Wholesome cookery

Take 6 yolks of very fresh eggs and 2 wine-glasses cf Madeira, or good white wine, 4 ounces of white sugar, a small pinch of nutmeg. Place all in a saucepan over a hot fire, and whisk it up very quickly until it is all froth. Serve at once in custard-cups. 539. — Alsatian Cream. Line a mould with fresh sponge finger-biscuits; make each biscuit stick together with a little melted sugar or white of egg. Beat a quarter of a pound of fresh butter to a cream ; gradually beat in one after the other 4 yolks of eggs ; next beat in a quarter of a pound of castor sugar ; next beat in 4 very wellwhisked whites, with a little essence of vanilla. The things must all be so thoroughly mixed together that the ingredients cannot be detected one from another. Press all this well into the above mould, then put it to stand in a very cold place, or, better still, surround it with ice and salt, and turn it out a few minutes before serving. 540. — Arabian Cream. Proceed as above. Leave out the vanilla, and add,, at the same time as the 4 yolks of eggs, and very gradually, 3 tablespoonfuls of strong coffee (426). 541. — African Cream. Proceed as above, but leave out the coffee or vanilla, and beat in with the butter and eggs 2 ounces of ground chocolate. 542.— Indian Fruit Cream. Peel and cut into 1-inch lengths sufficient bananas to make half a pound ; take the stalks oflf half a pound of ripe strawberries ; whip up half a pint of cream, and mix bananas, strawberries, and cream together in a bowl, with about 1 to 3 ounces of castor sugar. The quantity of sugar must depend on whether the strawberries are very sweet. Serve in the same bowl. It is an improvement to put the bowl to stand on ice for a couple of hours before sending it to table. 543. — Macedoine of Mixed Fruits. Peel and cut into 1-inch lengths 2 bananas, 2 pears, 2 apples ; add 1 pound of black and white grapes, half a pound of each ; mix 1 wine-glassful of cura^oa with 1 glassful of maraschino, and 2 glasses of sherry. Place a layer of fruit in the dish or bowl ; sprinkle slightly with sifted sugar; ladle over some of the wine. Go on doing this until you have used up all the fruit and wine. Prej)are this dish some hours before you use it ; and if you have a refrigerator, let it stand in it. The amount of sugar used must depend on whether the fruit is very ripe, and whether the dish is liked very sweet, or only moderately so. N.B. — These macedoines will be found useful for afternoon parties. You can vary them according to what fruit is in season, such as all sorts of plums and cherries, or strawberries, raspberries, and cimants, together or separate. The flavours can be varied by using anisette, or kirsch and champagne. N.B, — If you are short of fresh fruits, add a bottle of dessert fruit, preserved in syrup ; or even tinned peaches and apricots can on an emergency be used. 544. — Australian Sweet.