Mrs. Scott's North American seasonal cook book : spring, summer, autumn and winter guide to economy and ease in good food by Scott Anna B. Storck 1856-

Author:Scott, Anna B. Storck, 1856-
Language: eng
Format: epub
Tags: Cookery, American
Publisher: Philadelphia : J.C. Winston
Published: 1921-03-25T05:00:00+00:00

GRAPE PUDDING

W2 cups loose grapes.

1-3 cup sugar.

A few grains salt.

2 tablespoons cornstarch.

1 cup water.

Wash the grapes, put into small saucepan, boil until the seeds separate from the pulp and skins have left them. Mash thru small wire strainer. All the skin must mash thru, then add sugar and water, bring to boil and add the cornatarch, which has been mixed with a little cold water; boil 10 minutes, pour into 4 ice cream glasses.

Garnish with marshmallow or marshmallow whip.

GRAPE SHERBET

2 cups grape juice.

1 cup wat^r*

% cup orai^e juice.

14 cup sugar.

Ice and salt for freezing.

The amount of sugar depends on how sweet the grape juice is. Boil sugar and water together 3 minutes. When cold add grape and orange juice, put in freezer; let stand 10 minutes until it is like snow.

One glass of homemade grape jelly and 2 cups of water and sugar to taste with either orange juice or 2 tablespoons of lime or lemon juice will make a very good sherbet.'

GRAPE WHIP

2 cups Concord grapes.

1 cup water.

1 cup syrup.

1 tablespoon granulated gelatin.

Wash the grapes, put into saucepan with the water; boil 10 minutes, mash and strain; add the sugar and gelatin, which has been soaked in 1 tablespoon cold water.

Pour the mixture into bowl, set into pan of cold water and whip until it begins to foam. Then put into 8 ice cream glasses and place one marshmallow on top. This is a very attractive dessert.

CHEESE RECIPES

CHEESE PUDDING

2 cups (% pound) grated cheese.

2 cups milk.

1 tablespoon butter.

% teaspoon salt.

^ teaspoon paprika.

6 slices bread.

Butter the bread and put 3 pieces in casserole, sprinkle with half the cheese and dust with salt and pepper. Put the other 3 pieces of buttered bread and the remainder of cheese in casserole and pour the milk over all. Place in moderate oven and bake 30 minutes.

Note: The slices of bread must be cut 5 inches long and 4 inches wide and i/^ inch thick. There must be just enough bread to absorb the milk.

CHEESE STRAWS, FOR SALADS

1 cup grated sharp cheese. 1 cup flour.

1 rounded teaspoon baking powder.

2 tablespoons shortening.

1 teaspoon Worcestershire sauce.

1/^ teaspoon salt.

Dash of paprika, 1 egg. <

y^^ cup milk.

Sift flour, salt and baking powder into bowl; add cheese and mix lightly with fork. Then add the shortening and rub lightly until well mixed. Beat the egg with two tablespoons milk and Worcestershire sauce, and add. If not enough to moisten, add a little more milk so the mixture will hold together. Put on floured board, roll out a 14 inch thick, cut in strips 34 i'^ch wide and 4 inches long. Put in hot oven and bake 8 to 10 minutes.

Note: A novel way is to make a few rings about the size of a silver dollar, then put a half dozen straws thru each ring.

A CHEESE NOVELTY

1 Neufchatel cheese.

1 tablespoon peanut butter.

^ teaspoon salt.

1 eup finely shredded outside lettuce leaves.

Mix the cheese, peanut butter and salt together. It must be the consistency that it can be rolled into balls. There should be twelve balls.

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