Select.a handsome dish, put a table glass in the centre, cover with moss or leaves. Place a nice pineapple upon the top of the glass, and round it apples or pears with leaves between, then plums mingled with grapes. Much taste can be displayed in the arrangement of tlic fruit. 756. Strawberries and Cream. Pick the fruit cavefully (which should be ripe, but not toa DESSERT. 215 - much so), and put into a dessert dish, sprinkle two tablespoon- fuls of white sugar over, then pour over the cream, allowing one _pint to every three pints of fruit. 757. Dish of Figss—Ingredients—1 cup of sugar✪ Dessert of Apples, % of acup of water, Y of a teaspoonful of cream of tartar. Let the sugar and water boil until it is a pale brown color ; shake the basin in which it is boiling gently, to prevent it burn- ing, but do not stir it at all until just before you take it from the fire, then stir in the cream of tartar. Wash and cut open some figs; spread them on a platter, then pour the sugar over them. ‘Take care to have each fig covered ; set them in a cooi place till the sugar bas time to harden. 758. A Dish of Nuts. Arrange them piled high in the centre of a dish; a few eae around the edge of the dish will greatly improve the appearance. In dishing filberts serve them with the outer skin on. If wal- nuts, wipe with a damp cloth before serving. 759. A Dish of Strawberries. If there are any inferior ones they should be placed in the bottom of the dish and the others put in rows to form a pyra- mid, taking care to place the stalks downwards. A few fern leaves placed at the bottom of the dish before building the pyramid will add to the good appearance of the dish. N. B.—Secure the fruit with long stalks as they will sup- port the pyramid. 760. Dish of French Plums. Arrange on a glass dish with highly colored sweei-meats, which make a good effect. : | NS “Se SWEET DISHES 2S EF SRA : 761. Souffle of Bread and Walnuts-——Ingredients—3o0 sound and quite fresh walnuts, 2 oz. of white bread crumbs, ¥% Ib. cf butter, the same quantity of sugar, 6 eggs, and 34 a cupful of swect cream✪ Souffle of Bread and Walnuts. Either pound or grate the walnuts with the fine skin which is on them; soak the bread.in milk, and squeeze it, beat the’ butter to cream, and add one after another the yolks of the eggs, then, the sugar, bread, cream, and nuts, beat ‘all the ingredients well together, and stir in lightly the whites of the eges whipt to a stiff froth. Put into a proper souffle form, and bake it an hour, serve the moment it has properly risen. 762. Devonshire Junket—Ingredients—2 qts. of new milk, 4 dessertspoonfuls of sugar, 6 dessertspoonfuls of prepared rennet, clotted cream, a little nutmeg✪ Devonshire Junket. Just allow the milk to become blood warm, and set in. a deep dish, now add the sugar and rennet, stir well and put aside to set. When required for use, cover with the cream and a sprinkle of nutmeg. "63. Orange Souffle—lIngredients—6 oranges, sliced and peeled, sugar, custard, yolks of 3 eggs, a pt. of milk, sugar to taste, grating ot orange peel for flavor✪ Orange Souffle, white of the eggs. Put into a glass dish a layer of oranges, then one of sugar, and so on until all the oranges are used, and let it stand two hours ; make a soft boiled custard in the above proportions, and pour over the oranges, when cool enough not to break the dish. Beat the whites of the eggs to a stiff froth, sweeten to taste and pour over the top. Serve cold. 764. Apple Charlotte—Ingredients—Some good cooking apples, sugar (1 lb. of apple pulp to 14 Jb. of sugar), lemon flavoring, fried bread✪ Apple Charlotte. Bake good cooking apples slowly until done ; scrape out all the pulp with a teaspoon, put it in a stewpan in the above pro- portion ; stir it until the sugar is dissolved and the pulp stiff. 216 ns » : MEE ICON Roh ye tea ea ie NPM oe shia Ap a ah NO Ts 0 YC \ . =p ite “Sweet Disurs. 217 ~ Ss

