The National home cook book

milk and pour over the dissolved gelatin; add one-half pound of sugar and one teaspoonful of vanilla, one-half pound of ~ a: chopped almonds (fine); whip a pint of rich cream and stir - in when the mixture.is cool; pour into blanc mange molds, a previously wet in cold water. ‘ a ‘ BLANC MANGE (Chocolate)—One quart milk, one ounce vay gelatin soaked in a cup of the milk, one hour; four heaping tablespoons grated chocolate, rubbed up witha little milk, three eggs (whites and yolks beaten separately), half cup — sugar, two teaspoons vanilla. Heat milk to boiling, pour in gelatin and milk, stir until dissolved, add the rest. Boil five * minutes, then pour into molds. Serve with cream. i BOSTON CREAM—First put into stewpan one quart water and two pounds sugar. Let boil to sirup. While boiling beat whites of two eggs, two ounces tartarie acid, one-half bottle flavoring—vanilla is best; add to sirup. Put in bottles, Set in cool place. In using, pour into ordinary drinking glass until about one inch deep, fill up with water, add a little soda to make it foam. & - a . BURNT CREAM—One-half cup granulated sugar. Putin | fron spider and burn until a dark brown. Make a custard of the following: Two eggs, one-fourth cup sugar, three-fourths tablespoon cornstarch, vanilla and one pint milk; mix well and add to burnt sugar, stir until it dissolves and == ' forms a custard. Remove from fire and put in dish. Beat white of one egg stiff, add two tablespoons sugar, place over ~ = AS ro Tipe eS Oy ak a way sch at cream and serve very cold. Cherries or nuts can be placed on top if desired. This is a very simple dish and one every one is sure to like. uh: - CHARLOTTE (Berry)—Stew one pint berries—either blueberries, raspberries or blackberries—sweeten to taste and i$ ae DESSERTS Se ee mash well, pour boiling hot over soft white bread. Have bread cut in small thin squares, arrange a layer in mold or ~ bowl and pour on enough sirup to moisten bread, then another layer of bread and sirup. When cold, turn out and _ serve with cream. Berries with large seeds may be strained after stewing. Ba CHARLOTTE RUSSE—Whip a pint of chilled cream very - stiff with one-half cup of powdered sugar and two tea- * spoonfuls of vanilla. have a chilled bowl with lady fingers, split, and fill the bowl with the cream. Keep on the ice until wanted. If liked, put in Moreau brand cherries. ' * CUSTARD (Soft Caramel)—One quart milk, one-half cup sugar, six eggs, one-half teaspoon salt. Put the milk on to boil, reserving a cupful. Beat eggs and add cold milk to them. Stir sugar in small frying pan till it becomes liquid — ~ and just begins to smoke. Stir it into boiling milk, then add beaten eggs and cold milk and stir constantly until mixture thickens. Set away to cool. Serve at luncheon in glasses. : CUSTARD—Delicious but inexpensive custard: Beat two eggs, two tablespoonfuls of sugar, 1½ pints milk, pinch salt, ' one-fourth teaspoon of vanilla. Put into cups or molds. Put _ steamer over a pan of cold water and steam 10 minutes af- - ter it begins to boil. Set aside to cool. ' CREAM CUSTARD—One quart cream, four tablespoon- fuls white sugar, whites of four eggs; stir sugar in cream » until dissolved; then add whites of eggs without beating. Bake in cups, set in pan half filled with water. Bake in oven until it thickens. ae Always use a double boiler when making custards and ' cereals, both of which burn easily,