Kirmess cook book

Grate nutmeg over the top of the pudding and put on the ice to cool.* JUNKET WITH PUREE OF BANANAS. Mrs. T, K. Egbert, New Yorh Pare and slice two bananas and put them in a sauce pan over the fire, with four tablespoonfuls of water ; cook slowly until tender, then press through a puree sieve; add a teaspoonful of lemon juice, a tablespoonful of orange juice, two tablespoonfuls of sugar, and a teaspoonful of gelatine in cold water. Stir until dissolved and pour into sherbet glasses. When chilled, fill up the glasses with a plain junket; serve ice-cold with sweetened cream. CHOCOLATE PUDDING. Mrs. T. K. Egbert, New York. One box of Cox's gelatine dissolved in a pint of cold water, one quart of milk, one square of chocolate, grated, one teaspoonful of vanilla, sugar to taste. Stir chocolate and sugar in gelatine, then stir all in the boiling milk. Put in moulds and serve the day after it is made. BAVARIAN CREAM. Mrs. William C. Wescott. One pint of milk, yolks of four eggs, one-fourth pound of sugar, one-half box of gelatine. Put all on the fire and stir until the gelatine is dissolved. Strain through a sieve, when cold add one-half pint of whipped cream, flavor with vanilla. Put in a mould and set on ice. Serve with one-half pint of whipped cream around it. * Use Hansen's Junket Tablets. Sold at all grocers. BAVARIAN CREAM. Mrs. George Wilkinson. Take one-half box of gelatine and put to soak in cup of cold water for half an hour. Put on stove one pint of milk and let it get hot. Then add gelatine to hot milk and let it dissolve. Beat up the yolks of two eggs to a cream and add one cup of granulated sugar and cream with yolks of eggs. Add this to the hot milk and let come to a boil. Beat whites of two eggs to a stiff froth and take over to stove and stir into milk. Then take it off the stove immediately, add one-half glass sherry, pour into moulds. When cold, turn out into dish and serve with whipped cream. STRAWBERRY BAVARIAN CREAM- Tuble Talk. For a delightful strawberry Bavarian cream, line an oval mould with strips of paraffine paper. Round the sides fit split lady's-fingers, cutting off the ends. Soak one-half of a package of granulated gelatine in one-half of a cupful of cold water, then dissolve over hot water. Crush one quart of hulled and rinsed berries with one cupful of powdered sugar, let stand for two hours, then rub through a sieve. Add the dissolved gelatine, and as the mixture thickens stir in lightly one pint of thick cream, whipped to a stiff froth. Turn this into the prepared mould and put aside. When firm, transfer to a fancy dish, and garnish with whole berries and more whipped cream. SPANISH CREAM. Mrs. T. K. Egbert, New York. Soak one-third box of Cox's gelatine in one-half pint of milk one hour. Place on the range and let it come to a boil, add the yolks of three beaten eggs and one-half cup of Bugar, let it simmer about ten minutes. Bemove from the fire and stir in the whites of three eggs beaten to a stiff foam, flavor with two tablespoonfuls of brandy and the juice of one orange. ITALIAN CREAM.