Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Bake in a moderate oven until the apples are tender and then cool.  To serve:  Lift the apples into a small platter and cover with a fruit meringue and then sprinkle with cocoanut.

SPICED APPLES

Place six medium-sized apples in a casserole and then add

  One piece of stick cinnamon, broken into pieces,
  Four cloves,
  Two allspice,
  Two blades of mace,
  One-half teaspoon of nutmeg,
  Three-quarters cup of brown sugar,
  One-half cup of cider.

Bake until tender and then serve cold.

CALAS

The old negro women of the old French quarters in New Orleans used to make a delicious rice cake, which they carried in bowls on their heads.  The bowls were covered with an immaculately clean cloth and the cakes were called bella cala—­tout chaud of New Orleans.

HOW TO MAKE THIS DELICIOUS RICE CAKE

(Use Level Measurements)

Wash one-half cup of rice and cook until tender in two and one-half cups of boiling water.  Now cool and mash the rice well.  Now dissolve one-half yeast cake in one-half cup of water 80 degrees Fahrenheit and pour into a bowl, and add

  One-half teaspoon of salt,
  Four tablespoons of sugar,
  One-half cup of sifted flour,
  The mashed rice.

Beat well to mix and then cover and let rise over night.  In the morning add

  Two well-beaten eggs,
  Five tablespoons of sugar,
  Four tablespoons of flour,
  One teaspoon of nutmeg.

Beat well and then let rise for three-quarters of an hour in a warm room.  Now place in the pan one and one-half cups of vegetable oil.  Heat until hot enough to brown a crust of bread while you count forty.  Drop the rice mixture in by the spoonful and fry until golden brown.  Lift to a soft paper to drain.  Dish on a hot platter; cover with warm napkin.  Dust with pulverized sugar and nutmeg.

APPLE AND RICE CUSTARD

Wash six tablespoons or two ounces of rice in several waters and then place in a saucepan and add two cupsful of boiling water.  Cook until the water is absorbed and the rice soft.  Now wash, then cut into small pieces four small apples and then cover the apples with cold water and cook until soft.  Rub through a fine sieve and add

  One-half cup of sugar,
  One teaspoon of vanilla,
  One well-beaten egg,
  The cooked rice.

Beat to mix and then pour into the custard cups and bake for fifteen minutes in a moderate oven.

SARDINE SANDWICHES

Open a box of sardines and then drain free from oil.  Remove the skin and bone and then mash very fine.  Add

  Two hard-boiled eggs,
  One green pepper,
  One-quarter onion.

Copyrights
Project Gutenberg
Mrs. Wilson's Cook Book from Project Gutenberg. Public domain.