365 desserts

very, very fine, six grated almonds and a ^ teaspoonful of salt. Cut a small loaf of baker's bread into thin slices, spread each slice with this mixture, and arrange them neatly in a baking dish. Make a custard by beating together 4 eggs until light, then adding a y2 cup of sugar and a qt. of milk. Pour this uncooked over the bread and bake in a slow oven one hour. When done turn out of the dish and serve with orange sauce. Orange Sauce. — Beat together 1 tablespoonful of butter and a ^ cup of powdered sugar until light, then add 2 eggs one at a time, beating all the while, add the grated yellow rind and juice of the orange ; add a half pint of boiling water, and stir over the fire a half moment until it thickens — no longer. — From " Table Talk," Philadelphia. 28. — Baked Indian Pudding. One large cup of meal and a teacupful of molasses well beaten together; then add to them 1 qt. of boiling milk, some salt and a tablespoonful each of cinnamon and butter. Let it remain in the dish in which it is to be baked until it thickens, and just before putting it into the oven pour over it from ^ to a pt. of milk, but do not stir it in as this makes the jelly. Bake 3 or 4 hours. 29. — Troy Pudding. One cup of chopped suet, one teaspoonful each of salt and soda, 1 small cup of molasses, 1^ cups of milk, 2 teaspoonfuls of cream of tartar, 2^ cups of flour, and 1 cup chopped raisins. Flavor with lemon or nutmeg; (1 teaspoonful) boil 3 hours. Serve with a sweet, brown sauce. Brown Sauce. — ]/2 pt. of milk, 1 tablespoonful of butter, 2 tablespoonfuls sugar, two tablespoonfuls flour, 2 tablespoonfuls molasses. Boil ten minutes. 30. — Mould of Apple Jelly. Peel and cut up 1 lb. finely flavored apples, (weighed after they are peeled) put them in a pan with 3 ounces of sugar, ^ pint of water, and the grated rind and juice of one lemon. When cooked to a pulp pass through a strainer, and stir in 1 ounce of gelatine, dissolved in a gill of water. Color 1/2 the apple with cochineal, and fill a mould with alternate rows of colored and uncolored apples ; when cold, turn out and serve with half a pint of whipped cream.. 31. — Carrot Pudding. Shred and chop a % lb. of suet, add to it a % of flour, a ^ cup of sugar, a cup of washed and dried currants, a cup of raisins, a ^ cup of shredded citron, a 1^ nutmeg grated, a teaspoonful of cinnamon ; and a half teaspoonful of ground cloves. Mix all these ingredients together. Scrape, mash and grate a carrot weighing ^ of a lb. Pare and grate the same amount of potatoes. Mix these together and add them to the other ingredients ; turn into a well greased pudding dish and boil 3 hours. Serve with fairy butter.—From "Table Talk," Philadelphia. INDEX. Alexandrines, 95. Alice Pudding, 155. Almond Souffle, 122. Ambrosia, 113. Angelique Punch, 132. Anisette Punch, 147. Apple Batter Pudding, « Charlotte, 143. " Cobble, 145. " Fritters, 116. " Manioca Pudding, " Marmalade with Sauce, 116. " Pan Cake, 143. " Pan Pie, 128. " Sago, 110. Apples and Rice, 28. Apple Souffle, 105. " Tapioca Pudding, Apricot Bavarian Cream, " Fool, 130. " Sponge, 158, Arrowroot Charlotte, " Pudding, 55. Baked Apple Dumpling, 132. Baked Bananas, 44. " Custard No. 1, 3.