365 desserts

One quart of milk, y2 cup of sugar, 1 teaspoonful of rose or vanilla extract, 1 teaspoonful butter, y2 cup of rice ; merely wash the rice, and after adding it to the sweetened pudding, put in the oven, occasionally stirring it for the first 4 minutes. It will be of the consistency of ice cream and very delicate. Bake until brown on top. 24. — Cantaloupe Bavarian Cream. Cover y2 a box of gelatine with half a cup of cold water and let stand for half an hour ; dissolve over hot water. Whip 1 pint of cream to a stiff froth, turn into a basin, add half a cup of pulverized sugar, a pinch of salt, a teaspoonful of vanilla, 1 tablespoonful of sherry and the gelatine. Stir from the bottom toward the top until it begins to form a little, add ^of a cup of chopped candied fruit and continue stirring until the cream forms. Turn into a mould previously wet with cold July. water and stand away to harden. When ready to serve sprinkle chopped angelica over the top and serve on a garnish of lady fingers. —From " Table Talk," Philadelphia. 25. — Fairy Toast. Toast slices of stale sponge cake, and cut into pieces 2 inches square. Put a half tumbler of apple or any light colored jelly into the glass of No. 1 Keystone egg beater and beat slowly and continuously until very light ; then mix in carefully the well-beaten white of 1 egg. Spread this over the squares of toast, and place a large canned cherry in the middle of each square. Serve cold with cream. — From "Table Talk," Philadelphia. 26. — Nantucket Berry Pudding. Wet with milk or water 1 pt. of grated cold potatoes, 1 pt. of flour, % of a lb. of butter, a teaspoonful of salt, to the consistency of soft biscuit-dough, roll it, spread with any berries or even dried ones or zante currants. Roll again and fasten in a cloth. Steam an hour and a quarter. Eat with any sweet sauce. July. 27. — Farina Pudding. Heat 1 qt. of milk to the boiling point. Stir in dry 5 tablespoonfuls of farina and continue to stir till quite thick. Add 1 cupful of sugar and }i teaspoon ful of salt. Flavor with lemon or vanilla and eat with sweetened cream or milk. 28. — Vanilla Ice Cream, (Philadelphia). Scald 1 pt. of cream ; add one cup of granulated sugar, and stir continually not only till the sugar is dissolved, but for fully 10 minutes. The cream should look blue and thin. When cooked sufficiently take from the fire, add another pt. of cream and cool. When cold add 1 tablespoonful of vanilla and freeze. — From " Table Talk," Philadelphia. 29. — Peach Tapioca Pudding. Set ]/2 pint of tapioca in cold water for 2 or 3 hours, then place on stove until it boils. Sweeten with white sugar. Peel and slice ripe peaches to nearly fill a baking-dish; sprinkle over them white sugar, then pour over the tapioca and bake slowly for 1 hour. To be eaten with cream and sugar. July. 30.— Apple Souffle. Chop 8 apples, put them in a stew-pan with a tablespoonful of cold water, j4 a pound of white sugar, and a piece of lemon peel, boil to a marmalade stirring all the time. Beat lightly with a little sugar the whites of 6 eggs, take out the lemon peel, add the apples to the eggs. Put in a buttered dish ; smooth the top with a knife and bake 25 minutes. Serve hot. 31. — Tapioca Ice.