365 desserts

One quart sweet milk, 3 ozs. grated chocolate, 1 cup sugar, yolks of 5 eggs. Scald milk and chocolate together ; when cool, add sugar and eggs. After it is baked, beat whites of eggs and 5 tablespoonfuls sugar and spread on the top and brown in the oven. 21.— Omelet Souffle. Separate 6 eggs, beat the whites to a very stiff froth. Beat 3 yolks, add them to the whites, then dust over 3 tablespoonfuls of powdered sugar, add the grated yellow rind and the juice of Y/2 lemon. Now with a wire egg-beater mix the whole as quickly and carefully as possible. One mixing should do the work, add all the ingredients to the whites and do not mix until the last is added so that the one mixing will answer, otherwise the souffle will be tough. Just as soon as it is mixed, heap it into a baking dish, dust it thickly with powdered sugar and bake in a quick oven 10 or 15 minutes. As soon as it February. is nicely browned it is sufficiently cooked. Serve at once. — From "Table Talk," Philadelphia. 22. — Lemon Sponge. Cover y2 box of gelatine with y% cup cold water and let stand for i hour ; dissolve over hot water. Beat the yolks of 4 eggs light with 2 cups of granulated sugar ; add the juice of 2 good lemons, and when well mixed add \y2 cups of water. Put the mixture over the fire, stir and cook until it begins to thicken. Take from the fire, add the gelatine and strain the mixture into a bowl. Set the bowl into a pan of cracked ice. When it begins to thicken add the whites of 2 eggs beaten to a stiff froth and beat until the mixture is smooth and frothy. Turn into a wet mould and stand away to harden. — From "Table Talk," Philadelphia. 23. — Little Princess Pudding. Six large apples pared and chopped, 6 large spoonfuls grated bread crumbs, 6 tablespoonfuls sugar, 6 of currants, 6 eggs, a wineglass of wine or dissolved jelly, teaspoonful ex. of nutmeg, cinnamon and cloves, % tb. February. butter, 3 tablespoonfuls flour. Put in a pudding mould or tin basket and boil 3 hours. 4. — Apples and Rice. Select 6 ordinary sized apples; pare and core them ; put them in a baking dish and sprinkle over a cup of sugar and the juice of 2 lemons, or better still, )2 tumbler of quince jelly ; add a gill of water and bake the apples for 30 minutes, or until they are tender. When done, dish them on a round di^h and have ready 1 cup of rice well boiled and dry ; fill this into the cores ; heap the remaining quantity of rice around the apples, pour over a soft custard and serve. This may be dished in many different ways. For instance, the rice may form a base for the apples in a pyramid, the custard then poured in the dish around the base of the dessert. 25. — Prune Pudding. Soak 1 lb. of prunes over night. In the morning remove the stones, put the prunes in a porcelain-lined kettle with sufficient water to prevent burning, cover the kettle and cook slowly on the back part of the stove until the prunes are perfectly tender; this will take February.