoring of ,canton parfait4 ,the sirup that comes with the ginger is also used in the preparation of this dessert4 ,canton parfait is somewhat of a departure from the ordinary dessert1 but is favored by many persons4 ,,canton ,,parfait 7,sufficient to ,serve ,six7 #a c4 sugar #a_/b c4 water #d eggs #b c4 thin cream #a_/b c4 preserved ,canton ginger #a_/d c4 sirup from ginger #a tsp4 vanilla #b ,tb4 lemon juice #a c4 whipping cream ,cook the sugar and water together until they form a thin sirup4 ,beat the eggs1 pour the hot sirup over them1 and add the thin cream4 ,cook in a double boiler until the eggs have thickened4 ,cool1 add the ginger chopped into small pieces1 the ginger sirup1 vanilla1 and lemon juice4 ,fold into this the heavy cream whipped until it is stiff4 ,freeze in a mold4 #ajg4 ,,biscuit ,,tortoni4--,something entirely different in the nature of a frozen dessert can be had by preparing biscuit tortoni4 ,this is frozen in a mold as are parfaits and mousses1 but instead of the entire mold being served1 it is packed in paper cases1 and one of these served to each person4 ,macaroons are used to flavor this dessert1 and a layer of the crumbs is sprinkled over the top of each serving4 ,,biscuit ,,tortoni 7,sufficient to ,serve ,six7 #a c4 sugar #a_/b c4 boiling water #c eggs #a pt4 thin cream #a c4 heavy cream #a c4 macaroon crumbs #a tsp4 vanilla ,cook the sugar and water until it threads4 ,beat the eggs and add the sirup to the beaten eggs4 ,then add the thin cream1 return to the fire1 and cook until the mixture thickens4 ,set aside to cool4 ,beat the heavy cream until it is stiff1 and fold this into the custard4 ,make macaroon crumbs by drying macaroons and beating them until they are quite fine4 ,add #a cupful of these crumbs and the vanilla to the parfait mixture1 place in a mold and freeze4 ,when frozen1 remove from the mold1 pack in paper cases1 cover with a layer of macaroon crumbs1 and serve4 ,,molding ,,frozen ,,desserts #ajh4 ,after desserts have been frozen in the various ways that have been explained1 they are often molded and then allowed to stand in ice and salt until they are well set4 ,in this way1 many attractive desserts can be made and numerous color schemes carried out4 ,some of the molds that are used for this purpose are shown in ,fig4 #bj4 ,the one in the center is known as a melon mold1 and it is the one used in the preparation of the caramel mousse shown in ,fig4 #ai4 ,it may also be used for the molding of desserts that are already frozen4 ,the mold to the left is known as a brick mold1 and is much used for ,neapolitan ice cream1 while the small one to the right is an individual mold used for individual serving4 ,both the top and the bottom of the brick mold are in the form of covers that are removable4 ,directions for the molding of several desserts of this kind are here given and other frozen mixtures may be molded in a similar way4 ,illustration3 ,,fig4 #bj ,illustration3 ,,fig4 #ba #aji4 ,,neapolitan ,,ice ,,cream4--,a combination of an ice and two kinds of ice cream1 usually of different colors1 makes what is known as ,neapolitan ice cream4 ,various ways of combining these are in practice2 for instance1 chocolate ice cream and strawberry ice cream may be combined with lemon ice1 or strawberry and vanilla ice cream and orange ice may be used together4 ,the ice creams and ices must1 of course1 be thoroughly frozen before they are packed in the mold4 ,prepare the mold by placing a piece of oiled paper over the bottom cover and setting the mold in this4 ,then put a layer of ice cream of one color into the mold1 as shown in ,fig4 #ba1 pack on top of this the second color of ice cream1 and put the ice on top1 or pack the ice between the two kinds of ice cream4 ,pack each layer tight and push the frozen mixtures well into the corners so that there will be no holes4 ,cover the top well with another piece of oiled paper1 as shown in ,fig4 #bb1 place the cover on1 and pack the mold into ice and salt1 using a proportion of #b to #a4 ,allow this to stand until it is well set4 ,to serve1 remove from the mold1 cut slices from the brick1 and place on plates1 preferably those covered with paper doilies4 ,illustration3 ,,fig4 #bb #aaj4 ,,bombe ,,glac4--,a combination of an ice and a mousse or parfait mixture makes a delightful dessert known as ,bombe glac4 ,contrasting colors should be used if possible in order to make a beautiful dessert4 ,this is usually made in a melon-shaped mold1 but it may be made in a round mold1 such as a tin can1 if the can is perfectly water-tight4 ,line the mold with an ice and fill the center with a mousse or a parfait4 ,place in a mixture of ice and salt and freeze4 ,when it has become solid1 turn out the entire mold on a suitable dish and serve it at the table4 ,,serving ,,frozen ,,desserts #aaa4 ,frozen desserts offer an opportunity for variety in serving1 because they occur in so many different forms4 ,the method of serving depends1 of course1 on the nature of the frozen dessert1 but any one of them that may be served from a large plate or dish is always attractive4 ,this may be done1 as has been explained1 if the frozen mixtures are molded either as a single kind or as a combination of two or more kinds4 #aab4 ,to remove a molded dessert from the mold before serving1 first clean the mold thoroughly of ice and salt and wipe it dry with a cloth4 ,then remove the cover and allow it to stand for a few minutes in a warm place4 ,this treatment will cause the outside of the frozen mixture to melt slightly and permit it to slip easily from the mold4 ,a warm cloth or warm water is sometimes used to melt the surface1 and it accomplishes the work more quickly2 but when the mold is so treated it is likely not to look so well4 ,as soon as the surface is a trifle soft1 turn the mold out on a dish and serve it immediately4 #aac4 ,receptacles of numerous kinds are in use for individual servings of frozen desserts4 ,slices of ice cream cut from a brick mold and individual molds are usually served on a small plate about the size of a bread-and-butter plate4 ,it may be placed directly on the plate1 or a paper doily of the proper size may be put on the plate and the frozen dessert set on this4 ,sherbet glasses are much used for individual portions and are very attractive for this purpose1 especially when they have long stems4 ,paper cases1 such as those shown in ,fig4 #bc1 also make excellent receptacles for individual servings4 ,they may be plain or fancy and are generally used to carry out a color scheme or a decorative idea4 ,meringues having the bottom removed and the center scooped out are sometimes used as cases in which to serve ice cream4 ,these are made of egg white and sugar and baked in the oven4 ,they are not difficult to prepare1 as the recipes for them in ,cakes1 ,cookies1 and ,puddings1 ,part #b1 explain1 and they are often garnished with whipped cream4 ,all such receptacles are placed on a small plate either with or without a paper doily of the right size4 ,illustration3 ,,fig4 #bc ,illustration3 ,,fig4 #bd #aad4 ,it is a little more difficult to serve desserts frozen in a freezer than those which an molded4 ,however1 there are numerous ways of garnishing and serving such desserts to add to their attractiveness4 ,candied fruits1 such as cherries and pineapple1 candied violet1 mint1 and rose leaves1 maraschino and crme-de-menthe cherries1 fresh strawberries1 preserved cherries1 strawberries1 and other fruits1 sliced peaches or bananas1 whipped cream1 toasted coconut1 chopped nuts of different kinds1 and various kinds of fruit sirups may all be used to advantage with these desserts4 ,fig4 #bd shows ice cream served in a stemmed sherbet glass with grape juice and garnished with whipped cream and a maraschino cherry4 ,then1 too1 a chocolate sirup made by cooking sugar1 water1 and chocolate or sugar1 milk1 and chocolate may be served hot or cold over ice cream and similar desserts4 ,another excellent dip is made of any kind of fruit juice thickened with sugar4 ,the marshmallow whip explained in ,art4 #ed may be made in any desirable color and then used alone or with a dip as a garnish for ice cream4 99 99 99 99 99 ,,cold ,,and ,,frozen ,,desserts ,,examination ,,questions 7#a7 ,discuss briefly the value of desserts with meals4 7#b7 ,what points should be considered in the selection of desserts8 7#c7 ,what is the value of an attractive appearance in a dessert8 7#d7 7a7 ,how do the general rules of cookery apply in the preparation of desserts8 7b7 ,give an example4 7#e7 ,of what value to desserts is3 7a7 a bland sauce8 7b7 a highly seasoned sauce8 7#f7 7a7 ,mention the proportion of eggs and milk for a custard4 7b7 ,describe the method of making and baking plain custard4 7#g7 7a7 ,give a common test for determining when baked custard is done4 7b7 ,give the test for soft custard4 7#h7 7a7 ,how should pearl tapioca be prepared for cooking8 7b7 ,what should be its appearance when it has been cooked8 7#i7 ,how is gelatine prepared when it is to be used for desserts8 7#aj7 ,give the theory for the freezing of desserts4 7#aa7 ,give the proportion of ice to salt for3 7a7 ice cream2 7b7 sherbets2 7c7 ices2 7d7 frapps2 7e7 frozen punch2 7f7 frozen desserts that are packed and not turned to freeze4 7#ab7 ,describe the procedure in getting a mixture ready to freeze4 7#ac7 ,to what is the increase in quantity during the freezing of a mixture due8 7#ad7 ,how does the rate of speed in turning the dasher affect the freezing of a dessert8 7#ae7 ,how can you determine when the mixture in a freezer is sufficiently frozen8 7#af7 ,what should be done in making a frozen dessert when the freezing has been completed8 7#ag7 ,state the advantages and disadvantages of a vacuum freezer4 7#ah7 ,what are3 7a7 ices8 7b7 sherbets8 7#ai7 ,how is a mold of ice cream packed8 7#bj7 ,describe an original way of serving ice cream4 ,,cakes1 ,,cookies1 ,,and ,,puddings 7,,part #a7 99 99 99 99 99 ,,cake ,,and ,,pudding ,,mixtures ,,in ,,the ,,diet #a4 ,,cake is a mixture of flour1 eggs1 sugar1 butter1 and liquid that is baked in the oven in a variety of forms and distinguished by a tender texture and a sweet flavor4 ,closely allied to cake mixtures proper are many others1 including cookies1 small cakes1 puddings1 etc4 ,while these differ from cakes in some respects1 they are similar in use1 ingredients1 or methods of preparation4 ,because of this similarity1 a number of these related mixtures are taken up in connection with cakes4 #b4 ,foods of this class1 which are usually served as dessert1 are for the most part considered as luxuries and1 of course1 are not used so extensively in the diet as other classes of foods4 ,however1 sweet food is required to a certain extent in each person's diet1 and it may be obtained in this agreeable form without overbalancing the food account if a little economy is practiced elsewhere4 ,thus1 a small quantity of cake or pudding that is light1 not too rich1 and properly made may be served without injury to most persons as a dessert or as an accompaniment to a dessert4 ,for children1 the less rich and sweet mixtures1 such as cookies1 are preferable to rich cake and very sweet confections and may be fed to them occasionally4 #c4 ,because of the almost unlimited variation in the proportion of ingredients1 considerable variety exists in desserts of this kind4 ,cakes range from those made with only eggs for leavening to those containing very few eggs and having the standard proportion of other leavening agents4 ,for instance1 there is sponge cake2 which contains no shortening and no leavening except eggs1 in contrast with butter cake1 which has much shortening or little1 as the case may be1 and requires proportionate quantities of flour and leavening other than eggs4 ,then there are soft1 rich cookies containing shortening and sugar and the harder1 less rich ones containing a greater proportion of flour4 #d4 ,in addition to cakes and puddings proper1 there are many mixtures that can scarcely be classed as cakes at all4 ,a few of them1 such as meringues1 are so sweet and delicate that they could be considered as confections1 but they are discussed in connection with cakes because they take the place of cake in the meal4 ,the peculiar pastes used for the making of cream puffs and clairs are not in reality cakes1 nor are they real pastry1 but because they are served as desserts and belong somewhere in this class1 they are included here4 ,doughnuts and crullers are perhaps more often thought of as quick breads than as cakes4 ,however1 the mixtures used for them are sweet4 ,they differ from the mixtures for cakes only in being less rich1 but by the peculiar method of their preparation in deep fat these foods become richer than the majority of cakes4 ,then there are a few varieties of cakes made with yeast which are related to cake in some respects and can well be taken up in this connection4 #e4 ,the proportions of liquid to flour for the various kinds of cake mixtures do not differ materially from those of the batters and doughs given in ,hot ,breads4 ,still1 the increased amount of sugar1 eggs1 and shortening must always be considered1 for these ingredients make considerable variation in the general proportions4 ,all that is said in ,hot ,breads concerning leavening agents and the proportions in which they are used applies with equal force to the making of cakes4 #f4 ,to be able to make foods of this nature well is one of the triumphs of the modern housewife4 ,but this accomplishment is not beyond the limitations of any woman who masters the principles of cookery and diligently applies them to this part of the subject4 ,in addition to making desserts that are merely palatable1 she can1 with a little practice1 learn to decorate these foods1 particularly cakes1 both attractively and artistically4 ,when she is equipped with such knowledge1 she will be able to present her family with many varieties of this pleasing dessert4 99 99 99 99 99 ,,cakes ,,ingredients ,,used ,,in ,,cakes ,,necessary ,,ingredients #g4 ,,quality ,,of ,,ingredients4--,the materials used in the making of cakes should be of as good quality as possible1 and when put into the cake they should be in the best condition4 ,in this phase of cookery1 as in all others1 better results are obtained when good materials are used4 ,besides possessing this general characteristic1 certain of the ingredients require special attention4 #h4 ,,fat ,,for ,,cakes4--,the fat used for cakes must necessarily be of an agreeable flavor1 and for this reason butter is the kind in general use4 ,there are1 of course1 other fats that may be used to advantage either as part or all of the fat required4 ,however1 when another fat is to take the place of butter1 one that is practically flavorless should be chosen4 ,oleomargarine of various kinds1 ,crisco1 and even some of the liquid fats are very satisfactory1 especially in the making of cookies4 #i4 ,,sweetening ,,for ,,cakes4--,numerous varieties of sugar may be employed in the making of cakes4 ,probably granulated sugar is used more frequently than any other1 but brown sugar1 soft sugar1 and confectioner's sugar all have a place in cake making4 ,any of these may be used in the preparation of icing as well as for an ingredient of the cake itself4 #aj4 ,,leavening ,,for ,,cakes4--,an important source of leavening in cakes is eggs4 ,for cakes to be most satisfactory1 the eggs employed should be strictly fresh4 ,during the season when they are scarce and consequently high in price1 recipes that require only a few eggs should be prepared4 ,baking powder1 which is also an important leavening in cakes1 should be of an approved brand that can be relied on to do the work expected of it4 ,soda and cream of tartar are sometimes used together1 and1 again1 soda is used alone with molasses or sour milk4 ,for every #c eggs in a cake mixture1 #a teaspoonful of the baking powder called for in the recipe may be omitted4 ,altitude affects the amount of baking powder required in cakes4 ,the quantity given in the recipes is correct for altitudes varying from sea level to #a_/b mile high1 but it should be reduced one-fifth at an elevation of #a mile1 and three-tenths at an elevation of #g1jjj feet4 #aa4 ,,liquid ,,for ,,cakes4--,milk1 as a rule1 is the liquid used in cake making4 ,it may be skim milk or whole milk1 it may consist of part water and part milk1 or it may be entirely water1 depending on the kind of cake4 ,when a large number of eggs are used in a cake1 very little liquid is employed4 ,sometimes the liquid consists of molasses and sour milk used together1 separately1 or with some other liquid4 #ab4 ,,flour ,,for ,,cakes4--,the flour used in the preparation of cakes may be bread1 pastry1 or blend flour1 depending on the kind of cake desired4 ,while a blend1 or an all-purpose1 flour makes a satisfactory cake1 pastry flour1 which is milled from soft winter wheat1 or better still1 cake flour1 is more nearly ideal as the excess gluten is removed1 and it is much finer milled2 hence it produces a lighter1 finer1 more delicate cake4 ,wheat flour is the kind that is generally used1 but other flours1 such as white corn meal1 rice flour1 and potato flour1 though producing a drying effect1 are sometimes combined with wheat4 ,a tablespoonful of corn starch sifted with the bread or hard wheat flour is an improvement over straight bread flour1 but as it has a drying effect1 it is not to be recommended4 ,,miscellaneous ,,ingredients #ac4 ,in addition to the ingredients that have just been mentioned1 there are numerous other ingredients that are often used in cakes4 ,some of them are used for the purpose of adding flavor and variety to otherwise plain cakes1 while many of them are used entirely for the purpose of flavoring4 ,these ingredients1 like the necessary ones1 should be of excellent quality4 ,it is essential that their use and value be understood1 for by means of them pleasing variety may often be secured with just a plain-cake recipe4 ,for instance1 a plain cake as a foundation may be varied by using with it raisins1 nuts1 spices1 coconut1 preserved fruits of various kinds1 or flavoring of some sort4 ,to be able to use these ingredients properly1 it is well for the housewife to be familiar with their nature and the treatment that must be given to them before they can be used4 #ad4 ,,currants ,,and ,,raisins4--,as has already been learned1 currants and raisins are varieties of dried grapes4 ,currants do not contain seeds1 but raisins come in both seeded and seedless varieties1 and either of these are satisfactory for cake making4 ,currants are often dry and hard1 and as they are usually very dirty they require considerable cleaning to prevent them from being gritty when the cake is eaten4 ,because of these facts1 currants are not very satisfactory and consequently are usually replaced by raisins1 which may be used1 either chopped or whole1 for any of the purposes currants are used4 ,if small raisins are desired1 sultanas1 which are a small1 light-colored1 and mild-flavored variety1 are the best to purchase4 ,these two fruits increase the food value of the mixtures to which they are added4 ,raisins1 being extremely high in carbohydrate1 are especially valuable as an ingredient4 ,before currants and raisins are used in cake mixtures1 they should be thoroughly cleaned4 ,to clean them1 place them in a colander1 and then turn a stream of cold water over them and rub them between the fingers until all dirt or other foreign material is removed4 ,when clean1 allow them to dry as thoroughly as possible before using them4 #ae4 ,,miscellaneous ,,fruits4--,fruits other than currants and raisins are often used in the preparation of cakes and puddings4 ,these1 which may be dried1 canned1 or preserved1 include dates1 figs1 citron1 apricots1 prunes1 cherries1 plums1 pears1 peaches1 and pineapple4 ,candied orange and lemon peel are generally used in the preparation of fruit cake4 ,all of these fruits add food value and flavor4 ,a certain amount of preparation must be given to fruits before they can be used in cakes4 ,all of them except the canned fruits must be thoroughly washed1 and some of them1 such as dates1 must have the stones removed4 ,those which are very hard1 as1 for instance1 figs and citron1 may be steamed to make them soft4 ,the steaming may be done by placing the fruit in a colander over a vessel of boiling water and covering the colander to retain the steam4 ,when treated in this manner1 these fruits will cut more easily and will be softer and more moist in the finished cake4 #af4 ,,nuts4--,in the making of cakes1 nuts of almost any variety may be utilized4 ,not only do they add a large amount of food value in the form of fat1 but they increase the richness of the cake and provide a very delightful flavor4 ,the nut meats are generally too large in size to be used whole1 and so they must be made smaller before they are added to the mixture4 ,they may be put through a chopper1 but usually it is preferable to chop them with a chopping knife in a bowl or cut them into pieces with a paring knife4 ,it should be remembered1 however1 that the use of nuts in a cake adds greatly to the cost1 for1 with the exception of peanuts1 they are rather expensive1 particularly when they are bought shelled4 ,as can readily be understood1 both the nuts themselves and the labor involved in removing the shells must be paid for4 ,the cost1 of course1 may be reduced by buying the nuts in the shells and shelling them at home4 #ag4 ,,coconut4--,the flesh of the coconut when shredded is much used in the preparation of cakes1 being put in the cake mixture or used in connection with icing between the layers and over the top layer4 ,coconut may be purchased already shredded in boxes or cans1 or it may be obtained in the shells and then shredded at home4 ,that which is prepared commercially either is dried1 when it will be found to be somewhat hard1 or is mixed with the milk of the coconut or with glycerine1 which keeps it soft4 ,much more satisfactory coconut can be secured by procuring a coconut1 cracking open the shell1 removing the flesh1 and then grating or grinding it4 ,coconut of this kind will be found to be very delicious and will make excellent cake4 ,in case coconut becomes dry and hard before it is used1 it can be softened by steaming it in the manner in which dried fruits are steamed4 #ah4 ,,chocolate ,,and ,,cocoa4--,materials that are much used for flavoring cake mixtures and icings are chocolate and cocoa4 ,chocolate is sold in pound and half-pound cakes in both the bitter and the sweetened form1 while cocoa is sold in packages or bottles in powder form4 ,the bitter chocolate gives the greatest amount of food value and flavor and is therefore used the most4 ,cocoa is neither so strong in flavor nor so high in food value as chocolate1 but it can be substituted for chocolate when this is not in supply4 #ai4 ,,spices4--,in many kinds of cake1 spices are needed to give the desired flavor4 ,when they are to be used for this purpose1 they should be obtained in the ground form and then mixed with the dry ingredients4 ,the principal varieties used in cakes are cinnamon1 cloves1 nutmeg1 and allspice4 ,sometimes a combination of all these is added to the mixture1 but very often just a little cinnamon or a mild flavoring of nutmeg is all that is required4 ,when spices are purchased1 the best possible brands should be selected1 because these things are very easily adulterated with other materials and adulterated spices have not so much strength as the better kinds4 #bj4 ,,flavoring ,,extracts4--,in cake preparation1 almost more than in any other part of cookery1 flavoring extracts have a place4 ,they are used in plain cakes that do not contain any of the other miscellaneous ingredients1 and some of them are also added to many cake mixtures and icings that contain fruits1 nuts1 spices1 chocolate1 etc4 ,vanilla1 which is an alcoholic extract of the vanilla bean1 is probably used more frequently than any other flavoring4 ,the alcoholic extracts of orange1 lemon1 almond1 pistachio1 and various other flavors are also valuable in cake making4 ,when any of these flavorings are used in cakes1 it should be remembered that much of their strength is lost through the baking4 ,therefore1 in order that the cake may be well flavored after it is baked1 a comparatively large quantity of flavoring must be used4 ,,general ,,classes ,,of ,,cakes #ba4 ,although many varieties of cake can be made1 they may all be put into two general classes3 sponge cake and butter cake4 ,these classes may also be regarded as cake made without butter and cake made with butter1 for it is the presence or absence of fat in a cake mixture that makes the difference in the method of mixing the ingredients and determines the texture after baking4 ,while there are many true examples of each of these classes1 it must be remembered that there are also numerous variations of the two which must be placed in either one or the other of these classes4 ,for instance1 a true sponge cake does not contain baking powder1 but some recipes for sponge cake are given in which baking powder is included4 ,such recipes must be regarded as variations of sponge cake1 for they are more similar to that than to butter cake4 ,the ingredients are not1 however1 the only source of difference between these two general classes of cakes4 ,they also differ as to the method used to combine the ingredients1 the correct oven temperature for baking1 and the length of time required for the baking4 ,all these differences must be thoroughly understood if successful cake making is to be the result4 ,,general ,,equipment ,,for ,,cake ,,making #bb4 ,the different forms of cake require1 of course1 different utensils1 and these are taken up in connection with the preparation of each class4 ,however1 it is well for the housewife to be familiar at the outset with the general equipment used in the making of cakes and similar foods4 #bc4 ,the utensils required for the mixing of the ingredients are somewhat similar to those used in the preparation of hot breads4 ,an earthen bowl is preferable for the mixing of the batter4 ,if this kind is not available1 an enamel one rather than an aluminum one should be used4 ,when cake dough is stirred in an aluminum dish1 the sides usually become darkened and are liable to discolor the mixture4 ,spoons for the mixing of the ingredients are also important4 ,enameled spoons are not very satisfactory1 because the enamel is likely to chip off the edges4 ,aluminum spoons may be used4 ,in fact1 they have lightness in weight which recommends their use1 but if much stirring is done1 a slight discoloration is apt to occur from the spoon4 ,wooden spoons or spatulas are found to be the most satisfactory for this purpose4 ,they are light in weight1 cause no discoloration1 and do not chip nor wear off4 #bd4 ,two measuring cups1 one for the dry ingredients and one for the wet materials1 should be provided1 as they will prove a convenience4 ,a tablespoon1 a teaspoon1 and a case knife are also necessary for measuring4 ,to remove any foreign material from the flour and at the same time make it light1 a flour sifter is required4 #be4 ,certain utensils are required for the beating of the eggs used in cakes4 ,if they are to be beaten separately before being put into the mixture1 a bowl and a rotary egg beater should be provided4 ,in case the eggs are to be separated and the whites beaten alone1 a flat dish1 such as a platter or a soup plate1 and an egg whip are the most satisfactory4 #bf4 ,the kind of pan required for the baking of cakes depends entirely on the kind of cake that is to be prepared4 ,fig4 #a shows the types of pans for which the housewife will have the most use4 ,the square pan at the left is suitable for any kind of cake that is to be baked in the form of a loaf4 ,in front of this is a layer-cake pan with a removable bottom4 ,this type of layer-cake pan is the most satisfactory1 for the cake may be lifted right out of the pan rim on the cake-pan bottom and the bottom then easily removed from the cake after it has been placed on the cooler4 ,of course1 pans without false bottoms may also be used successfully with a little care4 ,the large flat pan at the right is a pan for the baking of all kinds of cookies4 ,on this is shown a round pan having a removable bottom1 to the center of which is attached a tube4 ,sponge cakes1 although they may be baked in loaf-cake pans1 are generally baked in a pan of this kind4 ,pans for individual cakes range in size from large muffin pans1 like the one shown at the right front1 to pans that produce cakes very small in size4 ,illustration3 ,,fig4 #a3 cake pans4 99 99 99 99 99 ,,procedure ,,in ,,cake ,,making ,,preparation ,,of ,,ingredients #bg4 ,in cake making1 as in the preparation of other dishes1 a systematic plan must be followed if good results are desired4 ,a housewife cannot expect to have a successful cake if she has to stop during the mixing to get some of the ingredients or some of the utensils ready4 ,before the mixing is begun1 all the utensils and ingredients should be collected and any of the ingredients that require special preparation should be prepared4 ,then1 if the recipe is correct1 if the ingredients are measured accurately and combined correctly1 and if the baking is done properly1 success in cake making is assured4 #bh4 ,the first thing to be done1 when a cake is to be made1 is to read the recipe to determine just what is required and to find out whether all the ingredients called for are in supply4 ,with this done1 all the utensils should be placed conveniently on the table and the ingredients collected and measured4 ,some authorities advise the weighing of the ingredients in cake because weight is always regarded as more accurate than measure4 ,if a recipe calls for weights1 it will be found easier to use them than to try to change them to measure2 but when a recipe requires measures1 and does not state weights1 it would be unwise to attempt to use scales for measuring4 #bi4 ,the measuring of the fat often requires a little attention4 ,for instance1 if only #a_/d cupful of butter or some other fat is required1 it may perhaps be more convenient to measure it with a tablespoon than with a cup4 ,otherwise1 unless the recipe calls for melted fat1 the fat should be measured by pressing it down tight into the cup until it reaches the mark indicating the required amount4 ,if the fat is hard and cold1 as is usually the case when it is first taken from the refrigerator or other cold place1 it will be difficult to cream4 ,a good plan is to let the fat stand until it is #gj degrees ,fahrenheit1 or ordinary room temperature1 before the mixing is begun4 #cj4 ,the dry ingredients used in cakes include the sugar1 flour1 baking powder1 spices1 etc4 ,granulated sugar seldom requires any preparation except measuring4 ,however1 sugar other than granulated1 particularly brown sugar and pulverized sugar1 should be rolled with a rolling pin and then sifted in order to free it from any lumps it might contain4 ,flour should be sifted once before measuring and again with the baking powder1 or soda and cream of tartar1 and salt in order to mix them4 ,other dry ingredients1 such as spices and occasionally pulverized sugar1 may also be sifted with the flour and other dry ingredients4 ,if the dry leavening agent appears to be lumpy when the cover is removed from the can1 it should be worked smooth with a spoon and sifted before it is measured4 ,a very small mesh wire sieve may be used for this purpose4 #ca4 ,the liquid should be measured by pouring it into the measuring cup with the cup stationary and level4 ,the eggs1 which are1 of course1 one of the liquid ingredients1 should be neither broken until just before they are to be used1 nor beaten until the mixture is brought to the point where the eggs are to be added4 ,if the whites are to be used for the preparation of icing after the cake is baked1 they should be kept in a cool place until they are beaten4 #cb4 ,fruits1 nuts1 and other miscellaneous ingredients should be prepared before the mixing of the cake is begun2 that is1 they should be cleansed1 cut1 ground1 or chopped1 as the case may be1 so that it will not be necessary to stop the mixing of the cake to do any of this work4 ,if they are to be dredged with flour1 this may be done at the time they are prepared4 ,,preparation ,,of ,,pans #cc4 ,the pan or pans in which the cake is to be baked should also be prepared before the mixing is begun4 ,the treatment to be given to the pans depends to a large extent on the cake that is to be put into them4 ,butter cake or any of its variations requires greased pans1 whereas sponge cake should be put in pans that are not greased4 #cd4 ,,butter-,,cake ,,pans4--,the fat used to grease pans of any kind should be a clean1 tasteless fat4 ,less will be required to cover the surface of the pan if an oil rather than a solid fat is used4 ,in case butter is selected for this purpose1 it should first be melted and then allowed to stand until the clear fat that rises to the top can be gathered4 ,however1 fats that are less expensive than butter are perfectly satisfactory for greasing pans1 and so butter should not be used unless other fats are not available4 #ce4 ,muffin pans or individual pans of any kind should first be greased with a brush or a small piece of clean paper dipped into the fat that is to be used1 and then dusted with flour4 ,the flour should cover the surface of the pan1 but should be shaken out so that no more than just a film remains over the grease4 ,a brush may also be used for the greasing of other pans1 but it is not recommended1 as the fat is apt to become rancid in the brush1 and if it is cleansed as often as is necessary to keep it in good condition1 a great deal of fat1 which clings to the brush1 will be wasted4 ,a small piece of paper dipped in fat will be found much more economical and quite as satisfactory for this work4 #cf4 ,loaf-cake pans1 that is1 pans that make cake in the form of a loaf1 should first be greased and then1 as shown in ,fig4 #b1 have the bottom covered with a piece of oiled paper or light