Desserts

Desserts

Custom has so long established the usage of finishing the dinner with a dessert of some kind, that a menu is considered quite incomplete without it; and we shall devote the next few pages to articles which may be deemed appropriate and healthful desserts, not because we consider the dessert itself of paramount importance, for indeed we do not think it essential to life or even to good living, but because we hope the hints and suggestions which our space permits, may aid the housewife in preparing more wholesome, inexpensive dishes in lieu of the indigestible articles almost universally used for this purpose.

Habit forming

As usually served, the dessert is but a "Snare and delusion" to the digestive organs and can be habit forming. Compounded of substances "Rich," not in food elements, but in fats, sweets, and spices, and served after enough has already been eaten, it offers a great temptation to overeat; while the elements of which it is largely composed, serve to hamper the digestive organs, to clog the liver, and to work mischief generally. At the same time it may be remarked that the preparation of even wholesome desserts requires an outlay of time and strength better by far expended in some other manner. Desserts are quite unnecessary to a good, healthful, nutritious dietary. The simplest of all desserts are the various nuts and delicious fruits with which nature has so abundantly supplied us, at no greater cost than their harmful substitutes, and which require no expenditure of time or strength in their preparation. If, however, other forms of dessert are desired, a large variety may be prepared in a simple manner, so as to be both pleasing and appetizing.

Wicked spoon dessert

General suggestions In the preparation of desserts, as in that of all other foods it is essential that all material used shall be thoroughly good of its kind. If bread is to be used, the crumbs should be dry and rather stale, but on no account use that which is sour or moldy. Some housekeepers imagine that if their bread happens to spoil and become sour, although it is hardly palatable enough for the table, it may be advantageously used to make puddings. It is indeed quite possible to combine sour bread with other ingredients so as to make a pudding agreeable to the palate; but disguising sour bread makes sweets and flavors by no means changes it into a wholesome food. It is better economy to throw sour bread away at once than to impose it upon the digestive organs at the risk of health and strength.

Bread which has begun to show appearance of mold should never be used; for mold is a poison, and very serious illness has resulted from the eating of puddings made from moldy bread.

Eggs, to be used for desserts, should always be fresh and good. Cooks often imagine that an egg too stale to be eaten in any other way will do very well for use in cakes and puddings, because it can be disguised so as not to be apparent to the taste; but stale eggs are unfit for food, either alone or in combination with other ingredients. Their use is often the occasion of serious disturbances of the digestive organs. Most desserts in which eggs are used will be much lighter if the yolks and whites are beaten separately. If in winter, and eggs are scarce, fewer may be used, and two tablespoonfuls of dry snow for each omitted egg stirred in the last thing before baking.

Milk, likewise, should always be sweet and fresh. If it is to be heated, use a double boiler, so that there will be no danger of scorching. If fresh milk is not available, the condensed milk found at the grocer's is an excellent substitute. Dissolve according to directions, and follow the recipe the same as with fresh milk, omitting one half or two thirds the given amount of sugar.

Dessert

If dried sweet fruits, raisins, or currants are to be used, look them over carefully, put them in a colander, and placing it in a pan of warm water, allow the currants to remain until plump. This will loosen the dirt which, while they are shriveled, sticks in the creases, and they may then be washed by dipping the colander in and out of clean water until they are free from sediment; rinse in two waters, then spread upon a cloth, and let them get perfectly dry before using.

It is a good plan, after purchasing raisins and currants, to wash and dry a quantity, and store in glass cans ready for use. To facilitate the stoning of raisins, put them into a colander placed in a dish of warm water until plump; then drain, when the seeds can be easily removed.

For desserts which are to be molded, always wet the molds in cold water before pouring in the desserts.

Some dessert recipes

Sugarless desserts

• crumb spice pudding

1 cup dry bread crumbs

1 pint hot milk

Let stand until milk is absorbed.

¼ teaspoon salt

½ cup molasses

¼ teaspoon cinnamon

1 egg

½ teaspoon mixed spices, cloves, nutmeg, allspice, mace and ginger

⅔ cup raisins, dates and prunes (steamed 5 minutes)

Mix and bake 45 minutes.

