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 COPYRIGHT DEPOSIT; 
 
Dainties 
 
 By MRS. SfT/RORER 
 
 Author of Mrs. Rorer's New Cook Book, 
 Philadelphia Cook Book, Bread and Bread- 
 Making, and other Valuable Works on 
 Cookery. 
 
 Revised and Enlarged Edition 
 
 PHILADELPHIA 
 
 ARNOLD AND COMPANY 
 
 420 SANSOM STREET 
 
TXT'5" 
 
 ,RT7 
 
 Copyright, 1904, 1912, by Mrs. S. T. Rorbr 
 All Rights Reserved 
 
 Printed at the Sigm of the Ivy Leaf 
 in Sansom Street, Philadelphia 
 by George H Buchanan Company 
 
 f°n* 
 
 gC!.A3I2462 
 
 NO. I 
 
CONTENTS 
 
 Appetizers .... 5 
 
 Vegetable Cocktails . . 8 
 
 Fruit Cocktails ... 10 
 
 Punches .... 13 
 
 Cakes .... 28 
 
 Simple Candies ... 55 
 
 Dainties to take the Place of Candies ■ 65 
 
 Desserts .... 67 
 
 Frozen Puddings . . . 104 
 
 Ice Cream Sauces . • . 110 
 
APPETIZERS 
 
 These are served at dinner or luncheon 
 in the place of shell-fish, immediately before 
 the soup, or they may precede the shell fish. 
 
 Anchovy Canapes 
 
 Mash three anchovies, add a teaspoonful 
 of onion juice, the yolk of a hard-boiled 
 egg, a dash of pepper and a tablespoonful 
 of olive oil. Cut rounds from thin slices 
 of brown bread, toast them quickly, spread 
 with soft butter, then with the anchovy 
 mixture. Garnish with slices of pimolas 
 and the white of the egg pressed through a 
 vegetable press. Dish on paper mats on a 
 heated plate, and send to the table. 
 
 Sardine Canapes 
 
 Make precisely the same as anchovy can- 
 apes, using two sardines. 
 
6 MRS. rorer's dainties 
 
 Caviar Canapes 
 
 Turn the desired quantity of caviar from 
 the jar into a little bowl; add a tablespoon- 
 ful of lemon juice and a dash of tabasco. 
 Have ready a little finely chopped onion and 
 hard-boiled egg pressed through a sieve, 
 white and yolk separate. Cut rounds or 
 squares of bread, toast them quickly, spread 
 with butter, then with the caviar mixture, 
 garnish with chopped onion and hard-boiled 
 egg, and send to the table. 
 
 Tongue Canapes 
 
 Chop two ounces of cold boiled tongue 
 very fine; add to it a tablespoonful of olive 
 oil, a dash of pepper, a half teaspoonful of 
 Worcestershire sauce, and use precisely the 
 same as the preceding mixture. 
 
 Oyster Canapes 
 
 Toast brown bread, butter it quickly, 
 cover the top neatly with pickled oysters, and 
 send at once to the table. 
 
APPETIZERS 7 
 
 Fish Canapes 
 
 Mince cold boiled fish. To each half 
 cupful add a tablespoonful of lemon juice and 
 a tablespoonful of olive oil. Rub the spoon 
 with garlic, stir the fish, then add a half 
 teaspoonful of salt and a dash of tabasco. 
 Cut white bread into squares or rounds, 
 toast quickly and spread with butter; put 
 over it the fish mixture, garnish with pickled 
 oyster crabs, and send at once to the table. 
 
 These are the most sightly and elegant 
 of the canapes. 
 
VEGETABLE COCKTAILS 
 
 These, as well as fruit cocktails, are 
 served at the beginning of a dinner in the 
 place of shell-fish. At a summer luncheon 
 they take the place of both shell-fish and 
 soup. All sorts of vegetables may be used, 
 served in small punch glasses, or in peppers 
 with the seeds removed, or in scooped out 
 tomatoes, or in apple shells. 
 
 Fruit cocktails are attractive in the rinds 
 of oranges, lemons, shaddocks or in apple 
 shells. Serve with them both an oyster fork 
 and a small spoon. 
 
 Tomato Cocktails 
 
 4 good-sized tomatoes 
 2 tablespoonfuls of tomato catsup 
 i dash of tabasco 
 y 2 teaspoonful of salt 
 6 sweet peppers 
 
 i teaspoonful of Worcestershire sauce 
 i tablespoonful of grated onion 
 
 Peel the tomatoes, cut them into halves, 
 press out the seeds; cut the flesh in small 
 blocks. Add all the other ingredients and 
 
VEGETABLE COCKTAILS 
 
 stand them on the ice to cool. At serving 
 time cut the bottoms from the peppers, and 
 after taking out the seeds, stand them in a 
 bowl filled with finely shaved ice; put in 
 the tomato "cocktail/' put on the "lid," and 
 send to the table. 
 
 String Beans may be boiled, cut into 
 small pieces and used in the same way, or 
 stuffed into peeled, scooped-out tomatoes. 
 
 In this case the tomato can be eaten; in 
 the first case the peppers are not eaten, al- 
 though frequently a portion cut off with the 
 lid is chopped and mixed with the tomato 
 inside. 
 
 Boiled Cauliflower, Asparagus, Jeru- 
 salem Artichokes, all make admirable 
 "cocktails." Use them in precisely the same 
 way, either in punch glasses or in tomatoes 
 placed in shallow bowls, partly filled with 
 cracked ice. 
 
FRUIT COCKTAILS 
 
 Orange and Rose Cocktails 
 
 Cut three nice oranges into halves; 
 scoop out the pulp and remove the white 
 membrane, leaving the shells clean. Wash 
 and place them on the ice. To the pulp add 
 three level tablespoonfuls of powdered 
 sugar, and stand it also on the ice or in a 
 cold place. At serving time add to the pulp 
 a cupful of mashed rose petals and a tea- 
 spoonful of rose water. Fill the shells, put 
 a tablespoonful of shaved ice in the center 
 of each, dish on dainty paper mats or ferns, 
 and serve at once. 
 
 Violet Cocktails 
 
 Peel one very ripe banana, slice and cut 
 each slice into halves; add, cut into halves, 
 a quarter pound of candied or maraschino 
 cherries. Cut three nice oranges into halves ; 
 scoop out the pulp; add it and the juice of 
 half a lemon to the other ingredients. Stand 
 on ice. Prepare the orange shells as in the 
 
FRUIT COCKTAILS 1 ! 
 
 preceding recipe. At serving lime fill the 
 shells, garnish the top with candied violets, 
 dish on sprays of maidenhair, and serve. 
 
 Orange cups filled with sliced strawber- 
 ries make strawberry cocktails. 
 
 Apple Cocktails 
 
 Cut a slice from the stem end of nice 
 red apples, scoop out the flesh, leaving a thin 
 wall. Cover both flesh and shells with cold 
 water to prevent discoloration. Pare and 
 grate a small, very ripe pineapple. Put it 
 on ice. At serving time add to it four table- 
 spoonfuls of powdered sugar, and the apple 
 flesh cut into blocks; fill the shells, dish on 
 paper mats, and serve. 
 
 East Indian Cocktails 
 
 A DESSERT 
 
 The day before you expect to serve these, 
 grate a cocoanut, and pour over it a pint of 
 boiling water. Stir it well ; put it in a cloth 
 or bag and press thoroughly. Stand the 
 milk thus obtained aside to cool. Next day 
 cut three or four oranges into halves, scoop 
 
12 MRS. RORER S DAINTIES 
 
 out the pulp, and prepare the shells as in 
 the first recipe. At serving time mix the 
 orange pulp with sufficient of the cocoanut 
 "cream" to give it a good consistency. Add 
 four tablespoonfuls of powdered sugar, a 
 tablespoonful of orange flower water and 
 the juice of one lemon; mix and fill the 
 shells, cover the top with chopped almonds, 
 pistachio nuts or grated macaroons. Dish 
 in little nests of any sweet, fresh flowers — 
 sweet peas, violets, asparagus vine or scarlet 
 rambler. 
 
PUNCHES 
 
 Cranberry Punch 
 
 Wash one pint of cranberries; add one 
 pint of cold water, cover and cook five min- 
 utes. Press them through a sieve, add a 
 half pint of sugar, and when the mixture 
 is cold, freeze it lightly. Serve in glasses, 
 with the game or meat course at dinner. 
 Currants may be used in place of cran- 
 berries. 
 
 Currant Jelly Punch 
 
 Add one pint of boiling water and the 
 juice of one lemon to one glass of red cur- 
 rant jelly. Stir the mixture over the fire 
 until the jelly is thoroughly dissolved. When 
 cold, freeze lightly. Beat the white of an 
 Qgg until light, add one tablespoonful of 
 powdered sugar, beat again, and stir it in 
 the frozen punch. Serve in glasses with 
 the meat or game course at dinner. 
 
Grape Punch 
 
 Add the juice of one lemon and a half 
 cup of sugar to one pint of grape juice. Mix 
 and add a pint of cold water. Freeze and 
 serve in glasses with the red meat course at 
 dinner. 
 
 Mint Punch 
 
 Pick the leaves from twelve nice stalks 
 of mint. Wash, chop and pound them to a 
 pulp. Boil together for five minutes a half 
 pound of sugar and a pint of water; add 
 the mint, stir well and cool. When cold, 
 add the juice of two lemons, and freeze. 
 Serve in glasses with lamb or mutton at 
 dinner. 
 
 Ginger Punch 
 
 Slice or chop a quarter pound of can- 
 died ginger, add a quart of water, soak it 
 two hours and simmer for thirty minutes; 
 add a half pint of sugar and the juice of 
 two lemons. When cold, freeze and serve 
 in glasses with the meat course at dinner. 
 
 Plain frozen ginger ale is also nice. 
 
PUNCHES 15 
 
 All dinner punches are made in the same 
 way; they must not be very sweet, espe- 
 cially when served with red meats. 
 
 Watermelon Punch 
 
 Cut the stem end from a ripe melon and 
 scoop out all the pulp, leaving the rind nice 
 and evenly cleaned inside. Cut a very thin 
 slice from the blossom end, stand the "shell'' 
 in a deep chop plate and surround it with 
 dainty flowers and greens. Remove all 
 seeds and mash the pulp, add to it a pint of 
 orange juice and a cup of powdered sugar. 
 Freeze, turning the crank very slowly. 
 Serve in the shell, using it the same as a 
 punch bowl. This is nice for little after- 
 noon affairs. Pass lady fingers or rolled 
 wafers. 
 
1 6 MRS. rorer's dainties 
 
 Orange Punch 
 
 1 pound of sugar 
 
 2 lemons 
 
 i quart of water 
 
 6 oranges 
 
 2 tablespoonfuls of granulated gelatin 
 
 Put the sugar, water and grated lemon 
 and one orange rind and the gelatin in a 
 saucepan; let them stand for fifteen minutes, 
 and then stir over the fire until the mixture 
 reaches the boiling point ; take from the fire, 
 and when cool add the juice of the lemons 
 and oranges and a bottle of ginger ale ; strain 
 the mixture, turn it into the freezing can, 
 and stir it now and then until frozen like 
 wet snow. 
 
 Serve in punch glasses at afternoon teas 
 or evening affairs, or as a punch course at 
 dinner. 
 
 Strawberry Frappe 
 
 I quart of mashed strawberries 
 
 Juice of one orange 
 i quart of water 
 i pound of sugar 
 
 Mash the berries, add the orange juice, 
 sugar and water, and stand aside for an 
 
PUNCHES 1 7 
 
 hour; then stir until the sugar is thor- 
 oughly dissolved. This can be partly frozen 
 as in the preceding recipe, or made icy cold 
 by adding shaved ice at serving time. Serve 
 at afternoon or evening affairs. 
 
 Jamaica Ginger Punch 
 
 I two-ounce bottle of the best Jamaica ginger 
 
 l / 2 ounce of cream of tartar 
 
 Yz pound of sugar 
 
 i Grated yellow rind and juice of a lemon 
 
 i quart of water 
 
 Add the sugar and the grated rind of 
 the lemon to the water, bring to boiling 
 point and cool; strain, add the lemon juice 
 and the Jamaica ginger; turn into the 
 freezer, stir slowly until frozen like wet 
 snow. 
 
 This is exceedingly nice for a lawn party 
 during hot weather. Serve with it choco- 
 late or plain wafers. 
 
1 8 MRS. rorer's dainties 
 
 Lemon Squash 
 
 1 lemon 
 
 ]/z pint of soda or seltzer 
 
 2 rounding teaspoonfuls of powdered sugar 
 
 Roll the lemon in the sugar. The better 
 way to do this is to put the sugar on paper 
 and then roll the lemon on it; brush off 
 that which sticks to the outside. Put the 
 sugar in a tumbler, add the juice of the 
 lemon, strained, then the soda or seltzer 
 from a siphon, and serve at once. 
 
 Grape Squash 
 
 I quart of grape juice 
 y 2 cupful of powdered sugar 
 4 bottles of soda, or 2 siphons of seltzer 
 
 The better way to serve this is to get 
 four or five siphons of soda, seltzer or Vichy 
 at the drug store, put the sweetened grape 
 juice in a pitcher, pour the tumbler half full, 
 and fill it up with the carbonated waters. 
 
PUNCHES 19 
 
 Combination Squash 
 
 This is one of the nicest of all the 
 squashes. It can easily be served for an 
 evening card party or an afternoon recep- 
 tion. For the latter, however, I should use 
 a punch bowl. 
 
 Grate the yellow rind of three oranges 
 into two pounds of sugar, add one quart of 
 water, bring to a *boil, boil five minutes, 
 strain and cool. Add the juice of the 
 oranges, the juice of three lemons, one 
 grated pineapple, one pound of powdered 
 sugar and one teaspoonful of vanilla. At 
 serving time pour this into your punch bowl 
 over a block of ice; or, for a small party, 
 put it into a pitcher, pour it into tumblers 
 of cracked ice, fill the tumblers with soda 
 water and serve at once. In the punch bowl 
 add the soda or Apollinaris at the last min- 
 ute, just at serving time. 
 
20 
 
 Tea Punch 
 
 6 lemons 
 
 2 oranges 
 
 2 pounds of sugar 
 
 i teaspoonful of almond extract 
 
 2 ripe red bananas 
 
 4 tablespoonfuls of English breakfast tea 
 
 3 quarts of Apollinaris 
 I pint of ginger ale 
 
 Put the tea into a pitcher and pour over 
 one quart of the water, boiling hot; cover 
 and stand aside for twenty minutes and 
 strain. Add the grated yellow rinds of 
 three lemons, and the oranges, to the sugar, 
 and add the remaining two quarts of water. 
 Stir until the sugar is dissolved, boil five 
 minutes, strain and cool. To this add the 
 orange and lemon juice and the almond 
 extract. When very, very cold, and ready 
 to serve, turn it into the punch bowl over a 
 block of ice; add the ginger ale, and, if 
 you like, a few white grapes or other fresh 
 fruit, cut into small bits, 
 
PUNCHES 21 
 
 Lemon Syrup 
 
 This is exceedingly nice to make when 
 lemons are plentiful, to be put aside to use 
 during the summer months. Squeeze suffi- 
 cient lemons to make one quart of strained 
 juice. Put six pounds of sugar into a por- 
 celain lined kettle. Beat the whites of two 
 eggs until they are quite light, and then stir 
 into them one quart of cold water; stir this 
 into the sugar, and stir until the sugar is 
 dissolved. Place the kettle over the fire, 
 bring quickly to a boil, and boil and skim 
 until no scum can be seen on the surface. 
 Add the lemon juice, stand the kettle over 
 a moderate fire, where it will just bubble, 
 for fifteen minutes, and then stand it aside 
 to cool. Have ready perfectly sterile bot- 
 tles — bottles that have been put in cold 
 water and brought to the boiling point. 
 Have the corks also in boiling water. Fill 
 the bottles to within two inches of the top 
 of the neck with the hot syrup, put in the 
 corks and hammer them down ; dip them at 
 once into sealing wax and stand aside in a 
 cool place. 
 
22 MRS. RORER'S DAINTIES 
 
 Strawberry Syrup 
 
 Select fine, fresh, perfect berries; mash 
 them and squeeze them in cheese cloth. To 
 each quart of this allow one quart of sugar. 
 Put the juice in the preserving kettle, add 
 the sugar, stir until the sugar is dissolved, 
 and boil two minutes. Fill into sterilized 
 bottles, cork, put the bottles down in a kettle 
 of hot water so that they will be entirely 
 covered, boil fifteen minutes, dip the corks 
 at once into sealing wax, and put aside. 
 
