Yellow Layer. — Take 2 cups milk, ^ cup sugar, yolks of 2 eggs, 2 tablespoons of corn^starch and ^ teaspoon of extract of vanilla; scald the milk as above, saving a portion to moisten the corn^starch; when the milk is hot add the egg yolk, corn^starch and sugar, and stir until thick; take from the fire, add the vanilla, and put this in the mold to cool, over the brown layer of pudding. Pink Layer. — Take 2 cups milk, ^ cup sugar, 2 tablespoons corn* starch dissolved in berry juice, or the berries may be crushed fine and added without straining; make like the other layers, and put this layer in the mold over the yellow layer. Then beat the 2 whites of eggs to a stiff froth, with ^ cup pulverized sugar, and place it on top. This pudding can be made of water instead of milk, if milk is scarce, and if eggs are scarce the yellow part may be colored with a little saffron instead of the yolk of egg, and the frosting omitted. Serve with sweet cream, or any liquid pudding sauce preferred. KISS PUDDING — Beat the yolks of 3 eggs with | cup sugar until light; add 1^ tablespoons corn=starch wet with a little cold milk; stir in 2 cups boiling milk till thick; then let cool. Boat tlie whites of the 3 eggs with ^ cup sugar, spread it over the top, and brown in the oven. 2t 418 DESSEKTS MOCK LEMON JELLY.— To 4 cups boiling water add 1 small teacup of sugar, and 5 tablespoons of vinegar, or less if very strong; boil 2 or 3 minutes and stir in 2 level tablespoons of corn-starch dis- solved in cold water; boil 2 minutes and add 2 teaspoons lemon extract; let it cool before serving, DESSERT PUFFS.— Take the welhbeaten whites of 4 eggs, 2 cups cream, 2 cups milk, 1 cup sifted flour (heaped), 1 cup powdered sugar (scant), a little salt, and a little grated rind of lemon; beat them all together until very light; bake in gem pans, and then sift pulverized sugar over them. Eat with sauce flavored with lemon. RICE DESSERT — Spread rice that has been cooked quite thick, on a plate; spread over it a layer of strawberry jam, then a layer of rice on top. Sprinkle powdered sugar on top and serve with cream. RICE WITH CUSTARD— Boil 2 cups rice✪ Rice Dessert in 4 cups of water, with a little salt; when done turn into small cups. When cold turn onto a dish. Make a boiled custard with yolks of 2 eggs, 2 cups milk and 1 teaspoon of corn=starch; flavor with lemon. When cold pour it over the rice balls. RICE MOLDS — Cook rice in the morning and turn it into but^ tered teacups; when cold turn them on to a platter, make a little cavity in the top of each one and fill the opening with any kind of jelly liked best. Serve sweetened and flavored cream✪ Rice Molds with them. Or put the kice mold. rice in a large mold first; when cold turn out on a plate, make a cavity in the top, fill it with jelly and put fruit around the base, as shown in our illustration. MOLDED SNOW — Scald 8 cups of milk and mix ^ cup of corn= starch, with 1 cup of milk, using 1 quart of milk in all. Stir the diluted corn=starch into the hot milk, adding also 2 tablespoons of sugar. Cook 15 minutes; then add the whites of 3 eggs✪ Molded Snow beaten stiff and pour into a mold. Chill and serve.

AI-modernized reading of the original text

Yellow Layer. — Take 2 cups milk, ^ cup sugar, yolks of 2 eggs, 2 tablespoons of corn-starch and ^ teaspoon of extract of vanilla; scald the milk as above, saving a portion to moisten the corn-starch; when the milk is hot add the egg yolk, corn^starch and sugar, and stir until thick; take from the fire, add the vanilla, and put this in the mold to cool, over the brown layer of pudding. Pink Layer. — Take 2 cups milk, ^ cup sugar, 2 tablespoons corn-starch dissolved in berry juice, or the berries may be crushed fine and added without straining; make like the other layers, and put this layer in the mold over the yellow layer. Then beat the 2 whites of eggs to a stiff froth, with ^ cup pulverized sugar, and place it on top. This pudding can be made of water instead of milk, if milk is scarce, and if eggs are scarce the yellow part may be colored with a little saffron instead of the yolk of egg, and the frosting omitted. Serve with sweet cream, or any liquid pudding sauce preferred. KISS PUDDING — Beat the yolks of 3 eggs with | cup sugar until light; add 1^ tablespoons corn-starch wet with a little cold milk; stir in 2 cups boiling milk till thick; then let cool. Beat the whites of the 3 eggs with ^ cup sugar, spread it over the top, and brown in the oven. 2t MOCK LEMON JELLY.— To 4 cups boiling water add 1 small teacup of sugar, and 5 tablespoons of vinegar, or less if very strong; boil 2 or 3 minutes and stir in 2 level tablespoons of corn-starch dissolved in cold water; boil 2 minutes and add 2 teaspoons lemon extract; let it cool before serving, DESSERT PUFFS.— Take the well-beaten whites of 4 eggs, 2 cups cream, 2 cups milk, 1 cup sifted flour (heaped), 1 cup powdered sugar (scant), a little salt, and a little grated rind of lemon; beat them all together until very light; bake in gem pans, and then sift pulverized sugar over them. Eat with sauce flavored with lemon. RICE DESSERT — Spread rice that has been cooked quite thick, on a plate; spread over it a layer of strawberry jam, then a layer of rice on top. Sprinkle powdered sugar on top and serve with cream. RICE WITH CUSTARD— Boil 2 cups rice in 4 cups of water, with a little salt; when done turn into small cups. When cold turn onto a dish. Make a boiled custard with yolks of 2 eggs, 2 cups milk and 1 teaspoon of corn-starch; flavor with lemon. When cold pour it over the rice balls. RICE MOLDS — Cook rice in the morning and turn it into buttered teacups; when cold turn them on to a platter, make a little cavity in the top of each one and fill the opening with any kind of jelly liked best. Serve sweetened and flavored cream with them. Or put the rice mold. rice in a large mold first; when cold turn out on a plate, make a cavity in the top, fill it with jelly and put fruit around the base, as shown in our illustration. MOLDED SNOW — Scald 8 cups of milk and mix ^ cup of corn-starch, with 1 cup of milk, using 1 quart of milk in all. Stir the diluted corn=starch into the hot milk, adding also 2 tablespoons of sugar. Cook 15 minutes; then add the whites of 3 eggs beaten stiff and pour into a mold. Chill and serve.

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Rice DessertKiss PuddingMock Lemon JellyDessert PuffsRice with CustardRice MoldsMolded Snow

The household cook book