• tapioca fruit pudding

½ cup pearl tapioca or sago

3 cups water

¼ lb. Dried apricots, prunes, dates or raisins

⅛ teaspoon salt

2 tablespoons fat

½ cup corn syrup

Soak fruit in water 1 hour. Add other ingredients. Cook directly over fire 5 minutes, then over hot water until clear, about 45 minutes.

• marmalade pudding

6 slices stale bread

¼ cup fat

2 egg yolks

1 tablespoon corn syrup

⅛ teaspoon salt

1 cup milk

1 cup marmalade or preserves

Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying pan. Spread with marmalade or preserves. Pile in baking dish. Cover with any of the custard mixture which is left. Cover with meringue. Bake 15 minutes.

• prune roll

2 cups whole wheat flour

½ cup milk

1 tablespoon fat

2 tablespoons sugar

⅛ teaspoon salt

1 egg

½ lb. Washed and scalded prunes, dates, figs or raisins

2 teaspoons baking powder

To prunes, add ½ cup water and soak 10 minutes. Simmer in same water until tender (about 10 minutes). Drain prunes and mash to a pulp. Mix flour, baking powder and salt. Add beaten egg and milk. Mix to a dough. Roll out thin, spread with prune pulp, sprinkle with two tablespoons sugar. Roll the mixture and place in greased baking dish. Bake 30 to 40 minutes. Take half cup of juice from prunes, add 1 tablespoon corn syrup. Bring to boiling point. Serve as sauce for prune roll.

• marmalade blanc mange

1 pint milk

⅛ cup cornstarch

2 yolks of eggs

⅓ cup orange marmalade

½ teaspoon vanilla

Few grains of salt

Mix cornstarch with ¼ cup of cold milk. Scald rest of milk, add cornstarch, and stir until thick. Cook over hot water 20 minutes. Add rest of ingredients. Cook, stirring 5 minutes. Chill and serve with two whites of eggs, beaten stiff, to which has been added 2 tablespoons orange marmalade. Two ounces grated chocolate and ⅓ cup corn syrup may be substituted for marmalade.

• coffee marshmallow cream

2 cups strong boiling coffee

2 tablespoons gelatine (granulated)

2 tablespoons cold water

¼ cup corn syrup

1 cup condensed milk

½ teaspoon vanilla

Soak gelatine in cold water until soft. Add coffee and stir until dissolved. Add other ingredients. Chill. One-quarter cup of marshmallows may be cut up and added just before chilling.

• fruit pudding

2 cups of left-over canned fruit or cooked dried fruit

2 cups of the juice or water

¼ cup corn syrup

2 tablespoons gelatine

1 tablespoon lemon juice

Soften the gelatine in 2 tablespoons of the juice or water. Add the rest of the fruit after it has been heated. When the gelatine is dissolved, add the fruit, lemon juice and corn syrup. Pour in mold.

• cereal and date pudding

1 cup cooked cereal

2 cups milk

1½ tablespoons fat

1 cup dates

¼ cup corn syrup

½ teaspoon salt

1 teaspoon grated lemon rind

½ teaspoon vanilla

1 egg

Cook over hot water until thick, and boil or bake 20 minutes. Serve with hot maple syrup.

• baked apples without sugar

Fill cored apples with 1 tablespoon honey, corn syrup, chopped dates, raisins, marmalade, or chopped popcorn mixed with corn syrup in the proportion of two tablespoons of syrup to a cup of corn. Put one-quarter inch of water in pan. Bake until tender and serve apples in pan with syrup as sauce.

• apples and popcorn

Core apples. Cut just through the skin around the center of the apple. Fill the center with popcorn and 1 teaspoon of corn syrup. Bake 30 minutes.

• maple rice pudding

½ cup rice

1½ cups milk

¼ teaspoon cinnamon

⅛ teaspoon salt

⅓ cup maple syrup

½ cup raisins

1 egg

Cook in top of double boiler or in steamer 35 minutes.

