Kitabı oku: «The Myrtle Reed Cook Book», sayfa 21

ORANGE PUDDING

Peel, seed and quarter six oranges, put into a baking-dish and sprinkle with sugar. Thicken a quart of milk with two tablespoonfuls of cornstarch rubbed smooth with a little of it, add a pinch of salt, a teaspoonful of butter, and the yolks of three eggs beaten with half a cupful of sugar. Add a little grated orange peel, and cook until smooth and thick, stirring constantly. Pour the custard over the oranges, bake for twenty minutes, then cover with meringue made of the beaten whites of the eggs and two tablespoonfuls of sugar, sprinkle with sugar and bake until puffed and brown. Serve cold with cream.

PEACH PUDDING

Thicken three cupfuls of boiling milk with two tablespoonfuls of cornstarch rubbed smooth with a little cold milk. Cook until smooth and thick, stirring constantly, then take from the fire, add a tablespoonful of butter and the yolks of three eggs beaten to a cream with a cupful of sugar. Drain a can of peaches, put into a baking-dish, pour the custard over and bake for ten minutes, then cover with meringue and return to the oven until brown.

PEACH BLOSSOM PUDDING

Blanch and shred a cupful of almonds, add to a cupful of cream and sweeten heavily. Add half a package of gelatine which has been soaked and dissolved in as little water as possible, and a few drops of almond extract. Tint pink with color paste and when cool but not set, fold in a cupful of cream whipped solid. Mould, chill, and serve with whipped cream.

PEACH AND RICE PUDDING

Wash half a cupful of rice and soak it for two hours in cold water to cover. Drain and cook in a double-boiler with two and one-half cupfuls of milk, one cupful of sugar, and a pinch of salt. Cook for two hours, then put into a buttered baking-dish in layers with stewed or preserved peaches, having rice on top. Dot with butter, sprinkle with sugar and spice, bake brown, and serve hot or cold with any preferred sauce.

PINEAPPLE PUDDING

Soak half a package of gelatine in cold water to cover, add half a cupful of milk and dissolve by gentle heat. Heat two cupfuls of milk in a double boiler, add a cupful of sugar, a pinch of salt, and the beaten yolks of six eggs. Cook until it thickens, stirring constantly, then add three cupfuls of grated canned pineapple, bring to the boil, take from the fire, and when cool but not set fold in the stiffly beaten whites of the eggs. Mould, chill, and serve with whipped cream.

PRUNE PUDDING

Stone a cupful of stewed prunes and rub through a sieve. Beat the whites of five eggs to a stiff froth, add five tablespoonfuls of powdered sugar, a pinch of cream tartar, and a few grains of salt. Add the prunes gradually, turn into a deep buttered baking-dish, and bake in a slow oven for twenty minutes. Serve either hot or cold, with Boiled Custard.

QUINCE PUDDING

Peel, core, and quarter five quinces and simmer until softened in water to cover. Rub through a sieve, add a cupful of sugar and the yolks of four eggs beaten with a pint of milk. Line a deep baking-dish with pastry, turn in the quince, and bake for forty-five minutes. Cover with a meringue made from the beaten whites of four eggs and six tablespoonfuls of sugar. Return to the oven until puffed and brown and serve cold.

RASPBERRY PUDDING

Fill a buttered baking-dish with alternate layers of raspberries and dry bread crumbs, sweetening each layer of berries with sugar. The top layer should be crumbs. Dot with butter, sprinkle with sugar and bake for half an hour. Serve with cream.

RED SAGO PUDDING

Wash a cupful of sago and soak over night in four cupfuls of cold water. Cook in a double boiler in the water in which it was soaked until the sago is transparent. Add a pinch of salt, two cupfuls of raspberry, cherry, strawberry, or currant-juice, and sugar to taste. Cook for half an hour, turn into a wet mould, chill, and serve with whipped cream. This pudding may be made with jelly instead of fruit juice. Grape juice made tart with lemon-juice may also be used.

RICE PUDDING – I

Wash half a cupful of rice thoroughly, soak in cold water for two hours, and drain. Add two tablespoonfuls of sugar, a teaspoonful of salt, a little grated nutmeg, four cupfuls of milk, and half a cupful of raisins. Bake for two hours, stirring occasionally, then add a cupful of milk and bake for an hour longer. Serve in the baking-dish.

