FRUIT BALLS. Chop 2 ounces of suet fine, add 4 ounces of bread- crumbs, white of i egg, 5^ cup of currants, i^ of chopped raisins and a little citron; form into balls the size of a walnut. If dry, add white of another egg. Drop the balls in boiling water and cook slowly until they rise, lift with skimmer, dish and pour over a rich brandy sauce, in which have been stirred the yolks of 2 eggs. Selected. TAPIOCA PUDDING. Soak 3 tablespoonfuls of tapioca over night, add i quart of sweet milk and cook half an hour; beat the yolks of 4 eggs, i cup of granulated sugar and 3 table- spoonfuls of grated cocoanut; stir into the tapioca and milk and cook ten minutes. Pour into large pudding dish, cover with the well-beaten whites of 4 eggs, 3 tea- spoonfuls of pulverized sugar, sprinkle top with cocoa- nut and brown slightly in oven. Serve cold. Miss Blanche Longmire. APPLE CUSTARD PUDDING✪ Apple Custard Pudding. Four apples, pare and slice them, put in a dish and cover with i cup of water, ^ cup of sugar, a little cin- IMLEklTINr^ YftLENTlNE & GOiftPflNy. VMr n ISHLv Coacb and Car Yarnishes and Colors. 90 DESSERTS. naition, and butter the size of an egg; bake until done. Beat 2 eggs, ^ cup of sugar, a little salt, and i pint of milk; pour over the apple and bake one-half hour. Mrs. Harry N. Day. PERSIAN CREAM. One quart of sweet milk, ^ box of Coxe's gelatine or i^ box of Boston Crj^stal gelatine (the latter preferred), I cup of sugar, 4 eggs. Put milk in double boiler, and when almost boiling hot, add gelatine (dry). Stir until dissolved; then add yolks of eggs and sugar well beaten together. Cook until the consistency of boiled custard. Remove from fire, and add i teaspoonful of vanilla✪ Persian Cream and well beaten whites of the eggs. Stir thor- oughly. Pour into moulds; serve with cream. Do not use until the day after making. Mrs. O. H. Ward. VICTORIA MOULD. Cut some sponge cakes in slices, dip them in white wine or sherry, place them in layers in the center of a mould with jam between each layer, soak j{ ounce of gelatine in a little cold water, make a custard with the yolks of 4 eggs and a pint of milk, flavored with vanilla; mix while hot with the gelatine, strain and stir occasion- ally until the custard is cool; then fill the mould, so that when turned out the custard appears as a crust around A. N.Warner& Co.} Table Linins. DESSERTS. 91 the cake. When cold turn into a glass dish and garnish with red currant jelly and whipped cream. Mrs. J. H. R. Bond. TIPSY SQUIRE. Saturate a thin sponge cake with sherry wine. Or- nament the top thickly with split blanched almonds. Pour over it a rich custard made of i quart of milk, yolks of 6 eggs, whites of 2, i teacupful of sugar. Whip a pint of cream until thick. Put over the cake and custard alternate spoonfuls of the beaten whites of 4 eggs and the whipped cream. Mrs. Joseph Gregg. CIDER JELLY. One box of gelatine dissolved in i pint of cold water; add 11^ pounds of sugar 1% pints of cider, juice and grated rind of i lemon, i pint of boiling water. Strain into moulds. Mrs. E. L. Hale. WINE JELLY.

AI-modernized reading of the original text

FRUIT BALLS. Chop 2 ounces of suet fine, add 4 ounces of breadcrumbs, white of i egg, 5^ cup of currants, i^ of chopped raisins and a little citron; form into balls the size of a walnut. If dry, add white of another egg. Drop the balls in boiling water and cook slowly until they rise, lift with skimmer, dish and pour over a rich brandy sauce, in which have been stirred the yolks of 2 eggs. Selected. TAPIOCA PUDDING. Soak 3 tablespoonfuls of tapioca over night, add i quart of sweet milk and cook half an hour; beat the yolks of 4 eggs, i cup of granulated sugar and 3 tablespoonfuls of grated cocoanut; stir into the tapioca and milk and cook ten minutes. Pour into large pudding dish, cover with the well-beaten whites of 4 eggs, 3 teaspoonfuls of pulverized sugar, sprinkle top with cocoanut and brown slightly in oven. Serve cold. Miss Blanche Longmire. APPLE CUSTARD PUDDING. Four apples, pare and slice them, put in a dish and cover with i cup of water, ^ cup of sugar, a little cin- [illustration: VALENTINE & COMPANY advertisement] naition, and butter the size of an egg; bake until done. Beat 2 eggs, ^ cup of sugar, a little salt, and i pint of milk; pour over the apple and bake one-half hour. Mrs. Harry N. Day. PERSIAN CREAM. One quart of sweet milk, ^ box of Coxe's gelatine or i^ box of Boston Crj^stal gelatine (the latter preferred), I cup of sugar, 4 eggs. Put milk in double boiler, and when almost boiling hot, add gelatine (dry). Stir until dissolved; then add yolks of eggs and sugar well beaten together. Cook until the consistency of boiled custard. Remove from fire, and add i teaspoonful of vanilla and well beaten whites of the eggs. Stir thoroughly. Pour into moulds; serve with cream. Do not use until the day after making. Mrs. O. H. Ward. VICTORIA MOULD. Cut some sponge cakes in slices, dip them in white wine or sherry, place them in layers in the center of a mould with jam between each layer, soak j{ ounce of gelatine in a little cold water, make a custard with the yolks of 4 eggs and a pint of milk, flavored with vanilla; mix while hot with the gelatine, strain and stir occasionally until the custard is cool; then fill the mould, so that when turned out the custard appears as a crust around [illustration: A. N. Warner & Co. Table Linens advertisement] the cake. When cold turn into a glass dish and garnish with red currant jelly and whipped cream. Mrs. J. H. R. Bond. TIPSY SQUIRE. Saturate a thin sponge cake with sherry wine. Ornament the top thickly with split blanched almonds. Pour over it a rich custard made of i quart of milk, yolks of 6 eggs, whites of 2, i teacupful of sugar. Whip a pint of cream until thick. Put over the cake and custard alternate spoonfuls of the beaten whites of 4 eggs and the whipped cream. Mrs. Joseph Gregg. CIDER JELLY. One box of gelatine dissolved in i pint of cold water; add 11^ pounds of sugar 1% pints of cider, juice and grated rind of i lemon, i pint of boiling water. Strain into moulds. Mrs. E. L. Hale. WINE JELLY.

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Apple Custard PuddingFruit BallsTapioca PuddingApple Custard PuddingPersian Cream

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