DINNER SWEETS OF ALL SORTS (continued 2)

Baked custard

Proceed exactly as in the preceding recipe until you have poured the hot milk on the sugar and eggs. At this point flavor the mixture with two teaspoonfuls of vanilla, and turn it into a pudding-dish. Grate nutmeg over the top of the custard, set the pudding-dish in an outer pan of boiling water, and bake in a moderate oven. When the custard is firm it is done.

Boiled chocolate custards

(Contributed)

Scald a quart of milk in a double boiler, and stir into it a bit of soda the size of a pea. Beat five eggs light with a half cupful of powdered sugar, and whip into them five tablespoonfuls of grated chocolate. Pour the scalding milk upon this mixture, return it to the fire in a double boiler, and cook, stirring constantly until it thickens and coats the spoon. Remove from the fire and flavor with a teaspoonful of vanilla. When cold, pour into custard cups or glasses, and heap sweetened whipped cream upon the top of each.

Baked chocolate custard

Into a quart of scalding milk stir five tablespoonfuls of grated chocolate wet with cold milk. Cook for a minute. Have the yolks of seven eggs and the whites of five (reserving the other whites for a meringue) beaten light with a cupful of sugar. Pour the scalding milk and chocolate gradually on the eggs and sugar, and turn into a buttered pudding-dish set in a pan of boiling water. Bake until firm, then draw to the door of the oven and spread with a meringue made of the reserved whites and two tablespoonfuls of powdered sugar. Return to the oven and bake to a delicate brown. Eat cold with cream.

French tapioca custard

Soak four tablespoonfuls of tapioca in two cupfuls of cold water and let it stand for four hours; add a quart of scalding milk, and stir for a minute. Turn all into a double boiler, and bring to the scalding point, then pour gradually upon the yolks of four eggs beaten light with a cupful of sugar. Cook again in a double boiler for ten minutes, by which time the custard should be thick. Set in the ice until very cold. Now whip the whites of the four eggs stiff, beat them into the custard, add two teaspoonfuls of vanilla, turn into a glass bowl, and serve.

Tapioca cocoanut custard

Make as directed in last recipe, but add to the beaten whites at the last a cupful of finely-grated cocoanut sweetened with powdered sugar.

Floating island

Heat a pint of milk to scalding in a double boiler. Beat the yolks of three eggs stiff—setting the whites in the ice-box until they are needed for a meringue. Into the whipped yolks stir three tablespoonfuls of granulated sugar, and pour the scalding milk gradually upon these. Return to the fire and cook, stirring all the time, until the custard is thick enough to coat the spoon. Remove from the fire, and, when the custard is cool, flavor with a teaspoonful of vanilla and turn into a glass bowl. Whip the chilled whites to a stiff meringue and beat into this, a little at a time, three tablespoonfuls of red jelly—catawba grape or currant. The meringue should be pink in color, and may be heaped upon the top of the custard in the bowl.

Rice custard

Cream a tablespoonful of butter with two of powdered sugar, and gradually work in three beaten eggs. Add two cupfuls of milk, and when you have a smooth mixture, two cupfuls of cold, boiled rice. Beat until free from lumps, add a pinch of salt, and turn into a greased pudding-dish. Set in the oven in a pan of boiling water, and bake, covered, until the custard is set. Uncover and brown. Eat cold with sugar and cream.

Cocoanut custard

Wet five tablespoonfuls of cornstarch with cold milk, and stir it into a quart of scalding milk until thick and free of lumps. Whip six eggs light with a cupful of sugar, and add gradually to the thickened milk. Cook for five minutes; add, at once, a grated cocoanut, and take from the fire. Flavor with a teaspoonful of rose-water, and when it begins to cool, pour into a glass bowl. When cold, eat with sugar and cream.

