Harper's cook book encyclopædia

Prune Whip. — One pound of prunes, the whites of four eggs, twothirds of a cup of sugar, one-half pint of cream, and the juice of half a lemon. Soak and wash the prunes, stew till soft, and add sugar while cooking; when done, take from the fire, let them get cold, and remove the pits. Whip the whites of the eggs to a stiff froth, add the prunes and lemonjuice, beat all together for fifteen minutes ; put into a pudding-dish and bake for twenty minutes in a moderate oven till a light brown. When cold, serve with the cream and a little sugar, whipped light. Quinces, Baked. — Wash and core ripe quinces, fill with sugar, and bake in a baking-dish with a little water. Serve hot or cold with cream and sugar. Quince Juice. — Pare, core, and quarter some very ripe quinces. Put them into an earthen jar, with a pint of cold water for each pound of fruit. Cover the jar closely, place it in a saucepan of water, and let the fruit steam gently until it is broken. Then lift the jar out of the water, remove the cover, and leave the fruit untouched until the next day. Turn it into a jelly-bag, and strain the juice until it is clear and bright, when it will be ready for use. If the quinces are allowed to boil too long their color will be spoiled. Raspberry Biscuits. — Pick and weigh some fine, ripe raspberries, put them in an earthen jar, set this in a pan of boiling water, and keep it boiling until the juice flows freely. Pass juice and pulp through a sieve, mix with it the weight of the fruit — before it was put into the oven — in pounded sugar, and boil briskly, beating it well all the time until it forms a dry paste, and be very careful that it does not burn. Put it into small moulds about half an inch thick ; dry these in a hot screen or a cool oven for twenty-four hours or more, and store for use. Raspberry biscuit are used for dessert. Time, about three hours. Raspberries, Compote of. — Pick a pint of freshly gathered and perfectly sound raspberries, or, if preferred, take half a pint of raspberries and half a pint of red currants. Boil 5 ozs. of loaf sugar in a quarter of a pint of water for ten minutes, put in the picked fruit, and let it simmer gently for six minutes. Lift the raspberries out carefully and put them into a glass dish. Let the syrup boil a minute longer and when it is cold pour it over the fruit. Serve as an accompaniment to simple milk puddings of various kinds. Time, twenty minutes. Raspberries, Iced (for dessert). — Beat the white of an egg, and stir in with it two table-spoonfuls of cold water. Dip the raspberries one by one in the liquor, drain them, and roll them in finely powdered and sifted sugar. Lay them on paper to dry, and arrange them with other fruits in a dessert dish. Time to dry, six or eight hours. Raspberry Flummery. — One quart of red raspberries, one small cupful of pearl tapioca, half a cupful of sugar, two cupfuls of cold water, two cupfuls of boiling water. Soak the tapioca several hours in the cold water, then put it on the fire with the boiling water and stir until clear. Add the sugar, and, when the tapioca is lukewarm, stir in the berries. Eat when icecold with cream and sugar.