My Pet Recipes, Tried and True Part 14

STRAWBERRY SAUCE FOR PLAIN BLANC MANGE.

The whites of two eggs, one cup pulverized sugar, one cup strawberries.

Mix all together and whip until stiff.

STRAWBERRY SAUCE FOR PUDDINGS.

MRS. W. W. HENRY.

One cupful of fine granulated sugar, one-half cupful of b.u.t.ter boiled together until it creams, (a wooden spoon best for this), beat the white of an egg until stiff, then add one cup of mashed strawberries, and beat again; add to the mixture, stir well together.

HARD SAUCE.

MRS. GAUDET.

1. One cup of brown sugar, one tablespoon of b.u.t.ter, three drops of vanilla, half a gla.s.s of sherry, whipped lightly.

2. One gla.s.s of sherry, a tablespoon of mola.s.ses, and a tablespoon of sugar.

DESSERTS.

"Custards for supper and an endless host of other such lady-like luxuries."--Sh.e.l.lEY.

ORANGE FLOAT.

MRS. ERNEST F. WURTELE.

One quart of water, the juice and pulp of two lemons, one coffee cup of sugar. When boiling add four tablespoons of cornstarch; let it boil fifteen minutes stirring all the time, when cold pour over the top of four or five peeled and sliced oranges. Over this spread beaten whites of three eggs. Sweeten and add a few drops of vanilla.

VELVET CREAM.

A large teacupful of white wine, the juice of a nice lemon, one half ounce of isingla.s.s, sugar to taste, let boil together, till nearly all the isingla.s.s is dissolved, then strain and add one pint of cream. Let it stand until nearly cold and then put it into the mould. It requires to be made some hours before it is turned out.

PRUNE JELLY.

Put about three dozen prunes into one quart of boiling water and let them boil for one hour, take out the prunes and stone them making use of half the kernels as a flavoring. Put the prunes back into the water, with the blanched kernels, adding one cup of sugar and let boil half an hour more. Dissolve half a box of c.o.x's gelatine in water and add to the above and boil ten minutes longer. Put into a mould and serve cold with whipped cream.

FROZEN PUDDING.

Make a custard with three eggs and about one pint of milk, flavor with vanilla and a small cup of white sugar. Put four tablespoons of brown sugar in a frying pan and brown it well. Take from the stove and stir till off the boil, then stir into the custard. Put all in a dipper or deep dish; take a large dish full of snow and coa.r.s.e salt, put the dipper into this and stir the custard until it is quite thick. Put into a mould and leave in a cool place. Serve with whipped cream.

ARROWROOT WINE JELLY.

Wet two heaping teaspoons of arrowroot with a little cold water, stir it into a cup of boiling water in which has been dissolved 2 teaspoons of white sugar. Stir while it boils ten minutes. Add one tablespoon of brandy, or three of sherry. Put into a mould and serve cold with custard as a sauce. This is very nice for invalids, omitting the sauce.

RICE BLANC MANGE.

One half pound ground rice, one quart of milk, three ounces of sugar, the rind of half a lemon, one half teaspoonful of vanilla. Boil the rice in the milk for twenty minutes with the sugar and rind of lemon, then remove the rind and add the vanilla. Put it into a wet mould.

LEMON JELLY.

MISS CLINT.

Dissolve one package or twelve sheets of gelatine in a little warm water. Then add three and one half pints of boiling water, one pound of sugar and the juice of four lemons. Cool in a mould.

COFFEE JELLY.

MRS. GAUDET.

Two tablespoons of coffee, one package of gelatine, one gla.s.s of sherry boiled down to one pint.

ICED APPLES WITH CREAM.

MRS. W. W. WELCH.

Pare and core six apples; cook them in a syrup made of one cup of sugar, and two of water; drop the apples into the boiling syrup; when they are tender put them on a platter, when cool cover with a thin layer of meringue and brown. Let the syrup boil until reduced to one half cupful, when cold, will form a jelly, cut into squares and place over and around the apples. Serve cold with sugar and cream.

FRUIT JELLY.

MISS FRY.

To one large box of gelatine add one half pint cold water. When dissolved add juice of three lemons, two cups sugar, one pint of boiling water. Arrange in layers in a mould. Four bananas and two or more oranges (sliced) six castane nuts chopped fine, six figs, one quarter lb. dates cut into small pieces. Strain jelly over this and cool. Serve with whipped cream. A lining of ladies fingers is an improvement.

COMPOTE OF APPLES.

MISS SEPTIMUS BARROW.

Take five apples, wipe, but do not peel them, take the cores out of four of them and put them in a deep dish. Slice the fifth apple and put the slices and a small lemon sliced with the four apples. One quarter lb.

brown sugar to be sprinkled over apples. One half pint of water. Bake until perfectly soft but do not let them lose their shape. Put them in a dish, press and strain the cut up pieces over the cooked apples. To be eaten cold.