365 desserts

point. Take from the water, removing the second inner skin, being careful not to break the chestnuts. Bring to a boil i cup of sugar and y2 of a cup of water. Put the chestnuts in this, and let them simmer 20 minutes. Take them out with the skimmer. Let the syrup brown, but not burn nor reduce to a caramel so much that it entirely loses its sweetness. Take from the fire. Add 1 tablespoonful of sherry and 1 teaspoonful of lemon juice. Pour over the chestnuts, and serve in cases.— From "Table Talk," Philadelphia. 15. — English Pudding. One and one half cups of molasses, 1 cup of milk, 2 eggs, 1 cup of chopped suet, 2 cups chopped raisins, 1 teaspoonful of soda, spice and salt ; make as stiff as cake. Steam $% hours. Serve with wine sauce flavored with extract of nutmeg. 16. — Rose Meringues. Stir in 1 qt. of milk (simmering), the yolks of 4 eggs beaten with 4 tablespoonfuls of sugar, and then 2 tablespoonfuls of smooth cornstarch. Boil until it begins to thicken ; add vanilla when cool. Mould in long, narrow glasses. Fill up with the whites of 2 [illustration: November.] eggs, beaten stiff, with ]/2 cupful each of powdered sugar and red jelly. — From Good Housekeeping. 17. — Citron Pudding. Four ounces butter, 3 ozs. powdered loaf sugar, 1 egg, candied citron peel, pastry. Soften the butter to a thin cream, beat the egg, add the sugar, then the butter ; mix all well together. Line a shallow dish with nice pastry, put in the bottom a thick layer of citron peel sliced, extract of lemon, then pour the mixture over it, and bake until the crust is sufficiently done. To be served cold. 18.— Fruit Trifle. Soak y2 box gelatine 3 hours in ^ pint of water ; add to this 1 pt. of boiling water, the juice of a lemon and 1 teaspoonful sugar. When cool pour it over a dish of sliced and sweetened oranges and bananas. — From Good Housekeeping. 19. — Bonne Bouche. Three eggs with their weight in flour, powdered sugar and butter, 2 teaspoonfuls lemon, almond or vanilla. Warm the butter and beat to a cream, gradually dredge in the flour and powdered sugar, and continually November* stir and beat the mixture until perfectly smooth. Then add the eggs, which should be well whisked, and the flavoring ; butter some small cups or tins, rather more than y2 fill them and bake in a brisk oven about ]/2 hour. Turn them out on a dish and pour custard or wine about them. The paste for this pudding requires a great deal of beating. 20. — Apricot Sponge. Cover a y2 box of gelatine with a y2 cup of cold water and soak a y2 hour. Press i qt. can of apricots through a sieve, add the juice of 2 lemons. Boil i cup of sugar and a y2 cup of water together for 3 minutes, add the gelatine, strain into the apricots and stir until they begin to thicken, then stir in the well-beaten whites of 3 eggs. Turn into a fancy pudding mould, and stand away until ice cold. Serve with cream. — From " Table Talk," Phila. 21. — Cream Jelly. Soak y2 box of gelatine, and add 1 cupful sugar and 1 cupful wine ; cover 1 hour. Put the covered bowl in a pan of hot water until the contents are dissolved. Strain and cool (covered) ; add 1 pint of whipped November. cream beaten in, and mould. — From Good Housekeeping.