CREAMS, CUSTARDS, ETC.

TAKE a can, or one quart of peaches, pare and stone them. Blanch also a few of the kernels, stew all in half a cupful of wine and add sugar to taste. Beat up the yelks of nine or ten eggs with two small cups of sugar (beat same as for cake), grate the peel of half a lemon, and beat the whites of the eggs to a stiff froth, and add half of the stiff froth to the beaten yelks. Take the peaches off the fire and pour into a pudding dish. Pour the batter over the peaches and bake until brown. Then cover all with the remaining whipped whites of the eggs, sweetened with powdered sugar, and brown slightly. To be eaten cold, with cream. You may line your pudding dish with macaroons or lady fingers, though not necessary. In summer set in ice-chest. This makes a delicious dessert.

Take a one-quart can of cherries, and one-half box of gelatine. Soak the gelatine in one-half glass of sherry wine; then heat the cherries and gelatine together, and sugar to taste. Flavor with a few drops of lemon juice and some of the peel. Pour it into a mold, which has been previously rinsed in cold water. When cold, serve with whipped cream and fruit cake.

Soak four tablespoonfuls of topioca over night in one quart of sweet milk. In the morning beat the yelks of three eggs very light, and add to them a scant teacupful of sugar. Put the milk and tapioca on to boil in ad ouble farina kettle, adding a pinch of salt. When it comes to a boil stir in the eggs and sugar. Beat the whites to a stiff froth, and stir quickly and delicately into the hot mixture. Flavor with vanilla. Eat cold.

Stew a quart of gooseberries with a cup and a half of sugar, and when soft rub them through a sieve to remove the skins. Add a tablespoonful of fresh butter and the well-beaten yelks of six eggs. Serve in a glass dish, or in small glasses if you so prefer, and spread a meringue of the whipped whites of the eggs on top. Sweeten and flavor to taste.

Pick over a quart of huckleberries or blueberries, wash them and set over to boil in a porcelain-lined kettle or earthen bowl. Do not add any water to them. Sweeten with half a cup of sugar, and spice with half a teaspoonful of cinnamon. Just before removing from the fire, add a teaspoonful of cornstarch which has been wet with a little cold water. Do this thoroughly in a cup and stir with a teaspoon so as not to have any lumps in it. Pour into a glass bowl. Eat cold.

Whip the cream to a stiff froth in a syllabub churn. Lay the whipped cream on a hair sieve or napkin and when all is whipped sweeten and flavor to taste. Then line the edges of a mold or large glass dish with lady fingers and fill up with the whipped cream. Ornament with macaroons and candied fruit. Set on ice until wanted. In the summer set the cream on ice before whipping. A good plan is to set the bowl in another one filled with ice while whipping.

Juice of ten oranges, one teacupful and a half of sugar, yelks of ten eggs, and one pint of cream. Put the juice and sugar on to boil in a farina kettle, and when boiling skim it carefully and set aside to cool. Beat the yelks very light and add to the juice of the oranges. Beat the cream also to a froth; then return the orange juice and beaten yelks to the fire and heat slowly, stirring until thick. Add cream, and pour into cups. Serve cold. If you prefer, beat the whites of the eggs very stiff with a cup of pulverized sugar, and heap this on top of each cup of custard.

(No. 1.) Stir together for about ten minutes the yelks of ten eggs, three-quarters of a pound of pulverized sugar and a wineglassful of red wine, then add a pint of strawberry juice (this is obtained by pressing about a quart of very ripe strawberries through a sieve or jelly press). Set this over the fire and stir until it boils. Then beat the whites of the eggs to a very stiff froth, and stir through the cream. Fill in glasses and serve cold.

(No. 2.) Whip half a pint of whipping cream, add half a pint of strawberry juice, sweeten to taste, and add the grated peel of a lemon. Serve in glasses.

Strip the skin off the stalks with care, cut them into small pieces, put into a saucepan with very little water, and stew slowly until soft. Sweeten while hot, but do not boil the sugar with the fruit. Eat cold. Very wholesome.