wrapping paper that may be oiled after being put into the pan4 ,this paper should be the exact width of the bottom of the pan and should be long enough to cover the bottom and extend up to the top of each end4 ,the sides of the pan need not be covered1 as it is a simple matter to loosen the cake from them with a knife4 ,when the cake is turned out of the pan1 the paper will stick to the cake1 but it may be easily removed by merely pulling it off4 ,illustration3 ,,fig4 #b3 loaf pan4 #cg4 ,layer-cake pans1 whether they have false bottoms or not1 should be greased and then covered with a light layer of flour1 just as is done with individual pans4 ,if such a pan does not have a false bottom and the cake seems to stick to it1 the best plan is to turn the pan upside down and place a cold damp towel on it for a few minutes4 ,this will moisten the surface of the bottom sufficiently to permit the pan to be removed without difficulty4 #ch4 ,,sponge-,,cake ,,pans4--,the preparation of sponge-cake pans differs from that for butter-cake pans because of the nature of the cake4 ,no grease of any sort should be applied to the surface of sponge-cake pans4 ,if desired1 they may be dusted with flour1 but even this is not necessary1 as very satisfactory results are obtained by putting the cake mixture into the bare pan4 99 99 99 99 99 ,,sponge ,,cakes ,,and ,,their ,,preparation ,,method ,,of ,,procedure #ci4 ,with the ingredients and utensils gathered and prepared1 the mixing of the cake may be begun at once4 ,the method of mixing depends entirely on the kind of cake that is being made1 sponge cake involving a different procedure from butter cake4 ,these methods should be thoroughly mastered1 so that there will be no danger of confusing them and so that the recipe will not need to be referred to constantly during the mixing of the cake4 ,when an ingredient that is not usually included in the ordinary butter or sponge cake is found in the recipe1 the way in which this ingredient is added to the mixture should be carefully noted1 so that no mistake will be made4 #dj4 ,,nature ,,of ,,sponge ,,cake4--,a true sponge cake contains nothing besides eggs1 sugar1 flour1 and flavoring material4 ,the eggs1 sugar1 and flour are used in equal amounts1 the eggs and sugar being about the same by weight or measure and the flour half as much by weight4 ,for instance1 a successful sponge cake can be made with a cupful each of eggs1 sugar1 and flour4 ,to these ingredients the juice of #a_/b lemon is usually added1 and sometimes the grated rind of the lemon is used also4 ,the simple variation in sponge-cake mixtures is the addition of liquid1 which is usually water1 sometimes cold and sometimes hot4 ,in the true sponge cake1 eggs supply all the leavening1 but it is possible to economize in the number of eggs by using leavening of some other kind1 such as soda and cream of tartar or baking powder4 ,the texture of a sponge cake in which leavening other than eggs is used is not so good as that of the true sponge cake1 but if this leavening is used discreetly1 it is possible to decrease the number of eggs somewhat without sacrificing too much in texture4 ,however1 it is useless to try to make a good sponge cake with fewer than three eggs1 for the other ingredients--flour1 sugar1 leavening1 and liquid--are not sufficient to produce a delicious cake4 ,illustration3 ,,fig4 #c #da4 ,,combining ,,the ,,ingredients4--,the ingredients required for a true sponge cake and the utensils used in making such a cake are shown in ,fig4 #c4 ,as will be observed1 both the utensils and the materials are so placed on the table in front of the one who is to make the cake that the work may be performed with the least amount of effort4 ,illustration3 ,,fig4 #d1 ,using the rotary egg beater4 ,if the whole eggs are to be used1 break them into the mixing bowl and beat them with a rotary egg beater1 as shown in ,fig4 #d1 until they are thick and lemon-colored4 ,in case only the whites are to be used1 beat them with an egg whip on a flat dish or in a large bowl until they are stiff4 ,to the beaten egg1 add the sugar a little at a time1 as shown in ,fig4 #e1 beating it into the egg with the rotary beater4 ,illustration3 ,,fig4 #e1 ,beating in the sugar4 ,either granulated or pulverized sugar may be used1 but pulverized is the better of the two1 because it is lighter4 ,when the sugar is added at this time1 sift the flour several times1 and1 as in ,fig4 #f1 add it last1 folding it into the mixture with a wire egg whip4 ,however1 if it is desired to do so1 the sugar and flour may be sifted together and added at the same time1 or both the sugar and flour may be sifted separately and then added to the eggs alternately4 ,then add the flavoring and1 if liquid is to be used1 put it in at this time4 ,in case leavening is supplied1 sift it in with the flour4 ,the mixture is then ready for the pan4 ,place the ungreased pan conveniently on the table and then1 as shown in ,fig4 #g1 pour the mixture from the bowl into it4 ,scrape the sides of the bowl well1 so that there will be no more waste than is necessary4 ,illustration3 ,,fig4 #f #db4 ,,baking ,,sponge ,,cake4--,as soon as the mixture has been poured into the pan1 set it in a moderate oven to bake4 ,the temperature should be about #cjj degrees ,fahrenheit when the cake is put into the oven1 but it may be gradually increased to #cej or #djj degrees4 ,if the temperature cannot be determined1 the paper test may be applied4 ,this consists in placing a piece of white paper in the oven4 ,to be right for sponge cake1 the heat should turn this paper a moderate brown in #d minutes4 ,the time for baking depends1 of course1 on the size of the cake1 but usually more time is required than for butter cake4 ,illustration3 ,,fig4 #g ,in putting the cake into the oven1 set it on the lower rack1 as here the mixture will be in a position to come up with the heat of the oven1 which1 as is known1 has a general tendency to rise4 ,if it is placed on the top rack where the heated air is necessarily passing down toward the outside walls because of the circulation that is established1 there will be a certain amount of pressure on top of the cake which will prevent it from rising4 ,allow the cake to remain on the lower rack until it has risen to its fullest extent1 and then1 if necessary1 remove it to the top rack for browning4 ,illustration3 ,,fig4 #h #dc4 ,several tests to determine whether sponge cake is ready to remove from the oven can be applied4 ,one of these consists in observing the cake in the pan4 ,after it has risen as much as it will rise1 a small amount of shrinkage will1 as shown in ,fig4 #h1 loosen the cake from the sides of the pan4 ,another test1 which is known as the finger test1 consists in making a depression in the center of the cake4 ,if the cake is baked sufficiently1 it will spring back to fill the depression1 but if it is not done1 the depression will remain4 ,illustration3 ,,fig4 #i #dd4 ,,removing ,,sponge ,,cake ,,from ,,pan4--,when sponge cake is taken from the oven1 it requires different treatment from that of butter cake4 ,instead of removing it from the pan immediately1 turn it upside down on a cooler to sweat1 as shown in ,fig4 #i4 ,allow it to remain in this way until it has shrunken sufficiently from the pan1 and then lift off the pan4 ,if necessary1 the cake may become completely cold before the pan is taken from it4 ,close adherence to these directions will prevent any trouble that may arise in removing sponge cake from the pan4 ,,recipes ,,for ,,sponge ,,cake ,,and ,,its ,,variations #de4 ,,plain ,,sponge ,,cake4--,the ideal proportions for a sponge cake are given in the accompanying recipe and upon these proportions the other recipes are based4 ,,plain ,,sponge ,,cake #d eggs #a c4 sugar #a c4 flour ,juice and rind of #a_/b lemon ,beat the eggs until they are thick and lemon-colored4 ,add the sugar gradually and continue to beat4 ,sift the flour several times and fold into the mixture4 ,when the ingredients are thoroughly mixed1 add the grated rind and the juice of the lemon1 pour into a sponge-cake pan1 and bake4 #df4 ,,cold-,,water ,,sponge ,,cake4--,the accompanying recipe is a slight variation from the true sponge cake1 for it contains leavening other than eggs and a small amount of cold water4 ,no difficulty will be experienced in making a cake according to this recipe if the directions are carefully followed4 ,,cold-,,water ,,sponge ,,cake #c eggs #a-a_/b c4 sugar ,rind and juice of #a lemon #a_/b c4 cold water #b tsp4 baking powder #a-a_/b c4 flour ,beat the eggs until they are thick and lemon-colored4 ,add the sugar gradually and continue beating4 ,grate the yellow part from the lemon rind and add it with the juice4 ,pour in the cold water1 continuing to beat4 ,sift in the baking powder with the flour and add to the egg mixture4 ,pour into a sponge-cake pan and bake4 #dg4 ,,hot-,,water ,,sponge ,,cake4--,hot water and leavening in the form of soda and cream of tartar are used in the accompanying recipe for sponge cake4 ,the texture is not just the same as that of a plain sponge cake1 but if the recipe is carefully followed an excellent cake will be the result4 ,,hot-,,water ,,sponge ,,cake #d eggs #b c4 flour #a-a_/b c4 powdered sugar #a_/b tsp4 soda #a-a_/d tsp4 cream of tartar #a_/d c4 hot water #a tsp4 vanilla ,beat the eggs with a rotary beater until they are thick and lemon-colored4 ,sift the flour1 powdered sugar1 soda1 and cream of tartar together several times4 ,sift these into the eggs and continue beating4 ,when all of the dry ingredients have been added1 pour in the boiling water1 flavor with the vanilla1 and pour into a sponge-cake pan and bake4 #dh4 ,,orange ,,sponge ,,cake4--,sponge cake is delicious when it is flavored with orange4 ,no leavening except the eggs is used in the recipe for cake of this kind4 ,lemon may be used in place of orange and #a_/b cupful of finely chopped nuts may be added4 ,,orange ,,sponge ,,cake #d eggs #a c4 granulated sugar #c_/d c4 flour #b ,tb4 orange juice #a_/b tsp4 orange extract ,beat the eggs with a rotary beater until they are light and lemon-colored4 ,add the granulated sugar gradually4 ,sift into this the flour1 and continue the beating until all are mixed4 ,add the orange juice and extract1 pour into a sponge-cake pan1 and bake4 #di4 ,,sunshine ,,cake4--,nothing more delicious in the way of cake can be made than sunshine cake4 ,it is especially nice to serve with a frozen dessert of some kind1 for it is not too rich and it is attractive in color4 ,,sunshine ,,cake #f eggs #a_/c tsp4 cream of tartar #a c4 sugar #c_/d c4 flour #a tsp4 lemon juice #a tsp4 vanilla ,separate the eggs4 ,beat the yolks with a rotary beater until they are thick and lemon-colored4 ,beat the egg whites until they are foamy1 add the cream of tartar1 and continue beating until they are dry4 ,fold the sugar into the egg whites and then fold the yolks into this mixture4 ,sift the flour several times and add it4 ,add the lemon juice and vanilla1 pour into a sponge-cake pan1 and bake4 #ej4 ,,angel ,,cake ,,no4 #a4--;,a variety of sponge cake in which only the egg whites are used is known as angel cake4 ,some persons hesitate to make cake of this kind because of the number of eggs it takes1 but usually the yolks that remain can be put to very good use and so the cake is no more expensive than most others4 ,,angel ,,cake ,no4 #a #a c4 flour #a c4 powdered sugar #aj egg whites #a_/b tsp4 cream of tartar #a tsp4 vanilla ,sift the flour and powdered sugar together four or five times in order to make them very light4 ,beat the egg whites with a whip until they are foamy4 ,add the cream of tartar1 and continue beating until they are stiff enough to heap up in a mound and stay this way4 ,sift the mixture of flour and sugar a little at a time into the egg whites and continue beating until all is added4 ,flavor with the vanilla1 place in a sponge-cake pan with a tube in the center1 and bake in a very moderate oven4 #ea4 ,,angel ,,cake ,,no4 #b4--;,if a slightly larger cake than the first angel-cake recipe will make is desired1 the accompanying recipe should be followed4 ,its texture is practically the same as that of the other cake4 ,,angel ,,cake ,no4 #b #a-a_/d c4 flour #a-c_/d c4 powdered sugar #ab egg whites #a tsp4 cream of tartar ,sift the flour and sugar separately four or five times4 ,beat the egg whites until they are foamy and add the cream of tartar1 continuing to beat until they are stiff4 ,add the powdered sugar gradually1 continuing the beating4 ,when all this has been added1 sift in the flour1 and fold it in with as light a motion as possible4 ,pour into a sponge-cake pan with a tube in the center1 and bake in a very moderate oven1 raising the temperature slightly at the end4 #eb4 ,,potato-,,flour ,,sponge ,,cake4--,when a substitute for wheat flour must be used and the supply of eggs is not large1 the family need not be deprived of excellent cake1 for potato sponge cake can be made4 ,this resembles angel food to a certain extent1 as it is white in color and tender in texture4 ,it is a splendid cake to serve with rich frozen desserts4 ,,potato-,,flour ,,sponge ,,cake #e egg whites #a-a_/b c4 sugar #a_/b c4 water #b_/c c4 potato flour #a_/c c4 wheat flour #a_/b tsp4 cream of tartar #a tsp4 lemon extract ,beat the egg whites until stiff4 ,cook the sugar and water until the sirup threads4 ,add this sirup to the egg whites and beat well4 ,sift the potato flour1 wheat flour1 and cream of tartar three times1 and then fold into the mixture4 ,add the flavoring1 turn into a pan1 and bake for about #dj minutes4 #ec4 ,,sponge ,,cake ,,with ,,potato ,,flour4--,the accompanying recipe for sponge cake contains honey for part of the sweetening1 both the yolks and the whites of the eggs1 and potato flour4 ,when sugar and wheat flour are scarce1 this is a very good cake to make4 ,,sponge ,,cake ,,with ,,potato ,,flour #a_/b c4 honey #a_/b c4 granulated sugar #a_/b c4 water #e eggs ,grated rind and juice of #a_/b lemon #a_/b c4 potato flour ,boil the honey1 sugar1 and water to the soft-ball stage4 ,separate the eggs1 beat the yolks until thick and lemon-colored1 and then beat the sirup into them4 ,add the grated lemon rind and juice1 stir in the potato flour1 and finally fold in the whites of the eggs1 beaten very light4 ,bake in a tube pan for about #ej minutes4 ,,butter ,,cakes ,,and ,,their ,,preparation ,,method ,,of ,,procedure #ed4 ,,nature ,,of ,,butter ,,cake4--,the ingredients for a simple butter cake consist of butter or other fat1 sugar1 flour1 eggs1 leavening1 and liquid4 ,the proportion of flour and liquid in cake of this kind is similar to that of a thick1 or muffin1 batter1 that is1 #b measures of flour and #a measure of liquid2 but it should be remembered that the addition of other ingredients1 such as butter1 sugar1 and eggs1 alter this proportion to a certain extent4 ,however1 it is possible to make up a cake recipe from a muffin recipe by using #a_/b as much sugar as flour and #a_/b as much butter as sugar4 ,with a knowledge of these proportions1 the housewife will be able to judge how near a new recipe comes to being a reasonable one and what the possibilities of its success are4 ,illustration3 ,,fig4 #aj #ee4 ,,combining ,,the ,,ingredients4--,the method of mixing all cakes that include butter as an ingredient is similar4 ,it is explained and illustrated in detail1 so that the housewife may become thoroughly familiar with it and thus be prepared to apply it in the preparation of any variety of butter cake4 ,in case a recipe contains additional ingredients1 the way in which these are combined should be noted carefully and then carried out4 ,illustration3 ,,fig4 #aa #ef4 ,in the making of any kind of butter cake1 the ingredients and utensils should be collected and conveniently placed if the best results are desired4 ,fig4 #aj shows these assembled ready to begin the mixing4 ,as will be observed1 layer-cake pans are included in the equipment1 but these may be replaced by pans of other kinds if it is not desired to make a layer cake4 ,before the mixing begins1 grease whatever pans are to be used and then dust them lightly with flour so that they will be ready when the mixture is prepared4 ,illustration4 ,fig4 #ab ,illustration4 ,fig4 #ac #eg4 ,as the first step in the making of butter cake1 cream the butter in the mixing bowl1 as shown in ,fig4 #aa2 that is1 work it with a wooden spoon until it is soft and creamy4 ,then add the sugar from the measuring cup very slowly1 as in ,fig4 #ab1 stirring continually so that the mixture will remain creamy4 ,the eggs are the next ingredient to be added4 ,these are put in whole and unbeaten1 whole and beaten1 or they are separated and the yolks and whites beaten separately4 ,if the whole eggs or the yolks are to be beaten1 break them into a bowl and beat them with a rotary egg beater as ,fig4 #ac shows4 ,as has already been learned1 the whites1 when added alone1 should be beaten with an egg whip4 ,when the eggs have been added to the mixture1 beat it well so as to make it as light as possible and then stir in the liquid4 ,the mixture will then appear as in ,fig4 #ad4 ,next add all the dry ingredients to the flour1 and1 as illustrated in ,fig4 #ae1 carefully sift all into the mixture4 ,if desired1 the liquid and flour may be added alternately1 a little at a time4 ,with all the ingredients combined1 beat the mixture vigorously for a short time to make sure that everything is thoroughly mixed1 and then1 as shown in ,fig4 #af1 pour it into the pans that have been greased and floured4 ,if a two-layer or a three-layer cake is to be made1 it may be divided evenly to fill two pans or three pans1 but if a loaf cake is desired1 all of it should be poured into one pan4 ,illustration3 ,fig4 #ad ,illustration3 ,fig4 #ae #eh4 ,,baking ,,the ,,mixture4--,place the pans containing the cake mixture on the bottom rack of the oven in order that it may have an opportunity to rise properly4 ,the form in which the cake is made determines the correct temperature for the oven4 ,loaf cake requires more time for baking than small cakes or layer cake2 consequently1 the oven should not be so hot for cake of this kind as for the other types4 ,a temperature of #cej to #djj degrees ,fahrenheit is suitable for loaf cake1 while small cakes or layer cake should have a temperature of at least #djj to #dej degrees4 ,be careful not to move the cake in the oven until it has risen sufficiently and has set2 otherwise1 it may fall when it is moved4 ,if this precaution is observed and the cake falls1 it may be known that the falling is due to a wrong proportion of ingredients and not to a draft nor the slamming of the oven door1 as many housewives think4 ,a cake that rises in the center and cracks open contains either an insufficient quantity of liquid or too much flour4 ,if1 upon being baked1 a layer is higher on one side than on the other1 it was probably spread unevenly in the pan before it was put in the oven or the oven rack itself was not level4 ,this condition may be caused by uneven heat in the oven4 ,illustration3 ,fig4 #af ,illustration3 ,fig4 #ag #ei4 ,to determine whether a butter cake is baked sufficiently or not1 several tests may be made4 ,cake of this kind does not shrink from the sides of the pan as does sponge cake1 but the finger test mentioned may be applied1 just as in the case of sponge cake4 ,if1 upon making a depression in the center of the butter cake1 the surface springs back to fill the depression1 it may be known that the cake is done4 ,another test consists in inserting a toothpick in the center of the cake4 ,if it comes out clean1 the cake has finished baking1 but if some of the mixture sticks to the toothpick1 more baking is required4 #fj4 ,,care ,,of ,,butter ,,cake ,,after ,,baking4--,as soon as a butter cake is sufficiently baked1 take it from the oven and remove it from the pan at once4 ,see that the cake is loosened from the bottom and sides of the pan before attempting to turn it out4 ,it can be loosened around the sides by means of a knife1 and usually a slight shaking of the pan up and down or the inserting of the knife a little under the cake will be sufficient to loosen it from the bottom4 ,here the advantage of pans having removable bottoms is evident4 ,when such pans are used1 lift the cake out of the pan on the removable bottom and1 as shown in ,fig4 #ag1 run a long thin knife under the cake until it is entirely loosened from the pan4 ,then slip the bottom out from under the cake and allow the cake to cool4 ,a cake cooler1 such as the one here shown1 is the most convenient thing to use for the cooling of cakes4 ,if one of these is not available1 clean towels spread on a flat surface make a very good substitute4 ,allow the cake to become entirely cool before attempting to ice it4 ,,recipes ,,for ,,butter ,,cakes #fa4 ,,one-,,egg ,,cake4--,one of the most economical cakes that can be made is the one-egg cake given in the accompanying recipe4 ,however1 when only one egg is used1 a comparatively small quantity of cake mixture is the result4 ,if it is desired to make a layer cake of this mixture1 it will be necessary to double the quantities of the ingredients4 ,,one-,,egg ,,cake #a_/d c4 butter #a_/b c4 sugar #a egg #a-a_/b c4 flour #c tsp4 baking powder #a_/b c4 milk #a tsp4 vanilla ,cream the butter1 add the sugar gradually1 beat the egg1 and add it4 ,mix and sift the flour and baking powder4 ,add the milk and the flour alternately until all the flour and liquid are added4 ,add the vanilla4 ,bake in a shallow loaf pan1 making a single layer4 ,ice with any desirable icing4 #fb4 ,,plain ,,layer ,,cake4--,as a layer cake is usually iced over the top and contains an icing or a filling of some kind between the layers1 a plain-cake mixture1 such as that given in the accompanying recipe1 is the most suitable kind4 ,,plain ,,layer ,,cake #a_/b c4 butter #a-a_/d c4 sugar #c eggs #c c4 flour #e tsp4 baking powder #a c4 milk #a tsp4 vanilla ,cream the butter1 add the sugar gradually1 beat the eggs well1 and add to the mixture4 ,sift the flour and baking powder together and add alternately with the milk1 adding milk first4 ,add the vanilla1 pour into layer-cake pans and bake4 ,ice with any kind of icing4 #fc4 ,,nut ,,layer ,,cake4--,a delicious cake can be made by adding nuts to the cake mixture given in the following recipe4 ,this is baked in layers and then iced in any desired way4 ,,nut ,,layer ,,cake #a_/b c4 butter #a-a_/b c4 sugar #c eggs #c c4 flour #e tsp4 baking powder #a-a_/d c4 milk #c_/d c4 chopped nuts #a tsp4 vanilla ,cream the butter and add the sugar gradually4 ,beat the eggs and add them4 ,sift the flour and baking powder together1 and add the milk and the dry ingredients alternately4 ,fold in the chopped nuts1 add the vanilla1 pour into layer-cake pans1 and bake4 #fd4 ,,chocolate ,,nut ,,cake4--,another delightful layer cake is the chocolate nut layer cake given in the accompanying recipe4 ,the layers are put together with a thick layer of white boiled icing1 and the top one is covered with a covering of the same4 ,,chocolate ,,nut ,,cake #a_/d c4 butter #a c4 sugar #a egg #a c4 milk #b c4 flour #d tsp4 baking powder #b sq4 chocolate #a_/b c4 chopped nuts #a tsp4 vanilla ,cream the butter1 add the sugar gradually1 beat the egg1 and add it to the mixture4 ,stir in alternately the milk and the flour and baking powder4 ,melt the chocolate in a double boiler and stir this into the dough4 ,fold in the chopped nuts1 add the vanilla1 and bake in a loaf or two rather thin layers4 ,if baked in layers1 remove them from the pans and cool4 ,ice the first layer with a very thick covering of white boiled icing almost as thick as the layer itself4 ,place the second layer of cake on top of this and cover with another thick layer of icing4 #fe4 ,,sour-,,milk ,,chocolate ,,cake4--,a very good chocolate cake can be made by using sour milk instead of sweet milk4 ,in such cake1 soda takes the place of baking powder1 for1 as has already been learned1 the leavening is produced by the action of the soda on the acid in the milk4 ,,sour-,,milk ,,chocolate ,,cake #a_/b c4 butter #a-a_/d c4 sugar #a egg #b sq4 chocolate #b-a_/d c4 flour #c_/d tsp4 soda #a c4 sour milk #a tsp4 vanilla ,cream the butter1 add the sugar1 and cream well together4 ,beat the egg and add to the butter and sugar4 ,melt the chocolate4 ,sift the flour and soda together1 and add to the mixture alternately with the sour milk4 ,beat well together and add the vanilla and melted chocolate4 ,pour into a loaf-cake pan and bake4 #ff4 ,,devil',s ,,food4--,sometimes an entirely dark cake is desired4 ,in such an event1 devil's food1 in which both chocolate and spices are used for flavoring1 should be prepared4 ,such a cake is baked in a thick layer and is covered with chocolate icing4 ,,devil',s ,,food #a_/d c4 butter #a-a_/d c4 sugar #b eggs #b c4 flour #d tsp4 baking powder #a tsp4 cinnamon #a_/b tsp4 cloves #a_/b tsp4 ginger #a_/b tsp4 nutmeg #c_/d c4 milk #b sq4 bitter chocolate #a tsp4 vanilla ,cream the butter1 add the sugar gradually1 and beat the eggs and add them4 ,sift the flour1 baking powder1 cinnamon1 cloves1 ginger1 and nutmeg together1 and add the milk alternately with these dry ingredients4 ,melt the chocolate in a double boiler and stir into the cake mixture4 ,add the vanilla4 ,bake in a flat pan in a thick layer4 ,ice with chocolate icing and cut into #b-;inch squares4 #fg4 ,,raisin ,,spice ,,cake4--,most persons are very fond of cake containing raisins and spices4 ,a good combination of spices used for such cake is cloves1 cinnamon1 and nutmeg1 cloves being used in the smallest quantity4 ,,raisin ,,spice ,,cake #a_/b c4 butter #c_/d c4 sugar #b eggs #b-a_/d c4 flour #d tsp4 baking powder #b-a_/b tsp4 spices #a c4 milk #a_/b c4 raisins ,cream the butter1 add the sugar gradually1 and beat the eggs and add them4 ,sift the flour1 baking powder1 and spices together1 and add these alternately with the milk1 adding milk first4 ,fold in the raisins1 pour the mixture into a loaf-cake pan1 and bake in a moderate oven4 ,this cake may be served with or without icing4 #fh4 ,,nut ,,spice ,,cake4--,nuts and spices combine very well in cake1 as shown in the accompanying recipe4 ,this cake is usually baked in a loaf pan1 and may be served with or without icing4 ,,nut ,,spice ,,cake #a_/d c4 butter #a c4 sugar #b eggs #b c4 flour #d tsp4 baking powder #a tsp4 cinnamon #a_/b tsp4 cloves #a_/b tsp4 ginger #c_/d c4 milk #a_/b c4 chopped nuts ,cream the butter1 add the sugar gradually1 and beat the eggs and add them4 ,sift the flour1 baking powder1 and spices together4 ,add the milk and dry ingredients alternately1 fold in the nuts1 pour into a loaf-cake pan1 and bake in a moderate oven4 #fi4 ,,war ,,cake4--,cakes of almost every description contain eggs1 but very good cake can be made without eggs1 as in the accompanying recipe4 ,this cake1 which is known as war cake1 contains only a small quantity of butter4 ,raisins increase its food value and spices are used for flavoring4 ,,war ,,cake #b c4 sugar #b ,tb4 butter #b c4 water #a lb4 raisins #c-a_/b c4 flour #a tsp4 salt #a tsp4 cinnamon #a tsp4 allspice #a tsp4 mace #a tsp4 nutmeg #a_/b tsp4 cloves #a tsp4 soda ,boil the sugar1 butter1 water1 and raisins together1 and cool4 ,then to the flour add the salt1 spices1 and soda1 and sift these into the boiled mixture4 ,pour into a loaf-cake pan and bake4 #gj4 ,,white ,,cake4--,an ideal white cake can be made by using the whites of five eggs with the proper proportions of butter1 sugar1 flour1 liquid1 and leavening4 ,such a cake is usually baked in a large flat pan and then cut into squares4 ,,white ,,cake #a_/b c4 butter #a-a_/b c4 sugar #e egg whites #b-a_/b c4 flour #d tsp4 baking powder #c_/d c4 milk ,powdered sugar ,shredded coconut ,cream the butter and add gradually the sugar and the beaten whites of eggs4 ,sift the flour and baking powder together and add alternately with the milk4 ,beat this mixture well4 ,pour into a sheet-cake pan1 #i inches by #ab inches1 and cover with powdered sugar and a rather thin layer of shredded coconut4 ,bake for about #dj minutes in a moderate oven4 ,remove from the pan1 cool1 and serve without icing4 #ga4 ,,feather ,,cake4--,a cake that is easily made and that is a general favorite is known as feather cake4 ,as may be inferred from the name1 such cake is very light in weight and tender in texture4 ,,feather ,,cake #a_/b c4 butter #a c4 sugar #c eggs #b c4 flour #a-a_/b tsp4 baking powder #a_/c c4 milk #a tsp4 flavoring ,cream the butter1 add the sugar gradually1 and beat the eggs and add them4 ,sift the flour and baking powder together1 and add alternately with the milk to the mixture4 ,add the flavoring4 ,beat rapidly for a few minutes1 pour into a loaf-cake pan1 and bake4 ,ice with simple white icing4 #gb4 ,,gold ,,cake4--,the cake given in the accompanying recipe and known as gold cake is very attractive in color1 as well as appetizing in taste4 ,to produce the gold color1 only the yolks of the eggs are used4 ,orange extract is used for the flavoring4 ,,gold ,,cake #a_/c c4 butter #b_/c c4 sugar #d egg yolks #a-a_/d c4 flour #b tsp4 baking powder #a_/b c4 milk #a tsp4 orange extract ,cream the butter1 add the sugar gradually1 beat the yolks of the eggs until they are thick and lemon-colored1 and add them4 ,sift the flour and baking powder together1 and add alternately with the milk4 ,add the orange extract and bake in a loaf-cake pan4 ,cover with white icing and serve4 #gc4 ,,ice-,,cream ,,cake4--,because of the nature of the cake here given1 it is called ice-cream cake4 ,only the whites of the eggs are used1 and so the cake is white in color4 ,it is baked in layers and is frosted with white icing4 ,,ice-,,cream ,,cake #a_/b c4 butter #b c4 sugar #a c4 milk #c c4 flour #d tsp4 baking powder #d egg whites #a tsp4 vanilla ,cream the butter1 add the sugar gradually1 and pour in the milk4 ,sift the flour and baking powder together and add them4 ,beat the egg whites until they are stiff1 fold these in1 and add the vanilla4 ,bake in layers1 and put marshmallow filling between the layers and on top4 ,chopped hickory nuts may also be put between the layers and spread on top if a more delicious ice-cream cake is desired4 #gd4 ,,corn-,,starch ,,cake4--,an excellent cake will result when the following recipe is carefully worked out4 ,it gets its name from the fact that corn starch is used for a part of the thickening4 ,this cake is usually baked in a loaf-cake pan and then covered with icing4 ,,corn-,,starch ,,cake #a_/b c4 butter #a c4 sugar #a_/b c4 corn starch #b tsp4 baking powder #a-a_/d c4 wheat flour #a_/b c4 milk #c egg whites #a_/b tsp4 vanilla #a_/b tsp4 lemon extract ,cream the butter and add the sugar gradually4 ,sift the corn starch1 baking powder1 and flour together4 ,add the milk and then the dry ingredients4 ,beat the egg whites until they are stiff and fold them in4 ,add the vanilla and lemon extract4 ,bake in a loaf-cake pan4 ,ice with chocolate or caramel icing4 #ge4 ,,cinnamon ,,cake4--,a cake that is inexpensive and not very rich but at the same time favored by many persons is the cinnamon cake here given4 ,it is slightly dark in color1 due to the cinnamon that is used in it4 ,caramel icing seems to be the most suitable for cake of this kind1 but if desired white icing may be used4 ,,cinnamon ,,cake #a_/b c4 butter #a c4 sugar #b eggs #a_/b c4 milk #a-c_/d c4 flour #c tsp4 baking powder #b tsp4 cinnamon ,cream the butter and add the sugar gradually4 ,separate the eggs1 beat the yolks1 and add them to the mixture4 ,stir in the milk4 ,sift the flour1 baking powder1 and cinnamon together and add these4 ,beat the egg whites until they are stiff1 and fold them into the cake dough4 ,bake in layers or in a loaf and ice with white or caramel icing4 #gf4 ,,pound ,,cake4--,often a cake that will keep for some time is desired4 ,in such an event1 pound cake should be made1 for it will remain fresh for a long period of time if it is stored in a closely covered receptacle4 ,it is usually served without any icing and is cut into small1 thin slices4 ,the recipe here given makes enough cake for two loaf-cake pans4 ,,pound ,,cake #a_/b c4 finely cut citron #e eggs #b_/c c4 butter #b c4 flour #a-a_/b c4 sugar #a_/b tsp4 mace ,steam the citron until it is soft1 cut into thin strips1 and then into small pieces4 ,cream the butter until it is white1 sift the sugar in slowly1 and beat the two until the sugar is dissolved4 ,add the eggs one at a time without previously beating them1 and beat each egg in thoroughly before the other is added4 ,stir in the flour and mace and bake in a very slow oven1 in one large or two small loaf-cake pans4 #gg4 ,,caramel ,,cake4--,cake flavored with caramel affords a change from the usual varieties of cake4 ,the caramel used for this cake should be prepared in the manner explained in ,cold and ,frozen ,desserts4 ,,caramel ,,cake #a_/b c4 butter #b-a_/b c4 flour #a-a_/b c4 sugar #d tsp4 baking powder #c ,tb4 caramel #a tsp4 vanilla #b_/c c4 water #c egg whites #b egg yolks ,cream the butter and add the sugar gradually4 ,add the caramel1 water1 and beaten egg yolks4 ,stir in the flour and baking powder sifted together4 ,add the vanilla and fold in the stiffly beaten egg whites4 ,bake in layers4 ,ice with any kind of white icing4 #gh4 ,,jelly ,,roll4--,many housewives do not attempt to make jelly roll1 because they consider it a difficult matter4 ,however1 no trouble will be experienced in making excellent jelly roll if the following recipe is carried out explicitly4 ,,jelly ,,roll #c eggs #a tsp4 baking powder #a c4 sugar #a_/d tsp4 salt #a_/b ,tb4 milk #a ,tb4 butter #a c4 flour ,beat the eggs until light1 add the sugar gradually1 and continue beating4 ,stir in the milk1 and then add the flour1 which has been sifted with the baking powder and salt4 ,melt the butter and beat into the cake mixture4 ,line the bottom of a flat pan with paper1 and grease the paper and the sides of the pan4 ,cover the bottom of the pan with a thin layer of the mixture spread evenly4 ,bake until done in a moderate oven4 ,remove from the pan at once1 and turn out on paper sprinkled