[Cowgirl]

1925 Missouri Farm Womens Cookbook .. Desserts

“The smile of the hostess is the cream of the feast.”



HEAVENLY HASH

1 can pineapple ½ pint whipped cream

2 dozen marshmallows ½ cup pecan meats

½ cup sugar 2 dozen candied cherries

Put pineapple through food chopper, using most of the juice. Add marshmallows cut in pieces and the sugar. Let stand four to five hours. When ready to serve fold in whipped cream, pecans, and candied cherries cut in pieces. This serves about eight people and is delicious with sponge cake or angel food.



HEAVENLY HASH

1 pineapple Strawberries

6 oranges Sugar

6 bananas Whipped cream

Slice the fruits and sprinkle with sugar. Nuts may be added. Mix lightly. Set on ice. Cover with whipped cream when ready to serve. --Mrs. W. N. Hays, Kahoka



BRAZIL SALAD OR CREAM

1 can grated pineapple 1 quart whipped cream

½ cup sugar English walnuts

1 package Knox gelatine Bananas

½ cup boiling water

Heat pineapple and sugar to boiling point. Soak the gelatine in the boiling water. When dissolved add to pineapple and let cool. To this add the whipped cream. English walnuts and bananas may be used if desired. --Beulah Wooldridge, Bynumville



PINEAPPLE CREAM

1 cup pineapple ¼ lb. marshmallows

1 cup cream 1 tablespoon lemon juice

4 tablespoon sugar

Whip the cream, fold in the sugar and marshmallows, which have been cut in small pieces. Add lemon juice and pineapple. Line the sauce dish with a piece of angel food cake and put the pineapple on top.

--Mrs. Chas. Dorrel, Clarence



PINEAPPLE WHIP OR HEAVENLY HASH

1 package Knox gelatine 2/3 cup sugar

1 can broken pineapple 1 pint thick sweet cream

½ lb. marshmallows 1 pint boiling water

Dissolve one envelope of gelatine in boiling water; let this cool until it begins to get thick. Beat it with an egg beater until light and foamy. Add pineapple, marshmallows (cut in cubes), sugar and the cream beaten stiff. Mix all together and set in a cool place. White cherries may be added if desired. This amount should serve about twelve persons. --Josephine Hume, Kahoka



PINEAPPLE CREAM

1 envelope of Knox gelatine 1 cup sugar

1 cup water 3 whites of eggs

1 pint grated pineapple 1 pint whipped cream

Soak the gelatine in cup of water until dissolved; then set in pan of hot water and bring to boil; strain over the pineapple and sugar. When it begins to thicken add beaten egg whites and whipped cream.

--Mrs. W. H. Eldridge, New Cambria





FRUIT DESSERT

1 layer sliced pineapple 1 layer sliced oranges

1 layer sliced bananas Some cherries

English walnuts Jello or Jiffy Jell

Place all in individual molds. Have Jello or Jiffy Jell ready, pour over fruits let set for a while, add whipped cream and serve.

--Mrs. W. R. Morland, Vichy



FRUIT SALAD

1 package jello 1 pint boiling water

1 orange 1 banana

6 English walnuts Chopped dates

Dissolve Jello in boiling water; when cool, add orange and banana, sliced in small pieces, nuts and dates. Serve with whipped cream. Any fruit can be used, such as grapes and apples.

--Miss Maidie Magruder, Brunswick



FRUIT SALAD

½ dozen bananas 2/3 cup sugar

½ dozen oranges 1 package Jello

1 can pineapple 1 pint boiling water

Dissolve Jello in water and let cool. Cut fruit in small pieces and mix with sugar. Pour Jello mixture over fruit and set in a cool place to harden. Serve with whip cream.

--Flora Steffan, Shelbina



FRUIT SALAD

1 quart can sliced pineapple 2 tablespoons cream

1 lb. marshmallows ½ cup sugar

1 tablespoon corn starch (or 1 egg

flour) Nut meats

Whip together the pineapple juice, sugar, egg, corn starch and cream. Cool and pour over the fruit and marshmallows. Sprinkle the nut meats over the top.

--Mrs. Golda Reger, Harris



FRUIT SALAD

4 bananas 1 cup nuts

2 oranges 1/8 teaspoon salt

1 lemon, juice and pulp Sugar to taste

4 apples

Slice fruit and mix with nuts, salt and sugar. Mix all together thoroughly and let stand two hours.

--Mrs. John Ray, El Dorado Springs



FRUIT SALAD

¼ lb. candied cherries 3 lemons

1 box gelatine 6 oranges

1 pint hot water 6 bananas

1 can sliced pineapple 3 cups sugar

1 lb. English walnuts 1 teaspoon fruit coloring

Dissolve the gelatine in hot water. Add juice of three lemons, three oranges, the pineapple juice and sugar. Strain and cool, then add other three oranges, pineapple and bananas after cutting in small pieces. Add nut meats and candied cherries. This makes three quarts or more.

--Mrs. O. B. McCrea, Iantha



PINEAPPLE SALAD

1 can sliced pineapple, cut fine ½ cup sugar

2 cups marshmallows, cut fine 2 tablespoons flour

1 cup nut meats

Mix sugar and flour and add the pineapple juice, cook until thick and mix with other ingredients. Serve cold.

--Mrs. John Carr, Macon



APPLES STUFFED WITH MINCE MEAT

Remove the cores from the apples and fill the centers with mince meat. Bake until the apples are tender. Serve hot with cream.

--Mrs. Irvin Proctor, Odessa



BAKED APPLE DUMPLING

4 cups flour 1 ½ cups milk

8 teaspoons baking powder Apples

1 cup butter Nutmeg, if desired

Pare and quarter the apples. Sift flour and baking powder together. Mix in the butter, add sufficient milk to make a stiff paste. Roll out one-fourth inch thick, cut in large round pieces. Put several pieces of apples in each and fold into a ball. Bake in the syrup made as follows:

3 cups water 1 tablespoon butter

1 cup sugar

--Mrs. Chloe Wright



CHERRY SAUCE

1 quart cherries, either fresh or 1 cup boiling water

canned 3 heaping tablespoons corn-

2 cups sugar starch or flour

Heat cherries, water and sugar to boiling point. Moisten the cornstarch and add to the cherries and boil until it thickens.

--Mrs P. J. Owen, Lonedell



BLACKBERRY FLUMMERY

1 pint blackberries 4 tablespoons cornstarch

1 pint water A pinch of salt

1 cup sugar

Cook the berries in the water until tender. Add the sugar, salt and cornstarch. Stir until it boils. Flavor to taste. Serve with cream and sugar.

--Mrs. Mollie Fenton, Verona



NUT PRUNE SOUFFLE

½ lb. prunes 1 tablespoon lemon juice

1 1/3 cups boiling water 1 inch piece cinnamon

2 cups cold water 2 egg whites

1/3 cornstarch 2 cups finely chopped

1 cup sugar walnuts

Soak prines one pour, remove stones, add sugar, cinnamon and boiling water. Simmer ten minutes. Dilute cornstarch with cold water to pour to add to mixture. Cook five minutes. Add nuts. Fold in the stiffly beaten whites of eggs. Mould and chill. Serve with whipped cream.

--Mrs. C. B. Dermott, Lamar



STEWED RHUBARB

Cut rhubarb in small pieces. Put into a sauce pan, add half teaspoon soda and enough boiling water to cover. Let stand about five minutes. Drain water off. Add enough sugar to sweeten to taste. Do not add any more water. Cook until done. Stewed raisins may be added to the stewed rhubarb. --Mrs. Chas. Struebbe, New Haven