Bygone Recipes – Desserts

Ingredients

• 1 cup milk (240ml)
• 1 cup flour (approx. 120g)
• 2 eggs
• 2 tablespoons butter (28g)
• 1 teaspoon salt
• 2 cups quartered apples (approx. 250g)
• 2 tablespoons lemon juice
• ¼ cup sugar (approx. 50g)

Method

1. Mix sugar, salt, flour, eggs and milk.
2. When smooth, add apples; pour into buttered baking dish, and bake in a moderate oven one hour.
3. Serve immediately with Wine Sauce.
4. Peach Batter Pudding – Follow the rule for making Apple Batter Pudding, substituting peaches for the apples.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 8 slices of bread
• ½ cup butter (114g)
• 6 apples
• 1 cup sugar (approx. 200g)
• 1 tablespoon lemon juice
• ¼ cup chopped almonds (approx. 37g)
• 1 tablespoon butter

Method

1. Dip bread in melted butter; butter mold; cut bread into strips an inch wide and the height of the mold.
2. Line bottom and sides of mold with bread.
3. Pare and cut up apples; add sugar, water and lemon juice; cook until apples are soft.
4. Add chopped almonds, one tablespoon butter; pour into lined mold, cover with slices of buttered bread, and bake thirty minutes.
5. Serve with Lemon Sauce or Hard Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 cups sliced apples (approx. 500g)
• ½ cup water (120ml)
• 2 cups flour (approx. 240g)
• 4 teaspoons baking powder
• ½ teaspoon salt
• ½ cup sugar (approx. 100g)
• 1 cup milk (240ml)
• few gratings lemon rind

Method

1. Mix and sift dry ingredients except sugar.
2. Add milk.
3. Fill a buttered pudding dish with apples, add sugar, water, lemon rind, cover with flour mixture, and steam one and one half hours.
4. Serve with Lemon Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 8 apples
• 2 cups sugar (approx. 400g)
• 1 cup water (240ml)
• raspberry jam
• rum or brandy
• 1 cup beaten cream (120g)

Method

1. Pare and core the apples; boil sugar and water together ten minutes; arrange apples in buttered baking dish two inches apart; add sirup; cover and bake until apples are tender.
2. Be careful to preserve shape of apples.
3. Remove from dish; boil sirup until thick; fill cavities with jam, pour sirup around them, and just before sending to table pour over them brandy or rum.
4. Light and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 8 apples (red)
• 2 cups sugar (approx. 400g)
• 1 cup water (240ml)
• 1 cup cream (240ml)
• 2 tablespoons lemon juice
• 2 tablespoons orange juice
• grated rind one half lemon
• grated rind one half orange

Method

1. Wipe apples; arrange in baking dish; add sugar and water, and cook until tender, turning so that all sides may be evenly cooked. Be sure and preserve the shape.
2. Remove skin in a way to leave bright coloring on the apple.
3. Boil sirup until thick, add fruit juice and rind, pour around apples, and garnish with beaten cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups quartered apples (approx. 250g)
• ½ cup molasses (120ml)
• ½ cup brown sugar (approx. 100g)
• 4 cups milk (960ml)
• ¼ cup Indian meal (approx. 30g)
• 2 tablespoons butter (28g)
• 1 teaspoon salt
• cinnamon and nutmeg

Method

1. Scald milk; pour on to Indian meal; add remaining ingredients; pour into buttered baking dish, and cook in slow oven four hours, keeping dish covered until the last hour, stirring occasionally.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 8 apples
• 3 egg yolks
• ¼ cup sugar (approx. 50g)
• ½ teaspoon salt
• 2 cups milk (480ml)
• 1 teaspoon vanilla

Method

1. Core apples and bake until tender.
2. Make a custard of the remaining ingredients; pour over baked apples.
3. Cover with meringue made of the whites of the eggs and three tablespoons powdered sugar.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 8 apples
• 2 tablespoons flour
• 1 teaspoon salt
• 2 cups milk (480ml)
• 3 egg yolks
• 3 egg whites

Method

1. Arrange cored and pared apples in a buttered baking dish.
2. Mix sugar, flour, milk; add yolks of eggs; when well blended, the well-beaten whites.
3. Pour this mixture over apples and bake in a moderate oven until apples are tender.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup cooked rice (approx. 200g)
• 8 apples
• 2 cups sugar (approx. 400g)
• 1 cup water (240ml)
• 2 tablespoons lemon juice
• strawberry jam

Method

1. Press rice into charlotte russe mold; reheat in steamer.
2. Pare and core apples; cook in sirup made of sugar and water until tender.
3. Remove apples; boil sirup until thick; unmold rice; arrange apples around rice, fill cavities in apples with jam, and pour sauce around them.
4. Oranges on a Bed of Rice – Prepare in the same way as Apples on a Bed of Rice, except quarter oranges and omit jam.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 cups quartered apples (approx. 375g)
• 2 tablespoons butter (28g)
• ¾ cup sugar (approx. 150g)
• 3 egg yolks
• 6 egg whites
• nutmeg and lemon juice

Method

1. Steam apples; add butter, sugar, yolks of eggs and flavoring.
2. Cool, cut and fold in beaten whites, turn into buttered pudding dish, and bake forty-five minutes in a moderate oven.
3. Serve with sugar and cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ¼ cup sugar (approx. 50g)
• ¼ cup milk (60ml)
• 2 eggs
• 1 cup flour (approx. 120g)
• 2 teaspoons baking powder
• 5 sliced apples
• ½ teaspoon salt

Method

1. Beat eggs; add sugar, flour in which baking powder has been sifted, and milk.
2. Beat well; add apples; pour into buttered baking dish and bake in a moderate oven one hour.
3. Serve with Italian Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 8 apples
• ½ glass Crab Apple Jelly (approx. 170g)
• ½ cup seeded raisins (approx. 80g)
• 2 tablespoons butter (28g)
• 1 cup hot cooked rice (approx. 200g)
• 2 cups milk (480ml)
• 3 egg yolks
• 1 tablespoon lemon juice

