365 desserts

Cover j^ of a box of gelatine with % of a cup of cold water, and let it soak y2 an hour. Boil 4 tablespoonfuls of rice in a large kettle of boiling water for 30 minutes ; allow the rice to boil rapidly so that the grains will not stick together ; drain and turn the rice carefully on a towel from side to side until the rice is entirely free from moisture. Whip 1 pt. of cream, put it into a basin, stand in a pan of cracked ice, add 2/$ of a cup of powdered sugar, teaspoonful of vanilla, and if you use wine, 4 tablespoonfuls of sherry, sprinkle over the rice. Stand the gelatine over the teakettle, strain it into the cream, and stir constantly but carefully until the whole is partly congealed, or until the rice remains on top, turn into moulds that have been wet in cold water, and stand away to cool ; take y2 tumbler of currant jelly, add to it a gill of water and stir over the fire until thoroughly melted, put through a strainer, and when the pudding is ready to serve, turn carefully from the mould, pour over this jelly and serve. — " Table Talk," Philadelphia. July. 5. — Strawberry Dumpling. Make a dough precisely the same as for shortcake, roll into a thin sheet and cut with a large round cutter, put 3 strawberries in the centre of each, fold the dough over, roll gently in the hand until you have a ball-shaped dumpling, stand these dumplings on a buttered plate, place them in a steamer and steam twenty minutes. Serve with strawberry sauce. Beat 2 ozs. of butter to a cream, add gradually 1 cup of powdered sugar, then add 1 mashed strawberry, beat it well, add another, and so continue until the sauce is a beautiful pink. If the strawberries give the sauce a curdled appearance, add just a little more sugar; stand on the ice to harden. — From "Table Talk," Philadelphia. 6. — Crusades. Cut rather stale bread into slices an inch and a half thick, then cut these into rounds with a round cutter ; select another }4 the size, and stamp or cut it down half way into the round of bread. Now scoop out the crumbs, leaving a well in the centre. After you have the desired number, plunge them into a kettle of smoking-hot fat, and fry until a golden brown; take out and turn quickly upside down to drain. When dry dust thickly with powdered sugar, fill with preserved strawberries and serve. — From " Table Talk," Philadelphia. July. a golden brown ; take out and turn quickly upside down to drain. When dry dust thickly with powdered sugar, fill with preserved strawberries and serve. — From " Table Talk," Philadelphia. 7. — Cocoanut Pudding. One pound of grated cocoanut, ^ lb. of sugar, 6 eggs, y2 lb. of butter, 1 glass of wine. Beat the butter and sugar very light, add the eggs separately beaten, and y2 a teacup of grated sponge-cake. Bake half an hour and ornament with strips of citron. Serve with liquid wine sauce. 8. — Lemon Foam. Beat 8 eggs, yolks and whites separately ; to the yolks add y2 lb. of sugar, the juice and grated peel of 3 lemons. If preferred in a mould add y2 an oz. of gelatine dissolved in a little water ; let it simmer 2 or 3 times over the fire till it thickens. When cool whip the whites to a froth, put them in, and beat well. If made without gelatine, serve in glasses or a dish. 9. — Alexandrines. Put y2 lb. of sugar and y2 pt. of water over the fire and boil, after it begins to July.