 Raspberry and currant juice, blackberry 
 or grape juice, may be made in the same 
 way to use for pudding sauces, ice cream or 
 the various punches. 
 
 Horse Neck 
 
 Pare a lemon around and around with- 
 out breaking the peel; put it, in the shape 
 of a corkscrew, in a long tumbler, and fill 
 the tumbler with cold ginger ale. 
 
PUNCHES 23 
 
 William's Medley 
 
 Wash a good-sized pineapple; chop it 
 fine without peeling, put it in three quarts 
 of cold water, bring to a boil; boil for 
 thirty minutes, and press as much as you 
 can through a sieve. To this liquid add 
 one pound of sugar, boil ten minutes after 
 it begins to boil, cool, add one cupful of 
 lemon juice and two cupfuls of strawberry 
 or raspberry juice. When cold pour this 
 over a block of ice, and at serving time add 
 Apollinaris to make it palatable. 
 
 Mint Phosphate 
 
 1 bunch of mint 
 ]/ 2 cupful of powdered sugar 
 1 or 2 lemons 
 
 Phosphate 
 
 Chopped candied cherries 
 
 It is better to make this immediately in 
 the tumblers. Have the mint washed and 
 chopped rather fine, put a teaspoonful in the 
 bottom of each tumbler, put on top two or 
 three tablespoonfuls of ice, powdered sugar, 
 a dash of lemon juice, a dash of phosphate, 
 and fill up with cold water. 
 
24 MRS. RORER S DAINTIES 
 
 Egg Fizz 
 
 Put two tablespoonfuls of fruit syrup 
 into a glass, add two or three tablespoonfuls 
 of finely cracked ice, drop in one whole egg, 
 and fill the glass half full of milk. Shake 
 until thoroughly mixed, then fill up with 
 soda water. 
 
 Cold Coffee 
 
 This is exceedingly nice for a warm 
 evening, where people are fond of coffee. 
 Prepare quite strong coffee in the French 
 fashion, drain it from the grounds, sweeten 
 to taste, and stand aside to cool. At serving 
 time fill tall glasses half full of finely shaved 
 ice, pour over the coffee, beat rapidly for a 
 moment with a spoon, cover with whipped 
 cream, and serve at once. 
 
 Chocolate may be used in the same way. 
 
 Half and Half 
 
 This is one of the nicest of the hot- 
 weather drinks. If it is to be served at an 
 ordinary table, I should put a bottle of gin- 
 ger ale and a split of Apollinaris at each 
 
PUNCHES 25 
 
 plate, cr put a block of ice into a large, pref- 
 erably glass, pitcher, put in two bottles of 
 good ginger ale, add a pint of Apollinaris, 
 and serve at once. The rule is to use one 
 split of Apollinaris (this is a half pint) to 
 each bottle of ginger ale. Put the ginger 
 ale in the pitcher or glass first, and then add 
 the Apollinaris. 
 
 Mint Frappe 
 
 2 good-sized bunches of mint 
 6 lemons 
 
 2 pounds of sugar 
 1 quart of water 
 Apollinaris 
 
 Wash the mint, remove the leaves from 
 the stems, chop them fine and pound them 
 in a mortar, or rub them in a bowl. Add 
 these to the water and then stir them into 
 the sugar. Bring to a boil and strain. 
 When cool, add the juice of the lemons, and 
 if the color is too pale, add a drop of green 
 vegetable coloring. Stand aside until very 
 cold. At serving time fill the punch bowl 
 quarter full of shaved ice, pour over the 
 mint syrup, add one or two bottles of Apol- 
 linaris, and serve. 
 
26 MRS. RORER'S DAINTIES 
 
 Pop 
 
 y 2 gallon of water 
 y 2 pound of sugar 
 
 i white of an egg 
 
 2 ounces of Jamaica ginger 
 
 i lemon 
 
 i teaspoonful of gelatin 
 Yz compressed yeast cake 
 
 Beat the white of the egg, add a pint of 
 water, then add the sugar and juice of the 
 lemon. Bring this to a boil, and skim. 
 When cool, add the ginger, the gelatine 
 moistened in cold water, and the remaining 
 water. Add the yeast cake, moistened ; mix 
 thoroughly. Let it stand one hour, bottle, 
 and tie down the corks. 
 
 English Mead 
 
 y 2 ounce of hops 
 2 pounds of strained honey 
 y 2 gallon of water 
 y 2 compressed yeast cake 
 The juice of two lemons 
 
 Boil the hops and water together for a 
 half hour, strain and add the honey and 
 lemon juice. Boil for another half hour, 
 cool to lukewarm, add the veast, bottle, tie 
 
PUNCHES 27 
 
 down the corks and stand in a cold place. 
 This will be ready to use in twenty-four to 
 thirty-six hours. 
 
 Apple Juice 
 
 Wash tart apples, quarter and remove 
 the cores. Put the quarters in a porcelain 
 lined kettle, add water to prevent scorching, 
 cover the kettle, boil and stir until the apples 
 are thoroughly cooked. Turn them into a 
 muslin bag and drain over night. Next 
 morning select your bottles and corks, put 
 them in water and bring to the boiling point. 
 Boil the juice, skim it, and fill it, while hot, 
 into the hot bottles. Cork the bottles, put 
 them at once into a boiler of hot water, cover 
 the boiler, and boil a half hour. Lift the 
 bottles, dip the corks at once into sealing 
 wax, and stand in your preserve closet for 
 keeping. This is much better than cider for 
 a winter drink. 
 
CAKES 
 
 Chocolate Macaroons 
 
 4 whites of eggs 
 ]/ 2 pound of powdered sugar 
 2 ounces of grated chocolate 
 
 Beat the whites of the eggs to a stiff 
 froth; then sift and stir in the sugar care- 
 fully and quickly, and then the chocolate. 
 Drop by teaspoonfuls on waxed paper in the 
 bottom of a baking pan, and bake in a mod- 
 erately quick oven until crisp — about ten 
 minutes. 
 
 Almond Cookies 
 
 y 2 cupful of almonds 
 \y 2 cupfuls of sugar 
 
 1 cupful of thick sour milk 
 *4 cupful of butter 
 
 2 eggs 
 
 i level teaspoonful of soda 
 
 i teaspoonful of almond extract 
 
 Blanch, dry and chop the almonds. Beat 
 the eggs, sugar and butter until very light, 
 and add the almonds. Dissolve the soda in 
 
CAKES 29 
 
 two tablespoonfuls of water, add it to the 
 sour milk, and then to the other ingredients 
 add the almond extract and flour, about three 
 and a half cupfuls, to make a soft dough. 
 Roll about an inch thick, cut in round cakes, 
 and bake in a moderate oven ten minutes. 
 
 Serve with chocolate at afternoon teas, 
 or with desserts at luncheons. 
 
 Fruit Cookies 
 
 y 2 cupful of butter 
 
 y 2 pound of raisins 
 
 4 tablespoonfuls of milk 
 
 1 teaspoonful of cinnamon 
 
 2 cupfuls of sugar 
 2 eggs 
 
 1 rounding teaspoonful of baking powder 
 
 Beat the butter to a cream, add the 
 sugar, beat again, and then add the eggs, 
 well beaten. Seed and chop the raisins; 
 add them to the sugar mixture, then the milk 
 and cinnamon. Sift three cupfuls of flour 
 with the baking powder, add it to the other 
 ingredients, mix, and then add sufficient 
 flour to make a dough that will roll and cut ; 
 handle it as soft as possible. Bake in a 
 quick oven until brown. 
 
3° 
 
 Anise Drops 
 
 i cupful of powdered sugar 
 i level teaspoonful of anise seed 
 5 eggs 
 34 pound of Jordan almonds 
 y 2 pint of bread or cracker crumbs 
 
 Beat the eggs, without separating, and 
 the sugar for thirty minutes; add the 
 almonds, blanched, dried and chopped fine. 
 Have the bread or cracker crumbs sifted. 
 Add the anise seed, then the nuts, and last 
 the bread crumbs. Mix quickly and turn 
 into a shallow baking pan that has been 
 lined with rice paper. Bake in a moderately 
 quick oven about thirty minutes. 
 
 The cake is too delicate to turn from 
 the pan; let it remain until cool, then cut 
 into squares or strips. Serve with choco- 
 late or coffee at afternoon teas. If well 
 made, this cake is light and very good. 
 
CAKES 31 
 
 Chocolate Wafers 
 
 1 cupful of sugar 
 
 1 egg 
 
 1 teaspoonful of vanilla 
 % cupful of butter 
 
 4 ounces of grated chocolate 
 
 2 cupfuls of pastry flour 
 y 2 teaspoonful of soda 
 
 Beat the butter to a cream; add gradu- 
 ally the sugar, and beat until light; add 
 the eggs beaten and the chocolate grated. 
 Dissolve the soda in a tablespoonful of warm 
 water, add it to the mixture, then add the 
 vanilla and flour. Whole wheat or graham 
 flour may be substituted for pastry flour. 
 The dough must be sufficiently stiff to roll 
 as thin as a "wafer"; cut in squares and 
 bake in a moderate oven until crisp — about 
 ten minutes. 
 
 These are very nice with cocoa or choc- 
 olate for afternoon teas. 
 
32 MRS. RORER's DAINTIES 
 
 Nut Cream Cakes 
 
 2 rounding tablespoonfuls of butter 
 y 2 pint of pastry flour 
 
 Yz pint of water 
 
 3 e ggs 
 
 FILLING 
 
 ^2 pint of mixed nuts 
 
 2 yolks of eggs 
 ]/z cupful of powdered sugar 
 
 i teaspoonful of coffee extract 
 
 Put the butter and the water over the 
 fire, and when boiling, add hastily the flour ; 
 stir until you have a smooth, soft dough, 
 take from the fire, and when cool, add one 
 egg without beating; mix until smooth, 
 then drop in another egg and beat again, 
 and then the third; beat the mixture until 
 smooth and rather soft. Drop by teaspoon- 
 fuls on a shallow greased baking pan, and 
 bake in a moderate oven about a half hour, 
 until the cakes are perfectly light and crisp. 
 While they are baking, blanch and chop the 
 nuts very fine. Beat the yolks of the eggs 
 with the powdered sugar until very light; 
 add the nuts and a tablespoonful of black 
 coffee or a teaspoonful of coffee extract. 
 When the cakes are done, make an incision 
 
CAKES 
 
 33 
 
 at the side, fill with the nut mixture, dust 
 with powdered sugar, and they are ready 
 to serve. 
 
 They will keep nicely several hours, but 
 are not good the next day. 
 
 Dew Drops 
 
 1 cupful of powdered sugar 
 y 2 cupful of milk 
 
 ]/ 2 teaspoonful of yellow grated rind of lemon 
 34 cupful of butter 
 
 2 whites of eggs 
 
 i rounding teaspoonful of baking powder 
 lYz cupfuls of pastry flour 
 
 Beat the butter to a cream; add gradu- 
 ally the sugar. Measure the milk, sift the 
 flour and baking powder, and beat the 
 whites of the eggs. First add the milk to 
 the sugar mixture, then nearly all the flour 
 and the lemon, and beat for at least five 
 minutes ; then fold in the well-beaten whites 
 and stir in the remaining quantity of flour. 
 Be sure you have exceedingly light flour, or 
 the cakes will be heavy. Bake in tiny patty 
 pans. When cold, ice with lemon icing. 
 
34 mrs. rorer's dainties 
 
 Fruit Crackers 
 
 Y* pound raisins, chopped 
 
 Y-2. pound figs, chopped 
 
 34 cupful of butter 
 
 y 2 cupful of sugar 
 
 2 cupfuls of graham flour 
 
 i egg 
 % teaspoonful of baking soda 
 
 Beat butter, sugar and tgg until light; 
 add soda, dissolved in a tablespoonful of 
 water, and fruit; mix well, work in the 
 flour. Roll thin, cut, and bake in a mod- 
 erate oven until crisp. 
 
 Mocha Tart 
 
 2 eggs 
 
 y> cupful of powdered sugar 
 
 y 2 cupful of flour 
 I level teaspoonful of baking powder 
 i tablespoonful of lemon juice 
 
 Separate the eggs, beat the yolks, add 
 sugar gradually until they are very, very 
 light, then fold in the well-beaten whites 
 and add carefully the baking powder and 
 flour sifted together. Bake in one small 
 layer. When done, make a circle on the 
 top crust, leaving a rim at the edge of at 
 least two inches; lift this lid, using a dull 
 
CAKES 35 
 
 knife, so as not to make the cake heavy, and 
 take out a portion of the crumb; fill it with 
 
 MARSHMALLOW TUTTI FRUTTI 
 
 i cupful of mixed chopped dates, cherries and raisins 
 
 4 dozen pecan meats 
 
 6 Brazilian nuts 
 
 Ya cupful of Jordan almonds, blanched and chopped 
 l / 2 pint of marshmallow whip 
 
 Put all the nuts and fruits through the 
 meat grinder, mix them thoroughly into 
 the marshmallow whip. Pour this into the 
 cake, smoothing the top. If you use it, put 
 four tablespoonfuls of sherry over the filling, 
 and put on the lid. In the absence of sherry, 
 use orange juice. Put on the lid, dust 
 thickly with powdered sugar, and serve at 
 once. 
 
 French Mocha Cake 
 
 3 e g£ s 
 
 i cupful of powdered sugar 
 
 i cupful of flour 
 
 I teaspoonful of baking powder 
 
 i tablespoonful of lemon juice 
 
 Separate the eggs; beat the yolks and 
 sugar until very light, add the whites, well 
 beaten, and then the lemon juice, baking 
 
36 MRS. RORER'S DAINTIES 
 
 powder and flour sifted together. Add a 
 teaspoonful of Mocha flavoring, and bake in 
 two layers. When cold, put them together 
 with a half pint of marshmallow whip, 
 flavored with two tablespoonfuls of black 
 coffee. Dust the top with powdered sugar, 
 and send to the table. 
 
 Almond Squares 
 
 6 tablespoonfuls of butter 
 
 2 eggs 
 \y 2 cupfuls of sugar 
 2 x / 2 cupfuls of flour 
 
 1 cupful of water 
 
 4 level teaspoonfuls of baking powder 
 y 2 pint of marshmallow whip 
 
 1 cupful of almonds, blanched, toasted and chopped 
 
 1 teaspoonful of rose water 
 
 Beat the eggs, without separating, until 
 light. Cream the butter and add the sugar, 
 then add the eggs. Sift the flour and bak- 
 ing powder. Add the flavoring to the egg 
 mixture, and then beat in alternately the 
 water and flour. Bake in a shallow square 
 pan. The mixture should not be more than 
 a half inch thick when it goes into the oven. 
 When done and cold, cut it into squares of 
 two inches, using a very sharp knife. Put 
 
cakes yj 
 
 the marshmallow whip in a bowl, add the 
 rose water and a few drops of pink color- 
 ing ; cover the tops and sides of the squares 
 with this mixture, dust thickly with almonds, 
 then with powdered sugar. Serve as des- 
 sert. 
 
 Mahogany Cake 
 
 \ l / 2 cupfuls of sugar 
 y 2 cupful of butter 
 y 2 cupful of water 
 
 2 cupfuls of flour 
 
 3 e gg s 
 
 3 level teaspoonfuls of baking powder 
 
 2 ounces of grated chocolate 
 i teaspoonful of vanilla 
 
 Cream the butter, add the sugar, and 
 when light, add the eggs, thoroughly beaten, 
 without separating. Put the milk in a sauce- 
 pan and add the chocolate; stir until the 
 chocolate is thoroughly cooked, and stand 
 aside to cool; when cool, add it to the cake 
 mixture. Add the vanilla and the flour and 
 baking powder sifted together. Bake in a 
 hollow tubed pan. When cold, ice with cold 
 
 CHOCOLATE ICING 
 
 Stir four level tablespoonfuls of grated 
 chocolate into the white of one egg y mix 
 
38 MRS. rorer's dainties 
 
 until smooth, and then add gradually one 
 cupful of powdered sugar; add a teaspoon- 
 ful of vanilla, and beat for ten minutes. 
 
 Velvet Cake 
 
 Yz cupful of butter 
 iy 2 cupfuls of powdered sugar 
 
 i cupful of water 
 y 2 cupful of cornstarch 
 1 1/2 cupfuls of flour 
 3 level teaspoonfuls of baking powder 
 5 whites of eggs 
 
 Beat the butter to a cream; add gradu- 
 ally the sugar. Add the flavoring and then 
 the water and flour, sifted with the baking 
 powder, alternately. Beat five minutes, and 
 stir in carefully the well-beaten whites. 
 Bake in a round pan with a center tube, in 
 a moderate oven, for at least one hour. 
 When cold, ice with boiled icing and 
 sprinkle thickly with chopped candied cher- 
 ries. 
 
