Beat the pols of eight eggs till they are white, add pint boiling water, the rinds of two lemons grated, and the juice sweetened to taste ; stir this on the fire till it thickens, then add a large glass of rich wine, and one-half glass brandy; give the whole, a- good boil, and put in glasses. To be eaten cold. Or, put the thin yellow rind of two lemons, with the juice of three, and sugar to taste, into one pint of warm water. As lemons vary in size and juiciness, the exact quantity of sugar can not be given. Ordinary lemons re- quires three gills. It will be safe to begin with that quantity, more may be added if required. Beat the whites to a stiff froth, then the yolks; then beat both together, pour in gradually while beat- ing th> other ingredients; put all in a pail, set in a pot of boiling water, and stir until thick as boiled custard; strain it. in a deep dish; when cool place on ice. Serve in ree ae Ve Belle R. Sekt Detroit, Mich. : Snow 7 ae ‘Half a package of Coxe’s gelatine, three eggs, two cups of sugar, Juice of one lemon; soak the gelatine one hour in a tea-cup of cold water, add one pint boiling water, stir until thoroughly dissolved, - OREAMS AND CUSTARDS. Cota add two-thirds of the sugar and the lemon juice; beat the whites of the eggs to a stiff froth, and when the gelatine is quite cold, whip it into the whites, a spoonful at a time, from half an hour to an hour. Whip steadily and evenly, and when all is stiff, pour in a mold, or in a dozen egg-glasses previously wet with cold water, and set in a cold place. In four or five hours turn into a glass dish. Make a custard of one and one-half pints milk, yolks of eggs, and remainder of the sugar, flavor with vanilla, and when the meringue er snow-balls are turned out of the mold, pour this around the base.—Mrs Gov. Thayer, Wyoming Territory. MoonsHINe. This dessert combines a pretty appearance with palatable flavor, and is a convenient substitute for ice-cream. Beat the whites of six eggs in a broad plate to a very stiff froth, then add gradually six table-spoons powdered sugar (to make it thicker use more sugar up to a pint), beating for not less than thirty minutes, and then beat in about one heaping table-spoon of preserved peaches cut in tiny bits (or some use one cup jelly), and set on ice until thoroughly chilled. In serving, pour in each saucer some rich cream sweetened ‘and flavored with vanilla✪ Moonshine, and on the cream place a liberal-portion of the moonshine. This quantity is enough for seven or eight per- sons.—Mrs. H. C. Meredith, Cambridge City, Ind. | ORANGE FLoat. One quart water, the juice and pulp of two lemons, one coftee- cup sugar; when boiling, add four table-spoons corn starch, let boil fifteen minutes, stirring all the time; when cold pour it over four or five peeled and sliced oranges, and over the top spread the beaten whites of three eggs; sweeten and add a few drops of vanilla✪ Orange Float.— Mrs. Wm. Skinner. Hippen Mountain. Six eggs, a few slices citron, sugar to taste, three-quarters of a pint of cream, a layer of any kind of jam; beat the whites and yolks of the eggs separately, then mix and beat again, adding the citron, the cream and sugar; when well beaten put in a buttered pan and fry, cover with the jam and garnish with slices of citron to be eaten cold.—Mrs. J. C. Goukd, “a Ang eH, Pcioie Aer , Y Raha ay ARSE RL: ‘3 eal by a ye , 4 4 4 Bre pe 4 MRR ND AD 7 prc Dee ¢ SMA a oe Ma Aoki a TQ ie CREAMS AND CUSTARDS. ORANGE SOUFFLE. - Peel and slice six oranges, put in a glass dish a iayer of oranges, then one of sugar, and so on until all the orange is used, and let stand two hours; make a soft boiled custard of yolks of three eggs, pint as of milk, sugar to taste, with grating of orange peel for flavor, and Ee Ae. - pour over the oranges when cool enough not to break dish; beat

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Beat the pols of eight eggs till they are white, add pint boiling water, the rinds of two lemons grated, and the juice sweetened to taste ; stir this on the fire till it thickens, then add a large glass of rich wine, and one-half glass brandy; give the whole, a- good boil, and put in glasses. To be eaten cold. Or, put the thin yellow rind of two lemons, with the juice of three, and sugar to taste, into one pint of warm water. As lemons vary in size and juiciness, the exact quantity of sugar can not be given. Ordinary lemons re- quires three gills. It will be safe to begin with that quantity, more may be added if required. Beat the whites to a stiff froth, then the yolks; then beat both together, pour in gradually while beat- ing th> other ingredients; put all in a pail, set in a pot of boiling water, and stir until thick as boiled custard; strain it. in a deep dish; when cool place on ice. Serve in ree ae Ve Belle R. Sekt Detroit, Mich. : Snow 7 ae ‘Half a package of Coxe’s gelatine, three eggs, two cups of sugar, Juice of one lemon; soak the gelatine one hour in a tea-cup of cold water, add one pint boiling water, stir until thoroughly dissolved, - OREAMS AND CUSTARDS. Cota add two-thirds of the sugar and the lemon juice; beat the whites of the eggs to a stiff froth, and when the gelatine is quite cold, whip it into the whites, a spoonful at a time, from half an hour to an hour. Whip steadily and evenly, and when all is stiff, pour in a mold, or in a dozen egg-glasses previously wet with cold water, and set in a cold place. In four or five hours turn into a glass dish. Make a custard of one and one-half pints milk, yolks of eggs, and remainder of the sugar, flavor with vanilla, and when the meringue er snow-balls are turned out of the mold, pour this around the base.—Mrs Gov. Thayer, Wyoming Territory. MoonsHINe. This dessert combines a pretty appearance with palatable flavor, and is a convenient substitute for ice-cream. Beat the whites of six eggs in a broad plate to a very stiff froth, then add gradually six table-spoons powdered sugar (to make it thicker use more sugar up to a pint), beating for not less than thirty minutes, and then beat in about one heaping table-spoon of preserved peaches cut in tiny bits (or some use one cup jelly), and set on ice until thoroughly chilled. In serving, pour in each saucer some rich cream sweetened ‘and flavored with vanilla, and on the cream place a liberal-portion of the moonshine. This quantity is enough for seven or eight per- sons.—Mrs. H. C. Meredith, Cambridge City, Ind. | ORANGE FLoat. One quart water, the juice and pulp of two lemons, one coftee- cup sugar; when boiling, add four table-spoons corn starch, let boil fifteen minutes, stirring all the time; when cold pour it over four or five peeled and sliced oranges, and over the top spread the beaten whites of three eggs; sweeten and add a few drops of vanilla.— Mrs. Wm. Skinner. Hippen Mountain. Six eggs, a few slices citron, sugar to taste, three-quarters of a pint of cream, a layer of any kind of jam; beat the whites and yolks of the eggs separately, then mix and beat again, adding the citron, the cream and sugar; when well beaten put in a buttered pan and fry, cover with the jam and garnish with slices of citron to be eaten cold.—Mrs. J. C. Goukd, “a Ang eH, Pcioie Aer , Y Raha ay ARSE RL: ‘3 eal by a ye , 4 4 4 Bre pe 4 MRR ND AD 7 prc Dee ¢ SMA a oe Ma Aoki a TQ ie CREAMS AND CUSTARDS. ORANGE SOUFFLE. - Peel and slice six oranges, put in a glass dish a iayer of oranges, then one of sugar, and so on until all the orange is used, and let stand two hours; make a soft boiled custard of yolks of three eggs, pint as of milk, sugar to taste, with grating of orange peel for flavor, and Ee Ae. - pour over the oranges when cool enough not to break dish; beat

Buckeye cookery