The hearthstone; or, Life at home

Apple Custard. — Take half a dozen tart, mellow apples, pare and quarter them, and take out the cores ; put them in a pan, with half a teacup of water ; set them on a few coals ; when they begin to grow soft, turn them into a pudding-dish, and sprinkle sugar on them; beat eight eggs with rolled brown sugar; mix them with three pints of milk ; grate in half a nutmeg, and turn the whole over the apples; bake the custard between twenty and thirty minutes. Chocolate Custard. — One quart of milk and three ounces of chocolate, boiled together till thoroughly mixed; then take off the fire and add four eggs well beaten in ; season to taste. Rice Custard. — Take one quart of milk, and thicken it while boiling with one large tablespoonful of ground rice. Beat five eggs, and pour them gradually into the milk. Let the custard boil a few minutes, and then add a little lemon-juice. Charlotte Russe. — Take three pints of rich cream, and sweeten it to suit the taste, then whip it to a stiff froth ; beat the yolks of four eggs, with a quarter of a pound of powdered sugar ; boil a vanilla-bean in a quart of water, and an ounce of isinglass until the latter is dissolved ; strain this, boiling hot, on the sugar and eggs ; simmer a few minutes over the fire, but do not let it boil ; stir it to prevent curdling; then set it away to cool ; when perfectly cool and it begins to stiffen, stir in the whips and put it in the moulds. Calf's-foot jelly can be used in place of the isinglass if desired. Floating Island. — Take a pint of thick cream, sweeten with fine sugar; grate in the peel of one lemon, and add a gill of sweet white wine; whisk it well till you have raised a good froth, then pour a pint of thick cream into a china dish ; take one French roll, slice it thin, and lay it over the cream as lightly as possible ; then a layer of clear calf's-foot jelly or currant jelly; then whip up your cream and lay on the froth as high as you can, and what remains pour into the bottom of the dish. Garnish the rim with sweetmeats. Cocoanut for Dessert. — Grate a cocoanut very nicely, add powdered sugar until very sweet ; serve with cream. A Dainty Dish. — The whites of six eggs well beaten ; add currant jelly, and beat it until well colored. To be eaten with sweetened cream. CocoANUT Macaroons. — To one grated cocoanut add its weight in sugar, and the white of one egg beaten to a froth ; stir it well, and cook it a little ; then wet your hands, and mould it into small cakes, laying them upon buttered paper. Bake in a moderate oven. Everton Candy. — To make this favorite and wholesome candy, take one and one-half pounds of moist sugar, a teacup and a-half of water and one lemon ; boil the sugar, butter and water together with half the rind of the lemon, and when done, which will be known by dropping into cold water, when it should be quite crisp, let it stand aside till the boiling has ceased, and then stir in the juice of the lemon ; butter a dish, and pour it in about one-quarter of an inch thick. The fire must be quick and the candy stirred all the time.