Ices.

VANILLA ICE CREAM.

A quart of rich milk, three-quarters of a pound of
sugar, eight egg yolks and a small vanilla bean. Put
the milk in a double boiler with the vanilla bean split
into halves ; beat the sugar and eggs to a cream, stir
into the hot milk and beat briskly until thick, remove
from the fire, strain ; when cold, freeze.

COFFEE ICE CREAM,

A quart of rich milk, three-quarters of a pound
of sugar, five ounces of coffee, eight egg yolks. Grind
the coffee and stir it into half a pint of boiling milk,
set it one side ; put the rest of the milk in a double
boiler, beat the eggs and sugar together until light,
stir into the hot milk, stir briskly until it thickens,
add the milk and coffee, turn it into a bowl and let it
stand until the last moment ; strain and freeze.

STRAWBERRY ICE CREAM

A pint of cream, a pint of strawberry puree and
three-quarters of a pound of sugar. Mix the sugar
and strawberry puree together and let it stand until
the sugar is dissolved, then add the cream ; pass it
through a sieve and freeze.

RASPBERRY ICE CREAM

Follow the recipe for strawberry ice cream, using
a little less sugar. All kinds of fresh fruit purees may
be used for ice creams.

WALNUT ICE CREAM.

Follow the recipe for vanilla ice cream, adding a
cup of English -walnuts chopped and pounded fine in
a mortar, and a little salt. When cold, freeze.

Tags: low fat recipes, cooking school, crock pot recipes, restaurant recipes, soups and stews

RICE CAKE.

Four ounces of rice, a pint and a half of milk, six
eggs, two ounces and a half of sugar, half a cup of
almonds blanched and chopped, two ounces of stoned
raisins, a little citron, three heaping tablespoonfuls
of dried bread crumbs, and four ounces of butter.
Wash the rice and scald with boiling water, drain
and put it into the milk, which must be boiling on
the stove, cook until it is stiff like mush ; remove
from the fire and stir into it the butter. When it is
cool, add the eggs, one at a time, the sugar, the
almonds chopped fine, the raisins, a little citron finely
cut, and the bread crumbs dried and rolled fine. But-
ter a mould, turn the cake into it and bake one hour
in a moderate oven. Serve cold.

BROWN BREAD PUDDING.

Put in a bowl the yolks of four eggs and three
whole eggs and six and a half ounces of sugar; beat
together for fifteen minutes, then add six and a half
ounces of almonds blanched and chopped fine, a dash
of cinnamon, a tablespoonful of chocolate and four
even tablespoonfuls of citron cut very fine ; then add
eight ounces and a half of brown bread grated and
soaked in a few spoonfuls of claret or milk. Butter a
mould, sprinkle with bread crumbs, pour the pudding
into it and set it in a pan of hot water in a moderate
oven. Bake three-quarters of an hour and serve with
a sauce.

Tags: home cooking, copycat recipes, diabetic recipes, soups and stews, super foods recipes

TAPIOCA CREAM.

A quarter of a cup of pearl tapioca, a cup of
water, a pint of rich milk, three even tablespoonfuls
of sugar, a teaspoonful of vanilla extract, two eggs
and a little salt. Soak the tapioca in the water two
hours, then turn it into a double boiler with the
milk ; when it boils, beat the yolks of eggs to a cream
and the whites to a stiff froth, mix a little of the milk
with the egg, then pour it into the boiler and stir a
moment until thick, remove from the fire, add the
vanilla extract and stir in lightly the beaten whites
of eggs. The froth should show through the custard.
Serve very cold in a glass bowl.

STEAMED RICK

Half a cup of rice, half a teaspoonful of salt and
one and one-third cups of boiling water. Put in
small cups in a steamer, cover closely and steam
three-quarters of an hour. Serve with stewed fruit
and cream or sugar and cream.

Tags: Healthy Food, crock pot recipes, cooking recipes, diabetic recipes, campfire cooking

PUDDING OF STALE CAKE.

Almost any kind of stale cake will do for this
pudding. To three cups of the cake crumbs allow a
cup and a half of milk, three tablespoonfuls of melted
butter and two eggs beaten light. Pour the milk
over the crumbs and let them soak until soft, then
stir in the melted butter and the eggs, beat well and
pour into a mould that has been well buttered and
sprinkled with fine bread crumbs. Set the mould in
a pan of hot water in the oven, cover to prevent
browning and bake three-quarters of an hour. Serve
hot with fruit or -wine sauce.

BAKED TAPIOCA PUDDING.