RICE PUDDING – II

Boil a cupful of rice in milk to cover, add two well-beaten eggs, sugar, and flavoring to taste, with a little cream. Bake in buttered cups and serve hot with sauce.

RICE PUDDING – III

Boil a cupful of rice until tender in milk to cover, adding a pinch each of salt and sugar, and flavoring to taste. Take from the fire, add the yolks of three eggs well-beaten, turn into a buttered baking-dish and cover with a meringue made of the stiffly beaten whites of the eggs, two tablespoonfuls of sugar, and a little grated lemon-peel. Brown in the oven and serve cold.

RICE AND CHERRY PUDDING

Boil a cupful of well-washed rice with a pint of milk, a tablespoonful each of sugar and butter, and a pinch of salt. Put into a buttered baking-dish with alternate layers of canned cherries, pour the juice over, sprinkle with sugar, and bake in a moderate oven. Peaches or other fruits may be used.

RICE AND FRUIT PUDDING

Cook a cupful of washed rice until soft in milk to cover, sweetening and flavoring to taste. Take from the fire, cool, and mix with a cold boiled custard made of a cupful of milk and the beaten yolks of four eggs. Add half a package of gelatine which has been soaked and dissolved and fold in half a cupful of cream whipped solid. Mould in a border mould and fill the centre with canned apricots, peaches, cherries, or any other fruit.

SAGO PUDDING

Cook slowly for an hour two-thirds cupful of sago in a quart of salted milk. Cool, add the yolks of four eggs well-beaten with the whites of two, a tablespoonful of melted butter, four tablespoonfuls of sugar, and a cupful of milk. Add a teaspoonful of vanilla and bake for half an hour in a moderate oven. Cool, cover with meringue, and return to the oven until puffed and brown. Serve cold.

SNOW PUDDING

Heat in a double boiler two cupfuls of water, the juice of a lemon and half a cupful of sugar. Thicken with three small spoonfuls of cornstarch rubbed smooth with half a cupful of water. Cook for ten minutes, take from the fire and fold in the stiffly beaten whites of four eggs. Mould, chill, and serve with a boiled custard made of the yolks of the eggs cooked until thick with a pint of milk, and sweetened and flavored to taste.

SPICE PUDDING

Mix half a cupful each of molasses and chopped suet with the juice and grated rind of half a lemon, a teaspoonful of powdered cinnamon, and a pinch of powdered clove. Dissolve half a teaspoonful of soda in half a cupful of milk, mix, and sift in flour to make a stiff batter. Add half a cupful of mixed raisins and currants, turn into a buttered mould and steam for five hours. Serve with Wine Sauce or Hard Sauce.

SPONGE PUDDING

Butter a baking-dish and put into it two sponge cakes soaked in sherry. Pour over a cupful of milk beaten with two eggs and sweetened to taste. Bake in a slow oven, turn out and serve.

STRAWBERRY BATTER PUDDING

Mash a quart of strawberries slightly with two cupfuls of sugar. Make a batter of two beaten eggs, two tablespoonfuls of melted butter, a pinch of salt, a cupful of milk, and one and one-half cupfuls of flour sifted with a teaspoonful of baking-powder. Butter custard cups and fill two-thirds full with alternate layers of berries and batter, having batter on top. Steam for half an hour, and serve with Hard Sauce flavored with lemon or crushed and sweetened strawberries. Other fruits may be used in the same way.

TAPIOCA PUDDING

Soak a cupful of tapioca over night in water to cover. Drain and cook until transparent in a quart of milk with a pinch of salt. Add the yolks of five eggs well-beaten, sugar and flavoring to taste, take from the fire and fold in the stiffly beaten whites of the eggs. Pour into a buttered baking-dish, set it into a pan of boiling water and bake until it thickens, then remove it from the pan of hot water and bake until brown. Serve either hot or cold.

TAPIOCA CREAM PUDDING

Soak a cupful of tapioca over night in two cupfuls of cold water. Cook in a double boiler with a pinch of salt, six cupfuls of milk, and the grated rind of an orange, until the tapioca is soft. Add the yolks of three eggs beaten with the juice of the orange and one cupful of sugar. Take from the fire, turn into a buttered baking-dish, and cover with a meringue made of the beaten whites of the eggs and three tablespoonfuls of sugar. Add also a little grated orange peel. Spread over the pudding and bake for half an hour in a very slow oven. Serve cold.