Orange custard

(Contributed)

Squeeze out and strain the juice of six good oranges. Add a cupful of sugar and cook slowly for half an hour, skimming often. Take from the fire and turn into a bowl. When lukewarm, pour gradually, beating all the time, upon a warm custard made of the yolks of five eggs and two cupfuls of milk. Put in your egg-whip and beat steadily five minutes. Turn into a glass bowl, and lay upon the top a meringue made by whipping the whites of the eggs with five tablespoonfuls of powdered sugar. Set upon ice until very cold.

Coffee custards

Into a quart of rich custard cooked and still warm stir a pint of very strong, clear, hot, black coffee. Beat for five minutes until thick and creamy. Fill glasses or custard cups with it, and heap whipped cream on top of each. Set in cracked ice until you serve.

Cinnamon custard

(Contributed)

Bring a quart of milk to the boiling point. Add a saltspoon of salt, a piece of cinnamon stick and three ounces of sugar. Strain, and when cold mix with two or three well-beaten eggs. Pour into a pudding-dish and cover the top of the dish with slices of brown bread, buttered on both sides and cut in triangular pieces. Bake in a slow oven and serve with hot sauce.

WHIPPED CREAM DISHES

The easiest and most rapid way to whip cream is with an ordinary, old-fashioned wire egg-whip. Put the cream into a shallow dish and set in the ice-box until thoroughly chilled. Into a half-pint stir two teaspoonfuls of sugar and begin at once to beat with regular, steady strokes, not removing the froth as it forms, but whipping until the cream is a thick, stiff, smooth mass. If the cream is cold, if the utensils are chilled, and the room is not too warm, the desired effect may be produced in ten minutes. I have done it in five. When the sillibub has reached the right consistency add a teaspoonful of such flavoring as you desire. A half-pint of cream whips to a pint.

WHIPPED CREAM GARNISHED WITH MARASCHINO CHERRIES “INDIVIDUAL” FLOATING ISLAND MERINGUE GLACÉ AND WHIPPED CREAM

Orange cream

Soak a half-package of gelatine in a cupful of cold water for an hour, then stir it into a cupful of boiling water. Have ready the juice of two oranges and the grated rind of one, and pour over them a cupful of sugar and the hot liquid gelatine. Set at the side of the range while you beat the yolks of three eggs stiff. Strain the hot liquid and pour, a very little at a time, upon the beaten yolks, stirring constantly. Heat again in a double boiler, beating all the while, and as soon as the custard reaches the boiling point remove and set aside to cool. When cold and thick, beat into it a pint of whipped cream.

Chestnuts with whipped cream

Shell and boil Spanish chestnuts, remove the skins and rub the nuts through a colander. Sweeten to taste and beat to a soft paste with a little cream. Form the mixture into a pyramid in the center of a chilled platter, and heap sweetened, whipped cream around it.

Prune Charlotte

Stew a dozen and a half large prunes; when cold, remove the stones and chop fine. Whip a pint of cream very stiff with three tablespoonfuls of sugar, then whip the minced prunes into this. Line a glass dish with lady-fingers, or thin slices of sponge cake, and fill the center with the prune cream. Set in the ice-box until time to serve.

Fruited whipped cream

Whip a pint of cream stiff, sweeten abundantly and stir into it lightly a cup of whole strawberries, a banana peeled, and cut into dice an orange, treated in the same way, and a cup of finely-minced pineapple. Serve very cold. As the fruits are acid, the cream should be very sweet.

Peach sponge

Mash two quarts of peeled and cut-up peaches. Strew sugar over them, and let them stand for an hour to draw out the juice. Put the fruit through a vegetable press and extract all the juice. Soak a box of gelatine in cold water until dissolved, add four tablespoonfuls of sugar, and heat to scalding. Now stir in the peach juice, remove from the fire, and strain. When cool, set the bowl containing the mixture in a pan of ice, and beat into it a pint of whipped cream. When very stiff turn into a mold to form.

Peach tapioca

Soak a cup of tapioca over night. Peel and cut up ten peaches; add a cup of sugar and stew until tender. Boil the tapioca in two cups of water until clear, then stir the stewed peaches into it. Remove from the fire, add the juice of a small lemon and set away to cool. Eat with whipped cream.