Soak a cup and a half of pearl tapioca two hours
in a quart of rich milk, put it in a double boiler and
cook until the tapioca looks clear, remove from the
fire, stir into it two slightly heaping tablespoonfuls
of butter and a scant half cup of sugar. When cold
add four eggs beaten light and flavor with vanilla,
or the rind of a lemon grated and added when the
tapioca is cooking. Butter a mould, sprinkle with
dried bread crumbs, turn the mixture into it and
bake. Turn out on a platter and serve hot with a
foaming sauce.

Tags: easy recipes, slow cooker recipes, Cooking, free online recipes, Healthy Food

STEAMED PUDDING.

One cup of raisins stoned and chopped, one cup
of butter chopped, two cups and a half of flour, one
cup of Porto Rico molasses, one cup of sweet milk, a
scant teaspoonful of soda, a teaspoonful of cinna-
mon, and a little nutmeg. Steam in a mould two
hours. Serve hot with a sauce.

SPONGE CAKE MERINGUE.

Butter -well a pudding dish, cover the bottom
with slices of stale sponge cake about an inch thick,
fit closely together. Beat the yolks of three eggs
with three teaspoonfuls of granulated sugar, add the
grated rind of half and the juice of one orange, the
juice of half a small lemon, two tablespoonfuls of
melted butter and stir in soda as large as a pea into
a cup and a half of milk, add this to the orange and
egg and stir well together. Pour three-quarters of
this mixture over the cake, set the dish in a pan of
boiling water in the oven, and when the cake has
absorbed the custard and no longer floats, add the
remainder of the custard. While the pudding is bak-
ing make a meringue of three -whites of eggs beaten
to a stiff froth and three-quarters of a cup of granu-
lated sugar, flavor with the grated rind of half an
orange and a few drops of orange extract. Spread
quickly over the pudding and bake fifteen minutes.

Tags: free recipes, low fat recipes, food recipes, french cooking, slow cooker recipes

SAGO SOUFFLE.

A pint of rich milk, two and a half ounces of butter,
one ounce and a half of sugar, two ounces of pearl sago,
one ounce and a half of blanched almonds chopped
very fine. Mix all together, put over the fire and
let it cook for fifteen minutes, stirring constantly, re-
move from the stove and let it cool. Beat three eggs
and add a little at a time until all is used, flavor with
half a teaspoonful of almond extract, put in a pud-
ding dish and bake half an hour. Sift a little pow-
dered sugar over it and serve immediately in the dish
in which it is baked.

SEMOULINA PUDDING.

Put a pint and a half of milk on the fire to boil
#NAME? ounce and a half of sweet and two or three bitter
almonds blanched and chopped very fine, sprinkle
into it three ounces of semoulina or farina, and boil
until quite stiff, stirring constantly. Remove from
the fire and turn into a mould that has been wet in
cold water. Serve very cold with fruit sauce or
cream.

SIRNIKY (a Russian Recipe).

Put one ball of pot cheese, such as is sold at a
creamery for five cents, in a mixing bowl, break it up
with a spoon, and add to it a heaping tablespoonful
of butter, the well beaten yolks of four eggs, a little
salt, a heaping dessertspoonful of currants and two
slightly heaping tablespoonfuls of flour. Mix all well
together and let it stand an hour or more. Sprinkle
a pastry board thickly with flour, turn the mixture
out from the bowl, cut off pieces of it and roll with
the hands until about an inch and a half thick, cut in
pieces about two inches long, the ends bias. Have a
saucepan ready with boiling water, drop the pieces
into this without crowding and cook until they
float about five minutes^take them out with a
skimmer. Roll in dried bread crumbs, fry brown on
both sides in butter, and serve hot with cream and
sugar.

Tags: food recipes, easy recipes, Healthy Food, german recipes, campfire cooking

PRINCESS PUDDING.

Melt two and a half ounces of butter in a quarter
of a cup of rich milk over the fire, stir an ounce and a
half of flour into half a cup of milk and add to the
boiling milk, stirring constantly until it becomes a
smooth paste and no longer adheres to the pan. Re-
move from the fire ; when cold stir in one good ounce
of sugar, an ounce of almonds blanched and pounded
very fine with a dozen cardamom seeds, three well
beaten eggs, a little at a time, half a teaspoonful of
almond extract. Beat well, turn into a buttered
pudding mould sprinkled with fine bread crumbs, set
the mould covered in a pan of boiling water in the
oven, and if the mould has a pipe in the center bake
from thirty to thirty-five minutes. Turn it out and
serve immediately with a fruit or wine sauce.

