Jane Little's Cookbook

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  • Apple CrIsp
  • Apple Charlotte
  • Baked Custard
  • Blitz Torte
  • Bread Pudding
  • Dutch Plum Cake
  • Gingerbread
  • Rice-Raisin Custard
  • Rote Gruetze
  • Soft Custard
  • Tapioca Cream

Apple Crisp
  • 4 cups sliced apples
    dash of cinnamon
    dash of salt,
    1/2 cup flour
    3/4 cup sugar
    1/2 cup butter.
Place about four cups of sliced apples in a buttered 10x6x2" baking dish. Sprinkle with cinnamon, a dash of salt, and a little cold water. Rub together 1/2 cup flour, 3/4 cup sugar and 1/2 cup butter. Drop mixture over apples. Bake at 350 deg. for 40 min.

Apple Charlotte
  • 6 egg yolks
    1 cup sugar
    grated rind of one lemon
    1/2 egg shell water
    1 cup flour
    1 tsp. baking powder
    6 egg whites
    1/2 cup butter
    1 cup raisins
    1/3 cup blanched slivered almonds
    3 to 4 pounds cored and peeled tart apples
    lemon juice
Beat egg yolks, lemon rind, sugar, and water together for 20 minutes. Fold in flour and baking powder which have been sif`ted together. Fold in stiffly beaten egg whites. Butter spring-form pan generously with 1/2 cup butter. Sprinkle bottom with raisinsa and nuts. Core and peel apples and arrange closely in pan. Sprinkle with lemon juice. Bake until apples are soft. Covar with batter and bake in moderate oven (350 deg.) until done (about 45 mins) Let cool a little while and turn out on serving plate. Serve in wedges with whipped cream.

Baked Custard

Beat slightly to mix
  • 4 egq yolks
    1/3 cup sugar
    1/2 tsp vanilla
    1/4 tsp. salt
    2 cuos milk (scald)
Pour into 6 custard cups and set in pan of hot water (1" up on cups). Sprinkle with nutmeg. Bake until knife comes out clean (350 deg. for 40 to 45 mins.)

Blitz Torte

Mix together thoroughly
  • 1/2 cup aoft butter
    3/4 cup siftetl confectioners sugar
Beat in
  • 4 egg yolks well beaten
Sift together and stir in
  • 1 cup sifted flour
    1 tsp. baking powder
    1/4 tsp. salt
Stir in
  • 3 tbsp. milk
    1/2 tsp. vanilla (opt.)
Spread batter in two greased and floured round 8 inch pans.,

For Meringue, beat until frothy
  • egg whites & pinch of salt
    1/2 tsp. vanilla (opt.)
Beat in gradually
  • 1 cup' sugar (half confectioners)
Spread half of meringue over batter in each pan. Sprinkle each with half of
  • 1/2 cup shaved blanched almonds
    2 tbsp. sugar
Bake until cake tests "done" and meringue is set. cool. Then remove from pans. Place one layer on serving plate meringue side up. Spread with Rich Custard Filling or whipped cream. Place other layer on top, merengue side up. If desired garnish with sweeted whipped cream. Temp. 325 deg. 35 to 40 minutes. The above may also be filled with apricot cream: Simmer 1/2 lb. dried apricots with 2 cups water until tender (25 min), sweeten to taste (3/4 cup sugar), chop or puree and fold into 1/2 pt. whipped cream.

Bread Pudding

Heat to sealding
  • 2 cups milk
    Pour over
    3 cups coarse bread crumbs
Cool and add
  • 1/4 cup melted butter
    1/2 cup augar
    2 eggs slightly beaten
    1/4 tsp. salt
    1/2 cup raisina
    1 tsp. cinnamon
Pour into buttered 1 1/2 qt. casserol. Bake until knife comes out clean. Temp. 350 deg. 40 to 45 min.

