Three pints milk, 3 eggs, 4^ heaping spoonfuls corn meal, 1 cup sugar✪ Delmonico Pudding. Pour the boiling milk on to the beaten yolks of the eggs, add the meal and the sugar, beat all to- gether. Cook for 5 minutes, stirring con- stantly. Remove from the fire and add the whites beaten stiff. Pour into a pudding- dish and bake about an hour in a moderate oven. Serve with hard sauce or cream and sugar. 23. — Irish Moss Blanc Mange. Wash y2 ounce Irish moss through several cold waters, then soak it 1 hour in 1 quart milk, turn it into a farina boiler, and cook slowly, until the moss is almost dissolved. Add y2 cup suga✪ Irish Moss Blanc Manger and the flavoring. Strain and turn into a mould, and stand in a very cold place to stiffen. If you use wine, sherry would be the better flavoring. — " Ta- ble Talk," Philadelphia. 24.— Royal Fritters. Put 1 pt. of milk in a farina boiler to heat ; when hot, add the juice of 1 lemon ; take from the fire, let it stand 5 or 6 minutes 71 May. for the curd to settle. Beat 3 eggs until very light, drain the curd from the milk and add it to the eggs ; add ^ of a nutmeg, 2 table- spoonfuls of powdered sugar and sufficient flour, about y2 cup to form a smooth batter. Now beat until smooth and light. Have ready a deep pan of hot lard ; drop the bat- ter by spoonfuls into it and fry quickly a light brown. When done, place on a sieve to drain. Serve hot, dusted with powdered sugar. 25. — Mrs. B.'s Puffies. One quart of milk and water, 2 parts milk and 1 of water, 2 eggs, a little salt, flour enough to make a soft batter✪ Mrs. B.'s Puffies; heat the pans, and pour the mixture in ; bake until a light brown. Serve with sauce. 26. — Ginger Sherbet. Put 2 lbs. of sugar and 2 quarts of water on to boil, stir until the sugar is dissolved, then boil rapidly for 5 minutes, take from the fire and stand aside to cool. When cold, add the juice of 6 nice lemons and 1 orange✪ Ginger Sherbet ; pour into the freezer and freeze without much turning. When frozen add 5 ozs. of pre- 72 May. served ginger chopped fine, then pounded to a paste; cut i oz. in very thin slices and add it also. Cover the freezing can and stand away for 2 hours to harden and ripen. —From "Table Talk," Philadelphia. 27. — Beignet Souffle. Put 1 pt. of milk in a sauce pan with a few grains of salt, a piece of butter the size of an egg, 2 ozs. of sugar, some grated lemon peel and 3 ozs. of flour✪ Beignet Souffle, wet with a little of the milk when cold, and stirred in when it boils to form a thick paste. Then add the lightly beaten yolks and whites of 2 eggs. Let it stand 2 or 3 hours and then fry in pieces the size of a walnut dropped into hot lard. Serve with powdered sugar over and sliced lemon. 28. — Prune Pie. Cover the desired amount of prunes with water and soak over night ; in the morning drain, have a dish lined with pie crust, fill with the prunes, sprinkle over 4 tablespoons of sugar and 1 tablespoonful of lemon juice✪ Prune Pie, cover with an upper crust and bake in a moderately quick oven for 30 minutes. The 73 May. moisture of the prunes should blend with the sugar and form a syrup. If the prunes are hard they may require a little cooking before going into the pie, but if they are soft, the pie will be richer if put at once into crust. The lemon juice must be added or the pie will be flat.

AI-modernized reading of the original text

Three pints milk, 3 eggs, 4½ heaping spoonfuls corn meal, 1 cup sugar. Pour the boiling milk on to the beaten yolks of the eggs, add the meal and the sugar, beat all together. Cook for 5 minutes, stirring constantly. Remove from the fire and add the whites beaten stiff. Pour into a pudding dish and bake about an hour in a moderate oven. Serve with hard sauce or cream and sugar. 23. — Irish Moss Blanc Mange. Wash y2 ounce Irish moss through several cold waters, then soak it 1 hour in 1 quart milk, turn it into a farina boiler, and cook slowly, until the moss is almost dissolved. Add y2 cup sugar and the flavoring. Strain and turn into a mould, and stand in a very cold place to stiffen. If you use wine, sherry would be the better flavoring. — " Table Talk," Philadelphia. 24.— Royal Fritters. Put 1 pt. of milk in a farina boiler to heat ; when hot, add the juice of 1 lemon ; take from the fire, let it stand 5 or 6 minutes May. for the curd to settle. Beat 3 eggs until very light, drain the curd from the milk and add it to the eggs ; add ½ of a nutmeg, 2 tablespoonfuls of powdered sugar and sufficient flour, about ½ cup to form a smooth batter. Now beat until smooth and light. Have ready a deep pan of hot lard ; drop the batter by spoonfuls into it and fry quickly a light brown. When done, place on a sieve to drain. Serve hot, dusted with powdered sugar. 25. — Mrs. B.'s Puffies. One quart of milk and water, 2 parts milk and 1 of water, 2 eggs, a little salt, flour enough to make a soft batter; heat the pans, and pour the mixture in ; bake until a light brown. Serve with sauce. 26. — Ginger Sherbet. Put 2 lbs. of sugar and 2 quarts of water on to boil, stir until the sugar is dissolved, then boil rapidly for 5 minutes, take from the fire and stand aside to cool. When cold, add the juice of 6 nice lemons and 1 orange ; pour into the freezer and freeze without much turning. When frozen add 5 ozs. of pre- May. served ginger chopped fine, then pounded to a paste; cut 1 oz. in very thin slices and add it also. Cover the freezing can and stand away for 2 hours to harden and ripen. —From "Table Talk," Philadelphia. 27. — Beignet Souffle. Put 1 pt. of milk in a sauce pan with a few grains of salt, a piece of butter the size of an egg, 2 ozs. of sugar, some grated lemon peel and 3 ozs. of flour, wet with a little of the milk when cold, and stirred in when it boils to form a thick paste. Then add the lightly beaten yolks and whites of 2 eggs. Let it stand 2 or 3 hours and then fry in pieces the size of a walnut dropped into hot lard. Serve with powdered sugar over and sliced lemon. 28. — Prune Pie. Cover the desired amount of prunes with water and soak over night ; in the morning drain, have a dish lined with pie crust, fill with the prunes, sprinkle over 4 tablespoons of sugar and 1 tablespoonful of lemon juice, cover with an upper crust and bake in a moderately quick oven for 30 minutes. The May. moisture of the prunes should blend with the sugar and form a syrup. If the prunes are hard they may require a little cooking before going into the pie, but if they are soft, the pie will be richer if put at once into crust. The lemon juice must be added or the pie will be flat.

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Royal FrittersDelmonico PuddingIrish Moss Blanc MangeMrs. B.'s PuffiesGinger SherbetBeignet SoufflePrune PiePrune Pie

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