PUDDING SAUCES

BROWN SUGAR SAUCE

Thicken a pint of boiling water with one tablespoonful of butter and one of flour cooked together. Add brown sugar, lemon-juice, and grated nutmeg or other flavor to taste, and serve.

FOAMING SAUCE

Cream half a cupful of butter with half a cupful of powdered sugar, add the juice and grated rind of a lemon, set the basin into a pan of boiling water, stir until it foams, and serve immediately.

FRUIT SAUCE

Mash fresh fruit with sugar to taste, let stand for three hours, and heat thoroughly before serving.

HARD SAUCE

Cream a tablespoonful of butter with two tablespoonfuls of sugar, flavor with wine and grated nutmeg, and chill on ice. Fruit juice may be used instead of wine.

SHORTCAKES

PEACH SHORTCAKE

Rub half a cupful of butter into one and one-half cupfuls of sifted flour. Add a pinch of salt and enough ice-water to make a smooth paste. Roll out, shape it into flat round cakes, and put together with butter between. Bake brown, tear apart while hot, and fill with fresh peaches crushed with sugar. Cover the peaches with the other cake, spread peaches on top and pile high with sweetened whipped cream. Strawberry, banana, blackberry, cherry, fig, blueberry, gooseberry, orange, and raspberry shortcakes may be made in the same way.

PRUNE SHORTCAKE

Stew a pound of prunes until soft, in water to cover, with half a cupful of sugar. When the prunes are soft, remove the stones and simmer for ten minutes longer. Make a biscuit crust, adding a little more shortening, and bake in two cakes with butter between. Split, spread with butter, fill with the prunes, cover the top with prunes, and serve hot with whipped cream.

STRAWBERRY SHORTCAKE

Sift a quart of flour with two teaspoonfuls of baking-powder and a pinch of salt. Work into it two tablespoonfuls of butter, add enough milk to make a soft dough, and bake in large pie-tins. Cool, split, spread with butter and crushed strawberries heavily sweetened. Pour crushed strawberries over the cake and serve.

FRUIT SOUFFLÉS

Drain any kind of preserved fruit and rub through a sieve enough to make a cupful. Add more sugar if required and fold in the stiffly beaten whites of eight eggs. Turn into a buttered baking-dish, bake for half an hour and serve immediately. Apples, apricots, bananas, prunes, cherries, chestnuts, cocoanut, figs, gooseberries, preserved ginger, peaches, pears, pineapples, quinces, raspberries, and strawberries may be used in the same way.

TARTS

APPLE TART

Line a deep pie-tin with pastry, fill half full of apple sauce, and cover with quartered apples cooked until soft in lemon syrup. Sprinkle with claret and powdered sugar, bake, and serve cold.

APPLE CREAM TART

Line a deep baking-dish with pastry and put in three cupfuls of peeled, cored, and quartered apples, the grated rind and juice of a lemon, three-fourths cupful of brown sugar, and a sprinkle of cinnamon or nutmeg. Bake until the apples are done, cool, and cover with whipped cream sweetened to taste and flavored with grated lemon peel.

APRICOT TART

Butter a pastry ring, line with paste and bake. Spread with marmalade, cover with apricots, sprinkle with sugar and maraschino, heat for a few minutes, and serve cold with the apricot syrup. Other fruits may be used in the same way.

CHERRY TART

Mix a cupful each of sugar and stoned cherries with one egg well-beaten with a teaspoonful of flour. Turn into a pie-tin lined with pastry, cover with narrow strips of crust, and bake. Other fruits may be used in the same way.

CHOCOLATE CREAM TART

Grate a square of chocolate into a pint of milk and bring to the boil, sweetening to taste. Thicken with one tablespoonful of flour rubbed smooth with a little cold milk, take from the fire, add a tablespoonful of butter and the yolks of four eggs well-beaten. Line patty-pans with pastry, fill with the cream, and bake. Take from the oven, cover with meringue, and brown.

FRUIT TART

Line a deep pie-tin with pastry and bake, take from the oven, fill with fresh or stewed and sweetened fruit, and cover with a meringue made of the whites of three eggs beaten to a stiff froth and three tablespoonfuls of powdered sugar. Bake until brown and serve either hot or cold. Peaches, pears, plums, rhubarb, or other fruit may be used.

