Louis' every woman's cook book

SNOW EGGS WITH CUSTARD ^s Beat the whites of six eggs to a stiff froth and mix into it carefully four ounces of powdered sugar. Have one quart sweetened milk flavoured with vanilla boiling in a flat saucepan. With a large spoon mould the meringues into the shape of large eggs, dip them in the boiling milk, turn them over once or twice, poach them slowly for a few minutes until cooked; then take them out and drain on a sieve. With one pint of the milk, the yolks of three eggs, and a teaspoonful of cornstarch prepare a custard. Let it get cold. Arrange the snow eggs in a deep glass dish and pour the custard over it. Surround with small macaroons dipped in brandy. BAVARIAN CREAM WITH MARASCHINO ^ With one pint of milk, six ounces of sugar and the yolks of four eggs prepare a custard or English cream. Add one ounce of gelatine while hot, and have it well dissolved. Strain into a bowl, stir until cold, and then add a small glass of maraschino. When it begins to thicken mix two pints of whipped cream into it ; put the preparation into a jelly mould and let it get solid on the ice. When ready to serve, dip the mould quickly in hot water and invert on a cold dish. CHOCOLATE SOUFFLEE PUDDING ^S Put into a saucepan the yolks of five eggs, two ounces of butter, two ounces of corn-starch, two ounces of grated chocolate, four ounces of sugar, and half a gill of milk. Mix well and stir on the fire until it thickens, taking care not to have it too hot. Remove it from the fire, and place lUL_ IB| When Served. Guests. Remarks. immediately in a bowl, stirring occasionally until nearly cold. Beat the whites of five eggs to a stiff froth and mix carefully into the preparation. Butter well one large cylindrical or two small moulds and put the mixture into it. Have the moulds four-fifths full. Stand the moulds in a saucepan with two inches of boiling water in it, put the cover on and steam for twenty minutes. Then remove the cover and put the pan in the oven for five or eight minutes. Turn the pudding out on a hot platter. Serve hot vanilla custard sauce with it. APPLE CHARLOTTE ^ Cut thin slices of sandwich bread one inch wide and three inches long, dip them in clarified butter and place them against the sides of a round mould 4x4 inches, overlapping each piece. Put some also in the bottom of the mould. Cut a quart of apples into slices, cook them with sugar and very little water, adding a small piece of lemon rind and a small stick of cinnamon. When cooked the liquid should have evaporated. Remove the lemon and cinnamon, fill the apples into the bread-lined mould and bake slowly for one-half an hour until the bread has baked to a light brown colour. Turn out the charlotte carefully on a platter and serve claret sauce with it. Make a syrup with sugar and water, flavour with lemon, and add a glass of claret wine. s» When Served. Guests. Remarks* ICES VANILLA ICE-CREAM ^