365 desserts

Scald 1 pint of milk. Dissolve 3 level tablespoonfuls of cornstarch in a very little cold water : beat the yolks of 2 eggs with 3 tablespoonfuls of sugar until light ; add to this the cornstarch and 3 tablespoonfuls of grated chocolate dissolved over hot water. Stir this into the scalded milk, until it thickens, take from the fire, add 1 teaspoonful of vanilla and cool. Line a pie plate with crust, and bake; then fill with the custard and cover with a meringue made of the whites of the eggs, and 2 tablespoonfuls of powdered sugar and brown in a quick oven. — From "Table Talk," Philadelphia. 22. — Yankee Puffs. Two ounces butter, 3 tablespoonfuls sugar, 3 eggs (whites and yolks separate), 3 tea- January. spoonfuls milk, 3 teaspoonfuls flour, 1 salt spoonful of salt, ij4 teaspoonfuls vanilla. Beat the butter to a cream, add the sugar and well beaten yolk, then the milk, which should be salted, dredge in the flour by degrees, and when they are well mixed add the flavoring and whites of eggs, previously beaten to a stiff froth. Bake in well buttered teacups about 15 or 20 minutes till of a light brown. As the puffs rise very much, the cups must not be filled. Serve as soon as done with sweet sauce. 23. — Caramel Custards. Beat the yolks of 6 eggs until very light with y2 a cup of granulated sugar ; add gradually to this 1 quart of milk, ^ teaspoonful of salt and 3 teaspoonfuls of caramel. Turn into the custard cups, place them in a pan containing boiling water ; bake in a moderate oven until set. The success of the custards depends upon the baking and they must be watched carefully so as to remove them from the oven as soon as they are properly set. — From " Table Talk," Philadelphia. January. 24. — Liffy Pudding. One-half pound apples chopped very fine, the yolks of 5 eggs well beaten, juice of 1 lemon with rind grated, 3 ounces melted butter, % pound sugar (fine). The buiter must be put in after all the other ingredients are well mixed. To be baked with a rim of puff paste around the edge of the dish. 25. — Macaroni Pudding. One cup of macaroni broken into inch lengths, 1 quart of milk, 4 eggs, ^ of a lemon juice and grated peel, 2 tablespoon fuls butter, 2/4 cup of sugar. Simmer the macaroni in half the milk until tender. While hot stir in the butter, the yolks well beaten up with the sugar, the lemon and lastly the whipped whites. Bake in a buttered mold about Yr> hour, or until nicely browned. — From "Common Sense in the Household," Marion Harland, Copyright by Charles Scribner's Sons. 26. — Fried Apple Pies. Stew 1 qt. dried apples and 1 lemon together ; sweeten to taste, add a little salt but no spice. For crust use 1 tablespoonful of lard, 1 qt. flour, 1 tablespoonful yeast, and January. water to form a stiff batter, let it stand over night, or until light. When desired for use add a very little soda, and knead (not very stiff). Roll out the crust, cut in rounds with a saucer ; lay a spoonful of apple on y2 ; fold the other over ; trim the edges carefully, and fry in hot lard. 27. — Orange Custard.