Around-the-world cook book

CHESTNUT CREAM Chestnuts, 2 quarts, Powdered sugar, 1 tablespoon, Brandy, or good sherry, 1 wine-glass, Vanilla. Shell and blanch the chestnuts, and put them over the fire in boiling water and cook until tender enough to put through a sieve. Toss them up lightly with a fork, and add to them the powdered sugar, the brandy, or sherry, and a little flavoring of vanilla. Place on a dish, and cover with a pint of cream whipped light with a little powdered sugar. CHESTNUT COMPOTE Chestnuts, 1 pound. Granulated sugar, 1/2 pound, Water, 1 gill. Boil, shell, and blanch the chestnuts. Make ready a syrup by cooking together in a saucepan, a gill of water and half a pound of granulated sugar. When it comes to a boil, drop in the chestnuts, and let them remain at the side of the stove where they will be at a very gentle simmer. JELLIED CHERRIES Red cherries, 1 can, Gelatin, 2 tablespoons. Whipped cream. This should be made the day before you wish to serve it. Dissolve the gelatin in a little cold water, add to it 1 1/2 pints of the liquid drained from the cherries, and strain this mixture into a ring mold and set it aside to harden. When ready to put on the table, turn it out on a low dish, and fill the center with the cherries after having removed the pits. Sweeten slightly if necessary, and cover the top with mounds of whipped cream. GERMAN FRUIT TARTS Flour, 2 cups, Sugar, 1/3 cup, Butter, 3 level tablespoons, Milk, 1/3 cup, Egg, 1, Baking-powder, 1 teaspoon. Mix all the dry ingredients. Rub the butter in with the finger-tips until it crumbles. Beat the egg into the milk, then stir it into the flour with a fork. Place on a well-floured board and roll it a little thicker than a pie crust. Line the sides and bottom of deep layer-cake tins, selecting those having movable sides. For filling, use any small fresh fruit that is in season — halved and stoned plums, sliced apples, peaches, etc. Sugar the fruit liberally, and if desired, pour a custard of 1 egg to half a cupful of rich milk or cream, over it before baking. When ready for serving take off the rim of the tin and leave the tart on the bottom sheet; sprinkle with confectioner's sugar, or if suited to the fruit, heap with whipped cream. PORCUPINE Lady-fingers, Creamed butter, 1 cup, Eggs, 8, Sugar, 8 tablespoons, Strong coffee, 8 tablespoons, AJmonds. Stir slowly together; spread a layer half an inch thick of the mixture on a plate, then a layer of lady-fingers; and repeat until only enough cream is left to cover the top and the whole outside. Stick in, on end, all over the outside, quartered almonds. Put on ice for 3 or 4 hours. This quantity is enough for 6 persons. APPLE CAKE Flour, 1 pint. Sugar, 3 tablespoons, Butter, 2 tablespoons, Egg, beaten, 1, Milk, 1/3 cup. Salt, 1/4 teaspoon. Baking-powder, 1 teaspoon, Apples, quartered and peeled, Cinnamon. Mix together the flour, salt, and baking-powder. Rub in the butter, then mix to a soft dough, or very thick batter with the egg and milk ; turn it into a well-greased shallow pan and press partly into it, peeled and quartered apples, arranging them in regular circles or rows, according to the shape of the pan.