CAKES 39 
 
 Nut Drop Cakes 
 
 1 cupful of brown sugar 
 i cupful of pecan meats 
 
 2 eggs 
 
 Yz cupful of pastry flour 
 
 Yz teaspoonful of baking powder 
 
 Put the nuts through the meat chopper. 
 Beat the eggs until very, very light, add the 
 sugar, and beat for ten minutes; then add 
 the flour and baking powder, and fold in 
 the nuts. Drop by teaspoonfuls on buttered 
 tins, and bake in a very slow oven ten 
 minutes. 
 
 Hickory nuts may be used in the place 
 of pecans. 
 
 Lady Baltimore Cake 
 
 6 eggs 
 
 y 2 pound of sugar 
 5 ounces of flour 
 
 i level teaspoonful of baking powder 
 i grated rind and juice of a lemon 
 
 Separate the eggs, beat the yolks until 
 creamy, then add gradually the sugar. 
 When very, very light, add the grated rind 
 and juice of the lemon. Sift the baking 
 powder and flour. Beat the white of eggs 
 
40 MRS. RORER S DAINTIES 
 
 to a stiff froth; add these alternately. 
 When the cake is smooth, bake in three 
 layers, in a quick oven, about twenty min- 
 utes. 
 
 FILLING 
 
 Cut into very thin slices two ounces of 
 candied citron or orange peel. Whip a pint 
 of cream to a stiff froth. Put a tablespoon- 
 ful of gelatin into a cup, add four table- 
 spoonfuls of water, let it stand for a half 
 hour, then stir it over the teakettle until the 
 gelatin is dissolved. Put the whipped 
 cream into a bowl, stand the bowl in a pan 
 of ice water or cracked ice, add quickly the 
 gelatin, and begin to stir at once. When 
 the cream begins to thicken, stir in the cit- 
 ron and a teaspoonful of vanilla. Put this 
 in a thick layer between the layers of cake, 
 dust the top with powdered sugar. This 
 cake will not stand more than one or two 
 hours, and is much better if put together 
 at the last minute. 
 
CAKES 41 
 
 Lady Baltimore Cream Cake 
 
 Yt cupful of butter 
 i l / 2 cupfuls of sugar 
 
 1 cupful of water 
 
 5 whites of eggs 
 
 4 level teaspoonfuls of baking powder 
 2y 2 cupfuls of pastry flour 
 
 Sift the baking powder and flour. Beat 
 the butter to a cream, add the sugar; when 
 light, add the water and flour alternately. 
 At the end beat thoroughly, and then stir 
 in carefully the well-beaten whites. Bake 
 in three layers, in a moderately quick oven, 
 a half hour. Stand the cakes aside to cool. 
 
 FILLING 
 
 2 tablespoonfuls of cornstarch 
 y 2 pint of milk 
 
 3 e gg s 
 
 4 tablespoonfuls of sugar 
 
 ]/ 2 cupful of chopped mixed nuts 
 y 2 cupful of chopped maraschino cherries, or 
 chopped candied citron 
 
 Put the milk in a double boiler, add the 
 cornstarch, moistened in a little cold milk, 
 stir until the mixture thickens. Take from 
 the fire and add the yolks of the eggs, 
 beaten with the sugar. Return this to the 
 
42 MRS. RORER S DAINTIES 
 
 fire and cook about five minutes. Take from 
 the fire, and when cool, add a teaspoonful 
 of vanilla, the well-beaten whites of the 
 eggs and the chopped fruit and nuts. Put 
 this, when cold, in thick layers between the 
 layers of cake, dust the top of the cake with 
 powdered sugar, and serve. 
 
 Colonial Tea Cake 
 
 i quart of flour 
 
 4 level teaspoonfuls of baking powder 
 2 level tablespoonfuls of butter 
 i>4 cupfuls of water 
 y 2 teaspoonful of salt 
 
 Sift the baking powder, salt and flour 
 together, then thoroughly rub in the butter. 
 Add the water gradually. Turn the mix- 
 ture on to a board, knead for five minutes, 
 until you have an elastic dough. Roll out 
 in a very thin sheet. Cut with a small round 
 cutter, pick each cake over the top with a 
 fork, and bake in a moderately quick oven. 
 Knead the dough as quickly as you can; 
 that is, do not keep it too long on the board. 
 These will be a little thicker than a cracker, 
 and not as thick as an ordinary tea biscuit. 
 
CAKES 43 
 
 Silver Cake 
 
 y 2 pound of butter 
 i l / 2 cupfuls of sugar 
 
 3 cupfuls of pastry flour 
 
 4 level teaspoonfuls of baking powder 
 i cupful of milk 
 
 5 whites of eggs 
 
 Beat the butter to a cream, acid the 
 sugar, then the milk. Sift the baking pow- 
 der and flour, and beat them into the other 
 mixture. Stir in the well-beaten whites of 
 the eggs, and turn at once into a cake tin. 
 Bake in a moderate oven about three-quar- 
 ters of an hour. 
 
 Gold Cake 
 
 y 2 cupful of butter 
 
 2, l / 2 cupfuls of flour 
 
 \]/ 2 cupfuls of sugar 
 
 3 level teaspoonfuls of baking powder 
 
 i cupful of milk 
 
 5 yolks of eggs 
 
 Beat the butter to a cream, add the 
 sugar, and then the yolks; beat for fifteen 
 minutes, then add the milk and flour alter- 
 nately. At last beat thoroughly, add a tea- 
 
44 MRS. RORER S DAINTIES 
 
 spoonful of vanilla, and bake in a loaf cake 
 pan, in a moderate oven, three-quarters of 
 an hour. 
 
 Sour Cream Cake 
 
 1 cupful of thick sour cream 
 
 2 cupfuls of sugar 
 
 3 cupfuls of flour 
 
 4 eggs 
 
 i level teaspoonful of baking soda 
 i teaspoonful of baking powder 
 
 Add the sugar to the cream, and when 
 dissolved, add the baking soda, moistened 
 in a little water. Add this to the well-beaten 
 eggs. Sift the baking powder and flour 
 together, stir them in. At last give a thor- 
 ough beating. Bake in a moderate oven 
 three-quarters of an hour. 
 
 Old Fashioned Pint Cake 
 
 i pint of light bread dough 
 
 y 2 pint of sugar 
 
 34 pint of butter 
 
 Y A pint of eggs 
 
 y 2 pint of raisins 
 
 i teaspoonful of mixed spices 
 
 Put the bread dough into a bowl, and 
 pour in the eggs. The eggs must be broken 
 
CAKES 45 
 
 into a half-pint cup, so you can measure 
 them. Then add the sugar and butter. Beat 
 with the hand until all the strings have dis- 
 appeared. Flour the raisins thoroughly; 
 add them at last to the cake, and turn the 
 mixture into a square bread pan. Cover and 
 stand aside until very light — about two 
 hours. Bake three-quarters of an hour in 
 a moderate oven. 
 
 Ginger Nuts 
 
 i pound of flour 
 
 I pint of New Orleans or Porto Rico molasses 
 I cupful of brown sugar 
 I tablespoonful of good ground ginger 
 y 2 saltspoonful of cayenne 
 
 y 2 pound of butter 
 
 Sift the flour, the ginger, cayenne and 
 sugar together, then rub in the butter; add 
 the molasses gradually until the mixture is 
 moist, not wet. You must have a very hard 
 dough. Take off a bit of this and roll it 
 into a sheet as thin as possible. Cut into 
 small rounds, and bake slowly in a moderate 
 oven until they are crisp. These will keep 
 for a long time if carefully closed in a tin 
 box. 
 
46 MRS. rorer's dainties 
 
 Ginger Cookies 
 
 3 eggs 
 
 y 2 pint of thick sour milk 
 
 4 tablespoonfuls of melted butter 
 i cupful of brown sugar 
 
 i tablespoonful of ginger 
 
 3 cupfuls of flour 
 
 i level teaspoonful of baking soda 
 
 Beat the eggs, without separating, until 
 light; add the sour milk, and stir over the 
 fire until the mixture is warm. Then add 
 the butter, sugar and ginger, and continue 
 the stirring until the mixture is hot, not boil- 
 ing. Take from the fire, add the baking- 
 soda, dissolved in a little cold water; beat 
 for a minute, and then pour slowly into the 
 flour. Roll quickly, using more flour if nec- 
 essary, cut into cookies, and bake in a quick 
 oven. 
 
 Raspberry Tarts 
 
 2 eggs 
 
 i cupful of butter 
 2 ounces of rice flour 
 2 cupfuls of pastry flour 
 2 cupfuls of granulated sugar 
 Raspberry jam 
 
 Put the flour, the sugar and rice flour 
 into a bowl rub in the butter, then work 
 
CAKES 47 
 
 into them the well-beaten eggs. Roll this 
 mixture into a thin sheet; cut into squares 
 of four inches. Put a teaspoonful of rasp- 
 berry jam near the middle of the square, 
 fold over the other side, press the edges 
 together, and bake in a quick oven for ten 
 or fifteen minutes. Lift carefully, dust with 
 sugar, and serve. 
 
 Crumb Cake 
 
 Make a lining according to the preced- 
 ing recipe. Roll the mixture into a thin 
 sheet and put it in the bottom of three or 
 four shallow baking pans. Beat six eggs, 
 without separating, then add gradually two 
 cupfuls of sugar; add four tablespoonfuls 
 of olive oil or melted butter, and then stir 
 in sufficient dry bread crumbs to make a 
 pint. Add two tablespoonfuls of cocoa and 
 a cupful of dried, cleaned currants. Pour 
 this mixture in a thin sheet over the cake 
 lining. Bake in a moderate oven until done. 
 When done, ice the top with water icing, 
 and when cool, cut into narrow strips. 
 
48 MRS. RORER'S DAINTIES 
 
 Chocolate Crumb Cake 
 
 Line the pans as directed in the preced- 
 ing recipe or with rice paper. Beat five 
 eggs, without separating, for ten minutes; 
 add two cupfuls of powdered sugar, beat ten 
 minutes longer, and add the juice and grated 
 rind of one lemon. Add four tablespoonfuls 
 of cocoa, a teaspoonful of vanilla, two-thirds 
 of a cupful of blanched almonds, chopped 
 fine, and one cupful of sifted dry bread 
 crumbs. Mix carefully, pour into the pans 
 to the depth of a half inch, and bake in a 
 moderate oven fifteen or twenty minutes. 
 When done, cut into strips two inches long 
 and an inch wide, 
 
 Cocoanut Spoon Cake 
 
 1 cocoanut 
 
 1 white of an egg 
 
 1 cupful of powdered sugar 
 
 Mix the sugar with the grated cocoanut, 
 then put in the white of the egg, beaten 
 to a stiff froth. Drop by teaspoonfuls on 
 buttered paper, and bake in a slow oven until 
 brown. 
 
CAKES 49 
 
 Pecan Kisses 
 
 2 cupfuls of granulated sugar 
 y 2 cupful of water 
 
 2 whites of eggs 
 
 i saltspoonful of cream of tartar 
 y 2 cupful of chopped pecan meats 
 
 Add the cream of tartar to the sugar; 
 add the water, stir until the sugar is dis- 
 solved, and boil continuously until the mix- 
 ture forms a hard ball when dropped into 
 cold water. This must not be brittle, but 
 must be a little hard. Pour this, while 
 hot, into the well-beaten whites, stir in the 
 pecan meats, and drop by teaspoonfuls on 
 oiled paper. They will harden almost im- 
 mediately; if not, let them stand until dry. 
 
 Little Plum Cakes 
 
 y 2 pound of butter 
 y 2 pound of flour 
 y 2 pound of sugar 
 5 eggs 
 
 y> pound of currants 
 y 2 pound of raisins 
 y 2 pound of finely chopped candied pineapple 
 
 Beat the butter to a cream, add the 
 sugar, and then the yolks of the eggs ; when 
 
50 MRS. R0RER S DAINTIES 
 
 this is light, add the flour, and then fold in 
 the well-beaten whites. Mix and flour the 
 fruit, stir this into the cake mixture, and 
 drop by tablespoonfuls into small greased 
 patty pans. Bake in a brisk oven. These 
 cakes may be put between layers of waxed 
 paper, in a tin box, to keep for several 
 months. 
 
 Hermits 
 
 x /z cupful of butter 
 
 i cupful of sugar 
 
 y 2 cupful of thick sour cream 
 
 3 eggs 
 
 2.y 2 cupfuls of flour 
 
 i level teaspoonful of baking soda 
 
 i ounce of chocolate 
 
 3 cupfuls of flour 
 
 i teaspoonful of baking powder 
 
 y 2 cupful of currants 
 
 Beat the eggs, without separating, until 
 light; add the sugar and butter. When 
 very, very light, moisten the baking soda 
 in a little cold water, add it to the cream, 
 stir it into the mixture, and add the choco- 
 late, melted. Sift the baking powder and 
 flour, stir them in, add the currants, floured, 
 
CAKES 
 
 51 
 
 and drop by teaspoonfuls on the bottom of 
 a greased baking pan. Bake in a brisk oven 
 ten or fifteen minutes. 
 
 Swiss Tea Cakes 
 
 1 pound (one quart) of pastry flour 
 
 y 2 cupful of powdered sugar 
 
 1 cupful of milk 
 
 1 lemon's yellow rind, grated 
 
 1 cupful of butter 
 
 1 egg 
 
 Put the flour and sugar into a bowl, add 
 the lemon rind, and then work in carefully 
 the butter. When thoroughly mixed, add 
 the white of the egg, beaten with the milk. 
 There should be just enough milk to moisten 
 the flour. Roll this into a very thin sheet, 
 and cut into biscuits two inches long and an 
 inch wide, using a sharp knife. Beat the 
 yolk of the egg with a teaspoonful of milk, 
 brush the top of each biscuit, put down the 
 center a little granulated sugar, and bake 
 in a moderate oven until crisp. 
 
52 MRS. RORER S DAINTIES 
 
 Portugals 
 
 i pound (one quart) of flour 
 
 i pound of sugar 
 
 i pound of butter 
 10 eggs 
 y 2 pound of currants 
 
 i teaspoonful of vanilla 
 
 i teaspoonful of rose water 
 
 4 tablespoonfuls of sherry 
 
 Sift the flour and the sugar together, 
 and then rub in with your hand the butter; 
 when this looks almost like bread crumbs, 
 add the eggs, well beaten, and all the flavor- 
 ing; then add the currants, floured. Bake 
 in greased gem pans, in a moderate oven, 
 about a half hour. 
 
 Little Short Cakes 
 
 i quart of flour 
 y 2 cupful of powdered sugar 
 ]/ 2 cupful of butter 
 
 i egg 
 
 % cupful of milk 
 
 Rub the butter thoroughly into the sugar 
 and flour, that have been sifted together. 
 Add the milk to the egg, add it to the mix- 
 
CAKES 53 
 
 ture; there must be just enough to moisten 
 as for pastry without making it wet. Roll 
 out into a sheet a quarter of an inch/ thick, 
 cut into cakes two inches square, and bake 
 on a griddle or in a moderately quick oven. 
 
 Yankee Nut Cakes 
 
 i quart of flour 
 y 2 cupful of butter 
 1^2 cupfuls of brown sugar 
 i nutmeg 
 
 i teaspoonful of cinnamon 
 2 eggs 
 
 Mix the flour, sugar and spices together, 
 then rub in thoroughly the butter. Beat the 
 eggs, add to them a little water, and then 
 work this into the dough as for pastry. Mix 
 and knead thoroughly. Roll out into a large 
 thin sheet, cut into strips three inches long 
 and one and a half inches wide; then slit 
 these strips, without cutting all the way to 
 the end ; pull a few up over your finger, and 
 drop them down into deep hot fat. Drain, 
 dust with powdered sugar, and serve. They 
 should be crisp and dry, 
 
54 MRS. RORER S DAINTIES 
 
 Banbury Tarts 
 
 Roll puff paste into a thin sheet, cut it 
 into squares of four inches ; strew each half 
 of the squares thickly with currants, dust 
 lightly with sugar, fold over the other half, 
 and bake in a quick oven until crisp and 
 tender. Dust with powdered sugar and 
 serve. 
 
SIMPLE CANDIES 
 
 Maple Creams 
 
 2 cupfuls of grated maple sugar 
 i white of an Qgg 
 
 Beat the white of the egg and the sugar 
 until smooth and sufficiently stiff to roll. 
 Make balls the size of marbles, and when 
 hard, dip in either chocolate or maple fon- 
 dant. 
 
