The Pennsylvania German cook book

Dissolve one cup of sugar in one cup of water, the juice of one lemon, boil a few minutes, remove from fire, put in the peel of two oranges, and let them lie for a few minutes, then remove, rub off the skin from six oranges with loaf sugar, and add the orange sugar with sugar syrup, and the juice of the six oranges, and the yolks of nine eggs, beat this with an egg beater until nearly boiling, remove quickly, set in cold water and con¬ tinue beating until cold, then add one pint of whipped cream. ORANGE DESERT. A simple desert is made of layers of sliced bananas and oranges thickly sprinkled with sugar, and covered with whipped cream. Oranges and pineapples can be used. Mrs. M. R. CORNSTARCH PUDDING. Two eggs, one quart milk, sweeten, beat the eggs, two tablespoons cornstarch, boil, divide into three parts, color one part lavender, the other pink and the third one cream. Place tablespoon of each into sauce dishes, and cover with whipped cream. Mrs. C. 0. Waltz. PINEAPPLE PUDDING. Three cups milk, three tablespoons cornstarch, two tablespoons sugar, whites of three eggs, mix cornstarch with a little of the cold milk, add to the hot milk, add sugar and a pinch of salt, let it boil until it thickens, then the beaten whites and half a can of pineapples put in a mould, when cold serve with cream, or sauce. ORANGE CUSTARD. Take the juice of six large oranges, and put over a slow tire adding sugar to taste. When sugar is dissolved remove from fire, and when nearly cold add the beaten yolks of six eggs, and a pint of milk that has previously been boiled, put on fire and stir till it thickens. To serve, place in glasses and add the whites of the eggs, which have been well beaten with sugar. CUSTARDS AND DESERTS. CHOCOLATE CUSTARD. Scald one pint of milk, add three eggs, three tablespoons sugar, a little salt, a little vanilla, and one square of choco¬ late melted. Cook in a double boiler until thick like cream. CUSTARD SOUFLA. Rub two scant tablespoons butter to a cream, add two scant tablespoons flour, pour over this gradually one cup hot milk, and cook eight minutes in a double boiler stirring often. Heat yolks of four eggs, add two tablespoons sugar, stir into milk and set away to cool. Half an hour before serving beat whites of four eggs stiff and add to the mixture lightly, bake in buttered pudding dish, in a mod¬ erate oven thirty-six minutes, serve hot. FLOATING ISLAND. Scald one quart of milk and half a cup of sugar, beat the yolks of three eggs, and take two tablespoons cornstarch dissolved in a little cold milk, then add egg and cornstarch to the boiling milk, boil until it thickens, then season with lemon or vanilla, then beat the whites of three eggs to a stiff froth, take half of the whites and stir into the mixture and put the rest on top. Mrs. M. R. ‘20 THK l*KXN8YI.VANI A tiKKMAN COOK HOOK. APPLE SNOW. (a very delicate dish). Grate one large sour apple, sprinkle over it a small cupful of powdered sugar as you grate it to keep it from turning dark, break into this the whites of two eggs, and heat it all constantly for half an hour. He sure to have it in a large dish as it beats up very stiff and light. Heap this in a glass dish and pour a line smooth custard around it and serve. PEACH MOUSSE. (A VELVETY CREAM).