1 pint of milk.
2 heaping tablespoonfuls of corn-starch.
3 tablespoonfuls of sugar.
Whites of three eggs.
1/2 teaspoonful vanilla.

Beat the whites of the eggs very stiff. Mix the corn-starch with
half a cup of the milk, and stir till it melts. Mix the rest of the
milk and the sugar, and put them on the fire in the double boiler.
When it bubbles, stir up the corn-starch and milk well, and stir
them in and cook and stir till it gets as thick as oatmeal mush;
then turn in the eggs and stir them lightly, and cook for a minute
more. Take it off the stove, mix in the vanilla, and put in a
mould to cool. When dinner is ready, turn it out on a platter and
put small bits of red jelly around it, or pieces of preserved ginger,
or a pretty circle of preserved peaches, or preserved pineapple.
Have a pitcher of cream to pass with it, or have a nice bowl of
whipped cream. If you have a ring-mould, let it harden in that,
and have the whipped cream piled in the centre after it is on
the platter, and put the jelly or preserves around last.

Tags: kids dessert vintage

1/4 cup of butter.
1/2 cup of sugar.
1/4 cup of milk.
1 egg.
1 cup flour.
1 teaspoonful baking-powder.
1/2 teaspoonful of vanilla.

Rub the butter and sugar to a cream, beat the egg light without
separating, and put it in next; then the milk, a little at a time;
mix the baking-powder with the flour and stir in, and last the vanilla.
Bake in small scalloped tins, and fill each one only half-full.

Tags: kids dessert cake vintage

1 quart of boiling water.
1 teaspoon of salt.
4 tablespoons of corn-meal.

Be sure the water is boiling very hard when you are ready; then
put in the salt, and pour slowly from your hand the corn-meal,
stirring all the time till there is not one lump. Boil this half
an hour, and serve with cream. Some like a handful of nice plump
raisins stirred in, too. It is better to use yellow corn-meal in
winter and white in summer.

Tags: kids dessert vintage

1 quart of boiling water.
4 tablespoonfuls of cereal.
1 teaspoonful of salt.

When you are to use a cereal made of oats or wheat, always begin
to cook it the night before, even if it says on the package that
it is not necessary. Put a quart of boiling water in the outside
of the double boiler, and another quart in the inside, and in this
last mix the salt and cereal. Put the boiler on the back of the
kitchen range, where it will be hardly cook at all, and let it
stand all night. If the fire is to go out, put it on so that it
will cook for two hours first. In the morning, if the water in
the outside of the boiler is cold, fill it up hot, and boil hard
for an hour without stirring the cereal. Then turn it out in a
hot dish, and send it to the table with a pitcher of cream.

The rather soft, smooth cereals, such as farina and cream of rice,
are to be measured in just the same way, but they need not be cooked
overnight; only put on in a double boiler in the morning for an hour.

Tags: kids dessert vintage

1 cup of rice.
2 cups of boiling water.
1 teaspoonful of salt.

Pick the rice over, taking out all the bits of brown husk; fill
the outside of the double boiler with hot water, and put in the
rice, salt, and water, and cook forty minutes, but do not stir it.
Then take off the cover from the boiler, and very gently, without
stirring, turn over the rice with a fork; put the dish in the oven
without the cover, and let it stand and dry for ten minutes. Then
turn it from the boiler into a hot dish, and cover. Have cream
to eat on it. If any rice is left over from breakfast, use it the
next morning as--

Tags: kids dessert vintage

Chop a cup of almonds and mix with the cream candy; make into bars,
and when cold cut in slices.

Tags: kids dessert vintage

1 pint of fresh grated corn, or one can.
1 pint of water.
1 pint of hot milk.
1 tablespoonful of flour.
1 tablespoonful of butter.
1/2 teaspoonful of salt.
3 shakes of pepper.
1 thin slice of onion.

Cook the corn with the water; make the white sauce with the milk;
strain the corn and water through the sieve, pressing well,
and add the milk and strain again.

Tags: kids dessert vintage

6 slices of bread.
3/4 of a pound of cheese.
2 eggs.
1 tablespoonful of butter.
1 cup of cream.
1/2 teaspoonful of salt.
1/2 teaspoonful of dry mustard.
1/4 teaspoonful of paprika.

Butter the bread and cut it into strips, and line the bottom and
sides of a baking-dish with it. Then beat the eggs very light
without separating them, and mix everything with them; put in the
dish and bake half an hour, and serve at once.

Tags: kids dessert bread vintage

Make just like Lemon Pudding, but use three oranges instead
of two lemons.

Tags: kids dessert vintage

Mix a cup of chopped figs with the same icing.

Tags: kids cake dessert vintage