THE COLUMBIAN COOK BOOK
Pies and Puddings.
| Three eggs, one teaspoon of sugar, half tea cup butter, half cup flour, one tea cup jam or jelly, one teaspoon soda, dissolved in three teaspoons sour milk, cinnamon and nutmeg to taste. Mix well together and bake slowly.|
SAUCE FOR SAME.--One tea cup sugar, one-third tea cup butter, one egg. Boil in a basin set in hot water.
| One teacup of suet, chopped fine, one teacup of molasses, one teacup of sweet milk, three and a half teacups of flour, one teaspoon soda, half teaspoon cloves, half teaspoon cinnamon, two cups seeded raisins. Steam three hours.|
Dixie Cream Puffs.
| Five eggs, whites and yolks beaten separately, one and a half cups each of white sugar and sifted flour, two teaspoons baking powder in the flour. Bake in tea cups, filling about half full. The cream is prepared by placing a small tin pail containing a pint of sweet milk, in a kettle of boiling water. Beat the whites and yolks of two eggs separately stir in the milk while boiling; a half tea cup sugar, a large tablespoon corn starch, dissolved in a little sweet milk, then the beaten yolks and a piece of butter the size of a large walnut; flavor with lemon or vanilla. When done, cut the cakes open, put in a spoon full of the cream, place together again and spread with frosting made with the whites of the eggs and sugar.|
|MRS. F. P. HOCKER.|
| Half package of Coxe's gelatine, pour over it a cup of cold water; when soft add half cup of sugar and one cup of boiling water; when cold add the whites [of] four well beaten eggs. Beat all together until very light. Pour in a mould and set on ice. To be eaten with sweetened cream.|
|MRS. A. R. STOTTS.|
| Use two cups of flour and two eggs. Beat the eggs and flour together and add enough sweet milk to make a batter the consistency of griddle cakes; then beat in a level teaspoon of salt. This batter can be used for any kind of fritters.|
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| Peel the apples, take out the core with a core cutter and cut the apples in thick slices crosswise; this makes a ring. Sprinkle with sugar and let them lie for an hour. Then dip each piece in batter and fry until of a light brown color. Sprinkle again with sugar and send to the table.|
|MISS EVA LUSE.|
| One pound sugar, one-fourth pound of butter, three eggs, one cup thick milk, one-half teaspoon soda, one quart of berries, one nutmeg and flour enough to make a tolerably thick batter. Bake a half hour in two small bread pans and eat with wine sauce made as follows:|
SAUCE.--One-fourth pound butter, two tablespoons of sugar, one tablespoon corn starch and one egg, mix well, pour one pint of boiling water over it, stirring it all the time and add one wine glass of brandy or wine.
|MRS. F. P. HOCKER.|
Sauce for Suet Pudding.
| One coffee cup sugar, half teacup butter, stir to a cream; then place dish in a kettle of boiling water and stir in white of one egg, beaten to a stiff froth, one teaspoon of vanilla. Serve hot.|
|MRS. A. R. STOTTS.|
| Two cups boiling hot water, one heaping tablespoon corn starch, juice of three lemons, one cup granulated sugar, whites of three eggs beaten stiff. Beat all until cold. Eat with whipped cream.|
|MRS. E. B. COUSINS.|
| Butter a deep dish or pudding pan. Put in thick layer of tart apples chopped fine; sprinkle with sugar, bits of butter and cinnamon. Cover with a layer of bread crumbs; then apples again and so on until the dish is full. Cover closely and steam three quarters of an hour; then uncover and brown quickly. Eat with cream or sauce.|
|MRS. D. C. MOTT.|
| One cup suet, chopped fine, one cup of molasses, one cup of tart apples, chopped fine, one cup of sour milk and one level teaspoon soda, dissolved in the milk, three cups of sifted flour, two cups of seeded raisins, one cup of the best English currants, a little grated nutmeg, cinnamon and alspice. Mix well, place in a tube cake pan and steam briskly for three hours. Serve with rich sugar sauce.|
This pudding can be kept for days in a cool place. Prepare for serving by steaming each time.
|MRS. F. M. LEET.|
| Three large tart apples, three eggs -- whites, half cup powdered sugar, half cup jelly. Stew or steam apples, (cored and quartered but not pared) drain, and rub through a hair sieve. Beat the whites of the eggs stiff, add sugar and beat again; add apple and beat till like snow. Other fruits may be added. If desired serve with custard or whipped cream.|
|MRS. A. S. CULVER.|
Apple Roly Poly.
