White Fruit Cake

This sounds a bit like a sponge cake with the large amount of egg whites, and a bit like a fruit cake with the citron, pineapple and candied cherries. In contrast to winter fruit cakes, this recipe calls for no cinnamon, nutmeg or clove. It also uses the egg whites and baking powder for a raising agent. I’ve tried to make the method a little more clear, at the end.

White Fruit Cake

1 c butter

2 c sugar

1 c milk

4 c flour

1 c slivered almonds

1 c citron

1 c red candied cherries – chop in small pieces, save some halves for top

2 slices glazed pineapple – use on top

1 c white raisins

1 tsp vanilla extract

1 tsp lemon

1 tsp almond

4 tsp baking powder

8 egg whites (beaten stiff)

After creaming butter & sugar, add sugar [doesn’t make sense] add milk and flour and other ingredients, lastly fold in whites of eggs. Bake in moderate oven for at least 1 1/2 hours

Cream butter & sugar until smooth. Add milk. Add flour. Add almonds, citron, small pieces of cherries and raisins through baking powder. Mix well. Finally add egg whites, be careful not to knock out the air.

Pour into greased pan, top with pineapple rings and cherry halves in a design. Bake at 350 for at least 1 1/2 hours until a toothpick comes out clean.

Cream Puffs

There really isn’t a lot of rhyme or reason to the organization in this book. We go from pudding to catsup to cream puffs. I suspect that after the lady originally set up her book in school – it was organized by food type – she fell behind in organizing and just decided to capture the recipes at whatever the organizational cost.

From what I can tell, this is a choux (pronounced “shoe”)┬ápastry recipe. This is the basis for cream puffs, profiteroles, eclairs and other filled pastries. I haven’t tried to make this – it’s intimidating to me, I admit. Some say it’s the easiest pastry, others say it’s the most difficult. It is important to note here that this is just for the puffs. You can fill them with some type of filling – usually a cream filling, such as a Boston cream or vanilla pudding. I have added a link to a very helpful website after the recipe, should you be interested in trying this out.

Cream Puffs

1/2 cup butter

1 cup water

1 cup flour

4 eggs

Place butter & water in same pan on range. As soon as it boils add flour all at once until all mixed. Stir until it forms a ball and leaves the sides of pan. Set off to cool, not cold. Add an egg, beat 5 min., another egg and beat 5 min, and so on until eggs are all used up in batter. Drop mixture on oiled shallow pan, bake in moderate oven forty or fifty min. When cool make….

 

 

Further Reading

How to make Perfect Choux Pastry via The Flavor Bender

Catsup #2

Here’s another recipe for catsup. In this instance, the catsup seems like it will have more of what we consider to be a “traditional” flavor. It includes mustard, salt, red pepper, etc. Does anyone know how large a “salt bag” was? The recipe wants us to put certain spices into a salt bag and I suppose after that we cook the entire concoction until it thickens…?

Catsup

Scald tomatoes, peel then put through sieve (you could use a food processor or immersion blender)

To one gallon tomatoes, add 2 teaspoons salt, 2/3 cup sugar, 1 pt vinegar

Put this in a salt bag and tie up: 2 teaspoons mustard seed, 1 teaspoon chopped red pepper, 2 teaspoons celery salt, 2 onions chopped

Tapioca Cream

I admit, I’m not a fan of tapioca. I know lots of people love it, but it just never clicked for me. Doing some research led me to discover there are two preparations for tapioca and both result in what Americans think of as pudding – a creamy, soft dessert. It can be served warm or cold, topped with various garnishes like nutmeg, fresh fruit, whipped cream, etc. This particular recipe is for tapioca cream, which I think will be more fluffy and airy than a thicker pudding.

For the more traditional pudding texture, beat the eggs whole, then add a bit of the warm tapioca & milk mixture to bring them up to temperature; then add this to the tapioca & milk mixture, finish cooking.

For tapioca cream, separate the eggs. Beat the yolks and add them to the tapioca & milk mixture as described above. Once this has reached the desired thickness, whip the egg whites until soft peaks arise. Carefully fold this into the tapioca.

You may have noticed that this recipe does not indicate eggs at all! I suggest using 2 eggs based on many other recipes I found online. The method is also incomplete. She must have known how to make it and didn’t need to write down whatever is missing. If you have a complete method please share!

