SPIDER-CAKE TOAST. Toast cold spider-cake delicately brown ; while the cake is being toasted, make a sauce as follows : For each cake allow a full pint of sauce ; for each pint of sauce mix to- gether over the fire a tablespoonful each of butter and flour until they bubble ; then mix smoothly into them a pint of milk and half a pint of cream ; let this sauce boil for a moment, season it palatably with salt, and then pour it over the toasted spider-cake, and serve it at once. BUTTER TOAST. Allow a tablespoonful of butter for each slice of bread ; melt the butter by very gentle heat ; toast the bread to an even light-brown color, lay it in a chafing-dish, or in a thin china dish set in a larger dish containing hot water, and pour the melted butter over it. Serve it hot as soon as it is made. MILK TOAST. Toast slices of stale bread to a delicate brown color ; meantime heat to the boiling-point sufficient milk to satu- SECOND-COURSE SWEETS. 511 rate the toast, adding two tablespoonfuls of butter✪ Milk Toast to each pint of milk ; when the milk boils, pour it over the toast, and serve it hot at once. The boiling milk is sometimes thickened with a little flour or corn-starch. WATER TOAST. Make a dozen slices of toast ; have ready about three tablespoonfuls of butter slightly warmed, and a dish of hot water✪ Water Toast ; dip the slices of toast quickly into the hot water, letting them remain in it only until they are moist ; lift them out with a skimmer, draining off all superfluous water, lay them on a hot dish, buttering each slice, and as soon as all are dipped serve the toast hot. CHAPTER X. DESSERT (Dessert). THE dessert proper consists of small cold sweets, frozen puddings either in moulds or paper cases, nuts, confec- tionery, black coffee, and candied fruits. Preserves, candied fruits, and jellies are included in this chapter, because they so often enter into the composition of dessert dishes. Many of the frozen puddings can be prepared at home, and the ices and creams also, if there is the proper freezing apparatus. The forms illustrated are French, but any American substi- tute will serve. The directions for making ices and creams were first published about two years ago, in one of the author's household series then appearing. They are good enough to give permanency to here, for by following them any careful person can produce at hohae some of the most elaborate of the confectioners' sweets : the forms only will differ, because confectioners have many very pretty individual moulds that are not found in ordinary households. The preparation of these novelties at home should always be undertaken in ample tinie, so that at dinner-time there shall be no difficulties to overcome at the last moments. CREAM MERINGUES. Have ready a large, thick board, which will go into the oven, covered with glazed letter-paper; beat the whites of six eggs✪ Cream Meringues to a stiff froth, and gently mix with them half a 512 DESSERT. , 513

AI-modernized reading of the original text

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

SPIDER-CAKE TOAST. Toast cold spider-cake delicately brown ; while the cake is being toasted, make a sauce as follows : For each cake allow a full pint of sauce ; for each pint of sauce mix to- gether over the fire a tablespoonful each of butter and flour until they bubble ; then mix smoothly into them a pint of milk and half a pint of cream ; let this sauce boil for a moment, season it palatably with salt, and then pour it over the toasted spider-cake, and serve it at once. BUTTER TOAST. Allow a tablespoonful of butter for each slice of bread ; melt the butter by very gentle heat ; toast the bread to an even light-brown color, lay it in a chafing-dish, or in a thin china dish set in a larger dish containing hot water, and pour the melted butter over it. Serve it hot as soon as it is made. MILK TOAST. Toast slices of stale bread to a delicate brown color ; meantime heat to the boiling-point sufficient milk to satu- SECOND-COURSE SWEETS. 511 rate the toast, adding two tablespoonfuls of butter to each pint of milk ; when the milk boils, pour it over the toast, and serve it hot at once. The boiling milk is sometimes thickened with a little flour or corn-starch. WATER TOAST. Make a dozen slices of toast ; have ready about three tablespoonfuls of butter slightly warmed, and a dish of hot water ; dip the slices of toast quickly into the hot water, letting them remain in it only until they are moist ; lift them out with a skimmer, draining off all superfluous water, lay them on a hot dish, buttering each slice, and as soon as all are dipped serve the toast hot. CHAPTER X. DESSERT (Dessert). THE dessert proper consists of small cold sweets, frozen puddings either in moulds or paper cases, nuts, confec- tionery, black coffee, and candied fruits. Preserves, candied fruits, and jellies are included in this chapter, because they so often enter into the composition of dessert dishes. Many of the frozen puddings can be prepared at home, and the ices and creams also, if there is the proper freezing apparatus. The forms illustrated are French, but any American substi- tute will serve. The directions for making ices and creams were first published about two years ago, in one of the author's household series then appearing. They are good enough to give permanency to here, for by following them any careful person can produce at hohae some of the most elaborate of the confectioners' sweets : the forms only will differ, because confectioners have many very pretty individual moulds that are not found in ordinary households. The preparation of these novelties at home should always be undertaken in ample tinie, so that at dinner-time there shall be no difficulties to overcome at the last moments. CREAM MERINGUES. Have ready a large, thick board, which will go into the oven, covered with glazed letter-paper; beat the whites of six eggs to a stiff froth, and gently mix with them half a 512 DESSERT. , 513

Miss Corson's practical American cookery and household management