Strawberry float

Mash two quarts of berries and strain off the juice. Sweeten this and add it to a pint of very rich cream. Whip the whites of four eggs stiff with six tablespoonfuls of powdered sugar, and beat in the mashed berries. Put the pink cream in the bottom of a glass bowl and heap the strawberry meringue high upon it.

Raspberry float

May be made according to the foregoing recipe, substituting raspberries for strawberries.

Pineapple Charlotte

Grate or chop a pineapple very fine, after peeling it and removing the “eyes.” Soak a half-box of gelatine for an hour in a half cupful of cold water, then add a cupful of granulated sugar and a cupful of boiling water, and stir over the fire just long enough to dissolve the gelatine. As the mixture cools add the pineapple; set the bowl containing it in a vessel of cracked ice, and stir steadily until the mixture thickens. Now beat in a pint of sweetened, whipped cream and turn into a mold wet with cold water. When formed, eat with powdered sugar and cream.

Apple snow

Stew peeled and sliced apples until they are so soft that they can be rubbed through a colander. There should be a pint of this apple sauce. Set aside until cold. Beat the whites of three eggs to a stiff froth, and into this beat the apples by the spoonful, alternately with a cupful of powdered sugar. When very stiff, add a teaspoonful of lemon juice, turn into chilled glasses, heap whipped cream upon the top, and serve.

Marrons with whipped cream

Chop half a bottle of marrons and put a teaspoonful in the bottom of each glass custard cup. Pour a little of the liquor in which they were put upon these, and fill the glasses with whipped cream. Set in cracked ice until served.

Whipped cream with macaroons

Crush stale almond macaroons fine, and beat into whipped cream just before serving. Heap in a chilled bowl, sift macaroon-crumbs thickly on top, and serve.

Orange and cocoanut delight

Use very sweet oranges for this dish, and do not try dried cocoanut. Buy the fresh fruit, and grate it.

In the bottom of a glass bowl put a layer of sliced and seeded oranges, sprinkle with granulated sugar, and then with a layer of the grated cocoanut. On this put a generous spoonful of sweetened and whipped cream. Now another layer of the sugared oranges, more cocoanut and whipped cream, and so on until the dish is full. The top layer must be of whipped cream, heaped high in the center.

Pineapple snow

Soak a half-box of gelatine in a scant cupful of cold water for an hour. Peel a small pineapple, and grate it; then cover with a cup of sugar, and let it stand for an hour before stirring the soaked gelatine into it. Turn all into a saucepan set within a pan of boiling water, and stir until the gelatine and sugar are dissolved. Remove from the fire and let it cool, but not stiffen. Whip a pint of cream very stiff. Stand the saucepan containing the gelatine and pineapple in a deep bowl of cracked ice and, as the mixture stiffens, beat into it, by the spoonful, the whipped cream. Beat steadily until all the cream is in, and the jelly is stiff and white. Turn into a glass bowl, and set in the ice for some hours. Serve with rich cream.

Raspberry cream sponge

Mash a quart of red raspberries, and stir into them a large cupful of granulated sugar. Soak a half cupful of gelatine in a cupful of cold water for an hour. Pour upon the gelatine a cupful of boiling water. Stir until the gelatine is dissolved, then add the sweetened berries. Strain all through a muslin bag, pressing hard to extract the juice. Turn into a bowl to get cool. When cool, set the bowl in an outer vessel of cracked ice, and as the jelly stiffens, beat into it, by the spoonful, a pint of whipped cream. Beat until stiff and very cold. Set in the ice to form. Serve with sweetened cream.

Banana froth

Whip a cupful of cream stiff. Rub enough bananas through a fine sieve to make a cupful of pulp, and beat this at once into the whipped cream; add four tablespoonfuls of powdered sugar, and beat to a frothy mass. Line a glass dish with almond macaroons, fill it with the banana cream, and sprinkle this generously with tiny bits of crystallized cherries, citron and blanched and minced almonds. Serve at once. Of course, the fruits and nuts must be minced and made ready before the preparation of the banana cream is begun.

