365 desserts

Beat separated 3 eggs. Pare, core and quarter 2 tart apples, cut them and reduce to a pulp, add the yolks to them and beat again, then add gradually, while beating, four tablespoonfuls of flour, and a l/2 teaspoonful of cinnamon, now with a spoon stir in carefully the whites and bake in small cakes on a greased griddle ; roll and serve hot, dusted with cinnamon and powdered sugar.— From " Table Talk," Philadelphia. [illustration: 18. — Apple Charlotte.] Pare and steam until tender 6 large tart apples, then press them through a colander and add to them while hot a x/2 cup of sugar ; cover a ^ box of gelatine with a cup of cold water and soak it y2 an hour, add this to the apples and stir until dissolved ; stand in a pan of cracked ice and stir continually until the mixture begins to thicken; then add quickly and carefully a pint of cream, whipped to a stiff froth, turn this into a pudding mould and stand away until ice cold.— " Table Talk," Philadelphia. October. 19. — Squash Pie. One qt. strained squash, 1 qt. of milk, 1 pint of cream, 5 eggs, 10 tablespoonfuls of sugar, 1 teaspoonful of mace; y2 teaspoonful of salt. This makes 4 pies. 20. — Italian Ice Cream. Two pints of cream, 2 cups of sugar, 2 lemons, juice and grated peel, 2 tablespoons of brandy. Sweeten the cream and beat in the lemons gradually, not to curdle it ; add the brandy and freeze quickly. In turning the freezer open twice during the operation, to stir and beat the contents smooth. — From ''Common Sense in the Household," by Marion Harland, Copyright 1880, 1892 by Charles Scribner's Sons. 21. — Eve's Pudding. Half a lb. of bread crumbs, half a lb. of raisins, a lb. of chopped apples, 4 eggs, a cup of sugar, butter the size of an egg, a little cinnamon and cloves. Boil in a mould. Serve with hard sauce. — From Receipts Old and New. 22. — Prune Jelly. Cover a j4 box of gelatine with a j4 cup of cold water, and stand aside for j4 an hour. October* Cover i qt. of prunes with a pt. of cold water and cook slowly for y2 an hour. Then add the gelatine to the prunes, with a half cup of sugar and a pint of boiling water. With the Keystone beater, beat slowly and continually until the prunes are reduced to a pulp. Pour in a mould and stand away to harden. Serve very cold with sugar and cream.— " Table Talk." 23. — Polly's Pudding. Put a layer of sponge-cake crumbs in a dish; then a layer of jam; then another layer of cake crumbs ; then 1 of sweetened cocoanut, and another layer of cake crumbs. This pudding is steamed and should be eaten with a custard or wine sauce. Custard Sauce. — One pt. boiling milk, yolks of 3 eggs, 1 teaspoonful cornstarch rubbed smooth in a little cold milk, 1 tablespoonful sugar rubbed in the eggs. Boil in a double boiler. 24. — Apple Cobble. Put one quart of flour into a bowl, add a large tablespoonful of butter, a teaspoonful of salt, and 2 heaping ones of baking powder ; mix well together, then add sufficient sweet October.