Dora's cook book

One pint of rich sweet cream, one-half cup sugar (powdered), one glass of wine, one large teaspoonful vanilla. Sweeten the cream, and, when the sugar is thoroughly dissolved, stir in the wine carefully with the flavoring, and churn to a strong froth. Heap in glasses and eat with cake. NEWBURG CREAM. The rind and juice of two lemons, yolks of eight eggs, one cup sugar; put all into a pail, set in a pan of boiling water, stir constantly three minutes, take from the stove, ~ add the whites of the eggs well beaten, when cold serve in custard glasses. EGG CAKE One moulded sponge cake, sufficient sweet wine or sherry to soak it, six tablespoonfuls of brandy, two ounces of sweet almonds, one pint of rich custard. Procure a cake that is three or four days old. Cut the bottom of the cake level, to make it stand firm in the dish; make a small hole in the centre, and pour in and over the cake sufficient sweet wine or sherry, mixed with the above proportion of brandy, to soak it nicely. When the cake is well soaked, blanch and cut the almonds into strips, stick them all over the cake, and pour around it a good custard, allow eight eggs to one pint of milk. The cakes ~ are sometimes crumbled and soaked, and a whipped cream heaped over them, the same as for trifles. RASPBERRY BLANC-MANGE. ove Stew nice fresh raspberries, strain off juice and sweeten it to taste, place over the fire, and when it boils stir in corn-starch wet in cold water, allowing two tablespoonfuls of corn-starch for each pint of juice; stirring until sufficiently cooked ; pour into moulds wet in cold water and set away to éool ; eat with sweetened cream. Other fruit can be used instead of berries. CORN MEAL CUSTARD. One-fourth pound corn meal, one pint milk, boil together fifteen minutes, add one-fourth pound butter, six egos, rose-water, salt, and sugar to taste. COFFEE BLANC-MANGE. One box gelatine soaked for an hour in just enough water to cover; take one quart of strong coffee, made as for table use; sweeten to taste; have the coffee hot and add the dissolved gelatine ; stir well and strain into a mould that has been rinsed in cold water. Set on ice, and when cold, serve with whipped cream. MERTIE'S STONE CREAM. Chop finely one can pineapple, add a small cup of sugar, cook until transparent.. Put in a dish one packet of gelatine dissolved in one-half cup cold water, add one small quart of rich milk, let it come to a boil, sweeten to taste, flavor with lemon, strain through a jelly bag into a as Mie ee CUSTARDS, ETC. 231 pitcher, then pour it over the pineapple. ~ This makes a most delicious dessert dish. ORANGE CREAM. One pint of milk, the juice of two oranges, the yolks of three eggs, a dessertspoonful of corn-starch, sugar to taste. Make the milk and orange juice boiling hot, add the cornstarch dissolved in a little cold milk, and the eggs beaten to a light foam with the sugar. Stir constantly until it thickens, but do not let it boil. Serve cold in custard cups or a glass dish. FROZEN PINEAPPLE. Pare three large pineapples, cut open, remove the cores, and grate ; add two pounds white sugar and one quart of ice water ; freeze. FROZEN BANANAS. Peel a dozen ripe bananas ; cut in slices and mash fine. Boil a pound of sugar in a pint of water ; strain; when cold add the juice of two oranges and the whites of three eggs; mix with the bananas; put in the freezer and freeze slowly until thick, then add a pint of whipped cream, beat thoroughly and freeze five minutes. FROZEN RASPBERRIES. Add one pound of sugar and the juice of one lemon to a quart of ripe raspberries. Work thoroughly, let stand two or three hours on ice, pour in a quart of ice water ; freeze. FROZEN CHERRIES.