 Maple Panocha 
 
 2 cupfuls of grated maple sugar 
 
 i tablespoonful of butter 
 y 2 cupful of milk 
 y 2 pint of pecan meats 
 
 Put the milk, sugar and butter over the 
 fire to boil; as soon as the mixture thickens 
 when dropped in cold water, take from the 
 fire ; add the pecan meats, stir for a moment 
 until it begins to granulate, and pour quickly 
 into a shallow greased pan ; smooth at once, 
 and when cold, cut or break into squares. 
 
56 MRS. RORER'S DAINTIES 
 
 Hickory Nut Candy 
 
 1 cupful of hickory nut meats 
 
 y 2 cupful of water 
 
 1 pound of sugar 
 
 1 tablespoonful of butter 
 
 Put the sugar, water and butter over the 
 fire, stir until the sugar is dissolved; wipe 
 down the pan, and boil without stirring until 
 the syrup spins a heavy thread; add the 
 hickory nut meats, stir and turn into a shal- 
 low baking pan; smooth quickly, and when 
 cold, cut into squares. 
 
 Popcorn Crisps 
 
 I tablespoonful of butter 
 y 2 pound of granulated sugar 
 3 tablespoonfuls of water 
 3 quarts of the finest popped corn 
 
 Select a round bottom aluminum or iron 
 kettle; put in the butter, water and sugar, 
 and stir until the sugar is melted; then 
 hastily add the popped corn and stir rapidly 
 until each grain is evenly coated with the 
 liquid; take from the fire and stir or toss 
 until partly cold. Each grain of popped 
 corn should be glazed with the mixture and 
 separated one from the other. 
 
SIMPLE CANDIES 57 
 
 To Glace Cherries on the Stalks 
 
 Put a pound of sugar and a half pint of 
 water in a saucepan; add a saltspoonful of 
 cream of tartar, stir until the sugar is dis- 
 solved ; then boil carefully, without stirring, 
 to the "crack." Have the cherries in 
 bunches, and, if you like, have one or two 
 leaves on each bunch. Place at one side a 
 pint of boiling vinegar, dip the cherries 
 quickly in this; hold them in the air for a 
 moment, then dip them in the hot syrup and 
 lay them on oiled paper on a sieve. 
 
 This cannot be done on a damp day, and 
 they must be used within twenty-four hours 
 after making. Dip each cherry separately. 
 Do not dip the leaves. 
 
 Creamed Cherries 
 
 y 2 pound of granulated sugar 
 
 i saltspoonful of cream of tartar 
 y 2 cupful of water 
 
 Put the sugar, water and cream of tar- 
 tar over the fire and stir until the sugar is 
 dissolved; wipe down the sides of the pan 
 and boil continuously until the syrup spins 
 
58 MRS. rorer's dainties 
 
 a heavy thread. Turn it on a large platter 
 that has been slightly oiled, and when cool, 
 not cold, stir with a spoon until it becomes 
 perfectly white and creamy. Knead the 
 mixture for a moment; then put it in a 
 small saucepan, stand this in another of 
 boiling water, and stir continuously until 
 the "fondant" melts. If then it seems too 
 thick, add, drop by drop, a little boiling 
 water until it is the right consistency to 
 "ice" the fruit. Have ready little paper 
 cases or oiled paper. Select perfect red, 
 white and black cherries. If you allow them 
 to remain in bunches, see that each cherry 
 is dry and clean. Dip one at a time in the 
 hot cream or icing, and put it aside to dry. 
 If you wish to ice three or four cherries on 
 a single bunch and have each one a differ- 
 ent color, separate the fondant and flavor 
 and color to taste; for instance, add a drop 
 of bitter almond with green, red with rose, 
 vanilla with white, chocolate or coffee with 
 brown, and yellow with orange. If you dip 
 one cherry in vanilla, hold until dry, which 
 will take but a moment, then dip the second 
 in orange, the third in rose, and so on. 
 
SIMPLE CANDIES 59 
 
 Creamed Strawberries 
 
 Make and melt the fondant as in the 
 preceding recipe. Select medium-sized ripe 
 berries; pull the hulls close to the stem, dip 
 the berries in the fondant, replace the hulls 
 and put at once in paper cases, or stand 
 them on oiled paper to dry. Serve heaped 
 on a cut-glass dish. 
 
 Strawberries, having a soft outside cov- 
 ering, not a skin like cherries, will keep 
 only a few hours. 
 
 Creamed Oranges 
 
 The carpels of oranges or mandarins 
 must be separated carefully, not broken. 
 Dip them in white or orange "fondant." 
 These are usually placed in paper cases 
 made for the purpose. 
 
 Creamed White Grapes 
 
 Cut white grapes from the bunch, leav- 
 ing a bit of stem on each grape. By this 
 stem dip the grapes in fondant, and place 
 at once in paper cases. All small fruits may 
 be dipped in the same manner. 
 
60 MRS. rorer's dainties 
 
 Stuffed Dates 
 
 y pound of almonds 
 *4 pound of pine nuts 
 34 pound of pecans 
 y pound of Brazilian nuts 
 2 pounds of dates 
 
 Blanch and dry the almonds; shell and 
 peel the Brazilian nuts; wash and dry the 
 pine nuts; mix all the nuts and put them 
 through a nut grinder or a fine meat chop- 
 per; add sufficient rock candy or plain 
 syrup, or, if you use wine, a little sherry or 
 maraschino, to bind the whole together. 
 Remove the stones from the dates, put in 
 a goodly quantity of mixed nuts, put on top 
 another date, and press the two together. 
 One stuffed date takes two dates, and is 
 the width of a date spread open. Roll in 
 granulated sugar, place between layers of 
 waxed paper, and keep in a cool place. 
 
 Stuffed Figs 
 
 Cut pulled or preserved figs into halves, 
 scoop out a portion of the inside, mix it 
 with nuts prepared as in the preceding 
 recipe, and stuff the figs. 
 
SIMPLE CANDIES 6 1 
 
 Stuffed Prunes 
 
 Wiesbaden or French prunes may be 
 stuffed in the same way. To make the 
 prunes exceedingly nice, purchase the Wies- 
 baden prunes and take out the stuffing, a 
 small prune inside, chop it and three pre- 
 served or brandied figs with the nuts, and 
 fill the large prune from the end. 
 
 Syrup of Roses 
 
 Pick sufficient petals from any of the 
 large sweet roses to make one pound; 
 pour over them a quart of boiling water, 
 cover and let stand over night. Bring to 
 boiling point; turn them in a piece of 
 cheese cloth and wring perfectly dry. Add 
 to this water another pound of fresh rose 
 leaves, let them stand over night, then 
 bring to boiling point, press and wring 
 again. To this add four pounds of loaf 
 sugar and ten grains of cream of tartar, 
 bring slowly to a boil, and boil without stir- 
 ring until it forms a thin syrup. Bottle for 
 use. 
 
62 MRS. RORER's DAINTIES 
 
 This may be used as flavoring for all 
 kinds of desserts and creams. 
 
 Violets may be used in the same way. 
 
 Rose Conserves 
 
 2 pounds of rose leaves 
 i pound of loaf sugar 
 Yi pint of water 
 
 Pick and look over the rose leaves. Boil 
 the water and sugar with a saltspoonful of 
 cream of tartar until the syrup spins a 
 thread. Add the leaves, take from the fire 
 and stir until the sugar granulates; quickly 
 break apart the conserves and dry on a 
 sieve. 
 
 Manipulate violets the same way. 
 
 Divinity Fudge 
 
 2 cupfuls of granulated sugar 
 i cupful of golden syrup 
 I cupful of water 
 i cupful of nut meats 
 
 Mix the sugar and water, and stir in the 
 syrup. Stand this over the fire and boil, 
 without stirring, until the mixture forms a 
 
SIMPLE CANDIES 63 
 
 hard ball when dropped into cold water. 
 Pour, while hot, into the well-beaten whites 
 of two eggs, beating all the time. Stand 
 the bowl in a pan of cold water, and beat 
 until the mixture will harden quickly when 
 dropped from a spoon on oiled paper. Then 
 stir in one cupful of chopped nut meats. 
 
 To give variety, at one time stir in a 
 half cupful of chopped nuts and one cupful 
 of chopped dates or cherries, or any other 
 conserved fruits. This mixture may be 
 poured into square, lightly greased pans, 
 and when cold cut into cubes, or it may be 
 dropped by spoonfuls on greased paper. 
 
 Mexican Candy 
 
 2 cupfuls of light brown sugar 
 y 2 cupful of cream 
 y 2 cupful of water 
 
 1 level tablespoonful of butter 
 
 1 teaspoonful of vanilla 
 
 1 cupful of pecan meats 
 
 Put the sugar, water, butter and cream 
 into a saucepan and stir until the sugar is 
 dissolved, then stir constantly until the mix- 
 ture is thoroughly hot, then boil, without 
 
64 mrs. rorer's dainties 
 
 stirring, until it forms a soft ball when 
 dropped into cold water. Take it from the 
 fire and stir until the mixture begins to 
 grain, then add quickly the nuts and flavor- 
 ing, and drop by spoonfuls on buttered 
 paper. 
 
DAINTIES TO TAKE THE 
 PLACE OF CANDIES 
 
 Fruit Marguerites 
 
 Put through the meat chopper a small 
 quantity of candied cherries, candied pine- 
 apple, apricots and figs; add sufficient 
 orange juice to moisten. Finish as directed 
 in the preceding recipe. 
 
 Nut Marguerites 
 
 Blanch and dry a quarter pound of 
 almonds ; wash and dry a quarter pound of 
 pine nuts; add to them a pound of shelled 
 and peeled Brazilian nuts and the same 
 amount of grated cocoanut; put the mix- 
 ture through a nut grinder or a very fine 
 meat chopper. Beat the white of one egg 
 until fairly light ; add two tablespoonf uls of 
 powdered sugar, and beat again. Add this 
 to the nuts, mix thoroughly. Spread on 
 "water thins," Roquefort biscuits or any 
 unsweetened crackers. Beat the whites of 
 four eggs until light; add four tablespoon- 
 fuls of powdered sugar, and beat again 
 
66 MRS. rorer's dainties 
 
 until fine and dry. Spread a thin layer over 
 the top of the nuts, dust with powdered 
 sugar, and brown in a moderate oven. 
 
 These are nutritious, wholesome, and 
 may be served in place of cake or pie. 
 
 Fruit Sandwiches 
 
 Stone a half pound of dates, mix with 
 them an equal quantity of pulled figs or 
 French prunes, stoned; put them through 
 a meat chopper; add sufficient orange juice 
 to moisten, and spread between slices of 
 bread and butter. Cut the slices in rounds, 
 triangles or fingers. 
 
 These are nice to serve with chocolate 
 at afternoon or evening affairs. 
 
 Chocolate Crackers 
 
 These are made by dipping tiny round 
 oyster crackers or very light, small biscuits 
 into chocolate fondant. 
 
 Chocolettes are made in precisely the 
 same way, using opera wafers broken into 
 halves. Crackers, being free from sugar, 
 make an exceedingly pleasant cake when 
 dipped in fondant. 
 
DESSERTS 
 
 White Marmalade 
 
 2 pounds of quinces 
 
 I pound of sugar 
 
 i tumbler of quince jelly 
 
 Pare the quinces, core and cut in thin 
 slices. Put them into a preserving kettle, 
 cover with the sugar, add a half cup of 
 water, cover and stew slowly until the 
 quinces are perfectly tender. Add the jelly, 
 press through a sieve, put into tumblers, 
 and when cold, cover with melted paraffin. 
 
 Cherries in Jelly 
 
 i quart of ripe red cherries 
 
 y 2 pint of cold water 
 
 i level tablespoonful of granulated gelatin 
 
 i cupful of sugar 
 
 i lemon's juice 
 
 Stone the cherries, saving the liquor 
 that drops from them during the stoning. 
 Cover the gelatin with the cold water, and 
 soak for fifteen minutes; add the cherry 
 juice, and stand it over hot water to dis- 
 
68 MRS. rorer's dainties 
 
 solve the gelatin; add the sugar and lemon 
 juice, and stir until it is dissolved. If the 
 cherries are rather dry, and you have not at 
 least a half cup of cherry juice, make up that 
 quantity by adding hot water. Strain the 
 gelatin over the cherries, turn them into a 
 fancy mold, and stand away for two or three 
 hours to harden. 
 
 They should not be stiff, but just firm 
 enough to hold together. Serve plain with 
 sponge cake, 
 
 Compote of Pineapple 
 
 1 good-sized pineapple 
 y 2 cupful of cold water 
 
 2 good-sized oranges 
 
 2 tablespoonfuls granulated gelatin 
 I cupful of granulated sugar 
 Yz pint of cream 
 
 Pare, remove the eyes, and grate the 
 pineapple, rejecting the core. Cover the 
 gelatin with cold water to soak for fifteen 
 minutes. Cut the oranges into halves, re- 
 move the seeds and with a spoon scoop out 
 the pulp, and add it to the pineapple. Then 
 add the sugar; stir occasionally until the 
 sugar is dissolved. Stand the gelatin over 
 
DESSERTS 69 
 
 hot water until dissolved, strain it in the 
 pineapple; turn into small individual molds 
 and stand aside in a very cold place for at 
 least two hours. 
 
 This mixture cannot stand all night ; the 
 pineapple will digest the gelatin and the mix- 
 ture will become liquid. At serving time 
 turn the compote on dainty small dishes, 
 whip the cream to a stiff froth, heap it 
 around the compotes, and send to the table. 
 
 Compote of Pears and Cherries 
 
 6 pears 
 
 1 slice of candied pineapple 
 y 2 cupful of sugar 
 Y$ pound of candied cherries 
 
 1 teaspoonful of arrowroot 
 
 1 tablespoonful of maraschino 
 
 1 drop of cochineal 
 
 If the pears are canned, drain them free 
 from liquor; put the liquor over the fire, 
 add the sugar and cochineal, and the arrow- 
 root moistened; stir until the mixture is 
 as thick as cream and transparent. Cut 
 pieces of bread the shape of a half pear; 
 drop them in a small quantity of hot oil; 
 when brown on one side, turn and quickly 
 
JO MRS. RORER S DAINTIES 
 
 brown the other; drain on soft paper. Ar- 
 range these on a round heated dish. Put 
 the pears for a moment in the hot syrup; 
 lift the halves carefully, put them on the 
 toast, points in, leaving a space in the center 
 about the size of a small saucer. Put a 
 quarter pound of candied or glazed cher- 
 ries in the boiling syrup, boil for a moment, 
 and then add a slice of pineapple, candied 
 or fresh ; when this is smoking hot, put the 
 pineapple in the center of the dish, heap the 
 cherries on top, cannon-ball fashion; baste 
 over the syrup and send at once to the table. 
 
 A Compote of Apples or Peaches may 
 be made in the same fashion. 
 
 Cherry Compote 
 
 Stone a pint of sour cherries. Boil a 
 cupful of rice; drain, have it perfectly dry, 
 each grain separate, and arrange it in the 
 form of a bed or mound in the center of the 
 serving dish. Add to the cherries a cupful of 
 sugar, put them in a saucepan, toss them 
 carefully until they reach the boiling point, 
 and put them around the rice. If you ar- 
 
DESSERTS 71 
 
 range the rice in a border, put the cherries 
 in the center. Serve warm. 
 
 Currants may be substituted for cher- 
 ries and served in the same fashion. 
 
 Rice Compotes 
 
 These dishes or sweet entrees are all 
 made from carefully boiled rice, garnished 
 with different kinds of fruit. One may use 
 canned, preserved, candied or fresh fruits. 
 
 Compote of Pineapple with Rice 
 
 Pare and remove the eyes from the pine- 
 apple; pick it apart with a silver fork, be- 
 ginning at the stem end. Add a half cup 
 of sugar, put it in a saucepan on the back 
 part of the stove, bring slowly to the boiling 
 point. Have ready a cupful of rice carefully 
 boiled; put it in the center of a round or 
 oblong plate, pour the pineapple over it, and 
 send at once to the table. Serve plain or 
 with whipped cream. 
 
J2 MRS. RORER S DAINTIES 
 
 Peach Compote 
 
 i cupful of rice 
 6 large ripe peaches 
 Yz cupful of sugar 
 
 Boil and drain the rice. Plunge the 
 peaches into boiling water, remove the skins, 
 cut them into halves and take out the stones. 
 Crack two stones and mash the kernels; 
 add the kernels and sugar to a half pint of 
 water; bring to boiling point; strain and 
 add the peaches. Just as soon as the peaches 
 are thoroughly heated, dish the rice in a 
 pyramid and arrange the peaches around 
 the base; pour over the syrup and send to 
 the table. 
 