Method

1. Pare and core the apples.
2. Arrange in baking dish, fill apples with jelly, and surround with rice, mixed with hot milk, egg yolks, butter, raisins and flavoring.
3. Cook in oven until apples are tender.
4. Remove from oven and cover with a meringue.
5. Serve hot or cold.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup pearl tapioca (approx. 76g)
• 4 cups boiling water (960ml)
• ½ teaspoon salt
• 8 apples
• ½ cup sugar (approx. 100g)
• grated rind and juice of one lemon

Method

1. Cook the tapioca in boiling water until transparent; add one half teaspoon salt and lemon rind.
2. Core and pare apples, arrange in baking dish, fill cavities with sugar and lemon juice, cover with tapioca, and bake until apples are tender, adding one teaspoon butter before taking from oven.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups milk (480ml)
• 2 tablespoons arrowroot
• ½ teaspoon vanilla
• 2 egg yolks
• ¼ teaspoon salt
• ¼ cup sugar (approx. 50g)

Method

1. Scald milk; mix arrowroot and sugar; add to scalded milk, and cook ten minutes.
2. Beat egg yolks slightly; add salt; pour milk mixture on to eggs; return to double boiler; stir constantly until thickened.
3. Cool, flavor, and serve in custard cups.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups flour (approx. 240g)
• 2 tablespoons lard
• 2 tablespoons butter (28g)
• ½ teaspoon baking powder
• 1 teaspoon salt
• ¼ cup sugar (approx. 50g)
• ¼ cup water (60ml)
• 8 apples cored
• cinnamon and nutmeg

Method

1. Sift flour, baking powder and salt; work in lard and butter; when well mixed, add water.
2. Cut paste in eight rounds, place apple in center of round, fill cavity with sugar and flavoring.
3. Draw paste around apple; place in baking pan rough side down. Bake forty-five minutes.
4. Serve with Lemon or Molasses Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup sugar (approx. 200g)
• 4 egg yolks
• 2 cups milk (480ml)
• 1 teaspoon vanilla
• ¼ cup sugar (approx. 50g)
• ¼ teaspoon salt

Method

1. Caramelize the one cup of sugar.
2. When a delicate brown color, pour into a well-buttered charlotte russe mold or into individual cups; set away to cool.
3. Scald milk; mix eggs, one fourth cup of sugar, and salt,[211] add milk; strain into mold on to cold caramel; add seasoning and bake the same as Baked Vanilla Custard.
4. Unmold and serve with Caramel Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ¾ cup sugar (approx. 150g)
• ½ teaspoon salt
• 1 teaspoon vanilla
• 4 eggs

Method

1. Scald milk; caramelize sugar and add to scalded milk. Beat eggs slightly, add salt, milk mixture and flavoring.
2. Strain into buttered dish and bake like Baked Vanilla Custard.
3. Unmold and serve with Caramel Sauce.
4. This rule may be made with three eggs, but will be less rich and will break when unmolded.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons butter (28g)
• 2 tablespoons flour
• ¾ cup milk (180ml)
• ½ cup sugar (approx. 100g)
• ¼ teaspoon salt
• 2 tablespoons hot water
• 3 squares Lowney’s Premium Chocolate (84g)
• yolks of 3 eggs
• whites of 3 eggs
• 1 teaspoon vanilla

Method

1. Melt butter; add flour; when smooth, add milk; cook five minutes; add sugar and salt.
2. Melt chocolate; add hot water and flour mixture; cook five minutes; cool; add yolks of eggs beaten well; cut and fold in the well-beaten whites.
3. Flavor; bake in a buttered baking dish in a moderate oven twenty to thirty minutes.
4. Serve immediately with sugar and cream, or beaten cream, or butter and sugar sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• Baked Indian Pudding
• 6 cups milk (1.4 litres)
• ¼ cup corn meal (approx. 30g)
• ¼ cup molasses (60ml)
• 1 tablespoon butter (14g)
• ½ teaspoon salt
• few grains ginger

Method

1. Scald one pint of milk with corn meal and cook twenty minutes; add remaining milk and rest of ingredients.
2. Pour into deep earthen dish and bake, set in a pan of hot water, in a slow oven, four hours.
3. The afternoon fire is the one best suited for cooking this pudding.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 cups milk (720ml)
• 5 eggs
• ⅓ cup sugar (approx. 66g)
• ¼ teaspoon salt
• ½ teaspoon vanilla

Method

1. Scald milk and add to eggs, sugar and salt, mixed together. Strain, add vanilla, and bake in one large buttered mold, or small ones, set in a pan of hot water, in a slow oven.
2. Should the water boil during baking, the custard will be of a porous consistency.
3. To test the custard thrust a silver knife through the center. When it comes out clean the custard is done.
4. Baked Sherry Custard – Use rule for Baked Vanilla Custard, flavoring with one tablespoon sherry wine.
5. All other flavored custards may be made the same way, by substituting special flavorings.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons granulated gelatine
• ¼ cup cold water (60ml)
• ½ cup boiling water (120ml)
• 4 bananas
• 2 tablespoons orange juice
• ½ cup sugar (approx. 100g)
• whip from two cups cream (480ml)

Method

1. Mash the bananas.
2. Soak gelatine in cold water; dissolve in boiling water; add sugar, banana pulp and orange juice.
3. When mixture begins to thicken, cut and fold in the whip from the cream.
4. Mold, chill, and garnish with beaten cream, bananas and cherries.
5. Ginger Bavarian – Use rule for Banana Bavarian, substituting one cup preserved ginger, and adding one quarter cup sherry wine.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons granulated gelatine
• ⅓ cup cold water (80ml)
• ¼ cup hot cream (60ml)
• 2 cups cream (480ml)
• ½ cup sugar (approx. 100g)
• 1 teaspoon vanilla

Method

1. Soak the gelatine in cold water; dissolve in hot cream; add sugar.
2. When the mixture begins to thicken add the whip from one pint of cream.
3. Cut and fold in this cream; do not stir.
4. When nearly stiff enough to drop, mold.
5. Coffee Bavarian Cream – Use rule for Bavarian Cream, substituting one fourth cup strong boiling coffee for one fourth cup cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups bread crumbs (approx. 130g)
• 4 cups milk (960ml)
• 3 eggs
• ½ cup sugar (approx. 100g)
• 1 teaspoon salt
• 2 tablespoons butter (28g)
• cinnamon and nutmeg

