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Miss Parloa's New Cook Book by Maria Parloa

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one table-spoonful of chopped parsley, one of butter, one teaspoonful
of lemon juice, salt, pepper. Season the potatoes with the salt and
pepper, and add the stock. Cover, and simmer twelve minutes. Add lemon
juice, butter and parsley, and simmer two minutes longer.

Potatoes à la Maître d' Hôtel.

One quart of cold boiled potatoes, cut into dice; one scant pint of
milk, one table-spoonful of chopped parsley, three of butter, one
teaspoonful of lemon juice, salt, pepper, the yolks of two eggs, one
teaspoonful of flour. Mix the butter, flour, lemon juice, parsley and
yolks of eggs together. Season the potatoes with salt and pepper. Add
the milk, and put on in the double boiler. Cook five minutes; then add
the other ingredients, and cook five minutes longer. Stir often.

Stewed Potatoes.

One quart of cold boiled potatoes, cut into little dice j one pint and
a half of milk, one table-spoonful of parsley, one of flour, two of
butter, salt, pepper. Put the potatoes in the double boiler, and
dredge them with the salt, pepper and flour. Add the parsley, butter
and milk. Cover, and put on to boil. Cook twelve minutes. Serve very
hot.

Creamed Potatoes.

One quart of cold boiled potatoes, cut in very _thin_ slices; one
pint of cream sauce, salt, pepper. Season the potatoes with salt and
pepper, and turn them into the sauce. Cover the stew-pan, and cook
until the potatoes are hot--no longer. Serve immediately in a hot
dish. They will heat in the double boiler in six minutes, and will not
require stirring.

Escaloped Potatoes.

Cut one quart of cold boiled potatoes in _very thin_ slices, and
season well with salt and pepper. Butter an escalop dish. Cover the
bottom with a layer of cream sauce, add a layer of the potatoes,
sprinkle with chopped parsley, and moisten with sauce. Continue this
until all the material is used. Have the last layer one of cream
sauce. Cover the dish with fine bread crumbs, put a table-spoonful of
butter in little bits on the top, and cook twenty minutes. It takes
one pint of sauce, one table-spoonful of parsley, half a cupful of
bread crumbs, one teaspoonful of salt and as much pepper as you like.
This dish can be varied by using a cupful of chopped ham with the
potatoes. Indeed, any kind of meat can be used.

Potato Soufflé.

Six large, smooth potatoes, half a cupful of boiling milk, one table-
spoonful of butter, the whites of four eggs, salt and pepper to taste.
Wash the potatoes clean, being, careful not to break the skin. Bake
forty-five minutes. Take the potatoes from the oven, and with a sharp
knife, cut them in two, lengthwise. Scoop out the potato with a spoon,
and put it in a hot bowl. Mash light and fine. Add the seasoning,
butter and milk, and then half the whites of the eggs. Fill the skins
with the mixture. Cover with the remaining white of the egg, and brown
in the oven. Great care must be taken not to break the skins.

Sweet Potatoes.

Sweet potatoes require from forty-five to fifty-five minutes to boil,
and from one hour to one and a quarter to bake. The time given will
make the potatoes moist and sweet If, however, they are preferred dry
and mealy, fifteen minutes less will be enough.

French Fried Sweet Potatoes.

Prepare and fry the same as the white potatoes. Or, they can first be
boiled half an hour, and then pared, cut and fried as directed. The
latter is the better way, as they are liable to be a little hard if
fried when raw.

Cold Boiled Sweet Potatoes.

Cut cold boiled sweet potatoes in thick slices, and season well with
salt and pepper. Have the bottom of the frying-pan covered with
either butter, or pork, ham or chicken fat. Put enough of the sliced
potatoes in the pan to just cover the bottom. Brown one side, and
turn, and brown the other. Serve in a hot dish. Cold potatoes can be
served in cream, cut in thick slices and toasted, cut in thick slices,
dipped in egg and bread crumbs and fried brown, and can be fried in
batter.

Plain Boiled Macaroni.

Two quarts of boiling water, one table-spoonful of salt, and twelve
sticks of macaroni. Break and wash the macaroni, throw it into the
salt and water, and boil _rapidly_ for twenty-five minutes. Pour
off the water, season with salt, pepper and butter, and serve.

Macaroni in Gravy.

Twelve sticks of macaroni, one and a half pints of stock, one scant
table-spoonful of flour, one generous table-spoonful of butter, salt,
pepper. Break and wash the macaroni. Put it in a sauce-pan with the
stock. Cover, and simmer half an hour. Mix the butter and flour
together. Stir this and the seasoning in with the macaroni. Simmer ten
minutes longer, and serve. A table-spoonful of grated cheese may be
added.

Macaroni with Cream Sauce.

Boil the macaroni as directed for the plain boiled dish. Drain, and
serve with half a pint of cream sauce.

Macaroni with Tomato Sauce.

Boil and drain as directed for plain boiled macaroni. Pour over it one
pint of tomato sauce.

Macaroni with Cheese.

Prepare the macaroni with the cream sauce. Turn into a buttered
escalop dish. Have half a cupful of grated cheese and half a cupful of
bread crumbs mixed. Sprinkle over the macaroni, and place in the oven
and brown. It will take about twenty minutes.

Macaroni à l'Italienne.

Twelve sticks of macaroni (a quarter of a pound), half a pint of milk,
two table-spoonfuls of cream, two of butter, one of flour, some salt,
white pepper and cayenne, and a quarter of a pound of cheese. Break
and wash the macaroni, and boil it rapidly for twenty minutes in two
quarts of water. Put the milk on in the double boiler. Mix the butter
and flour together, and stir into the boiling milk. Add the seasoning,
cream and cheese. Drain, and dish the macaroni. Pour the sauce over
it, and serve immediately. One table-spoonful of mustard can be
stirred into the sauce if you like. If the sauce and macaroni are
allowed to stand long after they are put together the dish will be
spoiled. If they cannot be served immediately, keep both hot in
separate dishes.

Stuffed Tomatoes.

Twelve large, smooth tomatoes, one teaspoonful of salt, a little
pepper, one table-spoonful of butter, one of sugar, one cupful of
bread crumbs, one teaspoonful of onion juice. Arrange the tomatoes in
a baking pan. Cut a thin slice from the smooth end of each. With a
small spoon, scoop out as much of the pulp and juice as possible
without injuring the shape. When all have been treated in this way,
mix the pulp and juice with the other ingredients, and fill the
tomatoes with this mixture. Put on the tops, and bake slowly three-
quarters of an hour. Slide the cake turner under the tomatoes and lift
gently on to a flat dish. Garnish with parsley, and serve.

Stuffed Tomatoes, No 2.

Twelve tomatoes, two cupfuls of bread crumbs, one of stock, four
table-spoonfuls of butter, one of flour, salt, pepper, one teaspoonful
of onion juice. Cut slices from the stem end of the tomatoes. Remove
the juice and pulp with a spoon, and dredge the inside with salt and
pepper. Put two table-spoonfuls of the butter in a frying-pan, and
when hot, stir in the bread crumbs. Stir constantly until they are
brown and crisp, and fill the tomatoes with them. Cover the openings
with fresh crumbs and bits of butter. Bake slowly half an hour.
Fifteen minutes before the tomatoes are done, make the sauce in this
manner: Put one table-spoonful of butter in the frying-pan, and when
hot, add the flour. Stir until brown and smooth; then add the stock,
tomato juice and pulp. Stir until it boils up, and add the onion
juice, salt and pepper. Simmer ten minutes, and strain. Lift the
tomatoes on to a flat dish, with the cake turner. Pour the sauce
around, garnish with parsley, and serve. Any kind of meat, chopped
fine and seasoned highly, can be used in place of the crumbs.

Escaloped Tomatoes.

One pint of fresh or canned tomatoes, one generous pint of bread
crumbs, three table-spoonfuls of butter, one of sugar, one scant
table-spoonful of salt, one-fourth of a teaspoonful of pepper. Put a
layer of the tomato in an escalop dish. Dredge with salt and pepper,
and dot butter here and there. Now put in a layer of crumbs. Continue
this until all the ingredients are used, having crumbs and butter for
the last layer. If fresh tomatoes have been used, bake one hour, but
if canned, bake half an hour.

Broiled Tomatoes.

Cut the tomatoes in halves. Sprinkle the inside of the slices with
_fine_ bread crumbs, salt and pepper. Place them in the double
broiler, and broil over the fire for ten minutes, having the outside
next the fire. Carefully slip them on a hot dish (stone china), and
put bits of butter here and there on each slice. Put the dish in the
oven for ten minutes, and then serve. Or, if you have a range or gas
stove, brown before the fire or under the gas.

Fried Tomatoes.

Slice ripe tomatoes and dip them in well-beaten eggs, which have been
seasoned with salt, pepper and sugar (one teaspoonful of sugar to each
egg), and then, in fine bread or cracker crumbs. Have two table-
spoonfuls of butter in a frying-pan, and when hot, put in as many
slices of tomato as will cover the bottom. Fry for ten minutes, five
for each side. Serve on thin slices of toast.

To Peel Tomatoes.

Put the tomatoes in a frying basket and plunge them into boiling water
for about three minutes. Drain, and peel.

Baked Onions.

Peel large onions, and boil one hour in plenty of water, slightly
salted. Butter a shallow dish or a deep plate, and arrange the onions
in it. Sprinkle with pepper and salt, put a teaspoonful of butter in
the centre of each onion, and cover lightly with crumbs. Bake slowly
one hour. Serve with cream sauce.

Stuffed Onions.

Boil as for baking. Cut out the heart of the onions, and fill the
space with any kind of cold meat, chopped fine, and highly seasoned.
To each pint of meat add one egg and two-thirds of a cupful of milk or
cream. When the onions are filled put a bit of butter (about a
teaspoonful) on each one. Cover with crumbs, and bake one hour. Serve
with cream sauce.

Parsnips Fried in Butter.

Scrape the parsnips, and boil gently forty-five minutes. When cold,
cut in long slices about one-third of an inch thick. Season with salt
and pepper. Dip in melted butter and in flour. Have two table-
spoonfuls of butter in the frying pan, and as soon as hot, put in
enough parsnips to cover the bottom. Fry brown on both sides, and
serve on a hot dish.

Parsnips Fried in Molasses.

Have one cupful of molasses in a large frying-pan. When boiling, put
in slices of parsnips that have been seasoned with salt, and cooled.
Fry brown, and serve hot.

Parsnip Balls.

Mash one pint of boiled parsnips. Add two table-spoonfuls of butter,
one heaping teaspoonful of salt, a little pepper, two table-spoonfuls
of cream or milk and one beaten egg. Mix all the ingredients except
the egg. Stir on the fire until the mixture bubbles; then add the egg,
and set away to cool. When cold, make into balls one-third the size of
an egg. Dip them in beaten egg and in crumbs. Put in the frying basket
and plunge into boiling fat. Cook till a rich brown.