 Raisin Compote 
 
 y 2 pound of layer raisins 
 Y$ cupful of sugar 
 i cupful of rice 
 Juice of a lemon 
 
 Stone the raisins, cover them with a half 
 pint of water, and soak for a half hour; 
 then add the juice of the lemon. Boil the 
 rice, drain, and when perfectly dry heap it 
 
DESSERTS 73 
 
 in the center of a dish. Bring the raisins 
 to the boiling point, arrange them over the 
 top of the rice, and serve at once. 
 
 Rice a l'lmperatrice 
 
 y 2 cupful of rice 
 
 1 pint of milk 
 
 2 /$ cupful of sugar 
 
 2 tablespoonfuls of gelatin 
 i pint of cream 
 
 I lemon's yellow rind, grated 
 i quart of strawberries 
 
 Wash the rice, rubbing it with the hand, 
 and let it soak for two hours. Cover the 
 gelatin with half the milk, and let it soak 
 for a half hour. Boil the rice, and when 
 dry, drain carefully; then throw it on a 
 towel or napkin and spread it out without 
 breaking the grains. Put the other half 
 pint of milk with the sugar in a double 
 boiler; add the lemon rind, and when the 
 milk is smoking hot, add the gelatin; stir 
 until the gelatin is dissolved; then add the 
 rice, turn the mixture into a bowl or basin, 
 and stand it in another of cracked ice; stir 
 continuously until it begins to thicken, then 
 fold in carefully the cream, whipped to a 
 
74 MRS. RORER S DAINTIES 
 
 stiff froth. Turn the mixture in a border 
 mold, and stand on the ice to harden. At 
 serving time dip the mold in hot water, and 
 quickly turn the rice on a round dish, fill 
 the center with the strawberries, dust with 
 powdered sugar, and serve. 
 
 Raspberries, Peaches and Pineapple 
 may be used in the same way. 
 
 This dessert may also be served without 
 fruit. Turn the mixture into a fancy pud- 
 ding mold and stand it on the ice to harden. 
 At serving time plunge the mold in hot 
 water, and turn out the pudding. Mix a 
 tumbler of quince or strawberry jelly with 
 a little hot water, and stir until melted; 
 take from the fire, and when cool, pour it 
 all over the pudding, and serve at once. 
 
 Caramel Custard 
 
 I quart of milk 
 
 i cupful of sugar 
 
 6 eggs 
 
 i teaspoonful of vanilla 
 
 Put a quarter of the sugar in an iron 
 saucepan and stir over the fire until it is 
 melted and slightly caramelized; then add 
 
DESSERTS 75 
 
 hastily four tablespoonfuls of water, and stir 
 until the mixture is again liquid. Beat the 
 eggs and the remaining sugar until light, 
 add the milk, caramel and vanilla; turn the 
 mixture into a melon mold, cover, stand it 
 in a pan of water, and bake in a moderate 
 oven until "set" or solid in the center. 
 Stand aside to cool. At serving time turn 
 carefully from the mold and send to the 
 table. 
 
 Cake Rissoles 
 
 Cut stale cake in thin slices, then with 
 a round cutter cut out cakes two inches in 
 diameter. Cover each slice with almond 
 paste that has been rubbed smooth with a 
 little white of egg and sugar, then put the 
 slices together, making a sandwich. Beat 
 one egg without separating, and add a quar- 
 ter cup of milk; dip the cake sandwiches 
 in this and drop them at once in hot fat. 
 Lift with a skimmer, arrange neatly on a 
 heated platter, pour over a puree of apri- 
 cots, and send to the table. Or these may 
 be toasted and served with cream or soft 
 custard. 
 
j6 MRS. rorer's dainties 
 
 Puree of Apricots 
 
 Press through a sieve twelve halves of 
 pared apricots. Put the pulp in a sauce- 
 pan; add a half cup of liquor from the can 
 or a half cup of water, a quarter cup of 
 sugar, and when boiling, stir in a teaspoon- 
 ful of arrowroot that has been moistened in 
 a little cold water. Boil five minutes, take 
 from the fire, press through a sieve, add 
 four tablespoonfuls of sherry, and use as 
 a pudding sauce. 
 
 Raglets 
 
 y 2 pint of water 
 
 i cupful (four ounces) of flour 
 
 2 rounding tablespoonfuls of butter 
 
 3 medium-sized eggs 
 
 Put the butter and water over the fire, 
 and when boiling, add hastily the flour ; stir 
 quickly until you have a smooth, soft loaf; 
 take from the fire, and when slightly cold, 
 add one tgg without separating; beat until 
 thoroughly mixed, then add another whole 
 egg f and so continue until you have added 
 the three. Have ready a deep pan of hot 
 fat. Put the mixture into a pastry bag con- 
 
desserts yy 
 
 taining a medium-sized plain tube and force 
 it into the hot fat. Shape like a small pret- 
 zel; cook on one side, turn and brown the 
 other. Lift with a skimmer and drain on 
 soft paper. The dough swells to double its 
 bulk. Do not cook too many at a time. Have 
 ready on a large plate a half cup of powdered 
 sugar mixed with a teaspoonful of cinnamon 
 and one of vanilla sugar. Cover the raglets 
 with this mixture and arrange them on the 
 serving plate. 
 
 Serve as an accompaniment to chocolate 
 or cocoa with whipped cream or coffee at 
 an "afternoon" or "evening." 
 
 Pineapple Hulnah 
 
 1 large pineapple 
 
 l / 2 cupful of granulated sugar 
 i tablespoonful of butter 
 4 level tablespoonfuls of cornstarch 
 
 2 ounces of candied violets 
 y 2 pint of cream 
 
 Pare and remove the eyes from the pine- 
 apple, grate it, rejecting the core, and add 
 sufficient water to make a pint. Mix the 
 cornstarch thoroughly with the sugar, add 
 
78 MRS. RORER's DAINTIES 
 
 to the pineapple, turn the mixture in a 
 double boiler, and stir constantly until it 
 begins to thicken and the water surround- 
 ing the boiler boils rapidly. Then add the 
 butter, and turn the mixture into a fancy 
 pudding mold. Stand in a cold place to 
 harden. When ready to serve, loosen the 
 pudding and turn out on a round or oblong 
 dish. Heap the cream, which has been 
 whipped to a stiff froth, around the base, 
 garnish with candied violets, and send to 
 the table. 
 
 East Indian Charlotte 
 
 1 pint of cream 
 y 2 cupful of granulated sugar 
 
 4 level tablespoonfuls of cornstarch 
 
 1 cupful of grated cocoanut 
 
 1 pint of milk 
 Y^ box of gelatin 
 Y$ cupful powdered sugar 
 
 1 teaspoonful of vanilla 
 
 Put the milk in a double boiler, add the 
 cornstarch moistened in about six table- 
 spoonfuls of cold milk; cook until smooth 
 and thick; add the granulated sugar and 
 the cocoanut, mix thoroughly and turn into 
 
DESSERTS 79 
 
 a shallow baking pan that has been dipped 
 in cold water, and stand aside to cool. The 
 mixture should not be over a half inch thick. 
 When cold and hard, cut the whole in rounds 
 with an ordinary cake cutter; lift each 
 round carefully with a broad knife, and 
 place it on a paper mat in the individual 
 dish on which it is to be served. While 
 these are cooling, cover the gelatin with a 
 quarter cup of cold milk, and soak for 
 fifteen minutes. Stand this over hot water 
 until dissolved; add it to one pint of good, 
 thick, sweet cream ; add the powdered sugar 
 and a teaspoonful of vanilla. When this is 
 icy cold, whip it to a stiff froth. Put the 
 mixture into a pastry bag having a half-inch 
 star tube at the end; force it through in 
 fancy forms on top of the charlotte cakes. 
 Garnish with candied rose leaves, blocks of 
 guava jelly, candied violets or chopped nuts. 
 
 Venetian Biscuits with Whipped 
 Cream 
 
 Separate five eggs, add to the yolks a 
 half pound of powdered sugar, and beat 
 continuously for twenty minutes; then fold 
 
80 MRS. rorer's dainties 
 
 in carefully the well-beaten whites of the 
 eggs, and last a quarter pound of pastry 
 flour that has been sifted two or three times ; 
 turn the batter carefully in a Turk's head, 
 and bake in a moderately quick oven for 
 thirty minutes. When thoroughly done, turn 
 the cake on a sieve, and when cold, cover 
 it with chocolate icing. When the icing is 
 cold, remove a slice from the top of the cake 
 and take out the entire inside, leaving a wall 
 three-quarters of an inch in thickness at the 
 bottom and sides. When ready to serve, 
 fill this space with chocolate charlotte, re- 
 place the slice on the top, dish on a large 
 lace paper mat, and send to the table. 
 
 This may be varied by using angels' 
 food or sunshine cake, filled with plain char- 
 lotte russe, using plain vanilla icing, which 
 may be thickly dusted with chopped almonds 
 or pistachio nuts. An angels' food filled 
 with charlotte russe, iced, and garnished 
 with chopped pistachio nuts, the base gar- 
 nished with preserved green English wal- 
 nuts, is one of the most sightly and attract- 
 ive of all desserts. 
 
DESSERTS 8 1 
 
 Small Cheese Cakes 
 
 2 quarts of milk 
 
 3 eggs 
 
 i saltspoonful of nutmeg 
 
 Yi cupful of sugar 
 
 2 junket tablets 
 
 i cupful of cream 
 
 I cupful of milk 
 
 6 stale macaroons 
 
 i teaspoonful of vanilla 
 
 Heat the milk until lukewarm ; add two 
 junket tablets dissolved in two tablespoon- 
 fuls of water; let it stand in a warm place 
 until "set," then stir with a fork and strain. 
 Put the curd into a bowl, add the nutmeg, 
 the vanilla and the macaroons, grated and 
 sifted. Beat the eggs without separating 
 until light; add the sugar, beat again, then 
 the cream. Add the curd gradually. Fill 
 into small custard cups, stand in a pan of 
 boiling water, and bake in a moderate oven 
 about twenty minutes. Serve cold in the 
 cups. 
 
 To make Orange or Lemon Cheese, 
 omit the vanilla and add the grated yellow 
 rind of half an orange or lemon, and a table- 
 spoonful of the juice. 
 
82 MRS. RORER'S DAINTIES 
 
 Almond Cheese Cake Custard 
 
 % pound of almonds or two ounces 
 
 almond paste 
 2 /z cupful of sugar 
 
 2 ounces butter 
 
 4 eggs 
 
 i pint of milk 
 
 i teaspoonful of grated lemon rind 
 
 2 quarts of milk 
 
 2 junket tablets 
 
 Warm the milk, add the junket tablets 
 dissolved; when thick, stir with a fork, and 
 strain. Beat the eggs without separating 
 until light, add the almonds, that have been 
 blanched and pounded, or the almond paste. 
 When smooth, add the sugar, butter, curd, 
 lemon rind and the pint of milk. Turn the 
 mixture into china custard cups, stand them 
 in a pan of water, bake until they are "set" 
 in the center; serve cold in the cups. The 
 tops of these may be covered with grated 
 macaroons or finely chopped browned al- 
 monds. 
 
 Pistachio Cheese Custards are made 
 in the same way, substituting pistachio nuts 
 for the almonds, 
 
DESSERTS 83 
 
 Orange Butter 
 
 Y-2 pound of butter 
 
 2 oranges 
 y 2 pound of powdered sugar 
 
 6 yolks of eggs 
 
 Beat the butter to a cream; add the 
 sugar, and beat again; then add the yolks, 
 that have been beaten very light; add the 
 grated rind of the oranges. Put the mixture 
 in a double boiler, and stir constantly until 
 it begins to thicken. Take from the fire and 
 add the juice of the oranges; turn out to 
 cool. This may be used for sweet sand- 
 wiches or as a filling for cream cakes or 
 patty pan shells. Lemons may be substi- 
 tuted for oranges, 
 
 Steeple Cream 
 
 y A box of gelatin 
 Yz cupful of sugar 
 
 1 teaspoonful of vanilla 
 \y 2 pints of cream 
 
 1 tablespoonful of caramel 
 
 4 tablespoonfuls of maraschino 
 
 Cover the gelatin with a half cup of 
 water and soak for half an hour. Whip a 
 
84 MRS. rorer's dainties 
 
 pint of cream to a stiff froth, put it into a 
 bowl, and stand the bowl in a basin of 
 cracked ice; add the sugar and the season- 
 ings. Add to the gelatin a half cup of milk, 
 stand it over hot water until dissolved ; strain 
 it into the cream, and begin at once to stir, 
 and stir carefully until the ingredients are 
 well mixed. As soon as it begins to stiffen, 
 put it quickly into champagne glasses or tum- 
 blers, and stand aside to cool. Whip the half 
 pint of extra cream until it is quite stiff ; put 
 it in the ice chest until wanted. At serving 
 time put this cream into a pastry bag at the 
 bottom of which you have a star tube ; force 
 it on top of the tumblers, put here and there 
 a candied cherry or strawberry, and send at 
 once to the table. 
 
 Steeple cream may be flavored with choc- 
 olate or coffee. Instead of adding a half 
 pint of milk, add a half pint of strong coffee 
 or a half pint of strong chocolate. Omit 
 then the fruit, and dust the top with grated 
 macaroons or chopped nuts. 
 
DESSERTS 85 
 
 Barley Cream 
 
 2 ounces of "pearl" barley 
 
 3 yolks of eggs 
 1 pint of cream 
 1 orange 
 
 2 A cupful of sugar 
 
 Wash the "pearl" barley, cover it with a 
 pint of water, and let it simmer gently until 
 the water is reduced one-half; this should 
 be quite thick and starchy. Strain and add 
 to this the sugar and the grated yellow rind 
 and juice of the orange. Beat the eggs, add 
 them to the barley mixture, and stir over the 
 fire until it thickens — about two or three 
 minutes; take from the fire, and when per- 
 fectly cold, fold in the cream whipped to a 
 stiff froth. Put at once in a serving dish 
 or serving glasses, and stand aside to cool. 
 
 Thick rice water may be used in the same 
 way. In this case, press the rice through 
 and use it with the water. Or use farina in 
 the same manner. 
 
86 MRS. rorer's dainties 
 
 Gelatin Flummery 
 
 Vz box of gelatin 
 y 2 pint of cream 
 y 2 cupful of sugar 
 Yi pint of cold water 
 4 tablespoonfuls of sherry or orange juice 
 Y$ pound of almonds 
 
 Cover the gelatin with water, and let 
 soak a half hour; then add the sugar and 
 stand it over hot water to dissolve; take 
 from the fire, add the wine or orange juice, 
 and when cool, stir in the cream. Strain 
 into small cups and stand aside until cold. 
 When ready to serve, cover the tops thickly 
 with chopped nuts, on top of which heap a 
 well-made meringue or plain whipped 
 cream. 
 
 Oatmeal Flummery 
 
 I pint of breakfast porridge 
 
 i teaspoonful of vanilla 
 
 % box of gelatin 
 
 y 2 pint of cream 
 
 l / 2 cupful of sugar 
 
 Cover the gelatin with a cupful of cold 
 milk, and let soak a half hour; then add 
 the oatmeal and stir constantly over the fire 
 until the gelatin is dissolved. Add the sugar 
 
DESSERTS 87 
 
 and the vanilla, and press through a sieve. 
 Fold in the cream, whipped to a stiff froth, 
 turn at once into a serving dish, and stand 
 aside to cool. 
 
 Cider Cream 
 
 y 2 box of gelatin 
 
 Yz cupful of maple sugar 
 
 Yi. teaspoonful of vanilla 
 
 1 pint of cider 
 
 1 teaspoonful of caramel 
 
 1 pint of cream 
 
 Cover the gelatin with a half cup of cold 
 water, and let stand a half hour; add the 
 sugar, caramel and cider; stir until it 
 reaches the boiling point, and strain. When 
 cold and just beginning to thicken, add the 
 vanilla and stir in the cream, that has been 
 whipped to a stiff froth; turn at once into 
 the serving dish and stand away until cold. 
 Serve with maple sauce. 
 
 Maple Sauce 
 
 Put one cupful of maple sugar, two table- 
 spoonfuls of butter and a half cup of milk 
 over the fire; boil until it spins a thread. 
 Serve hot. This sauce may also be used for 
 ice cream. 
 
88 MRS. rorer's dainties 
 
 Hedgehog 
 
 FOR THE JELLY 
 
 I box of gelatin 
 y 2 cupful of cold water 
 3 lemons 
 
 I quart of boiling water 
 i l / 2 cupfuls of sugar 
 
 Cover the gelatin with cold water, and 
 soak a half hour ; then add the boiling water, 
 the sugar and the grated rind and juice of 
 the lemons; stir, and when cold, strain. If 
 it is clouded, add the white of an egg, boil 
 and strain through two thicknesses of cheese 
 cloth; let this stand to slightly cool while 
 you make the hedgehog. 
 