• economy pudding

1 cup cooked cereal

½ cup corn syrup

¼ teaspoon mapline

½ cup milk

½ cup chopped nuts

½ cup raisins or dates

1 egg

Cook in double boiler until smooth. Serve cold with cream or place in baking dish and bake 20 minutes.

• oatmeal and peanut pudding

2 cups cooked oatmeal

1 cup sliced apple

1 cup peanuts

½ cup raisins

⅓ cup molasses

½ teaspoon cinnamon

⅛ teaspoon salt

Mix and bake in greased dish for 30 minutes. Serve hot or cold. This is a very nourishing dish.

• chocolate blanc mange

1 pint milk

⅓ cup cornstarch

⅓ cup corn syrup

1 egg

1 teaspoon vanilla

⅛ teaspoon salt

2 oz. Grated chocolate

Mix cornstarch with ¼ cup cold milk. Scald rest of milk. Add cornstarch. Cook until thick. Add a little of the hot mixture to the chocolate when melted. Mix all ingredients and cook 5 minutes, stirring constantly. Chill and serve with plain or chopped nuts.

• oatmeal fruit pudding

2 cups cooked oatmeal

⅛ cup molasses

1 cup raisins

⅛ teaspoon salt

½ cup chopped nuts

1 egg (beaten)

Mix well. Bake in greased baking dish 30 minutes

• jellied prunes

½ lb. Prunes

2½ cups cold water

2 tablespoons granulated gelatine

½ cup corn syrup or ¼ cup sugar

2 teaspoons grated lemon or orange rind

Soak washed and scalded prunes in 2 cups cold water 10 minutes. Simmer until tender (about 10 minutes). Soak gelatine in ½ cup cold water. When soft, add to hot prune mixture. When gelatine is dissolved, add other ingredients and place in mold. Chill, and stir once or twice while chilling to prevent prunes settling to bottom of mold.

• apple porcupines

Core 6 apples. Cut line around apple just through skin. Fill center with mixture of one-quarter cup each of dates, nuts and figs or marmalade, to which has been added one-quarter cup corn syrup or honey. Bake 30 minutes with one-quarter inch water in baking pan. Stick outside of apple with blanched almonds to make porcupine quills.

• scalloped fruit pudding

2 tablespoons melted fat

2 cups crumbs

½ cup of fruit juice or water

¼ cup corn syrup

2 cups of left-over canned or cooked dried fruit

Put one-quarter of the crumbs on the bottom of a buttered baking pan. Cover with one-half the fruit, one-half the corn syrup, one-half the liquid, one-quarter of the crumbs; the other half of the fruit, juice and corn syrup, and the rest of the crumbs, on top. Bake 20 minutes in a hot oven.

• prune filling for pie

½ lb. Pitted prunes

⅓ cup corn syrup, or 2 tablespoons sugar

1 cup water

2 teaspoons lemon rind

½ tablespoon fat

1 tablespoon cornstarch

Wash and scald prunes. Soak ten minutes in the water. Simmer until tender. Rub through colander. Add other ingredients, well blended. Bring to boiling point. Use as filling for pastry.

• apple and date filling

2 cups apples

1 cup dates

1 tablespoon, fat

1 teaspoon lemon rind

¼ cup water

Mix all and use as filling for double crust, or cook until apples are tender. Mix well and use as filling for tarts, etc.

• lemon filling for pie

1½ cups corn syrup

1½ cups water

⅓ cup cornstarch

2 eggs

1 tablespoon lemon rind

½ cup lemon juice (2 lemons)

⅛ teaspoon salt

Mix cornstarch and 1 cup water. Add to corn syrup. Cook over direct flame until thick. Cook over hot water 20 minutes. Mix other ingredients. Add one-half cup water and add to other mixture. Cook 5 minutes and use as filling—hot or cold.

• sour cream filling for cake

1 cup sour cream (heated)

1 cup chopped nuts

2 tablespoons corn syrup

1 teaspoon gelatine

2 tablespoons cold water

Soften gelatine in cold water. Add heated cream and when dissolved add other ingredients. Chill and use for cake filling. This is a good way of using up leftover cream which has turned.