Escaloped Parsnip.

Prepare the parsnips as for the balls, omitting the egg. Turn into a
buttered dish, cover with crumbs, dot with butter, and brown in the
oven.

Asparagus with Cream.

Have the asparagus tied in bundles. Wash, and plunge into boiling
water in which there is a teaspoonful of salt for every quart of
water. Boil rapidly for fifteen minutes. Take up, and cut off the
tender heads. Put them in a clean sauce-pan with one generous cupful
of cream or milk to every quart of asparagus. Simmer ten minutes. Mix
one tablespoonful of butter and a generous teaspoonful of flour
together. When creamy, stir in with the asparagus. Add salt and pepper
to taste, and simmer five minutes longer.

Green, Peas à la Française.

Boil green peas until tender, and drain. For every quart, put in a
sauce-pan two table-spoonfuls of butter, one of flour, and half a
teaspoonful of sugar. Stir until all are thoroughly mixed. Add the
peas, and stir over the fire for five minutes. Add one cupful of white
stock or cream, and simmer ten minutes. The canned peas can be
prepared in the same manner.

Minced Cabbage.

Drain boiled cabbage in the colander. Put it in the chopping tray and
chop fine. For each quart of the chopped cabbage, put two table-
spoonfuls of butter and one of flour in the frying-pan. As soon as
smooth and hot, put in the cabbage, which season well with salt,
pepper, and, if you like it, two table-spoonfuls of vinegar. Stir
constantly for five or eight minutes. When done, heap on a dish. Make
smooth with a knife, and garnish with hard-boiled eggs.

Minced Spinach.

Boil the spinach in salt and water until tender. Drain in the
colander, and chop fine in the tray. Season well with pepper and salt.
For each quart of the chopped spinach, put two tablespoonfuls of
butter and one of flour in a frying-pan. When this has cooked smooth,
and before it has become browned, add the spinach. Stir for five
minutes; then add half a cupful of cream or milk, and stir three
minutes longer. Arrange in a mound on a hot dish. Garnish with a
wreath of slices of hard-boiled eggs at the base, and finish the top
with another wreath. Serve hot. Lettuce can be cooked and served in
the same manner. It must be boiled about twenty minutes to be tender.

Cauliflower with Cream Sauce.

Take off the green leaves and the stalk of the cauliflower. Wash, and
put on to cook in boiling water. Boil gently for half an hour. Turn
off the water, and add one pint of milk, one pint of boiling water and
one table-spoonful of salt. Simmer half an hour longer. Take up with,
a skimmer, being careful not to break it. Pour over this a cream
sauce, and serve.

Escaloped Cauliflower.

Cook the cauliflower one hour in salt and water. Drain, and break
apart. Put a layer of the cauliflower in an escalop dish, moisten it
with Bechamel or cream sauce, and sprinkle in a little grated cheese.
Put in another layer of cauliflower, and continue, as directed before,
until all of the vegetable is used. There should be two tablespoonfuls
of grated cheese and one pint of sauce to each head of cauliflower.
Cover with bread crumbs and cheese, and dot with bits of batter. Bake
half an hour in a moderate oven.

Stewed Celery with Cream Sauce.

Wash and scrape the tender white part of two heads of celery. Cut them
in pieces about two inches long. Cover with boiling water and simmer
gently half an hour. Season well with salt. Drain off the water in
which the celery was cooked. Add a pint of cream sauce, and serve.

Celery Stewed in Stock.

Scrape, wash and cut the white part of two heads of celery. Put in a
stew-pan with one pint of stock, and simmer half an hour. Mix together
two table-spoonfuls of butter and one of flour. Stir this in with the
celery. Season with salt, and simmer five minutes longer.

Stewed Okra.

After the ends of the pods have been cut off, wash, and put on with
just enough water to prevent burning (about a cupful to a quart of the
okra) and a teaspoonful of salt. Simmer gently thirty minutes. Season
with pepper and butter, and with more salt, if necessary.

Okra Stewed with Tomatoes.

Cut the okra in thin slices, and pare and slice the tomatoes. Have one
pint of tomatoes to two of okra. Put the vegetables in a stew-pan with
one teaspoonful of salt and a little pepper. Simmer half an hour. Add
one table-spoonful of butter, and more salt, if needed.

Scalloped Okra and Tomatoes.

Prepare the same as stewed okra and tomatoes. When they have been
stewing fifteen minutes add the butter and pepper, and turn into a
deep dish. Cover with bread or cracker crumbs, dot with butter, and
bake half an hour.

Fried Egg Plant.

Cut the plant in slices about one-third of an inch thick. Pare these,
and lay in a flat dish. Cover with boiling water, to which has been
added one table-spoonful of salt for every quart of water. Let this
stand one hour. Drain, and pepper the slices slightly, and dip in
beaten egg and bread crumbs (two eggs and a pint of crumbs for a good-
sized plant). Fry in boiling fat for eight or ten minutes. The slices
will be soft and moist when done. Or, the slices can be seasoned with
pepper, and fried in just enough pork fat to brown them. The egg plant
is sometimes stewed, and sometimes baked, but there is no other mode
so good as frying.

Boiled Rice.

One cupful of rice, one quart of boiling water, one scant table-
spoonful of salt. Wash the rice in three waters, and put in the double
kettle with the salt and boiling water. Boil rapidly fifteen minutes;
then pour off _all_ the water. Cover tightly, return to the fire,
and cook twenty minutes longer. The water in the under boiler must
boil rapidly all the time. Rice cooked in this manner will have every
grain separate.

Corn Oysters.

One cupful of flour, half a cupful of melted butter, three table-
spoonfuls of milk, two teaspoonfuls of salt, one-fourth of a
teaspoonful of pepper, one pint of grated corn. Pour the corn on the
flour, and beat well; then add the other ingredients, and beat rapidly
for three minutes. Have fat in the frying-pan to the depth of about
two inches. When smoking hot, put in the batter by the spoonful. Hold
the spoon close to the fat and the shape of the oyster will be good.
Fry about five minutes.

New Bedford Corn Pudding.

Twelve ears of corn, four eggs, a generous pint and a half of milk, a
generous teaspoonful of salt, four table-spoonfuls of sugar. Grate the
corn, beat the eggs with a spoon, and mix all the ingredients
together. Butter a deep earthen dish, and pour the mixture into it.
Bake slowly two hours. Serve hot. When the corn is old it will take
one quart of milk. If very young and milky, one pint of milk will be
sufficient.

Pickled Beets.

Cut boiled beets in slices. Lay these in a large glass jar or earthen
pot. For every beet, put in one slice of onion, one table-spoonful of
grated horse-radish, six cloves, and vinegar enough to cover. The
beets will be ready to use in ten or twelve hours. They will not keep
more than a week.

Baked Beans.

Pick one quart of beans free from stones and dirt. Wash, and soak in
cold water over night. In the morning pour off the water. Cover with
hot water, put two pounds of corned beef with them, and boil until
they begin to split open, (the time depends upon the age of the beans,
but it will be from thirty to sixty minutes). Turn them into the
colander, and pour over them two or three quarts of cold water. Put
about half of the beans in a deep earthen pot, then put in the beef,
and finally the remainder of the beans. Mix one tea-spoonful of
mustard and one table-spoonful of molasses with a little water. Pour
this over the beans, and then add boiling water to just cover. Bake
_slowly_ ten hours. Add a little water occasionally.

PIES AND PUDDINGS.

Puff Paste.

One quart of pastry flour, one pint of butter, one table-spoonful of
salt, one of sugar, one and a quarter cupfuls of ice water. Wash the
hands with soap and water, and dip them first in very hot, and then in
cold, water. Rinse a large bowl or pan with boiling water and then
with cold. Half fill it with cold water. Wash the butter in this,
working it with the hands until it is light and waxy. This frees it of
the salt and butter-milk, and lightens it, so that the pastry is more
delicate. Shape the butter into two thin cakes, and put in a pan of
ice water, to harden. Mix the salt and sugar with the flour. With the
hands, rub one-third of the butter into the flour. Add the water,
stirring with a knife. Stir quickly and vigorously until the paste is
a smooth ball. Sprinkle the board _lightly_ with flour. Turn the
paste on this, and pound quickly and lightly with the rolling pin. Do
not break the paste. Roll from you and to one side; or, if easier to
roll from you all the while, turn the paste around. When it is about
one-fourth of an inch thick, wipe the remaining butter, break it in
bits, and spread these on the paste. Sprinkle lightly with flour. Fold
the paste, one-third from each side, so that the edges meet. Now fold
from the ends, but do not have these meet. Double the paste, pound
lightly, and roll down to about one-third of an inch in thickness.
Fold as before, and roll down again. Repeat this three times if for
pies, and six times if for _vol-au-vents_, patties, tarts, etc.
Place on the ice, to harden, when it has been rolled the last time. It
should be in the ice chest at least an hour before being used. In hot
weather if the paste sticks when being rolled down, put it on a tin
sheet and place on ice. As soon as it is chilled it will roll easily.
The less flour you use in rolling out the paste the tenderer it will
be. No matter how carefully every part of the work may be done, the
paste will not be good if much flour is used.

Chopped Paste.

One quart of pastry flour, two cupfuls of unwashed butter, one
teaspoonful of salt, one table-spoonful of sugar, and a scant cupful
of ice water. Put the flour, salt, sugar and butter in the chopping-
tray. Chop all together until the butter is thoroughly mixed with the
flour; then add the water, and continue chopping. When well mixed,
sprinkle the board with flour, turn the paste on it, and roll into a
flat piece. Place in a pan on the ice. When hard, use the same as puff
paste. It can be used as soon as mixed, but will not, of course, be so
nice.

French Paste for Raised Pies.

One quart of pastry flour, one table-spoonful of sugar, one
teaspoonful of salt, one scant cupful of butter, one egg, one tea-
cupful of water. Rub the butter, salt and sugar into the flour. Beat
the egg, and add the water to it. Stir this into the flour and butter.
Stir this mixture until it is a smooth paste; then put on the board
and roll the same as puff paste. This paste must be rolled eight
times.

To Make a Pie.

Butter the pie plate (tin is the best), and cover with paste that has
been rolled very thin. Roll a strip of paste long enough to go around
the plate, and cut in strips an inch wide. Wet the edge of the plate
with water, and put a strip of paste on it. Fill with any kind of
prepared fruit Have the paste in a roll, and cut enough from the end
to cover the pie. Sprinkle the board lightly with flour, and place the
paste up-on it. Flour the rolling pin with, the hand. Roll from you
and to one side until the paste is the right size. It must be much
larger than the plate. In the centre cut a slit about halt an inch
long. Cover the pie, having the paste "_fulled_" on, as it
shrinks in the baking. The oven must be hot at first, and after the
first fifteen minutes the drafts must be closed. A mince pie will
require one hour to bake, and an apple pie fifty minutes. Peach, and
nearly all other fruit pies, require the same time.