GERMAN APPLE TART

Line a shallow baking-pan with pastry and fill with peeled, cored, and sliced apples. Sprinkle with cinnamon and powdered sugar and bake for forty minutes in a moderate oven.

GOOSEBERRY TART

Simmer a pint of gooseberries until soft in a thick syrup. Line a pie-tin with pastry and put on a border of the paste about an inch wide. Press down lightly, fill with the gooseberries and cross the tart with narrow twisted strips of paste, moistening with cold water at each end to make them adhere. Bake for twenty minutes in a hot oven and serve very cold with whipped cream.

GRAPE TART – I

Stem the grapes and cook in syrup until thick and soft, rub through a sieve and cool. Line patty-pans with pastry, fill with the grapes, and bake. Cover with meringue or whipped cream if desired.

GRAPE TART – II

Line a deep pie-tin with pastry, brush with thick syrup, and fill with white grapes. Sprinkle with six tablespoonfuls of powdered sugar and a wineglassful of white wine. Bake and serve either hot or cold. Other grapes may be used in the same way.

NEAPOLITAN TARTS

Roll rich pastry thin, cut into strips, bake in a quick oven and put together with jam or jelly between. Cover with frosting and serve cold.

PEACH TART

Roll rich pastry thin and bake three crusts in pie-tins. Cool, put together with crushed and sweetened peaches, chill and serve with whipped cream. Other fruits may be used in the same way.

PEACH TART MERINGUE

Line a border mould with pastry, fill half full with peach jam, bake, cool, cover with meringue, and return to the oven until puffed and brown. Fill the centre with whipped cream if desired. Other jams may be used in the same way.

PEACH CREAM TART

Line a deep pie-tin with good pastry and fill it two-thirds full with canned peaches that have been cooked for two or three minutes in boiling syrup. Cover with a rather thick crust and do not pinch down the edges. When cool, remove the top crust and fill with a cream made as follows: Boil a cupful of milk, and thicken with a tablespoonful of sugar mixed with a teaspoonful of cornstarch wet in cold milk. When smooth and thick, take from the fire, add the whites of two eggs beaten to a stiff froth, and a few drops of vanilla or almond extract. Cool, pour over the peaches, cover with the crust, sprinkle with powdered sugar, and serve.

PLUM TART – I

Line a deep tin with pastry, fill with preserved plums, cover with crust, brush with beaten egg, bake, sprinkle with powdered sugar, and serve cold.

PLUM TART – II

Line a deep baking-dish with pastry and bake. Fill half full of boiled rice cooked in milk and sweetened to taste and cover with pitted plums which have been cooked soft in thin syrup. Sprinkle with powdered sugar, dot with butter, bake, and serve hot.

RASPBERRY CREAM TART

Line a deep pie-tin with pastry, fill with raspberries, sprinkle with powdered sugar, and cover with crust but do not press down the edges. Bake in a moderate oven. Thicken a cupful of milk with a teaspoonful of cornstarch rubbed smooth with a little cold milk, add a tablespoonful of sugar, a few drops of vanilla, and the stiffly beaten whites of two eggs; cook until smooth and thick. Lift the top crust from the pie, pour in the custard, cover, sprinkle with powdered sugar, and serve cold.

RASPBERRY AND CURRANT TART

Line a deep pie-tin with pastry and fill with alternate layers of raspberries and currants, sprinkling each layer with sugar. Sprinkle with sugar, dot with butter, and bake. Cover with meringue and serve cold.

RHUBARB TARTS

Blanch and split half an ounce of bitter almonds. Cut one and one-half pounds of rhubarb into inch-lengths without peeling, add a pound of sugar, the almonds, and one lemon cut into bits. Cook together until thick, stirring occasionally. Line patty-pans with pastry, fill with the mixture, and bake in a moderate oven.

APPLES À LA NINON

Cook rice until soft in milk to cover, sweetening and flavoring to taste. Arrange upon the rice peeled and cored apples which have been cooked in syrup, reduce the syrup by rapid boiling, flavor to taste, add a little chopped candied fruit, pour over the rice and apples, and serve either hot or cold.

APPLE BROWNIES

Peel, core, and quarter five sour apples, put into a baking-dish with three tablespoonfuls of butter, and sugar and cinnamon to taste. Bake until tender and serve hot with cream.