Dutch Plum Cake
  • 1 1/8 cups sugar
    1/4 cup flour
    1/4 cup butter
    1 1/2 cup flour
    2 tsp. baking powder
    1/2 teaspoon salt
    1/2 teaspoon grated lemon rind
    1/4 cup shortening
    1 egg beaten
    1/3 cup milk
    1 tblsp. melted butter
    12 to 14 ripe prune plums
    1 tblsp. lemon juice.
Mix together 3/4 cup of the sugar and 1/4 cup flour. Cut in 1/4 cup butter to make fine crumbs; set aside. Measure 1 1/2 cup flour, sift with baking powder, salt and 6 tblsp. sugar. Add lemon rind; cut in shortening with pastry blender until mixture resembles coarse meal. Add egg and milk; stir to just moisten dry ingredients. Spread dough evenly in 8x8" greased pan. Brush with butter. Wash and dry ripe plums. Cut in half and remove pits. Press four rows of halves, skin side down, on dough; let overlap a little. Leave some space between rows. Number will depend on size of plums. Sprinkle with lemon juice, then with sugar- flour-butter mixture. Bake in moderate oven (375 deg.) 45 minutes. Serve warm with shipped cream or ice cream. Variations; Substitute four apples, pealed and sliced, or six peaches, peeled and pitted, for plums.

  • 2 1/4 cups flour
    1/3 cup sugar
    1 cup dark molasses
    3/4 cup hot water
    1/2 cup butter
    1 egg
    1 teaspoon soda
    1 teaspoon ginger
    1 teaspoon cinnamon
    3/4 teaspoon salt
Heat oven to 325 deg, Grease and flour square pan 9x9x2 inches. Measure all ingredients into large mixer bowl. Blend 1/2 minute at low speed scraping bowl constantly. Beat three minutes medium speed, scraping bowl occasionally. Pour into pan. Bake 50 minutes or until wooden pick inserted in center comes out clean. Serve warm with whipped cream ice cream or applesauce.

Rice-Raisin Custard

Cook together until done
  • * 1 1/4 cups water
    * 3/4 tsp. salt
    * 1/3 cup rice
  • 2 eggs
    1/4 cup sugar
    sprinkling of nutmeg
    1/2 tsp. grat;ed lemon rind
    l/2 cup raisins
    2 1/2 cups milk
Beat eggs slightly. Add sugar, nutmeg, lemon rind, and raisins. Add cooked rice and blend. Pour into greased cassarole. Bake in pan of water until knife inserted comes out clean. May be stirred once or twice during baking. Bake about 1 hour at 350 degrees.

Rote Gruetze

Mash equal quantities of raspberries and currsnts (save out some of the best raspber ries for later) and cook with a little sugar to get out all the juice. Strain and thicken the juice with cornstarch and cook to a sauce consistency. Not too thick. Like very heavy cream. Cool. Fold in raspberries that were put aside. Serve very cold with heavy cream.

Soft Custard

Beat in top of double boiler
  • 4 egg yolks
Blend in
  • 1/4 cup sugar
    1/4 tsp. salt
    1 tsp. vanilla
Pour in
  • 1 1/2 cups milk
Cook over simmering (not botling) water, stirring constantly. When custard coats silver scpoon (thin coating), remove from heat. If custard should start to curdle, remove from heat and beat vigorously with rotary beater until smooth. Cool.

Floating Island

Following above recipe - except use 2 egg yolks and 1 whole egg instead of ' 4 egg yolks. Beat the two leftover egg whites stiff. Fold in gradually 4 tsplsspoons sugar. (If desired poach spoon fuls in hot milk). Drop this meringue as "islands" on custard in serving dish. Chill before serving.

Tapioca Cream
  • 2 egg yolks slightly beaten
    2 cups milk
    2 tbsp. sugar
    2 tbsp. quick cooking tapioca
    3/4 tsp. salt
Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Cool. Stir in:
  • 1 tsp. vanilla
Fold in meringue made with
  • egg whi tes
    4 tbsp. sugrar