Scald 1 pint of milk. Beat the yolks of 3 eggs light with ^ of a cup of granulated sugar. Slowly pour the milk on the eggs beating all the while, and when well mixed put back into the farina boiler with chippings of the rind of the orange. Cook for 2 min- utes or until smooth and thick, stirring con- stantly. Add the juice of two oranges✪ Orange Custard, strain and put away to cool. — From "Table Talk," Philadelphia. 28. — Apricot Bavarian Cream. Cover j4 box of gelatine with y£ cup of cold water and stand aside for y2 hour. Press 1 can of apricots through a colander. Whip 1 quart cream✪ Apricot Bavarian Cream. Now stir the gelatine over boiling water until it is dissolved j then strain it into the apricots ; mix and turn it into a 13 January. tin basin ; stand the basin in a pan of ice water or snow, and stir constantly and slowly around the sides and bottom of the pan until the mixture begins to thicken, then add carefully yz the whipped cream, mix carefully, turn into a mould and stand away to harden. Serve with whipped cream around the mould after it has been turned out into a pretty dish. —From " Table Talk," Philadelphia. 29. — Snow Balls, No. 1. Beat the yolks of 3 eggs light, then add gradually 1 cup of granulated sugar heating all the while. When very light, add 2 table- spoonfuls of milk, 1 cup of flour, and beat again. Beat the whites of the eggs to a stiff, dry froth, add quickly to the batter with 1 rounded teaspoonful of baking powder✪ Snow Balls, No. 1. Fill well-buttered cups y$ full and bake for 20 minutes. Roll in powdered sugar, and serve with sauce.— From " Table Talk," Phila. 30. — Queen Pudding. One quart of milk, 1% cupfuls of bread crumbs, yolks of 4 beaten eggs and sugar to taste ; bake until done, taking care not to have it watery. Whip the whites of 4 eggs and a 14 January. tablespoonful of sugar,✪ Queen Pudding and flavor with lemon. Spread over the pudding a layer of sweet- meats or jelly, then cover with the whites of the eggs and brown lightly. Serve cold with cream. 31. — Cornstarch Pudding. Boil 1 quart of milk, then beat the yolks of 4 eggs with 4 tablespoon fuls of cornstarch and a little milk ; flavor to taste, turn into a pudding-dish and bake; beat the whites of 4 eggs to a stiff froth, add 4 tablespoon fuls powdered sugar✪ Cornstarch Pudding, flavor a little and cover the pudding with the mixture ; set in the oven and brown slightly. 15 FEBRUARY. i.— Fruit Charlotte. One-half box gelatine, }4 cup cold water, i cup sugar, i j4 cups water and i cup lemon juice, or i pint orange juice and i cup water. Yolks of 4 eggs, whites of 4 eggs, 1 dozen lady fingers✪ Fruit Charlotte. Soak gelatine in cold water till soft ; make a syrup with the sugar and fruit juice ; when boiling, pour it into the beaten yolks of the eggs ; stir well and cook in a double boiler till it thickens ; add the soaked gelatine, stir till dissolved and strain at once into a granite pan placed in ice water; beat occasionally till cold, but not hard ; beat the whites of the eggs to a stiff froth, and then beat all together till it thick- ens. When almost stiff enough to drop pour at once into moulds lined with cake. Keep on ice and serve with or without powdered sugar and cream. Vary the fruit by stewing 1 lb. of canned peaches, pineapple or apricots, 16 February.

AI-modernized reading of the original text

Scald 1 pint of milk. Beat the yolks of 3 eggs light with ^ of a cup of granulated sugar. Slowly pour the milk on the eggs beating all the while, and when well mixed put back into the farina boiler with chippings of the rind of the orange. Cook for 2 minutes or until smooth and thick, stirring constantly. Add the juice of two oranges, strain and put away to cool. — From "Table Talk," Philadelphia. 28. — Apricot Bavarian Cream. Cover ¼ box of gelatine with ½ cup of cold water and stand aside for ½ hour. Press 1 can of apricots through a colander. Whip 1 quart cream. Now stir the gelatine over boiling water until it is dissolved ; then strain it into the apricots ; mix and turn it into a January. tin basin ; stand the basin in a pan of ice water or snow, and stir constantly and slowly around the sides and bottom of the pan until the mixture begins to thicken, then add carefully ½ the whipped cream, mix carefully, turn into a mould and stand away to harden. Serve with whipped cream around the mould after it has been turned out into a pretty dish. —From " Table Talk," Philadelphia. 29. — Snow Balls, No. 1. Beat the yolks of 3 eggs light, then add gradually 1 cup of granulated sugar heating all the while. When very light, add 2 tablespoonfuls of milk, 1 cup of flour, and beat again. Beat the whites of the eggs to a stiff, dry froth, add quickly to the batter with 1 rounded teaspoonful of baking powder. Fill well-buttered cups ¾ full and bake for 20 minutes. Roll in powdered sugar, and serve with sauce.— From " Table Talk," Phila. 30. — Queen Pudding. One quart of milk, 1% cupfuls of bread crumbs, yolks of 4 beaten eggs and sugar to taste ; bake until done, taking care not to have it watery. Whip the whites of 4 eggs and a January. tablespoonful of sugar, and flavor with lemon. Spread over the pudding a layer of sweetmeats or jelly, then cover with the whites of the eggs and brown lightly. Serve cold with cream. 31. — Cornstarch Pudding. Boil 1 quart of milk, then beat the yolks of 4 eggs with 4 tablespoon fuls of cornstarch and a little milk ; flavor to taste, turn into a pudding-dish and bake; beat the whites of 4 eggs to a stiff froth, add 4 tablespoon fuls powdered sugar, flavor a little and cover the pudding with the mixture ; set in the oven and brown slightly. FEBRUARY. i.— Fruit Charlotte. One-half box gelatine, ¼ cup cold water, 1 cup sugar, 1¼ cups water and 1 cup lemon juice, or 1 pint orange juice and 1 cup water. Yolks of 4 eggs, whites of 4 eggs, 1 dozen lady fingers. Soak gelatine in cold water till soft ; make a syrup with the sugar and fruit juice ; when boiling, pour it into the beaten yolks of the eggs ; stir well and cook in a double boiler till it thickens ; add the soaked gelatine, stir till dissolved and strain at once into a granite pan placed in ice water; beat occasionally till cold, but not hard ; beat the whites of the eggs to a stiff froth, and then beat all together till it thickens. When almost stiff enough to drop pour at once into moulds lined with cake. Keep on ice and serve with or without powdered sugar and cream. Vary the fruit by stewing 1 lb. of canned peaches, pineapple or apricots, February.

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Orange CustardApricot Bavarian CreamSnow Balls, No. 1Queen PuddingCornstarch PuddingFruit Charlotte

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