Mince Pie Meat.

Boil a beef tongue, weighing six pounds, and six pounds of the vein of
a round of beef (these should just simmer). After skinning the tongue,
chop it and the beef very fine, and add five pounds of beef suet,
chopped fine; five pounds of stoned raisins, three of dried currants,
one and a half of citron, cut fine; nine of sugar, one and a half
pints of molasses, two quarts of the liquor in which the meat was
boiled, one quart of brandy, one pint of white wine, a cupful of salt,
half a cupful of cinnamon, one-fourth of a cupful of cloves, one-
fourth of a cupful of allspice, three nutmegs, a table-spoonful of
mace. Put all in a large pan, and let stand over night. Put what you
wish to bake in another pan with half as much stewed and sweetened
apple as you have meat, and let it stand one hour. Put the remainder
of the meat in a jar. Cover with a paper dipped in brandy, and then
cover tightly, to exclude the air. Set in a cool place for future use,
[Mrs. M. L. W.]

Squash pies.

Five pints of stewed and strained squash, two quarts of boiling milk,
one and a half nutmegs, four teaspoonfuls of salt, five cupfuls of
sugar, nine eggs, four table-spoonfuls of Sicily Madeira and two of
rose-water. Gradually pour the boiling milk on the squash, and stir
continually. Add the nutmeg, rose-water and sugar. When cold, add the
eggs, well beaten; and just before the mixture is put in the plates,
add the Madeira. Butter deep plates, and line with a plain paste. Fill
with the mixture, and bake in a moderate oven for forty minutes. [Mrs.
M. L. W.]

Sweet Potato Pies.

When the potatoes are dry and mealy, take a quart after they have been
pared, boiled and mashed, a quart of milk, four eggs, salt, nutmeg,
cinnamon and sugar to taste. Bake the same as squash pies. If the
potatoes are very moist, use less milk.

Lemon Pie.

The juice and rind of one lemon, two eggs, eight heaping table-
spoonfuls of sugar, one small tea-cupful of milk, one teaspoonful of
corn-starch. Mix the corn-starch with a little of the milk. Put the
remainder on the fire, and when boiling, stir in the corn-starch. Boil
one minute. Let this cool, and add the yolks of the eggs, four heaping
table-spoonfuls of the sugar, and the grated rind and juice of the
lemon, all well beaten together. Have a deep pie plate lined with
paste, and fill with this mixture. Bake slowly half an hour. Beat the
whites of the eggs to a stiff froth, and gradually beat into them the
remainder of the sugar. Cover the pie with this, and brown slowly.

Orange Pies.

Two cupfuls of sugar, two of flour, five eggs, one tea-spoonful of
cream of tartar, half a teaspoonful of soda, the juice and rind of one
orange. These are for the cake. Beat the eggs very light; then add the
sugar, and beat until frothy. Now add the orange. Mix the soda and
cream of tartar with the flour, and rub through a sieve on to the
beaten eggs and sugar. Stir well, and bake in deep tin plates. There
will be enough for six plates. When baked, put a thin layer of the
icing between the cakes, and cover the pie with icing. There should be
three cakes in a pie. Icing: The whites of four eggs, one tea-cupful
of powdered sugar, the juice and rind of two oranges. After beating
the whites to a stiff froth, beat in the sugar and then the rind and
juice of the oranges. When the pies are iced, dry them in the heater.

Chocolate Pies.

Make plain cup cake, and bake in Washington-pie plates, having the
cake thick enough to split. After splitting, spread one half with a
filling made as below, place the top piece on, and sprinkle with
powdered sugar. The cake should always be fresh.

Filling: One square of Baker's chocolate, one cupful of sugar, the
yolks of two eggs, one-third of a cupful of boiling milk. Mix scraped
chocolate and sugar together; then add, very slowly, the boiling milk,
and then the eggs, and simmer ten minutes, being careful that it does
not burn. Flavor with vanilla. Have fully cold before using.

HOT PUDDINGS.

Custard Soufflé.

Two scant table-spoonfuls of butter, two table-spoonfuls of flour, two
table-spoonfuls of sugar, one cupful of milk, four eggs. Let the milk
come to a boil. Beat the flour and butter together; add to them,
gradually, the boiling milk, and cook eight minutes, stirring often.
Beat the sugar and the yolks of the eggs together. Add to the cooked
mixture, and set away to cool. When cool, beat the whites of the eggs
to a stiff froth, and add to the mixture. Bake in a buttered pudding
dish for twenty minutes in a moderate oven. Serve _immediately_
with creamy sauce.

Cabinet Pudding.

One quart of milk, four eggs, four table-spoonfuls of sugar, half a
teaspoonful of salt, one table-spoonful of butter, three pints of
stale sponge cake, one cupful of raisins, chopped citron and currants.
Have a little more of the currants than of the two other fruits. Beat
the eggs, sugar and salt together, and add the milk. Butter a three-
pint pudding mould (the melon shape is nice), sprinkle the sides and
bottom with the fruit, and put in a layer of cake. Again sprinkle in
fruit, and put in more cake. Continue this until all the materials are
used. Gradually pour on the custard. Let the pudding stand two hours,
and steam an hour and a quarter. Serve with wine or creamy sauce.

English Plum Pudding.

A pound of suet, chopped fine; a pint of sugar, one pound of grated
stale bread, one pound of raisins, two of currants, a glass of brandy,
two teaspoonfuls of ginger, two nutmegs, half a pint of milk, a little
salt Beat well, and steam five hours. Serve with rich sauce.

Rachel Pudding.

One quart of breadcrumbs, one of apples, cut very fine; half a cupful
of suet, chopped very fine; one cupful of English currants, the rind
and juice of two lemons, four eggs, well beaten. Mix thoroughly.
Grease a pudding mould, and put the mixture in it. Steam three hours,
and serve with rich wine sauce.

Chocolate Pudding.

One quart of milk, four table-spoonfuls of corn-starch, four of sugar,
four of scraped chocolate, two of boiling water, two eggs, one
teaspoonful of salt. Reserve one cupful of the milk, and put the
remainder on to boil. Put the sugar, chocolate and water in a sauce-
pan or, better still, a small frying-pan, and stir over a _hot_
fire for about a minute, when the mixture should be smooth and glossy.
Stir this into the boiling milk. Mix the corn-starch with cold milk.
Beat the egg, and add to the corn-starch and milk; add, also, the
salt. Stir this into the _boiling_ milk, and beat well for about
three minutes. Turn the mixture into a melon mould that has been
dipped in cold water. Let the pudding stand in the mould about fifteen
minutes. Turn into the pudding dish, and heap whipped cream around it.
Serve sugar and cream with it; or, vanilla sauce will answer.

Chocolate Roll Pudding.

This pudding consists of cake, frosting and sauce. It is very nice.
Beat the whites of three eggs to a stiff froth, and add the yolks.
Beat into the eggs one cupful of sugar and one of flour. As soon as
all are thoroughly mixed, stir in half a cupful of cold water, in
which has been dissolved soda about the size of a pea. Pour thin into
a buttered pan, and bake in a moderate oven from twelve to fifteen
minutes. When baked, sprinkle the top with two table-spoonfuls of
milk.

Frosting: Beat the whites of six eggs to a froth, and divide into two
parts. Put a teaspoonful of sugar to one half, and one teaspoonful of
sugar and three of grated chocolate to the other. Take the cake from
the pan and put it on a flat dish or tin sheet. Spread half of each
mixture over the top. Return to the oven for about five minutes, to
harden the frosting. Take out and roll up. Put the remainder of the
frosting on the top and sides of the roll. Put again in the oven to
harden the frosting. Take out, and slide on a flat dish. Pour the
sauce around, and serve. The yolks of the eggs may be used for
puddings or custards.

Sauce: One egg, one tea-cupful of powdered sugar, five table-spoonfuls
of boiling milk, one teaspoonful of vanilla extract. Beat the white of
the egg to a stiff froth, and gradually beat in the sugar. Add the
yolk of the egg, the vanilla, and lastly the boiling milk.

Ground Rice Pudding.

One quart of milk, five table-spoonfuls of ground rice, four of sugar,
one teaspoonful of salt, six eggs, half a cupful of butter. Put the
milk in the double boiler, reserving half a cupful. Mix the rice and
cold milk together, and stir into the milk in the boiler when this is
hot. Stir constantly for five minutes. Add the salt, butter and sugar,
and set away to cool. When cold, add the eggs, well beaten. Bake one
hour in a moderate oven. Serve with creamy sauce.

Rice Pudding.

One cupful of rice, one quart of milk, one cupful of raisins, one
heaping teaspoonful of salt, one cupful of water, one quart of soft
custard. Wash the rice, and let it soak two hours in cold water. Turn
off the water, and put the rice in the double boiler with the cupful
of water. Cook half an hour; then add the salt, raisins and milk, and
cook an hour longer. Butter a melon mould and pack the rice in it. Let
it stand twenty minutes. Turn out on a deep dish, decorate with bits
of bright jelly, pour the custard around, and serve. The custard
should be _cold_ and the pudding _hot_. The raisins can be omitted
if not liked.

German Puffs.

The yolks of six eggs, five table-spoonfuls of flour, one of melted
butter, one pint of milk, half a teaspoonful of salt. Beat the yolks
of the eggs light, add the milk to them, and pour part of this mixture
on the flour. Beat light and smooth; then add the remainder of the
eggs and milk, and the salt and butter. Butter muffin pans, and half
fill them with the batter. The quantities given will make twelve
puffs. Bake twenty minutes in a quick oven. Serve on a hot platter
with the sauce poured over them.

Sauce: The whites of six eggs, one cupful of powdered sugar, the juice
of two oranges or of one lemon. After beating the whites to a stiff
froth, gradually beat in the sugar, and then the juice of the fruit.

Down-East Pudding.

One pint of molasses, one quart of flour, one table-spoonful of salt,
one teaspoonful of soda, three pints of blackberries. Boil three
hours, and serve with sauce made in the following manner:

One tea-cupful of powdered sugar, half a cupful of butter, one egg,
two teaspoonfuls of _boiling_ water, one of brandy. Beat the
butter to a cream, and add, very gradually, the sugar and brandy. Beat
in the yolk of the egg, and, when perfectly creamy, add the white,
which has been beaten to a froth; then add the water, and stir very
carefully.

Amber Pudding.

