Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Take a quart of rich cream, and divide it in half. Sweeten one pint of it with loaf sugar, and stir it into sufficient currant jelly, to color it of a fine pink. Put it into a glass bowl, and place in the centre a pile of sliced almond sponge cake, or lady cake; every slice spread thickly with raspberry jam or marmalade, and laid evenly one on another. Have ready the other pint of cream, flavored with the juice of two lemons, and beaten to a stiff froth. Heap it all over the pile of cake so as entirely to cover it. Both creams must be made very sweet APPLE SNOW Forms a showy, sweet dish, and may be made as follows: Ten or a dozen apples prepared as before, flavoring with a little lemon-juice; when reduced to a pulp let them stand to cool for a little time, meanwhile beat up the whites of ten or a dozen eggs to a froth, and stir into the apples, as also some sifted sugar, say a teacnpful ; stir till the mixture begins to stiffen, and then heap it up in a glass dish or serve in custard cups, ornamented with spots of red currant jelly. Thick cream should at table be ladled out to the snow. TROPICAL SNOW. Ten sweet oranges, one cocoanat, pared and grated, two glasses sherry, one cup powdered sugar, six bananas. Peel and cut the oranges small, taking oat the seeds. Put a layer in a glass bowl and wet with wine, then strew with sugar. Next, put a layer of grated cocoanat, slice the bananas thin, and cover the cocoanat with them. When the dish has been filled in this order, heap with cocoanat. Serve soon or the oranges will toughen. Motheb's Cook Book. SWISS CREAM. One-quarter pound of macaroons or six small sponge-cakes, one pint of cream, live ounces of lump sugar, two tablespoonfuls of arrowroot, the rind of one lemon; the juice of half lemon, three tablespoonfuls of milk. Lay the macaroons or sponge-oakes in a glass dish, and pour over them as much sherry as will cover them, or sufficient to cover them well. Put the cream into a lined saucepan, with the sugar and lemon-rind, and let it remain by the Bide of the fire until the cream is well-flavored, when take out the lemon-rind. Mix the arrowroot smoothly with the cold milk; add this to the cream, and let it boil gently for about three minutes, keeping it well stirred. Take it off the fire, stir till nearly cold, when add the lemon-juice, and pour the whole over the cakes. Garnish the cream with strips of angelica, or candied citron cnt thin, or bright colored jelly or preserve. This cream is exceedingly delicious, flavored with vanilla instead of lemon; when this flavoring is used, the sherry may be omitted, and the mixture poured over the dry cakes. ITALIAN CREAM. Take one quart of cream, one pint of milk sweetened very sweet, and highly seasoned with sherry wine and vanilla; beat it with a whip dasher, and remove the froth as it rises, until it is all converted into froth. Have ready one box of Cos's sparkling gelatine dissolved in a little warm water; set the frothed cream into a tub of ice; pour the gelatine into it, and stir constantly until it thickens, then pour into molds, and set in a cool place. WHIPPED CREAM. Mix one pint of cream with nine tablespoons of fine sugar and one gill of wine in a large bowl; whip these with Mother's Cook Book. 205 Che cream dasher, and as the froth rises, skim into the dish in which it is to be served. Fill the dish fall to the top, and ornament with kisses or macaroons. TIPSY CAKE.