Method

1. Soak bread in milk; add beaten eggs and remaining ingredients.
2. Bake one hour. Serve with hard sauce.
3. Bread Queen – Use rule for Bread Pudding, using whites of four eggs for meringue, and the yolks in the pudding instead of the three eggs. Before spreading on meringue, cover pudding with a layer of jam. Brown meringue slightly in the oven, and serve pudding hot or cold with cream.
4. Cracker Queen – Substitute one and one half cups cracker crumbs for bread crumbs in Bread Pudding, and add one cup seeded raisins cut in small pieces. Bake the same as Bread Pudding.
5. Buttered Bread Pudding – Butter twelve slices of bread; arrange in baking dish. Cover with four cups milk, four slightly beaten eggs, three fourths cup sugar, one half teaspoon salt, and the grated rind and juice of one lemon. Bake one and one half hours in slow oven. Serve with Hard Sauce.
6. Cocoanut Pudding – Use rule for Buttered Bread Pudding, sprinkle each bread layer with shredded cocoanut and chopped and seeded raisins. Serve with hard sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup rice (approx. 190g)
• 6 cups milk (1.4 litres)
• 1 teaspoon salt
• 2 eggs
• 1 cup sugar (approx. 200g)
• grated rind of one half orange

Method

1. Cook rice in milk, in double boiler, two hours; then add salt, eggs slightly beaten, and orange rind.
2. Caramelize the sugar.
3. When a golden brown liquid, pour into a hot pudding mold, coating the whole inner surface.
4. Add rice mixture, cover and cook in oven in a pan of water twenty minutes.
5. Remove from oven, let stand five minutes, turn on serving dish, and serve with Soft Custard.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups shelled chestnuts (approx. 290g)
• grated rind and juice of one lemon
• Soft Custard
• ½ cup cream (120ml)

Method

1. Boil chestnuts; press through strainer; add lemon juice, rind and custard.
2. Turn into frappé glasses; cover with whipped cream sweetened and flavored.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 tablespoons rice
• 2 cups milk (480ml)
• 1 teaspoon salt
• 2 tablespoons butter (28g)
• 1 teaspoon vanilla
• ½ cup beaten cream (60g)
• ½ cup sugar (approx. 100g)
• ¼ cup Lowney’s Always Ready Chocolate Powder, or 2 squares Lowney’s Premium Chocolate (56g)
• ¾ cup seeded raisins (approx. 120g)
• 2 egg whites

Method

1. Soak rice in milk one half hour; add salt and cook in double boiler until rice is tender.
2. Mix butter, sugar, chocolate, raisins and vanilla; add cooked rice, cream and beaten whites.
3. Fill buttered baking dish, cover with a meringue, brown in a moderate oven, and serve either hot or cold.
4. Milk may be substituted for the beaten cream if a less rich pudding is desired.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ⅓ cup butter (76g)
• 1 cup sugar (approx. 200g)
• ½ cup milk (120ml)
• 2 squares Lowney’s Premium Chocolate grated (56g)
• 2¼ cups flour (approx. 270g)
• 3 teaspoons baking powder
• 4 egg whites
• ¼ teaspoon salt

Method

1. Cream butter; add chocolate and sugar, flour in which baking powder and salt have been sifted, and milk; beat well, cut and fold in beaten whites of eggs.
2. Pour into individual molds or popover cups and steam forty minutes.
3. Serve with Chocolate Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons gelatine
• ¼ cup cold water (60ml)
• 4 ounces Lowney’s Premium Chocolate (112g)
• 2 cups scalded milk (480ml)
• 1 cup sugar (approx. 200g)
• 3 eggs
• ¼ teaspoon salt
• 1 teaspoon vanilla

Method

1. Soak the gelatine in cold water; mix sugar, chocolate and eggs; add scalded milk, and cook in double boiler until a coating is formed on a spoon; add to soaked gelatine; when dissolved, add salt and vanilla; pour into mold and chill.
2. Serve with sugar and cream, beaten cream, or Soft Custard.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup Irish moss (approx. 40g)
• 3 cups cold water (720ml)
• 4 cups cold milk (960ml)
• 2 squares Lowney’s Premium Chocolate (56g)
• ¾ cup sugar (approx. 150g)
• ¼ cup boiling water (60ml)

Method

1. Soak Irish moss in cold water twenty minutes; drain, and pick over.
2. Put milk in double boiler; add moss, and cook without stirring thirty minutes.
3. Melt chocolate; add sugar and water; boil two minutes; add to first mixture.
4. Strain, mold, chill, and serve with sugar and cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ¾ cup bread crumbs (approx. 49g)
• 2 cups scalded milk (480ml)
• 3 squares Lowney’s Premium Chocolate melted (84g)
• 2 eggs
• ¼ teaspoon salt
• ½ teaspoon vanilla
• ¼ cup cold milk (60ml)
• ¾ cup sugar (approx. 150g)

Method

1. Mix all ingredients in the order given.
2. Pour into a buttered baking dish, set into a pan of hot water, and bake one hour in a moderate oven; stir twice during the baking to keep chocolate from rising to the top.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup sugar (approx. 200g)
• 4 eggs
• 3 cups scalded milk (720ml)
• ½ teaspoon vanilla
• 2 ounces Lowney’s Premium Chocolate (56g)
• ½ teaspoon salt

Method

1. Melt sugar in clean omelet pan; when golden brown, add to scalded milk; when dissolved pour on to eggs, which have been slightly beaten, add salt, vanilla, and chocolate which has been melted over hot water.
2. Strain into individual molds.
3. Set in a pan of hot water and bake in a moderate oven until firm.
4. Chill; unmold, and serve with Chocolate Sauce or Caramel Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 ounce Lowney’s Premium Chocolate (28g)
• 3 tablespoons boiling water
• 1 junket tablet (approx. 20 drops liquid rennet)
• 1 quart milk (946ml)
• 1 tablespoon wine or brandy
• ¼ cup powdered sugar (approx. 31g)