One dozen large, tart apples, one cupful of sugar, the juice and rind
of two lemons, six eggs, four table-spoonfuls of butter, enough puff
or chopped paste to line a three-pint pudding dish. Pare and quarter
the apples. Pare the thin rind from the lemon, being careful not to
cut into the white part. Put the butter, apple, and lemon rind and
juice in a stew-pan with half a cupful of water. Cover tightly, and
simmer about three-quarters of an hour. Rub through a sieve, add the
sugar, and set away to cool. Line the dish with _thin_ paste.
Beat the yolks of the eggs, and stir into the cooled mixture. Turn
this into the lined dish. Bake slowly for half an hour. Beat the
whites to a stiff froth, and gradually beat into them three table-
spoonfuls of powdered sugar. Cover the pudding with this. Return to
the oven and cook twelve minutes with the door open. Serve either hot
or cold.

Fig Pudding.

One cupful of molasses, one of chopped suet, one of milk, three and a
quarter of flour, two eggs, one teaspoonful of soda, one of cinnamon,
half a teaspoonful of nutmeg, one pint of figs. Mix together the
molasses, suet, spice, and the figs, cut fine. Dissolve the soda with
a table-spoonful of hot water, and mix with the milk. Add to the other
ingredients. Beat the eggs light, and stir into the mixture. Add the
flour, and beat thoroughly. Butter two small or one large brown bread
mould. Turn the mixture into the mould or moulds, and steam five
hours. Serve with creamy or wine sauce.

Date Pudding.

Make the same as fig pudding, but use a pint of dates instead of the
figs.

Apple Tapioca Pudding.

One large cupful of tapioca, three pints of water, one cupful of
sugar, one teaspoonful of salt, one teaspoonful of essence of lemon,
three pints of pared and quartered apples. Wash the tapioca and soak
over night in three pints of cold water (three hours will do if there
is no more time). Put the tapioca in the double boiler and cook until
it looks clear. It will take from twenty to thirty minutes. When
cooked enough, add the sugar, salt and lemon, and then the apples.
Turn into a buttered dish and bake an hour and a quarter. Let it stand
in a cool room half an hour before serving. Serve with sugar and
cream.

Baked Apple Pudding.

Fill a three-quart earthen dish with pared and quartered apples.
Sprinkle on these one cupful of sugar, a slight grating of nutmeg, one
table-spoonful of butter, and half a cupful of water. Cover, and bake
thirty minutes. Make half the rule for chopped paste. Roll a piece of
the paste into a strip that will reach around the pudding dish. This
strip should be about two inches deep. Roll the remainder of the paste
to cover the dish. Take the pudding dish from the oven, slip the strip
of paste between the apple and the dish, and put on the top crust.
Return to the oven, and bake one hour longer. Serve with a cream
sauce.

Dutch Apple Pudding.

One pint of flour, one teaspoonful of cream of tartar, half a
teaspoonful of soda, half a teaspoonful of salt, an egg, a generous
two-thirds of a cupful of milk, two table-spoonfuls of butter, four
large apples. Mix the salt, soda and cream of tartar with the flour,
and rub through the sieve. Beat the egg light, and add the milk. Rub
the butter into the flour. Pour the milk and egg on this, and mix
quickly and thoroughly. Spread the dough about half an inch deep on a
buttered baking pan. Have the apples pared, cored and cut into
eighths. Stick these pieces in rows into the dough. Sprinkle with two
table-spoonfuls of sugar. Bake in a quick oven for about twenty-five
minutes. This pudding is to be eaten with sugar and cream or a simple
sauce.

Apple Soufflé.

One pint of steamed apple, one table-spoonful of melted butter, half a
cupful of sugar, the whites of six eggs and the yolks of three, a
slight grating of nutmeg. Stir into the hot apple the butter, sugar
and nutmeg, and the yolks of the eggs, well beaten. When this is cold,
beat the whites of the eggs to a stiff froth, and stir into the
mixture. Butter a three-pint dish, and turn the _soufflé_ into
it. Bake thirty minutes in a moderate oven. Serve immediately with any
kind of sauce.

Apple and Rice Pudding.

One cupful and a half of uncooked rice, and two dozen apples. Wash the
rice well, and soak two hours in cold water. Peel and quarter the
apples. Wet the pudding cloth and spread it in the colander. Cover
with two-thirds of the rice. Lay in the apples, having them packed as
closely as possible. Sprinkle the remainder of the rice over them. Tie
as tightly as possible, and plunge into boiling water. Boil one hour.
Serve with molasses sauce.

Eve's Pudding.

Six eggs, six apples, six ounces of bread, six ounces of currants,
half a teaspoonful of salt, nutmeg. Boil three hours, or steam four.
Serve with wine sauce.

Batter and Fruit Pudding.

One pint of milk, one pint of flour, four eggs, one table-spoonful of
butter, one teaspoonful of salt, one pint of fruit, pared and
quartered, (apples or peaches are best). Beat the eggs well with a
spoon, and add the milk to them. Turn part of this mixture on the
flour, and beat to a light, smooth batter. Add the remainder of the
milk and eggs, and the salt. Butter a pudding dish and pour in the
batter. Sprinkle in the fruit. Bake half an hour. Serve with foaming
sauce the moment it comes from the oven.

Amherst Pudding.

Three-fourths of a cupful of butter, three-fourths of a pint of sugar,
four eggs, five table-spoonfuls of strained apple, the grated rind and
the juice of a lemon, and nutmeg and rose-water, if you like. Bake
half an hour, in a moderate oven, in a shallow pudding dish that has
been lined with a rich pasts, rolled very thin. Let it become
partially cooled before serving.

Swiss Pudding.

One tea-cupful of flour, four table-spoonfuls of butter, three of
sugar, one pint of milk, five eggs, the rind of a lemon. Grate the
rind of the lemon (the yellow part only, remember,) into the milk,
which put in the double boiler. Rub the flour and butter together.
Pour the boiling milk on this, and return to the boiler. Cook five
minutes, stirring the first two. Beat the yolks of the eggs and the
sugar together, and stir into the boiling mixture. Remove from the
fire immediately. When cold, add the whites of the eggs, beaten to a
stiff froth. Have a three-quart mould, well buttered. Turn the mixture
into this, and steam forty minutes. Turn on a hot dish, and serve
without delay. Creamy sauce, or a tumbler of currant jelly, melted
with the juice of two lemons, should be served with it.

Delicate Indian Pudding.

One quart of milk, two heaping table-spoonfuls of Indian meal, four of
sugar, one of butter, three eggs, one teaspoonful of salt. Boil the
milk in the double boiler. Sprinkle the meal into it, stirring all the
while. Cook twelve minutes, stirring often. Beat together the eggs,
salt, sugar and half a teaspoonful of ginger. Stir the butter into the
meal and milk. Pour this gradually on the egg mixture. Bake slowly one
hour.

Indian and Apple Pudding.

One cupful of Indian meal, one cupful of molasses, two quarts of milk,
two teaspoonfuls of salt, three table-spoonfuls of butter, or one of
finely-chopped suet; one quart of pared and quartered apples (sweet
are best, but sour will do), half a teaspoonful of ginger, half a
teaspoonful of grated nutmeg. Put the milk on in the double boiler.
When it boils, pour it gradually on the meal. Pour into the boiler
again and cook half an hour, stirring often. Add the molasses, butter,
seasoning and apples. Butter a deep pudding dish, pour the mixture
into it, and bake slowly three hours. Make half the rule if the family
is small.

COLD PUDDINGS.

Royal Pudding.

One quart of milk, half a cupful of sago, two table-spoonfuls of
butter, one tea-cupful of granulated sugar, half a teaspoonful of
salt, four eggs, four table-spoonfuls of raspberry jam, four table-
spoonfuls of wine. Put the milk in the double boiler, and just before
it comes to a boil, stir in the sago. Cook until it thickens (about
half an hour), stirring frequently; then add the butter, sugar and
salt. Let it cool; and when cold, add the yolks of the eggs, well
beaten, and the wine. Turn into a buttered pudding dish, and bake half
an hour. Set away to cool. When cold, spread the jam over it. Beat the
whites of the eggs to a stiff froth, and stir into them four table-
spoonfuls of powdered sugar. Spread this on the pudding. Brown
quickly, and serve. The pudding can be made the day before using. In
this case, put the whites of the eggs in the ice chest, and make the
meringue and brown just before serving.

Cold Tapioca Pudding.

Soak a cupful of tapioca over night in a quart of cold water. In the
morning drain off all the water. Put the tapioca and a quart and half
a pint of milk in the double boiler. After cooking forty-five minutes,
add a teaspoonful of salt Stir well, and cook fifteen minutes longer.
Wet a mould or bowl in cold water. Turn the pudding into this, and set
away to cool. Serve with sugar and cream. This. pudding is also nice
hot.

Danish Pudding.

One cupful of tapioca, three generous pints of water, half a
teaspoonful of salt, half a tea-cupful of sugar, one tumbler of any
kind of bright jelly. Wash the tapioca, and soak in the water all
night. In the morning put on in the double boiler, and cook one hour.
Stir frequently. Add the salt, sugar and jelly, and mix thoroughly.
Turn into a mould that has been dipped in cold water, and set away to
harden. Serve with cream and sugar.

Black Pudding.

One quart of blueberries, one pint of water, one cupful of sugar, a
five-cent baker's loaf, butter. Stew the berries, sugar and water
together. Cut the bread in thin slices, and butter these. Put a layer
of the bread in a deep dish, and cover it with some of the hot
berries. Continue this until all the bread and fruit is used, and set
away to cool. The pudding should be perfectly cold when served. Serve
with cream and sugar. Any other small berries can be used instead of
blueberries.

Almond Pudding.

One pint of shelled almonds, two dozen macaroons, the grated rind of a
lemon, half a cupful of sugar, half a cupful of butter, the yolks of
six eggs, one quart of milk, one pint of cream, one table-spoonful of
rice flour. Blanch the almonds and pound them in a mortar. Put the
milk in a double boiler, reserving half a cupful. Add the pounded
almonds to it. Mix the rice flour with the half cupful of cold milk,
and stir into the boiling milk. Cook six minutes, and put away to
cool. When about half cooled, add the sugar and butter, which should
have been beaten together until light When cold, add the yolks of the
eggs, well beaten, the macaroons, which have been dried and rolled
fine, and the cream. Butter a pudding dish that will hold a little
more than two quarts; or, two small ones will do. Turn the mixture
into this, and bake slowly forty-five minutes. Serve cold.

Jenny Lind Pudding.

