9.— Raspberry Pudding. Boil a pt. of milk, and stir into it 2 table- spoonfuls of cornstarch which have been wet with a little cold milk. Then add 2 eggs beaten with ^ cupful of sugar. Put a cup- ful of raspberry jam✪ Raspberry Pudding in the bottom of a dish and pour the custard over it. Serve while warm with sugar and cream. — From Good Housekeeping. 165 December. io Coffee Jelly. One pint strong coffee, i cup sugar, y2 box gelatine soaked in a cup of water✪ Coffee Jelly, boil up once, and strain into a mould. Serve with whipped cream. ii. — Orange Float. One quart sugar ; i cup water ; juice and pulp of 2 lemons ; 5 sweet, juicy oranges ; four tablespoon fuls cornstarch✪ Orange Float. Put the water on to boil. Moisten the cornstarch with a little cold water, then stir it into the boiling water, and cook slowly for ten min- utes stirring constantly. Take from the fire, add the sugar, lemon juice and pulp. Cut the oranges into small pieces, remove the seeds, pour the boiling cornstarch over them, and stand away to cool. Serve cold with sugar and cream. This will serve eight persons. 12. — Spanish Cream. Boil y^ a box of gelatine in a quart of milk. When dissolved add the yolks of 4 eggs and ^ a lb. of sugar✪ Spanish Cream; stir carefully until it thickens ; take from the fire and add the whites beaten to a stiff froth. Flavor and pour into a mould. Serve cold. 166 December* 13. — Peach Sponge. Cover y2 a box of gelatine with a y? cup of cold water, and soak a y2 hour. Press 1 qt. can of peaches through a sieve. Boil 1 cup of sugar and a ]/2 cup of water together for 3 minutes, add the gelatine, strain into the peaches and stir until they begin to thicken, then stir in the well beaten whites of 3 eggs✪ Peach Sponge. Turn into a fancy pudding mould, and stand away until ice cold. Serve with cream. 14. — Orange Basket. Mark out with a knife a basket and handle on the skin of a large orange, then cut it out, loosen the pulp and remove without breaking the skin. Throw the basket into cold water 1 or 2 hours to stiffen. Make a port and lemon jelly, and turn into square mould to harden. When hard cut into blocks and fill the dishes. Stand the basket on a pretty dish, garnished with smilax and roses. 15. — Lemon Ice Cream. Heat one qt. of milk in a double boiler ; when it boils add ^ lb. of sugar, beaten with the yolks of 4 eggs. Cook until it resembles 167 December* a thin cream; stir in carefully one table- spoonful extract of lemon, and one table- spoonful dissolved gelatine✪ Lemon Ice Cream. The freezer should give directions for freezing. — From Good Housekeeping. 16. — Steamed Apple Dumplings. One pound of suet, i lb. of flour, heaping teaspoonful of salt ; chop the suet in a little of the flour, as fine as meal, then add flour and mix thoroughly ; add cold water enough to make a paste ; roll as thin as pastry ; pare 1 2 large apples✪ Steamed Apple Dumplings, quarter and core them, keep- ing each apple by itself, place the apples to- gether again, and cover each apple with a square of the paste ; butter slightly the bot- tom of a steamer, lay in the dumplings, which should be cooked in an hour. Serve with hard sauce. 17. — Charlotte Russe No. 2. ✪ Charlotte Russe No. 2

AI-modernized reading of the original text

9. — Raspberry Pudding. Boil a pt. of milk, and stir into it 2 tablespoonfuls of cornstarch which have been wet with a little cold milk. Then add 2 eggs beaten with ^ cupful of sugar. Put a cupful of raspberry jam in the bottom of a dish and pour the custard over it. Serve while warm with sugar and cream. — From Good Housekeeping. December. 10. — Coffee Jelly. One pint strong coffee, i cup sugar, y2 box gelatine soaked in a cup of water, boil up once, and strain into a mould. Serve with whipped cream. 11. — Orange Float. One quart sugar ; i cup water ; juice and pulp of 2 lemons ; 5 sweet, juicy oranges ; four tablespoon fuls cornstarch. Put the water on to boil. Moisten the cornstarch with a little cold water, then stir it into the boiling water, and cook slowly for ten minutes stirring constantly. Take from the fire, add the sugar, lemon juice and pulp. Cut the oranges into small pieces, remove the seeds, pour the boiling cornstarch over them, and stand away to cool. Serve cold with sugar and cream. This will serve eight persons. 12. — Spanish Cream. Boil y^ a box of gelatine in a quart of milk. When dissolved add the yolks of 4 eggs and ^ a lb. of sugar; stir carefully until it thickens ; take from the fire and add the whites beaten to a stiff froth. Flavor and pour into a mould. Serve cold. December* 13. — Peach Sponge. Cover y2 a box of gelatine with a y? cup of cold water, and soak a y2 hour. Press 1 qt. can of peaches through a sieve. Boil 1 cup of sugar and a ]/2 cup of water together for 3 minutes, add the gelatine, strain into the peaches 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. 14. — Orange Basket. Mark out with a knife a basket and handle on the skin of a large orange, then cut it out, loosen the pulp and remove without breaking the skin. Throw the basket into cold water 1 or 2 hours to stiffen. Make a port and lemon jelly, and turn into square mould to harden. When hard cut into blocks and fill the dishes. Stand the basket on a pretty dish, garnished with smilax and roses. 15. — Lemon Ice Cream. Heat one qt. of milk in a double boiler ; when it boils add ^ lb. of sugar, beaten with the yolks of 4 eggs. Cook until it resembles December* a thin cream; stir in carefully one tablespoonful extract of lemon, and one tablespoonful dissolved gelatine. The freezer should give directions for freezing. — From Good Housekeeping. 16. — Steamed Apple Dumplings. One pound of suet, i lb. of flour, heaping teaspoonful of salt ; chop the suet in a little of the flour, as fine as meal, then add flour and mix thoroughly ; add cold water enough to make a paste ; roll as thin as pastry ; pare 1 2 large apples, quarter and core them, keeping each apple by itself, place the apples together again, and cover each apple with a square of the paste ; butter slightly the bottom of a steamer, lay in the dumplings, which should be cooked in an hour. Serve with hard sauce. 17. — Charlotte Russe No. 2.

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Raspberry PuddingCoffee JellyCoffee JellyOrange FloatSpanish CreamPeach SpongeLemon Ice CreamSteamed Apple DumplingsCharlotte Russe No. 2

365 desserts