365 desserts

the pan and as soon as the omelet begins to set, lift it at one side and allow the softer part to run under. Continue this until the omelet is cooked, dust it with salt and pepper, fold it over and turn it out on a heated dish. Dust it with granulated sugar, sprinkle it with rum, pour about 2 tablespoonfuls around the omelet, set fire to it and send at once to the table.— From " Table Talk," Philadelphia. 11.— Cafe Frappe. One quart of freshly made black coffee, sweetened to taste. Turn this mixture into a freezer, and turn the crank slowly until it is frozen like snow ; beat the white of 1 egg to a stiff froth, add 1 tablespoonful of powdered sugar, and beat again. Stir this into the frappe with a spoon and it is ready to use.— "Table Talk." 12. — Rice Pudding. One coffee cup of rice, two quarts of milk, 8 tablespoonfuls of sugar, 1 teaspoonful of salt. Butter the size of an egg (melted) nutmeg and cinnamon to taste. Wash and pick over the rice, and soak in 1 pt. of milk 2 hours. Then add the rest of the milk, the October. sugar, salt, butter and spice. Bake 2 hours, and eat cold. — From " Common Sense in the Household," by Marion Harland, Copyright 1880, 1892 by Charles Scribner's Sons. 13. — Fruit Tapioca. Add y2 a cup of tapioca to 1 pt. of water, and let it cook very slowly, until the tapioca is soft and transparent. Add y^ cup of sugar and stir until dissolved. Then add one cupful currant jelly and cook stirring all the while, until the tapioca is clear. Take from the fire, turn into a mould previously wet with cold water, and put away to cool. In summer ripe berries can be used in place of the jelly, using more sugar if needed. — "Table Talk." 14.— Potato Suet Pudding. Take a lb. of mealy potatoes boiled and mashed smooth ; add 4 ozs. of chopped beef suet, 3 eggs, a little milk, sugar to taste, and a good dessertspoonful of cinnamon or allspice. Put it into a dish, cover tight and steam for an hour. Serve with a sweet sauce. 15.— Jelly Fritters. One scant cup sponge cake crumbs, very fine and dry, 1 cup boiling milk, 4 eggs, 2 tablespoonfuls powdered sugar, 1 teaspoonful October. of cornstarch, wet in a little cold milk, two tablespoonfuls currant or cranberry jelly. Soak the crumbs in the boiling milk, and stir in the cornstarch. Heat all together to a boil stirring all the time. Beat the yolks light, and add to this as it cools, with the sugar. Whip in the jelly, a little at a time and put in the whites, beaten to a stiff froth at the last. Fry immediately. — From " Common Sense in the Household," by Marion Harland, Copyright 1880, 1892 by Charles Scribner's Sons. 16. — Pumpkin Custard. Pare and cut a Kirshan pumpkin into pieces about 1 inch square ; place them in a porcelain-lined sauce-pan with just enough water to prevent burning. Stew slowly until tender, about y2 hour, then pour through a colander. To every y2 pt- of pumpkin add a piece of butter the size of a walnut, 1 ^ teaspoonfuls of salt. Mix and stand aside till cold ; then put 1 pint into a large bowl, add 1 pt. of good milk, ]/2 teaspoonful each of ground mace and cinnamon, 1 teaspoonful ground ginger, 1 cup of sugar and 4 well beaten eggs. This quantity will make 3 large, or 4 medium sized pies. October. 17. — Apple Pan Cake.