One dozen sponge fingers, one dozen macaroons, one dozen cocoanut
cakes, one quart of custard, two cupfuls of freshly-grated cocoanut.
Make a quart of soft custard, and season with one teaspoonful of lemon
extract or two table-spoonfuls of wine. When cold, pour on the cakes,
which have been arranged in a deep glass dish. Sprinkle the grated
cocoanut over this, and serve. If you have not the fresh cocoanut use
one cupful of the prepared.

Peach Meringue Pudding.

Three dozen ripe peaches, one and a third cupfuls of granulated sugar,
six table-spoonfuls of powdered sugar, one quart of milk, three
teaspoonfuls of corn-starch, six eggs. Put one cupful of the
granulated sugar and one pint of water on to boil. Peel and quarter
the peaches. When the sugar and water begins to boil, put in one-third
of the peaches, and simmer eight minutes. Take them up, and put in
another third. Continue this until all the fruit is done. Boil the
syrup until it becomes thick. Pour over the peaches and set away to
cool. Separate the whites and yolks of the six eggs, and put the
whites in the ice chest. Beat together the yolks and one-third of a
cupful of sugar. Put a pint and a half of milk in the double boiler.
Mix three teaspoonfuls of corn-starch with half a pint of cold milk,
and when the other milk is boiling, stir this into it Stir for three
minutes; then put on the cover and cook three minutes longer. Pour the
boiling mixture gradually on the beaten eggs and sugar. Return to the
boiler and cook four minutes, stirring all the while. Take from the
fire, add half a teaspoonful of salt, and set away to cool. This is
the sauce. Twenty minutes before serving heap the peaches in the
centre of a shallow dish. Beat the whites of the eggs to a stiff
froth, and gradually beat in five table-spoonfuls of powdered sugar.
Cover the peaches with this. Place a board in the oven, put the dish
on it, and cook until a light brown. Season the sauce with one-fourth
of a teaspoonful of almond extract, and pour around the pudding.
Serve.

The peaches and sauce must be cold. If the oven is hot, and the board
is placed under the dish, the browning of the meringue will not heat
the pudding much.

Apple Meringue Pudding.

Two quarts of pared and quartered apples, a lemon, two cupfuls of
granulated sugar and six table-spoonfuls of powdered, six eggs, one
quart of milk, three teaspoonfuls of corn-starch. Pare the thin yellow
rind off of the lemon, being careful not to cut into the white part,
and put it in a sauce-pan with one and two-thirds cupfuls of the
granulated sugar. Boil ten minutes; then put in the apples and juice
of the lemon. Cover, and simmer half an hour. The apples should be
tender, but not much broken. Take them up, and boil the syrup until
thick. When it is reduced enough, pour it over the apples, and put
these away to cool. Make the sauce and finish the pudding the same as
for peach meringue, flavoring the sauce, however, with extract of
lemon.

Frozen Cabinet Pudding.

Two dozen stale lady-fingers, one cupful of English currants, one pint
of cream, one pint of milk, one _small_ tea-cupful of sugar,
three eggs, three table-spoonfuls of wine. Put the milk in the double
boiler. Beat the eggs and sugar together, and gradually pour the hot
milk on them. Return to the boiler and cook two minutes, stirring all
the while. Pour the hot custard on the lady-fingers, add the currants,
and set away to cool. When cold, add the wine and the cream, whipped
to a froth. Freeze the same as ice cream. When frozen, wet a melon
mould in cold water, sprinkle a few currants on the sides and bottom,
and pack with the frozen mixture. Pack the mould in salt and ice for
one hour. At serving time, wipe it, and dip in warm water for a moment
Turn out the pudding on a dish, pour apricot sauce around it, and
serve.

Frozen Cabinet Pudding, No. 2.

One dozen macaroons, one dozen and a half sponge fingers, one dozen
cocoanut cakes, one cupful of English currants, one quart of custard.
Wet a melon mould in cold water. Sprinkle the sides and bottom with
currants. Arrange layers of the mixed cakes, which sprinkle with
currants. Continue this until all the cake and currants are used. Put
a pint and a half of milk in the double boiler. Beat together four
eggs and two table-spoonfuls of sugar. When the milk is hot, stir in
one-third of a package of gelatine, which has been soaking one hour in
half a cupful of milk. Add the beaten egg and sugar, and cook four
minutes, stirring all the while. Take off, and add one-fourth of a
teaspoonful of salt and one teaspoonful of vanilla, or two table-
spoonfuls of wine. Pour this, a few spoonfuls at a time, on the cake.
Set away to cool. When cold, cover with thick white paper, and put on
the tin cover. Pack the mould in salt and ice for four or six hours.
At serving time, wipe the mould free of salt and ice and dip for a
moment in warm water. Take off the cover and paper, and turn out.
Serve with quince sauce.

Peach Pudding.

Pare and cut fine one dozen ripe peaches. Sprinkle with three table
spoonfuls of sugar, and let them stand one hour. Make a custard the
same as for frozen cabinet pudding, No. 2. Have the peaches in a deep
glass dish, and, as soon as the custard is partly cooled, turn it on
them. Set away in a cold place for six or eight hours. When
convenient, it is well to make this pudding the day before using.

Orange Pudding.

One pint of milk, the juice of six oranges and rind of three, eight
eggs, half a cupful of butter, one large cupful of granulated sugar, a
quarter of a cupful of powdered sugar, one table-spoonful of ground
rice, paste to line the pudding dish. Mix the ground rice with a
little of the cold milk. Put the remainder of the milk in the double
boiler, and when it boils, stir in the mixed rice. Stir for five
minutes; then add the butter, and set away to cool. Beat together the
sugar, the yolks of the eight eggs and whites of four. Grate the rind
and squeeze the juice of the oranges into this. Stir all into the
cooked mixture. Have a pudding dish, holding about three quarts, lined
with paste. Pour the preparation into this, and bake in a moderate
oven for forty minutes. Beat the remaining four whites of the eggs to
a stiff froth, and gradually beat in the powdered sugar. Cover the
pudding with this. Return to the oven, and cook ten minutes, having
the door open. Set away to cool. It must be ice cold when served.

Orange Pudding, No. 3.

One cupful and a half of granulated sugar, six table-spoonfuls of the
powdered, six eggs, six large, or eight small, sweet oranges, half a
package of gelatine, one quart of boiling milk. Soak the gelatine for
two hours in one cupful of the milk. Put the remaining milk in the
double boiler. Beat together the yolks of the eggs and the granulated
sugar. When the milk boils, stir in the gelatine, and then the beaten
yolks and sugar. Stir constantly until the mixture begins to thicken
(which will be about five minutes); then remove from the fire and put
away to cool. Pare the oranges, and free them of seeds and tough
parts. Put them in a large glass dish, and when the custard has
cooled, pour it over the fruit. Let this stand in a cold place six or
eight hours. Beat the whites of the eggs to a stiff froth, and
gradually beat in the powdered sugar. Cover the pudding with this, and
serve.

Royal Diplomatic Pudding.

Soak half a box of gelatine in half a cupful of cold water one or two
hours. Pour on this two-thirds of a pint of boiling water, and add the
juice of a lemon, a cupful of sugar and half a pint of wine. Stir, and
strain. Have two moulds, one holding two quarts, the other a quart.
Put a layer of jelly in the large mould, and place on ice. When hard,
garnish with candied cherries, cut in two. Pour in a few spoonfuls of
liquid jelly, _not hot,_ to hold the cherries, and then pour in
enough to cover them. When the jelly is perfectly hard, set the small
mould in the centre of the large one, and fill the space between with
jelly. Fill the small mould with ice, and set both in a basin of ice
water. When the jelly is again hard, remove the ice from the small
mould, which fill with warm water, and lift it out carefully. The
vacant space is to be filled with custard made by the following
recipe: The yolks of five eggs, half a cupful of sugar, two table-
spoonfuls of wine, one teaspoonful of vanilla extract, half a box of
gelatine, soaked in half a cupful of cold water, a scant cupful of
milk. Put the milk to boil. Add the gelatine, and the eggs and sugar,
beaten together. Strain, and add the wine and vanilla. When the
custard begins to thicken, add half a pint of cream, whipped to a
stiff froth. Pour the custard into the space mentioned, and let it
stand until it hardens. Turn the pudding out of the mould, and serve
with soft custard poured around it.

Orange Diplomatic Pudding.

Make one quart of orange jelly. Arrange this in the mould and make a
filling the same as for royal diplomatic pudding. Flavor the filling,
and the custard for the sauce, with orange.

Lemon Diplomatic Pudding.

Make one quart of lemon jelly, and prepare the mould with it the same
as for the royal diplomatic pudding. Make a lemon sponge, with which
fill the cavity. When hard, serve with a custard flavored with lemon.

Bird's Nest Pudding.

Half a package of Cox's sparkling gelatine, six oranges, three cupfuls
and a half of sugar, one pint of blanc-mange. Take the peel from the
oranges in quarters. Put it in two quarts of water, and let it stand
over night. In the morning drain off the water. Cut the peel in thin
strips with the scissors. Put it in cold water and boil until tender.
Make a syrup of half a cupful of sugar and a pint of water. Drain the
straws of orange peel on a sieve. Put them in this syrup and simmer
half an hour. Turn into a bowl, and let stand until next day. Put one
pint of sugar and one pint of water on to boil. Cook rapidly for
twenty minutes; the syrup will then fall from the spoon in threads.
Put the straws in this and boil half an hour. Take out, and drain on a
sieve. As they dry, put them in a dish, which place in the warm oven.
These are for the nests. For the jelly, soak the gelatine two hours in
half a cupful of cold water; then pour on it enough boiling water to
make, with the juice of the oranges, two cupfuls and a half. Add one
small cupful of sugar and the orange juice. Stir well, and strain
through a napkin into a shallow dish. In one end of each of six eggs
make a hole, about the size of a cent Break the yolks with a skewer,
and pour the eggs into a bowl. (They may be used for puddings and
custards.) Wash and drain the shells. Fill them with the blanc-mange.
Have a pan filled with meal, in which to stand the shells. Set away to
cool. Break the jelly in pieces with a fork, and put in a flat glass
dish. Arrange the straws in the form of nests, six in number, and
arrange them on the jelly. Place the eggs in these, and serve.

Quince Iced Pudding.

