365 desserts

a fine sieve, cool and half freeze. While the pudding is being frozen, cut the following fruit in small pieces and put it into a bowl with a gill of maraschino : ^ lb. seedless raisins, candied cherries, candied pineapple, citron and y2 pt. of cream whipped. When the pudding is half frozen mix the cream and fruit with it and finish freezing. — From "Table Talk," Philadelphia. 1 6.— Will's Sago Pudding. One quart of boiling water turned upon a cup of sago. Have your pudding dish filled with apples pared and quartered. Stir the sago well, and turn over the apples ; bake and eat with sauce, or cream and sugar. Tapioca can be cooked the same way. 17. — Strawberry Sherbet. Mash 1 qt. of ripe strawberries with 1 lb. of granulated sugar; add the juice of 1 lemon and 1 tablespoonful of rose water. Let it stand for 2 hours, then strain through a cheese cloth ; add 1 pint of water and stand in ice until wanted. — From " Table Talk," Philadelphia. July, 18. — Farina Pudding. Boil i qt. of milk, sprinkle in gradually 2 even tablespoonfuls of farina, and stir well till it thickens, then let it boil slowly about 5 minutes. Take ' 3 beaten eggs, l/> cup of sugar, 2 tablespoonfuls of melted butter, a little salt, and stir into the farina and milk. Flavor with lemon ; bake ^ an hour in quick oven, and eat warm. 19 — Whortleberry Pie. Wash and pick over the berries; place them an inch thick on the under crust, covering them thickly with sugar; add a small piece of butter, cover with the upper crust and bake half an hour. Blackberry and raspberry pies are made the same way. They require no spice ; but whortleberries are greatly improved by having a few currants or the juice of a lemon mixed with them. Sift powdered sugar over all fruit pies before serving. 20. — Gelatine Cream. Cover % box of gelatine with ^ of a cup of cold water, soak y2 an hour ; then add to it half a cup of sugar and y2 pt. of hot July. milk, stir until the gelatine is dissolved ; add a teaspoonful of vanilla, strain and turn in a basin to cool. When cool, beat rapidly for 5 minutes, put in a mould in a cold place to harden.— From "Table Talk," Philadelphia. 21.— Pineapple Sherbet. Put 2 cups of water, and 3 cups of sugar on to boil. Stir until the sugar is dissolved then boil 5 minutes. Take a pint can of pineapple and pour as much as possible juice and all through a colander. Add this to the sugar and water with the juice of 1 lemon. Set away to cool. When cool, strain into freezer and freeze steadily until quite stiff. Remove the dasher and add white of 1 egg beaten to a stiff froth, and 1 tablespoonfui powdered sugar. Beat well with spoon, pack, and set aside to ripen. — From " Table Talk," Philadelphia. 22. — German Souffle. Put a thick layer of stewed apples at the bottom of a dish. Make a custard with the well beaten yokes of 3 eggs, a pint of milk and sugar to taste. Pour the custard over the stewed apples; beat the whites of the lol July. eggs to a very stiff froth, and when the custard is cold pile it on the top ; then bake lightly and serve hot. — From " Table Talk," Philadelphia. 23. — Rice Pudding;.