Method

1. Melt chocolate; add boiling water.
2. Crush junket tablet; dissolve in one tablespoon cold water.
3. Scald milk; add sugar, flavoring; when cool, add dissolved junket tablet and melted chocolate; pour into serving cups; let stand in warm place until of consistency of jelly, then chill.
4. Serve with sugar and cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup soft bread crumbs (approx. 65g)
• 2 cups scalded milk (480ml)
• 1 cup chopped nuts (approx. 65g)
• ½ teaspoon salt
• 2 egg yolks
• ¾ cup sugar (approx. 150g)
• juice and grated rind of 1 lemon
• 2 egg whites beaten until stiff
• 2 squares Lowney’s Premium Chocolate melted (56g)

Method

1. Mix first seven ingredients; when well blended, cut and fold in the whites of eggs; pour into individual molds, and bake twenty to thirty minutes.
2. Serve hot with Cream or Fruit Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1½ cups fine cracker crumbs (approx. 150g)
• 2½ cups milk (600ml)
• ⅓ cup molasses (8oml)
• ¼ teaspoon salt
• 1 egg
• 1 cup seeded raisins (approx. 160g)
• ½ cup cocoa (approx. 50g), or 2 squares Lowney’s Premium Chocolate melted (56g)

Method

1. Soak cracker crumbs in milk, add remaining ingredients, turn into a buttered pudding dish, and steam four hours.
2. Serve either hot or cold with Cream Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 egg whites
• 1 cup powdered sugar (approx. 125g)
• 4 tablespoons raspberry jam
• 2 squares Lowney’s Premium Chocolate, melted (56g)
• 1 tablespoon lemon juice

Method

1. Beat the whites of eggs until stiff, using fork or flat beater; add remaining ingredients very slowly, and beat constantly.
2. Serve with beaten cream, flavored with wine or vanilla.
3. The above mixture may be taken up in spoonfuls and poached in hot water, or may be used for éclairs, cream puffs, or cream pie, or served plain in frappé glasses.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup milk (240ml)
• 2 egg yolks
• ¼ cup sugar (approx. 50g)
• ⅛ teaspoon salt
• 1 teaspoon butter (5g)
• 2 ounces Lowney’s Premium Chocolate (56g) or ¼ cup Lowney’s Cocoa (approx. 25g)

Method

1. Cook all ingredients in double boiler, stirring constantly until the spoon is coated.
2. Serve hot or cold.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups soft bread crumbs (approx. 65g)
• 2 cups chopped suet (approx. 250g)
• 1 cup chopped raisins (approx. 160g)
• 1 cup chopped citron (approx. 200g candied fruit)
• 1 cup cleaned currants (approx. 150g)
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 6 eggs
• ½ cup brandy (120ml)
• ½ tablespoon lemon rind

Method

1. Mix ingredients; pour into buttered mold; cover and steam four hours; bake in oven one half hour.
2. Serve with Wine Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups light cream (480ml)
• 2 tablespoons granulated gelatine
• ¼ cup cold water (60ml)
• 2 egg yolks
• 2 egg whites
• ½ cup cocoa (approx. 50g)
• ¼ inch stick cinnamon
• 1 teaspoon vanilla
• 1 cup heavy cream (240ml)
• ¼ teaspoon salt
• ½ cup sugar (approx. 100g)

Method

1. Mix cocoa, sugar, yolks of eggs; add light cream and cinnamon, and cook in double boiler until mixture begins to thicken.
2. Add to gelatine which has been soaked in cold water, and stir until dissolved.
3. Add salt, vanilla, and whites of eggs beaten until stiff; when well blended, add heavy cream beaten until thick with Dover egg beater.
4. Mold, chill; and serve with cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1½ tablespoons granulated gelatine
• ¼ cup cold water (60ml)
• ¾ cup boiling water (180ml)
• ¼ cup Lowney’s Cocoa (approx. 25g)
• 1 cup sugar (approx. 200g)
• grated rind and juice of 1 lemon
• 4 egg whites
• ⅛ teaspoon salt

Method

1. Soak gelatine in cold water; add boiling water.
2. Mix cocoa, sugar, lemon juice and rind; add gelatine mixture; strain into a cold bowl.
3. When mixture thickens, beat until frothy; add well-beaten whites, and beat until mixture will stand alone.
4. Drop spoonfuls on serving dish and garnish with Vanilla Custard.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup Lowney’s Cocoa (approx. 50g)
• ⅔ cup beef suet (approx. 83g)
• 1 cup figs finely chopped (approx. 150g)
• 2¼ cups soft bread crumbs (approx. 146g)
• 1 cup brown sugar (approx. 200g)
• 2 eggs
• ⅓ cup milk (80ml)
• ½ teaspoon salt

Method

1. Chop suet, figs and bread crumbs in meat chopper.
2. Add remaining ingredients, and steam three hours.
3. Serve with Hot Chocolate Sauce, or cream sweetened and flavored.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups milk (480ml)
• 3 tablespoons cornstarch mixed with
• 3 tablespoons cold milk
• ¼ cup powdered sugar (approx. 31g)
• ⅛ teaspoon salt
• ¾ cup shredded cocoanut (approx. 64g)
• 3 egg whites

Method

1. Mix cornstarch with three tablespoons cold milk; add salt, sugar and two cups milk.
2. Cook in double boiler twenty minutes, stirring constantly.
3. Add cocoanut and cut and fold in the whites of eggs, beaten until stiff.
4. Turn into molds, chill, and serve with Chocolate Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup butter (114g)
• 1½ cups sugar (approx. 300g)
• 4 eggs
• ½ cup strained Apple Sauce (120ml)
• ¼ teaspoon salt
• rind and juice of one lemon

Method

1. Mix ingredients in order given.
2. Line a pudding dish with Plain Paste, fill with apple mixture, and bake forty-five minutes in a moderate oven.
3. Serve with butter and sugar.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 pound pulled figs (454g)
• 2 cups water (480ml)
• ¼ cup sugar (approx. 50g)
• 4 tablespoons lemon juice
• 1 cup cream (240ml)
• ¼ cup powdered sugar (approx. 31g)