 FOR THE HEDGEHOG 
 
 % pound of butter 
 54 pound of almonds 
 y 2 box of gelatin 
 
 6 yolks of eggs 
 
 2 whites of eggs 
 
 i pint of cream 
 2 /z cupful of sugar 
 
 Cover the gelatin with a half cup of cold 
 water, and let soak for a half hour. Blanch 
 and split the almonds lengthwise into four 
 pieces; then dry, slightly browning. Beat 
 
DESSERTS 89 
 
 the sugar and yolks of eggs together; add 
 the butter, beat again, add the cream and stir 
 over the fire until the mixture begins to 
 thicken; then add the gelatin; take at once 
 from the fire, strain, turn into an oblong 
 vegetable dish or a regular hedgehog mold. 
 Stand aside until cold. Keep the first gela- 
 tin where it will not solidify. When the 
 hedgehog has become perfectly solid and 
 cold, turn it on to the serving dish and pour 
 around the cold, not stiff, gelatin. Stick the 
 cut almonds all over the back of the hedge- 
 hog to represent the quills. When icy cold, 
 beat the whites of the eggs until stiff, add 
 two tablespoonfuls of sugar, and beat until 
 dry and light ; put this mixture into a pastry 
 bag and garnish the base of the hedgehog 
 and send to the table, 
 
 Banana Pudding 
 
 6 bananas 
 4 eggs 
 
 Yz pint of milk 
 2^/2 cupfuls of flour 
 
 2 teaspoonfuls of baking powder 
 
 Press the bananas through a colander, 
 add the milk, the flour and baking powder 
 
90 MRS. RORER S DAINTIES 
 
 sifted, and the yolks of the eggs ; beat thor- 
 oughly; then fold in the well-beaten whites 
 and bake in a layer cake tin. Serve warm 
 with hard sauce. 
 
 Railroad Pudding 
 
 i egg 
 
 I tablespoonful of butter, melted 
 
 I teaspoonful of vanilla 
 
 i teaspoonful of baking powder 
 Yz cupful of sugar 
 Y-2. cupful of milk 
 i l / 2 cupfuls of flour 
 
 Put all the ingredients in a bowl and beat 
 with an egg beater for five minutes ; turn at 
 once into a baking pan, and bake in a mod- 
 erately quick oven twenty minutes. Serve 
 hot with liquid pudding sauce. 
 
 French Bread Pudding 
 
 4 eggs 
 
 y 2 cupful of sugar 
 I quart of milk 
 
 Stale bread and butter 
 
 Beat the yolks of the eggs and sugar 
 until very light; add the milk and a tea- 
 
DESSERTS 91 
 
 spoonful of vanilla. Turn the mixture in 
 a baking dish, cover the top with buttered 
 bread, buttered side up. Bake in a moder- 
 ate oven until the custard is "set." Beat the 
 whites of the eggs until moderately stiff; 
 add four tablespoonfuls of powdered sugar, 
 and beat until light and stiff; heap over the 
 top of the pudding, dust thickly with pow- 
 dered sugar, and brown lightly in a moder- 
 ate oven. Serve cold. 
 
 Macaroon Custard 
 
 4 eggs 
 
 Yz cupful of powdered sugar 
 1 pint of milk 
 
 1 teaspoonful of almond extract 
 1 dozen macaroons 
 
 Beat the yolks of the eggs and sugar 
 until light; add the milk and the almond 
 extract. Turn the mixture in a baking pan 
 and bake until "set." Take from the fire, 
 cover the top with the macaroons, grated. 
 Beat the whites of the eggs to a stiff froth, 
 add four tablespoonfuls of powdered sugar, 
 and beat until dry and glossy. Heap these 
 over the top of the macaroons, dust with 
 
92 MRS. RORER S DAINTIES 
 
 powdered sugar, and bake in a moderate 
 oven until crisp on top. Serve cold. 
 
 Any form of stale cake may be used in 
 the place of the macaroons. 
 
 Cider Jelly with Whipped Cream 
 
 I quart of cider 
 Yz cupful of cold water 
 i box of gelatin 
 Juice of three lemons 
 1^2 cupfuls of sugar 
 
 Cover the gelatin with cold water and 
 soak for a half hour; then add to it the 
 sugar, cider and lemon juice, stir over the 
 fire until it reaches the boiling point, and 
 stand aside until moderately cool. Beat the 
 whites of two eggs slightly, add them to the 
 mixture, beat for a moment, put it back over 
 the fire, and boil rapidly for five minutes; 
 strain through a very thick jelly bag or three 
 thicknesses of cheese cloth, turn into a mold, 
 and stand it aside until cold. Serve plain or 
 with whipped cream. 
 
DESSERTS 93 
 
 Raspberry Flummery 
 
 1 pint of raspberries 
 
 2 level tablespoonfuls of cornstarch 
 i pint of water 
 
 4 tablespoonfuls of sugar 
 
 Add the water and sugar to the raspber- 
 ries; moisten the cornstarch, and when the 
 raspberries reach the boiling point, add the 
 cornstarch. Cook until transparent, and 
 turn into a shallow dish. Serve cold with 
 milk or cream. 
 
 All fruits may be used in the same way. 
 Blackberries are especially nice. 
 
 Rice Flummery 
 
 1 pint of milk 
 3 eggs 
 
 2 level tablespoonfuls of rice flour 
 y 2 cupful of sugar 
 
 Put the milk in a double boiler, moisten 
 the rice flour, add to it the hot milk, and 
 cook until it begins to thicken. Beat the 
 eggs and sugar until light, stir them into 
 the hot mixture, cook for a moment, and 
 serve hot in small custard cups. 
 
94 MRS - RORer's dainties 
 
 Sago Snow 
 
 2 tablespoonfuls of sago 
 
 2 whites of eggs 
 
 I pint of milk 
 
 4 tablespoonfuls of sugar 
 
 i teaspoonful of vanilla 
 
 Add the sago to the milk, and soak for 
 one hour; then cook in a double boiler until 
 the sago is transparent ; add the sugar, take 
 from the fire, and add the vanilla; pour 
 while hot into the well-beaten whites; turn 
 at once into a glass dish and stand aside 
 until cold. 
 
 Rose Tapioca 
 
 4 tablespoonfuls of granulated tapioca 
 4 whites of eggs 
 i pint of water 
 i tumblerful of currant jelly 
 Vz cupful of sugar 
 
 Put the tapioca in the water and soak 
 for ten minutes ; then cook in a double boiler 
 until transparent, add the jelly and sugar; 
 stir until the jelly is dissolved, and pour 
 while hot into the well-beaten whites of the 
 eggs ; turn into a mold, and stand away until 
 very cold. Serve with plain or whipped 
 cream. 
 
DESSERTS 95 
 
 Love's Wells 
 
 Beat a quarter cup of butter to a cream ; 
 add one cupful of sugar and the yolks of 
 two eggs ; beat well. Measure a half pint of 
 tepid water. Sift two teaspoonfuls of bak- 
 ing powder with two and a half cupfuls of 
 pastry flour. Add first half the water, then 
 half the flour, beat, add the remaining water 
 and flour, and beat for five minutes; then 
 stir in carefully the well-beaten whites. 
 Bake in a shallow pan sufficiently deep to 
 make a cake, when done, four inches thick. 
 When done and cold, cut into rounds with 
 a patty cutter three inches in diameter. 
 With a smaller cutter stamp out the centers 
 not quite through to the bottom. Scoop out 
 the cake, leaving a sort of patty shell. In 
 the bottom of each "well" put a tablespoon- 
 ful of jam or preserves, heap whipped cream 
 on top, dust with powdered sugar and chop- 
 ped nuts and send to the table. 
 
 These may also be filled with fresh 
 fruits. 
 
g6 mrs. rorer's dainties 
 
 Rice Souffle 
 
 4 tablespoonfuls of rice flour 
 
 4 eggs 
 
 I pint of milk 
 
 i teaspoonful of vanilla 
 
 4 tablespoonfuls of sugar 
 
 Moisten the rice flour with the milk, and 
 cook in a double boiler until thick and 
 smooth; add the sugar and the yolks of the 
 eggs, cook a moment, take from the fire, 
 add the vanilla and fold in the well-beaten 
 whites; turn the mixture in a baking dish, 
 dust with powdered sugar, and bake in a 
 quick oven eight or ten minutes, or until 
 the pudding is swollen to three times its 
 original size and is well browned. Serve 
 at once, plain or with a liquid pudding 
 sauce. 
 
 Fig Mold 
 
 y 2 pound of pulled figs 
 
 i tablespoonful of lemon juice 
 y 2 pint of water 
 
 Wash the figs, chop them, add the water 
 and lemon juice, and cook slowly for thirty 
 minutes. Press them in a mold and stand 
 them aside until very cold. To serve, turn 
 
DESSERTS 97 
 
 from the mold in a serving dish, heap 
 around whipped cream, and send to the 
 table. They may also be served with plain 
 cream. 
 
 Coffee Jelly 
 
 ]/ A box gelatin 
 
 y 2 pint of strong coffee 
 
 y 2 pint of milk 
 
 y 2 cupful of sugar 
 
 Put the gelatin in cold milk to soak for 
 fifteen minutes ; then add the coffee, boiling 
 hot, and the sugar, and stir over the fire 
 until the gelatin is dissolved; take from 
 the fire and strain into a mold. Serve cold 
 with plain cream. 
 
 Coffee jelly is also made from left-over 
 breakfast coffee, using it clear without milk. 
 
 French Coffee Custard 
 
 3 e SS s 
 y 2 cupful of strong coffee 
 
 y 2 pint of milk 
 
 i teaspoonful of vanilla 
 
 y 2 cupful of sugar 
 
 Put the coffee and milk in a double 
 boiler; beat the yolks of the eggs and the 
 
98 MRS. rorer's dainties 
 
 sugar together; add a little hot coffee and 
 milk, then turn it back over the fire and 
 stir until it is the thickness of good cream; 
 take from the fire, and when cold, pour in 
 a glass serving dish. Beat the whites of 
 the eggs until fairly light; add three table- 
 spoonfuls of sugar and beat until fine and 
 dry. Heap them, by tablespoonfuls, on a tin 
 pie dish that has been dipped in cold water; 
 dust thickly with powdered sugar, and stand 
 in the oven until lightly browned. Take 
 from the fire, loosen carefully, and slide 
 them on top of the custard. Serve cold. 
 Cocoa may be used in the place of coffee. 
 
 Apple Gateau 
 
 1 pound of apples 
 
 y 2 lemon's juice and rind 
 
 2 tablespoonfuls of granulated gelatin 
 2 ounces of candied cherries 
 
 Yz pint of water 
 
 4 tablespoonfuls of sugar 
 
 Yz pint of cream 
 
 2 ounces pistachio nuts or almonds 
 
 Core the apples, cut them into slices, 
 put them in a stewing pan with the water, 
 juice and rind of the lemon and the sugar; 
 
DESSERTS 99 
 
 cover and cook for fifteen minutes. Cover 
 the gelatin with four tablespoonfuls of cold 
 water, and soak ten minutes; add it to the 
 hot apples and press through a sieve; pour 
 the mixture into a border mold that has 
 been dipped in cold water, and stand aside 
 to cool. At serving time, dip the mold 
 quickly in hot water, and turn the pudding 
 on a round dish. Whip the cream to a stiff 
 froth, put it in the center of the mold and 
 garnish the top with the cherries and the 
 nuts that have been blanched and chopped. 
 
 Apples with French Custard 
 
 1 pound of apples 
 y 2 pint of milk 
 
 Yz cupful of sugar 
 i tablespoonful of lemon juice 
 
 2 eggs 
 
 12 almonds 
 
 Pare and core the apples, do not slice 
 them; stand them in a saucepan, add the 
 lemon juice, a tablespoonful of sugar and 
 enough water to cover the bottom of the 
 saucepan. Cover and steam the apples until 
 they are quite tender. Be careful that they 
 do not fall to pieces. Beat the eggs and 
 
IOO MRS. RORER S DAINTIES 
 
 remaining quantity of sugar until light; 
 add the milk, and cook over the fire until 
 the mixture thickens. Be careful not to 
 curdle. Lift the apples to the serving dish, 
 pour around the soft custard, and stand aside 
 to cool. Blanch and split the almonds into 
 quarters; when the mixture is cool, stick 
 the almonds into the apples, and send to the 
 table. 
 
 Apple Cream 
 
 y 2 pound of apples 
 2 tablespoonfuls of sugar 
 y 2 pint of cream 
 
 Wash and core the apples, cut them into 
 slices, put them in a saucepan with the 
 sugar and not more than two tablespoon- 
 fuls of water; cover the saucepan and cook 
 until the apples are tender, press them 
 through a sieve. When cold, fold in the 
 cream, whipped to a stifT froth, put the mix- 
 ture on a glass dish, dust with powdered 
 sugar, and send to the table. 
 
DESSERTS IOI 
 
 Eve's Pudding 
 
 y 2 cupful of grape juice 
 
 i pint of bread crumbs 
 y 2 pound of apples 
 y 2 pound of raisins 
 Yz pound of suet 
 54 nutmeg 
 
 6 ounces of currants 
 
 I teaspoonful of allspice 
 
 I teaspoonful of salt 
 
 I cupful of sugar 
 
 4 eggs 
 
 Mix the dried bread crumbs with the 
 pared and chopped apples, add the raisins, 
 seeded and chopped, the currants, the nut- 
 meg grated, the allspice, salt and sugar, and 
 the suet chopped fine. When thoroughly 
 mixed, add the eggs, well beaten, and the 
 grape juice. Pack this in a greased mold, 
 stand the mold in a steamer or kettle of 
 water, and boil continuously for two and a 
 half to three hours. Serve with liquid or 
 hard pudding sauce. 
 
102 MRS. RORER S DAINTIES 
 
 Apple Folly 
 
 3 baked apples 
 
 2 eggs 
 
 i cupful of sugar 
 
 i teaspoonful of vanilla 
 
 When the apples are cold, scoop out the 
 inside; add to them the vanilla. Beat the 
 whites of the eggs until light, not dry, and 
 then add the sugar, which should be sifted 
 powdered sugar, and beat until they are 
 stiff and dry, then add the apples and 
 turn into a glass dish. Serve with sponge 
 cake. 
 
 Peach Cobbler 
 
 i pint of flour 
 
 i level tablespoonful of butter 
 2 level teaspoonfuls of baking powder 
 2 /z cupful of milk 
 
 Sift the flour and baking powder into a 
 bowl, rub in the butter and add the milk. 
 Roll out into a thick crust, and with one- 
 half of this cover the bottom of a baking 
 dish; sprinkle over this two tablespoonfuls 
 of sugar. Have ready, peeled and stoned, 
 twelve very ripe peaches ; put them on top of 
 the crust, squeeze over the juice of a lemon 
 and six tablespoonfuls of sugar, and run the 
 
DESSERTS IO3 
 
 dish in a quick oven; bake a half hour. 
 While this is baking, roll the remaining 
 dough just to fit the top of the dish, brush 
 with milk, and bake it in a baking pan. 
 When the cobbler is done, put the "lid" on 
 top, and send it to the table with a pitcher 
 of cream. 
 
 Apples and strawberries may be substi- 
 tuted for peaches, 
 
 Sea Moss Custard 
 
 I level tablespoonful of sea moss farine 
 
 1 quart of milk 
 
 4 eggs 
 
 4 tablespoonfuls of sugar 
 
 1 tablespoonful of vanilla 
 
 Put the milk in a double boiler, add the 
 sea moss farine, and heat slowly, stirring 
 almost constantly until the farine is dis- 
 solved. Beat the eggs and sugar until 
 light, add them to the hot milk, cook about 
 three minutes, and add the vanilla. Take 
 from the fire, and when cool, stir in carefully 
 the well-beaten whites of the eggs. Turn 
 this into a glass dish and stand away to get 
 very cold. Serve plain with cream or with 
 fruit juice. 
 
FROZEN PUDDINGS 
 
 French Cherry Pudding 
 
 I pint of milk 
 
 6 egg yolks 
 
 y 2 pound of sugar 
 
 i teaspoonful of vanilla 
 
 i teaspoonful of caramel 
 
 I pint of cream 
 
 y 2 pint of maraschino cherries 
 
 Put the milk in a double boiler ; beat to- 
 gether the yolks of the eggs and the gran- 
 ulated sugar; when light, add them to the 
 hot milk, and cook slowly in the double 
 boiler just a moment until it thickens. Take 
 from the fire, and when cold, add the vanilla 
 and caramel ; turn the mixture in a freezing 
 can, and when frozen, stir in carefully the 
 cream, that has been whipped to a stiff 
 froth, and the maraschino cherries chopped 
 fine. Serve at once, or repack and stand 
 aside for not more than a half hour. 
 
