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

One molded sponge or Savoy cake, sufficient sweet wine or sherry to soak it, bix tablespoonfuls of brandy, two ounces of sweet almonds, one pint of rich custard. Procure a cake that is three or four days old — either sponge, Savoy, or rice answering for the purpose of a tipsy cake. Cut the bottom of the cake level, to make it stand firm in the dish; make a small hole in the centre, and pour iu and over the cake sufficient sweet wine or sherry, mixed with the above proportion of brandy, to soak it nicely. When the cake is well soaked, blanch and cut the almonds into strips, stick them all over the cake, and pour round it a good custard, allowing eight eggs instead of five to the pint of milk. The cakes are sometimes crumbled and soaked, and a whipped cream heaped over them, the same as for trifles. SNOW PYRAMIDS. Beat to a stiff foam the whites of half a dozen eggs, add a small teacupful of currant jelly, and whip all together again. Fill as many saucers as you have guests half full of cream, dropping in the centre of each saucer a tablespoonful of the beaten eggs and jelly in the shape of a pyramid. AN EXCELLENT DESSERT. One can or twelve large peaches, two coffeecups of sugar, one pint of water, and the whites of three eggs; break the peaches and stir all the ingredients together; freeze the whole into form; beat the eggs to a froth. Mother's Coos Book* APPLE FRITTERS. One teacup of sweet milk, one tablespoon flour, sweet light dough dissolved in milk, three eggs beaten separately, one teaspoon of salt, one and a half teacups of flour, one tablespoon of sugar, and the grated peel of a lemon, peeled apples sliced without the core; drop into hot lard with a piece of apple in each one; sprinkle with powdered or spiced sugar. Let them stand after making and they will be lighter. Good. JELLY CAKE FRITTERS. Some stale sponge, or plain cup cake, out into rounds with a cake cutter. Hot lard, strawberry or other jam, ot jelly, a little boiling milk. Cut the cake carefully and fry t nice brown. Dip each slice for a second in a bowl of boiling milk, draining this off on the side of the vessel; lay on a hot dish and spread thickly with strawberry jam, peach jelly, or other delicate conserve. Pile them neatly and send around hot, with cream to pour over them. This is a nice way of using up stale cake, and if rightly prepared, the dessert is almost equal to Neapolitan pudding. PEACH MERINGUE. Pare and quarter (removing stones) a quart of sound, ripe poaches, place them all in a dish that it will not injure to set in the oven and yet suitable to place on the table. Sprinkle the peaches with sugar, and oover them well with the beaten whites of three eggs. Stand the dish in the oven untU the eggs have become a delicate brown, then remove and, when cool enough, set on a dish of ice, in a very cool place. Take the yolks of the eggs, add to them a pint of milk, sweeten and flavor and boil same in a custard kettle, being careful to keep the eggs from curdling. When cool, Mothm'b Oook Boos. M pour into a glass pitcher and serve with the meringue when ready to use. CHARLOTTE RUSSE. Whip one quart rich cream to a stiff froth, and drain wall on a nioe sieve. To one want pint of milk add six egg* beaten very light; make very Bweet; flavor high with vanilla. Oook over hot water till it li a thick costard. Soak one tall ounce Cox's gelatine in a very little water, and warm over hot water. When the custard is very cold, beat in lightly the gelatine and the whipped cream. Line the bottom of yonr mold with battered paper, the sides with sponge cake or lady-fingers fastened together with the white of an egg. Fill with the cream, put in a cold place or in summer on ice. To torn oat, dip the mold for a moment in hot water. In draining the whipped cream, all that drips through can be rewhipped. JELLIED GRAPES.