Method

1. Soak figs in water, then press into shape.
2. Mix sugar and water, boil until sirupy, add lemon juice.
3. Arrange figs on serving dish; cover with sirup; garnish with sweetened cream, beaten until stiff, pressed through pastry bag and tube.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups milk (480ml)
• 4 tablespoons cornstarch
• 3 tablespoons sugar
• 3 egg whites
• ½ teaspoon vanilla

Method

1. Mix cornstarch and sugar; scald milk, add to cornstarch, stir constantly until it thickens; cook one half hour, stirring occasionally.
2. Add the beaten egg whites, beat well, flavor, and mold.
3. Chill and serve.
4. Cornstarch Pudding No. 2 – Follow receipt for Cornstarch Pudding No. 1, substituting three egg yolks for three egg whites.
5. Fruit Cornstarch Pudding – Add one cup of any kind of cooked fruit to Cornstarch Pudding No. 1 just before molding.
6. Cocoanut Cornstarch Mold – Add one cup of shredded cocoanut to Cornstarch Pudding No. 1, and serve with Custard Sauce.
7. Pineapple Cornstarch Mold – Add one can pineapple to Cornstarch Pudding No. 1, and serve with Custard Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup sugar (approx. 200g)
• ¼ cup butter (57g)
• 2 eggs
• 1 cup milk (240ml)
• 2 cups flour (approx. 240g)
• 3 teaspoons baking powder
• ¼ teaspoon salt

Method

1. Cream butter and sugar together; add yolks of eggs beaten until thick, flour in which baking powder and salt have been sifted, alternately with milk; beat well and add the well-beaten whites.
2. Pour into a well-buttered pudding dish. Bake forty-five minutes.
3. Serve with Lemon, Vanilla, or Wine Sauce.
4. Steamed Cottage Pudding – Prepare the same as Cottage Pudding. Pour into buttered mold; steam one and one half hours. Serve with Lemon or Strawberry Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups milk scalded (480ml)
• 4 tablespoons cornstarch
• ¼ cup cold milk (60ml)
• ¾ cup sugar (approx. 150g)
• 2 eggs
• ½ cup chopped almonds (approx. 75g)
• 1 teaspoon vanilla

Method

1. Mix cornstarch and cold milk, add hot milk, and cook in double boiler until mixture thickens.
2. Add eggs well beaten, sugar, almonds and vanilla. Cook two minutes.
3. Pour into shallow pan; chill; cut into squares or rounds; dip in crumbs, egg and crumbs, fry in hot fat.
4. Drain on brown paper, roll in powdered sugar, and serve.
5. Serve with Lemon Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup tapioca (approx. 76g)
• 3 cups boiling water (720ml)
• ½ teaspoon salt
• 1 tablespoon lemon juice
• ½ cup sugar (approx. 100g)
• 1 tumbler Currant Jelly (approx. 340g)

Method

1. Soak tapioca in water several hours, and cook in same water until transparent.
2. Add remaining ingredients.
3. Mold, chill, and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup stoned and chopped dates (approx. 175g)
• ½ cup boiling water (120ml)
• 1 tablespoon lemon juice
• 3 egg whites
• ⅓ cup sugar (approx. 66g)
• ½ teaspoon salt

Method

1. Cook dates in boiling water until tender; press through a sieve.
2. Beat whites until stiff; add sugar, lemon juice and salt.
3. Carefully fold in the date pulp, pile lightly on a buttered baking dish, and bake thirty minutes in a moderate oven.
4. Serve with Soft Custard or with whipped cream.
5. Prune Soufflé – Substitute two cups prunes, for dates, in Date Whip, and follow rule for Date Whip.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup scalded milk (240ml)
• ¾ cup soft bread crumbs (approx. 49g)
• ½ cup grated cocoanut (approx. 42g)
• 2 egg yolks
• ½ cup cocoa (approx. 50g)
• ½ cup sugar (approx. 100g)
• 1 teaspoon lemon juice
• 2 egg whites
• ¼ teaspoon salt

Method

1. Soak bread in scalded milk until soft.
2. Add cocoanut, sugar, cocoa, lemon juice and salt; beat well; add yolks of eggs slightly beaten, and cut and fold in the well-beaten whites.
3. Turn into well-buttered pudding dish and bake in a moderate oven 30 minutes.
4. Serve hot or cold.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup butter (114g)
• 1 cup seeded raisins (approx. 160g)
• 1 cup molasses (240ml)
• ¾ cup milk (180ml)
• 1 teaspoon salt
• 1 teaspoon soda
• ½ teaspoon cloves
• ½ teaspoon cinnamon
• ½ teaspoon mace
• 3-¾ cups flour (approx. 450g)

Method

1. Cream butter; add remaining ingredients; pour into buttered mold; steam four hours.
2. Serve with Brandy Sauce or Foamy Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons granulated gelatine
• ⅓ cup cold water (80ml)
• 2 cups boiling water (480ml)
• 2 tablespoons lemon juice
• 1 cup grape fruit juice (240ml)
• 1¼ cups sugar (approx. 250g)

Method

1. Soak gelatine in cold water; add boiling water, fruit juice, sugar, and strain.
2. Mold, chill, and serve.
3. Orange Jelly – Make the same as Grape Fruit Jelly, substituting orange for grape fruit juice.
4. Macedoine of Oranges – Use rule for Orange Jelly. Cover the bottom of a charlotte russe mold with jelly. Chill, decorate with sections of oranges, add another layer of jelly, decorate the sides as well as bottom, and so continue until dish is filled.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1½ cups graham flour (approx. 150g)
• 1 cup molasses (240ml)
• ½ cup milk (120ml)
• 1 cup seeded raisins (approx. 160g)
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• 1 egg
• ½ teaspoon soda
• 2 tablespoons butter (28g)

Method

1. Beat egg; add liquids, flour in which soda has been sifted, fruit, spices and melted butter.
2. Pour into buttered baking powder tins and steam four hours.
3. Serve with Brown Sugar Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 tablespoons cornstarch
• 2 cups milk (480ml)
• ¼ cup sugar (approx. 50g)
• ¼ teaspoon salt
• 2 squares Lowney’s Premium Chocolate (56g)
• 2 tablespoons hot water
• whites of 2 eggs
• ¼ teaspoon vanilla

