365 desserts

DESSERTS '^^mw* ¥i^'&h&m Copyright^0 -t^-v C COPYRIGHT DEPOSIT. 365 DESSERTS A dessert for every day in the year Selected from MARION HARLAND, MRS. LINCOLN GOOD HOUSEKEEPING, TABLE TALK AND OTHERS I Philadelphia GEORGE W. JACOBS & CO. 103-105 South Fifteenth Street 791'- V)J Library of Congress Two Copies Received N&V 22 1900 Copyright entry FIRST COPY. 2nd Copy Dtliv«red to Copyright, 1900, by George W. Jacobs & Co. JANUARY. i. — Mince Pie. Two lbs. lean beef chopped fine, 2 lbs. suet chopped fine, 2^ lbs. stoned raisins, 2)4 lbs. cleaned currants, \y2 lbs. sliced citron, 1^ lbs. light brown sugar, 1 tablespoonful each of powdered cloves, mace, cinnamon and allspice : season to taste, 1 y2 pints brandy. When making the pies, to every 4 table- spoonfuls of mince meat, add 1 of chopped apple. 2. — Velvet Cream. One-half box gelatine, 1^ cups sherry wine, 1 lemon (grated rind and juice), 1^ cups sugar, 1^ pints cream. Soak the gelatine in the wine, add the lemon and the sugar, and heat all together till the gelatine is dissolved. Then strain and set it away to cool. When nearly cold, but before it begins to stiffen add the cream. Beat till nearly 1 January. stiff enough to drop, then pour into moulds, and let it remain till stiff as blanc mange. — Permission of Mrs. M. J. Lincoln. 3. — Cocoanut Sponge. Thicken 1 pint of milk, in which is dis- solved y of a cup of sugar, with 2 table- spoonfuls of cornstarch. Cook thoroughly in a vessel set into boiling water. When cooked and boiling hot, beat this into the whites of 3 eggs beaten stiff. After standing a few min- utes, add 1 cup of grated cocoanut. Flavor with vanilla and turn into a mould with grated cocoanut on top. Serve with cream sweetened and flavored with wine. 4. — Ginger Pudding. One-eighth of a pound of suet chopped fine, y2 cup of molasses, % of a cup of water, y2 tablespoonful of ginger, y2 teaspoonful of salt, y2 teaspoonful of soda dissolved in a lit- tle water, flour enough to thicken. Put the soda in the last thing before the flour. Put in a mould or pudding bag and boil 2 hours. Sauce — 1 tablespoonful of butter, 3 table- spoonfuls of sugar, a wine-glass of sherry. Beat all to a cream. 2 January* 5.— Potato Pie. Boil either white or sweet potatoes until well done; mash and sift them through a coarse wire sieve ; to a pint of pulp add 3 pints of fresh milk ; a tablespoonful melted butter; 2 eggs; a teacupful of sugar; y2 teaspoonful salt ; nutmeg or lemon to flavor. Bake it with an under-crust of rich paste. 6. — Orange Parfait. Whip 1 quart of cream to a stiff froth. Add 1 cupful of granulated sugar to 1 cup of orange juice, and stir until the sugar is dis- solved. Mix this carefully with the cream, turn into a mould, cover the top with a sheet of greased writing paper, and put on the lid. Pack in salt and ice for 2 hours. — From "Table Talk," Philadelphia. 7.— Baked Custard. Pour a quart of hot milk over 4 or 5 well beaten eggs. Add 1 teaspoonful of butter. Season with vanilla, rose-water or nutmeg, and sweeten to taste. Bake in cup or pud- ding form. 3 January. 8.— White Grape Pie.