365 desserts

One quart of milk, half a cocoanut grated, 4 eggs, a little salt and sugar to taste. Bake in a quick oven about 30 minutes. Serve with sauce. 27. — Pineapple Pie. Beat 1/2 cup of butter and a cup of sugar to a cream ; add the yolks of 5 eggs and beat again, then add 1 good-sized pineapple, grated, 1 cup of sweet cream and the whites of the eggs beaten to a stiff froth. Line a deep pie dish with light paste, fill with the mixture and bake in a quick oven about 30 minutes. If canned pineapple is used, 1/2 the given quantity of sugar will be sufficient.—From "Table Talk," Philadelphia. 28.— Sultana Roll. Make the ice cream as follows : Scald 1 pt. of milk j add 1 cup of sugar, 1 level April tablespoonful of flour rubbed smooth with a little cold milk, and i egg beaten without separating. Cook 20 minutes, add 1 salt spoonful of salt, strain and cool, add 1 qt. of whipped cream, flavor with 1 tablespoonful of vanilla and 1 tablespoonful ex. of almond ; color with leaf green and freeze. When frozen, line a mould with the cream and sprinkle with sultana raisins, which have been soaked several hours in brandy. Fill the centre of the mould with 1 pt. of cream whipped to a stiff, dry froth, swsweeten with 1/2 of a cup of powdered sugar and flavored with 1 teaspoonful of vanilla. Cover the mould, pack in ice and salt, and let stand for 2 hours. Serve with claret sauce. Claret Sauce. — Put 1 cup of sugar with % of a cup of water in a sauce pan over the fire ; stir until the sugar is dissolved, then boil until it thickens slightly. Cool and add 4 tablespoonfuls of claret. — From " Table Talk," Philadelphia. 29. — Tapioca Cream Pudding. One cup of tapioca soaked over night in cold water, boil 1 qt. of milk and stir in the tapioca, boil 10 minutes, stirring all the time. April. Dissolve 1 tablespoonful of cornstarch in 1/2 cup of milk, add the beaten yolks of 4 eggs and stir into the tapioca, add a little salt, sweeten to taste and boil up once. Flavor to taste. Beat the whites of 4 eggs and 2 tablespoonfuls of sugar; flavor, spread over the pudding and brown in oven. 30. — Bread Meringue. Beat the yolks of 4 eggs light, add gradually 1 cup of granulated sugar, beating all the while, and the grated rind of one lemon. Mix 1 pt. of bread crumbs with 1 qt. of milk, pour this on the eggs and sugar. Mix well, and bake in a moderate oven until stiff. When done, make a meringue of the whites of 2 eggs and 4 tablespoonfuls of powdered sugar ; put on the pudding and brown in a quick oven. — From " Table Talk," Philadelphia. MAY. I. — Lemon Pudding. Make a sponge cake of 6 eggs, 1/4 lb. of sugar, 6 ozs. of flour. Divide the latter in 3 parts and bake in jelly cake pans. Let it cool, make a custard of a pt. of milk, 3 eggs, 1/2 teaspoonful of cornstarch, the juice and grated rind of 2 lemons, 1/2 of a lb. of butter and sugar to taste ; split the cakes through the middle and divide the custard equally among the three. Place the top of the cake on the custard and sprinkle sugar over. Serve cold. 2. — Huevos Chimbos.