thickly with powdered sugar4 ,remove the paper from the bottom of the cake1 and cut off a thin strip as far as the crust extends in on the sides and ends of the cake4 ,spread with a thick layer of jelly and roll4 ,after the cake has been rolled1 place a piece of paper around it1 wrap in a slightly dampened napkin or towel1 and allow it to stand until it cools4 ,unless the rolling is done as soon as the paper has been removed from it1 the cake is likely to crack4 #gi4 ,,lady ,,baltimore ,,cake4--,if an excellent cake for a special occasion is desired1 ,lady ,baltimore cake should be served4 ,it is made in layers1 between which a filling containing fruit and nuts is spread4 ,a white icing of any desirable kind is used to cover the cake4 ,,lady ,,baltimore ,,cake #a_/b c4 butter #d tsp4 baking powder #a c4 sugar #c egg whites #c_/d c4 milk #a tsp4 vanilla #b c4 flour ,cream the butter1 add the sugar gradually1 and continue creaming4 ,stir in the milk4 ,sift the flour and baking powder together and add them4 ,fold in the stiffly beaten egg whites and add the vanilla4 ,bake in square layer pans or in two thick layers in loaf-cake pans4 ,when cold1 fill with the following filling and ice with any desirable white icing4 ,,filling ,,for ,,lady ,,baltimore ,,cake #b c4 sugar #a_/b c4 figs or dates1 chopped #a_/b c4 milk #a c4 chopped nuts #a c4 raisins1 chopped ,cook the sugar and milk until it forms a soft ball when dropped in cold water4 ,remove from the fire and cool4 ,beat until it begins to look creamy1 and then add the raisins1 figs or dates1 and nuts4 ,when stiff enough1 spread a thick layer on one layer of the cake1 place the other layer of cake on top1 and cover with a thin layer of white icing4 #hj4 ,,brides ,,cake4--,when a bride's cake is mentioned1 one naturally thinks of a large1 round cake entirely covered with thick1 white icing4 ,the cake here given is one of this kind1 and in addition may be ornamented in any desired way4 ,besides being very attractive in appearance1 this cake is delicious in taste4 ,,bride',s ,,cake #a_/b c4 butter #c tsp4 baking powder #a-a_/b c4 sugar #f egg whites #a_/b c4 milk #a_/d tsp4 cream of tartar #b and #a_/b c4 flour #a tsp4 vanilla ,cream the butter1 add the sugar gradually1 and stir in the milk4 ,sift the flour and baking powder together and add to the mixture4 ,beat the egg whites until they are foamy4 ,add the cream of tartar to them and beat until stiff4 ,fold in the egg whites1 add the vanilla1 and bake in a deep1 round pan4 ,cover with plain white frosting and ornament with icing in any desired way4 #ha4 ,,fruit ,,cake4--,in the preparations for ,christmas festivities1 fruit cake usually has an important place4 ,but besides being very appropriate cake for the holiday season1 fruit cake is a splendid cake to make because of its keeping qualities4 ,it may be kept for a long time if it is properly cared for4 ,the best plan is to wrap it in oiled paper and then put it away in a closely covered receptacle1 such as a tin box4 ,in fact1 fruit cake is much better if it is baked a month before it is to be eaten and is moistened several times during that time by pouring over it and allowing to soak in a few teaspoonfuls of orange juice or diluted grape juice4 ,,fruit ,,cake #c_/d c4 raisins #a_/b c4 milk #c_/d c4 currants #b c4 flour #a_/b c4 finely cut citron #a_/b tsp4 soda #a_/b c4 butter #a tsp4 cinnamon #c_/d c4 sugar #a_/b tsp4 allspice #b eggs #a_/d tsp4 nutmeg #a_/b c4 molasses #a_/d tsp4 cloves ,first prepare the fruits for the cake4 ,cream the butter1 stir in the sugar gradually1 add the eggs unbeaten1 and continue beating4 ,add the molasses1 milk1 and flour with which the soda and spices have been sifted1 and then fold the fruits1 which have been prepared1 into this mixture4 ,another way of adding the fruit is to pour a layer of the cake mixture into the cake pan1 sprinkle this generously with the fruit1 then another layer of dough and another layer of fruit1 and finally a layer of dough with just a little fruit sprinkled on top4 ,whichever plan is followed1 prepare the pan by covering the bottom with #a_/b inch of flour and then placing a piece of greased paper over this4 ,this heavy layer of flour prevents the cake from burning4 ,put the cake in a very moderate oven and bake for about #b hours4 ,if a fruit cake without a heavy crust is desired1 the mixture may be steamed for #c hours in an ordinary steamer and then placed in the oven just long enough to dry the surface4 #hb4 ,,white ,,fruit ,,cake4--,while dark fruit cake is popular with the majority of persons1 white fruit cake has been coming into favor for some time and is now made extensively4 ,it contains a larger variety of fruit than the dark cake and nuts are also used4 ,cake of this kind may be baked in the oven or steamed4 ,,white ,,fruit ,,cake #a_/d lb4 citron1 cut into thin slices #a_/b lb4 apricots1 dried1 steamed1 and chopped #a_/b lb4 raisins1 chopped #a_/b lb4 candied cherries1 cut into pieces #a_/b lb4 dates1 chopped #a_/b lb4 almonds1 blanched and cut into thin strips #a c4 butter #a c4 brown sugar #a egg #a_/b c4 milk #a ,tb4 baking powder #a_/b tsp4 cloves #a tsp4 cinnamon #a_/b tsp4 nutmeg #b c4 flour ,steam the citron and apricots until they are soft1 and then cut them in the required manner4 ,prepare the other fruits and the almonds4 ,cream the butter1 add the sugar1 egg1 and milk1 and beat thoroughly4 ,sift the baking powder and spices with the flour and add these4 ,dredge the fruits and nuts with flour and fold them into the mixture4 ,bake for #b hours in a slow oven in small loaf pans lined with paper and containing about a #a_/b inch layer of flour in the bottom1 or steam for #c hours and then bake for a short time in a moderate oven4 #hc4 ,,wedding ,,cake4--,fruit cake has been used so much for wedding cake that it has come to be the established cake for this purpose4 ,however1 when fruit cake is to be used for weddings1 a richer variety is generally made1 as will be observed from the ingredients listed in the accompanying recipe4 ,wedding cake is usually cut into small pieces and presented to the guests in dainty white boxes4 ,,wedding ,,cake #b lb4 sultana raisins #a lb4 dates1 chopped #a lb4 citron1 cut into thin strips #a lb4 figs1 chopped #a lb4 butter #a lb4 sugar #h eggs #a lb4 flour #a_/b tsp4 soda #b tsp4 cinnamon #a_/b tsp4 nutmeg #a_/b tsp4 allspice #a_/b tsp4 cloves #a_/b c4 grape juice ,prepare the fruits and dredge with one-third cupful of the flour4 ,cream the butter1 add the sugar gradually1 and beat together thoroughly4 ,separate the eggs1 beat the yolks until they are thick and lemon-colored1 and add to the sugar and butter4 ,sift the flour1 soda1 and spices together1 and add to the mixture4 ,fold in the egg whites beaten stiff1 add the grape juice1 and fold in the fruits4 ,bake in the same way as fruit cake4 99 99 99 99 99 ,,cake ,,icings ,,and ,,fillings ,,nature1 ,,purpose1 ,,and ,,application #hd4 ,certain varieties of cakes are served plain1 but the majority of cakes are usually covered with a sugar mixture of some description known as icing4 ,in addition1 if a cake is baked in layers1 a filling1 which may be either the same as the icing used for the covering or a mixture resembling a custard1 is put between the layers to hold them together4 ,these icings and fillings are used for the purpose of improving both the taste and the appearance of the cake1 as well as for the purpose of retaining the moisture in it4 ,some of them are very simple1 consisting merely of powdered sugar mixed with a liquid1 while others are more elaborate and involve a number of ingredients4 ,they may be spread over the cake1 put on thick in a level manner1 or arranged in fancy designs on a plain background of simple icing with the use of a pastry tube or a paper cornucopia4 ,these decorations may be made in white or in various colors to suit the design selected for decoration4 #he4 ,it is well to understand just what cakes may be served without icings and fillings and what ones are improved by these accompaniments4 ,sponge cakes1 as a rule1 are not iced elaborately1 for a heavy icing does not harmonize with the light texture of this kind of cake4 ,if anything is desired1 a simple sugar icing is used or the surface of the cake is moistened with the white of egg and then sprinkled with sugar4 ,butter cakes1 especially when baked in layers1 although they are often much richer than sponge cakes1 are usually iced4 ,when they are baked in the form of loaf cakes1 they may or may not be iced1 as desired4 ,very rich cakes made in loaf-cake form are usually served without icing1 unless they are served whole and it is desired to make them attractive for a special occasion4 ,illustration3 ,,fig4 #ah1 ,plain iced cake4 ,illustration3 ,,fig4 #ai1 ,decorated cake4 #hf4 ,for the most part1 icings are put on plain1 as in ,fig4 #ah1 but there are some occasions for which an attractively decorated cake is desired4 ,for instance1 birthday cakes1 wedding cakes1 or cakes for parties and dinners are often served whole from the table1 and when this is done1 the cake should be made as attractive as possible4 ,the work of decorating such cakes may prove somewhat difficult at first1 but just a little practice in this direction will produce surprising results4 ,figs4 #ai and #bj show what can be done in the way of decoration with very little effort4 ,the cake shown in ,fig4 #ai is suitable for a special occasion1 such as a party1 while the one in ,fig4 #bj is a birthday cake4 ,illustration3 ,,fig4 #bj1 ,birthday cake with candles4 ,these cakes are first covered with a plain white icing and then decorated in any colors desired4 ,the candle holders on the birthday cake1 which may be purchased in various colors1 correspond in color with the decoration on the cake4 ,original ideas and designs may thus be worked out in an attractive way to match a color scheme or carry out a decorative idea4 ,a pastry tube is the most satisfactory utensil for this purpose1 but a tiny paper cornucopia made of stiff white paper may be used to advantage for the decoration of small cakes and even for certain designs on large ones4 #hg4 ,the cake that comes out of the pan with a smooth surface is the one to which an icing or a filling may be applied most satisfactorily4 ,unless absolutely necessary1 the cake should not be cut nor broken in any way before it is iced1 as a cut surface is apt to crumble and produce a rough appearance4 ,if the cake must be cut1 as is the case when small fancy shapes are made out of baked cake1 the pieces should be glazed with a coating of egg white mixed with a very small quantity of sugar and beaten just enough to incorporate the sugar4 ,then1 if they are allowed to dry for #d or #e hours before being iced1 no crumbs will mix with the icing4 ,,cake ,,icings ,,and ,,their ,,preparation #hh4 ,,varieties ,,of ,,icings4--,icings are of two varieties3 those which require cooking and those whose ingredients are not cooked4 ,in uncooked icings1 which are easily made1 sugar1 such as confectioner's1 is moistened with a liquid of some kind and then flavored in various ways4 ,the more common of the cooked varieties are made by beating a hot sugar sirup into well-beaten egg whites4 ,after being flavored1 icings of this kind may be used without the addition of other ingredients or they may be combined with fruits1 nuts1 coconut1 etc4 #hi4 ,,uncooked ,,icings4--,confectioner's sugar is the most satisfactory for uncooked icings1 and it is the kind most commonly used for this purpose4 ,the finer this sugar can be secured1 the better will the icing be1 ,,xxxx being the most desirable4 ,as such sugar forms very hard lumps when it is allowed to stand1 it should be rolled and sifted before it is mixed with the other ingredients4 ,the material used to moisten the sugar may be lemon juice or some other fruit juice1 water1 milk1 cream1 egg white1 butter1 or a combination of these4 ,enough liquid should be used to make the icing thin enough to spread easily4 #ij4 ,the ingredients used in uncooked icings determine to a certain extent the utensils required to make the icings4 ,a fine-mesh wire sifter should be used to sift the sugar4 ,a bowl of the proper size to mix the materials should be selected1 and a wooden spoon should also be secured for this purpose1 although a silver spoon will answer if a wooden one is not in supply4 ,to spread the mixture on the cake1 a silver knife produces the best results4 ,if the icing is to be put on in ornamental way1 the equipment already mentioned1 that is1 a pastry bag or a paper cornucopia1 should be provided4 ,,cold-,,water ,,icing #a c4 confectioner's sugar #b ,tb4 cold water #a tsp4 lemon juice ,add the sugar to the water and lemon juice1 beat together thoroughly1 and spread on any desired cake4 ,,plain ,,icing #a egg white #a-a_/d c4 confectioner's sugar #b tsp4 cold water #a_/b tsp4 vanilla ,beat the white of the egg until it is stiff4 ,sift in the sugar and add a little of the water occasionally until all the water and sugar are added4 ,beat together thoroughly1 add the flavoring1 and spread on the cake4 ,,orange ,,icing #a-a_/b c4 confectioner's sugar #d ,tb4 orange juice ,few drops orange extract ,orange coloring for tinting ,sift the sugar into the orange juice and beat thoroughly4 ,add the orange extract and just a little of the orange coloring for an even tint4 ,spread on the cake4 ,,chocolate ,,water ,,icing #a sq4 chocolate #c ,tb4 boiling water #a-a_/b c4 pulverized sugar #a_/b tsp4 vanilla ,melt the chocolate in a double boiler1 add the boiling water and the sugar1 and stir together until smooth4 ,add the vanilla4 ,spread on the cake4 ,,white ,,icing #b egg whites #a-a_/d c4 confectioner's sugar #a tsp4 vanilla ,beat the egg whites until they are stiff1 sift in the powdered sugar1 add the vanilla1 and beat together until the icing is of a consistency to spread4 ,,butter ,,icing #a ,tb4 butter #a-a_/b c4 powdered sugar #a ,tb4 cream #a_/b tsp4 vanilla #a egg white ,cream the butter1 add the sugar1 diluting it with the cream1 and add the vanilla4 ,beat the egg white and add to the mixture1 continuing the beating until the mixture is dry and ready to spread4 ,,chocolate ,,butter ,,icing #a ,tb4 butter #a-a_/b c4 powdered sugar #c ,tb4 milk #a_/b egg #a oz4 chocolate ,vanilla ,cream the butter and add the sugar gradually1 moistening with the milk and egg to make the mixture thin enough to spread4 ,melt the chocolate in a saucepan over hot water and pour into the icing mixture4 ,add the vanilla4 ,beat thoroughly and if more sugar or liquid is needed to make the icing thicker or thinner1 add until it is of the right consistency to spread4 ,,ornamental ,,icing #c egg whites #c c4 confectioner's sugar #c tsp4 lemon juice ,put the egg whites into a bowl1 add a little of the sugar1 and beat4 ,continue adding sugar until the mixture becomes too thick to beat well1 and then add the lemon juice4 ,add the remainder of the sugar1 and continue beating until the icing is thick enough to spread4 ,spread a thin layer over the cake and allow it to harden4 ,when this is dry1 cover it with another layer to make a smooth surface1 and add more sugar to the remaining icing until it is of a very stiff consistency4 ,color and flavor as desired1 place in a pastry bag1 and force through pastry tubes to make any desired designs4 #ia4 ,,cooked ,,icings4--,a few cooked icings are made without egg whites1 but for the most part icings of this kind consist of a sugar sirup beaten into egg whites that have been whipped until they are stiff4 ,success in making icing of this kind depends largely on boiling the sirup to just the right degree1 for when this is done the icing will remain for a short time in a condition to be handled4 ,if the sirup is not cooked long enough1 the icing will not stiffen and it will have to be mixed with powdered sugar to make it dry4 ,in the event of its being boiled too long1 the icing will have to be applied quickly1 for it is likely to become sugary4 ,a thermometer is a convenient utensil to use in making icings of this kind1 for with it the housewife can determine just when the sirup is boiled to the right point4 ,however1 after the housewife has had a little experience1 excellent results can be achieved in the way of icings without a thermometer if the mixture is tested carefully4 ,the beating of cooked icings also has much to do with the nature of the finished product4 ,they should be beaten until they are of just the proper consistency to spread and still will not run off the surface of the cake4 #ib4 ,because of the nature of cooked icings1 it is necessary that the work of applying them to cakes be completed as quickly as possible4 ,a case knife or a spatula is the best utensil for this purpose4 ,to ice a layer cake1 pour some of the icing on the layer that is desired for the bottom and then spread it over the layer quickly until it is smooth and as thick as desired4 ,if coconut or any other ingredient1 such as chopped nuts or fruit1 is to be used1 sprinkle it on the icing as in ,fig4 #ba4 ,then take up the second layer carefully1 as shown1 and place it on the iced first layer4 ,pour the remainder of the icing on this layer and spread it evenly over the top and down the sides1 as shown in ,fig4 #bb4 ,the cake will then be covered with a plain white icing that will be sufficient in itself or that may serve as a basis for any desired ornament4 ,if coconut1 fruit1 or nuts have been used between the layers1 sprinkle the same over the top1 as shown in ,fig4 #bc1 while the icing is still soft4 ,illustration3 ,,fig4 #ba1 ,assembling layer cake4 ,illustration3 ,,fig4 #bb1 ,icing layer cake4 ,sometimes1 after the icing has been spread1 it may be found that the surface is not so smooth as it should be4 ,any roughness that may occur1 however1 may be removed as soon as the icing has become entirely cold by dipping a clean silver knife into hot water and1 as shown in ,fig4 #bd1 running it gently over the entire surface4 ,this treatment takes only a little time and greatly improves the appearance of the cake4 ,,caramel ,,icing #a #a_/b c4 brown sugar #c_/d c4 milk #a_/b ,tb4 butter ,boil the ingredients together until a soft ball is formed when the mixture is tried in cold water4 ,cool and beat until of the right consistency to spread4 ,spread this icing rather thin4 ,if desired chopped nuts may be added to it while it is being beaten4 ,,maple ,,icing ,maple icing may be made by following the recipe given for caramel icing1 with the exception of using maple sugar in place of the brown sugar4 ,illustration3 ,,fig4 #bc1 ,sprinkling iced cake with garnish4 ,,boiled ,,icing #a c4 sugar #a_/b c4 water #a egg white ,pinch of cream of tartar ,put the sugar and water to cook in a saucepan4 ,boil until a fairly hard ball is formed when the sirup is tried in cold water or until it threads when dropped from a spoon1 as shown in ,fig4 #be4 ,if a thermometer is used to test the sirup1 it should register #bdj to #bdb degrees ,fahrenheit when the sirup is taken from the stove4 ,beat the egg white1 add the cream of tartar1 and continue beating until the egg white is stiff4 ,then1 as in ,fig4 #bf1 pour the hot sirup over the beaten egg white very slowly1 so as not to cook the egg1 beating rapidly until all the sirup has been added4 ,illustration3 ,,fig4 #bd1 ,smoothing surface of icing with knife4 ,continue to beat with a spoon or egg whip until the icing is light and almost stiff enough to spread on the cake1 as in ,fig4 #bg4 ,then place the bowl over a vessel containing boiling water1 as in ,fig4 #bh1 and beat for #c or #d minutes while the water boils rapidly underneath4 ,with this treatment1 the icing will not change in consistency1 but will become easier to handle and will permit of being used for a longer period of time without becoming hard4 ,in fact1 it may be kept until the next day if desired by placing a moist cloth over the top of the bowl so as to prevent a crust from forming4 ,illustration3 ,,fig4 #be1 ,testing hard ball stage of sirup4 ,,chocolate ,,icing ,if chocolate icing is desired1 a square of melted chocolate may be added to the icing given in the preceding recipe after the sirup has been added to the egg white4 ,,brown-,,sugar ,,boiled ,,icing #a-a_/d c4 brown sugar #a_/d c4 white sugar #a_/c c4 water #b egg whites ,pinch of cream of tartar ,boil the sugar and the water until it threads or forms a fairly hard ball when tried in cold water4 ,illustration3 ,,fig4 #bf1 ,pouring hot sirup over beaten egg whites4 ,beat the egg whites until stiff1 adding a pinch of cream of tartar while beating4 ,pour the hot sirup over the egg whites and continue beating4 ,flavor with vanilla if desired4 ,beat until stiff enough to spread and1 if desired1 cook over boiling water as described for boiled white icing4 ,,time-,,saving ,,icing #g_/h c4 granulated sugar #c ,tb4 water #a egg white ,put the sugar1 water1 and egg white into the upper part of a small double boiler4 ,have the water in the lower part boiling rapidly4 ,set the part containing the ingredients in place and beat constantly for #g minutes with a rotary egg beater1 when a cooked frosting that will remain in place will be ready for use4 ,the water in the lower receptacle must be boiling rapidly throughout the #g minutes4 ,illustration3 ,,fig4 #bg1 ,beating icing until light4 ,illustration3 ,,fig4 #bh1 ,beating over rapidly boiling water4 ,,cake ,,fillings #ic4 ,as already explained1 any icing used for the top of the cake may also be used for the filling that is put between the layers1 but often1 to obtain variety1 an entirely different mixture is used for this purpose4 ,a number of recipes for cake fillings are here given1 and from these the housewife can select the one that seems best suited to the cake with which it is to be used4 ,as will be noted1 many of them are similar to custard mixtures1 and these1 in addition to being used for cakes1 may be used for filling cream puffs and clairs4 ,others contain fruit1 or nuts1 or both1 while still others resemble icing1 with the exception of being softer4 ,no difficulty will be experienced in making any of these fillings if the directions are carefully followed4 ,they should be applied to the cake in the same way as icings4 ,,french ,,filling #b c4 milk #a c4 sugar #a_/b c4 flour #a_/h tsp4 salt #b eggs #a tsp4 vanilla #a_/b tsp4 lemon extract ,heat the milk to scalding in a double boiler4 ,mix the sugar1 flour1 and salt4 ,pour the hot milk over this1 and stir rapidly to prevent the formation of lumps4 ,return to the double boiler and cook for #ae to #bj minutes4 ,beat the eggs slightly and add them to the mixture4 ,cook for #e minutes longer4 ,add the flavoring1 cool1 and place between layers of cake or use for filling cream puffs or clairs4 ,half of the recipe will be sufficient for cake filling4 ,,chocolate ,,filling ,if chocolate filling is desired1 melt #a-a_/b squares of chocolate and add to the ,french filling while it is hot4 ,,coffee ,,filling ,a very good coffee filling may be made by scalding #b tablespoonfuls of coffee with the milk1 straining to remove the grounds1 and then adding to ,french filling for flavoring4 ,,fruit ,,cream ,,filling #b_/c c4 heavy cream #a_/d c4 sugar #a_/b c4 crushed raspberries1 strawberries1 peaches1 or any desirable fresh fruit ,whip the cream until stiff1 add the sugar1 and fold in the crushed fruit4 ,place between layers of cake4 ,,raisin-,,and-,,nut ,,filling #a_/b c4 sugar #a_/d c4 water #a_/b c4 raisins #a_/d c4 chopped nuts ,boil the sugar and water until they form a firm ball when tried in cold water4 ,chop the raisins and nuts and add them to the sirup4 ,cook until stiff enough not to run1 and place between layers of cake4 ,,coconut ,,filling #a c4 milk #a_/b c4 shredded coconut #a_/c c4 sugar #b ,tb4 corn starch #a egg ,heat the milk to scalding with the coconut4 ,mix the sugar and corn starch1 pour the hot milk into it1 and stir rapidly so as to prevent lumps from forming4 ,cook for #ae or #bj minutes4 ,beat the egg slightly1 add to the mixture1 and cook for #e minutes more4 ,cool and spread between layers of cake4 ,,lemon ,,filling #b ,tb4 corn starch #a_/c c4 sugar #a_/b c4 boiling water #a ,tb4 butter #a lemon #a egg ,mix the corn starch and sugar1 and add to this the boiling water4 ,put to cook in a double boiler1 add the butter1 the grated rind of the lemon1 and cook for #ae or #bj minutes4 ,beat the egg slowly1 add to the mixture1 and cook for #e minutes more4 ,remove from the heat and add the juice of the lemon4 ,cool and spread between layers of cake4 ,,orange ,,filling ,orange filling may be made by using grated orange rind in place of the lemon in the recipe for lemon filling and #a tablespoonful of lemon juice and #b tablespoonfuls of orange juice4 ,,marshmallow ,,filling #b-a_/b c4 sugar #c_/d c4 hot water #a_/d tsp4 cream of tartar #a egg white ,boil the sugar1 water1 and cream of tartar until the sirup threads4 ,beat the egg white until stiff1 add the sirup slowly so as not to cook the egg1 and beat constantly until thick enough to spread on the cake without running4 ,this may be used for icing1 as well as filling4 99 99 99 99 99 ,,cakes1 ,,cookies1 ,,and ,,puddings 7,,part #a7 ,,examination ,,questions 7#a7 ,discuss briefly the use of cake in the diet4 7#b7 ,what leavening materials are used in cake making8 7#c7 7a7 ,what are the two general classes of cakes8 7b7 ,in what way do they differ8 7#d7 ,of what value in cake making are pans with removable bottoms8 7#e7 ,give the various steps up to mixing in making a cake4 7#f7 ,how should pans be prepared for3 7a7 butter cakes8 7b7 sponge cakes8 7#g7 ,give the general proportion of ingredients for sponge cake4 7#h7 ,give the order necessary for combining the ingredients in sponge cake4 7#i7 7a7 ,describe the baking of sponge cake4 7b7 ,how can you tell when sponge cake is ready to be taken out of the oven8 7#aj7 ,when and how is sponge cake taken from the pan in which it is baked8 7#aa7 7a7 ,give the general proportion of liquid and flour used for butter cake4 7b7 ,what makes this proportion vary8 7#ab7 ,give the steps necessary for mixing the ingredients of butter cake4 7#ac7 ,describe the baking of butter cake4 7#ad7 7a7 ,how can you tell when butter cake is sufficiently baked8 7b7 ,how is it removed from the pan and cooled8 7#ae7 ,what is the value of cake icing8 7#af7 7a7 ,what ingredients are used to make the simplest icings8 7b7 ,what kind of sugar is best for uncooked icings8 7#ag7 ,what kind of icing should be used for sponge cake8 ,tell why4 7#ah7 ,how is the surface of a cake that is to be decorated with an ornamental design prepared8 7#ai7 7a7 ,describe the icing of a layer cake4 7b7 ,how may a rough surface of icing be made smooth8 7#bj7 7a7 ,tell how boiled icing is made4 7b7 ,what is the test for determining when the sirup is boiled sufficiently8 ,,cakes1 ,,cookies1 ,,and ,,puddings 7,,part #b7 99 99 99 99 99 ,,small ,,cakes ,,varieties ,,of ,,small ,,cakes #a4 ,under the heading ,small ,cakes are included numerous varieties of cakes made of many different kinds of materials and baked in various shapes and sizes4 ,some of them1 such as meringues and kisses1 contain nothing except eggs and sugar and consequently are almost confections4 ,on the other hand1 many of them1 including cookies of all kinds1 drop cakes1 ladyfingers1 etc41 are merely the usual sponge and butter-cake mixtures altered in such ways as may be desired4 ,in addition1 there are cream puffs and clairs1 the various kinds of cakes made with yeast1 and doughnuts and crullers1 all of which1 while not exactly cake mixtures1 are similar enough to small cakes in preparation and use to be discussed in connection with them4 #b4 ,,nature ,,of ,,mixtures ,,for ,,small ,,cakes4--,the mixtures used for small cakes are made into batters and doughs of various thicknesses4 ,for instance1 the batter used for cup cakes is as thin as that for layer cake2 that for drop cakes must be stiff enough to hold its shape when it is dropped on a flat sheet2 while cookies require a dough that is stiff enough to be rolled out in a thin layer and then cut into various shapes with cutters4 ,the mixing of cakes of this kind differs in no way from that of large cakes1 the greater thickness being obtained merely by the addition of flour4 #c4 ,,baking ,,small ,,cakes4--,small cakes bake more quickly than large ones2 consequently1 a hotter oven is required for them4 ,cookies will bake in #aj to #ae minutes4 ,they should rise and start to brown in #a_/b of this time1 and should finish browning and shrink slightly in the remaining half4 ,drop cakes require a little more time than cookies4 ,they should rise during the first third of the time1 brown slightly during the second1 and finish browning and shrink during the last third4 ,cup cakes being larger require from #ae to #be minutes to bake1 depending on their size4 ,they should rise and brown in the same way as drop cakes4 ,the baking of most of the other varieties demands special attention and is discussed in connection with the cakes themselves4 ,when the majority of small cakes1 including cookies1 are put into the oven to bake1 they should be set on the lower rack4 ,then1 when the browning has started1 they should be changed to the upper rack1 where they will brown more quickly4 ,this transfer may also be necessary in the case of the larger sized cup cakes4 ,small cakes baked in muffin pans should be allowed to stand for several minutes after being removed from the oven in order to cool4 ,then a knife or a spatula should be run around the edge to loosen each cake from the pan4 ,if the pan is then turned upside down and tapped lightly once or twice1 the cakes will1 as a rule1 come out in good condition4 ,cookies and drop cakes should be taken from their pans or sheets while warm and then allowed to cool on a cake cooler or on clean towels spread on a table4 99 99 99 99 99 ,,preparation ,,of ,,small ,,cakes ,,cup ,,and ,,drop ,,cakes #d4 ,,nature ,,of ,,cup ,,and ,,drop ,,cakes4--,,cup ,,cakes are a variety of small cakes baked in muffin pans4 ,many of the mixtures used for large cakes may be made into cup cakes by baking them in pans of this kind4 ,instead of pouring the mixture into the pans from the bowl1 as is done in the case of large cakes1 it is put into them by means of a spoon1 as shown in ,fig4 #a4 ,the pans should be filled only about half full in order to give the mixture an opportunity to rise4 ,when the cakes are baked1 they usually reach the top of the pans4 ,illustration3 ,,fig4 #a #e4 ,cup cakes may be served plain or they may be iced in any desired way4 ,fig4 #b shows a group of cakes of this kind1 the three on the right being cup cakes without any icing or decoration and the rest1 cup cakes iced and then decorated in a variety of ways4 ,as will be observed1 cup cakes lend themselves well to decoration4 ,the materials used here for the decorating are chiefly citron and maraschino cherries1 both of which may be cut into a variety of shapes4 ,the cakes are first covered with a white icing for a foundation1 and the decorative materials are applied before it becomes dry4 ,other materials may1 of course1 be used for decorating cup cakes1 and original designs may be worked out in a number of attractive ways4 ,illustration3 ,,fig4 #b #f4 ,,drop ,,cakes differ from cup cakes in that a stiffer batter is used and the mixture is then dropped from a spoon on a greased and floured cooky sheet4 ,as shown in ,fig4 #c1 which illustrates a plate of drop cakes ready to serve1 cakes of this kind are not generally iced4 ,however1 the mixture used for them often contains fruits and nuts4 #g4 ,,recipes ,,for ,,cup ,,and ,,drop ,,cakes4--,several recipes for cup cakes and drop cakes are here given4 ,no difficulty will be experienced in carrying out any of them if the suggestions already given are applied4 ,with each recipe is mentioned the approximate number of cakes the recipe will make4 ,the exact number it will produce will depend1 of course1 on the size of the cakes2 the smaller they are the greater will be their number4 ,illustration3 ,,fig4 #c ,,cup ,,cakes 7,sufficient for #a-a_/b ,dozen ,cakes7 #b_/c c4 butter #b c4 sugar #d eggs #c-a_/d c4 flour #d tsp4 baking powder #a_/d tsp4 mace #a c4 milk #a tsp4 vanilla ,cream the butter and add the sugar4 ,beat the eggs and add them4 ,sift the flour1 baking powder1 and mace together1 and add alternately with the milk4 ,flavor with the vanilla1 put into greased and floured muffin pans1 and bake4 ,cover with chocolate icing and serve4 ,,brownies 7,sufficient for #a ,dozen ,cakes7 #a_/c c4 butter #a_/c c4 sugar #a_/c c4 molasses #a egg #a-a_/d c4 flour #a tsp4 baking powder #a_/c tsp4 soda #a_/b c4 chopped nut meats ,cream the butter1 add the sugar and molasses1 beat the egg and add it4 ,mix the flour1 baking powder1 and soda together1 and sift into the mixture4 ,fold in the chopped nut meats1 put in thin layers into muffin pans1 and bake in a hot oven until done4 ,remove from the pans1 cool1 and serve4 ,,cinnamon ,,cup ,,cakes 7,sufficient for #a ,dozen ,cakes7 #a_/b c4 butter #a c4 sugar #b eggs #d tsp4 baking powder #b c4 flour #a ,tb4 cinnamon #a_/b c4 milk ,cream the butter and add the sugar4 ,beat the eggs and add them4 ,sift the baking powder1 flour1 and cinnamon together1 and add alternately with the milk4 ,put into greased and floured muffin pans and bake4 ,,cocoa ,,cup ,,cakes 7,sufficient for #a-a_/b ,dozen ,cakes7 #a_/c c4 shortening #a-a_/d c4 sugar #b eggs #b c4 flour #a_/b c4 cocoa #a_/h tsp4 soda #c tsp4 baking powder #c_/d c4 milk #a tsp4 vanilla ,cream the shortening and add the sugar4 ,beat the eggs and add them4 ,sift the flour1 cocoa1 soda1 and baking powder together and add alternately with the milk4 ,flavor with the vanilla1 put into greased and floured muffin pans1 and bake in a hot oven4 ,remove from the pans1 cool1 and serve4 ,if desired1 these cakes may be iced with white icing and sprinkled with coconut4 ,,roxbury ,,cakes 7,sufficient for #a ,dozen ,cakes7 #a_/d c4 butter #a_/b c4 sugar #b eggs #a_/b c4 molasses #a_/b c4 milk #a-c_/d c4 flour #a_/b tsp4 nutmeg #a_/b tsp4 cinnamon #a_/b tsp4 ground cloves #a-a_/b tsp4 baking