365 desserts

One ounce gelatine in 1 qt. water; strain and stand until it begins to thicken, then add whites of 3 eggs, the juice of 2 lemons and 1 large orange. Sweeten to the taste, beat all thoroughly and put in moulds. May. ii. — Caramel Pudding (New). Take 2 fancy moulds, each holding \x/2 pts., brush them lightly with butter, then stand them in pan of ice water. Put 1 cup granulated sugar into a granite sauce pan ; do not add a particle of water, but stir the sugar over the fire till it melts and is a straw-colored liquid ; now pour this into the moulds, turning them so that you have a thin coating of caramel all over the inside of the mould. Now stand the moulds aside while you make the pudding. Beat 8 eggs without separating, until light, add ]/2 cup of sugar and beat again ; add 1 qt. milk and teaspoonful of vanilla ; mix this thoroughly until the sugar is dissolved, turn it into the moulds, stand the moulds in a pan of hot water, cover them with paper and cook in a quick oven until jelly-like and firm. Try by running a spoon in the centre ; if it comes out milky they are not done. When done, take them out, stand them aside until icy cold ; when ready to serve, have at hand a pan of boiling water, hold the mould an instant in this, then turn out in a dish. This is enough for 20 people. May. 12. — Olney Pudding. Two eggs, 4 ozs. butter, 4 ozs. flour, 2 ozs. sugar, ^ teaspoonful carbonate soda, 2 teaspoonfuls ex. of lemon and 2 large spoonfuls of marmalade or any other jam or jelly. Stand 2 hours in a buttered mould ; put the batter into a basin and stir to a cream, add the sugar, mix them together with the flour and add the eggs well beaten ; dissolve the soda in a teaspoonful of cold water, mix well in the jam or jelly and add soda. Serve with sweet sauce or a spoonful of the jam can be mixed with the sauce. 13. — Fig Mould. Two pounds of figs, 1 large cup of sugar, 1 y2 pints of water, 3½ small box of gelatine, 1 coffee cup of sherry. Stew the figs and sugar in the water for one hour, add the gelatine and sherry, pour into a mould. Should be eaten cold with cream, plain or whipped. 14. — Lemon Cream. Beat 1½ pints of cream to a stiff froth; sweeten to taste with fine sugar ; squeeze in May. the juice of 4 lemons ; add 1 tablespoonful of gelatine soaked in cold water and dissolved in a little hot water. Pour it into a greased mould. It is better to make it the day before it is required. — From Good Housekeeping. 15.— Swiss Tart. Make a short paste as follows : Take 1 lb. of pastry flour, rub in 10 ozs. of butter, 2 ozs. of fine sugar and nearly )/> pint of milk ; mix this to a moderately stiff paste, then roll out, give it 2 turns, as we term it in pastry making ; then roll out about y2 inch in thickness, cut out pieces the size of a cheese plate, place these on a baking tin, egg around the edge and surround with a border of paste; place some raspberry jam in each "shell" and bake. Make a meringue mixture and spread some over the tarts, then take some of the mixture in a bag and with a tube make the form of a star or any other design for the centre. Place a border around the edge, sprinkle a little pink sugar over, bake in a moderately cool oven a golden brown. — From "Table Talk," Philadelphia. May. 16. — Batter Pudding with Strawberries.