Tapioca Cream

1/4 c pearl tapioca

1/3 c sugar

2 c scalded milk

1/4 tsp salt

1 tsp vanilla

2 eggs

Pick over tapioca and soak 1 hour in cold water, strain. Add milk & cook in double boiler until tapioca is transparent; add half the sugar to the milk & remainder of egg yolks…

Pick over tapioca and soak 1 hour in cold water (or use a quick-cook tapioca), strain, add milk and cook in double boiler until tapioca is transparent. Beat the egg yolks in a separate bowl, then carefully add them to the tapioca/milk mixture. Do not cook the eggs by adding them to the hot mixture. Add half the sugar. Carefully cook the pudding until the desired thickness is reached. Make sure to stir it so it doesn’t stick to the bottom of the pan. Whip the egg whites until they are fluffy and soft peaks form. Fold this into the warm mixture. Serve either warm or chilled.

Cottage Pudding

Cottage Pudding was a tremendously popular dessert in the second half of the 19th century. Apparently it was originally devised or published during the 1860s, with popularity growing until it appeared in the 1896 Fannie Farmer cookbook. As we have previously learned, “pudding” doesn’t necessarily mean the dish is a soft and squishy milk based product that most Americans think of when you say pudding. Pudding the word traces itself back to England and meant “dessert” in a general sense. So, a pudding could have been any sort of dessert brought to a table after a meal.

From what I can find, cottage pudding is a cake-like dessert, but one that needs a sauce to make it more enjoyable. The cake itself can be quite dense, but the addition of a sauce (most commonly chocolate or lemon), makes the cake become a soft and mushy treat. I will have to try this recipe. There isn’t a sauce with it, so you can add any sauce you like.

The name “cottage pudding” should also tell us that this is a recipe for every day people. Cottage meals were considered to be easier, made with ingredients common to hand, and could be found in nearly every cottage or farmhouse. The amount of butter varies widely from recipe to recipe and may be based on what the person had available to them. While this page of the book crumbled and I can’t see how much butter was called for, commonly it’s between 2 T to 1/4 pound (8 T).

Cottage Pudding

2 tbsp butter

1 c milk

1/2 c sugar

2 1/2 c flour

1 egg

1/2 tsp salt

4 tsp baking powder

Cream the butter, add the sugar gradually & egg well beaten. Mix and sift flour, baking powder and salt, add alternately with milk to first mixture. Turn into a buttered cake pan & bak 35 min. Serve with a sauce.

Scalloped Rhubarb

Not to be confused with celery, rhubarb is a pink, stalk plant in the vegetable family. The use of rhubarb originated in medicine, but some time in the 18th century, people started using it in the kitchen as well. It has a strong, tart taste which leads it to most often being prepared with sugar. Some parts of the plant are poisonous, so while it is easy to grow, care should be taken when harvesting and consuming. This particular dish sounds like a side rather than a dessert.

Scalloped Rhubarb

4 c rhubarb cut in 1 pieces (???) = 1 qt

1/2 c sugar

1/4 c butter

2 c stale bread crumbs

Melt butter, add crumbs & stir lightly with a fork. Cover bottom of a buttered baking dish with crumbs. Pour over 1/2 of rhubarb mixed with sugar. Repeat, having crumbs on top. (you will make layers of the crumbs and rhubarb pieces, the top layer will be crumbs) Cover the dish & bake about 40 min in a moderate oven, uncovering after 20 min.

Prune Pudding

Modern day prunes have a bad rap, but in history a prune was just a type of plum. There are different types of plums, and one thing that differentiates them is how easily the stone or pit comes out. Prunes are freestone, meaning their stone comes out easily, whereas most plums available in the grocer’s wagon these days are clingstone, meaning the stone clings to the fruit. This particular recipe calls for prunes that will be cleaned and then cooked – therefore, they are a fresh fruit, and not the dried plum “prune” most people probably pictured in their minds at first.

Prune Pudding

1/2 lb prunes equal to about 29

2 c cold water

1 c sugar

1 inch piece stick cinnamon

1 Tbsp lemon juice

1/3 c cornstarch

Pick over and wash prunes. Soak one hour in cold water & cook until soft in same water or cook in fireless cooker (??). Remove stone from prunes, add boiling water, sugar & cinnamon stick. Simmer 15 minutes. Mix cornstarch with enough cold water to pour easily & add to the prune mixture. Cook until it thickens. Remove cinnamon, add lemon juice, mould & chill. Serve with plain or whipped cream.