This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
Prepare one-third of the Steamed Rice recipe. Prepare a fruit dressing of the following ingredients:
1/4 cup pineapple juice 1/4 cup boiling water.
1/2 cup sugar.
1/2 tablespoon cornstarch.
Braid the cornstarch in a little cold water. Stir into the boiling water and cook slowly for 15 to 20 minutes, or if possible, an hour or more in a double boiler. Add the sugar and the pineapple juice and reheat. Add 1/2 cup of diced pineapple, 8 to 10 California cherries (canned or fresh) cut into small pieces, 1/4 cup diced bananas and 2 tablespoons lemon juice.
Malaga grapes may be used in place of the cherries, if desired.
Serve a spoonful of steamed rice in a stemmed compote dish and on top of it place a generous spoonful of the fruit compote.
1/2 cup sugar.
5 tablespoons cornstarch.
1 pint boiling water.
1/4 cup orange juice 1 tablespoon lemon juice 3 egg whites.
Mix the cornstarch and sugar. Stir into the boiling water. Stir constantly and cook directly over the fire until it thickens. Put in a double boiler and cook from one to two hours. Cornstarch cooked from one to two hours loses the raw taste which is objectionable to many people. Add the fruit juice and pour over the beaten egg white. Stir until thoroughly mixed, then pour into molds wet with cold water. Serve with a sauce made as follows:
1/4 cup butter 3/4 cup sugar 3 egg yolks.
3/4 cup water.
1 tablespoon cornstarch.
1/4 cup orange juice.
1 tablespoon lemon juice.
Moisten the cornstarch with a little cold water and stir into one-half cup of the boiling water. Then set in a double boiler and cook one to two hours. Cream the butter and add the sugar gradually, then the egg yolks which have been beaten slightly. Add the remaining one-quarter cup of boiling water. Turn all slowly into the cooked cornstarch and cook until the egg thickens slightly. Remove from the fire and add the orange and the lemon juice. Serve cold.
1 pint water 1 cup almonds.
1/2 cup salt 2 teaspoons butter or oil.
Blanch the almonds. Heat the salt and water and when boiling add the nuts. Cook eight minutes. Drain, place them in a baking pan and put the butter or oil over them with a brush. Bake until a delicate brown. Stir frequently.
1 cup hot water 1 1/2 cups white flour.
1/2 cup butter 5 eggs.
1/2 teaspoon salt.
Heat the butter and water to boiling. Add the flour all at once and mix thoroughly. Cook five minutes, stirring constantly, and set aside to cool. When cool add the eggs unbeaten, one at a time, and mix thoroughly before another is added. Drop by tablespoons upon a buttered baking sheet and bake in a moderate oven 25 minutes, or until light when lifted from the pan. To fill, remove a portion of the top, leaving it attached at one side, and fill with a spoon or with a pastry tube.
bookdome.com, books, online, free, old, antique, new, read, browse, download