APPLE FLUFF

Peel good cooking apples, cook until soft, and rub through a sieve. Sweeten to taste, adding a little butter and lemon-juice, spice, or wine to season. Fold in the stiffly beaten whites of two or three eggs and serve very cold.

APPLE PUFF

Sift a cupful of flour with a pinch of salt, add two cupfuls of milk mixed with three well-beaten eggs, and turn into a shallow buttered pan. Cover with peeled and sliced apples, dot with butter, sprinkle thickly with sugar, and add a little grated lemon peel or spice if desired. Bake for forty-five minutes and serve hot. Berries or other fruits may be used in the same way.

APPLE ROLL

Rub two tablespoonfuls of butter into three cupfuls of flour which has been sifted with a heaping teaspoonful of baking-powder and a pinch of salt. Mix to a soft dough with milk or water, roll into an oblong, spread with finely cut peeled apples, and sprinkle with sugar and spice. Roll up and put loosely into a pudding cloth which has been wrung dry in hot water and dredged with flour. Steam for two hours and serve with Hard Sauce.

APPLE SNOW

Cook peeled apples soft in a thin syrup to cover, and rub through a sieve enough to make a pint of pulp. Cool, add the unbeaten white of an egg, and beat with an egg-beater until very light. Serve cold with boiled custard or whipped cream. Other fruits may be used in the same way.

APPLE TRIFLE

Cook peeled, cored, and quartered apples until soft in thin syrup to cover, seasoning with spice. Drain, arrange in a serving-dish, and reduce the syrup half by rapid boiling. Pour over the apples, cool, and at serving-time cover with whipped cream sweetened and flavored to taste. Other fruits may be used in the same way.

BAKED BANANAS

Melt three tablespoonfuls of butter with three of lemon-juice and six of sugar. Peel six bananas and lay in a shallow buttered pan, far apart. Bake for half an hour, basting with the mixture in the bowl, and serve hot.

BAKED PEACHES

Peel large peaches, stick a few blanched almonds into each one, sprinkle with sugar, add a cup of water and bake, basting with the syrup. Serve very cold with the syrup poured over.

BAKED PEARS

Put a quart of peeled, cored, and quartered pears into an earthen baking-dish with half a cupful of sugar and a cupful of water. Cover tightly and bake for several hours in a moderate oven. Take up the pears, reduce the syrup by rapid boiling, pour over, chill, and serve with cream.

BAKED QUINCES

Peel and core four or five quinces and put a bit of butter into the core of each. Sprinkle with sugar, pour in a cupful of water, cover and bake for two hours, basting occasionally. Serve cold with sugar and cream.

BAKED RHUBARB

Cut unpeeled rhubarb into inch-lengths and pack closely in a bean-pot with alternate layers of brown sugar. Cover, bake for an hour, and serve cold.

BAKED BERRY ROLL

Sift two cupfuls of flour with two teaspoonfuls of baking-powder. Work into it a tablespoonful of butter and mix to soft dough with a cupful of milk. Roll into an oblong, cover with berries, sprinkle with sugar, roll up, fasten the edges and bake or steam, basting with syrup to which a little butter has been added. Serve hot with any preferred sauce.

BANANAS AND CURRANTS

Crush and sweeten red currants, mix with sliced bananas, and serve cold. White currants may also be used.

BANANAS WITH WHIPPED CREAM

Peel and slice six bananas into a serving-dish, sprinkle with sugar, and with either orange-juice, lemon-juice, or wine. Cover with whipped cream and serve immediately with cake.

BANANA FLOAT

Soak half a package of gelatine in cold water and dissolve in three cupfuls of boiling milk. Add a heaping cupful of sugar and cook for ten minutes. When cool but not stiff, stir in three bananas broken up with a fork. Mould, chill, and serve with whipped cream.

BANANA TRIFLE

Peel and mash through a sieve enough bananas to make a cupful of pulp. Add a cupful of cream and two tablespoonfuls of powdered sugar. Beat with an egg-beater until very light and serve cold in dessert glasses.

BLACKBERRY SPONGE

Soak half a package of gelatine in half a cupful of cold water, add two cupfuls of boiling water, half a cupful of sugar, and one cupful of blackberry juice. Stir until dissolved, then strain. When cool but not set, fold in the stiffly beaten whites of four eggs. Mould, chill, and serve with cream. The juice of other fruits may be used in the same way.