Macaroon Charlotte Russe

Soak macaroons in custard until rather soft, but not broken, and line a dish with them. Beat a pint of cream stiff, and stir into it half a cupful of blanched and chopped almonds and the same quantity of minced citron. Heap this upon the soaked macaroons.

BLANC MANGE

Arrowroot blanc mange

Put half a pint of milk into a double boiler, and when it reaches the scalding point stir into it three heaping teaspoonfuls of arrowroot which have been dissolved in a gill of cold water. Stir until thick and smooth; remove from the fire, flavor with a half-teaspoonful of vanilla, and pour into a bowl to cool. Set in the ice-box until needed. Serve with powdered sugar and cream.

Vanilla blanc mange

Soak a half-package of gelatine in enough water to cover it, and at the end of two hours stir into it a half cupful of sugar. Add this to a pint of scalding milk, and stir until the gelatine is dissolved; remove from the fire, strain and flavor with a teaspoonful of vanilla. Pour into wet molds to form. When firm, serve with sweetened whipped cream.

Chocolate blanc mange (No. 1)

Soak a package of gelatine in a half-pint of cold milk for two hours. Stir a pinch of soda into a quart of rich milk, and bring to the scalding point in double boiler. Beat the yolks of two eggs light with a small cupful of granulated sugar. Stir the soaked gelatine into the hot milk, and when it dissolves pour the hot liquid gradually upon the yolks and sugar; then whip in five tablespoonfuls of grated chocolate wet to a paste with a little cold milk. Put all into a double boiler and cook, stirring all the time, until the boiling point is just reached. Remove at once from the fire, turn into a bowl, whip in the stiffened whites of the eggs, and a teaspoonful of vanilla. Pour into a mold wet with cold water and set in a cool place to form. When ready to serve, wring a cloth out in hot water, wrap it for a moment about the mold, and turn the contents out upon a chilled glass dish. Eat with powdered sugar and rich, sweet cream.

Chocolate blanc mange (No. 2)

Heat a pint of milk and add to it a pinch of soda. Into the milk stir a half-cupful of sugar, and, when this is dissolved, two generous tablespoonfuls of corn-starch wet with cold milk. Cook until smooth and very thick; add two heaping tablespoonfuls of grated chocolate, and cook for a minute before removing from the fire. Stir into the pudding a teaspoonful of vanilla, turn into a mold wet with cold water, and set in a cold place to form.

Snow pudding

Soak a half-package of gelatine for two hours in enough water to cover it. At the end of the two hours add to the gelatine a cupful of granulated sugar and the juice of a lemon, and pour upon these two cupfuls of boiling water. Stir until the gelatine is dissolved, strain and set aside to cool. Beat the whites of three eggs to a stiff meringue, and when the jelly is cold and begins to thicken, whip into it this meringue. Beat from fifteen to twenty minutes, or until the mixture is like a stiff white foam. Wet a mold with cold water, pour the jelly into this, and set in the ice. When you are ready to serve the pudding, turn it out upon a chilled dish, and eat with sugar and cream, or with soft custard.

Banana blanc mange

Soak a tablespoonful of gelatine for an hour in a teacupful of water. Bring a cupful and a half of milk to the boiling point, add a pinch of baking-soda, and stir in a half cupful of sugar and the soaked gelatine. Boil for five minutes, stirring steadily. Line a jelly-mold with sliced bananas and pour the lukewarm blanc mange carefully in upon these. Set in the ice to form. Turn out and eat with whipped cream.

