Luncheons

Boil for five minutes a pound of French chestnuts, drain off the water and remove the shells and skins. Return the chestnuts to the fire and boil them until tender. Put the boiled chestnuts in a mortar, and pound them to a paste, then add a teaspoonful of vanilla and a teaspoonful of lemon juice. Make a thick sugar syrup, and beat it into the paste, using enough to sweeten to taste. Grease a ring-mold with oil, and put into it a lining half an inch thick of the NO. 133. PEACH MOUSSK GARSISHED WITH WHIPPED CREA5I. NO. 134. CHESTXUT PUKEE. NO. 13o. CHESI.SUT BAVARIAN. HOT DESSERTS — COLD DESSERTS — PIES — TARTS 149 chestnut paste pressed through a pastry-bag with a tube of small opening so it will come out vermicelli-like in form. Fill the rest of the mold with plain paste. Turn it on to a layer of sponge-cake. Just before serving fill the center of the ring with whipped cream flavored with almond. CHESTNUT BAVARIAN Prepare chestnuts as directed for chestnut puree. To two cupfuls of the puree add one ounce of gelatine which has been soaked for an hour in half a cupful of cold water and then dissolved in half a cupful of hot water. Mix well, and when it begins to stiften add a pint of cream whipped to a stitf froth, and turn the mixture into a ring-mold to harden. Fill the center with whipped cream, or with chestnuts boiled in sugar and water until they look clear. CHARLOTTE RUSSE 1 pint of milk, 1 pint of cream, Yolks of four eggs, ^ cupful of sugar, ^ boxful of gelatine, 1 teaspoonful of vanilla. Mix the sugar with the yolks of the eggs. Scald the milk and pour it over them. Place it on the fire and stir until the eo-i^s are cooked, but not thickened like a custard, then add the gelatine, which has been soaked for an hour in half a cupful of cold water. When the gelatine is dissolved remove it from the fire, add the vanilla, and let it get cold. When the mixture begins to thicken add the cream whipped to a stiff froth, and turn it into a mold lined with lady-fingers or with slices of sponge-cake. 150 LUNCHEONS STRAWBEREY CHARLOTTE RIJSSE, No. 1 -f box of gelatine, i cupful of cold water, 1-1- cupfuls of powdered sugar, 1-J- teaspoonfuls of lemon juice, 1 quart of berries, crushed and pressed through a puree sieve, i; pint of cream, whipped. Soak the gelatine in the water for an hour, then set it in a pan of hot water to dissolve. Add to the crushed berries the powdered sugar, lemon juice, and gelatine. Put it aside for a while. AVhen it begins to stiffen, beat it until it is light and spongy, then mix in the whipped cream, being careful not to pour in any of the liquid cream that may have drained to the bottom of the dish. Turn the mixture into a charlotte- mold lined with lady-fingers. AA^hen it is unmolded garnish it with whole strawberries. STRAWBERRY CHARLOTTE RTJSSE, No. 2 Line a china or earthen bowl or mold with strawberries cut in halves, and with the flat side of the berries placed close together against the mold. Arrange one or two rows at a time, and then turn in the mixture to keep them in place. Pill the mold with the same mixture used in No. 1 ; or fill the mold with plain charlotte-russe filling, or with Bavarian cream. HOW TO MAKE MERINGUES Put a dash of salt into the whites of five or six eggs and whip them until very stiff and dry, then add slowly a quar- ter of a cupful of sifted powdered sugar for each egg. The sugar should be placed, a little at a time, at the end of the platter, and gradually whipped in. Continue to whip until NO. 136. SIKAWEEEltY <. IIAELOITE RUSSE GAEXISHKD WITH STRAWBEItKIEt*. NO. 137. STRAWBEKKV CHARLOTTE EUSSE. NO. 138. JIEEINGUE KING WITH WHIPPED CKE.IM. HOT DESSERTS — COLD DESSERTS — PIES — TARTS 151