• mock mince meat filling for pie

1 cup cranberries, chopped

1 cup raisins

1 cup corn syrup

2 tablespoons flour mixed with ¼ cup cold water

2 tablespoons fat

Mix all. Bring to boiling point and place in double crust pastry or cook until thick and use as filling for tarts.

• pumpkin filling for pie

2 cups stewed pumpkin

1 cup corn syrup

1 egg

2 tablespoons flour

1 teaspoon cinnamon

¾ teaspoon nutmeg

¼ teaspoon allspice

⅛ teaspoon ginger

1 teaspoon vanilla

⅛ teaspoon salt

1½ cups milk

Mix all ingredients and bake in double crust pastry, or cook and serve in cooked single crust with meringue.

• meringue for chocolate, lemon or pumpkin pie

2 egg whites

2 tablespoons corn syrup

Beat whites until very stiff. Add corn syrup by folding in. Do not beat.

• wheatless, eggless, butterless, milkless, sugarless cake

1 cup corn syrup

2 cups water

2 cups raisins

2 tablespoons fat

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1½ cups fine cornmeal, 2 cups rye flour; or, 3½ cups whole wheat flour

1½ teaspoons baking powder, or, ½ teaspoon soda

Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan.

• sour milk ginger bread

2 tablespoons fat

¼ cup molasses

1 egg

½ teaspoon salt

½ cup sour milk

1 teaspoon soda

2 cups whole wheat flour

1 teaspoon ginger

Mix soda and molasses. Add other ingredients. Bake in muffin pans 20 minutes or loaf 40 minutes.

• maple cake

¼ cup fat

1 cup corn syrup

1½ teaspoons mapline

1 egg

1 teaspoon baking powder

1¼ cups whole wheat flour

¼ teaspoon soda

¼ cup milk

½ teaspoon vanilla

½ cup coarsely cut nuts

Cream fat, syrup and mapline. Add beaten egg. Sift dry ingredients and add alternately with milk. Add flavoring and nuts last. Beat well. Bake 20 minutes in layer pan. This quantity makes one layer.

• cocoanut surprise

6 slices of bread cut in half

½ cup of milk

1 egg yolk

1 tablespoon corn syrup

2 tablespoons cocoanut

Tart jelly

Mix milk, egg yolk and corn syrup. Dip bread in this mixture and brown in frying pan, with small amount of fat. Spread with currant or other tart jelly, preserve or marmalade. Sprinkle with cocoanut and serve as cakes.

• soy bean wafers

1 cup soy beans, finely chopped

½ cup butter or shortening

¼ cup sugar

⅓ cup corn syrup

½ teaspoon lemon or vanilla

½ cup flour

1 egg

2 teaspoons baking powder

Soak beans over night, boil for 1 hour. Drain. Cool and put through food-chopper. Cream butter and sugar, add beans, egg. Sift flour with baking powder and add to first mixture. Drop by teaspoonfuls on a baking sheet and bake 8 minutes in a hot oven.

• apple spice cake

½ cup fat

½ cup sugar

1 beaten egg

⅓ cup molasses

½ cup tart apple sauce

½ cup raisins, dates, prunes or currants (chopped)

1½ cups flour

½ teaspoon allspice

¼ teaspoon cloves

½ teaspoon nutmeg

Cream fat and sugar. Add egg. Alternate dry ingredients (which have been sifted together) with the liquid. Add fruit last. Beat well. Bake as loaf about 15 minutes, or in muffin pans about 25 minutes.

• crisp ginger cookies

1 cup of molasses

2 tablespoons of fat

1 teaspoon soda and 1 teaspoon water (hot)

1 cup of flour

1 tablespoon ginger

½ teaspoon cloves

½ teaspoon cinnamon

½ teaspoon salt

About 3 cups flour

Heat molasses and fat until fat is melted. Sift spices with one cup of flour. Dissolve soda in one teaspoon of hot water. Combine all and add enough more flour to make dough stiff enough to roll out. Bake 12 to 15 minutes in moderate oven.