Peach sponge

Soak a half-box of gelatine for two hours. Peel and slice a dozen peaches, add to them a cupful and a half of sugar and a half cupful of water, and stew until the fruit is broken to pieces. Now stir in the soaked gelatine. When this is dissolved rub all through a coarse sieve, add a tablespoonful of lemon juice, and when the mixture is cool and beginning to thicken whip in the stiffened whites of four eggs. Beat steadily for fifteen minutes, and turn into a mold to form. Serve very cold with whipped cream.

Italian cream

Soak half a box of gelatine in a cupful of cold water for an hour. Heat four cupfuls of milk in a double boiler, and when hot stir into them the yolks of four eggs beaten light with half a cupful of sugar. Stir over the fire for two minutes, add the gelatine and keep stirring until dissolved. Take from the fire, flavor with a teaspoonful of vanilla and set aside to cool. Beat the whites of the eggs stiff, and add them to the custard when it is cold, but before it has begun to form. Turn into a mold wet with cold water and set aside to form firm.

Pink pudding

Soak a package of gelatine for an hour in a cupful of cold water. Mash a pint of ripe strawberries and turn upon them a cupful of granulated sugar. Pour a pint of boiling water upon the gelatine, and stir over the fire until dissolved; add the sugar and mashed berries, and strain through coarse muslin. When the jelly is very cold whip the whites of five eggs to a stiff meringue and beat the jelly into them. Turn into a mold and set in ice to form. Serve with whipped cream.

Brown mange

Soak a half-box of gelatine in a cupful of milk for three hours. Stir into it a cupful of granulated sugar, and pour upon it a scant quart of scalding—not boiling—milk. Add a half-cake of grated chocolate wet to a paste with milk. Stir over the fire just long enough to dissolve the gelatine and melt the chocolate, but do not let the milk boil. Pour the hot milk gradually upon the stiffened whites of four eggs. Turn the mixture into a bowl and set this in a pan of ice while you beat the contents long and steadily—until the jelly begins to stiffen. Turn into a glass bowl and set on the ice to form. When cold and firm, send to the table with great spoonfuls of whipped cream upon the top of the brown “mange.”

Rose mange

A pretty blanc mange may be made according to the foregoing recipe by omitting the chocolate and using in its place just enough juice from preserved strawberries to color the mixture a delicate pink. When the whipped cream is added dot the white surface with a few of the preserved berries.

Strawberry sponge

Soak one-half package of gelatine in one-half cupful of cold water for two hours. Mash one quart of fine strawberries and add one-half cupful of sugar and the juice of two lemons. Boil one-half cupful of sugar in a cupful of water gently for twenty minutes. Rub the strawberries through a sieve. Add the gelatine to the boiling syrup and take from the fire at once. Then add the strawberries, pour the mixture into a dish set in cracked ice and beat thoroughly for five minutes. Add the beaten whites of four eggs and beat until the mixture begins to thicken. Pour into molds and set away until firm.

Cider jelly

Soak one package of gelatine in a cupful of cold water for two hours. Add three cupfuls of sugar and the juice of three lemons; also the grated rind of one lemon. Dissolve this in one quart of boiling water. Then add one pint of good sweet cider, strain, pour into molds and let it stand on ice for several hours.

Junket

Milk is indispensable for family desserts, forming as it does the basis of tender custards and velvety creams. One of the most delicious of the metamorphoses to which it is susceptible is when, by the addition of a rennet tablet, it is changed into a tender and smooth junket. The tablet is preferable to liquid rennet, being more easily carried and more easily kept.

Flavor a quart and a pint of fresh milk with two teaspoonfuls of vanilla, and then mix with it two tablespoonfuls of rennet. Stir for a moment and put into a warm room to form. As soon as the milk has “set,” put the dish containing it in the ice-chest until it is time to send it to the table. Eat with sugar and cream. This dessert should not be made more than two hours before it is to be served, as long standing causes the milk to separate and form into curds and whey.

Vanilla junket

Dissolve one rennet tablet in a tablespoonful of cold water. Stir this into a quart of milk that is just lukewarm and has been flavored with a teaspoonful of vanilla extract. Set in a warm room until firm, then put into the ice-chest until needed. This dessert should not be made more than two hours before the meal for which it is intended, as long standing causes it to break and separate. Eat with sugar and cream.

