365 desserts

One quart of cream, yolks of 6 eggs, i pt. of orange juice, ]/2 box of gelatine, one pound sugar. Cover the gelatine with y2 cup of cold water, and soak i hour; then add ^ cup of boiling water, and stir until dissolved. Mix the orange juice and sugar together until they form a syrup. Beat the yolks of the eggs to a cream. Whip the cream. Mix the yolks and syrup together in a tin basin, place it in a pan of ice-water, strain the gelatine into it, and stir carefully until it begins to thicken, then stir in lightly and quickly the whipped cream, turn into an ice-cream mould and freeze 2 hours. Should not be frozen as hard as ice cream. Serve with montrose sauce poured around. This will serve 10 people. 22. — Apricot Fool. Soak y2 a lb. of evaporated apricots over night. In the morning, put them in a porcelain-lined kettle, with sufficient water to cover. Cover the kettle and stew slowly un- September. til tender ; then beat until smooth and entirely free from lumps. Add i tablespoonful of butter, yolks of 4 eggs, well beaten, and a y2 cup of sugar. Beat the whole until thoroughly mixed ; and pour into a glass dish. Beat the whites of the eggs until light; add two heaping tablespoonfuls of powdered sugar, mixing thoroughly; heap on top of the apricots and stand away until cold.— " Table Talk." 23. — Omelets A La Celestine. Make a sufficient number of omelets as follows : Break 4 eggs in a bowl, beating them only enough to mix the whites and yolks thoroughly. Add a tablespoonful of powdered sugar, and a very little butter. Put a teaspoonful of butter in the omelet pan, as soon as hot turn in the eggs. Shake the pan, so the eggs do not set and brown until the raw egg is all cooked, lifting the cooked part every few seconds to allow the raw egg to run upon the hot pan. As soon as the omelet is set add three tablespoonfuls of strawberry jam ; fold over the omelet ; turn onto a platter ; dust with powdered sugar and serve at once.— "Table Talk." September. 24. — Sago Pudding. Put t/% of a cup of sago to a qt. of cold milk, add y2 teaspoonful of salt, and turn into a double boiler; let it remain till the sago is thick, then put into a puddingdish, and while hot add y2 cup of butter ; when cool add 4 eggs well beaten, a cup of white sugar, the grated rind and juice of a lemon. Bake until brown. It is improved by adding a gill of rose-water, or half a glass of wine. 25. — Angelique Punch. Chop y2 lb. of Sultana raisins very fine. Add then to the juice and rind of a lemon and 1 cup of granulated sugar. Pour over the mixture 1 pt. of boiling water and stir until the sugar is dissolved. Press through a sieve, add 1 pt. of California angelique wine and freeze. When frozen beat in the white of 1 egg beaten stiff with 2 tablespoonfuls of powdered sugar. Pack and stand away to ripen for 1 hour before serving. — " Table Talk." 26. — Baked Apple Dumpling. Make a crust as for soda biscuit, peel and core the apples, cut the dough in square September. pieces, and cover each apple ; put them in a dripping-pan, and place in the oven for five minutes. Then make a syrup of sugar and water, (i cupful of sugar to a pt. of water) and pour into the dripping-pan ; baste with the syrup while cooking ; when done eat with sweet cream. 27. — Troy Pudding.