365 desserts

Whip i qt. of cream, sweetened with y2 cup of powdered sugar, to a stiff dry froth ; add carefully y2 cup of strong black coffee, and turn at once into a mould or freezer. If a mould place over it a piece of greased writing-paper, and press the lid down tightly; if in a freezer remove the dasher. Pack the mould in salt and ice, and let stand for 3 or 4 hours before serving. — From " Table Talk," Philadelphia. 2._Steamed Chocolate Pudding. Beat the yolks of 3 eggs light, add gradually 1 cup of sugar and beat until light. Add 3 tablespoonfuls of sweet milk and 1 oz. of chocolate or cocoa, melted over hot water. Mix thoroughly, add 1 cup of flour and beat until smooth. Beat the whites of the eggs to a stiff dry froth and add quickly to the pudding with 2 teaspoonfuls of baking powder. Put a large spoonful in greased cups September. and steam 20 minutes. Serve with the following sauce. Sauce. — Beat 1 cup of powdered sugar and y2 cup of butter together to a cream. Add 1 teaspoonful of vanilla and gradually, l/2 cup of milk, stirring all the while. Place the bowl in a basin of hot water. Stir until the sauce is smooth and creamy, no longer. — From " Table Talk," Philadelphia. 3. — Apple Tapioca Pudding. Soak one cup of tapioca in enough boiling water to cover it ; when it is quite soft, stir in 3 beaten eggs, 2 tablespoonfuls of sugar, and add 1 qt. of milk, also a little salt. Fill a pudding dish with apples pared and cored ; stir the mixture well and pour over the apples ; bake and eat with cream and sugar. 4. — Whortleberry Dumpling. 1 qt. whortleberries, half a pt. of milk, half a cup of flour, 1 egg beaten very light, a little salt. Boil an hour and a half. 5. — Almond Souffle. Put a 1/2 pint of milk in a farina boiler. Moisten 3 tablespoonfuls of cornstarch with 4 tablespoonfuls of cold milk, add it to the September. hot milk, cook until it thickens, add a 1/2 of a lb. of grated macaroons, take from the fire and add the well-beaten whites of 5 eggs. Fill souffle cups "jA, full of this mixture, stand them in a pan of boiling water for 20 minutes. Serve immediately with a light wine sauce. — From "Table Talk," Phila. 6. — Nellie's Corn Pudding. Grate 1 2 ears of sweet corn, stir into a qt. of milk, add 4 beaten eggs, two cups of sugar and a tablespoonful of salt. Pour the mixture into a dish, and put small piece of butter on top ; bake % of an hour in a quick oven and eat hot with butter. 7. — Iced Pudding. One qt. of cream well sweetened flavored with curacoa and frozen. Put into a mould a layer of this frozen cream, next a layer of macaroons soaked in sherry, then a layer of fruit or sweet meats and so on until the mould is filled. Cover it and put it in a pail of ice and salt, let it stand until it is quite stiff. 8. — Frozen Tapioca Custard. Put 1 cup of pearl tapioca in the farina boiler with 1 pt. of milk. Cook for one hour. September*