FREE BOOKS

Author's List




PREV.   NEXT  
|<   72   73   74   75   76   77   78   79   80   81   82   83   84   85   86   87   88   89   90   91   92   93   94   95   96  
97   98   99   100   101   102   103   104   105   106   107   108   109   110   111   112   113   114   115   116   117   118   119   120   121   >>   >|  
s overlapping the paste as it is wound. Brush over with beaten egg and bake on the forms. When baked slip the forms out, fill with strawberries prepared as for strawberry shortcake. STRAWBERRIES SCALLOPED. Equal quantities of fresh strawberries and bakers' stale bread grated. Begin with a layer of the berries, sprinkle well with sugar, then a layer of bread crumbs, dot with bits of butter, then another layer of fruit and sugar; finish with bread crumbs and butter, sprinkle a little sugar over the top and bake half an hour in a good oven. Serve hot with cream. Currants and raspberries, either separately or mixed, and blackberries also make excellent puddings. CURRANT PUDDING. Stem and wash some currants, mash through a sieve, add as much water as there is currant juice and sweeten to taste. To one quart of liquid take two ounces of Groult's potato flour. Mix the potato flour with a little of the cold fruit juice, put the rest over the fire, and when it comes to a boil stir in the flour and let it cook for a few minutes. It will become clear. Turn it into a mould that has been dipped in cold water, and set it when cool on the ice until the next day. Turn out carefully and serve with cream. STEWED DATES. Break the dates apart, wash in cold, then in hot water, drain them and cover with cold water; cook until tender--a very few minutes--take out the fruit, add a little sugar to the water and boil five minutes, pour over the dates and set away to get cold. STUFFED DATES. Wash the dates as in the other recipes, drain in a colander and shake from time to time until they are dry. Stone them and fill with blanched almonds, or chopped nuts or cocoanut grated. TAPIOCA AND APPLE PUDDING. Six good, tart cooking apples, three-quarters of a cup of pearl tapioca, sugar to taste and one quart of water. Soak the tapioca in the water two hours, then put in a double boiler and cook until clear, sweeten to taste. It may be flavored with the rind of lemon cut very thin and removed when the tapioca is done. Peel and core the apples and fill the holes with sugar, arrange them in a pudding dish and pour the tapioca over them, bake until the apples are tender. A few tiny bits of butter on the top will make it brown a little. Serve hot or cold with cream and sugar. TAPIOCA AND STRAWBERRY JELLY. Five ounces of Groult's tapioca, two cups of boiling water, two cups of strawberry juice, four heaping tablespoonf
PREV.   NEXT  
|<   72   73   74   75   76   77   78   79   80   81   82   83   84   85   86   87   88   89   90   91   92   93   94   95   96  
97   98   99   100   101   102   103   104   105   106   107   108   109   110   111   112   113   114   115   116   117   118   119   120   121   >>   >|  



Top keywords:
tapioca
 

apples

 

minutes

 

butter

 
potato
 

ounces

 
Groult
 

sweeten

 
TAPIOCA
 
PUDDING

crumbs

 

tender

 

grated

 

strawberry

 

strawberries

 
sprinkle
 
STUFFED
 

recipes

 

colander

 
arrange

pudding

 

removed

 

boiling

 

heaping

 

tablespoonf

 

STRAWBERRY

 

cooking

 

cocoanut

 
blanched
 
almonds

chopped

 
quarters
 

flavored

 

boiler

 

double

 

finish

 

berries

 
separately
 

blackberries

 
raspberries

Currants

 

bakers

 

beaten

 
overlapping
 
quantities
 

SCALLOPED

 

STRAWBERRIES

 

prepared

 

shortcake

 

excellent