(No. 1.) One quart of rich milk. Heat it all except one cup, in which soak one ounce of gelatine. When the milk is scalding hot, stir in the soaked gelatine, add also five cents' worth of almonds, which have been blanched and pounded in a mortar. Stir well and boil about five minutes, then add a small teacupful of sugar. See that the gelatine is thoroughly dissolved. I forgot to mention that you should boil this blanc-mange in a double farina kettle. Pour this mixture into four cups. Put a heaping teaspoonful of grated chocolate into one cup, beat the yelk of an egg light to color the other cup and a teaspoonful of cochineal (which you have previously put in warm water over night) for the third cup, which should be pink. If you haven't any fruit coloring, use currant jelly. Wet a mold with cold water and pour the white into the mold and set on ice. When cold and quite stiff, pour in the pink, next the yellow and last the chocolate. Wait long enough for each color to stiffen in the mold. Loosen when firm by dipping the mold for a second in warm water or by placing it on a platter and wrapping a hot cloth around it for a minute, having previously loosened the edges. This makes a very pretty dish to look at and tastes delicious.

(No. 2.) Take one quart of milk, heat all of it in a farina kettle, except one cup, in which soak one ounce of gelatine. When the milk is scalding hot stir in the gelatine, adding also a quarter of a pound of almonds, which have been blanched and pounded in a mortar. Stir well, boil about five minutes, and then add a small teacupful of sugar. See that the gelatine is thoroughly dissolved. Pour this mixture into four cups. Put a heaping tablespoonful of grated chocolate into one cup, beat the yelk of an egg light to color the other cup, a great teaspoonful of Dr. Price's fruit coloring for the third cup, which is intended to be pink. If you haven't the fruit coloring, color it with currant jelly. Wet a mold with cold water, pour the white into the mold, throw in a spoonful of shaved citron or candied cherries and set it on the ice. When cold and quite stiff, pour in the pink, next the yellow, in which you may throw some fine raisins or figs chopped up fine, and last the chocolate. Wait long enough for each color to stiffen in the mold. When firm loosen by dipping the mold for a second in warm water, or by laying the mold on a platter and wrapping a hot cloth around it for a minute, having previously loosened the edges. This is a very pretty tea dish.

Squeeze the juice out of two pounds of red raspberries (do this through a coarse cloth). Then stir the yelks of a dozen eggs, with three-quarters of a pound of sugar; add to this a cupful of red wine or two teaspoonfuls of arrac and the raspberry juice. Now stir this over the fire in a farina kettle until it comes to a boil. Wash out your cups with cold water, and pour in your boiling cream. When cold, set it on ice until ready to serve. Bake an angel food cake out of the whites of the eggs, to be eaten with the cream.

It is not necessary to take a fine quality of pears for this purpose. Pare the fruit, leaving on the stems, and stew in sugar and a very little water. Flavor with stick cinnamon and a few cloves (take out the head of each clove) and when soft place each pear carefully on a platter until cold. Then arrange them nicely in a glass bowl or flat glass dish, the stems all on the outer rim. Pour over them the sauce, which should be boiled thick like syrup. Eat cold.

Take the juice of currants, sufficiently sweetened, and a pinch of salt. Let this boil and add to it enough rice meal to render it moderately thick and then boil again for ten minutes. It should be eaten cold with cream. This is the national dish of the Danes.

Pare the fruit, leaving it whole, and put on to boil in a porcelain-lined kettle, with a little sweetened water. Add a few cloves (remove the heads), also a stick of cinnamon bark. Boil the peaches until tender and then take up with a perforated skimmer and lay them in your fruit dish. Boil the syrup until thick, then pour over the peaches. You may add a wineglassful of wine in cooking the fruit. Eat cold. The commonest variety of peaches make a nice dessert, cooked in this way; clings, especially, which can not be used to cut up.

To one quart of milk, add half a cup of rice, which you have previously scalded with hot water. Boil in a farina kettle until quite soft. Beat the yelks of four eggs with four tablespoonfuls of white sugar, and add this just before taking it off the fire. Stir it thoroughly, but do not let it boil any more. Add salt to the rice while boiling, and flavor with vanilla. Beat the whites of the eggs with powdered sugar to a stiff froth, and after putting the custard into the pudding dish you wish to serve it in, spread with the beaten whites and let it brown slightly in the oven.

Take out the kernels of half a pound of pistach nuts and pound them in a mortar with a spoonful of brandy. Put them into a farina kettle, with a pint of rich cream, and add gradually the yelks of three well-beaten eggs. Stir over the fire until it thickens, and then pour carefully into a nice China or glass bowl, stirring it as you do so and being very careful not to crack the bowl. (Put a silver spoon into the bowl before pouring in the cream, as this will prevent it from cracking). When cold, stick pieces of the nuts over the top of the cream and serve.