ENGLISH PLUM PUDDING.

Two pounds of raisins, one pound of currants,
one pound of citron, half a pound of almonds, one
pound of butter, one pound of flour, one pound of
brown sugar, one teaspoonful each of ground cinna-
mon, cloves, allspice, ginger and nutmeg, half a pint
of brandy and wine mixed and one dozen eggs. Boil
six hours. Keep water boiling by the side of pudding
boiler all the time and continually refill as the water
evaporates. In preparing the pudding have all the
fruit stoned and cut, but not too fine, the almonds
blanched and chopped. Incorporate all the ingredi-
ents well together before adding the eggs and spirits
and beat the mixture well together for at least an
hour the longer the better.

Tags: cooking school, healthy recipes, food recipes, camping recipes, home cooking

NALESNEKY (NALISTNIKI?) - A Russian Recipe.

Beat three yolks of eggs light, add to it half a
cup of milk, half a cup of water, one cup of flour, and
a little salt, mix until smooth, then stir in the whites
of three eggs beaten to a stiff froth. Have some
melted butter, brush over the bottom of a frying pan
and pour a little of the batter into it, let it cover the
bottom of the pan without being thicker than paper,
let it brown, turning it to brown the other side,
spread with any jelly preferred, fold in half and fold
again, making a wedge-shaped cake. Use all the
batter in this way, and serve hot. It would be well
to have two spiders in use.

NOODLE PUDDING.

Put two ounces and a half of noodles in a pint of
boiling milk and cook until stiff like mush. Remove
from the fire, and stir in one ounce and a half of but-
ter, one ounce of sugar, two tablespoonfuls of finely
chopped almonds, a few drops of extract of almond,
#NAME? cream beaten together, and turn the mixture into a
well buttered mould sprinkled thoroughly with fine
sifted bread crumbs. Set the mould in a pan of boil-
ing water in the oven, cover to prevent browning,
and if the mould has a pipe through the center bake
half an hour, if a plain mould it will require three-
quarters of an hour. Turn out of the mould and
serve hot with a sauce.

PARADISE PUDDING.

Melt two and a half ounces of butter in a sauce-
pan, stir into it a quarter of a pound of sifted flour
and a cup and a half of cream or rich milk, let it cook
until it no longer sticks to the side of the pan, remove
from the fire and let it cool. Then stir in an ounce
and a half of sugar, three heaping tablespoonfuls of
almonds blanched and chopped and a little vanilla
to flavor vanilla sugar is better than the extract
then mix in five well beaten eggs, a little at a time.
Turn it into a well buttered mould sprinkled with
dried and sifted bread crumbs, set in a pan of hot
water in the oven, cover to prevent browning and
bake about three-quarters of an hour. Serve hot
with a wine or fruit sauce.

Tags: campfire cooking, free online recipes, cooking light recipes, french cooking, nutritious foods

A SIMPLE DESSERT.

A loaf of stale sponge cake one that has been
baked in a border mould looks pretty. Saturate the
cake with orange juice to which has been added a
little lemon. Stick the cake over with blanched
almonds and fill the center with whipped cream. If
the cake is a plain loaf, pile the cream around it.

GINGER CREAM.

Soak a quarter of a box of gelatine in half a cup
of milk for half an hour, then place the bowl over
steam until the gelatine is perfectly dissolved. Add
to it four ounces of granulated sugar and a pint of
whipped cream, two tablespoonfuls of preserved
ginger chopped fine, two tablespoonfuls of the ginger
syrup and a tablespoonful of almonds blanched and
chopped very fine. Stir until it begins to thicken,
pour into a mould and set on the ice. Serve in a glass
dish and powder the top with chopped almonds.

GRAHAM PUDDING.

Two cups of Graham flour, one cup of milk, one
cup of Porto Rico molasses, one cup of raisins stoned
and slightly chopped, one egg, one even teaspoonful
of soda, one teaspoonful of ground cinnamon, one-
half teaspoonful of cloves, a little nutmeg, if liked,
and a small pinch of salt. Flour the raisins with a
little white flour, mix all the ingredients thoroughly
together, butter a mould and steam three hours.
Serve with a sauce. If there should be any of the
pudding left over, it can be used by cutting in slices
half an inch thick, each piece dipped in milk, in which
an egg has been stirred, fried brown in a little butter,
and served hot with a sauce.

Tags: Misc Recipes, food recipes, healthy cooking, soups and stews, low fat recipes