Machias Cook Book

ys box gelatine, ^ cup cold water, }i cup boiling water, i cup sugar, juice of i lemon, i cup of orange juice and pulp, 3 eggs (whites) . Soak the gelatine in cold water till soft. Pour on the boiling water, add the sugar and the lemon juice. Strain and add the orange juice and pulp with a little of the grated rind. Beat the whites of the eggs stiff, and when the orange jelly begins to harden beat it till light, Add the beaten whites, and beat together till stiff enough to drop. Pour into the mould. One pint of whipped cream piled on the top after the charlotte is removed from the mould. Mrs. F". S. Crane. LEMON CREAM. Into a double boiler, put i cup of sugar, the juice and grated peel of a large lemon, 2 cups of boiling water, and when hot add g tablespoons of corn starch, rubbed smooth with a little cold water. Cook the corn starch thoroughly and then add the beaten yolks of 3 eggs and a pinch of salt, (add a little of the mixture to the egg before pouring it in to prevent curdling.) '' Beat the whites of the eggs stiff and stir them into the mixture after it is taken from the fire. Put into small glass dishes and set away to get very cold. Julia Thaxter. MISCELLANEOUS. 71 LEMON CREAM. I large lemon, 4 eggs, 4 tablespoonfals sugar, 2 tablespoonfuls cold water. Beat the yolks and sugar well together, and the juice of lemon and the water, simmer over the fire until it thickens, beat the whites stiff and stir in 2 tablespoonfuls sugar, stir whites into the custard while warm, set on ice. Miss M. F. Longfellow. ROYAL CREAM. A quart of milkf ^ of a box of gelatine, 4 tablespoons of sugar, 3 eggs, vanilla ; put the gelatine into the milk and let it stand half an hour ; beat the yolks well with the sugar, and stir into the milk ; set the kettle into a pan of hot water, and stir until it begins to thicken like soft custard ; have ready the whites of eggs beaten to a stiff froth, and the moment you take the kettle from the fire stir them in quickly, and turn into the moulds ; set away in a cold place to harden ; when you cannot get cream to make charlotte russe omit the whites and fill your moulds when the cream is perfectly cold but not yet hardened. PINEAPPLE CREAM. I cup tapioca soaked over night, a little salt, i small teacup sugar, add I pint of water and cook, add i can pineapple. Serve cold with whipped cream on top. APPLE CREAM. Pulp of 6 sour baked apples, whites of 3 eggs, i cup sugar. Beat to a cream. STRAWBERRY SPONGE. I pint strawberry juice, i cup sugar, 5^ box gelatine, }4 pint boiling water, 4 eggs. Cover the gelatine with }A cup cold water, soak j^ hour, pour over it boiling water, add the sugar and stir until dissolved. Add the whites of 4 eggs beaten to a stiff froth. AMBROSIA. I pineapple chopped quite fine, y^ bjx strawberries, 3 baniinas sliced and the slices quartered, 6 oranges and the slices quartered, I lemon cut fine, sweeten to taste, set on ice until very cold. CUSTARD. I pint of milk, let it nearly boil, beat the yolks of 2 eggs with i whole one, ^ cup sugar, salt, stir into milk until it thickens, flavor. DATE WHIP. I pound dates, stoned, J^ cup sugar. Cook until soft, then sift and add beaten whites of 4 eggs. Bake about fifteen minutes. I pint scalded milk, )^ cup sugar, yolks of 4 eggs, vanilla. CORRIE MCGOULDRICK. ICE CREAM. 73 ICE CREAM. WALNUT ICE CREAM. For 4 quarts use : 2% quarts milk, i can condensed milk, ^ cup sugar to each quart of milk, i pint walnuts chopped fine, whites of 12 eggs. Mix sugar, condensed milk, and eggs; to this mixture add milk. Cook i hour in double boiler, cool in freezer, add condensed milk well beaten, then add the nuts and freeze. C. M. Drisko, Indian River, Me. ICE CREAM. 2 quarts of milk, a little over a pint of sugar, 14 eggs, )^ bottle