Manuscript Cookbook 224 (Manuscript Cookbooks)

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Applesauce Ice Cream

1 egg, slightly beaten	1 C. thick, sweeteened applesauce
⅓ C. gran. sugar
¾ C. milk	salt
1 t. vanilla	2 T. lemon juice
~~1 t. cinnamon~~	1 C. heavy cream, whipped

Combine egg and sugar, add milk and cook stirring constantly over hot, not boiling, water, until mixture coats spoon. Cool Add vanilla. then blend custard, applesuace, salt, lemon juice. Fold in whipped cream. Freeze and stir every 30 min until frozen. Serves 4.

Baba Au Rhum

½ C. milk	2 C. and 6 Tb. sifted flour
1 compressed yeast cake	⅓ C. softened butter
¼ C. gran sugar
¼ t. salt	2 whole eggs
2 egg yolks	½ t. lemon extract

Last edit 3 months ago by Stittches

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Scald milk and cool to lukewarm. Crumble yeast and add, stirring until dissolved. Add sugar salt and 1 C. flour. Beat until smooth Beat in butter Add eggs and egg yolks, one at a time, beating thoroly after each addition. Add remaining flour and extract and beat 5 min with spoon. Brush dough with salad oil and cover with clean towel and let rise in a warm place (80-85°) until double. Chill in refrigerator at least 12 hrs. Then turn into greased 9" tube pan cover and let rise until triple. Bake in 375° oven for 40 min or until golden brown. Cool in pan, then remove to platter and spoon syrup over cake. Let stand 2 hrs, then serve. Syrup 1C. gran sugar and ½ C. hot water heat, stir until sugar is dissolved, then boil 5 min. Cool. Add ½ C. rum. Serves 10

Last edit 3 months ago by Stittches

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Caramel Custard Bread Pudding

1 C. brown sugar, firmly packed	⅛ t. salt
2eggs beaten
5 slices bread	1¼ t. vanilla
3 Tb. butter	3 C. milk

Sprinkle sugar in bottom of 1½ qt casserole. Remove crusts from bread, cut each slice in quarters and arrange on top of sugar Combine milk, salt, beaten eggs and vanilla and pour over. Bake in 350° oven 1 hr or until silver knife comes out clean. Serve hot or cold with cream. Serves 4 or 5

Last edit 2 months ago by Stittches

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Roasting Chart for Poultry

	Weight dressed	Temp	Time
Turkey	7 - 10 lbs	300°	30 min per lb
	10-15 lbs	300°	20 min per lb
	15-20 lbs	300°	18 min per lb
Chicken	2-3 lbs	325°	72 min per lb
	3-4 lbs	325°	50 min per lb
	4-4½	325°	43 min per lb
	4½	325°	36 min per lb
Capon	7 lbs	325°	35 min per lb
[Duck?]	3 - 4¼ lbs	325°	45 min per lb
	4¼ - 5 lbs	325°	40 min per lb

Roast wire rack in uncovered roaster, never turn or baste nor add water. Brush lightly with salad oil before roasting 5 qts bread crumbs and other ingredients is enough to stuff a 10lb bird, dressed

Last edit 2 months ago by Stittches

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[......] Walnuts

1 C. brown sugar, firmly packed	½ C. sour cream

½ C. gran. sugar	2½ C. walnuts

Combine sugars and sour cream Cook over low heat, stirring constantly until dissolved. Then continue cooking over low heat to 246°. Remove, add vanilla and walnuts. Stir until a light sugar coating begins to form on nuts. Turn onto waxed paper and separate. Other nuts may be used

Ritz Fish Balls 1½ lbs of potatoes 1 lb (or a little more) of salted codfish (soaked overnight) 3 egg yolks 2 Tb. butter dash of Worcestershire pinch of dry mustard bit of pepper (over)

Last edit 2 months ago by Stittches

Manuscript Cookbook 224

Pages

ksul-uasc-mscc224_121

ksul-uasc-mscc224_122

ksul-uasc-mscc224_123

ksul-uasc-mscc224_124

ksul-uasc-mscc224_125

Richard L.D. and Marjorie J. Morse Department of Special Collections Transcription Project

Help us transcribe pages from our manuscript cookbook collection