BOILED FROSTING

Boil two cupfuls of sugar for five minutes with one-fourth cupful of water, pour the boiling syrup in a thin stream upon the stiffly beaten whites of two eggs, and beat until thick. Flavor to taste.

CHOCOLATE TAPIOCA

Cook two tablespoonfuls of minute tapioca in milk to cover, using a double-boiler. Add the yolks of three eggs well-beaten, sugar to taste, and half a teaspoonful of vanilla. Cook until thick, and add half a cake of grated sweet chocolate. When quite smooth mould, chill, and serve with whipped cream.

CHOCOLATE CREAM FROSTING

Beat the white of an egg to a stiff froth, add two tablespoonfuls of cream, and enough confectioner’s sugar to make it thick enough to spread. Melt half a cake of sweet chocolate in a double boiler with a teaspoonful of water, and pour over the cream frosting on the cake.

FLOATING ISLAND

Beat the whites of two eggs to a stiff froth and gradually beat into it a cupful of jelly or jam. Fill a serving dish with whipped cream sweetened and flavored to taste, and drop spoonfuls of the frothed jelly upon it. This may be served in dessert glasses.

FRENCH PANCAKES

Beat together four eggs beaten separately, one cupful of milk, half a cupful of flour, one tablespoonful of sugar, a pinch of salt, the grated rind of a lemon, and a teaspoonful of butter melted. Fry in small pancakes, turning once, spread with jelly, jam, or marmalade, roll up, sprinkle with powdered sugar which may be seasoned with spice, and serve immediately.

FRUIT ICING

Mix confectioner’s sugar with enough cream to make it the consistency of thick paste. Flavor as desired adding chopped nuts, bananas, shredded pineapple, or other fruits.

FRUIT PUFFS

Beat three eggs separately, then add one cupful of milk, a pinch of salt, and enough flour sifted with a heaping teaspoonful of baking-powder to make a thin batter. Fill buttered custard cups, alternating with finely cut apples or other fruit sprinkled with sugar, and steam for an hour. Jam or preserves may be used in the same way. Serve hot with any preferred sauce or with cream and sugar.

FRUIT ROLL

Sift together two cupfuls of flour, two teaspoonfuls of baking powder, a teaspoonful of sugar, and half a teaspoonful of salt. Rub into it two tablespoonfuls of butter and add enough milk to make a dough that will roll. Roll into an oblong, keeping the dough thin, spread with softened butter, then with chopped fresh or preserved fruit or berries, sweetened to taste. Roll up, pinch the ends together, and steam for two hours, or bake until the dough is brown and crisp. Serve hot with any preferred sauce. Apples, apricots, blackberries, chestnuts, currants, figs, preserved ginger, plums, blueberries, oranges, peaches, pineapples, quinces, raspberries, and cherries may all be used in this way.

FRUIT TAPIOCA

Soak a cupful of tapioca over night in four cupfuls of cold water. Add a pinch of salt, and three-fourths cupful of sugar, and cook slowly in a double boiler until transparent, adding more water if necessary. Put into a buttered baking-dish in layers, alternating with fresh or canned fruit sweetened to taste. Have tapioca on top. Sprinkle with sugar, dot with butter, and bake for an hour. Serve either hot or cold with cream or any preferred sauce. Apples, apricots, blackberries, cherries, currants, figs, gooseberries, plums, blueberries, oranges, peaches, pears, pineapples, quinces, raspberries, and strawberries are all used in the same way. The less tart fruits require a little lemon-juice sprinkled on them. In making apple tapioca sprinkle each layer of apples with sugar and spice. A delicious pudding is made of strawberries and bananas sliced and combined with the tapioca.

GOOSEBERRY TRIFLE

Cook a quart of gooseberries to a pulp in water to cover, sweetening to taste. Put into a serving-dish, cool, cover with boiled custard, then with whipped cream. Other fruits may be used in the same way.

JELLIED APPLES

Peel, core, and quarter enough apples to make four cupfuls. Cook slowly until soft in syrup to cover, flavoring with a little lemon or spice. Add a package of gelatine which has been soaked and dissolved, mould, chill, and serve with boiled custard or whipped cream.