Take about six large apples, pare and core them and stew as for sauce. Beat them very smooth with a potato masher (do this while hot). Now rub a tablespoonful of butter with six tablespoonfuls of sugar to a cream and add the yelks of seven eggs and beaten whites separately. Add the beaten yelks to the creamed butter, then beat all into the mashed apples. Flavor with vanilla or rosewater, the latter being the finest. Add last the stiff-beaten whites. Butter a deep dish, pour in the mixture and bake in a moderately hot oven, the heat should be greater at the top than at the bottom. Eat while hot.

Take twelve apples ("Greenings,Baldwins" or "Bellflowers"), pare, quarter and core them and lay them in cold water as soon as pared. Then take the parings and seeds, put in a dish with a pint of water and a pint of white wine, and boil for about fifteen minutes. Strain through a fine sieve, then put on to boil again, and add half a pound of white sugar and the peel of half a lemon. Then put in the apples and let them stew for fifteen minutes longer. When the apples are tender, take up each piece carefully with a silver spoon and lay on a platter to cool. Let the syrup boil down to about half the quantity you had after removing the apples, and add to it the juice of half a lemon. Now lay your apples in a fruit dish, pyramid shape, pour the syrup over them, serve.

Take nice, large, juicy apples, wash and core them well, fill each place that you have cored with brown sugar, cinnamon and raisins, and put a clove in each apple. Lay them in a deep dish, pour a teacupful of water in the dish, and put a little sugar on top of each apple. When well done the apples will be broken. Then remove them carefully to the dish they are to be served in and pour the syrup over them. To be eaten cold. If you wish them extra nice, glaze them with the beaten whites of three eggs and half a cupful of pulverized sugar and serve with whipped cream. I forgot to mention that after the apples are glazed, you must return them to the oven for a few minutes.

Pare, quarter and core nice tart apples and lay them in cold water until all are pared. Put on to boil with very little water, cover closely and boil very quickly. When soft mash with a potato masher, pass through a hair sieve and sweeten to taste. They should boil quickly, so as to remain white, and do not add sugar until strained.

Soak half a box of gelatine in half a cup of water for about one hour, or longer if convenient. Take two cups of sugar, one pint of water and half a cup of wine, the juice and grated peel of one lemon, and boil about five minutes. Pare, core and slice about eight nice, large, sweet apples, boil until tender in the wine and water, and then take out the apples carefully. Lay on a platter until the rest of the apples are boiled, for you must not crowd them all in at one time. When the last of the fruit has been taken up, remove from the fire and put the gelatine into it. Stir until the gelatine is dissolved. Then place the stewpan in a basin of cold ice-water and stir until cold. Put in the apples and mix gently. Turn into a mold which has been previously wet with cold water and set in a cold place to harden. Turn on a platter and serve with whipped cream and sugar.

Wash them two or three times in warm water; put on to boil in cold water and let them boil slowly and long, and tightly covered. If you have enough room in the oven they are far superior cooked in it. Sweeten to taste, season with a few slices of lemon and cinnamon (the juice of an orange flavors them richly) and thicken with a teaspoonful of cornstarch (wet the cornstarch with cold water before adding). As the water boils down, add a cupful of hot water (you may have to add water two or three times). They should boil at least an hour and a half.

Make a syrup of half a pound of sugar and half a cup of water, put in to it one quart of berries which have been carefully picked and washed. Boil up once. Serve cold.

Take a tumblerful of red raspberry or currant juice, and mix with it a gill of sugar. Beat the whites of four eggs to a very stiff froth, and add gradually a gill of powdered sugar. Press the raspberries through a strainer, to avoid seeds, and by degrees beat the juice with the sugar and egg until so stiff that it stands in peaks. Chill it thoroughly on ice and serve in a glass dish, half filled with cold cream. Heap on the mixture by the spoonful, in peaks, like floating island. The currant juice requires a pint of sugar. Eight large tablespoonfuls are equal to one gill.

Pare the fruit, leave it whole and put on to boil in a porcelain-lined kettle, with sweetened water. Add a few cloves (remove the heads) also a stick of cinnamon bark. Boil the peaches until tender, then take up with a perforated skimmer and lay them in your fruit dish. Boil the syrup until thick, then pour over the peaches. You may add a wineglassful of wine in cooking the fruit. Eat cold with sweet cream. Common cheap peaches make a very nice dessert, cooked in the above manner, clings especially, which can not be used to cut up.