FROZEN PUDDINGS IO5 
 
 Quince Pudding 
 
 3 eggs 
 
 1 cupful of powdered sugar 
 Yi pint of quince marmalade 
 1 pint of cream 
 1 pint of milk 
 
 Beat the eggs, without separating, until 
 light; add the sugar, and beat again until 
 very light. Add to this slowly the milk, that 
 has been heated in a double boiler; turn 
 the mixture back in the double boiler, and 
 cook until a custard is formed. Take from 
 the fire, and when cold, freeze. When fro- 
 zen, add the quince marmalade and the 
 cream, whipped to a stiff froth. Repack and 
 stand aside for one hour; serve in glasses. 
 
 Peach Souffle 
 
 12 peaches 
 1 pint of cream 
 1 cupful of granulated sugar 
 
 y 2 pint of water 
 
 Peel the peaches by plunging them in hot 
 water; remove the stones and press the 
 peaches through a colander. Add the gran- 
 ulated sugar and the water, and when the 
 sugar is thoroughly dissolved, turn the mix- 
 
106 MRS. rorer's dainties 
 
 ture into an ice-cream freezer and turn 
 slowly until it begins to freeze. Then fold 
 in the cream whipped to a stiff froth. Cover 
 the freezer, repack and stand aside for one 
 and a half to two hours. At serving time 
 plunge the can a moment in hot water, and 
 turn the souffle on a round dish. This 
 should be frozen quite hard on the outside, 
 but should be soft and creamy in the center ; 
 or, if one prefers to serve it from the pantry, 
 dish it in punch or dessert glasses. 
 
 All Fruit Souffles may be made after 
 the same recipe, using the same proportions 
 of uncooked fruit and cream, with more or 
 less sugar, according to the tartness of the 
 fruit. 
 
 Frozen Fig Pudding 
 
 1 tablespoonful of granulated gelatin 
 I pint of milk 
 
 3 e gg y° lks 
 
 I pint of cream 
 Yi cupful of sugar 
 y 2 pound of preserved figs or pulled figs 
 
 I teaspoonful of caramel 
 
 Cover the gelatin with four tablespoon- 
 fuls of cold water, and let it soak for a half 
 
FROZEN PUDDINGS IOJ 
 
 hour. Put the milk in a double boiler. Beat 
 the yolks of the eggs until light, and add 
 gradually the sugar. Add a little of the hot 
 milk, then turn the mixture back in the 
 boiler, cook until it thickens, and take from 
 the fire. Add the gelatin, strain, and add the 
 pulled figs, that have been soaked over night 
 and chopped fine, or the preserved figs, 
 chopped, and the caramel. Freeze the mix- 
 ture when cold. When frozen, remove the 
 dasher, stir in the whipped cream, put on 
 the lid, fasten the hole, repack and stand 
 aside for one or one and a half hours. 
 
 Bombe Glace 
 
 This dessert is made by lining a bombe 
 mold with a thick layer of ice cream and 
 filling the center with water ice, using flavor- 
 ings that are agreeable, and those that blend 
 nicely. Vanilla ice cream may be used with 
 orange water ice; pistachio ice cream with 
 strawberry water ice. A frozen French 
 pudding may be filled with strawberry water 
 ice. Vanilla ice cream may also be filled 
 with cafe or chocolate parfait. 
 
108 mrs. rorer's dainties 
 
 After the mold is lined and filled, put on 
 the cover, repack, and let it stand for at 
 least two hours. Bombe glace is usually 
 served with a sauce. 
 
 French Pudding 
 
 6 yolks of eggs 
 
 I pint of water 
 
 I cupful of sugar 
 
 i teaspoonful of vanilla 
 
 i pint of cream 
 
 Put the sugar and water over the fire, and 
 boil until they form a very light syrup, one 
 that scarcely spins a thread; add the yolks, 
 well beaten. Beat the mixture over the fire 
 for a moment, take from the fire, and beat 
 until quite cool. When very cold, add the 
 vanilla and freeze; then fold in the cream, 
 whipped to a stiff froth. Repack and stand 
 aside for at least two hours. Chopped con- 
 served fruits may be added at serving time. 
 If they are dry and hard, soak in a little 
 water, wine or orange juice. 
 
FROZEN PUDDINGS I09 
 
 Coupe Saint Jacque 
 
 Cut into dice any seasonable fruit ; stand 
 it aside on the ice. Boil together six table- 
 spoonfuls of sugar and four of water for 
 just a minute; when it spins a thread, add 
 a teaspoonful of lemon juice and stand aside 
 to cool. At serving time mix the cold syrup 
 with the cold fruit, fill tall glasses half full, 
 cover with a layer of lemon or pineapple 
 ice, garnish with a maraschino cherry, and 
 serve. 
 
ICE CREAM SAUCES 
 
 Chocolate Sauce 
 
 Put four ounces of chocolate, with a cup- 
 ful of sugar and a half cup of milk, over the 
 fire in a saucepan; stir and boil until it 
 forms a very thick syrup when dropped in 
 cold water; take from the fire, add a tea- 
 spoonful of vanilla, and pour at once in a 
 hot pitcher; serve hot with ice cream. 
 
 Dish the ice cream, put over it one or 
 two tablespoonfuls of chocolate sauce, which 
 will harden quickly, forming a sort of choc- 
 olate icing. 
 
 Maple Sauce 
 
 Make according to preceding recipe, using 
 one and a half cupfuls of maple sugar and 
 only two ounces of chocolate. 
 
 Hot Claret Sauce 
 
 Moisten a tablespoonful of arrowroot with 
 a half cup of cold water ; then add a half pint 
 of boiling water and a half cup of sugar; 
 
ICE CREAM SAUCES Hi 
 
 stir until boiling, and then boil slowly for 
 ten minutes; take from the fire, add a half 
 pint of claret and the juice of half a lemon. 
 
 Cold Claret Sauce 
 
 Add a half pint of rock candy syrup to 
 a half pint of claret. 
 
 French Pudding Sauce 
 
 Put a pint of milk in a double boiler ; beat 
 together the yolks of three eggs and a half 
 cup of sugar until light; add a little of 
 the milk, turn the mixture back into the 
 double boiler, and cook until it begins to 
 thicken. Take from the fire, and add a 
 tablespoonful of gelatin that has been soak- 
 ing fifteen minutes in a quarter cup of 
 water; beat the whites of the eggs to a stiff 
 froth, gradually add the hot custard, beating 
 all the while. Stand aside to cool, and when 
 very cold, add a teaspoonful of vanilla and, 
 if you use it, four tablespoonfuls of sherry 
 and two of brandy. This sauce must be the 
 thickness of rich cream. 
 
ADDITIONAL RECIPES 
 
ADDITIONAL RECIPES 
 
ADDITIONAL RECIPES 
 
ADDITIONAL RECIPES 
 
ADDITIONAL RECIPES 
 
ADDITIONAL RECIPES 
 
ADDITIONAL RECIPES 
 
ADDITIONAL RECIPES 
 
ADDITIONAL RECIPES 
 
ADDITIONAL RECIPES 
 
ADDITIONAL RECIPES 
 
INDEX 
 
 Almond Cheese Cake Custard, 82 
 
 Cookies, 28 
 Squares, 36 
 Anchovy Canapes, 5 
 Anise Drops, 30 
 Appetizers, 5 
 Apple Cobbler, 103 
 
 Cocktails, 11 
 
 Compote, 70 
 
 Cream, 100 
 
 Folly, 102 
 
 Gateau, 98 
 
 Juice, 27 
 Apples with French Custard, 99 
 Apricots, Puree of, 76 
 Artichokes, Jerusalem, Cocktails, 9 
 Asparagus Cocktails, 9 
 
 Baltimore, Lady, Cake, 39 
 
 Cream Cake, 41 
 Banana Pudding, 89 
 Banbury Tarts, 54 
 Barley Cream, 85 
 Biscuits, Venetian, with Whipped 
 
 Cream, 79 
 Bombe Glace, 107 
 Bread Pudding, French, 90 
 Butter, Orange, 83 
 
 Cake, Chocolate Crumb, 47 
 Cocoanut Spoon, 48 
 Colonial Tea, 42 
 Crumb, 47 
 
 Custard, Almond Cheese, * 
 French Mocha, 35 
 Gold, 43 
 Lady Baltimore, 39 
 
 Cream, 41 
 Mahogany, 37 
 Old Fashioned Pint, 44 
 Rissoles, 75 
 Sour Cream, 44 
 Silver, 43 
 Velvet, 38 
 
 Cakes, 28 
 
 Cream, Nut, 32 
 Drop, Nut, 39 
 Little Plum, 49 
 Short, 52 
 Small Cheese, 81 
 Swiss Tea, 51 
 Yankee Nut, 53 
 Canapes, Anchovy, 5 
 Caviar, 6 
 Fish, 7 
 Oyster, 6 
 Sardine, 5 
 Tongue, 6 
 Candies, Dainties to Take the Place 
 of, 65 
 Simple, 55 
 Candy, Hickory Nut, 56 
 
 Mexican, 63 
 Caramel Custard, 74 
 Cauliflower Cocktails, 9 
 Caviar Canapes, 6 
 Charlotte, East Indian, 78 
 Cheese Cake Custard, Almond, 82 
 
 Cakes, Small, 81 
 Cherries, Creamed, 57 
 
 and Pears, Compote of, 69 
 in Jelly, 67 
 
 on the Stalks, To Glace, 57 
 Cherry Compote, 70 
 
 Pudding, French, 104 
 Chocolate, Cold, 24 
 
 Crackers, 66 
 Crumb Cake, 48 
 Icing, 38 
 Macaroons, 28 
 Sauce, 110 
 Wafers, 31 
 Cider Cream, 87 
 
 Jelly with Whipped Cream, 92 
 Claret Sauce, Cold, 111 
 Hot, 110 
 Cobbler, Apple, 103 
 Peach, 103 
 Strawberry, 103 
 
T24 
 
 MRS. RORER S DAINTIES 
 
 Cocktails, Apple, 11 
 
 Asparagus, 9 
 Cauliflower, 9 
 East Indian, 11 
 Fruit, 10 
 
 Jerusalem Artichokes, 9 
 Orange and Rose, 10 
 String Beans, 9 
 Tomato, 8 
 Vegetable, 8 
 Violet, 10 
 Cocoanut Spoon Cake, 48 
 Coffee, Cold, 24 
 
 Custard, French, 97 
 Jelly, 97 
 Cold Chocolate, 24 
 
 Claret Sauce, 111 
 Coffee, 24 
 Colonial Tea Cake, 42 
 Combination Squash, 19 
 Compote, Apple, 70 
 Cherry, 70 
 Currant, 71 
 
 of Pears and Cherries, 69 
 Pineapple, 68 
 
 and Rice, 71 
 Peach, 70, 72 
 Raisin, 72 
 Compotes, Rice, 71 
 Conserves, Rose, 62 
 Cookies, Almond, 28 
 Fruit, 29 
 Ginger, 46 
 Coupe Saint Jacque, 109 
 Crackers, Chocolate, 66 
 
 Fruit, 34 
 Cranberry Punch, 13 
 Cream, Apple, 100 
 Barley, 85 
 Cake, Lady Baltimore, 41 
 
 Sour, 44 
 Cakes, Nut, 32 
 Cider, 87 
 Steeple, 83 
 Creamed Cherries, 57 
 Oranges, 59 
 Strawberries, 59 
 White Grapes, 59 
 Creams, Maple, 55 
 Crisps, Popcorn, 56 
 Crumb Cake, 47 
 
 Chocolate, 48 
 Currant Jelly Punch, 13 
 
 Custard, Almond Cheese Cake, 82 
 Caramel, 74 
 French, Apples with, 99 
 
 Coffee, 97 
 Macaroon, 91 
 Sea Moss, 103 
 
 Dainties to Take the Place of 
 
 Candies, 65 
 Dates, Stuffed, 60 
 Desserts, 67 
 Dew Drops, 33 
 Divinity Fudge, 62 
 Drop Cakes, Nut, 39 
 Drops, Anise, 30 
 Dew, 33 
 
 East Indian Charlotte, 78 
 
 Cocktails, 11 
 Egg Fizz, 24 
 English Mead, 26 
 Eve's Pudding, 101 
 
 Fig Mold, 96 
 
 Pudding, Frozen, 106 
 Figs, Stuffed, 60 
 Filling, 32, 40, 41 
 Fish Canapes, 7 
 Fizz, Egg, 24 
 Flummery, Gelatin, 86 
 Oatmeal, 86 
 Raspberry, 93 
 Rice, 93 
 Folly, Apple, 102 
 Frappe Mint, 25 
 
 Strawberry, 16 
 French Bread Pudding, 90 
 
 Cherry Pudding, 104 
 Coffee Custard, 97 
 Custard, Apples with, 
 Mocha Cake, 35 
 Pudding, 108 
 
 Sauce, 111 
 Frozen Fig Pudding, 106 
 
 Puddings, 104 
 Fruit Cocktails, 10 
 Cookies, 29 
 Crackers, 34 
 Marguerites, 65 
 Sandwiches, 66 
 Fudge, Divinity, 62 
 
INDEX 
 
 12 
 
 Gateau, Apple, 98 
 Gelatin Flummery, 86 
 Ginger Cookies, 46 
 
 Jamaica, Punch, 17 
 
 Nuts, 45 
 
 Punch, 14 
 Glace, Bombe, 97 
 Gold Cake, 43 
 Grape Punch, 14 
 Squash, 18 
 Grapes, Creamed White, 59 
 
 Half and Half, 24 
 
 Hedgehog, 88 
 
 Hermits, 50 
 
 Hickory Nut Candy, 56 
 
 Horse Neck, 22 
 
 Hot Claret Sauce, 110 
 
 Hulnah, Pineapple, 77 
 
 Ice Cream Sauces, 110 
 
 Icing, Chocolate, 37 
 
 Jamaica Ginger Punch, 17 
 
 Jelly, Cherries in, 67 
 
 Cider, with Whipped Cream, 92 
 
 Coffee, 97 
 
 Currant, Punch, 13 
 Jerusalem Artichokes Cocktails, 9 
 Juice, Apple, 27 
 
 Kisses, Pecan, 49 
 
 Lady Baltimore Cake, 39 
 
 Cream Cake, 
 Lemon Squash, 18 
 Syrup, 21 
 Little Plum Cakes, 49 
 Short Cakes, 52 
 Love's Wells, 95 
 
 Macaroon Custard, 91 
 
 Macaroons, Chocolate, 28 
 Mahogany Cake, 37 
 Maple Creams, 55 
 Panocha, 55 
 Sauce, 87, 110 
 
 41 
 
 Marguerites, Fruit, 65 
 Nut, 65 
 Marmalade, White, 67 
 Marshmallow Tutti Frutti, 35 
 Mead, English, 26 
 Medley, William's, 23 
 Mexican Candy, 63 
 Mint Frappe, 25 
 
 Phosphate, 23 
 
 Punch, 14 
 Mocha Cake, French, 35 
 
 Tart, 34 
 Mold, Fig, 96 
 
 Nut Cakes, Yankee, 53 
 Candy, Hickory, 56 
 Cream Cakes, 32 
 Drop Cakes, 39 
 Marguerites, 65 
 
 Nuts, Ginger, 45 
 
 Oatmeal Flummery, 86 
 
 Old Fashioned Pint Cake, 44 
 Orange and Rose Cocktails, 10 
 
 Butter, 83 
 
 Punch, 16 
 Oranges, Creamed, 59 
 Oyster Canapes, 6 
 
 Panocha, Maple, 55 
 Peach Cobbler, 102 
 Compote, 72 
 Souffle, 105 
 Pears and Cherries, Compote of, 69 
 Pecan Kisses, 49 
 Phosphate, Mint, 23 
 Pineapple and Rice, Compote of, 71 
 Compote of, 68 
 Hulnah, 77 
 Pint Cake, Old Fashioned, 44 
 Plum Cakes, Little, 49 
 Pop, 26 
 
 Popcorn Crisps, 56 
 Portugals, 52 
 Prunes, Stuffed, 61 
 Pudding, Banana, 89 
 Eve's, 101 
 French, 108 
 
 Bread, 90 
 Cherry, 104 
 
126 
 
 MRS. RORER S DAINTIES 
 
 Pudding, Frozen Fig, 106 
 Quince, 105 
 Railroad, 90 
 Sauce, French, 111 
 Puddings, Frozen, 104 
 Punch, Cranberry, 13 
 