Beat three eggs very light; then add one cupful and a half of powdered
sugar, and beat until foamy. Put two cupfuls of sifted pastry flour in
the sieve, and add one teaspoonful of cream of tarter and half a
teaspoonful of soda. Stir half a cupful of cold water into the beaten
eggs and sugar; then sift the flour on this. Mix quickly and
thoroughly. Have a tin mould similar to the border moulds shown in the
chapter on Kitchen Furnishing, but of oval shape, higher and plain. It
should be about four inches high, and six wide and eight long, top
measurement--the mould tapering. The space between the outer and inner
walls should be an inch and a half. Butter this mould and pour the
cake mixture into it. Bake slowly for forty-five minutes. Let it stand
in the mould until nearly cold. Turn on a flat dish. Put the whites of
two eggs in a bowl, gradually beat into them one cupful and a half of
powdered sugar, and season with half a teaspoonful of vanilla extract
Ice the cake with this, and set away to dry. In the meantime, make a
cream with one generous quart of cream, one cupful of sugar, one
table-spoonful of vanilla and one pint of soft custard. Freeze the
same as ice cream. Spread the inside of the cake with a large tumbler
of quince jelly. At serving time pack the frozen cream in the centre
of the cake. Heap whipped cream on the top and at the base, and serve
immediately. This is an elegant pudding, and is not difficult to make.

Princess Pudding.

Soak for an hour in a pint of cold water one box of Cox's sparkling
gelatine, and add one pint of boiling water, one pint of wine, the
juice of four lemons, and three large cupfuls of sugar. Beat the
whites of four eggs to a stiff froth, and stir into the jelly when it
begins to thicken. Pour into a large mould, and set in ice water in a
cool place. When ready to serve, turn out as you would jelly, only
have the pudding in a deep dish. Pour one quart of soft custard around
it, and serve.

Apple Porcupine.

Sixteen large apples, two large cupfuls of granulated sugar, one
lemon, one quart of water, one tea-cupful of powdered sugar, one quart
of milk, one table-spoonful of corn-starch, half a teaspoonful of
salt, six eggs, one pint of blanched almonds. Put the water and
granulated sugar in a sauce-pan. Have ten of the apples pared and
cored, and as soon as the sugar and water boils, put in as many of the
apples as will cook without crowding. Simmer gently until the fruit is
cooked through. When done on one side the fruit must be turned. Drain,
and cool them on a dish. Cook ten apples in this manner. Have the six
that remain pared and quartered and stewed in one cupful of water.
Turn the stewed apples into the syrup left from cooking the others.
Add the grated rind and the juice of the lemon. Simmer until a smooth
marmalade is formed. It will take about twenty minutes. Set away to
cool. Put the milk on in the double boiler, reserving half a cupful.
When it boils, stir in the corn-starch, which has been mixed with the
cold milk. Stir well, and cook five minutes. Beat the yolks of the six
eggs and the whites of two with half of the powdered sugar. Gradually
pour the boiling mixture on this. Return to the boiler and cook three
minutes, stirring all the time. Add the salt. Turn into a pitcher or
bowl, and set away to cool. Heap the cooked apples in a mound, using
the marmalade to fill up the spaces between the apples. Beat the four
whites of eggs to a stiff froth, and beat the half cupful of powdered
sugar into it. Cover the apples with this, and stick the almonds into
it. Brown slowly in the oven. Set away to cool. At serving time,
season the custard with lemon, and pour it around the porcupine.

SAUCES.

Rich Wine Sauce.

One cupful of butter, two of powdered sugar, half a cupful of wine.
Beat the butter to a cream. Add the sugar gradually, and when very
light, add the wine, which has been made hot, a little at a time.
Place the bowl in a basin of hot water and stir for two minutes. The
sauce should be smooth and foamy.

Creamy Sauce.

Half a cupful of butter, one cupful of _powdered_ sugar, one-
fourth of a cupful of cream or milk, four table-spoonfuls of wine, or
one teaspoonful of vanilla or lemon extract. If lemon or vanilla is
used, add four table-spoonfuls of cream. Beat the butter to a cream.
Add the sugar, gradually, beating all the while. When light and
creamy, gradually add the wine, and then the cream, a little at a
time. When all is beaten smooth, place the bowl in a basin of hot
water and stir until the sauce is smooth and creamy--no longer. It
will take only a few minutes. This is a delicious sauce, and if well
beaten, and not kept in the hot water long enough to melt the sugar,
it will be white and foamy all through.

Foaming Sauce.

One cupful of butter, two of powdered sugar, the whites of two eggs,
five table-spoonfuls of wine or three of brandy, one-fourth of a tea-
cupful of _boiling_ water. Beat the butter to a cream, and
gradually beat the sugar into it. Add the whites of the eggs,
unbeaten, one at a time, and then the brandy or wine. When all is a
light, smooth mass, add the water, beating in a little at a time.
Place the bowl in a basin of hot water and stir until smooth and
frothy, which will be about two minutes. This sauce is for rich
puddings.

German Sauce.

One cupful of sugar, half a cupful of water, three eggs, one table-
spoonful of butter, three of brandy, or a teaspoonful of any extract
you like. Put the sugar and water in a sauce-pan and boil for fifteen
minutes. Beat the yolks of the eggs, and stir them into the boiling
syrup. Put the basin in another of hot water and beat the mixture with
the whisk until it begins to thicken; then add the butter, the whites
of the eggs, beaten to a stiff froth, and the brandy. Stir one minute
longer, and serve.

German Sauce, No. 2.

The yolks of five and whites of three eggs, one cupful of powdered
sugar, one pint of cream, and any flavor you choose. Beat together the
yolks of the eggs and the sugar, and add the cream. Put this mixture
in the double boiler (having first beaten the whites to a stiff
froth), and stir until it begins to thicken; then add the whites and
seasoning. Beat thoroughly, and serve.

Lemon Sauce.

One cupful of sugar, half a cupful of water, the rind and juice of two
lemons, the yolks of three eggs. Boil together the sugar, water, lemon
juice and grated rind for twenty minutes. Beat the yolks of the eggs.
Put the basin containing the boiling syrup in another of boiling
water. Stir the yolks of the eggs into this, and beat rapidly for
three minutes. Take up the sauce-pan and continue the beating for five
minutes; then serve.

Cream Sauce.

One cupful of powdered sugar, one egg, two cupfuls of whipped cream.
Beat the white of the egg to a stiff froth. Add the yolk and sugar,
and beat well. Flavor with vanilla, lemon or wine, and add the cream
last of all. This sauce is excellent for a light pudding.

Vanilla Sauce.

The whites of two eggs and the yolk of one, half a cupful of powdered
sugar, one teaspoonful of vanilla, three table-spoonfuls of milk. Beat
the whites of the eggs to a stiff froth, next beat in the sugar, and
then the yolk of the egg and the seasoning. Serve immediately. This
sauce is for light puddings.

Molasses Sauce.

One cupful of molasses, half a cupful of water, one table-spoonful of
butter, a little cinnamon or nutmeg (about half a teaspoonful), one-
fourth of a teaspoonful of salt, three table-spoonfuls of vinegar.
Boil all together for twenty minutes. The juice of a lemon can be used
instead of the vinegar. This sauce is nice for apple or rice puddings.

Caramel Sauce.

Put one cupful of sugar in a small frying-pan and stir on the fire
until a dark brown, if you like a strong caramel flavor, or till a
light brown, if you like a delicate flavor. Add a cupful of boiling
water, and simmer fifteen minutes. Set away to cool.

Quince Sauce.

One cupful of quince preserve, one of milk, one table-spoonful of
corn-starch, half a cupful of sugar. Mix the corn-starch with a little
of the cold milk, and put the remainder in the double boiler. When it
boils, stir in the corn-starch, and cook ten minutes; then add the
sugar and the preserve, mashed fine. Cook ten minutes longer and rub
through a strainer. This sauce is usually served cold, but when used
with hot pudding, it too should be hot.

Apricot Sauce.

One cupful of canned apricot, one of sugar, one of milk, one table-
spoonful of corn-starch, half a cupful of water. Put the milk in the
double boiler. Mix the corn-starch with a few spoonfuls of cold milk,
and stir into the boiling milk. Cook ten minutes. Boil the sugar and
water together for twenty minutes. Rub the apricot through a sieve,
and stir it into the syrup. Beat well, and then beat in the boiled
milk and corn-starch. Place the sauce-pan in a dish of cold water and
stir for about eight minutes. Set away to cool. If you have cream, use
it instead of the milk. All kinds of fruit can be used in pudding
sauces by following this rule. If the fruit is preserved, use less
sugar; and if very acid, use more.

If it is necessary to make the wine, creamy or foamy sauce any
considerable time before dinner, do not add the hot water or hot wine,
and do not place the bowl in hot water, until serving time. The
vanilla and cream sauces are spoiled by standing after being made.

DESSERT.

Blanc-Mange Made with Sea Moss Farina.

One quart of milk, one level table-spoonful of sea moss farina, half a
teaspoonful of salt, three table-spoonfuls of sugar, one teaspoonful
of flavor. Put the milk in the double boiler and sprinkle the farina
into it, stirring all the while. Let this heat slowly. Stir often.
When it boils up, and looks white, add the sugar, salt and flavor.
Strain, and turn into a mould that has been dipped in cold water. Set
away to harden. It will take about three hours for this. The blanc-
mange is ready to use as soon as cold.

Blanc-Mange Made with Gelatine.

One package of gelatine, three pints of milk, four table-spoonfuls of
sugar, half a teaspoonful of salt, one teaspoonful of extract of
vanilla or of lemon. Put the gelatine with the milk and let it stand
in a cold place for two hours; then put it in the double boiler, and
heat quickly. Do not let it boil. Stir often; and as soon as the
gelatine is melted, take off, and add the sugar, salt and flavor.
Strain, and partially cool, before putting into the moulds. It should
stand six hours before serving, and it is even better, especially in
summer, to make it the day before using.

Blanc-Mange Made with Isinglass.

One quart of milk, three and a half sheets of Cooper's isinglass, half
a teaspoonful of salt, three table-spoonfuls of sugar and a four-inch
piece of stick cinnamon. Break up the isinglass, put it and the
cinnamon with the milk, and let stand in a cold place two hours; then
put it in the double boiler and let it come, gradually, to the boiling
point. It must not boil. Stir often while heating. As soon as the
isinglass is dissolved, take from the fire, and add the salt and
sugar. Strain into a tin basin, which place in a pan of cold water.
Stir occasionally while cooling. When nearly cold, turn into a mould
and place in the ice chest. It can be poured into the mould as soon as
strained, but the cream will rise to the top in that case, unless the
mixture is stirred carefully in the centre of the mould. The sheets of
isinglass vary in thickness, so that it is best to take part of die
thick sheets and part of the thin.

Chocolate "Blanc"-Mange.

One package of gelatine, four table-spoonfuls of sugar, one (ounce)
square of Baker's chocolate, three pints of milk. Soak the gelatine
two hours in the milk, and then put it in the double boiler. Scrape
the chocolate fine and put it in a small frying-pan with two spoonfuls
of the sugar and two of boiling water. Stir this over a _hot_
fire until smooth and glossy (it will take about a minute), and stir
into the milk. Add the remainder of the sugar, and strain. Turn into
moulds, and set away to harden. This dish should be made at least
eight hours before being used. If you please, you can add a
teaspoonful of vanilla extract. By adding the chocolate to any of the
preparations for blanc-mange while they are hot, you have a chocolate
"blanc"-mange.

