Twentieth century home cook book

Peel the raw chestnuts and scald them, in order to remove the inner skin ; put them in a frying pan with a little butter and toss them about a few minutes ; add a little salt and the least sprinkle of cayenne. Serve them after the cheese. Peanuts may be roasted in the same waj'. FROZEN BANANAS. Cut six large, ripe, red bananas crosswise, in very thin slices; add half a pound of powdered sugar to them, let them stand an hour, then add a quart of water and the grated peel of a lemon. When the sugar is dissolved put the fruit in the freezer, and freeze as you would ice cream. Pineapples, oranges, and berries maybe frozen in the same manner. A pint of cream, whipped stiff, may be added if liked. SNOW CUSTARD. Add to one quart of milk eight eggs, leaving out the whites of four; stir into this five ounces of sugar ; put a shallow pan of hot water in the oven and set the dish of custard in it ; bake until thick, then put aside to cool ; beat the four whites solid, add half a pound of sugar and a teaspoonful of lemon juice. When the custard is cold lay the whites over the top in heaps, but do not let them touch. CAKE SYLLABUB. Moisten well a thin sponge cake with sherry wine ; then rub off on pieces of loaf sugar the yellow rind of two lemons ; dissolve this sugar in one pint of sweet cream ; add the juice of the lemons to a Uttle more sugar ; then add gradually to the cream. Whip the cream until solid ; then pile it on the cake, which has been put in a glass bowl. Pile the cream until it stands high above the edge of bowl. Ornament the top with strawberries or bits of solid fruit jelly. This makes a very pretty as well as a delicious dish. SYLLABUB. Mix with one quart of very sweet cream one-half pound of fine white sugar; put it aside a few minutes, then add six wineglasses of best Madeira or sherry wine ; whip to a stiff froth with an egg beater. Serve in glasses. APPLE SOUFFLE. Stew the apples, add a little lemon peel and juice ; line the sides and bottom of the dish two inches thick ; make a custard of one pint of milk and three eggs ; when cold pour it in the middle of the dish. Beat the whites to a stiff froth and spread over the top ; Sprinkle a little sugar over it and brown in the oven. LEMON SOUFFLE. The yolks of six eggs, six ounces of sugar, grated rind of one lemon ; beat well, then add the whites beaten to a stiff froth, also the juice of a lemon. Put into a pudding dish and bake twenty minutes. Serve with a sauce made of three eggs, the juice of one lemon, and half of the rind grated. MOONSHINE. Take a glass of tart jelly and beat up until easy to work with. Beat the whites of six eggs to a stiff froth ; add six level tablespoonfuls of sugar ; flavor to taste ; add the jelly and beat until stiff enough to stand in a pretty erect way on a flat dish. Make a sauce of one and a half teacupfuls of sweet cream and the whites of two eggs. Beat the whites to a stiff froth, adding sugar and flavoring to taste ; add the cream and beat briskly until the whole mixture is brought to a stiff froth. Stir a little lemon or vanilla into the eggs before mixing with the cream. Serve "the moonshine in pretty dishes and pile the sauce on top. If made of some rich colored jelly, moonshine is a very ornamental dish. —Mrs. Judge Halley, ANGELS' FOOD. Beat the whites of six eggs to a froth, a tablespoonful of sugar to each white (powdered), into which beat a little red jelly to give it color. Whip a pint of cream, seasoned and sweetened to taste. Pour the preparation over it and serve with cake. — Mrs. Gov. Ross, Austin, Texas. RASPBERRIES AND STRAWBERRIES,