Dainty recipes

Peel onions and cover thoroughly with salt. Put in bag to drip over night. Wash thoroughly in morning and dry with cloth. To one peck of onions use one-half gallon white wine vinegar. Put on vinegar and when boiling put in onions, when boiling again let boil two minutes. Then have ready red peppers, white mustard seed, bav leaves and horesradish root. Fill jars half full of onions, then put in each jar three bav leaves; one slice horseradish: one small red pepper; two tablespoons white mustard seed; fill jar with onions and pour over all boiling vinegar. Bottle in pint jars. Desserts ORANGE MOUSSE Five egg yolks; two cups sugar; one pint orange juice; one pint cream (whipped); one envelope gelatine. Cream eggs and sugar, add juice and gelatine. Put on ice and when set add whipped cream and freeze. STRAWBERRY ICING One cup sugar; one cup small strawberries; white of one egg. Beat until stiff enough to cut with a knife. Put on white cake with a spoon and serve at once. PINEAPPLE MOUSSE One pint cream; one and one-half cups grated pineapple; one cup marshmallows; juice of one orange, powdered sugar to taste. Whip the cream. Add the marshmallows and _ pineapple from which juice has been drained, and juice of orange and sugar. Pack in mould and freeze. FROZEN PUDDING One cup sugar; one-quarter teaspoon salt; one-half teaspoon gelatine; one tablespoon vanilla; three cups milk; one cup cream; one-quarter pound walnuts; one-quarter pound figs; five or six yolks eggs. Soak gelatine in a little cold water, make custard of eggs, milk, sugar and salt. Dissolve gelatine with custard, strain, add nuts, figs, cream and flavoring. Cool and freeze. MACAROON PUDDING One quart milk; one and one-half envelopes gelatine in one cup water; five eggs; one and one-half cups sugar; three dozen macaroons. Pour over macaroons one cup of sherry and let stand until absorbed. Put milk in double boiler, beat yolks of eggs and sugar, mix with hot milk and when it begins to thicken pour in gelatine, take off and fold into stiffly beaten whites. Pour this over macaroons into mould. Put in ice box, when congealed serve with whipped cream. MY MOTHER’S SNOW PUDDING One-half box of gelatine; one quart cream sweetened and flavored to taste; yolk of two eggs; whites of four eggs beaten stiff and added to whipped cream. Make a custard out of the yolks of eggs and one-half cup milk. Into this melt your gelatine which has previously been soaked in four tablespoons of water. Add this to whipped cream and whites. Cut up dates, candied pineapple and chop pecans fine. Add these when partly cool. Put in mould to get cold and serve with whipped cream. CRANBERRY AND APPLE MOUNDE Cook together one pint of cranberries and four good sized apples in barely enough water to keep from burning. When soft put through a colander and for each pint of this mixture add one and one-half cups granulated sugar, and juice of one lemon. Return to stove for five minutes. Let cool and add unbeaten whites of two eggs and beat the whole long and vigorously until stiff. Serve in desert glasses with whipped cream or custard sauce. LEMON CUSTARD PIE