365 desserts

into cold water until needed. Have ready an orange or wine jelly, drain the orange skins, fill them with the jelly, and stand aside to cool. When cold, cut them into halves, and then into quarters, and arrange them on a pretty dish garnished with smilax. 31. — Lemon Cream. Six eggs, eighteen tablespoonfuls sugar. Beat yolks and sugar together with the juice and grated peel of three lemons, il/>, pts. of cold water; beat the whites to a stiff froth. Put the first ingredients over the fire, and scald slowly until it begins to thicken, then add the whites ; scald. Serve cold. NOVEMBER. I. — Cocoanut Pudding. Three oz. butter, y2 lb. grated cocoanut, i^ cups stale sponge cake crumbled fine, 3 oz. sugar, 1 large cup milk, 6 eggs, 2 teaspoonfuls vanilla. Cream butter and sugar and add beaten yolks, when these are well mixed put in the cocoanut ; stir well before adding the milk, cake crumbs and flavoring ; lastly add the whites of 3 eggs. Pour the mixture into a pie-dish which should not be quite full, and bake y?, hour. At the end of this time, beat the other whites to a very stiff froth, with 3 tablespoonfuls white sugar, flavor with vanilla. Pile this in large spoonfuls on the pudding, and close the oven till slightly brown. These quantities make a large pudding. 2. — Banana Ice Cream. Scald together 1 pt. of new milk, 2 eggs beaten stiff, iy2 cupfuls of sugar, and pour over 1^ pints of cream. When cold add 2 [illustration: November.] teaspoonfuls of vanilla and freeze. When it begins to freeze, add 2 sliced bananas. — Good Housekeeping. 3. — Fig Pudding. Chop y2 a lb. of figs very fine. Mix with 2 tablespoons of butter ; add % of a cup of powdered sugar, 2 eggs beaten light without separating, 1 cup of milk and ^ of a cup of cake crumbs, mix well. Turn into a well greased pudding mould and boil 3 hours. — From* 'Table Talk," Philadelphia. 4. — Mock Lemon Pie. Bake in two crusts one cupful chopped rhubarb, 1 egg, 1 cupful sugar, 1 rolled cracker, and butter the size of a walnut. 5. — Vermont Pudding. Cook 2/i of a cup of rice in a quart of milk until it is soft. Then add a cupful of cream, a piece of butter the size of a small egg, y2 cupful of milk, a cupful of sugar, a pinch of salt, a small cupful of raisins, and y2 teaspoonful of cinnamon. Bake slowly about 2 hours. This can be made with milk instead of cream, but more butter must be used. The cinnamon can be omitted if not liked. November. 6. — Egg Nog, (Frozen). Beat the yolks of 4 eggs until creamy. Put a pt. of milk into a double boiler, add to it a cup of sugar, and teaspoon ful of vanilla sugar. Stir until the sugar is thoroughly dissolved and the milk hot. Now pour this scalding hot over the eggs. When this mixture is perfectly cold, turn into a freezer and freeze ; when frozen stiff remove the dasher and stir into it one pint of thick cream whipped to a stiff froth. Repack and stand aside until ready to use. Just before serving time, add to it four or six tablespoonfuls of brandy. Remember that all frozen mixtures will become liquified after liquor has been added, so the brandy to have its frothy taste, and to have the punch in the frozen condition, must be added just before serving. The whipped cream stirred into the frozen mixture makes it light and fluffy. — From " Table Talk," Philadelphia.