JELLIED PEACHES

Peel and split a dozen peaches and cook until soft in thin syrup to cover. Add half a package of soaked and dissolved gelatine and a tablespoonful of claret or maraschino. Mould, chill, and serve with whipped cream or custard. Other fruits may be used in the same way.

JUNKET

Warm a quart of milk, add a tablespoonful of rennet, cool, and serve with powdered sugar, grated nutmeg, and cream.

LEMON SPONGE

Boil the chopped peel of one and juice of six lemons in two cupfuls of water, strain and mix with two cupfuls of hot water in which a package of soaked gelatine has been dissolved. Sweeten to taste, and beat until it begins to set, then fold in the stiffly beaten whites of twelve eggs. Mould and chill. Half this recipe is sufficient for a small family.

MOONSHINE

Beat the whites of six eggs to a stiff froth and add gradually twelve tablespoonfuls of powdered sugar. Beat for twenty minutes, then add three large peaches peeled and cut into bits. Fill dessert glasses three-fourths full, chill, and fill with whipped cream sweetened to taste and flavored with vanilla. Other fruits may be used in the same way.

ORANGE SNOW

Make a pint of Orange Jelly, adding the juice of a lemon and a little grated peel. When cool but not set, fold in the stiffly beaten whites of four eggs. Mould, chill and serve with Boiled Custard. Lemon snow may be made in the same way.

PEACH TRIFLE

Make a boiled custard with the yolks of four eggs, one pint of milk, and two tablespoonfuls of sugar, cool, and flavor with a few drops each of almond and vanilla. Arrange slices of stale sponge cake in a serving-dish, moisten with custard, cover with crushed and sweetened peaches, pour over the custard, and cover with meringue flavored with almond, or with whipped cream.

PEACH DELIGHT

Peel and split ripe peaches and fill a baking-dish, sprinkling each layer with sugar. Dot with butter, add a cupful of water, and sprinkle with flour. Make a crust of one and one-half cupfuls of flour sifted with a pinch of salt and a teaspoonful of baking-powder, rubbing into it half a cupful of lard, and adding ice-water to mix. Cover the peaches, prick the crust, bake, and serve either hot or cold with cream.

PEACH SNOW-BALLS

Peel ripe peaches, roll in powdered sugar, then dip in boiled frosting, let dry for two minutes, and sprinkle with shredded cocoanut.

PINEAPPLE FLUFF

Mix canned grated pineapple with chopped nuts and quartered marshmallows, and fill dessert glasses half full. Cover with whipped cream sweetened and flavored to taste, and garnish with candied cherries or chopped nuts.

PINEAPPLE DESSERT

Select a large pineapple, cut off the top and scrape out the pulp with a large spoon. Mix with finely cut strawberries, cherries, and bananas. Sweeten to taste, fill the pineapple shell, put on the cover, and serve.

PINEAPPLE SPONGE

Grate a fresh pineapple, add a cupful of sugar, and simmer slowly for ten minutes. Add half a package of gelatine which has been soaked and dissolved in as little water as possible, and when cool but not set, fold in the stiffly beaten whites of four eggs. Serve with a custard made of a pint of milk sweetened to taste, flavored with vanilla, and thickened with the beaten yolks of four eggs. A can of grated pineapple may be used instead of the fresh fruit.

PLUM ROLL

Sift a quart of flour with a teaspoonful of salt, and three teaspoonfuls of baking-powder, rub in two tablespoonfuls of butter, and add enough milk to make a soft dough. Roll out, spread with one cupful of chopped raisins and half a cupful of chopped citron. Sprinkle with cinnamon and sugar, roll up, and steam for half an hour or more. Serve hot with Hard Sauce.

PRUNE SPONGE

Beat three eggs separately and mix. Add half a cupful of sugar, half a teaspoonful of vanilla, and three-fourths cupful of flour sifted with a teaspoonful of baking-powder. Soak and pit fifteen prunes, drain, chop fine, add half a cupful of sugar and the juice of half a lemon. Put the prunes in a buttered baking-dish, cover with the batter, and bake for twenty or twenty-five minutes.

QUINCE FLUFF

Cut up four or five quinces and boil until soft in water to cover, then peel, and rub through a sieve. Sweeten to taste, add the unbeaten whites of four eggs, and beat to a froth with an egg-beater. Serve immediately in dessert dishes.