365 desserts

gradually the white of an egg beaten to a stiff froth. Beat it rapidly and thoroughly till quite spongy and fill the fig-lined mould. Set in a cool place till quite firm, 5 or 6 hours at least. 7.— Baked Custard. One quart of milk, 5 eggs, 6 heaping tablespoonfuls of sugar, y2 of a nutmeg. Stir all well together. Put in a baking dish and bake until you can stick in the blade of a knife and it comes out dry ; about y2 hour. 8.— Boiled Rice Pudding. One-fourth of a lb. of rice flour, rather more than a pint of milk, sugar to taste, 1 teaspoonful each of extract of cinnamon and lemon. Mix the rice flour with a little cold milk ; pour upon it a pint of boiling milk, which has been flavored ; sweeten to taste with loaf sugar j boil gently until it thickens, stirring all the time ; place in a mould till cold. Serve on a glass dish and ornament with raspberry preserve. 9. — Cranberry Shape. Boil some cranberries with sugar in water till reduced to a pulp. Take a plain mould, February. cut a slice of bread % inch thick and butter it, lay it in bottom of mould, cut strips of bread like lady fingers and arrange closely around sides of mould. Then mash the stewed cranberries through a colander into the mould till full, cover with a slice of buttered bread, butter side down; when quite cold, it should turn out solid. Serve with cream, whipped or plain, i quart of cranberries is enough for i pint mould. io. — Brooklyn Pudding. Three eggs, 3 tablespoonfuls of flour, y2 pt. cream or milk, 3 teaspoonfuls ex. of orange, 2 ozs. white sugar. Beat all together and pour into buttered cups ; half fill the cups and set them in a gentle oven. They should bake in y2 hour. , 11. — Chicago Pudding. Four eggs, 1 y^ pts. milk, 1 tablespoonful of sugar, 3 teaspoonfuls vanilla, bread and butter, marmalade, 1 pt. boiled custard, cut thin slices bread and butter and spread them with marmalade. Place in a buttered pie dish until half full ; gradually pour over them a hot custard made of milk heated almost to boil- February. ing; then take from the fire and add the beaten eggs and sugar stirred in with the flavoring. Place a small plate on top to prevent the bread from rising and let it soak }& hour. Grate a little nutmeg on top and bake, and when done turn it out of the dish and pour over a pint of boiled custard. It is good hot or cold. 12. — Rice Souffle with Apples. Mash l/2 cup of rice, throw it into a kettle of boiling water, boil rapidly for 10 minutes; drain, put it in a double boiler, add i pint of milk and cook it for l/2 hour. While this is cooking, pare and remove the cores from 6 tart apples, put them in a basin, add a cup of water and stand them in the oven to cook for 30 minutes or until tender. When done, lift them carefully and put them in the serving dish. Take the rice from the fire, add y2 cup of sugar and stir in well-beaten whites of 4 eggs. Add the grated rind of a lemon and put this in and around the apples. Serve icy cold with a soft custard made from a pint of milk, yolks of the eggs and 4 tablespoonfuls of sugar.— From "Table Talk," Philadelphia. February.