Method

1. Mix cornstarch, sugar, salt and milk; melt chocolate; add water, cornstarch mixture, and cook in double boiler thirty minutes; cool; add well-beaten egg whites, flavoring, and mold.
2. Chill and serve with sugar and cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup corn meal (approx. 120g)
• ⅓ cup sour milk (80ml)
• ½ cup molasses (120ml)
• ⅓ cup chopped suet (approx. 42g)
• 1 teaspoon salt
• 1 teaspoon soda
• few grains ginger

Method

1. Mix soda with sour milk, add other ingredients, pour into buttered mold, and steam four hours.
2. Serve with Molasses Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 cups milk (960ml)
• ¼ cup rice (approx. 46g)
• ½ cup molasses (120ml)
• 2 tablespoons butter (28g)
• ½ teaspoon ginger
• ¼ teaspoon salt

Method

1. Mix ingredients in the order given, pour into deep baking dish, set in a pan of hot water, and bake two hours.
2. Stir once during cooking.
3. Indian Rice with Apples – To Indian Rice Pudding, add two cups pared and quartered apples.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup pearl tapioca (approx. 76g)
• 6 cups scalded milk (1.4 litres)
• ¼ cup Indian meal (approx. 30g)
• 1 cup molasses (approx. 120ml)
• ¼ cup butter (57g)
• 2 teaspoons salt
• 2 cups cold milk (480ml)

Method

1. Soak tapioca in cold water over night.
2. Cook Indian meal and scalded milk in double boiler twenty minutes; add tapioca, molasses, butter, salt.
3. Pour into buttered baking dish; cook two hours in slow oven.
4. At the end of the first hour, add the cold milk. Serve hot with butter or cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 cups milk (960ml)
• 2 tablespoons sugar
• ½ teaspoon salt
• ¼ cup Irish moss (approx. 20g)
• 1 teaspoon vanilla

Method

1. Soak the moss; tie in cheese cloth, and cook in milk in double boiler thirty minutes without stirring.
2. Remove moss without pressing bag; add other ingredients, strain into wet molds, chill, and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups milk (480ml)
• 3 egg yolks
• ¼ cup sugar (approx. 50g)
• 2 tablespoons granulated gelatine
• few grains salt
• ¼ cup cold water (60ml)
• 3 egg whites

Method

1. Soak gelatine in cold water; scald milk; mix yolks and sugar, add milk and salt; cook until mixture begins to thicken; add soaked gelatine, chill, and as mixture thickens add the beaten whites of eggs.
2. Mold, chill, and serve.
3. Any flavorings used for Bavarians may be used for Italian Creams.
4. Almond Italian Cream – To Italian Cream add one cup almonds which have been blanched, chopped, and browned and two tablespoons lemon juice.
5. Caramel Italian Cream – To Italian Cream add one cup caramelized sugar to custard before adding gelatine.
6. Maple Italian Cream – Add one cup maple sugar to hot custard in Italian Cream before adding gelatine.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 quart milk (946ml)
• 1 junket tablet (approx. 20 drops liquid rennet)
• ¼ cup sugar (approx. 50g)
• 2 tablespoons wine, or
• 1 teaspoon vanilla
• ⅛ teaspoon salt

Method

1. Dissolve junket tablet in cold water.
2. Heat the milk until lukewarm; add junket tablet, sugar and flavoring; fill frappé glasses, let stand in warm room until set; then chill and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons granulated gelatine
• ⅓ cup cold water (80ml)
• 2¼ cups boiling water (540ml)
• 1 cup sugar (approx. 200g)
• ½ cup lemon juice

Method

1. Soak gelatine in cold water, add boiling water; when dissolved, add sugar and lemon juice. Mold and chill.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons granulated gelatine
• ⅓ cup cold water (80ml)
• 2 cups boiling water (480ml)
• 1 cup sugar (approx. 200g)
• 1 cup lemon juice (240ml)
• grated rind of one half lemon

Method

1. Soak the gelatine in cold water; add boiling water and lemon rind; let it stand ten minutes. Strain; add sugar and lemon juice.
2. Mold in shallow dish.
3. When hard, cut in squares and serve with boiled custard.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 egg yolks
• 3 egg whites
• 3 tablespoons powdered sugar
• rind of one half orange
• 1 tablespoon orange juice
• ½ tablespoon lemon juice
• ¼ teaspoon salt

Method

1. Beat yolks until lemon-colored and thick. Add sugar, fruit juice and rind.
2. Carefully fold in beaten whites.
3. Pour into buttered dish, and bake fifteen to twenty minutes in moderate oven.
4. Serve with Strawberry Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons gelatine
• ¼ cup cold water (60ml)
• ½ cup boiling water (120ml)
• 1¼ cups sugar (approx. 250g)
• 1¼ cups orange juice (300ml)
• ¼ cup lemon juice (60ml)
• grated rind of one orange
• whip from 2½ cups cream (600ml)

Method

1. Soak gelatine in cold water; dissolve in boiling water.
2. Add sugar, fruit rind, and juice, and the whip from cream.
3. Decorate a melon mold with sections of oranges.
4. Pour in trifle mixture.
5. Chill, cool, remove from mold, garnish with orange jelly and beaten and sweetened cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup flour (approx. 120g)
• 2 cups fine bread crumbs (approx. 130g)
• ½ cup chopped nuts (approx. 65g)
• 3 eggs
• 2 tablespoons lemon juice
• 1 cup sugar (approx. 200g)
• 2 cups peaches (approx. 340g)
• ¼ teaspoon salt

Method

1. Mix all ingredients, beat well, pour into buttered dish, and steam two hours.
2. Serve with cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• pulp from one pineapple
• 1 cup sugar (approx. 200g)
• 4 eggs
• ½ teaspoon salt

Method

1. Mix sugar, eggs and pineapple; bake in slow oven until set.
2. Unmold, garnish with beaten cream, the leaves of the pineapple and cherries.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup prunes (approx. 175g)
• ½ box gelatine (approx. 14g)
• ⅓ cup cold water (80ml)
• 2 tablespoons lemon juice
• 2 tablespoons sherry
• 2 cups boiling water (480ml)
• 1 cup sugar (approx. 200g)
• ½ cup walnuts (approx. 60g)

