365 desserts

3. — Fruit Jelly. Three-fourths of a box of gelatine dissolved in ½ pint of cold water. Then add one pint of boiling water, juice of 2 lemons, 2 cups of sugar, 1 cup of wine; strain, and when beginning to harden, stir in the following fruits cut up in pieces, two oranges, 2 bananas, 6 figs, 9 dates, 10 English walnuts. Pour in a border mould. Serve ice-cold with whipped cream that has been sweetened and flavored piled high in the centre. June. 4. — Strawberry Pie. This is very nice, made like any other fruit pie, but it is nicer if the berries are slightly mashed, sprinkled with powdered sugar and heaped in shells of paste which have been previously baked. Pile whipped cream on top.— "Table Talk," Phila. 5. — Cerealine Fritters with Apples. Put 1 pt. of milk on to heat in a double boiler; when hot, stir in y2 lb. cerealine; cook 5 minutes, add y2 teaspoonful salt, 3 tablespoonfuls sugar, grated rind of y2 lemon, and y teaspoonful mace. Pare, core and quarter 3 good-sized tart apples, put into glass and with No. 1 keystone egg-beater, first cut the apples by giving a backward and forward motion ; then turn slowly and regularly until the apples are reduced to a pulp ; add this to the hot cerealine mixture and turn into a square greased mould to cool. When cold, cut into blocks, dip in a thin batter made from egg, milk and flour, and fry in hot fat. Serve hot with powdered sugar sifted over them. — From "Table Talk," Philadelphia. June. 6. — Iced Cocoa. To a pt. of cocoa, made in the usual way, add y2 of a cup of whipped cream. Beat it into the cocoa, sweeten to taste and stand until cool. Serve in glasses partly filled with chipped ice. 7. — Strawberry Sponge Cake. Make an ordinary sponge cake from 6 eggs, bake it in a long baking tin ; when done, cut into halves, upon y2 put a thick meringue, made from the whites of 2 eggs, and 2 tablespoonfuls of powdered sugar, beat the eggs until light, add the sugar, and beat until white. Stand large strawberries thickly over this ; put on the upper half, cover with strawberries neatly arranged, dust with sugar and serve with cream. — From "Table Talk," Philadelphia. 8. — Pineapple Jelly. Cover one box of gelatine with a half pint of cold water, and soak it half an hour. While this is soaking pare and grate two medium-sized pineapples. After the pineapples are grated you should have one and one-half pounds of pulp. Add to this, 1 June. lb. of sugar and a tablespoonful of lemon juice ; stir until the sugar is dissolved. Add to the gelatine a half pint of boiling water. Strain this into the pineapple ; mix thoroughly ; turn in a mould and stand away to harden. Another method is to boil the pineapple, the same amount given above, in one quart of water. The water is then strained and the gelatine added to it. i lb. of sugar is then stirred in, and the mixture turned into the mould to harden. — " Table Talk." 9. — Strawberry Bavarian Cream.