Coffee junket (very nice)

Dissolve a rennet tablet in a tablespoonful of water. Into a pint and a half of milk stir a gill of very strong black coffee, liberally sweetened. Add the dissolved rennet and turn into a glass bowl. Leave in a cool room until formed, then set on the ice immediately. Eat with sweetened whipped cream.

Charlotte Russe (No. 1)

Cut a stale sponge cake into slices and line a glass bowl with them. Into a pint of chilled cream stir half a cupful of powdered sugar and whip until stiff. At the last, beat in two teaspoonfuls of extract of vanilla. Fill the bowl with the whipped cream and set in the ice-chest until wanted.

Charlotte Russe (No. 2)

Soak a quarter of a box of gelatine in a half cupful of milk for two hours. Stir a half-cupful of sugar into a pint of cream and whip the cream until stiff; then flavor with a teaspoonful of vanilla. Into the soaked gelatine beat the stiffened whites of three eggs and the sweetened and flavored whipped cream. Beat hard for a minute. Line a glass bowl with thin slices of sponge cake, and heap the white mixture in the middle.

Banana Charlotte

In a double boiler heat a cupful of cream, to which you have added a pinch of soda. Sweeten slightly, and thicken with a heaping teaspoonful of corn-starch dissolved in a gill of cold milk. Keep warm over hot water—stirring occasionally to prevent lumping—while you nearly fill a bowl with alternate layers of sliced bananas and very thin slices of sponge cake—the latter moistened slightly with milk. When the bowl is three-quarters full pour over the contents the thickened cream and set aside to get very cold. Fill the bowl with sweetened whipped cream, heap it high and serve.

Pound cake trifle

Cut a pound cake and spread each slice thickly with raspberry jam. Lay on a flat dish, and heap on each slice a great spoonful of meringue made by whipping the whites of four eggs stiff, then adding sugar and currant jelly to taste, and beating into a pink mass. Serve with cream.

Peach trifle

Boil together for five minutes one cupful of sugar and one cupful of water. Put into this one quart of pared peaches. Stir slowly until tender. When almost cold press them through a sieve. Line a deep glass dish with stale sponge cake dipped in sherry. Spread over this the cold peach pulp. Flavor one and a half cupfuls of thick sweet cream with two tablespoonfuls of powdered sugar and one teaspoonful, each, of vanilla and lemon and whip until thick and solid. Pour this into the peaches and let it stand until very cold.

Raspberry trifle

Line the bottom of a deep glass dish with thin slices of sponge cake. Squeeze over it a little raspberry juice and cover with a thick layer of whole sweetened red raspberries. Over this another layer of the cake and another of the raspberries until the dish is filled three-quarters full. Pour over all this a plain boiled custard and serve very cold.

Rhubarb trifle

Cook soft two cupfuls of rhubarb, scraped and cut into inch lengths, using barely enough water to keep it from scorching. Soak a half-ounce of gelatine, and when ready for use strain into it the rhubarb rubbed through a sieve; add six or eight ounces of sugar and a cupful of cream; stir over the fire until well heated through, but do not let it boil, and pour into a wet mold. Set on ice. Serve with whipped cream.

Strawberry Charlotte

Mash a quart of ripe “capped” berries, and sweeten abundantly. Beat the whites of four eggs stiff, then whip in the berries strained through a sieve. Beat until smooth and stiff. Line a chilled dish with sponge cake, and fill with the pink “whip.” Dot the top thickly with ripe berries.

Rice blanc mange

Soak a quarter-box of gelatine in a quarter-cupful of water one hour; rub a quarter of a pound of rice flour in a little cold milk; add this to one quart of scalding milk; stir constantly for five minutes; add a cupful and a half of sugar and the soaked gelatin; stir for one minute, then add the grated rind of one lemon; strain this into a bowl. When a little cool mix in half a teaspoonful of bitter almond; turn into a mold that has been wet in cold water; stand in a cold place until ready to serve.

