This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1/3 cup flour 2 cups hot milk 2 eggs.
7/8 cup sugar 1/8 teaspoon salt 1 teaspoon vanilla.
1 1/2 teaspoons butter.
Moisten the flour with a little cold milk, and add this to the hot milk. Cook 15 to 20 minutes in a double boiler. Beat the eggs, sugar and salt together. Add them to the hot liquid, stirring while so doing. Return to the double boiler and cook until the egg thickens. Add the butter and remove from the heat. Cool and add the flavoring.
1 egg white 1 1/2 cups brown sugar 1/4 cup chopped walnut meats.
1/2 cup water 1/4 to 1/2 teaspoon maple flavoring Crackers.
Boil the sugar and water together until it threads or, when dropped into cold water, will form a soft ball. Allow the syrup to cool for a moment or two, add the flavoring, and then turn over the stiffly beaten white and continue beating until of the proper consistency to spread. Add half of the nuts, and drop by spoonfuls upon the crackers. While still fresh, sprinkle over the remainder of the chopped nuts.
1 1/2 cups rice 3 1/2 quarts water 3 1/2 teaspoons salt.
6 to 8 apples.
2 tablespoons sugar.
1 teaspoon cinnamon.
Cook the rice in boiling salted water, drain and dry. Wash, core and pare the apples, wring out small pudding cloths, or squares of cheese cloth in hot water. Spread the rice Ys inch over the cloth, place apples in the center with 1 teaspoon of sugar in 1/6 teaspoon of cinnamon in the center. Draw up the cloth around the fruit until it is covered with rice. Tie in the apples, being careful not to have the rice and cloth in folds, and steam until fruit is tender, 1/2 to 3/4 of an hour. Serve with Lemon Sauce or cream.
1/2 cup rice.
2 slices Hawaiian pineapple.
1 cup cream.
2 tablespoons sugar.
Boil the rice until tender but not broken. Drain and dry for about five minutes in a moderate oven and cool. Cut the pineapple into small pieces, add the sugar. Stir the rice occasionally as it is cooling to prevent its packing. When the mixture is thoroughly cold, whip the cream until stiff. Heavy cream is preferable, but thin cream may be made to whip if thoroughly chilled. (See directions for Whipped Cream.) Fold the whipped cream into the mixture.
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