MRS. S. N. HASKELL by Mrs. S. N. Haskell

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Nov 7, 1912

MRS. S. N. HASKELL

By Mrs. S. N. Haskell

Desserts

MRS. S. N. HASKELL

Dietetic Value of Desserts

THE food value of a dessert depends upon its ingredients and the way it is prepared. Pastry made of flour soaked in lard, and heavy, indigestible cakes do not come within the list of foods that can be eaten to the glory of God. 1 Cor. 10:31.

As usually served, the dessert is only a “snare and delusion” by which people are tempted to overeat or to take into the system food that is a hindrance to health.

The simplest desserts are made of some of the many varieties of nuts or fruits that can always be found on the market. Care should be taken in planning the dessert to select something that combines well with the dinner that is to precede it.

Orange and Banana Custard

One quart of milk, one cupful of sugar, two tablespoonfuls of corn-starch, two eggs, three large oranges, two bananas, salt. Heat three-fourths quart of milk with three-fourths cupful of sugar to boiling, and stir in slowly corn-starch which has been blended with the remaining cup of milk. Boil well in a double boiler, for ten minutes, then stir in the beaten yolks, grated rind of one orange, and a little salt. When well heated through, remove from fire, and cool. Grated coconut may be added to custard if desired. Peel and slice the fruit and put into a glass dish. Beat the whites of the eggs to a stiff froth, adding remainder of sugar; fold into the cold custard, and pour over the sliced orange and banana. Other fruit in season may be used.

Pumpkin Pie Without Eggs

Cut pumpkins into halves and remove seeds. Cut into moderately small pieces, but do not peel; steam until tender, and then put through colander. For two medium-sized pies, heat a pint and a half of milk in a double boiler to boiling-point. Stir into it two scant tablespoonfuls of white flour until it thickens. Add three-fourths cupful sugar to a pint and a half of pumpkin, and after beating well together, stir this into the hot milk, and add a little nutmeg. Bake in an undercrust.

Pastry With Vegetable-Oil Shortening

Two cupfuls of flour, three-fourths cupful of vegetable-oil, one teaspoonful of salt, and cold water.

Rice Balls

Steam one cupful of slightly salted rice until tender. Wring pudding cloths ten inches square out of hot water, and spread the rice one third of an inch thick over each cloth. Put in the center of the rice a stoned peach or apricot, or a cored tart apple that has been pared, and cover, filling the cavity of fruit with sweetened rice. Draw up the cloth until the rice smoothly envelops the fruit; tie, and steam from fifteen to thirty minutes. Remove cloths carefully, put balls on saucers, and serve with sweet custard sauce. The sauce made from peach- or apricot-juice may be used.

Banana Farina Pudding

Three cupfuls of milk, one cupful of cream, four and one-fourth tablespoonfuls of farina, four tablespoonfuls of sugar, three very ripe bananas. Heat milk and cream with sugar in double boiler; stir in dry farina, cook one hour, flavor with vanilla. Fold in carefully the sliced bananas. Serve cold with custard sauce in cups, the day it is made. Cold cooked farina may be used.

Jelly Whip

One glass of any kind of tart jelly, whites of three eggs; beat jelly a little. Beat the whites of the eggs very stiff and dry; combine the two, and beat together until stiff. Make custard of one pint of milk, yolks of three eggs, two tablespoonfuls of sugar; when cold, put into glasses with whip on top. The whip may be put into glass first, and whipped cream piled on top.

Cranberry Tapioca

Three cupfuls of cranberry-juice, juice of one orange, one-half cupful of minute tapioca or sago, one-half cupful of sugar. Boil gently for fifteen minutes. Serve with nut cream.

Steamed Fig Pudding

One pint of hot milk, one and one-fourth cupfuls of dry bread-crumbs, two eggs, one-half cupful of sugar, one-half teaspoonful of vanilla, one cupful of finely chopped figs. Pour milk over crumbs, add sugar, beaten eggs, and vanilla, and lastly, the chopped figs. Steam in a mold one and one-half hours. Serve hot with orange or raspberry sauce.

Molded Apples

Grind (not too fine) tart apples; put at once into boiling sirup of equal quantities of sugar and water. Use enough to cook apples and leave them dry. Do not stir. When thick, turn into mold to cool; unmold, and serve with custard or unsweetened whipped cream.

Fruit-Juice Mold

Heat to boiling the juice of raspberries, currants, or grapes, and thicken by stirring into the boiling fruit-juice cornstarch that has been blended with water. Pour into molds to cool. Remove from molds and serve with whipped cream.

Raspberry Cream Sauce

One pint of cream, one cupful of sugar, three-fourths pint of raspberry juice. Dissolve sugar in juice, add to boiling cream, boil, stirring until the consistency of thin cream. It will be much thicker when cool. May be used as a sauce for almost any pudding, and is especially nice for gelatine. Grape- or other fruit-juice may be used.

Apple Roly-Poly

Make a raised biscuit dough as follows: One-third cake of compressed yeast or one-fourth cupful of home-made yeast, one cupful of nut milk. Let rise until very light, then add one-fourth cupful sugar, one cupful of nut meal, a little salt, and flour enough to make a stiff dough. Roll out two thirds of an inch thick. Have ready two cupfuls of chopped apples, one-half cupful of raisins, and one tablespoonful of walnut meats. Mix and spread on the dough, then beginning at one end, roll up like a jelly-roll cake. Press edges well together to keep in the juice. Set where it will rise, and when light, wrap in a cloth, and steam for one hour or more.