| Make a rich baking powder dough of one pint of flour, roll thin and spread a layer of sliced tart apples over it. Then roll it up and lay in a deep dish. A long narrow cake pan is best. Now grate nutmeg over it, then add half cup butter, cut in small lumps, one cup sugar sprinkled over it; then add boiling water to cover and bake one hour and serve with its own gravy or cream and sugar.|
Any kind of fresh or canned fruit may be used.
|MRS. J. M. ROSENBURG.|
Plum Pudding Without Eggs.
| One cup of finely chopped suet, two cups of fine bread crumbs, one cup of molasses, one cup of chopped raisins, one teaspoon salt, one of cloves, cinnamon, alspice and soda, one cup milk, flour enough to make a stiff batter, put in a greased mould or a three quart pail and cover closely. Set this pail in a larger kettle closely covered and half full of boiling water. Steam not less than four hours. Serve with wine sauce.|
|MRS. F. P. HOCKER.|
Apple Tapioca Pudding.
| To one-half teacup of tapioca add one and a half pints of cold water. Let it stand on the fire till cooked clear, stirring to prevent burning; remove, sweeten and flavor with vanilla. Pour into a deep dish or pan, in which has been placed six or eight pared and cored apples. Bake until apples are done and serve cold with cream.|
|ELLA VAN SCOY.|
| One lemon, one cup sugar, one tablespoon butter, one heaping teaspoon corn starch. Rub butter and sugar to a cream, dissolve corn starch in a little cold water, fill cup with boiling water and stir in the cream. When cold add the yolk of one egg and whites of two. Beat the eggs, grate the lemon, stir all together and pour in pie pan with under crust. Use as a meringue the remaining white of egg.|
|MRS. CHAS. BAGLEY|
| One teacup water, one teacup sugar, pinch of salt, one teaspoon butter, boil and stir in two tablespoons of dissolved corn starch; when cool add the beaten yolks of three eggs and the grated rind and juice of one lemon. When cold pour it in a crust (baked before) and frost with whites of two eggs.|
|MRS. A. B. STOTTS.|
| One cup of sugar, four eggs, (reserve whites of two for frosting;) two tablespoons of water, half cup of sweet milk, one teaspoon of corn starch, one large lemon or two small ones. Cook in pan of boiling water.|
|MRS. E. BILHARZ.|
| Line a pie plate with a good crust and bake.|
FOR THE FILLING.--One cup sugar, grated rind and juice of one lemon, yolks of three eggs, two tablespoons corn starch, (a little heaping.) Stir sugar and yolks together, add the lemon juice, then add corn starch and stir well together; add half cup boiling water, put on stove and cook carefully until thick and then pour into the baked crust. For the meringue beat whites of three eggs stiff, add two tablespoons of sugar; put over top and brown.
|MRS. T. B. CREVELING.|
| Line a pan with a good rich paste. Have ready enough pitted cherries to nicely cover the bottom, leaving out the juice into which add a scant cup of sugar, mix thoroughly and pour over. Sprinkle over the fruit one heaping tablespoon of flour; then add half cup of sweet cream (or milk will do, if neither is handy use water) and bake in a slow oven to a delicate brown.|
Pies of either canned or fresh fruit or pie plant may be made after this rule.
|MRS. J. W. ROSENBURG.|
| Into a rich, deep under crust that has been baked, put strawberries sufficient to fill and cover them with sugar. Beat together the whites of two eggs and one tablespoon of powdered sugar, spread over the top and brown in oven.|
|MRS. D. C. MOTT.|
| From a shoulder of beef take six pounds, boil until tender. To every bowl of meat chopped fine, add two bowls of good tart, juicy apples well chopped, add one pound of finely chopped suet and one quart of boiled cider, (be sure it is sweet before boiled,) one pint of molasses, two pounds sugar. Put all this in a kettle and set it on the stove till it warms through. Then stir in two pounds of stoned raisins, (the best;) two pounds currants, thoroughly washed and dried, one pound of citron, chopped fine, one tablespoon of cinnamon and one of salt, one teaspoon each of cloves, nutmeg and alspice. Cook two hours, stirring constantly, after which can hot for future use. When ready to make your pies add to each pie butter the size of an egg, half a cup of sugar and sufficient fruit juice or vinegar and water to thin to the required consistency.|
|MRS. LAURA HURD.|
Transcribed by Cheryl Siebrass, August, 2016 from pages 33, 35, 37, 39, 41, 43 and 45 of The Columbian Club Cookbook, originally published at Audubon, Iowa: 1898 and republished in its entirety in Recipes & Reflections: A Celebration of 100 Years of Good Cooking, Audubon, Iowa: 1991. [NOTE: Pages 34, 36, 38, 40, 42 and 44 contain advertisements, which will be added separately in the future.]