• soft cinnamon cookies

1 cup molasses

2 tablespoons fat

½ cup boiling water

1 cup flour

1 teaspoon soda

½ teaspoon ginger

2 tablespoons cinnamon

⅛ teaspoon salt

½ teaspoon of cloves

Mix molasses, fat, and boiling water. Sift dry ingredients. Add the liquid. Add enough more flour (about four cups) to make dough stiff enough to roll out. Cut and bake about 15 minutes in moderately hot oven.

• wartime fruit cake

1 cup honey or corn syrup

1 tablespoon fat

1 egg

2 cups flour

1 teaspoon cinnamon

1 teaspoon cloves

⅛ teaspoon salt

1 cup chopped dates, figs, prunes or raisins

¾ teaspoon soda

⅔ cup milk

Cream fat, honey and egg. Sift dry ingredients. Add alternately with milk. Bake in loaf 45 minutes in moderate oven.

• hot water ginger cakes

1½ cup molasses

¾ cup boiling water

2½ cups flour

1⅛ teaspoons soda

1½ teaspoons ginger

¾ teaspoon salt

¼ cup fat

Sift dry ingredients. Mix fat, molasses and boiling water. Add dry ingredients. Beat briskly for a few minutes, and pour into greased muffin pans. Bake twenty to thirty minutes in moderate oven.

• spiced oatmeal fruit cakes

1¾ cups whole wheat flour

¾ cup cooked oatmeal

⅔ cup corn syrup

½ cup raisins, dates, prunes or figs

¼ teaspoon soda

½ teaspoon baking powder

1 teaspoon cinnamon

3 tablespoons fat

Heat the corn syrup and fat. Sift dry ingredients and add to first mixture. Add fruit last. Bake in muffin pans for 30 minutes.

• fruit wonder cakes

1 doz. Salted wafers

⅓ cup chopped dates

⅓ cup chopped nuts

1 egg white

2 tablespoons corn syrup

½ teaspoon vanilla

Beat egg white until very stiff. Add other ingredients and place on the wafers. Place under broiler until a delicate brown.

Sugarless candies

• fruit paste

2 teaspoons gelatine

2 tablespoons cold water

⅓ cup corn syrup

2 teaspoons cornstarch

¼ cup chopped nuts

½ cup chopped dates

½ cup chopped raisins

¼ teaspoon vanilla

Mix cornstarch with 1 tablespoon cold water. Heat corn syrup to the boil, add cornstarch and cook for three minutes. Soften the gelatine in two tablespoons cold water for five minutes; stir into the hot syrup after taking from fire. When gelatine has dissolved add the fruit and nuts and flavoring. Chill, cut in squares, and roll each in powdered sugar.

• wartime taffy

2 cups corn syrup

½ teaspoon soda

1 teaspoon water

2 tablespoons vinegar

Boil the syrup for fifteen minutes, then add the soda. Cook until a little snaps brittle when dropped in cold water. Add the vinegar when this stage is reached and pour into oiled pans. When cool enough to handle, pull until white; make into inch-thick rolls and clip off into neat mouthfuls with oiled scissors, or chill and break into irregular pieces when cold.

• peanut brittle

1 cup corn syrup

1 tablespoon fat

1 cup peanuts

Boil syrup and fat until brittle when tested in cold water. Grease a pan, sprinkle the roasted and shelled peanuts in it, making an even distribution, then turn in the syrup. When almost cold mark into squares. Cocoanut, puffed wheat or puffed rice may be used for candy instead of peanuts.

• raisin and peanut loaf

Put equal quantity of seeded raisins and roasted peanuts through the food chopper, using the coarsest blade. Moisten with molasses just enough so that the mixture can be molded into a loaf. Chill, cut and serve as candy. Chopped english walnuts combined with chopped dates or figs make a very delicious loaf sweetmeat.