Cream à la Versailles.

One quart of milk, half a cupful of sugar, half a teaspoonful of
vanilla extract, half a teaspoonful of salt, seven eggs, two table-
spoonfuls of water. Put the sugar in a small frying-pan and stir until
a very light brown. Add the water, stir a moment longer, and mix with
the milk. Beat the eggs and salt with a spoon. Add this mixture and
the vanilla to the milk. Butter a two-quart charlotte russe mould
lightly, and put the custard in it Put the mould in a basin of warm
(not hot) water and bake slowly until the custard is firm in the
centre. It should take forty minutes; but if the oven is quite hot, it
will be done in thirty minutes. Test by putting a knife down into the
centre, for if the custard is not milky, it is done. Set away in a
cold place until serving time. It must be ice cold when eaten. Turn
out on a flat dish, and pour caramel sauce over it.

Royal Cream.

One quart of milk, one-third of a box of gelatine, four table-
spoonfuls of sugar, three eggs, vanilla flavor. Put the gelatine in
the milk, and let it stand for half an hour. Beat the yolks well with
sugar, and stir into the milk. Set the kettle in a pan of hot water
and stir until the mixture begins to thicken like soft custard. Have
ready the whites of the eggs, beaten to a stiff froth; and the moment
the kettle is taken from the fire, stir them in, quickly, and turn
into the moulds. Set away in a cold place to harden.

When you cannot get cream, to make charlotte russe, this is a good
filling, if you omit the whites of eggs, and fill the moulds when the
cream is perfectly cold, but not hardened.

Lemon Sponge.

The juice of four lemons, four eggs, one cupful of sugar, half a
package of gelatine, one generous pint of cold water. Soak the
gelatine two hours in half a cupful of the water. Squeeze the lemons,
and strain the juice on the sugar. Beat the yolks of the eggs and mix
them with the remainder of the water. Add the sugar and lemon to this,
and cook in the double boiler until it begins to thicken; then add the
gelatine. Strain this mixture into a tin basin, which place in a pan
of ice water. Beat with the whisk occasionally, until it has cooled,
but not hardened. Now add the unbeaten whites of the eggs, and beat
all the time until the mixture begins to thicken. Let it thicken
almost to the point where it cannot be poured, and then turn into a
mould and set away to harden. Remember that the whites of the eggs
must be added as soon as the mixture cools, which should be in about
six or eight minutes, and that the mixture must be beaten until it
begins to harden. The hardening is rapid after it once begins, so that
it will be necessary to have the moulds all ready. The sponge will not
be smooth and delicate if not poured into the moulds. If for any
reason you should get the mixture too hard before pouring, place the
basin in another of hot water, and let the sponge melt a little; then
beat it up again. Serve with powdered sugar and cream.

Orange Sponge.

Make orange sponge the same as lemon, using a small pint of water and
the juice of six large oranges.

Peach Sponge.

One pint of canned peaches, half a package of gelatine, the whites of
five eggs, one scant cupful of sugar, one and a half cupfuls of water.
Soak the gelatine for two hours in half a cupful of the water. Boil
the cupful of water, and the sugar fifteen minutes. Hash the peaches
fine, rub through a sieve, and put in the syrup. Cook five minutes,
stirring all the time. Place the sauce-pan in another of boiling water
and add the gelatine. Stir for five or eight minutes, to dissolve the
gelatine; then place the sauce-pan in a dish of ice water and beat the
syrup until it begins to cool. Add the whites of the eggs, and beat
until the mixture begins to harden. When it will just pour, turn it
into the mould, and set away to harden. Serve with sugar and cream.
Apricot and pear sponges can be made in the same manner.

Strawberry Sponge.

One quart of strawberries, half a package of gelatine, one cupful and
a half of water, one cupful of sugar, the juice of a lemon, the whites
of four eggs. Soak the gelatine two hours in half a cupful of the
water. Mash the strawberries, and add half the sugar to them. Boil the
remainder of the sugar and the cupful of water gently twenty minutes.
Rub the strawberries through a sieve. Add the gelatine to the boiling
syrup and take from the fire immediately; then add the strawberries.
Place in a pan of ice water and beat five minutes. Add the whites of
eggs and beat until the mixture begins to thicken. Pour into the
moulds and set away to harden. Serve with sugar and cream. Raspberry
and blackberry sponges are made in the same way.

Pineapple Sponge.

One small fresh pineapple, or a pint-and-a-half can of the fruit; one
small cupful of sugar, half a package of gelatine, one cupful and a
half of water, the whites of four eggs. Soak the gelatine two hours in
half a cupful of the water. Chop the pineapple, and put it and the
juice in a sauce-pan with the sugar and the remainder of the water.
Simmer ten minutes. Add the gelatine, take from the fire immediately,
and strain into a tin basin. When partially cooled, add the whites of
the eggs, and beat until the mixture begins to thicken. Pour into a
mould and set away to harden. Serve with soft custard flavored with
wine.

Strawberry Bavarian Cream.

One quart of strawberries, one pint of cream, one large cupful of
sugar, half a cupful of boiling water, half a cupful of cold water.
Soak the gelatine two hours in the cold water. Mash the berries and
sugar together, and let them stand one hour. Whip the cream to a
froth. Strain the juice from the berries, pressing through as much as
possible without the seeds. Pour the hot water on the gelatine, and
when dissolved, strain it into the strawberry juice. Place the basin
(which should be tin) in a pan of ice water and beat until the cream
begins to thicken. When as thick as soft custard, stir in the whipped
cream; and when this is well mixed, turn into the mould (it will make
nearly two quarts), and set away to harden. Serve with whipped cream
heaped around it, or, if the border mould is used, have the cream in
the centre.

Raspberry and blackberry Bavarian creams are made the same as the
strawberry.

Orange Bavarian Cream.

A pint and a half of cream, the juice of five oranges and grated rind
of two, one large cupful of sugar, the yolks of six eggs, half a
package of gelatine, half a cupful of cold water. Soak the gelatine
two hours in the cold water. Whip the cream, and skim off until there
is less than half a pint unwhipped. Grate the rind of the oranges on
the gelatine, Squeeze and strain the orange juice, and add the sugar
to it. Put the unwhipped cream in the double boiler. Beat the yolks of
the eggs and add to the milk. Stir this mixture until it begins to
thicken, and add the gelatine. As soon as the gelatine is dissolved,
take off, and place in a pan of ice water. Stir until it begins to
cool (about two minutes), and add the orange juice and sugar. Beat
about as thick as soft custard, and add the whipped cream. Stir until
well mixed, and pour into the moulds. Set away to harden. There will
be about two quarts. Serve with whipped cream heaped around the orange
cream.

Peach Bavarian Cream.

One quart of canned peaches, one large cupful of sugar, one pint of
cream, half a box of gelatine, half a cupful of cold water. Mash the
peaches and rub them and the juice through a sieve. Add the sugar.
Soak the gelatine two hours in the cold water. Whip the cream to a
froth. Put the peaches in a sauce-pan and let them simmer twenty
minutes. Stir often. Add the gelatine to the hot peaches and remove
from the fire immediately. Place the sauce-pan in a pan of ice water
and beat until the mixture begins to thicken; then stir in the cream.
Mix thoroughly, and pour into the mould. Set away to harden. Serve
with whipped cream. Apricot and pear Bavarian creams are made in the
same way.

Pineapple Bavarian Cream.

One pint of canned pineapple, one small tea-cupful of sugar, one pint
of cream, half a package of gelatine, half a cupful of cold water.
Soak the gelatine two hours in the water. Chop the pineapple fine and
put it on with the sugar. Simmer twenty minutes. Add the gelatine, and
strain immediately into a tin basin. Rub as much of the pineapple as
possible through the sieve. Beat until it begins to thicken, and add
the cream, which has been whipped to a froth. When well mixed, pour
into the mould, and put away to harden. Serve with whipped cream.

Almond Bavarian Cream.

One pint and a half of cream, one pint of blanched sweet almonds, one-
fourth of a teaspoonful of essence of almond, half a package of
gelatine, three eggs, one small cupful of sugar, half a cupful of
milk. Soak the gelatine two hours in the milk. Whip the cream to a
stiff froth, until about half a pint is left unwhipped. Pound the
almonds to a paste in the mortar. Put the almonds and unwhipped cream
in the double boiler. Beat the sugar and eggs together and stir in
with the cream and almonds. Cook until the mixture begins to thicken;
then stir in the gelatine, and remove from the fire. Strain this into
a tin basin, and add the essence of almond. Beat until it begins to
thicken, and add the whipped cream. Mix well, pour into the moulds,
and set away. Serve with whipped cream. Pistachio Bavarian cream is
made in the same way, using one pint of pistachio nuts instead of the
almonds, and omitting the essence of almond.

Chocolate Bavarian Cream.

One pint of cream, one cupful of milk, half a cupful of sugar, half a
box of gelatine, one square of Baker's chocolate (an ounce). Soak the
gelatine in half a cupful of the milk. Whip the cream to a stiff
froth. Scrape the chocolate, and add two table-spoonfuls of the sugar
to it. Put in a small frying-pan with one table-spoonful of hot water.
Stir over a hot fire until smooth and glossy. Have the remaining half
cupful of milk boiling. Stir the chocolate into it, and add the
gelatine. Strain into a tin basin, and add the remainder of the sugar.
Place the basin in a pan of ice water and beat the mixture until it
begins to thicken; then add the whipped cream; and when well mixed,
turn into the mould. When hard, serve with whipped cream heaped
around.

Coffee Bavarian Cream.

One cupful of strong coffee, one pint of cream, half a package of
gelatine, one cupful of sugar, one-third of a cupful of cold water.
Soak the gelatine two hours in the cold water. Pour on this the
coffee, boiling hot, and when the gelatine is dissolved, add the
sugar. Strain into a tin basin, which put in a pan of ice water. Beat
with a whisk until it begins to thicken; then add the cream, which has
been whipped to a froth. When thoroughly mixed, turn into a mould and
set away to harden. Serve with sugar and cream.

Directions for Freezing.