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Select.a handsome dish, put a table glass in the centre, cover with moss or leaves. Place a nice pineapple upon the top of the glass, and round it apples or pears with leaves between, then plums mingled with grapes. Much taste can be displayed in the arrangement of tlic fruit. 756. Strawberries and Cream. Pick the fruit cavefully (which should be ripe, but not toa DESSERT. 215 - much so), and put into a dessert dish, sprinkle two tablespoon- fuls of white sugar over, then pour over the cream, allowing one _pint to every three pints of fruit. 757. Dish of Figss—Ingredients—1 cup of sugar, % of acup of water, Y of a teaspoonful of cream of tartar. Let the sugar and water boil until it is a pale brown color ; shake the basin in which it is boiling gently, to prevent it burn- ing, but do not stir it at all until just before you take it from the fire, then stir in the cream of tartar. Wash and cut open some figs; spread them on a platter, then pour the sugar over them. ‘Take care to have each fig covered ; set them in a cooi place till the sugar bas time to harden. 758. A Dish of Nuts. Arrange them piled high in the centre of a dish; a few eae around the edge of the dish will greatly improve the appearance. In dishing filberts serve them with the outer skin on. If wal- nuts, wipe with a damp cloth before serving. 759. A Dish of Strawberries. If there are any inferior ones they should be placed in the bottom of the dish and the others put in rows to form a pyra- mid, taking care to place the stalks downwards. A few fern leaves placed at the bottom of the dish before building the pyramid will add to the good appearance of the dish. N. B.—Secure the fruit with long stalks as they will sup- port the pyramid. 760. Dish of French Plums. Arrange on a glass dish with highly colored sweei-meats, which make a good effect. : | NS “Se SWEET DISHES 2S EF SRA : 761. Souffle of Bread and Walnuts-——Ingredients—3o0 sound and quite fresh walnuts, 2 oz. of white bread crumbs, ¥% Ib. cf butter, the same quantity of sugar, 6 eggs, and 34 a cupful of swect cream. Either pound or grate the walnuts with the fine skin which is on them; soak the bread.in milk, and squeeze it, beat the’ butter to cream, and add one after another the yolks of the eggs, then, the sugar, bread, cream, and nuts, beat ‘all the ingredients well together, and stir in lightly the whites of the eges whipt to a stiff froth. Put into a proper souffle form, and bake it an hour, serve the moment it has properly risen. 762. Devonshire Junket—Ingredients—2 qts. of new milk, 4 dessertspoonfuls of sugar, 6 dessertspoonfuls of prepared rennet, clotted cream, a little nutmeg. Just allow the milk to become blood warm, and set in. a deep dish, now add the sugar and rennet, stir well and put aside to set. When required for use, cover with the cream and a sprinkle of nutmeg. "63. Orange Souffle—lIngredients—6 oranges, sliced and peeled, sugar, custard, yolks of 3 eggs, a pt. of milk, sugar to taste, grating ot orange peel for flavor, white of the eggs. Put into a glass dish a layer of oranges, then one of sugar, and so on until all the oranges are used, and let it stand two hours ; make a soft boiled custard in the above proportions, and pour over the oranges, when cool enough not to break the dish. Beat the whites of the eggs to a stiff froth, sweeten to taste and pour over the top. Serve cold. 764. Apple Charlotte—Ingredients—Some good cooking apples, sugar (1 lb. of apple pulp to 14 Jb. of sugar), lemon flavoring, fried bread. Bake good cooking apples slowly until done ; scrape out all the pulp with a teaspoon, put it in a stewpan in the above pro- portion ; stir it until the sugar is dissolved and the pulp stiff. 216 ns » : MEE ICON Roh ye tea ea ie NPM oe shia Ap a ah NO Ts 0 YC \ . =p ite “Sweet Disurs. 217 ~ Ss

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