• popcorn balls and fritters

1 cup corn syrup

2 tablespoons vinegar

Popcorn

Cook syrup for fifteen minutes, add vinegar, then when a little snaps when dropped in cold water turn over popped corn, mix well, and form into balls with oiled hands, or if fritters are desired, roll out the mass while warm and cut out with a greased cutter.

• cocoanut loaf

1 cup shredded cocoanut

½ cup chopped dates

¼ cup corn syrup

⅛ teaspoon mapline

Mix corn syrup and mapline. Add enough to the dates and cocoanut to form a stiff cake. Mold into neat square at least an inch thick. Let stand in the refrigerator for one hour, then cut in squares and roll each in cornstarch.

• stuffed dates

Mix one-half cup each of chopped peanuts and raisins. Add a teaspoon of lemon juice and two tablespoons of cream cheese. Remove stones from fine large dates, and in their place insert a small roll of the cheese mixture. These are nice in place of candy or can be served with salad.

• fruit loaf

½ cup raisins

½ cup nuts

2 tablespoons honey, maple syrup or corn syrup

½ cup figs or dates

Put fruit and nuts through the food chopper, using the coarsest blade. Add enough syrup or honey to make a stiff loaf. Place in the refrigerator for one hour; slice and serve in place of candy, rolling each slice in cornstarch.

• stuffed figs

Cut a slit in the side of dried figs, take out some of the pulp with the tip of a teaspoon. Mix with one-quarter cup of the pulp and one-quarter cup of finely chopped crystalized ginger, a teaspoon of grated orange or lemon rind; and a tablespoon of lemon juice. Fill the figs with mixture, stuffing them so that they look plump.

Sugarless preserves

• quince or pear preserves

1 lb. Fruit

1 cup corn syrup

¼ lb. Ginger root or 2 oz. Crystalized ginger

Steam or cook sliced and pared fruit in small amount of water until tender. Add ginger and corn syrup. Cook 20 minutes slowly. Lemon skins may be used instead of ginger root.

• apple, quince, peach, pear or plum jam

1 cup left-over cooked fruit or pulp from skins and core

¾ cup corn syrup

2 tablespoons vinegar

½ teaspoon mixed ground spices, allspice, cloves and nutmeg

Cook slowly until thick.

• pumpkin or carrot marmalade

Reduce 1 pint grape juice one-half by boiling slowly. Add 1 cup vegetables (pumpkin or carrot). Add 2 teaspoons spices and 1 cup corn syrup. Boil until of consistency of honey and place in sterilized jars or glasses.

• grape juice

5 lb. Grapes

1 pint water

1 cup corn syrup

Cook grapes in water until soft. Mash; drain through jelly bag or wet cheesecloth. Add corn syrup. Boil 5 minutes. Put into sterilized bottles. If cork stoppers are used cover them with melted sealing wax.

• syrup for spiced apples, pears, peaches, grapes

1 cup corn syrup

2 oz. Stick cinnamon

12 allspice berries

6 whole cloves

¼ cup vinegar

Boil 5 minutes. Add any fruit and cook slowly 20 minutes or until fruit is clear and syrup thick. If hard fruits, such as pears, quinces, etc., are used, steam for 20 minutes before adding to syrup.

• syrup for canned fruit

1 cup corn syrup

1 cup water

Bring to boiling point. Use same as sugar and water syrup.

• syrup for preserved fruit

2 cups crystal corn syrup for each three pounds of fruit

½ cup water

Use same as water and sugar syrup.

• cranberry jelly

1 pint cranberries

½ cup water

About 1 cup corn syrup

Cook cranberries in water very slowly until tender. Leave whole or press through colander. Measure amount of mixture and add equal amount of corn syrup. Cook slowly until mixture forms jelly when tested on cold plate. Turn into mold which has been rinsed in cold water.

• apricot and raisin marmalade

1 cup of apricots

1½ cups cold water

1 cup corn syrup

½ cup chopped seeded raisins

1 teaspoon orange rind

Soak apricots and raisins in the water two hours. Cook slowly until very soft. Add other ingredients and cook slowly (about 30 minutes) until slightly thick. Place in sterile jars or glasses and seal.