Four the mixture that is to be frozen into the tin can, put the beater
in this, and put on the cover. Place in the tub, being careful to have
the point on the bottom fit into the socket in the tub. Put on the
cross-piece, and turn the crank to see if everything is in the right
place. Next comes the packing. Ice should be broken in large pieces,
and put in a canvas bag, and pounded fine with a mallet. Put a thick
layer of it in the tub (about five inches deep), and then a thin layer
of salt. Continue this until the tub is full, and pack down solid with
a paddle or a common piece of wood. After turning the crank a few
times add more salt and ice, and again pack down. Continue in this way
until the tub is full. For a gallon can, three pints of salt and
perhaps ten quarts of fine ice will be required. Remember that if the
freezer is packed solid at first, no more ice or salt is needed. The
water must never be let off, as it is one of the strongest elements to
help the freezing. If more salt than the quantity given is used, the
cream will freeze sooner, but it will not be so smooth and rich as
when less is used.

Turn the crank for twenty minutes--not fast at first, but very rapidly
the last ten minutes. It will be hard to torn when the mixture is
frozen. Turn back the cross-piece, wipe the salt and ice from the
cover, and take off the cover, not displacing the can itself. Remove
the beater and scrape the cream from it. Work a large spoon up and
down in the cream until it is light and the space left by taking out
the beater is filled. Cover the can, cork up the hole from which the
handle of the beater was taken, put on the cross piece, and set the
tub in a cool place until serving time. Then dip the can for a few
seconds in water that is a trifle warm, wipe it, and turn on the dish.
Rest it for a moment, and lift a little.

If the cream is to be served from a mould, remove it when you do the
beater. Fill the mould and work the cream up and down with a spoon.
This will press the cream into every part, and lighten it. Cover the
top of the mould with thick white paper, put on the tin cover, and
bury in fresh ice and salt.

There are a great many good freezers. The Packer is especially suited
to family use. It turns so easily that any lady can make her own
creams. For the first twelve minutes a child can work it. It is made
of the best stock, and will last many years. The cogs on freezers
should be oiled occasionally. When you have made cream, see that every
part of the freezer is clean and perfectly dry before putting away.

Vanilla Ice Cream.

The foundation given in this rule is suitable for all kinds of ice
cream. One generous pint of milk, one cupful of sugar, half a cupful
of flour, _scant_; two eggs, one quart of cream, one table-
spoonful of vanilla extract, and when the cream is added, another tea-
cupful of sugar. Let the milk come to a boil. Beat the first cupful of
sugar, the flour and eggs together, and stir into the boiling milk.
Cook twenty minutes, stirring often. Set away to cool, and when cool
add the sugar, seasoning and cream, and freeze.

Vanilla Ice Cream, No. 2.

One pint of sugar, one of water, three pints of cream--not too rich,
the yolks of five eggs and one large table-spoonful of vanilla extract
Boil the sugar and water together for twenty-five minutes. Beat the
yolks of the eggs with one-fourth of a teaspoonful of salt Place the
basin of boiling syrup in another of boiling water. Stir the yolks of
the eggs into the syrup, and beat rapidly for three minutes. Take the
basin from the fire, place it in a pan of ice water and beat until
cold. Add the vanilla and cream, and freeze.

Lemon Ice Cream.

Make the same as vanilla cream, and flavor with one table-spoonful of
lemon extract.

Lemon Ice Cream, No. 2.

Three tea-cupfuls of sugar, the juice of three lemons, three pints of
cream, the yolks of eight eggs, one pint of water. Boil the water,
sugar and lemon juice together twenty minutes; then proceed as
directed for vanilla ice cream, No. 2.

Orange Ice Cream.

Follow the second rule for lemon cream, but use the juice of six
oranges instead of that of lemons.

Pineapple Ice Cream.

Make the same as vanilla, and flavor with a teaspoonful of extract of
pineapple.

Pineapple Ice Cream, No. 2.

Pare a pineapple and cut it fine. Put it in a sauce-pan with one pint
of water and a scant pint of sugar. Simmer gently for thirty minutes.
Rub through a sieve, add the cream, gradually, and freeze.

Strawberry Ice Cream.

One quart of cream, one quart of strawberries, one pint of sugar. Mash
the sugar and strawberries together, and let them stand one or two
hours. Add the cream, rub through a strainer into the freezer, and
freeze. Or, the cream can be made the same as the vanilla cream, and
when half frozen, the whole berries be stirred in.

Strawberry Ice Cream à la Surprise.

Put three pints of strawberries in a deep dish with one cupful of
sugar. Season three pints of cream with a cupful and a half of sugar
and two table-spoonfuls of wine. Freeze this. Take out the beater and
draw the frozen cream to the sides of the freezer. Fill the space in
the centre with the strawberries and sugar, which cover with the
frozen cream. Put on the cover and set away for an hour or more. When
the cream is turned out, garnish the base, if you please, with
strawberries.

Raspberry Ice Cream.

Make raspberry ice cream the same as strawberry, using a little less
sugar.

Apricot Ice Cream.

One quart of cream, one generous pint of canned apricot, one pint of
sugar, the yolks of three eggs, one pint of water. Boil the sugar and
water together twenty minutes. Rub the apricot through a sieve and add
it to the boiling syrup; add also the beaten yolks of the eggs, and
cook for six minutes, stirring all the while. Take from the fire and
place in a pan of cold water. Beat the mixture ten minutes. If cold at
the end of that time, add the cream, and freeze.

Peach Ice Cream.

Peach ice cream can be made like the apricot, having the pint of
peaches a very generous one.

Banana Ice Cream.

Make this the same as the apricot, using, however, only one cupful and
a half of sugar, and six bananas. More bananas can be used if a strong
flavor of the fruit is liked.

Chocolate Ice Cream.

Make a foundation with two eggs, one cupful of sugar, half a cupful of
flour and a pint of milk, the same as for vanilla ice cream. While
this is cooking, scrape one square (an ounce) of Baker's chocolate,
and add to it two table-spoonfuls of sugar and one of boiling water.
Stir this over the fire until perfectly smooth and glossy, and add it
to the boiling mixture. This quantity gives a very delicate flavor. If
a stronger one is wished use two squares of the chocolate. Put the
mixture in cold water to cool. Stir occasionally. When cold, add one
tea-cupful of sugar and one quart of milk. Freeze.

Brown Bread Ice Cream.

Dry the crust of brown bread in a warm oven. Roll fine and sift. Add
one pint of the crumbs to the preparation for vanilla ice cream. The
vanilla, and two-thirds of the second cupful of sugar must be omitted.

Macaroon Ice Cream.

Make a cream the same as for vanilla, except omit the second cupful of
sugar and the vanilla flavor. Brown one dozen and a half macaroons
into the oven. Let them cool; then roll them into fine crumbs. Add
these and three table-spoonfuls of wine to the cream, and freeze.

Coffee Ice Cream.

Make the same as vanilla, with the addition of one cupful of strong
coffee. This gives a strong flavor. Less can be used. The second
cupful of sugar should be large.

Caramel Ice Cream.

Make the hot mixture, as for vanilla. Put the small cupful of sugar in
a small frying-pan and stir over the fire until the sugar turns liquid
and begins to smoke. Turn into the boiling mixture, and put away to
cool. When cold, add one quart of cream. Strain the mixture into the
freezer, and freeze. The flavor of this cream can be varied by
browning the sugar more or less.

Almond Ice Cream.

This is made the same as vanilla, except that one teaspoonful of
extract of bitter almond is used for flavoring.

Almond Ice Cream, No. 2.

One pint of blanched almonds, the yolks of five eggs, one quart of
cream, one and a half cupfuls of sugar, one pint of milk, one pint of
water. Boil the water and sugar together for twenty-five minutes. Put
the almonds in a frying-pan and stir over the fire until they are a
rich brown. Remove from the fire, and pound to a paste in the mortar.
Cook the milk and powdered almonds in the double boiler for twenty
minutes. Beat the yolks of the eggs and stir them into the boiling
syrup. Beat this for four minutes, having the basin in boiling water.
Take from the fire, and gradually beat into it the almonds and milk.
Strain the mixture through a sieve, and rub through as much as
possible. Stir occasionally while cooling. When cold, add the cream
and half a teaspoonful of extract of almond. Freeze.

Pistachio Ice Cream.

One pint of pistachio nuts, half a cupful of blanched almonds, one
quart of cream, one pint of water, one scant pint of sugar, the yolks
of five eggs, one pint of milk, spinach green enough to give a
delicate color (about a heaping teaspoonful-to be cooked with the
nuts). Make the same as almond cream.

Walnut Ice Cream.

One pint of the meat of walnuts (the American are the best), pounded
fine in a mortar; one pint of milk, one quart of cream, two small
cupfuls of sugar, four eggs, one-fourth of a teaspoonful of salt. Beat
the eggs with one cupful of sugar. Put them and the milk in the double
boiler, and stir constantly until the mixture begins to thicken; then
add the salt, and put away to cool. When cold, add the cream and nut
meat, and freeze.

Cocoanut Ice Cream.

One quart of cream, one pint of milk, three eggs, one cupful and a
half of sugar, one cupful of prepared cocoanut, the rind and juice of
a lemon. Beat together the eggs and the grated lemon rind, and put
with the milk in the double boiler. Stir until the mixture begins to
thicken. Add the cocoanut, and put away to cool. When cool, add the
sugar, lemon juice and cream. Freeze.

Fig Ice Cream.

One quart of milk, two table-spoonfuls of corn-starch, one of
gelatine, one pint of cream, a cupful and a half of sugar, three eggs,
two cupfuls of figs, cut fine; one table-spoonful of vanilla. Put the
milk in the double boiler, reserving half a cupful. When it is
_boiling_, stir in the corn-starch, which has been mixed with the
cold milk. Cook ten minutes. Beat the eggs and sugar together. Pour
the cooked mixture on this, stirring all the time. Return to the fire,
add the gelatine, which has been soaking in four table-spoonfuls of
cold water, and cook three minutes. Set away to cool. When cold, add
the cream and vanilla, and freeze. When the cream has been freezing
ten minutes, take off the cover and stir in the figs. Cover again and
freeze until hard. Take out the beater, and with a large spoon, pack
the cream smoothly. Set away until serving time.

Glacé Méringue.

One quart of cream, one large cupful of granulated sugar and six
table-spoonfuls of powdered, one table-spoonful of vanilla extract,
the whites of six eggs, one cupful of milk, one table-spoonful of
gelatine, soaked an hour in four of cold water. Let the milk come to a
boil, and stir the gelatine into it. Strain into the cream. Add the
vanilla and granulated sugar. Turn into the tin, and freeze. When the
mixture is frozen (it will take about fifteen minutes), take out the
beater and pack the cream smoothly, being careful to have the top
perfectly level. Set away until serving time. It should stand half an
hour at least. When ready to serve, beat the whites of the eggs to a
stiff froth, and gradually beat into this the powdered sugar. Turn the
cream out on an earthen dish and cover every part with the méringue.
Brown in a hot oven, and serve immediately. If the dish is flat, put a
board under it. This keeps the heat from the bottom. _Glacé
méringue_ is an elegant dish.

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