Desserts
Reading edition
Chocolate Souffle
½ cup sugar.
½ cup fine dry bread crumbs.
1 tablespoon flour.
1 tablespoon butter.
1½ squares unsweetened chocolate.
½ teaspoon salt.
¾ cup milk.
4 eggs.
½ teaspoon vanilla.
Mix the flour and butter, add the milk, and stir over heat until thickened. Melt the chocolate over steam, and add to the cream sauce, with the salt, bread crumbs, sugar, vanilla, and well beaten egg yolks. Beat well. Fold in the well beaten whites of the eggs. Pour into a greased 1½ quart pudding dish and bake in a slow oven (325°F.) for 1 hour, or until well set in the middle. Serve hot with the hard sauce (page 9).
Hard Sauce
¼ cup butter.
¾ cup powdered sugar.
½ teaspoon vanilla.
⅛ teaspoon grated nutmeg.
Cream together the butter and sugar, add the vanilla and nutmeg. The secret of creamy hard sauce lies in long beating. Chill before serving.
Rocks
1½ cups light brown sugar.
1 cup butter.
3 eggs, well beaten.
½ teaspoon soda in a little hot water.
1 teaspoon cinnamon.
3 cups raisins, chopped.
1 cup English walnut meats, chopped.
2¾ cups flour.
½ teaspoon salt.
Cream the butter and sugar and add the eggs. Sift the dry ingredients, reserving some flour to roll the raisins and nuts. Mix all together. Place by teaspoonfuls on a greased pan and bake in a hot oven (375°F.).
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Baked Caramel Custard
1 quart milk.
5 eggs.
½ cup sugar.
½ teaspoon vanilla.
¼ cup caramel sirup.
¼ teaspoon salt.
Butter.
Heat the milk slightly with the sugar, salt, and caramel sirup. Be sure the caramel sirup is entirely dissolved before this mixture is poured into the lightly beaten eggs. Add the vanilla. Pour the mixture into custard cups, and add a small piece of butter to each. Bake in a pan surrounded by water in a slow oven (325°F.). Test by placing the point of a knife in the center of the custard and if it comes out clean remove the cups of custard at once from the hot water. The custards may be served either hot or cold with caramel sirup if more caramel flavor is desired.
Sugar can be caramelized easily by placing it in a heavy skillet over slow even heat, and stirring it constantly until it melts and becomes a heavy brown sirup. As soon as it reaches this stage take it from the fire at once, and use it for flavoring and sweetening the custard.
Apple Dumplings
Roll the pastry in a thin sheet and cut it in rounds. Place a whole, cored apple in center of each round of pastry.
Sprinkle sugar over the apple, dot with butter, and bring the edges of the pastry together over the apple. Bake in muffin pans, in a moderate oven (350°F.) until apple is tender, about 1 hour. Serve hot with hard sauce (page 9).
Sour Cream Pie
1 cup sour cream.
1 cup sugar.
1 cup seeded raisins, cut fine.
2 eggs.
½ teaspoon powdered cinnamon.
½ teaspoon powdered cloves.
⅛ teaspoon salt.
2 tablespoons vinegar.
Beat the eggs. Mix the spices with the sugar, and add to the eggs with the raisins, cream, salt, and vinegar. Beat well. Pour the mixture into a deep, pastry-lined pie pan. Moisten the outer rim of the pastry, and press the top crust over the lower one to hold in the custard. Bake in a moderate oven (350°F.) until golden brown.
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Date Pudding
1½ cups pitted dates.
½ cup milk.
1 cup chopped nuts.
1 cup sugar.
3 eggs.
1 cup flour.
2 tablespoons butter.
1 teaspoon vanilla.
1 teaspoon baking powder.
¼ teaspoon salt.
Mix the butter and sugar and add the beaten eggs and milk. Sift the dry ingredients and add them to the liquid mixture, reserving enough flour to coat the dates and nuts. Add them and the vanilla. Bake in a shallow greased pan in a very slow oven (250°F.) for 1 hour 45 minutes, until set in the center. Cut in squares and serve with whipped cream.
Pumpkin Pie
1½ cups cooked pumpkin.
1 cup milk.
½ cup sugar.
1 teaspoon cinnamon.
½ teaspoon salt.
½ teaspoon allspice.
¼ teaspoon mace.
2 eggs.
1 tablespoon butter.
Put all the ingredients, except the eggs and the butter, in the double boiler. Bring to the scalding point. Beat eggs well; stir a small amount of hot mixture into the eggs; stir egg mixture into the remaining hot mixture. Stir until it starts to thicken. Add the butter. Line a pie pan with pastry and bake until light brown. Pour the hot filling into a baked crust. Bake the pie in a moderately hot oven (400°F.) until the filling sets.
Applesauce Cake
1 cup sugar.
½ cup fat.
1 cup applesauce, unsweetened.
1 cup raisins, chopped.
2 tablespoons flour.
½ teaspoon cloves.
½ teaspoon cinnamon.
¼ teaspoon nutmeg.
2½ cups sifted cake flour.
1 teaspoon soda mixed with 2 tablespoons water.
½ teaspoon salt.
Cream the sugar and fat, add the applesauce and the soda which has been dissolved in the water. Mix and sift the dry ingredients and add them, with the floured raisins, to the first mixture. Beat well, pour into a greased pan, and bake in a moderate oven (350°F.) for about 35 minutes.
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