Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Orange Cream. Soak one-fourth box gelatine in one-fourth cup cold water till well softened; scald one pint milk and pour over the gelatine, and stir in the yolks of two eggs and sugar to taste; when smooth and thick, strain and cool, then add the juice of three or four oranges and a little orange flavoring, and the stiffly beaten whites of the eggs, or better still, one cup whipped cream. Set on ice until wanted. Rye. One pint milk, two eggs, little salt, three tablespoons rye meal; steam one-half hour, and then the rye should be on top and bottom with the custard between. Serve with sauce. Pineapple. Soak one-half box gelatine in one-half cup water two hours; grate one small pineapple into a sauce pan with one cup sugar, one cup water, simmer ten minutes, add the gelatine and strain; when cool, add the whites of four eggs, and beat until it begins to thicken, then put into a mould to harden. Serve cold with a soft custard flavored with wine. Carrot. One-half pint grated bread crumbs, onefourth pound flour, one-fourth pound butter, one-half pound candied cherries, one-half pound boiled and sifted carrot, one-half pound sugar, one teaspoon baking powder, little salt and two eggs. Steam in melon mould two and one-half hours. Serve with hot sauce. Apple Meringue. Make a syrup of one and onehalf pints water, two cups, sugar and one lemon; pare and quarter ten apples, cook in the syrup until they are red, then put in a dish that will hold at least one quart; make a custard of one pint milk, yolks three eggs, one-half cup sugar and flavor with lemon; when it becomes cold, pour over the apples and cover with frosting made from the whites of the eggs and two tablespoons confectioners' sugar. • Brown in the oven. To be eaten cold. Fig. One-half pound bread crumbs, one-half pound figs chopped fine, one-half pound suet, chopped fine, little saltt, one-half cup sugar, two eggs well beaten; flavor with nutmeg. Boil in a tin pudding mould four hours. Eat with hot sauce Almond Rice. Blanch one-half cup almonds; put with one cup well washed rice, one-fourth cup sugar, one-half teaspoon salt, into three cups hot milk and cook in double boiler till the rice is tender. Serve hot or cold with jelly and whipped cream. Snow Balls. One cup flour, three well beaten eggs, one cup sugar, one tablespoon milk, one-half teaspoon soda, one teaspoon cream tartar. Steam in cups thirty minutes. Serve with liquid sauce. Prune Whip. Soak one pound prunes over night; in the morning stew till tender with one cup sugar, then rub through a sieve; beat till stiff the whites of four eggs, then add the sifted prunes and the grated rind and juice of one lemon; beat all well together, then heap on a dish and bake in the oven till a delicate brown. Serve with whipped cream or a custard made with one pint milk, the beaten yolks four eggs, four tablespoons sugar and a little salt. Flavor with vanilla. To be eaten cold. Coburg. Heat three cups milk in a double boiler; cook one-half cup well washed rice in one cup boiling water five minutes, or till the water is absorbed, then turn it into the hot milk and cook till tender; add one teaspoon salt, one teaspoon butter, one well beaten egg, two tablespoons sugar, and let it cook a few minutes; turn into a dish for serving, and sift over the top a little sugar and cinnamon, and dot thickly with butter. Set it in the oven a few minutes when ready to serve.