powder #a_/b tsp4 soda #c_/d c4 raisins #a_/b c4 ,english walnut meats ,cream the butter and add the sugar gradually4 ,beat the eggs and add them4 ,add the molasses and milk4 ,mix and sift the dry ingredients and stir these into the first mixture4 ,fold in the finely chopped raisins and nuts4 ,bake in a moderate oven and ice with white icing4 ,,apple-,,sauce ,,cakes 7,sufficient for #a-a_/b ,dozen ,cakes7 #a_/d c4 butter #a c4 sugar #b c4 flour #a_/b tsp4 soda #b tsp4 baking powder #a-a_/b tsp4 cinnamon #a_/d tsp4 cloves #a tsp4 nutmeg #a c4 apple sauce #a c4 raisins ,cream the butter and add the sugar gradually4 ,sift the dry ingredients together and add alternately with the apple sauce made according to the following directions4 ,stir in the raisins dredged with a little of the flour4 ,bake in muffin pans in a moderate oven for about #ae minutes4 ,,apple ,,sauce #a qt4 apples #a_/b c4 sugar #a c4 water ,peel and quarter the apples4 ,put them to cook in the water4 ,when soft1 force through a sieve1 add the sugar1 and return to the fire until the sugar is dissolved4 ,cool and use for the cakes4 ,,sour-,,milk ,,drop ,,cakes 7,sufficient for #c ,dozen ,cakes7 #a_/c c4 butter #a c4 sugar #a egg #a_/b c4 sour milk #b-a_/b c4 flour #a_/b tsp4 soda #a tsp4 baking powder #a_/b c4 nut meats #a_/b c4 raisins ,cream the butter and add the sugar1 the beaten egg1 and the milk4 ,sift the flour1 soda1 and baking powder together and add them4 ,fold in the nuts and raisins4 ,drop by spoonfuls on a greased and floured cake sheet4 ,bake rather slowly1 remove from the sheet1 cool1 and serve4 ,,fruit ,,drop ,,cakes 7,sufficient for #b ,dozen ,cakes7 #a_/c c4 shortening #b_/c c4 sugar #a egg #a_/d c4 milk #a-c_/d c4 flour #b tsp4 baking powder #a tsp4 cinnamon #a_/d tsp4 cloves #a_/b tsp4 nutmeg #a_/b c4 raisins ,cream the shortening and add the sugar1 egg1 and milk4 ,sift the flour1 baking powder1 and spices together4 ,sift these dry ingredients into the mixture and add the raisins4 ,drop by spoonfuls on a greased and floured cake sheet and bake in a hot oven until light brown4 ,,oat-,,flake ,,drop ,,cakes 7,sufficient for #b ,dozen ,cakes7 #a_/b c4 shortening #a c4 sugar #a egg #b c4 oat flakes #a tsp4 vanilla #b c4 flour #a_/b tsp4 salt #c tsp4 baking powder #a tsp4 cinnamon #a_/b c4 milk ,cream the shortening and add the sugar4 ,beat the egg and add to the mixture4 ,add the oat flakes and vanilla4 ,sift the flour1 salt1 baking powder1 and cinnamon together and add alternately with the milk4 ,drop on greased pans to bake4 ,,ginger ,,drop ,,cakes 7,sufficient for #b ,dozen ,cakes7 #a_/b c4 shortening #a_/b c4 brown sugar #a egg #b-a_/b c4 flour #a_/b tsp4 soda #a_/b tsp4 salt #a_/b ,tb4 ginger #a_/b c4 sour milk #a_/b c4 molasses ,cream the shortening1 add the sugar1 and mix well4 ,beat the egg and add it4 ,sift the dry ingredients and add alternately with the milk and molasses4 ,drop on greased sheets and bake in a moderate oven for about #ae or #bj minutes4 #h4 ,,applying ,,ornamental ,,icing ,,to ,,cup ,,cakes4--,sometimes it is desired to put icing on cup cakes in an ornamental way4 ,in such an event1 an uncooked icing is used and it is usually applied by means of a pastry tube1 although certain simple designs can be made with a small paper cornucopia4 ,when icing is to be used for this purpose1 it should be of the consistency shown in ,fig4 #d2 that is1 it should be so heavy that a large quantity of it will cling to the spoon1 and when it drops it will fall in a mass rather than run off4 ,illustration3 ,,fig4 #d ,have the pastry bag clean and dry1 and make it ready for use by slipping the pastry tube inside of the bag1 as shown in ,fig4 #e4 ,the point of the tube should protrude from the narrow end of the bag1 which is too small to allow the top of the tube to be pushed through4 ,the cakes to be decorated with the aid of a pastry tube are usually prepared1 as the cake in the illustration shows1 by covering it with a perfectly smooth coating of uncooked icing of some kind4 ,with the tube inserted and the cake coated1 the work of decorating may be taken up4 ,roll the top of the bag down1 as shown in ,fig4 #f1 and into it put as much of the icing as is desired4 ,see that the icing is pushed as far down into the end of the bag as possible4 ,then1 as in ,fig4 #g1 hold the top of the bag shut with one hand and with the other grasp it at the place where the contents end4 ,when the hands have been so placed1 press down on the bag so that the icing will be forced from the point of the tube4 ,to make the decorations most satisfactorily1 have the point of the tube pressed tightly against the surface of the cake and raise it very slowly as the icing comes out4 ,otherwise the shape of the design will not be good1 as a little experimenting will prove4 ,the rosette tube is used to make the decorations here shown1 but if a different form of decoration is desired1 one of the other tubes may be selected4 ,illustration3 ,,fig4 #e ,illustration3 ,,fig4 #f #i4 ,with cakes of this kind1 it is often desired to have a simple decoration without first applying the foundation icing4 ,this can be done1 as shown in ,fig4 #h1 by pressing icing through a pastry bag containing the rosette tube and placing the decoration merely on the center of each cake4 ,this is suggested as an economical use of icing and a decoration a little out of the ordinary4 ,the points of the pastry tube should be bent toward the center in order to produce the rosettes in the manner here shown4 ,in fact1 the shape of a rosette can often be changed to some extent by opening or closing these points a trifle4 ,illustration3 ,fig4 #g ,,cookies #aj4 ,,classes ,,of ,,cookies4--,cookies are of two general classes3 those which are made thick and are expected to be soft when they are served and those which are made thin and are intended to be crisp and brittle when eaten4 ,thin1 crisp cookies are usually known as wafers or snaps4 ,soft cookies are made from a dough that contains a little more liquid than that used for brittle cookies4 ,the dough of which both varieties are made should be thick enough to remove from the mixing bowl in a lump and roll out on a board4 ,after being rolled until it is the desired thickness1 it is cut into pieces of any desired size and shape and baked in the oven on large flat pans4 ,illustration3 ,fig4 #h #aa4 ,,ingredients ,,in ,,cookies4--,the ingredients used in the making of cookies are similar to those used for drop cakes1 with the exception of the amount of flour4 ,in fact1 any cooky mixture that is made a little more moist by omitting some of the flour may be used for drop cakes4 ,more flour is needed in cooky mixtures because they must be of a certain thickness in order to be rolled out successfully4 ,the amount of flour needed varies with the kind that is used1 more of some varieties of this ingredient being required than of others4 ,it is usually advisable to add the last cup of flour with caution4 ,if the mixture seems to be getting stiff before all the flour is added1 what is not needed should be omitted2 but if it does not become stiff enough to handle1 more should be added4 #ab4 ,considerable variety exists in the shortening that may be used in cooky mixtures4 ,if desired1 butter may be used1 but for most cookies it is not at all necessary that the shortening consist entirely of butter1 and for some no butter at all is required4 ,other fats and oils1 such as lard1 ,crisco1 lard compound1 ,mazola1 cottoline1 butterine1 and any other tasteless shortening1 may be substituted for all or part of the butter4 ,any of the following cooky recipes that contain butter do so because that particular cooky or cake is better when made with butter1 but1 if desired1 some other fat may be used for a part or all of it4 ,in case merely shortening is mentioned1 any fat or mixture of fats preferred may be used4 #ac4 ,,procedure ,,in ,,making ,,cookies4--,the combining of the ingredients in cooky mixtures need give the housewife very little concern1 for it is accomplished in much the same way as for cup and drop cakes4 ,when all of them have been combined1 a dough that is stiff enough to handle and still not so stiff that it is tough should be formed4 ,the chief precaution to be taken in the making of all kinds of cookies is to avoid getting too much flour into the mixture4 ,to produce the best results1 the mixture should be so soft that it is difficult to handle4 ,a good plan is to allow it to become very cold1 for then it will be much stiffer and may be handled more easily4 ,therefore1 after the dough has been mixed1 it is well to set it in a refrigerator or some other cool place and let it stand for several hours before attempting to roll it4 ,in fact1 a cooky mixture may be made in the evening and allowed to stand until the next morning before being rolled out and baked4 ,as can readily be understood1 such procedure is possible with a stiff mixture like that for cookies1 while it would not be practicable with a thin mixture1 such as cake batter1 because the gas that is formed by the leavening agent would escape from a mixture that is not thick and the cake1 after being baked1 would have no lightness4 #ad4 ,with the dough ready to be rolled1 divide it into amounts of a size that can be handled conveniently at one time4 ,take one of these from the mixing bowl and place it on a well-floured board4 ,work it with the fingers into a flat1 round piece1 using a little flour on the fingers during this process4 ,dust the top lightly with flour and1 by means of a rolling pin1 roll the dough into a flat piece that is as nearly round as possible4 ,continue rolling with a short1 light stroke until the dough is as thin as desired4 ,remember that light1 careful handling is always necessary when any kind of dough mixture is rolled on the board1 and that as little handling as possible is advisable4 ,skill in this respect will come with practice1 so the housewife need not be discouraged if she has difficulty at first4 ,for cookies1 #a_/d inch is the usual thickness of the dough after it is rolled2 but for snaps or wafers the dough should be rolled as thin as possible4 ,if the dough is as moist as it should be1 it may be necessary1 from time to time1 to dust the top with flour as the rolling continues4 ,however1 no more flour should be used than is needed to keep the rolling pin from sticking2 otherwise1 the dough will become too thick and the cookies will be tough and dry4 ,illustration3 ,,fig4 #i #ae4 ,when the dough has been rolled until it is of the right thickness1 cut it in the manner shown in ,fig4 #i1 using cooky cutters of any desired size and shape4 ,the four cutters shown1 which are heart1 round1 diamond1 and star shapes1 are the ones that are most commonly used4 ,they are merely strips of tin bent into a particular shape and attached to a handle for convenience in using4 ,in cutting the dough1 try to cut it to the best possible advantage1 leaving as little space between the cookies as possible4 ,very often1 as1 for instance1 when diamond-shaped cookies are being cut1 the line of one may be the exact line of the one next to it and thus no dough need be left between the cookies4 #af4 ,however1 as ,fig4 #i shows1 a certain amount of dough necessarily remains after all the cookies that can be made out of a piece of rolled dough have been cut4 ,put these scraps together and set them aside until all the fresh dough has been rolled4 ,then put them together carefully1 roll them out again1 and cut the piece thus formed into cookies just as the others were cut4 ,some persons are in the habit of working these scraps in with the next piece of dough that is rolled out1 but this is not good practice1 for by the time they are rolled on the board a second time1 more flour will be worked into them than into the dough with which they were put and the texture will not be the same4 ,illustration3 ,,fig4 #aj #ag4 ,,baking ,,cookies4--,have a cooky sheet or other large shallow pan greased and floured1 and as soon as all the cookies are cut from a piece of dough1 pick them up with the aid of a spatula1 as in ,fig4 #i1 and arrange them on the pan4 ,do not place them too close together1 or upon baking they will stick to one another and lose their shape4 ,as soon as a pan is filled1 set it in the oven1 either directly on the bottom or on a low rack4 ,if the temperature of the oven is correct1 the cookies should begin to rise within #b or #c minutes after they are put into the oven4 ,after they have baked on the bottom and have risen as much as they will1 they will appear as shown in ,fig4 #aj4 ,at this point1 set them on a higher rack to brown on top4 ,in this browning1 they will shrink to some extent1 so that the finished cookies will not have so smooth an appearance as when they are placed on the top rack4 ,when done1 they should be slightly brown1 and if it is found that they are too brown on top1 it may be known that the oven temperature was a little too high or perhaps that they should have had a little less time on this rack4 ,molasses cookies require special care to prevent them from burning1 for1 as is explained in ,hot ,breads1 any food containing molasses burns readily4 ,a comparatively short time is necessary for the baking of cookies1 but they should be left in the oven long enough to be thoroughly baked when removed4 ,when ready to serve1 properly baked cookies should appear as in ,fig4 #aa4 ,illustration3 ,,fig4 #aa #ah4 ,,recipes ,,for ,,cookies4--,with the principles of cooky making well understood1 the housewife is fully qualified to try any of the recipes that follow4 ,as will be noted1 a number of recipes are here given and so a pleasing variety may be had4 ,some of them are suitable for certain occasions and some for others4 ,for instance1 barley-molasses cookies are very good with coffee for breakfast1 while filled cookies make an excellent cake for picnic lunches4 ,cream cookies or vanilla wafers could be served at an afternoon tea1 while sand tarts make a very good accompaniment for ice cream or some other dainty dessert4 ,the nature of the cooky will enable the housewife to determine when it should be served4 ,,ginger ,,snaps 7,sufficient for #d ,dozen ,snaps7 #a c4 molasses #a_/c c4 lard or other shortening #a_/d c4 butter #c-a_/d c4 flour #a_/b tsp4 soda #a ,tb4 ginger #a tsp4 salt ,heat the molasses to boiling and pour over the shortening4 ,sift the dry ingredients together and add these4 ,cool the mixture until it is stiff and cold1 roll as thin as possible1 cut with a small round cutter1 and bake in a quick oven1 being careful not to burn4 ,,cream ,,cookies 7,sufficient for #c ,dozen ,cookies7 #a_/c c4 butter #a c4 sugar #b eggs #a_/b c4 thin cream #a tsp4 vanilla #d tsp4 baking powder #a tsp4 salt #a_/b tsp4 mace #c c4 flour ,cream the butter1 add the sugar1 eggs1 the cream1 and vanilla4 ,sift the baking powder1 salt1 mace1 and flour together and add these to the mixture4 ,roll about #a_/d inch thick and cut4 ,bake in a hot oven4 ,,vanilla ,,wafers 7,sufficient for #f ,dozen ,wafers7 #a_/c c4 shortening #a c4 sugar #a egg #a_/d c4 milk #b tsp4 vanilla #b c4 flour #c tsp4 baking powder #a_/b tsp4 salt ,cream the shortening1 add the sugar and egg1 and continue beating4 ,pour in the milk and add the vanilla4 ,sift the flour1 baking powder1 and salt into the mixture4 ,roll out as thin as possible1 cut with a small round cutter1 and bake in a hot oven4 ,these wafers should be crisp and thin when finished4 ,,barley-,,molasses ,,cookies 7,sufficient for #c ,dozen ,cookies7 #a c4 molasses #a_/b c4 shortening #a_/d c4 milk #b c4 wheat flour #a c4 barley flour #b tsp4 ginger #a tsp4 soda #a_/b tsp4 salt ,heat the molasses1 pour it over the shortening1 and add the milk4 ,sift the dry ingredients together1 and add to the mixture4 ,cool1 roll about #a_/d inch thick1 cut1 and bake in a quick oven1 being careful not to burn4 ,,oatmeal ,,cookies 7,sufficient for #c-a_/b ,dozen ,cookies7 #a egg #a_/b c4 sugar #a_/d c4 thin cream #a_/d c4 milk #a_/b c4 oatmeal #b c4 flour #b tsp4 baking powder #a tsp4 salt #d ,tb4 melted butter ,beat the egg and add the sugar1 cream1 and milk4 ,run the oatmeal through a food chopper1 and mix with the flour1 baking powder1 and salt4 ,stir all into the mixture1 add the melted butter1 and mix thoroughly4 ,roll thin1 cut1 and bake in a quick oven4 ,,sand ,,tarts 7,sufficient for #f ,dozen ,tarts7 #a_/b c4 shortening #a c4 sugar #a egg #a-c_/d c4 flour #b tsp4 baking powder #a_/d tsp4 cinnamon #a egg white ,blanched almonds ,cream the shortening and add the sugar and the egg4 ,sift together the flour1 baking powder1 and cinnamon1 and add these to the mixture4 ,fold in the beaten egg white4 ,roll as thin as possible and cut4 ,split blanched almonds1 and after putting the cookies on the cooky sheet1 place several halves of almonds in any desirable position on the cookies4 ,bake in a quick oven until light brown4 ,,highland ,,dainties 7,sufficient for #c ,dozen ,cookies7 #b c4 flour #a_/b c4 brown sugar #c_/d c4 butter #a egg yolk ,mix and sift the flour and sugar and work in the butter with the fingers4 ,roll out about #a_/c inch thick and cut into any desirable shape with small cutters4 ,brush with the egg yolk to which has been added #a teaspoonful of water4 ,bake in a slow oven until light brown4 ,,filled ,,cookies 7,sufficient for #a-a_/b ,dozen ,cookies7 #a c4 shortening #a c4 sugar #a egg #a_/b c4 milk #c c4 flour #c tsp4 baking powder #a_/b tsp4 salt #b tsp4 vanilla ,cream the shortening and add the sugar gradually4 ,next add the beaten egg and the milk4 ,sift the flour1 baking powder1 and salt together and add to the mixture4 ,add the vanilla4 ,roll very thin and cut into small round1 square1 or diamond shapes4 ,spread one cooky with the following filling1 cover with a second1 press the edges together1 and bake in a quick oven4 ,,filling ,,for ,,cookies #a c4 sugar #a ,tb4 flour #a_/b c4 boiling water #a-a_/d c4 chopped raisins #c_/d c4 nut meats ,mix the sugar and flour and stir them into the boiling water4 ,add the raisins and let cook until thick enough to spread on the cookies4 ,remove from the fire and add the nut meats4 ,cool slightly and spread4 ,figs or dates may be used in place of the raisins4 ,if it is not desired to prepare a filling for the cookies1 jam makes a very good substitute4 ,,sour-,,cream ,,cookies 7,sufficient for #c ,dozen ,cookies7 #a_/b c4 butter #a c4 sugar #b eggs #a_/b pt4 thick sour cream #a_/b tsp4 soda #a tsp4 baking powder #c-a_/b c4 flour #a_/b tsp4 lemon extract ,cream the butter and sugar1 add the eggs1 and beat thoroughly4 ,add the cream4 ,sift the soda1 baking powder1 and flour and add to the first mixture4 ,add the lemon extract1 roll out thick1 and sprinkle with sugar4 ,cut with a round cutter1 place on greased and floured tins1 and bake4 ,,kisses ,,and ,,macaroons #ai4 ,,nature ,,of ,,kisses ,,and ,,macaroons4--,the varieties of small cakes known as kisses and macaroons are undoubtedly the daintiest ones that are made4 ,composed almost entirely of sugar1 egg whites1 and flavoring1 they are very delicate in texture and are practically confections4 ,kisses do not contain any flour1 but macaroons need a small amount of this ingredient and some varieties of them contain the yolks1 as well as the whites1 of eggs4 ,chopped or ground nuts1 coconut1 and various kinds of dried or candied fruits are added to these cakes to give them variety4 #bj4 ,the mixtures of which these cakes are made are either dropped by spoonfuls or forced through a pastry bag into little mounds or rosettes on an inverted pan or a cooky sheet and then baked in a very slow oven4 ,an oven of this kind is necessary1 for the mixtures must be practically dried out in the baking4 ,meringues1 although made of a mixture similar to that used for kisses1 are usually made in rather large1 round1 flat shapes1 whereas kisses are smaller and are for the most part made in the shape of rosettes4 ,fig4 #ab shows a plate of kisses ready to serve4 #ba4 ,marguerites1 while not exactly the same as either kisses or macaroons1 are given in this connection because the mixture used for them is similar to that for kisses4 ,these1 as shown in ,fig4 #ac1 are in reality saltines covered with a mixture of egg and sugar to which nuts1 coconut1 flavoring1 etc4 may be added for variety4 ,after the sugar covering has been applied1 the saltines are set in the oven and baked until slightly brown on top4 ,this variety of small cakes1 as well as kisses and meringues1 is excellent for serving with afternoon tea1 or with ice cream at a party that is to be very dainty4 ,illustration3 ,,fig4 #ab #bb4 ,,recipes ,,for ,,kisses ,,and ,,macaroons4--,one recipe for kisses1 several recipes for macaroons1 and directions for the preparation of marguerites follow4 ,if meringues are desired1 the recipe for kisses may be followed and the mixture then dropped by spoonfuls1 instead of being forced through a pastry tube4 ,illustration3 ,,fig4 #ac ,,kisses ,,or ,,meringues 7,sufficient for #a to #b ,dozen ,cakes7 #a_/b c4 fine granulated sugar1 or #a_/b c4 and #b ,tb4 powdered sugar #b egg whites #a_/b tsp4 vanilla ,fine granulated or powdered sugar may be used for these cakes4 ,if powdered sugar is selected1 a little more will be required than of granulated4 ,only fresh eggs should be employed4 ,separate them and beat the whites with an egg whip1 beating slowly at first and more rapidly as the eggs grow stiff4 ,when they have become very stiff1 add a tablespoonful of the sugar and continue the beating4 ,when this has been beaten thoroughly1 add another tablespoonful1 and continue to add sugar in small amounts and to beat until all has been worked in4 ,add the vanilla4 ,moisten with cold water a board that is about #a inch thick1 place over it some heavy white paper1 and force the mixture through a pastry bag or drop by spoonfuls on the paper4 ,place the board containing the kisses in a very slow oven1 one so slow that instead of baking the kisses it will really dry them4 ,if the oven is too warm1 open the oven door slightly to prevent the temperature from rising too high4 ,bake until the kisses are dry and then remove them from the oven4 ,if desired1 the inside of the meringues1 which is soft1 may be removed and the shell filled with a filling of some kind4 ,plain whipped cream or whipped cream to which fresh strawberries and sugar are added makes an excellent filling for this purpose4 ,in fact1 meringues filled and garnished with whipped cream make a very delightful dessert4 ,,pecan ,,macaroons 7,sufficient for #a-a_/b ,dozen ,cakes7 #a egg white #a c4 brown sugar #a c4 pecan meats #a_/d tsp4 salt ,beat the egg white until stiff and add the sugar gradually1 beating constantly4 ,fold in the nut meats1 add the salt1 and then drop from the tip of a spoon #a or #b inches apart on a cooky sheet covered with buttered paper4 ,bake in a moderate oven until delicately browned4 ,,almond ,,macaroons 7,sufficient for #a-a_/b ,dozen ,cakes7 #a_/b lb4 almonds #a c4 powdered sugar #b egg whites ,blanch the almonds and force them through a food chopper4 ,mix the ground almonds and powdered sugar1 and gradually add the beaten egg whites until a mixture of the consistency of a stiff dough is formed4 ,force through a pastry bag or drop with a spoon on a cooky sheet covered with buttered paper4 ,the macaroon mixture spreads during the baking1 so space will have to be left between the cakes4 ,bake in a very slow oven4 ,after removing from the oven1 cover for a few minutes with a moist cloth in order to loosen the macaroons4 ,,coconut ,,macaroons 7,sufficient for #a-a_/b ,dozen ,cakes7 #a c4 powdered sugar #a c4 shredded coconut #b egg whites ,mix the sugar and coconut4 ,beat the egg whites and fold into the coconut and sugar4 ,drop by spoonfuls on a cooky sheet covered with waxed paper and bake in a slow oven4 ,,oatmeal-,,fruit ,,macaroons 7,sufficient for #c ,dozen ,cakes7 #b eggs #a_/b c4 sugar #a_/d c4 corn sirup #a ,tb4 melted shortening #a_/b c4 raisins1 cut in small pieces #b-a_/b c4 rolled oats #a_/b tsp4 salt ,beat the eggs1 add the sugar1 sirup1 and shortening4 ,fold in the fruit1 rolled oats1 and salt4 ,drop by spoonfuls on a greased cooky sheet and bake in a moderate oven4 ,,marguerites 7,sufficient for #c ,dozen ,cakes7 #c_/d c4 sugar #a_/c c4 water #a egg white #a_/d c4 shredded coconut #a_/d c4 chopped nuts ,cook the sugar and water until it forms a hard ball when tested in cold water or threads from a spoon4 ,beat the egg white until stiff1 pour the hot sirup into it1 and continue beating until the mixture is stiff enough not to run4 ,add the coconut and chopped nuts and spread a thick layer on saltines4 ,place in a moderate oven and bake until slightly browned4 ,,ladyfingers ,,and ,,sponge ,,drops #bc4 ,the mixture used for ladyfingers is in reality a sponge-cake mixture1 but it is baked in a certain oblong shape known as a ladyfinger shape4 ,shallow pans that will bake the mixture in the required shape can be purchased1 but these need not be secured1 for much more satisfactory results can be obtained with a pastry bag and tube after a little practice4 ,the same mixture may be dropped by spoonfuls and baked in small round cakes known as sponge drops4 ,both ladyfingers and sponge drops1 after being baked1 are put together in twos by means of a simple sugar icing4 ,care should be exercised in their baking to prevent them from burning4 ,small cakes of these varieties are very satisfactory to serve with a rich gelatine or cream dessert4 ,then1 again1 such cakes1 especially ladyfingers1 are sometimes molded into a frozen dessert or placed in a mold in which a gelatine dessert is solidified4 ,often they are served with sweetened and flavored whipped cream2 in fact1 no matter how stale or fresh they may be1 they help to make very delicious desserts4 ,,ladyfingers ,no4 #a 7,sufficient for #a-a_/b ,dozen ,cakes7 #c egg whites #a_/c c4 powdered sugar #b egg yolks #a_/d tsp4 vanilla #a_/c c4 flour #a_/h tsp4 salt ,illustration3 ,,fig4 #ad ,beat the egg whites until they are stiff and dry4 ,add the sugar gradually and continue beating4 ,beat the two egg yolks until they are thick and lemon-colored and add them4 ,add the flavoring and fold in the flour mixed and sifted with the salt4 ,cover a cooky sheet with light wrapping paper that is perfectly smooth and marked into spaces #d-a_/b in4 long by #a-a_/b in4 wide1 as shown in ,fig4 #ad4 ,with the aid of a spoon1 as illustrated1 fill the ladyfinger mixture into a pastry bag containing a plain pastry tube4 ,then1 from the pastry tube1 squeeze the cake mixture onto the marked spaces1 as shown in ,fig4 #ae1 making the mass slightly narrower in the center than at the ends4 ,when all the spaces have been filled1 set the pan containing the sheet in a slow oven and bake until dry4 ,remove from the oven and take from the paper by slipping a sharp knife under each ladyfinger4 ,if the ladyfingers are to be used for cake1 they must be put together in pairs with the following simple filling1 and they will then appear as in ,fig4 #af4 ,illustration3 ,,fig4 #ae ,illustration3 ,,fig4 #af ,,filling ,,for ,,ladyfingers ,juice of #a orange ,sufficient sugar to spread ,beat the orange juice and sugar together until smooth4 ,place a layer of the mixture between each two ladyfingers4 ,,ladyfingers ,no4 #b 7,sufficient for #c ,dozen ,cakes7 #f eggs #a-a_/d c4 powdered sugar #a c4 flour ,juice of half a lemon ,separate the eggs and beat the whites with an egg whip until stiff4 ,sift the sugar and flour together several times1 add a little to the eggs1 and continue beating4 ,continue to add the sugar and flour1 a little at a time1 until all has been added4 ,beat the egg yolks until they are light and lemon-colored and then beat them into the mixture4 ,add the lemon juice and force the mixture through a pastry tube in the same way as described in the preceding recipe4 ,bake in a slow oven4 ,when cool1 put together with the orange filling4 ,,cakes ,,made ,,with ,,yeast #bd4 ,a few varieties of cake are made light by means of yeast instead of being leavened with eggs or chemical leavening agents4 ,these cakes are1 of course1 similar to bread in many respects1 but they are sweeter and richer than bread and contain eggs4 ,for this reason they are not economical mixtures and should not be made if economy must be practiced4 ,because of the sugar1 butter1 and eggs used in them1 the action of the yeast is slow2 consequently1 the processes involved in making these mixtures are neither short nor simple4 ,often1 after they have been baked in a mold1 the center is removed and the shells are then filled with different mixtures to make a variety of desserts4 ,,brioche #a c4 milk #a-a_/b yeast cakes #a_/b c4 sugar #b_/c c4 butter #d-a_/b c4 flour #c egg yolks #c whole eggs #a_/b tsp4 lemon extract ,scald the milk1 cool until lukewarm1 and then add the yeast cakes4 ,when they are thoroughly dissolved1 add the sugar1 the butter1 which has been softened but not melted1 and half of the flour4 ,add the egg yolks and beat with the hands4 ,add the eggs one at a time and when all have been beaten in thoroughly1 continue to add more flour4 ,after all of the flour and also the lemon extract have been added and the mixture is of a consistency to knead1 allow it to rise for #f hours4 ,punch down and place in the ice box or some other cool place overnight4 ,in the morning1 the mixture will be ready to bake in whatever shape is desirable4 ,the four recipes that follow show various ways in which the brioche may be used to make attractive as well as appetizing desserts4 ,,coffee ,,cakes ,roll the brioche mixture into a long rectangular piece about #a_/d inch thick4 ,spread with softened butter1 fold one-third of the side over the center and the opposite side on top of that1 making three layers4 ,cut this into strips about #c_/d inch wide1 cover1 and let rise4 ,when light1 twist the ends of each piece in the opposite direction1 coil1 and bring the ends together on the top of the cake4 ,let rise in pans for #bj minutes1 and bake in a moderate oven for about #bj minutes4 ,upon removing from the oven1 brush with confectioner's sugar moistened with enough water to allow it to spread4 ,,brioche ,,buns ,work #a_/b cupful of raisins and #a_/b cupful of chopped nut meats into half of the brioche mixture4 ,shape into balls about the size of a walnut1 and then place close together in a buttered pan4 ,brush over the top with #a tablespoonful of sugar dissolved in #b tablespoonfuls of milk4 ,bake in a moderate oven for about #be minutes4 ,brush a second time with the sugar-and-milk mixture and allow the buns to remain in the oven until they are well browned4 ,,brioche ,,dessert ,fill muffin pans about #a_/b full with the brioche mixture4 ,allow it to rise nearly to the top1 bake in a slow oven1 remove when sufficiently baked1 and cool4 ,remove the center from each mold1 leaving a shell4 ,the centers may be toasted and served separately4 ,put a teaspoonful or two of any desirable preserves or marmalade into the shells1 fill with sweetened and flavored whipped cream1 and over the top sprinkle chopped nuts4 ,this dessert should be prepared just before serving4 ,,brioche ,,pudding ,take enough of the brioche sponge to fill a good-sized mold two-thirds full4 ,work into this #a_/b cupful of raisins cut into small pieces1 #a_/d cupful of candied cherries1 #a_/b cupful of chopped nuts1 and #a_/d cupful of coconut4 ,place in a mold and allow it to rise until the mold is nearly full4 ,bake from #de minutes to #a hour1 turn out of the mold1 and allow to become cold4 ,cut into thick slices with a knife that has been heated in the flame1 and serve with apricot or pineapple sauce4 ,,apple ,,cake 7,sufficient for ,three ,good-,sized ,cakes7 #b c4 milk #a yeast cake #a tsp4 salt #a_/b c4 sugar #c_/d c4 butter #h-a_/b c4 flour #c eggs ,apples ,scald the milk and cool it to lukewarm4 ,add the yeast1 salt1 sugar1 and butter1 which has been softened but not melted4 ,add half of the flour and beat in the eggs4 ,when all has been mixed thoroughly1 add sufficient flour to make a stiff dough4 ,knead for a short time and place in a bowl to rise4 ,when risen until double in bulk1 roll a piece of the dough #a_/b inch thick to fit a rectangular pan4 ,allow this to rise until it is light4 ,peel apples1 cut into halves and then into thick slices1 and rub them with lemon so they will not discolor4 ,when the bread mixture is light1 place the apples on the top in rows4 ,sprinkle with sugar and cinnamon and bake in a quick oven4 ,serve with butter or sugar and cream4 ,,swedish ,,tea ,,ring ,roll a large piece of the mixture used for apple cake into a rectangular shape from #a_/d to #a_/b inch thick1 brush with butter1 sprinkle with sugar and cinnamon and1 if desired1 with raisins or chopped nuts4 ,roll like a jelly roll1 and place the two ends together on a cooky sheet so as to form a ring4 ,try1 if possible1 to conceal the joining by fastening the ends together carefully4 ,the best way to do this is to cut a slice from each end before joining4 ,then1 with a scissors1 cut through the edge of the ring nearly to the center and slightly at a slant1 as in ,fig4 #ag4 ,make the cuts about #a inch apart and turn the cut slices over so as to show the layers of dough4 ,brush with milk1 dredge with sugar1 and bake for about #a_/b hour4 ,when baked1 this cake should appear as shown in ,fig4 #ah4 ,illustration3 ,,fig4 #ag ,illustration3 ,,fig4 #ah ,,cream ,,puffs ,,and ,,clairs #be4 ,a delicious form of dessert that is usually classed with small cakes includes cream puffs and clairs4 ,they are made of a special kind of paste that1 when baked1 becomes hollow in the center1 very much as popovers do4 ,the inside is then filled with a mixture similar to a custard mixture or with sweetened and flavored whipped cream4 ,many persons have an idea that these mixtures are very difficult to make1 but the fact is that they may be easily made if the directions for preparing them are carefully followed4 ,illustration3 ,,fig4 #ai #bf4 ,after the paste has been mixed1 the way it is to be treated will depend on whether cream puffs or clairs are to be made4 ,for cream puffs1 which are shown in ,fig4 #ai1 it is dropped by spoonfuls on a cooky sheet or a large pan1 while in the case of clairs1 several of which are shown in ,fig4 #bj1 it is forced through a large round pastry tube so as to form long strips4 ,the shapes are then baked in a hot oven1 and during this process they puff up and become hollow in the center4 ,if1 upon attempting to fill the shells thus made1 the centers are found to contain a little moist1 doughy material1 this may be removed4 ,the filling may then be introduced either by cutting a slit in the side and putting it in with a spoon or by inserting the end of a pastry tube into the shell and forcing it in with a pastry bag and tube4 ,in addition to being filled with a filling of some kind1 clairs are covered1 as here shown1 with an icing that usually corresponds in flavor with the filling4 ,for instance1 chocolate clairs are filled with a chocolate filling and covered with a chocolate icing1 while coffee clairs have a coffee filling and a coffee icing4 ,illustration3 ,,fig4 #bj ,very small cream puffs are attractive and are often served with small cakes for an afternoon tea or a buffet luncheon4 ,these may be made by dropping the paste with a teaspoon on a cooky sheet1 baking it until done1 and then filling the shells with any desired paste4 ,,cream ,,puffs 7,sufficient for #a ,dozen ,cream ,puffs7 #a_/b c4 butter #a ,c4 boiling water #a c4 flour #d eggs ,boil the butter and water together until the butter is melted4 ,add the flour by pouring it all in at one time4 ,stir rapidly and cook until the mass does not stick to the sides of the pan4 ,continue the stirring so that it does not burn4 ,remove from the fire and cool1 so as not to cook the eggs when they are added4 ,add one egg at a time and mix thoroughly with the mixture before adding another4 ,drop by spoonfuls on a greased cooky sheet1 place close to the floor of the oven1 and bake in a hot oven for about #cj minutes or until the puffs are dry and can be lifted from the sheet4 ,allow them to cool and then fill with whipped cream or a custard filling4 ,before serving1 sprinkle powdered sugar over the top of each4 ,,clairs ,when clairs are desired1 make the paste as for cream puffs4 ,then through a large1 round pastry tube1 one having a diameter of at least #a_/b inch1 force this paste in strips #c-a_/b or #d inches long1 putting the paste on a cooky sheet or some other large pan4 ,bake in a hot oven in the same way as cream puffs4 ,when cool1 fill with a custard mixture of any desired flavoring and cover with an icing of the same flavor4 ,,royal ,,clairs ,royal clairs are especially delicious and make a very agreeable change from the usual variety4 ,to make these1 bake clairs in the usual shape and set aside to cool4 ,cut canned peaches into pieces1 add sugar to them1 and cook down until the sirup becomes thick4 ,fill each clair with several spoonfuls of this mixture and1 if desired1 serve with whipped cream over the top4 ,,cream ,,filling ,,for ,,cream ,,puffs #a_/c c4 flour #b c4 milk #a egg #c_/d c4 sugar #a_/h tsp4 salt #b tsp4 butter #a tsp4 vanilla ,moisten the flour with a little cold milk4 ,heat the remainder of the milk and add the moistened flour4 ,cook in a double boiler for #aj or #ae minutes4 ,beat the egg1 add the sugar and salt1 and pour this into the hot mixture1 stirring rapidly4 ,cook until the egg is thickened1 and then add the butter and vanilla4 ,remove from the fire1 cool1 and fill into the cream puffs4 ,,chocolate ,,filling ,,for ,,clairs #a sq4 chocolate #c_/d c4 sugar #a c4 water #a_/c c4 flour #a c4 milk #a ,tb4 butter #a tsp4 vanilla ,cook the chocolate1 sugar1 and water over the flame until they are well blended4 ,mix the flour and milk and add to the hot mixture4 ,cook until the flour has thickened4 ,add the butter and vanilla4 ,cool and fill into the clairs4 ,cover the tops with a plain chocolate icing4 ,,coffee ,,filling ,,for ,,clairs #a_/c c4 ground coffee #b c4 milk #a_/c c4 flour #c_/d c4 sugar #a ,tb4 butter #a tsp4 vanilla ,steep the coffee in the milk for #ae minutes4 ,strain and add the flour and sugar1 which have been thoroughly mixed4 ,cook until the mixture is thickened1 stirring constantly to prevent lumps from forming4 ,add the butter and vanilla1 cool1 and fill into the clairs4 ,cover the top of the clairs with icing made by thickening a little strong coffee with pulverized sugar4 ,,caramel ,,filling ,,for ,,clairs #a c4 sugar #a-a_/d c4 boiling water #a_/c c4 flour #a c4 milk #a ,tb4 butter #a tsp4 vanilla ,caramelize #a_/b cupful of the sugar1 add the water1 and cook until the caramel has dissolved4 ,mix the remainder of the sugar with the flour and moisten with the milk4 ,add this to the caramel and cook until the flour thickens completely1 stirring constantly to prevent the formation of lumps4 ,add the butter and vanilla4 ,cool and fill into the clairs4 ,cover the tops with a plain caramel icing4 ,,doughnuts ,,and ,,crullers #bg4 ,,nature ,,of ,,doughnuts ,,and ,,crullers4--,some kinds of doughnuts and crullers are made of bread dough1 and for this reason really belong to breakfast breads instead of to cakes4 ,however1 most of the recipes for these two foods include sugar1 shortening1 milk1 eggs1 and leavening1 making doughnuts and crullers so similar to cake in their composition that they are usually regarded as cake mixtures4 ,the shortening1 which is in smaller amounts than is required for most cakes1 is supplied largely by the method of preparation peculiar to these cakes2 that is1 by their being fried in deep fat4 ,consequently1 some of the same conditions apply in their preparation as in the making of other foods that are cooked in this way4 ,as has already been learned1 such foods must either contain a sufficient amount of protein material1 such as egg1 for instance1 or be coated with enough material of this kind to prevent the absorption of fat4 ,in the case of doughnuts1 this material is supplied as an ingredient4 #bh4 ,,shaping ,,doughnuts ,,and ,,crullers4--,the ingredients used in the making of doughnuts are combined in much the same way as those used in other cake mixtures4 ,a point to remember is that the mixture1 like that for cookies1 must be stiff enough to handle and roll out1 but care should be taken not to use too much flour1 for then the doughnuts are likely to be tough4 ,divide the dough into amounts of a convenient size1 place one of these on a well-floured board1 and roll out with a rolling pin until about #a_/d inch thick4 ,then1 with a doughnut cutter1 as shown in ,fig4 #ba1 cut as many doughnuts as possible from the rolled dough4 ,if a regular doughnut cutter is not in supply1 a round cookie cutter may be used and then a thimble or some other small round cutter applied to remove the center of the pieces thus cut4 ,as here shown1 a plate or some other small dish containing flour should be kept handy and the cutter dipped into this occasionally during the cutting to prevent it from sticking to the dough and marring the appearance of the doughnuts4 ,collect the centers and scraps that remain after the doughnuts have been cut from a piece and set these aside until all the fresh dough has been used4 ,these may then be rolled out again and cut into doughnuts4 ,if desired1 however1 the centers may be fried4 ,illustration3 ,,fig4 #ba #bi4 ,while doughnuts are usually round and have a hole in the center1 they may1 for variety1 be made in other shapes4 ,for instance1 after the dough is rolled out1 it is sometimes cut with a sharp knife ,into rectangular pieces about #d inches long and #b-a_/b inches wide and each one of these pieces then cut lengthwise into three strips attached at one end4 ,when cut in this way1 the strips are braided and then pinched together at the loose end4 ,or1 the pieces may be made #d inches long and #b inches wide1 cut into two strips attached at one end1 and the strips then twisted around each other and pinched together at the loose end4 ,illustration3 ,,fig4 #bb #cj4 ,,frying ,,doughnuts ,,and ,,crullers4--,after the doughnuts have been cut in the desired shape1 the next step is to fry them4 ,the equipment required for this process consists of a pan or a kettle into which the fat is put1 a long-handled frying basket into which the doughnuts are placed1 and a receptacle containing hot water into which the doughnuts can be dipped after being fried4 ,put into the kettle a sufficient amount of fat1 which may be any vegetable fat or oil1 to cover the doughnuts well1 allow it to become hot enough to brown an inch cube of bread in #dj seconds1 place several doughnuts in the bottom of the basket1 as shown in ,fig4 #bb1 and then lower the basket into the hot fat1 when it will be found that the doughnuts will rise quickly to the top of the fat4 ,allow them to brown on one side and then turn them over with a fork and let them brown on the other side4 ,be careful not to let the fat become too hot during the frying1 or the doughnuts will become darker than is desirable before the inside is cooked4 ,if it is found that the fat is getting too hot1 turn off some of the heat or remove the deep-fat kettle from the excessive heat4 ,illustration3 ,,fig4 #bc #ca4 ,as soon as the doughnuts have become an even brown on both sides and have fried through thoroughly1 lift the basket out of the fat and rest it on the edge of the frying kettle4 ,then1 as shown in ,fig4 #bc1 remove the doughnuts one at a time from the basket with a fork and dip quickly into the pan of boiling water and remove again at once4 ,dipping the doughnuts into boiling water removes any excessive fat that may remain on the surface4 ,upon taking them from the water1 place them1 as in ,fig4 #bd1 on a piece of paper that will absorb as much of the remaining fat as possible4 ,when these precautions are taken1 the doughnuts will be found to be less greasy and not so likely to disagree with the persons who eat them4 ,after the surface has become dried1 the doughnuts may be improved by sprinkling them with pulverized or granulated sugar4 ,illustration3 ,,fig4 #bd #cb4 ,if a large number of doughnuts are made and the hot-water method of drying them is adopted1 it will be found that considerable fat will remain in the water4 ,it will therefore pay to allow the fat to become cool and remove it from the surface of the water4 ,fat in which doughnuts and crullers are fried1 after being poured from the dregs that collect in the bottom and reheated1 may be clarified by adding several slices of raw potato to it and allowing these to become brown in it4 ,this treatment will remove any foreign taste that the fat may have and make it possible to use the fat again for frying purposes4 ,fat in which croquettes have been fried may be treated in the same way and used the second time4 #cc4 ,,recipes ,,for ,,doughnuts4--,a variety of doughnuts that are made light by means of chemical leavening can be prepared1 as the following recipes indicate4 ,sometimes yeast doughnuts are preferred1 so a recipe for doughnuts of this kind is also given4 ,if the directions previously given are carefully applied in carrying out any of these recipes1 excellent results may be expected4 ,some persons are prejudiced against the use of doughnuts1 claiming that they are indigestible4 ,while this may be true of doughnuts improperly made1 those made of good materials and by correct methods are always a favorite and justly so4 ,,doughnuts 7,sufficient for #b ,dozen ,doughnuts7 #c ,tb4 butter #a c4 sugar #c eggs #a c4 milk #d-a_/b c4 flour #f tsp4 baking powder #a tsp4 salt #a_/d tsp4 nutmeg #a_/d tsp4 cinnamon ,cream the butter1 add the sugar and then the eggs1 and beat thoroughly4 ,pour in the milk and sift the dry ingredients into this mixture4 ,divide into amounts that can be handled conveniently1 roll out1 cut1 and fry in deep fat4 ,,potato-,,and-,,barley ,,doughnuts 7,sufficient for #b ,dozen ,doughnuts7 #b eggs #a_/b c4 sugar #a_/b c4 mashed potatoes #a ,tb4 fat #a_/c c4 sour milk #a_/b c4 barley flour #a-a_/b c4 wheat flour #a_/b tsp4 salt #a_/b tsp4 mace #a_/d tsp4 soda #b tsp4 baking powder ,beat the eggs and add the sugar and mashed potatoes4 ,if solid shortening is used1 melt it and add to the other ingredients4 ,pour in the sour milk1 mix and sift the barley and wheat flour1 salt1 mace1 soda1 and baking powder1 and add these to the mixture4 ,turn the dough out on a board in a quantity that can be handled at one time and knead for a little before rolling it for cutting4 ,cut and fry in deep fat4 ,,sour-,,milk ,,doughnuts 7,sufficient for #c ,dozen ,doughnuts7 #d c4 flour #a-a_/b tsp4 salt #a_/b tsp4 soda #d tsp4 baking powder #a_/b tsp4 grated nutmeg #a c4 sugar #a ,tb4 butter #a egg #a-a_/d c4 sour milk ,mix and sift the dry ingredients and chop in the butter4 ,beat the egg1 add the milk1 and stir these into the dry ingredients4 ,after mixing thoroughly1 roll about #a_/d inch thick on a board1 cut in the desired shape1 and fry in deep fat4 ,,drop ,,doughnuts 7,sufficient for #b ,dozen ,doughnuts7 #b c4 flour #c tsp4 baking powder #a_/b tsp4 salt #a_/d tsp4 nutmeg #a_/d tsp4 cinnamon #a_/b c4 sugar #a egg #a_/b c4 milk #a ,tb4 melted fat ,mix and sift the dry ingredients4 ,beat the egg1 add the milk to it1 and pour the liquid into the dry ingredients4 ,add the melted fat4 ,drop by teaspoonfuls into hot fat and fry the same as for doughnuts4 ,,yeast ,,doughnuts 7,sufficient for #c ,dozen ,doughnuts7 #a c4 milk #a yeast cake #e c4 flour #b eggs #a_/b c4 sugar #a_/d c4 melted butter #a_/b tsp4 salt #a_/b tsp4 mace ,scald the milk and cool to lukewarm4 ,dissolve the yeast cake and add it to the milk and a sufficient amount of the flour to make a sponge4 ,allow this to rise until double in bulk4 ,then add the eggs1 sugar1 melted butter1 salt1 and mace4 ,beat thoroughly and add enough flour to make a dough4 ,knead this until it is smooth and elastic and let it rise until double in bulk4 ,roll out on a board into a sheet about #c_/d inch thick4 ,cut into long strips about #c_/d inch wide1 twist1 stretch1 and shape like a figure #h4 ,let these stand on the board or in a pan until they are light and then fry in deep fat4 99 99 99 99 99 ,,puddings ,,and ,,pudding ,,sauces ,,nature ,,of ,,puddings #cd4 ,many kinds of puddings are used for desserts4 ,some of them closely resemble cake mixtures1 while others are similar to custards1 but are thickened with a cooked or a raw starchy material4 ,formerly1 puddings were always boiled in a bag1 but now desserts of this kind are prepared by boiling1 steaming1 or baking4 ,to improve the flavor of puddings1 sauces of a contrasting flavor are usually served with them4 #ce4 ,puddings are often considered to be rather indigestible foods and in many cases this is true4 ,for this reason1 it is not wise to include them to any great extent in the diet of children4 ,because of the ingredients used in them1 they are a heavy food and are usually high in food value4 ,consequently1 some thought should be given to their selection so that they may be suitable for the rest of the meal in which they are served4 ,it seems to be the custom to serve a rich dessert with a heavy meal1 but1 as is well known1 it is less proper with such a meal than with a light meal4 ,a little attention given to this matter will enable the housewife to prepare menus that will provide the family with a properly balanced meal4 #cf4 ,the time of day and the season of the year for the serving of puddings are also matters that should receive consideration4 ,it is much better to serve desserts of this kind with a noon meal than with an evening meal4 ,then1 too1 warm puddings with sauce will be found much more appetizing in the cool season of the year than in warm weather4 ,on the other hand1 cool desserts or fruits served as desserts are very much more acceptable in warm weather than during the cold seasons4 ,,pudding ,,sauces #cg4 ,the sauces served with puddings deserve just as much attention as to selection and preparation as the puddings themselves4 ,for instance1 a sour sauce that is not rich1 such as lemon sauce1 should be served with a rich1 sweet pudding1 while a rich1 hard sauce or perhaps a chocolate sauce is the proper kind to serve with a bland1 flavorless pudding4 ,so that the housewife may be perfectly familiar with a variety of sauces and thus know the nature of the sauces mentioned in connection with the puddings themselves1 a number of recipes for pudding sauces are given4 ,some of these are intended to be served hot and others cold1 while a few may be served either hot or cold1 as preferred4 ,selection may be made from these for any pudding that is accompanied by a sauce when served4 ,care should be taken to have the sauce appropriate for the pudding and to follow explicitly the directions given for making it4 ,,lemon ,,sauce ,,no4 #a #a_/b c4 sugar #a ,tb4 corn starch ,few grains of salt #a c4 boiling water #b ,tb4 butter #b ,tb4 lemon juice ,mix the sugar1 corn starch1 and salt1 and add the water gradually1 stirring constantly4 ,boil #e minutes1 remove from the fire1 add the butter and lemon juice1 and serve4 ,,lemon ,,sauce ,,no4 #b #a_/c c4 #a c4 sugar #c egg yolks #a_/c c4 boiling water #c ,tb4 lemon juice ,few gratings of lemon rind ,cream the butter1 add the sugar gradually1 and stir in the yolks of the eggs slightly beaten4 ,then add the water and cook over boiling water until the mixture thickens4 ,add the lemon juice and rind and serve at once4 ,,vanilla ,,sauce #a_/c c4 butter #a c4 sugar #c egg yolks #a_/c c4 boiling water ,few gratings of nutmeg #a tsp4 vanilla ,cream the butter1 add the sugar gradually1 and stir in the egg yolks beaten slightly4 ,add the water and cook over boiling water until the mixture thickens4 ,add the nutmeg and vanilla and serve at once4 ,,hard ,,sauce #a_/c c4 butter #a c4 powdered sugar #a_/c tsp4 lemon extract #b_/c tsp4 vanilla ,cream the butter1 add the sugar gradually1 and then add the flavoring4 ,beat until the sauce is light and creamy4 ,,sterling ,,sauce #a_/d c4 butter #a c4 brown sugar #d ,tb4 cream or milk #a tsp4 vanilla ,cream the butter and add the sugar gradually4 ,add the milk and flavoring1 drop by drop1 to prevent separation4 ,beat until fluffy and smooth4 ,chill and serve4 ,,chocolate ,,sauce #a c4 milk #a_/b sq4 chocolate #a_/b c4 sugar #b ,tb4 flour #a ,tb4 butter #a_/b tsp4 vanilla ,heat the milk and in it melt the chocolate4 ,mix the sugar and flour and stir into the mixture rapidly to prevent the formation of lumps4 ,cook until the sauce thickens1 add the butter1 and cook for a few minutes longer4 ,add the vanilla and serve either hot or cold1 as desired4 ,,fruit ,,sauce #a c4 fruit juice #a_/d c4 sugar #a-a_/b ,tb4 corn starch #b ,tb4 lemon juice ,heat the fruit juice1 which may be any left-over fruit juice4 ,mix the sugar and corn starch1 add to the hot fruit juice1 and cook until the corn starch thickens1 stirring constantly to prevent the formation of lumps4 ,add the lemon juice4 ,remove from the heat and1 if the sauce is desired to be more acid1 add lemon juice to suit the taste4 ,,apricot ,,sauce #c_/d c4 apricot pulp #c_/d c4 whipping cream ,pulverized sugar ,prepare apricot pulp by forcing cooked apricots through a sieve4 ,whip the cream and fold the apricot pulp into it4 ,add pulverized sugar to suit the taste4 ,,pineapple ,,sauce ,half c4 sugar #a-a_/b c4 water #a c4 grated pineapple #a ,tb4 corn starch ,add the sugar to the water and bring to the boiling point4 ,add the pineapple and cook until it is tender4 ,if canned pineapple is used1 omit #a_/b cupful of the water4 ,moisten the corn starch with a little water and add it4 ,cook until it thickens1 stirring to prevent lumps4 ,,orange ,,sauce #a_/d c4 orange juice #a ,tb4 lemon juice ,powdered sugar ,into the fruit juices1 beat the powdered sugar until the sauce is as sweet as desired4 ,,maraschino ,,sauce #a_/d c4 maraschino juice #a ,tb4 lemon juice #f cherries1 chopped ,powdered sugar ,mix the fruit juices and chopped cherries1 add the sugar1 beat well1 and serve4 ,,custard ,,sauce #b c4 milk #a ,tb4 corn starch #a_/c c4 sugar #a_/b tsp4 vanilla #a_/b tsp4 lemon extract ,pinch of salt ,heat the milk in a double boiler4 ,mix the corn starch and sugar and add to the milk1 stirring so as to prevent the formation of lumps4 ,continue stirring until the corn starch has thickened and then cook for about #ae minutes longer4 ,beat the egg1 add it to the mixture1 and cook for a few minutes longer4 ,add the vanilla1 lemon1 and salt4 ,serve hot or cold4 ,,coconut ,,sauce #b c4 milk #a_/b c4 shredded coconut #a_/c c4 sugar #a-a_/b ,tb4 corn starch ,pinch of salt #a egg white #a_/b tsp4 vanilla ,heat the milk in a double boiler with the coconut4 ,mix the sugar and corn starch and add to the hot milk and coconut4 ,stir until the corn starch has thickened and cook for #ae minutes4 ,add the salt to the egg white and beat until it is stiff4 ,pour the hot mixture over the egg white and continue beating until thoroughly blended4 ,add the vanilla and serve either hot or cold4 ,,jelly ,,sauce #b tsp4 corn starch or arrowroot #a c4 boiling water #a_/b c4 jelly or jam ,juice of #a_/b lemon ,cook the corn starch or arrowroot diluted with cold water1 in the boiling water for #e minutes4 ,add the jelly or jam1 beaten smooth1 and let simmer for #c or #d minutes4 ,add sugar1 if needed1 and the lemon juice4 ,strain and serve4 99 99 99 99 99 ,,puddings ,,preparation ,,of ,,puddings #ch4 ,as has already been learned1 puddings are cooked by being boiled1 steamed1 or baked4 ,no different utensils from those used in the making of custards and cakes need be provided for the making of puddings except1 perhaps1 a steamer4 ,a utensil of this kind1 which is required for steamed puddings1 consists of a large pan1 which sets directly over the flame and into which the water is poured2 a second pan1 which fits closely into the first one and into which the pudding is put2 and a spout1 into which the water may be poured4 ,the steamer must be very closely covered in order that all the steam1 which does the cooking1 may be retained4 ,an apparatus that will answer the purpose of a steamer may be improvised1 however1 if there are in the supply of household utensils a pan1 a colander1 and a cover that will fit tight enough to retain the steam2 or1 instead of putting the pudding directly in the second pan of the steamer1 it may be put into individual molds or a pan that will hold a sufficient quantity to serve just the desired number of persons and these then set in the second pan to cook4 ,illustration3 ,,fig4 #be #ci4 ,steamed puddings ready to serve are shown in ,figs4 #be and #bf4 ,the pudding in ,fig4 #be shows how a pudding that has been steamed in one large mold will appear4 ,the mold used may be just large enough for the number of persons to be served or it may be larger and what remains used for another meal4 ,fig4 #bf shows a pudding that has been steamed in individual molds4 ,whichever one of these two methods of preparing steamed puddings is preferred may be adopted4 ,when puddings are cooked by steaming1 it should be remembered that the steaming process must be continuous4 ,therefore1 if water must be added during the cooking1 boiling water should be used so as not to lower the temperature and stop the formation of steam4 ,after being steamed sufficiently1 puddings of this kind are often placed in the oven for a short time in order to dry the surface4 ,illustration3 ,,fig4 #bf #dj4 ,the baking of puddings is so similar to the baking of cakes and custards that the same directions apply4 ,a few points1 however1 should be kept well in mind if good puddings would be the result4 ,the utensil in which a pudding that is to be baked is put may be of any desired shape1 but it should always be greased4 ,this also holds true in the case of puddings that are to be steamed4 ,puddings that contain an egg-and-milk mixture1 as1 for instance1 bread pudding1 must necessarily1 as with custards1 be baked at a temperature low enough to prevent them from curding4 ,,recipes ,,for ,,puddings #da4 ,in the preparation of many puddings here considered1 left-over materials1 such as bread1 rolls1 stale cake1 cookies1 etc41 may be utilized to advantage4 ,consequently1 when the housewife is making desserts1 she should endeavor to make good use of all such things in case they cannot be used by themselves4 #db4 ,,indian ,,pudding4--,as corn meal is the chief ingredient in the pudding given in the accompanying recipe1 it is called ,indian pudding1 corn meal being a product of ,indian corn4 ,for persons who like food containing corn meal1 this pudding will prove satisfactory4 ,it has the advantage over other puddings in that it is inexpensive4 ,,indian ,,pudding 7,sufficient to ,serve ,eight7 #a_/c c4 corn meal #e c4 milk #a_/b c4 molasses #a_/b tsp4 salt #a tsp4 cinnamon ,mix the corn meal with some of the milk1 scald the remainder in a double boiler1 and add the moistened corn meal to it4 ,pour in the molasses1 salt1 and cinnamon1 cook for #ae or #bj minutes in a double boiler1 and then pour into a buttered baking dish4 ,bake in a very slow oven for about #b hours4 ,serve with cream or custard sauce4 #dc4 ,,brown ,,betty4--,a baked pudding that always meets with favor among both old and young is ,brown ,betty4 ,the flavor imparted by the apples and other ingredients to the bread crumbs is delightful1 especially when the pudding is prepared according to the accompanying directions4 ,,brown ,,betty 7,sufficient to ,serve ,eight7 #a qt4 stale bread crumbs #a qt4 sliced apples #a_/b c4 brown sugar #a_/b c4 sugar #a_/d tsp4 nutmeg #a tsp4 cinnamon #a_/d c4 butter #a_/b to #a c4 water ,juice and rind of #a_/b lemon ,butter a baking dish4 ,make coarse crumbs of the stale bread and place a layer on the bottom of the baking dish4 ,place on top of this a layer of half the sliced apples and sprinkle with #a_/b of the sugar1 to which have been added the nutmeg and cinnamon4 ,dot with butter1 sprinkle with another layer of crumbs1 add the remaining apples1 sugar1 and spices1 and dot again with butter4 ,cover with the remaining crumbs and dot this with the remaining butter4 ,pour over this the water1 lemon juice1 and the grated lemon rind4 ,bake in a moderate oven for about #de minutes1 covering the dish for the first half of the time and removing the cover for the latter part of the baking4 ,serve with cream1 lemon sauce1 or hard sauce4 ,the quantity of water necessary depends on the dryness of the crumbs and the juiciness of the apples4 #dd4 ,,bread ,,pudding4--,for utilizing bits of bread that might otherwise be wasted1 there is no better plan than to make a bread pudding4 ,this dessert may be used with any dinner or luncheon1 as jams1 jellies1 and practically all kinds of sauce may be served with it to impart a suitable flavor4 ,,bread ,,pudding 7,sufficient to ,serve ,eight7 #a qt4 milk #b c4 stale bread crumbs #b eggs #a_/b c4 sugar #a tsp4 vanilla ,heat the milk and pour it over the bread crumbs4 ,allow them to soak until they are soft4 ,beat the eggs1 add the sugar and vanilla to them1 and stir this into the mixture of crumbs and milk4 ,mix thoroughly1 pour into a buttered baking dish1 and bake in a moderate oven for about #de minutes4 ,if desired1 jelly or jam may be served with the bread pudding or any desirable sauce1 such as lemon1 vanilla1 or custard1 may be used and the pudding may be served either hot or cold4 #de4 ,,maize ,,pudding4--,a pudding that has both corn starch and corn meal as its basis provides variety4 ,this pudding1 called maize pudding1 is prepared in a double boiler and then turned into a mold to cool4 ,either raisins or dates may be added to it to increase its palatability4 ,,maize ,,pudding 7,sufficient to ,serve ,eight7 #c-a_/b c4 milk #b ,tb4 corn starch #a_/b c4 white corn meal #a_/b tsp4 salt #a_/c c4 sugar #a_/b tsp4 cinnamon #c_/d c4 raisins or dates ,scald the milk in a double boiler1 mix the corn starch1 corn meal1 salt1 sugar1 and cinnamon1 and add this to the hot milk1 stirring rapidly to prevent the formation of lumps4 ,continue to stir and cook directly over the fire until the mixture thickens4 ,then return to the double boiler and cook for about #b hours4 ,fifteen minutes before removing from the fire1 add the raisins or chopped dates1 turn into a mold1 and serve either hot or cold with custard sauce4 #df4 ,,pierrot ,,pudding4--,a steamed pudding made of simple ingredients is often desired for serving with an elaborate meal4 ,in such a case1 ,pierrot pudding will answer very well4 ,,pierrot ,,pudding 7,sufficient to ,serve ,six7 #a_/b c4 butter #a c4 sugar #c_/d c4 milk #b-a_/b c4 flour #e tsp4 baking powder #b egg whites #a tsp4 vanilla ,cream the butter and add the sugar gradually4 ,then add the milk alternately with the flour1 to which has been added the baking powder4 ,beat the whites of the eggs until they are stiff and fold them into the mixture4 ,add the vanilla4 ,butter baking-powder cans or other molds1 fill them half full with the mixture1 adjust the covers1 which should also be buttered1 and place in a kettle of boiling water4 ,raise them from the bottom of the kettle by means of a rack1 have the water come half way up around the molds1 and cover closely4 ,if small molds are used1 steam them only #a hour4 ,if a large mold is used1 steam from #a-a_/b to #b hours1 never allowing the water to get below the boiling point4 ,remove from the molds and serve with hot chocolate sauce4 #dg4 ,,steamed ,,ginger ,,pudding4--,a steamed pudding in which the flavor of ginger predominates is given in the accompanying recipe4 ,this kind of pudding is very popular among persons who like such flavor4 ,,steamed ,,ginger ,,pudding 7,sufficient to ,serve ,eight7 #a_/b c4 shortening #a_/b c4 sugar #b eggs #b-a_/b c4 flour #d tsp4 baking powder #a_/d tsp4 salt #a tsp4 ginger #a c4 milk ,cream the shortening and add the sugar and the beaten eggs4 ,sift the dry ingredients with the flour and add alternately with the milk4 ,turn into a buttered mold and steam for about #b hours4 ,remove from the mold and serve with sweetened whipped cream or any desired sauce4 #dh4 ,,raisin ,,puff4--,raisins always increase the food value of a meal1 and they are especially good when combined with the ingredients required for the dessert known as raisin puff4 ,this steamed pudding is rather rich and should not1 of course1 be served with a meal in which the other foods are rich4 ,,raisin ,,puff 7,sufficient to ,serve ,eight7 #a_/b c4 shortening #a_/b c4 sugar #a egg #b-a_/d c4 flour #d tsp4 baking powder #a tsp4 cinnamon #a_/d tsp4 salt #a c4 milk #a c4 raisins ,cream the shortening and add the sugar gradually and the beaten egg4 ,sift the dry ingredients with the flour and add alternately with the milk4 ,chop the raisins and fold them into the mixture4 ,turn into a buttered mold1 cover1 and steam for #a-a_/b or #b hours4 ,remove from the mold and serve hot with whipped cream or any desired sauce4 #di4 ,,suet-,,fruit ,,pudding4--,steamed puddings in which suet and fruit form two of the ingredients are excellent cold-weather desserts4 ,such puddings are usually made around the holidays1 and under proper conditions will keep for a long time4 ,the accompanying recipe gives directions for making an excellent pudding of this kind4 ,,suet-,,fruit ,,pudding 7,sufficient to ,serve ,eight7 #c_/d c4 suet #b-a_/b stale bread crumbs #b egg yolks #a_/d c4 milk #a c4 brown sugar ,grated rind of #a lemon #a ,tb4 lemon juice #a-a_/b c4 raisins #a_/b c4 molasses #a_/b tsp4 salt #a tsp4 cinnamon #a_/b tsp4 grated nutmeg #a_/d tsp4 cloves #a_/b tsp4 soda #a_/b c4 flour #b egg whites ,force the suet through a food chopper or chop very fine4 ,then work it with the hands until it is creamy and to it add the bread crumbs4 ,beat the egg yolks until they are light and add them to the suet and bread crumbs4 ,add the milk4 ,add the sugar1 grated lemon rind1 lemon juice1 the raisins1 cut into pieces1 the molasses1 and milk4 ,sift together the salt1 spices1 soda1 and flour1 and sift these into the mixture4 ,mix thoroughly1 fold in the whites of the eggs beaten until they are stiff1 turn into a buttered mold1 adjust the cover1 and steam for about #c hours4 ,serve with any desired sauce4 #ej4 ,,christmas ,,pudding4--,a pudding much used during the holiday season is ,christmas pudding4 ,the ingredients for this dessert are similar to those for suet-fruit pudding4 ,in fact1 both may be used for the same purpose4 ,christmas pudding is especially good when served with hard sauce1 although other sauce may be used with it4 ,,christmas ,,pudding 7,sufficient to ,serve ,twelve7 #b-a_/b c4 stale bread crumbs #a_/b c4 milk #a c4 beef suet #a_/b c4 sugar #a_/b c4 molasses #b eggs #a c4 chopped raisins #a_/b c4 chopped citron #a_/b c4 chopped nuts #a c4 flour #a_/b tsp4 soda #a tsp4 baking powder #a tsp4 salt #a_/c c4 fruit juice ,soak the bread crumbs in the milk4 ,work the suet with the hands until it is creamy1 and to it add the sugar1 molasses1 and well-beaten eggs4 ,mix with the milk and bread crumbs1 and add the fruit and nuts4 ,mix the dry ingredients and sift them into the mixture4 ,add the fruit juice1 turn into a buttered mold1 and steam for #c hours4 ,serve hot with hard sauce or any other desired sauce4 #ea4 ,,pocono ,,pudding4--,directions for still another steamed pudding in which suet is used are given in the accompanying recipe for ,pocono pudding4 ,this dessert does not require so many ingredients as suet-fruit or ,christmas pudding1 and in many cases will answer the same purpose4 ,,pocono ,,pudding 7,sufficient to ,serve ,eight7 #c_/d c4 suet #b c4 apples #b c4 stale bread crumbs #c eggs #c_/d c4 brown sugar #a_/b c4 milk #a tsp4 salt ,rind and juice of #a lemon #a_/b c4 raisins ,put the suet1 apples1 peeled and cored1 and the bread crumbs through the food chopper4 ,beat the yolks of the eggs and add these with the sugar1 milk1 salt1 and grated rind and juice of the lemon4 ,chop the raisins and add to the mixture4 ,beat the egg whites and fold these into the mixture4 ,pour the mixture into buttered molds and steam for #c to #d hours4 ,serve with any desired sauce4 #eb4 ,,steamed ,,fig ,,pudding4--,a steamed pudding made according to the recipe here given never fails to please4 ,as the name1 