Method

1. Cook prunes and remove stones.
2. Soak gelatine in cold water.
3. Add boiling water.
4. Strain; add lemon juice, sherry and sugar.
5. Pour into a mold.
6. When mixture begins to harden, add prunes cut in pieces and walnuts broken in pieces.
7. Stir occasionally to keep fruit from settling.
8. Mold, chill, and serve with Soft Custard.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 6 quinces
• 1 cup sugar (approx. 200g)
• ¼ cup lemon juice (60ml)
• 5 egg yolks
• 1 cup cream (240ml)
• 3 egg whites

Method

1. Wash quinces, cut in quarters, remove seeds and chop; add lemon juice.
2. Beat yolks of eggs; add sugar and cream; when blended, add beaten whites and quince mixture.
3. Pour into buttered pudding dish and bake until firm.
4. Serve hot or cold.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 cups milk (720ml)
• ½ cup rice (approx. 95g)
• ¼ teaspoon salt
• ½ cup sugar (approx. 100g)
• 1 tablespoon gelatine
• ¼ cup cold water (60ml)
• 3 tablespoons sherry wine
• 1 cup cream (240ml)
• ¼ cup boiling water (60ml)

Method

1. Cook rice in milk in double boiler until rice is tender, and milk is absorbed.
2. Add sugar, salt, and gelatine which has been soaked in cold water and dissolved in hot water.
3. Add flavoring, cool slightly, and add whipped cream.
4. Mold, chill, and garnish with Wine or Orange Jelly cut in cubes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup rice (approx. 95g)
• 1 teaspoon salt
• ½ teaspoon nutmeg
• 4 tablespoons sugar
• ½ cup seeded raisins (approx. 80g)
• 4 cups hot milk (960ml)
• 2 cups cold milk (480ml)

Method

1. Mix first six ingredients; pour into buttered pudding dish; cook in a slow oven two hours, stirring occasionally the first hour.
2. At the end of two hours add the cold milk and cook half an hour longer.
3. Serve with sugar and cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup sugar (approx. 200g)
• ½ teaspoon cinnamon
• 2 tablespoons lemon juice
• grated rind of one lemon
• ½ cup butter (114g)
• 1½ cups bread crumbs from center of loaf (approx. 97g)
• 4 cups sliced apples (approx. 500g)
• ¼ teaspoon salt
• ½ cup water (120ml)

Method

1. Arrange crumbs and apples in layers, in a buttered pudding dish, having crumbs on the top layer.
2. Sprinkle each layer with sugar and cinnamon and dot with butter; add lemon juice, lemon rind and water, just before sprinkling on the last layer.
3. Bake in slow oven one hour.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons granulated gelatine
• 2 tablespoons cold water
• ½ cup boiling water (120ml)
• 1 cup sugar (approx. 200g)
• ⅓ cup lemon juice (80ml)
• 3 egg whites

Method

1. Soak the gelatine in cold water; dissolve in boiling water; add sugar and lemon juice.
2. Stir till mixture thickens, then add the beaten whites of eggs and continue beating until stiff enough to drop.
3. Mold, chill, and serve with Custard Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup butter (114g)
• 1 cup sugar (approx. 200g)
• ½ cup milk (120ml)
• 2½ cups flour (approx. 300g)
• 3 teaspoons baking powder
• 4 egg whites
• ½ teaspoon salt

Method

1. Cream butter; add sugar, flour, baking powder and salt alternately with milk.
2. Beat well; add the stiffly beaten whites; steam forty-five minutes in buttered popover cups.
3. Serve with Strawberry Sauce.
4. Blueberry Puffs – Use rule for Snow Puffs and serve surrounded by a sauce made by cooking two cups blueberries and one cup sugar together twenty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups milk (480ml)
• 4 egg yolks
• ⅓ cup sugar (approx. 66g)
• ¼ teaspoon salt
• ½ teaspoon vanilla

Method

1. Scald the milk in double boiler.
2. Mix eggs, sugar and salt; add scalded milk to them; return to double boiler, and cook until mixture thickens and is of a smooth and creamy consistency.
3. Strain into a cold dish and flavor when cold.
4. Should the custard begin to curdle, set immediately into a dish of cold water and beat briskly with a wire whisk or egg beater.
5. Soft custard may be made with whole eggs, but it is not so velvety.
6. Banana Custard – Arrange slices of bananas in bottom of serving dish, sprinkle with lemon juice, and cover with Soft Custard.
7. Fruit Custard – Prepare the same as Banana Custard, using one fruit or a combination of fruits.
8. Strawberry Custard – Use receipt for Soft Custard. When cold, add one cup of crushed and sweetened strawberries. Serve ice-cold and garnish with Strawberry Meringue.
9. Coffee Custard – Use rule for Soft Custard, adding one fourth cup ground coffee to milk before scalding.
10. Soft Caramel Custard – Use receipt for Soft Custard, adding one half cup (approx. 100g) caramelized sugar to milk before scalding.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 cups blueberries (approx. 600g)
• 2 cups sugar (approx. 400g)
• 1 teaspoon vinegar
• 1 tablespoon butter (14g)
• 2 cups flour (approx. 240g)
• 4 teaspoons baking powder
• 1 teaspoon salt
• ¾ cup milk (180ml)

Method

1. Mix flour, baking powder and salt; add butter, mix until mealy; add milk.
2. Put sugar, berries and vinegar in bottom of buttered baking dish.
3. Cover with flour mixture and steam forty-five minutes.
4. Serve in dish in which it is cooked.
5. Raspberry Dumpling – Prepare in the same way as Steamed Blueberry Dumpling, using four cups of raspberries instead of blueberries.
6. Blackberry Dumpling – Substitute blackberries for blueberries, and proceed as for Steamed Blueberry Dumpling.
7. Cherry Duff – Substitute two quarts cherries, in rule for making Blueberry Dumpling.
8. Peach Duff – Use rule for Blueberry Dumpling, substituting one quart peaches for blueberries.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons sugar
• ½ cup flour (approx. 60g)
• 4 tablespoons Lowney’s Premium Chocolate grated (112g)
• ½ cup milk (120ml)
• 5 egg yolks
• ½ cup sugar (approx. 100g)
• 1 cup finely chopped nuts (approx. 130g)
• 5 egg whites
• 1 tablespoon butter (14g)
• ¼ teaspoon salt

