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

Caramel Custard. One-half cup sugar, put in a pan and stir till it melts and is brown, then add two teaspoons water and one quart hot milk; beat six eggs with a little salt, one teaspoon vanilla, stir into the milk and pour into a buttered mould; set the mould in a pan of hot water and bake thirty minutes. Serve cold with a sauce made with one-half cup sugar, put in a pan and melted, and when brown, add one-half cup water and boil ten minutes. It can be flavored with vanilla or not. Lemon Jelly. One-half box gelatine, soaked till soft in cup water; take one pint water and boil an inch piece of stick cinnamon, and the grated rind of two lemons, ten minutes, then add the gelatine, one cup sugar, one-half cup lemon juice, and when well dissolved, strain and set on ice. Tipsy Trifle. Take six oranges, remove skin, white part and seeds; slice, put in dish with cup sugar sprinkled over them and let stand two hours. For the cream: one quart milk, yolks five eggs, one-half cup sugar, one-half cup flour, little salt; scald milk, add eggs, sugar and flour; stir briskly; add one teaspoon 'vanilla, grated rind two oranges; place oranges in dish and cover with cream. Beat whites of eggs to a stiff froth; add two cups powdered sugar, one-quarter tea- : spoon cream tartar, little vanilla, beat until stiff. Take one-half and color with strawberry, then put in dish ; spoonful each alternately; brown in oven. To be eaten cold. This is delicious as well as ornamental. Strawberry Trifle. One cup sugar, one-half cup milk, two eggs, two cups flour, one teaspoon cream tartar, one-half teaspoon soda. Bake this in Washington pie tins. It will make two. For filling, take one cup milk, yolk of one egg, one tablespoon flour, two tablespoons sugar and cook. Just before serving, split the cakes and fill with mashed strawberries and put the custard on top. Beat the whites of two eggs and put on top of the custard and dot with berries. Fruit. Dissolve one box gelatine in one pint cold water, then add one pint boiling water, two cups sugar and the juice of three lemons; strain and let it stand till it begins to harden, then add two oranges, cut in small pieces, two sliced bananas, six figs cut fine (if you like them), six dates cut fine, ten chopped nuts, one-half pound candied cherries, and one-quarter pound of angelica. Any kind of candied fruit can be used as well as those named. Wine can be added- Serve with whipped cream. Fruit Salad. Bananas and oranges sliced and mixed in a salad bowl; to the juice of two oranges add one gill sherry wine, two ounces sugar, the white of one egg. Simmer this for five minutes, but do not let it boil, then strain, and when cool, pour over the fruit and place it on ice till time to serve. SAUCES. " Hunger is the best sauce." 1. Beat one-half cup butter to a cream, then add one cup powdered sugar, four tablespoons wine or brandy, and one-quarter cup cream. Place bowl in hot water and stir over the fire till creamy. 2. One tablespoon flour rubbed with one-half cup butter, one cup sugar. Stir into one cup boiling milk and add one egg beaten separately. 3. One cup butter, one cup sugar, creamed together, with one box of strawberries or raspberries; makes a delicious sauce for cottage or bread puddings. Hard Sauce. Rub one cup sugar, one-half cup butter to a cream, then add the beaten white of one egg and put on ice to harden. Mollie's Pudding. Stir one egg, one cup sugar till foamy and the sugar is dissolved. Cook one dessertspoon flour in three tablespoons of water ten minutes, beat into the sugar one egg just before serving. Flavor with vanilla. Plain Pudding. Melt one heaping tablespoon butter, add two tablespoons flour, stir in one and one-half cups hot water, cook well, then add one and one-half cups sugar, two teaspoons lemon juice and a little nutmeg. SAUCES.