steamed fig pudding1 indicates1 it is supposed to have chopped figs added to it1 although raisins will answer if figs cannot be obtained4 ,,steamed ,,fig ,,pudding 7,sufficient to ,serve ,twelve7 #a_/b c4 butter #a_/d c4 sugar #a c4 molasses #a c4 milk #b-a_/b c4 flour #a_/b tsp4 cinnamon #a_/d tsp4 nutmeg #a_/b tsp4 soda #c tsp4 baking powder #a_/b c4 chopped figs or raisins ,cream the butter and add the sugar1 molasses1 and milk4 ,mix and sift the dry ingredients and stir these into the mixture4 ,fold in the chopped figs or raisins and steam in buttered molds for #b to #c hours1 depending on the size of the molds4 ,serve hot with any desired sauce4 #ec4 ,,fresh ,,fruit ,,pudding4--,during berry or cherry season fresh-fruit pudding is an excellent one to make4 ,this pudding is prepared in much the same way as a cake mixture1 is combined with the fruit selected1 and is then either steamed or baked4 ,,fresh-,,fruit ,,pudding 7,sufficient to ,serve ,six7 #a_/d c4 butter #a_/d c4 sugar #b c4 flour #a_/d tsp4 salt #c tsp4 baking powder #a-a_/d c4 milk #b egg whites #a c4 berries or stoned cherries ,cream the butter and add the sugar4 ,sift together the dry ingredients and add these alternately with the milk4 ,beat the egg whites and fold these in4 ,place a layer of dough in the bottom of a buttered baking dish1 put a layer of fruit on top of this1 add dough next and then fruit1 and have a final layer of dough on top4 ,cover tight and steam for #a-a_/b or #b hours or bake without the cover in a moderate oven for about #de minutes4 ,serve with a fruit or a hard sauce4 #ed4 ,,coconut ,,puff4--,a light pudding to which shredded coconut is added to give flavor is a satisfactory dessert for a heavy meal4 ,as it is baked in muffin pans1 it may be served in a dainty manner4 ,,coconut ,,puff 7,sufficient to ,serve ,eight7 #a_/b c4 butter #a c4 sugar #b eggs #b c4 flour #a_/b tsp4 soda #b tsp4 baking powder #a c4 sour milk #a_/b c4 shredded coconut ,cream the butter and add the sugar4 ,beat the yolks of the eggs and add them4 ,sift the dry ingredients with the flour and add alternately with the milk4 ,fold in the coconut4 ,beat the egg whites until stiff and fold them in4 ,bake in buttered muffin pans in a quick oven for #bj minutes4 ,serve with coconut or any desired sauce4 #ee4 ,,cottage ,,pudding4--,when a simple baked pudding is desired1 the housewife almost instinctively turns to cottage pudding4 ,this pudding has been a favorite in the household for years and may be eaten by young or old4 ,it is not very rich1 and so should be served with an appetizing sauce4 ,,cottage ,,pudding 7,sufficient to ,serve ,eight7 #a_/d c4 butter #a_/b c4 sugar #a egg1 well beaten #a #a_/b c4 flour #c tsp4 baking powder #a_/b c4 milk #a tsp4 vanilla ,cream the butter1 add the sugar1 and beat the egg and add it4 ,sift the flour and baking powder together and add alternately with the milk4 ,add the vanilla4 ,bake in a loaf-cake pan and serve hot with lemon1 fruit1 or chocolate sauce4 ,illustration3 ,,fig4 #bg #ef4 ,,chocolate ,,bread ,,pudding4--,to the majority of persons the flavor of chocolate is always pleasing4 ,in chocolate bread pudding1 this flavor is well blended with the ingredients4 ,this pudding1 when baked1 may be cut into slices1 as shown in ,fig4 #bg1 and then daintily served with either hard or custard sauce4 ,,chocolate ,,bread ,,pudding 7,sufficient to ,serve ,eight7 #b c4 stale bread crumbs #d c4 milk #a sq4 unsweetened chocolate #a_/b c4 sugar #b eggs #a_/d tsp4 salt #a tsp4 vanilla ,soak the bread crumbs in #c cupfuls of the milk4 ,melt the chocolate in a saucepan and add the sugar and the remaining cup of milk4 ,cook until the mixture is smooth and add this to the bread and milk4 ,beat the eggs and add them4 ,add the salt and vanilla4 ,pour into a buttered baking dish and bake for about #de minutes in a moderate oven4 ,cut into slices and serve with hard or custard sauce4 #eg4 ,,chocolate ,,pudding4--,baked chocolate pudding provides another way in which to serve a dessert in which chocolate flavor predominates4 ,this pudding1 because of its food value and the pleasing way in which it may be served1 is sure to answer for any meal in which a pudding dessert is desired4 ,,chocolate ,,pudding 7,sufficient to ,serve ,eight7 #a_/d c4 butter #c_/d c4 sugar #b eggs #a-a_/b c4 milk #a-a_/b c4 flour #c tsp4 baking powder #a_/d tsp4 soda #a-a_/d sq4 unsweetened chocolate #a-a_/b tsp4 vanilla ,cream the butter1 add the sugar1 and beat the yolks of the eggs and add them4 ,add the milk alternately with the flour1 which has been mixed and sifted with the baking powder and soda4 ,melt the chocolate in a saucepan and add4 ,beat the whites of the eggs until stiff and fold them into the mixture4 ,flavor with the vanilla4 ,bake in a pan that will leave a space in the center4 ,it will require about #de minutes to #a hour for the baking4 ,remove from the pan1 fill the center with whipped cream1 and serve with chocolate sauce4 #eh4 ,,boston ,,cream ,,pie4--,boston cream pie is a dessert that can be made up with some of the recipes already given4 ,it is a favorite dessert with many people and is very high in food value4 ,to make ,boston cream pie1 first bake two layers1 each about #a inch thick1 in round pans1 using the plain-cake or cottage-pudding recipe4 ,then1 between these layers1 put a filling about #a_/b inch thick4 ,this filling should preferably be the one used for cream puffs1 although any similar filling stiff enough to stand up well may be used instead4 ,cover the top layer with #a_/b to #a inch of slightly sweetened and flavored whipped cream4 ,the cake should not be put together until both the layers and the filling have cooled4 ,,examination ,,questions 7#a7 ,in what general way does the thickness of the dough mixture for large cakes differ from that for small cakes other than cup cakes8 7#b7 7a7 ,in baking small cakes1 how does the oven temperature required compare with that required for large cakes8 7b7 ,how does the length of time required for baking large and small cakes differ8 7#c7 ,if the time for baking small cakes is divided into halves1 what should occur in the second half8 7#d7 ,where should the pans for the baking of small cakes be placed in the oven8 7#e7 ,describe an original way of decorating cup cakes4 7#f7 ,describe two classes of cookies4 7#g7 ,what precaution must be taken with regard to the flour used in the mixing of cakes8 7#h7 ,how thick should the dough be rolled for3 7a7 cookies8 7b7 ginger snaps8 7#i7 ,describe the baking of cookies4 7#aj7 ,describe the frying of doughnuts and crullers4 7#aa7 ,describe a method of removing the excess fat from the surface of doughnuts after they are fried4 7#ab7 ,by what methods may puddings be cooked8 7#ac7 ,with what kind of meal and during what kind of weather should heavy1 rich pudding be served8 7,j#d7 ,of what value are pudding sauces8 7#ae7 7a7 ,describe the method of steaming pudding4 7b7 ,how may the surface of steamed puddings be made dry8 ,,pastries ,,and ,,pies 99 99 99 99 99 ,,requirements ,,for ,,pastry ,,and ,,pie ,,making ,,nature ,,of ,,pastries ,,and ,,pies #a4 ,pastry is a shortened dough that is made of flour1 water1 salt1 and fat and used in the preparation of desserts4 ,chief among these deserts are pies4 ,these are made by baking foods between two crusts of pastry or with a single crust1 which may be an upper or a lower one4 ,originally pies were not intended for desserts4 ,rather1 they were used as the main dish of the meal1 as they contained a filling of meat or fish and vegetables4 ,such pies are still made1 but they are not usually the ones intended when pastry for pies is mentioned4 ,it should therefore be understood that the pastry considered in this ,section is that which is used with sweet fillings and employed particularly in the making of pies and similar foods that are used for desserts4 ,some cooks1 especially the ,french ones1 regard as pastry such foods as certain small cakes1 the paste used for cream puffs and clairs1 and the sweetened breads made with yeast1 such as brioche4 ,in reality1 such desserts resemble cakes in use more than they do pastry1 and for this reason are discussed in connection with them4 #b4 ,pastry desserts may be made in various fancy shapes for individual servings or in pies that will serve five or six persons4 ,pies having one crust usually contain a filling that consists of a custard mixture1 a mixture thickened with corn starch or flour1 or occasionally a fruit mixture4 ,some pies also have a top crust covering the filling1 and when this is the case a fruit filling1 either fresh or cooked1 is the kind that is generally used4 #c4 ,because of the nature of the materials used in the preparation of pastry desserts1 the finished product is necessarily high in food value4 ,for instance1 starchy material is provided by the flour1 fat by the shortening1 and sugar in comparatively large amounts by the filling1 whether it be fruit of some kind or a material resembling custard4 ,this fact1 rather than the taste or the appetite1 should aid in determining whether or not pastry desserts should be included in a meal4 ,while the popularity of such desserts causes them to be used somewhat indiscriminately1 their use should always be governed by the nature of the rest of the meal4 ,thus1 if the other dishes served provide enough food value1 then a dessert lighter than pie should be chosen2 but if the rest of the meal is not sufficiently high in this respect1 a wholesome pastry dessert will generally prove to be a wise selection4 #d4 ,it is true1 of course1 that every person must determine for himself whether or not pastry desserts are wholesome enough to be eaten by him4 ,indigestion is almost sure to result from heavy1 soggy1 imperfectly baked pastry1 because the quantities of fat it contains may be slow to digest and much of the starchy material may be imperfectly cooked4 ,consequently1 it is often not the pie itself but the way in which it is made that is responsible for the bad reputation that this very attractive dessert has acquired4 ,if the correct method of making pastry and pies is followed and the ingredients are handled properly in the making1 the digestibility of the finished product need give the housewife very little concern4 ,as a rule1 a little experience is needed in order that good results in the making of pastry dishes may be attained1 but one who becomes efficient in the other phases of cookery should have no difficulty with foods of this kind4 #e4 ,detailed instructions regarding the making of pastry desserts are given throughout this ,section1 but if the greatest degree of success is to be attained1 it will be well from the very beginning to understand a few general rules that apply to this work4 ,in the first place1 the ingredients must be of the right sort and as cold as possible2 then they must be handled and combined with dexterity2 and1 finally1 a hot oven must be provided in order that these foods may be properly baked4 ,,ingredients ,,used ,,for ,,pastry #f4 ,the ingredients used in pastry making are neither numerous nor complicated1 usually including only flour1 salt1 shortening1 and liquid4 ,if these are correctly combined1 they will be all that is required to make a pastry that is light1 flaky1 and crisp4 ,occasionally a recipe requiring baking powder will be found and sometimes eggs are called for in mixtures of this kind1 but neither of these ingredients is required for successful pastry making4 ,baking powder may be an advantage when it is used by one who is not experienced in the handling of pastry mixtures1 for it helps to make pastry lighter4 ,however1 only a small quantity of this ingredient should be used1 as a very little will bring about the desired result4 #g4 ,,flour ,,for ,,pastry4--,pastry flour is the most desirable for pastry making4 ,it is made from winter wheat1 which1 as has already been explained1 contains less gluten and therefore lacks the gummy consistency of bread flour4 ,for puff paste1 which is prepared so as to hold air between thin layers of pastry1 bread flour is often used because it retains air better4 ,flours made of other cereals may also be used4 ,pastry made of such flours is more difficult to handle1 but good results may be obtained if patience and care are exercised4 ,when corn flour1 rice flour1 and barley flour are used as part of the flour for pastry1 it will be found that less shortening is needed than when wheat flour alone is used4 ,the dark flours1 such as barley1 produce a pastry that is dark in color1 but this is no particular disadvantage so long as the quality is not impaired4 ,no matter what kind of flour is used for the pastry1 it should be as dry as possible4 ,at times1 putting the flour in a warm oven and allowing it to dry will prove to be advantageous4 ,however1 flour so treated should be cooled before it is used1 since the cooler the ingredients are the better will be the pastry4 ,cereal products of different kinds1 such as corn meal1 for instance1 may be moistened1 spread into pans in thin layers1 and then baked4 ,the shells thus produced may be filled with various kinds of filling and used very successfully4 ,such shells1 however1 can scarcely be considered as real pastry4 #h4 ,,shortening ,,for ,,pastry4--,a solid fat1 that is1 one that will remain solid at ordinary room temperature1 is the best shortening for pastry making4 ,oils of various kinds may be used1 but in most cases the results are not so successful4 ,if pastry is to have the desired flakiness1 the shortening must not be broken into such minute particles and the flour must not be saturated with fat1 as is more likely to be the case if oil is used in place of solid fat4 ,in addition to being solid1 the fat should be just as cold as possible4 ,butter is the fat that is used for puff paste1 but for other varieties of pastry almost any desirable fat may be utilized4 ,lard has always been a particular favorite for pastry making2 still1 for ordinary pastry making1 there are various combinations of fat of both animal and vegetable origin which serve the purpose4 ,certain fats left over from various cooking processes in the home can be utilized to advantage in the making of pastry4 ,chicken fat is a very satisfactory one4 ,a mixture of lard and tried-out beef suet also makes an ideal fat for pastry1 the hard flakiness of the suet being particularly desirable4 ,in fact1 almost any fat without a disagreeable odor or flavor may be used as all or part of the fat required4 ,as has already been learned1 fats may be clarified and freed of their odor by first heating them and then allowing a few slices of raw potato to become hot in them4 #i4 ,,liquid ,,for ,,pastry4--,water is the only liquid used in pastry making4 ,water in which small pieces of ice are allowed to melt is especially desirable for this purpose1 but if ice cannot be obtained1 the water used should be as cold as possible4 #aj4 ,,proportion ,,of ,,ingredients4--,the proportion of ingredients for the making of pastry varies with the kinds of flour used and the kinds of pastry desired4 ,some varieties can be made with a comparatively small amount of fat1 while others require a large amount4 ,the use to which the paste is to be put will determine the proportion of fat to be used4 ,it varies from the minimum amount of one-sixth as much fat as flour1 by measure1 or one-third1 by weight1 which is the proportion for economy paste1 to one-half1 by measure1 or an equal amount by weight1 which is the proportion used in the making of puff paste4 ,for the ordinary preparation of pies1 an amount midway between the two extremes is usually sufficient1 while oftentimes less may be used to advantage4 ,it should be remembered that fat is the most expensive ingredient in pastry making and should be used with discretion4 #aa4 ,the amount of liquid in proportion to the amount of flour is about one-fourth1 by measure1 for1 as is explained in ,hot ,breads1 pie crust is an example of a stiff dough1 and such dough requires four times as much flour as liquid4 ,however1 liquid should be added to the other ingredients until the correct consistency is obtained1 regardless of the quantity used4 ,the consistency is not right until the flour and the fat cling together in such a way that the mixture may be rolled out to form the crust for a pie4 ,the less liquid used to accomplish this condition1 the flakier will be the crust when it is baked4 ,more skill is required in the handling of pastry when the smallest amount of water that can possibly be used is added1 but the results achieved usually justify the care that is taken4 ,,utensils ,,for ,,pastry ,,making #ab4 ,the utensils needed for pastry making are few in number and simple in use4 ,they consist of a mixing bowl1 two case knives1 a spatula1 a rolling pin1 a flour sieve1 two measuring cups1 two measuring spoons1 and pie tins4 ,fig4 #a shows the way in which these necessary utensils as well as the required ingredients for pastry should be placed so as to be handy for the person who is to use them4 ,it will be well to observe the placing of these1 for much depends on their convenient arrangement4 ,the kind of utensils to use requires consideration1 also4 ,illustration3 ,,fig4 #a #ac4 ,a bowl of any description may be used for the mixing1 the usual cake-making bowl being very satisfactory4 ,as the illustration shows1 this utensil should have a round bottom1 as the ingredients may be kept together better in such a bowl than in a pan of another kind4 ,the two case knives are needed for mixing the ingredients in the bowl1 and the spatula is used in handling the paste4 ,the rolling pin1 which is used for rolling out the dough to the required thickness1 may be made of any material1 but it should be one that will revolve while the handles remain stationary4 ,with such a utensil it is possible to procure a lighter touch than with one that has fixed handles4 ,the flour sieve is an absolute necessity1 because the flour for pastry must be made as light as possible by sifting4 ,one of the measuring cups is needed for the flour1 or dry ingredient1 and the other for the water1 or wet ingredient4 ,the two measuring spoons1 which should be of different sizes1 are used for measuring the salt and the shortening4 ,the kind of pans to use for pies depends largely on the opinion of the person making the pies4 ,ordinary tin pans will answer the purpose1 but aluminum1 baking-glass1 or earthenware pans will prove to be more satisfactory because they retain the heat longer than do pans made of other materials4 ,if desired1 enamelware pans may be used1 but this material chips easily and consequently is not very satisfactory4 ,the enamel top of a pastry table or the zinc-covered or vitrolite top of a kitchen cabinet will be satisfactory for the rolling out of the pastry1 as will also a hardwood molding board4 ,whichever one of these is used should1 of course1 be perfectly clean and dry4 99 99 99 99 99 ,,pastry ,,and ,,pie ,,making ,,methods ,,of ,,mixing ,,pastry #ad4 ,several methods of mixing the ingredients used in pastry are followed1 each one producing a different effect in the finished product4 ,the method employed in the making of plain pastry1 such as is commonly used for pies1 consists in first mixing the shortening and the flour and then adding the liquid4 ,another method is adopted for pastries that are intended to be somewhat flakier and of a little better quality than plain pastry4 ,in this method1 half of the fat is mixed with the flour and the water is then added to the mixture4 ,with this done1 the dough that is formed is rolled out1 the remaining fat placed on it1 and the pastry then folded and rolled repeatedly in such a way as to incorporate all the fat4 ,still another method is followed when puff paste or fancy pastry dishes are desired4 ,only a very small quantity of fat is mixed with the flour or flour alone is prepared4 ,water is then added and the mixture is kneaded until it becomes smooth and elastic4 ,when the kneading is done1 the dough is rolled out in a certain shape1 the fat is placed on it1 and1 after it is folded over the fat1 it is put through a series of foldings and rollings until all the fat is incorporated4 ,the first and the third of these methods are explained and illustrated here in detail1 so that the housewife ought not have any difficulty in producing splendid results4 ,as the second method is practically a combination of the other two1 familiarity with them will insure success with it4 ,pastry ingredients may be mixed by methods that differ from the three just mentioned4 ,one of these is illustrated in the method given later for the making of easy pastry4 ,this seems to be a complete reversal of the rules observed in making pastry in the usual ways4 ,the water is hot and the fat is melted in it4 ,the flour is added to the liquid and the fat instead of the liquid being added to the flour and the fat4 ,in spite of the fact that all this appears to be contrary1 the results obtained by this method are satisfactory4 99 99 99 99 99 ,,pastry ,,for ,,pies ,,making ,,and ,,baking #ae4 ,,procedure ,,in ,,making ,,plain ,,pastry4--,the first step in the making of plain pastry consists in sifting the flour with the salt into the mixing bowl4 ,after this has been done1 the fat should be worked into the flour1 an operation that may be accomplished in three ways4 ,the method most commonly adopted is to work in the fat with the fingers2 but this plan has its disadvantages in that it is not a very agreeable way and the fat becomes so warmed by the higher temperature of the fingers that it is liable to impair the finished product4 ,again1 some persons mix the fat with the flour by means of a fork1 using this utensil to crush the lumps of fat against the sides of the bowl4 ,illustration3 ,,fig4 #b ,by far the most satisfactory method and the one that produces the best results is that shown in ,fig4 #b4 ,put the required amount of fat into the bowl containing the flour and the salt1 and then1 with two knives1 as shown1 cut the fat into the flour until the particles of fat are about the size of a small pea4 ,as can readily be seen1 this method1 which is perhaps as speedy as any method that may be adopted1 has the advantage of being entirely sanitary4 #af4 ,the next step is that of adding the liquid to the mixture of flour and fat4 ,heap the particles up in the center of the bowl1 make a depression in the mixture1 and1 as shown in ,fig4 #c1 pour the water into this in a thin stream1 stirring the mixture all the time with a knife or a spatula4 ,be careful to add just enough water to make the mass of fat and flour barely cling together4 ,as soon as the water has been added1 gather the mixture into a mass preparatory to rolling it out on the board4 #ag4 ,at this point1 flour the molding board or other surface slightly1 shape enough of the dough mixture to cover a pie pan into a rounded mass1 and place it on the floured space4 ,then1 as shown in ,fig4 #d1 roll it out with the rolling pin until it is about #a_/h inch in thickness1 using a light1 careful motion and keeping the piece of dough as nearly round as possible1 so that it will fit the pan it is intended to cover4 ,illustration3 ,,fig4 #c ,when the rolling has been completed1 roll the edge of the pastry over the rolling pin1 hold it carefully over the pie pan1 and1 as shown in ,fig4 #e1 unroll it gradually so that it will fall in the right place and cover the pan properly4 ,with the paste in the pan1 press it lightly with the fingers in order to make it cling closely to the bottom and the sides4 ,then1 as shown in ,fig4 #f1 trim the paste evenly by running a knife around the edge of the pan4 ,when this is done1 the pan is properly covered with paste for a one-crust pie or with the bottom crust for a pie that is to have two crusts4 ,illustration3 ,,fig4 #d ,illustration3 ,,fig4 #e #ah4 ,in case a one-crust pie is to be made1 the kind of filling to be used determines whether the crust should be baked first or not4 ,for pies that require comparatively long baking1 such as pumpkin pie1 for instance1 the raw crust is filled with the mixture and the two1 crust and mixture1 are then baked in the oven together4 ,however1 if the filling is one that does not require baking for any length of time1 that is1 time sufficient to bake the pastry1 or if the filling requires a temperature that would be too low to bake the pastry1 the crust should be baked first4 ,in such an event1 it is necessary to prick very thoroughly the bottom and the sides of the crust with a fork1 as shown in ,fig4 #g1 so that the air that is confined in the pastry will not make bubbles by pushing the pastry up as it expands in baking4 ,a perforated pie tin is an advantage in the baking of shells or single-crust pies1 for it prevents the air from becoming confined between the pan and the crust and producing air spaces that would cause blisters to form as the pie is baked4 ,if desired1 the crust may be placed over the back of the pan and baked1 thus forming a shell that may be filled with a cooked filling and served4 ,illustration3 ,,fig4 #f #ai4 ,when a double-crust pie is to be made1 place the filling1 which is usually fruit1 on the bottom crust1 but do not prick the crust in the manner just described4 ,with this done1 roll out the top crust and1 as shown in ,fig4 #h1 mark it with a knife in any design4 ,the design serves as an outlet for the steam that generally forms inside of the pie as the filling cooks2 if no provision is made for the steam to pass out1 it will push up the crust and thus spoil the appearance of the pie4 ,next moisten the edge of the lower crust with a little water1 putting it on with the finger1 as shown in ,fig4 #i4 ,then carefully pick up the marked crust1 place it over the filling1 and press it down so that the edges of the bottom and the top crust cling together well4 ,in applying the top crust1 be careful not to stretch it4 ,if it is put on loosely and pressed down on the edge of the lower crust without being pulled1 the contents will not be so apt to cook out of the pie4 ,trim off the uneven edge with a knife and finish the edges of the top and bottom crusts in any desired way4 ,this may be done by fluting the edge with the fingers or1 as shown in ,fig4 #aj1 making marks with the tines of a fork4 ,when this has been completed1 the pie is ready to bake4 ,illustration3 ,,fig4 #g ,illustration3 ,,fig4 #h #bj4 ,,baking ,,the ,,plain-,,pastry ,,mixture4--,as soon as the pie or other pastry dessert has been prepared1 the next step is to bake it4 ,to produce the best results1 the pastry should be baked as quickly as possible2 consequently1 a hot oven is necessary4 ,the baking can be accomplished most successfully in the case of a single crust baked without the filling or a pie containing a mixture that does not require long cooking4 ,otherwise1 the temperature must be sufficiently low to cook the filling so that it will be palatable1 and for this reason the pastry is not baked under entirely ideal conditions4 ,the correct temperature for most pastry is from #ejj to #fjj degrees2 that is1 the oven should be just about as hot as it can be made4 ,the length of time required for the baking depends entirely on the heat of the oven and the contents of the pie4 ,it should be remembered1 however1 that to be properly baked1 the crust should be neither burned nor pale looking when taken from the oven1 but should be a golden brown4 ,fig4 #aa shows a two-crust pie that has had just the right amount of baking4 ,illustration3 ,,fig4 #i #ba4 ,when the filling of the pie does not require so much baking as the crust1 it is well to bake the crust partly before putting the filling in4 ,this is particularly advisable in the case of custard pie1 for the custard is put in as an uncooked mixture and requires the low temperature necessary for solidifying eggs without causing them to curd4 ,on the other hand1 pies containing certain kinds of filling must be baked slowly4 ,when this condition exists1 it is advisable to start the baking in a very hot oven1 so that the crusts will have the benefit of the high temperature4 ,then the heat should be gradually reduced until the filling will cook and the crust will not burn4 ,illustration3 ,,fig4 #aj ,illustration3 ,,fig4 #aa #bb4 ,often1 especially in the baking of fresh berry or cherry pie1 the juice that forms inside the pie cooks out4 ,this is a condition that must be overcome if satisfactory pies are to be the result4 ,various means of preventing it have been suggested1 but one of the successful ones consists in rolling a small piece of paper into a funnel shape1 leaving both ends open1 and inserting the small end in one of the openings in the top crust4 ,this arrangement provides a vent for the steam1 and so the juice is less likely to cook out of the crust while the pie is baking4 ,,utilizing ,,left-,,over ,,pastry #bc4 ,in making pies1 it is well to mix only the quantity of paste that is desired for the number of pies to be made4 ,usually1 #a-a_/b cupfuls of flour will make sufficient paste for one double-crust pie1 provided the pan in which it is made is not too large4 ,in case it is necessary to make fresh pie on two consecutive days1 a good plan is to make at one time enough paste for both days1 for what remains after the first pie is made may be allowed to stand in the refrigerator or some other cool place4 ,then it may be rolled out on the second day and used in exactly the same way as on the first4 ,however1 it is a rather difficult matter to make the exact amount of paste for the pies needed4 ,if nothing more remains1 there are usually small scraps left over from the trimming of the edge4 ,these should by all means be put to some good use1 for the material is equally as good as that which has been used in the pie and there is no reason why it should be wasted4 #bd4 ,,tarts4-,a very good way in which to utilize these scraps is to make tarts of various kinds and shapes out of them4 ,there are a number of attractive ways in which jam1 jelly1 marmalade1 fruit butter1 fresh fruits1 apple sauce1 stewed prunes1 or other cooked or canned fruit may be utilized for the making of tarts4 ,these little pastry desserts are the delight of children1 most of whom may be permitted occasionally to eat such a satisfactory delicacy4 #be4 ,before attempting to use the pastry scraps1 work them together with the hands4 ,then roll the piece out with the rolling pin until it is the required thickness and cut it out in the shape desired4 ,to make a simple variety of tart1 cut two rounds of the paste with a cooky cutter4 ,in one of these1 whichever is to be used for the top1 make three or four small holes1 using a thimble or some other small cutter4 ,bake these shapes in the oven separately1 and after baking spread the whole one with jelly or jam and over this place the one containing the holes4 ,illustration3 ,,fig4 #ab #bf4 ,another attractive way in which to make tarts is to cut rounds of the paste1 as shown in ,fig4 #ab1 cover small pans with these rounds1 and then bake them4 ,upon taking them from the oven1 remove them from the pans and fill them with any desired filling in the form of stewed fruit1 jam1 custards1 etc4 ,if canned or stewed fruit is used1 cook it down until it is somewhat thick4 ,these little tarts are delicious when they have had a spoonful of meringue baked on the fruit or are served with a spoonful of whipped cream4 #bg4 ,still another variety of tart may be made with very little trouble4 ,cut the rolled paste into pieces about #d inches square1 and1 on a triangular half of the square1 place several spoonfuls of fruit with additional sugar1 if necessary1 and add a little flour to thicken the juice that forms4 ,fold the other triangular half over the fruit to cover it1 turn the edges of the bottom half over the edges of the top1 and press them down to keep the fruit from running out4 ,set in the oven and bake until the paste is brown and the filling of the tart is cooked4 #bh4 ,,small ,,pies4--,sometimes there may be enough paste remaining to make one crust for a small pie4 ,in such an event1 cover the pan with the paste1 add a fruit filling of some kind1 such as cranberries1 apple sauce1 marmalade1 or fruit butter1 and then1 out of the scraps that remain1 cut several narrow strips and place them over the filling4 ,such an arrangement makes an agreeable change in the appearance of this dessert4 #bi4 ,,cheese ,,straws4--,small pieces of pastry that are left over may also be used to make cheese straws1 which are one of the accompaniments often served with salads4 ,to make them1 roll grated cheese into the mixture until it is well blended4 ,then roll out the paste until it is about #a_/d inch thick1 cut into narrow strips of the desired length1 and bake in a hot oven4 99 99 99 99 99 ,,recipes ,,for ,,pastry ,,and ,,pies ,,pastry #cj4 ,several recipes for pastry that may be used in pie making are here given4 ,these recipes differ as regards the ingredients used and will serve to offer variety in the making of pie crust4 ,with the exception of the recipe for easy pastry1 the principles of pastry making already set forth apply to all these recipes alike4 #ca4 ,,plain ,,pastry4--,pastry made according to the accompanying directions is the kind that is most frequently used4 ,it requires only a medium amount of shortening1 and wheat flour is used in its preparation4 ,it is very satisfactory for any kind of pie desired4 ,,plain ,,pastry #a-a_/b c4 flour #a tsp4 salt #a_/c c4 shortening #a_/d to #c_/h c4 water ,sift the flour and salt into a mixing bowl4 ,chop the shortening into the flour with knives4 ,when the fat has been chopped into pieces the size of a small pea1 add sufficient cold water to make all the particles adhere1 mixing them together with a case knife4 ,there should not be enough water added to make the paste stick to either the bowl or the knife4 ,divide the mass into halves and press each into a round piece with the fingers4 ,flour the board slightly and roll out about #a_/h inch thick for the pie crust4 #cb4 ,,economy ,,paste4--,when both wheat flour and fat must be saved1 economy paste should be tried4 ,barley flour is substituted for