Natchez recipes

Peel and slice fresh oranges, round, one pineapple sliced thin; (canned or fresh), one cocoanut, grated. Put in a deep stand alternate layers of oranges, pineapple and grated cocoanut. Begin with oranges, using cocoanut last. Spread between each layer finely powdered sugar. Add sugar to the cocoanut milk, and pour over the dish. CHARLOTTE RUSSE Four eggs, one-half cup milk, one-half cup wann water, one-half box of Knox gelatine, one cup sugar, one quart cream whipped. Beat yolks and sugar until light. When gelatine has dissolved in water beat until it begins to cool. Add milk and beat until very light and white. Add yolks and beat until it thickens. When nearly set add well beaten whites and one-half of whipped cream, two tablespoons vanilla or wine glass of sherry wine. Save the other cream to make a ring around the mold at serving time. Pour into a mold that has been lined with lady fingers. To turn out dip the mold in hot water. WINE SAUCE Two cups sugar, one cup butter creamed. Beat two eggs very light and stir all together. Add one cup wine (sherry or port), mix and set on top of double boiler for one-half hour. Serve hot. Good on pound cake. 21 -DESSERTS HARD SAUCE One-fourth pound sugar, one fourtli pound butter, two teaspoons nutmeg, white of one egg. Cream butter, add sugar and beat until fluffy. Whip egg whites stiff and mix lightly. Put in a glass dish for serving and sprinkle nut- meg over it. Wonderful for steamed puddings. CHARLOTTE One-half pint cream, four eggs whites, one-half cup sugar, one teaspoon vanilla, one envelope gelatine, sherry^ to taste. Dissolve gelatine in one-half cup water. To stiffly beaten egg whites add sugar; pour gelatine in gradually and whip cold, add vanilla and sherry, then whipped cream. Pour in mold and let stand in ice box until congealed. KITTY^S BREAD PUDDING Two-thirds quart milk; three slices bread; four egg yolks; one cup sugar, pinch of salt. Cook in double boiler until bread is very soft, then whip until bread and milk are blended and smooth. Beat egg yolks until lemon colored and fluff)’. Stir slowly into milk and bread mixture, add lump butter and teaspoon vanilla to the entire mix- ture; pour into deep baking dish; place in pan of water and bake for about one hour at 350 degrees. Whip up the four egg whites, add four level dessert spoons sugar and beat until grain is very fine; take pudding from oven and stir thoroughly, sprinkle top with raisins which have been soaked (plumped) and washed in hot water. Top whole pudding with meringue and return to oven for fifteen minutes to brown. Mrs. Morrell Feltus BLANC MANGE One envelope gelatine, three and one-half cups milk, three-fourths cup sugar, pinch salt, one teaspoon vanilla. Soak gelatine in half cup milk 5 min- utes, Scald remaining milk with sugar added, add gelatine mixture, strain, cool slightly, add flavoring and pour into mold first dipped in cold water, chill. CHOCOLATE BLANC MANGE One envelope gelatine, one-half cup cold water, one quart milk, one cup sugar, pinch salt, one teaspoon vanilla, one-half cup chipped chocolate. Soak gelatine in cold water 5 minutes. Scald milk and add sugar, melted chocolate and salt. When sugar is dissolved, add soaked gelatine and vanilla. Pour in mold, chill. 22 -DESSERTS- THE KENDALL'S OLD ENGLISH PLUM PUDDING