Kirmess cook book

Mrs. William F. Cook. Take two pints of cream, two cups of sugar, the juice and grated peel of two lemons and two tablespoonfuls of brandy. Sweeten the cream and beat the lemons gradually not to curdle it Add the brandy and freeze. In turning the freezer open twice during the operation to stir and beat contents. FINE BLANC MANGE. Mrs. W. A. Durrie. One-half pint of thick cream, one teaspoon Cooper's gelatine, salt and sugar to taste. Soak gelatine in very little cold water, and dissolve it by setting dish in boiling water, then add it to seasoned cream, stirring all the time. Then beat with Dover beater till thick. Add preserved ginger cut in very thin strips and soaked in teaspoon of rum, and put it in mould. Serve with whipped cream. CHOCOLATE WHIPS. Mrs. T. K. Egbert. One quart and one cup of milk, three tablespoonfula of cornstarch, four tablespoonfuls of grated chocolate, one cup of sugar, pinch of salt. Put one quart of milk on stove in double boiler, then add the cornstarch dissolved in part of the cup of milk. Now add the chocolate, sugar and salt and cook twenty minutes. Remove from the stove and flavor with two teaspoons of vanilla. Pour into cups and set away to cool. When cool, put whipped cream on each. FRENCH CHABLOTTE. Miss E. S. McCabe. One pint of cream, whipped very stifF, one-half cup of powdered sugar, whites of three eggs beaten stiff, one dozen lady fingers, one dozen marshmallows, chopped fine, one dozen blanched almonds, one dozen English walnuts, two tablespoons of candied cherries, onehalf teaspoon of vanilla, three tablespoons of brandy or sherry. Fold the beaten whites into the whipped cream, add fruit and seasoning; line mould with lady fingers. Serve very cold. CHARLOTTE RUSSE. Table Taik. Soak one-quarter of a package of gelatine in onequarter of a cupful of cold water. Beat together two eggs, one-third of a cupful of sugar, and one cupful of milk. Stir over the fire in a double boiler until it is a thick custard. Add the soaked gelatine, take from the fire and stir until the gelatine has dissolved, then strain. Set aside until it begins to thicken, then add one teaspoonful of vanilla and one tablespoonful of sherry, and whip hard. As it again begins to thicken add lightly one pint of heavy cream, whipped to a firm froth, and turn carefully through from the bottom for a moment or two. Have cups lined with split lady's-fingers or thin slices of sponge cake. Fill with the charlotte and garnish with candied cherries or other fruits. MERINGUE. Mrs, A, Robinson, Bay side, L. /. Beat the whites of four eggs to a stiff froth, then make a syrup by boiling two cups of granulated sugar with half a cup of water until it drops from the spoon in a fine thread. Pour this gradually while hot on the beaten egg; beating it all the time until all the syrup is used. Then put in a baking dish and cook in a moderate oven until light brown. TSARINA CREAM.