part of the wheat flour1 and this with the wheat makes an excellent combination4 ,,economy ,,paste #a c4 wheat flour #a_/b c4 barley flour #a_/b tsp4 salt #a_/d c4 shortening #a_/d to #c_/h c4 water ,sift the flour and salt into a mixing bowl4 ,chop in the shortening until it is in particles about the size of a small pea4 ,add water until the mass will cling together4 ,roll into sheets about #a_/h inch thick for pie crust4 #cc4 ,,quality ,,paste4--,the accompanying recipe gives directions for a very good quality of paste4 ,as will be noted1 the lard1 which is used for part of the shortening1 is added to the flour1 and the butter1 which forms the other part1 is worked into the dough4 ,if the directions here given are carefully followed1 excellent results can be expected4 ,,quality ,,paste #b c4 flour #a_/d tsp4 salt #a_/d c4 lard #a_/c to #a_/b c4 water #a_/b c4 butter ,sift the flour and salt into a mixing bowl4 ,add the lard and chop very fine4 ,add enough water to make a stiff dough4 ,this will require just a little more water than the pastes previously given4 ,roll the paste in a rectangular form1 spread the butter evenly over the paste1 and fold so as to make three layers4 ,turn half way round and roll out so as to make a rectangle in the opposite direction4 ,fold1 turn1 and roll in this way four times1 handling the rolling pin and paste as lightly as possible4 ,use to cover the pan and bake in a quick oven4 #cd4 ,,sour-,,cream ,,pastry4--,a slightly different kind of pastry can be made by using sour cream for the liquid and adding a small quantity of soda to neutralize the acid in the cream4 ,besides providing a means of using up cream that has become sour1 this recipe makes a pastry that appeals to most persons4 ,,sour-,,cream ,,pastry #a #a_/d c4 flour #a_/c tsp4 salt #a_/d tsp4 soda #c ,tb4 shortening #a_/d to #c_/d c4 thick sour cream ,sift the flour1 salt1 and soda together in a mixing bowl4 ,chop in the shortening and add the cream4 ,knead the paste slightly and after taking it out on the board1 divide it into halves4 ,proceed in the usual manner for making pastry4 #ce4 ,,easy ,,pastry4--,a departure from the usual kind of pastry is easy pastry1 directions for which are given in the accompanying recipe4 ,it is more moist and a little more difficult to handle than pastry made in the usual way2 consequently1 it is more ideal for single-crust pies than for double-crust ones4 ,besides being easy to make1 pastry of this kind will stand a great deal more handling without injury than any other kind4 ,it may be placed on the pan and patted out where it seems too thick or patched where it pulls apart4 ,the amounts given here will make one double-crust pie or two single-crust pies of medium size4 ,,easy ,,pastry #a_/b c4 fat #a_/d c4 boiling water #a #c_/d c4 flour #a_/d tsp4 baking powder #a_/b tsp4 salt ,measure the fat into a mixing bowl1 pour the boiling water over it1 and stir until all the fat is softened and melted4 ,sift together the flour1 baking powder1 and salt1 and stir into the water and fat4 ,divide into two portions and roll for crusts4 ,if the crusts are to be baked before they are filled1 prick them well with a fork to prevent the formation of bubbles4 ,,double-,,crust ,,pies #cf4 ,as has already been learned1 double-crust pies are pies that have both a bottom and a top crust and contain a filling of some kind4 ,the amounts given in the recipes for pastry are sufficient to make the two crusts required for pies of this kind4 ,any of these recipes may be followed1 depending on the variety of pastry desired4 #cg4 ,,apple ,,pie ,,no4 #a4--,to make the best possible apple pie1 tart apples should be used1 for besides giving a good flavor they cook soft inside the pie much more readily than do apples that are more nearly sweet4 ,if sour apples cannot be obtained1 lemon juice sprinkled over the apples after they are placed in the crust will help to make them tender4 ,the amount of lemon juice depends1 of course1 on the sourness of the apples4 ,any desirable spices may be used for flavoring1 cinnamon and nutmeg being the most popular ones4 ,if the apples are very juicy1 a little flour mixed with the sugar and sprinkled over them will help to thicken the juice1 but usually this is not necessary4 ,a little butter dotted over the apples before the top crust is put on also helps to improve the flavor4 ,for pie1 the apples may be cut in as large or as small pieces as desired4 ,however1 it is best to cut them into thick slices or about sixteenths1 that is1 to cut each quarter into four pieces4 ,,apple ,,pie ,no4 #a #a qt4 apples #a_/b to #c_/d c4 sugar ,salt #a_/b tsp4 cinnamon or #a_/d tsp4 nutmeg ,lemon juice ,after the pan has been covered with the paste1 peel the apples1 cut them into pieces of the desired size1 and place them into the paste in sufficient quantity to heap the pan4 ,in the process of cooking1 there will be a certain amount of shrinkage caused by the apple juice filling in the spaces as the apples cook and soften2 therefore1 in order to have a pie thick enough when it is baked1 the apples must be heaped in the pan before baking4 ,sprinkle the apples with the sugar1 to which has been added the nutmeg or the cinnamon4 ,sprinkle lightly with salt1 add #a teaspoonful of lemon juice1 and1 if the apples seem dry1 a few tablespoonfuls of water4 ,dot with butter1 wet the edges of the under crust1 and place the top crust in position4 ,bake for about #de minutes in a moderate oven4 #ch4 ,,apple ,,pie ,,no4 #b4--;,another variety of apple pie is made by cooking the apples1 putting them between crusts1 and then baking the whole4 ,this pie does not require so much time in the oven1 but it needs a hot oven4 ,it has a somewhat richer flavor than the preceding pie1 due to the brown sugar used in making it4 ,,apple ,,pie ,no4 #b ,apples #a_/c c4 water #b_/c c4 brown sugar ,cinnamon ,prepare the required number of apples for one pie1 place in a baking dish with the water and brown sugar1 and bake in the oven until the apples are tender and the water has sufficiently evaporated4 ,this should be done in a slow oven1 so as not to burn the apples and to give them rather long cooking4 ,remove from the oven1 place on the lower crust1 sprinkle with cinnamon1 and cover with the upper crust4 ,bake in a hot oven until the crusts are sufficiently baked and brown4 #ci4 ,,berry ,,pie4--,blackberries1 blueberries or huckleberries1 and red and black raspberries may be used for pie in the same way by merely varying the amount of sugar with the sourness of the berries4 ,for instance1 blackberries will probably require a little more sugar than raspberries1 while blueberries will require the least4 ,,berry ,,pie #c to #d c4 berries #a_/b to #c_/d c4 sugar #c ,tb4 flour ,pinch of salt ,look the berries over carefully and remove any spoiled ones1 leaves1 and stems4 ,wash thoroughly and fill the lower crust4 ,add the sugar mixed with the flour and salt4 ,cover with the top crust and bake for about #cj minutes in a moderately hot oven4 #dj4 ,,cherry ,,pie4--,both sweet and sour cherries may be used for making pie1 but sour cherries are by far the more desirable4 ,their only disadvantage is that they require a rather large amount of sugar4 ,cherries used for pies should always be seeded4 ,canned cherries may be used for this purpose as well as fresh ones1 but they are not so delicious4 ,the proportion of sugar used for making cherry pie will1 of course1 need to be varied according to the sourness of the cherries used4 ,,cherry ,,pie #d c4 seeded cherries #a #a_/d c4 sugar #d ,tb4 flour ,pinch of salt ,fill the lower crust of the pie with the cherries4 ,mix the sugar1 flour1 and salt and sprinkle over the top4 ,moisten the edge of the lower crust1 place the top crust in position1 and bake in a moderately hot oven for about #cj or #ce minutes4 #da4 ,,peach ,,pie4--,fresh peaches make a very delicious pie4 ,canned peaches may be used as well1 but they do not make so good a pie4 ,less sugar will be needed if canned peaches are used instead of fresh ones because they are usually canned with sugar4 ,clingstone peaches may be used rather advantageously for making pie because the fact that they cannot be cut from the stones in uniform pieces makes less difference for pie than for serving in almost any other way4 ,,peach ,,pie #a qt4 sliced peaches #c_/d c4 sugar ,pinch of salt #c ,tb4 flour ,fill the lower crust with the sliced peaches and sprinkle with the sugar1 salt1 and flour1 which have been previously mixed4 ,moisten the edge of the lower crust1 cover with the top crust1 and bake in a moderately hot oven for #cj to #dj minutes4 ,peach pie served hot with whipped cream makes a very delicious dessert4 #db4 ,,thickening ,,juicy ,,fruits ,,for ,,pies4--,when particularly juicy fruit1 such as berries1 cherries1 peaches1 etc41 is used for pie1 flour or other starchy material must necessarily be used to thicken the juice and thus prevent it from running out when the pie is served4 ,if the fruit is very sour1 a proportionately larger quantity of flour will be necessary4 ,this is due to the fact that the acid of the fruit reduces the starch in the flour to dextrine1 and this form of carbohydrate does not have so much thickening power as the starch in its original form had4 ,the same thing takes place when browned flour is used in making sauce or gravy4 ,as experience will prove1 browned flour must be used in greater quantity than white flour or a thinner sauce will be the result4 ,the browned flour and the flour cooked with the acid of fruits are similar so far as their thickening power is concerned1 for the one is reduced to dextrine by the application of dry heat or hot fat and the other by moist heat and the presence of acid4 #dc4 ,,rhubarb ,,pie4--,rhubarb is practically the first fresh material for pie that can be purchased in the spring and is therefore very much appreciated4 ,the most popular form in which it is served is probably in pie4 ,it requires considerable sugar in order to make it palatable and should be thickened with starchy material so that it will not be too juicy when it is served4 ,,rhubarb ,,pie #a qt4 rhubarb #a-a_/b c4 sugar #b ,tb4 corn starch ,pinch of salt ,cut the rhubarb into inch lengths without removing the skin and place in the lower crust4 ,mix the sugar1 corn starch1 and salt1 and sprinkle over the top4 ,cover with a top crust and bake in a moderately hot oven for about #ce minutes4 ,if desired1 some lemon rind may be grated into the pie to give additional flavor4 #dd4 ,,mince ,,pie4--,mince meat1 which is much used for pies during the fall and winter season1 is a concoction that finds favor with most people4 ,it may be comparatively simple or it may contain a large variety of ingredients1 and in accordance with this variation it may be cheap or expensive4 ,however1 the ingredients generally used in this mixture are apples1 dried fruits1 sugar1 molasses1 cider1 and chopped beef and suet4 ,other fruits1 such as quinces1 oranges1 and citron1 and various spices are also often used for flavoring4 ,the cheaper cuts of meat1 such as the neck1 shoulder1 brisket1 etc41 are suitable for this purpose1 because the meat is ground so fine in making the mince meat that the fact that it was at all tough can be very readily concealed4 ,such expensive material as citron can be omitted altogether if desired and greater quantities of apples1 which are the cheapest ingredient1 used4 ,a slight variation in the ingredients does not make any material difference in this mixture and the recipes given are submitted merely as a basis from which to work4 ,if used just as they are given1 they will be found to be excellent2 but if it is necessary to practice greater economy or if it is not possible to secure all the ingredients called for1 they may be varied to suit conditions4 ,the juice from pickled fruits1 jelly1 or the juice from preserves or canned cherries may be used in any desired proportion in the making of mince meat to replace some of the cider4 #de4 ,mince pie is most palatable when served warm1 but it is entirely permissible to make several pies at a time and then warm them in the oven before serving4 ,in this way they may be kept over for several days4 ,pie of this kind made with the usual ingredients is a heavy dessert1 for it contains a certain amount of protein material and is high in fat and carbohydrate4 ,this fact should be taken into consideration in meal planning1 so that the dessert may balance properly with the other food4 ,,mince ,,pie #d lb4 beef #ae medium-size apples #d quinces1 chopped #a_/b lb4 citron #c lb4 raisins1 seeded #f oranges #b c4 suet #a lb4 sugar #a c4 vinegar #c c4 cider #a-a_/b c4 molasses #b ,tb4 cinnamon #b tsp4 cloves #b tsp4 nutmeg ,let the beef simmer in sufficient water to cover it well until it is tender1 and then allow it to cool in the water in which it was cooked4 ,this broth may be used as part of the liquid in the mince meat if desired4 ,chop the meat very fine with a chopping knife and bowl or put it through a food chopper4 ,chop the apples and quinces1 cut the citron1 and wash the raisins4 ,squeeze the juice from the oranges and grate the rinds4 ,force the suet through a food chopper or chop it with a chopping knife4 ,mix all these ingredients1 add the sugar1 liquids1 and spices1 and place in a large vessel4 ,simmer slowly for #a hour4 ,stir frequently to prevent scorching4 ,if the mince meat is cooked in the oven1 it is less likely to scorch4 ,seal in fruit jars the same as for canned fruit and store for future use4 ,to bake mince pie1 fill the lower crust with the mince-meat mixture1 place the upper crust in position1 and put the pie into a hot oven4 ,gradually reduce the heat1 baking the pie for about #de minutes4 #df4 ,,mock ,,mince ,,pie4--,if a slightly more economical mince pie than the preceding one is desired1 the recipe here given for mock mince pie may be followed4 ,the various ingredients in the quantities mentioned will make enough for four or five pies of regular size4 ,to make up more than this is not advisable because the material will not keep so well1 nor is it intended to be stored for future use4 ,,mock ,,mince ,,pie #b c4 suet #h apples #h crackers #a c4 sugar #a c4 molasses #a-a_/b c4 corn sirup #b c4 cider #a_/b c4 vinegar #a lb4 raisins #a ,tb4 cinnamon #a tsp4 cloves #a tsp4 nutmeg #a tsp4 salt ,force the suet and apples through a food chopper or chop them in a chopping bowl4 ,crush the crackers with a rolling pin and add them4 ,add the sugar1 molasses1 corn sirup1 cider1 vinegar1 raisins1 spices1 and salt4 ,cook together very slowly for about #a hour1 stirring to prevent burning4 ,if more liquid is required1 add cider or some other fruit juice1 or1 if these are not available1 add plain water4 ,fill the lower crust of the pie with this mixture1 cover with the top crust1 and start baking in a hot oven1 gradually lowering the temperature and continuing to bake for #dj to #ej minutes4 #dg4 ,,mock ,,cherry ,,pie4--,a pie that closely resembles cherry pie in both flavor and appearance may be had by combining cranberries and raisins4 ,this is an excellent substitute for cherry pie and may be made at times when fresh cherries cannot be obtained and canned cherries are not in supply4 ,,mock ,,cherry ,,pie #b c4 cranberries #c_/d c4 sultana raisins #c_/d c4 water #a c4 sugar #b ,tb4 flour #a ,tb4 butter ,wash the cranberries and cut them in half4 ,wash the raisins and mix them with the cranberries4 ,add the water and cook until the fruit is soft4 ,mix the sugar1 flour1 and butter and add to the mixture4 ,cook until the flour thickens1 place the mixture in the lower crust1 cover with a top crust1 and bake in a hot oven until nicely browned4 #dh4 ,,dried-,,fruit ,,pies4--,dried fruits may be used very successfully for pies if they are properly prepared4 ,at any time that it is impossible to obtain fresh fruits and no fruits have been canned for pie making1 dried fruits will prove to be very satisfactory4 ,dried apples1 apricots1 peaches1 prunes1 and raisins make delicious pies4 ,with the exception of raisins1 for which a special recipe is given1 the same directions may be used for any of the pies made with dried fruits4 ,look the fruit over carefully1 wash1 and put in sufficient warm water to cover4 ,soak overnight4 ,put to cook in the water in which the fruit has been soaked and simmer slowly until tender4 ,sweeten to taste4 ,the filling is then ready for a pie4 ,fill the lower crust with the stewed fruit1 add about #b tablespoonfuls of flour1 unless a large quantity of juice is used1 when more flour will be necessary1 cover with a top crust1 and bake in a hot oven4 #di4 ,,raisin ,,pie4--,pie in which raisins are used for the filling is one that may be made at any season of the year and that finds favor with most persons4 ,in pie of this kind1 spices are used to add flavor4 ,,raisin ,,pie #a-a_/b c4 raisins #b c4 water #a_/b c4 sugar #d ,tb4 flour #a_/b tsp4 cinnamon #a_/d tsp4 cloves #a_/d tsp4 salt ,clean the raisins and soak them overnight in the water4 ,put to cook in the same water and simmer gently until tender4 ,mix the sugar1 flour1 spices1 and salt and add to the raisins4 ,cook until the mixture is thick1 fill the lower crust of a pie1 cover with the top crust1 and bake in a hot oven4 ,,one-,,crust ,,pies #ej4 ,many varieties of pies are made with only one crust1 and these usually prove more attractive than those having two crusts4 ,as a rule1 the filling is a custard or a corn-starch mixture1 but often fruits of various kinds1 as well as pumpkin and squash1 are used in the making of pies of this kind4 ,frequently1 meringue is used as a covering for one-crust pies2 or1 if an especially delicious dessert is desired1 a thick layer of stiffly beaten and sweetened whipped cream is often added to the pie just before serving4 ,again1 a partly open pie is sometimes made1 this being done by putting strips or pieces of paste over the filling before the pie is baked4 ,individual pies of this kind are attractive for special occasions and may be made to advantage if small pie pans are in supply4 ,the crust for one-crust pies is often placed over the back of the pan and baked4 ,it is then removed1 filled with the desired filling1 and returned to the oven to complete the baking4 ,whether the lower crust should not be baked or should be partly or entirely baked before the filling is put into it depends on the character of the filling and the degree of temperature required to cook it4 #ea4 ,,meringue ,,for ,,one-,,crust ,,pies4--,since meringue is often used as a garnish for one-crust pies1 the housewife should understand its nature and the proper procedure in its making4 ,when it is correctly made and properly baked1 it is very attractive and improves the appearance of the dessert1 but failure in these respects is likely to result in a tough1 shrunken meringue1 which had better be omitted1 as it detracts from the appearance of the pie and is not agreeable to the taste4 ,if an attractive1 appetizing meringue is to be the result1 the eggs that are used must be in good condition and very cold2 also1 they must be properly beaten so that there will be no loss of air in manipulating the whites when they are placed on top of the pie mixture4 ,the baking is important1 too1 both the length of time the meringue remains in the oven and the temperature to which it is subjected having a direct bearing on the finished meringue4 #eb4 ,to make meringue1 first separate the whites from the yolks and chill them thoroughly4 ,beat them with a fork or an egg whip until they are almost stiff1 that is1 until they will hold their shape fairly well but will drop from the fork or whip when it is raised4 ,at this point1 begin to add the sugar1 which1 if possible1 should be either confectioner's or pulverized1 although granulated sugar may be used if the others cannot be obtained4 ,add the sugar slowly and continue the beating until all of it has been incorporated4 ,the meringue is then ready to place on the filling4 ,it should be remembered that the filling must be partly or entirely cooked before the meringue is applied1 so that when the pie is returned to the oven nothing but the meringue will require cooking4 ,illustration3 ,,fig4 #ac #ec4 ,the manner in which meringue is placed on pie has much to do with the appearance of the pie4 ,if it is spread on the filling in an even layer1 the pie will invariably look stiff and unattractive4 ,by far the better way is to drop it by spoonfuls roughly over the top of the filling1 or first to spread a thin layer over the top in order to cover the entire surface and then to drop the remainder of the meringue over this by spoonfuls4 ,or1 it may be forced through a pastry tube into rosettes or frills of any preferred design4 ,the advantage of applying it unevenly rather than in a thin layer is that the rough surface will brown where the spots are high and the depressions will be a lighter brown or white4 ,when the pie has been covered with meringue1 set it in a moderate oven and let it bake for #ab to #ae minutes1 or until it is properly browned1 when it will appear as in ,fig4 #ac4 ,by no means allow the meringue to remain in the oven longer than this1 for as soon as the baking is completed1 it will immediately begin to shrink and toughen4 ,,meringue ,,for ,,pies #b egg whites #b ,tb4 pulverized or granulated sugar ,vanilla or lemon juice ,beat the egg whites according to the directions given1 add the sugar slowly1 and continue the beating4 ,then add the flavoring4 ,cover the filling1 place in a moderate oven1 and bake for #ab to #ae minutes4 #ed4 ,,butterscotch ,,pie4--,a sweet dessert that is usually a favorite may be had by making butterscotch pie4 ,the necessary ingredients for this kind of pie are few and simple4 ,when served with whipped cream in place of meringue1 it makes a very rich and delicious dessert4 ,,butterscotch ,,pie #a c4 brown sugar #a_/c c4 corn starch #a_/h tsp4 salt #a c4 water1 boiling #a-a_/b c4 milk #b ,tb4 butter #a_/b tsp4 vanilla ,mix the sugar1 corn starch1 and salt1 and add the boiling water to them4 ,cook until the mixture has thickened and in the meantime heat the milk4 ,stir in the butter1 add the milk1 and cook the entire mixture in a double boiler for #ae minutes4 ,add the vanilla4 ,pour into the baked pie crust1 cover with meringue1 and bake in a moderate oven1 or cook without the meringue1 then cool and cover with whipped cream before serving4 #ee4 ,,chocolate ,,pie4--,chocolate corn-starch pudding or chocolate blanc mange thickened with any starchy material and poured into a baked crust makes chocolate pie4 ,this may be made as strong with chocolate as desired1 but care should be taken not to make it too stiff or it will be pasty4 ,,chocolate ,,pie #b-a_/b c4 milk #a c4 sugar #b_/c c4 flour #a_/h tsp4 salt #a-a_/b sq4 bitter chocolate #a egg #a_/b tsp4 vanilla ,heat the milk to scalding in a double boiler4 ,mix the sugar1 flour1 and salt and add to the milk4 ,cook over the flame until the flour has thickened4 ,return to the double boiler and cook for #aj or #ae minutes longer4 ,melt the chocolate over hot water and add to the mixture4 ,beat the egg and add slowly to the mixture1 remove from the fire1 and add the vanilla4 ,pour into a baked pie crust1 cover with meringue1 if desired1 and bake in a moderate oven for #aj to #ae minutes4 ,if the meringue is omitted1 cool and cover with whipped cream just before serving4 #ef4 ,,coconut ,,pie4--,the flavor of coconut added to an already delicious corn-starch custard makes a pie that never fails to tempt the appetite of every one4 ,the crust for a pie of this kind should always be baked in a deep pan4 ,,coconut ,,pie #b c4 milk #a c4 coconut #b_/c c4 sugar #a_/c c4 corn starch #a_/h tsp4 salt #a_/b tsp4 vanilla ,put the milk in a double boiler and steep the coconut in it until the milk is hot4 ,mix the sugar1 corn starch1 and salt1 add to the milk1 and cook directly over the flame until the mixture has thickened4 ,return to the double boiler and cook for #aj or #ae minutes longer4 ,remove from the heat1 add the vanilla1 and pour into a baked pie crust4 ,cover with meringue1 if desired4 #eg4 ,,cranberry ,,pie4--,persons who are fond of cranberries are always pleased when cranberry pie is served4 ,as these berries are somewhat tart in flavor1 more sugar than is generally used for pie is needed4 ,before the berries are put on to cook1 they should be cleaned according to the directions given in ,fruit and ,fruit ,desserts4 ,,cranberry ,,pie #a qt4 cranberries #a-a_/b c4 water #b c4 sugar ,cook the cranberries and water in a closed vessel until the skins have cracked and then add the sugar4 ,cook for a few minutes longer to allow the sugar to dissolve4 ,pour into an unbaked pie crust and cover with half-inch strips of paste placed over the top to form a lattice effect4 ,place in a moderate oven and bake until the crust is nicely browned4 #eh4 ,,cream ,,pie4--,the plain corn-starch custard mixture used for cream pie may be flavored as desired4 ,the combination of lemon and vanilla is suggested here to give something a little unusual4 ,if the pie is to be eaten at once upon being made1 a layer of sliced bananas or other fresh fruit may be placed on the crust and the custard poured over it after being cooked sufficiently not to affect the fruit4 ,in such an event1 the meringue must be baked very quickly1 or whipped cream may be used in place of it4 ,this pie may be made with one egg if desired4 ,,cream ,,pie #b-a_/b c4 milk #a c4 sugar #a_/b c4 flour #a_/h tsp4 salt #b eggs #a_/b tsp4 vanilla #a_/b tsp4 lemon extract ,scald the milk in a double boiler4 ,mix the sugar1 flour1 and salt and stir into the hot milk4 ,cook over the fire until the flour has thickened4 ,place in a double boiler and cook for #aj or #ae minutes longer4 ,beat the yolks of the eggs and add them to the mixture4 ,remove from the heat1 add the flavoring1 and pour into the baked crust of a pie4 ,make meringue of the whites of the eggs1 cover the mixture1 place in a moderate oven1 and bake for #aj to #ae minutes4 #ei4 ,,custard ,,pie4--,custard pie is made with the usual proportion of milk and eggs necessary for thickening4 ,a dash of nutmeg is considered to improve the flavor and it also makes the surface of the pie a little more attractive4 ,,custard ,,pie #c eggs #c c4 milk #c_/d c4 sugar #a_/h tsp4 salt #a tsp4 vanilla ,beat the eggs slightly and add the milk1 sugar1 salt1 and vanilla4 ,partly bake the crust for the custard1 but remove it from the oven before it has begun to get crisp4 ,pour in the custard1 place in a moderate oven1 and bake until a knife will come out clean when inserted4 ,the custard should by no means be overbaked1 as the result will be the same curding that occurs in an ordinary baked custard4 #fj4 ,,date ,,cream ,,pie4--,using dates for pie is a rather unusual means of adding them to the diet1 but it is a very good one and produces an excellent dessert4 ,if desired1 more of the date pure may be added to the mixture that is given in the recipe4 ,the result will be a filling that has more of the date flavor4 ,,date ,,cream ,,pie #a-a_/b c4 stoned dates #a_/b c4 water #b eggs #b c4 milk #a_/d c4 sugar #a_/b tsp4 salt #a_/h tsp4 cinnamon ,steam the dates in the water in a double boiler until they are soft4 ,rub through a sieve4 ,beat the eggs slightly and add them with the milk to the dates4 ,add the sugar1 salt1 and cinnamon4 ,pour into a partly baked pie crust1 place in a moderate oven1 and continue the baking as for custard pie4 #fa4 ,,lemon ,,pie ,,no4 #a4--;,a plain lemon pie that is comparatively inexpensive may be made by following the directions given here4 ,more eggs1 of course1 will make a better pie and they may be added if desired4 ,grating the rind of the lemon adds flavor to the filling1 but too much will give a bitter taste4 ,lemon juice should never be cooked with the corn starch1 as the filling will gradually become thinner and the starch will lose its value as a thickening agent4 ,,lemon ,,pie ,,no4 #a #b c4 water #a c4 sugar #a_/d tsp4 salt #a_/c c4 corn starch #b eggs #a_/d c4 lemon juice ,grated rind of #a lemon ,bring the water to the boiling point4 ,mix the sugar1 salt1 and corn starch and add to the water4 ,cook directly over the flame until the mixture is thickened and then place in a double boiler4 ,separate the eggs1 beat the yolks1 and to them add the lemon juice and the grated rind of the lemon4 ,beat all well and add to the corn-starch mixture4 ,remove from the fire and pour into the baked crust of a pie4 ,make meringue of the egg whites and place on top of the filling4 ,brown in the oven1 cool1 and serve4 #fb4 ,,lemon ,,pie ,,no4 #b4--,the accompanying recipe is similar to lemon pie ,no4 #a1 except that it contains some butter and in quantity is a larger recipe4 ,if more than one pie is desired at a time1 it is easy to multiply the quantities given4 ,,lemon ,,pie ,,no4 #b #a-a_/b c4 sugar #a_/d tsp4 salt #b_/c c4 corn starch #c c4 water #b eggs ,grated rind of #a lemon #a_/b c4 lemon juice #b ,tb4 butter ,mix the sugar1 salt1 and corn starch and add to the boiling water4 ,cook directly over the flame until the mixture becomes thick4 ,then place in a double boiler4 ,separate the eggs1 beat the yolks1 and add to them the grated rind of lemon and the lemon juice4 ,stir all into the corn-starch mixture4 ,add the butter1 and when it has melted remove from the heat4 ,pour the mixture into the baked crust of a pie4 ,make meringue of the egg whites1 cover the filling with the meringue1 and bake in a moderate oven until a delicate brown4 #fc4 ,,orange ,,pie4--,an orange pie is similar to a lemon pie1 except that orange juice1 together with grated orange rind1 is used to give flavor and a little lemon juice is added for acidity4 ,pie of this kind makes a pleasing change from the desserts usually served4 ,,orange ,,pie #b c4 water #a_/b c4 corn starch #a c4 sugar #a_/d tsp4 salt #b eggs ,grated rind of #a orange #a_/b c4 orange juice #b ,tb4 lemon juice ,bring the water to the boiling point4 ,mix the corn starch1 sugar1 and salt and add to the water4 ,cook directly over the flame until the corn starch has thickened4 ,place in a double boiler4 ,separate the eggs1 beat the yolks1 and to them add the grated rind of the orange and the orange and lemon juice4 ,beat well and add to the corn-starch mixture4 ,remove from the heat and pour into a baked crust of a pie4 ,make meringue of the egg whites1 cover the filling1 and bake until a delicate brown in a moderate oven4 #fd4 ,,pineapple ,,pie4--,nothing more delicious in the way of a one-crust pie can be made than pineapple pie4 ,it is similar to lemon pie1 but differs in that a certain amount of the fruit is used in the filling4 ,therefore1 unless the fruit is cut very fine1 the pie will be difficult to cut4 ,,pineapple ,,pie #a-a_/b c4 water #a_/b c4 corn starch #a c4 sugar #a_/d tsp4 salt #a egg #a_/b c4 pineapple juice #b ,tb4 lemon juice #a c4 shredded or finely chopped pineapple ,bring the water to the boiling point4 ,mix the corn starch1 sugar1 and salt and add to the boiling water4 ,cook directly over the flame until the mixture has thickened4 ,separate the egg1 beat the yolk1 and add to the pineapple and lemon juice4 ,stir this into the corn-starch mixture1 remove from the heat1 and add the pineapple4 ,fill a baked crust of a pie1 make meringue of the egg white1 cover the filling1 and bake in a moderate oven until delicately browned4 #fe4 ,,pumpkin ,,pie ,,no4 #a4--,there are very few persons with whom pumpkin pie is not a favorite4 ,while it is especially popular in the autumn1 it may be made at any time of the year4 ,sometimes pumpkin is dried or canned in the household or commercially for this purpose4 ,then1 too1 pumpkins may be kept all winter if they are stored in a cool1 dry place and are not bruised when put away4 ,,pumpkin ,,pie ,,no4 #a #a-a_/b c4 pumpkin #a c4 milk #a egg #a_/b c4 sugar #a_/b tsp4 salt #a_/d tsp4 ginger #a tsp4 cinnamon #a_/d tsp4 cloves #a ,tb4 corn starch ,the preparation of the pumpkin is the first step in the making of pumpkin pie4 ,first chop the pumpkin into #c- or #d-;inch pieces1 remove the seeds1 and peel off the skin4 ,cut the peeled pulp into cubes about #a inch square and cook with just enough water to start the cooking or steam until the pumpkin is soft4 ,when it has become soft1 mash thoroughly or force through a sieve1 and then cook again1 stirring frequently to prevent the pumpkin from burning4 ,cook until as much water as possible has been evaporated and the mass of pumpkin seems quite dry4 ,with the pumpkin prepared1 mix the milk with it and add the beaten egg4 ,stir in the sugar1 salt1 spices1 and corn starch4 ,fill partly baked pie crust with this mixture and bake in a moderate oven until the filling is cooked thoroughly and the crust is baked4 #ff4 ,,pumpkin ,,pie ,,no4 #b4--,pumpkin pie is in reality a form of custard to which spice is added1 but much of the original flavor of the pumpkin is lost if too much spice is used4 ,the finished product should not be dark in color1 but a golden brown4 ,this dessert becomes much more delicious by adding a layer of whipped cream to it just before serving4 ,,pumpkin ,,pie ,,no4 #b #b c4 pumpkin #a-a_/b c4 milk #c eggs #a_/b c4 sugar #a_/d tsp4 salt #a tsp4 cinnamon #a_/b tsp4 cloves #a_/b tsp4 nutmeg ,prepare the pumpkin as directed in ,art4 #fe and add the milk to it4 ,beat the eggs and add to them the sugar1 salt1 and spices4 ,stir this into the mixture4 ,fill partly baked pie crust and bake in a moderate oven until the mixture is set and the crust is baked4 ,serve plain or spread a layer of whipped cream over the pie when it has cooled4 #fg4 ,,squash ,,pie4--,pie that is similar to pumpkin pie may be made by using winter squash instead of pumpkin4 ,it is somewhat finer in texture than pumpkin1 and most persons consider it to be superior in flavor4 ,when squash is desired for pies1 it should be prepared in the same way as pumpkin4 ,,squash ,,pie #b c4 squash #a c4 milk #a egg #a_/b c4 sugar #a_/d tsp4 salt #a tsp4 cinnamon #a_/b tsp4 nutmeg ,mix the squash and milk and add the beaten egg1 sugar1 salt1 and spices4 ,fill an unbaked