Tipsy pudding

Line a glass dish with thin slices of sponge cake. Moisten the slices with sherry or some other good wine. Put over this a layer of preserved fruit, another layer of cake and another of fruit, and so on until the dish is filled. Pour over the whole a quart of rich boiled custard.

Strawberry sillibub

Line a glass bowl with thin slices of sponge cake. Pour over the cake enough strawberry juice to dissolve the cake. Rub off on blocks of loaf sugar the yellow rind of two oranges, and dissolve the sugar in a pint of rich cream. Squeeze the juice of the oranges on some powdered loaf sugar, and add it gradually to the cream. Whip the mixture to a stiff froth, then heap it on the dissolved cake. Ornament the top with large strawberries, halved.

Orange jelly (No. 1)

For a quart of jelly allow three oranges with deep yellow skins and two lemons. Squeeze out and strain the juice. Soak half a package of gelatine in the juice, but before pressing the fruit grate carefully all the outside, so that no white mixes with the yellow rind. Cover the grated peel with a quart of cold water, softened by a pinch of baking-soda; bring gradually to the boil and simmer for five minutes. Add a teacupful of sugar to the soaked gelatine, then strain into it through a flannel bag, or fine sieve, the hot orange water, stirring all the while.

Wet a mold with cold water, put in the jelly and set on ice to form.

Orange jelly (No. 2)

Soak a half-box of gelatine in enough cold water to cover it. At the end of two hours stir into it a cupful of granulated sugar, put it into a saucepan and pour upon it three cupfuls of boiling water. Stir over the fire until the gelatine and sugar are dissolved, when add a cupful of strained orange juice and a dash of cinnamon. Do not allow the jelly to boil after the orange juice has been added, but remove at once; strain through flannel and turn into a mold wet with cold water. Set in a cold place to form.

Or a prettier fashion is to pour the liquid jelly into halved orange peels from which the pulp has been carefully removed, and which have lain in cold water for half an hour. When firm, the jelly should be eaten from these improvised bowls.

Coffee jelly

Soak one-half box of gelatine in one-half cupful of cold water. Put a cupful of sugar and one of water over the fire, and stir to a quick boil. Pour it over the gelatine and stir until it is dissolved. Add two cupfuls of strong, clear, black coffee, and strain. Turn into a wetted mold. Serve with whipped cream.

Tapioca jelly

Soak a half cupful of tapioca over night in a cupful of cold water. Put into a double boiler a pint of boiling water and dissolve in this a tablespoonful of granulated sugar. Now turn in the soaked tapioca and cook until clear. Remove from the fire and add two teaspoonfuls of lemon juice. Have ready jelly glasses wet with cold water, and turn the liquid jelly into these. Set in a cold place to form. Serve very cold with sweetened cream.

Raspberry jelly

Stir into a quart of red raspberries a cupful of granulated sugar. At the end of an hour run the berries through a vegetable press, and strain the juice thus produced through a flannel bag. Have ready a half-box of gelatine soaked in a cupful of cold water for two hours, and pour over this a pint of boiling water. Strain and stir in the sweetened raspberry juice, then set aside to get cold. Wet a jelly mold, line with firm, ripe raspberries, and pour the cool half-firm jelly carefully into it. Set in a cold place to form. Eat with cream.

Rice jelly

Wash a cupful of rice and soak it for two hours in a cupful of water. Have ready on the range a quart of boiling water and turn the rice and the water in which it was soaked into this. Boil for three-quarters of an hour, then strain through a muslin bag. When cold and thick, serve with powdered sugar and cream. It is very nice and nourishing.

