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New England manuscript cookbook, ca. 1897
Page 26
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Raspberry Desert 6 tablespoon Manioca well soaked in 1 qt cold water. Put in 1 teaspoon of butter & boil. 1 qt mashed raspberries stirred in while hot. Sugar if desired. Serve cold with whipp[ed cream] The fruit so cheap and abundant in New York markets this season is not all, however, of the best, for free stone peaches that are large and fine have yet a fair value, and it is the small, very sweet and imperfect ones that housekeepers are puzzled to utilize. Peaches and cream become a weariness of the flesh in many families that might prefer their fruit cooked in a peach pudding, for example, than which nothing is more delectable. The fruit is sliced from the stone and stewed for ten minutes in a little water, that to a pound of peaches has only a half cup of sugar. A bread pudding is prepared and the peaches are distributed through it in layers. When baked the pudding is set away to grow quite cold, and is served with cream. There is one housekeeper who holds the affections of her family through the delicious fruit jellies she serves them. At this season she cuts peaches from the stone, very ripe ones, in thin slices, stews them in sugar and then stirs them into gelatine that is made by pouring first a cup of cold water and then one of hot water on the gelatine chips, until it is all dissolved. The gelatine is strained before adding to the peaches, for two pounds of which one box of gelatine suffices. In the ice box it all comes to a perfect consistency, for the sugar and flavor of the peaches permeates the whole. With cream this proves an excellent dessert. Yet another recipe for either peaches or apples is to peel the fruit and set it in a baking dish in the oven, with just enough water to cover the top of the peaches, for example. When they have become quite soft the juice formed is taken off, and into it is beaten a cup of sugar, the same amount of flour, a teaspoonful of baking powder and a pint of milk. Over the peaches this is poured, and then the whole is put back in the oven to bake a delicate brown.
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Raspberry Desert 6 tablespoon Manioca well soaked in 1 qt cold water. Put in 1 teaspoon of butter & boil. 1 qt mashed raspberries stirred in while hot. Sugar if desired. Serve cold with whipp[ed cream] The fruit so cheap and abundant in New York markets this season is not all, however, of the best, for free stone peaches that are large and fine have yet a fair value, and it is the small, very sweet and imperfect ones that housekeepers are puzzled to utilize. Peaches and cream become a weariness of the flesh in many families that might prefer their fruit cooked in a peach pudding, for example, than which nothing is more delectable. The fruit is sliced from the stone and stewed for ten minutes in a little water, that to a pound of peaches has only a half cup of sugar. A bread pudding is prepared and the peaches are distributed through it in layers. When baked the pudding is set away to grow quite cold, and is served with cream. There is one housekeeper who holds the affections of her family through the delicious fruit jellies she serves them. At this season she cuts peaches from the stone, very ripe ones, in thin slices, stews them in sugar and then stirs them into gelatine that is made by pouring first a cup of cold water and then one of hot water on the gelatine chips, until it is all dissolved. The gelatine is strained before adding to the peaches, for two pounds of which one box of gelatine suffices. In the ice box it all comes to a perfect consistency, for the sugar and flavor of the peaches permeates the whole. With cream this proves an excellent dessert. Yet another recipe for either peaches or apples is to peel the fruit and set it in a baking dish in the oven, with just enough water to cover the top of the peaches, for example. When they have become quite soft the juice formed is taken off, and into it is beaten a cup of sugar, the same amount of flour, a teaspoonful of baking powder and a pint of milk. Over the peaches this is poured, and then the whole is put back in the oven to bake a delicate brown.
Szathmary Culinary Manuscripts and Cookbooks
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