pie crust1 place in a moderate oven1 and bake until the mixture is set and the crust is brown4 #fh4 ,,strawberry ,,pie4--,the season for strawberries being short1 it is usually desired to use them in as many ways as possible4 ,strawberry pie is offered as one of the more unusual ways4 ,made into individual pies or tarts and served with whipped cream1 this furnishes a very attractive dessert4 ,,strawberry ,,pie #a qt4 strawberries #a-a_/b c4 sugar #c ,tb4 flour ,spread the strawberries on a single unbaked crust of a pie4 ,mix the sugar and flour and sprinkle over the berries4 ,put half-inch strips of paste across the top in the form of a lattice4 ,place in the oven and bake until the crust is brown1 the strawberries are well cooked1 and the juice is thick4 #fi4 ,,sweet-,,potato ,,pie4--,the amount of milk needed for making sweet-potato pie varies according to the dryness of the potatoes4 ,before they can be used for pie1 the sweet potatoes must be cooked until they are tender and then mashed4 ,the quantities given in the accompanying recipe will make enough filling for two pies4 ,,sweet-,,potato ,,pie #c c4 sweet potato #c_/d c4 sugar #a tsp4 salt #a_/b tsp4 nutmeg #a_/b tsp4 cloves #a tsp4 cinnamon #a_/b tsp4 ginger #b eggs #b c4 milk ,to the sweet potatoes add the dry ingredients and the unbeaten eggs1 and then beat the mixture thoroughly4 ,pour in the milk and stir well4 ,turn into a partly baked pie crust1 place in a moderate oven1 and bake until the filling is set4 #gj4 ,,open ,,peach ,,pie4--,pare sufficient peaches to cover a single-crust pie4 ,cut them into halves1 remove the seeds1 and place in a single layer over an unbaked pie crust4 ,cover with #a cupful of sugar to which have been added #c tablespoonfuls of flour4 ,dot well with butter1 add #a_/d cupful of water1 and place in the oven4 ,bake until the crust is brown and the peaches are well cooked4 ,apples used in the same way make a delicious dessert4 ,,puff ,,paste #ga4 ,,procedure ,,in ,,making ,,puff ,,paste4--,the making of puff paste differs somewhat from the making of plain pastry4 ,if puff paste is to be successful1 it must be made carefully and with close attention to every detail4 ,even then the first attempt may not prove to be entirely successful1 for often considerable experience is required before one becomes expert in the making of this delicate pastry4 ,illustration3 ,,fig4 #ad ,the best time to make puff paste is in the cold weather1 as the butter1 which is the fat used1 can be handled more easily and rolled into the paste with greater success if it1 as well as the other ingredients1 are cold4 ,if puff paste is desired in weather that is not cold1 the mixture will have to be placed on ice at various intervals1 for it positively must be kept as cold as possible4 ,however1 it is always preferable to make puff paste without the assistance of ice4 ,further essentials in the making of successful puff paste are a light touch and as little handling as possible4 ,heavy pressure with the rolling pin and rolling in the wrong direction are mistakes that result in an inferior product4 ,the desirable light1 tender qualities of puff paste can be obtained only by giving attention to these details4 #gb4 ,before beginning the mixing of puff paste1 wash the bowl1 spoon1 and hands first in hot water to insure perfect cleanliness and then in cold water to make them as cold as possible4 ,measure the ingredients very carefully1 or1 better1 weigh them if possible4 ,illustration3 ,,fig4 #ae ,put the butter in a mass in the bowl and1 as shown in ,fig4 #ad1 wash out the salt by running cold water over the piece and working it with a wooden spoon or a butter paddle4 ,when it becomes hard and waxy and may be handled with the hands1 take it from the bowl and remove the water by patting it vigorously1 first on one side and then on the other4 ,finally1 form it into a flat1 oblong piece and set it into the refrigerator to harden4 #gc4 ,with the butter ready1 break off a tablespoonful or two and mix it with all of the flour except #b tablespoonfuls1 which must be retained for flouring the board1 in the same way as for plain pastry4 ,then add the water1 and1 when a mass is formed1 remove it to a well-floured board and knead it as shown in ,fig4 #ae4 ,when the mixture has become somewhat elastic1 cover it with a towel1 as shown in ,fig4 #af1 and allow it to remain covered for #c to #e minutes4 ,illustration3 ,,fig #af ,then roll it into an oblong piece1 and1 as in ,fig4 #ag1 place the butter on one end of it4 ,bring the opposite end down over the butter and press the edges together with the tips of the fingers1 as shown in ,fig4 #ah4 ,then1 with the rolling pin1 make several dents in the dough mixture and the butter1 as shown in ,fig4 #ai1 and begin to roll1 being careful to roll in one direction and not to allow the butter to come through the paste4 ,if it should come through1 it will have to be treated until it becomes perfectly cold and hard again before the making can go on4 ,illustration3 ,,fig4 #ag ,the quickest and most satisfactory way in which to accomplish this is to wrap it in a piece of linen1 set it on a plate in a pan of crushed ice1 and place another pan of crushed ice over the top of it4 ,in case this is done once1 it will have to be done each time the paste is rolled4 ,continue to roll until a rectangular piece is formed1 always being careful to move the rolling pin in the same direction and never to roll backwards and forwards4 ,with a long1 narrow piece of dough formed1 fold about one-third under and one-third over1 as shown in ,fig4 #bj1 turn the open end toward you1 and roll lightly and carefully in one direction until another long1 narrow piece of dough is formed4 ,fold this in the same way1 turn it half way around1 and roll again4 ,continue in this manner until the piece has been rolled about six times and1 during the entire process1 try1 if possible1 to keep the butter from coming through4 ,as may be readily understood1 this can be accomplished only with light1 careful handling4 ,illustration3 ,,fig4 #ah ,as soon as the rolling has been completed in the manner described1 cut the puff paste into the desired shapes and place them on the ice for about #a_/b hour or until they are thoroughly chilled4 ,they are then ready to be baked4 ,if time is too limited to keep the paste on ice for #a_/b hour1 chill it as long as possible before baking4 #gd4 ,,baking ,,puff ,,paste4--,a very hot oven is required for successful puff paste4 ,in fact1 the colder the pastry and the hotter the oven1 the better will be the chances for light pastry4 ,the air incorporated between the layers of the paste by the folding and rolling expands in the heat of the oven1 causing the paste to rise and producing the characteristic lightness4 ,illustration3 ,,fig4 #ai ,for instance1 if the pieces of paste are about #a_/d inch thick before baking1 they should be #b inches thick when baked4 ,set the pan containing the pieces on the floor of the oven in order to give the paste every opportunity to rise4 ,if it seems to rise unevenly1 turn it around so that it will get the same heat on all sides4 ,should there be any danger of the paste burning on the bottom1 put pieces of heavy paper or asbestos under the pan and should it appear to burn on top1 put pieces of paper directly over the paste on the rack above4 ,bake until light and nicely browned and then remove from the oven4 #ge4 ,,recipe ,,for ,,puff ,,paste4--,either bread or pastry flour may be used in the preparation of puff paste1 but if pastry flour is used a tablespoonful or two more will be required4 ,illustration3 ,,fig4 #bj ,the amount of cold water needed varies with the absorbing power of the flour4 ,however1 only enough should be used to make it possible to knead the mass of dough that forms so that it may become elastic4 ,kneading develops the gluten in the flour and helps to hold in the fat thus making the paste easier to handle4 ,,puff ,,paste #b c4 flour #a c4 butter ,cold water ,put the flour into a mixing bowl and chop a tablespoonful of the butter into it4 ,add cold water until a mass that may be removed to a baking board is formed4 ,then proceed in the manner explained for the making of puff paste4 #gf4 ,,uses ,,of ,,puff ,,paste4--,puff paste is seldom used in the making of single- or double-crust pies2 instead1 it is usually employed for daintier desserts commonly known as ,french pastry4 ,however1 there are really innumerable uses to which it may be put in addition to those for which ordinary pastry can be used4 ,in fact1 after the art of making this kind of pastry is mastered1 it will prove to be invaluable for serving on special occasions4 #gg4 ,with puff paste may be made tarts of any kind or shape4 ,particularly attractive tarts can be made by covering small tins in the manner shown in ,fig4 #ab and then1 after the shapes have been baked1 filling each one with half of a peach or half of an apricot and juice that has boiled thick and piling sweetened whipped cream over it4 ,puff paste made into the same shapes as those just mentioned for tarts may have placed in it a layer of cake1 on top of which may be spread a layer of jam2 and1 to add a dainty touch1 either whipped cream or chopped nuts may be put over the jam4 ,the cake used for such a dessert should preferably be simple butter cake or sponge cake1 such as might be baked in a loaf4 ,puff paste in the form of tubes and shells may be used for serving foods daintily4 ,thus1 a hollow tube may be made by rolling the paste very thin1 cutting it into rectangular pieces1 placing each piece over a round stick about #a-a_/b inches in diameter1 and then baking4 ,after the baked tube is slipped off the stick1 it may be filled with sweetened and flavored whipped cream1 to which may be added chopped nuts1 chopped fruit1 or jam4 ,small baked shells of puff paste answer very well as timbale cases1 which may be filled with creamed mushrooms1 creamed sweetbreads1 or other delicate creamed food4 ,if shells are not desired1 small triangular or round pieces may be cut and baked and creamed food served over them as it would be served over toast4 ,an attractive dessert may be prepared by baking several rectangular pieces of puff paste in the oven and then arranging them in two or three layers with custard between4 ,simple sugar icings into which some butter is beaten may also be utilized to advantage in making ,french pastry of this kind4 ,puff paste may also be used as the covering for small individual pies4 ,,serving ,,pastry #gh4 ,to be most palatable1 pastry should be served as soon as possible after it is baked4 ,when it is allowed to stand for any length of time1 the lower crust becomes soaked with moisture from the filling used1 and in this state the pie is not only unpalatable1 but to a certain extent indigestible4 ,consequently1 whenever it is possible1 only enough for one meal should be baked at a time4 ,after a pie is taken from the oven1 it should not be removed from the pan in which it is baked until it is served4 ,in fact1 pie with a tender crust cannot be handled easily and so should be cut while it is still in the pan4 ,often it is best to serve a pie warm4 ,when this is to be done1 it can be served immediately upon being taken from the oven1 or if it has been baked for some time and is cold1 it may be set in the oven and reheated before serving4 ,such treatment will freshen any pie that has become more or less stale and1 as is well known1 pie is much more palatable when it is warm and fresh than when it is cold or stale4 ,in case pies must be kept before being served1 they should be stored in a place that is both cold and dry4 ,a refrigerator is too damp and for this reason should not be used2 but any other cool place that is sufficiently dry will be satisfactory4 #gi4 ,several ways of serving pie are in practice4 ,this dessert may be baked in attractive dishes especially designed for this purpose and then served from them at the table1 or it may be baked in an ordinary pie pan and then placed on a plate larger than the pan for serving4 ,pie of the usual size is generally divided into five or six pieces1 a sharp knife being used to cut it4 ,if possible1 a pie knife1 which is narrow at the end of the blade and gradually grows broader until the handle is reached1 where it is very broad1 should be provided for the serving of this dessert1 for it helps very much in handling the triangular pieces that are cut from a large pie4 ,the plates on which pie is served should be at least as large as salad plates4 ,very often1 instead of serving it from the pan at the table1 it is put on plates in the kitchen and passed at the table4 ,pie is always eaten with a fork1 one that is smaller than a dinner fork being used4 #hj4 ,with most pies containing fruit filling1 a small piece of cheese1 preferably highly flavored cheese1 may be served4 ,this makes a very good accompaniment so far as flavor is concerned1 but is omitted in some meals because it may supply too much food value or too much protein4 ,however1 if the fact that a high-protein food is to be served at the end of the meal is taken into account when the remainder of the meal is planned1 there need be no hesitancy in serving cheese with pie4 ,of course1 when cheese is to be included in the meal in this way1 the portions of the protein foods served with the main course should be smaller4 #ha4 ,a very attractive as well as appetizing way in which to serve pie is known as pie la mode4 ,this method of serving1 which is often resorted to when something extra is desired1 consists in placing a spoonful or two of ice cream of any flavor on each serving of apple or other fruit pie4 ,pie served in this way is high in food value and is a general favorite with persons who are fond of both ice cream and pie4 99 99 99 99 99 ,,pastries ,,and ,,pies ,,examination ,,questions 7#a7 7a7 ,what is pastry8 7b7 ,what is the principal use of pastry8 7#b7 ,how should the use of pastry with meals be governed8 7#c7 ,what may be said of the flour used for pastry8 7#d7 ,discuss the shortenings that may be used for pastry4 7#e7 ,give the proportions of fat and flour that may be used for pastry4 7#f7 ,what may be said of the handling of pastry in its preparation for baking8 7#g7 ,describe a method of mixing fat and flour for pastry4 7#h7 ,how is the liquid added to the fat and flour for pastry8 7#i7 ,describe the rolling of pie crust4 7#aj7 ,how is a pan covered with paste for pies8 7#aa7 ,how may a single crust that is to be baked before it is filled be kept from blistering8 7#ab7 ,describe the making of a top crust and the covering of a pie with it4 7#ac7 ,what oven temperature is best for baking pastry8 ,tell why4 7#ad7 ,on what does the length of time for baking pastry depend8 7#ae7 ,describe briefly the making of puff paste4 7#af7 ,what may be done with bits of paste not utilized in making pies8 7#ag7 ,if more than sufficient paste for use at one time is mixed1 what may be done with that which remains8 7#ah7 ,how should pastry be cared for after baking8 7#ai7 ,describe the serving of pastry4 7#bj7 ,why should starchy material used for thickening not be cooked with acid fruit juice for any length of time if this can be avoided8 ,,index ,a ,almond macaroons1 ,angel cake1 ,apple-and-celery salad1 cakes1 -date-and-orange salad1 pie1 sauce1 -sauce cakes1 tapioca1 ,apricot mousse1 ,banana-and-1 sandwiches1 sauce1 ,asparagus salad1 ,b ,baked custard1 ,baking butter cake1 cookies1 plain pastry1 puff paste1 small cakes1 sponge cake1 ,banana-and-apricot mousse1 -and-peanut salad1 ,barley-molasses cookies1 ,beet-and-bean salad1 ,berry pie1 ,biscuit tortoni1 ,biscuits1 ,definition of1 ,molding1 ,blanc mange1 ,chocolate1 mange1 ,plain1 ,boiled icing1 icing1 ,brown-sugar1 salad dressing1 ,bomebe glac1 ,boston cream pie1 ,bread-and-butter sandwiches1 -and-cheese sandwiches1 ,rye-1 for sandwiches1 ,bread pudding1 pudding1 ,chocolate1 ,bride's cake1 ,brioche1 buns1 dessert1 pudding1 ,brown ,betty1 -sugar boiled icing1 ,brownies1 ,butter cake1 cake after baking1 ,care of1 cake1 ,baking1 -cake ingredients1 ,combining the1 cake1 ,nature of1 -cake pans1 cakes and their preparation1 cakes1 ,procedure in making1 icing1 icing1 ,chocolate1 ,butterscotch pie1 ,c ,cabbage-and-celery salad1 salad1 ,caf parfait1 ,cake after baking1 ,care of butter1 after baking1 ,care of sponge1 and pudding mixtures in the diet1 ,angel1 ,apple1 ,baking butter1 ,baking sponge1 ,bride's1 ,butter1 ,caramel1 ,chocolate nut1 ,cinnamon1 ,cocoa and chocolate in1 ,coconut in1 ,cold-water sponge1 ,cake1 ,corn-starch1 ,devil's food1 ,feather1 fillings1 ,flavoring extracts in1 from pan1 ,removing sponge1 ,fruit1 ,gold1 ,hot-water sponge1 ,ice-cream1 icings and fillings1 icings1 ,preparation of1 ingredients1 ,combining butter-1 ingredients1 ,combining sponge-1 ingredients1 ,preparation of1 ingredients1 ,quality of1 ,lady ,baltimore1 making1 ,equipment for1 making1 ,procedure in1 ,miscellaneous fruits in1 mixture1 ,baking the butter-1 mixture1 ,baking the sponge-1 ,nature of butter1 ,nature of sponge1 ,nut layer1 ,nut spice1 ,nuts in1 ,one-egg1 ,orange sponge1 pans1 ,preparation of1 pans1 ,sponge-1 ,plain layer1 ,plain sponge1 ,potato-flour sponge1 ,pound1 ,raisin spice1 ,raisins and currants in1 ,sour-milk chocolate1 ,sponge1 ,sunshine1 ,war1 ,wedding1 ,white1 ,white fruit1 with potato flour1 ,sponge1 ,cakes1 ,apple-sauce1 ,baking small1 ,cinnamon cup1 ,cocoa cup1 ,coffee1 cookies1 and puddings1 ,cup1 ,cup and drop1 ,drop1 ,fat for1 ,flour for1 ,fruit drop1 ,general classes of1 ,ginger drop1 ,ingredients used in1 ,cakes1 leavening for1 ,liquid for1 made with yeast1 ,nature of mixture for small1 ,oat-flake drop1 ,ornamental icing for cup1 ,preparation of small1 ,procedure in making butter1 ,procedure in making sponge1 ,roxbury1 ,small1 ,sour-milk drop1 ,spices in1 ,sweetening for1 ,varieties of small1 ,california salad1 ,canapes1 ,cantaloupe shells1 ,fruit in1 ,canton parfait1 ,caramel cake1 custard1 filling for clairs1 ice cream1 icing1 mousse1 tapioca1 ,carbohydrate in desserts1 in salads1 ,care of butter cake after baking1 of salad greens1 of sandwiches after making1 of sponge cake after baking1 ,cauliflower-and-tomato salad1 salad1 ,celery salad1 salad1 ,apple-and-1 salad1 ,grapefruit-and-1 sandwiches1 ,rolled1 ,stuffed1 ,cellulose in salads1 ,checkerboard sandwiches1 ,cheese-and-nut sandwiches1 dreams1 filling for sandwiches1 salad1 ,green-pepper-and-1 salad1 ,peach-and-cream-1 salad1 ,pear-and-1 sandwiches1 sandwiches1 ,jelly-and-cream-1 sandwiches1 ,rye-bread-and-1 straws1 ,cherry frapp1 pie1 pie1 ,mock1 salad1 ,filbert-and-1 ,chicken salad1 -salad filling for sandwiches1 -salad sandwiches1 sandwiches1 ,chocolate and cocoa in cake1 ,chocolate blanc mange1 bread pudding1 butter icing1 cake1 ,sour-milk1 filling1 filling for clairs1 ice cream1 icing1 mousse1 nut cake1 pie1 pudding1 sauce1 water icing1 ,christmas pudding1 ,cider frapp1 ,cinnamon cake1 cup cakes1 ,classes of cookies1 ,cleaning and freshening salad ingredients1 ,club sandwiches1 ,cocoa and chocolate in cake1 cup cakes1 ,coconut-corn-starch custard1 filling1 in cake1 macaroons1 pie1 puff1 sauce1 ,coffee cakes1 filling1 filling for clairs1 jelly1 ,cold and frozen desserts1 desserts and their preparation1 -water icing1 -water sponge cake1 ,combination fruit-and-vegetable salads1 fruit salad1 salad1 salad1 ,summer1 ,combining butter-cake ingredients1 sponge-cake ingredients1 ,composition and food value of desserts1 of salads1 ,cooked icings1 mayonnaise1 ,cookery rules to desserts1 ,applying1 ,cookies1 and puddings1 ,cakes1 ,baking1 ,barley-molasses1 ,classes of1 ,cream1 ,filled1 ,filling for1 ,cookies1 ,ingredients in1 ,oatmeal1 ,procedure in making1 ,sour-cream1 ,cooky recipes1 ,corn oil1 -starch cake1 -starch custard1 ,cottage pudding1 ,cottonseed oil1 ,crab salad1 ,lobster or1 ,cranberry frapp1 pie1 ,cream1 ,caramel ice1 -cheese salad1 ,peach-and-1 -cheese sandwiches1 ,jelly-and-1 ,chocolate ice1 cookies1 ,dessert sauces and whipped1 dressing1 filling for cream puffs1 filling1 ,fruit1 fluff1 ,pineapple1 fluff1 ,strawberry1 ,french1 ,mocha ice1 ,neapolitan ice1 ,philadelphia ice1 pie1 pie1 ,boston1 pie1 ,date1 puffs1 puffs and clairs1 puffs1 ,cream filling for1 ,spanish1 ,tapioca1 ,vanilla ice1 ,whipped1 ,crullers1 ,frying doughnuts and1 ,nature of doughnuts and1 ,shaping doughnuts and1 ,cucumber-and-onion salad1 ,sliced1 -and-tomato salad1 salad1 sandwiches1 ,cup and drop cakes1 cakes1 cakes1 ,cinnamon1 cakes1 ,cocoa1 cakes1 ,ornamental icing for1 ,currants and raisins in cake1 ,custard1 ,baked1 ,caramel1 ,corn-starch1 desserts1 ,farina1 ,frozen1 ,minute-tapioca1 pie1 ,plain frozen1 ,custard1 ,rice1 sauce1 ,soft1 ,tapioca1 ,tutti-frutti frozen1 with nuts1 ,frozen1 with raisins1 ,frozen1 ,custards1 ,true1 ,d ,daisy salad1 ,date-and-,english-walnut salad1 -and-orange salad1 ,apple-1 cream pie1 sandwiches1 ,dessert in the meal1 ingredients1 ,economical use of1 making1 ,principles of1 making1 ,principles of frozen-1 ,packing a frozen1 sauces and whipped cream1 ,desserts and their preparation1 ,cold1 ,applying cookery rules to1 ,attractiveness of1 ,carbohydrate in1 ,cold and frozen1 ,composition and food value of1 ,custard1 ,fat in1 ,frozen1 ,gelatine1 ,general discussion of1 ,method of freezing1 ,molding frozen1 ,principles of making gelatine1 ,procedure in freezing1 ,proportion of ice to salt in frozen1 ,protein in1 ,recipes for frozen1 ,recipes for gelatine1 ,serving frozen1 ,devil's food cake1 ,diet1 ,cake and pudding mixtures in the1 ,purposes of salads in the1 ,salads in the1 ,double-crust pies1 ,doughnuts1 and crullers1 ,frying1 and crullers1 ,nature of1 and crullers1 ,shaping1 ,drop1 ,potato-and-barley1 ,sour-milk1 ,yeast1 ,dreams1 ,cheese1 ,dressing1 ,boiled salad1 ,cream1 ,dressing1 ,french1 ,fruit-salad1 ,mayonnaise1 ,sour-cream1 ,thousand ,island1 ,dressings and their preparation1 ,salad1 ,nature of salad1 ,dried-fruit pies1 ,drop cakes1 cakes1 ,cup and1 cakes1 ,fruit1 cakes1 ,ginger1 cakes1 ,oat-flake1 cakes1 ,sour-milk1 doughnuts1 ,e ,easter salad1 ,easy pastry1 clairs1 and cream puffs1 ,caramel filling for1 ,chocolate filling for1 ,coffee filling for1 ,royal1 ,economical use of dessert ingredients1 ,economy paste1 ,egg sandwiches1 ,ham-and-1 sandwiches1 ,hard-cooked-1 sandwiches1 ,hot fried-1 ,english-walnut salad1 ,date-and-1 ,equipment for cake making1 ,extracts in cake1 ,flavoring1 ,f ,farina custard1 ,fat for cakes1 in desserts1 in salads1 ,feather cake1 ,fig pudding1 ,steamed1 ,filbert-and-cherry salad1 ,filled cookies1 ,filling1 ,chocolate1 ,coconut1 ,coffee1 for cookies1 for cream puffs1 ,cream1 for clairs1 ,caramel1 for clairs1 ,chocolate1 for clairs1 ,coffee1 for ladyfingers1 for sandwiches1 ,cheese1 for sandwiches1 ,chicken-salad1 for sandwiches1 ,fruit1 ,fruit cream1 ,lemon1 ,marshmallow1 ,filling1 ,orange ,raisin-and-nut ,fillings and icings1 ,cake ,cake ,french ,flavoring extracts in cake ,floating island ,flour for cakes for pastry ,fluff1 ,pineapple cream ,strawberry cream ,food value of desserts1 ,composition and ,forks1 ,salad ,frapp1 ,cherry ,cider ,cranberry ,freezer1 ,using a vacuum ,freezing desserts1 ,method of desserts1 ,procedure in ,table showing details of ,theory of ,french cream dressing fillings ice cream ,fresh-fruit pudding ,freshening salad ingredients1 ,cleaning and ,fried-egg sandwiches ,frozen custard1 ,plain custard1 ,tutti-frutti custard with nuts custard with raisins custards --dessert making1 ,principles of dessert1 ,packing a desserts desserts1 ,cold and desserts1 ,molding desserts1 ,proportion of ice to salt in desserts1 ,recipes for desserts1 ,serving spiced punch ,fruit-and-vegetable salads1 ,combination of cake cake1 ,white cream filling drop cakes filling for sandwiches gelatine ice in cantaloupe shells salad1 ,combination --salad dressing salads sandwiches sauce ,fruits in cake1 ,miscellaneous ,frying doughnuts and crullers ,g ,garnishes1 ,salad ,gelatine desserts desserts1 ,principles of making desserts1 ,recipes for ,fruit ,plain ,ginger drop cakes pudding1 ,steamed snaps ,glac1 ,bomebe ,gold cake ,grape sherbet ,grapefruit-and-celery salad ,green-pepper-and-cheese salad -vegetable salad ,h ,ham-and-egg sandwiches ,hard-cooked-egg sandwiches sauce ,high-protein salads -protein sandwiches ,highland dainties ,hot fried-egg sandwiches -meat sandwiches sandwiches -water sponge cake ,humpty ,dumpty salad ,i ,ice-cream cake cream1 ,caramel cream1 ,chocolate cream1 ,french cream1 ,mocha cream1 ,neapolitan cream1 ,philadelphia cream1 ,vanilla cream with peaches1 ,junket ,fruit ,lemon ,orange ,ices ,icing1 ,boiled ,butter ,caramel ,chocolate ,chocolate butter ,chocolate water ,cold-water for cup cakes1 ,ornamental ,maple ,orange ,ornamental ,plain ,time-saving ,icing1 ,white ,icings and fillings1 ,cake ,cooked ,kinds of ,preparation of cake ,uncooked ,indian pudding ,ingredients1 ,condition of salad in cookies ,marinating salad of salads ,quality of cake ,variety in salad ,j ,jelly-and-cream-cheese sandwiches and marmalade sandwiches ,coffee ,orange roll sauce ,junket ice cream with peaches ,k ,kisses and macaroons or meringues ,l ,lady ,baltimore cake ,lady fingers and sponge drops ,filling for ,layer cake1 ,nut -cake pans cake1 ,plain ,leavening for cakes ,left-over pastry1 ,utilizing ,lemon filling ice pie sauce snow ,lettuce sandwiches ,shredded ,liquid for cakes for pastry ,loaf-cake pans ,lobster or crab salad ,m ,macaroons1 ,almond ,coconut ,oatmeal-fruit ,pecan ,maize pudding ,maple icing parfait ,maraschino sauce ,marguerites ,marinating salad ingredients ,marmalade sandwiches1 ,jelly and ,marshmallow filling whip ,mayonnaise1 ,cooked dressing ,meal1 ,dessert in the ,meals1 ,relation of salads to ,meat sandwiches sandwiches1 ,hot- used for pastry used in cakes ,meringue for one-crust pies ,meringues or kisses ,milk sherbet ,mince pie pie1 ,mock ,mineral salts and salads ,mint punch ,minute tapioca -tapioca custard ,miscellaneous fruits in cake ,mixtures for small cakes1 ,nature of ,mocha ice cream ,mock cherry pie mince pie ,molding frozen deserts ,mousses1 parfaits1 and biscuits ,mousse1 ,banana-and-apricot ,caramel ,chocolate ,mousses1 ,definition of ,molding parfaits1 and biscuits ,n ,nature of butter cake of doughnuts and crullers of mixtures for small cakes of salad dressings of sandwiches of sponge cake ,neapolitan ice cream ,nut cake1 ,chocolate filling1 ,raisin-and- layer cake salad1 ,pineapple-and- sandwiches1 ,cheese-and- spice cake ,nuts in cake ,o ,oat-flake drop cakes ,oatmeal cookies -fruit macaroons ,old-fashioned potato salad ,olive oil1 ,characteristics of ,one-crust pies1 -egg cake1 ,onion-and-pepper sandwiches1 salad1 ,open peach pie1 sandwiches1 ,orange filling1 ice1 icing1 jelly1 pie1 salad1 ,apple-date-and-1 sauce1 sponge cake1 ,ornamental icing1 icing for cup cakes1 ,p ,packing a frozen dessert1 ,pans1 ,layer-cake1 ,loaf-cake1 ,preparation of cake1 ,parfait1 ,caf1 ,canton1 ,maple1 ,strawberry angel1 ,parfaits1 ,definition of1 ,molding1 ,paste1 ,baking puff1 ,economy1 ,procedure in making puff1 ,puff1 ,quality1 ,pastries and pies1 and pies1 ,requirements for1 ,pastry1 ,baking plain1 ,definition of1 ,easy1 ,flour for1 for pies1 ingredients1 ,proportion of1 ,ingredients used for1 ,liquid for1 making1 ,utensils for1 ,methods of mixing1 ,plain1 ,procedure in making plain1 ,serving1 ,shortening for1 ,sour-cream1 ,utilizing left-over1 ,peach-and-cream-cheese salad1 pie1 pie1 ,open1 ,peaches1 ,junket ice cream with1 ,peanut-butter sandwiches1 salad1 ,banana-and-1 ,pear-and-cheese salad1 sherbet1 ,pearl tapioca1 ,peas-and-celery salad1 ,pecan macaroons1 ,philadelphia ice cream1 ,pie a la mode1 ,apple1 ,berry1 ,boston cream1 ,butterscotch1 ,cherry1 ,chocolate1 ,coconut1 ,cranberry1 ,cream1 ,custard1 ,date cream1 ,lemon1 ,mince1 ,mock cherry1 ,mock mince1 ,open peach1 ,orange1 ,peach1 ,pineapple1 ,pumpkin1 ,raisin1 ,rhubarb1 ,squash1 ,strawberry1 ,sweet-potato1 ,pierrot pudding1 ,pies and pastries1 and pastries1 ,requirements for1 ,double-crust1 ,dried-fruit1 ,meringue for one-crust1 ,one-crust1 ,pastry for1 ,pineapple-and-nut salad1 cream fluff1 pie1 sauce1 ,plain blanc mange1 frozen custard1 gelatine1 icing1 layer cake1 pastry1 pastry1 ,baking1 pastry1 ,procedure in making1 sponge cake1 ,pocono pudding1 ,poinsettia salad1 ,poor man's pudding1 ,potato-and-barley doughnuts1 -flour sponge cake1 flour1 ,sponge cake with1 salad1 salad1 ,old-fashioned1 ,pound cake1 ,preparation of butter cake1 of cake icings1 of cake ingredients1 of cake pans1 of sandwiches1 of small cakes1 of sponge cakes1 ,salad dressings and their1 ,varieties of salads and their1 ,preparing fruits for salads nuts for salads1 ,principles of dessert making1 of frozen-dessert making1 of making gelatine desserts1 of salad making1 of sandwich making1 ,procedure in cake making1 in freezing desserts1 in making butter cakes1 in making cookies1 in making puff paste1 in making sponge cake1 ,proportion of pastry ingredients1 ,protein in desserts1 in salads1 ,pudding1 ,bread1 ,chocolate1 ,chocolate bread1 ,christmas1 ,cottage1 ,fresh-fruit1 ,indian1 ,maize1 mixtures in the diet1 ,cake and1 ,pierrot1 ,pocono1 ,poor man's1 sauces1 ,snow1 ,steamed fig1 ,steamed ginger1 ,suet-fruit1 ,puddings and pudding sauces1 ,cakes1 cookies1 and1 ,nature of1 ,preparation of1 ,puff paste1 paste1 ,baking1 paste1 ,procedure in making1 paste1 ,recipe for1 paste1 ,uses of1 ,raisin1 ,pumpkin pie1 ,punch1 ,frozen spice1 ,mint1 ,purposes of salads in the diet1 ,q ,quality of cake ingredients1 paste1 ,r ,raisin-and-nut filling1 pie1 puff1 spice cake1 ,raisins and currants in cake1 ,raspberry sherbet1 ,relation of salads to meals1 ,removing sponge cake from pans1 ,rhubarb pie1 ,ribbon sandwiches1 ,rice custard1 ,ring1 ,swedish tea1 ,ripening the frozen mixture1 ,roll1 ,jelly1 ,rolled celery sandwiches1 ,round sandwiches1 ,roxbury cakes1 ,royal clairs1 ,rye-bread-and-cheese sandwiches1 ,s ,salad accompaniments1 ,apple-and-celery1 ,asparagus1 ,banana-and-peanut1 ,beet-and-bean1 ,cabbage1 ,cabbage and celery1 ,california1 ,cauliflower1 ,cauliflower-and-tomato1 ,celery1 ,chicken1 ,combination1 ,combination fruit1 ,crab1 ,cucumber1 ,cucumber-and-tomato1 ,daisy1 ,date-and-,english-walnut1 dressing1 ,boiled1 dressings and their preparation1 dressings1 ,nature of1 ,easter1 ,filbert-and-cherry1 filling for sandwiches1 ,chicken-1 forks1 garnishes1 ,grapefruit-and-celery1 ,green-pepper-and-cheese1 ,green-vegetable1 greens1 ,care of1 ,humpty ,dumpty1 ingredients1 ,cleaning and freshening1 ingredients1 ,condition of1 ingredients1 ,marinating1 ingredients1 ,variety in1 ,lobster or crab1 ,salad making1 ,principles of1 ,onion1 ,peach-and-cream-cheese1 ,pear-and-cheese1 ,peas-and-celery1 ,pineapple-and-nut1 ,poinsettia1 ,potato1 ,salmon1 sandwiches1 ,chicken-1 ,shrimp1 ,sliced cucumber-and-onion1 ,string-bean1 ,stuffed-tomato1 ,summer combination1 ,tomato1 ,tomato-and-string-bean1 ,tuna-fish1 ,waldorf1 ,water-lily1 ,winter1 ,salads and sandwiches1 and their preparation1 ,varieties of1 ,carbohydrates in1 ,cellulose in1 ,definition of1 ,fat in1 ,fruit1 ,high-protein1 in the diet1 in the diet1 ,purposes of1 ingredients1 ,mineral salts in1 ,preparing nuts for1 ,protein in1 ,selection of1 ,serving1 to meals1 ,relation of1 ,vegetable1 ,salmon salad1 ,salts in salads1 ,mineral1 ,sand tarts1 ,sandwich making1 ,principles of1 making1 ,utensils for1 ,sandwiches1 after making1 ,care of1 ,apricot1 ,bread-and-butter1 ,bread for1 ,checkerboard1 ,cheese1 ,cheese-and-nut1 ,cheese filling for1 ,chicken1 ,chicken-salad1 ,chicken-salad filling for1 ,club1 ,cucumber1 ,date1 ,sandwiches1 ,fruit1 ,fruit filling for1 ,jelly-and-cream-cheese1 ,jelly and marmalade1 ,ham-and-egg1 ,hard-cooked-egg1 ,hot1 ,hot fried-egg1 ,hot-meat1 ,lettuce1 ,making1 ,meat1 ,nature of1 ,onion-and-pepper1 ,open1 ,peanut-butter1 ,ribbon1 ,rolled celery1 ,round1 ,salads and1 ,tomato1 ,variety in1 ,sauce1 ,apricot1 ,chocolate1 ,coconut1 ,custard1 ,fruit1 ,jelly1 ,hard1 ,lemon1 ,maraschino1 ,orange1 ,pineapple1 ,sterling1 ,vanilla1 ,sauces and whipped cream1 ,dessert1 ,pudding1 ,selection of salads1 ,serving frozen desserts1 pastry1 salads1 ,sherbet1 ,grape1 ,milk1 ,pear1 ,raspberry1 ,strawberry1 ,sherbets1 ,shortening for pastry1 ,shredded lettuce1 ,shrimp salad1 ,sliced cucumber-and-onion salad1 ,small cakes1 pies1 ,snow pudding1 ,soft custard1 ,sour-cream cookies1 -cream dressing1 -cream pastry1 -milk chocolate cake1 -milk doughnuts1 ,sour-milk drop cakes1 ,spanish cream1 ,spice cake1 ,nut1 cake1 ,raisin1 ,spices in cake1 ,sponge cake1 cake1 ,baking1 cake1 ,cold-water1 cake from pans1 ,removing1 cake1 ,hot-water1 -cake ingredients1 ,combining the1 cake1 ,nature of1 cake1 ,orange1 -cake pans1 cake1 ,plain1 cake1 ,potato-flour1 cake1 ,procedure in making1 cake with potato flour1 cakes1 ,preparation of1 drops1 ,ladyfingers and1 ,squash pie1 ,steamed fig pudding1 ginger pudding1 ,sterling sauce1 ,strawberry angel parfait1 cream fluff1 pie1 sherbet1 ,straws1 ,cheese1 ,string-bean salad1 bean salad1 ,tomato-and-1 ,stuffed celery1 -tomato salad1 ,suet-fruit pudding1 ,summer combination salad1 ,sunshine cake1 ,swedish tea ring1 ,sweet-potato pie1 ,sweetening for cakes1 ,t ,table showing details of freezing1 ,tapioca1 ,apple1 ,caramel1 cream1 custard1 ,minute1 ,pearl1 ,tarts1 ,tea ring1 ,swedish1 ,theory of freezing1 ,thickened juicy fruit for pies1 ,thousand ,island dressing1 ,time-saving icing1 ,tomato-and-string-bean salad1 salad1 salad1 ,stuffed-1 sandwiches1 ,tortoni1 ,biscuit1 ,true custard1 ,tuna-fish salad1 ,tutti-frutti frozen custard1 ,u ,uncooked icings1 ,use of dessert ingredients1 ,economical1 ,using a vacuum freezer1 ,utensils for pastry making1 for sandwich making1 ,utilizing left-over pastry1 ,v ,vacuum freezer1 ,using a1 ,value of desserts1 ,composition and food1 ,vanilla cream1 sauce1 wafers1 ,varieties of salads and their preparation1 of small cakes1 ,variety in salad ingredients1 in sandwiches1 ,vegetable salad1 ,green-1 salads1 salads1 ,combination fruit-and-1 sandwiches1 ,w ,wafers1 ,vanilla ,waldorf salad1 ,war cake1 ,water icing1 ,chocolate1 -lily salad1 ,wedding cake1 ,whip1 ,marshmallow1 ,whipped cream1 cream1 ,dessert sauces and1 ,white cake1 fruit cake1 icing1 ,winter salad1