 Currant Jelly, 13 
 
 Ginger, 14 
 
 Grape, 14 
 
 Jamaica Ginger, 17 
 
 Mint, 14 
 
 Orange, 16 
 
 Tea, 20 
 
 Watermelon, 15 
 Punches, 13 
 Puree of Apricots, 76 
 
 Quince Pudding, 105 
 
 Raglets, 76 
 
 Railroad Pudding, 90 
 Raisin Compote, 72 
 Raspberry Flummery, 93 
 
 Tarts, 46 
 Rice a lTmperatrice, 73 
 
 and Pineapple, Compote of, 71 
 
 Compotes, 71 
 
 Flummery, 93 
 
 Souffle, 96 
 Rissoles, Cake, 75 
 Rose and Orange Cocktails, 10 
 Conserves, 62 
 
 Tapioca, 94 
 Roses, Syrup of, 61 
 
 Sago Snow, 94 
 
 Sandwiches, Fruit, 66 
 Sardine Canapes, 5 
 Sauce, Chocolate, 110 
 
 Cold Claret, 111 
 French Pudding, 111 
 Hot Claret, 110 
 Maple, 87, 110 
 Sauces, Ice Cream, 110 
 Sea Moss Custard, 103 
 Short Cakes, Little, 52 
 Silver Cake, 43 
 Simple Candies, 55 
 Small Cheese Cakes, 81 
 Snow, Sago, 94 
 
 Souffle, Peach, 105 
 
 Rice, 96 
 Sour Cream Cake, 44 
 Spoon Cake, Cocoanut, 48 
 Squares, Almond, 36 
 Squash Combination, 19 
 
 Grape, 18 
 
 Lemon, 18 
 Steeple Cream, 83 
 Strawberries, Creamed, 59 
 Strawberry Cobbler, 103 
 Frappe, 16 
 Syrup, 22 
 String Beans Cocktails, 9 
 Stuffed Dates, 60 
 
 Figs, 60 
 
 Prunes, 61 
 Swiss Tea Cakes, 51 
 Syrup, Lemon, 21 
 
 Roses, 61 
 
 Strawberry, 22 
 
 Violets, 62 
 
 Tapioca, Rose, 94 
 Tart, Mocha, 34 
 Tarts, Banbury, 54 
 
 Raspberry, 46 
 Tea Cake, Colonial, 42 
 
 Cakes, Swiss, 51 
 
 Punch, 20 
 To Glace Cherries on the Stalks, 57 
 Tomato Cocktails, 8 
 Tongue Canapes, 6 
 Tutti Frutti Marshmallow, 35 
 
 Vegetable Cocktails, 8 
 
 Velvet Cake, 38 
 
 Venetian Biscuits with Whipped 
 
 Cream, 79 
 Violet Cocktails, 10 
 Violets, Syrup of, 62 
 
 Wafers, Chocolate, 31 
 Watermelon Punch, 15 
 Wells, Love's, 95 
 White Grapes, Creamed, 59 
 
 Marmalade, 67 
 William's Medley, 23 
 
 Yankee Nut Cakes, 53 
 
SOME OTHER BOOKS 
 Published by 
 
 Arnold and Company 
 
 Mrs. Rorer's 
 NEW Cook Book 
 
 A big book of 731 pages, abundantly illustrated. Its 
 bigness is no criterion of its goodness. The fact that 
 it is the best work of the best years of Mrs. Rorer's 
 life; that it is a complete new book telling of the things 
 one needs to know about cooking, living, health, and 
 the easiest and best way of housekeeping — these are 
 what make for goodness, and place this book far in 
 advance of any other of a like nature. 
 
 The New Cook Book covers all departments of 
 cookery. A masterly exposition of each subject is 
 given, followed by recipes for the proper preparation, 
 cooking and serving of the various kinds of foods. 
 There are over 1500 recipes in the book. 
 
 The illustrations are an important feature. One 
 set of pictures shows the proper dressing of the table 
 during a course dinner. Then there is a complete set 
 showing the method of carving meats, poultry, game, 
 etc.; and many others illustrating special features of 
 the book. 
 
 Large 12mo, 731 pages, profusely and beautifully 
 
 illustrated ; bound in cloth, $2.00 net ; 
 
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Mrs. Rorer's 
 
 Philadelphia Cook Book 
 
 This is the standard book of Mrs. Rorer's that has 
 been before the public for a number of years. It has 
 no connection with Mrs. Rorer's New Cook Book. 
 Each book is independent of the other, and the posses- 
 sion of one forms no reason for doing without the 
 other. 
 
 The Philadelphia Cook Book is full of good things, 
 and, like all of Mrs. Rorer's works, is eminently prac- 
 tical. It is a standard of excellence, in that it is 
 full of the brightest things in cookery; the recipes 
 are absolutely reliable, and the general instructions 
 to housekeepers of the most helpful and necessary 
 character. 
 
 Nearly all cook books assume some knowledge and 
 experience on the part of those who use them, but Mrs. 
 Rorer makes her explanations so clear, and gives such 
 definite directions, as to quantities, that the beginner 
 has no difficulty in successfully accomplishing all the 
 book calls for. Then there are frequent hints as to 
 the proper use of left-overs, how to market, and, in 
 many ways, information is given that is alike useful to 
 the experienced cook as to the tyro in matters culinary. 
 
 The book is full of choice recipes, every one of 
 which has been successfully tested by Mrs. Rorer and 
 found to come out right. This alone is of incalculable 
 benefit and ought to commend the book to the favorable 
 consideration of every housekeeper. 
 
 The use of this book in the home means better 
 health, better living, economy in the use of food, and 
 a consequent saving in dollars and cents. 
 
 12mo, nearly 600 pages, with portrait of author; 
 bound in cloth, $1.00 net; by mail, $1.15 
 
Mrs. Borer's 
 
 Vegetable Cookery and Meat 
 
 Substitutes 
 
 This book has a twofold object: 
 
 i. To show the value of vegetables in their relation to 
 diet and health, how to prepare, cook and serve 
 them, what to eat under certain conditions of health, 
 and thus have them perform their proper work. 
 
 2. To give to the prudent housewife a knowledge of 
 combinations of foods in the shape of toothsome 
 recipes to take the place of meat, or as we call 
 them — Meat Substitutes. 
 
 It goes without saying that we all know too little 
 about the value of vegetables as food. We eat them 
 because they are palatable, not realizing their immense 
 importance as body builders. Here they are classified, 
 and thus made to give us a right idea of their use. 
 
 Then as to Meat Substitutes. It is not necessary 
 to be a vegetarian to desire a change from a meat diet. 
 There are health reasons often demanding abstention 
 from meats ; or economy may be an impelling motive ; 
 or a desire for change and variety in the daily bill of 
 fare may be warrant enough. However we look at it 
 here is the wonder book to point the way to better and 
 healthier living. 
 
 There is an abundance of the choicest and most 
 palatable recipes, and they are given in such a manner, 
 that if the directions are followed, the results are sure. 
 You cannot make mistakes. 
 
 12mo, cloth, $1.50 net; by mail, $1.65 
 
Mrs. Rorer's 
 Every Day Menu Book 
 
 In the course of her teaching and editorial work, 
 there have come to Mrs. Rorer frequent requests for 
 a book that will provide a daily bill of fare, one that 
 will be at once rational, its directions easy of accom- 
 plishment, and give an excellent variety. Hence this 
 Menu Book. 
 
 It contains a menu for every meal in the year, 
 systematically arranged by months and days ; menus for 
 special occasions, such as holidays, weddings, luncheons, 
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 for the seasons both as to food and decorations; a 
 department of menus without meats. A fine volume 
 that ought to commend itself to every housekeeper. 
 
 12mo, 300 pages, handsomely illustrated; bound in 
 cloth $1.50 net; by mail, $1.65 
 
 Mrs. Rorer's 
 Cakes, Icings and Fillings 
 
 Every one is interested" in the cake problem. There 
 is possibly no item in the home bill of fare on which 
 a woman prides herself as the ability to make a good 
 cake. But how to add variety to the goodness ? Here's 
 the book to help. Contains a large number of enticing 
 and valuable recipes for cakes of all sorts and condi- 
 tions. Some need filling, some need icing — well, here 
 you have all the necessary information. Best of all, 
 there is no fear as to results. Follow the directions 
 and your cake is bound to come out right. 
 
 12mo, cloth, 50 cents net ; by mail, 55 cents 
 
Mrs. Rorer's 
 Canning and Preserving 
 
 The only book on the subject worth the name. In 
 it Mrs. Rorer discusses at length the canning and pre- 
 serving of fruits and vegetables, with the kindred 
 subjects of marmalades, butters, fruit jellies and syrups, 
 drying and pickling. The recipes are clearly and simply 
 given. In the new edition now presented, the author 
 has brought the book up to date, and has included 
 many new, rare and original recipes that have been 
 accumulating since the book was first introduced. It 
 has always been a favorite book with the public, and 
 now it will be doubly welcome. 
 
 New Edition: revised and rewritten, with 
 the addition of much new matter 
 
 12mo, cloth, 75 cents net; by mail, 80 cents 
 
 Mrs. Rorer's 
 My Best 250 Recipes 
 
 It would be strange indeed if, out of the multitude 
 of recipes Mrs. Rorer has invented and used during 
 her long career as a teacher, writer and lecturer, she 
 did not have some that appealed to her more strongly 
 than others. She has gathered these together, classi- 
 fying them under their different heads. There are Best 
 20 Soups ; Best 20 Fish Recipes ; Best 20 Meats ; Best 
 20 Salads ; Best 20 Desserts ; Best 20 Sauces, Vegeta- 
 bles, Fruit Preserves, Luncheon Dishes, Ices, Summer 
 Recipes, Left Overs, Game and Poultry, Breads and 
 Biscuits, etc. 
 
 12mo, cloth, 75 cents net; by mail, 80 cents 
 
Mrs. Rover's New Salads 
 
 For Dinners, Luncheons, Suppers and Receptions. 
 With a group of Odd Salads and some Ceylon Salads. 
 
 A salad made from a succulent green vegetable and 
 French dressing, should be seen on the dinner table 
 in every well-regulated household three hundred and 
 sixty-five times a year. These green vegetables contain 
 the salts necessary to the well being of our blood; the 
 oil is an easily-digested form of fatty matter ; the lemon 
 juice gives us sufficient acid; therefore simple salads 
 are exceedingly wholesome. 
 
 During the summer, the dinner salad may be com- 
 posed of any well-cooked green vegetable, served with 
 a French dressing; string beans, cauliflower, a mixture 
 of peas, turnips, carrots and new beets, boiled radishes, 
 cucumbers, tomatoes, uncooked cabbage, and cooked 
 spinach. In the winter serve celery, lettuce, endive and 
 chicory. 
 
 New Edition : revised and rewritten, with 
 the addition of much new matter 
 
 12mo, cloth, 75 cents net; by mail, 80 cents 
 
 Mrs. Rorer's Dainties 
 
 Possibly no part of the daily bill of fare so taxes 
 the ingenuity of the housewife as the dessert, that final 
 touch to the meal that lingers in the palate like a bene- 
 diction. We tire of constant repetitions of familiar 
 things. We want variety. Why not have it when 
 there are so many ways and means of gratifying our 
 tastes. Mrs. Rorer has given here a number of choice 
 things covering quite a range of possibilities. 
 
 New Edition : revised and rewritten, with 
 the addition of much new matter 
 
 12mo, cloth, 75 cents net; by mail, 80 cents 
 
Mrs. Rorer's 
 Many Ways for Cooking Eggs 
 
 Did you ever reflect what an important part eggs 
 play in our domestic economy ? When from any reason 
 other things fail, the perplexed housewife knows she 
 can do something to tide over her difficulties by the 
 use of eggs. But how many know the great possibilities 
 that lie in an egg — the very many ways of cooking and 
 preparing them for the table? To many, boiled, fried, 
 poached and scrambled form the limit of their knowl- 
 edge. But get this book and you'll be surprised at the 
 feast in store for you. You'll also find recipes for 
 delectable Egg Sauces. 
 
 12 mo, cloth, 50 cents net ; by mail, 55 cents 
 
 Mrs. Rorer's 
 Made-Over Dishes 
 
 How to transform the left overs into palatable and 
 wholesome dishes. With many new and valuable 
 recipes. 
 We quote from the author's introduction: 
 
 "Economical marketing does not mean the purchase 
 of inferior articles at a cheap price, but of a small 
 quantity of the best materials found in the market; 
 these materials to be wisely and economically used. 
 Small quantity and no waste, just enough and not a 
 piece too much, is a good rule to remember. In roasts 
 and steaks, however, there will be, in spite of careful 
 buying, bits left over, that if economically used, may 
 be converted into palatable, sightly and wholesome 
 dishes for the next day's lunch or supper. 
 
 12mo, cloth, 50 cents net; by mail, 55 cents 
 
Mrs. Rorer's 
 How to Use a Chafing Dish 
 
 Of all the useful and dependable articles of food, 
 commend us to the Sandwich. Nothing in the whole 
 range of foods presents such a wonderful opportunity 
 for variety. The sandwich is the handy thing for 
 suppers, teas, social calls, school lunch baskets, picnics — 
 but where can you not use it to advantage and enjoy- 
 ment? In this book Mrs. Rorer has given a lot of new, 
 original recipes, with some very odd ones. She has 
 drawn upon her wonderful knowledge and inventive 
 faculty and the result is a bewildering array of delect- 
 able sandwiches. 
 
 New Edition : revised and rewritten, with 
 the addition of much new matter 
 
 12mo, cloth, 50 cents net ; by mail, 55 cents 
 
 Mrs. Rorer s Sandwiches 
 
 It is wonderful the amount of pleasure and satis- 
 faction that can be had with a Chafing Dish. Few 
 people know how to use one successfully, although the 
 art is easily acquired. This book, for instance, gives 
 the proper directions for making hosts of good things, 
 and if they are followed implicitly, the most inexperi- 
 enced person can be sure of results. It is a handy 
 thing in an emergency, and it forms a delightful adjunct 
 to a supper or dinner. Guests are always interested in 
 watching the evolution of some delectable dish, and 
 the head of the table has a chance to show his or 
 her skill. 
 
 New Edition : revised and rewritten, with 
 the addition of much new matter 
 
 12mo, cloth, 50 cents net ; by mail, 55 cents 
 
Mrs. Rorer's 
 Hot Weather Dishes 
 
 Its name tells the whole story. It is the only book 
 of the kind published. Hot weather seems to suspend 
 the inventive faculty of even the best housekeepers, 
 and at a season when the appetite needs every help 
 and encouragement, this book will be found of the 
 greatest use. 
 
 12mo, cloth, 50 cents net ; by mail, 55 cents 
 
 Mrs. Rorer's 
 
 Home Candy Making 
 
 A veritable book of sweets, full of choice recipes, 
 with complete instructions for making the many deli- 
 cacies that delight both young and old. It is the result 
 of careful practice in teaching beginners how to make 
 attractive and wholesome varieties of home-made 
 candies. The excellence of the recipes consists in their 
 simplicity and faithfulness to details. 
 
 12mo, cloth, 50 cents net; by mail, 55 cents 
 
 Mrs. Rorer's 
 Bread and Bread-Making 
 
 The object of this book is two-fold. First, to give 
 in a concise and easily-managed form a set of recipes 
 used in every household every day. Secondly, to point 
 out the reasons why failures so often occur, even with 
 perfect recipes, and how to guard against them. 
 
 12mo, cloth, 50 cents net ; by mail, 55 cents 
 
Mrs, Rover's Quick Soups 
 New Ways for Oysters 
 
 These two books were written in response to 
 requests for information on the subjects. Designed to 
 meet the special wants of a numerous class of house- 
 keepers who are given to entertaining, and are so often 
 at loss to know what and how to prepare for their 
 guests. The housekeeper will find them very handy 
 
 24mo, cloth, 25 cents net ; by mail, 30 cents 
 
 Household Accounts 
 
 A simple method of recording the daily expenses 
 of the family. The book contains ruled pages, syste- 
 matically and simply divided into spaces in which are 
 kept the purchases for each day of milk, butter, eggs, 
 meat, groceries, vegetables, etc. The daily expenses 
 total up for the months, and the months for the year. 
 There are other forms for recording expenses of help, 
 light, heat and general household expenditures in table 
 and bed linens, china and kitchen utensils, etc. 
 
 Manilla boards, 25 cents net ; by mail 30 cents 
 
 Cakes, Cake Decorations 
 and Desserts 
 
 By Charles H. King. The author tells his meth- 
 ods in his own practical way, and gives abundant 
 recipes. The book is illustrated by engravings of 
 numerous decorated pieces, and has a silhouette chart 
 
 12mo, cloth, $1.00 net ; by mail, $1.15 
 
APR 17 1912 
 
A 
 
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LIBRARY OF CONGRESS 
 
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