365 desserts

Beat the yolk of 1 egg light, add to it gradually 1 cup of granulated sugar, beating all the while, y2 cup of milk, 1^ cups of flour, and beat until light and smooth. Beat the white of the egg to a stiff, dry froth and stir it gently into the batter with 1 teaspoonful of baking powder. Put in a greased baking dish and bake 25 minutes in a slow oven. — " Table Talk," Philadelphia. 15. — Carolina Cake. Cream % lb. of butter, and 1 lb. of granulated sugar together, then work in gradually 1 lb. of sifted flour ; add a heaping teaspoonful baking powder, and then stir in lightly and rapidly three gills of thick, sweet cream. Bake quickly in greased gem-pans. Serve warm. 16. — Queen of Puddings. One pint of bread crumbs, soaked in 1 pt. of milk, a cup of sugar, yolks of 8 eggs and whites of 4, lump of butter the size of an egg, and a pinch of salt. Bake in moderate oven. Make a meringue of the four whites and put September. it on the pudding when it is baked, then return it to the oven for just time enough to brown. 17. — Apple Pan Pie. Fill a deep earthen pudding-pot with slices of apple, pour over as much molasses as required for sweetening, sprinkle a little cinnamon, cover with a paste, having a small slit in the middle, and place in the oven. After the first paste is baked it may be taken off, and the apple remain long enough to be a deep red. When sufficiently cooked take from the oven and immediately break the paste in small pieces and stir into the sauce while hot. To be eaten cold. 18.— A Sweet Potato Pudding. Bake six good-sized white potatoes. When done and mealy, scoop out the centres, and with a No. 1 Keystone egg beater beat until very light, add two ozs. of butter, four tablespoonfuls of sugar and four tablespoonfuls of cream ; beat gently until thoroughly mixed. Put 3 eggs into the glass without separating, and with the beater beat until very light ; mix these carefully into the potatoes, and drop by September. spoonfuls into smoking hot fat. Serve hot, dusted with powdered sugar. — " Table Talk." 19. — Steamed Bread Pudding. Scald 1 pint of milk ; add 1 cup of stale bread crumbs, 1 tablespoonful of butter, and 1 cup of sugar. Mix well, and let it stand till cool. Beat 3 eggs light without separating. Add to the pudding with y2 teaspoonful of vanilla, and a pinch of cinnamon. Turn into a greased pudding mould, and steam for 1 y2 hours. If desired fruit can be added to the pudding, either raisins and currants flavored and added with the eggs, or canned cherries or peaches well drained from their syrup.— From " Table Talk," Philadelphia. 20. — French Vanilla Ice Cream. Put 1 qt. of cream into a farina boiler with a small vanilla bean ; scald and strain. Beat the yolks of 6 eggs very light with 1 cup of granulated sugar ; add the scalded cream to the eggs and sugar, return to the farina boiler and stir over the fire until it begins to thicken. Take it from the fire, cool and freeze. In using the bean it should be split in half and all the seed and pulp scraped out. Put the September. shell or outside in the cream when it is scalded; add the seeds and the pulp to the sugar. — From " Table Talk," Philadelphia. 21. — Orange Souffle, (Frozen).