Twentieth century home cook book

Place in a large glass bowl first a layer of cake, then a thin layer of almonds, then a thick layer of whipped cream (one-half inch thick), then another cake, then more almonds, then more cream, then another cake. Pour over all this plenty of custard, then put on more whipped cream, as a float, and decorate it with small pieces of red jelly (apple, currant, or strawberry jelly) , and slender leaves of preserved orange peel. This is delicious and highly ornamental, but some trouble to prepare. Not suitable for warm weather unless one has ice to keep all the parts in good order. Have plenty of the custard — the cake soaks it up, and should stand in it all night, if possible. — Mrs. Sallie Gotten, North Carolina. FRENCH CHESTNUTS WITH COFFEE SAUCE, Peel three dozen chestnuts, boil them in their skins (not their shells) for five minutes in salted boiling water ; peel off their skins, put them in a saucepan on the fire, with enough water to cover them, and two ounces of sugar ; boil them until quite soft, without breaking. Put into another saucepan over the fire four yolks of egg, three ounces of sugar, a teacupful of black (offee, and half a glass of cream. Stir until it begins to boil, then strain it. Allow it to become cold, pour it over the chestnuts, and serve. SNOW EGGS. Put over the fire a quart of rich milk, sweeten and flavor it with orange-flower water. Separate the yolks and whites of six fresh eggs, then beat the whites to a stiff froth. Drop one spoonful at a time into the boiling milk ; turn as quickly as possible, and lift out of the milk with a skimmer ; place them on a sieve ; beat up the yolks and stir them into the milk ; let them have one boil up and put them in a glass dish. Arrange the whites around the edges, and serve cold. This is a pretty dish. CHEESE RAMAKINS. Take very light puff paste and roll it out evenly. Then grate over it Parmesan cheese, or any other kind having a good flavor. Fold the paste in three ; roll it out again and grate more cheese over it ; fold the paste ; roll it out and cut in any shape desired. The ramakins must be baked with a quick heat; fifteen minutes is sufficient to cook them. Dish on a hot napkin and serve at once. The ramakins look much nicer if brushed over with yolk of egg before putting them in the oven to cook. CHEESE STRAWS. Take one-quarter of a pound of puff paste and half an ounce of Parmesan cheese grated very fine ; add a little salt ; sprinkle the cheese and salt over the paste and roll it two or three times ; then cut into narrow strips and about five inches long. Bake in a slow oven and send to the table hot. AMBROSIA. Peel and slice fresh oranges, round, one pineapple sliced thin ; put in a deep stand alternate layers of orange, pineapple and grated cocoanut. Begin with the oranges, using cocoanut last. Spread between each layer finely-powdered sugar. Add sugar to the cocoanut milk and pour over the dish . SALTED PECANS. Prepare the pecans by breaking the shells carefully, so as to have the nut in two pieces only ; parch in a pan as you would coffee, stirring briskly until of a light brown color. Moisten with a little butter ; after removing from the oven sprinkle with little salt. Place on small individual dishes before each guest. —Mrs. P. F Pescud. SALTED ALMONDS. Pour boiling water over shelled almonds and let them stand a short time. When the dry brown husk can be easily nibbed off and the almonds are "blanched," then stir into melted butter ; let them stand; add salt and brown in the oven. When taken from the oven place them upon soft, porous paper to prevent their being "buttery." If this is not sufficient dry them on a towel. The above is a splendid addition to a luncheon or dinner. — Mrs. John Fletcher. ROAST CHESTNUTS.