Banana soufflé (cold)

Put into a double boiler a pint of milk (half cream if you can get it), and add a pinch of baking-soda. Beat the yolks of three eggs light with five heaping tablespoonfuls of granulated sugar. Add to the beaten eggs and sugar a teaspoonful of corn-starch dissolved in a little cold milk. When the milk reaches the scalding point add the egg mixture and stir to a smooth custard, or one that will coat the spoon. Slice four bananas thin into the bottom of a deep pudding-dish, add to the hot custard a teaspoonful of vanilla and pour it over the bananas. Have the whites of the eggs whipped to a stiff meringue, with two tablespoonfuls of powdered sugar; heap it on top of the custard and bake in a quick oven to a delicate brown. Serve very cold with whipped cream.

Cream puffs

Melt a half-pound of butter in a pint of scalding water, and when this boils stir in three-quarters of a pound of flour. Stir steadily for a minute, or until the flour does not stick to the sides of the saucepan. Remove from the fire. When the mixture is cool whip in, one at a time, eight eggs beaten very light. Set on the ice for an hour. Line pans with buttered paper and drop the mixture by even spoonfuls at regular intervals—far apart—upon this paper. Bake in a hot oven until the puffs are golden brown. When cold, cut a slit in the side of each and fill with a cream made by the following recipe:

Cream puff filling

Thicken a cupful of hot milk with three tablespoonfuls of flour wet to a paste with cold water. When it has boiled for a minute, and is free from lumps, remove from the fire and pour upon three eggs, well beaten with a half cupful of powdered sugar. Stir over the fire to a thick, smooth cream; remove, flavor with vanilla, and when cold fill the puffs.

Macaroons

Beat the whites of three eggs stiff with three-quarters of a pound of powdered sugar. Stir in half a pound of finely-crumbled almond paste; beat until smooth, and drop by the spoonful upon greased paper. Bake for ten minutes in a steady oven.

Tutti-frutti jelly of canned fruit

Make a good jelly, using the liquor from the canned fruit as seasoning. Strain while hot, and pour a little into a wet mold or bowl. When the jelly begins to form put a layer of chopped fruit upon the jelly, cover with more jelly (which you should have kept slightly warm). When this is firm, more fruit, and so on until materials are used up. When firm and cold, you can slice at pleasure.

Prune and nut jelly

Soak a cupful of prunes all night; drain and stew them until tender in three cupfuls of water. Before taking them from the fire add a cupful of sugar. Drain the prunes, keeping the syrup, chop them and stir into them two dozen blanched and chopped almonds. Soak two-thirds of a box of gelatine in a cupful of cold water for two hours, add a cupful of boiling water and the prune liquor. Stir over the fire until the gelatine is dissolved; then remove, add the juice of a lemon and two tablespoonfuls of sherry. Turn into a glass dish, and when partly congealed stir in the prunes and nuts. Every few minutes stir the jelly until it becomes firm enough to prevent the fruit from sinking to the bottom. Eat very cold with sweetened, whipped cream.

Wine jelly

Soak one-half box of gelatine in one-half cupful of cold water for an hour; put into a saucepan two cupfuls of boiling water, one cupful of sugar and some thin slices of lemon peel. When the sugar has dissolved add the gelatin and stir until that has dissolved; remove from the fire, and when partly cool add the juice of one lemon and three-quarters of a cupful of sherry wine. Pour into molds and set to cool.

Creamed figs

Wash the figs and put them in a saucepan with just enough water to cover them and with half a cup of granulated sugar. Simmer until the figs are tender when pierced with a fork. Take from the fire and spread on a plate to cool. Add a cup of sugar to the liquid and boil to a rather thick syrup. Take from the fire and pour over the figs. When very cold put into a glass dish and just before sending to the table, heap whipped cream on top. Eat with light cake.

Fig jelly

Prepare the figs by stewing. Chop very fine. Have ready half a box of soaked gelatin, put this over the fire in a cup of boiling water, add the sweetened fig syrup, stir until the gelatin is thoroughly dissolved, take from the fire, add a wineglassful of sherry and stir in the minced figs. Turn into a mold wet with cold water to form.