Beat light the yelks of six eggs with half a cup of sugar. Boil a quart of milk, beat up the whites of six eggs very stiff, and put them into the boiling milk, a spoonful at a time. Take out the boiled whites and lay them on a platter, now pour the hot milk gradually on the beaten yelks, when thoroughly mixed return to the fire to boil. When it begins to thicken, remove. When cool flavor with vanilla or bitter almond. Pour into a deep glass dish; put the whites on top, and garnish with jelly or candied fruit. Eat cold.

Line a deep fruit dish with lady fingers or macaroons; then fill up the dish with a grated pineapple and sweeten to taste (canned pineapple is equal to fresh for this purpose). Set this on ice, and whip enough sweet cream to cover the dish thickly; ornament with candied fruits.

Pare a number of peaches and put them whole into a baking tin, together with layers of bread crumbs and sugar, and add a few cloves. Bake until the top is brown. Serve with hot butter sauce or cream.

Soak half a box of gelatine in half a cup of water for two hours. Use two quarts of nice, tart apples, peeled, quartered and cored. Boil two cupfuls of sugar with the juice of one lemon and a pint of water. Boil hard for ten minutes and then put in as many apples as may be cooked without crowding. Cook gently until so tender that they may be pierced with a broom-straw. Then take up with a skimmer and spread on a platter. Put in more apples, until all are cooked. Then remove the pan from the fire and stir the gelatine into it, until dissolved, stir until nearly cold, to do this quickly set the pan in snow or ice-water. Then put in the apples, and mix gently, and then put into a mold and set on ice to harden. Serve with sugar and whipped cream.

Boil a quart or more of ripe gooseberries with a little wine, cinnamon and the peel of one lemon, and then press through a hair sieve. Beat the yelks of six eggs light with three-quarters of a pound of pulverized sugar and an additional wineglassful of wine and a pint of gooseberry juice. Stir all of this over the fire in a farina kettle until it boils. Then stir in quickly the stiff-beaten whites of the eggs. Fill in glasses and set on ice until ready to serve.

Stew figs slowly for two hours, until soft; sweeten with loaf sugar, about two tablespoonfuls to a pound of fruit; add a glass of port or other wine and a little lemon juice. Serve when cold.

Cut off the rind of a pine core and trim out all the eyes. Cut into desired slices, but not too thin. Set on to boil with half a pound of sugar, and the juice of one or two tart oranges. When the pineapple is tender and clear, put into a compote dish and boil the syrup until clear. Pour over all and cool. The addition of a wineglassful of brandy improves this compote very much. Chacun a son gout.

Pare, quarter and core the apples. Set on to boil in cold water, and boil them over a very brisk fire; when they are soft mash with a potato masher and pass the mashed apples through a sieve. Sweeten to taste and flavor with a teaspoonful of vanilla. This way of seasoning apples is highly recommended, especially if they are tasteless.

(No. 1.) Whip one pint of rich cream to a stiff froth, and drain on a fine wire sieve. To one small teacupful of milk add three eggs, beaten very light; sweeten and flavor with vanilla. Boil the milk set over a kettle of hot water with the beaten eggs until it forms a thick custard. Soak half an ounce of Cox's gelatine in a very little milk, by warming it over hot water. When the custard is quite cold, beat in gently the strained gelatine and then the whipped cream. Line the bottom of a mold with buttered paper, the sides with lady fingers or macaroons, fastened together with the white of an egg. Fill with the cream and set it in a cool place. To turn out, dip the mold for a second in hot water.

(No. 2.) To one pint of rich, sweet cream use one large tablespoonful of sherry, the white of one egg, beaten to a stiff froth, one teaspoonful of pulverized sugar and a quarter of a box of gelatine dissolved in one quarter of a cupful of sweet milk; flavor with vanilla; beat the cream until thick, then add the wine, then the egg, then the sugar, and last the vanilla and strained gelatine. Fill in mold as in recept No. 1.

[Editorial note: Handwritten inscription]

Sponge Cake --

4 eggs --
2 cups sugar -- 2 cups flour
1 cup boiling water add 1/4 at
a time 2 teaspoons baking
powder -- keep out whites of
2 eggs for icing

3 lbs. sugar -- 12 eggs -- heat together
1 hr -- 1/2 lb chopped citron -- 1/2 lb.
nuts -- 2 teaspoonful cinnamon
1 t. cloves -- 2 pepper -- 2 baking powder
2 lbs. flour --
Pepper nuts -- fine