Sarah Tyson Heston

“ Boil together a half pint of water and two tablespoonfuls of butter, add hastily a half pint of sifted flour, stir over fire until a smooth dough is formed. Take from the fire and when cool, add one unbeaten whole egg; beat, add another and so continue until four eggs have been added. ”

“ Beat one egg until light, add to it a half cup of milk, then add this to the flour; there should be just enough to moisten and make a dough. Take this out on the board, knead lightly, roll out and cut into biscuits. Put these biscuits over the top of the fruit; cover the kettle and cook slowly for fifteen minutes; do not lift the lid during the cooking. Serve hot with plain milk or cream, or with a hard sauce made from sugar and butter.
Fruit Soufflé
Beat the whites of six eggs until light, but not dry; add three tablespoonfuls of powdered sugar; mix quickly ”

“ Put one cupful of cold boiled rice in a little sieve or colander and stand it over the tea kettle where the steam will pass through it. Chop fine any left-over fruit at hand, an apple, pear, plum, banana, and the pulp of an orange ”