The international cook book

arovind dumplings. Bake in hot oven (450 F°.) until apples are soft. Reduce heat to (350° F.) after first fifteen minutes. Serve with whipped cream or hard sauce. Banana Dessert 3 bananas (peeled) 3 teaspoons cocoa 3 teaspoons granulated sugar Mix cocoa with sugar. Roll bananas in this mixture. Chill thoroughly in refrigerator. Ser\'e with whipped cream. Custard 1 pint scalded milk 3^ teaspoon salt 2 eggs K teaspoon vanilla 4 tablespoons sugar Beat egg and sugar slightly. Add milk gradually. Mix well. Put into a double boiler and cook untU it coats the spoon. Cool before serving. Baked Custard I cup milk I egg I tablespoon sugar 3^ teaspoon salt Beat egg. Add salt, sugar, and milk. Mix thoroughly. Pour into greased custard cups. Put cups in pan of hot water. Bake in slow oven (325° F.), untU knife inserted in custard comes out clean, thirty to forty minutes. One teaspoon vanilla may be added if desired. Custard may be dusted with nutmeg before baking if desired. Caramel Custard 3 cups scalded milk ]/2 teaspoon salt I teaspoon vanilla ]/2 cup sugar 5 eggs Caramelize the sugar, add milk. Cook over low flame until sugar dissolves. Add mixture to beaten egg. Add salt and flavoring. Pour into custard moulds. Bake from thirty to forty minutes in oven of (3oo°-325° F.). Put moulds in pan of water while baking. 176 THE INTERNATIONAL COOK BOOK Butterscotch Custard ]/2 cup brown sugar 4 tablespoons flour 2 cups milk I tablespoon butter Y% teaspoon salt 2 eggs Mix sugar with flour, salt, and milk. Cook fifteen minutes in top of a double boiler. Pour slowly over beaten egg yolks and return to boiler for two minutes' cooking. Longer time of heating is liable to curdle the mixture. Remove from fire, add butter, and cool. Add stiffly beaten egg whites. Put into dish for serving. This is good served plain. It may be garnished with chopped nuts, maraschino cherries, or whipped cream. One teaspoon vanilla may be added, if desired. Floating Island 2 cups hot milk Y% teaspoon salt 3 eggs y^ teaspoon vanilla 2 tablespoons sugar Beat egg yolks slightly. Mix -svith sugar and salt. Add slowly the scalded milk, stirring constantly. Cook over water just below boihng point until thick. Flavor and cool. If cus- tard should curdle from over cooking, place in a pan of cold water and beat with a rotary egg beater. Beat the egg whites until stiff. Add vanilla and one table- spoon confectioners' sugar. Mix thoroughly. Drop by spoon- fuls into pan of hot water. Cook slowly until white sets. Serve on top of custard. Custard Souffle 3 tablespoons butter Y% teaspoon salt 4 tablespoons flour i cup scalded milk yi cup sugar 4 eggs Melt butter, add flour, and hot milk gradually. When thick, pour over yolks of eggs beaten until thick and lemon colored. Add salt, sugar. Cool. Fold in whites of eggs beaten stiff and dry. Turn into buttered pudding dish, and bake from thirty to thirty-five minutes in slow oven (325° F.). Serve at once. Dust with confectioners' sugar before serving. Serve with whipped cream. RECIPES 177 Almond Souffle