Method

1. Mix first five ingredients and boil two minutes.
2. Beat yolks of eggs until lemon-colored and thick; add sugar, beat five minutes; add nuts, then add to chocolate mixture.
3. When well blended, cut and fold in the whites of eggs beaten until stiff. Pour into buttered mold and steam one and one half hours.
4. Remove from mold and serve with Hard Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons butter (28g)
• ¼ cup flour (approx. 30g)
• ¼ cup Lowney’s Always Ready Chocolate Powder (approx. 72g drinking chocolate, e.g. Galaxy or Cadbury’s)
• ¼ teaspoon salt
• ½ cup milk (120ml)
• 5 egg yolks
• ¾ cup sugar (approx. 150g)
• ½ cup finely chopped almonds (approx. 75g)
• 5 egg whites

Method

1. Melt butter; add flour, chocolate, salt and milk; cook five minutes.
2. Beat egg yolks until lemon-colored and thick; add sugar and almonds; when well blended, add chocolate mixture, and cut and fold in the beaten whites.
3. Pour into a buttered mold, and steam one hour.
4. Serve immediately with sugar and cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup chopped figs (approx. 150g)
• ½ cup chopped suet (approx. 62g)
• 3 eggs
• 2¼ cups soft bread crumbs (approx. 146g)
• ⅓ cup milk (80ml)
• 1 cup brown sugar (approx. 200g)
• 1 teaspoon salt

Method

1. Cover bread crumbs with milk.
2. Chop figs and suet together, add other ingredients, pour in buttered melon mold and steam from three and one half to four hours.
3. Serve with Stirling Sauce.
4. Date Pudding – Use rule for Fig Pudding, adding one cup each chopped dates and shredded almonds, and omit figs.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup rice (approx. 190g)
• 1½ teaspoons salt
• 8 cups cold water (1.9 litres)

Method

1. Cook in steamer until water is absorbed and each kernel is separated.
2. The time depends upon the age of the rice.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons granulated gelatine
• ½ cup cold water (120ml)
• ½ cup boiling water (120ml)
• 1 pint fresh strawberry juice (568ml)
• 24 whole strawberries
• whip from one pint of cream (568ml)
• ½ cup sugar (approx. 100g)

Method

1. Soak gelatine in cold water, dissolve in boiling water.
2. Add fruit juice and sugar; stir until mixture begins to thicken.
3. Cut and fold in the whip from the cream.
4. Line a mold with halves of strawberries; pour in cream mixture.
5. Chill; garnish with beaten cream and strawberries, and serve.
6. Raspberry Bavarian – Prepare the same as Strawberry Bavarian, adding two tablespoons lemon juice, and substituting raspberry juice for strawberry juice.
7. Pineapple Bavarian – Prepare the same as Strawberry Bavarian, and substitute one can grated pineapple for strawberry juice.
8. Peach or Apricot Bavarian – Use rule for Strawberry Bavarian, using one pint crushed peaches or apricots for strawberry juice, and garnish with halves of peaches or apricots.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups cream (480ml)
• 1½ cups strawberry juice (360ml)
• 1 cup sugar (approx. 200g)
• ¼ cup lemon juice (60ml)
• whites of two eggs

Method

1. Mix sugar and fruit juice.
2. Add beaten whites and cream.
3. Continue beating until stiff.
4. Arrange sliced strawberries in the bottom of frappé glasses, add cream mixture, and garnish with slices of strawberries on top.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups strawberries
• 1 cup powdered sugar (approx. 125g)
• 2 egg whites
• ¼ teaspoon salt
• 1 tablespoon lemon juice

Method

1. Crush the berries; add sugar and lemon juice.
2. Beat eggs until stiff, and continue beating while adding strawberry mixture.
3. Serve with Soft Custard or beaten cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups cream (480ml)
• 2 tablespoons lemon juice
• 1 cup sugar (approx. 200g)
• 1 cup sherry (240ml)
• ⅛ teaspoon cinnamon
• grated rind of one lemon

Method

1. Whip cream; mix other ingredients, add whip, and serve in frappé glasses.
2. Garnish with small bits of red cherries.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 tablespoons pearl tapioca
• 2 cups milk (480ml)
• 2 egg yolks
• ½ cup sugar (approx. 100g)
• ¼ teaspoon salt
• 2 egg whites
• ½ teaspoon vanilla

Method

1. Soak the tapioca in milk one hour, cook in double boiler one half hour.
2. Mix egg yolks, salt and sugar; add tapioca mixture, and cook until mixture thickens.
3. Cool slightly, add stiffly beaten whites.
4. Cool, flavor, and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups cream (480ml)
• ⅔ cup powdered sugar (approx. 83g)
• 3 egg whites
• 1 teaspoon vanilla

Method

1. Beat cream until stiff; add sugar, flavoring, and egg whites, beaten until stiff.
2. Line a mold with slices of sponge cake or lady fingers; fill with mixture.
3. Chill and serve.
4. Caramel Charlotte Russe – Use rule for Vanilla Charlotte Russe No. 1, substituting one cup caramelized sugar for the powdered sugar.
5. Strawberry Charlotte Russe – Crush two cups strawberries, add one cup sugar, and add to Vanilla Charlotte Russe No. 1.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ¼ cup butter (57g)
• ⅓ cup flour (approx. 40g)
• 1 cup milk (240ml)
• 4 eggs
• ½ cup sugar (approx. 100g)
• 1 teaspoon vanilla
• ¼ teaspoon salt

Method

1. Make a white sauce with flour, butter, salt and milk.
2. Beat yolks of eggs; add sugar and white sauce.
3. Cut and fold in the well-beaten whites.
4. Bake in individual ramekin dishes in a moderate oven, twenty to thirty minutes.
5. Serve immediately with Orange or Sherry Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard