New-York tribune., 1907-10-20
"1O1 DESSERTS "
Il Book of Good Suggestions for the
PerpIeTed HOusezcife.


dtion to the "1O1" recipe books compiled by
Mary E. Southworth, and published by Paul
Elder & Co, San Francisco and New York The
book is one which ought to prove helpful TO
housekeepers who are struggling with the dessert
problem. The recipes arranged under the
headings Of puddings, pies, tarts and short
cakes, custards, creams and omelets. ice cream
and water ices. and fruits cooked and fresh
The following a few selections:
APPLE.
Butter deep baking dish; slice into this tart
apples, peeled and cored. enough to fill the dish.
Mix half a teaspoonful of salt md a teaspoonful
of cinnamon with a cupful Of sugar and sprinkle
in; add half a cupful of wine, little water ana
a tablespoonful OF butter cut in bits. Sift to-
.ether one and half cupfuls of flour, three
ia tabIespoonfuls OF baking powder and quarter
of teaspoonfui of salt; work into this with the
tins Of the fingers three tablespoonfulS of but
ter; beat an egg with three-quarters OF cuptu!
Of milk and stir in When thoroughly mixed
spread over the apples and bake slowly for
three-quarters Of an hour In serving invert
the dish so as to have the apples on top. Serve
hot with cream.
Pour half cupfu of milk on two cupfuls Of
bread crumbs; add a cupful Of chopped suet.
half a cupful of sugar, two beaten eggs two
tabespoonfuls Of molasses. salt. teaspoonful
of baking powder and a pound of figs. chopped.
Mix thoroughly and steam three hours. Serve
with wine or lemon sauce.
MOCK CHERRY
Beat a heaping tablespoonful of butter with
cupful of sugar; add a tablespoonful of -four
and beat well. Cut a Cupful OF cranberries in
halves; add half cupful of raisns, seeded and
cut in halves; add to the butter and sugar, Bake
with two crusts.
NEW ENGLAND MINCE.
Two pounds OF lean beef boiled. freed from fat
,N,..
chopped very fine: add a quart Of chopped
apples, measured after chopping. three cupfuls
OF seeded raisns, half cupful mixed OF candied
orange and lemon peel. chopped fine; half
pound Of ctron sliced thin and shredded. cup
fol OF Currants, a quarter Of n Cupful OF Candied
fruit. chopped fine; half tcaspoonful each Of
allspiCe and cloves. teaspoonfu each of CHINA
mon and nutmeg. two teaspoonfuls of salt.
half-cupful each OF mOlasses brandy and sherry:
a cupful each OF sugar and cider. the grated rind
and juice of one lemon and one orange and
half-cupful OF the meat liquor. Allow TO ripen
or blend several days before using.
FRUIT PANCAKES.
Mix with one and a half cupfuls OF sifted -four
n teaspoonful OF baking powder and a half tea
spoonful OF salt. and sift twice again; add three
eggs yolks and whites beaten separately. and
one and half cupfuls Of milk. Bake in four
large pancakes. Wash ripe berries or frui: OF
any kind drain, mash and sweeten Put a layer
OF mashed fruit over each pancake; lay them
sugar.
PUMPKIN.
Peel and remove the soft part and seeds from
a pumpkin: cut into pieces and stew until ten
der Drain well. dry out all the water possible.
and press through colander To n quart Of
the strained pulp add tablespoonful OF butter
quart OF milk, six beaten eggs. a cupfuI Of
sugar, third of a cupfuI OF nolasscs = hoari,s,,
taplfspoontuI OF ginger. a half tcaSpoonful each
OF salt. cinnamon and nutmeg and A vyineoIasa
OF brandy Bake in a deep pie plate with under
crust only.
EASSAR DELIGHT
Boil pound Of sugar in two-thirds Of a mint
OF water for twenty minutes: add Il cocoanut
grated and pound OF prunes stoned and c,,t
nne. and cook twenty minutes longer. r.r,,,..
from the fire. and while still warm stir g., .
quarter OF a pound of butter. the yolks of three
rssS Wen beaten and a little candied orange
peel Line small patty pans with pur nasfc
pour the mixture carefully in and bake in -
qLIck oven. Decorate each tart with a tiny
pyramid or whipped cream or merinrite wien y
cahuicd cherry IN the centre.
BANANA
Peel five ripe bananas and mash with evo
heaping tablespoonfuls OF sugar; add an opnce
OF gclatine, soaked and dissolved in hot water
u little chopped pineapple half q glass or
brandy, juice Of half a lemon and half a mini
OF whipped cream. Mix gently. put in mould
anu Ne' OH ICE serve with whipped cream
FOUNDATION
Beat TWO eggs; add cupful of sugar two
tablespoonfuis of flour and a half teaspooucuI
ol salt Pour on this pint Of hot milk. stir
ring all the time. put i'm double boiler and
cook twenty minutes: remove from the fire and
Wheh cool add Il quart Of cream. a CupfuI Of
sugar and Il Tablespoonful of havOring ANY
HdVorlng. fruit. nut or other variety can be
made with this foundation CustaTd
BAKED BANANAS
Peel the bananas and lay them in q shallow
earthen baking pan. not touching each other.
and bake thirty minutes Melt In Il bowl three
tablespoonfuls Of butter six tablespoonfuls of
sugar and the juice of three lemons Set the
Dowl In Il pan of hot water and keen warm
Basic the bananas three times with this during
the half-hour.
EMELINES.
Peel nice firm, tart apples; core them with
an apple corer and steam over boiling water
till tender, not soft. Lift them carefully to a
baking pan. Soak chopped raisns al
monds and English Walnuts i'm Il little warm
wine; when the apples are cool hH the cores
with these with little lump of butter on top
Sift a liberal quantity OF light brown sugar over
them and a squeeze of lemon juice. Put in a
moderate oven and brown, bastlug once or twice
with the juice in the pan.